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FEATURE Brew Yer Own 10 gettin’ hoppy with it
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Letter From the Editor 04 Blues Foundation News 05
COMMUNITY SHOWCASE
Pursuing Pecos River Pastimes 12 carlsbad, nm
Tall City Blues Fest News 06 West Texas Blues Recommends 09 blues 411 Miss Behavin’s Haven 11 fall 2013 menu
COMMUNITY SPOTLIGHT
Cpl. Ray’s Coffee honoring a loved one through hot java 21
COMMUNITY HIGHLIGHT
CONTRIBUTING COLUMNS
Blue Notes 08 tribute to doyle bramhall
Marathon 2 Marathon 22 racing like greeks in west texas
IN REVIEW
Salty Dog 14 tobacco reminiscence
Joe Satriani 09
Good Eats 16 fried catfish king in midland
Pre-Prohibition Cocktails 16
Holistic Health 17 finding what you need in essential oils Art @ Work 18 horror movie ministry for life &RYHU SKRWR RI 7ULQLW\ +RWHO LQ &DUOVEDG 10 WDNHQ E\ 5RELQ 5RZHOO
COMMUNITY CALENDAR Arts Council Studio Tour 11 midland, nov 2 ARTWALK 11 alpine, nov 22-23 Chicken Farm Art Center Open House 13 san angelo, nov 29-dec 1
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I’ve always had an inkling that discomfort actually serves a purpose in our lives. For me, I interpret the absence of a slight discomfort in my life as a sign of stagnation. Starting new projects is hard. It takes effort. Even with the Universe on your side, doing something new still requires effort and action on our parts. We can choose to see the process for the truth of what it is--starting anew--and have fun with it, or we can grit our teeth and trudge through the misery until we arrive where we’re headed. Trouble is, we don’t usually ever arrive where we think we’re going. New information always reveals itself along the way that changes and alters our path. Such has been the case with both starting this magazine, and also starting Tall City Blues Fest. After three years of the organizing the Fest and now three issues of West Texas Blues behind us (this is the fourth) there seems to be something magical that happens after ‘the third’. Perhaps that’s where the common phrase “third time’s a charm” came. Not that there isn’t room to grow, but that after three times of completing a big project, you can’t help but learn a thing or two. It’s like being fortified. By the time you’ve made it through the third round, you’ve obviously had enough resolve to survive and now it’s time to thrive. In this fourth issue of the magazine, we’ve charged it with stories of reflection and nostalgia while also innovation and creativity. We’re staying plugged into the principles of tradition while also pushing the envelope of opportunity. You’ll find West Texas Blues staples such as food and art, along with stories of tribute, honor, beer, tobacco, health (yes, we can fit both in the same issue) and even horror.
FALL 2013 West Texas Blues strums the strings of connectedness that foster a sense of Community, Enthusiasm and a Zest for Life. This is a magazine highlighting those things that add vibrancy to our lives while keeping us grounded in what’s real. We reach beyond music into art, leisure, nightlife, travel, entertainment, food, health, entrepreneurship, innovation and history. EDITOR Lisa J. Grissom ART DIRECTOR Ronn Reeger ASSISTANT EDITOR/GRAPHIC DESIGNER Elizabeth McLellan CONTRIBUTING WRITERS Mark Pollock, Amanda Hart, Tim Kreitz, Jon ‘Doc’ Meeks, Sam Daulong, Kathleen Odom, Wallace Craig ADVERTISING OFFICE 432-618-0705 West Texas Blues specifically seeks advertisers that embody the spirit of entrepreneurship and add vibrancy to their community by making thoughtful products and services available to West Texans. FACEBOOK /WestTexasBluesMag TWITTER @WestTexasBlues PUBLISHER Promising Projects 112 South Loraine, Suite 440 Midland, TX 79701 wtb@promisingprojects.com To order a direct mail subscription of West Texas Blues, go to facebook.com/WestTexasBluesMag. Each issue is distributed the first month of each quarter and will be mailed first-class in a personalized envelope to the address you provide in the online request form. For orders of 10 or more magazines, please call our office at 432-618-0705 to make bulk shipping arrangements.
Copyright 2013 by Promising Projects, Inc. and its affiliates. All content contained herein is copyrighted by its original creator and sources have been sighted where appropriate. All rights reserved.
PAGE 4 • WEST TEXAS BLUES
the blues foundation
news
Generation Blues is an initiative founded by The Blues Foundation in 2010 to afford aspiring musicians under the age of 21 to study the instrument of their choice at reputable camps, seminars and workshops. This year, the Foundation awarded almost $15,000 in scholarships to kids ranging in age from 1020 years old. Tax-deductible donations to help make these scholarships possible can be made online at blues.org. 100 percent of the donations made to Generation Blues go toward providing these scholarships, as the administrative costs are born by the Foundation’s general operating fund. For those interested in applying for a scholarship, applications can be downloaded online and must be submitted by April 1, 2014. Additionally, youths under 21 can also take advantage of a free individual Blues Foundation membership. [SOURCE: Blues Foundation Website] SOME OF THE PROGRAMS APPROVED FOR GENERATION BLUES FUNDING INCLUDE:
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I
E R N A TI O N A T N
L
BL UE
H A LLE N G SC E
E T H E D ATE V FO SA
ALABAMA BLUES PROJECT AUGUSTA HERITAGE CENTER’S BLUES WEEK BERKLEE COLLEGE OF MUSIC SUMMER PROGRAMS BLUES LOVERS UNITED OF SAN DIEGO’S “BLUES MUSIC SUMMER CAMP” FERNANDO JONES’ COLUMBIA COLLEGE BLUES CAMP GRAND RIVER BLUES CAMP PINETOP PERKINS FOUNDATION YOUTH WORKSHOP SERIES PORT TOWNSEND ACOUSTIC BLUES FESTIVAL SEAN CARNEY’S CAMP BLUES THE UPTOWN MUSIC COLLECTIVE
JANUARY 21-25, 2014
BITS, as it’s called for short, is a collection of comprehensive classroom curricula that incorporates elements of math, English, social studies, music and other disciplines as they relate to the making and promoting of blues music. An activity like designing a CD package enlists the art discipline, while planning a tour itinerary utilizes geography and math skills. Blues educators and performers can be engaged to provide school assemblies, classroom workshops or Artist in Residency programs, which can last from one week to a month. Typically, programming is funded by local blues societies, but can also be funded with local Arts Council grants, PTA monies or corporate sponsorship. The Blues Teacher’s Guide, a series of lesson plans developed by the Experience Music Project in collaboration with The Blues Foundation is available for download at blues.org along with more information on blues educators and performers. [SOURCE: Blues Foundation Website]
THE WORLD’S LARGEST GATHERING OF BLUES ACTS COMPETING UP AND DOWN LEGENDARY BEALE STREET.
MEMPHIS, TN
WEST TEXAS BLUES • PAGE 5
tall city blues fest
news
Tall City Blues Fest is at the heart of the human connection. In addition to bringing award-winning performers to West Texas and creating tourism, Tall City Blues Fest offers a culturally diverse attraction in West Texas and enhances the community by making a quality family-friendly event available in the local region. The Fest is more than just a music festival showcasing the performing arts; it also presents educational and visual arts opportunities, as well. In partnership with Midland College, educational workshops are held during the Fest and have generated more than $4,000 to help under-privilged children attend KIDS’ College. Tall City Blues Fest July 26-27,2013. Photo by AP Torre. Every year the Fest commissions an artist for $1,000 to design the commemorative poster and the cover art of the festival guide. The Fest also holds a silent art auction where participating artists receive 70 percent of the proceeds. This year’s Fest generated more than $2,800 paid directly to artists. Just having completed its third year, the Fest has generated more than $350,000 in economic impact, according the Midland Convention & Visitor’s Bureau, and continues to grow into a significant event that West Texans look forward to annually.
2013 TCBF Headliner Zac Harmon Photo by Joe Fulmer.
2013 TCBF Finale act JT Coldfire Photo by AP Torre.
Glenn Jr. Peterson of The Peterson Brothers. Photo by Wallace Craig. PAGE 6 • WEST TEXAS BLUES
Become a Festival Founder On the coattails of having validated both the economic and cultural impact of Tall City Blues Fest in West Texas, the Fest has launched an opportunity for West Texans to become a Festival Founder and be a grass-roots part of continuing an event that embodies the type of entrepreneurial, forward-thinkng energy that West Texas symbolizes. Being a Festival Founder means having lifetime tickets to the Fest in exchange for a small one-time contribution. There are no annual recurring dues or fees and the opportunity is limited to 100 individuals, couples or families. Will you be the next member of the Festival Founders Group?
Tall City Blues Fest is one of two events that I make it a point to be in town for every year. I love the atmosphere and vibe of the Fest and think Midland needs more events like Tall City Blues Fest that create a lot of fun and give our community an “event lift”. -John Baber, Midland I’m a avid blues fan. I think blues music is really important to preserve because it is the basis of so much of the music we listen to today. Being a Festival Founder gives a blues advocate like me the opportunity to see quality musicians year after year right here in my own backyard. I feel like a blues festival in particular brings people together in a good spirit, which is always beneficial for the community. -D. Craig Smith, Midland Our area is so starved for events of the quality and caliber of Tall City Blues Fest, that a one-time contribution for me was a no-brainer. I’m just so grateful that someone is taking the initiative to build and do events like this that participating financially is the easy part; the Fest organizers are the ones doing all the work. By particpating as a Founder, we are creating seed money for the Fest to flourish and ensure that it is always well capitalized. -Tommy Churchwell, Big Spring What I appreciate about Tall City Blues Fest is that it is such a quality event that keeps getting better and better every year. I’ve attended the Fest all three years and have watched it grow substantially in a short period of time. Being a Festival Founder gives me a sense of belonging and is a way I can be a part of the growth in our community. -Carolyn Hobby, Midland Tall City Blues Fest is a wonderful addition to our cultural and musical landscape. Our area provides very few venues for this dynamic, vibrant, emotionally enticing type of music. The Blues Fest provides a whole weekend of great acts and fun activities. I look forward to it all year long. I’m a Founder because I want to make sure it continues year after year. -Ed Rowland, Odessa We came to Tall City Blues Fest this year (2013) for the first time because we’d heard so much about it, we just had to go see it for ourselves. Even armed with high expectations, we were still blown away by the magnitude of this event. It is absolutely astounding that something like Tall City Blues Fest happens right here in the backyard of our West Texas community. The Fest, to us, is like an aperture of grace because it is positively affecting lives. -Bill & Susan Armstrong, San Angelo Midland, and all of West Texas really, has an overwhelming need for more live music. I feel that live music is such an important ingredient in the overall recipe for creating a good quality of life. We have tons of people moving into our area every day for work, but it’s the vibe of the community that will make them want to stay. If we hope to grow, we need to continually be pushing for events just like Tall City Blues Fest. It is such a world-class event the likes of something you might see in a bigger city and we have it right here in our own neighborhood. It is my belief that Tall City Blues Fest is a VERY big addition to the live music scene and represents the essence of our future. -Richard Steinberg, Midland
For more info on becoming a Festival Founder, contact the Festival Office at 432-262-0034 or go to tallcitybluesfest.com/festivalfoundersgroup.
WEST TEXAS BLUES • PAGE 7
blue notes
A Tribute to Doyle Bramhall Written by Mark Pollock
It’s been almost two years since the death of Doyle Bramhall; I will never forget that day on November 13, 2011.
Doyle Bramhall Photo by Alica Stevens.
Memories of the man who was my friend return on a daily basis. His memorabilia adorns the walls of my shop, including countless posters, photos and memories from more than 40 years of knowing, loving and collaborating with him. Doyle was a Texas singer, songwriter, band leader and drummer extraordinaire who was instrumental in shaping the foundation of the Texas blues scene.
A brief listing of his life and accomplishments which spanned more than a 50-year career as a professional musician is almost impossible, but I’ll try. Doyle and I grew up in Irving, and in 1966, he joined well-known Dallas music group, The Chessmen, as their drummer and lead vocalist shortly before Jimmie Vaughan joined the band as lead guitarist. In 1968, they opened for Jimi Hendrix and then later that year the band known as The Chessmen, with its long and complicated history of personnel changes, finally broke up for good. Shortly thereafter, Doyle relocated to Austin and formed the blues-based group Texas Storm with Jimmie, and put Jimmie’s little brother, Stevie Ray, on bass. Later, in the 70s, he founded the Night Crawlers with Marc Benno and put Stevie Ray on lead guitar, much to the dismay of Jimmie, but forging the beginning of a life-long friendship with Stevie. Stevie used to hide in his closet sneaking around to play Jimmie’s guitars ultimately teaching himself much of what he knew. He’d have to sneak because Jimmie would beat his ass every time he got caught, but once the cat was out of the bag and Doyle saw how good Stevie really was, it became a musical marriage made in heaven. Doyle went on to co-write much of the music that Stevie made popular. He performed, sang and wrote, all the while showing the world how drums were meant to be played. Even to this day, many modern fans are still unaware of his brilliance as a drummer. Whenever I stood on stage with Doyle playing drums I realized that not only was I incredibly blessed to have such a beautiful soul as a band mate, but I was also backed by a rock solid driving drummer who was arguably the best vocalist anywhere! In addition to seeding almost every great blues band in Austin during the 70s, he also worked with Mason Ruffner and Marcia Ball for more than 15 years. He went on to produce Marcia’s famous album ‘Hot Tamale Baby’, which is now considered a classic Texas rocker. Other credits include producing Indigenous, a Native American band out of South Dakota, and his collaboration with Jennifer Warnes on her indepenPAGE 8 • WEST TEXAS BLUES
dently released album, ‘The Well’. Known for his husky, barroom vocals and Jennifer for her bright and perfectly tuned voice, Doyle himself described their collaboration as “used 30-weight motor oil meets unfiltered lavender honey.” Doyle was a trailblazer. He carried the flashlight that has paved the way for so many musicians, many of whom will never know him. He was a gentle, kind soul who in his later years sought to live in the presence of nature in honor of a pact he’d made with Stevie before his death. The amazing coincidence is how we, in Doyle’s words “started all over again”. I had become tired of Dallas and decided to leave. About the same time Doyle and his wife, Barbara, left their home in Wimberley and unbeknownst to each of us, moved to Alpine. Reconnecting with an old and dear friend just feels good and that’s how it was with Doyle. He was soon a constant visitor at my shop and we could often be found at our “usual”--La Tapitia. Soon we were playing shows in the area, including Railroad Blues, the grand opening of Marfa Public Radio, The Brewster County Sheriffs Department’s ‘Brown Santa’ Program, Toys for Tots and other gigs just for fun. Doyle would return to Austin from time to time, gigging with his band that included C.C. Adcock, Nick Curran, Casper Rawls, the fabulous keyboard players Lewis Stephens and Reese Wynans and bassist Jim Millen. It was during this time period that he produced his Grammy nominated album ‘Is It News’. Too many memories and years have come and gone, but memories of the old days remain. My favorite one in particular, was a show we were playing as the Dallas version of the Night Crawlers. Doyle had just broke his last drumstick. During the break we went outside, and I quickly climbed a tree, whipped out my ‘Boy Scout knife’ and cut two ‘drumsticks’ so we could finish the gig. We both laughed about this during a radio interview, which now seems not all that long ago. Doyle and his wife, Barbara Logan, said it best in the song they co-wrote ‘Life by the Drop’. Do you know it? Hello there, my old friend Not so long ago it was til the end We played outside in the pouring rain On our way up the road we started over again
Mark Thomas Pollock is the proprietor of Trans Pecos Guitars in Alpine and lives there with his wife Mary. Previously, he owned Charley’s Guitar Shop and co-produced the Dallas Guitar Show, which he eventually sold to his partner. In the 70s, he played guitar for James Cotton and also Freddie King, while on tour with Clapton. He continues today to jam with friends like Jimmy Ray Harrell as part of the Border Blues Band.
west texas blues
recommends Blues411.com is a blog and newsletter produced by former chef, Jimi Patricola, a.k.a. Chef Jimi. A great source for discovering new blues tuneage, he serves up fresh ‘Chef Suggestions’ every Monday along with a few ‘Tasty Additions’, conducts in-depth interviews, reviews new releases and travels throughout the U.S .to blues festivals scouting for the latest and best talent “in the live”. Jimi’s inspiration for starting Blues 411 happened like this: He was in a rental car heading to South Carolina. The car had, what was at the time, just XM Radio. He discovered B.B. King’s Bluesville. He heard about the Legendary Rhythm & Blues Cruise. He went on it. He got bit by the Blues bug. And the rest is history. Today, he gives light and love to the blues community and is fostering the scene for the blues to not only survive, but also thrive. As Jimi is famous for saying…”Love, Peace & Chicken Grease”. Chef Jimi at NY State Blues Festival, photo by Leslie K. Joseph
You can connect with Jimi on his website at blues411.com, on Facebook or Twitter @blues411dotcom.
in review Joe Satriani
Written by Amanda Hart
The Wagner Noël Performing Arts Center in Midland, played host to the infamous and talented guitarist Joe Satriani on Thursday, Sept. 5. The Steve Morse Band, led by the highly accomplished composer and guitarist Steve Morse, opened for Satriani. While the band was stylistically diverse, the Steve Morse Band were clearly technically trained musicians as evidenced by a classically styled piece that brought many in the audience to their feet. With a quick transition in between acts, Joe Satriani took the stage wearing his iconic black sunglasses and t-shirt. Touring to promote his newly released album ‘Unstoppable Momentum’, Satriani was accompanied by Bryan Beller on bass, Mike Keneally on keyboards and guitar, and Marco Minnemann on drums. Satriani rarely spoke to the audience with his voice, but played non-stop in complex sequences well past 10 PM. His composition skills and guitar licks were out of this world, much like many of the song themes and video backdrops. While the venue was not sold out for Satriani, the fans inside Joe Satriani showing his skills. the concert hall sure were sold on Photo by George Laoutaris. him. WEST TEXAS BLUES • PAGE 9
feature Written by Tim Kreitz
Brew Yer Own: The Basics of Making Beer at Home
In case you haven’t noticed, America’s craft beer craze is currently at a fever pitch. The American beer palette is growing ever more sophisticated as more and more people abandon traditional light lagers for more interesting fare. The market has responded in kind. Go into any major supermarket in West Texas and you’ll find wide varieties of India Pale Ale, American Pale Ale, porter, stout, fruit beer, wheat beer, etc. We have finally achieved craft beer nirvana in the U.S., and it tastes so good. A side-effect to this new awareness has been the growth of the home beer-brewing movement in recent years. Homebrewing, legalized by President Carter in the late 1970s, has become bigger than ever as beer geeks all over the nation venture into crafting their own creations. But how does one get into brewing beer at home? What equipment is needed? More importantly, what the heck is beer made from? Well, have no fear. The answers are here. The Must-Haves: Malted Barley, Hops, Yeast and Water Malted barley is a cereal grain that is germinated by soaking it in water, then halted from germinating further by drying it with hot air. Malting barley develops enzymes required to later modify the grain’s starches into sugars (through another soaking process called mashing), which are in turn metabolized by the yeast to produce alcohol and CO2 in the beer, which is called fermentation. Malted barley, or simply “malt”, also gives beer its body and sweetness. Roasting or toasting the malt also imparts darker colors and richer flavors into the beer.
Hops are used to add bitterness and other flavor components to beer. Photo courtesy of Norther Brewer.
Hops are the female flowers (or cones) of the plant Humulus Lupus. Closely related to the hemp plant, hop cones are filled with similar resins that are used to impart bittering, flavor and aroma into beer. Hops are also a natural preservative and stabilizing agent. Mostly though, hops just taste good and are found in everything from Coors Light to the hoppiest beers on the market.
Brewers’ Yeast are living eukaryotic microorganisms classified in the kingdom Fungi, and are the means by which all alcoholic beverages from beer to wine to whiskey come to be. Through a process called fermentation, the yeast eat the sugars produced in a grain mash and release alcohol and CO2 as a byproduct. The result of this process is the ancient beverage we call beer and enjoy today. Geez, sounds complicated. Is there a way to make it easier? Yes, there is. Chances are, if you’re wanting to brew beer for the first time, you’re not going to go out and invest several thousand bucks into grain mills, mash tuns, hot liquor tanks, fermentation chambers and kegerators PAGE 10 • WEST TEXAS BLUES
like those of us whose lives have been slowly consumed by homebrewing over many years. For your first experiences, a simple all-in-one homebrewing kit, available online from homebrew shops such as Norther Brewer and Austin Homebrew, will get you started nicely. These kits usually run about 100 bucks, and are geared to easily utilize malt extracts, hop extracts and dry ale yeasts. These simplified ingredients bypass the need for mashing and some of the more scientific aspects of the brewing process. Essentially, the kit brewing process consists of bringing Red Ale photo courtesy of several gallons of water to a boil, pouring in a few Norther Brewer. pounds of malt extract (usually a syrup or powder form of malt sugar), and tossing in a few handfuls of hops. After the boil is completed and the unfermented beer (called “wort”) is cooled, it is poured into a carboy or bucket and moved to a cool, dark place where the ale yeast is added and the beer ferments. After fermentation completes, a bit of extra sugar is added to produce CO2 and the beer is bottled for a few weeks where it carbonates. Then it’s time to enjoy your beer. Parting Words of Wisdom In making beer, whether with a simple extract kit or in a full all-grain home brewery, cleanliness and sanitation are next to godliness. Unfermented beer contains so many sugars and natural enzymes that nasty bacteria of all kinds will -- just like brewers’ yeast -- flock to it in an attempt to use it for food. The result of an infected beer is not physically harmful to the human body. But rest assured that all your efforts will result in a concoction that tastes a lot like hobo feet if you do not practice good sanitation while brewing, fermenting and conditioning your beer. Food-grade sanitizers such as Iodophor and Star-San are your friends. Check to make sure they are included with your new brewing kit, and follow the sanitation instructions closely. So there you have it; a wildly oversimplified guide to brewing your own. Make no mistake, brewing awardwinning beer takes time and practice. Brewing Resources: But as your skills improve and your Basicbrewing.com scientific knowledge of the brewing Thebrewingnetwork.com process increases, your beers will Austinhomebrew.com become amazing. I’ve listed some Northernbrewer.com great online brewing resources to get Homebrewtalk.com you started. Enjoy your new obsesBasinbrewers.org sion. Cheers! Tim Kreitz is a professional musician and music producer currently touring the southern U.S. with Creed Fisher and the Redneck Nation Band. An award-winning homebrewer who has been making ales and lagers since 1999, Tim brews at every opportunity for the joy of sharing great beer with friends and fellow brewers.
Miss Behavin’s Haven Fall Menu A fun, fictional place, you won’t find Miss Behavin’s Haven on any street corner, but you can find these yummy recipes on missbehavinshaven. com. APPETIZERS Smoked Marlin Dip Parmesan Crisps Cayman Brac Babybacks © Island Mop Marinade SALADS Toasted Basil Oil Crustinis Blue Cheese Ceasar Vinaigrette Citron Vinaigrette © Friloles Modelo Negra © Portobello and Leek Bisque MAIN DISHES Duck and Andouille Sauce Piquant Carne Ensenada Pasta Creole Classic Tchoupitoulas Shrimps wit’da Smoked Cheese Grits
artwalk This year marks the 20th anniversary of ARTWALK, which is a fantastic weekend of festivities promoting art in more than 20 galleries that line the Alpine streets. Most of the action takes place on Holland Street with festival type fare and free concerts featuring Billy Joe Shaver and Ray Wylie Hubbard as headliners on Friday and Saturday nights. Also performing as part of the free concert are Grupo de la Paz, Matt Skinner, Anthony Ray Wright, Los Pinche Gringos, Lincoln Durham and on Friday night, Rockin’ Jake, a Florida-based blues group will headline the stage at the legendary Railroad Blues.
nov 22-23 (alpine)
DESSERTS Apple Crisp Gelato di Cioccolato del Cipriani Ranger Cookies Tortuga Rum Pinapple Praline Cake COCKTAILS Eighth Ward Lemon Drop Martini Murphapolatin Sammy Limes Corto en Autob˙s
arts council studio tour Hosted by the Arts Council of Midland, the fifth annual Artist’s Studio Tour will take place on Saturday, November 2. Rather than being held in one location, this event is a progressive type tour, with stops at several artists’ studios throughout Midland. You can actually start or finish at any location of your choosing, so they don’t have to be done in any certain sequence, and the tour will feature somewhere between 30-40 different artists. Stay tuned to the Arts Council of Midland website at acmidland.org for the announcement of this year’s studio locations.
nov 2 (midland) WEST TEXAS BLUES • PAGE 11
community Pursuing Pecos River Pastimes
showcase
Located in the Chihuahuan Desert and situated along the Pecos River, Carlsbad is a small Southeastern New Mexico town worth visiting. With all its charm, it was irresistible to showcase and certainly a place with enough fun things to do that West Texans should know about. Entering into the time of year that brings several holidays in rapid succession, Christmas on the Pecos gives a whole new meaning to “Christmas light looking” and is definitely an attraction worth putting on your list this year. Marking its 22nd year, the Carlsbad Chamber of Commerce hosts 45-minute pontoon boat rides down the Pecos River giving spectators the opportunity to gaze upon the decorated, riverfront houses. There are approximately 100 homes that participate in Christmas on the Pecos and homeowners actually plan all year long choosing color schemes and themes. The season starts the day after Thanksgiving and runs until New Year’s Eve. Also in conjunction with Christmas on the Pecos is the Carlsbad Winter Wine Festival, which is a holiday wine and shopping extravaganza held at the Pecos River Village Conference Center on December 6-7. On Friday night, VIPs will gather to wine and dine, and Saturday is open to the public 12-6 PM to enjoy holiday arts and crafts, New Mexican wine and live entertainment. Five of the wineries that will be showcasing at this year’s Festival are
Carlsbad, New Mexico
Noisy Water, Dos Viejos, Luna Rossa, Amaro Winery, Tularosa Vineyards and the price of admission includes 10 tastings along with a souvenir glass. “Our goal is to promote local industries,” says Helping Hands Event Planner Dawn Starostka. “Whether it be hosting only wine from New Mexican wineries, heavily southern but a handful from the North, or using local caterers and artisans. It has a foodie element, so we attract all kinds of people.” Carlsbad Caverns Of course a staple of Carlsbad and for many a childhood memory, adventurers will find this excursion 20 miles southwest of the city. You can choose from six difficulty levels of ranger-guided routes or two self-guided routes by way of the Big Room Route or the Natural Entrance Route. There are more than 118 known caves to explore, and the Caverns are also home to thousands of bats who take flight every sunset.
Exploring the Caverns. Photo by Josh McCabe.
YellowBrix Restaurant Built as a home in 1928, then restored and converted to a bistro-style restaurant by Dan and Barbara Rempel in 2010, YellowBrix is a great choice for a special night out or a nice evening with friends on the patio. The restaurant opened its doors May 31, 2011 and Rempel describes the food as continental American with a French edge. You’ll find handcut steaks, salmon, scallops, lobster, shrimp, stuffed chicken breast, chicken cordon bleu, a variety of pastas, soups and salads on their menu. YellowBrix restaurant dramatic archway.
YellowBrix also features an ex- Photo by Dan Rempel. tensive wine and craft beer list with approximately 100 wines from which to choose and 30-40 bottled beers and ales. For those with an unquenchable sweet tooth, a “goody case” is located at the front and the first thing you notice when you walk through the door. The case holds selections of truffles, an assortment of cheesecakes and layered cakes. Fiesta Drive-In Theatre A three-screen drive-in showing first run movies; they are pet-friendly and open Friday through Saturday.
PAGE 12 • WEST TEXAS BLUES
Stock Exchange The Stock Exchange at Old City Hall provides both history and a quaint dining experience with a menu of specially designed dishes that could be categorized as ‘contemporary ranch cuisine’. After remodeling Carlsbad’s original City Hall into a fine dining establishment, owners Patty Fry and Chef Kevin Zink opened Pork loin dish made in free cooking The Stock Exchange in 2009. class. Photo provided by Stock On Wednesday evenings, the restaurant Exchange.
hosts a free cooking demonstration at 5 PM and many of the dishes discussed and prepared during the course are items found on the regular menu. The best part….you can even write down the recipes to make the dishes at home! A few of the recipes recently demonstrated: butternut squash, spaghetti squash with white truffle oil, honey chipotle-glazed chicken, Mexican slaw with cilantro lime vinaigrette and poached eggs with strawberry coulis. Living Desert Zoo and Gardens State Park This native wildlife zoo and botanical garden exhibits more than 40 species of animals, as well as hundreds of plants domestic to the Chihuahuan Desert. The park sits at an elevation of 3,200 feet atop the Ocotillo Hills overlooking the city of Carlsbad and the Pecos River giving you an up-close experience of desert wildlife, including a pack of Mexican grey wolves, a black bear, bald and golden eagles, hawks, pronghorn Antelope, deer, elk, bison, bobcats, a Gila monster and 14 species of snakes. Within the park there are 1.3 miles of interpreCactus in succulent greenhouse. Photo by Josh tive trails for hiking and learning, including ADA McCabe. approved accessible trails. Trinity Hotel Constructed in 1892, this building began its life as the First National Bank. It also housed the first newspaper and later became the historic headquarters of the Carlsbad Irrigation District before three partners began renovating the building in 2007, amidst much negative sentiment. Today, the Trinity is known as one of the finest dining and hotel establishments in Carlsbad. The restaurant is open Monday through Saturday for breakfast, lunch and dinner. The Espresso Coffee Bar is open all day and accessible by walkin or drive-thru. Aside from the delicious food and cozy rooms, Trinity also offers a daily New Mexico Wine Tasting from 3-5 PM. They also hold a free Food and Wine Pairing event on Saturdays only from 3:45 PM 5:00 PM. Trinity Hotel restaurant. Photo by Robin Rowell.
Carlsbad Cruises Carlsbad Cruises offers paddle boats, kayaks and paddle boards for rent to cruise down the Pecos River.
Monument to the Flying Paper Boy A concrete obelisk atop a stone base with a small airplane propeller attached to the front, the sight pays homage to Frank A. Kindel, a pilot who would drop newspapers from his airplane to hunters in the Guadalupe Mountains. It is located north of Carlsbad inside the Lincoln National Forest on Hwy 137, just 36 miles west from Hwy 285. And a few “Voted the Best Of’s” worth mentioning: The Shade Tree an inspirational gift shop with fun-loving, fashionistas Voted “Best Giftshop in Carlsbad” (2013) Interior Motives a home decor mecca Voted “Best Furniture Store in Carlsbad” (2012 & 2013) Isn’t She Lovely an exclusive Bare Minerals boutique with free makeovers Voted “Best Cosmetics Store in Carlsbad” (2013)
chicken farm art center open house Typically only open the first Saturday of the month, the Chicken Farm Art Center opens its doors Friday-Sunday beginning November 29 through December 1. This chicken-farmrepurposed-art-compound located north of town features a wide range of artisans including pottery, painting, sculpture, rocks, mosaics, jewelry, woodwork, hand-sewn and hand-crafted pieces. While there, you can also listen to live music, enjoy a message, play with clay, get your face painted, raku your own pot or enjoy some hot apple cider and cookies.
nov 29-dec 1 (san angelo) WEST TEXAS BLUES • PAGE 13
the salty dog
Tobacco Reminiscence Written by Jon ‘Doc’ Meeks
When I was a boy, all the men, the real men, smoked. One of my earliest memories was the smell of coffee perking and tobacco smoke at my mother’s table. Dad would sit at the table and drink his first cuppa joe that day and slowly draw on a Camel. I would watch him and just couldn’t wait until I was old enough to drink coffee and smoke a morning cigarette. There was something magical in my mind about the quiet of the morning before the day’s labors began and the unhurried enjoyment of coffee and a cigarette. Men smoked unfiltered cigarettes. Luckys, Camels, Pall Malls and Raleighs were found in the front shirt pocket of the working men I knew. Sometimes, one of the men would break out a pack of Picayunes, a Louisiana brand seldom seen in Texas, at least in West Texas. The older men at the stock yards, who were cowmen in their earlier days, smoked Bull Durham and I’ve seen those old waddies roll a cigarette with one hand. They called the bought cigarettes “tailor mades”. Many is the time I would get sent over to the little mom-and-pop store near the stock yards to buy a tailormade for one of the domino players. They cost you a penny apiece. Men thought of cigarettes like a six pack of beer. When you pulled out a pack, you would offer the men around you one. That was just good manners then to share. Name brands, I remember, cost 25 cents a pack. That don’t sound like much now, but then a man made, on a good job, 40 dollars a week. Dad told me that when he got paid, he would give Mom the household money and usually there would be enough left over for a carton of cigarettes and a 5th of whiskey. On Saturday nights, friends would come over and play cards; they’d just set that ole fifth of ‘who hit John’ on the table along with some coke (Coca-Cola, for clarification) and yak the evening away. The kitchen would get smoky and Mom would open the kitchen door to let out some of the smoke. Nobody thought about second hand smoke back then and there wasn’t no such thing as a “Bic” lighter then neither; you used a match, which you struck with your thumbnail or on the rivets of your Levis. Or you used a Zippo. A Zippo lighter was the apex of smoker technology. You could light it in the heaviest of wind and in West Texas that was a plus. Zippo’s had their own rituals
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good eats
in review
Eddie’s Catfish Midland, Texas
Written by Sam Daulong
There are few things in life that can instantly illicit a memory of reliving an experience from decades ago. Having the pleasure of my two boys accompany me on this adventure did just that. Eddie’s Catfish is located in Midland south of downtown off Lamesa Road at 301 S. Lee Street. It is a no frills, no pretense, oldschool catfish diner. To give you a bit of the back-story: Me and the boys, well we were Chase Thompson, Sam’s son, all hungry and we were on a summer excurindulging in some catfish. sion (i.e. a man adventure). As I approached Photo by Sam Daulong. the counter and began to order our lunch the sweet smile in the cashier’s eyes and the slight tilt of her head caused me to pause. It was obvious by my order that I’d never been there before. In a soft voice she said that the two piece catfish plate I’d ordered for the boys was so large that even I couldn’t eat it all! So, with her guidance, I amended our order to the single piece catfish lunch for the boys, and I added some fried shrimp to mine.
Pre-Prohibition Cocktails Once a month, The Blue Door, a cocktail lounge in Midland, hosts short seminars for interested patrons to teach about the art of cocktail savory. September’s course was titled Pre-Prohibition cocktails, which showcased a menu of drinks taken straight from the zeitgeist of the Prohibition era when speakeasies, flappers, bootleggers and gangsters were the norm. Self-described cocktail “nerd” and owner of The Blue Door, Erica Reeves, was the instructor for the evening and she imparted a wealth of information with such enthusiasm that the class would have been just as fun, even if there had been no sampling of cocktails. But there was. There are only 14 seats available for each class (so RSVP early for the next one!) Each patron is provided with: • a topic-related list of the cocktails and their ingredients, • a welcome cocktail of your choice, • a dish of snacks, • a sampling of 3-4 drinks and • a farewell cocktail.
The meal came quickly in rolled paper bags with fries, hushpuppies, coleslaw and tartar sauce. When the boys got their food their eyes lit up like a Fourth of July fireworks show. The “one-piece” was not a piece, it was an entire fillet dwarfing the basket of fries and hushpuppies beneath it. Hot enough to snap pre-teen fingers away from it, I smiled and told them, this wasn’t just fast food; this is the real deal and to take their time in savoring it. Their fillets were seasoned and breaded, hot and crisp, but not too thick. Each bite imparted the crispness of the breading, the seasoning that had obviously been mixed with some TLC and the tender sweetness of fresh quality catfish. The flavor was so good, it reminded me of days gone by as a kid on our family ranch and the flavor of fresh caught catfish properly prepared.
Slow & Low Rye Whiskey. Photo by Elizabeth McLellan.
The first menu of cocktails was titled “The Noble Experiment” and included a gin drink, the Negroni; a Manhattan, made with rye whiskey; the famous Old-Fashioned; Batch 19, a PreProhibition style beer made by Coors; and two wine choices: Sister Creek Cabernet and Gloria Ferrer Chardonnay.
The second list titled “Cheers to Repeal!” included the official drink of New Orleans, the Sazerac; a Rob Roy, which was garnished with a delicious Italian Cherry; a Blue Door favorite, The Aviation; and a Champagne Cocktail. “Life is too short for cocktails without soul,” said Reeves. She was asked why she does these seminars, and her initial response was: “to let people know what we’re about,” and she continued, “The Blue Door was inspired by our favorite watering holes across this great state and around the globe. We have found that a drink made with precision, passion and quality spirits can turn an ordinary evening into an experience. We believe in making cocktails worth sipping and savoring.” This was the fourth course of many to come. Previous topics were Martini 101, Chasing Earnest Hemingway and Tipsy Texans. The next course is scheduled for mid-October. To be in the know, and so you can RSVP early, connect with The Blue Door on Facebook.
PAGE 16 • WEST TEXAS BLUES
holistic health Healing in a Bottle Written by Kathleen Odom Several years ago, my 83-year-old father complained of excruciating pain in his knee, so some family members and I encouraged him to apply an essential oil. Well, my father would have none of that, because “if a doctor didn’t prescribe it, it won’t work!” Then the day came when Dad succumbed to his suffering and he finally agreed to try Wintergreen Oil. Dad was pleasantly surprised with the results, experienced no more pain and from that day forward, continually had a bottle of Wintergreen oil on hand. Essential oils (EO) have been around for centuries; there are more than 188 oil references in the Bible. We have come on a long journey, so what have we learned about essential oils? They are life-enhancing, organic gifts from the plant kingdom with restorative properties to the body, mind and spirit. They are called “essential” because they are necessary for the life of the plant and contain the “essence” of the plant. The oils contain super oxygenating molecules that instantly transport nutrients to the cells in the body. According to researcher, Jean Valent, M.D., an EO can pass into the bloodstream and diffuse throughout the tissues in 20 minutes or less when it is applied directly to the skin (Essential Oils Desk Reference, 4th Edition, Essential Science Publishing, pg. 353.) The versatility of EO offers numerous health benefits. They are anti-bacterial, anti-viral, anti-fungal, anti-inflammatory, antioxidant, hormone balancing and they stimulate the immune system. Common ailments for which people have sought relief are: sore muscles and joints, arthritis, colds and flu, anxiety, indigestion, headaches, allergies, depression, cuts and burns, insomnia, weight loss, memory loss and the list goes on and on. The oils are safe and can even assist in healing for children. Because they are concentrated, 1-2 drops is usually all that’s required. EOs can be applied topically, inhaled, diffused, taken internally or used in baths. I’ve cooked with oregano oil in my baked spaghetti casserole and love the Thieves product line for cleaning and disinfecting.
Photo courtesy of UrbaneWomenMag.
process is closely monitored from “seed to seal,” protecting nature’s living energy in every bottle. The company is currently supported by their own Scientific Advisory Council of eight doctors and offers a range of foods enriched with natural, whole ingredients that are free of sugars and artificial sweeteners. Every morning I drink an ounce of Ningxia Red (NXR) to support my immune system and boost my energy. I seldom have colds, and if I do, the symptoms are slight. NXR sustained me during a highly stressful period in my life when my father passed away from pancreatic cancer. This hostile intruder has affected my family more than once, and is why I am so encouraged to hear research with essential oils may be promising for specific types of cancer. Numerous studies throughout European and American hospitals are being conducted, particularly exploring the sacred frankincense oil. How exciting to think nature’s living energy could change the world! Untold possibilities exist for hope, hapiness and health, in a simple bottle. Kathleen Odom grew up in Minnesota and has lived half her life in Midland. Kathleen has been a Licensed Massage Therapist for more than a decade and continues her practice today. She enjoys traveling, dancing, reading, Sudoku puzzles and is learning to play the piano. Faith and family are really important to Kathleen. She has been blessed with two children, a son-in-law, and two beautiful grandchildren, who are the loves of her life.
I use oils both personally and professionally. My grandson had a terrible cough one night, and after I applied lemon oil on his throat, it stopped instantly. I use EO in my massage therapy practice for pain, stress relief and aromatherapy. After using lavender oil for insomnia, an 84-year-old client went from sleeping four hours a night to eight hours a night! Peppermint is one of my favorites for indigestion, headaches and nasal congestion. Also, I add one drop in a 16-ounce bottle of water for energy. According to the American Psychological Association, “more than three out of four Americans are so stressed out it is actually hurting them physically...” The oils are an excellent tool to alleviate pain. My favorite oils are Panaway, Wintergreen and the Deep Relief Roll-On, which I carry in my purse. I never leave home without it! In 1993, Young Living Essential Oils (YLEO) was founded by Gary Young and now ships products to more than 100 countries. Young believed in the power of essential oils and was committed to create products that are 100 percent pure, of world-class quality and therapeutic-grade. Their five-step WEST TEXAS BLUES • PAGE 17
art @ work Bloody Bill’s Passion: A Moving Painting Written by Elizabeth McLellan
Circus of the Dead, a movie created by filmmaker Billy Pon, aka Bloody Bill, is being filmed right here in West Texas…in Odessa to be more precise. Pon, who works by day writing and producing television commercials and by night as a horror movie creator, developed his fascination with horror movies from spending time with his dad watching movies they rented from “mom-and-pop VHS stores” as he calls them. Pon explained “Most parents today try to control the media their children watch, but when I was a kid and would spend time with my dad, he would let me choose whatever I wanted because he would sit and watch the movies with me. I felt drawn to horror because I like the anticipation of the suspense. My dad always inspired and pushed the whole creativity thing with me and he said ‘If you really like this maybe some day you can go out and do it.’” Merging his aspirations to be the best horror flick director and film producer in the world with a like-minded cast helps fill the entire project with a formidable passion, which is apparent while on the set. Each person involved in the project, whether they be an actor, cameraman, makeup artist, effects builder, etc. believes wholeheartedly in this project. Pon doesn’t refer to success as making money or gaining fame. Pon is an entrepreneur with a dream to make people scream. He has a ripe passion for all things horror, which in addition to producing Circus of the Dead, he expresses through his annual haunted house attractions. [See page 19: Can you handle the terror?] “As actors, working for a director with that passion is very reassuring,” said Parrish Randall who plays the central character Don Johnson. “I’ve been on films where you knew that the director didn’t have that kind of passion, and you do your best, but you know that what you end up with as a final product may not be all it could be.” Pon responded to Randall’s statement affirming that he too had worked with actors that didn’t share his same passion and he is thrilled to be working with the quality of talent he has on this film. Internet Movie Database fully describes Circus of the Dead’s plot as “a man becoming entangled in a deadly morality game when the circus comes to town and a sadistic clown forces him to examine the things in life he takes for granted in the most horrific ways.” As in every movie Pon writes, he chooses
one common theme. In Doll Boy, a 30-minute short that Pon produced, the theme was not putting material possessions before people. Circus of the Dead’s underlying theme is: “Don’t take your life for granted. You think it’s bad but it can get a hell of a lot worse in a hurry.” Parrish Randall, the lead actor, put Circus of the Dead’s script and storyline into great perspective when he said, “While it’s a horror film and offers up the violence and gore, it also taps into something very classical: the old Hitchcock films. Most were based on one common theme: take an ordinary guy and thrust him into an extraordinary situation. That’s what happens with Don, the lead character. He’s an average, ordinary guy who’s not real happy with his life for a myriad of reasons when suddenly the circus from hell rolls through his neck of the woods and he’s thrust into this extraordinary experience that nobody can be prepared for. That’s very Hitchcockian and that came from the mind of Mr. Pon. I was very impressed because you don’t usually see that depth and range in many screenplays.” Pon enjoys a challenge and explained that there aren’t many good horror movies about clowns. “They’re either cheesy or cheesy and bad,” he said. A very common phobia is a fear of clowns, or coulrophobia, so Pon gave himself the challenge to make a good, scary movie with clowns, and without the use of calliope, which is the thematic carnival sound most commonly associated with clowns. He and fellow Circus of the Dead writer Lee Ankrum began developing malicious clown characters roughly based on the altar egos of their friends. For example, Noodledome’s character is played by Ryan Clapp who’s altar ego, as Pon blatantly shares, would be a retarded clown. Pon’s friend Rusty Edwards plays a creepy, chain-smoking clown with big puffy hair. Edwards in fact does not smoke, but Pon was inspired by Edwards’, for lack of a better word, awkward behavior around the opposite sex and envisioned him as a smoker. Unlike the other clowns, clown posse leader Papa Corn’s character isn’t based off any of Pon’s friends’ alter egos, but he mentioned a slight resemblance to Tiny Tim’s character Magnificent Mervo in “Blood Harvest” (1987). “Papa Corn and Don are based on me and every man,” says Pon who is unraveling the complex dynamics of the relationship between the two main characters. “Good and evil, light and dark. Every man has bad thoughts but mostly never acts upon them. Papa Corn has no conscience. He does what he feels like and does it with absolutely no remorse. “Don is the typical zombie. He’s lost in the world, and doesn’t actually see what’s going on around him. He has great intentions and loves his family but fails daily to remember that. His conscience kicks him in the ass and tells him he has to do a better job of providing for his family, and his guilt is heavy for the same reason. He is trying so hard to provide that he’s forgotten the most important part...just being there.” continued on page 20
PAGE 18 • WEST TEXAS BLUES
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continued from page 18 Pon would probably spend several hours talking about his characters and the intricacies of their development, if time permitted. Him having such a great focus on the details from every angle is just another quality that marks him with true artist status. When asked to discuss his experience in filmmaking as an art, Pon laughed and jokingly questioned, “Art? This is art? More like hell!” Chuckles were shared amid Pon and his actors who were gathered in the special effects room of the warehouse turned film studio where tables lined the walls layered with prosthetic limbs, heads, hands, male genitalia and all the types of fare required to make a believable horror movie. In a more serious tone, he finally shares that “every aspect, every second of everything that I’ll have on the screen is thought out. If I drag a scene too long it’s because it’s giving a certain feeling. Am I looking for laughter? Am I looking for fear? Am I looking for something weird? I want to have your attention almost every second. There are minutes that allow you to lose attention, and I give those to you on purpose because I’m getting ready to bring something in that you don’t know about. I learned that in doing my Haunted Houses.” Bill Oberst, Jr., who plays the role of Papa Corn, nodded and declared that is the reason why Circus of the Dead will be a success, because “he’s approaching it from emotion and feeling when it comes to structure and that’s what it’s all about.”
PAGE 20 • WEST TEXAS BLUES
Structure is important on so many levels of the filmmaking process, including the technical aspect which involves knowing what equipment and production skills are required; the commerce, which is having the finances to make a movie; the creative vision, that is managing all of the details and roadblocks that crop up; and cast/crew management because we all know how actors love to play around. Fortunately, Pon is a well-known member of the Odessa community and has been able to easily access what he needs to continue working on his craft. “There’s something about being that hometown guy,” expresses one of the actors. “People want to help you succeed.” Pon has the benefit of being able to make a phone call to use a location for a few days, or posting on social media that he needs extras for scenes. Finally after a long discussion, he says “I guess you’re right, I am an artist” in a way that sounded as if he was having that exact realization as he was saying it. “I think of my movie like a moving painting.”
Elizabeth McLellan, Assistant Editor and Graphic Designer of West Texas Blues, also serves as Exec Assistant at Promising Projects, Inc. She is always looking for opportunities to learn something new. Elizabeth enjoys listening to music and traveling; wining and dining; laughing and smiling; and her motto is ‘Live. Love. Learn. And Share’.
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