Tex Appeal | July 2017 by Temple Daily Telegram

Life and Style in Central Texas

OctOber 2013 tex AppeAl

July 2017

Features

FOOD TRUCKS Dining al fresco

When it comes to eating out, diners have a much larger selection of places to eat thanks to the ever-increasing number of food trucks. Family owned and operated, the food trucks bring a taste of home and country to the masses, and offer everything from pizza to gourmet dining. By SALLY GRACE HOLTGRIEVE

A MOVABLE FEAST

Over the Plate offers people healthy, home-cooked meals

CREATING CRAFT BEER Barrow Brewing Company keeps things hopping

Graydon Hill and his brewmasters at Barrow Brewing Company in Salado are busy making sure the equipment is clean and ready for the next batch of craft beer. Graydon and his wife, KD, are coowners of the brewery that opened last year. His passion for making craft beer started at home on the kitchen stove after KD bought him a home brew kit one Christmas. By CATHERINE HOSMAN 4

JULY 2017 | TEX APPEAL

Kim Bates-Wallace stands at the kitchen window inside her food truck. While she is chopping, prepping and filling menu requests, she keeps an eye on her customers, mingling and talking to each other as if they were longtime friends. As owner of Over the Plate Food Truck and Catering, Kim likes bringing people together through her healthy, homemade meals. Whether she’s preparing one of her daily menu items at a special community event or catering a private party, she brings her kitchen on wheels to her clients. The truck’s open kitchen gives her customers a view of what she is preparing. “It’s the nostalgia of everything,” said Kim, a 22-year veteran of the U.S. Army, wife and mother. By CATHERINE HOSMAN

EAT FOODS YOU LIKE

Dietitian encourages healthy moderation, proper nutrition

If it’s Tuesday at the Harker Heights Armed Services YMCA, Registered Dietitian Carey Stites is in the test kitchen getting ready to teach a group of 7- to 13-year-olds how to cook. By CATHERINE HOSMAN

TEXAPPEALMAG.COM

Departments

TexTalk NEIGHBORS Kat Kaliski of Blends Wine Bar

18 TexTalk SCENE Boots & Bandannas fundraiser

20 TexTalk CALENDAR Upcoming events in July

23 TexTalk WELL-FED HEAD “Breakfast in Texas” by Terry Thompson-Anderson

Life & Style in Central Texas

8 Life and Style in Central Texas

July 2017

Tex Appeal Magazine

EDITOR’S LETTER

TexFIT

Registered Dietitian Carey Stiles on healthy eating habits

TexADVENTURES

WELL-CONNECTED

July 2017 1

OctOber 2013 tex AppeAl

ON the COVER Registered Dietitian Carey Stites. 51 Photograph by JULIE NABOURS

JULY 2017 | TEX APPEAL

CONTRIBUTORS

ADVERTISER’S INDEX

58 Explore the Mayborn Museum Complex in Waco

67 TexTHERAPY

One of the Largest Mud Pie® Collections in Texas

Women’s Apparel, Jewelry & Accessories, Baby & Kids Gifts & Apparel, Furniture & Home Decor, “Artisian’s Alley”, Men’s Gifts, Gourmet Food, Wedding Gifts & Accessories, and now Junk Gypsy™Paint!

22 N. Main Street, Salado

254-947-0888

Open 7 days a week!

facebook.com/TheShoppesOnMainInSalado

TEXAPPEALMAG.COM

From the Editor

Tex Appeal Life & Style in Central Texas

Dear Readers, My dad loved road trips. When I was a child and he had a couple of days off from work, he’d pack up the family into the car and point it in a direction heading for an unknown destination. We never traveled too far from our home on the south side of Chicago. Usually a three- to six-hour drive was enough for our family of five. We often headed north to the Wisconsin Dells area, but one year, he took us southwest to St. Louis where we toured the city, rode to the top of the St. Louis Arch and visited a world-renowned brewery founded in 1852. I don’t remember very much of the beer side of that tour, but I never forgot the giant Clydesdale horses or riding the wooden escalator, a new invention and predecessor to the metal and steel escalators we see today. I remember watching as the wooden steps flattened out at the bottom to create a movable ramp before recycling back to the top. That was my only trip to a brewery until I visited Barrow Brewing Co. in Salado. Graydon and KD Hill have mastered the art of craft beer. Their brewery, just a little more than a year old, has become a community gathering spot. This family-friendly venue hosts events, lectures and even yoga classes, page 41. For folks who like the fermented grape, Blends Wine Bar in Belton offers wine, art and music. Owned by Kat Kaliski, a songstress in her own right, the bar has a vintage feeling with its continuous jazz standards playing over the loudspeaker, then switching to contemporary tunes with some of the current jazz performers of today, page 12. Food trucks have become a popular form of dining out. Trendy among millennials, they have gained momentum to embrace diners of all ages. The food is fresh, made by hand with a lot of TLC. Read about the Fireside Pizza Truck in Temple and Hecho en Queso in Salado, two of the dozens of food trucks seen around Bell County, page 33. Kim Bates-Wallace, owner of Over the Plate food truck, takes her gourmet meals on the road and caters at private parties, special events, and occasions, page 24. A leisurely breakfast is my favorite meal of the day, but often only enjoyed on the weekends. “Breakfast in Texas: Recipes for Elegant Brunches, Down Home Classics and Local Favorites,” by Terry Thompson-Anderson, with photos by Sandy Wilson, gives at-home breakfast and brunch lovers some new ideas for the morning meal, page 23. History and science buffs who need to get their geek on can visit the Baylor Mayborn Museum Complex in Waco where prehistory, science and the not-so-distantpast all come together to create a visual time machine. Walk through the cretaceous period, see what life was like on the Texas plains during the early years of settlement, and learn about science at the discovery center. Don’t forget to pack a lunch, page 58. Wherever you are in your busy day, pour a glass of your favorite beverage and enjoy the July Food issue of Tex Appeal Magazine. Bon Apetit!

Catherine Hosman

Tex Appeal Editor editor@texappealmag.com 254-774-5234 8

JULY 2017 | TEX APPEAL

Published by FRANK MAYBORN ENTERPRISES, INC. KILLEEN DAILY HERALD 1809 Florence Rd., Killeen, TX 76540

TEMPLE DAILY TELEGRAM 10 S. Third St., Temple, TX 76501

Publisher SUE MAYBORN Editor CATHERINE HOSMAN Editorial Director ROSE FITZPATRICK Photographers/Graphic Designers

M. CLARE HAEFNER JULIE NABOURS Contributors GARY L. HANSEN SALLY GRACE HOLTGRIEVE Advertising 254-778-4444 254-501-7500

Tex Appeal Magazine is published monthly by Frank Mayborn Enterprises, Inc. 10 S. Third St., Temple, TX 76501. The cover and content of Tex Appeal Magazine is fully protected by copyright and cannot be reproduced in any manner without prior permission. SUBSCRIPTIONS: For the United States, $24 per year, 12 issues. Mail check to P.O. Box 6114, Temple, TX 76503-6114.

Questions about subscriptions, call 254-778-4444.

POSTMASTER: Send address changes to: Tex Appeal Magazine, P.O. Box 6114, Temple, TX 76503-6114. HOW TO CONTACT US: Advertising: Call 254-778-4444 or 254-501-7500. Editorial: Contact Catherine Hosman at 254-774-5234 or email editor@texappealmag.com.

Well-Connected

fur-e

perman ver lov ent e homeles homes for s animals

Unselfish couple

crea tive painting

All dress

It's

Hearts

helps oth ers at ho and ab me road

Finding roma

ntic

a pictu omance re of lov e

Love propo

sals

texapp

ealma g.com

ut th

abo s in

d Tren

ding

wed

gow

x 13 te

Appe

r 20

Obe Oct

sp lash

SUM keep in

i ng

awa MER y the HEA g kid s T of all ag

es coo

x 13 te

Obe Oct

Appe

r 20

Oct Obe

r 20

13 te x

Appe

DID YOU KNOW?

You can read back issues of Tex Appeal Magazine at texappealmag.com. Log on today to find the current issue and older editions of Tex Appeal. You also can connect with us on Facebook.

SHARE YOUR THOUGHTS WITH US

Email a letter to editor@texappealmag.com. Please include your name and a phone number for verification. TEXAPPEALMAG.COM

Contributors GARY L. HANSEN is an award-winning photographer with 40 years of experience. His professional images have appeared in print media ranging from newspapers to magazines. He is also worked in commercial photography including advertising, fashion, retail and tabloid. His latest work was as a corporate photographer for Scott & White Memorial Hospital where he worked for 25 years. In his spare time, he enjoys travel, fine art photography and deep sea fishing.

SALLY GRACE HOLTGRIEVE is a full-time freelance writer in Central Texas. A few of her favorite things include traveling, hiking, camping, reading, cats, classic rock music and cheese. As a kid, Sally Grace could never figure out what she wanted to be when she grew up — astronaut, Celtic dancer, entomologist, Egyptologist — everything was interesting and she couldn’t decide on just one world to immerse herself in and study, so she became a journalist. She learns new things every day.

JULY 2017 | TEX APPEAL

neighbors

scene

calendar

TexTalk well-fed

head

The language of wine

Kat Kaliski , owner of Blends Wine Bar in Belton. TEXAPPEALMAG.COM

TexTalk neighbors

Owner Kat Kaliski pours her energy into

Blends Wine Bar Story by CATHERINE HOSMAN Photos by JULIE NABOURS and contributed by KAT KALISKI

troll into Blends Wine Bar in Belton and chances are you will hear soft jazz playing over the sound system. The intimate lounge is filled with comfortable chairs and small tables, just large enough to rest a glass of wine while listening to live music or conversing with friends, new and old. The ambiance is a blend of cozy, eclectic and contemporary. It offers a mix of music, including Friday Night Jazz — a showcase for jazz musicians from local high schools and colleges. The space is young, fresh and comfortable and “attracts a diverse array of people.” “If you are sitting here, in the course of the night you might hear something that’s not your taste. But it will shift, change,” said Blends owner Kat Kaliski. Kaliski is as eclectic as her new business. She is a blend of traditional, vintage and contemporary in all areas of her life. A vocal performer, her music selections range from jazz and old standards to Motown and Drake. She enjoys the tunes of Billie Holliday and Ella Fitzgerald, for a “bluesy kind of jazz,” to more contemporary jazz renditions. Along with her personal favorite old standards playing at the bar, you might also hear contemporary recordings from artists such as Diane Krall, Norah Jones and En Vogue coming from the speakers. Kaliski knew she wanted to open a wine bar since her days as an undergrad at the University of Texas in Austin. A singer in her own right, she was performing her own brand of jazz and contemporary songs back then, playing the local bars and bistros. She approached every gig with

JULY 2017 | TEX APPEAL

During her college years, Kat Kaliski performed at clubs around Central Texas including the former Hondeaux Cajun Restaurant in Temple.

“Every week we pick a different topic - looking at wines from different regions, different varieties of a region. We are educating people on wine. A lot of people have not figured out the language of wine.”

- Kat Kaliski

her eyes wide open, surveying the surroundings to see what she liked, imagining what her own bar might look like someday. While at UT she also coordinated and planned events that included hiring talent. She graduated from UT with a Bachelor of Arts in Ethnic Studies, and attended Golden Gate University School

of Law to pursue a degree in intellectual property law. But she wasn’t sure if it was the best course for her life, so she enlisted in the U.S. Army, where she has served for eight years, first as an intelligence officer before switching over to public affairs. Now she is an Army Reserve Public Affairs Captain at the 205th press camp headquarters in

San Antonio. “Public Affairs is awesome. It’s everything I love in life,” she said. “I love media, working at radio stations, doing promotions, creating fliers, group press releases. I like the rush of deadlines, people coming out for large press conferences, the adrenaline rush.” Her attention to detail, planning and deadlines, along with her boundless energy helped in the opening of Blends, creating a space that merges the work from local artists and musicians with wine. There is a science, history and geography that is behind every wine vintage, she said. “You can learn quite a bit while enjoying wine.” Continued TEXAPPEALMAG.COM

Getting together with friends at Blends Wine Bar are, from left, Blaine Smith, Jordan Valentin, Harper Rynearson, Matt Caskey, Kat Kaliski and Rae Wilson.

Kaliski offers weekly Wine 101 classes through the Wine and Spirit Education Trust with a professional sommelier who teaches the finer points of wine for budding oenophiles. “Every week we pick a different topic — looking at wines from different regions, different varieties of a region. We are educating people on wine,” Kaliski said, adding that wine has its own language. “A lot of people have not figured out the language of wine.” By attending Kaliski classes, Beverly Ramsey said she found that she “likes white wine more than red. “That’s one thing,” Ramsey said. “I’ve also had rosé wine, which I thought of as sweet, but learned there are dry rosés. There are different tastes, new tastes of wine.” Learning the language of wine has 14

JULY 2017 | TEX APPEAL

taught Ramsey about tannic in wines, how to get the fragrance, not just the taste, and that she doesn’t like oak aged

wines. She prefers wines aged in stainless steel vats. “I’ve made new friends there. It’s always a fun time, a nice atmosphere and educational,” she said. Learning about wine also helps when it comes to choosing the right bottle for a meal. For the first-time wine buyer it’s important to know that wines are as different as the grapes they are made from and the barrels they are aged in. From whites to reds to blends and sparkling wines or champagne, there is a vintage to complement any meal. When shopping for a wine for a dinner party, ask yourself several questions: What’s on the menu? How many courses? Do you know your guests’ palate? Do they prefer sweet or dry, red or Continued

Julie, a 10-yearold greyhound, lounges peacefully on her bed at the entrance of Blends Wine Bar in Belton. By now patrons are accustomed to seeing Julie, who is often at owner Kat Kaliski’s side. Kaliski first fostered and then adopted, Julie, a retired racer. Although she has always had cats, Kaliski decided to expand her fur family with her first dog. Julie is content to sit on her bed or follow her owner around the store, up to a certain point. She is particular to the type of floor she walks on and usually doesn’t cross the threshold from the lounge’s carpet to the shop’s cement floor.

TEXAPPEALMAG.COM

When it comes to stocking her shelves, Kat Kaliski said she looks for labels that are not typical, and offers a selection for the most discerning connoisseur. She sells labels from Israel, Romania, South America, Germany, France, California, Texas and Oregon.

white? Do you want to pair wine with the menu? “If you only want one wine, base it off the entrée,” Kaliski said. “If you are serving a light pasta dish, a chardonnay is the easiest selection.” If you really want to impress your guests, Kaliski said offer a wine to match 16

JULY 2017 | TEX APPEAL

each of the courses. Are you serving hors d’oeuvres? Will there be a salad? Maybe you want a dessert wine. When it comes to stocking her shelves, Kaliski said she looks for labels that are not typical, and offers a selection for the most serious connoisseur.

“I have Israeli and Romanian wines, South American, German, wines from all different areas of France, as well as California, Texas and Oregon. I look for anything more emerging and atypical, not an in-the-box or traditional. I like to challenge people to try new things. It’s fun.”

TEXAPPEALMAG.COM

TexTalk scene

Boots & Bandannas raises funds for children’s hospital 1. Back row Jana Sharpley, Jim Hinton and Kristen Hinton. Front row Steve Brady, Kim and James Fikes attend the Boots & Bandannas fundraiser benefiting McLane Children’s Medical Center. 2. Susan Fergus, vice president of donor relations, Baylor Scott & White Central Texas Foundation; Melissa Mullins, the Visionaries; Jana Sharpley, president, Baylor Scott & White Central Texas Foundation. 3. Cindy Newton, Melissa Mullins, Angie Wren, Sharron Davis and Billy Wren. 4. The Parker Family — Doris, Logan, Taylor and Ben. 5. Mike and Judy Bukosky with Philip and Crystal Scanio. 6. Bob and Betty Thrasher, Visionaries chair 18

JULY 2017 | TEX APPEAL

7. Forrest Gist and Richard Mewhinney 8. Martha Tyroch and Debbie Potts

9. Ted and Kathy Floca Photos by GARY L. HANSEN

scene TexTalk

7 4 8

5 9

TEXAPPEALMAG.COM

TexTalk calendar

Get Your Play On July 1, 11 a.m. to 1 p.m. Free Kick off July Parks and Recreation Month with fun and games for the whole family. Wilson Park 2205 Curtis B. Elliott Dr., Temple Visit templeparks.com or call 254298-5733 for more information

2017 Belton Fourth of July Celebration July 1-3, 7 to 10 p.m. PRCA Rodeo Bell County Expo Center, 301 W Loop 121, Belton July 1-4, 10 a.m. to 10 p.m. Carnival July 4, 11 a.m. to 4 p.m., Festival on Nolan Creek at Yettie Polk Park July 4, 7 p.m., Rodeo Round-Up, Schoepf’s BBQ, Belton For a complete schedule of events, tickets and more information, visit www. rodeobelton.com, or call 254-939-3551. Hot Summer Sounds Free Concert Series 7:30 to 9:30 p.m. July 7- One of These Nights July 14 – Michael Carubelli Band July 21 – West Travis Band Bring blankets, chairs and picnics, and enjoy an evening of music. Miller Park 1919 N. First St., Temple Call 254-298-5440, or visit templeparks.com for more information.

All American Family Fun Fest and Fireworks Show July 4 Free park entrance Live music, splash pad, inflatables, craft and food vendors, and more. Miller Park 1919 N. First. St., Temple Call 254-298-5440, or visit templeparks.com for more information.

JULY 2017 | TEX APPEAL

2017 Killeen Free Movies in the Park July 7, “The Secret Life of Pets” July 14, “Sing” July 21, “The Lego Batman Movie” July 28, “Monster Trucks” All movies begin after dark, around 8:45 p.m. Bring lawn chairs or blankets. Glass containers and alcohol not allowed. Killeen Amphitheater 2201 E. Veterans Memorial Blvd. Call 254-501-6390 for information.

11th Hot 2 Trot 4 K July 15, 7:30 a.m. $20 Pre-registration by July 9 $25 day of race Lions Park 4320 Lions Park Road, Temple Call 254-298-5582 or visit racetemple.com for more information.

calendar TexTalk

Film & Food Fridays Harker Heights Parks & Recreation July 21, 8 p.m.-10:30 p.m. Film & Food Fridays encourages families and friends to “let the good times reel” at our family friendly movie shown on an inflatable screen, enjoy getting a taste of local food vendor’s creations. As we watch a “throwback” movie that both parents and kids will enjoy! Don’t forget your lawn chair and blanket. Carl Levin Park Amphitheatre 400 Miller’s Crossing, Harker Heights For more information and movie titles, visit http://bit.ly/Heightsevents or call 254-953-5466. Belton Senior Center presents Country Western dances July 6, Larry Burgin, Texas Tradition July 20, Bobby Dean, Timeless Country Bring a small food item for the snack table. July 24, Pot Luck Supper 5:30 p.m., Quinton Locklin performs 842 Mitchell St., Belton Call 254-778-4751 for information.

Temple Farmer’s Market Every Tuesday and Thursday 7 a.m. to noon Support your local farmer’s market every Tuesday and Thursday through the summer. West Temple Park 121 Montpark Road, off West Adams behind Temple Fire Station No. 7 Call Mary Coppin at 254-778-2104 for more information. From Swords to Plowshares: Metal Trench Art from World War I Now through Aug. 12 Free admission Noon to 5 p.m. Tuesday-Friday 10 a.m. to 5 p.m. Saturday Closed Sunday and Monday The exhibit features more than 160 pieces of metal trench art, educational panels, and period photographs. Trench art is a form of brass art that finds its origins in the trenches of World War I. During the war, some soldiers used periods of inactivity to create art from artillery shells, bullets, aircraft parts, coins and more. The art ranges from primitive

artillery shells to elaborately made lamps. Trench art from the United States, Great Britain, Hungary, Italy, Germany, France, Canada, Australia, Belgium and Czechoslovakia will be exhibited. Bell County Museum 201 N. Main St., Belton Visit www.bellcountymuseum.org or call 254-933-5243 for more information.

The Central Texas Film Society presents “Shane” July 30, 2 p.m. Free The CTFS is showing free classic and best-loved films one Sunday every month. These are movies everyone should see at least once. A guest speaker will provide historical context and interesting tidbits about the featured film. Bring your family and friends to enjoy this great movie on a big screen. Attendees are encouraged to participate in discussions. Cultural Activities Center 3011 N. Third St., Temple Call 254-773-9926 for more information. Continued TEXAPPEALMAG.COM

TexTalk calendar

Salado Legends July 22 and July 29 7:15 p.m., optional dinner, reservations required $12 adult or child. 8:15 p.m., show $20 adult, $5 child under 12 years. 7:30 p.m., concession opens Central Texas’ favorite outdoor musical drama returns. Written by playwright/lyricist, nationally honored Jackie Mills and directed by Donnie Williams. This play was ensconced in the Library of Congress for depicting life in the 1850s. Tablerock Amphitheater, Royal Street, Salado Dinner and show tickets available in advance at local merchants. Show-only tickets available at the gate each night. Email Tablerock1@aol.com or call 254-947-9205 for information and group tickets. Harker Heights Farmers Market Saturdays through Oct. 28 8 a.m. to 1 p.m. The Market provides a venue where local farmers, producers and artisans can come together to provide a variety of fresh produce, baked goods, local honey, handcrafted items, furniture, farm eggs and more directly to the consumer. Seton Medical Center Harker Heights, 850 W. Central Texas Expressway For more information, call 254-953-5493. 22

JULY 2017 | TEX APPEAL

Temple Railroad and Heritage Museum presents March to Freedom Now through Aug. 26 10 a.m. to 4 p.m., Tuesday-Saturday $4, 13-59 $3, 60 plus $2, 5-12 Free for active military with valid ID. This new exhibit features the photographs of James “Spider” Martin, and covers the events during the March 1965 protest marches in Selma, Alabama. In the 1950s and 1960s, Dr. Martin Luther King Jr. joined with civil rights leaders including James Farmer, Roy Wilkins, A. Phillip Randolph, and John Lewis to lead peaceful demonstrations and conduct nonviolent acts of civil disobedience publicizing the need for equal rights, including a national voting rights law. The media coverage of their peaceful demonstrations, which were at times met with violent opposition, helped garner widespread support necessary for the passage of voting rights legislation. The 1965 marches from Selma to Montgomery, Alabama, opened the door for the signing of the Voting Rights Act on Aug. 6, 1965. Temple Railroad and Heritage Museum 315 W. Avenue B, Temple Call 254-298-5172 or visit www. discovertemple.com/templerrhm/ for more information. Email upcoming events to editor@ texappealmag.com.

well-fed head TexTalk

Love breakfast? Sample the best Texas has to offer By M. CLARE HAEFNER

f breakfast is the most important meal of the day, you’ll find lots of options to savor in a new cookbook by James Beard Cookbook Award finalist Terry Thompson-Anderson. Her collaboration with photographer Sandy Wilson features the best breakfasts in Texas. From bacon and eggs to saag paneer omelets, there’s something to please any palate in “Breakfast in Texas: Recipes for Elegant Brunches, Down-Home Classics & Local Favorites” (University of Texas Press Austin, 2017). Thompson-Anderson and Wilson traveled across the state to compile the best morning meals Texas has to offer. “We were struck with the regional and cultural diversity of the dishes served for the morning meal, both in mom-and-pop diners in the small towns and in luxury hotels and eateries in big cities,” Thompson-Anderson writes in the cookbook’s introduction. “We began to realize that breakfast is the all-day meal.” That’s certainly true, as many restaurants serve items off their breakfast menus all day, and many families will serve breakfast tacos or pancakes for dinner at home. “Breakfast in Texas” is organized into seven sections, beginning with “Breakfast and Brunch Libations.” The section offers a variety of beverages — alcohol optional in many of them — to pair with recipes in the book. The chapter, like the entire cookbook, also features short stories about recipes, the chefs who created them or the cultural origins that brought them to Texas and fantastic photographs that made my mouth water. Chapter two is all about eggs and begins with a quick lesson about cooking them. Recipes in this section feature basic bacon and egg or herb and egg omelets, to the more sophisticated Pondicheri Cafe’s Saag Paneer Omelets, inspired by the growing influence of Indian cuisine in Houston, and the Austin-based Driskill Hotel’s 1886 Cafe & Bakery’s Roasted Farm-Fresh Vegetable Quiche with Tomato Jam. The Driskill serves an amazing brunch, and thanks to Thompson-Anderson, I can recreate part of it at home. Section three focuses on pancakes, waffles and French toast.

Like Thompson-Anderson, pancakes are part of my earliest food memories, making the section a favorite of mine. She shares the secret to perfect pancakes — not overbeating the batter. I don’t really like raisins, but Wilson’s photograph of Dallas Garden Cafe’s Apple-Raisin Blinis with Mascarpone and Texas Honeybee Guild Honey made me want to try the thin pancakes. It was fantastic, as is the Simple But Delicious Texas Toast French Toast and the German staple Apfelpfannkuchen. Meatlovers will enjoy the recipes in chapter four, from Spicy Candied Bacon to several tasty takes on breakfast tacos. Section five features “Breakfast and Brunch for the Bounty of the Waters,” offering many options with fresh seafood such as crabcakes and catfish mousse. It even offers a history of hot sauce — a secret ingredient that elevates breakfast dishes. Vegans get to enjoy a few options in chapter six, which also features side dishes to accompany any breakfast. Recreate the Vegan Breakfast Platter at Austin’s Kerbey Lane Cafe or try a Breakfast Chalupa Bar to accommodate a crowd. I’ve already served the Minted Summer Berry Parfait to rave reviews and can’t wait to try the Mexican Hash Browns. Finally, section seven offers pastries perfect for any meal. As Thompson-Anderson explains, “Texas has a rich heritage of breakfast breads and pastries, due, in part, to the large population of Czech families who settled in the central region of the state.” It takes a little more time, but you can prepare your own biscuits — plus jams to top them — scones, donuts, cinnamon rolls and, of course, kolaches. While there are lots of foods to tempt your taste buds, the cookbook’s best feature is that most of the recipes can be made completely or partially ahead — a fantastic feature when you’re preparing breakfast or brunch for a crowd and don’t want to get up before daylight to do it. Thompson-Anderson tested all of the recipes to ensure that each one you prepare at home tastes as close to the original as possible, especially the ones shared with her by top chefs at some of the state’s best restaurants. Whichever recipes you try, “Breakfast in Texas” is sure to leave your mouth watering for more. TEXAPPEALMAG.COM

JULY 2017 | TEX APPEAL

ry Sto

IN HER T A by C

E HOSMAN | Photos by GAR Y L.

HA N

SEN

b l e a v f e o a m s t A

Owner Kim Bates-Wallace

TEXAPPEALMAG.COM

JULY 2017 | TEX APPEAL

im Bates-Wallace stands at the kitchen window inside her food truck. While she is chopping, prepping and filling menu requests, she keeps an eye on her customers, mingling and talking to each other as if they were longtime friends. As owner of Over the Plate Food Truck and Catering, Kim likes bringing people together through her healthy, homemade meals. Whether she’s preparing one of her daily menu items at a special community event or catering a private party, she brings her kitchen on wheels to her clients. The truck’s open kitchen gives her customers a view of what she is preparing. “It’s the nostalgia of everything,” said Kim, a 22-year veteran of the U.S. Army, wife and mother. “You’re seeing someone cooking your meal. It’s amazing what comes off of food trucks. Here everyone sees what I’m doing.” Kim creates meals from fresh ingredients and keeps healthy eating in mind. For example, her fish tacos are lightly coated with cornmeal, no heavy batter here, and they are gluten free. She makes everything from scratch, including the diced pineapple and vegetable pieces that go into the pineapple salsa and the julienned vegetables that make up the crunch and complements the tacos. The end result is a combination of savory and sweet tucked into a warm taco with the gently fried fish. Kim said food truck foodies offer a variety of foods, flavors and tastes, and their customers come for the whole experience. As the owner and chef, she enjoys personally meeting her patrons. “I’m talking to you, you are talking to me — the owner.” Her menus vary from her daytime lunch choices to her catering menu for either a private lunch or dinner. She caters on Fort Hood for Hails and Farewells, Change of Command ceremonies, and private parties. In fact, her first catering job, before she bought her truck, was on Fort Hood where she catered a party for 15 guests. Kim had just started culinary school when she was approached by a friend who was looking for a caterer who would come to her home to prepare for a party of 15 guests. But she couldn’t find someone who would actually prepare the food at her house. When Kim heard of her need she said, “I could serve 15 people.” “It all started there,” she said. That was the turning point that gave her the idea to buy a food truck.

New beginnings

Kim and her husband, Jamie, also a retired veteran as of 2016, were able Continued TEXAPPEALMAG.COM

“I get to feed people, I get to do what I love,” she said. “It’s not really working. Seeing people wait in line, that you are feeding, it’s a good feeling.” – Kim BatesWallace

to finish their last four years of duty at Fort Hood. When Kim retired in 2012 she first worked as a certified personal trainer. But something was missing from her professional life and she started taking culinary classes through Central Texas College on Fort Hood. “I prefer hands on learning and wanted the experience of being in a kitchen,” she said. “I needed that experience of being in a kitchen. I had to be more efficient. I wasn’t looking for a degree.” Working in someone else’s kitchen was not an option for Kim. She wanted to be her own boss. She didn’t want someone telling her how to do her work. But she didn’t want the responsibility of a brick and mortar restaurant. That’s when the idea of a food truck was born. She found a company in San Antonio that built food trucks and was ready to sign. Then she found a fully equipped food truck on Ebay, but it was in Detroit. Kim, a native of Lansing, Michigan, went home every year for three weeks. In 2014, she took a side trip to Detroit, about a two-hour drive, to see the truck. “An engineer had retrofitted the truck,” she said. Its original purpose was to be a rolling Coney Dog stand. But the original owner decided to open a (stationery) stand instead.” The Coney Dog was created in Detroit in the early 20th century by Greek immigrants. It’s a hotdog on a bun topped with chili in a special sauce, chopped onions and a line of yellow mustard. It has been a Detroit staple since the early 20th century, with variations popping up in other Midwest and Plains states. “I saw the truck for 15 minutes than flew home to Harker Heights,” she said. She knew she couldn’t drive the truck to Texas herself so her dad and nephew drove it for her. The truck was in good condition but it needed cleaning. “I cleaned every day for two weeks to get the truck ready. I clean all the time.” Kim doesn’t park her food truck in one location. She prefers working with special events and private parties. It isn’t unusual to see her truck parked in the driveway of someone’s home while she caters an occasion. She offers a selection of menu items for her catered events and said ultimately, the menu depends on what the host wants. She serves only buffet style, and will work with guests dietary needs. When on-site at a private home event, she stays from beginning to end, unless she has another appointment, then she will go back to clean up. “There is a niche for having people come to your house. I actually take out the garbage.”

Her staff of two is affiliated with the army: either a spouse or veteran. “Military spouses are the hardest working people,” she said. Working a food truck does come with its challenges, however, like the time the truck’s computer crashed while she was on her way to an event in Salado. The computer controls the truck’s operation and it cost $1,500 to repair. She also had to repair her deep fryers. But despite the mechanical challenges of owning a food truck, the blessings are endless. “I get to feed people, I get to do what I love,” she said. “It’s not really working. Seeing people wait in line, that you are feeding, it’s a good feeling.” Fish tacos recipe on next page 29

JULY 2017 | TEX APPEAL

OVER THE PLATE’S FISH TACOS Makes 4 servings, 2 tacos each

1 pound of perch, pegasus or any white fish 1 cup cornmeal fish fry Vegetable oil for frying (enough to cover fish) Heat oil to 350 degrees. Dredge fish in cornmeal, fry in batches for 5 minutes.

PINEAPPLE PICO

1 pineapple, peeled and diced 1 red pepper, seeded and diced 1 cup jicama, peeled and diced ½ cilantro, chopped with some stems ½ cup red onion, diced Juice of 1 lime ½ teaspoon kosher salt 1 jalapeño, seeded and diced (optional) Mix all ingredients together and put in refrigerator for at least 1 hour.

CHIPOTLE MAYO

1 cup mayo ½ cup sour cream 3 tablespoons chipotle pepper in adobo sauce 4 cloves of garlic 4 tablespoons brown sugar Juice of ½ lemon ½ teaspoon kosher salt Place all the ingredients in a food processor. Blend for 1 minute until smooth. Put in a squeeze bottle and refrigerate for 1 hour.

SLAW

½ red cabbage, chopped ½ green cabbage, chopped ½ cup olive oil ½ teaspoon cumin ¼ teaspoon ancho chili pepper ¼ teaspoon salt Place all ingredients in a bowl and mix. Let sit about 15 minutes before serving. *Hint: Put 1 Can of chipotle pepper in a mini food processor. Blend until smooth. Place 1 tablespoon in each compartment of an ice cube tray, cover with wrap and freeze. This way you don’t waste the rest of the can! Just pop it out whenever you need it!

ASSEMBLE THE TACOS

Using flour or corn tortilla, warm in the microwave or on a flattop grill Place slaw in a tortilla, add a piece of fish, then the pico and top with chipotle mayo. Enjoy! TEXAPPEALMAG.COM

JULY 2017 | TEX APPEAL

When it comes to eating out, diners have a broader selection of places to choose from thanks to the ever-increasing number of food trucks. Family owned and operated, the food trucks bring a taste of home and country to the masses, and offer everything from pizza to gourmet dining. Here are two of those food trucks that bring culinary delights on wheels to their patrons.

Story by SALLY GRACE HOLTGRIEVE

Photos by JULIE NABOURS TEXAPPEALMAG.COM

JULY 2017 | TEX APPEAL

with

continued TEXAPPEALMAG.COM

WHERE TO FIND THEM:

Usually open on Wednesdays and Fridays at West Temple Park, you can follow them on Facebook (facebook.com/firestreetpizza) for specific dates, hours and location.

JULY 2017 | TEX APPEAL

continued TEXAPPEALMAG.COM

WHERE TO FIND THEM:

Follow them on Facebook (facebook.com/hechoenqueso) for upto-date locations and hours.

JULY 2017 | TEX APPEAL

TEXAPPEALMAG.COM

a s l a S n or C & n a e Black B 4 cups of black beans (2 cans, drained if you’re in a hurry) 4 cups of fresh grilled corn kernels (frozen or 2 cans drained) 1 small red onion, diced 1 pint of cherry or grape tomatoes, quartered 2 avocados, diced Small bunch of cilantro Cotija Cheese to taste (or Queso fresco) Dressing to taste: recipe follows Toss together first four ingredients until well mixed and then gently fold in the next three. Cover and refrigerate at least 20 minutes or until ready to serve. Serve with chips or as a salsa topping

DRESSING Juice of two limes 2/3 cup of olive oil 1-2 cloves of finely diced garlic cloves 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper 1/4 heaping teaspoon cumin 1 tablespoon of fresh grated or finely chopped white onion 1 small jalapeño finely diced (I leave seeds and all, but can he deseeded for less heat) In a Mason jar or sealable plastic container; combine all ingredients, seal and shake vigorously. The dressing will emulsify and turn creamy. Taste for salt and heat. Store sealed in the refrigerator for up to one week

Here’s a short list of just a few food trucks spread out from Copperas Cove to Belton, Temple and Salado. Follow your favorite food truck on Facebook to catch their next location.

Big Dog BBQ Big Momma’s Soulfood Chef Flaco’s Salsa Dam Sandwiches Detroits Own Fina’dene Food Truck Firehouse Ranch BBQ Flanky’s Steaks and Sandwiches Hippy Dippy Donuts Korean Kravings Krab Kingz La Cocinera LaTa Korea Los Compadres Street Tacos Lowe’s Legs May the Cheese be with You Mom & Pop’s Roasted Corn Ninjaz Off the Cob Gourmet Popcorn Pig & Pickle Potato Wagon Revenge of the Pork Snofellas Shaved Ice Stevie’s Red Hot Wienies Sweet Eileen Sylvia’s Tacos Tacos Penjamo T-Bonze Southern Catfish & Chicken The Hot Spot Grill Temple Cravings Wheely’s Cafe Visit texappealmag.com for more information and local food trucks not listed here.

JULY 2017 | TEX APPEAL

CREATING CRAFT BEER Story by CATHERINE HOSMAN Photos by JULIE NABOURS

TEXAPPEALMAG.COM

Barrow Brewing Company keeps things hopping

raydon Hill and his brewmasters at Barrow Brewing Company in Salado are busy making sure the equipment is clean and ready for the next batch of craft beer. “Be careful, it’s slippery,” Graydon warned, guiding a guest through the brewery side of the building. Graydon and his wife, KD, are co-owners of the brewery that opened last year. His passion for making craft beer started at home on the kitchen stove after KD bought him a home brew kit one Christmas. It was a challenging hobby that required dedication to following instructions. He started out with a onegallon fermenter and eventually moved his hobby to the garage. Graydon said home brewers can start with a gallon batch to find something that works for them. However, he said to be aware and be sure to change the temperature for the hops variety chosen. “It’s different for every beer, even five degrees off can ruin a batch,” Also, pay attention to fermentation time. “Sticking to recipes and cleanliness is so important,” said KD. “A lot of home brewers don’t take the cleanliness seriously.” Graydon explained the craft of making artisan beer from when a bag of grain is poured into a mill before being sent through a labyrinth of pipes that carries the milled grain to the process tanks. Once in the tanks the liquid is converted into its next state before getting piped into one of the fermenters that holds the beer in various stages of brewing. The brewery has four 15-barrel fermenters in the brew area and will soon be sharing space with two 30-barrel fermenters. Beer ferments for 12 to 14 days before being transferred to a brite beer tank where the CO2 is added that gives it the signature carbonation. “The new brew sits for maybe a day, just long enough for us to put it in the final package, kegs or cans,” Graydon said. The Brewery produces about 30 barrels, or about 900 gallons per week. Some of the brew is destined for kegs, the tap room, or canned for distribution to outlets around the region. About 300, 24-can cases are sent for sale to stores in Austin, San Antonio and Temple. “Craft beers have a smaller capacity and are local or regional, and independently owned,” KD said. “It also has an element of creativity and artistry that you don’t always find in that big beer market.” While commercially brewed beer is produced in a larger capacity, every batch of craft beer has the beermaster’s attention. “Graydon is focused on detail,” said KD, an eight-year U.S. Air Force veteran. She worked as an Arabic linguist and now she teaches computer skills to soldiers on Fort Hood. “When you increase your capacity so far that other people do your work, it is Continued 42

JULY 2017 | TEX APPEAL

Assistant Brewer Jason Curb, co-owner KD Hill and Cellerman Ben Duewall

TEXAPPEALMAG.COM

Grounded grains are placed into the mash tun (right) before being placed in the boil kettle (left). These two steps precede the fermenting process. 44

JULY 2017 | TEX APPEAL

not becoming what you want. It takes a lot more heart to brew craft beer.” “We think Graydon makes wonderful beer,” Salado-area rancher Joe Lewis said. “He is great and has a lot of attention to detail. He follows the correct recipe that a lot of American breweries change. I like the way Graydon does it.” Graydon, a former commercial airline pilot for Continental Express flew 50-seat regional jets in North America coast to coast, to Canada and Mexico, strives to make his business sustainable. Salado well water is used in the beer-making process and he partners with Lewis, providing spent grains for cattle. “Every time we go to get the grains, Joe gets a glass of hefe weisen,” said Joe’s wife, Sarah.

Dog walkers can refresh canine companions at the dog tap in front of the building. “Graydon makes it the way they do in Germany,” added Joe. KD said the spent grains meet required health standards and are a big hit with the Lewis’ cattle. “They hear the tractor coming. It’s one particular tractor that has the front end load on it that picks up the grain, and they come running,” Sarah said. “Not sure everyone thinks the same way, but we think it’s (the Barrow Brewing Company) a nice addition, nice meeting place for people to come,” said Joe, 72. “It’s a family friendly environment. Graydon and his wife and the people who work Continued TEXAPPEALMAG.COM

Barrow Brewing Company hosted a fundraiser to benefit the Salado Historic Society. Local actors performed “The Complete History of Salado, Unabridged,” by Gary D. Atkins. for him are friendly.” “Having the room where you drink the beer and having the brewery right there gives it a lot of atmosphere,” said Sarah Lewis, 73. “It’s place for people of all ages.” “We are very pleased with the brewery,” Joe said. “Once a week, twice a week we pick up the grain and have a beer.”

THE SCIENCE BEHIND CRAFT BEER

There is a science to brewing craft beer. The hops and the grains selected determine the type of beer you make. “Is the grain toasted or not? Are you using barley or wheat?” KD asked rhetorically. “If you add rye in a beer, it adds a lot of complexity. Hops is a flower as well as a preservative and can come from as far away as Germany or Africa, or as close as the Northwest, Northeast or Midwest regions of the United States. “Different hops add different flavors,” KD said. “In the Pacific Northwest, there are plentiful varieties.” Barrows craft brews include Tipsy Vicar Stout Dark Beer; 46

JULY 2017 | TEX APPEAL

If you’ve never tasted craft beer before and aren’t quite sure which one to choose, beertenders help you decide the best brew for you to try.

The Creek Don’t Rise, a lighter lager; Sabbatical Stout, with a hint of coconut; Dopplebock Salado Stout, a dark bock; Belgian Style 784, a whipped Belgian light white ale, similar to wheat beer; and Coffee Creek Lager, a favorite of their customers that started out as an April Fool’s joke by staffers who added a hint of coffee to a beer. But their prank inspired one of the brewery’s more popular flavors. In addition to the homemade suds, the brewery also offers root beer, lemonade, and ginger or blueberry kombucha for folks preferring an alcohol-free beverage. Barrows Brewery opened in May 2016. It took a little time to convince the town council and residents that a craft beer taproom had a place in Salado, but “people were overwhelmingly supportive,” said KD. If you’ve never tasted craft beer and aren’t quite sure which one to choose, beertenders help you decide the best brew for you to try. They will ask you about your tastes. For example, the beertender may ask if you like sour, chocolate, whiskey or wine. By just asking a few questions, they will be able to pour a cold Continued TEXAPPEALMAG.COM

KD Hill, co-owner of Barrow Brewing Company in Salado.

JULY 2017 | TEX APPEAL

Sculptor Bob Ragan gifted the Hills with a stone mug of foaming beer.

glass of brew with the fragrance and flavor. “All our beers are approachable,” KD said. “They are not going to be intimidating and reel you back in your chair. They will be something that is easy to drink and not overwhelmingly hoppy.”

MORE THAN A BREWERY

In addition to selling their craft beer, Graydon and KD host a variety of events. It’s not unusual to see a group of people practicing yoga in the space where the tables usually stand. “You finish the class and are so relaxed, you have a beverage of your choice which relaxes you more,” KD said, adding that the German engineered tables are easy to fold and stack when they need the open space. The tables are an inviting space that encourages people who may not have met yet, to sit at a common table and make a new friend. “We utilize the space as much as possible, and in as many different ways possible,” she said. Even when the brewery is closed, bicyclists and dog walkers have a place to refresh. At the back of the building bicyclists can ride their bikes up to the water tap to refill their bottles. In the front of the building is the dog tap, where dogs can get a fresh bowl of water. It is a dog- and family-friendly establishment. Evening brings patrons ranging in age from two weeks to 96 years. Nighttime also means music. KD said they try to bring in a variety of performers, except country. One Sunday a month features a lecture with a professor who speaks about topics ranging from science to art. “Craft beer is about the heart, the stories and the community that comes with it,” said KD. “There is a sense of community that organically happened there, it’s beautiful that it happened.” TEXAPPEALMAG.COM

JULY 2017 | TEX APPEAL

TexFit

Enjoy the foods you like in healthy moderation

Story by CATHERINE HOSMAN | Photos by JULIE NABOURS TEXAPPEALMAG.COM

f it’s Tuesday at the Harker

Heights Armed Services YMCA, Registered Dietitian Carey Stites is in the test kitchen getting ready to teach a group of 7- to 13-year-olds how to cook. She doesn’t focus on food pyramids or plates divided into quarters of lean meat, fruits, vegetables and a starch. She talks about moderation, making healthy choices and learning how to trade in that quick snack of chips, candy or cookies for a more wholesome piece of fruit, sugar free Jell-O or a cup of fruit in its own juice. “We’re getting kids started early with good nutrition,” said Stites. “At

the YMCA we do a lot of different things. With the kids cooking class they get a new recipe every week. We teach ingredients, measuring and cleanup.” With their parents’ permission, these are recipes the kids can do at home. On the first Thursday of the month Stites offers a monthly food and fitness forum for the community. “We make a recipe, learn its components, and take questions,” she said. “Reaching out to community is most important to teach people about eating right, staying active and achieving their goals.” She said anyone can find

Carey Stites teaches a healthy recipe to children that they could recreate at home, with parent approval of course.

JULY 2017 | TEX APPEAL

information online or on TV, but oneon-one is more effective. “We’re helping people to make healthy lifestyle choices, it’s not intimidating,” she said. “Tell me what you feel. We’ll take small steps.”

An early start to a healthy life

Stites was born in Great Falls, Mont., to a military family. Her late father, David, was a master sergeant in the U.S. Air Force, where he served for 20 years. She was one month old when her family was relocated to Lackland Air Force Base in San Antonio. Since her father was not reassigned her family

was able to maintain a stable life in the Texas city where she and her brother, Ryan, were raised. “I loved the culture and the people I met,” said Stites, 40, wife to Stephen, and mom to Savannah, 13, and Cierra, 8. Stites is expecting her third child at the end of the year. “Military life was so neat.” Stites said her mom, Laura, was the biggest influence in her life. “She worked full time and built an amazing career as a civilian worker in the Air Force. Watching her work ethic, she was so dedicated to her job, my brother and I. We had a great family life balance.

She was a minority at the time, there weren’t so many women working civilian in the Air Force. She was a strong woman and very inspirational.” Her mother’s work ethic inspired young Carey and by the time she was in the sixth grade she knew she wanted a life of exercise and good health. She was a little overweight back then and decided to get into a healthier mindset so she increased her activity, researched healthy eating online and in magazines, and started to learn. Her main goal was to eat more fruit and less salty snacks, like chips. With the help of her mother she incorporated

more vegetables into her diet and switched out sugar-laden desserts with Jell-o, fresh fruit, cups of fruit in their own juice, and water — lots of water. Her parents and brother, a high school basketball player, were very supportive. Her mother gave her a calorie counter from the 1970s, “because that’s what they did on those days.” She learned how to cook new recipes with her mom, and how to eat in moderation. The summer after sixth grade she incorporated an exercise Continued

TEXAPPEALMAG.COM

JULY 2017 | TEX APPEAL

“Have a healthy breakfast, a small lunch and dinner, a couple of healthy snacks. I’ve never seen being restrictive work in the long run.”

- Carey Stites

regime every morning when ESPN broadcasted a two-hour program that taught her the importance of moving. She did low impact aerobics, weight training and abdominal exercises. “Everyone in the house knew that every morning for those two hours not to bother me,” Stites said, adding that it was those exercise programs that instilled in her the idea to teach. Stites danced her way through middle and high school and by the time she was 16 she was teaching aerobics on Lackland Air Force Base.

Everything in moderation

Stites role as a registered dietitian goes beyond that of a nutritionist. She works closely in hospital and clinical settings with Wellstone Health Partners/ Seton Medical Center Harker Heights, working with patients to determine the best nutritional plan for their specific needs. She studies patients’ charts, doctors’ notes and lab work. “Labs tell a lot of information, history, what’s going on with them, their struggle with chief complaints, their lifestyle,” Stites explained. There is no one-size-fits-all nutritional plan, Stites said, reinforcing her belief in moderation and enhancing a person’s diet based on their health needs. In fact, when she became a wife and mother she said at first she was very restrictive of her family’s diet, eating only chicken with rice and broccoli, egg whites for breakfast. She learned quickly that restricting wasn’t the answer to healthy eating. “Have a healthy breakfast, a small lunch and dinner, a couple of healthy snacks,” she said. “I’ve never seen being restrictive work in the long run. Now we have a healthy framework. We still go out and eat but it’s portion control, and a lot of fruits and vegetables.” Most people who come to see Stites for dietetic counseling know about their health issues. “I can pull out a lot of information from someone just by talking with them,” she said. She continues to help others attain their goals of healthy eating and fitness through one-on-one counseling Continued TEXAPPEALMAG.COM

“We’re getting kids started early with good nutrition. At the YMCA we do a lot of different things. With the kids cooking class they get a new recipe every week. We teach ingredients, measuring, and cleanup.”

- Carey Stites

JULY 2017 | TEX APPEAL

and at the Wellstone Clinic at Seton Medical Center in Harker Heights, where she works with patients who need nutritional direction based on their health needs. “Carey’s approach definitely causes more patient compliance,” said Melissa Purl, marketing director for Seton Medical Center Harker Heights. “She approaches it softly, yet firmly, and patients are more likely to be compliant with their treatment programs because she makes it look fun and doable.” Stites earned her bachelor of science degree in nutrition from Texas State University in San Marcos, followed by a 900-hour internship working in various medical arenas such as hospitals and clinics from 2001-2002 and earned a master’s of science in nutrition from Texas Tech University, in Lubbock, in 2002. There is a lot of science involved

with becoming a licensed dietitian and most people don’t know how much education is required, she commented. “We take a lot of medical courses and medical nutrition therapy,” she said. Some of her studies included metabolism, pharmaceuticals and how they interact with patients’ critical care, specifics for diabetes and pediatrics, and four years of intensive chemistry classes. “When we go into a hospital setting we are very prepared.” Purl said the service Carey provides is “invaluable, absolutely invaluable.” “As health care advances and the years go by, dietitians are hard to find. They are highly valued in any health care organization and people have come to understand that what they eat and drink and you’ve heard the story, you are what you eat, it’s true,” Purl said. “People like Carey, with her education, are so hard to find.” TEXAPPEALMAG.COM

BAYLORâ&#x20AC;&#x2122;S MAYBORN MUSEUM INVITES VISITORS TO

A closeup of the pliosaur model at the Mayborn Museum Complex at Baylor University in Waco. 58

JULY 2017 | TEX APPEAL

TexAdventures

STEP INTO THE PAST

Story by SALLY GRACE HOLTGRIEVE Photos courtesy of the MAYBORN MUSEUM TEXAPPEALMAG.COM

The Hall of Curiosities represents what a museum might have looked like in the 1900s.

ander around a 19th century settlement, immerse yourself in the sound and light of a Texas cave and peer at bone tools created by humans 12 thousand years ago — all in a day. A trip to the Mayborn Museum Complex in Waco is like stepping into a time machine, except there’s air conditioning. Make sure you arrive early, as you could easily spend hours wandering through the varying and engaging exhibits. Begin in the Cabinet of Curiosities, designed to pay homage to what natural history museums looked like around the turn of the century, when the museum was established. “In the 1850s the professors at Baylor University started collecting teaching specimens like rocks, minerals, animals and artifacts,” Exhibits Manager Trey Crumpton said. “That’s how our natural history collection got started.” The museum was officially established in 1893. The Cabinet of Curiosities holds many of the original 60

JULY 2017 | TEX APPEAL

items, including walrus tusks from Alaska, a necklace from the Masai tribe in Tanzania, a Megalodon tooth and a humpback whale skull from Brazil. Most of the items were brought back by Baptist missionaries. The artifacts are arranged close together in glass cabinet display cases, as was the style, and visitors can open the attached drawers and peer inside. An interactive display offers information on every item’s past. Though Baylor’s museum has existed in some form for more than a century, the complex was named The Mayborn Museum in 2004. “In the last 15 years or so we’ve really redefined our scope,” Crumpton said. “The museum is geared toward Central Texas.”

STEPPING INTO HISTORY

Begin your journey into the natural and cultural history of Central Texas in the Cretaceous Sea Exhibit. According to Crumpton, most of Texas was under a shallow sea for a long period, which

is why dinosaur bones are not found in most parts of the state. It’s also why there is so much white rock, which comes from marine deposits. Fossils, bones and even a cast containing a flipper are on display. A lifesize model of a pliosaur, which looks like a mix between a shark and a dinosaur, hangs above the room and adds awe and understanding to the remnants of the sea age. A free cellphone tour correlates with all the exhibits. Visitors can call a number listed on the display to hear more information about what they are looking at. Next, explore the museum’s traditional and walk-in dioramas. The walk-in Texas Caves exhibit instantly sends you into a hushed, dripping and dim underground world. The walk-in Texas Forests exhibit has about a dozen taxidermied animals to try and spot, including birds in the trees, bats, a raccoon, owl, grey fox, bobcat, bear, box turtle and more.

A whale skull from Brazil and an Emu skeleton are among fossils on display. The Mayborn Museum has a great partnership with the Waco Mammoth National Monument, Crumpton said. The museum re-created the find. Glass covers the model dig so visitors can stand directly over the mammoth remains and get a much closer look than at the actual site. A video with information about the Columbian mammoths and the archaeological find plays nearby. Patrons are encouraged to visit the real site, which is about five miles away, after learning about it. A mural outside of the exhibit depicts a life-size illustration of a Columbian mammoth for visitors to stand next to Continued

A mural represents a Columbian mammoth that once roamed the land around Waco. TEXAPPEALMAG.COM

and comprehend the creature’s size. It also makes a great photo opportunity, as the background shows what Waco’s Cameron Park would have looked like during the Mammoth age, complete with the Brazos River, cliffs, horses, camels and saber tooth cats, also found at the mammoth site. Computer games are dispersed throughout the natural history area of the museum. Children can answer questions about the correlating exhibit and receive a letter at the end of each game. Combine the letters to form a word, present the word at the gift shop and receive a prize. The Horn Shelter exhibit offers a glimpse at one of the most important archaeological sites in the country, Crumpton said. The site, which was found along the Brazos River, shows continuous human occupation at that location for about 12,000 years. A miniature diagram shows the artifacts that were found 62

JULY 2017 | TEX APPEAL

under each layer of earth and how they can be dated. “The Smithsonian wanted most of

the materials,” Crumpton said. “But we have artifacts on loan from them — a beaver jaw, bone fish hooks, bone tools —

The Waco Grass House, replicating those inhabited by the Waco Indians, is furnished with buffalo robes, deer skins and a central fire pit. Bunk beds, which were often three levels high, wrap around the edges. There is also a Comanche teepee, Anglo log house and Norwegian rock house, all life size. it’s just really cool when you think about how long ago this was. Someone was sitting near here making those fish hooks 11,000 years ago, the one’s we’re looking at right there.”

NATIVE INHABITANTS AND ANGLO SETTLERS The next room, Texas Life Ways, hurdles you ahead through history. The exhibit gives visitors an idea of various common dwellings found in Central Texas in the mid-19th century. The Waco Grass House, replicating

those inhabited by the Waco Indians, is furnished with buffalo robes, deer skins and a central fire pit. Bunk beds, which were often three levels high, wrap around the edges. There is also a Comanche teepee, Anglo log house and Norwegian rock house, all life size. Leave the mid-19th century behind when you head outside into the Governor Bill and Vara Daniel Historic Village, which is representative of the late19th century after railroads had been established. The collection of buildings and artifacts that make up the historic village were donated to Baylor University

in the 1980s. Some of the buildings are sealed for climate control, but you can peer through the windows for a snapshot of what life was like at the turn of the century. Many of the buildings are open to visitors. You can play the 100-year-old piano in the church and ring the bell, sit on the benches in the one-room schoolhouse and tidy up the kitchen in the tenant house. You can go inside the furnished general store, property owner’s house and cook’s quarters and look into a law office, barn and blacksmith’s shop, which is used for Continued TEXAPPEALMAG.COM

Outdoor Exhibits in the historic village let visitors explore life in the 19th century, including a General Store and a little red school house. The collection was donated to Baylor in the 1980s. live demonstrations during programs and special events. The village is complete with vegetable and herb gardens, and sits on land next to the Brazos River. There are plenty of picnic areas for visitors who packed a lunch and want to take a break to enjoy their food and digest all the information obtained so far.

LEARN ABOUT SCIENCE After meandering around the village and taking a rest, head back inside and upstairs for the second portion of the museum to The Jeanes Discovery Center. The center has 15 themed rooms that focus on science. Areas include live animal exhibits, interactive space to learn about light and sound through experimentation and play, a weather room, a communication room, a children64

JULY 2017 | TEX APPEAL

IF YOU GO

Children of all ages can browse 15 themed rooms at the Jeanes Discovery Center that focus on science. of-the-world room, a tea room and an age five and under area that was recently renovated. “Some people call this the kids’ side and the natural history area the adult side,” Crumpton said. “But we don’t like to box ourselves in that way, because adults love this side and kids love the natural history side, as well.” The upstairs also holds workshop spaces for programming, a craft room and design den. It’s easy to lose track of time when you’re playing a laser harp or launching balls of air out of an air cannon. Make sure you leave enough time

to check out the museum’s special exhibit before you go. “Speed: Science in Motion” runs through Sept. 3. Families can explore three areas: the race track, the fitness testing area and the workshop with 20 interactive set ups. In January, the special exhibit will feature the Teenage Mutant Ninja Turtles and in May of 2018 “Titanic: The Artifact Exhibition” will come to town. The museum’s cafeteria has vending machines and space for eating any packed snacks, but if you’re ready for a bigger meal after a day of imagining and learning check out one of Waco’s local restaurants.

Take I-35 North to Waco and exit at 335B. Turn right onto South University Parks Drive for a half mile. Turn left at Baylor Avenue for 210 feet, then turn right and go 69 feet. Turn left and the destination will be on your left. Mayborn Museum Complex Location: 1300 S University Parks Drive, Waco Phone: 254-710-1110 Hours: 1 to 5 p.m. Sunday; 10 a.m. to 5 p.m. Monday, Tuesday, Wednesday, Friday and Saturday; 10 a.m. to 8 p.m. Thursday Online: www.baylor.edu/ mayborn/

LOCAL RESTAURANTS

• Buzzard Billy’s (Cajun), 100 S. Interstate Highway 35 • Manny’s on the River (Tex-Mex), 1620 N. M.L.K. Jr. Blvd. • Schmaltz’s Sandwich Shop, 1412 N. Valley Mills Drive, Suite 136 • Alpha Omega Grill & Bakery, 929 Franklin Ave. • Olive Branch Bakery and Cafe, 215 S. Second St. • Vitek’s BBQ, 1600 Speight Ave. • Baris Pasta & Pizza, 904 N. Valley Mills Drive TEXAPPEALMAG.COM

ADVERTISERS INDEX ACT Central Texas..........................................................................32 Affordable Insurance ......................................................................17 Atmos Energy.....................................................................................5 Crotty Funeral Home......................................................................50 Curtis Cook Designs.......................................................................17 Devereaux’s Jewelers........................................................................57 Document Solutions........................................................................22 Ellis Air Systems...............................................................................20 Emporium Spice Co..........................................................................9

Tex Appeal Magazine is looking for photographers and freelance writers who live in Central Texas with experience photographing and/or writing features for a newspaper or magazine.

English Maids....................................................................................7 Extraco Bank...................................................................... Back cover Hallmark Service Co........................................................................49 Killeen Vision Source......................................................................57 Lastovica Jewelers...............................................................................5 Little Einstein’s Academy................................................................50 Metroplex Hospital............................................................................3 Pazmino Dentistry.............................................................................7 Shoppes on Main in Salado...............................................................7 Smile at the World Orthodontics...................................................32 TDT Bridal Showcase........................................................................2 Temple Railroad & Heritage Museum..............................................7

Candidates must be detail- and deadline-oriented and good storytellers, and must be familiar with AP style. Ability for writers to take photos is a plus, but not required. Interested candidates may send their resumes and three to five recent stories and/or photographs for consideration to editor@texappealmag.com.

JULY 2017 | TEX APPEAL

Total Retirements Wealth Management Firm................................. 17 Union State Bank............................................................................50 Visiting Angels.................................................................................10 Wally’s Party Factory/Erwin Distributing.......................................49 Wisener’s Auto Clinic.......................................................................5 Z Medical Aesthetics........................................................................50 The Advertisers Index is published for reader convenience. Every effort is made to list information correctly. The publisher is not responsible for errors or omissions.

TexTherapy

“Part of the secret of success in life is to eat what you like.” -Mark Twain

TEXAPPEALMAG.COM

Get a taste of

convenient banking.

A half a cup of 24/7 customer service, a pinch of mobile banking, and a heaping teaspoon of CASH BACK is the ultimate recipe to convenient banking. Get a taste of superior banking at Extraco today. Cash Back

24/7 Phone Support

Mobile Banking

One Bank.

BLOG

Member FDIC.

To see how Extraco can help you, contact a Relationship Banker at 254.774.5500 or visit extracobanks.com.