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Postcards Magazine

Hometown

October 2026

Texas Mushroom Festival • Robert Gauthreaux III • Vick Lumber

Contents October 2026 | Volume 1, Issue 3

Features

Community Builders

Texas Mushroom Festival

Favorites

Calendar - Making Tracks.....................40 Dear Gabby............................................ 25 Feedback.................................................. 8 Glorious Grandchildren ........................15

Hometown | October 2026

Kidspeak................................................ 26 Library Picks........................................... 9 Milestones............................................. 39

Mustard Seed Moments ....................... 42

Special Conversation

Robert Gauthreaux III

Puzzle Solutions ................................... 23 Sudoku Marketspace ............................ 32 Tasty Bites ..............................................18

4 Postcards

Pet Pals .................................................. 38

Things My Granddaddy Said.......................17

BUSINESS FOCUS

Magazine

Community. It's what we do!

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If you would like to receive our magazine and are not currently on our mailing list, subscriptions are available. DIRECT-MAILED to all postal routes in Madisonville, Midway, Centerville, Buffalo, Leona, Bedias, Iola, North Zulch, and Normangee, Texas. Owned and Published Monthly by Altom Consulting & Marketing, Inc. PUBLISHER

Karen Altom EDITOR

Wes Altom OPERATIONS MANAGER

Marshall Altom

ADVERTISING TEAM

Nancy Jolly Tammy Farkas DESIGN TEAM

Columns

Publisher’s Post ...................................... 6 The Garden Post ................................... 24

On The Cover 2025 Postcards Photo Contest Submission

Vick Lumber

Postcards

Cover Photo by Caroline Halbert

Mary Partida April Key Online: www.PostcardsLive.com Address: PO Box 690 Huntsville, TX 77342 Call our Office: 936.293.1188 We reserve the right to edit or reject any material submitted. The publisher assumes no responsibility for the return of any material without written preauthorization. No material from Postcards Magazine™ can be copied, scanned, faxed, electronically, or otherwise used without express written permission. Publication of articles, advertisements or product information does not constitute endorsement or approval by Postcards Magazine™ and/or its publisher. Business Focus stories printed in Postcards Magazine™ are drawn at random from contract advertisers. © 2026 by Altom Consulting & Marketing, Inc., All rights reserved. Printed in Texas by Shweiki Media

Publisher’s Post Halloween: Then and Now

Hometown | October 2026

Postcards

oes anyone else remember when a Halloween costume required approximately five minutes of preparation and whatever you could find around the house? Want to be a ghost? Find an old white sheet and cut two holes in it for your eyes. Done. Or maybe you pulled out some old clothes, added a few patches, tied your pants up with a piece of rope, grabbed a stick with a handkerchief tied to the end, and went as what we called a “hobo” back then. Also done. There were no coordinating family costumes. No elaborate makeup tutorials. No packages arriving on the front porch containing “the one specific accessory” absolutely necessary to complete your look. We just rummaged through closets. And somehow, we thought we looked GREAT. I still remember one of my junior high girlfriends showing up dressed as an old lady. Her costume consisted (in part) of two rolls of toilet paper tucked into the front of her shirt and a roll of paper towels stuffed into the back of her pants. We thought it was HYSTERICAL. And honestly, it still makes me laugh. The best part? That same girlfriend and I now share grandbabies. Who could have imagined back then, while we were laughing ourselves silly over her homemade “old lady” costume, where life would take us? What a delight. Halloween has changed a bit since then. My kids and their families now do themed costumes, and I have to admit, they are stinking adorable. We’ve had Peter Pan, Wendy and Captain Hook. The entire Incredibles family. Snow White and her dwarfs. And the list goes on. These are not costumes thrown together 20 minutes before trick-or-treating. There is a PLAN. Everybody has a character. Everybody coordinates. And somehow even the smallest child gets incorporated into the theme, whether they understand what is happening or not. I look at the pictures and absolutely love it.

Karen (Stevens) Altom, Publisher

But I also have to laugh when I think about how different it is from Halloween when I was a kid. Nobody was asking, “What’s our family theme this year?” Our family theme was pretty much, “What do we already own?” Maybe that is part of what makes watching the next generation so much fun. Traditions change. Our kids take some of the things we loved, add their own spin, and then pass the fun along to their children. I still have a soft spot for those simple Halloweens when a sheet could turn you into a ghost and a pillowcase made a perfectly acceptable trick-or-treat bag. But I wouldn’t trade seeing my kids and grandkids dressed up together for anything. So whether your Halloween involves a perfectly coordinated family theme or two eye holes cut in an old sheet, I hope your night is filled with laughter, good memories, and way more treats than tricks.

Feedback

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Weekly Post

I would like to sign up for the free weekly post newsletter, but cannot find a sign-up place. A Moore Here is the signup link: https://mailchi.mp/postcardslive/

Hometown | October 2026

weekly-post

Postcards

The Weekly Post...your front porch view of the week.

Happy Mail

In the midst of sadness and chaos, I got a little happy in the mail yesterday! My cutie-pie raccoon made the front cover of Postcards Magazine. Thanks for choosing my photo. What an honor! Lynette Dobbins

Friendly faces, local highlights, and stories that connect us all.

Tell us what you’re reading!

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Library Picks

Leeann Woods reading

The Doorman BY CHRIS PAVONE October 2026 | Hometown

9 reading

The Lobotomist's Wife BY SAMANTHA GREENE WOODRUFF

Tom Evans reading

Never

BY KEN FOLLETT

Postcards

Sally Downs

P COMMUNITY BUILDERS

25th Annual Texas Mushroom Festival Hometown | October 2026

How one rainy tent grew into a Texas tradition.

Postcards

BY NANCY JOLLY | SUBMITTED PHOTOS

he Texas Mushroom Festival has certainly lived up to its name—it started small and just kept mushrooming. This year marks the 25th annual Texas Mushroom Festival, making it an especially meaningful time to look back at how Madisonville’s signature celebration began and grew into one of our area’s most recognizable traditions.

But before there was a Texas Mushroom Festival, downtown Madisonville merchants were already bringing the community together for an event known as Fair on the Square. The festival we know today grew from that downtown tradition, eventually taking on a new identity that celebrated something uniquely Madisonville… mushrooms. In 2001, the first Texas Mushroom Festival kicked off beneath a single tent on Madison Street beside the courthouse, right in the middle of a massive thunderstorm. That first celebration was a humble one, featuring only one entertainer, approximately 10 T-shirts and a small handful of vendors (Today, nearly 700 festival T-shirts are sold, a remarkable contrast and another sign of just how much the festival has grown). As the storm rolled through downtown, everyone squeezed beneath the tent and gathered around bowls of warm mushroom soup. What could have brought the event to an early end instead created a lasting memory and helped set the tone for a festival built on good food, community spirit, and the ability to make the best of any situation. From those modest (and very soggy) beginnings, the Texas Mushroom Festival grew into a beloved annual tradition. Twenty-four festivals later, the event continues to celebrate the people, businesses, and agricultural heritage that make Madisonville the Mushroom Capital of Texas.

states and Mexico. Monterey Mushrooms has remained closely connected to the festival throughout its history. One of the most popular traditions is the company’s complimentary portabella mushroom fajitas. The fajitas are now served from a tent located in front of the Madison County Courthouse, where a line of hungry festival goers eagerly waits for this longtime favorite.

A festival takes shape

of mushrooms each week. White button, portabella, crimini, oyster, and other varieties were shipped to markets throughout Texas, Colorado, Oklahoma, and Louisiana. The company was recognized as the largest mushroom producer in Texas and was credited with producing an estimated four percent of the nation’s mushrooms. Today, Monterey delivers fresh mushrooms and mushroom products across all 48 continental

As attendance increased, cooking demonstrations became one of the festival’s signature attractions. Experienced chefs showed audiences how mushrooms could be stirred, sauteed, and incorporated into everything from appetizers and entrees to unexpected desserts. Cooking demonstrations, samples of mushroom-inspired dishes, and tastings from Texas wineries helped establish the festival as a destination for food lovers. The combination of unique cuisine, local agriculture, and Madisonville’s friendly small-town

Why mushrooms?

Madisonville’s connection to mushrooms began years before the festival. A mushroom-growing operation was established near the community in the 1970s and was later acquired by Monterey Mushrooms in the early 1980s. The facility, located approximately six miles south of town, became an important local employer and helped establish Madisonville as a major center for mushroom production. In 2005, the Texas Legislature officially designated Madisonville as the “Mushroom Capital of Texas,” recognizing the Monterey facility produces around 600,000 pounds

Serving complimentary portabella mushroom fajitas from a tent located in front of the Madison County Courthouse

atmosphere began drawing visitors from near and far. The festival soon expanded beyond food. Arts-and-crafts vendors filled the streets surrounding the Madison County Courthouse, while live entertainment, photography and art contests, children’s activities, an automobile showcase, wine tastings, and the cleverly named Shiitake 5K gave people of all ages something to enjoy. Whether you are a local business, artisan, food vendor, sponsor, volunteer, entertainer, car enthusiast, photographer, runner, or simply looking for a fun day with family, there is a place for you at the Texas Mushroom Festival. The event’s wide range of activities and opportunities reflects the same community spirit that helped it grow from one rainy tent into a major annual celebration. Shiitake 5K Run + Kids Mile

Rainy-day resilience

The first festival would not be the last time the weather tested Madisonville’s determination. In 2015, a recordbreaking 36 hours of rain reportedly brought more than 21 inches of rainfall during festival weekend. Every available tent that could be found was put to use, but standing water beneath them reached approximately five inches in some areas. Mulch from Standley Feed was brought in and spread across the saturated ground to help visitors navigate the muddy festival area. According to local lore, nearly every tent in town leaked - but once again, the rain could not wash away Madisonville’s festival spirit.

Today, the Texas Mushroom Festival welcomes approximately 11,000 to 12,000 attendees and typically features just over 150 vendors. Booth sizes vary according to each vendor’s individual needs. Before COVID, festival attendance was reported to have reached as many as 16,000 people. Although mushrooms provide the theme, the festival has always been about much more. It is an opportunity to showcase Madisonville’s businesses, restaurants, schools, civic organizations, and agricultural heritage. It brings the community together while welcoming thousands of guests to experience the history, hospitality, and character of the Mushroom Capital of Texas. As the festival celebrates its 25th annual event, its story remains rooted in the same qualities that made that first stormy gathering special: community spirit, good food, local pride, and a willingness to keep growing (rain or shine).

For more information, visit txmushfest.org.

FUN FUNGI FACT:

Crimini and portabella mushrooms are the same variety at different stages of maturity. Criminis are harvested while young; when allowed to mature longer, they develop into portabellas.

Ingredients

Celebrating local history

The nearby Madison County Museum is also a popular stop for festival visitors. Its photographs, artifacts, and exhibits share the stories of the people, places, and traditions that helped shape Madisonville and Madison County. The museum’s current featured display is an extensive horse exhibit highlighting local horses and the community members connected to them. It offers visitors another opportunity to experience a special part of Madison County’s history and heritage while exploring the festival.

Join the community on October 17, 2026, in historic downtown Madisonville for one of Texas’ most unique and enjoyable festivals. There will be something for everyone as the Texas Mushroom Festival celebrates its 25th anniversary and looks ahead to many more years of food, fun and fellowship. What began with one tent, one entertainer and bowls of warm mushroom soup has grown into a treasured Texas tradition… and a celebration that is uniquely Madisonville.

•

Monterey® Portabella Mushrooms

•

Fajita seasoning

•

Olive oil

Portabella Fajita Tacos

•

Lime juice

•

Tortillas

Want to find that festival flavor for your own family feast? Here is a simple recipe for you to follow at home: Choose Monterey Portabella Mushrooms for a bold, festivalinspired meal. Our Portabellas are also available with high Vitamin D, which will provide you with 400 IU's of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.

Toppings

Recipe Spotlight:

•

Grilled peppers & onions

•

Avocado

•

Guacamole

•

Sour cream

•

Cilantro

•

Black beans

•

Pico de gallo

Postcards Hometown | October 2026

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Glorious Grandchildren

Hazel Linda Graham

Grandchild of

Michelle Clavier

Debbie Boyett Graham

October 2026 | Hometown

Stetson

15 Postcards

Hometown | October 2026

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Licensed by The Texas Supreme Court

Things My Granddaddy Said They're slower than molasses in winter. Not every lion that chased the deer caught it. But every lion that caught a deer chased it. You don’t build a fence in the middle of a stampede. Hindsight is the only exact science.

A frog in a well has never seen a sunset.

~ Jim Nissen

You shouldn't go talking about ropes in the house of a hanged man.

Publisher Karen Altom and her Granddaddy J.C. Farris

As I grow older, more and more often I find myself saying, “Like my Granddaddy used to say…” In an effort to keep some of these old sayings alive, we are sharing them here. Please feel free to share yours with us!

17 Postcards

His hogs are so poor it takes six of them to make a shadow.

October 2026 | Hometown

The shoemaker's children are always the ones who are barefooted.

Tasty Bites Queso Chicken and Rice

Hometown | October 2026

INGREDIENTS

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1 Tbs olive oil 1 ½ lbs skinless, boneless chicken breasts or thighs, cut into 1 ½” pieces 1 tsp garlic powder, or to taste salt and freshly ground black pepper to taste 1/2 yellow or white onion, finely chopped 1 Tbs butter 1 ½ cups uncooked long-grain white rice 1 (1-oz) packet taco seasoning 2 ¾ cups water, or as needed 1 cup prepared queso dip green onions, pico, avocado, cilantro, or jalapeños, for topping (optional) DIRECTIONS

Step 1: Season chicken with garlic powder, salt, and pepper. Heat oil in a large skillet over medium-high

heat. Add chicken and cook, undisturbed, until browned on one side, about 2 minutes. Flip and continue to cook until lightly browned, about 2 minutes (chicken will not be fully cooked at this point). Step 2: Add onion and cook, stirring occasionally, until it begins to soften. Add butter and allow it to melt. Add rice and cook, stirring, until rice is coated and lightly toasted, about 1 minute. Stir in taco seasoning until well combined, about 30 seconds. Step 3: Add water and stir well, scraping any browned bits from the bottom of the pan. Bring to a boil. Stir once more and reduce heat to a simmer. Cover and cook until liquid has been absorbed, about 20 minutes. Step 4: Warm queso in a microwave-safe bowl, stirring every 30 seconds, until heated through, about 2 minutes. Top chicken and rice with queso and serve immediately with desired toppings.

Postcardslive.com

Reliable is What We’ve ALWAYS DONE.

Planning some fall landscaping?

Know your utility guidelines before you plant or dig.

Visit midsouthelectric.com

October 2026 | Hometown

This co-op appreciation month, join us in celebrating the communities that make MidSouth what it is.

19 Postcards

Employment Opportunities Available! Front Door Sales • Pickers • Packers

More than 40 positions available!

montereymushrooms.com Spent Compost For Sale

Tasty Bites Italian Penicillin Soup

Hometown | October 2026

INGREDIENTS

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8 cups lower-sodium chicken broth 2 cups chopped sweet onion 1 1/2 cups peeled and coarsely chopped carrots 2 celery ribs, coarsely chopped 6 garlic cloves, smashed and peeled 3/4 tsp kosher salt 4 thyme sprigs 2 fresh bay leaves 1 (2 oz) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish 4 oz uncooked pastina pasta 2 cups shredded rotisserie chicken fresh flat-leaf parsley leaves, for garnish DIRECTIONS

Step 1: Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high. Reduce heat to medium-low, and

simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender. Step 2: Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup. Step 3: Add thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high. Add pasta, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18 to 20 minutes, adding shredded chicken in the last 3 minutes of cooking. Step 4: Remove from heat. Remove and discard thyme sprigs, bay leaves, and ParmigianoReggiano cheese rind. Step 5: Serve immediately; garnish with parsley and grated Parmigiano-Reggiano.

Postcardslive.com SEE THE DIFFERENCE LOCAL CARE MAKES. Means & Associates has cared for Huntsville families’ vision for generations. Today, Stephen Means, O.D., and Grant Means, O.D., continue that tradition with personalized eye care for every generation of your family.

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21 Postcards

Tasty Bites Pumpkin Cheese Ball INGREDIENTS

2 (8-oz) pkgs cream cheese, softened 1 Tbs bottled hot pepper sauce 1 tsp paprika 1/2 tsp minced garlic 2 cups finely shredded yellow cheddar cheese 1 stem from a bell pepper crackers for serving

Hometown | October 2026

DIRECTIONS

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Step 1: Combine cream cheese, hot pepper sauce, paprika, and garlic in a food processor. Process until well combined. Step 2: Add 1 1/2 cups shredded cheese and process until cheese is finely chopped but still very visible. Step 3: Sprinkle about 3 tablespoons of the remaining shredded cheese into a 4-inch pile on a large piece of plastic wrap, and top with a rounded scoop of the cheese ball mixture.

Step 4: Sprinkle the cheese ball mound with the remaining shredded cheese. Step 5: Pull sides of plastic wrap up and over the cheese ball mixture to wrap tightly and shape into a ball. (If needed, wrap with an additional piece of plastic wrap to ensure the mixture is very tightly wrapped.) Step 6: Wrap 4 wide rubber bands around the cheese ball, evenly spacing them to create the indentations that are found on a pumpkin. (Depending on the size of the rubber bands, you may need to double wrap each one to create indentations that are deep enough.) Step 7: Chill cheese ball in the refrigerator at least 3 hours before serving to allow flavors to meld and the cream cheese to become firm. Step 8: Before serving, remove rubber bands and unwrap cheese ball. Place a bell pepper stem on top of the pumpkin and gently press to adhere. Serve with crackers.

Puzzle Solutions Multiple Locations Sweet Smiles Galore

Sudoku from page 32

Answers EASY

8 9 2 6 5 9 8 5 2 1 2 5 6 9 4 4 6 7 8 3 7 1 8 4 6 3 2 9 1 7 6 4 3 5 2

Sudoku #3 Answers MEDIUM

936-435-0303 Multiple locations to better serve you. 2801 Old Houston Rd. • Huntsville Monday - Friday 5:00 AM - 6:30 PM

1157 Veterans Memorial • Huntsville Monday - Friday 6:30 AM - 6:30 PM

906 10th Street • Huntsville Monday - Friday 6:30 AM - 6:00 PM

”

6 3 8 4 Sudoku #7

7 9

23 Postcards

Montessori Child Care 6 wks to 12 yrs. old

5 4 9 7 6 1 8 3 2 Sudoku #1 1 8 2 9 5 3 6 4 7 8 6 9 2 5 1 7 4 3 63 7 3 2 8 4 7 6 9 84 92 15 15 23 6 5 81 4 4 73 79 18 92 65 4 9 1 5 3 2 7 6 8 1 8 4 7 6 2 5 3 9 67 72 55 96 18 8 3 4 4 9 2 13 8 9 33 26 51 4 1 5 4 26 7 8 97 2 7 5 1 76 88 94 6 9 33 1 5 24 9 1 4 3 2 7 5 8 6 5 9 8 3 2 6 1 7 4 4 2 3 1 7 5 9 6 8 Sudoku #5 9 6 3 Sudoku #32 1 5 8 4 7 8 2 4 7 9 3 5 6 1 8 7 3 9 6 4 1 5 2 5 1 7 8 4 6 2 3 9 4 1 6 2 3 5 9 8 7 95 8 5 7 2 3 1 4 96It always 2 seems 8 4 6 3 7 1 impossible 1 7 5 6 3 4 2 6 1until 4 done. 3 95 8 7 29 8 it's 47 38 2 9 96 8 5 12 7 3 54 61 2 4 1 3 5 7 6 9 8 3 4 5 1 7 9 8 2 6 71 52 94 4 6 8 1 2 3 5 9 7 6 3 8 3 8 6 1 2 5 9 7 3 8 69 24 7 1 45

October 2026 | Hometown

Sudoku #1 5 8 6 2 2 4 9 6 7 3 1 4 4 6 3 7 8 1 7 3 9 2 5 1 3 9 2 5 6 5 4 8 1 7 8 9

Eas

The Garden Post

Fall is for

Ginger Vybiral

Planting and Planning!

Hometown | October 2026

Postcards

ctober! Days become shorter than nights, and temperatures cool down. Did you know one of our main signs of fall, the fiery colored leaves, is not due to cooler weather? It’s actually due to the lack of sunlight from shorter days. Ecclesiastes 3:1-2 - “For everything there is a season, and a time for every matter under heaven: A time to be born, and a time to die; a time to plant, and a time to pluck up what is planted.” Let the fall color explosion begin! Now is the time for fall mums and Celosia! They are perennials and will come back for you in following years. And don’t forget about snapdragons, pansies, violas, ornamental kale and cabbage, dianthus, stock, and calendula. These beauties love the cooler temps and will give you an amazing show. Your local nursery will have an array of outstanding, rich colors to choose from. If you haven’t already, get any cool weather crops (like greens, broccoli, cauliflower, Brussels sprouts, cabbage, and kale) planted, so they can have enough time to develop before the colder temps slow their growth. Your local nursery should have starter plants ready to go. Herbs can also be planted for a fall harvest. Remember, “fall veggies” doesn’t mean they can withstand colder temps. Be ready to cover them if we get a blast of cold. It is also time to plan. Stock up on supplies you may need in the winter months. Frost sheets, old sheets, tarps, empty milk jugs, heat sources, extension cords, etc. You can bag up shredded leaves to use as mulch and insulation. Now is also a good time to clean and evaluate your garden tools. Thinking about a new area to plant a garden in the spring? If the area is full of grass and weeds, be proactive and treat it with a safe herbicide or cover the area with black plastic. The plastic heats the soil, which helps kill roots, bacteria, and fungi. It also blocks access to water, helping eliminate weeds and grass. Consult your local nursery or county extension agent for guidance on herbicides if needed.

Bobo’s Nursery Buffalo, Texas

Fall is prime time to plant trees, shrubs, or to move any shrubs that aren’t doing well in their present location. Fall gives any new additions or relocatees several months to establish their root systems before the harsh Texas heat returns. Be sure to use a root stimulator to boost their chances. Remove damaged or dead branches. Only prune shrubs for cleanup and touch-up. Wait for major reshaping in February. If you plan to save any seeds from your spring and summer veggies or flowers, make sure they aren’t hybrids. You may or may not get the outcome you want, since hybrids are a cross between two specific parent plants. Want to save your caladiums for next year? It’s time to dig them up! Let them dry a week or so, remove any dead foliage and soil, then store them in sawdust or something similar, in a cool, dry place (55 degrees) until spring. You can divide and relocate your perennials like coneflowers, coreopsis, daylilies, and irises. You can also get your amaryllis, lily, paperwhites, and daffodils in the ground. Tidy up your perennials by removing any dead leaves and branches. Continue mowing your lawn until the first frost. By doing so, you reduce the risk of disease, maintain its appearance, and prepare it for winter dormancy. Fertilize to help it withstand the winter months. A 2-1-2 ratio is recommended for our area. Be sure to water it in after application. Critters are still terrorizing us! Caterpillars keep munching until they enter their cocoon stage for the winter. Keep an eye out for any unwanted insects to catch them early. If you’re not sure, bring your bug to your local nursery for advice. Powdery mildew is always a problem this time of year with milder temps, mixed with our humidity and rainfall. It can show up on plants as well as creep into our lawns. Stay diligent. Catching critters and diseases early will give your plants a better chance.

Autumn… the year’s last, loveliest smile. -William Cullen Bryant

”

Dear Gabby

Send me your questions at

PostcardsLive.com/Share

Welcome back to the October 2026 edition of the Dear Gabby advice column. We’re approaching the middle of the “ber” months (months that end in ber). This means you should get ready for Halloween, Renaissance Festivals, football, and lesser sports (sorry, I was raised in Texas). Our federal holiday is Columbus Day/ Indigenous Peoples’ Day on Monday, October 12. In defense of my last month’s column, it is now officially fall. My pumpkin spice comments, in no way, apply to pumpkin pie or pumpkin rolls. Those two applications are where they belong. Send your questions to me by clicking Dear Gabby at www.PostcardsLive.com/share. DEAR GABBY

DEAR GABBY

Is anyone else getting tired of “them” telling us what we can do and what we can have? I am a lady who has lived long enough (independently) to make most decisions of my own volition, and I resent the intrusion. How do you feel about that?

I am trying to differentiate between friends and acquaintances. Some people I think are my friends don’t always seem to have my best interest at heart. And some I was thinking of as acquaintances turn out to have my back, and then some. How do you know?

MOTHER MAY I?

FRIENDS OR NOT?

DEAR MMI

GABBY

DEAR FRIENDS OR NOT My hero/husband Dud has a saying as true as they come. You can count your friends on the fingers of one hand. All the other people are acquaintances. I say: friends are like panties. Some get a little twisted, some are your favorite, some are holey, some are cheap, some are naughty, and some actually cover your butt when you need them. Assuming you are asking about lady friends, it is really hard to tell in advance. Eleanor Roosevelt explained it best: “A woman is like a teabag you can’t tell how strong she is until you put her in hot water.” GABBY

CONFIDENTIAL TO “MY BODY IS A TEMPLE”: My body is not a temple. It’s a haunted house. It’s slowly falling apart, makes weird noises, and contains the spirit of an old person who’s always mad about something.

October 2026 | Hometown

I’m with you, Sister! Let me tell you a little story. A number of years ago, I went to a grocery store in Austin and bought: a pound of sliced ham in a plastic bag, a loaf of bread in a plastic bag, a gallon of milk in a plastic jug, a pack of napkins in plastic wrap, a store-made salad in a plastic tub, a plastic bottle of mustard and catsup, but they wouldn’t give me a plastic bag to carry it home because the plastic bag was bad for the environment! I’m happy to report the city of Austin overturned that ban when the Texas Supreme Court ruled the single use bag ban violated state law. Who are “they”, anyway?

25 Postcards

Kidspeak I was singing "You Are My Sunshine" to my 3-yo, and he told me he hates that song. I said that's a shame because I used to sing it to him when he was in my tummy before he was born. He looked me dead in the eyes and said, "I hated it then, too." •••••••••••••••••••• My 7-yo, after watching me (unsuccessfully) negotiate with the 2-yo for several minutes: "It's tough having a baby like that."

A teacher asked the children in her Sunday School class, "If I sold my house and my car, had a big garage sale, and gave all the money to the church, would I get into heaven?"

Honestly...I have no idea how to parent any of this. ••••••••••••••••••••

"If I cleaned the church every day, mowed the yard, and kept everything neat and tidy, would I get into heaven?"

Teacher: What is half of 8?

Again, the answer was "NO!"

Student: Horizontally or vertically?

"Well," she continued, 'then how can I get to heaven?"

Teacher: What do you mean?

•••••••••••••••••••• Hometown | October 2026

Today, my 7-yo came into the room crying. I asked him what happened, and he said that his 5-yo brother put 80 cows in his house in Minecraft while he was offline, and it was "entirely too many cows."

Juliet thanked me for getting "reasonably sized paper towels this time," and I don't really know what that means, but it feels like a backhanded compliment to both me and the paper towel industry. Kara Tipton

Student: Horzontally it's 0; vertically it's 3. •••••••••••••••••••• Dad: Would you like anything to eat for dinner? Son: What are my choices? Dad: "Yes" or "no."

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"NO!", the children all answered.

In the back of the room, a 5-yo boy shouted out, "You gotta be dead!"

Postcardslive.com JUSTICE SERVED. RIGHTS PROTECTED.

PERSONAL INJURY AND CIVIL TRIAL LAW KEVIN R. KNIGHT

Kevin R. Knight, PC Attorney at Law 714 S. Madison Madisonville, TX 77864

936-348-3543

October 2026 | Hometown

BOARD CERTIFIED PERSONAL INJURY TRIAL LAW TEXAS BOARD OF LEGAL SPECIALIZATION SINCE 1995

27 Postcards

SPECIAL CONVERSATION

Hometown | October 2026

Postcards

BY ALLIE PLUNK | PHOTOS BY TOM MILLER

Robert

Gauthreaux III R

What first interested you in meteorology?

Growing up in Louisiana, we got our fair share of storms. I remember, when I was in kindergarten, Hurricane Andrew hit. We lived inland, so a lot of extended family came up to stay with us during the storm. It made me realize what a big deal hurricanes are and kind of sparked my interest in learning more about weather. I moved to Seattle in third grade, and while they get a lot of rain, they don’t have thunderstorms like the South. I really missed that because I loved thunderstorms. Meteorology just seemed like a cool, natural fit for me.

You’ve worked for stations in several different areas. How has each impacted the way you connect with your community?

I started in Alexandria, Louisiana, at the number one station for the four parishes it covered, so it was very much a local station. I learned a lot about the impact of local stations. People started recognizing me and saying “hi” to me when I hadn’t ever seen them before. Then I moved to Baton Rouge, where I got my first taste of severe weather.

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obert Gauthreaux III, Ph.D., brings a rare combination of meteorology, broadcasting, and higher education to Sam Houston State University. A Louisiana native, Gauthreaux has worked as a broadcast meteorologist since 2013, with stops in Louisiana, Texas and Ohio, while earning degrees in meteorology; climatology; and media and communication. His work has focused heavily on making complex weather information understandable and accessible to the public, including weather communication in Spanish and American Sign Language. He now serves as an Assistant Professor of Practice in Journalism and Emerging Media at SHSU, where he brings his years of experience in broadcast news into the classroom.

October 2026 | Hometown

Our area has a meteorologist to call “our own.”

Hometown | October 2026

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That was a meaningful experience for me, because afterwards, I would get emails from viewers saying that I saved their families, because they were able to get out in time. At the station, I’m just staring at a camera, hoping someone is listening, so it felt good to know what I was doing was impacting real people. Then I went to a local station in Lubbock, and I got to experience the whole range of weather there. I covered everything from tornadoes and dust storms to snow. After that, I went to Ohio for a little while, at another small-town station. It was mostly winter weather up there. The biggest thing I think I learned from all these stations is you have to get to know the community, especially if you’re doing local work. I mean, I used to be a bingo caller. You must go out and be involved in the community so they know you and can trust you, and you also need to know the local landmarks. A weatherman named Nash Roberts was a big inspiration to me. He knew the community so well that when big storms were coming, they would call him in to cover them even after his retirement, because the station knew the people would trust what he had to say. That’s what I aspire to do.

How are you getting involved in the community outside of your work at SHSU?

I love the people here, they’re so friendly, and there is so much history here. I’d love to call bingo somewhere. I’ve started going out into the community more, and I have a few favorite places, Mr. Hamburger being one of them. I love going downtown, too, and eating at Cafe Texan. There are so many great places here. I’m active in my church, and I do school talks for journalism as well.

What prompted your transition to Sam Houston?

After I finished my degree, I realized I have a pretty unique skillset. My Ph.D. is in media and communication, my master’s is in climatology, and my bachelor’s is in meteorology. I connected with a journalism professor here at Sam Houston, and I was very impressed with the school’s programs. One thing that makes Sam different is even freshman and sophomores can contribute to the university newspapers and newscasts, so there’s more of a hands-on focus. Something I want to work on with them is reporting on breaking weather! That is one of the most exciting things you get to do as a meteorologist—and one of the most

I want to be someone y’all can trust to provide local weather information.

”

chaotic. It would be great to give them that first taste of how hectic breaking news can be. I also get to apply my real-world experience into teaching my students. I’m also keeping track of the changes journalism is facing, like AI newscasters, and staying on top of those developments so I can teach students how to use or adapt to them.

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Speaking of those changes, what do you see in the future of journalism?

I love to learn, and I’m always learning. I was honestly pretty nervous about being a professor, but my students seem to like me (or at least that’s what they put on their class evaluations), and I’ve been able to do a lot of interesting research. Academia is very different from the places I’ve worked before, and everyone seems genuinely supportive of each other. The students are willing and eager to be a part of building the weather program here. I’ve started to work with local media to provide weather reports to the city and keep people informed. Our area is in a really distinctive location, where none of the major news stations report on the weather here, so I want to be someone y’all can trust to provide local weather information. You can follow Dr. Gauthreaux on social media at @drrgiii to keep up with the latest weather updates.

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What does this transition mean to you on a personal level?

October 2026 | Hometown

I think local journalism will endure, as long as journalists and meteorologists maintain their connections to the community. I mean, the best weather communicators started in journalism and moved to weather. To communicate risk, you have to be able to connect to the people you serve. You have to talk like them, act like them, be a member of the community. That’s something AI reporters will never have—that human connection. A lot of people think meteorologists are always wrong, but a lot of our data and mapping methods are genuinely accurate, especially in recent years. What can makes us seem “wrong” is an inability to accurately communicate the weather circumstances. It’s easy to get caught up in fancy terminology that is difficult to understand.

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Hometown | October 2026

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October 2026 | Hometown

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BUSINESS FOCUS

The Business Focus is chosen each month by random drawing from among Postcards contract advertisers.

Serving local needs, building projects and relationships (and bringing smiles) for nearly a century.

Hometown | October 2026

BY NANCY JOLLY | PHOTOS BY HALEIGH CORCORRAN

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A team that knows its customers

Vick Lumber currently has six team members: Nick, Steve, Rick, Greg, Jose, and John. “Nick is my go-to manager, our IT guru, and my right hand,” Lowery said, adding that each member brings something important to the business. “All of our team are extremely strong, with expertise and service being at the top of their priority lists,” he said. That emphasis on service is one of the things Lowery believes sets Vick Lumber apart. “Our pricing is more competitive with the big-name stores than some may think,” he said. “The most important thing we do that you may not find in those big-box stores is that we wait on everybody as they come in, from start to end. We know our customers and their unique personalities, because they matter,” Lowery said. That philosophy has helped create relationships that go far beyond a simple customer transaction. “We see, day in and day out, repeat loyal customers that have grown to be our friends,” he said.

Growing with the times

More than a business

Giving back to the community is an important part of Vick Lumber. The Lowerys and the Vick Lumber team are strong supporters of local youth and community organizations. They particularly enjoy supporting the young people who participate in the local fair, purchasing projects from students who have worked hard, spending countless hours preparing for their moment in the showring. Vick Lumber is also a strong supporter of Sidewalk Cattlemen’s events, including purchasing projects and participating in the organization’s efforts. The company supports the Madisonville, Midway, North Zulch, and Normangee fire departments, the local Hispanic Heritage organization, local school students, and a variety of school and community organizations. For the Lowerys, supporting the community isn’t simply about writing a check. They enjoy being involved and finding ways to support the people and organizations that make Madisonville and the surrounding area special. That same generosity extends to the Vick Lumber employees. At the Sidewalk Cattlemen’s dinner, Vick Lumber purchases two tables. But the order of things is important: the employees are invited, and their attendance is confirmed first. Only then do Randy and Rita invite a few friends to fill the remaining seats.

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Since Lowery took ownership of Vick Lumber, the business has continued to evolve. Brands have changed, prices to use professional builders have increased, and customer needs have shifted. At the same time, Vick Lumber has expanded its inventory, carrying more products in both its lumberyard and paint department. The COVID years brought their own challenges. It was a hard and expensive time, but many families took on home projects. “We did have a lot of families doing more home projects—from painting their home to building a tree house,” Lowery said. Today, Vick Lumber continues to serve a wide range of customers, including commercial homebuilders, individual homeowners, businesses, schools, government entities, and churches. Inside the main store, customers can find a wide selection of tools, hardware, and home improvement supplies. Building materials such as sheetrock and bagged concrete are available,

along with DeWalt power tools, power nail guns, and accessories. The store also carries plumbing and electrical supplies, including PVC pipe, wire, and breaker boxes. “I feel we have a good selection of products, and if a customer brings a list, we can compete with the big lumberyards,” Lowery said. The paint center is another important part of the business, with Benjamin Moore paints available in a variety of colors and finishes. Employees are available to help customers with their paint needs. Outside, the covered lumberyard stretches across approximately an acre and carries yellow pine, fir, treated lumber, and a variety of plywood, along with cedar planks and birch plywood.

October 2026 | Hometown

stablished in the late 1920s, Vick Lumber is more than just a small-town hardware and lumber store. Located a few blocks from the courthouse square in Madisonville, the family-owned business has survived the Great Depression, a catastrophic fire in 1999 that destroyed the main store and most of the lumberyard, and the challenges brought on by the COVID-19 pandemic. Through nearly a century of change, one thing has remained constant—the commitment to the people of Madisonville and the surrounding communities. It all began with M.Y. Vick and the Vick family, who established the business as a basic lumberyard in this small southeast Texas town. After her husband’s death in 1952, Mrs. Vick ran the store with the help of managers until her son took over while he was in college. After his passing in 1995, a widow once again took over the business. Then came 1999. A massive fire destroyed the main store and most of the lumberyard. George Jaster, who had worked as store manager for the Vick family for years, purchased the company and set about rebuilding. The next chapter began in 2009, when Jaster was ready to retire and asked Randy Lowery if he would be interested in purchasing the store and carrying on the traditions of a family-run, customer-oriented lumber company. For Lowery, the decision was a natural one. He started working at Vick Lumber when he was 22 years old and had spent years learning virtually every aspect of the business. “Jaster and I had worked together for 25 years, and the people I worked with there were like family,” Lowery said. What began as a job for a young man who was newly married, had a son, and needed work eventually became a 42-year career—and ultimately an opportunity for Lowery and his wife Rita to carry the business into its next generation. Today, Randy and Rita Lowery are the owners of Vick Lumber, continuing a tradition that began with M.Y. Vick and his family, was carried forward by the Jasters, and now continues with the Lowery family.

he said.

Hometown | October 2026

Still here, still helping

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We are grateful for every single person that comes in our store The Lowerys also enjoy doing the little things for their team. On Wednesdays, employees get drinks. Fridays often mean breakfast, and on Saturdays, Randy makes a run to McDonald’s to bring breakfast back for the crew. Those small gestures reflect the same philosophy they have toward their customers—people matter.

A little humor along the way

Forty-two years in a business is bound to produce some memorable moments. One night, Lowery received a call from the police informing him that the door at Vick Lumber was open. “I got there, we inspected everything and thankfully, nothing was missing,” he recalled. He isn’t completely sure how the door was left unsecured, but he has a pretty good idea. “Let’s just say one of our employees may have accidentally forgotten to secure that door before leaving,” he said with a laugh. Everyone had a good laugh about it—and the story became just another memory in the long history of Vick Lumber. There have been unusual customer

”

requests over the years, too. “More than once, we have had a customer come in and want to trade something... something they bought elsewhere,” Lowery said. Rarely does the store say no, although he admits there have been a few exceptions.

Remembering Madisonville, then and now

After 42 years at Vick Lumber, Lowery has watched Madisonville change. One of the biggest differences he notices is the weekend traffic. “It isn’t what it used to be,” he said. “We are grateful for every single person that comes in our store—we just remember the hustle and bustle our town had ‘back in the day.’” Randy and Rita are optimistic about Madisonville’s future. They recognize the efforts of the City of Madisonville and the Madisonville Area Revitalization Initiative to bring new experiences, opportunities, and events to the community. “We know the City of Madisonville and our MARI are putting a strong focus on breathing new life into our town, and it shows,”

When asked what has kept him going all these years—including through the difficult days of COVID—Lowery answered with his characteristic humor. “Well, we need to eat!” he said with a laugh. There is more to it than that. “We always want to be helpful to everybody we can.” That simple statement may best explain why Vick Lumber has remained a part of our area communities for so many decades. It isn’t just about lumber, paint, plumbing supplies, tools or hardware. It is about helping someone select the perfect paint, build a lemonade stand, complete a construction project, or figure out which product will work best for the job. It is about knowing customers by name. It is about employees who have become family. It is about supporting kids at the fair, local organizations, fire departments, schools and community events. Sometimes, it is simply about watching someone walk out the door with a smile. “You will often catch us smiling as a customer leaves,” Lowery said. “And that is because that customer is smiling and satisfied. At the end of the day, that’s what it is all about.” The story of Vick Lumber began with M.Y. Vick and his family, continued through the Jasters, and now rests with Randy and Rita Lowery and their team. As the business looks toward the future, the Lowerys hope it continues to expand while keeping service to the community as its number one priority. Nearly a century after M.Y. Vick first opened the doors, Vick Lumber remains what it has always been at its heart—a hometown business built around people, relationships, hard work and a willingness to help. For Randy and Rita Lowery, carrying that tradition forward is important. And after 42 years, they still want to be here, helping their customers, supporting their community, and watching people walk out the door with a smile. 206 W Magnolia St Madisonville, TX 77864 (936) 348-3522

Hometown | October 2026

Pet Pals

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their 65th anniversary!

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their 13th anniversary!

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A Jeweler for More Than One Moment

Casey & Natalie Cox

October 2026 | Hometown

Don & Lana Plunkett

Milestones

October 2026 3-4

“Silent Sky”

Huntsville Card Show

Boonville Days

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Hometown | October 2026

HUNTSVILLE

Facebook: Huntsville Sports Cards and Collectibles Show

TYLER

5 - 29

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Piecemakers’ Quilt Guild Show

East Texas State Fair and Rodeo

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AUSTIN

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Jane Monheit in Concert

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Christmas Magic

San Antonio Transit (Chicago Trubute)

Austin City Limits Music Festival

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The Great Pumpkin Shoot @ Able’s: MOW MoCo mowmc.org

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COLLEGE STATION

“The Phil Collins Story” opastickets.org

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LOCKHART

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52 Annual Fair on the Square walkercountychamber.com

Texas Monthly Barbecue Fest texasmonthly.com

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Airport Fall Fly-In huntsvilletx.gov

Stampede of Speed texasmotorplex.com

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MADISONVILLE

Tour de Madison Bike Ride 2026 bikeride.com/events

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Texas Rose Festival texasrosefestival.org

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BRENHAM

Texas Arts and Music Festival texasartsandmusicfestival.com

Making Tracks 16 - Nov 1

“Frankenstein”

Haunted Trails

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Leon County Salute to Veterans Events

Mo Pitney Trio

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The French Family Trio oldtowntheatre-huntsville.org

24 - 25

NEW BRAUNFELS

Texas Clay Festival texasclayfestival.com

29 - 31

MADISONVILLE

Haunted Grounds facebook.com/MadisonvilleFireRescueTx

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COLLEGE STATION

25 Annual Texas Mushroom Festival

Jim Henson’s Fraggle Rock: Back to the Rock Live

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Brazos Valley Fair and Rodeo

6 Annual Blues, Brews, & BBQ

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Butterfly Festival facebook.com/walkercountymastergardeners

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Email: stephanie.kelley@madisonvillepd. net

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Scare on the Square huntsvilletx.gov

41 Postcards

oldtowntheatre-huntsville.org

October 2026 | Hometown

HUNTSVILLE

Mustard Seed Moments By Ruth Fields

Giving Whole-hearted Thanks I

Hometown | October 2026

was recently reminded of the time my mother opened a thank-you note from the son of a friend and howled with laughter. It read—in its entirety— ”Dear Mr. and Mrs. Graves, thank you for the graduation gift. Love, Steve.”

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I sometimes think about young Steve (whose name has been changed to protect his anonymity). I’m sure his mother insisted that he write thank-you notes to the people who gave him graduation gifts, and Steve did what he was told! Recently, however, Steve’s lackluster thanks made me think about my own life. How thankful am I for the abundant gifts God has given me? Am I giving him the equivalent of a one-line thank-you note? Hebrews 12:28-29 tells us, “Therefore, since we are receiving a kingdom that cannot be shaken, let us be thankful, and so worship God acceptably with reverence and awe. . .” Fortunately, there are many, many verses in the Bible that teach us to be thankful, and to therefore “worship God acceptably.” (One might deduce that showing gratitude is important!) Many of these verses talk about giving our

wholehearted thanks to God. For example, Psalm 9:1 states, “I will give thanks to you, Lord, with all my heart; I will tell of all your wonderful deeds.” Other verses mention giving thanks in every circumstance, such as I Thessalonians 5:16-18: “Rejoice always, pray continually, give thanks in all circumstances; for this is God’s will for you in Christ Jesus.” And Ephesians 5:19-20 instructs us to “Sing and make music from your heart to the Lord, always giving thanks to God the Father for everything, in the name of our Lord Jesus Christ.” These verses remind me that I should spend more time every day showing gratitude. Although Steve’s infamously brief thank-you note was penned decades ago, it still serves as a good reminder: be thankful. Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. – Philippians 4:6