Seguin Magazine October 2022

Educating people on how

actually helps the

goes

in this issue October 2022

FEATURES

10 VIRAL SHEEP SHEARING

Katie and Darian McRose debunk some misunderstandings through their now viral videos

14 EQUINE RESCUE

Chesire’s Legacy Sanctuary is a safe haven for both domestic and wild animals

ON THE SCENE

18 GRACE IN GROWING

Paul and Kelsie Theiss have an extensive arsenal of skills and talents that aid in the success of their garden

CULINARY CREATIONS

22 FRESH HARVEST SANDWICH

A refreshing combination of cool summer ingredients and deep fall flavors

AROUND TOWN

26 FAVORITE FINDS

Unique items from small, local businesses

28 SAVE THE DATE

See what events are coming up

30 FACES OF SEGUIN

Submitted photos from our readers

on the cover

Photo courtesy of Theiss Tastes

Fruits and veggies and family, oh my! The Theiss family garden spans over 12,000 feet and is home to dozens of different species and variations of fruits, vegetables, and herbs.

Vol. 9, No. 5 Seguin magazine is published twelve times a year by the Seguin Gazette.

Publisher

Elizabeth Engelhardt

Creative director / magazine Editor

Desiree Gerland

Graphic Designer

Rebecca Harrison

Writers

Grim Gilbreath

Sarah Maskal

Bianca Rawlings

Danny True Story

Photographers

Victoria Gaytan Melanie Krause

ADVERTISING

Delilah Reyes Gay Lynn Olsovsky

TO ADVERTISE IN SEGUIN Magazine call 830-463-0770

have Story Ideas? let us know! seguinmagazine@seguingazette.com

To view the digital version visit issuu.com/seguingazette

SEARCH SEGUIN GAZETTE

All material herein c. 2022 Southern Newspapers Inc., dba The Seguin Gazette,

805 E. Court St., Ste. #200, Seguin, Tx,

All rights reserved

FROM THE Editor

Pumpkin

spice coffee, hot chocolate, a nice chai latte — all classic fall pleasures that are hard to appreciate when you’ve got summer sweat rolling down the back of your knee. An all too common feeling when this time of year rolls around and we start looking for those favorite fall flavors. But with temperatures still hauntingly high, I continue to reach for anything that can help fight the deadly mix of sweat and sunscreen.

Once autumns rich colors and brisk air finally arrives, toss in some fresh-baked cookies, a slice of pie, an after-dinner glass of brandy, and anything pumpkin, you have to admit that fall can have a tremendous impact on how you view the seemingly simple act of eating and its effect on our lives.

The activity of reaping, gathering, and stor ing grown products during autumn, known as The Harvest, can also influence how engaged we are in the food before us.

Each story in this month’s edition has the ability to encourage us to view our food not as merely something to satisfy our cravings or sustain our existence, but rather as a tool for personal growth. Whether you’re growing produce or caring for animals, it is important to understand the impact it has not only on the community, but the earth it all comes from.

Desiree Gerland

Desiree Gerland

Creative Director / Magazine Editor desiree.gerland@seguingazette.com

6 SEGUIN GUADALUPE COUNTY LIVING Guadalupe County living So grab your plaid shirts, your pumpkin spice candles and your sense of self-discovery and get ready for fall.

Viral Sheep Shearing

Right Choice Shearing spreads the truth about wool maintenance

Story by Bianca Rawlings

Photo by Victoria Gaytan

Therealm of agriculture is full of misconceptions and myths especially regarding animal health and safety. Owners of Right Choice Shearing, Katie and Darian McRose, seek to debunk some of the misunderstandings through their now-viral videos. They aim to spread positivity about agriculture through their channels while also sharing the stories of some special animals.

When they first started making the videos, the couple said they received copious amounts of concerned comments from animal lovers wonder ing if the shearing process was harmful to the animals. The McRoses said they never expected to have such viral success and think it is in part to their passion to

educate people on how shearing actually helps the animals.

“I’ve been able to rewrite society’s view on sheep shearing...at the begin ning a lot of people would talk about it being cruel or hurting the animal,” said Katie McRose. By being relentlessly positive and not shaming people about the misconceptions they may have, Katie has been able to put a curve on so much misinformation.

“When you first started posting videos, 90% of the comments were that type of comment,” Darian said. The message traveled fast though and the McRoses said that now most comments are much more positive and under standing of their work. The videos have helped them spread the word that sheep and llama shearing is necessary for the animals’ health and wellbeing. They compared shearing to a haircut, though it is clear to see in any of their videos that getting a shear is much more like a total makeover for some of the animals.

Katie reeducates without judgment because she is passionate about what she does and knows how essential shearing is to the animals she works with. She explained that sheep have been bred to be shaggier and through generations of breeding, they now have to be shorn regularly. “They have to be maintained and sustained...there is no way these sheep would survive in the wild,” Katie said.

“Mistreated animals don’t make money, it is not profitable to abuse animals,” Darian said. The couple agrees that people in agriculture love animals and overall, they want to spread the word about strengthening the relationships between people and animals and getting more in tune with what their needs actu ally are and how we can exist together.

The McRoses mostly serve small hobby type farms and travel across the country to help sheep and llamas live their best lives year-round. “Hobby farms are so essential because if they weren’t around, these breeds wouldn’t even exist because there is no commer cial use for them. It is really just because of the passion that these animals are here,” Katie said.

Event

Yellow Rose

Friday,

Rescue Equine

Conservation training at Cheshire’s Legacy Sanctuary

Story by Sarah Maskal Photos by Victoria Gaytan

Downa long country road, at the end of a gravel drive in Kings bury you’ll find Cheshire’s Legacy Sanctuary and owner Robin Bisha, a professor at Texas Lutheran Univer sity. Anyone who arrives immediately is greeted by some of Bisha’s equine friends.

Chesire’s Legacy Sanctuary is a safe haven for animals that Bisha rescues where she takes the time to teach them to cope with living in a world controlled entirely by the humans around them.

Bisha’s love of animals and saving them led to her creating the sanctuary.

“I was living in Seguin and rescuing cats and then I had more cats than they actually allow by the city ordinance…. so I was looking for a place in the coun try where all of my cats would be safe, so that nobody would come and take away my family,” she said.

The sanctuary itself is in fact named after one of the cats that Bisha had while living in Seguin.

“The place is named after….a kitten who came to our house when he was like four weeks old,” she said. “He was all on his own, and he was the first cat that I started training. I learned how to build trust with him, even though he remained pretty feral throughout his life. He passed away just as I was getting ready to move out to the country. So, I named my place after him.”

Bisha bought a place in the coun try in January 2018 and began taking in other, slightly larger animals.

She had no prior experience with equine before taking in her first rescue, Sasha, a white donkey from Meadow Haven Horse Rescue. Shortly after that, she took in Martha, a pale, spotted donkey, and Sandy, a sand-colored mini horse.

Next came Lara, a brown donkey rescued from a whole herd that a man could no longer take care of. It was good timing as Bisha was interested in attain ing a brown donkey. Her most recent rescue Jeremiah is a mule, and definitely the largest in her herd.

These five equine that make up Bisha’s main herd are a tight-knit group that has come to know and trust each other.

Although Bisha hopes to start offer ing one-at-a-time training for equine that need some rehabilitation or life skills, she is not looking to expand her own personal herd. Bisha works almost entirely on her own with her animals and wants to be able to continue giving them the attention they need, which might not be possible with a larger herd.

Bisha’s goal at Cheshire’s Legacy is to foster a feeling of safety and trust between animals and humans. She considers it a trust farm.

Many of the animals had trust issues due to neglect, among other things,

when they were rescued. Bisha works with them to help build their trust in humans and prepare them to handle whatever changes they encounter in life.

“We do a lot of equine facilitated learning and they interact with people,” she said. “We have programs that deal with life skills and reading.”

So far, she has mostly worked with Texas Lutheran University students from her classes. She hopes to eventu ally expand the programs for anyone to sign up for a workshop or coaching experience. Doing so could help her financially, considering she funds the sanctuary entirely on her own.

Bisha recognizes that not only domesticated animals, but all animals’ lives are at the mercy of the humans around them. She uses her training to help her animals learn the skills needed to deal with that.

She also tries to work in harmony with the land around her sanctuary in order to be as considerate as possible to the surrounding wildlife. She plants wildflowers and lets them grow and spread to attract butterflies and other pollinators, and makes accommodations for other animals she has encountered on her property.

“Usually, I don’t see snakes, I know they’re here,” she said. “But this year I did see them near the water, so, I put water in other places, to train the snakes that you can get what you need over here.”

This is called conservation training and is something that Bisha would like to study and implement more over the next couple of years.

Bisha is constantly learning and expanding her knowledge of various plants and animals and methods to find better balance and harmony between herself and the environment around her.

She has taken a sort of holistic approach to animal training that every one can learn.

Acquiring the skills to facilitate the needs of the animals — both domestic and wild — around us while still being able to accommodate our own needs has far-reaching benefits for humans and animals alike.

Growing Grace in

Filling hearts and stomachs with home grown produce

Story by grim gilbreath PHOTOS BY MELANIE KRAUSE AND COURTESY OF THEISS GARDEN

Asthe rays of the golden setting sun highlight the vibrant green sea of vegetation in the Theiss family garden, the warm summer breeze gently pulses across the leaves like emer ald waves flowing over an ocean of caringly cultivated crops. A sense of peace can be felt here as though one were stepping through the gates of an old sprawling country farm, when in actual ity, it’s hard to believe that this botanical paradise is located in downtown Marion.

The Theiss family’s gargantuan gorgeous garden is far from most people’s backyard plots, spanning over 12,000 feet and home to dozens of different species and variations of fruits, vegetables and herbs. This tremendous testament to tenacity was started a mere three years ago by the Rev. Paul Theiss upon moving back to the area with his wife Kelsie

and their family to take over at the local Lutheran church. With the aid of one of his flock, he began with a small swath of tilled land in hopes of starting a garden to supply his family with fresh produce. Within a few short weeks, they outgrew the prepared plot and decided to expand to something a bit more ambitious. Over the following year, Paul and Kelsie would not only exceed the family’s vegetable needs but would also go on to supply many others with fresh veggies and herbs. Paul not only just grows vivacious veggies but also has an extensive pickled, canned and fermented line of foods.

This power couple has an extensive arsenal of skills and talents that have aided them in the success of the garden. Paul comes from a long line of green thumbs, spending most of his life garden ing. “My earliest memories were of play

ing in the dirt and gardens” he said. His more than 30 years of experience helped him to overcome the area’s black clay soil by implementing a no-till restorative mulch process, essentially creating his own nutrient rich compost sheets and repeating the process over and over to truly add vigor to the crop. Kelsie’s culi nary talents shine brightly through everything she touches in the kitchen yielding a variable cornucopia of fantastic foods. The star of her kitchen would have to be her delicious scratch made bread that was perfected out of necessity during the shortages created at the peak of the COVID lockdowns. Kelsie learned to bake from her father at a young age, she says, “I fell in love with baking bread.” She found that while bread may have been in short supply, the ingredients were not. So, after suppling her own family with bread she found a community in desperate need. She was more than willing to make them some in the spirit of giving, utilizing the massive garden for many of her culinary needs as well.

When not tending to their flock of church goers or their garden, the ordained duo is in no short supply of community-focused side ventures. They have lent helping hands to a plethora of organizations, including: quilting groups that aid the Lutheran World Relief, helping the local high school with its band and color guard, teaching local youths the ins and outs of gardening and basic horticulture, volunteer fire fight ing, taking part in fundraisers and still finding the time to take in a German exchange student. Their packed sched ule isn’t deterring them from planning to contribute to the county fair, where more than a few of their food entries have already won multiple awards, including three tricolored ribbons.

Whether their goal is filling the community’s spirit’s or their stomachs, the Theiss family has flourished almost as quickly as their garden. As their roots spread to a welcoming community, they continue to endear the hearts, minds and souls of every life they touch, and the only things larger than the pair’s garden are their hearts.

Sandwich Fresh Harvest

Living

in Texas means that even though it’s October, fall is prob ably the last thing on everyone’s mind. Honestly though, I can’t help it! Maybe it’s the change in tempera ture —you know, 80s and 90s instead of 100s— or maybe it’s something in the air, but I tend to get lost fantasizing about all of my favorite fall things once this month rolls in. One thing I know a lot of us think about this time of year is all the delicious food!

The great thing is, there’s so much beyond just Thanksgiving. It’s time for the fall harvest, which means we pick

the last good crop of fresh veggies that will give us that last full taste of summer, while all of the gourds and squashes are prepared for all our favorite pies or casseroles. Thinking about all this inspired me, though. What if I were to take all of the last fresh bits of summer and mixed them with these first full flavors of fall?

Going down that rabbit hole led me here, and, while I’m surprised I didn’t add any meat to this, I honestly think it would’ve taken away from the amazing marriage of flavors. Hopefully you have as much fun making this sandwich as I did.

A drool worthy combination of refreshing summer ingredients and deep fall flavors

Story and photos by Danny Story

- Ingredients -

1 large portobello mushroom cap

2 slices of sour dough (or your favorite hearty sandwich bread )

Sundried tomatoes

Arugula

1 slice of smoked Havarti ( the thicker, the better )

1 small yellow onion

2 tablespoons of balsamic vinegar

Spread: 1 cup butternut squash

2 oz cream cheese

Thyme, sage, rosemary, salt and pepper to taste

- Instructions -

1: The spread takes a while, but it’s worth it as the base for this ambrosial sandwich. Start by cubing the squash into small pieces and roasting it in the oven at 400° for about 20 minutes or until nice and soft. This is also a great time to throw your mushroom cap in as well. By the time the squash is done, the mushroom will be perfect. Once done, the squash can be smashed in with the cream cheese and the herbs to taste.

2: While the squash is in the oven, thinly slice the onion. Saute in a skillet on medium heat with a teaspoon of oil or butter until the onions are extremely soft. Add balsamic vinegar to the pan and let it thicken with the onions. The result is some of the best onions you’ll ever taste.

3: Time to assemble! On your toasted sourdough, spread the butter nut spread on one side, followed by the mushroom, onions, tomatoes, and arugula. I like to put the cheese on top just to kind of melt everything together. And there you have it! All these great fall flavors with a nice fresh harvest spin.

Choose local and independent for all your shopping needs! Thank you for continuing to support our community.

Farmers Choice Basket

Braune Farms - $24

Farmer’s Choice basket includes a bundle of veggies that are featured for the week.

1300 Link Rd. | (830)643-9974

www.braunefarmsfreshproduce.com/shop

Kitchen Herb 3 pc. Terra Cotta Grow Kit

Tractor Supply - $4.99

Set includes 3 German clay pots, 3 nonGMO seed packets, 3 premium water-activated grow pellets, and detailed instructions. Everything you need to start growing fresh basil, parsley, and chives to cook with!

1500 E Court St. | (830)372-1222

www.tractorsupply.com

Thankful Raccoon Tea Towel Keepers Interiors & Furniture - $20

Tea time just got a much needed makeover! Transform your kitchen with our unique and fully decorative tea towels. These 100% cotton tea towels feature beloved work from some of your favorite artists! Function meets fabulous with our delightfully absorbent, machine washable, and high-quality tea towels.

615 N. Austin St. | (830)379-9995 https://www.keepersinteriors.com/

thedate

EVENT

CALENDAR

-October-

National Night Out: fourth Neighborhoods across the nation host block parties, festivals, parades, cookouts and other vari ous community events with safety demonstrations, seminars, youth events, visits from emergency personnel and exhibits.

Guadalupe County Fair & Rodeo: Fifth - Ninth The Broncs are bucking, the Cowboys are trained, the Queen’s Court is smiling, the BBQ Cookoff is smokin’ … we are only missing YOU! For more information visit www.gcfair.org.

LOCATION: Seguin Events Complex, 950 S. Austin St.

37th Annual Buck Fever: Nineteenth & twentieth – 5:30 PM

Exhibitors’ booths, pellet gun shoot, fishing tank, exotic animals, food trucks and more. Location: Seguin Events Complex, 950 S. Austin St.

Third Thursday - FALL FEST: twentieth – 4 - 8 PM

Come out to see what Downtown Seguin has to offer! Late-night shopping, food trucks and live music. Location: Central Park, 201 S. Austin St.

FOOD TRUCK FRIDAY: twenty-first – 11 AM - 2 PM

Join Guadalupe County and the Seguin Main Street Program every third Friday behind the Justice Center for delicious eats. Location: S. Camp and W. Donnegan.

Pecan fest: twenty-ninth – 2 - 4 PM

Get Nutty at the Nuttiest Festival in Seguin! Pecan Fest is an opportunity to break out of your shell, go a little nuts, and harvest a good time. The weekend-long celebration is s a celebration of all things pecan and all things Seguin. Shop downtown at Trade Days, learn about Seguin’s rich history, and so much more to explore. Location: Central Park, 201 S. Austin St.

-November-

Veterans’ art show - Reception and award ceremony: sixth – 2 - 4 PM

Join the Seguin Art League in presenting artwork created by veterans and active military in Guadalupe and adjacent counties. Veteran artwork remains on display in the gallery until Saturday, November 26. Location: Seguin Art League, 104 S. Austin St.

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128 Hwy. 46 S at Court St. (830) 379-6659

128 Hwy. 46 S at Court St. (830) 379-6659

128 Hwy. 46 S at Court St. (830) 379-6659

123 S. King St. (830) 379-6654

123 S. King St. (830) 379-6654

Like us on Facebook: FUMC Seguin Pumpkin Patch www.fum c seguin.c o m Pumpkin Patch October 1st - October 31st 10am-7pm Mon-Sat • Noon-7pm Sunday First United Methodist Church 830-379-4112 Seguin 710 N. Austin St. Corner of N. Austin & College St. THE SEGUIN GAZETTE bringing life to your doorstep since 1888 Follow on: facebook.com/seguingazette instagram.com/seguin.gazette www.seguingazette.com And now, the real news. Find it here first. THE SEGUIN GAZETTE bringing life to your doorstep since 1888 Follow on: facebook.com/seguingazette instagram.com/seguin.gazette twitter.com/seguingazette www.seguingazette.com And now, the real news. Find it here first. THE SEGUIN GAZETTE bringing life to your doorstep since 1888 Follow on: facebook.com/seguingazette instagram.com/seguin.gazette twitter.com/seguingazette www.seguingazette.com And now, the real news. Find it here first. THE SEGUIN GAZETTE bringing life to your doorstep since 1888 Follow on: facebook.com/seguingazette instagram.com/seguin.gazette www.seguingazette.com 123 S. King St. (830) 379-6654

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SCHErtZ

1190 Borgfeld Rd. at FM 3009 (830) 566-1077

1190 Borgfeld Rd. at FM 3009 (830) 566-1077

SCHErtZ 1190 Borgfeld Rd. at FM 3009 (830) 566-1077

San MarCoS

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San MarCoS

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