Lubbock Magazine | June 2020

PLUS: BEARD CARE • PICOSO’S RESTAURANT GIVES BACK • COOKING LESSONS

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TOP 10 SOUTH PLAINS COURTHOUSES Hit the road and explore South Plains history

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Contents

JUNE 2020 On the Cover

10 TOP 10 SOUTH PLAINS COURTHOUSES

Hit the road and explore South Plains history PHOTOS COURTESY OF BARBARA BRANNON, TEXAS PLAINS TRAIL

Features

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THERE IS SUCH A THING AS A FREE MEAL

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Picoso’s Mexican Kitchen feeds thousands during a pandemic.

22 A LABOR OF LOVE

Planning Lubbock’s Fourth of July celebration in a time of crisis

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Sections

STYLE

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Quentin Hight, owner of Horned Toad Beard Co., shares tips for growing and maintaining a spectacular beard.

24 COOKING LESSONS

Home cooking basics from Sarita’s Organic Tortillas and World Kitchen.

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CONTRIBUTORS/ONLINE..............5 STYLE ..........................................6 COOKING LESSONS....................24 EAT DRINK..................................57 YESTERYEAR..............................64

From T H E Editor

Regional Director of Specialty Products/Editor Michele McAffrey 806.345.3256 mmcaffrey@lubbockonline.com Regional Designer Kayla Morris Contributing Writers Jonathan Baker Jason Boyett Wes Reeves

GM/Advertising Director Shoni Wiseman Advertising Sales Manager Robin Morse Multimedia Sales Representatives Larry Guerra Irene Lance Craig Martin Tod Towns Newsstand Sales Kevin Woelfel

l Brand Logos

Subscriptions Victor Uriegas

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

Regional Executive Editor Jill Nevels-Haun Regional Distribution Director David Morel Regional Accounting Manager Sheryl Rycerz 710 Avenue J, Lubbock, TX 79401 806.762.8844 • thelubbockmagazine.com Lubbock Magazine is a monthly publication of AJ Media. All rights reserved. No part of this publication may be reproduced in any form without prior written consent.

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espite still working from home and practicing self-isolation, time is flying by. Producing the June issue was a big challenge without the ability to schedule photo shoots. We planned our “South Plains courthouses” feature last year, long before COVID-19 restricted our everyday lives and thank goodness we did. We are grateful for the use of the photo archives of Texas Plains Trail and the Texas Historical Commission in our Top 10 list.

Have you been in the kitchen more than ever? I’ve always enjoyed cooking dinner at home, but during the city’s shut-down, we’ve been especially frugal and creative in planning every meal. So we thought a “basic cooking skills” feature would be fitting as we all hone our culinary skills. Our friend Sarah Castro shares tips from knife skills to homemade pancakes in “Cooking Lessons” (see page 24). We can always count on Sarah for the best recipes – delicious, of course, but also simple, healthy alternatives to preservative-heavy processed food.

People all over Lubbock have stepped up during the crisis to help those in need. That’s what makes this city a wonderful place to live. Picoso’s, in particular, has served a stunning 6,000 free meals since March. We met the good people at Picoso’s in 2018, right after they’d opened the new restaurant on Milwaukee. During the pandemic, we’ve been amazed at their efforts to feed health care workers throughout the city. Learn more in “There is Such a Thing as a Free Meal” on page 20.

We celebrate this year’s Top Docs at a time when health care providers have sacrificed their own welfare on the front lines.

Our 2020 Top Docs list is a fitting tribute to the city’s experts that keep us healthy year round, and even more so given the current challenging time. We’re grateful for their dedication to this city and its people.

To continued health and prosperity,

Michele McAffrey | Editor

Contributors

JONATHAN BAKER

JASON BOYETT

WES REEVES

Jonathan’s copywriting has appeared in Esquire, Men’s Journal, and Popular Mechanics. 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.

Wes Reeves is a native of Wellington, and has lived in Amarillo 28 years. He is the media relations representative for Xcel Energy.

Writer

Writer

Writer

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STOCK ART

Style

ABOUT FACE

By Jason Boyett

“B

eards can totally change your appearance,” says Quentin Hight, the spectacularly bearded entrepreneur behind Horned Toad Beard Co. The Lubbock native, who is also a full-time teacher in Lubbock ISD, started his small-batch product company four years ago as a hobby. “Everything is hand-poured, one at a time,” he says of his beard washes, beard oils and other products.

The idea for Horned Toad Beard Co. arrived when Hight began paying much more attention to his own beard, only to find a lack of helpful products in Lubbock stores. “I was researching beard care and there wasn’t a whole lot of information out. Beard care was in its infancy.”

Not today. His company has grown far beyond his expectations, with Horned Toad Beard Co. products available in 38 locations around Texas and robust sales from its online store.

Hight says caring for facial hair is just as important as caring for hair on the scalp, because the skin beneath a beard tends to be more sensitive than the skin beneath your hair. “Really having

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healthy skin underneath your beard is really what’s going to stimulate good, solid growth,” says Hight. “It’s what keeps your beard looking healthy and clean and manicured. You can definitely tell the difference with someone who really takes care and maintains their beard – the texture, the consistency, the quality looks very different from somebody who doesn’t do that.”

At the top of his list of important beard care essentials is a dedicated beard wash. Hight doesn’t recommend using ordinary shampoo on a full beard. “One of the worst things you can do for your beard is wash with a hair shampoo,” he says. Early in his beard-growing days, he would use regular shampoo. “It came out feeling like straw – crispy and stripped of every bit of the oils.”

Beard hair has a different texture from scalp hair and men should use a product that preserves natural oils rather than strips them away.

“Stripping oil out is the kiss of death,” Hight says. His company’s tea tree mint beard wash contains none of the alcohols or parabens common to most shampoos. Hight recommends that

most men wash their beards two or three times a week. “Everybody needs to find their own routine and what works for them,” he says. “I have a big beard, and it poofs out on me if I shampoo it every day.”

Along with a beard wash, beard oils are another essential product. Dedicated beard oils give beards a moisturized, groomed appearance as they help underlying skin maintain hydration. Hight recommends applying a few drops of beard oil after showering. For longer beards, men might want to carefully comb the oil through their follicles to make sure everything gets coated.

“Oils and conditioners serve that dual purpose: They hydrate the hair on top but they also soak through to your skin to keep it healthy,” he says.

Moisturizing oils help tame most beards, but some men may find that a beard balm is necessary for particularly unruly growth. “Hair growth can go a lot of different directions. Balms are like a styling product for your beard – a great way to shape your beard. It sets it up and gets it in shape while still conditioning the beard.”

Horned Toad Beard Co. also sells “beard butter,” a deep-conditioning product made from the “healthiest, fattest oils we can find,” High says. He compares it to a hair mask. “It’s a deep conditioner that really soaks in and strengthens those hairs.

Some guys put it on in the evening and let it soak in.”

Many men who attempt to grow a beard end up abandoning their efforts a couple weeks into the process, around the time they reach the least comfortable stage of growth. “Two weeks in, they can’t handle the itch,” he says. Using the right products can help. “They’ll keep it soft and conditioned and make it comfortable when you’re first trying to grow it out.”

USING BEARD OIL OR BUTTER CONDITIONS THE HAIR AND IMPROVES MANAGEABILITY.

PROVIDED PHOTOS

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BEST BEARDS FOR YOUR FACE SHAPE All men may be created equal, but they don’t all share the same face shape. Hight says not every style of beard works with every facial structure – assuming a man can grow a full beard anyway. (Facial hair thickness is primarily the result of genetics.)

Despite this, Hight points to certain beard styles that work better for distinct bone structure. “Throughout history, you can look at pictures and see all different kinds of shapes for beards. Your face shape really does play a big part in that,” he says.

OVAL: Long regarded as the human beauty ideal, an oval face shape has proportions that allow it to work with almost any beard style or shape. “When it grows out, it just looks really nice,” Hight says.

While all beards need to be cared for and maintained, beards on an oval face don’t always need to be shaped.

ROUND/FULL: Men with round or full faces can use a beard to elongate their overall appearance. To do this, keep the sides trimmed but allow the front and bottom of the beard to grow longer. “It slims your facial appearance,” says Hight. But be careful: “If you don’t manicure up the sides, it will make your face look even bigger.”

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SQUARE: Much like a man with a round face, someone with an excessively square jawline can balance it out with a beard that is more rounded at the chin. “I think of strong jaw lines like Gerard Butler in [the film] 300,” says Hight. “Make sure it’s groomed and kept up.” As the beard grows, don’t be afraid to shape it slightly – but don’t go too far. An excessively angular beard won’t flatter a broad jaw.

NARROW: Men with slender faces may want to experiment with a beard that has fuller sides, squaring out their jaw by adding width and volume to the lower part of the face. “Keep it fuller on the sides with a little length on front,” says Hight. But avoid long beards, which will only make a face look narrower.

The most important issue for most men is the early growth of a beard. When starting a beard, Hight says to resist the urge to trim or shape it too early. “Give it a month’s growth before you touch it with anything,” he says. “All facial hair grows at different times. It’s about waiting – getting that first month out of the way – to see where your hair’s going to work and grow.” When it does come time for grooming, start small and use good scissors to trim stragglers and strays.

Hight also suggests paying attention to your jawline and neck ratio, especially for men wearing a shorter, stubble-type beard. Maintain a neckline, he says, but be careful where you define it. Necklines can be higher with shorter beards, but your beard shouldn’t end too short of your natural jawline, which is located just above your Adam’s apple.

“Do your research,” he says. “A lot of guys look like they’re wearing a chin strap. Make sure you really understand your jawline and neck ratio, because if you [trim your beard] up too high, it doesn’t look natural anymore.” L

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COVER STORY

TOP 10 SOUTH PLAINS COURTHOUSES Hit the road and explore South Plains history

By Jonathan Baker and Wes Reeves

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t the heart of every county in West Texas lies a singular, magnificent building. Some of these jewels have been weathered by time, some have fallen into disrepair – and some have been restored to their former glory. Here, in order, are our favorites. Load up the family this summer to explore the South Plains’ vibrant history.

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PHOTOS COURTESY OF BARBARA BRANNON, TEXAS PLAINS TRAIL

MOTLEY COUNTY COURTHOUSE

10.

Matador Built: 1948 Architect: Wyatt C. Hedrick Style: Moderne

A wonderful Wyatt Hedrick courthouse on the South Plains is found in Matador, the seat of Motley County. The 1948 building is a simple, unadorned Moderne structure, a stripped-down version of an earlier design by the noted firm of Voelcker & Dixon.

The earlier plan fell through when commissioners applied for a Public Works Administration grant in 1938 and were denied.

Voelcker & Dixon later borrowed from their Motley County plans to design the Rockwall County Courthouse in 1940. What Motley County eventually got was a clean and boxy structure that was far more modern in appearance than the 1938 design. It has an efficient feel, and still retains a newly built, contemporary appearance more than 70 years after its completion.

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9.

HALE COUNTY COURTHOUSE

Plainview Built: 1910 Architect: H.A. Overbeck (Martin, Byrnes & Johnston) Style: Classical Revival Hale County’s early prominence in the economy of the South Plains region is reflected in the outstanding architecture of the county courthouse in Plainview. The 1910 Hale County Courthouse was built in a Renaissance style with touches of the Beaux-Arts, a late 19th century classicism originating in France. The building is capped by a ribbed dome similar in appearance to Brunelleschi’s famous dome on the Florence Cathedral in Italy. By incorporating the ideals of the Renaissance, buildings such as the Hale County Courthouse were designed to signify enlightened and progressive ambitions for the people who built them, and the people who entered them.

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DICKENS COUNTY COURTHOUSE Dickens Built: 1893 Architect: E.L. Aiken Style: Romanesque Revival

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Dickens is the location of one of the oldest courthouses in West Texas, the 1893 Dickens County Courthouse. The county was organized in 1891, but it took several years of legal battles to choose Dickens City as the county seat and get a courthouse erected. Commissioners hired master stonemason Pat Cornett to build the courthouse in the Romanesque style from locally quarried stone. In the late 19th century, the Romanesque style gave train stations, courthouses and mansions across the nation their distinctive fortress-like appearances. Key features are rough-cut stone, turrets and thick arches. The original design for Dickens County featured a gabled roof and a central cupola, but chronic leaks led commissioners to shave off the top in 1936. Even with the original roofline missing, the building retains its sturdy charm and holds the distinction of serving as the only courthouse Dickens County has ever needed.

GAINES COUNTY COURTHOUSE

Seminole Built: 1919/1955 Architect: Styles, Robert, Gee & Messersmith (1955 remodel) Style: Mid-Century Modern

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PHOTO COURTESY OF TEXAS HISTORICAL COMMISSION

Modernism appeared on the South Plains in a big way following World War II, and it was the perfect forward-looking style to reflect the ambitions of city and county leaders eager to develop the natural resources of the area. So, in the middle of the 1950s, Gaines County completely transformed their 1919 classicalyet-somewhat-plain courthouse into a sleek, modern box that was both elegant and functional. Alternating bands of teal and buff glazed terracotta are the primary feature, and the building is decorated only with a simple relief of symbols of the area’s economic mainstays, such as oil derricks and a cowboy. It was a well-done transformation that may not have pleased traditionalists but has stood the test of time. Its minimalistic styling is no doubt pleasing to younger generations that have embraced mid-century style, a testament to the vision of county leaders who saw the future when they created this unique space.

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LUBBOCK COUNTY COURTHOUSE Lubbock Built: 1950 Architect: Haynes & Kirby Style: Modern

Lubbock County came into its own following World War II, and the buildings that went up in those early postwar years inside the city of Lubbock reflected that newfound sense of future purpose and cultural identity that helped the city double its population between 1950 and 1970. When it was clear Lubbock County was outgrowing its timeworn, classically inspired courthouse, commissioners in 1950 made a bold move and directed the construction of a much larger courthouse that sprawled across the old town square and gave people reason to look up. A central tower framed by vertical bands gave the building a skyscraper feel, looking even taller than its seven floors. In form, it retained the lines of earlier art deco commercial and civic buildings but was wiped clean of ornamentation in the modernist fashion. A 1968 addition to the rear of the building was sympathetic to the original design, and taken on the whole, the Lubbock County Courthouse is still a handsome building that has survived to see its kind admired once again.

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KING COUNTY COURTHOUSE

Guthrie Built: 1914 Architect: T. Renfro Style: Classical Revival with Prairie School influences Guthrie is a unique community among Texas county-seat towns, serving the needs of the vast Four Sixes Ranch and inhabited by only about 160 people – about half the population of King County. The courthouse that served the needs of county residents for most of its history is also quite different from other area courthouses. The old King County Courthouse was built in 1914, and is essentially a classical building with large windows that hint at the influence of the prairie school that originated in the late 19th century in Chicago. The low-profile hip roof is crowned with a simple widow’s walk balustrade and punctuated by high chimneys at the corners. A newer courthouse was built next door in 1982, and the old structure has been restored and converted into a museum.

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HOCKLEY COUNTY COURTHOUSE Levelland Built: 1928 Architect: Preston Lee Walker Style: Renaissance Revival

The 1928 Hockley County Courthouse in Levelland is an example of a restrained neoclassical styling that was the last of its kind as the Art Deco and Moderne influences began to dominate Texas courthouse designs. The building quietly speaks a classical language without taking things over the top. Ionic columns above the rusticated first level break up the flatness of the four faces of the symmetrical building, and the building is crowned by central balustrades on all four sides. The stone finish differentiates it from many other regional courthouses of classical design, giving the building a monumental look of the buildings in the nation’s capital.

PHOTO COURTESY OF TEXAS HISTORICAL COMMISSION

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CROSBY COUNTY COURTHOUSE Crosbyton Built: 1914 Architect: M.H. Waller Style: Classical Revival

While all the various styles of courthouses have their own unique appeal, most of us have in our minds what a classic courthouse ought to look like. For us, it’s Crosby County’s courthouse in Crosbyton. The 1914 classical building is solidly noble but not overdone. A visitor taking on the challenge of climbing the grand stairs at the main entrance is rewarded with the privilege of passing through four ionic columns supporting a classical pediment gleaming with teeth-like dentils. The side entrances, though at ground level, are no less grand with their porticos held firmly in place by Doric columns. What makes the Crosby County Courthouse even more interesting is that it isn’t situated in the middle of a town square but rather sits at an angle at the intersection of Berkshire and Aspen streets. All in all, it has been nicely preserved and remains a point of pride for county residents, more than 100 years after it was built.

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2.

YOAKUM COUNTY COURTHOUSE Plains Built: 1949 Architect: Wyatt C. Hedrick Style: Moderne

Another fine example of mid-century modernism in public buildings is the well-preserved and striking Yoakum County Courthouse in Plains. Noted Texas architect Wyatt C. Hedrick had designed the Spanish Renaissance administration building at Texas Tech University in the mid-1920s, but his postwar work reflected the focus on function and minimalism that was then defining the Modern movement. His design for Yoakum County was efficient and unburdened, but not at all plain. The buff-colored, unadorned surfaces act as a canvas, reflecting the colors of the everchanging West Texas skies. Hedrick emphasized the main entrance with three oblong limestone panels, the center one capped by a stylized aluminum shell with avant-garde lettering, spelling out “Yoakum County” over the front doors.

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LYNN COUNTY COURTHOUSE

Tahoka Built: 1916 Architect: W.R. Rice Style: Classical Revival Our favorite courthouse in the region is a dandy. The Lynn County Courthouse in Tahoka was built in 1916, when classical architecture was a popular means of conveying the ideals of democracy to the masses. But more than anything, classical elements such as the enormous ionic columns that frame each entrance of the Lynn County Courthouse have inspired a sense of awe for generations.

This magic wasn’t lost on Lynn County Commissioners when they invested more than $3 million to match a Texas Historical Commission restoration grant that fully restored the courthouse to its original glory. L

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PROVIDED PHOTOS

FEATURE

There Is Such a Thing as a Free Meal Picoso’s Mexican Kitchen feeds thousands during a pandemic

By Jonathan Baker

A

s the coronavirus crisis gripped America, some business shuttered, others languished, and many decided to help in any way they could. But one Lubbock Mexican restaurant was uniquely prepared to give back – because its business model was already built around altruism and generosity. Since the very beginning, the owners of Picoso’s Mexican Kitchen have refused to take a salary, instead funneling all profits back to their staff and the community. And, when the COVID-19 pandemic hit, they put that staff to work. Amidst the worst economic crisis since the Great Depression, Picoso’s has given out thousands of free meals.

The Picoso’s Story

You might say Jeremy and Heather Waller have the restaurant business in their blood. Heather is the granddaughter of legendary West Texas restaurateurs Jesse and Irma Leal, who founded their first Leal’s Mexican Restaurant in Muleshoe in 1957. “She definitely grew up in the restaurant business,” says Jeremy. “She grew up in Muleshoe with the original restaurant, spent a lot of time with her grandma and grandfather. She’s the oldest grandchild of the original founders.” For his part, Jeremy Waller grew up around the business as well – his father started Danny’s Catering in Lubbock in 1982.

Heather eventually set off on her own, opening a Leal’s Restaurant in Plainview. The couple met when Jeremy was working for a food distributor. He was trying to sell her food; instead, he fell in love – and the couple eventually began running the Plainview Leal’s together. The Wallers still own that Leal’s location. But they wanted something … more.

“We had some other businesses,” recalls Jeremy. “We dabbled in the oil business. We had a trucking business for a while. Then we decided that, actually, our passion was the restaurant business.” So they sold off all of their non-restaurant holdings. In 2013, the couple bought the Fieldhouse Sandwich Shop in Plainview. But the deli didn’t scratch their itch; in fact, they’d been talking about opening a Lubbock restaurant for years. “We finally decided it was time.”

Heather and Jeremy came up with a name: Picoso’s, and soon enough they had a logo. But something made them wait a bit. “We still played around with it for a while, trying to decide if it was the right timing.”

And then, the timing felt very right. In fact, says Jeremy, “it was the right everything.”

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A Full-Time Ministry

As they readied to open their Lubbock restaurant, Jeremy came to a stunning decision – one that’s almost unheard of in an industry with razor-thin profit margins. “I felt a very clear word from God,” he recalls, “that we weren’t supposed to keep any of the profits. We decided to follow that word.” Later, Jeremy received a little more clarity: All the profits should be poured back into the restaurant’s staff, “through personal finance classes, counseling, parenting classes, marriage classes, communication classes, leadership classes, different things like that.”

As if that that weren’t enough, the restaurant would also pour profits back into the community. “We’ve worked with Paul’s Project, with churches,” Jeremy says. “We’ve donated to lots of different fundraisers.

We just did a huge fundraiser for Make-A-Wish foundation and raised over $3,000 for them in a single day. Just giving back.” For what it’s worth, a portion of the sales from the Waller’s other two restaurants goes back into the community, as well. “But with this one,” says Jeremy, “it’s 100%.”

The Wallers have even forgone collecting a salary from Picoso’s; Jeremy and Heather instead live off the profits from their Plainview operations. “We make a good living at our other two restaurants,” he says. “I guess that’s why we were going back and forth about whether or not to open up this third restaurant – because it’s not that we needed it for the money. We just kept feeling like we were wasting our talent by not opening another one.” He pauses, thoughtfully. “It’s almost like those [other two restaurants] are my full-time occupation. And this is my full-time ministry.”

Opening Strong

Picoso’s opened on May 1, 2018 – almost exactly two years before the coronavirus pandemic would send the Hub City into a tailspin. So the Wallers and their crew had a couple of years to get their feet under them before confronting the sudden massive economic downturn.

Jeremy recalls those early decisions of the crisis with worry still tinging his voice. “My No. 1 biggest concern was, I’ve got 170, 180 employees that I feel personally responsible for. I had to figure out a way to keep them in money. I mean, I wasn’t worried about myself or the businesses so much – I was just worried about them. How could we keep them in paychecks? I had no idea what other things were going to be, had no idea they were going to do stimulus checks, unemployment, stuff

like that.”

So Jeremy took personal responsibility for each one of his employees.

“We had to get really creative,” he says. “Our servers turned into delivery drivers. Our servers turned into to-go window specialists … We got really creative with our to-go operation.”

And the Wallers didn’t let their commitment to style slack either.

“I wanted to keep our culture of that nicer look,” recalls Jeremy. “My delivery drivers were still required to wear button-up shirts and look nice. My staff was already so friendly, and I wanted to make sure we were giving that friendly personality, whether it’s through the pick-up window, through delivery.”

But, despite the Wallers’ determination, the Picoso’s team struggled.

“When we started, it was basically a disaster. It took an hour to get food out to-go. So we just decided we were going to get really good at to-go – we were not going to be a victim of this COVID-19 pandemic.”

And getting good at to-go meant trying to improve every single day. The Picoso’s staff would show up daily and ask Jeremy, “OK, what did we change since yesterday?”

“And not even sarcastically!” notes Jeremy with a laugh. “It was a genuine question. OK, what do I need to learn since yesterday?” In this way, the Picoso’s to-go crew did indeed get really good at pumping out to-go orders. “People were posting on social media that Picoso’s was the Chick-fil-A of Mexican restaurants.” Now that’s efficiency.

“My servers were great,” Jeremy remembers. “Everyone just adapted.

We’ve always had a culture of, ‘Let’s get better every day,’ but my staff really shined during those weeks. They were willing to do whatever it took to make this work.” Due to their dedication to improving and pivoting, the Wallers didn’t have to lay off a single person out of any of their three stores.

Giving Back

But, once again, the Wallers weren’t just satisfied to take care of their staff – they wanted to give back to the front-line workers who were bearing the brunt of the crisis. But how? The big idea came when the Wallers were trying to think of a way to keep their staff busy as profits slumped in the early days of the outbreak. “Hey,” Jeremy thought, “if we’ve got to give away food to keep our staff busy, then we’ll give away food!”

In the beginning, the idea seemed crazy enough to work. “We would give away a thousand free meals to health care workers. This would be a way to give back to our community, but also keep us busy.” But, as usual, the Wallers found they weren’t thinking big enough. “I guess we got excited about the idea. So we said, let’s shoot for 5,000! All my staff was excited about it. My staff really has a giving heart – they’re always jumping on when we do volunteer projects.”

But this was no volunteer project – the Picoso’s staff would be paid for producing those 5,000 meals. And they began to spread the word, telling anyone who would listen. “We’re going to do 5,000 meals. We don’t really know how to get ahold of everybody, so can y’all get ahold of us?” Soon, the restaurant had CEOs, presidents, vice presidents, and directors of various area hospitals and smaller clinics reaching out to say what do you need from us?

“It was really cool how people reached out to us,” says Jeremy. “For some of them, it was just a free meal – but for many it felt like they were partnering up with us to make this thing work.” The restaurant set a goal to produce all 5,000 meals in only four weeks, while still running their to-go operation. And when they neared their goal, they still weren’t finished.

“When we got close to the 5,000, we felt there were some groups – specifically in Covenant and UMC – that we hadn’t fed yet.” Jeremy was determined to feed all the workers he could. “I wanted to feed every single person, morning shift, night shift, housekeeping, maintenance crew, nurses, doctors, ancillary support, everybody. So we decided to go ahead and bump it up.” In the end, this little Mexican-restaurant-that

could ended up providing more than 6,000 free meals to local health care workers.

Easier Said Than Done

Despite the ease with which Jeremy recounts the restaurant’s feat of goodwill, there was nothing easy about feeding so many doctors and nurses and direct care staff – especially given the havoc COVID was wreaking on the economy. “The first couple of weeks,” remembers Jeremy, “it probably cost me more to stay open than it would to just close and pay the rent at all three of our stores. Again, we just decided we weren’t going to be a victim to this; we decided we were going to do whatever we needed to do to make changes. We tried to get really good at marketing and we just upped our game at everything. Me and my whole management and leadership team, we worked extra just to try to make it work.”

But making 6,000 free meals doesn’t come cheap. In fact, all that free food has a retail value of about $55,000. However, the more Picoso’s supported the Lubbock community, the more they found the community supporting them right back. And finally, in mid-May, the restaurant was able to tentatively reopen its doors.

“It’s going well. We finally got our patio open after a kind of a last-minute remodel on that, and it’s been good. We’re still slower at lunches, and we’d like to try and pick up that business. For the most part our evenings have been good. The to-go business has still been good.” Jeremy expects that his business model will be different for a while; he estimates that the source of the restaurant’s profits still hovers somewhere around 50-50, between dine in and to-go.

In addition, the restaurant has been keeping diners spread out. “We’re taking extra precautions” notes Jeremy. “I mean, we’ve always sanitized the tables, but we’re sanitizing every part of the chair and seat that someone may have accidentally touched. We’re sanitizing the seasoning on the table. We’re sanitizing the menus between every single guest. But … I still want it to feel normal to our guests when they walk in. There’s so much fear that’s been created out there, that we want people to come in and be able to feel normal. We’re trying not to do stuff so overtly in people’s faces, but we’ve got hand sanitizers about every five feet in the building. They’re not required, but we’re taking reservations for as little as a two-top, just to ease any waiting-area pile up.”

Jeremy believes some of these changes will be “the new normal,” at least in the near-term. “We’re continuing to be really good at to-go.

We’ve been doing delivery, and we’re looking at possibly trying to keep that. We’re making sure we’re getting really good at reservations.”

“I mean,” he adds, “once we go to 50% [visitor seating], we’ll see how that affects different things. I don’t know what’s in the future. I know it’ll probably never go back to normal. We created family meals to-go.

That’s something we created for the pandemic because our guests wanted that, and that’s something I believe we’ll keep. And, as long as Governor Abbott allows us to, we’re going to continue with to-go bar drinks, margaritas and cocktails.”

Going forward, the Wallers say they’re going to be more intentional about inviting the community to participate in Picoso’s culture of giving.

“We’ve done stuff for the community in the past, but I think something we’re going to be more intentional about is letting our guests be a part of that if they want. We’re going to continue to try to get the word out when we have [volunteer and charity] opportunities, because I think some some of the guests will want to be a part of that.” Jeremy Waller says the easiest way to know how to participate in the Picoso’s phenomenon is simply to follow the restaurant on Facebook or Instagram.

In the end, in this age of uncertainty, everything is going to come down to the balancing act of remaining open to change and taking what comes, while still providing top-notch food and service. “I think,” says Jeremy, “it’s real important that we’re able to stay flexible and adapt to change, while still keeping our culture.” L JUNE 2020 • thelubbockmagazine.com • Lubbock Magazine

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PROVIDED PHOTOS

FEATURE

A Labor of Love:

Planning Lubbock’s Fourth of July celebration in a time of crisis

S

By Jonathan Baker

ometimes, fate throws you a curveball. And this year, as the organizers of Lubbock’s Fourth of July Celebration at Mackenzie Park prepared for the event’s 30th anniversary, they were dealt one of the most unexpected and dangerous curveballs ever – the global COVID-19 pandemic. But Don Caldwell and his intrepid team of organizers knew that, even amid such turmoil, people need to celebrate. They need to remember the importance of community, of patriotism, of fun.

So, they began to think creatively. For the sake of everyone’s safety, the event has been moved to Labor Day, Sept. 6 – and the theme has shifted to include more of a workers’ vibe, while still embracing the “United We Stand” ethos of the original celebration. And we expect that this party is going to be one for the ages.

New Day, Same Party

In a time of constant change, it’s important to stay on your toes – and that’s what Don Caldwell has been doing. As a result, the Hub City can expect as fine a celebration as ever this September. Caldwell, the President of the Board of Directors of Broadway Festivals – the nonprofit that presents Fourth on Broadway – says the event will still be very close to how it would have looked had it been presented on Independence Day, as originally intended. The parade’s original theme had been “United We Stand,” but with the move to Labor Day, the organizers shifted the theme to “Working Together, United We Stand.”

There were a number of reasons the event was moved. First and most obvious was the outbreak of the virus itself; as of mid-May, when the decision was made to push the celebration back, around 600 Lubbock County residents had contracted the Coronavirus. Six weeks out from Independence Day, it was too risky to ask the public to congregate together. But there were other, secondary reasons related to the fallout from the epidemic: Lubbockites felt too skittish about going out, and many remained isolated in their homes. And finally, as

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Caldwell notes, “once this shutdown happened, sponsorship sales just kind of came to a halt.” But he knew that many of the sponsors had no plans to back out completely – they were simply waiting to understand what was happening. For this reason, while the Labor Day Celebration has been mostly planned, Caldwell and his colleagues say they’re open to new sponsors coming on board – and any new attractions those sponsors might want to support.

Daytime Fun

Just like past Independence Day Celebrations, the Labor Day Celebration will begin, of course, with the Sonic Parade. “Sonic has been the sponsor of that for many years now,” notes Caldwell. But this Sonic Parade will have one notable difference from past iterations: instead of having a single Grand Marshall, this year’s parade will feature many Grand Marshalls. “We’re going to be honoring the first responders – and particularly the two men who were killed on the highway earlier this year.”

Firefighter David Eric Hill and Police Officer Nicholas Reyna were both killed in January while responding to a highway accident during an ice storm. In memory of them, and in honor of the hundreds of first responders who have kept Lubbock safe through the coronavirus outbreak, the parade will feature “a whole group of first responders, horseback, motorcycles and just everything you can think of …” Adds Caldwell: “The parade will open with a horse without a rider in honor of those guys.”

The parade will move eastward down Broadway from Avenue M to Mackenzie Park, where it will serve as a launch for the festivities.

“It’s a long parade,” says Caldwell, and people are welcome to line up anywhere along the route “and down into the canyon and all through the canyon.” The Parade will run from 9-10:30 a.m. – and even as the parade is winding down, the daytime music will begin in the park.

“There’ll be two big concert stages under the trees,” says Caldwell, “and all of the food vendors will open up.” The stages, which are sponsored

by Alderson BMW, will feature some of the finest bands in West Texas.

And, if you’re worried about sweating in that early September heat, you needn’t worry. Sunbelt Rentals is sponsoring a Cool Zone. “They bring out these huge, huge misters that are just wonderful,” Caldwell says. “They bring 15 misters, so all through the line of trees, down through the park, there’s trees and misters. That’s a real nice thing while the concert’s going on.” And there’ll be plenty of cool things to drink from the vendors, too.

Around the time that the music is starting, the Covenant Children’s Kid’s Area will open – where there will be tons of activities, inflatables, games and more. “There will also be a huge petting zoo,” notes Caldwell.

And there will be plenty for kids to do outside the Kid’s Area, too.

At 11 a.m., a children’s fishing tournament will kick off. “We stock that little lake down there with several hundred pounds of catfish,” says Caldwell, “and everybody catches fish.” The contest welcomes three age groups: kids younger than 6, younger than 12, and younger than 18 – and winners in all three groups are given trophies. “There’s prizes for the largest fish caught, the smallest fish caught, and the most fish caught. It’s a lot of fun.”

After the fishing fun is done, the River Smith’s eating contest will begin. “It’s a catfish-eating contest and a cobbler-gobbler contest,” explains Caldwell. “But the deal with the children’s is, they can’t use any eating utensils. They have to eat off the plate without any forks or anything. It’s pretty funny.” Entry is free, and prizes are awarded in the following categories: Adult Catfish, Adult Cobbler, 6 & Under Catfish, 7-12 Catfish, 13-17 Catfish, 6 & Under Cobbler, 7-12 Cobbler and 13-17 Cobbler.

While, during the day, MacKenzie Park will be a cornucopia of fun, at 7:30 p.m. all of the daytime events – the daytime concerts, the Kid’s Area, the fishing tournament, the eating contests – “all of that shuts down for the evening concert.”

The 2 ½-hour concert, sponsored by United Supermarkets, will culminate with the Lubbock Youth Symphony Orchestra playing, while the Glasheen, Valles & Inderman Fireworks Extravaganza is choreographed to the music. “It ends with a bang literally,” concludes Caldwell, “and one huge day of activity.”

The Covid-19 Question

As with any celebration of this magnitude, and given the current state of the world, there are a lot of unknowns. Caldwell and his team are monitoring developments in the coronavirus pandemic, and he says his first priority is making sure everyone is safe. “We’re going to do what we feel is best for the public, and we’ll follow the guidelines the state issues. By no means are we going to try to go against whatever guidelines are out there. But of course, the hope is that everything’s opened back up by [Labor Day].”

Caldwell says that, even if things are open by June, “it’s going to take people a while to get used to getting back out and feel comfortable again. And then also, logistically there was no way that we could get things that have to be dated and all the promotions put together and the posters and all that kind of stuff. We couldn’t get that put together and all done in time to promote the event if we start on June 1 doing it. It’s physically impossible.”

With that said, moving the event to Labor Day has been a popular idea with most everyone Caldwell’s talked to. “I’ve talked to several of the council people, and they’re excited about moving it to Labor Day. Labor Day’s going to mean a lot more people now than it has before, because everybody wants to get back to work. I think it could be a multifaceted celebration – and hopefully the largest attendance we’ve ever had.” L

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COOKING LESSONS

Home Cooking Basics F

or Lubbock residents who’ve never been very comfortable in the kitchen – or who have relied too consistently on restaurant takeout – the past few months have been eye-opening.

If nothing else, the crisis has made us appreciate basic cooking skills and knowledge about preparing meals from scratch. “A lot of people are losing those skills, especially in younger generations, because of the convenience of fast food,” says Sarah Castro, who owns Sarita’s Organic Tortillas & Small World Oven with her husband, Jay. “A lot of the basic skills when it comes to cooking are outsourced now.”

As a result, the pandemic has introduced a significant learning curve for those people who have been sheltered at home, quarantined, or otherwise unable to cook for themselves. The fact that items like flour or yeast began disappearing from shelves in late March and early April indicated a willingness to experiment in the kitchen. “People are trying to figure out how to make things on their own. In a way, that’s a benefit of this situation. Cooking is a lot easier and less mystical than people think,” she says.

With that in mind, Castro contributed a few of her favorite techniques and recipes to introduce readers to baseline kitchen competence. Among other skills, you’ll learn to use a knife, create a preservative-free marinade, and make pancakes from scratch. “I’ve never in my life used pancake mix, because it requires four ingredients that are pretty much in everybody’s house already,” she says, laughing. Welcome to Home Cooking 101.

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Fundamental Knife Know-How: Keep your knives sharp.

One common cooking mistake is the use of dull knives. Not only will a dull knife slow you down, make you work harder, and produce messy, ragged cuts, but contrary to what may seem logical, a dull knife can also be more dangerous than a very sharp one. A dull blade can easily slip off your target and into your finger. This leads to a second important knife tip.

Use the claw grip.

A simple, but essential knife skill that will keep you safe from injury and ensure digit-free meals, the claw grip may feel awkward at first, but with some practice will eventually become second-nature. I have heard that in culinary school, this technique is very quickly and not so gently (think Gordon Ramsay) ingrained into aspiring chefs, and although we lean toward a more loving approach, our older son, Max, is no stranger to a swift reminder to “use his claw” when slicing and dicing.

To protect fingers and guide the food you are cutting, especially tougher vegetables and fruits, partly curl your fingers together into a claw shape. Press the tips of your fingers against the food to be gripped and then lean your knuckles slightly past your nails so that you can’t see your nails when you look down on your hand. Continue to move your securing hand back as you cut. The tip of your blade should not leave the cutting board as your knuckles act as a guide and safety barrier.

Create a flat surface on your vegetables.

To keep rounded vegetables steady on the cutting board, slice them in half before chopping and place the flat side down.

How to Dice and Mince an Onion: There are many ways to cut an onion, but here is the method I use to make the process faster, reduce tears, and produce cleaner, more even cuts.

• First, place the onion in the freezer for about 15 minutes to help lessen the release of those tear-producing gasses.

• If a recipe calls for diced onion (small pieces about ¼- to ½-inch thick), cut the onion in half, through the stem and root, and remove the skin. For many years, I cut onions in half horizontally, between the stem and root but the day I learned this simple switch was a game changer!

• Place one half of the onion on the cutting board, flat side down, and use three fingers (claw style) to hold it down on the root side, which is left on until the end to keep the onion together and further reduce tear gas emissions. Then use a knife to cut across the onion in ½-inch slices, cutting toward the root, but not hitting it. Then going in the other direction, cut across again in ½-inch slices, and voila! – diced onion. For mincing, make ¼-inch slices to start and before slicing ¼-inch slices in the other direction, rotate the onion and make 3 to 4 cuts parallel to the cutting board.

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Roasting Tomatoes: In the summer, nothing beats garden-fresh tomatoes, either homegrown or from a local farmer. I grew up in New Jersey, where the garden tomato is the queen of summer. Roasting tomatoes is easy, their culinary uses are endless, and fresh tomatoes, home roasted, blow the canned version out of the water.

My favorite way to use them is to make a roasted tomato salsa or pasta sauce.

Heat broiler with a rack about 4 inches below heat source. Place tomatoes (or tomatillos for salsa verde!) along with any other vegetables you are adding to the recipe, like garlic, fresh herbs, or peppers on rack.. Leave garlic peels on when roasting; they will slip right off when they are done!

Drizzle a little olive oil and sprinkle salt and pepper over tomatoes.

Broil, turning occasionally, until blackened in spots; 10 to 12 minutes.

Allow everything to cool.

Remove skins, if desired, and tomatoes are ready to use.

For an easy, but delicious pasta sauce, remove skins by simply slipping them off with your hands, then mash with a potato masher; and add salt, pepper and herbs to taste.

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Basic Marinade: Whether you are roasting vegetables, grilling meat, or sauteing shrimp, a good marinade can make your meal! Making a marinade comes down to a basic formula with three elements: fat, acid (or enzyme), and flavor. The fat can be any oil of your choosing, and its purpose is to distribute flavor and seal in moisture. The acid, which can be anything from citrus juice or vinegar to options like yogurt or beer, breaks down the cells in food, making it easier for salt, sugar, moisture and flavor to seep in. Enzymes, found in foods like in papaya, pineapple, and ginger can also aid in this process. When it comes to flavor (herbs, spices, salt and sweeteners), this is where you can let your creativity shine!

Many cooks say that a good rule of thumb for concocting a marinade is to follow a 3:1 oil-to-acid ratio, but oil is not always necessary. You can balance acid with other liquids, like non-acidic fruit juices. Too much acid can cause a mushy, undesirable texture. More tender foods like vegetables, shrimp and fish, should not be marinated for more than 30 minutes, because the acid will work very quickly in breaking them down. While vegetables will become mushy with too long in a marinade, fish and shrimp will become tough.

If you’ve never grilled marinated vegetables before, please don’t pass up the chance this summer! They are a family favorite in our house. Max and Wilder would both tell you to make sure not to forget the mushrooms!

Although I know this is a subject of debate, I am in the camp that believes longer is not always better when it comes to marinating times, especially when using strong acids like vinegar and citrus. I recommend capping marinating time at 12 hours for large cuts of beef. Thin cuts or tender subjects require even less time. Chicken and pork only need 2 to 4 hours.

To maximize the flavor benefits of marinating meat, I recommend using a thinner cut of meat, like skirt steak, and cutting thicker cuts into small pieces for skewers before marinating.

There is a world of discussion, culinary exploration, and debate around the best marinade recipes and techniques, so I encourage you to research and experiment. At our house, nothing beats Jay’s Chamorro-style barbecue marinade and I sweet-talked him into spilling some of his secrets.

Jay’s Barbecue Marinade ½ cup soy sauce ¼ cup vinegar, 2 cloves garlic, minced (more, if desired) 1 teaspoon salt ½ teaspoon black pepper 1 tablespoon brown sugar 1 teaspoon toasted sesame oil One-fourth of a large yellow onion, diced Combine all ingredients and mix well. Cut another onion in half and wipe grill with it for aroma and flavor. Leave on grill during grilling and repeat every time you add another round of meat. Set aside some marinade before it touches raw meat to use for basting during grilling. (Putting marinade in a spray bottle is a great basting method.)

Makes about 1 cup

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Pancakes from Scratch: If you shy away from making pancakes from scratch and you tend to reach for box mixes, I encourage you to break free of the box. Dry pancake mixes contain four basic ingredients that you most likely have in your pantry: flour, oil, leavening and salt. But they also contain preservatives that we don’t need in our food or our bodies. Our 9-year-old, Max, is the master pancake maker in our family and this is his go-to recipe:

(Just remember: all 2’s, except for salt!)

2 cups all-purpose flour (you can experiment with substituting all or some of this ingredient for any gluten/grain-free/ low-carb flour option, as well. We love almond flour pancakes in our house.)

2 teaspoons baking powder 2 tablespoon sugar (optional) ¼ teaspoon salt 2 tablespoons oil or melted, cooled butter (and more for cooking) 2 eggs 1 ½ to 2 cups milk, buttermilk (or non-dairy alternative) Mix dry ingredients together in one bowl. Set aside. In separate bowl or stand mixer, beat eggs into milk, then stir in butter or oil. Very gently stir liquids into dry ingredients. A key to good pancakes is not overmixing, so don’t worry about a few lumps. If batter seems thick, add a little more milk. (If using whole wheat flour or almond flour you will need more milk.) Heat griddle or large pan to medium-low heat. Place a teaspoon or two of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, use a ladle or even a repurposed squeeze bottle to drop batter onto griddle or skillet.

Adjust heat as necessary. Flip pancakes after bubbles rise to surface and bottoms brown, 2 to 4 minutes. Cook until second side is lightly browned. And don’t forget, the first pancake is always a sacrifice to the learning gods! (A treat for your dog.)

Makes 4 to 5 servings

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MEET THE COOKS JAY AND SARAH CASTRO OF SARITA’S ORGANIC TORTILLAS & SMALL WORLD OVEN

“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 and Wolfforth farmers markets. Eventually they introduced other baked goods, including sweet and savory empanadas.

“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.

When you cook for yourself, you have control over the amount of sugar or salt – things people get too much of in their diets anyway. By learning how to do these things on your own you can pay more attention your nutrition and health.”

She and Jay see their tortillas and other delectables as a way to return to “simple, healthy food” like their grandparents’ generation used to eat. To protect themselves and older relatives, the Castros elected to stop selling at the Wolfforth market once COVID-19 cases arrived in Lubbock. “We’re just trying to limit our exposure and stay away from big crowds as much as we can,” Sarah says. However, they have still been fulfilling orders of tortillas and their beloved empanadas, providing delivery and increasing the couple’s already stringent food-safety protocols.

Making this slightly more challenging is the fact that Jay’s parents had served as their childcare. But because they are in a vulnerable age group, the Castros have isolated their kids from the grandparents. That’s been hard socially, of course, but the lack of childcare keeps the couple from taking on larger orders or events. “That’s why we can’t do large productions right now,” she admits.

They hope to reopen later in the summer at the downtown farmers market. “We’ll see how everything plays out.” L

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SPECIAL ADVERTISING SECTION

2020 We present our 2020 list of the area’s top physicians in 54 specialties, as chosen by their peers Lubbock Magazine’s Top Docs list is compiled through a nominationsbased voting process. We reached out to area doctors and asked them to vote for other physicians in a variety of specialties. These doctors voted for their peers who exemplify excellence in their chosen specialty.

Our Top Docs list is a reader service, designed to allow our readers the opportunity to find the city’s top doctors, and find the right doctor for their needs. It’s also an occasion to celebrate those listed for their accomplishments and reputation. Additionally, it allows local doctors to make the community aware of their specific specialty and expertise.

Lubbock Magazine contracted with DataJoe, a software and research company specializing in data collection and verification, to compile our Top Docs list. We recognize there are many good doctors who are not shown in this representative list. This is only a sampling of the huge array of talented professionals within the region. Inclusion in the list is based on the opinions of responding doctors in the region and the results of our research campaign.

We take time and energy to ensure fair voting, although we understand that the results of this survey nomination are not an objective metric. We certainly do not discount the fact that many good and effective doctors may not appear on the list.

2020

BRINGING EXPERT CARE TO CLINICS + HOSPITALS ACROSS LUBBOCK Patricia Aristimuno, M.D.

Allan Haynes, M.D.

Michael Phy, D.O.

Cody Beaver, M.D.

Jamie Haynes, M.D.

Mark Reedy, M.D.

Jose Beceiro, M.D.

Sarah Hosford, M.D.

Catherine Ronaghan, M.D.

Audra Bowman, M.D.

Thomas Howe, M.D.

Dixon Santana, M.D.

George Brindley, M.D.

Winslo Idicula, M.D.

Ariel Santos, M.D.

Steven Brooks, M.D.

Ebtesam Islam, M.D.

Scott Shurmur, M.D.

Thomas Cammack, M.D.

Leigh Ann Jenkins, M.D.

Jordan Simpson, M.D.

Tammy Camp, M.D.

Mark Jenkins, M.D.

Cloyce Stetson, M.D.

Cyrus Caroom, M.D.

Lara Johnson, M.D.

Ashley Sturgeon, M.D.

Ronald Cook, D.O.

Catherine Jones, M.D.

James Tarbox, M.D.

Joehassin Cordero, M.D.

Cynthia Jumper, M.D.

Michelle Tarbox, M.D.

Summer Davies, M.D.

Kelly Klein, M.D.

Victor Test, M.D.

Miles Day, M.D.

Richard Lampe, M.D.

Lukman Tijani, M.D.

Joshua Demke, M.D.

Brendan MacKay, M.D.

Surendra Varma, M.D.

John DeToledo, M.D.

David McCartney, M.D.

Sarah Wakefield, M.D.

Michel Diab, M.D.

Ana Rivas- Mejia, M.D.

V. Mark Williams, M.D.

Sharmila Dissanaike, M.D.

Kelly Mitchell, M.D.

Richard Winn, M.D.

Yusuf Dundar, M.D.

Felix Morales, M.D.

Edward Yeomans, M.D.

David Edwards, M.D.

Thomas Nelius, M.D.

Andres Yepes, M.D.

Stephen Gates, M.D.

Tam Nguyen, M.D.

Mimi Zumwalt, M.D.

John Griswold, M.D.

Kenneth Nugent, M.D.

Ari Halldorsson, M.D.

Jennifer Phy, D.O.

SPECIAL ADVERTISING SECTION

2020 How was the list created? To create the Top Docs list, DataJoe Research facilitated an online peer-voting process, also referencing government sources.

DataJoe then tallied the votes per category for each doctor to isolate the top nominees in each category. After collecting nominations and additional information, DataJoe checked and confirmed that each published winner had a current, active license status with the state regulatory board. If we were not able to find evidence of a doctor’s current, active registration with the state regulatory board, that doctor was excluded from the list. In addition, any doctor who has been disciplined, up to the time-frame of our review process for an infraction by the state regulatory board, was excluded from the list. Finally, DataJoe presented the tallied result to Lubbock Magazine for final review and adjustments.

How are nominations obtained? Lubbock Magazine and DataJoe

reached out to practices and individuals through mail-outs, emails, and phone calls, and encouraged them to vote and distribute the ballot amongst their peers.

What information was required to make a Top Docs nomination? Every doctor must provide a valid, active license number and contact information to identify themselves. This ensures fairness in the voting process by confirming that each doctor completes only one ballot.

How are practice areas determined? Our list is compiled of

specialties that are relevant to the Lubbock area. We recognize that there are many specialties, and that this list is not exhaustive. Additional practice areas will be considered in coming years based on interest from the medical community.

Do doctors pay to be on the Top Docs list? Doctors can’t pay to

be on the list; it is facilitated and tallied by DataJoe. After receiving the list from DataJoe, our Advertising Department gave area doctors the opportunity to purchase profiles in our Doctors of Distinction Special Advertising Section, which appears separately from the list. Whether or not a doctor chooses to advertise in Doctors of Distinction has no influence on their inclusion on the list.

DataJoe uses best practices and exercises great care in assembling content for this list. DataJoe does not warrant that the data contained within the list are complete or accurate.

DataJoe does not assume, and hereby disclaims, any liability to any person for any loss or damage caused by errors or omissions herein whether such errors or omissions result from negligence, accident, or any other cause. All rights reserved. No commercial use of the information in this list may be made without written permission from DataJoe.

Allergy Immunology

Suzanne A. Beck, M.D. Robert Mamlok, M.D. Goutam Pada Shome, M.D. James Tarbox, M.D.

Anesthesiology

Raymond Danchak, M.D. Brian C. Eppright, M.D. Robin Minielly, M.D.

Cardiology

W. Chuck Brogan III, M.D., Ph.D. Leigh Ann Jenkins, M.D. Mohammad Otahbachi, M.D. Colbert Perez, M.D. M. Alan Sharif, M.D. Scott Shurmur, M.D. Paul D. Walter, M.D.

Cardiothoracic Surgery

Ari Halldorsson, M.D. Benjamin A. Hirsch, M.D. Ralph Francis Paone, M.D. Donald J. Robertson, M.D. William E. Springer, M.D.

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TOP DOCS 2019 • SPECIAL SECTION

Cosmetic Surgery

Patricia Arledge, M.D. R. Clark Mooty, M.D. Robert P. Schmid, M.D.

Dermatology

Amy Brackeen, M.D. Bryan Harris, M.D. Richard Hope, M.D. Brent Paulger, M.D. Cloyce Stetson, M.D. Ashley Sturgeon, M.D. Michelle Tarbox, M.D.

Diagnostic Radiology

Niska Blevins, M.D. Brian Bruening, M.D. James Henderson, M.D. Carson L. Johnson, M.D. Bharat Kakarala, M.D. Gary Simmons, M.D. Thomas R. Windisch, M.D. Douglas H. Wright, M.D.

Emergency Medicine

Conrad B. Bowman, M.D. Sajjad Haider, M.D.

Scott Letbetter, M.D. Ryan Lewis, M.D. Christopher Piel, M.D. John Skelton, M.D.

Endocrinology, Diabetes and Metabolism M.M. Bakdash, M.D. Jose Beceiro, M.D. Shaili Felton, M.D. Michael MacAdams, M.D. Ana Rivas Mejia, M.D.

Family Medicine

Roberta Beals, D.O. Jared Brinker, M.D. Beth A. Cochran, M.D. Ronald L. Cook, M.D. Chetlen Crossnoe, M.D. David S. Edwards, M.D. Andy John Gray, M.D. Jeffrey Hannel, M.D. Jamie L. Haynes, M.D. Kerry Hendershot, M.D. Damon Hill, M.D. Joel B. Landry, M.D. Michael Mendez, M.D.

Felix Morales, M.D. Randy K. Rozean, M.D. Kashif Saleem, M.D. Derek Skinner, M.D.

Gastroenterology

Houssam Al-Kharrat, M.D. Hamed Al-Tamimi, M.D. Vanessa Costilla, M.D. Elias Ghandour, M.D. Sameer Islam, M.D. Miled Jabor, M.D. Kelly P. Kensing, M.D. Timothy D. Miller, M.D. William A. Shaver, M.D.

General Surgery

Charles V. Bayouth, M.D. Steven Brooks, M.D. Sammy Deeb, M.D. Sharmila Dissanaike, M.D. John Griswold, M.D. Derick R. Haggard, M.D. Thomas Howe, M.D. Adam Purtell, M.D. Richard A. Rosen, M.D. Caleb R. Sallee, M.D.

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Ariel Santos, M.D. Tim West, M.D. V. Mark Williams, M.D.

Gynecologic Oncology Sarah Hosford, M.D. Mark Reedy, M.D.

Gynecology

Duncan Burkholder, M.D. Brent Nall, M.D.

Hand Surgery

Brendan MacKay, M.D. Desirae McKee, M.D. Patrick F. Molligan, M.D. Garry R. Pollock, M.D. Melinda Garcia Schalow, M.D. Alejandro Verdugo, M.D.

Hematology

Catherine Jones, M.D. Donald P. Quick, M.D. Kiran Kumar Yalamanchili, M.D.

Hospice and Palliative Stephen Gates, M.D. Kelly Klein, M.D.

Infectious Disease

Dennis Duriex, M.D. Mark Lacy, M.D. Richard Lampe, M.D. Fatma Levent, M.D. Richard Winn, M.D.

Internal Medicine

Tapan Nath, M.D. Michael Phy, M.D. Floyd Pirtle, M.D. Hima B. Ravi, M.D. Lakhu Rohra, M.D. Brad Snodgrass, M.D.

Interventional Cardiology

Jason Bradley, M.D. Juan Kurdi, M.D. Ramakrishnan Ranganath, M.D. John Zias, M.D.

Maternal and Fetal Medicine Billy Atkinson, M.D.

Nephrology

Patricia Aristimuno, M.D. J. Todd Rose, M.D. Larry Warmoth, M.D.

Neurological Surgery

Jason Felton, M.D. Jonathan P. Mannas, M.D.

Neurology

John Detoledo, M.D. Katie L. Hendley, M.D.

Obstetrics and Gynecology Shelly Hook, M.D. Edward Yeomans, M.D.

Oncology

David R. Close, M.D. Ibrahim A. Shalaby, M.D. Lukman Tijani, M.D.

Ophthalmology

Jay C. Bradley, M.D. Christopher G. Fuller, M.D. Timothy T. Khater, M.D. David McCartney, M.D. Kelly Mitchell, M.D. John E. Streit, M.D.

Oral and Maxillofacial Surgery Ryan T. Higley, D.D.S.

Orthopedic Surgery

George W. Brindley, M.D. James Burke, M.D. Cyrus Caroom, M.D. Robert J. Gaines, M.D. Jeff D. Headrick, M.D. Mark Jenkins, M.D. Kim E. Pershall, M.D. Jason A. Ramsey, M.D. Mark W. Scioli, M.D. David M. Shephard II, M.D. Jordan Simpson, M.D. T. Bryan Smitherman, M.D.

Otolaryngology, Ear Nose Throat Joehassin Cordero, M.D. Joshua Demke, M.D. Yusuf Dundar, M.D. William R. Fell, M.D. Tam Q. Nguyen, M.D. Stanley E. Potocki, M.D. Philip A. Scolaro, M.D.

Pain Management

Hemmo Bosscher, M.D. Miles Day, M.D. Bolkar E. Sahinler, M.D.

Fatima Salas, M.D. Shiraz A. Yazdani, M.D.

Pathology

Melissa Blann, M.D. Dale Dunn, M.D.

Pediatric Cardiology

Andrew Robinson, M.D.

Pediatric Endocrinology Surendra K. Varma, M.D.

Kenneth Nugent, M.D. Victor Test, M.D. Shannon Turnbow, M.D. Andres Yepes-Hurtado, M.D.

Radiation Oncology

Ramzi Abdulrahman, M.D.

Radiology

Nabeel Dar, M.D. Gianluigi Fornari, M.D. Roy Jacob, M.D.

Pediatric Gastroenterology

Reproductive Endocrinology

Pediatric Orthopedics/ Orthopedic Surgery

Rheumatology

Robert Z. Simek, M.D.

Cody Beaver, M.D. Michel Diab, M.D. Amy E. Henning, D.O.

Pediatric Otolaryngology ENT

Winslow K. Idicula, M.D.

Pediatrics General

Audra Bowman, M.D. Tammy Camp, M.D. Summer D. Davies, M.D. Amanda M. Guetersloh, M.D. Lara Johnson, M.D. Douglas Klepper, M.D. Amy N. Thompson, M.D.

Pediatric Surgery

Jane F. Goldthorn, M.D.

Physical Medicine and Rehabilitation Roger J. Wolcott, M.D.

Plastic and Reconstructive Surgery Jane Rowley, M.D.

Podiatry

Benjamin Fluhman, M.D.

Psychiatry

Sarah Mallard Wakefield, M.D.

Jennifer Phy, M.D.

Naga Bushan, M.D. James M. Calmes, M.D. Jitendra Vasandani, M.D.

Sleep Medicine

Bhupesh Dihenia, M.D.

Spine Surgery

Mark D. D’Alise, M.D. Richard George, M.D. Sergiy Nesterenko, M.D.

Sports Medicine

Kevin Crawford, M.D. Mimi A. Zumwalt, M.D.

Surgical Oncology

Catherine Ronaghan, M.D.

Urology

Howard W. Beck, M.D. Carl Lee Britton, Jr. , M.D. Jorge Brothers, M.D. J. Thomas Cammack, M.D. Allan L. Haynes, Jr. , M.D. Thomas Nelius, M.D. Brian E. Nicholson, M.D. Thomas C. Nicholson, M.D. Ryan Owen, M.D. Scott Spore, M.D.

Vascular Surgery

Dennis Eastman, M.D. Dixon Santana, M.D.

Pulmonology

Naidu K. Chekuru, M.D. Marque A. Hunter, M.D. Ebtesam Islam, M.D., Ph.D. Cynthia Jumper, M.D. TOP DOCS 2019 • SPECIAL SECTION

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Texas Tech Department of Surgery Specialties and subspecialties: General Surgery, Trauma, Burn, Cancer, Vascular and Thoracic Surgery Memberships and clinical associations: We are members of every major national surgical organization, with several holding national office.

For what is your practice most known? We provide state-of-the-art care for all surgical conditions, from the most common to the rare and complex. We take the time to listen and discuss options, both surgical and nonsurgical, in order to provide the best care for the patient and their family.

How has technology affected how you practice your specialty? We utilize stateof-the-art technology in everything we do – from spraying artificial skin to treat burns to endovascular reconstruction of the aorta.

2020 has been an unprecedented year.

How has COVID-19 affected your practice and how will it change going forward?

We continued to treat urgent, time-sensitive surgical conditions including cancers throughout the pandemic, ensuring that the Lubbock community did not suffer by having essential surgery denied, as unfortunately happened in many other parts of the country. Meanwhile, our ICU specialist surgeons stood ready to treat COVID patients as needed. Recognizing that we are more fortunate than most during these difficult times, we provided care packages with essential supplies for those who were financially insecure because of loss of work due to COVID in our local community.

Texas Tech Department of Surgery texastechphysicians.com

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STEVEN BROOKS, M.D. SHARMILA DISSANAIKE, M.D.

JOHN GRISWOLD, M.D. ARI HALLDORSSON, M.D.

CATHERINE RONAGHAN, M.D. DIXON SANTANA, M.D.

ARIEL SANTOS, M.D. V. MARK WILLIAMS, M.D.

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Texas Tech Orthopaedics Year established: 1971 Specialties and subspecialties: Children’s Orthopaedics, Foot and Ankle, Hand and Microvascular, Joint Reconstruction, Musculoskeletal Oncology, Sports Medicine and Trauma Memberships and clinical associations: American Academy of Orthopaedic Surgeons; American Association for Hand Surgery; American Society for Surgery of the Hand; American Board of Orthopaedic Surgeons; Texas Orthopaedic Association; American Orthopaedic Association; Pediatric Orthopaedic Society of North America; Clinical Orthopaedic Society; Mid-America Orthopaedic Association; American Orthopaedic Foot and Ankle Society; American Hip and Knee Society; Orthopaedic Trauma Association; American Orthopaedic Society for Sports Medicine; Lubbock County Medical Society; Texas Medical Association; Ruth Jackson

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Orthopaedic Society For what is your practice most known? Our board-certified, fellowship-trained orthopaedic surgeons provide specialized care to the people of West Texas, the Texas Panhandle and Eastern New Mexico, including orthopaedic trauma coverage at the region’s level 1 trauma center.

How has technology affected how you practice your specialty?

Our surgeons are excited to use the latest technology in surgery to improve patient outcomes. They are currently involved in developing implants for fracture fixation, advancing new technological updates in nerve graft surgery and are involved in international total joint outcomes studies.

2020 has been an unprecedented year. How has COVID-19 affected your practice and how will it change going forward?

We continue to evolve our practice in the wake of COVID-19.

Initially, we were able to jump-start telemedicine, and now as we are moving to re-start elective surgical cases and increasing the number of patients we see in our clinics, we are working to ensure the safety of our patients, staff and providers. Some precautions we are taking include requiring face coverings for all patients, providers and staff, ensuring we maintain social distancing in lobby areas, continued telemedicine visits, and rigorous disinfectant and hygiene processes.

Community involvement: As a practice we take pride in supporting our community. Some specific organizations we have supported in the past year include the South Plains Food Bank, Susan G. Komen, Lubbock Impact and the C.A.R.E Center.

General & Specialty Orthopaedics TTUHSC Medical Pavilion 3601 Fourth St., Fourth Floor • 743.4263 Orthopaedic Hand Center UMC Medical Office Plaza II 808 Joliet Ave., Suite 210 • 743.4600 Pediatric Orthopaedics Covenant Medical Office Building 4102 24th St., Suite 508 • 743.4263

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Covenant Orthopedic Trauma Service The Orthopedic Trauma Service (OTS) offered at Covenant Medical Center is directed by the section Chief of Orthopedics, Dr. Robert Gaines. The team is comprised of advanced practice nurse practitioners Fred Sebastian, MPAS PA-C; Kendra Guerra, APRN FNP-C; Brandy Trevino, APRN FNP-C; Cristan Ledbetter, APRN FNP-C; Stacey Kelly, APRN FNP-C, as well as clinical nurses and assistants Mandy Sauskis, LVN; Crystal Smith, MA; Crystal Reyes, CMA ; and Kendra Gomez, CMA. Specialties and subspecialties: Dr. Gaines is board certified in

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orthopedic surgery with specialty training in orthopedic trauma, and served in the United States Navy with combat trauma experience in Afghanistan.

For what is your practice most known? The expertise and compassion for the families of West Texas drives every orthopedic encounter. We understand that we meet patients on one of their worst days and do everything we can to return them to their families and livelihood.

How has technology affected how you practice your specialty?

As part of our medical community, we also participate in training the next generation of physicians, physician assistants and nurse practitioners. We do our best to instill the caring spirit into our trainees, knowing that someday they will be caring for our community and possibly ourselves.

2020 has been an unprecedented year. How has COVID-19 affected your practice and how will it change going forward?

Clearly there have been a few changes in the way Lubbock and our surrounding communities interact in light of the corona pandemic, but we are dedicated to your care without compromise. The orthopedic trauma service specializes in fracture care, limb salvage,

deformity correction, hand trauma, post traumatic reconstruction, and joint replacement. It is our sincere hope for our patients that they will not need our services, but if they do, we will be here and ready to serve.

Covenant Orthopedic Trauma Service 3506 21st St., Suite 507 725.4805 covmedgroup.org

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Bryan Harris, M.D. Year established: I have been in practice in Lubbock for 21 years, the last two years at Long & Harris Dermatology, with David Long, M.D. Specialties: Undergraduate education, Texas Tech University; M.D., Texas Tech University Health Sciences Center; Dermatology Residency, The Cleveland Clinic Foundation; Board certification, American Board of Dermatology Memberships and clinical associations: American Academy of Dermatology; Clinical association with Covenant Health System and Lubbock Heart Hospital For what is your practice most known? Our office offers a broad array of dermatology services, including skin cancer surgery, Mohs surgery, general dermatology, and cosmetic dermatology, including laser surgery. We pride ourselves in being able to schedule patients within one week.

How has technology affected how you practice your specialty?

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Technology now allows for online scheduling and the ability for us to offer tele-dermatology for select patients. We stay up to date on the advancements in aesthetic lasers to remain competitive.

2020 has been an unprecedented year. How has COVID-19 affected your practice and how will it change going forward?

Patient check-in procedures have changed during the COVID pandemic; we perform temperature and symptom screening, and patients wait in their cars rather than in the lobby until their patient room is available. Enhanced patient safety measures will continue through the pandemic.

Community involvement: Past Board Member and Board President of Women’s Protective Services

Long & Harris Dermatology 6102 82nd St., Suite 15 • 749.7933 lhderm.com

D O CTO R S O F DIS T INC T IO N

Roberta Beals, D.O. Years in practice: 24 Education: Northern Arizona University; Medical degree, Kirksville College of Osteopathic Medicine; completed residency in Fort Worth, Texas, at UNT Health Science Center Specialties and subspecialties: Family Medicine, Anti-Aging Medicine, Cosmetic Medicine and Lasers, Advanced injector Memberships and clinical associations: American Osteopathic Association; Texas Medical Association Why did you choose your area of practice? I like a diversified patient interaction. I’ve enjoyed getting to work with a variety of people over the years.

How do you set your practice apart? We strive to provide personalized or integrated medical, nutrition and cosmetic aesthetic options to meet our patient’s needs.

2020 has been an unprecedented year. How has COVID-19 affected your practice and how will it change going forward?

We spent some time retooling the practice to meet safety

standards, offering virtual appointments and social distancing.

How has technology affected how you practice your specialty?

In addition to virtual visits, our practice uses the latest technology to help optimize patient outcomes based on best practices in the country and around the world.

What is your most memorable moment in medicine? There have been so many. I am so thankful to have shared in these moments with my patients and their families.

Community involvement: I have been involved with Lubbock Osteopathic Medical Foundation for 20 years. Together, we have donated millions of dollars to support people of the South Plains.

Grace Clinic 4515 Marsha Sharp Freeway • 744.7223 gracehealthsystem.com DOCTORS OF DISTINCTION • SPECIAL ADVERTISING SECTION

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Duncan Burkholder, M.D. Years in practice: Starting 34th year of practice Education: New Mexico Military Institute, AA; Texas Tech University, BA; UTMB Health System, MD; TTUHSC, OB/GYN Residency Specialties and subspecialties: Gynecology Memberships and clinical associations: American College of Obstetricians and Gynecologists Member; Chief Medical Officer, Grace Health System Why did you choose your area of practice? I never had intentions of being an OB/GYN but felt “called” into the practice. It was the right fit for my personality and skill set, plus, I truly enjoy the specialty.

How do you set your practice apart? I treat all my patients as if they were my own wife, daughter or sister and provide them with the same level of care and compassion. I communicate with my patients in terms easy for them to understand. I let them ask all their questions, taking as much time as they need, and always offer a full explanation. I offer options for them and if surgery is the best solution, my patients can rest assured they are in good hands. I love being able to help women obtain the quality of life that they deserve.

2020 has been an unprecedented year. How has COVID-19 affected your practice and how will it change going forward?

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has changed. We are more focused on techniques to ensure the safest experience possible for all. Elective surgeries were cancelled for a month, which impacted my practice, but we are starting to see those pick up again because my patients are confident in our safety measures.

How has technology affected how you practice your specialty?

It has increased access for our patients in many ways. Patients can view their records, communicate with their physician, and even book an appointment online. That’s very different from when my practice first began. We are transitioning to an Epic system later this year, and at the new Covenant Health Grace Surgical Hospital, that will be a tremendous service to our patients.

What is your most memorable moment in medicine? Obeying discernment from the Lord and helping save a baby with the umbilical cord wrapped around its neck five times!

Community involvement: 20 years on the Board of Directors, First Bank and Trust; Medical Director, Parkridge; Texas Tech Alumni Association member and supporter; Texas Tech Chancellor Council Chairman

Grace Clinic 4515 Marsha Sharp Freeway • 744.7223 gracehealthsystem.com

D O CTO R S O F DIS T INC T IO N

Chetlen Crossnoe, M.D. Years in practice: 14 Education: MD/PhD Specialties and subspecialties: Family Medicine Memberships and clinical associations: American Academy of Family Physicians Why did you choose your area of practice? I liked the idea of seeing the whole scope of medicine.

How do you set your practice apart? I particularly enjoy teaching.

I like like to explain medical concepts and issues to patients.

2020 has been an unprecedented year. How has COVID-19 affected your practice and how will it change going forward? We have started virtual visits. We still need to see patients for yearly exams and many types of problems, but for followups and some other things, virtual visits may be very quick and

convenient for patients.

How has technology affected how you practice your specialty? Ask me again in a year after we implement our new electronic medical record, Epic. It will be an asset for physicians and patients. I am looking forward to it.

What is your most memorable moment in medicine? Honestly, being trusted by my patients to care for them, and their families, makes it all a memorable experience for me.

Grace Clinic 4515 Marsha Sharp Freeway • 744.7223 gracehealthsystem.com

DOCTORS OF DISTINCTION • SPECIAL ADVERTISING SECTION

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Bhupesh Dihenia, M.D. Years in Practice: 23 Education: Undergraduate, Washington University in St. Louis; Medical School, University of Illinois at Chicago; Internship in Internal Medicine, University of Missouri-Kansas City; Residency, Emory University; Fellowships, Emory University Specialty and subspecialties: Neurology, Sleep Medicine and Neuroimaging Memberships: American Academy of Sleep Medicine; American Academy of Neurology; The American Society of Neuroimaging Why did you choose your area of practice? The general understanding of the brain and the nervous system is in its infancy.

There is much opportunity to participate in research in this less established field. I enjoy research and bringing new treatments to diseases which were previously less understood. Sleep medicine is fascinating. We do not all sleep the same. Helping individuals sleep better is very rewarding.

How do you set your practice apart? My staff consists of intelligent and compassionate caregivers. We prioritize our patient’s and their family’s needs above all.

2020 has been an unprecedented year. How has COVID-19 affected your practice and how will it change going forward?

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We have learned many lessons from this pandemic. We have learned to adapt to telemedicine. We were already doing some visits online, but this has forced us to be safe and reduce our patient’s exposure to possible infections.. We miss seeing and examining our patients in person. The spiritual aspect of healing can be provided through technology in the absence of direct contact.

What is your most memorable moment in medicine? The many patients who participate in our research studies, especially for treatment of MS that can improve their neurological outcomes. The delight those patients feel when new drugs come to the market because of their contribution is rewarding. My staff and I feel it’s our privilege to care for the Eastern New Mexico and West Texas area individuals that have a need for neurological or sleep medicine care.

Community involvement: Deliver Meals on Wheels, Volunteer Center of Lubbock, and Lubbock Center for Global Understanding

Grace Neurology Center 3815 23rd St. • 722.3500 gracehealthsystem.com

D O CTO R S O F DIS T INC T IO N

Shelly Hook, M.D. Years in practice: 10 Education: Texas Tech University; Texas Tech Health Sciences Center School of Medicine; OB/GYN Residency at TTUSHC Specialties and subspecialties: Obstetrics and Gynecology Memberships and clinical associations: Board certified by American College of Obstetricians and Gynecologists Why did you choose your area of practice? I truly have a passion for women’s health and the gynecological surgical subspecialty.

Delivering babies is one of my favorite things.

How do you set your practice apart? I also hold a PhD in Psychology and use that knowledge to provide my patients with an experience that tends to their needs in every aspect. I am an advocate in their decision-making process to equip them with all the knowledge they need to have the experience they desire.

I also acknowledge what a privilege it is to be part of someone welcoming a baby into the world, and do not take that lightly. I feel honored to be part of the family’s big moment. They are the captain of the ship; I am just there to help steer the boat.

2020 has been an unprecedented year. How has COVID-19 affected your practice and how will it change going forward?

I have taken necessary precautions to ensure my patients, especially my OB patients, are staying safe. I have begun virtual appointments to allow patients to stay home when possible, and for those I see in person, I practice all proper PPE measures.

How has technology affected how you practice your specialty?

I feel virtual visits will continue to be a great option for my patients for a variety of reasons.

What is your most memorable moment in medicine? I have specialized training and a skillset that allowed me to recently deliver a set of triplets vaginally. I was able to provide that mother a delivery experience that many would not.

Community involvement: Supporter of Christ the King Cathedral School and Purpose Medical Mission, Grace Clinic 501A Board Member, active member at Westminster Presbyterian Church

Grace Clinic 4515 Marsha Sharp Freeway • 744.7223 gracehealthsystem.com DOCTORS OF DISTINCTION • SPECIAL ADVERTISING SECTION

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Brent B. Nall, M.D. Years in practice: 37 Education: BS in Chemistry, Texas Tech University; UT Southwestern Medical Center; Residency in OB/GYN, Wilford Hall USAF Medical Center Specialty: Obstetrics and gynecology, Board Certified; Certification in Business of Medicine Member: American College of Obstetricians and Gynecologists, Texas Medical Association, American Board of Obstetrics and Gynecology Why did you choose your area of practice? A nationally recognized professor in OB/GYN at Southwestern Medical Center, the late Norman Gant, asked me to consider it after my senior year in Medical School. Working hard in my specialty has allowed me to help women from all walks of life and improve their medical care.

How do you set your practice apart? My training included everything from high-risk obstetrics to gynecological cancer care and the associated surgery. I now concentrate on gynecology and minimally invasive and vaginal surgery. I also offer endometrial ablation hysteroscopy, laparoscopy and other procedures to make recovery rapid while improving patient’s lives.

2020 has been an unprecedented year. How has COVID-19 48

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affected your practice and how will it change going forward?

COVID-19 has been a great shock in many ways. It has mainly caused temporary loss in patient visits that will recover. One of my main goals during the disruption has been to ensure that my staff practices the best public health techniques. I want all patients to know that my practice is a comfortable, up-to-date, and especially safe place to get care.

How has technology affected how you practice your specialty?

My office has structured “virtual visits” for many patients with primarily consultation needs and for those at-risk patients or those that live with high-risk family members. The electronic health record and our patient portal give patients 24/7 access to their records and lab/imaging results even before I can personally talk to them.

What is your most memorable moment in medicine? Being present for my children’s births; delivering triplets Community involvement: First Methodist Church, Second Helpings food aid, Mayor’s Teen Pregnancy Task Force

Grace Clinic 4515 Marsha Sharp Freeway • 744.7223 gracehealthsystem.com

D O CTO R S O F DIS T INC T IO N

Sergiy Nesterenko, M.D. Year established: 2014 Education: Medical School in Ukraine; completed orthopedic surgery residency and fellowship in Ukraine, and then moved to the U.S. in 2006; two-year research at Mayo Clinic in Rochester, Minnesota; five-year residency program in orthopedic surgery at The Johns Hopkins Hospital in Baltimore, Maryland; year-long fellowship in spine surgery at Cleveland Clinic Specialties and subspecialties: Orthopedic surgeon focused on spine surgery Memberships and clinical associations: Board-certified in orthopedic surgery; member of American Academy of Orthopaedic Surgeons; North American Spine Society; AO Spine North America; Ukrainian Medical Association of North America Why did you choose your area of practice? I was attracted to orthopedic surgery because of its ability to help people improve their quality of life and because of the technical aspects. Spinerelated problems are not only very prevalent in people, but also appeared to be the most challenging part of musculoskeletal medicine. The challenge is what attracted me to spine surgery and the reward of seeing my patients getting better is what keeps me going.

How do you set your practice apart? Personalized care and the shared decision making is what we take pride in. While surgery is a powerful tool under the right circumstances, not every patient will require it in order to get better. Taking time to talk to people and finding the right solutions for their spine-related problems is an enjoyable part of my practice.

2020 has been an unprecedented year. How has COVID-19 affected your practice and how will it change going forward? The novel coronavirus made us rethink many aspects of life. Many of our patients were not able to travel and meet in person. Telemedicine was one of the solutions that we implemented to talk to our patients. We also started additional practices during the in-person appointments to keep the patients and our team-members safe.

How has technology affected how you practice your specialty? Orthopedic surgery is a very technological field. Over the past 20 years there have been a number of innovations in spine surgery that continue to push the boundaries of the impossible. The most recent developments include integration of navigation techniques and robotics in the operating room. This allows us to improve precision and safety for patients with more challenging conditions.

What is your most memorable moment in medicine? Seeing my patients returning to the office without pain.

Community involvement: I am a secretary on the board of directors with the American Ukrainian Medical Foundation, a nonprofit organization that serves as a platform for cooperation and mutual enrichment between Ukraine and the United States.

Grace Clinic 4515 Marsha Sharp Freeway • 744.7223 gracehealthsystem.com DOCTORS OF DISTINCTION • SPECIAL ADVERTISING SECTION

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Ramakrishnan Ranganath, M.D. , MBBS, MRCP Years in practice: 13 years in the U.S. and 8 in the United Kingdom Education: MBBS; MD; member of the Royal College of Physicians Specialties and subspecialties: Internal medicine, cardiovascular medicine, interventional cardiology Memberships: American College of Physicians; member of the Royal College of Physicians; Diplomate of the National Board of Echocardiography; Diplomate of the certification board of nuclear cardiology Why did you choose your area of practice? It is a great balance between the abstract world of internal medicine and surgical specialties with a good mix of imaging work. It is also a field with a great amount of research and state-of-the-art technology.

How do you set your practice apart? Even though I am primarily a cardiologist, I am grounded in internal medicine with extensive training in three different countries and feel comfortable managing internal medical issues. As a result, my patients are often able to get adequate care without having to visit multiple physicians.

2020 has been an unprecedented year. How has COVID-19 affected your practice and how will it change going forward?

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COVID created challenges but we continued to see patients while we adhered to the guidelines from TMB. I do not think virtual visits work in my practice where thorough physical exam is necessary, so we continued to see patients while following proper guidelines, and people were grateful.

How has technology affected how you practice your specialty?

We pride ourselves in limiting ER visits as we are able to see patients quickly and on short notice.

What is your most memorable moment in medicine? Caring for a young woman who had post-partum cardiomyopathy after she was airlifted from Bosnia during the war in 2003. I was at a heart transplant center in London at that time, and she was very sick with a 1-week-old baby. I was part of a team that cared for her.

She had an LVAD and eventually pulled through without needing a transplant.

Grace Clinic 2412 50th St. • 744.7223 gracehealthsystem.com

D O CTO R S O F DIS T INC T IO N

Fatima L. Salas, M.D., MPH Years in practice: 10 Education: Medical Degree and a Master in Public Health, Tufts University School of Medicine; U.S. Navy Health Professions Scholarships Program; internship and residency training in Anesthesiology, St. Vincent’s Catholic Medical Center at New York Medical College and Brigham & Women’s Hospital at Harvard Medical School; Interventional Pain Medicine fellowships, Brigham & Women’s Hospital at Harvard Medical School; fellow in Pain Medicine and Attending Anesthesiologist, Brigham & Women’s Hospital at Harvard Medical Center Specialties and Subspecialties: Double-board certified in Anesthesiology and Pain Medicine, American Board of Anesthesiology; American Board of Pain Medicine Memberships and Clinical Associations: Member, American Board of Anesthesiology; American Society of Interventional Pain Physicians; American Society of Regional Anesthesia and Pain Medicine; North American Neuromodulation Society; The Society of Women Innovators in Pain Management; Texas Pain Society; Texas Medical Association; Lubbock County Medical Society Why did you choose your area of practice? A desire to improve the quality of life of patients. Chronic pain is complex and multifaceted. It affects everyday activities and can lead to other physical, mental and emotional problems. The field of pain management allows me to impact the lives of patients with various interventional procedures. Helping to minimize my patient’s pain, seeing quality of life improve, or hearing positive stories from a patient’s family fuels my passion.

How do you set your practice apart? I develop a personalized and comprehensive plan to help alleviate a patient’s pain. I spend

time talking about their symptoms and goals. I am very thorough regarding patient safety during interventional procedures.

2020 has been an unprecedented year. How has COVID-19 affected your practice and how will it change going forward?

COVID-19 has affected my practice greatly with limited ability to perform interventional treatments and decreased volume to maintain appropriate distancing and sanitizing techniques. These changes have challenged us to quickly adapt and opened up the opportunity to expand telehealth. I am able to do follow-ups via video chat or telephone.

How has technology affected how you practice your specialty?

Technology has allowed us to perform interventional treatments with improved safety and accuracy through the use of radiological imaging, such as fluoroscopy and ultrasound as well as assist with proper diagnosis through MRI, CT, nuclear bone scans, etc.

What is your most memorable moment in medicine? During my time as a medical officer in the U.S. Navy, I was deployed to Afghanistan and served in a hospital on the front lines. I was able to provide life-saving care to members of all branches of military as well as our allies.

Community involvement: Purpose Medical Mission; Make-A-Wish Foundation; March of Dimes; Lubbock Meals-On-Wheels; Catholic Diocese of Lubbock; an active member at Christ the King Cathedral

Grace Clinic 4515 Marsha Sharp Freeway • 744.7223 gracehealthsystem.com DOCTORS OF DISTINCTION • SPECIAL ADVERTISING SECTION

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DO C T ORS O F D ISTIN CTION

Alejandro Verdugo, M.D. Years in practice: 7 Education: Anahuac University School of Medicine, Magna Cum Laude; Orthopedic Surgery Residency, ABC Medical Center Specialties and subspecialties: Pediatric Orthopedics; Adolescent and Young Adult Hip Preservation; Hand and Upper Extremity; Sports Medicine Memberships and clinical associations: American Academy of Orthopaedic Surgeons; American Arthroscopy Association of North America; Pediatric Orthopaedic Society of North America; ISHA; SICOT; American Medical Association; Texas Orthopaedic Association How do you set your practice apart? Stay on the cutting-edge of treatment with constant improvements on patient treatments. Only hip preservation specialist in the area.

2020 has been an unprecedented year. How has COVID-19 52

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affected your practice and how will it change going forward?

Lots of things have to be reevaluated; the whole patient experience has to change in order to keep patients and our staff safe.

How has technology affected how you practice your specialty?

Orthopaedics is a very technologically oriented field; we are always looking for the best and newest technology to get patients back on their feet in as little time as possible.

What is your most memorable moment in medicine? Every time I get a sincere “thank you” from one of my patients and I know I have made a difference in their life!

Grace Clinic 2412 50th St. • 744.7223 gracehealthsystem.com

D O CTO R S O F DIS T INC T IO N

Richard H. Hope, M.D. Year established/years in practice: 1995; 25 years Education: Bachelor of Science, Angelo State University; Doctor of Medicine, University of Health Sciences Center at San Antonio; Intern, Internal Medicine, Arkansas Health Sciences Center; Resident in Dermatology, Specialties and subspecialties: General Dermatology; skin cancer diagnosis and treatments; Mohs surgery; laser surgery; cosmetic dermatology Memberships and clinical associations: American Academy of Dermatology; American Medical Association; Texas Medical Association; American Society for Mohs Surgery; Texas Tech Health Sciences Center Department of Dermatology; Clinical Assistant Professor; Covenant Health Partners Why did you choose your area of practice? I take care of patients of all ages and genders. Many have a one-time, easily treated condition and others have more chronic and challenging diseases.

The surgical aspect of dermatology is very satisfying, as I get to create a surgical cure for skin cancers and other conditions. The cosmetic side of dermatology is enjoyable as patients come see us because they “want to” and not because they “have to.”

How do you set your practice apart? We are a full-service dermatology clinic, treating all dermatology conditions from minor rashes to severe and challenging chronic skin diseases. We offer many different treatment options for skin cancers. In-office surgery is a major part of our practice. Our cosmetic clinic, Laser Dynamics, provides skin care solutions, including “walk-in” Botox, as well as effective skin care products.

2020 has been an unprecedented year. How has COVID-19 affected you practice and how will it change going forward? At the onset, only patients with skin cancers and severe skin disease could come get care. Now, more patients are feeling comfortable coming to the clinic while we all practice the “Lubbock Safe” guidelines. I feel we will have a new “normal” going forward with more awareness toward prevention of infectious diseases.

How has technology affected how you practice your specialty?

Advancements in laser and light-based treatments have given us more options for treating common skin conditions as well as cosmetic conditions.

What is your most memorable moment in medicine? My father, Sherman Hope, M.D., was a family practice physician for 40 years in Brownfield, and we co-developed a software program to keep medical records in the clinic. As a new doctor and early in my dermatology residency, we had the opportunity to present our software ideas to congress in Washington, D.C., during the Clinton presidency. We were the only physicians present when Bill Clinton presented his “health care card” to the country on TV. Community involvement: We support the Polycystic Kidney Foundation, South Plains Kidney Foundation, Monterey Church of Christ, Texas Boys Ranch, South Plains Food Bank, Meals on Wheels, Team Luke Hope for Minds and others.

Lubbock Dermatology 3601 22nd St. • 796.7193 • lubbockdermatology.com DOCTORS OF DISTINCTION • SPECIAL ADVERTISING SECTION

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DO C T ORS O F D ISTIN CTION

Advanced Dermatology & Skin Cancer Institute Year established: Established in 2016 by Drs. Jeff and Amy Brackeen, who have a combined 19 years practicing dermatology.

Education: Drs. Amy and Jeff Brackeen graduated from Texas A&M University Medical School and Texas Tech University with a dermatology residency, where they both served as chief residents. Dr. Jeff Brackeen also completed a pathology residency at Texas Tech.

Specialties and subspecialties: Dermatology, Skin Cancer Surgery, Cosmetic Dermatology Memberships: American Board of Dermatology; The American Society of Mohs Surgery; American Society for Dermatologic Surgery; Skin Cancer Foundation Amonette Circle Members Clinical associations: Covenant Health System; University Medical Center Why did you choose your area of practice? Dermatology allows us to provide surgical, medical and cosmetic care and affords an opportunity to develop long-lasting relationships with our patients.

How do you set your practice apart? Not only do we strive to provide the best and most up-to-date dermatologic care possible, we endeavor to treat our patients like family. We believe that caring for our clients is a privilege and try to make our office a happy place where we not only provide care but actually do care.

2020 has been an unprecedented year. How has COVID-19 affected your practice and how will it change going forward?

We implemented numerous safety protocols early including taking patients directly to exam rooms, sanitizing rooms, and increasing 54

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the use of telemedicine visits among others. We believe the increased use of telemedicine for some visits will continue, as will our commitment to providing a safe and sanitary clinic.

How has technology affected how you practice your specialty?

We live in a rapidly changing world. As advancements in technology occur in dermatology, we incorporate them into our practice whenever appropriate to give our patients the best care available.

We have dermatology-specific electronic medical records, make use of telemedicine, and have incorporated new technologies, which include being the only practice in West Texas to offer SRT-100 (nonsurgical skin cancer treatment) and the first in the nation to have the newest photodynamic therapy treatment for precancers of the skin (BF-RhodoLED and Ameluz).

What is your most memorable moment in medicine? Dr. Jeff’s most memorable moment in medicine is providing care for our military in the Middle East as a flight surgeon. Dr. Amy has many memorable moments. Above all, she cherishes the friendships she has made with her patients.

Community involvement: Our clinic participates in and hosts AAD Skin cancer screenings, ASDS skin cancer screenings, as well as “Skin Cancer Take a Hike” events. We have hosted community educational events and help with Adopt-a-Highway.

Advanced Dermatology & Skin Cancer Institute 4709 66th St. • 701.5844 • lubbockskin.com

D O CTO R S O F DIS T INC T IO N

James Todd Rose, M.D. Year established/Years in practice: Established in 2004; 16 years in private practice Education: Medical School and fellowship completed at Texas Tech School of Medicine Specialties and subspecialties: Nephrology How do you set your practice apart? My small staff provides excellent support behind the scenes, which allows me to see patients with limited interruptions. My patients get to know my office staff and my P.A., which encourages their continuation of care.

2020 has been an unprecedented year. How has COVID-19 affected your practice and how will it change going forward?

Complying with the state and local restrictions has reduced clinic care to keep patients, as well as my staff, safe. I hope to return to a

safe normal soon.

How has technology affected how you practice your specialty?

I am grateful to our dialysis centers for encouraging telemedicine visits for higher-risk patients, which has greatly reduced COVID-19 positive cases.

What is your most memorable moment in medicine? I continually enjoy getting to know my patients and their families over the years.

James Todd Rose, M.D. 4417 71st St., Suite 42 • 799.2991

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Eat Drink 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

50TH ST. CABOOSE Fuel up on Mexican-American food after hours of fun arcade fun. Daily lunch, appetizer, and kid’s discounts abound. 5027 50th St., 796.2240, cabooseonline.com $ ATOMIC LOUNGE & PIZZA KITCHEN Atomic specializes in fire roasted pizzas. Feast on favorites like The Roni, extra-large slices of pepperoni atop melted mozzarella and smoky tomato sauce. Atomic’s ovens cook a pizza in 2 ½ minutes so your hunger pangs are quickly satisfied. 2420 Broadway Ave. Suite A, 407.3221 $$ BIERHAUS LUBBOCK This patio bar on Broadway specializes in beer and pub grub. With plentiful outdoor seating on its pet-friendly patio it’s a casual place to enjoy good weather with man’s best friend.

2009 Broadway St., 368.8324, bierhauslubbock.com $ BIGHAM’S SMOKEHOUSE Open for 40 years, Bigham’s serves its West Texasstyle barbecue from two small, straightforward locations. 3312 82nd St., 797.9241/4302 19th St., 793.6880, bighamsbbq.net $ CAGLE STEAKS Step into a true West Texas experience at Cagle Steaks. After walking around the ranch, feast on hand-cut steaks with all the fixings. Save room for fresh cobbler topped with ice cream.

8732 Fourth St., 795.3879, caglesteaks.com $$ CAPROCK CAFE A Lubbock favorite, CapRock is the perfect place to hang out and watch the game – with a burger in one hand and an ice-cold beer in the other, of course! 3405 34th St., 784.0300/5217 82nd St., Space 109, 771.2233, caprockcafe.com $-$$ 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 $$ CHIMY’S CERVECERIA If a margarita is in order, this is the spot. Plenty of Tex-Mex staples and margarita flavors and a lively outdoor patio make this a great place to spend an evening. 2417 Broadway St., 763.7369 $

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.

COCINA DE LA SIRENA Located in the historic Cactus Alley courtyard, La Sirena serves modern Latin American food in a cozy dining room. The menu changes regularly to accommodate local produce, but it’s a delight no matter the season. 2610 Salem Ave., 368.7960, lasirenacocina.com $$$ DOUBLEDAVE’S PIZZAWORKS Feast on the buffet or order a whole pie at DoubleDave’s. Customers love the stromboli and generous portions. 6023 82nd St., Suite 4, 763.3283, doubledaves.com $$ E&J SMOKEHOUSE AND GRILL Nestled in Escondido Canyon, E&J is open for lunch and dinner, Tuesday through Saturday. Dine on plenty of barbecue and Texas-style sides and desserts at this little oasis. 701 Regis St., 762.6201 $$-$$$ EL SALVADOR RESTAURANT Promising “a taste of El Salvador in Lubbock,” this quaint eatery west of the city certainly delivers. Pupusas, a thick, stuffed corn tortilla, are worth the drive. 9609 CR 6900, 885.2222, restaurantelsalvador.com $ FARM TO FORK GASTRO KITCHEN Serving farm fresh food, Farm to Fork’s creative presentation and gourmet offerings feature locally produced produce and meats. The seasonal menu changes often, with a variety of entrees, small plates and brunch on Sunday. The eatery is by reservation only, so plan accordingly.

8310 E. FM 3523, 829.2564, f2fgastrokitchen.com $$ 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 $$-$$$ GILBERT’S BAR & GRILL With its Tech-themed dining room and generous patio, Gilbert’s is the perfect place to hang out and enjoy a home-style meal. Enjoy familystyle Chinese food on Saturday nights and brunch on Sundays. 2608 Salem Ave., 795.8791, gilbertslubbock.com $$

GIORGIO’S PIZZA Giorgio’s longstanding downtown location offers counter service and some of the city’s most beloved pizza by the slice, calzones, pasta, and daily lunch specials. 1018 Broadway St., 765.9330, giorgiospizzalubbock.com $ HARRIGAN’S PRIME GRILL Remember Harrigan’s? Well, the beloved chain is back as Harrigan’s Prime Grill, and locals are thrilled. Open for lunch and dinner, the menu includes plenty of steaks to satisfy beef lovers, along with plenty of options for the entire family.

Don’t’ leave without indulging in a Black Magic Cake. 11814 Indiana Ave., 368.8008, harrigans.com $$-$$$ IKE’S WOODFIRE GRILLE Ike’s offers handcrafted steaks, seafood, woodfired pizzas, calzones, burgers and more. Save with Ike’s daily specials and enjoy daily Happy Hour Monday through Friday. 4414 82nd St., Suite 218, 368.8036, ikesgrill.com $$ J&B COFFEE CO. Generously portioned sandwiches, baked goods and specialty desserts make the perfect complement for freshly roasted coffee or flavored tea. 2701 26th St., 796.1114/3334 66th St., 799.1996, jandbcoffeeco.com $ JAZZ, A LOUISIANA KITCHEN A national chain, Jazz serves New Orleans-style classics and features nightly live music.

3703 19th St., 799.2124, jazzkitchen.com $$ JUMBO JOE’S A true burger joint, Joe’s offers dine-in, carry-out and a convenient drive-thru. Extra-large portions and affordable prices keep diners going back for more. 3310 Fourth St., 747.7900, jumbojoes.com $ KING LOUIE’S SPORTS LOUNGE & BILLIARDS ROOM Kin Louie’s stretches “Happy Hour” into an eight-hour celebration. Enjoy drink specials and shareable plates from 11 a.m.-7 p.m. every day, while you watch the game or play a game of pool in the smoke-free pool hall.

7604 Milwaukee Ave., Suite 1400, 368.8200, kinglouiesrestaurantandbar.com $$ KING STREET PUB Nestled in a strip mall on Indiana, King Street Pub’s stark exterior holds a surprisingly charming JUNE 2020 • thelubbockmagazine.com • Lubbock Magazine

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Celebrating the best in High School Sports with awards presented by: Gary Woodland, Michael Phelps, Misty May-Treanor, Patrick Mahomes, Venus Williams, Wayne Gretzky and many more!

june 18, 2020 | 6pm

#LONESTARVARSITY

LUBBOCK AVALANCHE-JOURNAL has transformed its annual LONESTAR VARSITY HIGH SCHOOL SPORTS AWARDS into a star-studded on-demand broadcast featuring some of the biggest names in professional sports, continuing the annual tradition of honoring the best in local high school sports from the past year. The show premieres at 6 pm, June 18, and is free to watch thanks to our event sponsors.

watch the show at 6pm June 18 | lubbockonline.com/lonestarvarsity

Victorian English tea room meets traditional pub-themed restaurant. Inventive cuisine and a cozy atmosphere will keep you going back for more. 8004 Indiana Ave., Suite B18, 993.1010, kingstreetpub.com $$ LA DIOSA CELLARS From the funky decor to the perfectly prepared tapas to the extensive wine list, La Diosa promises a top-notch experience. 901 17th St., 744.3600, ladiosacellars.com $$ LISA WEST’S DOUBLE NICKEL STEAK HOUSE Voted one of the top 10 best steak houses in Texas, the Double Nickel specializes in traditional steak-house fare. While beef rules the menu, you’ll find plenty of chicken, seafood and salads to delight the pickiest eater. 5405 Slide Road, 792.0055, doublenickelsteakhouse.com $$$ MAIN EVENT ENTERTAINMENT Perfect for the whole family or a large group, the Main Event offers bowling, arcade games, mini golf and more. Feed the crew with made-to-order pizza or plenty of grill-style nibbles from the dining area.

6010 Marsha Sharp Fwy., 792.3333, mainevent.com $$ ORLANDO’S ITALIAN RESTAURANT Generous portions of Italian mainstays dominate Orlando’s menu, with a southwestern influence peppered throughout. Customers rave about the potato and green chile soup, burgers, and all-youcan-eat spaghetti and meatballs.

6951 Indiana Ave., 797.8646/2402 Avenue Q, 747.5998, orlandos.com $$ PANCAKE HOUSE This cozy diner fills up fast, so expect a wait time. Enjoy home-style breakfast until 2:30 p.m. daily, with lunch items available after 11 a.m. 510 Avenue Q, 765.8506 $ THE PECAN GRILL Located inside the Overton Hotel & Conference Center, The Pecan Grill serves upscale breakfast, lunch and dinner. We’re fans of the Texas redfish and NY strip steak. 2322 Mac Davis Lane, 776.7010, overtonhotel.com $$$ PLATFORM RESTAURANT This downtown eatery caters to the lunch crowd by featuring gourmet salads, sandwiches and soups that utilize fresh seasonal produce and house-smoked meats.

1212 Avenue K, 762.1088, platformlbk.com $$

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 round out the menu.

406 Avenue Q, 765.8164, riversmiths.com $$ SABROSO MEXICAN RESTAURANT AND BAR Traditional Tex-Mex is a staple in West Texas, and Sabroso does not disappoint. You can’t go wrong with a taco special, enchiladas, or the popular breakfast migas, offered at breakfast or brunch. 5812 34th St., 702.8960 $ SPANKY’S SANDWICH SHOP This Tech hangout specializes in home-style hamburgers, sandwiches and shareable pub grub. 811 University Ave, 744.5677, spankys.com $$ STACKED BREAKFAST & LUNCH Open early for breakfast and serving lunch daily, Stacked also caters and offers a convenient drive-up window for meals on the go. We’ve got our eye on the pancakes at Stacked, with four tempting flavors: original, chocolate chip, sweet potato, and bacon. 6015 82nd St., Suite 5, 317.1101, stackedlbk.com $ TORCHY’S TACOS Start with the queso and a Happy Hour special and linger in Torchy’s hip atmosphere as the perfect end to a workday or for daytime weekend relaxation with friends.

2407 Ninth St., Suite 100, 368.8973/ 3204 W. Loop 289, 412.5220, torchystacos.com $ WALK-ON’S BISTREAUX & BAR Walk-On’s serves Louisiana-inspired cuisine like seafood, traditional Cajun favorites and bigger-than-average burgers. The like to call it “Game Day with a Taste of Louisiana.” We call it just plain tasty. 2630 W. Loop 289, 793.1845, walk-ons.com $$ YUYO JAPANESE RESTAURANT Choose from the menu, hibachi-style meals, or fresh sushi from the sushi bar.

5130 80th St., 368.7861, yuyorestaurant.com $$

Picoso’s Mexican Kitchen serves great food while also serving their staff and families by re-investing their profits into bettering their lives outside the workplace. Making classes available on parenting, marriage, personal finance and healthy lifestyle has made a huge difference in their lives. Jeremy & Heather Waller want Picoso’s to be a light in a sometimes dark world.

7611 Milwaukee LB-16075310

Sun - Thurs 11AM - 10PM Fri & Sat 11AM - 11PM

JUNE 2020 • thelubbockmagazine.com • Lubbock Magazine

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Brand Logos T H A N K YO U TO A L L O F O U R E M P LOY E E S FO R YO U R I M P O R TA N T WORK THROUGHOUT T H E PA N D E M I C !

ficial Brand Logos

T H A N K YO U

nd Logos

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T O ALL THE ESSENTIAL WORKERS. Y O U A R E O U R LO C A L H E R O E S !

Lubbock Magazine • thelubbockmagazine.com • JUNE 2020

SPECIAL ADVERTISING SECTION

LOCAL

HEROES

Join us as we celebrate and thank those local heroes that have courageously battled the coronavirus pandemic on the frontlines. Doctors, nurses, medical professionals, first responders, teachers, service and restaurant workers, grocery store employees and delivery drivers. You’ve kept us going through adversity, risking your own safety for others. We’re grateful for your dedication and service!

JUNE 2020 • thelubbockmagazine.com • Lubbock Magazine

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LOCAL HEROES T H E W E S T T E X A S H O M E B U I L D E R S A S S O C I A T I O N P R O U D LY P O W E R S

WEST TEXAS HERO HOMES

Russell Snodgrass

2020 Recipient WEST TEXAS HERO HOMES We take care of our returning military and first responders who have sacrificed so much for our freedom by providing mortgage-free homes to disabled heroes and their families in the Lubbock Area. All of the money given to West Texas Hero Homes stays right here in our own community and 100% goes directly to building the next home.

806.798.1616

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WESTTEXASHEROHOMES.ORG

Lubbock Magazine • thelubbockmagazine.com • JUNE 2020

7 2 0 5 K E WA N E E AV E .

LOCAL

HEROES

JUNE 2020 • thelubbockmagazine.com • Lubbock Magazine

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HOCKLEY COUNTY FARM

W

ith an average annual rainfall short of 17 inches, most people probably wouldn’t have identified Hockley County as prominent farmland. But this region west of Lubbock has a long history of agriculture dominated by cotton, sorghum, wheat, corn and more. The Texas legislature formed Hockley County in 1876, naming it after George Washington Hockley, who in the mid-1800s had served as Secretary of War for the Republic of Texas. Soon after, the rural county became dominated by ranching interests 64

Lubbock Magazine • thelubbockmagazine.com • JUNE 2020

as the storied XIT Ranch of the Texas Panhandle expanded into Hockley’s northern third.

In 1900, the county was home to five ranches, 44 residents, and more than 15,000 cattle. But those big ranches soon began selling some of their acreage to hopeful farmers. A total of 18 farms in 1920 had grown to 1,344 farms by 1929, mostly dedicated to cotton, which thrives in warm, dry climates. This photo shows an otherwise unidentified Hockley County farmhouse in the 1920s. L

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

Yesteryear