Lubbock Magazine | August 2020

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Contents

AUGUST 2020

On the Cover

6 PILLARS OF THE COMMUNITY How 100 Black Men of West Texas creates young leaders.

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PHOTO BY DYLAN COLE BACK ROW (L-R): BILL STUBBELFIELD, DAYLAN FLOWERS, CALVIN DAVIS, GASTON ROUGEAUX-BURNS AND SAM THOMAS FRONT ROW (L-R): LEON WILLIAMS, CHRIS WILSON, DARRELL ELLISON AND REGGIE DIAL

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Features

LAUNCHING LUBBOCK STARTUPS

Creative destruction through problem-solving is at the heart of the Innovation Hub at Research Park.

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COVID-19 BACK-TO-SCHOOL GUIDE

23 VEG OUT

Use the abundance of seasonal veggies in fresh summer dishes.

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CONTRIBUTORS/ONLINE..............5 EAT DRINK..................................29 CALENDAR OF EVENTS...............34 YESTERYEAR..............................36

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From T H E Editor Regional Director of Specialty Products/Editor Michele McAffrey 806.345.3256 mmcaffrey@lubbockonline.com Regional Designer Kayla Morris Contributing Photographers Dylan Cole Sylvia Jennings Contributing Writers Jonathan Baker Jason Boyett

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t’s hard to believe that we’re still navigating the unsettling path carved for us by COVID-19. When our leadership directed us to work from home and practice self-isolation in March, I never dreamed we’d continue to be faced with such uncertainty almost five months later.

There’s no denying that these are challenging and frustrating times. But we strive to keep our focus as we move forward and realize that we’ll have good days and bad, but we aim to stay optimistic and grateful to live in a safe and prosperous city.

Over the past few months, we’ve been as creative as possible in our approach to publishing the magazine without potentially exposing ourselves or others to the coronavirus. That has meant more contributed photos and less in-person photo shoots, or more illustrations in lieu of our usual colorful photography.

This month was the first cover shoot since March, and the rare occasion that I chose not to attend, leaving the photography (with safe social distancing) to our trusted photographer, Dylan Cole, knowing that it would be in good hands. I hated not meeting the members of the 100 Black Men of West Texas.

After talking with President Reggie Dial as we planned this feature, I know that I missed out on a wonderful and uplifting experience.

Our August issue focuses on the important mentoring work of the 100 Black Men of West Texas, who aim to create leaders from the next generation of Black youth. The group has walked with the city’s young people from elementary age through college, caring for them, keeping them accountable, and helping them attend college or learn a trade.

As we all attempt to return to some sense of normalcy, we also wanted to include vital information from the city’s school districts regarding school this fall. You’ll find our Back-to-School Guide on page 15.

The Texas Tech Innovation Hub’s vital work helping area entrepreneurs build and sustain the businesses of their dreams is the focus of our feature on page 12. The work that The Hub has accomplished since its inception has changed the outlook for many small local businesses, helping them grow beyond the city’s borders. The Hub has continued to pivot with the everchanging market, an ability that is even more important during the chaos wrought by the pandemic.

Finally, local veggie experts Jay and Sarah Castro share recipes using local produce, just as summer vegetables reach their peak. We can’t wait to try these refreshing and healthy summer dishes for ourselves.

Michele McAffrey | Editor

Contributors

JONATHAN BAKER

JASON BOYETT

DYLAN COLE

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.

Dylan is a Lubbock-based portrait and lifestyle photographer. His work has been featured in Houston Voyage Magazine, The Wall Street Journal, and others. Visit dylancolephotography.com.

Writer

Writer

Photographer

SYLVIA JENNINGS Photographer

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

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COVER STORY

PILLARS OF THE COMMUNITY

By Jonathan Baker

How 100 Black Men of West Texas creates young leaders

REGGIE DIAL – PRESIDENT

BILL STUBBELFIELD – COMMUNITY ENGAGEMENT CHAIR

TROY WARD – MEMBER

NATHAN WRIGHT – BOARD MEMBER

SAM THOMAS – MENTOR CO-CHAIR

CHRIS WILSON – SECRETARY

MIKE LACY – MEMBER

KEVIN MCCONIC – BOARD MEMBER

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Lubbock men’s group has been working quietly and effectively since 1994 to raise up strong and principled Black men through mentoring programs. 100 Black Men of West Texas is a remarkably effective, thoughtful and compassionate organization, and the tireless work of the group’s mentors affects the community in all kinds of positive ways, big and small.

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MATTHEW STEELE – MEMBER

CHRIS SNEAD – MEMBER

ANTHONY MARTIN – MEMBER

KENNETH CASTILLO – MEMBER

PHILLIP LITTLEJOHN – ASSISTANT TREASURER

CHRIS CHAMBERS – MEMBER

MIKE BOYD – MEMBER

LEON WILLIAMS – VICE PRESIDENT

DAYLAN FLOWERS – ECONOMIC DEVELOPMENT CHAIR

HEENAN JOHNSON – MEMBER

CALVIN DAVIS – BOARD MEMBER

DARRELL ELLISON – TREASURER

ASHTON ALEXANDER – HARVARD STUDENT

PHOTOS BY DYLAN COLE

GASTON ROUGEAUX-BURNS – HEALTH & WELLNESS CHAIR

SHAWN KNOX – BOARD MEMBER

A STORIED ORGANIZATION: 100 BLACK MEN OF AMERICA The national organization of which the Lubbock chapter is a part has been around for more than half a century. The group started in New York City in 1963, when a group of Black men gathered to explore a big idea. These visionaries included such luminaries as former New York Mayor David Dinkins, Kennedy Administration press secretary Andrew Hatcher, and baseball Hall-of-Famer Jackie Robinson. According to Reggie Dial, the group “met to try and explore ways to improve conditions in their communities.” In 1986, the group went national. A network of chapters was created, and the organization selected leaders who showed a capacity for integrity and leadership within the community. Within a decade, Lubbock had its own chapter – and, through its mentorship efforts, the group has been producing strong young Black leaders on the South Plains ever since.

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DEVELOPING BONDS 100 Black Men of West Texas focuses on mentoring young Black men within the Lubbock community, training them “to realize their highest potential by creating some viable solutions to address some of the local and national issues that affect the African American community.” So what does that mean in practice? The organization places a high value on visibility; often it’s enough for young Black men to simply see their elders becoming successful. Indeed, the group’s motto is “what they see is what they’ll be.”

The current president of the Lubbock chapter of 100 Black Men of America, Reggie Dial, has held the office for three years – but he’s been a member (and a mentor) for around a decade. “We want to be an example to these young men.

Mentorship is our main focus,” says Dial. “But we also focus on education, economic development, health and wellness, and leadership building. Those are the pillars that we go by on a local level and on a national level as well.”

The mentoring program starts in the schools – with a program called Passport to Manhood. “What we do,” says Dial, “is we go inside of the schools and we teach a young man about etiquette. We teach young men about financial literacy, we teach young men about ways to become a different kind of professional besides wanting to be a rap artist or wanting to be a professional football player or some kind of sport.

We try to teach them that there’s other ways that you can be successful in life.”

The Passport to Manhood programs occur in group settings, starting around the third grade, and girls and young women are welcome to join too, if they’re interested. While 100BMWT places a strong focus on the development of young men, the group doesn’t leave young women behind. “They

need to know what a man is like,” says Dial. “They need to know how a man is supposed to treat them. And so, we just want to be a positive influence for the minority community [in general].”

Throughout later elementary school and middle school, these mentoring relationships begin to blossom. The groups continue all the way through senior year of high school.

But what happens once high school is over? “Another great thing,” says Dial, “is we don’t stop at the high school level because we have a collegiate chapter at Tech called the Collegiate 100.”

Even better, many of those young men leave college and become mentors themselves within the organization.

One example of a recent success story is that of Ashton Alexander (see page 9), who is now a junior at Harvard University and continues to help with 100BMWT when he’s home in Lubbock.

“100 Black Men has been an active pillar within our communities for as long as I can remember,” says Alexander.

“Everything from student recognition to scholarships each year, as you’re going up through middle school, high school, they have various community events like the fishing derby, which gives you a fun opportunity to fish and get together with members of the community on Labor Day weekend.”

Alexander says he and his 100 Black Men colleagues are now hacking a pathway to the nation’s elite schools. “We’re hoping to build like a pipeline into schools like Harvard. I’m very excited to announce that other classmates in the year after me, as well as the year after that, are applying and getting into Harvard now, so it’s nice to see people following in those footsteps.”

“

WHAT WE DO, IS WE GO INSIDE OF THE SCHOOLS AND WE TEACH A YOUNG MAN ABOUT ETIQUETTE. WE TEACH YOUNG MEN ABOUT FINANCIAL LITERACY, WE TEACH YOUNG MEN ABOUT WAYS TO BECOME A DIFFERENT KIND OF PROFESSIONAL BESIDES WANTING TO BE A RAP ARTIST OR WANTING TO BE A PROFESSIONAL FOOTBALL PLAYER OR SOME KIND OF SPORT. WE TRY TO TEACH THEM THAT THERE’S OTHER WAYS THAT YOU CAN BE SUCCESSFUL IN LIFE.

”

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– REGGIE DIAL, PRESIDENT

SPOTLIGHT: ASHTON ALEXANDER

PROVIDED PHOTOS

“We’ve been following that young man since he was probably about 10 years old,” says 100 Black Men of West Texas President Reggie Dial about one of his organization’s recent success stories, Ashton Alexander.

For his part, Alexander – who is a graduate of Lubbock High and a rising junior at Harvard University, majoring in both Government and Neuroscience – remembers things a little differently. “To be honest, I couldn’t tell you when I first got involved with 100 Black Men because they’ve really been there for as long as I can remember. So that very well may have been since birth.”

“Ashton had a great foundation, and great parenting,” says Dial. “I think we just helped along the way with him as far as his higher education endeavors. We’ve given him scholarships to start his higher education, and we’ve also given him sustainability scholarships to help further the education as well.”

“I was fortunate enough to be able to apply for their newly revamped scholarship program,” recalls Alexander. “They were looking to really be impactful, not only in this scholarship gift to college students, but [100BMWT mentees] have the opportunity to continuously reapply or to continuously be gifted with some sort of scholarship. They’re so supportive of students willing to pursue their college endeavors, especially as it relates to say, going to school abroad, going to school in different areas, whatever your dream is.”

So how does a kid from Lubbock, Texas, end up at Harvard? “For starters,” says Alexander, “my parents were very big on seizing whatever opportunities are out there. I’d say probably, unlike other members of my family, I didn’t exactly know where it is I wanted to go until the college application deadline.” Then Alexander thought of Harvard and decided, why not? “I knew that I definitely wanted to shoot for the stars, no matter where I ended up. I just kind of saw Harvard, laughed to myself and figured, you know, the worst they can say is no.”

So Alexander applied. “I told my story and really tried to share my unique situation, probably in relation to the rest of their applicants, the things that I’ve learned and experienced in the world as well as the things that I could offer a campus like Harvard. And I guess they liked what they read because it became history after that. It’s pretty exciting.”

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“

WE WANT TO BE THAT EXAMPLE FOR THE CITY BECAUSE IF WE CAN BE THAT EXAMPLE FOR THE CITY, THEN WE CAN BE THAT EXAMPLE FOR THE STATE. AND IF WE CAN BE THAT EXAMPLE FOR THE STATE, WE CAN BE THAT EXAMPLE FOR THE NATION.

”

– REGGIE DIAL

ONE-ON-ONE TIME From within the school group settings, personal bonds develop, and one-on-one mentoring relationships begin. Dial says the one-onone mentoring is vital to reach more kids. “Some kids don’t really put their real feelings out there when they’re in front of a group of their peers,” he notes. “But when you get them on a one-on-one basis, they start to trust you. That’s the first thing we have to do. We have to earn their trust. Then they’re more open with things that are bothering them, things that are going on in their family lives, things they’re concerned about.”

Dial says the mentoring one-on-one relationships tend to happen organically, and they’re never forced. “Sometimes you connect with a young man on a different level than you connect with the other kids.

You find something different in that kid and you want to reach out to them one on one, to make sure they’re OK because their circumstances are different. And two, you just see something special in that kid. Not saying that every kid is not special, but you see something unique in that individual.”

Currently, the group has around 50 active mentors working with area youth. “You’re talking about [everything] from lawyers and doctors to service workers,” says Dial. “That’s what we pride ourselves on, is having a variety of men that will be able to touch any individual that wants to get some mentoring from us.”

Even more amazingly, the help kids receive is not limited to Lubbock.

Say a kid graduates high school and wants to become a chef in Los Angeles or a lawyer in Houston. The Lubbock chapter of 100 Black Men can help. “I’m in very good communication with the national organization,” says Dial. “Not only that, I have great communication with all the presidents across the country, as well. If a young man wants to move to Atlanta or Dallas or wherever it is, I have communications with those individuals to be able to say, ‘Hey, I have a young man coming into your city. Could you please reach out to the family and see who can mentor, help guide this young man?’”

In the end, it all comes down to a simple idea: imparting knowledge.

“We all know that education is very important when it comes to young men,” says Dial. “We’re not only talking about kids that go to college.

There’s other ways that you can educate a young man as well, because you’ve got some young men who just want to get out and start a career.

And so we also focus on different career paths, like in the trades, like electrical, plumbing, HVAC work. We try to connect them with different opportunities with that as well.”

A COMPLICATED WORLD So how is this stalwart society navigating the choppy waters of 2020: the age of coronavirus and Black Lives Matter? The organization is taking the pandemic very seriously. Dial explains: “We’ve tried to make our young people aware that, hey, this thing is serious. This is the real deal. This is not a joke. We try to follow the CDC guidelines when it comes to the group gatherings, when it comes to being around your

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grandparents, or if you think you’ve been exposed in some kind of way, or you’re feeling any kind of symptoms. What we try to do is really just keep them knowledgeable, keep them educated on what COVID-19 is and how to prevent them from getting it.”

And regarding the national conversation around Black Lives Matter, the group’s philosophy is steady and calm. 100 Black Men is not a political organization; the group is focused on the long game, on changing lives from within over a period of years. With that said, there are lessons the mentors must impart to their charges. “It’s sad to say that we have to have this conversation,” says Dial, “but we have to say, ‘Hey, this is how you’re supposed to act when an officer approaches you.’ Those are the conversations we have to have.” However, given the complex subject and despite the organization’s commitment to being apolitical, 100BMWT is still addressing the matter in its quiet way. “One thing that’s great is we’ve developed a partnership with the local police department,” says Dial. “And specifically the local police academy. We are targeting minority men to become police officers.”

Pausing and thinking, Dial adds an important point. “We’re basically fighting for the same cause. We’re just doing it a little bit differently.

I would say it like this: We’re doing it from within and [Black Lives Matter] is doing it more outwardly.”

HOW YOUR CHILD CAN GET INVOLVED 100 Black Men is a remarkable resource on the South Plains for young people of color who want to make their mark on the world. Reggie Dial says the first step in getting involved is visiting the group’s website: 100bmwt.org. Either a child or parent can log onto the site and send the organization an email explaining their situation. That email will be delivered personally to Dial. After that, explains the group’s president, “I’ll place a call to that mother and try to set up a time to meet with the family and the kid as well, so we can start talking through some things and get an idea on who the young man is and who the family is.” Dial is a wizard at evaluating a kid’s needs. He also knows all of the mentors, and he’s adept at pairing young men with a leader who will be able to help them find their way in life.

It’s even better, says Dial, if the kid is already a student at one of the schools where 100 Black Men has a presence. In that case, “they can start going to our mentoring group, our Passport to Manhood groups,” which are held two or three times a week in various schools across the city. And from within those group settings, as mentioned, the child is set on a mentoring path toward success – whatever “success” may look like for them personally. “I think that’s what makes us unique,” says Dial. “We have men from different professions in life. Again, we’re able to connect that individual with the right person that will be able to lead them in the right direction.”

Ultimately, says Dial, it’s about setting an example. “We want to be that example for the city because if we can be that example for the city, then we can be that example for the state. And if we can be that example for the state, we can be that example for the nation.” L

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FEATURE

Launching Lubbock Startups K

By Jason Boyett

imberly Gramm has been thinking about destruction lately. That might seem odd outside the world of business and entrepreneurship, especially considering her role directing the Innovation Hub at Texas Tech University.

But destruction is often the driving force behind transformation. When it leads to new growth and new opportunity, destruction does more than knock something down. It gives birth to something new. An influential economist named Joseph Schumpeter first came up with the idea of “creative destruction” in 1942, but the past few months of pandemic and uncertainty have shown Lubbock exactly how it plays out.

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In March and April, economic closures destroyed many businesses’ abilities to serve their customers in person. So those businesses were forced to pivot. Restaurants stepped up their drive-thru and takeaway capabilities. Small businesses launched apps or renovated websites to offer online sales. Executives learned how to conduct meetings and lead teams remotely.

Those businesses that were nimble enough to find solutions to these real-world problems should end up being more efficient in the future. They’ve grown stronger as a result of these challenges. Those innovations are among the silver linings that may emerge out of the destructive nature of this pandemic.

Creative destruction through problem-solving is at the heart of the Innovation Hub at Research Park. Known informally as The Hub, this 40,000-square-foot facility at 3911 Fourth St. has both an internal and external focus at Texas Tech. As part of the Office of Research and Innovation, it exists as a resource that helps Tech researchers, faculty, students and outside entrepreneurs collaborate in pursuit of the American Dream.

“In a nutshell, I help to support entrepreneurs, faculty, students and our community to launch successful startups,” says Gramm, whose official title is Associate Vice President for Innovation and Entrepreneurship. “We provide a whole suite of programming that helps usher the individual from ideation through the scaling and acquisition of a company.”

As a business incubator, the Innovation Hub helps cultivate and accelerate early-growth companies – whether those ventures are related to TTU research or not. Last year, 21 companies were based out of the Hub and it helped more than 16,000 people navigate questions related to entrepreneurship.

Those companies are as diverse as the university itself. For example, one recent Hub client has been Good Line Beer Co., a new craft beer business in Lubbock. Founded by Chris Troutman and Shawn Phillips, the startup found its way out of Troutman’s garage and into the Innovation Hub as the duo sought to transition from hobby to successful business venture.

At The Hub, Good Line connected with mentors and took advantage of entrepreneurial resources as they worked through the details of launching a business and prepared to open a location for their brewery and taproom. Experts at the Hub reviewed Troutman and Phillips’ business plan, walked them through the permitting process and more. Then, as applicants in the TTU Accelerator program, Good Line even received a $25,000 grant. “They embody what we’re trying to create: A reason for people to stay in a smaller city like Lubbock and feel like they can grow their business and raise their families here,” says Gramm.

The Hub also assists startups who have set their sights beyond a Lubbock customer base. One tenant, TK Quant, is a company that emerged from Tech’s Health Sciences Center and is led by a team that includes both medical and mechanical engineering faculty. Formed in 2017, the team originally wanted to help women who’d had past C-sections attempt natural births. They developed a technology to measure the integrity around a woman’s uterine scar tissue – a factor that could prevent a safe, natural birth in the future. “They really wanted to do a good thing,” Gramm explains, but soon discovered that using their technology to do so would require a vast amount of capital and a long period of testing in order to gain FDA approval. It was a tough economic model.

So at the suggestion of Gramm and her colleagues, the TK Quant team participated in Texas Tech’s National Science Foundationsupported I-Corps program, which is designed to help participants

PHIL SIZER WITH TK QUANT

PROVIDED PHOTOS

SHAWN PHILLIPS AND CHRIS TROUTMAN, GOOD LINE BEER CO. FOUNDERS

THE TK QUANT TEAM

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That’s really our role: Materializing [innovation] into actual “ products, and making sure people have the education they need to take risks. ”

– Kimberly Gramm, Associate Vice President for Innovation and Entrepreneurship

identify novel commercial applications for an idea. “We put them through our program to help them understand who they would engage with as a customer and why there would be hurdles,” Gramm explains.

The goal was to help TK Quant find a more efficient economic model.

It worked. In the process, TK Quant’s team members determined that their technology could also be used to measure the tissue integrity of athletes, helping them avoid injuries. With that in mind, the company began pursuing a quicker path into the high school and college sports market. “They wanted to start where they could generate revenue first, with fewer FDA hurdles and financial hurdles,” Gramm says.

So, in other words, they had to destroy their goal of helping women give birth naturally – or at least push it back a few years. That pivot gave them the freedom to innovate in another direction, creating a way to help improve athletic performance and safety. Pursuing that line of business will help TK Quant develop the expertise and resources to build the cash flow that, eventually, will help them continue toward their original goal.

Dr. Joseph Heppert, Vice President for Research and Innovation at Texas Tech, says the Hub’s nurturing of university research and entrepreneurship is good for Texas Tech and a boon for the region as a whole. For one thing, a diverse economy is a strong economy. West Texas is economically reliant on three core industries: agriculture, health care and energy. Broadening the economy by attracting startups outside these industries is crucial. So is helping small businesses and local entrepreneurs pursue their dreams of success. “Small business forms the largest group of employers and largest group of wealth creators, on average, in the United States,” Heppert says.

But investing in deeper technology ventures at the Hub doesn’t just diversify the Lubbock economy. It can also strengthen those core industries that keep the local ecosystem humming. “We also want to look at opportunities to diversify the economic foundation for the future of those key industries as well,” he says.

To accomplish this, Heppert and Gramm are working to take innovation beyond the square footage of the Hub, creating a vibrant, fully formed innovation district in Lubbock. Together, they hope to bring new technologies and new corporate partnerships to the region that will benefit those local industry pillars. Heppert compares the potential of an innovation district to the products currently coming out of SRI International in Silicon Valley, as well as the Research Triangle in North Carolina.

Consider how innovation could boost the local agriculture industry.

“We know that the agricultural economy is under stress because of severe climate situations and a variety of changes in economic forces as well,” Heppert says. “So bringing technologies that are going to help sustain that business and its critical role in economic prosperity in the region is one of the things we are looking at.”

The pandemic has revealed the areas where the medical industry is stressed, and he hopes Tech’s research and entrepreneurial focus can

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help build a more resilient health care system. “The same can be said with regard to energy. “Clearly, Texas Tech has expertise not only in traditional energy sources but also renewable energy,” says Heppert.

University researchers are constantly working on issues related to the energy grid, wind and solar technology and other collaborations. “We see a great opportunity for new business development and job growth in this region that comes out of those relationships,” he says.

Both view their efforts as fitting well within the overall mission of Texas Tech University. “As public universities, we’re supported to educate students clearly as a primary mission, but also to create innovation that’s going to benefit society on a broad level. We have a responsibility to do that. Our role is trying to push out new technologies that are developed here,” Heppert says. “It’s also to partner with the city and the region in fostering new company development and the diversification of the economy. Because we have the capability of doing that on a variety of levels, it’s an incredibly important role for public universities to engage in.”

Gramm agrees. “Part of what university faculty and students and partners need to do is identify solutions to great problems,” she says.

“That’s really our role: Materializing [innovation] into actual products, and making sure people have the education they need to take risks.”

She says the expertise available for budding small business owners and researchers-turned-entrepreneurs aids in decision-making while helping minimize risk. “All those things end up benefiting society effectively.”

And while the university hopes the Hub and the future innovation district will generate new industry and bring business to Lubbock, Tech also hopes this emphasis will help keep the region’s best ideas and brightest minds in the area. Both Gramm and Heppert insist that Lubbock’s future hinges on its ability to retain talent. The tech industry is hungry for a young, educated, talented workforce. Texas Tech produces that workforce, but those students often leave Lubbock to pursue opportunities in the Metroplex, Austin or either coast.

It would be much better for the area if they stuck around and let Lubbock benefit from their talent, energy and entrepreneurial spirit.

“That vision is really important as we talk about how we can attract and keep those students and individuals who want to stay in this region,” says Gramm.

As she and Heppert look toward that bright future, the Hub continues to hum with activity. Every week, its ecosystem of mentors and clients give big thinkers the opportunity to collaborate, network, and take advantage of local expertise in launching their endeavors. “The people of West Texas are doers,” Gramm says. “Entrepreneurship and innovation are a function of doing. You have to have people willing to roll up their sleeves and collaborate through some of the gaps we have in resources. You’re working with people who might not know everything or have everything that they need, but they’re willing to roll up their sleeves and find solutions. That’s at the heart of how we’re developing our innovation district. It’s about the people.” L

FEATURE

Covid-19 Back-To-School Guide

By Jonathan Baker

W

e’re living in unprecedented times. As our children prepare to return to school – in whatever form school may take – we thought it would be helpful to provide a one-stop resource for all of your back-to-school questions. Things are changing rapidly, day by day, and we can’t know what the future holds – or even what the policies will be a month from now. But we can arm you with the best knowledge we have, with help from some experts at Lubbock-Cooper ISD.

What measures are in place to keep my kids safe at school?

“We’re under orders from the Governor of the State of Texas,” says Dr. Macy Satterwhite, Lubbock-Cooper’s Deputy Superintendent. “Currently, his orders maintain that physical distance is six feet apart, and if that can’t be maintained then face coverings need to be worn. That’s for their protection. If you think about it, in a school there are certain areas where that’s feasible and certain areas where it’s not. So coming in in the morning where the halls might be a little bit more crowded, that might be when you want to wear a mask. Currently, the governor’s orders are that students who are age 10 and below do not wear masks, and then 11 and above do wear masks or face coverings. So again, those governor’s orders can change at any time, but those are current orders that we have to abide by.”

Lubbock-Cooper ISD schools are also currently working to make sure that hand sanitizing stations will be available in all common areas. In addition, Satterwhite says the school district has already produced a video about the impact of hand washing techniques. What’s more, she says, “We’ll also be training our students about covering your coughs and sneezes, and washing your hands afterwards, and just really good basic hygiene practices.”

In some sense, says Satterwhite, the pandemic is only a more difficult version of something schools have been grappling with since time immemorial. “This is a virus, and schools deal with viruses all the time. We deal with colds, and flu, and mono, and all sorts of different things. And so, the better practicing of good hygiene that we can have all our students to do, the safer that all of us will be, no matter the disease that comes our way.”

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How can I set my child’s mind at ease about returning to school?

It’s no secret that this is a fraught time, so it’s important to approach the subject with calmness and equanimity. “Ask them, ‘What is the scariest thing for you about returning to school?’” says Pam Brown, LPC, Lubbock-Cooper’s director of counseling and assessment. “Then you’ll be able to address the individual concern as opposed to giving them answers that may not apply to their fears. Together you can create a plan to alleviate the fear.”

What’s the most important thing to remember as students return to school amid the pandemic?

Dr. Satterwhite doesn’t mince words about the importance of this moment: “The whole world is in this together. Everyone across the globe, we’re all trying to figure this out. And so, what we normally see happen often in schools, it’s funny, is that things like this bother adults much more than they bother kids.”

“Concentrate on the relationship,” adds Pam Brown. “The relationship of parent and child will last a lifetime, and our current situation will not.”

Is it safe to eat at the school cafeteria?

Lubbock-Cooper officials have been thinking carefully about how to minimize health risks in the region’s school cafeterias. “By spacing out students more,” says Dr. Satterwhite, “having them only sit with their cohort, their classroom that they’re around, eliminating things from the cafeteria such as a salad bar where students serve themselves, and instead having meals already put on trays by cafeteria workers who are using good sanitation practices …”

Satterwhite says schools will be encouraging student hygiene practices in the serving lines as well.

I’m worried my child will be bullied for wearing a mask.

What can I do?

How can I make sure my child wears a mask at school?

Dr. Satterwhite suggests taking your kids out into the world “and letting them see that the majority – if not everyone, if not 100% – are wearing masks in the grocery store. So getting them used to seeing kids in masks and letting them choose a mask they like, a face shield they like, letting that be part of their back-to-school attire.” Another idea is to take kids out to various activities this summer, where they can get used to wearing their masks in a school-like setting. “We’ve had a DigiCamp happening for the past couple of days,” adds Satterwhite, “where parents have sent their children to learn more about coding and robotics. And the kids wore masks, and they were fine.“

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“For younger children, you can talk about how a mask gives you ‘super powers,’” says Counselor Pam Brown, “and possibly let them pick out the kind of masks they like. It is crucial to start practicing now having your children wear a mask, gradually working up to longer times. As always, bullying is not tolerated, and should be reported to the school.”

Dr. Satterwhite concurs. “We have a very stringent anti-bullying policy, and we have that listed on our website (lcisd.net/apps/pages/ bullyinginformation). But the vast majority of students and adults will be wearing a mask. We want to teach our kids to stand up for each other, to stand up for themselves, and for any reports of bullying to be brought to our campus administrators’ attention right away.”

Will there be school recess?

State and local policies have shifted rapidly over the past few months, so it’s difficult to say with certainty what any aspect of school will look like this fall. With that said, Dr. Satterwhite insists that she and her colleagues think recess is a vital part of a child’s education. “They need to get out and have sunshine and fresh air” she says, “and as a matter of fact, the CDC recommends it. And Cook Children’s Hospital recommends kids being outside as much as possible. So we want our kids going out for free play at recess time, we want them getting that extra shot of vitamin D and fresh air that comes their way.”

To find that balance between keeping kids safe and ensuring that they get the fresh air, socialization and playtime they need, the district is considering protocols where cohorts of classes stay together, while not intermingling classes as much. Beyond that, “we really want to encourage our physical education teachers to take kids outside and hold classes outside as much as possible. We have several outdoor learning spaces where classroom teachers could even hold classes outside, whenever it’s weather appropriate – just to, again, give them that fresh air, that sunshine. It’s good for all of us.”

Can my child safely ride the bus?

Dr. Satterwhite says bussing will be available, but the safest way to get your child to school will be driving them yourself. “We’re going to be reaching out to our parents and saying, ‘If there’s any way possible that you could transport your child, that would help us out the best because that’s the safest way for your child to get to school.’”

However, for those parents for whom driving isn’t an option, the district is instituting safety protocols on the buses. Buses will be wiped down and disinfected every single day, and students on buses will be required to wear masks and use hand sanitizer when entering the bus. Furthermore, says Dr. Satterwhite, “we’re going to load from back to front and then unload from front to back, trying to maintain as much social distancing as possible.”

I’m having trouble deciding whether to send my children to school or let them do distance learning. Can you help?

As it stands now, every school in Texas is required to offer an at-home learning option for students. The in-school option is going to look a lot like the experience kids are used to – and for good reason. District officials want to make students feel safe and at ease, as much as possible. The major difference, of course, will be the myriad safety protocols put in place, including mask wearing, social distancing, and hand washing.

As far as distance learning goes, things are going to look much different this fall, compared with what students experienced in the spring. This spring, says Dr. Satterwhite, “was mostly providing some support for instruction. This fall will be true instruction – it’s going to be rigorous, it’s going to be aligned to the Texas Essential Knowledge and Skills (TEKS) guidelines that we’re required to teach. Grades will be taken according to our district grading procedures and guidelines. So it will be a much more robust system than students experienced in the spring. Stringent grading practices will definitely be put in place, and [we’ll be doing some] true learning.”

But in the end, parents will have to make this difficult decision for themselves, based on their own family and health situations. “I think some families are going to choose that it’s more important for them to have that time at home,” says Dr. Satterwhite, “and to go with the virtual instruction. And that option is made available to them. But many of our parents have to work, and they want their children to live as normal a life as possible. And I will tell you, for my own children, that’s the decision that I would make, because I think in this time of a pandemic with all the things that are going on in the world, there are lots of frightening things for students. And the more normalcy we can bring to our children’s lives, in my professional opinion, the better we can help support their social and emotional wellness.”

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How can I subtly make sure my children are doing well?

Counselor Pam Brown suggests: “With younger children you might ask, ‘What are you not getting to do these days that you miss the most? How sad does that make you?’ This might show you the degree of their emotions, and then you can process together.”

With older students, Brown notes that things can be a bit different – and at times more challenging. “Adolescents are not prone to discussing their feelings, so set up a simple tactic with them where you let them know you care about what’s going on with them, and that you are there if they need you.

Do something fun. You say ‘Check in!’ and they respond with a number from 1 to 10, with 1 being, ‘I’m not good’ and 10 being, ‘I’m fine.’ Do this on a regular basis with all members of the family.”

My child will be doing distance learning this fall. How can I make sure they stay focused and don’t feel isolated?

By all accounts, the distance learning this fall will look very different from the spring. It will require more time and dedication on the part of students; it will include classroom videos of instruction, and all students – both virtual and in-school – will have the same requirements. For this reason, says Pam Brown, “it’s important to talk about the fact that they are still in school even though they are at home. Help them make a schedule, get them up at school time, and ask them to show you what they’ve accomplished.” To aid in learning and socialization, many lessons will include virtual classroom meetings, where students will be able see each other. To further decrease the sense of isolation, Brown suggests setting up opportunities for your child to Facetime with friends.

How can I do my part to help the school district keep children safe?

The Texas Education Association has asked parents to help screen children at home, checking daily temperatures on students, and making sure they’re being evaluated for symptoms. Doing these regular checks “would be most helpful to us in school,” says Satterwhite. “If your children are sick, if they’re experiencing any of these symptoms, keep them home. If you’re sick at all, in any way, don’t send your child to school. Keep them home, keep everyone safe, and keep people well. When we all work together, we can help combat this illness.”

What’s being done to ensure the schools are clean?

Lubbock-Cooper has already begun an enhanced sanitation process with all of the district’s buildings. “I really cannot say enough about our custodial staff,” says Macy Satterwhite. “They have been on it. They’re cleaning those high-touch surfaces, the horizontal surfaces, door knobs, several times a day.” In addition, the district has purchased what Dr. Satterwhite called “foggers,” which “have a chemical that surrounds furniture, surrounds surfaces, and disinfects. It looks like a steam machine, but it fogs the furniture and the environment to disinfect and keep it clean. They’re using CDC approved disinfectant in our buildings that have been proven safe for children.” Dr. Satterwhite said she feels “very confident” about the district’s cleaning procedures.

In addition, the district has a number of other measures in the works. “One of the things we’re talking to schools about right now,” says Satterwhite, “is, during passing period, propping doors open when we’re changing classes so students don’t have to touch the doors. They’re exiting one classroom, going into another.” Additionally, where feasible, schools are planning “one-way” hallways, “where you go down one way to get to one section of the school and another way back.”

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My child may have fallen behind during the spring distance-learning semester.

How do I make sure they get caught up?

Right now, the most important thing is to make sure your kids enjoy what’s left of summer. At the beginning of the year, schools will be doing assessments to find the gaps and those needs will be addressed at that time. If necessary, students who are behind will be provided with additional tutoring. “Teachers know to work with students on these issues,” says Brown, “and they’ll let parents know if a student is behind and make suggestions for things to do at home.”

Meanwhile, Dr. Satterwhite says it’s helpful not to fret about lost time last spring, insisting that parents should think of grades 1 through 12 like a 12-inch ruler. “We missed nine weeks of school this last year, which is a quarter of our year – which is like a quarter inch of learning.

So in the whole scheme of things we’re talking about a quarter inch.

It’s an important quarter inch, and we can’t let that quarter inch grow to a half inch, but this is something manageable that we as schools can overcome. So we’re currently working with our curriculum and instruction team to devise a plan for our curricular scope and sequence this next year to go back and reteach those instructional units that were missed during our spring.” L

[SPECIAL ADVERTISING SECTION]

PROVIDED PHOTO

OWNER ANGIE CASTILLO

LUBBOCK si open f BUSINESS or

f n e is op LUBBOCK or

BUSINESS

D

PLAYBOOK FOR REOPENING istancing guidelines. Cleaning procedures.

Capacity YOUR BUSINESS category of businesses and activities, including child care centers, regulations. Lubbock IN may be open for business, but exactly closeBY: contact businesses (barber shops and hair or nail salons), THE AGE OF COVID-19 IS PRESENTED what that reopening looks like has been fluctuating in exercise facilities, office-based businesses and many more. recent weeks. During this pandemic, the entirety of our business It also answers specific questions, including: community wants to operate in a manner that protects our • What kind of hygiene signage is recommended or required? employees and customers at the same time – while limiting the • What kind of self-screening should employers consider? spread of COVID-19 within our city.

• What kind of deep cleaning is recommended after an active It’s a complex task, and one many business owners are employee tests positive? struggling to understand. That’s why the Lubbock Chamber • What circumstances constitute “exposure” to someone who of Commerce has recently launched a new “Lubbock is Open tests positive? for Business” campaign, including the publication of a 70-page • How long should an employee self-quarantine if they have reopening playbook for local businesses. been exposed?

“Our businesses, large and small, are helping lead the recovery • How should a business, restaurant or retailer calculate effort, either directly or indirectly, and will continue to focus on capacity percentages? reopening to serve their customers and employees,” says Eddie Since the state orders and requirements remain fluid, the online McBride, Chamber of Commerce President and CEO. “The document will continue to be updated as Governor Greg Abbott Chamber and our members partnered to help bring about access announces new guidelines. In the meantime, as local businesses to information and resources to help keep us operating and take steps to return to full operation, the Chamber of Commerce notified of changes during the height of the crisis.” will continue to provide resources to make this process as clear The “Open for Business” document includes details about and efficient as possible. preparing a space for reopening, safe workplace practices, The businesses featured in this special section have all been employee protection recommendations, disinfecting after working closely with the Chamber of Commerce, carefully reopening, personal protective equipment (PPE) guidelines and following published guidelines to welcome their employees and much more. customers back as safely as possible. Lubbock is open for business!

The playbook also outlines specific health protocols for a broad

PLAYBOOK FOR REOPENING YOUR BUSINESS IN THE AGE OF COVID-19 IS PRESENTED BY:

[SPECIAL ADVERTISING SECTION]

PERSONAL PROTECTION EQUIPMENT (PPE) Who should wear masks?

• Medical and isolation team members • Health screeners (i.e. a supervisor who takes employees’ temperature) • Disinfection team members • Those with broad exposure to customers or employees • Consider providing disposable masks for customers needing one Who should wear gloves?

• Employees in isolation • Those performing disinfection of

common surfaces • Employees handling trash • Employees handling food Who should wear a face shield?

• Face shields are commonly used in health care and manufacturing. It can provide extra protection for those who must work within three feet of another person due to their job requirements. It is not necessary unless you work in health care/manufacturing, but it can help.

From the “Playbook for Reopening Your Business,” courtesy of the Lubbock Chamber of Commerce

ONE QUARTER SQUARE 3.9” x 4.875”

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SPECIAL ADVERTISING SECTION • AUGUST 2020

[SPECIAL ADVERTISING SECTION]

KEEPING THE WORKPLACE SAFE • Adjust or postpone large gatherings • Practice social distancing • Offer online transactions • Avoid handshaking • Clean and disinfect high traffic areas • Practice good hygiene • Ask customers to sanitize before entering • Encourage face coverings • Limit cash handling • Utilize videoconferencing • Increase ventilation • Limit food sharing • Stay in constant communication with staff and customers

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• Limit business travel • Stay home if you or a family member are sick From the “Playbook for Reopening Your Business,” courtesy of the Lubbock Chamber of Commerce

COOKING LESSONS

S

Veg Out

arah Castro hesitates to point to a silver lining of the COVID-19 crisis, but she does see a few dietary changes that could bring long-term benefits. “People are cooking more or learning how to cook,” she says. “And another thing that has become apparent is that a lot of people are beginning to garden again. Even those that haven’t gardened before are growing their own produce.”

Even if folks haven’t quite yet turned to backyard gardening, they have been buying fresh, local produce at Lubbock’s outdoor markets. “People are trying to get their immune systems healthier and avoid grocery stores. Farmer’s markets are outside, there’s more space,” says Castro, who owns Sarita’s Organic Tortillas & Small World Oven with her husband, Jay. “Buying things locally that are growing during this season, learning how to eat more seasonally – I believe it’s healthier because the food you’re getting is healthier.”

Knowing the abundance of seasonal summer veggies now available to local residents, we asked Sarah to provide some of her favorite recipes using summer produce like squash, okra, tomatoes and more.

RECIPES COURTESY OF JAY AND SARAH CASTRO, SARITA’S ORGANIC TORTILLAS & SMALL WORLD OVEN

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CASTRO GARDEN PESTO RECIPE

Great to toss with pasta, on some pizza, or with chicken, potatoes, or veggies for a quick dinner that the whole family loves!

2 tablespoons pine nuts or blanched almonds 1 clove garlic ½ cup basil 1 teaspoon pink Himalayan salt, or to taste ¼ cup grated Parmesan cheese (or Pecorino Romano*) ¼ cup extra virgin olive oil Grate Parmesan cheese. Do not short-cut here! Using high-quality, freshly grated cheese versus pre-grated will make all the difference in the flavor of this sauce. Remove skin from garlic clove. Place nuts, garlic, basil, grated Parmesan cheese, and salt into food processor. Add extra virgin olive oil, little by little, allowing sauce to emulsify. Add salt (to taste. Process all ingredients until emulsified to desired texture. Taste before removing from food processor. Take this opportunity to add an extra dash of salt or a smidge of extra virgin olive oil to your preference.

Sometimes, when we have a lot of kale or parsley growing in the garden, we will add a couple handfuls to boost flavor and nutrition. *Pecorino Romano is a hard and salty cheese, similar to Parmesan.

It is made from sheep’s milk and may present as tangier than Parmesan cheese.

Makes about 1 cup

JAY’S FINA DENNE SAUCE

Fina Denne is a traditional sauce of the Chamorro people from the Mariana Islands. It is a staple in many homes on the islands and there are many variations, but this recipe outlines how the basic sauce is made.

The people take pride in their sauce and the name “Fina Denne” means “made of hot pepper.” It is usually lightly sprinkled on steamed white rice, or as a dipping sauce to liven up sleepy entrees. ¼ cup soy sauce 2 teaspoons white vinegar 1/4 medium yellow onion, diced 2 stalks green onions, thinly sliced 3 cloves garlic, minced 3 hot peppers Toast hot peppers over open flame or in pan until surface bubbles appear and there are visible char marks. Allow peppers to cool for 1 to 2 minutes, then thinly slice. Combine soy sauce and white vinegar in medium mixing bowl. Combine yellow onions, green onions, garlic and hot peppers into mixing bowl and mix slowly with spoon. Dribble on rice, veggies, or meat. This sauce can be kept in the refrigerator for 3 or 4 days and becomes more delicious each day, as the onions and garlic soak up the liquid.

Makes about ½ cup

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ARGENTINEAN CHIMICHURRI SAUCE (SARITA STYLE) A garden-fresh pop of flavor to top grilled meats or veggies, use for dipping bread, or anything else you like.

Tools: Mortar and pestle, sharp knife, or food processor 3 to 4 cloves garlic, roughly chopped 1 teaspoon coarse salt (our favorite is Himalayan pink salt) Pinch of sugar ¼ teaspoon dry ground chili pepper or chili flakes (substitute paprika for mild sauce) ¼ teaspoon black pepper ½ cup fresh parsley, chopped 2 tablespoons fresh oregano, chopped 2 tablespoons fresh mint, chopped ½ cup cold press extra virgin olive oil 2 tablespoons red wine vinegar (or fresh lemon juice) 1 small, fresh chili pepper, deseeded and finely chopped Combine garlic, salt and sugar in mortar and pestle; mash into rough puree. Add other herbs and spices and mash again, until all ingredients are mixed, allowing salt and sugar to break down herbs. Add oil, vinegar and chili pepper; stir. Unlike pesto, the oil will not fully integrate or emulsify into the sauce.

Notes: This sauce is traditionally thick and chunky, but if you like more of a pureed sauce, chop herbs and peppers very finely or use a food processor before adding the oil and vinegar.

Makes about 1 1/2 cups

SIMPLE ROASTED TOMATILLO SALSA 1 pound tomatillos, husks removed, washed and quartered ¼ pound poblano peppers, cut in half, seeds and stem removed (about two medium poblanos) 1 large onion (white or yellow), skin removed, cut into 8 wedges 1 to 2 jalapeños or green chili peppers of choice, sliced in half, (seeds and ribs removed, for milder salsa) 2 cloves garlic, unpeeled ¾ teaspoon salt 1 tablespoon fresh lime juice Fistful fresh cilantro Up to ¼ cup water Set oven rack on second slot from top. Preheat oven to broil. On sheet pan, evenly place tomatillos, poblano peppers (flesh side down), onion, jalapeño and garlic. Roast for about 10 to 12 minutes, tossing and turning vegetables once while roasting. When everything is soft and somewhat charred, remove from oven. Allow to cool to touch, then remove garlic skins. Add all ingredients to food processor or blender. Blend or process to course puree. Thin with water, if needed. Store in container in the refrigerator for up to 1 week or in freezer for up to a month.

For a Salsa Roja variation, replace the tomatillos with any variety of red tomato you have available.

Makes 2 cups

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SUMMER SQUASH/ZUCCHINI LASAGNA Tools: Mandolin or large vegetable peeler 4 to 5 small zucchini or summer squash (about 2 pounds) 2 pounds lean ground beef or 2 pounds cooked beans for vegetarian version (cannellini or kidney work well) 48 ounces pasta sauce (see below to make your own) 2 cloves garlic, minced ½ large white onion, minced 1 pound shredded mozzarella cheese 1 cup freshly grated Parmesan cheese 28 ounces ricotta cheese 1 large egg 2 tablespoons fresh parsley, chopped ½ teaspoon salt Pinch of ground nutmeg (less than ¼ teaspoon), optional Heat oven to 400 degrees. Slice zucchini lengthwise into thin slices, using mandolin or vegetable peeler.

Place zucchini into large colander. Sprinkle with salt and set aside to draw out moisture. Add ground beef to large pan over medium-high heat, breaking up ground beef with spatula; pan fry until browned, adding onion and garlic about halfway through. If using beans instead, simply add 1 tablespoon olive oil to pan, then onion, garlic and beans. Cook on medium until onions are translucent, and skip to ricotta step. Pour pasta sauce on top of ground beef, stir together and cook for an additional 5 minutes, then remove from heat. In medium bowl, make ricotta mix by stirring together ricotta cheese, Parmesan, egg, salt, pepper, fresh parsley and pinch of nutmeg. Spread about ½ cup of sauce on bottom of 9- by 13-inch casserole dish – just enough to keep lasagna from sticking to bottom. Place first layer of squash slices on top of sauce (they can overlap a little). Top squash with half of remaining sauce, and evenly spread half of ricotta mix on top. Add ½ cup grated mozzarella on top of ricotta. Repeat these layers one more time. Top with last layer of squash slices and ½ cup mozzarella cheese. Place lasagna in the oven and cook for 40 to 45 minutes.

Garnish with fresh basil and parsley, if desired.

Makes 8 servings

HOMEMADE PASTA SAUCE 3 tablespoons olive oil 1 medium white onion, minced 4 cloves garlic, minced 24 ounces crushed tomatoes (or use garden fresh tomatoes by cooking peeled, cored, seeded and diced tomatoes for about 5 to 10 minutes in stock pot) 12 ounces tomato paste 16 ounces pureed tomatoes ½ cup red wine or broth of choice About 2 tablespoons granulated sugar (add up to 2 more tablespoons, if not using wine) ½ cup chopped fresh basil 1 teaspoon dried oregano ½ teaspoon salt ¼ teaspoon ground black pepper ¼ cup chopped fresh parsley Heat olive oil in large saucepan or stockpot over medium heat. Add onion and stir for about 3 minutes.

Add garlic and cook until onion is translucent, but be careful garlic does not burn (about 2 more minutes).

Add tomato products and stir well. Add wine or broth and stir well again. Add sugar, salt, spices and herbs.

Reduce heat to low and simmer for about 1 ½ hours, stirring often.

Makes 1 batch

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OVEN-FRIED OKRA Tools: large cast-iron pan or heavy-bottomed deep baking dish 6 cups okra, sliced ½ cup masa harina (or cornmeal) ½ cup breadcrumbs (homemade or panko style) 1 teaspoon salt 1 teaspoon pepper ½ teaspoon garlic powder 2 teaspoons paprika 1 tablespoon freshly grated Parmesan cheese (or nutritional yeast for dairy-free option) 4 eggs 6 tablespoons avocado oil or any oil with a high smoke point Place empty cast-iron pan or baking dish into cold oven and preheat oven to 425 degrees.

Combine cornmeal, breadcrumbs, salt, spices and Parmesan/yeast in storage bowl with lid or a sealable bag. In large bowl, beat eggs well and add okra to soak for about one minute. Add egg-coated okra, little by little, to dry ingredient bowl and toss/shake with lid on to coat. Very carefully remove hot pan/baking dish from oven; add oil, and wait about 30 seconds, so it heats up. Add okra to hot baking sheet. Bake for 10 minutes, flip okra, then bake for another 10 minutes or until okra feels tender when poked with fork. To achieve crispy fried texture, turn oven to broil for about 1 to 2 minutes; watch carefully. Remove from oven and enjoy as a snack, appetizer, side dish, with your favorite dipping sauce, or on top of a salad.

Makes 6 servings

HOMEMADE BREAD CRUMBS Gently crumble bread of choice (crusts removed) into coarse crumbs with food processor. Spread crumbs onto ungreased cookie sheet. Dry bread crumbs in oven 7 to 10 minutes, stirring once or twice. Cool and use or save for up to a month for recipes.

FRESH PEACH MOJITOS ½ peach, sliced 7 to 10 fresh mint leaves ½ lime 1 tablespoon organic cane sugar 3 to 4 ice cubes 1 ¼ to 1 ½ ounces white rum 3 to 4 ounces club soda or mineral water Wash and pinch off mint leaves. Add mint to 16-ounce Mason jar or sturdy glass. Wash and slice lime into quarters. Add 2 quarters to glass. Wash and slice peach. Add half to jar. Add sugar. Use a muddler or the back of a wooden spoon to crush mint, lime, sugar and peaches, releasing fragrant oils and juices. Fill glass almost to the top with ice. Pour rum over ice, and fill glass with soda. Garnish with remaining lime wedges and mint sprigs.

Makes 1 mojito

AUGUST 2020 • thelubbockmagazine.com • Lubbock Magazine

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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 & Small World Oven 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. In that category are locally grown tomatoes, which are relatively easy to grow in home gardens and, in Sarah’s opinion, taste significantly better than those available in grocery stores. “I really love tomatoes,” she says. “Tomatoes from the grocery store are picked early, shipped all over and not seasonal. They don’t taste anything like a garden-fresh or farm-fresh tomato. If you don’t like tomatoes but have never tried one fresh from the vine, I recommend trying it that way. They are the most amazing thing to grow.”

Sarah loves the selection of local produce available at Lubbock’s farmers markets, but she and Jay haven’t been selling there this summer due to the pandemic. “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. “You can always contact us through our Facebook page and order for delivery,” she says.

In the meantime, Sarah has recently begun working part time as the local outreach coordinator for the Double Up Food Bucks program

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with South Plains Hunger Solutions. The Castros are hopeful about returning to public-facing sales “as soon as we can figure out the safest way and the best time for the markets,” says Sarah. L

Eat Drink

T

TABLE 82

able 82’s revamped chef-inspired menu includes hearty Italian entrees, high-end steaks, an abundance of seafood, signature burgers, handmade pizza, handcrafted cocktails and an extensive beer and wine list.

The restaurant boasts multiple dining rooms catered to varied dining experiences. From fine dining to a taproom, jazz room, and extensive patio, Table 82 can provide the atmosphere you’re looking for.

Enjoy Happy Hour specials Monday through Friday, live music on the patio every Friday evening, and brunch on Sundays. We’re impressed with the variety and outstanding ingredients.

4210 82nd St., Suite 240 799.3408 table82.com PROVIDED PHOTOS

Open Monday, 3-10 p.m.; Tuesday through Thursday, 4:30-10 p.m.; Friday, 3 p.m.-2 a.m.; Saturday, 4:30 p.m.-2 a.m.; and Sunday, 10 a.m.-9 p.m.

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

NEW New to Eat Drink UPDATE

Updated entry

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

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RESTAURANT GUIDE 50TH ST. CABOOSE Fuel up on Mexican-American food after hours of fun arcade fun. Daily lunch, appetizer, and kid’s discounts abound. 5027 50th St., 796.2240, cabooseonline.com $ ALBARRAN’S MEXICAN BAR & GRILL There’s plenty of room to unwind in Albarran’s expansive indoor and outdoor dining areas. A cold margarita is the perfect complement to popular fish tacos or steaming fajitas. 7722 Milwaukee Ave., 771.2869, albarrans.com $$ 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 $$ BANGKOK THAI RESTAURANT This tiny hole-in-the-wall serves fresh Thai entrees and soup bowls. Customer favorites are the beef noodle soup, spicy chicken, and tom kha gai.

4624 34th St., 791.7787 $ BIG E’S BARBEQUE This late-night haunt in The Depot District serves take-and-eat barbecue, specifically meat burritos with pork, sausage, chicken or brisket, and your choice of condiments. 1802 Buddy Holly Ave., 441.6703 $ BRYAN’S STEAKS A traditional buffet-style steakhouse, Bryan’s offers steaks cooked to order with self-serve salads, sides and soft-serve ice cream. 1212 50th St., 744.5491 $$ 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 $$ CAPITAL PIZZA Don’t let Capitol’s nondescript storefront fool you.

Quality ingredients, creative specialty pizzas, and hundreds of craft beers certainly impressed us.

2705 26th St., 368.3603/8211 Slide Road, 701.4062, capitalpizzalubbock.com $$ CATTLE BARON With locations in West Texas and New Mexico, Cattle Baron features steak and seafood along with a generous salad bar. 8201 Quaker Ave., Suite 170, 798.7033, cattlebaron.com $$

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CHINESE KITCHEN This humble eatery is a local staple for Chinese food, especially on the go. 5308 Slide Road, 792.9142, eatchinesekitchen.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 $$$ CRAWDADDY’S SPORTS GRILL & BAR Cajun favorites, seafood, burgers, and fries round out the menu at Crawdaddy’s. Enjoy a drink from the bar while you dine. 5725 82nd St., 771.4455 $$ 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 $$ EAST MOON ASIAN BISTRO East Moon specializes in Pan-Asian food, with a focus on Thai dishes, sushi, noodles and curries.

Regulars love the affordable lunch specials and quick delivery service. 5028 50th St., 712.8888, lubbockeastmoon.com $ EL CHARRO Open early for breakfast, El Charro serves traditional Tex-Mex favorites like burritos, tacos and enchiladas. Use the drive-thru for a hot breakfast to go. 5011 I-27, 747.5790, elcharrotexas.com $ FIREHOUSE SUBS Founded by firemen, the eatery sets aside a portion of every purchase to donate to local first responders to provide them life-saving equipment.

2510 Marsha Sharp Fwy., Suite 150, 747.9600/ 5027 Milwaukee Ave., Suite 200, 799.1098/ 9810 Slide Road, Suite F, 702.8251, firehousesubs.com $ FUDDRUCKERS This fast-casual chain bills itself as making the “world’s greatest hamburger.” Fuddruckers lets diners choose the size of their burger, how they’d like it cooked, and which toppings they’d prefer.

5501 Slide Road, 687.3833, fuddruckers.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 $$-$$$

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THE GAS LIGHT Relax with a handcrafted cocktail and one of the shareable plates while you listen to live music in the lounge. 5212 57th St., Suite 100, 785.1720, thegaslight.net $$ GATOR’S BAYOU CAJUN GRILL & BAR Gator’s Bayou’s fun atmosphere and extensive food and drink menus ensure that you’ll enjoy your experience. Fans of Gator’s enjoy the Sunday brunch and sheltered patio. 5217 98th St., 698.6900, gatersbayou.com $$ GEORGE’S CAFE The cafe serves breakfast all day, every day, with daily specials that are sure to please. You’ll find friendly service and Texas-style comfort food at George’s. 5407 Fourth St., 795.6000 $ 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 $ GOHAN JAPANESE FUSION A fast-casual eatery, Gohan serves hibachi-style build-a-bowl meals, specialty rice bowls, and bubble tea. 1003 University Ave., 368.8048 $$ 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 $$-$$$ HEALTHY ESSENTIALS Part nutrition shop, part cafe, Healthy Essentials serves low-calorie breakfast and lunch items, coffee and smoothies. 8008 Abbeville Ave., 771.5959, healthytastegreat.com $ HEFF’S BURGERS A winner in the Best Burger category of Best of Lubbock since 2010, Heff’s serves nine different fresh, half-pound burgers, and sandwiches, home-style fries, and ice cream. 5727 82nd St., 698.0900/2401 Glenna Goodacre, 589.5555, heffsburgers.net $ HOLLY HOP ICE CREAM SHOPPE This charming, old-fashion ice cream and soda shop also serves pizza, hot dogs and sandwiches for lunch and dinner. 3404 34th St., 792.2756 $ HUB CITY WINGS Offering more than just wings, Hub City also cooks up burgers, hot dogs, chicken strips

and more. 1902 34th St., 687.3332, hubcitywingslubbock.com $

2413 Broadway St., 740.0002, jimmyjohns.com $

IKE’S WOODFIRE GRILLE Ike’s offers handcrafted steaks, seafood, wood-fired 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 $$

JUMBO JOE’S A true burger joint, Joe’s offers dine-in, carry-out and a convenient drive-thru. Extralarge portions and affordable prices keep diners going back for more. 3310 Fourth St., 747.7900, jumbojoes.com $

INDIA PALACE RESTAURANT A little aging gem, you’ll find cooked-toorder Indian standbys like naan, samosas, masala and mango lassi. Be prepared to wait, but the food is worth every minute.

3021 34th St., Suite A, 799.6772 $ J&B COFFEE CO. Generously portioned sandwiches, baked goods and specialty desserts make the perfect complement for freshly roasted coffee or flavored tea. 2701 26th St., 796.1114, jandbcoffeeco.com $ JAZZ, A LOUISIANA KITCHEN A national chain, Jazz serves New Orleansstyle classics and features nightly live music.

3703 19th St., 799.2124, jazzkitchen.com $$ JIMENEZ BAKERY & RESTAURANT Jimenez has offered traditional Mexican baked goods to the Lubbock area since 1969. Breakfast items lean toward Texasstyle comfort food, while lunch and dinner focus on more traditional items. Don’t leave without trying something from the bakery.

1217 Crickets Ave., 744.2685 $ JIMMY JOHN’S Jimmy John’s prides itself on fresh ingredients and friendly service. We love the endless options for topping combinations.

4730 Slide Road, 795.0800/

KIN KOREAN BBQ & SUSHI LOUNGE Traditional Korean BBQ is designed for sharing. At Kin, choose your meat and cook it yourself at the table. Or choose sushi from Kin’s “Sushi Conveyor Revolution,” which features fresh-made sushi.

6810 Milwaukee Ave., 368.3830 $$ 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 $$ LA MADELEINE Charming chain La Madeleine keeps customers coming back for more with French-style baked goods for breakfast, lunch or dinner. 8201 Quaker Ave., Suite 118, 698.6313, lamadeleine.com $$ LAS BRISAS SOUTHWEST STEAKHOUSE Elegant Southwestern-style fare awaits at Las Brisas. Feast on a 24-ounce bone-in rib-eye paired with the perfect craft cocktail or a selection from the wine list. 4701 112th St., 687.6050, las-brisas.com $$$ LEAL’S TAMALE FACTORY AND MORE Leal’s serves dishes that blend the traditional flavors of Mexico with a few twists that

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

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will delight you. 6205 19th St., 780.5325, lealstamalefactory.com $$ LILLIE’S PLACE Lillie’s affordable Mexican food and breakfast all day are made even better by great customer service and special attention for pups in the drivethru. 6313 19th St., 701.5206 $ LISA WEST’S DOUBLE NICKEL STEAK HOUSE Voted one of the top 10 best steak houses in Texas, the Double Nickel specializes in traditional steakhouse fare. While beef rules the menu, you’ll find plenty of chicken, seafood and salads to delight the pickiest eater. 5405 Slide Road, 792.0055, doublenickelsteakhouse.com $$$ LITE BITE MEDITERRANEAN CAFE This simple Mediterranean diner also has a specialty market and deli on site. Customer favorites include the fresh gyros, baklava, and hummus. Order online for quick pickup or delivery. 3624 50th St., 788.0215, litebitemediterraneancafe.com $ LONE STAR OYSTER BAR A Lubbock staple for more than 30 years, Lone Star serves shrimp and oysters, and burgers and bar food. Listen to live music on the patio or watch the game on the big screens inside the restaurant.

5116 58th St., Suite C, 797.3773/3040 34th St., 796.0101 $$ LONGHORN STEAKHOUSE Stand-outs on LongHorn’s extensive menu include Grilled White Cheddar Stuffed Mushrooms, the hearty LongHorn Gourmet burger, a variety of steaks, and the lighter Spinach Feta Chicken.

4805 S. Loop 289, 783.0015, longhornsteakhouse.com $$ LUBBOCK’S BREAKFAST HOUSE & GRILL Serving breakfast daily from 6 a.m. to 2 p.m., the Breakfast House also serves lunch, and dinner until 10 p.m. A huge menu means you can go back again and again to discover a new taste treat.

7006 University Ave., Suite 17, 687.8912/ 3515 50th St., 308.0010/2422 19th St., 701.5351, lubbockbreakfasthouse.com $ LUCKY CHEN CHINESE RESTAURANT Luck Chen serves familiar favorites like fried rice, chow mein, and moo goo gai pan. Daily lunch specials cost a low $5.95. 1803 Seventh St., Suite 801, 749.7888, luckychentx.com $ MAMA JOSIE’S KITCHEN A staggering amount of burritos for breakfast or lunch means making a decision will be difficult.

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

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MAMARITA’S BORDER CAFE MamaRita’s fast casual Tex-Mex is a regular Best of Lubbock winner. In business since 1989, locals love the salsa bar, margarita’s, and affordable daily specials. 6602 Slide Road, 794.4778, mamaritaslubbock.com $ MANARA CAFE Family-owned and -operated, Manara serves authentic Mediterranean cuisine. Customers love the swarma and gyro sandwiches and saffron rice.

2623 34th St., 701.4190 $$ MESQUITES BAR & GRILL The busy bar serves a limited menu to enjoy while watching the big game. 2419 Broadway St., 744.9277 $ MI TACO VILLAGE This humble eatery offers dine-in or carry-out, with live music on weekends. In business since 1975, the family-owned restaurant serves fresh and delicious Tex-Mex. The chile rellenos are renowned.

220 Regis St., 747.9700 $ MISS ANN’S CLASSIC DINER A true Lubbock classic, Miss Ann’s serves burgers, hot dogs, boxed meals, and ice cream. (Save room for a malt!) 3218 34th St., 792.2729 $ THE OFFICE GRILL AND SPORTS BAR Known for great live country music, The Office offers all-day Happy Hour and a simple menu with grill items like sandwiches and burgers.

5004 Frankford Ave., Suite 900, 687.6242 $ O’HANA JAPANESE STEAKHOUSE & SUSHI BAR Choose from hibachi service or fresh sushi when you dine at O’hana. Reservations are suggested for busy weekend evenings. 5510 Fourth St., Suite 100, 792.0144/ 5217 82nd St., 783.8298 $$ ONE GUY FROM ITALY Fresh, hot, cheesy calzones are the star at One Guy, but the pizza, pasta, and garlic bread are also noteworthy. You’ll find traditional Sicilian recipes and great conversation when you dine in.

4320 50th St., 791.1210, oneguyfromitaly.com/ 1101 University Ave., 747.1226 $ 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 $

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PARMA ITALIANO RISTORANTE Offering cuisine inspired by Northern Italy, Parma serves lunch Monday through Friday, brunch on weekends, and dinner nightly. Feast on tender ribeye au piovre, fresh seafood, and satisfying pasta entrees. Enjoy Happy Hour during the week and Daily Deals for students, military and seniors.

4646 50th St., 368.7055, parma-ristorante.com $$-$$$ THE PECAN GRILL Located inside the Overton Hotel & Conference Center, The Pecan Grill serves upscale breakfast, lunch and dinner. We’re fans of the Texas redfish and NY strip steak. 2322 Mac Davis Lane, 776.7010, overtonhotel.com $$$ PEPE’S PIZZA & ICE CREAM Is there a better combination than pizza and ice cream? We don’t think so. Feast on hand-tossed pizza made to order, and ice cream loaded with your favorite mix-ins. 3704 98th St., Suite 900, 993.7373, pizzabypepes.com $$ PHO CALI Specializing in Vietnamese noodle soup, Pho Cali also offers barbecued pork chops, fried vermicelli, and coffee. 4636 50th St., 784.2882, phocalillc.com $ PINKIE’S BARBECUE In business since 1962, Pinkie’s specializes in brisket, pork ribs, ham, and sausage with all the fixings. 4704 Fourth St., 687.0795, pinkiesbarbecue.com $ QUEEN OF TARTS BAKERY & CHEESE SHOP Handmade artisan baked goods are perfectly paired with a selection of gourmet cheeses. Put together a picnic basket-style takeaway for a romantic evening in. 8004 Indiana Ave., Suite B18, 993.1009, queenoftartslubbock.com $$ RAIDER BURRITO Serving breakfast, lunch and dinner, Raider Burrito caters to those pesky Tex-Mex cravings. Locals love the street-style tacos and breakfast burritos.

2102 19th St., 771.1178 $ RAZZOO’S CAJUN CAFE Open in Lubbock since August 2018, Razzoo’s serves Cajun specialties in a fun, friendly atmosphere. Unwind on Winey Wednesdays with half price wine all day. 4805 S. Loop 289, 783.3032, razzoos.com $$ RED ZONE CAFE This casual college football-themed eatery serves home-style fare for breakfast, lunch and dinner.

3602 Slide Road, 784.0010, redzonecafe.org $ 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 $$ ROYAL SEAFOOD SHACK From traditional Cajun seafood boils, to fried or grilled fish, to sandwiches and gumbo, the Royal Seafood Shack’s menu is brimming with fresh seafood, paired with down-home comfort food sides like corn on the cobb, cornbread, french fries and coleslaw. 6012 82nd St., 368.8537, royalseafoodshack.com $$ 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., 702.8959, sabrosomexicanrestaurant.com $ SAIGON CAFE An extensive variety of Vietnamese entrees fill the menu at Saigon Cafe. Photos of the food make it easier to choose something off the menu.

4515 50th St., 788.1367 $ SAMBURGERS A small dine-in space with a drive-thru, Samburgers offers old-fashioned burgers, onion rings, and fries made fresh to order. 4447 34th St., 799.1987 $ SANCTUARY BAR & CAFE Sanctuary offers specialty cocktails like its nitrogeninfused “NitroMargarita,” and classic bar food like burgers, dip and chips, and chicken wings.

The eatery expects to release a full food menu in the coming months. 8209 Slide Road, Suite 900, 368.3867, sanctuarybarandcafe.com $$ SEOUL KOREAN CUISINE You’ll find authentic Korean food at Seoul. The simple menu includes kimchi, bulgogi and more traditional Korean entrees. 4620 50th St., 687.8835 $ SMOKIN JOE’S Get your Tex-Mex fix at Smokin’ Joe’s. In-the-know locals favor the flavorful cheeseburgers and fruit waters. Head through the convenient drive-thru for a refreshing snow cone. 2001 Clovis Road, 749.5637 $ STACKED BREAKFAST & LUNCH Open early for breakfast and serving lunch daily, Stacked also caters and offers a convenient driveup window for meals on the go. We’ve got our eye on the pancakes at Stacked, with four tempting flavors: original, chocolate chip, sweet potato, and bacon. 6015 82nd St., Suite 5, 317.1101, stackedlbk.com $ SUGARBAKERS CAFE & BAKERY Open for breakfast and lunch, Sugarbakers offers light lunch fare, and can accommodate showers, birthday parties, and large groups. Try the sawdust pie – you won’t regret it. 4601 S. Loop 289,

Suite 1, 797.0794, sugarbakerscafe.com $ SUSAKI SUSHI STEAKHOUSE One thing is certain: You won’t run out of options at Susaki – although you might settle on a few favorite sushi rolls. If sushi’s not your thing, choose a traditional hibachi entree. 6301 82nd St., 794.8881 $$ TABLE 82 Table 82’s cuisine ranges from hearty Italian entrees to high-end steaks to an abundance of seafood to burgers and pizza. We’re impressed with the variety and outstanding ingredients.

4210 82nd St., Suite 240, 799.3408, table82.com $$-$$$

UNCLE CHIEN’S CHINESE & THAI RESTAURANT This tiny drive-thru or dine-in restaurant serves affordable traditional Chinese and Thai food.

Expect friendly service and standard fare.

3004 34th St., 795.1148, unclechiens.com $ WALK-ON’S BISTREAUX & BAR Walk-On’s serves Louisiana-inspired cuisine like seafood, traditional Cajun favorites and biggerthan-average burgers. The like to call it “Game Day with a Taste of Louisiana.” We call it just plain tasty.

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

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

1925 19th St., 765.8321 $ TEXAS BURRITO For breakfast on the go, Texas Burrito is the spot.

Generous portions and affordable prices keep loyal diners going back for more. 2167 50th St., 744.7373 $ THAI PEPPER THAI FOOD RESTAURANT This bustling but small restaurant is a local favorite.

Solid traditional Thai offerings like pad thai and chicken larb can be made extra spicy for the adventurous diner. 3702 20th St., 795.7444 $ TIKKA SHACK INDIAN GRUB This modern chain caters to Indian food connoisseurs and beginners alike. The simple, build-your-own menu takes the confusion out of ordering. Create kabobs, wraps and bowls to your liking and try a traditional sweet to end your meal.

6620 Milwaukee Ave., Suite 100, 771.0960/ 2407 Ninth St., Suite 500, 701.4837, tikkashack.com $ TOM & BINGO’S HICKORY PIT BAR-B-QUE In business since the 1950s, Tom & Bingo’s is a local staple. Feast on mesquite-smoked barbecue, sausage, burgers, and traditional sides. Grab a bottle of the famous barbecue sauce to go.

3006 34th St., 799.1514 $$ TOMMY’S FAMOUS BURGERS This family-run franchise promises the perfect fast food burgers, hot dogs and chili to end late-night cravings. Order a hot dog with the works – you won’t be disappointed. 117 University Ave., 763.5424, tommysfamousburgers.com $ THE TRIPLE J CHOPHOUSE & BREW CO. Owned and operated by the folks that started Bigham’s Bar-B-Q, Triple J serves lunch and dinner in its historic downtown location. Meat

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

THE WEST TABLE KITCHEN AND BAR The West family’s hip eatery inside the Pioneer Condos building downtown serves outstanding, creative food. The menu changes daily to accommodate seasonal foods, but we enjoyed the crab hushpuppy starter, hearty burger, and roasted beet salad on our last visit. 1204 Broadway St., Suite 103, 993.9378, thewesttable.com $$ WILEY’S BAR-B-QUE While it’s off the beaten path, Wiley’s is worth a visit. We’d go for just the ribs, but the brisket, sandwiches, and potato salad are also tasty options. 1805 Parkway Drive, 765.7818 $$ WING DADDY’S SAUCE HOUSE Available for dine or carryout, Wing Daddy’s serves cravable wings, bar-style appetizers burgers and more. Enjoy lunch specials weekdays, and weekly specials Monday through Thursday.

7706 Milwaukee Ave., 698.9464, wingdaddys.com $$ WOODY’S BRICK OVEN PIZZA & GRILL A family-owned and -operated establishment, Woody’s serves Chicago-style pizza, wings, calzones, burgers and sandwiches. Daily specials, especially at lunch, make this place a great value. 3135 34th St., 368.5263, woodysbrickovenpizzaandgrill.com $$ WORLD OF BEER World of Beer features more than 500 global beers, craft beer on tap, and tavern-style food.

Enjoy “Beerunch” on Sundays and lunch on lunch and dinner daily. 2910 W. Loop 289, 785.1386, worldofbeer.com $ YAMAGATA JAPANESE STEAKHOUSE & SHABU SHABU Yamagata’s shabu shabu (hot pots) set it apart from other hibachi-style restaurants in town.

Choose a variety of thinly sliced meats and vegetables to cook tableside. 5905 82nd St., Suite 104, 687.5620 $$

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Calendar OF EVENTS AUGUST 2020

As of press time, our August calendar was up to date. It is subject to change due to COVID-19 restrictions.

ARTS & ENTERTAINMENT

Aug. 13

Aug. 7

Aug. 12

South Plains Chapter Big Game Banquet 5-10 p.m.

Hosted by RMEF Texas. Four Bar K, 302 E. 82nd St., 789.8682

English Newsom Patio Nights: Jerry Serrano 6-8 p.m. English Newsom Cellars, 408 E. Woodrow Road, 863.2704

Aug. 22

Jesse Day & The Texas Knights 6-9 p.m. Las Brisas Southwest Steakhouse, 4701 112th St., 687.6050

TobyMac 7-10 p.m. United Supermarkets Arena, 1701 Indiana Ave., 742.7362

Aug. 21-22 “Cinderella” 7:30 p.m. C.A.T.S. Playhouse, 2257 34th St., 503.4036

Aug. 22 The Caldwell Kids with David Gaschen present “An Evening of Broadway’s Best” 7:30 p.m. The Cactus Theater, 1812 Buddy Holly Ave., 762.3233

Aug. 23 The Caldwell Kids with David Gaschen present “An Evening of Broadway’s Best” 3 p.m. The Cactus Theater, 1812 Buddy Holly Ave., 762.3233

Women’s Protective Services 21st Annual Hurst Benefit Drawing 5:30 p.m. Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 748.5292

Aug. 27 United Way Campaign Kickoff Luncheon 11:30 a.m.-1 p.m. Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 747.2711

Aug. 28 15th Annual Golf for Kids Sake 8 a.m.-7 p.m.

The Rawls Course, 3720 Fourth St., 763.6131

Aug. 29 Aug. 28-29 “Cinderella” 7:30 p.m. C.A.T.S. Playhouse, 2257 34th St., 503.4036

BENEFITS & FUNDRAISERS

Lubbock Great Strides 2020 9 a.m.-12 p.m. Funds will benefit the Cystic Fibrosis Foundation West Texas. Buddy Holly Recreational Park, 799 N. University Ave., 402.3156

Third Annual 5K and Family JoyWalk 9 a.m.12 p.m. Mackenzie State Park, 301 I-27, 831.9670

Aug. 1 Boots & Badges Annual Golf Tournament 12-9 p.m. Meadowbrook Golf Course, 601 Municipal Drive, 535.1660

Aug. 8 2020 Peace.Love.Mud Volleyball Tournament 7 a.m.-7 p.m. 1946 Avenue Q, 368.8090

Eighth Annual TSPHF Golf Tournament 8 a.m.

The Rawls Course, 3720 Fourth St., 790.4635

The Band Monarch 9 p.m. Table 82, 4210 82nd St., Suite 240, 799.3408

Aug. 8 Mi Familia C.C. and Show 12-6 p.m. Mackenzie State Park, 301 I-27

English Newsom Patio Nights: Robert Lopez and Jenni Dale Lord 2:30-7 p.m. English Newsom Cellars, 408 E. Woodrow Road, 863.2704

The Band Monarch 7 p.m. Teddy Jack’s Hub City Grill, 7205 Milwaukee Ave., 698.6997

MUSIC

Jesse Day & The Texas Knights 9 p.m.

Savage Tavern, 1625 University Ave., 368.9060

Aug. 1

Aug. 11

English Newsom Patio Nights: Joy Harris and Steve Williams 5-7 p.m. English Newsom Cellars, 408 E. Woodrow Road, 863.2704

Shattered Sun 6:30 p.m. Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253

ZZ Roxx Tribute to ZZ Top 8 p.m. The Garden, 1801 Buddy Holly Ave., 407.3636

Aug. 6 Jason Boland & The Stragglers 7:30 p.m. The Cactus Theater, 1812 Buddy Holly Ave., 762.3233

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Kevin Fowler 8 p.m. Cook’s Garage, 11002 Highway 87, 893.2491

Lubbock Magazine • thelubbockmagazine.com • AUGUST 2020

Aug. 13 Jesse Day & The Texas Knights 7-10 p.m.

Ike’s Woodfire Grill, 4414 82nd St., 368.8036

Aug. 14 Jesse Day & The Texas Knights 10 p.m.

The Spoon, 3604 50th St., 792.8544

Aug. 15 Lubbock Honors Elvis Presley and Buddy Holly 7:30 p.m. The Cactus Theater, 1812 Buddy Holly Ave., 762.3233

Still the One: A Tribute to Shania Twain 8 p.m.

The Garden, 1801 Buddy Holly Ave., 407.3636

Koe Wetzel with Kolby Cooper and Pecos & The Rooftops 7 p.m. Cook’s Garage, 11002 Highway 87, 893.2491

Aug. 2

Jordan Robert Kirk with James Cook 9 p.m. The Blue Light Live, 1806 Buddy Holly Ave., 762.1185

Aug. 8

Aug. 29 Aug. 20 Small Town Revival 8-11 p.m. Parma Ristorante Italiano, 4646 50th St., 368.7055

Aug. 21 Jesse Day & The Texas Knights 7-10 p.m.

Back 40 Grill, 5214 98th St., 853.8715

Aug. 22 Randall King 7 p.m. Cook’s Garage, 11002 Highway 87, 893.2491

American Petty – A Tribute to Tom Petty 7 p.m.

The Garden, 1801 Buddy Holly Ave., 407.3636

Jesse Day & The Texas Knights 7:30 p.m.

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

Aug. 28 English Newsom Patio Nights: Will Boreing 6-8 p.m. English Newsom Cellars, 408 E. Woodrow Road, 863.2704

Raquel Rae 6:30-9:30 p.m. Picoso’s Mexican Kitchen, 7611 Milwaukee Ave., 368.7789

Jesse Day & The Texas Knights 7 p.m. Burklee Hill Vineyards, 1109 Broadway Ave., 993.1195

English Newsom Patio Nights: Danny Cadra and Kenny Maines 2:30-7 p.m. English Newsom Cellars, 408 E. Woodrow Road, 863.2704

Cody Jinks 6 p.m. Lonestar Event Center, 609 E. 19th St., 771.7172

The Band Monarch 7 p.m. Teddy Jack’s Hub City Grill, 7205 Milwaukee Ave., 698.6997

2020 Troon Challenge 1:30-6:30 p.m. The Rawls Course, 3720 Fourth St., 742.4653

12th Annual Vamos a Pescar, Let’s Go Fishing Event 6 a.m.-2 p.m. Registration required. Free event hosted by Los Hermanos Familia and Latinio Lubbock Magazine. Children must be accompanied by an adult. Bring your own supplies for a day of fishing, but lunch will be provided. Buddy Holly Lake, North University and Cesar Chavez Drive, 792.1212

Aug. 13 TTU Wreck’Em Breakfast 6:30-8 a.m. Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 775.2242

Aug. 20 Jesse Day & The Texas Knights 10 p.m.

Cujo’s Sports Bar, 5811 Fourth St., 791.2622

TTU Kick Off 11 a.m.-1 p.m. Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 775.2242

SPECIAL EVENTS

Aug. 22

Saturdays in August Lubbock Downtown Farmers Market 9 a.m.

19th Street and Buddy Holly Ave., 441.8564

Kelle B.’s Chicago Station Market 10 a.m. Burklee Hill Vineyards, 1109 Broadway Ave., 993.1195

“The Last Podcast on the Left” Book Tour 7-10 p.m. Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 775.2242

Wolfforth Farmers Market 10 a.m.-2 p.m.

8924 County Road 7100, 746.2599

Aug. 28 Food & Wine Market 5-8 p.m. English Newsom Cellars at Caprock Winery & Event Center, 408 E. Woodrow Road, 863.2704

Hub City Comic Con 5 p.m. Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 775.2242

Aug. 29 Aug. 1 Swap Meet 8 a.m. Cook’s Garage, 11002 Highway 87, 893.2491

Hub City Comic Con 10 a.m. Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 775.2242

Aug. 30 Hub City Comic Con 11 a.m. Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 775.2242

AUGUST 2020 • thelubbockmagazine.com • Lubbock Magazine

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EARLY LUBBOCK SCHOOLHOUSE

W

hile Lubbock County was established in 1876, settlers didn’t begin establishing homes in the area until a decade later.

By 1891, the city of Lubbock had been named county seat and had a post office and newspaper. Soon Lubbock was home to a courthouse and jail. That dirt-floor building also temporarily housed church services as well as school classes taught by 16-year-old Minnie Tubbs, the daughter of an early pioneering family.

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Lubbock Magazine • thelubbockmagazine.com • AUGUST 2020

Sadly, Minnie died after childbirth in 1894. Tubbs Elementary School, which closed in 2012, was named in her family’s honor.

Eventually the city got a dedicated school building – a three-room schoolhouse with wooden floors. By this time, around the turn of the century, nearly 300 people lived in Lubbock County, including at least 70 families. This photo from 1905 shows that early schoolhouse, along with its faculty and students. L

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

Yesteryear