january 2009 $1 - insite magazine...2016/05/01 · january 2009 $1.95 high flyin’ time: cirque...

January 2009$1.95

HIGH FLYIN’ TIME: Cirque Dreams Jungle Fantasy

DAIRY FARM FRESHBOOT CAMP BABESCUPCAKE CRAZE

plusDAIRY FARM FRESHBOOT CAMP BABESCUPCAKE CRAZE

WHAT’S

HOT 2009

WHAT’S NOTHow to Recession

Proof Your Business

WHAT’S

HOT 2009

WHAT’S NOTHow to Recession

Proof Your Business

“I had no energy, suffered from terrible mood

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4 Insite/January 2009

EVERYONE IS CAUTIOUS when they talk about

2009, so it was especially reassuring when Cheryl

Bridges, director of the Center for Retail Studies

at Texas A&M, gave as her number one piece of

advise for businesses: Be positive. Owners need

to communicate to both employees and customers

that a business is healthy and growing she says,

otherwise insecurity or gloom will drive customers

away … just ask GM.

That’s much easier to do here in the Brazos

Valley where education and healthcare serve as

economic insulators against the national meltdown.

The managing partners of Insite Printing & Graphic

Services, parent company of Insite Magazine, were

happy to report to employees that we finished 2008

with a double-digit sales increase over 2007. We’re

far from alone. Most of the business owners I know

report similar gains though all of us tend to look

slightly apprehensive when we say it, as if Chicken

Little just ran by and maybe we ought to be in a

properly defensive crouch. Bridges says we all

ought to be crowing about it instead. Her expert

advice and forecast for 2009 (Recipe for Success,

page 22) are relevant – and reassuring.

To be sure, running a lean operation focused on

customer service and market trends are axiomatic

for anyone looking to keep growing in the coming

year. So cautious is good. Cautiously optimistic is

even better. – Angelique Gammon

publisher’sdeskpublisher’sdesk

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January 2009/Insite 5

INSITE Magazine is published monthly by Insite Printing & Graphic Services, 123 E. Wm. J. Bryan Pkwy., Bryan, Texas 77803. (979) 823-5567 www.insitegroup.com Volume 25, Number 10. Publisher/Editor: Angelique Gammon; Account Executive: Cynthia Kauder; Graphic Designer: Alida Bedard. Insite Magazine is a division of The Insite Group, LP. Reproduction of any part without written permission of the publisher is prohibited. Insite Printing & Graphic Services Managing Partners: Kyle DeWitt, Angelique Gammon, Greg Gammon. General Manager: Carl Dixon; Production Manager: Mike Hogeboom; Pre-Press Manager: Mari Brown; IT Manager: Glenn Richards; Office Manager: Wendy Seward; Sales & Customer Service: Molly Barton; Janice Hellman; Kim Hogeboom; Manda Jackson; Cynthia Justice; Marie Lindley; Production: Stephen Beatty; Joe Campise; Norris Carnes; Maria Constancio; Marilyn Carey; Don Coburn; Ricky Conchola; Armando Elguezabal; George Galloway; Brad Hillegeist; Cadence King; Margie Lowry; Doug Madison; Arthur Maldonado; Nora Milner; Frank Ramirez; Jimmy Welch.

COVER CREDITS: Executive Chef Brian Light of The Republic. Photo by Chandler Arden, Chandler Arden Photography. Photo illustration by Alida Bedard.

6

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contentsareaevents | page 6

What’s HappeningTheatre, music and more around the Brazos Valley

compiled by the Insite Magazine staff

sweettreats | page 10

Let Them Eat … It’s not just kids who are crazy for cupcakes

by Erin Hill Littlefield

greenliving | page 13

Down on the FarmsFresh is best at local dairies

by Mike L. Downey

hotstuff | page 16

See it, find it, try it!Where to find the best Brazos Valley deals

Special Advertising Section

coverstory | page 22

Recipe for SuccessKey ingredients to business success in 2009

by Angelique Gammon & Nancy Hardeman

healthalert | page 27

Get FitFrom Gen Y to gen-gone-by, where to sweat it out

by Chris Jarvis & Nancy Hardeman

departments21 Athletic Scene New indoor facility opens

30 Business Briefs Notable Brazos Valley news

31 Around Town Local faces, local places

10

13


what’shappening compiled by the Insite Magazine staff

areawideJanuary 2 from 5:30 p.m. to 9:30 p.m., its First Friday!

Join the Frame Gallery in Downtown Bryan on the first

Friday of every month for local art, live music, horse drawn

carriage rides, and fun. Jazz band starts at 6:30 p.m. For

more information, contact Greta Watkins at (979) 822-

0496 or visit www.downtownbryan.com.

JANUARY

eventsJANUARY

events

January 27-28 at 7:30 p.m., MSC OPAS presents Cirque Dreams – Jungle Fantasy. Direct from Broadway,

this all-new adventure by Neil Goldberg soars through a fantastically magical forest with an international cast of

graceful aerialists, spine-bending contortionists, vine-swinging characters, ripped strong men, energetic musicians

and more. For ticket information, call (979) 845-1234 or visit www.mscopas.org.

Beginning January 2 and continuing daily, join the Children’s Museum of the Brazos Valley in Downtown Bryan for storytime, activities and fun. Call (979) 779-KIDS (5437) for a complete list of activities and times or visit www.mymuseum.com.

January 5-6 at 7 p.m., the Navasota Theatre Alliance will hold auditions for George Washington Slept Here. For more information, go to www.nta-stage.org.

January 6-31, the Arts Council of the Brazos Valley and the Brazos Valley Art League presents an exhibit with the art of Guy Benson and Frieda Isbell. A reception for the artists will be held on January 15 from 5:30 p.m. to 7 p.m. The Texas Gallery hours are Monday through Thursday from 9 a.m. to 6 p.m., Friday from 9 a.m. to 5 p.m. and Saturday from 10 a.m. to 2 p.m. Admission is free. For more information, contact the Arts Council at (979) 696-2787.

January 8 at 6 p.m. at the Miramont Country Club, the Brazos Valley Museum of Natural History will host

the fundraiser “A Salute to Tom Turbiville” honoring Turbiville for his community involvement and support of our veterans. Cocktails begin at 6 p.m.; dinner at 7 p.m. Tickets are $60 per person or $1000 per sponsored table of 10. The Museum will also be hosting an Educators Showcase January 19-30. This showcase is a cooperative display with the City of Bryan featuring displays and free materials for teachers interested in educational programs. Other curriculum supplements are available in the community or nearby for enhancing classroom teaching. For more information and ticket pricing for both of these events, call the Museum at (979) 776-2195.

January 10 from 1 p.m. to 4 p.m., the Brazos Valley Stitchers will get together for their monthly stitch-in at the Larry J. Ringer library at 1818 Harvey Mitchell Pkwy in College Station. Guests are always welcome. Call (979) 218-8951 for more information.

January 12 at 9:30 a.m., the Fine Arts Interest Group will hold their monthly meeting at the Arts Center. For more information, call Linda Wickman at (979) 694-3820.

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January 13 at 7 p.m., the George Bush Presidential Library and Museum presents an Issues Forum with astronaut Joseph Kerwin. This interactive lecture will focus on the Space Program and his experiences on Apollo Skylab. Kerwin accumulated more than 672 hours of space flight. His most notable mission was the Apollo Skylab. For more information, and to ensure a spot, call (979) 691-4014.

January 15 at 7 p.m., the George Bush Presidential Library and Museum will present their Classic Film Series with War of the Worlds. Directed by Byron Haskin in 1953, this H.G. Wells classic novel is brought to life in this tale of alien invasion. For more information, call Tracy at (979) 691-4014.

January 15-17, 22-24, StageCenter presents Talk

Radio. Funny and moving, off beat, outrageous and totally entrancing, performance times are 7:30 p.m. For more information, including ticket purchase, call (979) 696-2787 or visit www.stagecenter.net

January 20 at 7 p.m., the Brazos Valley Stitchers will host their monthly meeting featuring Net Lace Darning taught by Olivia Burnside. January 27 at 7 p.m., the group will get together for their monthly stitch-in. Guests are welcome at both events held at Holy Cross Lutheran Church, 1200 Foxfire, College Station. Call (979) 218-8951 for more information.

January 23 beginning at 10:30 a.m., the Bluebonnet Garden Club presents “Tapestry of Tablescapes” table design show. The table show is open 10:30 a.m. to 4 p.m. Lunch, by reservation only, will be held 11 a.m. to

1:30 p.m. Tickets are $5 for the show and $10 for the show and lunch. The event will be held at First United Methodist Church Activity Center, North Market Street (next to the Post Office) in Brenham. Tickets are available at Hermann Furniture and Allied Ace Hardware in Brenham. For more information, visit www.brenhamtexas.com.

January 24 from 8:30 a.m. until 1 p.m. at the Brazos Center in Bryan, learn how to construct your own rainwater harvesting system as a way to conserve water. Hosted by the Brazos County Master Gardener Association, the seminar will cover rainwater harvesting basics; landscaping for rainwater capture; and stormwater and raingardens.

At 2 p.m., the seminar will reconvene at the Brazos County Master Gardener Demonstration Idea Garden. Speakers will showcase the rainwater collection systems in the garden located at 2619 Highway 21West in Bryan. Pre-registration is $10 per person and seating is limited. For more information, visit brazosmg.com; e-mail [email protected] or call the Brazos County Extension office at (979) 823-0129

January 28 at 7 p.m. at the Brazos Center in Bryan, the Brazos County Master Gardener Association will present “Having Your Own Sanctuary Garden.” Learn how to have a retreat in your own back yard from Ben Oefinger, a retired “school guy” and Texas Master Gardener in the Johnson County and Tarrant County Master Gardener Associations. The event is free to the public. For

February 10-11, MSC OPAS presents Ruben Studdard in “Ain’t Misbehavin’” in Rudder Auditorium. The 2003 “American Idol” champ takes on the role of a lifetime in the 30th anniversary tour of this 1978 Tony Award winner for “Best Musical.” Joined by “Idol” alum Frenchie Davis, Studdard brings jazz legend Fats Waller to life, along with the hip and happenin’ vibe of 1930s Harlem. When it premiered on Broadway, critic Walter Kerr of The New York Times famously wrote, “AIN’T MISBEHAVIN’ has a first act that will knock your ears off and a second that will come back for the rest of you.” For ticket information, call (979) 845-1234 or visit www.mscopas.org.

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what’shappening

February 4 at 7:30 p.m. in Rudder Theatre, MSC OPAS presents Alter Boyz, a hilarious, holy-inspiring musical comedy about five small-town boys – Matthew, Mark, Luke, Juan and Abraham – trying to save the world one screaming fan at a time. Presented as a concert in real-time, Altar Boyz sweetly satirizes the phenomenon of boy bands, the popularity of Christian-themed music, and excess product placement in contemporary American culture. For ticket information, call (979) 845-1234 or visit www.mscopas.org.

additional information, visit www.brazosmg.com; email [email protected]; or call (979) 823-0129.

January 28 at 10 a.m., join the Brazos Valley Society of Children’s Book Writers and Illustrators for their monthly Schmooze. January’s topic is Story Illustration. Schmoozes are informal monthly gatherings held in the Art corner at Barnes and Noble with open discussion on a given topic led by a facilitator. For more information, email [email protected] or visit www.scbwi-brazosvalley.org.

January 30-31 at 7:30 p.m., StageCenter presents Mystery Dinner Theatre. Tickets are $30/person or $50/couple, which includes a catered dinner and complimentary wine. For more information or to purchase tickets, call (979) 696-2787 or go to www.stagecenter.net.

January 31 at 3 p.m., the International Festival – Institute at Round Top presents Synergy Brass Quintet. For more information call (979) 249-3129 or visit www.festivalhill.org.

planaheadFebruary 3 from 11:30 a.m. to 1 p.m., the American Heart Association will host the 2009 Go Red for Women Luncheon at the Hilton College Station Hotel and Conference Center. This annual event is a chance for women to gain valuable knowledge about heart disease

and to raise funds that help with research and education

efforts. For ticket and sponsorship information, contact

event co-chairs, Cortney Tenhet ([email protected])

or Dedra Nevill ([email protected]).

February 7 at 7 p.m., the local chapter of the American Cancer Society (ACS) will host the 2009 Cattle Baron’s Ball at The Zone Club at Kyle Field. Co-Chairs

Stacy & Clay Riebe and Leslie & Andrew Whitmire invite

everyone to “Kick Up Your Heels” and party with a purpose.

The 13th anniversary celebration of the event will be an

evening of live music, dinner, gaming and auctions. This

annual event is a chance to raise much-needed funds that

will support the efforts of the Brazos Valley Chapter of

the ACS. For more information, contact Sheree Moore at

(979) 776-1464 or visit www.cattlebaronsball.net.

February 9 through March 31, the Brazos Valley Museum of Natural History will have the Texas

Writers and J. Frank Dobie: Texan Legend exhibit on

display. This exhibit will contain portraits of authors, books,

workplaces, narrative settings, and evocative quotations. It

will also feature the legendary life of lauded Texan folklorist

J. Frank Dobie. For more information and admission

pricing, contact the Museum at (979) 776-2195.

February 8 at 5 p.m., the Brazos Valley Symphony Orchestra will present “Bravo Beethoven” at Christ United Methodist

Church in College Station. The performance will include:

Consecration of the House, Op. 124; concerto for piano, violin,

cello and orchestra in C major, Op. 56 with James Dick, piano,

Brian Lewis, violin, and Emilio Colon, violoncello; and Symphony

N. 3 (Eroica). For more information, go to www.bvso.org.

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February 21 at the Expo Center Complex in Bryan, Hospice Brazos Valley will celebrate 20 years of service at the annual “Hospice Happening – Sentimental Journey.” This fundraiser helps supplement the needs of the individuals and families served by Hospice. Sponsorships start at $250 and are greatly appreciated. Individual tickets are $60 each. For more information call Kim Augsburger at (979) 821-2266 or email [email protected].

washingtoncountyJanuary 10-11 in Brenham, the Winter Antiques Show plus a farmer’s market and plant sale will be held at the Knights of Columbus Hall. Email [email protected] or call (979) 865-5618 for more information. January 17-18 in Round Top, the Winter Antiques Show will be held in the Big Red Barn. Visit www.roundtoptexasantiques.com or call 1-888-BRENHAM for more details. January 17, 19 and 22 in Brenham, go on Woodcock and Owl Prowl – specialty night birding at the Murski Homestead B&B. Nest in historic lodging with diverse birding habitat and year round birding. Experience the Woodcock dusk mating ritual, plus possibly see Barred, Great Horned, Eastern Screech and Barn Owls on guided trips. Visit www.murskihomesteadbb.com for details. Reservations by January 3. Email [email protected] or call (877) 690-0676 for details.

February 19-21, the annual sale of used books, CDs and movies benefiting the Nancy Carol Roberts Memorial Library will be held at the Washington County Fairgrounds in Brenham. Admission is $10 per person on the 19th for buyers desiring first choice and $1 each of the following two days. Parking is free. For more information, call (979) 337 7201. i

Submit all Letters, What’s Happening and Around Town on our website: www.insitegroup.com or...

Letters to the Editor · Send to Angelique Gammon, Insite Magazine, 123 E. Wm. J. Bryan Pkwy., Bryan Texas 77803 or send email to [email protected] & Around Town · Deadline to submit information is the 5th of the month preceding publication. Send Happenings to Insite Magazine, 123 E. Wm. J. Bryan Pkwy., Bryan Texas 77803 or email [email protected] Submissions · All photos submitted electronically must be at least 3” wide at 300 dpi to be considered for publication. Be sure to include names and event description with photos. Email Business briefs, What’s Happening events or Around Town photos to [email protected] · Mail business/event listings or photos with names and event description to Insite Magazine 123 East WJ Bryan Parkway, Bryan, TX 77803.Web · Read Insite On the Web – www.insitegroup.com

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Perfect for the entire family!

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sweettreats by Erin Hill Littlefield

The cupcake craze. That’s what some people call it. It’s hard to pin down the precise beginnings of this pop culture fad, but Caryl

Merchant, owner of Sweet Memories Bakery & Café in Bryan, says it was Magnolia Bakery Manhattan that really set off this national interest in all things cupcake. Once the word about Magnolia Bakery spread, people lined up around the block, just waiting for a chance to browse the case full of delights. Others might say it was the cupcake Sarah Jessica Parker enjoyed in an episode of “Sex and the City,” or the SNL viral video “Lazy Sunday” with two comedians faux-rapping about eating cupcakes together that got people talking … and tasting. Of course, one would probably expect upscale pastries in New York City. But the interest in cupcakes has spread from coast to coast and even arrived in the Brazos Valley. Yes, fancy, fantastic cupcakes are here. In fact, Caryl Merchant is retooling Sweet Memories Bakery & Cafe for the new year to better “focus on the bakery” and offer even more of what people want, including cupcakes. “We’re definitely redecorating for that cupcake feel.” “The cupcake café is the new thing of the future,” she shares. “That’s where it’s headed.” She envisions her cupcake café filled with comfortable seating and ample dessert selection, a cozy place where people can “come in, have coffee and dessert” and relax. At Sweet Memories, the most popular flavor of cupcake is white almond, especially for weddings. “People feel like they are having a slice of wedding cake when they taste it,” she notes. But the selection changes, perhaps seasonally or on their whim, making it fun to stop by and check out what’s being offered. It’s the individual portion size that makes them so appealing. While few people would have the nerve – or appetite – to waltz into a bakery and order a cake for one, the size of a cupcake makes it a perfect and portable indulgence. Sweet Memories offers a muffin-sized cupcake, which is “more of a cake-slice size portion”, for $3 and a regular size for $2. Cupcakes aren’t just for brunch or an after-concert snack. More and more, people are including cupcakes at special events too. Merchant says more of her catering clients are requesting cupcakes to be a part of their big day. “It’s definitely the new trend,” she says. For some weddings, the

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cupcakes complement the regular bridal cake, which the bride and groom still cut, and are passed out to guests after the photos are taken, eliminating that long wait for cake that many a wedding guest has endured. Other wedding couples have chosen to replace the traditional cake with cupcakes altogether. “We’ve had a few with bows around the cupcake,” says Merchant, though a simple, elegant swirl of frosting is “standard.” Cupcakes can be tiered to look like a traditional stacked cake or shaped to suit the bride and groom’s fancy. Merchant has fun with party cake shapes too, recalling a tiara made

Magnolia’s Vanilla CupcakesRecipe from More From Magnolia by Allysa ToreyMakes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

1 1/2 cups self-rising flour1 1/4 cups all-purpose flour1 cup (2 sticks) unsalted butter, softened2 cups sugar4 large eggs, at room temperature1 cup milk1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream IcingMakes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

1 cup (2 sticks) unsalted butter, softened6 to 8 cups confectioners’ sugar1/2 cup milk2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

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sweettreatsof cupcakes for one party and a palm tree with brightly frosted cupcakes for another. During the holidays, people like to group them in a wreath shape then decorate and frost it in one big circle. The best part is that no cutting is required, making it easy on the hostess. Cupcakes can be stacked or arranged is so many different ways that the possibilities are, literally, endless. Cupcakes at weddings also make it easier “to serve guests a better variety of flavors,” adds Merchants, and in these tight economic times, cupcakes are also less expensive but still make an impression. Regardless of the flavor, size or price, whether chocolate, raspberry or cardamom, people get giddy for cupcakes. Merchant chalks that up to the nostalgia factor. “Cupcakes are fun – you think of children when you think of eating them.” Cupcakes remind us our 6th birthday party or other special occasions, a delightful combination of whimsical and delicious that’s here to stay.

Tips for making great cupcakes

Merchant is emphatic on this point: what makes or breaks a cupcake is the

icing. “It’s definitely the most important part,” she says. At Sweet Memories, all icing is homemade. For the home baker, homemade should also be a must, “even if you have to use a mix.” Those convenient tubs of frosting just won’t do. “Buttercream icing is very easy,” she adds, “and yet it will make all the difference in the world.” At Sweet Memories, they offer buttercream, chocolate buttercream and cream cheese icing, all lovingly mixed by hand. When baking, you want to avoid overbaking, something that can happen too easily with little pans. “The sides bake very quickly,” she says, “so watch closely, then allow them to cool properly before icing.” Impatience doesn’t suit cupcakes, since warm cupcakes will melt the frosting, making it slide around. The fun part comes in decorating. Sprinkles and chocolate chips really “dress them up or add a different flavor,” says Merchant. She recommends looking at Michael’s or Hobby Lobby for cupcake options: “They have tons of things for cupcakes there!” While some customers request that she use a family recipe when baking for them, Merchant prefers going online to find recipe ideas. She particularly recommends Magnolia Bakery recipes. For more popular cupcake recipes, go to www.kitchenlink.com. i

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Lasagna 1 pound Italian Sausage or ground beef 1 clove of garlic, minced 2 1-pound can of tomatoes 1 tablespoon basil 1 tablespoon basil 2 6-ounce cans of tomato paste 10 ounces lasagna noodles 2 eggs 1 1⁄2 pounds of WaterOak Farms Whole Milk Ricotta 1⁄2 cup grated parmesan cheese 2 tablespoons parsley 1 teaspoon of salt 1⁄2 teaspoon of pepper 1 pound mozzarella cheese, sliced very thin

Brown meat slowly; spoon off excess fat. Add next five ingredients and 1 cup of water. Simmer covered for 15 minutes, stirring often.

Cook noodles in boiling salted water until tender; drain and rinse.

Beat eggs and add remaining ingredients, except mozzarella.

Layer half the noodles in a 9”-13” baking dish. Spread with half of the Queso Blanco filling , half the mozzarella and half of the meat sauce.

Repeat with the rest of the ingredients.

Bake at 345F for 30 minutes, or microwave on high for 20 minutes. Let cool 10 minutes before serving. Serves 8 – 10.

Wateroak FarmsDairy Goat Cheese Enchiladas 4 large, dried, red chili peppers 1⁄4 cup of flour 1⁄4 cup of butter 1 tsp. cumin powder 1 tsp. garlic powder Salt & pepper to taste 36 corn tortillas 1 – 11⁄2 pounds of WaterOak Farms Whole Milk Ricotta Grated Monterey Cheese

Place chili peppers in a medium saucepan and cover with water. Boil for one hour with the pan covered. Let cool, then remove stems and puree chilis and water in a blender.

In saucepan, melt butter and stir vigorously, adding one tablespoon of flour at a time. Pour chili mixture into flour and butter all at once through a sieve to remove seeds and skins. Stir continually until mixture is smooth and thickened. Add cumin, garlic, salt & pepper and simmer for 15 min. stirring periodically.

Remove from heat. Fill small skillet half way with oil and heat over medium fire. With tong, dip tortillas in hot oil for 2 – 3 seconds to soften. Roll tortillas with a few spoonfuls of Whole Milk Ricotta and a tablespoon of sauce. Place tortillas side by side in a baking dish. (You may need 2 dishes.) Pour the rest of the sauce over the enchiladas and sprinkle the Monterey Cheese on top.

Bake in 400F oven for 15 – 20 minutes, or microwave on high for 15 minutes.

greenliving by Mike L. Downey

We’re creeping down this bumpy dirt road after turning at the Wateroak Farms sign, and – despite this big truck jouncing along behind us – I’m thinking they probably don’t get too many visitors. I am interested in the local farm’s goat milk products since my daughter Chelsea has been allergic to milk for most of her 17 years. So I brought her along to sample some of the goods. Mark and Pam Burow have been running their dairy goat haven in Robertson County since 1998. Although Wateroak’s goat’s milk, cheese and ice cream can be found in Bryan/College Station anywhere from Veritas Wine and Bistro and Messina Hof to Brazos Natural Foods to HEB, the products likely are better known in the top restaurants of Austin. Wateroak milk, cheese or ice cream is sold in 15 outlets in Austin. It turns out Mark was in the truck behind us, fresh from a trip to Bryan. As he told us about the farm’s history most of his current herd of 75 goats was grazing over more than 200 acres of lightly-wooded land. Chelsea learned he had just thinned the herd from about 125 head, and that horns and beards were common for both male and female goats. “I got started with goats to save money because we were buying so much milk for the family,” Mark says, and cows were too big to budge by himself, he adds. As we move into his licensed compact dairy with his wife Pam, Mark says raw goat’s milk is a naturally homogenized product that is not pasteurized. The secret to quality preparation is to use stainless steel and glass, he says. As Chelsea has a sip of the first milk she’s had since she was in a high chair, Mark talks more about their goats and Wateroak’s products. The milk, cheese and ice cream are produced in what he calls a “near-organic” environment. The goats range free eating grass and plants grown without pesticides. “Only the feed given the animals during milking is the one thing keeping the whole operation from being organic,” Mark says. Regarding the taste of goat’s milk, Pam says a few people are particularly sensitive to the caprylic acid in the milk. They may notice a difference in the taste and even dislike it, but most are unaffected. Chelsea rates the milk as okay (I can’t tell any difference from cow’s milk myself), but she’s really ready for the ice cream. Mark and Pam have

Down on the Farm …The Goats Got Milk

Wateroak Farm Sand Creek Farm & Dairy

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greenlivingmore than 200 flavors of the Brazos Supreme Ice Cream. Chelsea likes the chocolate chip. I’m drawn to the specialty mix made with the award-winning Miles of Chocolate truffle from Austin. It’s incredible. So is the chocolate toffee. “We’re only the second goat dairy in the nation making ice cream,” Mark says. “Haagen-Dazs is who we want to compete against.” The hand packed ice cream made from goat’s milk and whole eggs was tagged a choice dessert in the October 2008 issue of the Austin “Insite Magazine.” The Austin Chronicle named it a Top Ten dessert in 2004 and 2007. “Austin Magazine” labeled the ice cream one of the 50 best food finds in its November 2008 issue. I save the cheese – a soft whole milk ricotta – to savor later. I found the jalapeno pepper to be particularly good. Hudson’s on the Bend is just one leading Austin restaurant featuring dishes using Wateroak cheese. In 2007, their Crab Cake, using Wateroak ricotta, was named the #1 entre’ in Austin by the Austin Chronicle. As Chelsea and I load up our ice cream, cheese and milk for the road, Mark notes many customers are drawn to the healthy freshness of a local Texas product created naturally while others prefer the taste. Wateroak goat’s milk costs $12.75 a gallon, but it lasts longer than “store-bought milk” and even can be frozen without any problems. The cheese is slightly over $14 a pound while the ice cream is $7 a pint. Ricotta cheese on a cracker or mint chocolate chip … where to start?

Farm Fresh Isn’t Just About FoodMy first thought as I neared Sand Creek Farm and Dairy on County Road 267 was, “This is what a family farm is supposed to look like.” Driving closer to the red barn piled high with hay and seeing more of the 170-acre farm about 10 miles east of Calvert convinces me I am right this is what a farm is meant to be. There are chickens encircling a henhouse set in a large field. In two corners are some enormous black hogs. Back behind the dairy barn in yet another large field are milk cows and huge Percheron draft horses. Trotting in yet another field right behind the main house are several miniature horses. As owner Ben Godfrey emerges from between the barns, the perfect farm video moment occurs. One of his young daughters heads to the dairy barn with a question for Mom while a half-dozen weeks-old Pyrenees puppies trail along behind like a cute fuzzy train. “There was your picture right there,” Ben comments. He and his wife Alysha moved to the country about five years ago to raise their four young daughters on a farm. “Like us, we wanted them to know where their food came from,” Ben says. The family is focused on making their farm as sustainable as possible with the goal of feeding themselves first and selling to other families next. But for all the beef and sausage and products sold (a long menu at sandcreekfarm.net), Ben says it’s the milk and eggs that surprise people the most. On the wall of his dairy, Ben has the first raw milk license issued in Texas. Ben is careful the farm’s milk is the best it can be … because he really likes it. Sand Creek makes a Gouda cheese (and it’s great) because he likes the cheese the best. We have a tasty cold cup of raw milk, and as we talk, he has a couple more. He notes the milk often keeps two weeks without spoiling. His 30 milk cows range free to eat good grass on organically managed pastures: “no grain, no chicken manure, no genetically modified corn. “Fresh food is where the flavor is. Once you have the higher quality

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Volunteers are an inte ral and valuable part of our hospice team.


meat or milk or cheese, once you have the best ingredients, then you can be creative, just like the best chefs,” Ben says. We head back outside to check out the chicken coop and the hogs. Another sign it’s a real farm – you have to watch where you step. I knew I should have worn the boots. The chickens range free, guarded by a couple of huge dogs that must be kin to a St. Bernard. Ben points out that raising hens in the open means their eggs are considerably healthier as they are high in Omega-3 essential fatty acids. Research shows high Omega-3 can help lower cholesterol. Ben doesn’t apologize for the higher prices for his products, using a fine wine comparison to explain. “You can pay a bit more for a good flavorful wine that’s been properly aged with care, or you can get the

cheapest screw-top wine on the shelf.” A little effort for better nutrition is something he’s learned the past few years, Ben says. He and Alysha are 1991 graduates of Texas A&M, and he acknowledges once having the typical college fast-food habit. “Now, I want to eat better, at least to make up for all those years of not eating good. I think people want more from their food now,” Ben says. After checking out the hogs, a couple that would tilt the scales at near 500 pounds, we head back to the dairy barn to get out of the north wind. Ben says currently Sand Creek feeds families in Waco, Houston, Austin, Dallas, and Bryan/College Station. He notes those families come to the farm for their products, still about the only place to get goods except for farmer’s markets. The farm also sells some Amish goods from the New England area. About six years ago when Ben was learning more about sustainable farming, he and his family vacationed up north to become friends with an Amish family. “The Amish are so resourceful and so focused on a simple life; that’s something that has really influenced me,” Ben says. Sand Creek also holds periodic Farm Days to allow families to visit the sustainable farm to see how it operates, complete with a horse-drawn hayride. As the sun edges down, I get ready to leave. Ben heads back to his family to get ready for a visit by some local families. Just the end to another day on the farm…

How to EnjoyWATEROAK FARMS products can be found at Spec’s in College Station and the Village Cafe in Bryan as well as Veritas Wine & Bistro, Messina Hof, Brazos Natural Foods and HEB. With the Burows’ typical 12-hour day, they prefer contacts through their website at [email protected] and www.dairygoathaven.com.

SAND CREEK FARM is on the web at sandcreekfarm.net or email: [email protected], or phone: (254) 697-2927. Check the website or contact the farm for what’s going on. Directions from B/CS to the working farm and store (1552 CR 267, Cameron, TX 76520) are Highway 6 North to Calvert. Turn left at second flashing light for FM 979. Go 10 miles to CR 267. Turn right and head 1.4 miles to the farm on the right. Look for the sign. Slow over the cattle guards (Note: mapping software like yahoo.maps isn’t very reliable). i

Sand Creek Farm holds periodic Farm Days to allow families to visit the sustainable farm to see how it operates, complete with a horse-drawn hayride.

Where new technology combines with old fashioned serviceWhere new technology combines with old fashioned serviceOver 34 Years of Service in Bryan-College Station

Offering Much More Than Routine Prescription Dispensing...Special formula compoundingIndividual patient counseling

Training in the use of in-home monitoring & treatment devicesNow offering diabetic/therapeutic shoes

Convenient Drive-thru window2300 De Lee Street • Bryan, Texas 77802

(979) 776-6800(Across from St. Joseph Hospital)

2007 Newman 10, Eagle Reader’s Choice 2006, 2007 and 2008,BBB Torch Award 2006, and 2006 Chamber of Commerce Impact Award

Brazos Valley Long Term Care PharmacyThe Brazos Valley’s First Exclusive

Long Term Care Pharmacy

• Unit Dose Packaging• Free Delivery• Monthly Billing• Pharmacy Consulting

2302 De Lee St. • Bryan • (979) 776-6813

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TCaffé Capri 1It’s a fusion of old world cuisine with a bit of local flavor and a whole lot of ambiance. From the aroma of fresh ingredients and the sound of upbeat music to the beauty of art deco surroundings, Caffé Capri in Downtown Bryan will defi-nitely delight your senses.

Owner Rami Cerone, TAMU Class of 1995, opened just three months after graduation. Thirteen years later, business contin-ues to grow at a remarkable pace.

Enjoy Italian food at its finest. Stop in for lunch or din-ner, or book a private party in their upstairs banquet room that everyone will remember.

222 N. MainDowntown Bryan979.822.2675theplaceforitalian.com

Downtown BryanThe Downtown Bryan Association was created as a result of the Downtown Master Plan of 2001. In 2003, DBA began their mission to revitalize and maintain the commercial and aesthetic viability of the historic business district of Downtown Bryan. The city of Bryan, in partnership with the private sector, has been revitalizing numerous blocks of the historic downtown area. The results are beautiful new streetscapes, doz-ens of renovated buildings, and award-winn ing multi-use develop-ment.

H i s t o r i c Downtown Bryan is returning to its charming splendor of yesteryear, but now with upscale restau-rants, shops, art and culture, nightlife, loft living, and high-tech office space.

(979) 822-2000, ext. 303downtownbryan.com

Capturing life…that’s the idea behind Chandler Arden Photography. Located in a boutique studio in Historic Downtown Bryan, Chandler’s new studio is quickly gain-ing a reputation in the community for its excellence in creat-ing striking images for residents of the Brazos Valley. Chandler Arden, owner and photogra-pher, brings over 20 years of experience to the company.

Chandler’s studio, located at 206 West 26th Street, utilizes a casual atmo-sphere to make subjects feel at ease. He combines his talent and professionalism to record important moments in unique ways, using his experience and knowl-edge of technology in his field to make vibrant, dynamic and personal portraits of his subjects. “Because we intend to create a treasured portrait with lasting personal

value, it’s important that I listen to what the clients want and capture their par-ticular style, it should be a collaboration”

says Chandler. “The trend in personal-

ity photography is to infuse as much of the cli-ent’s uniqueness into the portrait as possible. Everyone is unique and I want to find more than what is one the surface. I want to evoke a reaction or a memory.”

As one can imagine, it takes skill, cre-ativity and experience in order to excel in

the photography industry. Chandler has become one of the area’s preferred pho-tographers for bridal, wedding and family portraits. When every moment counts, cli-ents can count on Chandler to deliver.

From personality por-traits to the art of wedding photography, family por-traits to commercial pho-tography, Chandler uses his years of experience to create lasting memories. Chandler has photographed for The George Bush Foundation for over ten years, and his com-pany was recently named the 2008 Eagle Reader’s Choice winner for profes-sional photography.

206 W. 26th St.Downtown Bryan979.823.4837chandlerarden.com

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OAerofit 3Aerofit offers the Brazos Valley the finest in fitness facilities, with the most comprehensive collection of equipment and pro-fessional staff in the area. Aerofit provides members the latest in fitness equipment and services at two locations. Cybex weight machines, plus the newest cardio equipment from Precor are just some of the name-brands featured at Aerofit.

Their personal training staff is comprised of the most quali-fied trainers available, each having a minimum of a Bachelors

Degree and/or ACE, AFAA, ACSM certification. Aerofit’s friendly, knowledgeable staff can provide you with a fitness prescription that is sure to produce the results you want in a fitness program. Aerofit’s facilities feature both indoor and outdoor pools, 8 tennis and 6 rac-quetball courts, indoor basketball and volleyball, over 100 aerobic

classes per week, indoor track, olympic freeweights, and plenty of cardio equipment with individual tv screens to entertain you while you exercise.

Villa Maria: 979.823.0971Carter Creek: 979.846.8724aerofitclubs.com

Dealers Lighting 4Offering the Best for Less for over 50 years, Dealers Lighting is truly the area’s premier lighting showroom. Customer service is a top priority and their staff is trained to help with all of your lighting needs. You can select a house full of fixtures or just pick up light bulb and be assured that the staff mem-ber is interested in a satisfied customer. Dealers Lighting is your local source for Craftmade ceiling fans, Kichler Lighting and Lightolier track and recessed lighting, Numerous other companies are represented both for the bud-get minded or the customer who wants a custom built chan-delier. You will never encounter high pressure tactics because Dealers Lighting wants to make you a customer for life.

Corner of S. College & KoenigBryan979.775.1697dealerselectrical.com

A main street style boutique hotel built in 1928, the LaSalle Hotel is the heart of Historic Downtown Bryan. Located in the beautiful Brazos Valley, the LaSalle Hotel is the best choice when looking for a unique stay in Bryan-College Station. Whether for business travel or a special getaway, visitors can experience the unique warmth and hospitality of the LaSalle Hotel & Cafe.

Steeped in history and reborn in 2000, the LaSalle Hotel envelops you in a sense of vintage charm but with all the modern amenities of the 21st century. Great care was taken during its renovation to return this national landmark to the glory of its original time.

The LaSalle Hotel is proud to be a member of the Historic Hotels of America. HHA is a program of the National Trust for Historic Preservation and has identified more than 200 hotels that have faithfully maintained their historic integrity, archi-

tecture and ambiance.Today, the rich architectural heri-

tage of the LaSalle Hotel is reflected in the preservation of the historic fabric of

the building. Tradi-tional quality and

modern conve-nience provide the foundation for the LaSalle’s reputation as the premier ho-tel of the Brazos Valley.

The LaSalle Hotel is a unique and distinctive experience to host meetings or social gatherings. The professional staff always strives to make companies or groups comfortable from start to finish, and help make scheduled meetings and events run

as smoothly as possible. Conveniently lo-cated near renowned Downtown Bryan attractions, dining and shopping, the La-Salle Hotel will help create relaxing stays and memorable events with a nostalgic flair.

Now, management and staff at the LaSalle Hotel are doing their part to preserve history and the future. They have recently implemented an office recycling program, hotel-wide energy saving measures, and the use of eco-friendly cleaning prod-ucts in their lobby and café. They are truly committed to healthier living and a cleaner world.

120 S. Main StreetDowntown Bryan979.822.2000lasalle-hotel.com

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TOnce you cross the Brazos River on High-way 105, slip a soothing CD in the player, take a deep breath, slow your vehicle and admire the lovely countryside unfolding around each bend in the road.

Horses, cattle and even miniature donkeys graze in pastures. Hillsides and valleys are speckled with vintage and contemporary country homes framed by trees that have planted their roots near meandering creek beds. Now that you’ve crossed the Brazos River, welcome to Washington County.

With a county-wide population a bit over 30,000, Brenham, the county seat, claims nearly 14,000 residents. Founded in 1844 during the Republic of Texas era, it became the seat of government for the County. Typical of many small towns of that era, Brenham developed around the central courthouse square.

The growth of the downtown area continued from the 1860s through the 1920s, with immigrants from Western

Europe contributing many industrial skills that expanded the commercial diversity of Brenham. During this period, a major-ity of the buildings in the downtown his-toric district were constructed and both German and Czech influences are still evident today.

Over the course of time, Brenham has developed into one of the most complete small cit-ies in Texas, with a strong sense of preser-vation for its past as well as careful plan-ning for the future. Both the business and manufacturing arenas are strong and di-versified, and the area is enjoying a steady growth.

The quaint towns of Chappell Hill, Burton, Independence and old Washing-ton add their ambiance. And, when it comes to historical settings, the county can proudly claim the title “Birthplace of

Texas” at Washington-on-the-Brazos State Historic Site where the Texas Declaration of Independence was signed in 1836.

The Park celebrates Texas Indepen-dence Day, Feb. 28-March 1. Springtime

also brings the 20th annu-al Burton Cotton Gin Fes-tival April 17-19 and the Official Bluebonnet Festi-val of Texas April 18-19 in Chappell Hill. For details, visit www.BrenhamTexas.com.

As a recent visitor said about the area, “Visiting Washington County is like stepping into a postcard. I kept thinking to myself, ‘Is this place real?’ ”

Indeed it is, and its rural ambience and upscale amenities provide just the right mix for a true laid-back Texas lifestyle.314 S. AustinBrenham979.836.3695 • 888.BRENHAMbrenhamtexas.com

Washington County 1

Brenham

KKruse Village in Brenham is a full service retirement community that allows seniors to age in place through independent and assisted living. Located in picturesque Washington County, it’s the perfect place for spending one’s golden years.

Independent living residents at Kruse Village enjoy a vibrant and active lifestyle, enhanced by the outstanding array of services and amenities. The Village Gardens features cottage duplex-homes pro-viding the optimum in private, independent living. Each home is nestled in Kruse Village’s friendly neighborhood, sur-rounded by lush landscaping, nearby gazebos and serene walking paths. The Greens of Kruse Village, which features its own putting green, is the newest and largest of Kruse Village’s cottage duplex-homes. These homes feature more living space and include extras like a walk-in closet and sitting

area in the master bedroom as well as two-car garages.

Independent living apartments and assisted living at Kruse Village are also avail-able. Skilled nursing care is offered in a warm,

homelike environment. Services are designed to maximize residents’ physical, cognitive, emotional, social and spiritual potential, leaving them and those who love them free

to focus on getting the most out of each and every day.

Memory support is available at LaRoche Manor, which offers an all-inclusive rate for Alzheimer’s care in a certified unit. The staff

is specially trained and dedicated exclusively to their residents. Memory care services include goal-oriented therapeutic programs, specially planned activities and monthly family support group meetings.

Welcome home to Kruse Village.

#1011161700 E. Stone St.Brenham(979) [email protected]

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Brenham is a beautiful and exciting daytrip destination and Connie Wilder’s Funky Art Café and The Pomegranate kitchen and gift shop offer a 2-for-1 dining and shopping combo during your visit.

Enter The Pomegranate from West Alamo Street to the rich scent of the comfort from the coffee and espresso bar. Select a gourmet chocolate to nibble as you sip and shop among one of the Brazos Valley’s only culinary shops for serious kitchen gadgets, cookbooks, baking and dinnerware.

As you further explore the spacious shop, you’ll notice a cozy arrangement of tables and more enticing aromas wafting in from the Funky Art Café. Delicious and different, order the beef prime lunch plate, one of her signature savory soups, or grab a sandwich for on the go, noshing as you continue shopping.

Whether you enter through the Funky Art Café on West Commerce Street or The Pomegranate on West Alamo, you’ll have found a new shopping/dining destination sure to become a favorite stop.

203 West Alamo StreetDowntown Brenham979.836.1199

Trinity Medical Center, Brenham’s 60-bed hospital, provides acute care services for Washington County and the surrounding area, playing an important role in Southeast Texas healthcare as the only designated trauma center on U.S. Highway 290 between Houston and Austin. In 2006, a $9.5 million expansion created a 10,000 square-foot state-of-the-art surgical center and a beautifully remodeled entrance and lobby made possible by generous community donations. Currently, a $5.9 million medical office complex is under construction. The 30,000-square-foot facility will house up to 10 physician practices and will be ready for occupancy in early 2009.

The hospital is part of Trinity Health Services Corporation, a healthcare system that includes the 128-bed Trinity Care Center, Trinity Physical Rehabilitation Center, Trinity Family Practice clinic, Trinity Wellness Center and Trinity Health Services Foundation. Trinity is sponsored by Franciscan Services Corporation, Sisters of St. Francis of Sylvania, Ohio. Trinity Medical Center, Trinity Family Practice, Trinity Wellness Center, Trinity Sleep Diagnostics and Trinity Physical Rehabilitation Center participate in a rigorous survey process and are accredited by the Joint Commission on Accreditation of Healthcare Organizations.

The hospital’s emergency department (ED) is designated a Level III general trauma center, meeting standards set by the Texas Department of State Health Services sparing many emergency patients the need to be trans ferred to larger facilities. Over 13,000 patients are seen annually in the ED.

Trinity’s Birth Center provides a beautiful backdrop for “Special Deliveries,” offering both educational courses and services including a high-tech infant security system and a state-of-the-art fetal monitoring system.

The hospital provides both inpatient and outpatient surgery including such innovations as quad-sparing knee replacements, coblation tonsillectomies and minimally invasive laser prostate surgery. General surgeons, a children’s dentist, orthopedic surgeons, ophthalmologists, otolaryngologists (ear, nose and throat), OB/GYN’s, podiatrists and urologists are all available through the hospital.

Trinity’s diagnostic services include a clinical laboratory and an imaging department that includes CT scanning, nuclear medicine, doppler studies, echocardiography and ultrasound.

Trinity Wellness Center programs include health fairs, an American Diabetes Association-recognized Diabetes Center staffed by a Certified Diabetes Educator, immunizations for children, free and low-cost screenings, educational programs on chronic health conditions, support groups and babysitting classes. Trinity Sleep Diagnostics, located inside Trinity Wellness Center, serves patients complaining of sleepiness, insomnia and snoring. Specialists at the facility perform outpatient diagnostic services in a hotel-like atmosphere to assess patients’ sleep. Therapy for sleep-disordered breathing is administered in accordance with American Academy of Sleep Medicine standards.

Trinity Family Practice clinic provides primary care services to the community via two board-certified family practitioners, a board certified physician’s assistant, and an experienced nursing staff.

Trinity Care Center is the long-term care component of the Trinity health system. The 128-bed facility serves Medicare, Medicaid and private pay residents. The beautifully decorated private and semi-private rooms are just a part of the attractive facility that includes a chapel, beauty salon and barber shop, indoor aviary, landscaped courtyards and a private dining room.

Trinity Physical Rehabilitation Center provides physical, speech and occupational therapy by licensed personnel in an accredited facility for patients who are recovering from a wide variety of illnesses and injuries.

Trinity Health Services Foundation serves as the fundraising arm for both the hospital and the Care Center. A number of giving opportunities are available for those interested in supporting local healthcare.

700 Medical Pkwy.Brenham979.836.6173trinitymed.org

Funky Art Cafe 4The Pomegranate

Trinity Medical Center 3 – A Part of Trinity Health Services Corporation • Brenham, Texas

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R BHolley’s Window 1Fashions and InteriorsRich textures, luxurious fabrics, innovative ideas… all are available in abun-dance at Holley’s Window Fashions and Interiors in College Station.

Realizing the growth potential in the Brazos Valley, owner Barbara Holley designed a first class showroom to highlight the fine Hunter Douglas products she has to offer residents of the area. In today’s age of home product technology, the possibilities for unique home décor are limitless. In her showroom, Barbara has wisely arranged a wide variety of shutters, blinds and draperies from which to choose throughout the store, making it easy for customers to decide which ones best suit their lifestyles and needs.

4091 Hwy. 6 S., Ste. ACollege Station979.690.8889holleyswindowfashions.com

Baskets on 2 the BrazosBaskets on the Brazos now offers an extensive line of gift bas-kets ranging from relaxing bath baskets to gourmet food bas-kets. Top sellers also include cookie bouquets and the “Bubba” basket. Gift items include Heritage by Country Living and Wind & Willow gourmet food products, Aggie gifts, can-dles and inspira-tional items.

Baskets on the Brazos also helps businesses with referral or thank you gifts for clients as well as employ-ee appreciation gifts. Shipping and delivery services are available. Plan now for Valentines Day!

112 Rock Prairie Rd.College Station979.260.7400brazosbaskets.com

College Station

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16424Royder u CollegeStation,Texas77845 u (979)693-5562Now offering Lymphatic Drainage Therapy

Bed, Breakfast and Spa

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localscene by Kacey Conley

Texas A&M began construction on the McFerrin Athletic Center in 2005 and

has a strong product to reveal to Bryan/College Station and the Big 12 Conference. Two grand structures sit on the edge of Wellborn Road at the south end of Kyle Field, boasting 30-square-foot logos that declare the message of Texas A&M’s Athletic Department: “Building Champions.” The Rhonda & Frosty Gilliam Indoor Track Stadium, named after Rhonda and Frosty Gilliam, class of 1980, opened for the first time in December. It features a

number of technological advancements that are relatively new to the collegiate athletic scene. Like the neighboring indoor football practice facility, Gilliam Indoor Track Stadium is constructed with Poly Vinyl Chloride (PVC) fabric, tensioned over a 104’ 2 7/8” steel frame. It is fully insulated with thick R-30 insulation for the severe Texas heat and cold winters, and lined with a similar PVC fabric. Together, the indoor football practice facility, and Gilliam Indoor Track Stadium are known as McFerrin Athletic Center, named for Arthur “Artie”

McFerrin, class of 1965. The top-of-the-line facilities are fully air-conditioned and equipped with high quality climate control systems. The track in the new indoor facility is created with the same surfacing that was used for the Track & Field events at the 2008 Summer Olympic Games in Beijing. The six-lane, 200-meter competition track installed in the facility also has the capability to be hydraulically banked at its two bends for high speed running events. This technology has the potential to make Texas A&M the fastest indoor track in North America.The hydraulic track can be adjusted to any interval, perfect for a variety of training purposes and levels of competition. Gilliam Indoor Track Stadium features a pre-engineered bleacher system with two press boxes and portable grandstands to seat over 4,100 and is furnished with full service indoor concessions, operating restroom facilities, and office space for competitive events and conventions. Paired with the neighboring practice football facility and Bright Football Complex, Gilliam Indoor Track Stadium serves as an exceptional venue for collegiate athletic competition as well as a wide variety of non-collegiate sports, community, and national events. i

Ready to SweatMcFerrin Athletic Center open for business


I spent the week following dinner at The Republic restaurant recommending the experience to

friends. How does a mostly vegetarian teetotaler come to recommend a steak and whiskey bar? The answer offers a tasty metaphor for all businesses looking to recession proof their 2009 revenues. Economic trends through the final quarter of 2008 support the outlook that the twin pillars of the Brazos Valley economy – education and medicine – will provide a regional buffer from the worst of the national economic crisis. That view is shared by four businessmen from economic sectors that are on life support nationally – high end retail, banking, real estate and interior/home décor – yet all four are optimistic about 2009. Each business owner offers a personal perspective on another ingredient in the recipe for business success in a contracted economy. As for The Republic, after the meat eaters in our group had ordered steaks, I ordered a selection of side dishes. The server asked what I really enjoyed eating. When the steaks arrived – all declared worthy by the carnivores – I received a custom dish that had been prepared based on what I like to eat. Republic owner Wade Barkman later explained that having a single vegetarian dish on the menu didn’t really reflect the restaurant’s desire to make dining a personal experience, and that depending on what they had fresh in stock, they tried to accommodate everyone’s tastes. It’s the first time any local restaurant created something just for my

to customers there is something wrong,” says Bridges, and customers will stay away. “Having healthy, happy employees that reflect that to customers” is vital.

Be open to buy and be first“Keep inventory lean so you can jump on whatever is hot in the market; you don’t

want to be overloaded with too much of the last thing.” Bridges advises that now is the time to take risks on new things with no more than 10 percent of a company’s budget available for test items. “Safe is not going to inspire customers to buy. There is going to be a bright spot in the market with innovation,” she says, “for creators of new products – whether in the food industry, electronics, a color, home decorating – something that is going to turn on customers,” she advises.

Communicate with customersMarketing is important:

“When you have something new or a new way of business you have to tell customers,” says Bridges. Find out what your customers are reading or listening to and then innovate: “Capitalize on special events, personal events, appearances. Invite the press to come to these things and further your options with editorial and publicity.”

taste without my specifically asking – and it was delicious. It turned the experience from my accompanying the steak eaters in my family to a restaurant they would enjoy to a dining experience for all of us. The Center for Retail Studies at Texas A&M confirms what some businesses are already in tune to: how communications, flexibility in a changing market, and marketing a positive outlook to customers are key ingredients to business success in the coming year. Cheryl Holland Bridges, director of the Center for Retailing Studies and executive professor at Texas A&M University, is upbeat about the Brazos Valley’s prospects heading into 2009. “I think we have a better, much better, outlook than the rest of country,” says Bridges. Even so, she offers a few key ingredients for business success in the coming year:

Be PositiveBe exceptionally good at communications, both within a company and to customers. “There is so much

uncertainly, consumers and employees need to feel positive,” says Bridges. “It has been proven in a study at Harvard that a positive attitude during work physically inspires people to do their best. How do you convey confidence to customers? When you walk into businesses and sales associates are not friendly, not smiling, kind of down, it signals

Recipe for Success

2

1 3

Chandler Arden, Chandler Arden Photography

Businesses Must Stock Up on Key Ingredients by Angelique Gammon


2009Recession Proof Your Businessby Nancy Hardeman

It is nearly impossible to escape the bad news – real estate values falling, foreclosures

escalating, retirement funds disappearing, Wall Street imploding, world leading corporations coming to Washington with their hats in their hands. But in Bryan and College Station, we seem to be in a bubble protecting us from the tribulations afflicting the rest of the country leading those of us who live here to look around and wonder: “Will the downturn in the national economy affect us? Are we safer than most?” Four local businessmen offer their perspective on what we might expect to see in 2009.

A Cold but Not Pneumonia

Tim Bryan, the former Chairman and Chief

Executive Officer of First National Bank, knows more than most about the impact of the national financial meltdown on

local business. When the 146-year-old bank sold to Franklin Bank in 2007, it appeared to be an opportunity for the family-owned bank to grow. “Our research showed only A-1 reports for Franklin Bank,” Tim Bryan remembers. “We had some concern that they were so concentrated in home mortgages, nearly 50% of their assets, but FDIC reports gave them the highest ratings in asset quality.” Franklin Bank had invested heavily in the five fastest growing real estate markets: Florida, California, Nevada, Arizona, and Texas. “All of those states but Texas got swept up in the tsunami when those mortgages collapsed.” By the time the contract closed in May 2007, Franklin’s stock had started falling and, by mid-summer 2008, the bank was in serious trouble. In November 2008, the bank was taken over by FDIC and sold to Prosperity Bank. Tim Bryan could be expected to be bitter about what happened to his bank. Even

FDIC representatives have confirmed that First National was simply swept away by the questionable decisions of its new owners. However, he seems surprisingly calm about what has happened. “We have always tried to take care of our customers,” Bryan says, “and even before all this happened, we tried to make sure that our clients kept their accounts at safe levels. I’m relieved that no one lost any money during the FDIC takeover. And, at the end, we were able to negotiate with Prosperity to accept all of our accounts, even those that were over FDIC insurance limits.” Even from his unique point of view, Bryan believes that the community will do as well as any city in Texas and better than most. “TAMU brings in a tremendous amount of state money and that provides us with some security, even if the state has to cut back on the money the university receives.” Bryan adds, “Local retail is doing well although some chain stores have been affected by what is happening nationally to their corporations. Home sales have continued on the same pace even though new starts are down.” “When [former TAMU president] Bob Gates came here, he expanded faculty and class offerings so, between the staff and the increased number of students, there is a steady influx of new people and new money being brought into the community. In addition,” Bryan says, “many Former Students have decided to come to B/CS and either retire or work from here. They are affluent, ambitious and well educated, and add cushion to our economy. We are also becoming a regional medical center; another important feature for retirees.” In other words, Bryan believes that “we may catch a cold with all that is happening nationally — but we won’t get pneumonia.”

We Don’t Just Sell Equipment

Gene Joyce, owner of Audio Video, has made a career

out of selling and installing electronic equipment, a retail area that has been struggling on a national level. Yet, after 31 years,

Joyce’s business continues to grow. In addition to direct retail sales, Audio Video specializes in the installation of electronic systems in new construction, working with the builder and the client. “We put

Pan Roasted Maine Diver’s Scallops: Sautéed Israeli couscous, House cured pancetta, local organic squash, chive oil. Food preparation by Executive Chef Brian Light, The Republic.


businesssavvyin the wiring for audio/visual equipment, for security systems, for computer and telephone, all the low-voltage equipment that doesn’t require an electrician. This integrates them all together where they work more efficiently and conveniently,” Joyce explains. “These are generally custom homes, of course, but we do some systems even in spec homes.” Joyce also believes that Texas A&M stabilizes our local market.

The homebuilding business is in trouble nationally but not in Bryan/College Station or the surrounding areas. People are moving here, he believes, because of the benefits of living close to the university. “There are the athletics, of course, but also the arts and cultural programs. They like to play with their friends and want a place to entertain.” When asked why he feels his business is growing while national companies like Best Buy and Circuit City are not, Joyce hesitated briefly before responding. “You have to look at your industry and what it is doing. Sometimes it is just bad management but often, even if you aren’t doing it wrong, you can be left behind. We still work in electronic equipment but now we could be selling a central vacuum system rather than a TV. People are holding onto their cars longer and we are upgrading electronic and security systems in their vehicles. We don’t just sell the equipment; we install and teach the owners how to program and use it.” Like most active business people, Joyce knows that an extended national downturn will affect our area but believes that we have several built in buffers. “The university, of course, is a major factor with the funding received from the state and money brought in by the students and their parents. The university is not going out of business; it is in growth mode. Plus, we have things like the contracts with Homeland Security and the new businesses either brought in or spun off by the university.” “There are also economic boosts like the development of Downtown Bryan and the new Health Science Center. In fact, the medical services available here make B/CS a really desirable place for people to live and retire.” Joyce laughed as he recalled sitting at a Chamber of Commerce meeting years ago discussing the idea of developing our area into a regional medical center. “I thought it was a bad idea, not likely to happen. I’m glad they didn’t listen to me!”

Local People Prefer to Buy Locally

When Ray Jezisek moved his Ambrose Furniture Works into the old

Lamar Carpets building on Lake Street, he expected to stay there for years. However, a steady increase in his business and the opportunity to

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buy a historic building in Downtown Bryan led him to change his mind. “We looked in College Station,” Jezisek says, “but there was no way to get this kind of floor space there at this price.” The previous owner of the old International Harvester building had applied for National Historic Registry status based on its design by renowned architect Raymond Loewy. Jezisek completed the process along with applying for a façade grant with the City of Bryan. “People are stunned at the change in this building, thinking we either did a big renovation or added the windows,” he says. “All we did was remove about 150 trucks and a half-inch layer of grease.” Now called the Brazos Valley Decorative Center, the greatly expanded version of Ambrose Furniture Works is an ASID industry partner. The business offers a complete design service that helps clients select paint colors, flooring, wallcoverings, fabrics, and furniture. “People are staying home more and putting more into home furnishings. Everyday I wake up to watch CNN and all I see is gloom and doom. Then I come to work and we have a full order board. We’re busy every day.” When asked why Jezisek believes his business is thriving in a time when the news says that no one is buying anything, he offered several possibilities. “People are becoming much more aware of the importance of quality in their purchases. There are probably 10 places where you can buy cheap furniture but not here. We encourage our clients to buy the best they can afford. You spend thousands of hours with your sofa; you need one that makes you happy. And a higher end product will bring people back.” “Many of our clients are people who have moved here from other places. They like it here; they like the quality of life they can have here. And, fortunately for me, they need furniture.” Jezisek also believes that local people prefer to buy locally, if they can get good selection and pricing. “We all want our tax money to benefit our community, not Houston, not Austin. Our goal is to provide all the big city products and services to help our local residents keep their dollars in the local economy.”

Pretty Positive but Not Immune

It would be hard to find someone who doesn’t know that the collapse

in the real estate mortgage market is considered the beginning of the current financial downturn in the United States. We may not know exactly what happened but listening

to the news would convince any homeowner that he or she is the only person still paying their mortgage. “Not so,” says Realtor/Broker Brenton Reithmayer of Classic Realty. “95% of people pay their mortgage on time. But that 5% that isn’t paying adds up to a lot of money. Banks didn’t give themselves a fudge factor.” Surprisingly, Reithmayer and his business partner Trey Thurmond say that Brazos County is still defying the national trend in terms of sales and property values. Thurmond has been in real estate for more than 30 years and has seen both good times and bad. “The MLS [Multiple Listing Service] has shown sales of about $10 million dollars through October,” Thurmond says, “an increase of 2.5% over last year.” In addition, both realtors reported that there are very few foreclosures in our community, a function of a more stable economy and local lenders who demand more from borrowers. “We have a fairly transient population, people moving every 3-

Trey Thurmond


businesssavvy5 years,” Reithmayer says. “It’s a university town. Parents can buy property for their kids and it is considered a second home. An increasing number of baby boomers, and not just Aggies, are moving here because they want to live in a nicer town.” Thurmond added, “We are also getting a new group of white collar people who are involved with oil and gas. The engineers, drilling rig foremen, other executive types who may be developing a field in Caldwell or Franklin but prefer to live in B/CS. There are also a lot of buyers who are ready to move to something smaller and requiring less maintenance but good quality. All of these are driven by amenities in our community.” When asked about loan possibilities in

these tight economic times, both realtors were quick to reassure both buyers and sellers that there is still good financing available locally. FHA loans are easier to obtain, offer lower down payments and interest rates, and are no longer a hardship on the seller, they say. Conventional rates usually require a larger down payment but buyers with good credit can still get loans at a good rate. Thurmond adds, “It is a myth to say that financing is no longer possible.” Why do they believe B/CS is still doing well when things are so bad elsewhere? And will it continue? Thurmond stressed that the desirability of our community to new residents and to investors, combined with the amenities of the university and the strong medical center, will serve to insulate Brazos County from suffering the same losses of other areas. “We are pretty positive on our economy,” Reithmayer adds, “but we expect that there will be some impact on our community if this continues into the 3rd or 4th quarter of next year. We’re not immune. However, we don’t believe it will be as deep or as prolonged as it is elsewhere.” i

Realtors are quick to reassure both buyers and sellers that there is still good financing available locally.

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healthalert by Chris Jarvis

For many post-graduates, fitness can be quite a

challenge. In college, staying fit depended on mostly a daily trek across campus and a youthful metabolism. Yet for many of the 25- to 30-year-olds taking on more responsibilities and beginning careers, maintaining physical fitness doesn’t come as easy anymore. Cliff Latham, owner of Fitness Together, says that many people in their mid to late-twenties are busy with their jobs and simply don’t lead the active lifestyle they once may have in high school or college. Personal training, Latham says, is an option as working with a trainer often inspires younger adults. “We start getting out of shape slowly and all of a sudden you can be pretty far gone,” he says. “They see that their bodies are not

like they used to be. Personal training is an accepted practice.” Latham says that metabolism slows with age but strength training allows people to maintain muscle mass and keep metabolism up. He says the best way to ensure optimum fitness with the often-hectic schedule of someone just entering the workforce is a combination of strength training and cardio. The 25- to 30-year-olds who were in shape before but have since gained a few pounds needn’t worry. Latham says that if you were in shape before it generally comes back fast with dedication. “Within a month you can completely change your life and the way you feel,” he says. However, staying fit means more than just working out. Nutrition plays a big role in

I am an athlete. Not like Dara Torres who, at age 41, set new records in the pool. Not like Nolan Ryan who continued

to play baseball long after other, much younger, men had retired. But an athlete just the same. For the past year, I have been a member of the College Station Adventure Boot Camp, owned and run by Cliff Latham. Cliff has trained beauty queens and Olympic-class athletes and

now he is training women like me. Every morning, five days a week, Cliff leads a group of 40 to 60 women up and down the hills of Wolf Pen Creek Amphitheatre and Park. We run intervals: little minutes of hell starting at the bottom of the hill and running to the top, then walking back down and doing it again. We do squats, often adding a jump as we come up. We do push-ups – lots and lots of push-ups – in as many different ways as Cliff can think of. We do a routine called a “Tabata” which involves 20 seconds of some specific strenuous movement followed by 10 seconds of rest.

December 2008/Insite 27

And then doing that over and over for eight sets. We’ve learned a whole new vocabulary including such mysteries as “Turkish Get Ups” and “Burpees,” two movements that never fail to elicit a groan. We come back, day after day, month after month. Some of

it past the first week. In fact, I didn’t even tell anyone outside of my immediate family. Each session is one hour a day, five days a week, for four weeks. In my first camp, I was the oldest woman in the camp. Some of the younger women weren’t old enough to drink. Unlike many of the participants, I didn’t sign up with a friend. I didn’t know

by Nancy Hardeman

Becoming an Athlete

us are now on our second year. And we do it at 5:30 in the morning. When I told my husband and daughters last year that I was going to sign up for “boot camp,” they laughed at me. I have never been a morning person. I have never been athletic. At 61, I grew up during a time when girls went to Physical Education three times a week and played dodge ball and, occasionally, shot baskets. There was no interscholastic competition, even for the girls who could play. There was no Title 9, which required equal spending on girls’ sports. There was no WNBA where women could actually get paid for their skills. In college, I took bowling. When I signed up for Adventure Boot Camp, no one I knew expected me to make

anyone at the camp but Cliff himself. But, at that hour of the morning, everyone is friendly. Many were also new to the process and nervous about what to expect. So I found myself standing in a line, doing “zombie leg lifts,” laughing with a total stranger about how it was a good thing it was too dark to recognize anyone. And before I knew it, the class was over. I will have to say that I have never been as sore as I was that first week. But it is also true that, once I made it past the first week, I have never been that sore again. In the year I have been in boot camp, I have made friends with people who have come for one four-week session and never come again. I have made friends with people who have been in every boot camp since Cliff started

We sign a pledge that we won’t swear at Cliff and we won’t

mention doughnuts during class.

Gen Y Exercise … not kid stuff anymore


healthalertkeeping a trimmer waistline. As people age, they may not be able to get away with eating junk food as much as they once did. Balance, Latham says, is crucial. A healthy combination of protein, carbohydrates and the right fats are the key for staying fit. As people in the 25- to 30-year-old range are often on the go, as a certified nutritionist, Latham recommends several healthy snacks as an alternate for unhealthy quick fixes such as fast food. “Apples and low-fat cheese sticks are great or almonds, too,” he says. “They’re easy to carry with you and last a long time. These are the most popular recommendations because you can eat them in the car or wherever.” Aaron Clemmons, manager of Gold’s Gym in Bryan, estimates that the 25- to 30-year-old demographic comprises roughly 20-percent of membership sales. Clemmons says people at that age especially need to consider health and fitness. “That’s the age where you begin to put more focus into your life and your career,” he says. “You tend to think that you’re still young enough that you don’t have to do as much to stay healthy so it takes the backburner.” Gold’s Gym, a facility which offers a wide-range of strength training and cardio equipment as well as daily aerobic classes, also offers personal training as well boot-camps several times a year. Clemmons recommends a membership to anyone who has gained a few too many pounds and

a personal trainer to help design a goal-specific workout regimen and nutrition plan. “Some people don’t realize how far they’ve let themselves go before it’s too late,” Clemmons says. “A trainer could advise them on fitness and goal setting, all the things to get you back on track.” Of course not everyone fresh out of college and new to the workforce either can’t afford a personal trainer or a gym membership or simply may not have enough time to put into it. These individuals usually opt to purchase just enough exercise equipment to workout in the comfort of their own home at their own leisure. Dave Olsen is the owner of Play-It-Again Sports, a local business sells both new and previously used workout equipment and sporting goods. Many of his customers that are in the 25- to 30-year-old age range often seek their own exercise items. He has noticed that guys tend to be drawn to dumb-bells and kettle-bells while the ladies prefer treadmills and elliptical machines. “For that age range, my biggest selling point is fitness,” Olsen says. “A majority of them like something small they can have in their apartment or home.” Yet not everyone is a workout fanatic. Some would rather stay fit by playing a favorite sport. Olsen notes that golf has always been popular and disc golf is becoming quite popular in that demographic as well. Disc-golf, he says, is basically golf with a Frisbee. There are different sized discs just like there are different sized clubs in regular golf. The object is to throw the disc into a chain-link basket. There’s even an 18-hole disc-golf course at Texas A&M University’s Research Park. “There’s quite a big counterpart for golfers and disc-golfers,” Olsen says. Linh Nguyen, a 25-year-old from Bryan, has a membership from a local health club, but sometimes likes to find other ways to workout. A yoga enthusiast, Nguyen enjoys the controlled breathing and stretching exercises and believes they’re a great way to stay fit. “It looks like a bunch of stretching and may not seem like much, but it’s a tough workout,” she says. “I definitely break a sweat.” i

25- to 30-year-olds age often seek their own exercise items … guys seem to be drawn to dumb-

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the program. I am no longer the oldest. Penelope Kosztolnyik, who just completed her second session, is 69. There are college girls and young mothers and professional women and retirees. Some leave camp and rush home to get kids off to school; some have to be at their desks by 8 a.m. Some brave souls do both. I applaud them but, fortunately, I usually have time for a little

nap before I rush to work at 9 a.m. I believe that the best kind of workout is the one that you can stick with. To my surprise, and that of everyone who knows me, I received a perfect attendance award in my first camp. Cliff, who is constantly supportive and upbeat, keeps the class moving (a long break is 60 seconds; most are 30 seconds), the music loud, and the activity anything but routine. You can run or you can walk. You can do one repetition or ten, based on your own strength and ability. There is no competition with the other women; we all keep our own score. There is plenty of encouragement, though. We sign a pledge that we won’t swear at Cliff and we won’t mention doughnuts during class. And we evaluate our progress at the start and end of each session. Several women, like Carolina DeLeon and Eluned Jones have reinvented their appearance, losing 50 or 60 pounds over the past year. Some have been able to stop taking medicines that had been a regular part of their lives. Some have regained strength and confidence after recovering from a devastating illness or accident or loss. Some just want to look beautiful in their wedding gowns or when their husbands come home from the war. My goal when I started this class was to lose weight. I have lost very little weight during the past year, but my evaluations show that I have swapped fat pounds for muscle. I look better. I feel better. My doctor has seen a difference in my numbers; changes he says that can only be brought about by regular and energetic exercise. Apparently, though, my family is still surprised that I get up at 4:30 in the morning. That is what makes me an athlete. Consistent effort repeated over time, concentrated focus pushing for 1% more than yesterday, improvement measured not just on the scale but in my ability to climb stairs and carry groceries. In this last session of boot camp, finished just days ago, I won another perfect attendance award. And I won an award for “Most Improved.” Not, Cliff says, because I am the best performer in our group; there are many women who are stronger and faster than I am, but because I have turned the corner. I no longer get up because I’ve paid for the class and don’t want to waste my money. I go because what else am I going to do at 5:30 in the morning? i

Boot campers Eluned Jones and Carolina DeLeon, trainer Cliff Latham, and camper Penelope Kosztlonyik.

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greenscene

localnotables

briefsJanuary 2009

business

compiled by the Insite Magazine staff

crops. Dr. Holtzapple noted that MixAlco exemplifies the term “biorefinery” because of the wide variety of chemical and fuel products that can be produced using the technology. The vinegar produced by MixAlco can be used to make plastics, or it can be chemically converted to other chemicals such as acetone. By adding small amounts of hydrogen, alcohol fuels can be made that have higher energy content than conventional ethanol. The alcohols can be further converted to gasoline that is virtually identical to conventional gasoline made from crude oil. For more information, visit www.terrabon.com.

College Station Recycling is now offering to help you recycle at any event within College Station with its new “Borrow a Bin” Program. You may borrow event-recycling containers for your wedding reception, birthday party, marathon, etc. “This innovative program will help residents and event planners recycle at any kind of event. Our containers will allow easy collection of recyclables and together we will determine the amount of containers you will need upon review of your event. We will be able to provide up to 10 special event recycling bins and help you determine the best location of the bins for your event to maximize recycling,” said Heather Woolwine, recycling coordinator. For more details, contact Heather Woolwine at (979) 764-6229 or by email at [email protected]. You may also request event containers for the “Borrow a Bin” Program on-line at www.cstx.gov/recycle.

newbusiness

localaccolades

Jeannie McGuire of Bryan, long-time chair of the Texas State Board of Social Work Examiners (TSBSWE), has received the 2008 Sunny Andrews Award for outstanding commitment to social work regulatory board service from the Association

of Social Work Boards (ASWB). The recognition is the highest award ASWB gives each year for board service. McGuire is a graduate of Texas Tech University. The award was presented at ASWB’s annual meeting in Providence, R.I., by its namesake, former ASWB president Sunny Andrews of Nebraska. McGuire is the president and founder of Project Unity in Bryan, a non-profit corporation whose mission is to help low income families achieve self-sufficiency. After graduating from Texas Tech, she earned her masters degree from Capella University. She recently went off of the board after 11 years of service.

(l-r) Gary Luce, Malcolm McNeill, David Carrabba, Jimmy Buttry, Emil Ogden, and Governor Rick Perry at the Terrabon dedication ceremony.

Terrabon, L.L.C. recently held dedication ceremonies for its new Advanced Biofuels Research Facility in Bryan. The event marked completion of the facility, christened Energy Independence I, which will confirm the scaled-up, commercial feasibility of the Company’s MixAlco™ technology. MixAlco converts readily available, low-cost, non-food biomass into chemicals that can be processed into renewable gasoline.

Speaking at the event, Texas Governor Rick Perry said, “We are making great strides in renewable sources like biofuels because private sector companies like Terrabon are risking their own capital on great ideas,” he said.

“For more than 40 years, every U.S. President has talked about the need for energy independence,” said Gary W. Luce, chief executive officer, “yet oil continues to supply approximately 95 percent of America’s liquid transportation fuels. This facility is a major step forward in the development of commercially viable biofuels that provide cost-effective alternatives to fossil fuels.”

The MixAlco technology was developed by a research group headed by Dr. Mark T. Holtzapple, professor at the Artie McFerrin Department of Chemical Engineering at Texas A&M University. “Compared to competing biomass-conversion processes, MixAlco is a simple technology that was inspired by the digestive system of the ordinary cow,” Dr. Holtzapple said. “Unlike current alcohol technology, which uses food grains to produce liquid fuels, MixAlco uses any biomass, including municipal solid waste, sewage sludge, manure, agricultural residues, and energy

The Brazos Valley’s newest bed and breakfast was

recently unveiled at a ribbon-cutting and open house at

Gerdes Farm in southwestern Burleson County near

Deanville. Turkey Hill Bed and Breakfast serves as

a centerpiece in the region of the Texas Century Farm,

farms that have been in the same family for over a hundred

years. The home is owned by Christopher Smith with the

bed and breakfast operated by John and Casey Smith.

The Smiths’ love of history and deep sense of family

prompted them to open the home in order to share with

the public a “Century of Hospitality.” Built by the Smith

brothers’ great grandparents, the home has undergone an

extensive renovation and transformation into gracious and

comfortable accommodations for a weekend stay, a special

event or family gathering. For more information, call (979)

535-7387 or visit website at www.turkeyhillbnb.com.

Brazos Food Bank Executive Director Teresa Mangapora recently announced that the Bryan Rotary Club will underwrite the cost of the Food Bank’s Backpack program at Anson Jones School for the entire school year. Rotarians will also volunteer at the Food Bank to assemble the items for the backpacks. (l-r) Mike Cargill, Bunny Pratt, Reba Ragsdale, Teresa Mangapora, George Richardson, Frances McArthur, Rusleen Maurice and Phil Shackelford.

meetingsseminarsJanuary 20 from 5:45 p.m. to 7 p.m. at the Bryan Justice Center (303 E. 29th St.), the Bryan Police Department will present an Internet safety and kids seminar aimed at educating parents about dangers on the Internet. Admission is free. An increase in computer and child related offenses nationwide prompted the City of Bryan and the Bryan Police Department to form a partnership to protect our children and make Bryan the safest city in Texas. Space is limited and reservations are required by calling (979) 290-5316. Topics will include social networking sites, protecting your identity online and spyware and other parental programs for computers.

February 3 beginning at 5:45 p.m., the Bryan/College Station Charter Chapter of the American Business Women’s Association will present the 2nd Annual Professional Mini Conference at the Blinn College Conference Center in Bryan. The event offers continuing education credits for attendees and many booth exhibits. Cost is $35 including a meal. For reservations, go to www.abwabcs.org or call Rilene McCord at (979) 779-6886. i


AROUND TOWN

Music Director and Conductor Dr. Marcelo Bussiki and the Brazos Valley Symphony Orchestra musicians recently presented the annual Children’s Concerts to 3500 4th and 5th graders. Attendance at the concerts included children from both Bryan and College Station ISD’s as well as from surrounding districts, such as Richards, Gause, and Huntsville. A highlight of the Children’s Concerts is the portion of the program where a “guest conductor” is randomly selected from the audience. One lucky student from each concert was able to stand on stage and conduct the orchestra as they played the March from The Nutcracker. This year, those students were Jamairrus Fox from Mitchell Elementary and Manuel Leija from Sul Ross Elementary, both Bryan schools. Another special feature of the Children’s Concerts includes the winner of the Youth Concerto Competition. Lindsey Spiegelman performed Haydn’s Cello Concerto in C Major with the orchestra.

The Community Grants were presented at the Brazos Community Foundation’s event to honor volunteers and donors. Pictured are Danny and Margaret O’Quinn, Still Creek Boys & Girls Ranch, with Bill and Susan Birdwell and Fain McDougal.

(l-r) Past District Governor Floyd Golan, District Governor John Rauser, the Ortega family, Music Event Chair Richard Baur, and Past District Governor Myron Koehler.

B/CS Habitat for Humanity recently dedicated a home for the Ortega family sponsored by area Lions Clubs and a grant from the Lions Clubs International Foundation. The local clubs raised their portion of the sponsorship at a music show last February, featuring Ricky Boen and Texas Mud, and Lions provided volunteers to build the house. The participating Lions Clubs were Aggieland, Bryan Breakfast, Bryan Evening, Bryan Noon, Bryan North Bryan, College Station Morning, College Station Noon and Wellborn.

Among guests at the Brazos Community Foundation’s National Philanthropy Day Celebration were Mildred Edwards, Director of the Navasota G.W. Carver Alumni Association and Mark Kaye Moore, Foundation Board of Trustees.

Season ticket holders to the 2008-09 OPAS season were invited to an “After Party” with the guys of ROCKAPELLA after their concert in December in Rudder Auditorium. Season ticket holders posed for pictures, got autographs and personally met Scott, Kevin, Jeff, George and John. At the end of the evening, one lucky season ticket holder won a $50 OPAS Gift Card.

Marian Anderson String Quartet students greet Itzhak Perlman after the concert.

(l-r) Stephanie Sale, Judy Holt and Ruth Clearfield meet Perlman.

(l-r) Mary Mike Hatcher, Elizabeth Havis and Sue Futrell.

Lelia and Charley Bankston.

Abe Clearfield.

MSC OPAS hosted a reception on the stage of Rudder Auditorium immediately following the sold-out concert by violin virtuoso Itzhak Perlman. In addition to endowment donors, the reception was also attended by local music students. Photos by Chandler Arden of Chandler Arden Photography.

Bonnie Kistler and George Baldi

Scott Leonard, Charley and Lelia Bankston

Leigh Sinclair, Emily Allan, Rebekah Benton, Kevin Wright, and Anne Black

Manuel Leija and Marcelo Bussiki

Marcelo Bussiki and Jamairrus Fox

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