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WARMING UP

SEGUIN

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Sizzle offers more content than ever before

Remember that opening sequence from The Six Million Dollar Man? Much like the Office of Scientific Intelligence made Steve Austin better than he was before, we’ve made this issue of Sizzle better than ever – better, stronger, faster.

Well, maybe not technically faster, but you get the idea.

With this issue, we’ve grown to 48 pages packed with more stuff than ever.

We have our Sizzlin 5 and fashion trends you’ve come to expect, along with Jessica Limmer’s parting Well Done feature. We’ll miss you, Jess. Beyond that, we’ve got all kinds of new things for you.

Let’s start with the BBB. No, that’s not the Better Business Bureau. That’s beards, blades and boards; three lifestyle features that look at beard styles, custom forged steel (featured on the cover) and skateboarding. We also take a look at tailgating culture and the revival of the drive-in theatre. And with Halloween coming up next month, we take a look inside one of the most haunted places in Seguin, the Magnolia Hotel.

Oh, and if that’s not enough, we invade Donna Dodgen’s privacy as we take a look inside her closet with a new feature called Closet Close Up. Who wants to be next?

Of course, we couldn’t do this without the support of our readers, contributors and advertisers (and Donna). As always, your feedback and story suggestions are welcome. Give us a call or email us at sizzle@seguingazette.com.

In the meantime, turn the page, come on in and stay awhile!

— Jeff Fowler, Sizzle Publisher

THE HOTTEST SPOT

BOARD LIFE PAGE 32

STARS & STRIPES PAGE 28

2 Sizzle ~ autumn, well done

contact

Contact us at 830-379-5402 or email sizzle@ seguingazette.com

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Contact advertising director Annmarie Holliday at 830-379-5441 ext 207 or annmarie.penrod@ seguingazette.com

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publisher Jeff Fowler designers Derek Kuhn Melissa Crume contributors Jeff Fowler Derek Kuhn Steffanie Agnew Jessica Limmer Felicia Frazar Jessica Kuhn Bethann Coldiron Tucker Stephenson

TEXAS FORGED DAMASCUS BLADES PAGE 6

TAILGATING TLU-STYLE PAGE 43

Sizzle magazine is a quarterly seasonal publication of the Seguin Gazette.

SIZZLIN 5 ...............................................................................PAGE 4 REVERE THE BEARD ....................................................PAGE 14 CLOSET CLOSE UP.........................................................PAGE 18 FASHION FEATURE ......................................................PAGE 21 HAUNTED HISTORY.....................................................PAGE 38 WELL DONE .......................................................................PAGE 42

graphics Melissa Crume Desiree Gerland Hannah Ruiz

boring legal stuff

Vol 2, No. 2 All material herein c. 2015 Southern Newspapers Inc., dba The Seguin Gazette, 1012 Schriewer Road, Seguin, TX, 78155. All rights reserved

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Thank You! To the Seguin and surrounding communities for helping us become the hospital we are today.

A Special Thanks to all the physicians, staff – and especially patients – who have made it all possible over the last 50 years.

Today, through your dedication, compassion and trust, we're able to continue to offer you and your family the most advanced technology delivered with a personal touch. Here’s to Another 50!

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TEXAS FORGED

DAMASCUS

6 Sizzle ~ autumn, well done

autumn, well done ~ Sizzle 7

I

t was hot outside — the type of heat that makes concrete sweat and flowers wilt. Summer in South Central Texas, but what else is new? The heat certainly wasn’t going to stop knife-making blacksmith and longtime area resident Randy Levensailor from working on his latest project — a Damascus blade for New Braunfelsbased XPC Security.

That’s because Randy is used to the heat, but his heat index is different than most. While some would consider 105 degrees oppressively hot, Randy is accustomed to working around temperatures exceeding 1,200 degrees.

But it’s a heat he willingly endures because without it, Randy couldn’t craft the blades he loves.

“I really have a love for knives,” Randy said before beginning work on his new project, “that’s where my heart has always been.”

Before he started that day, Randy went about checking his tools and material — looking for anything that could disrupt his creative process before he begins.

His current customer, Randy told me, “is a good group of people.”

8 Si SSizzle zzle zz lee ~ au autumn, autu tumn tu m , well mn wel elll done don onee

“Heroes,” he said. “They are bunch of special forces guys who met at (Marine) Sgt. Thomas Spitzer’s funeral.

They were so touched by New Braunfels’ outpouring for Spitzer that they cashed in their retirements and founded XPC Security in his honor.”

“When they came to me, I couldn’t say no,” Randy said as he readied the steel to go into the forge.

Turns out the blade is being made as a gift for a representative for the Angolian Government, XPC Security Financial Consultant Colby Miller later told me. Colby couldn’t say anymore because he said the ongoing contract negotiations are sensitive.

Randy said he really digs the purpose of the knife, talking enthusiastically about it in between welding, “It’s really cool; I’m going to use mesquite and African Heartwood on the handle,” Randy said. “It kind of symbolizes Texas and Africa. It’s cool that a piece of my work from Texas will be halfway across the world.”

Other than it’s purpose as a gift, the blade is different than most knives; it’s better than most knives because the blade is Damascus steel.

Randy Levensailor works on R Ra ndyy L nd ev even ven ensa sailillor sa o w orks or kss o k n knife his off ak niife n fe iin nh i sshop is ho op ssouth outh ou th o Braunfels.

New Ne wB r un ra unfe fe els ls..

BUYING B UYING A K KNIFE NIFE E Most Mo ost o off R Randy’s andy an d ’s ’ knives ran range a ge in an n price pric pr ice ic e from fro rom $300 ro $300 300 to 30 to $600 $60 6 0 plus, plus, s and and a D Damascus a as am ascu cuss b cu blade la ade sstarts t rtts a ta att abo about bo b outt $500, $500 $5 00 0, tthough h ug ho gh p prices rice ri ce es a are re n negotiable, eg got otia ia abl b e, he ssaid. aid. ai d. R Randy andy an d w dy works orks or k a ffew ks ew w ttrade ra ade shows sh how owss d during urin ur in ng tthe he ffall alll a al and nd e early a ly ar winter wi intterr inc including nclu nc lu udi d ng B Buck u k F uc Fever ever ev err a and nd Yulefest Y Yu le efe f stt iin n S Seguin eg e gui uin a and nd tthe h D he Ducks ucks uc k ks Unlimited U Un limi m te ed Ban Banquet a qu uet in San a Antonio.

Antton onio onio o.

This Th T hiss yyear, e r, ea r, B Buck u k F uc Fever e er ev e iiss 5 tto o 1 10 0 p.m., p p. m.,, O m.

Oct. ct. 2 ct 21 1 tto o 2 22 2 a att tthe he e S Seguinegui eg u nui Guadalupe Gu uad a al a up pe C County o nt ou ntyy C Coliseum ollis o i eu e ma att 9 950 50 SA ussti tin nS t.,, a t. n Y nd ullef efes estt iiss ffrom es ro om 1 0 Austin St., and Yulefest 10 a.m. to a. o4p .m m., D ecc. 6 a h S he egui eg uin ui n-p.m., Dec. att tthe SeguinGu uadalup pe C ou unty C olis ol iseu is eum eu m ttoo. oo o o.

Guadalupe County Coliseum “It’ t’s a b t’ usyy ttime us ime im eo ear, ea r,” r, ” he he said. saiid. d “It’s busy off yyear,” “In “I nb between ettwe ween e e en each acch sshow, h w, I a ho am m fforgo gor ing in ng k knives niive v s llike ike ik eam madman.” ad a dma an. n.” ” Randy Ra and ndyy ssaid aid ai dh he eg generally en nerral a lyy p produces rodu ro du uce c s 5 tto o6k knives n ve ni v sb between etwe ween en the he e sshows. ho owss.

However, Howe Ho w ve we er, he he takes tak a es e jobs job o s throughthr hrou o gh ou ghout ou ut tthe he yyear. ear. ea best him The Th e b e t wayy tto es o ccontact o ta on tact ct h im iiss through email att rrandylevensailor@ thro th oug gh e mail a ma andy andy an dyle leve le v ns ve nsai aiilo lor@ yahoo.com orr h his 830yaho ya ho oo. o co com m o is ccellphone ellp ellp el lpho h ne 8 ho 30 0237-2703.

23723 7-27 727 2703 703 03..

DAMASCUS STEEL The steel, which was first introduced to the West about 500 A.D., was originally produced in India contrary to its name, thearma.org said.

“Western Europeans were first introduced to this material around the 3rd-4th centuries from the historical trading center of Damascus, in present-day Syria,” thearma.org claimed. “While there are examples of this material being produced in Damascus itself, its technical and physical origins are from India and the Middle East.”

“Damascus is layered steel where you’re taking two types of steel and forging them together into one solid piece,” Randy said. “Damascus is usually higher carbon and a carbon that has more nickel — which is softer — in it. What makes Damascus blades nice is the more you fold them the harder the blade gets.”

“When your layers are in there and you grind out the blade, as you start cutting with the knife, it starts to dull out the softer steel first and leaves the harder steel,” the knife maker said. “So if you look under a microscope, it looks like a saw blade, so the more you use it

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the sharper it gets.”

“I’ve had guys who bought a Damascus knife come to me and say, ‘It seems like the more I use it, the sharper it gets!’ That’s when I tell them that it actually is sharper,” Randy said, smiling.

“That’s why a lot of people love Damascus steel knives; it’ll hold an edge longer than any other knife and they cut better.”

But making Damascus blades isn’t for every blacksmith.

Randy said that making the legendary steel is not as easy as making other blades.

“Honestly, I always feel a sense of anticiRandy R Ra Rand and dy o oils ills u up ph his i L is Little i tl it teG Giant ia ant n hammer ham mme merr before bef e or ore e using usi s ng it in in the the h forging for orgi ging gi ng gp process roce ro cess ce ss o off a k knife. nife ni fe.. T fe The he h e pation when making knife kn niffe m maker ake ak err b bought ou o ugh g t tthe h h he hammer am mme merr a few few years yea ears rs a ago g ffrom go ro om a C Czechoslovakian zech ze chos ch oslo os lo ova vaki kiian b k blacksmith la ack cksm smitth iin sm n it,” he said.

Brownwood.

B ow wnw woo o d. d R Randy an nd dy y ssaid aiid tthat a hat h ha hammers am mme m rs llike ik ike ke his his i Little Litttl tle e Giant Gia ant aren’t are ren’ ntm n’ made ade ad ea anymore nymo ny m re b mo because ecau ec ause au se tthey he ey That’s because about Br can an b be ed dangerous. ange an nge gero rous ro uss.

1-in-10 of his Damascus ca blades has to be restartto the oil — after three seconds you’re defeating the ed from scratch. “It used purpose of it going in there,” Randy added, saying the to be a worse ratio,” Randy said, chuckling.

“I made my first piece of Damascus when I was forge is usually between 1,250 and 1,400 degrees. “If 30 years old with a hammer and anvil and a cold you go into the oil before it gets critical, it’s not going forge,” Randy, who is now 52, said. “It didn’t look like to heat treat either. That’s because the steel’s molecules Damascus, but it was — though, it’s not something I’d aren’t going crazy. When steel hits the oil, the molecules go shoouuuck, and they harden up. The steel is still claim as a knife. It was just a piece of Damascus.”

“Years down the road when I first bought my hammer hardening for 45 minutes after you’ve dipped it in the and stated making Damascus, it took me a good three oil. After it cools enough to touch, I take it out of the years before I was comfortable selling my Damascus to oil and hit it with cold water to really harden the blade.”

The cold water is one of Randy’s special twists in the people, knowing that it was quality and that it held an edge. Now, I’ve been really forging Damascus for about knife-making process. But other knife makers use differ13 years, and I learn something new with every piece.” ent techniques, he said.

“Every knife maker has his own tricks. What works for me might not work for the next guy,” Randy said. “I’ve STRONGER THAN STEEL made over 400 knives, and knock-on-wood, I haven’t “I know a lot of knife makers who make beautiful ever had any complaints.” looking Damascus blades, but they don’t heat treat This track record has added to Randy’s already-abunthem,” and that makes a difference Randy said. dant confidence in his craftsmanship.

Heat treating is putting the hardness back into the “I’ll put my knives against any other blade,” the knife blade so it will hold its razor’s edge, he said. But that maker said confidently. “I’ve even taken mine before process is both time consuming and exacting. and said to other knife makers, ‘Let’s hit our blades “Steel goes through about four different color spectogether and see which one is stronger,’ and I have tore trums before it is ready to drop in the oil,” Randy people’s knives up without even having a scratch on explained. “It gets red, then cherry red, then orange mine — mine were still razor sharp.” and when the steel turns yellow it is ready drop in the oil.”

When asked how he can tell the blade is ready to be FUNCTIONAL FLARE That quality is what drew Colby to hire Randy to quenched in oil, Randy said, “It’s real touchy. I know by make his company’s knife, but the artistic craftsmanthe glow of the steel when it’s ready to forge.”

“You’ve only got three seconds to go from the forge ship is what put Randy above other knife makers.

100 Si SSizzle izz zzle lee ~ au autumn, autu tu umn n, well wel elll done don ne

ABOVE: A AB OV VE: S Steel te eell iiss p placed la ace c d iin n tthe he fforge orrge ew where here he re ttemperatures re empe em p ra pe ratu t res tu re es ccan an n exceed ex xce ceed ed 1 1,200 ,2 200 d degrees. e re eg ees e . RI RIGH RIGHT: GHT: GH T: R Randy an ndy d w works o ks tthe or h ssteel he t el te e rremoving emov em ov vin ing g anyy iimpurities. an mpur mp urrittie es. â&#x20AC;&#x153;The â&#x20AC;&#x153;T he ere r â&#x20AC;&#x2122;s a w ow w-fac -ffac acto t r tto to o h is k nive ni ves,,â&#x20AC;? C ve olby ol by ssaid aid ai id o â&#x20AC;&#x153;Thereâ&#x20AC;&#x2122;s wow-factor his knives,â&#x20AC;?

Colby off Rand Ra ndyâ&#x20AC;&#x2122; nd dyâ&#x20AC;&#x2122; yâ&#x20AC;&#x2122;ss w o k. â&#x20AC;&#x153; or Ittâ&#x20AC;&#x2122;ss rea Itâ&#x20AC;&#x2122;s e llly iimpressive ea mpre mp ress re ssiv ss ive iv e h ow w m ucch llove ov a ove nd Randyâ&#x20AC;&#x2122;s work. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s really how much and dev de devotion votiion o h he ep puts utss iinto ut noh nt his iss b blades l de la d s â&#x20AC;&#x201D; iitt rreally ealllll y ccomes ea omes om ess tthrough h ou hr ugh h in n tthe he ffinished inis in ishe is he h ed p product.â&#x20AC;? rodu ro du uct c .â&#x20AC;? â&#x20AC;&#x153; a â&#x20AC;&#x153;I am ma an na artist rttis ist a ist att h heart, eart ea rt,, sso rt o tthey he ey have e a fflair la airr tthat h t ccomes ha omes om e o es out ut in tthem,â&#x20AC;? hem, he m,â&#x20AC;? m, â&#x20AC;?R Randy andy an dy ssaid. aid. ai d â&#x20AC;&#x153; â&#x20AC;&#x153;Thereâ&#x20AC;&#x2122;s T erreâ&#x20AC;&#x2122; Th es n nothing othi ot hin hi ng tha ng that h t IIâ&#x20AC;&#x2122;d ha â&#x20AC;&#x2122;d rrather a he at her do do forr a liv living iv vin ng than tha han nm make ake ak ek knives.â&#x20AC;? nive ni ves. s.â&#x20AC;? s. â&#x20AC;? â&#x20AC;&#x153;I love lov ove e knife kni nife fe e making mak akin ing in g â&#x20AC;&#x201D; I always alw l ay ayss have,â&#x20AC;? have, e,â&#x20AC;? e, â&#x20AC;? he he said. sai aid. d â&#x20AC;&#x153;I â&#x20AC;&#x153;I actuact ctu ually my knife-making book Seguinâ&#x20AC;&#x2122;s on a al lyy got got m y ffirst i st k ir nife ni f -m fe mak a in ng b o k ffrom oo rom ro mS egui eg uinâ&#x20AC;&#x2122; ui n s llibrary nâ&#x20AC;&#x2122; ibra ib r ryy o ra n Coll Co College lllleg eg ge S Street tree tr e tb ee back ack w ack when hen he nIw was as a about bo out u 7 yyears ears ea rs o old. ld.. I sstarted ld tart ta rtted reading read re adin ad in ng about abo bout ut knives kniive vess and and d Japanese Jap apan nes e e samurai sa am mur u ai a swords swo w rd r s and and

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have had a love for them since.â&#x20AC;? â&#x20AC;&#x153;I couldnâ&#x20AC;&#x2122;t get enough of them,â&#x20AC;?

Randy added.

Some of the blades that caught Randyâ&#x20AC;&#x2122;s attention were Damascus steel blades.

Damascus steel has patterns in it because of the different metals being fused ,and the way the metals are worked alters the pattern which makes every blade different, Randy said. â&#x20AC;&#x153;There are different ways to work the steel to alter the pattern,â&#x20AC;? he explained. â&#x20AC;&#x153;I usually use the twist pattern which is after I get all the layers, I hammer Randy uses a welding machine during the process of making a Damascus steel blade. it into a square, heat it red hot and I twist it, so that takes all the layers â&#x20AC;&#x153;I want my knives to be out there in lots of and turns the lines up and down on the blade. Thatâ&#x20AC;&#x2122;s the way I want them so when I start cutting, the hard and soft peopleâ&#x20AC;&#x2122;s hands. When I am dead and gone, layers to alternate. Some donâ&#x20AC;&#x2122;t do that, and if the blade I want to know that my knives are out there ends up on a soft layer, the blade will keep getting dull in peopleâ&#x20AC;&#x2122;s hands serving their purpose. My until you pass it up.â&#x20AC;? knives are my legacy.â&#x20AC;? â&#x20AC;&#x153;The twist pattern is kind of my signature â&#x20AC;&#x201D; I love it,â&#x20AC;?

Randy Levensailor Randy added.

The knife maker said though his knives have an artistic flare, the blades are made to be used. people who are going to use them and not let them sit on â&#x20AC;&#x153;Thereâ&#x20AC;&#x2122;s normal, thereâ&#x20AC;&#x2122;s fancy and very fancy, but then the shelf. there are useful knives,â&#x20AC;? Randy said. â&#x20AC;&#x153;You can make a â&#x20AC;&#x153;I want my knives to be out there in lots of peopleâ&#x20AC;&#x2122;s pretty knife â&#x20AC;&#x201D; a beautiful knife â&#x20AC;&#x201D; but itâ&#x20AC;&#x2122;s not functional. hands,â&#x20AC;? he said. â&#x20AC;&#x153;When I am dead and gone, I want to For me I decided early on that if I was going to make a know that my knives are out there in peopleâ&#x20AC;&#x2122;s hands servknife, it would be useful and have a purpose. To me, looks ing their purpose. My knives are my legacy. I want my kids come second, I want my knives to work better than they and grandkids to look back and say â&#x20AC;&#x2DC;Wow, that was my look.â&#x20AC;? grandfather who made those knives.â&#x20AC;&#x2122; Anything I build, I Not only that, Randy said he prefers to make knives for build it to last forever.â&#x20AC;?

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ABOVE: Randy uses water help cool the blade as quickly as possible â&#x20AC;&#x201D; this makes it harder he says. The Damascus steel patterns are now visible. TOP LEFT: The New Braunfels-based knife maker sharpens the blade. LEFT: Randyâ&#x20AC;&#x2122;s mark is seen on the blade.

autumn, well done ~ Sizzle 13

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CLOSET Close up

BY BETHANN COLDIRON

D

onna Dodgen describes her sense of fashion as “weird and eclectic.”

“Growing up, I didn’t feel like I had a certain style,” she said. “I didn’t grow up in a very affluent family where we went out school shopping and things like that.”

Donna’s house was built in the 1940s, an era that wasn’t known for large closets in houses, so she has had to improvise where she stores her clothing, shoes and accessories.

“My clothes take up both closets in the master bedroom, and I have another clothing rack out in the garage as well as a wardrobe that holds my purses,” she said.

Her husbands clothes are relegated to the small closet in the guest bedroom.

Donna is an art and pottery lover and her clothing choices reflect that.

“I really like a lot of color, and I think it’s about owning it,” she said. “If you like it, wear it.”

Donna said she likes “anything artsy,” and several of her outfits could be considered works of art. One ombre blue silk top has splatters of gold paint throughout it, and another 3-quarter sleeve white button down features a woman painted in black on it. This top is one of her favorites, and she found it at an art sale outside of Longview.

“I don’t a l w a y s have to be matchiematchie, t h a t doesn’t really appeal to me,” she said. “I like things that are artsy.”

Donna said that at her age, her clothing should be stylish but also comfortable.

“I am unabashedly a Toms (shoe) girl,” she said. “They are so cute and come in such fun colors and patterns. I have many pairs.”

When Donna goes to the Texas Municipal League for the city, she tends to dress down and tries not to stand out, but there is one thing she wears religiously everyday.

“Bracelets,” she said.

“I can’t leave the house without my bracelets. My

“I really like a lot off color, and I think it’s about owning it. Iff you like it, wear it.”

18 Sizzle ~ autumn, well done

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bracelets hold special meaning. One of them says â&#x20AC;&#x2DC;let goâ&#x20AC;&#x2122; to remind me to not sweat the small stuff. Another special one has my mothers handwriting on it. Things with sentimental value are very important to me.â&#x20AC;?

Donna is also an animal lover and has 3 dachshunds and a basset hound. Some of her jewelry reflects her love of her animals, and she often wears a necklace pendent with a picture of one of her dogs on it.

Donna doesnâ&#x20AC;&#x2122;t see herself so much as a style icon, but more as one who breaks fashion rules. â&#x20AC;&#x153;I think if you can rock it, you should,â&#x20AC;? she said.

â&#x20AC;&#x153;My brother got me this bracelet for my birthday, and it was handmade by a woman in Kyle.

Itâ&#x20AC;&#x2122;s supposed to encompass all of my favorite things.â&#x20AC;?

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Tammy Jo Reilly and Kaleigh Jackson are wearing fashions and jewelry from Tracyâ&#x20AC;&#x2122;s Trends and Bling. Glenn Jackson and Steven Ramirez are outfitted in looks from JCPenney.

GAME DAY tyle S

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Great looks for stepping out in style!

Terri Strom and daughter, Samantha, are wearing clothing and jewelry from Tracyâ&#x20AC;&#x2122;s Trends, Bling and Gift & Gourmet.

Greg and Jake Strom are wearing outfits from JCPenney. Photos by Lisa Evelyn Photography.

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28 Sizzle ~ autumn, well done

At the

DRIVE-IN

By Steffanie Agnew Imagine watching the latest Marvel movie on a screen so big that the superhero looks as if they could just jump out and stand life-sized right next to you.

As you watch the film, the cool summer breeze blows through your hair as you lounge in a lawn chair beside your car. This most definitely isn’t the IMAX, it’s the Stars and Stripes, a new drive-in theater that opened in New Braunfels in April.

Stars and Stripes offers nightly movies that begin around dusk on three digital screens. During the summer they start at about 8 p.m. but in September they’ll start earlier around 7 p.m. Tickets are inexpensive, $8 dollars for a double feature for adults, $5 dollars for children ages 4 to 11 and children under 3 are free.

The theater’s president, Ryan Smith, said that two out of the three screens are the biggest screens in Texas, and that all three show the videos in highquality.

autumn, well done ~ Sizzle 29

â&#x20AC;&#x153;It was so inexpensive compared to a regular theater, not only for the tickets, but for the snacks, so I think thatâ&#x20AC;&#x2122;s like a big plus,â&#x20AC;? Christy said.

Affordable was something that Ryan wanted the theater to be for families. It isnâ&#x20AC;&#x2122;t just the ticket prices that are cheaper than your standard theaterâ&#x20AC;&#x2122;s tickets. Also unlike standard theaters, the Stars and Stripes has a huge selection of dinner items and snacks that are reasonably priced. They are sold in the cafe located at the center of the drive-in, called the 50â&#x20AC;&#x2122;s Cafe and Dine. â&#x20AC;&#x153;We have everything from Angus beef burgers and fries to chili dogs and nachos, Frito pies, funnel cakes and handspun, premium milkshakes,â&#x20AC;? Ryan said.

Julie Garcia and her two children, 7-year-old Heaven Lynn and 6-yearâ&#x20AC;&#x153;We price it to where itâ&#x20AC;&#x2122;s affordable, to old Jakob, sit on the hood of their car waiting for a movie to begin. where you donâ&#x20AC;&#x2122;t want to sneak in food and drink.â&#x20AC;?

Ryan said that the diner and overall look â&#x20AC;&#x153;Theyâ&#x20AC;&#x2122;re all digital projection, so the pictureâ&#x20AC;&#x2122;s bright, of the drive-in was based off of the mid-century modern crisp and beautiful,â&#x20AC;? Ryan said. â&#x20AC;&#x153;The sound is excellent style.

FM stereo. We didnâ&#x20AC;&#x2122;t want to give people any reason to â&#x20AC;&#x153;Mid-century modern is really cool in the way that have to stay at home to watch a movie or go to an indoor everyone thinks about drive-in theaters â&#x20AC;&#x201D; the 50s cars, theater, the drive-in experience is â&#x20AC;&#x201D; itâ&#x20AC;&#x2122;s just wonderful and the 50â&#x20AC;&#x2122;s music and style, people being together, a being outside, and itâ&#x20AC;&#x2122;s a great price.â&#x20AC;? slower golden age of life,â&#x20AC;? Ryan said.

Christy Lerma, of Schertz, who was visiting the theater The Stars and Stripes is intended to be a great family with her sister and their children, said that prices for the experience but also a fun thing for anyone to do. tickets and food were what impressed her the most.

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“We knew it was a family atmosphere that we were set-up however they wish, which Ryan said was very going for, but once you take care of the families, you get appealing to younger kids. This is another advantage that everyone else. You get the teens drive-ins have over standard the“It was so inexpensive wanting to hang out with friends or aters, where there’s only one way on a date, just like the old days, the compared to a regular to watch the movie. way the drive-ins were,” Ryan said.

“People set-up however they Indeed, Christy and her sister said theater, not only for the like, whether it’s the back of their that they had gone to drive-ins years tickets, but for the snacks, pick-up with an air mattress or ago, but it had been a very long so I think that’s like a big lawn chairs or beside their car,” time since they had been to one.

Ryan said. “You create your own They were excited to not only re- plus.” experience, and it’s customizable. experience it, but also be there as That appeals to the younger kids their children experienced it for the too, because they’re used to creatfirst time. ing their own experiences. They don’t expect to be told “When I was younger, I had the opportunity to go to a this is the one way that you have to watch the movie.” drive-in, so I thought it would be cool for the kids to experience that too,” Christy said. “I can’t wait to see what the kids will think about it. Just driving up they were like, ‘whoa, humongous.’ So I can’t wait until after to see what they think about it. It’s cool we get to experience it together.”

Although everyone’s drive-in experience will vary, there are some things that movie-goers should know about.

People should arrive at least an hour before showtime to find their desired spot, and then it’s relaxing and enjoying the night before showtime.

While people wait for the show to start, they can also eat dinner at the 50’s Cafe and Dine, let their children play N U R S E RY, L A N D S C A P E & I R R I G AT I O N on the outdoor playground in front of the cafe and spend 3011 HWY 90 WEST SEGUIN, TEXAS 78155 time together with their families. office: (830) 372.3879 fax: (830) 303.1615 www.maldonadolandscaping.com When it comes to watching the movie, people can

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autumn, well done ~ Sizzle 31

board life By sica a k uhn by jess jessica kuhn

T

he look of skateboarding has continued to evolve since its birth in the early 1950s. At a point, it favored those sporting long locks of golden hair riding boards with wheels similar to the surfboards they often found under the feet. It has also been ruled by shirtless, young men proudly displaying tattoos and sporting backwards baseball hats. From skinny jean wearing teenagers to bare-chested men, skateboarding has encompassed a variety of lifestyles with the sport now featuring more people with different ways of life than ever before. However, no matter what, all who choose to pick up skateboarding seem to have one thing in common â&#x20AC;&#x201D; their love of being on the board. autumn, well done ~ Sizzle 33

DANCING ON WHEELS For 23-year-old Kyanusoke “Popeye” Carter, skateboarding was just another addition to his already active ways.

“I have always tried to stay active and outside doing something,” the Seguin High School graduate said. “I’ve been skateboarding since I was about 13 and saw this movie about action sports with a lot of adrenaline. It really got my blood going.”

Besides the workout from riding, Popeye says the feel of the board grinding on a pipe under his feet is what makes him gravitate to the sport.

“I like skateboarding because it is really freeing for me,” he said. “I get to show emotions and take out frustrations while just having fun.”

Popeye added that he also enjoys being able to encounter all the new skateboarders.

“It’s nice meeting the new skaters because they have so many questions,” he said. “It reminds me of myself when I first started; I like helping them.”

One way Popeye says he tries to assist beginning skaters is by encouraging them not to give up.

“Hardest part is the dedication, because like I said ,you fall a lot more than you land tricks, and a lot of people don’t want to stay dedicated until they learn the tricks,” he said.

In line with skateboarding, Popeye said he also loves the constant motion that comes along with dancing.

“I want to be a full-time dance choreographer one day,” he said. “The footwork and balancing in skateboarding and dancing really play into each other.”

Popeye quickly added that, even though he loves dancing, nothing will ever replace his love of riding his skateboard. “ “W Wh he en yyou ou are ou are re going go oiing ing ng so so fast fas ast st and an you don’t know “When if yyou if ou o ua re g re oiin o ng g tto o lland and this an th hiis is trick tri ricck ka are going and then you do, it g gi ivve es yyou ou o u sso om ucch ffeeling u eeling ee lliing ng a nd excitement,” nd ex xcci ci gives much and he said.

NAME: Zander Ulbricht AGE: 11 SCHOOL: 6th grade at Jim Barnes Middle School FAVORIT E T RICK: Ollie FAVORIT E SKAT EBOARDER: Tony Hawk 34 Sizzle ~ autumn, well done

NAME: Cameron Saunders-Matthews AGE: 14 SCHOOL: Freshman at Seguin High School FAVORIT E T RICK: Ollie impossible FAVORIT E SKAT EBOARDER: Jason Dill

SKATE VEGAN Many people, early on in their lives, find themselves gravitating to sports involving teams.

That wasn’t the case for 21-year-old William “Will” Flores.

“I have always liked the freedom of skateboarding, and how I can do whatever I want,” the University of Texas at San Antonio junior said.

“It’s not really a team sport; you are just able to express your individuality and do whatever you want because there aren’t any rules.”

Will, who has been skating for more than ten years, credits skateboarding with allowing him to partake in several memorable adventures.

“I’ve been through a lot over the years, and I’ve had the blessing of competing at the X Games once as an amateur and been to The Berrics,” he said. “I’ve also been able to travel to California and meet a lot of professional skaters.”

It was during his escapades that Will says he noticed skateboarder clothing trends being absorbed by the general public.

“We usually have some pretty raggedy clothes; still, we have started quite a few trends in the big fashion world like skinny jeans,” he said. “That was a skateboarding thing first. It seems skateboarders really start a llot lo ot o ren re nd ds iin n tthe he mainstream clothing industry.” he ussstr u ttrryy.. off ttrends A trend trre en nd d Will Will iilll hopes ho boa bo arrdto start in the skateboarding community in co om mm mu un niity ty h ciin ng a ng ing himself is skaters practicing

NAME: William 'Will' Flores AGE: 21 SCHOOL: Junior at University at Texas at San Antonio FAVORIT E T RICK: 360 flip FAVORIT E SKAT EBOARDER: Tom Penny

healthier lifestyle.

“That’s what I am doing on social media with Sk8Vegan,” Will said. “A couple of years ago, I started changing up my diet and also staying away from smoking and alcohol. I stepped away from all of that and have never felt better and just want to encourage other skaters to do the same.”

While Will uses skating to promote being healthier, at the end of the day, he still says it’s all about the way riding on the board makes him feel.

“Physically, it can be a little scary at first, but once you build that trust with your skateboard, I think it is one of the most liberating things,” he said. “It’s pretty fun once yyo ou ccan an ccruise an ruis ru ise a rro ou un nd e very ve ry you around everywhere.

It really makes you fee fe feel ell a lliive ive ve..” ” alive.”

NAME: Kyanusoke 'Popeye' Carter AGE: 23 OCCUPAT ION: Dance choreographer FAVORIT E T RICK: 360 flip FAVORIT E SKAT EBOARDER: Nyjah Huston autumn, well done ~ Sizzle 35

STYLE & EXPRESSION In order for most teenagers to be successful in school, the arts and sports, they have to find some sort of way to release the common stresses and heightened emotions that come along with puberty and adolescence. Luckily for 14-year-old Cameron Saunders-Matthews, skateboarding has provided him exactly that.

“To me, skateboarding is about style and expression,” the Seguin High School freshman said. “As a kid, you’re not given many opportunities to express yourself, and skateboarding gives me that outlet.”

Growing up, Cameron said he has always had a love for art, but it doesn’t quite provide the feeling he gets when skating.

“Ever since an early age, I have made art,” he said. “When I started skateboarding, it opened a new outlet for my energy just like art did. I could compensate the time I spent drawing with skateboarding, and it would give me the relief I needed.”

Noting most skaters don’t share his passion for art, Cameron says his fashion choices might also go against what people imagine a typical skateboarder looks like.

“In skateboarding, anyone can skate,” he explained. “I wear polos and stuff, but at the same time, I’m accepted by everyone else because they know I have to go through the same things like not having a park or place to get the skating out of our system.”

SPEED WITHOUT PEDALING Starting out, every skateboarder has to find their love for the sport that keeps them coming back for more and more. It didn’t take 11-year-old Zander Ulbricht long to figure out what that was for him — the speed.

“It’s like really fun because of the fast pace,” the Jim Barnes Middle School sixth grader said, “It’s almost like going on a roller coaster that you are controlling.”

Coupled with his love of the fast pace, Zander says the workout from skateboarding tops most other sports he has played.

“For me, skateboarding about 20 minutes is more of workout than playing soccer for an hour,” he said. “It can get really tiring, but it is a lot of fun. It is also really nice when you don’t have to pedal all the time and get a lot speed without pedaling.”

Zander said it was about a year ago when the skater 36 Sizzle ~ autumn, well done

About two years ago, Cameron said he really started taking skateboarding more seriously and has since developed a ritual for what he calls the perfect skate day.

“Basically, an ideal skate day is to go with a positive attitude after listening to your favorite music or watching your favorite skate video,” he said.

Cameron said since the first time he stepped on a board at the age of four each time has been its own unique ride.

“Skateboarding is just like every time you do it, it’s a rebirth,” he said. “I will always remember the first time I went skateboarding and how it felt on my board with the wheels on a bumpy road. That feeling is just awesome, and getting to feel it everyday, that is just amazing” bug bit him and seemed to infect his brain with the constant need to skate.

“We were just driving by one day and I asked my dad if we could go to the skatepark because I wanted to try it,” he said. “I found my little cousin’s board that he never used. Once my dad realized that I wanted to keep skating. He got me a nicer board and some extra wheels.”

On balance with those who have been participating in the sport a little longer than Zander, it appears the sensation felt when skating is what keeps him on his board.

“I really like skating because of the feeling it gives me on the board doing vert and getting that speed without having to pedal all the time,” he said. “You can learn so many things and just do so much stuff with skateboarding.”

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Haunted History

The Magnolia Hotel in Seguin has attracted many ghost trackers throughout the years.

By Felicia Frazar

F

or decades, guests have been dropping by the Magnolia Hotel. Some for a brief stay, while others seem to linger well past their check-out time.

And that hasn’t changed, owner Erin Wallace said of the hotel’s reputed phantasms.

“A new spirit shows up at least once a month,” she said. “More and more, activity seems to be happening. And of course, it is because we are restoring and moving

38 Sizzle ~ autumn, well done

things. We are still finding things. I think that once we find something that belongs to someone it stirs things up. It is still very active.”

As paranormal activity increases, so does the interest in the hotel and its past, Erin said.

Several paranormal teams, including the “Ghost Adventurers” and R.I.P. Crew, have been drawn to the hotel’s paranormal activity and have contacted Erin about investigating the hotel.

“We have had several more paranormal shows contact us, but we wanted to take a little break for awhile since we are

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restoring and then weâ&#x20AC;&#x2122;ll allow more to come in,â&#x20AC;? she said. â&#x20AC;&#x153;We are still drawing a lot of interest in the paranormal community. It has become a real tourist attraction because of the hauntings and the history behind them.â&#x20AC;?

Since purchasing the Magnolia, Erin, who is a historian, has found a plethora of information on the building and those who she suspects are lingering. â&#x20AC;&#x153;I did so much research, not just on the building, but on all of the people,â&#x20AC;? she said. â&#x20AC;&#x153;I have been doing genealogy research on the people who have either lived there, passed away there or owned it and researching their backgrounds. These people had real lives. They lived day-to-day.

They lived, and they played. I think that it is important that everybody knows the real history of these people. Some of them are just so fascinating.â&#x20AC;?

Soon, the Magnolia Hotel will open its doors to area residents and out of town visitors for haunted tours and a special Halloween event, Erin said. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;ll finally get to open our doors,â&#x20AC;? she said. â&#x20AC;&#x153;We really wanted to do something with the hotel because there is so much interest in it. We were trying to figure out what we can do to actually involve the public, and we found that the tours were the quickest, best way to let people in to see the restoration â&#x20AC;&#x201D; plus to learn about the history.â&#x20AC;?

Bringing people into the Magnolia for an adventure isnâ&#x20AC;&#x2122;t going to be like the typical haunted houses, Erin said. â&#x20AC;&#x153;We decided to do it in a historical classy way,â&#x20AC;? she said. â&#x20AC;&#x153;We are going to go room by room and talk about what spirits have been seen and who we think they are and tell their stories. It will be a living spook house. It is going to be really cool, because it is not going to be one of those where they scream in your ear and there are chainsaws around every corner. I think it will be a very unique kind of haunted house.â&#x20AC;?

The guests will get a firsthand account

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of what Erin and her husband experience each time they are at the hotel. â&#x20AC;&#x153;Itâ&#x20AC;&#x2122;s what Jim and I experience on a daily basis,â&#x20AC;? she said. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;ll go into one room and sense who is in that room.

We can go into the other room and can sense the lady who passed away. This will be like a way of explaining why they are there.â&#x20AC;?

Erin and her husband also have already brought out the history and the hauntings as part of the Seguin Walking Ghost Tours. â&#x20AC;&#x153;Seguin has so much incredible history that we started the walking tours,â&#x20AC;? she said. â&#x20AC;&#x153;We did that mostly because as I was researching the building, I found so many facts around the building, I thought it would be interesting to go beyond the hotel. I just thought it was a good way to expand around the Magnolia and for people to learn a little more about the history of Seguin. When they find out there is a ghost lingering, people pay attention

to it.â&#x20AC;?

Erin tries to keep the tours interesting by changing it up each time. â&#x20AC;&#x153;Seguin has so much history, so we are rotating our walking tours. It is not always the same route each time,â&#x20AC;? she said. â&#x20AC;&#x153;Each time you buy a ticket, you are learning something a little different about Seguinâ&#x20AC;&#x2122;s past.â&#x20AC;?

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Erin is ready to help the community dive into the historical aspect by giving living history tours at the Magnolia.

“We just keep discovering a lot of history and hidden things about the building,” she said. “It is sad because only we know it, and we can’t wait to share it with the world. We just think the tours are going to be the best way to get people in right away.”

Helping to share the wealth of knowledge will be a number of local actors and actresses, including Mary Jane Emmett Windle.

“She’ll give me a script, and funny enough, it is usually somebody that was in one of my mother-in-law, Janice Woods Windle’s books,” she said. “Seguin is a small town, and the people who have passed through or lived there either knew us or are somehow related. The people who came and went there make the living history a good story.”

Mary Jane said she looks forward to

helping keep people interested with the information that Erin has uncovered.

“She tries to give us as much background information as possible to help answer questions,” Mary Jane said. “So many people have so many questions, and we want to be able to help answer them, especially children. I love to answer questions for them, and I always hope I know the answers. Erin is great, and she is trying to share the information. The kids just eat it up.”

While the couple is hoping to start the tours soon, they also are looking to the future to open the house to overnight guests.

“Hopefully — crossing every finger and toe — next year we want to be able to open up the original portion of the hotel into a bed and breakfast,” she said. “It will be more of a haunted bed and breakfast in the back building because we draw in a lot of interest back there. I think it is going to be a blast.”

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autumn, well done ~ Sizzle 41

Well fitt for Done football

Jessica Limmer

Jessica Limmer is the former news editor for the Seguin Gazette and now her column moves to the pages of the quarterly magazine, Seguin Sizzle, in the form of Well Done.

422 Sizzle ~ autumn, well done

Y

ou can feel football season coming long before the weather changes.

Actually, you can hear it. Like the rumble of an approaching army, the roll of drums (from the practicing marching band) can be heard starting in August, usually a few miles from any high school campus.

Tailgaiting TLU-style

By Tucker Stephenson When it comes to tailgating, no expense is spared by the truly dedicated.

There are the simple necessities — like camping chairs, coolers and canopies — and then there are the more extravagant items, such as trailer hitch television mounts, portable satellite systems and solarpowered stereo equipment.

Not to mention grills, which range from tiny charcoal hibachis to the deluxe king-sized rigs that can easily cost more than the vehicle towing it.

Then, there are, well, the somewhat bizarre items.

For the truly dedicated imbiber of pregame libations, there’s a plastic flask that looks exactly like a bottle of sunscreen. There’s also a holster for your beer and a keg-style tap for watermelons that have been filled

Fans tailgate prior to a Bulldogs football game during the 2014 season at TLU in Seguin. with some type of spirit.

Clearly, those aren’t introductory-level products. In fact, they’re right out of Barney Gumble’s playbook.

But that’s the good thing about tailgating — there’s a style for absolutely

There is so much work, passion and pageantry that goes into games — particularly football games, and particularly high school games. At its simplest level, a game is just two teams meeting on a field, with a few refs and coaches. But what fun would all of that be? We need the band, cheerleaders and pom squad. We need the screaming parents and painted faces. We need the poor soul in that hot, sweaty mascot suit. We need tailgates.

Tailgates are where the wildest of fans get fired up. I went to my first tailgate in college, mostly because my friends were going, and there was free food. Before I knew it, I was drawn into a world where people wore purple and white togas and painted horned frogs on their faces (this was TCU, after all).

Tailgate food is a world all its own, too. It could be as simple as a brat on a bun with a bottle of beer. It could be as complicated as a candle-lit table with well-dressed diners. The point of tailgating, for most who come early, is to enjoy some fun with friends and fellow fans, talk strategy and maybe play a few

everyone. Over at Texas Lutheran University, for example, the party is just getting started, with this season marking the second year that the school plans to host planned tailgate parties across the street from its new on-campus

football stadium.

TLU Executive Director of Annual Giving and Alumni Engagement Taylor Carleton said the events center and park that sits a short stroll away is the perfect venue to hold gameday festivities.

“The tailgates are pretty epic,” Taylor said. “We have a setup similar to Southern Mississippi where we don’t tailgate in a parking lot, but inside Jackson Park. We have reserved sections that are 10x20 and alumni and friends set up there with tents, barbecue pits, chairs, music and Bulldog spirit (sections). Student organizations are also involved and we have vendors there selling food as well.”

“Even if you don’t tailgate in a certain spot, you can still walk around and visit different groups,” TLU >> 44

games before the main event. In my opinion, food should be just as laid back — but still a little special.

Instead of plain-ol’ hotdogs or brats, try a shish kebab. This meat-and-taters version is adapted from a version in “Born to Grill” by Cheryl Alters Jamison and Bill Jamison. You can eat the kebabs straight off the stick with mustard or on a plate with sides. We used halved B-sized potatoes, but C-size potatoes or chopped full-size potatoes would also work.

A dinner salad takes on a fun feel with the addition of Fritos.

My recipe for Frito salad is adapted from the Lisa Fain’s version in “The Homesick Texan’s Family Table.” Fritos, beans and a red wine vinaigrette dressing make this salad more unique than the ubiquitous side salad you feel obligated to finish.

The website Crazy for Crust featured the cutest (edible) footballs I think I’ve ever seen. These mini pies made from boxed brownie mix would be perfect for a FOOD >> 44

autumn, well done ~ Sizzle 43

FOOD >> 43 tailgate, post-game party or Superbowl party. The original recipe used refrigerated pie crusts fitted into mini muffin pans, but I took another shortcut by picking up mini pie graham cracker crusts for larger pies and less hands-on work. Piping football laces is easy, even for the least artistic among us. If you’re more creative, you could add team colors, logos or even mascots.

Polish and Potato Kebabs ¼ cup melted butter 2 tablespoons yellow mustard or spicy brown mustard 1 ½ pounds of waxy red potatoes, chopped into bite-sized chunks 4 6-ounce fully-cooked kielbasa sausages, chopped into 1/2-inch slices Pearl onions Chunks of bell pepper soaked bamboo skewers Kosher salt Freshly-ground pepper Directions: Steam or microwave potatoes until they can be easily pierced with a skewer, but are not fully cooked. (This can be done in advance if potatoes are refrigerated). Make sure the potatoes are at room temperature before continuing the recipe.

Mix the butter and mustard together in a container. Set aside.

Heat the grill, bringing it to medium temperature. You should be able to hold your hand an inch over the grill for about 4-5 seconds before you have to pull away.

Thread two sausage chunks on a skewer, pushing skewer through the casing side of the hot dog. This allows the cut ends to be

TLU >> 43 Taylor said.

Inside Jackson Park is a large building dubbed by most current and former Bulldogs as the “party barn” — and with good reason. Taylor says that it gives an even larger cross-section of TLU fans the opportunity to experience the excitement of being on campus.

“We simulcast (the game) inside the party barn and there’s a lot of parents that can watch in there if it’s too hot or too cold,” Taylor said.

44 Sizzle ~ autumn, well done

exposed to the heat. Follow the sausage bits with potatoes, a pearl onion, pepper pieces and more potato and sausage.

Brush the kebabs with the mustard-butter and sprinkle with salt and pepper.

Cook the kebabs over the medium heat for 5-7 minutes, uncovered. Turn them often to ensure even cooking. The potatoes and sausage should be brown and crusty when done.

Serve hot with your favorite brew and more mustard.

Frito Salad Dressing: 1/4 cup white wine vinegar 1 tablespoon of lemon juice 3/4 cup olive oil 2 cloves of garlic, minced 2 tsp cilantro, finely chopped 2 tsp chili powder

OK), drained and rinsed 1/2 cup feta cheese 2 cup Fritos or crumbled tortilla chips Directions: To make the dressing, combine ingredients in a jar and shake well.

To make the salad, toss all salad ingredients together except for the corn chips. The salad and dressing can be made in advance.

When you’re ready to serve, toss the dressing and chips together with the salad.

Football Pies (adapted from Crazy for Crust) I box of brownie mix

Salad: 4 cups of mixed greens 2 cups of grape tomatoes, halved 2 jalapenos, stemmed, seeded and diced 1 bell pepper, stemmed, seeded and diced 1/2 cup chopped cilantro 2 cups cooked pinto beans (canned is

2 packages of mini graham cracker pie crusts (12 total) Vanilla icing Directions: Preheat oven to 350 degrees.

Prepare the brownie batter according to the package directions.

Arrange the mini pie crusts on a cookie sheet or pizza pan. Scoop about 1/3 cup of batter into each pie crust. Move the whole pan full of little pies into the oven and bake for about 20 minutes, until a toothpick inserted in the center of each pie comes out clean.

Use the icing to create football lace designs.

Chris Amick, a 2007 TLU graduate, is one of many Bulldog supporters to have attended the 2014 season opener in which the school christened its brand new stadium with a 61-15 romp over Sul Ross State.

Chris said the atmosphere makes him wish that he could relive his Texas Lutheran experience in the present day.

“Having a good tailgating scene — combined with having our own stadium — has really added to the TLU football game experience,” Chris said.

“College football is a culture that’s

unmatched in any other sport, and having that option at TLU makes you feel much more invested in the games and with the team. Spending an entire Saturday with other fans and getting to talk about the team and the players really helps add to the legitimacy of the program and adds a dimension that was not there before.”

“Having a tailgating scene would have absolutely led me to attend more games during my years at TLU, and I’m glad that it’s something that I can now do as an alumnus,” Chris said.

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