Madeworthy Nov/Dec 2020

®

CELEBRATIONS IN THE TIME OF CORONA

E XP LORE JENNIFER KIETA ENJOYS THE JOURNEY TANGLEWOODMOMS.COM/AUTOBAHNFORTWORTH

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THE ART OF WINSLOW HOMER AND FREDERIC REMINGTON

DECEMBER 22, 2020–FEBRUARY 28, 2021 CARTERMUSEUM.ORG/MYTHMAKERS #MYTHMAKERS Images (details): Winslow Homer (1836–1910), West Point, Prout’s Neck, 1900, oil on canvas, Clark Art Institute, Williamstown, Massachusetts, 1955.7; Frederic Remington (1861–1909), The Stampede, 1908, oil on canvas, Gilcrease Museum, Tulsa, Oklahoma, Gift of the Thomas Gilcrease Foundation, 1955 0127.2329 Mythmakers: The Art of Winslow Homer and Frederic Remington is organized by the Amon Carter Museum of American Art, the Denver Art Museum, and the Portland Museum of Art, Maine.

The national tour sponsorship is generously provided by Bank of America. This exhibition is supported by an indemnity from the Federal Council on the Arts and the Humanities; by the National Endowment for the Humanities: Exploring the human endeavor; and by the Wyeth Foundation for American Art. The Carter’s presentation of Mythmakers is generously supported by the Mr. and Mrs. Raymond J. Horowitz Foundation for the Arts, the Texas Commission on the Arts, and the Alice L. Walton Foundation Temporary Exhibitions Endowment.

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SCHEDULE A VISIT

W A L S H T X .C O M

CONTRIBUTERS’ ® What is your signature dish for fall/winter holiday celebrations?

Issue 20 | Nov/Dec 2020 Celebrations in the Time of Coronavirus

P U B L I S H E R . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Victoria Wise E D I T O R . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lee Virden Geurkink A S S O C I A T E P U B L I S H E R . . . . . . . . . . . Jennifer Kieta ILL U S T R A T O R . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Trish Wise

A: Homemade apple or

A: My mother’s family’s lepcake

cherry pie

A: A great pinot noir

A: A bottle of good

- Sarah Angle

- Lyle Brooks

A: My mom’s slow-cooked brisket with mashed potatoes and gravy

A: Jalapeño cheddar grits

from Sonoma

- Lee Virden Geurkink

- Victoria Wise

bourbon or red wine

A: My grandma’s bulgogi - Edward Brown

L E A D D E S I G N . . . . . . . . . . . . . . . . . . . . . . . . . Sovic Creative C O V E R D E S I G N . . . . . . . . . . . . . . . . . . . . . . . . . . Victoria Wise C O N T R I B UTI N G W R I T E R S Sarah Angle

Jennifer Kieta

Lyle Brooks

Julie Rhodes

Edward Brown

Shilo Urban

Christie Eckler

Angela Weaver

Gretta Hendricks

William Wise

A: Cranberry sauce made with brown sugar and orange juice

- Christie Eckler

A: Roasted turkey - Gretta Hendricks

- Jodie Miears

- Jennifer Kieta

A: Sweet potato praline pecan casserole

- Carolyn Morris

CONTRIBUTING PHOTOGRAPHER Carolyn Morris, OMG Photostuff Jodie Miears, Reverie Photo Co.

Madeworthy Magazine is an extension of Tanglewood Moms, LLC., and serves to tell community stories for a family audience. For website and magazine advertising opportunities, please contact: Victoria@MadeworthyMedia.com.

Looking for more copies Madeworthy Magazine? You can subscribe at TanglewoodMoms.com for free, or pick up copies at Central Market in Fort Worth or Whole Foods in the Waterside shopping center.

A: My grandmother’s

chocolate pecan pie – sometimes with bourbon!

A: Sugar cookies - Shilo Urban

- Julie Rhodes

the starter can stymie the most experienced bakers. “It was super frustrating at first,” says LeeAnn. “I just told myself, I am not going to allow flour and water to get the best of me. I am kind of a perfectionist, so I had to give myself some grace and permission to make mistakes. I just stuck with it.”

Unsure of what to do with the extra time suddenly forced upon her, LeeAnn Turner, a pharmaceutical rep, began the pandemic shut down with a stem to stern, top to bottom cleaning of her house. With the dust removed from the last baseboard and the final smudge wiped from the last window, she set about trying to decide which new hobby she would take up.

She gave serious consideration to learning the guitar but settled on another idea she’d been mulling for a while.

LeeAnn doesn’t do anything half-heartedly, and she jumped into the intimidating and often frustrating world of sourdough bread baking with both feet. She quickly realized sourdough is a world unto itself with its own lexicon and traditions, like naming your starter.

More on that later.

Sourdough baking can be exceedingly difficult.

LeeAnn came up against all the challenges that cause many a sourdough neophyte to throw in the apron.

Just getting everything to come together to create photos courtesy of Joey Turner

That perseverance paid off. LeeAnn progressed quickly and soon began experimenting with different sourdough flavors. Among some of her more successful combinations are jalapeño cheddar, pecan praline, apple cobbler, and pumpkin spice caramel. Her most popular flavor, blueberry white chocolate, can be had as a French toast special at her family’s Near Southside staple BREWED. One of the main problems LeeAnn had in the beginning was what to do with all the bread she was baking. At first, she and her family simply consumed it, but LeeAnn realized she was “going to need my pants to fit again at some point, so I began giving it away.”

LeeAnn and her husband Joey began putting together some care package gift baskets for their neighbors to let them know that “we’re all in this together and we will get through it together, and it grew from there.

If I saw somebody post on Facebook that they were having a hard time, I would take them some bread and try to brighten their day.”

Thus, Honeybee Bread FW was born.

Then the world got worse. After the killing of George Floyd when it seemed like the world was on fire and our collective anger was out of control, LeeAnn kicked her bread production into high gear. “I have

A: Mushroom sage bread pudding

- Angela Weaver

A: Holiday stollen - Trish Wise

A: Venison backstrap with apricot glaze

- William Wise

several friends that are people of color, and my heart was breaking for them. And for my law enforcement friends. My bread isn’t going to solve anyone’s problems, but it can show that I love you. If it can take your mind off the stress and if it can inspire others to take what they have and use that to give away to be an encouragement, then I have accomplished something. At this point, I’ve given away over 200 loaves of bread. It’s been such an unexpected joy for me. Whenever we do something kind for someone else, we are the real beneficiaries. It really is better to give than receive.”

Now LeeAnn is spreading the love. She recently hosted her first sourdough class in her home to teach people the intricacies of sourdough so they too can give their friends and family members a little lift when they need it. She plans to host future classes as well and will post dates and times on her Facebook page.

The tips she gives to first-time sourdough bakers are simple yet essential: “First, understand you will make mistakes. It’s ok. Give yourself grace through the process. Treat your starter like a pet. Feed it every day.

Mine’s name is Audrey after the plant who constantly needed feeding in Little Shop of Horrors.”

It is said that time is the most precious thing we have because it is the one thing we can never get back.

When someone gifts you something they’ve made by hand, they are gifting you their time. They are saying, “I value you. I care for you.”

This is a good time to follow LeeAnn Turner’s stellar example of caring for our friends and neighbors. If you don’t want to bake bread, do what you can where you are. There is no better way to say “I love you” than by giving someone your time.

Chef Stefon Rishel opened his restaurant Wishbone & Flynt, along with its side-door speakeasy The Amber Room, in January 2020. It was a dream come true, but just 61 days later, the pandemic shut it all down.

Like every restauranteur in the city, Rishel found himself facing an unexpected challenge. He was tested like never before, and he made it through to the other side. “We’re very blessed,” said Rishel, who praises the people of Fort Worth for helping to keep his business open and prosperous.

But in late March, that outcome was far from certain. About a week after the city’s dining rooms closed, the reality of his situation sunk in when Rishel ran the numbers – and there weren’t any. “To see a week with zero sales was quite disturbing,” he said.

“That got us to the point where we had to get really

creative with how we operate.”

Rishel reached out to his mentors while his business partners at Trident Restaurant Group (Kyle Bryson and Wallace Owens) did the same. “We really dug in and listened to our clientele – what they wanted, what they didn’t want – and created a plan with that.”

Wishbone & Flynt began offering family-sized meals of comfort food to go. “It worked really well for us due to the concept of the restaurant, which is about getting people back around a table and breaking bread and fellowship over food,” he explained. “It fit in quite perfectly with our mantra…it got families back around the dinner table at night.”

It was a difficult time, but for Rishel, the obstacle is the way. “Challenge is fun. I wouldn’t do this business if it wasn’t hard. I know that sounds weird, but I like challenge. I like to work. A 40-hour workweek to me is pretty boring,” he said. “[The challenge] makes the reward that much better at the end of the day.”

Another reward of this year’s travails for Rishel was the deepening sense of community for the small business owners in the South Main District. “The community here with us – Shannon Osbakken at Bearded Lady, Sarah Hooton and Matt Mobley at Hot Box, Shawn Howell at Southside Cellars, Chance and Kala Morgan at Morgan Mercantile, Tareka Lofton at Loft22 Cakes – our whole goal was to meet on the weekly and figure [things] out…what’s working for you, what’s not working for you, how do we get better, how do we help this person survive this. And what has happened is that we’ve created this pocket of this unbelievable neighborhood. We are always in each other’s establishments supporting, and it’s awesome.”

When the city lifted the shutdown in May, Wishbone & Flynt was ready. “Opening up with a new menu and with a new start was like opening a new restaurant,” said Rishel, who went on to open a new restaurant a few months later: Berry Street Ice House. With a large green space outdoors for dining and games, this family-friendly hangout fits in

well with the new abnormal. It’s available for private holiday parties, including buyouts of the entire space.

The same is true for Wishbone & Flynt and The Amber Room, where Rishel is planning a special Christmas menu, a New Year’s Eve celebration, and some winter wine dinners, pandemic permitting. The speakeasy already hosts a socially distanced music show every month with acts like William Clark Green and John Baumann.

Rishel is also planning a few pop-ups to let people know about Trident Restaurant Group’s next opening, Cast & Hook, which will be located inside of the Southside’s new Hotel Revel. “We’re just moving forward and really doing everything we can,” he said.

His strategy of taking the bull by the horns has thus far paid off, but local restaurants aren’t out of the woods yet.

“The big chains will be there after all this is gone, but your mom-and-pop places are struggling to survive day-to-day. Do your best to support them, and support all of them if you have the ability to. It doesn’t mean you have to go and have a $100 dinner.

If you just stop in and have an appetizer and a cocktail or something like that, you’re showing support, and that’s the biggest thing,” he explained. “Some of us have our complete livelihoods on the line…like my house, my kids’ education – all of that depends on what I do here.”

For Chef Stefon Rishel, the unprecedented challenges and unexpected blessings of 2020 have brought it all back to the basics. “We want to feed people,” he said. “That’s what we’re here for. We got into this business to make people happy.” photos by Trident Restaurant Group

& e v i t s fe ious c i l e d

happy holidays

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MEYER & SAGE HOT CHOCOLATE HOLIDAY PUDDING This delicious sweet treat is a perfect do-ahead for a holiday meal, a winter party, or Tuesday night!

ingredients 2 cups whole milk ½ cup sugar ½ cup dark cocoa powder 4 teaspoons cornstarch 3 large egg yolks 2 teaspoons vanilla bean paste ½ teaspoon cinnamon ¼ teaspoon nutmeg FR OM FOR T WOR TH'S FOOD MASTERS

½ teaspoon kosher salt *Whipped cream, fresh berries, pomegranate seeds, marshmallows, dried fruits, or candied nuts for serving

HURLEY HOUSE’S PECAN PIE directions Katherine Sasser generously shares her recipe for her luxurious pecan pie. After all, can a Texan have a holiday meal without pecan pie?

ingredients for the filling 8 tablespoons (1 stick) unsalted butter 3 extra-large eggs 1 cup light corn syrup ¾ cup granulated sugar ½ teaspoon apple cider vinegar ¼ teaspoon kosher salt 1½ teaspoon vanilla extract 1½ cups chopped pecans for assembly 1 recipe pie dough or 1 pie dough disk

directions Preheat the oven to 325°.

To begin, brown the butter by melting it in a skillet over medium high until the solids begin to brown. This will take around five minutes.

To prepare the filling, combine the browned butter (and all the bits scraped out of the pan) with the three eggs. Whisk well to combine and incorporate the butter and eggs thoroughly.

Next add the corn syrup and whisk again to thoroughly combine. Add the sugar, stirring with a spatula to incorporate. Add the apple cider vinegar, kosher salt, and vanilla, stirring to combine. Lastly, stir in the pecans.

Roll out the pie dough and transfer it to a 9-inch pie plate. Crimp and finish the edge in whatever fashion you prefer. Pour the filling into the pie crust. For ease of transporting in and out of the oven, place the pie plate on a parchment-lined sheet tray.

Bake the pie until the pecans are toasty brown, and the filling barely jiggles when moved. A tiny bit of jiggle is fine, but large rippling jiggles means it is not finished cooking. This pie can take between 45 and 60 minutes. Allow the pie to cool before slicing.

Serve and enjoy!

Pour 1½ cups of the milk, sugar, and cocoa in a medium nonreactive saucepan. Bring to a simmer over medium-high heat. Set aside off the heat.

Meanwhile, whisk the remaining ½ cup of the milk, cornstarch, salt, egg yolks, vanilla, and spices in a bowl. Temper the mixture by gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. DO NOT WALK AWAY! Reduce the heat to maintain a low simmer, and continue whisking until thick, about 2 or 3 minutes more.

Pour the pudding into 6 individual cups. You can also carefully pour them in shooter glasses for a cocktail party. Let come to room temperature then cover containers loosely with plastic wrap to prevent the pudding from forming a “skin.” Chill overnight or at least 6 hours.

Serve chocolate puddings ice cold topped with fresh whipped cream, berries, pomegranate seeds, marshmallows, dried fruit, or candied nuts. Have fun with it!

Serves 6 and can be doubled or tripled for holiday parties.

CARPENTER’S CAFÉ & CATERING TEA CAKES These lovely little cakes are perfect for a holiday party or family meal. (They’re also perfect for having with a cup of tea or coffee any time you need a little sweetness in your life!)

ingredients 3 ½ cups self-rising flour 1 teaspoon baking soda ¼ teaspoon Salt 1 stick of butter (8 tablespoons) at room temperature 4 teaspoons butter-flavored Crisco 1½ cups sugar 2 large eggs 1½ teaspoon vanilla extract ½ teaspoon lemon extract ¼ cup sour cream

directions Preheat the oven to 400°.

Combine the flour, baking soda, and salt in a medium bowl.

Using a hand or stand mixer, cream together the butter and sugar. Add the eggs, one at a time, and the vanilla and lemon extract. Add in the sour cream. Finally, add the dry ingredients into the wet ingredients, a little at a time, being sure not to overmix.

Roll the dough out on a floured surface. Using a 4-inch biscuit cutter or a cereal bowl as a guide, cut out 4-inch circles and place on a baking sheet liked with parchment paper.

Bake in the preheated oven for 10 to 12 minutes. Remove from the oven and let cool for a few minutes. Remove the tea cakes from the baking sheets and cool on a baking rack.

Editor’s Note: If you want a truly decadent breakfast/dessert/snack, top a tea cake with a little clotted cream or good-quality butter and some citrus curd!

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PERSEVERANCE IN THE

FACE OF UNCERTAINTY:

T H R E E R E S TA U R A N T E U R S

TALK TURKEY

by Gretta Hendricks

of Lettuce Cook: Gourmet on the Go

Natalie Brown

“Honestly, we started out as a grab-and-go business.

But now, that concept is on steroids.”

There is no question that the coronavirus pandemic has drastically impacted the restaurant industry. While some restaurants have regrettably shut down, others are thriving despite the setbacks. How are local businesses adapting to this unprecedented time? We reached out to some of Fort Worth’s favorite grab-and-gomeal businesses to hear how they are doing and what they have in store for the holiday season.

Charissa Christopher

Katherine Sasser

of Hurley House

“We are fortunate to have a drive-through window. It was our saving grace, and without it, I am not sure we would have survived lockdown. It has provided a way for us to continue to connect with our customers, have vulnerable conversations, and be a source for what was for some the only human contact they’d have.”

Katherine explained that while Hurley House’s indoor seating area remains closed to the public, they transformed the space into a temporary test kitchen for the business as well as for her personal blog and hospitality podcast. For the holidays, Hurley House looks forward to offering their popular items such as enchiladas and cinnamon rolls to their customers. Until things return to normal, the dining area will remain closed to the public, but they will continue to serve their faithful customers through their drive-through window.

of Feastivities

“First, there is no catering. We have taken a hit with this because people have not been gathering in large groups like before. Food costs are higher and there are added expenses for packaging, masks, and similar inventory to accommodate the necessary sanitation protocols. Because of this, you really must make every penny work.”

Like other restaurants in Fort Worth, Feastivities has been challenged to adapt to the change brought on by the global pandemic. Unlike dine-in restaurants, Charissa emphasized how they are lucky to be a grab-and-go establishment from the start. She says that made the transition easier. Along with reconstructing their menus, they added thoughtfully prepared meal care-packages for loved ones in need.

As for the holidays, Charissa shared that they will offer ready-to-go entertaining trays for intimate gatherings.

“During this time, we aim to help make things simpler, more joyful, and festive. Despite everything, we have a lot to celebrate.”

Callie Salls

Lettuce Cook has focused on grab-and-go meals from the very start. Natalie stated it is a privilege to offer moral support to fellow businesses and to pulltogether as a community to help others stay afloat.

In spite of the uncertainty created by the pandemic, Natalie and her husband Todd remain positive and opened a second location on Blue Bonnet Circle in October.

“People think we’re crazy, but we take heart in knowing that this isn’t going to last forever.”

Natalie shared.

In addition, the couple looks forward to offering traditional and customized Holiday meals for families, as well as business catering.

of Meyer & Sage

“We have needed to ramp-up everything. Hire more help and order more packaging. Some families have needed to order more during the week, while others have had the liberty to be home more to cook, which is a wonderful thing.”

Callie feels optimistic. Natalie Brown of Lettuce Cook is a friend; they text each other every day with support and encouragement. They check-in and strategize the navigation of running a restaurant in the middle of a global pandemic.

Callie shared that Meyer & Sage has seen a wave of support from their customers and that has meant everything to her.

For the holidays, Meyer & Sage looks forward to offering a slew of delights like charcuterie boards, party boards, and amazing side dishes to compliment your Thanksgiving feast.

Here in Fort Worth, we are fortunate to live among an abundance of culinary pioneers.

Their creative ingenuity has provided us with a host of appetizing experiences. From elegant dine-in restaurants to novelty food trucks, our city’s chefs and ‘foodpreneurs’ continually expand the roster of great places to eat.

Whether they are prepping our weeknight dinners or filling our Thanksgiving tables, their efforts are a source of nourishment not only for the body, but also for the soul. Let us celebrate in gratitude the part they play in our day-to-day lives and continue to support these amazing small businesses.

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As we all look towards finding a “new normal,” you can be rest assured that we continue to provide high-quality care in a safe and clean environment. Even in uncertain times, you can count on us to be your partner in cherishing your happy, healthy smile.

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The Lone Star Film Festival (LSFF) has become a touchstone for cinema fans of all varieties, from film enthusiasts to industry professionals. Balancing a selection of independent and big-studio/ big-budget features, they curate everything from documentaries to shorts. The event has also become known for bringing in luminaries like Billy Bob Thornton, Jeff Bridges, Martin Sheen, and local hero, the late Bill Paxton.

The event celebrates its 14th year under the unique constraints of 2020. After holding out hope for a “normal” festival, the event’s leadership finally made the tough decision in August to cancel all inperson events due to the concerns surrounding the pandemic.

Although this year’s event will lack many of the networking opportunities that festival-goers have come to expect, the festival will utilize streaming options like Facebook Live, YouTube, and Zoom to allow for ongoing conversation with industry insiders.

Filmmaker Red Sanders of Red Productions – now the Chair of the LSFF Board – was a TCU student volunteer when the first festival set up in Sundance Square. “It has been cool to see how the festival has grown over the years, thanks in large part to Johnny Langdon’s support. I think it is an important piece in the cultural landscape of Fort Worth.”

Co-founder Langdon, who passed away in 2017, was integral in developing the LSFF, which he established following the dissolution of the smaller-scale Fort Worth Film Festival in 2002. In honor of his work, organizers announced the new Johnny Langdon Film Education Initiative, which will help to bring valuable work experiences to students interested in film as a career.

This educational component is key to Executive Director Chad Mathews, as it allows him to develop programs that share film concepts and practices with the next generation of filmmakers.

Especially important to him are those young people in the Boys and Girls clubs, who would otherwise not have access to the technology and expertise that the LSFF’s partnership allows. “Growing that side of our efforts was a big part of my joining Lone Star. This was our first year with them.”

Mathews balances his time between developing these educational projects and overseeing the festival’s direction alongside the nine board members dedicated to elevating the role of cinematic arts play in Fort Worth. They continue to build partnerships with local organizations that encourage these efforts, including the Young Women’s Leadership Academy, the Cowgirl Hall of Fame, and Texas Christian University.

A significant partnership for this year’s event will be the Fort Worth Film Commission acting as title sponsor. The organization has successfully brought films, television, and commercial production to Tarrant County, which has dramatically expanded over the past five years. The Commission supports the creative artists who reside in the city and brings creative projects to town. Everyone benefits.

They have also been integral to the Lone Star Film Festival’s growth through marketing efforts and their hosting of the justly famous Filmmaker’s Lounge.

The LSFF has continued to grow in recent years, showing 118 films in 2019. Mathews expects over 130 titles for this year’s virtual event, once the programming is complete. Hopeful filmmakers submit hundreds of movies for consideration. The team works through them to evaluate which titles offer the finest possible selection for the festival. They create a diverse group of films to fill every category, including short films, feature films, and documentaries which cover a variety of genres. Mathews adds, “Our event is for those who have an interest in content they wouldn’t normally see.”

This year’s festival runs from November 4th through November 8th. The Film Society announced the roster of films at the start of October, and tickets went on sale two weeks later. Cinesend, which manages virtual festivals, will offer streaming access for shows a la carte as well as an all-access badge for those who want to watch as many titles as possible. Tickets and passes will range from $5 to $75.

Going virtual allows the festival’s producers to eliminate the most problematic aspects of an in-person event, such as competing showtimes and other elements of accessing films across a tight schedule. Audiences can stay home and soak in all the selections without having to run from one theater to another.

Red Sanders joined the board last year and was named Chair a month before COVID-19 shut things down. He welcomes the opportunity to reconsider the formula for how we administer festivals. “As someone who attends a lot of film festivals, the model was ripe for a little disruption. Now we can see what we can learn or change from what we’ve done before.”

photos by Carolyn Morris, OMG Photostuff

SHARING her GIFTS K AT R I N A C A R P E N T E R NOURISHES FORT WORTH’S SOUL

by Lee Virden Geurkink

For unto whomsoever much is given, of him shall be much required.

Luke 12:48

out that its existence is a delicious fluke.

The original recipe calls for a rotisserie chicken or a roasted chicken. “I just didn’t want to bone that chicken one day,” Carpenter giggled. “We had some of Travis’ smoked chicken left over, so I used that.” The Smokey Chick, a Fort Worth classic (that’s keto-friendly!) was born.

Travis is Carpenter’s husband and partner. He’s also the pitmaster at the café, although Carpenter is quick to point out that they are not a barbecue joint. His offerings grace the menu (in addition to smoked chicken, smoked turkey and a melt-in-your-mouth slow-smoked brisket appear in various guises) but there are sandwiches, wraps, salads, and incredible breakfasts that highlight the creativity in the kitchen, as well as the skill at the smoker.

However creative a cook she is, Carpenter never planned on owning a restaurant, but she is the first to admit that the Lord moves in mysterious ways. She was one of two sponsors for the O.D. Wyatt Class of 2019, and she provided her smoked chicken salad for every fundraising event. The calls for her to market it became deafening. So, in what she calls a “faith move,” Carpenter quit teaching and started cooking.

In July of 2019, just a few weeks after the end of the 2018-2019 school year, Carpenter was to be found in a renovated Airstream trailer in the SOMA district, sharing the space with Arcadia Coffee. She had her business plan ready. She was not going to take out bank loans to fund the restaurant she was designing. She was going to work in the Airstream for two years to build up a good cushion before moving to a brick-and-mortar location. She had crunched the numbers, and she knew this was the best way to move forward.

What’s that old axiom? “Man proposes, and God disposes?” Or is it, “Man plans, and God laughs?”

Katrina Carpenter is a big believer in that passage from the Gospel of Luke. The owner of Carpenter’s Café & Catering has faced almost unimaginable challenges in her first year of business – a global pandemic, economic uncertainty, and civil unrest – and yet, she remains grateful for everything that has been given to her and, more importantly, is eager to give back to her community.

I sat down with Carpenter in her new café, located across the street from Texas Health Harris Methodist Hospital on Pennsylvania Avenue. The café is warm and welcoming, much like Carpenter herself.

Katrina Carpenter grew up on the west side of Fort Worth in a big, extended family. “I grew up in a long line of cooks,” she said. Food was and is their love language. “I’ve been in the kitchen since I was 10 or 11, so it just comes naturally.” Every time the family gets together, they cook. Every celebration, every gathering involves lots of family members in the kitchen, and Carpenter soaked up every tip and technique. She may not have a degree from a fancy culinary school, but she certainly has the skills and the heart needed to make it in the cutthroat world of food service.

After graduating from O.D. Wyatt High School, Carpenter headed south for college. She graduated from Prairie View A&M University, a historically black university that is the second oldest public institution of higher learning in the state of Texas, with a degree in Interdisciplinary Studies. “I went to college to learn to teach school,” Carpenter said as she looked around her cafe. “I never thought I would be doing THIS.” Starting with the Fort Worth Independent School District (FWISD) as a teacher made Carpenter re-evaluate her career plan. Originally wanting to teach elementary school students, she realized that she worked better with older students. “Elementary kids are so sweet, but I couldn’t do it,” Carpenter said. “Even middle school is too much – the kids don’t have anything to lose! But high school? High school students and I just clicked.”

After four years of substituting around FWISD, the O.D. Wyatt graduate ended up teaching at crosstown rival Paul Laurence Dunbar High School, specializing in teaching students with dyslexia. Grinning broadly, Carpenter says, “I always had to explain to my Wyatt gang that I was still loyal!”

It was while teaching that people started commenting on Carpenter’s cooking. She would make her now-famous smoked chicken salad for various fundraising activities, and people quite literally ate it up.

That smoked chicken salad that everyone loves so much? It turns

Either works in this instance.

Fast forward to November of 2019. Carpenter was standing in what had been Z’s Café on Pennsylvania Avenue. For Carpenter, November is a special month. She and Travis got married in November of 2016. They found the location for the café in November of 2019.

In fact, the address of the café was the final sign that she should abandon her carefully crafted plans and make the ultimate faith move.

The Carpenters were married on November 26, 2016 – 11/26/16. The café’s address is 1116 Pennsylvania Avenue.

She signed the lease.

Katrina and Travis planned on a February soft opening with a grand opening blowout in March. But remember, man plans, and God laughs. Two weeks before their planned grand opening, Fort Worth shut down. The coronavirus pandemic had thrown a big wrench into

10

the works.

Someone with less faith and less determination might have thrown in the towel, but Carpenter admits that she’s a bit stubborn. She had left her teaching career, scrapped her two-year plan, remodeled the café’s space, all on the strength of her family’s hands, faith, and savings. (The Carpenters have not taken out any kind of loan to run the business nor do they have investors. They don’t want them.) She was not going to let a little pandemic shut her down.

But the shutdown hurt. People who had grown to love her cooking from her days in the Airstream couldn’t come in and enjoy their favorite dishes in the comfort of her carefully renovated café. “I always knew that if we started seeing scrubs in here, we’d be fine,” Carpenter said, referencing their location in the Hospital District.

“Scrubs had just started trickling in when we had to shut down the dining room.”

It was just when things looked darkest that Facebook called. The café at Fort Worth’s Facebook Data Center was deemed nonessential, so Facebook was contacting local restaurants to see if they could handle catering three meals a day for 50 people, a couple of times a week. Carpenter’s Café and Catering just happened to be on the list.

“We started out making 50 meals, three times a day, twice a week. We got up to over 100 meals really fast.” Carpenter recalled.

“That contract with Facebook was a lifesaver. If we didn’t have them, we would have closed.” And the employees of Facebook were appreciative of Carpenter’s efforts. “One lady stopped me on the way out after I had dropped off lunches and said, ‘So y’all are the ones putting the soul into those eggs!’ That felt so good.”

There are people who get into the restaurant business because they think they’re going to make it big. They chase the status that comes from owning a popular restaurant. They dream of having their own cooking show, a showy flagship restaurant in Las Vegas, and a line of cookware at Bed Bath & Beyond.

Carpenter is not one of those people. Her cooking is an extension of her heart. She said, “When someone takes a bite of my food, and they’re like ‘Oh my god,’ and I can see the joy on their face? That’s worth more to me than what I paid for the ingredients and labor that went into making that dish.”

Although she is now a business owner and was a teacher, at her core, Carpenter is a mom. Her children, 12-year-old twins (“12 going on 25 is more like it!”) Joi and Brayden spent the summer working at the café.

“The pandemic robbed them of their summer,” Carpenter admits. “The family spent every waking minute here, but it made us stronger. They learned about running a business right alongside me and Travis.”

Brayden runs the front of the house when he’s not doing his schoolwork for the Young Men’s Leadership Academy.

He’s an extrovert, and he has become a favorite of the café’s customers. Joi, a student at Uplift Ascend Preparatory who is her mama’s mini-me, is more comfortable in the kitchen. “She watches everything I do, just like I watched my family in the kitchen.”

Carpenter is also “mom” to her employees. She admits she struggles with balancing the mom energy with her need to teach, and both with the demands of running a business. “That’s been the hardest part of transitioning from working for the District to this,” she said. “I’m having to reprogram my brain. When my employees are here, they’re mine. I want to love them and teach them.”

While she has embraced her employees, Fort Worth has embraced Carpenter. She is overwhelmed with the support the café has received from the different communities within Fort Worth. Restaurant owners have reached out to offer advice. She has catering contracts with FWISD, TCU, Texas Wesleyan, the City of Fort Worth, Crowley Independent School District, and more.

And people are already reaching out to hire Carpenter’s for the holidays.

11

Which brings us back to the passage from Luke.

“So many people poured their support into us,” Carpenter said.

“How could you sit on any blessing that you have? It was shared with me, and I know that it could help somebody else. I am going to share it because I feel like that’s how we made it.”

At the beginning of the summer, Kelly Allen Gray, Fort Worth Councilmember for District 8, reached out to Carpenter to ask if the café would cater lunches to the City’s summer reading program at Kingdom Manifesters Church. One day, Carpenter overheard a teacher asking a student why he was eating so slowly. “It just tastes so good! I want to take some home to my grandma, too.”

“I drove back to the café in tears that day,” Carpenter remembers.

From that day on, Carpenter made sure there was a hot lunch every day, as well as “snack packs” that the children could take home. “I don’t know if he wanted to take food to his grandma because it tasted good, or because they didn’t have enough food, but it hit me hard.”

Carpenter wasn’t being paid for the snack packs, but it means more to her to feed people than it does to make a huge profit.

After George Floyd was killed on May 25, protests erupted across the nation. Here in Fort Worth, the protests were mostly peaceful, but the City of Fort Worth declared a state of emergency and enacted a curfew. This hit small businesses that were just beginning to get back on their feet after the mandatory shutdown in the spring. However, Carpenter looked at the protests for a way to give back.

“We were trying to figure out how to give back, being in the position we were in. So when they were going to paint ‘End Racism Now’ on Main Street, we volunteered to feed the people painting. We fed all the volunteers lunch.”

When asked why a brand-new business with little capital continues to give so much, Carpenter sat up straight. “You’re supposed to share your gifts,” she said seriously. “We were given our talents to share, not to harbor them. I can cook. I can feed people. My gift is nourishing people’s bodies and souls. I’m called upon to share that.”

Make no mistake, Katrina Carpenter can COOK. She is teaching herself how to run a successful business without backers or loans in the midst of a global pandemic, economic unpredictability, and social turmoil. She is strong and smart and tough. However, what strikes you most about Katrina Carpenter when you talk to her is her gratitude and her grace.

She knows she has been given much, so she feels like it is incumbent on her to share her gifts.

“We’re not rich, but we’re making it every month. That’s because of what our community has given to us. So we have to give back. We’re six months into a new business. Neither of us has a business degree. We don’t have a lot of capital – just a love of food and a love of people.”

by William Wise Paris Coffee Shop is one of Fort Worth’s oldest and best-loved establishments. They’ve been serving up delicious breakfasts, some of the best comfort food in town (seriously, if you haven’t tried their chicken and dumplings, I feel sorry for you!), and those pies from Hemphill since 1926. Coconut meringue. Pecan. Peanut butter chocolate. Lemon Meringue. All are delicious – rich fillings in a flaky crust, and the meringue is ethereal. Generations of Fort Worthians have grown up eating Paris Coffee Shop’s pies.

Madeworthy recently sat down with owner Mike Smith to talk about the history, the future, and, of course, the pies, of Paris Coffee Shop.

Madeworthy: Thanks for taking the time to speak with me today, Mike. Can you tell me a little bit about the history of Paris Coffee Shop?

Mike Smith: My dad, Gregory K. Smith, bought the restaurant in 1926 from the original owner, Vic Paris. Back then, it was located right across Hemphill from our current location. This was the edge of town in those days, and Paris Coffee Shop was one of the only places on Magnolia. Now this building was built in 1927 and was originally a Safeway grocery store. We moved across the street

to this location in 1974 and bought the building in 2002.

we do pie orders. We usually do about 500 pies for Thanksgiving. It’s our biggest holiday.

MW: You’ve seen a lot of changes over the years. What has it been like during this Near Southside renaissance?

MW: 500 Pies! How long in advance do you start taking pie orders for Thanksgiving?

MS: Well, other than this year, it’s been a big change. With all of the residential building and renovations going on in the neighborhood we’ve seen a lot more young people coming in. Our customers have tended to be an older crowd, but now it’s getting younger. 2020 has been very hard, but things are getting better. Our breakfast business hasn’t peaked yet, but lunch especially has been picking up.

MW: That’s good to hear, and it gets me thinking about your food. Generations of Fort Worthians have grown up eating here. What are some of their favorites?

MS: Well, we have our daily specials and Thursday is chicken and dumplings, so we’re always busy on Thursdays. And, of course, our pies.

MW: Yes. Let’s talk about pie. What are your biggest sellers?

MS: Coconut meringue and chocolate meringue are our best sellers usually, but there’s some seasonality to the pies, too. With the weather starting to cool off, pecan pie always gets more popular. There’s something about fall that makes people want pecan pie.

MW: Speaking of fall, Thanksgiving is coming up. Do you do a Thanksgiving meal or is it all about the pies?

MS: We don’t do a Thanksgiving meal, but we do a cornbread dressing that we make up beforehand and freeze, and

MS: Usually about ten days before the holiday, we start taking orders. We’re closed on Thanksgiving, so most people come pick up their pies on Wednesday, and we always make some extra pies for walk-ins. As long as people give me a one-day heads-up, we can make them a pie. We’re open the Friday after Thanksgiving, but we’re not too busy. People are still working on Thanksgiving leftovers.

MW: You said Thanksgiving is your biggest holiday. Christmas isn’t as busy for you?

MS: No. People seem to have all kinds of traditions with their Christmas celebrations.

Some folks will just do cheeseburgers or BBQ. There’re other things going on at Christmas, but Thanksgiving is built around the meal. It’s all about good food and desserts. We still do a lot of Christmas pie orders, but not like Thanksgiving.

MW: What about the future of Paris Coffee Shop? Do you have kids or grandkids who are interested in taking over the family business?

MS: My son Troy works here with me, and I expect he’ll take over one of these days.

After 95 years of continuous operation, through a world war and a pandemic, Paris Coffee Shop has remained a Fort Worth icon. With the heir apparent in the wings and the fact the Smiths own their building, the future looks bright. As Mike says, “Paris Coffee Shop is here to stay.” And we are grateful.

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Americans gobble around 45 million turkeys a year. Whether the bird

by Edward Brown is roasted, smoked, or fried, turkey meat requires extensive prep work and an attentive eye to keep the juices in and the meat tender. But even an award-winning effort may not elevate the morsels to the culinary experience of, say, rack of lamb or prime rib.

Pitmaster Joe Riscky, who heads operations at The Meat Board – the newish Ridglea Hills butcher shop and lunch spot owned by cattle rancher Don Rea and food microbiologist Ranzell Nickelson – offered tips for Thanksgiving-friendly turkey alternatives. Tenderloin topped his list.

“Tenderloins are rich and seasonal,” he said. “It reminds me of the holidays. We used to eat a lot of tenderloin growing up.”

Whether you buy your tenderloin at The Meat Board (my recommendation) or elsewhere, the first step is to “barrel it out” or trim it into the classic cylindrical tenderloin shape. Riscky recommends a special cut of meat called chateaubriand. Any experienced butcher will know how to prepare the chateaubriand for cooking.

Riscky suggests that you make a rub that’s heavy on salt and pepper with lesser amounts of garlic, chile, and paprika and spread liberally over the tenderloin. Smoke the meat over oak for an hour to an hour-and-a-half or until the center of the meat reaches 120° to 130°. Then serve hot or cold.

A strip loin is another great holiday option, Riscky said. The tender cut of beef can be roasted in the oven or smoked until the center of the meat reaches 175°. Mild post oak or pecan wood work best for smoking, according to the pitmaster. “Smoke it for about an hour or two hours,” he said. “Then it will be medium rare going toward medium. It’s pretty much like prime rib. Cut it into inch-and-a-quarter slices and [sear them in] a hot skillet. Then it’s a smoked steak.”

Ham and briskets are great holiday options too, he added. If turkey is a must-have, Riscky recommends cooking the bird until it’s 150° at its core.

While safety guidelines often recommend internal temperatures of 165°, cutting the heat before that threshold spares the meat from drying out, he said.

Rubs for turkey should be kept simple: salt, pepper, and a little garlic.

Riscky recommends adding brown sugar to any rub to get a nice, caramelized glaze. For many cooks (and diners), turkey breasts are preferable to whole turkeys. “You aren’t worried about bones or what to do with the gizzard,” he said. “[The breast has] a 100% yield, and it’s the best part of the turkey.”

If reading about smoked meats has you pining for luxurious ribeye steaks and meaty ribs, the “meat geeks” at The Meat Board are ready to help you elevate your cooking game ahead of the holidays. It was clear from my visit that they live to encourage and inform folks about grilling, no matter what skill level a visitor has. Their board room hosts small groups for cooking lessons or meetings.

With few exceptions, the meaty offerings at the butcher shop are wet aged for 30 days before being sold. The aging creates a transcendent meat-eating experience that blends buttery textures with complex flavor profiles. Riscky and fellow employee Dylan Tucker said meat scientists have done the hard work of testing the shear force (measured in newtons) required to slice (and presumably chew) various cuts of pork, poultry, and beef at different stages of wet-aging. While it’s wonderful that meat scientists are so diligent, most of us are more interested in taste and texture, and The Meat Board’s wet-aging process ensures a delicious experience.

Whatever your choice, work with a meat that has a special history with your family for the holidays and cook your choice with care, Riscky said. The pitmaster said his Thanksgivings are spent at his family’s farm west of town.

“My aunt does the traditional Thanksgiving dinner,” he said. “I usually take the day off because I’m beat. The day after, Friday, is the big day… we will have a pit out there, and we will smoke some stuff. We do a traditional turkey. My uncle loves to deep-fry them.

Riscky said he also enjoys a good turkey sandwich. As far as chowing down on an entire turkey, he saves one special day a year to gobble America’s favorite holiday bird.

“I don’t mind a whole turkey, but I like it on Thanksgiving,” he said. “And once a year is fine.”

by Angela Weaver

celebrating

Fort Worth’s Military History for Veteran’s Day

Fort Worth is a town rich in history and full of patriotism for our country. Veterans who have served our great nation are scattered throughout the community. You never know if you are living next door to an Army medic who sacrificed to save his comrades or standing in line at the grocery store with a United States Marine who served multiple deployments in Iraq.

People are usually surprised to find out I am a veteran. As a veteran, I am so grateful for the community in Fort Worth who stands with us and celebrates the sacrifices that have been made to keep America the Land of the Free and the Home of the Brave.

Fort Worth’s military ties run deep.

Most of us are familiar with Camp Bowie and know that it was a former military training camp in World War I named after the famed hero of the Alamo, James Bowie. Fort Worth also contributed significantly to the war effort in World War II. Prior to World War II, Fort Worth’s economy revolved around the cattle and oil industries.

The Stockyards held the largest workforce in the city.

However, the Great Depression affected both cattle and oil, and Fort Worth’s economy took a nosedive.

An aggressive campaign led by Amon Carter and other local business leaders in 1941 brought the city a contract with the US Army to build the B-24 Liberator bombers at a plant along the shore of Lake Worth. Consolidated Vultee Aircraft Corporation’s Plant No. 4 was built and produced more than 3,000 bombers during the war and employed 32,000 workers. The mile-long plant was in operation three months after the U.S. joined the war. This created a shift in the local economy from agriculture to manufacturing and brought in a skilled workforce along with economic recovery to the city.

Many of the skilled laborers building the Liberators were women, who were brought on as riveters.

Shortly after the plant was built, the Army opened an air base in Fort Worth in August 1942, originally known as the Fort Worth Army Air Field. This air base trained more than 4,000 pilots between 1942 and 1944. The pilots trained at the airfield substantially contributed to the U.S. and Allied Forces’ victory in the war.

Plant No. 4 is still in operation today; owned by the US Air Force and operated by Lockheed Martin to produce the F-16 Fighting Falcon. Fort Worth Army Airfield was renamed Carswell Air Force Base in 1948 and closed in 1993 after the end of the Cold War. The site reopened as Naval Air Station Fort Worth Joint Reserve Base in 1994 and currently supports active duty and reserve units in the Navy, Marine Corps, Army, Air Force, and the Texas Air National Guard.

The ties with the military built in Fort

Worth during the war have become a crucial part of not only the city’s economy but a part of the fabric of the lives of the people who call this city home. On November 11, the Tarrant County Veterans Council is hosting the annual Tarrant County Veteran’s Day Parade in downtown Fort Worth beginning at 11:00 am. The theme for 2020 is Vision: Veterans in Focus.

The parade will salute the Disabled Veterans of America, honoring their 100 years of service and support. The parade will head through Sundance Square, moving south down Main Street before coming back north on Houston and ending moving west down Belknap Street.

Another excellent way to celebrate veterans and share with your children would be to check out the grand re-opening of the Military Museum of Fort Worth. On Veteran’s Day, November 11th, they are opening the doors to their new location at Ridgmar Mall. Their mission is to honor, preserve, and educate. The museum uses military artifacts to tell each soldier’s unique story. This experience will create a lasting impression of the sacrifices veterans have made for their country.

On Veteran’s Day, I truly hope you will take the time to honor the veterans in your life and in your community. I also would like to encourage you to reach out to your schools to find out what they are doing to celebrate Veteran’s Day with their students and families.

God Bless America and all of those who have made the ultimate sacrifice for the freedoms we all enjoy today and every day.

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by Christie Eckler

HOLIDAY WISH

2020 has been hard on everyone, there’s no denying that. However, one of the silver linings of this year has been witnessing the generosity of people throughout the Fort Worth community. The pandemic has inspired a lot of people to help those who are hurting. It’s wonderful to see how our community has embraced the spirit of giving in these troubled times.

If you have driven underneath I-30 and I-35 where they cross over Lancaster Avenue near downtown Fort Worth, you know there is human suffering in our community. The East Lancaster corridor between I-35 and Beach Street is home to several homeless shelters, and it is a hub for the homeless. The reasons for their suffering are numerous, and each person’s journey is unique to them.

I have been a community advocate and social worker for 15 years. One of the biggest lessons I’ve learned in all that time is that food scarcity is not a significant issue for those surviving homelessness in the East Lancaster corridor. Homelessness does not always equal hungry.

If food scarcity isn’t an issue, what are some of the significant obstacles for those who are surviving homelessness? Take a minute to indulge in a little imagination exercise with me. Imagine being homeless for five years – you’ve lost everything you owned except what you can wear and carry with you every day. You receive the news that you have been approved for housing. You now have a roof over your head, but what about a bed? A table? Cookware and dishes and silverware? Bedding and towels? As a board member for Tarrant County Homeless Coalition (TCHC), I hear about the needs for housing and wraparound social services, while what we really need are

welcome baskets for newly housed individuals and families. We need shelters that are able to offer more support than just food to the hundreds that they serve.

As we enter the holiday season and reflect upon our blessings, please think about the needs of those who are homeless. If you want to help, connect with an established agency that does work in this arena.

They know the needs of the homeless population of our city and are equipped to help. Please do not street feed our most vulnerable citizens.

I know this giving comes from a loving heart and desire to help your neighbor, and it can feel painful to have much while so many do not have the basics. There are many religious and moral reasons for giving out food on the street, but I ask you to consider other ways to serve.

Please know that trained professionals are working diligently to provide and protect those experiencing homelessness. This includes street outreach teams for those living outside the shelters. There are many reasons not to street feed, especially during the COVID pandemic. One of the biggest problems is the trash this generates along the East Lancaster corridor.

The Presbyterian Night Shelter’s Clean Slate group,

as well as the City of Fort Worth, does a great job of cleaning up, but it’s a constant problem.

Another problem is that while most people are trustworthy and would never harm anyone, there are people with bad intentions who hurt those surviving homelessness with bad food and unmentionable practices. I’ve seen some horrible things working with the homeless population of Fort Worth. People “donate” donuts with razor blades in them, frozen pizzas with no way to cook them, not to mention foods contaminated with various body fluids. When you are desperate and at the mercy of others, you don’t always check the safety of the food you receive.

Lauren King, interim executive director of TCHC, has said that the support that the Homeless Coalition and their partners receive from Fort Worthians “is incredible” and that they could not do their work “without people who care.” The Tarrant County Homeless Coalition mission is working toward a vision of a vibrant community “where everyone has a place to call home.”

My request to you this holiday season is simple. Please get involved. Give in a meaningful way to established organizations that work to support the homeless population of Fort Worth. Make a difference in our neighbors’ lives because these people are our neighbors. The organizations working to overcome homelessness will put your time and resources to work to help those most in need. Homelessness is a community issue, and we can solve it only with everyone’s help.

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by Lee Virden Geurkink Congratulations to Strother Norman, who raised over $8000 for the Dallas Jr. Wheelchair Mavericks team on North Texas Giving Day! The Fort Worth Country Day student has played wheelchair basketball for six years. “It’s my favorite sport, and I love spending time traveling with my teammates and playing all over the country.” Through the generosity of Strother’s family and friends who helped him exceed his goal, the team is able to continue to compete. The writing and editorial staff of Madeworthy salutes you, Strother!

Photo by Karry Liu

Tune into Stage West’s new podcast Porch Talk (available wherever you get your podcasts) a journey with and opportunity to learn from the voices of the North Texas theatre community.

Hosted by Stage West’s Company Manager and resident Stage Manager Tiffany Cromwell, Porch Talk features amusing and passionate discussions with diverse artists about how they navigate the world and come out on top. Each episode will feature otherly-abled innovators, LGBTQ+ creators, artists of color, and more. The goal of Porch Talk is to strengthen bonds and deepen equality in the DFW theatre community.

Founded by two Fort Worthians with performing in their blood, the Slaughter Family Arts Awards seeks to “recognize and promote excellence and effort in the fine arts community” by giving scholarships to high school students. Rebecca Slaughter performed with the School of American Ballet in New York City, while husband J. Mack is an actor/singer/songwriter-turned emergency medicine physician who runs a nonprofit called Music Meets Medicine in his spare time. They are thrilled to be continuing the Slaughter family’s long tradition of philanthropy (a predecessor founded what became Baylor University Medical Center in Dallas). Awards will be given for Dance, Theater, Music, Voice, and Visual Arts. Proceeds from the award event will support a student-driven fine arts outreach program for underserved communities.

Photo courtesy of the Fort Worth Opera Texas native Afton Battle has been chosen as the eighth general director of the Fort Worth Opera. Ms. Battle’s “warmth, energy, focus, and fresh perspectives on our beloved art form make her ideally suited to lead us into Fort Worth Opera’s 75th anniversary and beyond,” says Fort Worth Opera Board Chair Nelson E. Claytor, Ph.D. Ms. Battle’s long-term vision for Fort Worth Opera includes a commitment to forging new alliances with local arts organizations, bolstering current partnerships, expanding civic engagement, and building a world-class Resident and Studio Artist Program to foster the next generation of opera singers.

In addition, she is dedicated to leveling the field of equity, inclusivity, and equality both on and off the stage.

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Camp Fire First Texas is excited to announce Lauren Richard as their next president/CEO. Richard comes to Camp Fire from Dallas, where she was the executive director of Project Transformation. “This was the next logical step in my career trajectory… I am looking forward to putting down roots with Camp Fire and leading the organization into its promising future,” said Richard. “Lauren brings a wealth of knowledge and perspective that will take this organization forward! She has the background, temperament, and commitment to tackle the challenges of leading a multi-faceted organization like Camp Fire,” says Ann Sheets, the outgoing president/CEO.

Photo by Ben Garrett Full-service merchandising company Printed Threads is celebrating its 10th anniversary along with its move to the historic O.B. Macaroni building. The new location provides more room for the company’s high-quality merchandising work, as well as the expansion of their creative services to include graphic design, branding, and more. Owner Brett Bowden launched the business from his garage in 2010 and now includes the Dallas Mavericks, the Toadies, Toms, and Pat Green as customers. “We are so glad to be in the heart of Fort Worth,” Bowden says. “I love this town and am excited to be a contributor to the culture and community here.”

From the First Financial family to yours, Merry Christmas and Happy New Year. We’re truly thankful to serve and be a part of the community.

First Financial,You First.

Investment and Insurance Products Are Not a Deposit, Not FDIC Insured, Not Insured by Any Government Agency, Not Guaranteed by The Bank, May Lose Value.

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by Sarah Angle

As we start creating a new view for 2020 — maybe slowly re-entering the world or going back into the office — let’s put our best face forward. For me, that starts with feeling good on the inside, but what I’m wearing on the outside can accentuate that inner rock star. Enter: fall fashion.

Creating a New Vision of 2020 with

&

In the spirit of embracing life and “just going for it,” I (gasp) modeled some fabulous fall fashion pieces from the fine folks at Shop Birdie. I take zero credit for the excellent outfit combinations and delightful pairings – that was all shop co-owner, Brittany Voxland. She told me that trending this fall are sweaters and skorts, coated denim, dresses with sneakers, over the knee boots, prints with fur, all in shades of rust, black, and olive. The shop, located on Camp Bowie, has price points and pieces for all ages, plus some really cool jewelry and purses perfect for a girls’ night out.

Confidence Resilience

My puffy dress sparkled with blue glitter; the fabric rustled and talked when you walked.

That dress made me feel beautiful.

My sister has always been so good at doing her hair. She used to spend hours styling her coif in the bathroom mirror when we were in high school. I did a ponytail. She did perfection.

I was 12 years old, standing inside a church in Haltom City.

My family squeezed together for our annual church directory photo. We moved a little to the left and then a little to the right. The weary photographer shot us a discerning look.

At Tribe Salon, I found a magician named Nakoya Jones. She sprayed on some Kevin Murphy “Doo.Over” and created loose curls from my hot mess of tangles and – wow! – I’ve got my forever Facebook profile picture. I’ll be buying that product along with Kevin Murphy’s “Powder Puff,” which is an instant powder volumizer you sprinkle ever so lightly into your roots for POOF, instant volume.

“Can you move a little more to the middle? You, the chubby one.”

My brother and sister snickered.

I died inside.

The glitter fell off my dress and off my life that day.

Permanently.

I was fat?

For women, confidence can be hard to come by.

We’re told from a very young age that we have to be a certain size in order to be pretty enough (read “good enough”). I believed this culturally generated myth for a very long time. That is, I did until I wised up and decided I wanted to stop wasting time loathing my “imperfections” and start embracing being alive.

I’ve never felt the desire to really live more acutely than in 2020.

Of all the challenges this year has brought, it’s also ushered in a new level of gratitude, understanding, and confidence.

If I can make it through this, I can make it through anything.

“Resilience is understanding that grief, sadness, and anger are natural and normal after tragedy, adversity, and loss,” according to the Mental Health Connection of Tarrant County’s new Recognize & Rise website. It says that “we all have the ability to heal and move forward and help others heal as well.”

This year, we’ve all experienced some level of trauma and many of us are still stuck in the trenches.

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Bottom line: Building resilience is hard work.

Next, I slid over to Carrie Malec’s chair for a lesson in the art of makeup, which has always been one of my favorite subjects.

But Carrie put any novice knowledge I had to shame. She contoured my face to highlight its best features and picked brown shades for my eyes and NYC Lingerie lipstick in “Exotic.”

What a color! She said makeup is like building a house, starting, of course, with a great foundation and ending with the lightest touch of airbrush liquid makeup.

That latest “accessory” to hit the fall fashion stage this year are, of course, masks. Always airing on the side of safety, I sported a purple one (Go Frogs!) designed by Fort Worth artist Alana Kay Latiolais.

My daughter loves it so much I’m gifting it to her. I like it, too, and it makes wearing masks a little bit more fashionable.

As much fun as being a model is, I realized that no matter what I’m wearing or what I look like, at the end of the day I look toward the relationships I’ve made this past year to keep me feeling confident, strong, and supported.

If this year has taught me anything, it’s that relationships matter most.

Let’s create a new view of 2020. One that’s bold, confident, and rich in shades of rust, black, and olive grounded in community and the relationships that keep us going when life lets us down.

SPECIAL THANK YOU TO CAMP BOWIE AREA BUSINESSES:

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Follow Your Heart to Texas Center for Arts + Academics

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Texas School of the Arts (Grades K-6) & Fort Worth Academy of Fine Arts (Grades 3-12) Texas Center for Arts + Academics believes there is an artist in every child. Admitted by audition only, students at our public charter schools can expect an education like no other. With rigorous core academic programs, a focus on the creative process and technical development, and a variety of performance opportunities, students at both schools receive a tremendous framework for a successful future.

Campus Tours

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A N N E F L E I TA S

Meet the Women Behind Fort Worth’s Most Buzzed-About Film

A N G E L I Q U E D E LU C A

THE MIGHTY AMONG US:

Photo by Camille Chambers

You heard the whispers. You saw the press releases.

In the balmy, pre-masked days of 2019, Fort Worthians were gleefully searching out and exchanging info. Where’s the movie shooting today? Did we really see Robert Duvall and Luke Wilson at Joe T’s last night? Rumor had it that Martin Sheen was staying at the Worthington – has anyone seen him?

Based on the book by Jim Dent, 12 Mighty Orphans is the true story about the scrappy team from the Fort Worth Masonic Home that went on to Texas football greatness as the Great Depression raged. Producer Michael DeLuca of Captain Phillips and The Social Network partnered with Houston Hill of The Iron Orchard to bring the story to life with director Ty Roberts (The Iron Orchard).

A film about boys made by boys, right? Hardly.

Meet producers Camille, Anne, and Angelique, three women who brought their A-game to midwife a sports movie into being.

They’re all natives of The Lone Star State. They’re all moms. And they all love their work.

“I’m a Texas girl.”

I got to interview each woman on-set last fall, feeling guilty for interrupting a busy workday. That morning, the crew was shooting a scene in which the orphans take on the Lake Highlands team, which involved dozens of extras in period clothing and two fully outfitted 1930s-era football teams.

It was also Martin Sheen’s last day on set so much had to be put “in the can.” The weather was iffy. I felt like I had on too much lipstick.

Producer Camille Chambers pulled away to speak with me first, her headphones resting on her collarbone at the ready. She was all smiles.

A Lubbock-raised grandmother, Camille was enthusiastic about the project, especially after working on Ty Roberts and Houston Hill’s other film, The Iron Orchard. “I’m a Texas girl. When I first met Ty, I knew immediately that I wanted to work with and for him. It was so fun to be part of a team that knew how to tell Texas stories with strong Texas women.”

Inspired by her own mother who lived through the Depression, Camille drew a parallel between the films. “Both films are very dude-heavy, but as you read the stories, you see the women behind the men.”

A veteran of many areas of “The Business,” Camille ultimately reinvented herself in the 1990s after becoming a single mom, taking on freelance work that fit her kids’ schedules and synched with her values. “I will never work on a project that I cannot validate with my children. I want to say that

photo by Jodie Miears, Reverie Photo Co.

I busted my rear for something I want you to be proud of, too.”

On 12 Mighty Orphans, Camille was busy with day-to-day tasks and frequently took on a maternal role with her staff, shoo-ing younger moms home after a day of endless work, and arranging for nannies for actors who were simultaneously working and breast-feeding. “We’re asking people to come and work for us for two months, and a lot of them are away from their families,” she said.

“As a producer, I just try to make sure everybody’s happy and hardworking and feels good about what they’re doing.”

“That’s the face.”

Anne Fleitas told me her favorite responsibility is a toss-up between casting and music. Casting is “kind of like a big puzzle,” she said. “You just have to find the right little piece to make this team come together.” From in-person auditions to chemistry reads, Anne helped craft the orphan ensemble according to Ty’s vision and her intuition.

“So for Hardy [one of the orphans], we kept getting a lot of model-y submissions from L.A., and we’re like, ‘No he needs to look tough and southern.’ And someone mentioned Jake Austin Walker, and I saw him, and I said, ‘That’s the face.’” She also had a hand in casting Bob Dylan’s grandson, of all people, who originally auditioned for Hardy. “But look at him,” she insisted. “He’s tall, dark, and handsome. He’s a Fairbanks [a different orphan in the story].”

A new parent at the time of filming, Anne said the film’s subject matter hit her harder than it would have pre-motherhood. Reflecting on the real-life orphans she encountered while filming at the Texas Pythian Home in Weatherford, Anne said her mind was spinning with what else can be done to help. “[The children living at the Pythian Home] come up to you,” she said, “And we put our headsets on them so they can listen and watch.

You wish you could do more for them than give them your headphones, you know?”

What does she hope that children in the foster care system might take away from this film?

“That even if you don’t have the best family, or don’t have a family to call your own, you can choose your family. And you don’t have to stay in the same place you were handed in life. There are options. There are ways out and up.”

“Completely and utterly inspired.”

Angelique DeLuca returned Texas after 20 years in the L.A. maelstrom where she lived and

22

CAMILLE CHAMBERS

by Julie Rhodes

photo by Jodie Miears, Reverie Photo Co.

worked with Hollywood big hitters. She moved to L.A. to pursue an acting career that she’s since left behind, apart from her turn playing Sister Cora in Orphans.

Angelique’s first time on a movie set was as an extra in Bottle Rocket, the film in which Luke Wilson had his breakout role. “And now I’m Luke Wilson’s boss! Isn’t that funny?” she laughed.

Angelique’s involvement with Orphans partly stems from a close family connection to the Masonic Home central to the story. When Angelique was a baby, her mother was struggling and ultimately placed Angelique’s older sister in the home while she got back on her feet. “The one reason I didn’t go was that I was nursing,” said Angelique. “Talk about a strong woman. But it was heartbreaking; she had no choice.” The family was later reunited, but the impact of poverty and desperation stayed with Angelique.

As a liaison between the film’s production companies (Santa Rita Film Co. and DeLuca Productions), Angelique balanced life and work as a single mom to her two kids. She said she hopes they’re proud of her and vowed they will always come first. But, she said, she hopes they don’t want to get into the entertainment business which she describes as a “tough, tough industry.”

Making this film allowed her to turn her trials into something redemptive. “I know what it’s like to be poor, I know what it’s like to struggle. I hope that everybody who sees this movie is just completely and utterly inspired. I hope it inspires people to take a look at their own lives and realize how blessed they are and give back.”

The future of 12 Mighty Orphans is unclear as the pandemic continues to re-direct its course from in-the-can to on-the-screen. Whether we get to see it on a streaming service like Netflix or at an actual, pre-pandemic movie theater (popcorn and all!), the film will no doubt remind us of the mighty among us, be they football players, movie makers, or moms.

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