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Where wine is a pleasure, not a party
vineyards on hwy 290 | grapecreek.com | main street - fredericksburg
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ON THE COVER: A peek at the lamb chops at Bryans on 290, one of the many hip, new places in Johnson City. Photo by STEVE RAWLS
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FROM THE EDITOR
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ROCK&Vine Featuring the best life has to offer in the Texas Hill Country. A product of Fredericksburg Publishing Company. Publisher/Editor Ken Esten Cooke Managing Editor Christine Granados Contributing Editors Sherrie Geistweidt, Dalton Sweat Contributing Writers Annie Blakely, Julia Dickens, Lorelei Helmke, Rick McClellan, Valerie Menard, Sheri Patillo Lee Nichols, Steve Taylor, Megan Willome Contributing Photographers/Artists Leonardo Aguirre, Jorge Benavides, Annie Blakely, Gerald Castillo, Esten Andres Cooke, Miguel Lecuona, Steve Rawls, Dalton Sweat, Chuck Wehner, Rachel Willis Contributing Designer Abigail Jones Account Executives Dripping Springs — Suzanne Warmack Fredericksburg — Cindy Clark, Ann Duecker, Kim Jung San Marcos — Pam Gravis, Marcy Holt, Lisa Tanksley, Ronda Young Wimberley — Taffy Barker, Susan Sisson
Rock&Vine Magazine 712 W. Main St. | P.O. Box 1639 Fredericksburg, Texas 78624 Phone (830) 997-2155 rockandvinemag.com SUBSCRIPTION INFORMATION: $20 for two years www.rockandvinemag.com
‘You’re free to grow’: No 100% rule, for now By KEN ESTEN COOKE Publisher
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here was a big debate in the 85th Texas Legislative Session about the need for 100-percent purity in Texas-made wines. Supporters who got Rep. Jason Isaacs (R-Dripping Springs) to propose a bill claimed if you want to use the Lone Star state in your marketing – a “Texas wine� – it needed to use only grapes grown in Texas. Supporters, including celebrated area wineries William & Chris in Hye and Pontotoc Vineyards near Mason claimed that authenticity is at stake and, as it stands now, consumers have no way of knowing if any of their grapes are grown in a wine marketed as being from “Texas.� But the consensus, for now at least, was that the Texas wine industry is too young to start arguing over purity laws. In California, they have an 85 percent rule, about 150 times as much acreage in grape crops and a huge head start on Texas. The Lone Star state now has about 400 permitted wineries, but the acreage to support them with strictly Texas grapes is not yet there. This is not to say Texas shouldn’t work toward this rule. +$59(67 7KLV EXQFK RI 6DQJLRYHVH There are good folks on both ZDV KDUYHVWHG DW .OHQN )DPLO\ sides of this debate. Many are, 9LQH\DUGV LQ )UHGHULFNVEXUJ WKLV IDOO understandably, Texas proud and don’t want bandwagon riders jumping on with little connection 67,// *52:,1* *UDSH to the land. But most winery owners and SURGXFWLRQ E\ DFUHDJH operators thought at this point, we don’t want to hamstring a regional industry 7H[DV that is still in its infancy. —R&V—
COPYRIGHT: Rock&Vine Magazine is published by the Fredericksburg Publishing Company. No portion may be reproduced in whole or in part by any means, including electronic retrieval systems, without permission of the publisher. Editorial content does not reflect the opinions of the publisher of this magazine. Editorial and advertising does not constitute advice or endorsement, but is considered informative.
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Thanks for spending time with Rock & Vine. This is our eighth edition and our goal is to produce a quality publication for the Hill Country. Connect with us through rockandvinemag.com or on Facebook. We’d love to hear from you.
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Photo by CHUCK WEHNER
CONTRIBUTORS
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Editing errors from our spring issue led to wrong information about The Treaty House. Quotes made by former bartender Chase Guthrie were mistakenly attributed to current bartender Dylan Ricker. And proper attribution was not given to design work at the Treaty House, owned by John Muraglia and Fredericksburg Historic Properties, and co-designed by Muraglia and Steve Spangenberg of SSTexas Homebuilder of Fredericksburg, LLC. Rene Frantzen is landscape architect and Jennifer Eggleston is interior designer. The first name of the proprietor of Brantley’s Bistro is Joseph, not Justin. Lastly, one photo by Robbyn Dodd was listed as being in Dripping Springs, but was taken in Luckenbach, Texas. FALL 2017
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ohnson City is the crossroads of art, wine and history. And the hometown of the 36th President of the United States has the visitors to prove it. “Through April of this year, we’re up 57 percent,” said Lon Yager, president of the chamber of commerce. “I think word’s gotten out.” Johnson City’s Art Walk, which is held the last Saturday of the month, is fueled by the growth in the Texas Wine Trail. “We’re the gateway to the second biggest wine destination in the country. When you have fine wine, fine food and fine art follow,” said Linda Haddock, who owns Echo, one of eight galleries that span three blocks in town. Haddock calls Echo “a non-gallery art gallery” with more than 30 artists. “My art is the large-scale installation, the store,” she said. Echo emphasizes midcentury modern art, functional art, antiques and vintage clothing and an outdoor sculpture garden will open soon. The gallery is located catty-corner from the Science Mill museum, and Haddock welcomes children. $ 60,7+ *$//(5< ZDV RSHQHG VHYHQ \HDUV DJR E\ $PDQGD 6PLWK DQG KXVEDQG .HYLQ 7XOO\ 8
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Photos by LEO AGUIRRE
DESTINATIONS
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“We give the kids a piece of paper so they can do a scavenger hunt,â€? she said. “We tell them what they can do, not what they can’t do. We tell them, ‘You can touch everything ‌ with your eyes.’ They get it.â€? Anchor art When Haddock moved her gallery to the corner of Nugent Avenue and U.S. Highway 290, “it anchored things,â€? Catherine Massarro said. “It’s a beautiful corner. That really stopped people.â€? Massarro, a former Echo tenant, opened Studio Massarro across the street. It exhibits Massarro’s work, including oils, printmaking, collage, jewelry and assemblage. “I’ve never met an object I can’t have fun with,â€? she said. “I put things together so they tell a story.â€? The newest, J.L. Haynes Studio Gallery, opened in June inside Echo. Across the street is A Smith Gallery, specializing in fine art photography. The gallery hosts juried exhibitions — two at a time — every six to eight weeks. Artists from around the country and the world submit their work. There is a Juror’s Award, a Director’s Award and a Visitors’ Award voted on by the public. “It gets them involved and really looking,â€? said co-owner Amanda Smith, who owns the gallery along with her husband, Kevin Tully. A Smith Gallery has been open seven years and shares a birthday
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with the gallery’s cat, Izzy. Smith and Tully work in encaustics and are responsible — along with the citizens of Johnson City — for the world’s largest cyanotype. A video of the art project is available on YouTube. Art Walk Art Walk grew out of receptions held in town after the Sculpture Ranch’s
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finally stopping!� Next door to A Smith Gallery is Texas Art House. “Our mission is to support and promote Texas artists. My objective is to support exceptional artists who I believe in,� said owner Mars Woodhill. Woodhill hosts solo exhibitions, usually one in the main gallery and another in the smaller project space. At Art Walk, she usually offers an artist talk with a curator, perhaps an expert from the McNay Art Museum in San Antonio or the Umlauf Sculpture Garden in Austin. Woodhill credits the Science Mill for Johnson City’s artistic growth. (See related story in this issue.) “They’re contributing to the art feel around here,� she said. “And I’m highlighting artists influenced by scientific discoveries or involved in science and the arts.� Fredericksburg connections Across the street is Lee Casbeer Fine Art. If you’ve been to Fredericksburg and visited Crossroads, Java Ranch, Mamacita’s, Parts Unknown or Treaty House, you’ve seen his murals. He will
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f &RQWLQXHG be doing a new one for Altdorf. Casbeer moved to Johnson City when he had the opportunity to rent the old movie theater. “It was just an empty warehouse, but I could see the possibilities. I was looking for a studio space to do mural work onsite,” he said. “I never guessed Johnson City would be the place where I’d have the most fun of my life.” His gallery shows his portraiture work and that of his brother, Matt. Sometimes during Art Walk, Casbeer will set up an outdoor tent with a work in progress. A few steps down Nugent Avenue is Texcetera, which offers “Good Texas Goods along with Great Texas Art.” “Considering the size of Johnson City, we are becoming established as a dynamic art scene,” said co-owner Patty Elliott. “We have something for everybody’s budget.” Patty and Tim Elliott co-own the gallery with Anne Bradley, who formerly owned Artisans – A Texas Gallery in Fredericksburg. “I like to say it’s fine, functional, fun art,” Elliott said. Located in the old library building, the gallery represents more than 50 artists and small family-owned ventures. That’s why you can find jewelry, pottery, original paintings, sculpture and Dublin Dr Pepper in one location. Art mainstay At the end of the block is the gallery that started it all, Kirchman Galleries, formerly known as Taste Wine & Art, which opened in 2005. “I looked all over the Hill Country and found more contemporary artists here. I was interested in art appreciators coming, serious art appreciators,” said owner Susan Kirchman. “You don’t have to go to Santa Fe anymore. Anyone can come here and see a wide variety of quality work, which is unheard of in these small towns.” Kirchman only shows Texas artists, but many of them have a national reputation, including David Adickes and Jack Ramsey. Kirchman’s own art focuses on Texas landscapes and is a cross between abstraction and still life. Johnson City is a town that values beauty. In addition to the galleries, art is supported throughout the town — in wineries, restaurants and the Johnson City Library. 10
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LBJ continues to draw tourists far and wide
“All the world is welcome here.” Lyndon Baines Johnson
By MEGAN WILLOME
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isitors are drawn to Johnson City because it represents the best of the state. “All the world is welcome here.” Those words, which the National Park Service has used from the earliest days of the Lyndon B. Johnson National Historical Park, come from a welcome mat at the LBJ Ranch. “It shows the international dimension of the Texas White House and the hospitality of the Johnsons,” said David Schafer, chief of interpretation and resource management at the park. “Mrs. Johnson liked to call the LBJ Ranch ‘our heart’s home.’” During his presidency, Johnson took 74 trips back home — a total of 490 days, Schaefer says. “It was where he worked, where he recharged his batteries in a place where he was very comfortable,” he said. Johnson’s story is in two cities. The Stonewall District has the ranch, the Texas White House and the family cemetery. The Johnson City District encompasses four sites, including the Boyhood Home, where Johnson lived from age five until he married. Down the road, the Johnson Settlement honors Johnson’s grandparents as well as James Polk Johnson, for whom the town is named. The Visitor Center focuses on Johnson’s presidency. “You can make a full day of LBJ things,” Schaefer said. “It’s the most comprehensive park in terms of having so many sites related to Johnson’s ancestry, his early life, his presidency and his last years, including his burial site.” The Withers & Spauldings General Store is also the location of the Johnson City Chamber of Commerce. Its exhibits highlight the town Johnson called home for most of his life. Whether visitors come to Johnson City for the art, the wine or the history, they want to see Texas, especially the international tourists. “We have lots of visitors looping the Texas Hill County,” said Frances Giron, executive director of the chamber. Sometimes her job is to warn guests from Scotland or Kazakhstan or Western Europe how large the state actually is. “I had some people say, ‘We’re gonna head to Fort Stockton for dinner,’” she recalled. “I said, ‘Not tonight!’”
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IN THE HILLS
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In the name of science 6FLHQFH 0LOO D JROGPLQH IRU VHHNHUV RI NQRZOHGJH DQG IXQ By ANNIE BLAKELY
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he Hill Country Science Mill in Johnson City is a great place to be a kid — or to feel like one again. Formerly a feed mill established in the 1880s, the complex now offers a unique science-centered experience geared for young folks but interesting for all ages. “The Science Mill offers children of all ages, including adult ‘kids,’ multiple experiences in science-related scenarios, allowing self-exploration, small group activities, and whole class hands-on investigations,� Susan Nye of Kingsland said. “The opportunities that families and/or school groups have at the Science Mill are not found in
Te cETerA 207 N. Nugent Ave. Johnson City, Tx 78636 830-868-2419 www.texcetera.net
An eclectic collection of Fine Art alongside Fine Craft by Texas Artists. Pottery, Painting, Textiles, Sculpture and More
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Becky Rogers Please visit all 8 art galleries in Johnson City
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IN THE HILLS
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most small, non-urban communities, so Hill Country patrons of the Mill are extremely lucky to have such a science ‘goldmine’ available to them.� Nye is a retired educator who has visited the Science Mill twice, each time with her two granddaughters’ fifth grade class field trips. In the outdoor space beyond the main entrance, a tortoise habitat is home to African Spurred Tortoises and )RU KRXUV DQG PRUH mates, Speedy and LQIRUPDWLRQ YLVLW Tortilla. Visitors ZZZ VFLHQFHPLOO RUJ can view feedings and their underground burrow with the 360-degree tortoise cam. Interactive activities such as a fossil dig, wave pendulum and tug-of-war lever game are available in the same outdoor space. “I like the museum — all the learning about new stuff and all the science you get to learn,� said Nakiah Granadoz, 8, of Marble Falls, who was working in the fossil dig area. The summer campers had completed a unit on robots and programming. Photos by ANNIE BLAKELY
“The Science Mill is a place of discovery where all kids can explore and experiment in a non-threatening environment their own curiosity,â€? said Founder Bonnie Baskin. Wimberley artist McKay Otto’s work is featured at the Science Mill in “Silo of McKays.â€? McKay asked Baskin if he could create an installation in one of the 40-foot silos. McKay’s exhibit focuses on the seven chakras of Eastern medicine and includes Tibetan singing bowls for an interactive experience of light, sound and color. “For us, art and science come from the same origin, which is innovation and creativity,â€? Baskin said. Another silo features a cell phone disco that shows in red lights what happens when you make a phone call or get on the internet from your cell phone. Tiny sensors in this exhibit detect and convert the invisible electromagnetic waves from a cell phone into another frequency, the range of visible light. The museum also features a play area specifically for toddlers, a 3D theater and access to Lady Bird Lane CafĂŠ. A kid-centric gift shop of science-related toys and games is located at the front entrance.
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Sit, Swirl, Smell, Sip, Stay & Shop Wine Co ee
Cheers
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Beer
The Gateway To The 290 Wine Trail
Hand Cra ed Gi s
Wine List
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1851 Vineyards Beckers Vineyard Bending Branch Winery Pontotoc Vineyard Red 55
Karen Hulett Pat McCormick Sue Thompson Dianna Goble Marianne Lively Walt & Sue Biddle Brice & Grazyna Larson
(The Signature Wine Line of Miranda Lambert)
Local Musicians
The Gateway To The 290 Wine Trail
505 E Main St. Johnson City, TX 78636 830.454.0073 cheersthewineroom.com
E XPEC T B E T T ER
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WE KNOW THE HILL COUNTRY! Your home is not just another house, it’s a reflection of you. It’s your style, your personality, your taste. It’s the place where your fondest memories are made, and where your dreams can come true. That’s why Aaron W. Beeman and Peggy Nixon Cox of Better Homes and Gardens Real Estate Bradfield Properties are dedicated to helping you find the ideal Hill Country home, one that will inspire and comfort you for years to come. You can count on us to guide you through every step of your home buying or selling process – before, during, and long after the sale.
AARON W.BEEMAN AND PEGGY NIXON COX Your Hill Country REALTORS®
Office: 830.313.5324 AaronWBeeman.BradfieldProperties.com PeggyNixonCox.BradfieldProperties.com ©2017 Better Homes and Gardens Real Estate LLC. Better Homes and Gardens® is a registered trademark of Meredith Corporation licensed to Better Homes and Gardens Real Estate LLC. Equal Opportunity Company. Equal Housing Opportunity. Each Better Homes and Gardens® Real Estate Franchise is Independently Owned and Operated. If your property is currently listed with a real estate broker, please disregard. It is not our intention to solicit the offerings of other real estate brokers
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AND STILL THE BEST WINE BAR IN ALL THE HILL COUNTRY
111 S. LINCOLN STREET | FREDERICKSBURG, TEXAS 830-997-8463 | WWW.LINCOLNST.COM SUNDAY & MONDAY 1 PM-MIDNIGHT TUESDAY - SATURDAY 11 AM-MIDNIGHT
DELIGHTS
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alking into Magnolia Pearl is like stepping into a farmhouse kitchen. The white worn interior, herbal aromas and rustic three-story house reminded me of my grandmother’s home. Robin Brown, owner and designer of Magnolia Pearl, began her journey in her own mother’s closet, where she created bags out of the lace and velvet
clothing she found. Seventeen years later, Magnolia Pearl is a globally known clothing line with its first store east of Fredericksburg on U.S. Highway 290. Brown’s purpose is to create art that makes every woman feel as beautiful as a Hill Country sunset. With practically non-existent fashion expertise, I picked a pale yellow, floral dress and the rest was taken care of by Tara Kelley, one of the consultants. Thirty minutes later, I had a country rustic meets French
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f &RQWLQXHG couture Victorian era outfit I loved. Most pieces are made of cotton, linens, silks, and designed as one size fits all. Without the negativity of sizes, I felt beautiful, comfortable, and original in this one-of-a-kind quality clothing line. Customers can join the weekly email list and clothing shipment, according to Brown. Magnolia Pearl will send their customers several items in pick boxes through the mail, so they can experience how the clothing fits and makes them feel.
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At the end of the week, customers have two options: buy and keep or send them back. I decided to keep the yellow dress and cotton white slip. Magnolia Pearl wants everyone to experience its closet, share its clothes, and leave feeling renovated in exclusive apparel. I left Magnolia Pearl beaming like a sweet sunset at the end of a Texas summer day. At Magnolia Pearl, enjoy artwork clothing that is designed to make all of us feel beautiful in our skin.
Photos by CHUCK WEHNER
THE CLUB
The Locals’ Place Opening Hours: Thursday - Friday 5-11 pm Saturday 1-11 pm
Bluesic - Wine - Bistro *RHKPDQQ /Q )UHGHULFNVEXUJ 7; ‡
LIVE M U @ 7PM SIC WEEK ON ENDS
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15 cabins on 26 acres just two minutes to Main Street along the creek.
Barons The Romantic
Getaway
830-990-4048 Home of the “Cabelas� photo shoots
www.baronscreekside.com
DRINKERY
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rom the moment Germans began emigrating to the Hill Country, there was beer. In the 1800s, small breweries were operated in Fredericksburg by Charles Nimitz, Adolph Assig, Frederick Probst and the Mauer Brothers. But over time, small breweries were gradually absorbed by bigger ones, or killed off by Prohibition. Now they’re back, either in the form of production breweries or brewpubs (restaurants or bars that brew their own). These small breweries are sprouting up like wildflowers throughout the Hill Country — think of them as the Indian paintbrush to wine’s bluebonnets. The American craft beer revolution has been gathering steam over the past three decades. Thanks in part to a series of changes in state alcohol laws, those “flowers� are finally covering Texas. Throughout the region, locally produced beer has returned, and it’s delicious. Here’s a guide to some of what the region has to offer. It’s an incomplete list — these are just the ones in Rock & Vine’s distribution area. If all the great Hill Country breweries were included, we could fill up an entire magazine.
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Sustainable sensibilities 0LOOHQQLDOV GULYH SXVK WR GLIIHUHQW ZLQH SDFNDJLQJ By STEVE TAYLOR
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thically conscious consumers are motivating wineries to rethink their packing, according to wine studies. Demand for alternative, non-glass wine packaging in the U.S. is forecast to reach $3 billion in 2019, with an increase of 4.4 percent annually, 9,129,80 3$571(56 according to YLFH SUHVLGHQW 'DQLHO a report from .HODGD WDSV D GU\ URVp The Freedonia IRU D FXVWRPHU DW WKH Group out of *URZOHU /RXQJH Ohio. The Texas wine industry has generated $2.27 billion annually in revenue for the Lone Star State’s economy. This is fueled by local wine consumption that is driven by millennials. Millennials are consuming more wine on a daily basis than any other age group and their sustainable sensibilities are driving new wine packaging formats, according to The Freedonia Group. A 2016 Texas Tech University study found that millennials (21-38 years old) are more open than older Americans to buying and drinking wine in “alternative packaging.” “Specifically, they are largely attracted to wine packaging that reduces adverse effects on the environment,” said Natalia Velikova, Texas Tech associate professor and associate director of the university’s Texas Wine Marketing Research Institute in Lubbock who supervised the study. While glass is still the dominate packaging preference, it is losing market share to wine taps, kegs, growlers and cans, according the Freedonia study.
Wine on tap West of Johnson City along U.S. Highway 24
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290, a relatively new tasting room is based on an unusual business model — with roots that go back to the 11th century. Vinovium Partners operates a wine cellar, but it also is focused on becoming the premier seller and marketer of fine wines packaged in consumer-oriented recyclable commercial kegs and aseptic packages. Vinovium’s business model starts with the “negociant” aspect of its business. It’s a French term dating back about 1,000 years, which involves partnering with local winemakers to help them get their wines to markets far beyond the Hill Country — such as downtown settings in Texas and beyond. “We’re a partner to the Texas wine industry, not really a competitor. We feel one of our roles is to represent it,” Daniel Kelada, Vinovium vice president said. “You’ve seen places that have 100 beers on tap. There’s going to be a time where you can be in any major Texas city and walk into a place — hopefully named Vinovium — with 100 wines on tap,” he said. “And what if all those wines are Texas wines? How cool would that be?” Vinovium’s Johnson City tasting room,
called the “Growler Lounge,” is adorned with 12 wine taps on the lounge’s wall, with room for six more, according to Kelada. The selection extends beyond the Hill Country; usually, there are several wines from the West Coast (Oregon and Washington, as well as California) and Europe. During a recent week, for example, a Vinovium customer could compare samples or glasses of two dry roses — one from Texas, another from the Napa Valley. “Visitors want to try wines from the Willamette Valley (in Oregon), Paso Robles (in California) and Washington state. They like to try international wines,” he said. “This differentiates us from other wineries in this area.” “Don’t get me wrong — I support Texas wine 100 percent,” Kelada continued. “It’s my passion and love. But to be realistic, we operate within the larger wine industry and it’s in our business’ best interest and our customers’ best interest to do so.” Another Hill Country establishment, Flat Creek Vineyard & Winery east of Marble Falls, offers some of its wines on tap, too. Photos by CHUCK WEHNER
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Wine kegs At the heart of the Vinovium vision is the “KeyKeg,� a lightweight, fully recyclable, hard-sided plastic container that holds up to 20 liters of previously casked and aged wine in a specially designed, laminated bag that collapses as wine is poured from the tap. This prevents wine from being exposed to air, as it is once a bottle is opened. A KeyKeg maintains freshness and taste for about a month or, if untapped, up to a year, Kelada said. Already, Vinovium is “KeyKegging� wines for other wineries because they see the value in using plastic containers to get wines into distant restaurants and tasting rooms, he said. This isn’t just a new, larger-size take on “wine in a box,� Kelada noted. The KeyKeg’s bag is much less porous and much better at keeping wine-harming air out. Vinovium was the first in Texas to utilize KeyKegs, he said. “All wine has structure: acid, sugar, alcohol, extract, tannin, color, aromas. Oxygen kills all that,� said Kelada, who also is a sommelier and wine educator. “KeyKegs let you connect and disconnect a number of times, without exposure.�
At a restaurant, for example, a weekend customer can order a glass of a particular wine and the next order may not come until the following weekend. But since oxidation is inevitable within an opened bottle, even with the cork tightly replaced, restaurants often toss the leftover wine within a few days because the quality is compromised. “Internally, we’ve experienced wine kegged in 2014 that drinks better today than three years ago,� Kelada said. “They’re still very fresh and bright.�
The KeyKegs themselves, both hard outer container and collapsible inner bag, are composed of 100 percent No. 1/PETE plastic, the most easily recyclable plastic material. Vinovium gets them from a company based in the Netherlands which counts as customers almost 200 wine sellers worldwide, including Vinovium, on its website. Over just a few years, KeyKegs can eliminate glass waste mounting into the tons in that 100-tap winery envisioned by Kelada and his Vinovium partners, President Craig Mayer and Vice President of Operations
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f &RQWLQXHG Travis Graves. Wine growlers Flat Creek provides brown-glass, two-liter growlers so visitors can take home what is tantamount to about 2.75 bottles of tap wine, said Amanda Koraska, Flat Creek’s director of business operations. Also available are flask-size reusable containers, which hold about two and half glasses of wine. These are popular with disc golfers, who will sip while playing 18 holes on a disc golf course on Flat Creek’s property, Koraska said. A typical weekend will see 50 players using the course, many of them carrying flasks. Vinovium also pours its take home wine from a tap directly into a growler, a reusable, re-sealable, 750 milliliter bottle with a lockable, porcelain and rubber stopper. Unlike the larger beer growlers with side handles often available at small breweries, the ones used at Vinovium Partners, Negociant are shaped like regular wine bottles. But like beer growlers, they offer customers the option of using and reusing a container that need not be recycled or ultimately destined for a landfill, Kelada said. Wine in a can Another alternative: single-serving canned wine. Infinite Monkey Theorem in south Austin cans a couple of its wines in aluminum that can be purchased and consumed at the Luckenbach General Store’s bar. Wine in cans may have a bright future. That 2016 Texas Tech study found that millennials are attracted to buying and drinking
*ODVV JURZOHUV VROG DW 9LQRYLXP wine in single-serving cans, because of convenience, price, functionality and design. That group is most comfortable “bringing a pack of mini-cans to a party, to give as a gift, or to use in social situations.� (Also, at many public settings such as parks and pools, beverages in glass containers such as wine bottles are banned.) Aluminum cans, like glass wine bottles, are 100 percent recyclable (see story on page 54), but unlike glass they are more widely accepted by recycling programs.
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I’m just sayin’... don’t miss our expansive historical warehouse }> iÀÞ w i` Ü Ì >Ì > Þ ÀiV } âi` Fine Art, rare American and European Antiques Furniture, Silver, Books, Jewelry& Objects d’ art.
plus...
a great group of dealers in our mall area with a diverse selection of antiques, gifts & decor!
209 SOUTH LLANO 1 1/2 BLOCKS OFF MAIN 830.997.0073 LARRYJACKSONANTIQUES.COM
DRINKERY
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he Pitch, located at 500 N. LBJ Drive, San Marcos, is a sports bar that does things differently. Instead of football on TV, the Pitch prefers rugby. And instead of pints of cold domestic, they serve meticulously designed and crafted cocktails. But don’t worry. They’ve got beer, too. Madison Hudeck, who along with her fiancé, Ciro Coppola, owns the bar, led the complete renovation of the Pitch in the summer of 2016. She also created the bar’s original cocktails. “Crafting cocktails is all about time management and attention to detail,” Hudeck said. “Yes, the drinks need to look good, most importantly they should taste good, all while being served in a timely manner. You have to pay attention to your pours, the quality of the fresh ingredients, as well as your customers’ specific preferences.” In fact, Hudeck likened the creation of her craft cocktail menu to an artistic pursuit — one that needs to be practiced and honed. “The art of crafting cocktails is always evolving and changing, just like fashion and design,” Hudeck said. “No matter how much
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f 52&.$1'9,1(0$* &20
experience you have behind the bar, in order to grow, you must always step out of your comfort zone and do something different every once in awhile.� Hudeck’s personal favorite is the Kiwi Haka. This rugby-inspired cocktail features fresh kiwi, basil (grown in house), melon, citrus and blueberry rum, strained over crushed ice. Other popular selections include the classic Old Fashioned and the bar’s signature All Blacks Colada, named for the New Zealand national rugby team. The Pitch, according to Hudeck, strives to provide something different, yet familiar. The bar has two pool tables, stainless-steel darts and a patio. While food is not provided, the bar encourages its patrons to bring in something to eat from any of the nearby restaurants. There is live music four times a month, and trivia on occasion. “We like to say that the Pitch is where the locals can stay to get away,� Hudeck said, noting that the bar’s clientele skews slightly older than the college-aged demographic. “The beer is cold and the cocktails are delicious, but it is the atmosphere and the people that really make this place feel like home.� Craft cocktails are a fairly new phenomenon in San Marcos, and sometimes customers can be confused — especially if they walked in expecting the Pitch to resemble the bar that formerly occupied its space. “When people come in, they are expecting to see the bar that used to be here, The Den, which was the complete opposite of the Pitch,� Hudeck said. “The Den used to be one of San Marcos’ grungiest dive bars, so walking into The Pitch for the first time makes most do a double take.� And when they see the cocktail menu? “Because we get such a diverse range of patrons in the bar, the reactions are always different,� Hudeck said. “The more experienced crowd orders a drink and watches intently to make sure it is up to their standard, which of course it is always above and beyond. For the more inexperienced crowd, they are a little more clueless when it comes to ordering, which is when our very knowledgeable bartenders help educate them about what we offer at The Pitch, and help steer them in the right direction.� The Pitch prides itself on keeping its classic cocktails, such as the Old Fashioned, “simple, stout and most importantly correct,� Hudeck said. She also uses local and rugby influence while designing the bar’s signature drinks. In addition to the cocktail-list, the Pitch also has 25 beers on tap. “We just want San Marcos to be aware that there is more out there than just a ‘You Call It.’�
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DRINKERY MAPS
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2721
1631
Fredericksburg
LBJ National Historic State Park Ranch Pedernales River
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290
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Blumenthal
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TRAVIS ST.
ORCHARD ST. TRAVIS ST.
16
LLANO ST.
ADAMS ST.
61 97 32
Pioneer Museum
7 40 36
29
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4
290
MAIN STREET
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37
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93
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69
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MILAM ST.
EDISON ST.
BOWIE ST.
ACORN ST.
CHERRY ST.
AUSTIN ST.
AUSTIN ST.
LINCOLN ST.
SCHUBERT ST.
SCHUBERT ST.
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16
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56
87
September 9 Fedderweisser November 11 A Fall Afternoon with Music with Doug Moreland December 2, 3, 9, &10 Port & Stilton Tasting December 26 Boxing Day Celebration February 3&10 Merlot & Chocolates T E X A S
H I L L
Friday-Saturday | 10AM-6PM Monday-Thursday | 10AM - 5PM Sunday 12PM-6PM
C O U N T R Y
Fredericksburg
Johnson City Stonewall
Jenscke Lane (1.8 Miles)
www.beckervineyards.com 830-644-2681 LAST WINE TASTING/WINE SERVICE 30 MINUTES BEFORE CLOSING
2818 East US Highway 290 Fredericksburg, Texas 78624 (830) 990-2717 grapesandwine.ttu.edu
Pursue a Career in the Wine Industry :LWK VWDWH RI WKH DUW IDFLOLWLHV LQFOXGLQJ ZLQH ODEV DQG D WHDFKLQJ YLQH\DUG ZH RŲHU VWXGHQWV outstanding hands-on learning experiences through three education options. TEXAS VITICULTURE CERTIFICATE: Two-year program for wine industry entrepreneurs and prospective vineyard managers. TEXAS WINEMAKING CERTIFICATE: Two-year program for winemakers, cellar workers, and prospective winery employees. VITICULTURE & ENOLOGY SPECIALIZATION: The only four-year undergraduate program in Texas focused on the science and technology of grape and wine production. Major in Plant & Soil Science with a specialization in Viticulture & Enology.
FALL 2017
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PLATES
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A culinary upgrade 7UDWWRULD EULQJV ILUVW FODVV WR 86 DQFKRU ZLQHU\ By KEN ESTEN COOKE
F
ine wine is plentiful along the US 290 corridor, yet fine dining was in short supply. Wine corridor anchor Grape Creek Vineyard opened Stout’s Trattoria for those seeking a high-class dining experience in the middle of the Texas wine country. Stout’s Trattoria, an indoor and outdoor restaurant, was opened with wine club members in mind, according to Brian Heath, owner of Grape Creek Vineyards. “We now offer an expanded menu that includes new appetizers, salads and entree options like tenderloin filet, salmon and chicken,� he said. The chef-inspired menu will serve pasta and charcuteries. Jason Stout’s pizzas will continue to be served. “When we started the Trattoria two years ago, many people welcomed the food options to enjoy with their wine, and some people were disappointed we didn’t offer a sit-down, table service restaurant,� Heath said. Chef Leo Howe, a 2009 graduate of Le Cordon Bleu College of Culinary Arts in Austin, ran Michelin-rated restaurants for three years in the Los Angeles market. 36
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“My goal is to serve Michelin-rated food at the Trattoria,� Howe said. A lobster risotto and steak filet on a bed of mushrooms are two of the menu highlights, and cheese and charcuterie trays have been upgraded with Howe’s offerings. The Trattoria also has a “wine library,� filled with past vintages for Grape Creek members. Grape Creek has changed its focus to quality over quantity on both its own offerings and its customers. No more will serious wine fans have to compete with large, inebriated crowds on the grounds. Heath’s own financial research indicated that a single wine club membership was worth more in annual revenue than 40 typical partygoers seeking to drink as much as possible. But Heath said Stout’s Trattoria is not exclusive. It is available to anyone, save for wine club pickup days, when members are given preference. The remodeled and upgraded Trattoria includes an enclosed and air-conditioned space that brings the outdoors in, with windows overlooking the vineyards on the grounds and outdoor seating. “We learn from the best practices all over the country,� Heath said. Stout’s Trattoria is a welcome upgrade to fare in an area where top wines shine.
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Photo by MIGUEL LECUONA
Tasting Room Hours: Monday 12-5pm Thursday-Saturday 11-6pm Sunday 12-5pm Appointments Recommended | 512-920-2675 appointments@kuhlmancellars.com
NOW SERVING THE HILL COUNTRY IN SAN MARCOS, NEW BRAUNFELS, MARBLE FALLS, BOERNE AND FREDERICKSBURG AREAS
Custom Personalized Tours Wineries  Breweries  Distilleries www.reservefbg.com | 830.998.7990 | info@reservefbg.com
FALL 2017
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WILLKOMMEN
Let’s Go To Luckenbach Texas...
Welcome to THE site for Fredericksburg, Texas real estate and properties for sale. Nestled in the beautiful Texas Hill Country, Fredericksburg’s small-town atmosphere, relaxed lifestyle , and the quality of life draw families and retirees from all over. Whether you are buying or selling, or just considering the perfect place for your retirement years, I would love to serve you-EVERY STEP OF THE WAY. carole@carolereed.com Carole Reed 830-992-9446
OPEN 9 til Close 830-997-3224
GENERAL STORE ★ BAR ★ DANCE HALL 87
290
290
290
✪
16
Kerrville
LUCKENBACH 1888
Blanco
1623
87 1376
10 Sisterdale
281
Comfort 46
Boerne To San Antonio
To San Antonio
To Austin
Johnson City
Fredericksburg
LUCKENBACH IS LOCATED: 8 miles SE of Fredericksburg. Five miles south of the intersection of Hwy. 290 & FM 1376 and turn right onto Luckenbach Town Loop.
www.luckenbachtexas.com 38
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Carole Reed 830-992-9446 Broker J.R. Russell Lic #601430
FALL 2017
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PLATES
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$UWIXO IRRG Bryan’s on 290 strives for perfection with every plate
By SHERI PATTILLO
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eople who love to eat love Bryan Gillenwater. That’s because he brought his big-city craft to the Texas Hill Country. In the town of Johnson City, with less than 2,000 people, it might be easy to miss the blue restaurant with its unassuming name: Bryan’s on 290. But to Gillenwater — Chef Bryan — that lack of ostentatiousness reflects his vision as owner of this former-gas-stationturned-eatery. The simple yet chic %U\DQ *LOOHQZDWHU décor includes ³&KHI %U\DQ´ LQ KLV beadboard walls, XQDVVXPLQJ UHVWDXUDQW wood floors, a %U\DQ¶V RQ 7KH concrete bar, wine and vine photogra- UHVWDXUDQW LQ -RKQVRQ &LW\ DOVR RIIHUV GLQHUV phy on the walls, ORFDO ZLQHV DQG FUDIW and outdoor seatEHHUV ing draped with string lights. “I wanted Bryan’s on 290 to be unpretentious, like sitting in someone’s dining room — casual and warm,” he says. “My Texas Hill Country cuisine matches that comfort with culinary flair.” Marcella Manning, who travels from Fredericksburg several times a week with her husband, Bryant, views Gillenwater as an artist. “Once, I told him he is the Claude Monet of the food world,” she says. “He has a sense for putting things together
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to create a taste I’ve never experienced before. And Monet is my favorite artist.” Gillenwater’s artistic flair comes from training at the Cambridge School of Culinary Arts in New England as well as through working under several James Beard award-winning chefs. “They influenced my style of food,” he says. “As a result, I keep certain regional items on my menu — I call that my thumbprint.” These dishes include customer favorites such as crispy veal schnitzel, grilled rack
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of lamb, pork belly and steamed mussels. When he changes components of a dish to add seasonal and fresh ingredients, he keeps the thumbprint, adding a twist to the traditional. The wine list also evolves seasonally. Sean Walsh, vice president of Virtuoso Wine and Spirits that supplies wines to the restaurant, describes Bryan as a fantastic client who regularly tastes new wines from new producers in order to plan ahead. “He keeps the list fresh and exciting,” Walsh says. “He wants wines that pair well and don’t overshadow the food — that express terroir. He wants to be able to taste the sense of place.” The hand-selected wine menu — with close to 60 wines, including sparkling, white, rosé, red and dessert wines — features small producers from around the world. Most of these wines tell a story or have a history. And Gillenwater seeks out these quality wines because they are made in an intentional, artisanal way, he says. But he prices them reasonably so that guests can enjoy great wines with their meals to complete the experience. “His wine list reflects the same spirit he brings to the kitchen,” Walsh says. “Each week we discuss wine and food pairings, which many chefs don’t take the time to do. Bryan is very handson, and that makes him unique.” Manning, who is a retired physician from Houston, appreciates Gillenwater’s personal touch. “It’s casual,” Manning says, “and that’s a good thing in the Hill Country. I enjoy the Tuesday Supper Club, which has five courses with reasonable portions. The meal is not hurried — it’s relaxed. It’s like dining in the French countryside where they don’t rush you.” When asked what the term, chef, means to him, Gillenwater deadpans, “long days.” “It’s about owning your craft,” he says. “Layering flavors. Making sure people are taken care of. Striving for perfection — every – single — time. There’s love that goes into that.” Yet another reason why people love him.
PLATES
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ust outside Stonewall sits Woodrose Winery, established in 1999. This small winery offers a peaceful respite from all the hustle and bustle found at so many wineries along 290. Instead of standing at a tasting bar, owner Mike Guilette prefers his guests be served at tables. This makes for a much more relaxed and enjoyable experience. It is a laid-back casual atmosphere where questions are encouraged and good times just happen. It doesn’t hurt that the wines are tasty.
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This complex tempranillo spent six years in barrel. The time allowed aromas and flavors to develop. At first, rose petals greet the nose, followed by black cherries, anise and cloves. There is a distinct cigar box fragrance that will keep your attention. A great food wine, it triggers the salivary glands. Balanced tannins and a touch of smoke complete the experience. =LQIDQGHO
Guilette has released some of the 2015 Cabernet Sauvignon early to show how wine develops. It is drinking well and in a few more years, this will be a stellar wine. It is ruby red in color with bright plum and red cherry aromas. Today, it is easy to approach. There is a sumptuous Coach leather fragrance and balanced tannins giving the wine backbone. It’s young still. Buy a case, cellar it and try a bottle a year for the next 12 years.
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A beautiful nose of dark cherry, blackberry and briary plum, this wine is smooth on the palate, offering silky tannin structure. There is a hint of licorice, touch of smoke and just enough tobacco to leave you wanting more. 42
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The wine is a blend of chenin blanc, viognier and vermentino. The chenin sits on the lees which give the wine richness and vanilla flavors. Aromas of Golden Delicious apple and bright lemon entwine with the vanilla to produce a delectable wine with light to medium body.
This light and crisp aperitif offers aromas of honeysuckle and orange blossom. It is a pleasing, light bodied wine with flavors of Bartlett pear and hints of tropical fruits. The lingering finish has good acidity, but not overly so.
This ruby cabernet blended with muscat is different. A delightful flora fragrance rises from the glass. Delve deeper into the flowers to find roses and cherries. A taste will reveal a touch of marvelous honey.
This delightful white wine has a lemon-lime aroma. It is light bodied with balanced acidity. Hints of pear swirl around Granny Smith apple flavors and the finish is clean and crisp.
Photo by LORELEI HELMKE
Texas Tech University QRZ RŲHUV WSET (Wine and Spirit Education Trust) 4XDOLÀFDWLRQV :6(7 /HYHO Award in Wine DQG :6(7 /HYHO Award in Wines and Spirits) &RXUVHV RŲHUHG LQ )UHGHULFNVEXUJ DQG /XEERFN 7H[DV 9LVLW www.hs.ttu.edu/texaswine/wset.php IRU GHWDLOV
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o r u T
TAKE THE
Stroll through 8 fully furnished model homes perfectly placed in the Texas Hill Country
…and stay a while!
Enjoy the putting green, virtual golf, café, shuffle board and stunning views.
kissingtree.com
A Distinctly Texan 55+ Community
5 1 2 . 5 3 9. 3 7 0 0
The total number, layout, design and location of homes; unit mix; and the location, design and layout of recreational facilities may be changed due to a number of circumstances, including governmental requirements and market demand. Dimensions are approximate in nature and are not intended for final reference. Brookfield Residential and its affiliates reserve the right to change homesites, floor plans and home prices and make modifications in materials and specifications at any time without prior notice. © 2017 Brookfield Residential Properties Inc. All rights reserved. REV. 4/2017
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porting a new design DNA, Lexus has evolved from vanilla to red velvet and the IS represents one of the latest examples. “The IS stands for ‘Intelligent Sport,’ and that’s how we see it in the Lexus lineup,� said Audrey Lundy, Lexus spokesperson. “First introduced in 2000, this entry-level sport sedan targets young drivers desiring both style and performance. We’ve seen the IS succeed in attracting generations of such buyers.� Sitting on velvet colored seats, or Rioja Red, I took a shopping trip to Wimberley, Texas in the 2017 Lexis IS 350. For some, the new face of Lexus, led by the signature spindle grille, can be polarizing, but the sport IS models have created young fans, according to a company spokesperson. When the second-generation IS took on the new Lexus look in 2013, it became so popular that the restyled 2017 version involved minor adjustments to its exterior appearance, according to Lexus. “Customer response to the IS has been extremely positive,� says Steven Walker, general manager at Lexus of Austin and Lexus of Lakeway. “The exhilarating performance and bold styling have been key to the IS attracting the youngest buyers in the competitive set.� The new, sportier design on the outside also gives a clue as to what’s happening under the hood. Besides looks, three features determine a car’s sportiness—power, ride and handling.
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Power on the IS 350 begins with its engine, a specially tuned 3.5-liter V6 that produces 306 horsepower and 277 lb.–ft. of torque. It responded instantly when I pressed the gas. The IS 350 accelerates from zero to 60 miles per hour in 5.6 seconds. The Lexus I drove from Austin to Wimberley for 44-miles, hugged the pavement, especially on curves and the steering was tight and responsive because of the Drive Mode Select system, which is standard on all IS trims. This technology comes with Eco, Normal, and Sport modes to customize the ride and handling. To save gas, select Eco, but for a sportier experience, select Sport. For an additional $3,155, ramp up the sportiness with an F Sport package that includes two more modes – Sport S and S+. Cutting through Kyle on Ranch Road 12 offered some nice curves but not many opportunities for speeding. I did engage the Sport S+ mode on the trip for tighter handling on the road and I felt it. “At Lexus, every car makes a statement,” says Walker. “The overdose of performance and dynamic styling that is the IS 350 F SPORT sets the IS line above the competition.” Pricing for the 2017 Lexus IS starts at $38,820. The as-tested price came to $49,530.
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OCTOBER 7
Sirena Festival & Parade Pace Park, Salado, TX 76571 sirenafest@gmail.com
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31st Annual Gruene Music & Wine Festival Gruene Historic District 1281 Gruene Road, New Braunfels, TX 78130 830-629-5077 gruenemusicandwinefest.org
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37th Annual Oktoberfest Fredericksburg’s downtown Marktplatz (Market Square) 830-997-4810 oktoberfestinfbg.com
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Halloween Soiree for 2nd Chance Animal Rescue Seaquist Mansion 400 Broad St., Mason, TX 76856 325-347-6929 masontexas@hctc.net
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Fredericksburg Food & Wine Fest Fredericksburg’s downtown Marktplatz (Market Square) 830-997-8515 fbgfoodandwinefest.com 48
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18th Annual Texas Furniture Makers Show Kerr Arts & Cultural Center 228 Earl Garrett, Kerrville, TX 78028 830-895-2911 kacckerrville.com/texas-furniture-makers-show
NOVEMBER 4-5
Welcome Hunters hunting season kickoff in Kimble County West Bear Creek General Store 406 Main St., Junction, TX 76849 325-446-2514 junctiontexas.net
17-Jan. 1, 2018
Marble Falls Walkway of Lights 6-10 p.m. Lakeside Park 305 Buena Vista Dr., Marble Falls, TX 78654 844-635-4448marblefalls.org
24-26
Chicken Farm Art Center Annual Open House Chicken Farm Art Center 2505 Martin Luther King Blvd. San Angelo, TX 76903 325-653-4936 chickenfarmartcenter.com/visitww
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29th Annual Lights Spectacular, downtown Johnson City 303 East Pecan Drive, Johnson City, TX 78636 830-868-3111 johnsoncitytx.org
24-Dec. 31
Starry Starry Nights Lighted Christmas Park Badu Park 300 Legion Dr., Llano, TX 78643 325-247-5354 info@llanochamber.org
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Christmas at Old Ft. Concho Ft. Concho National Historic Landmark 630 Oakes St., San Angelo, TX 76903 325-657-4441 Events@FortConcho.com www.fortconcho.com/christmas.htm
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Christmas on Mercer 10 a.m.-5 p.m. downtown Dripping Springs 511 Mercer St., Dripping Springs, TX 78620 512-858-4725 cityofdrippingsprings.com/page/city.mercer_christmas
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Fa La La on Main Main Street Boerne, TX 78006 830-249-8000
15
Wine and Wassail Walk 5:30-8:30 p.m. downtown San Marcos, TX 78666 512-393-8430 mainstreet@sanmarcostx.gov smtxwinewalk.com.
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IN THE HILLS
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Here’s another event you should definitely attend if you’re going to be in the Fredericksburg area this fall. The Fredericksburg Food and Wine Festival will take place on October 28 at the town’s central square, Marktplatz. Hours are noon to 7 p.m. The cost of admission is $25/person for adults. Minors are $5 and, sorry, no pets. This is an excellent event for foodies and wine connoisseurs. Wine samples, food demonstrations, entertainment, exhibitor booths and programs to pique your culinary and oenophile interests. www.fbgfoodandwinefest.com
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Oompah, bratwurst und bier, with cries of “prosit,â€? herald the arrival of Oktoberfest in Fredericksburg, Oct. 6-8. The “Fritztownâ€? festival is in its 37th year of celebrating the spirit of Texas gemĂźtlichkeit. Oktoberfest features the best in German and Texas Bier, bands, a domino tournament, sing-a-longs and music in the various halles around Marktplatz. Don’t miss OktubaFest on Friday afternoon, as well as the Haupstrasse (Main Street) Chicken Dance at 9 a.m. Saturday. Four covered stages host a continuous parade of entertainers. The focus is the German favorites of oompah, polka, and waltzing, with exhibitions, contests, and plenty of opportunities for dancing. Gear up your stomach for sausage on a 2.72%(5)(67 IHDWXUHV GDQFLQJ stick and plates with kraut, potato pancakes, GULQNLQJ GLUQGOV DQG PRUH plus other goodies. And wash it down with more than 50 varieties of German, American, Texan and other imported beers. There also are kids’ activities, artists’ booths, craft vendors and much more. Admission is $8, $1 for children 7-12, and children 6 and under are free. Two-day passes are $14; three-day passes are $18. Advance ticket sales are available on the website. www.oktoberfestinfbg.com
Photo by FREDERICKSBURG PUBLISHING CO.
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´6WUXJJOLQJ :LWK <RXU :HLJKW"¾ If you’re TIRED of STRUGGLING, and you are READY to Lose Weight FAST‌
READ THIS NOW! ~Fredericksburg, TX. If you’ve ever struggled losing
Is Losing A Few Pounds Hard?
weight, this is the answer you’ve been looking for. You CAN drop up to a pound of FAT a day if you can follow my simple weight loss program that I’ll customize for you. Hi, I’m Dr. Cobb, D.C. and I want you to read this if you’ve ever struggled to drop a few pounds. I want to help YOU‌ drop some weight and this exclusive weight loss program will help you do‌ just that. It’ll get you the weight you want off‌ fast‌ if you can do a few simple things on a daily basis. Let’s face it. If you weren’t interested in losing weight, you wouldn’t be reading this.
It is‌ if you don’t do it right. It takes some follow up, and getting on the right program, but this is the right program. When you start to see results, you’ll feel an incredible sense of accomplishment, plus your clothes will fit differently. You’ll be creating that new body that you have always dreamed of and wanted. THIS is the fresh start that you’ve been searching for and it’s yours today if you’re one of the first 25 callers. You’ll finally have the body of your dreams, and the best part is you can start today. Here's the thing: this customized, doctor supervised program is NOT JUST ANOTHER DIET that attempts to starve you skinny. Our programs are designed to reset your metabolism so that you KEEP THE WEIGHT OFF!
Could You Lose 7 Pounds by Next Week? Yes you could. Maybe you and your wife, husband, long time boyfriend, girlfriend just booked a romantic getaway, and you just want to look good. NO PROBLEM. Maybe you've got a high school reunion to attend, and you want to look good so everyone will finally notice you. Again, no problem.
You’ll Feel Better Once You Follow The Weight Loss Program I’ve Outlined For You
How Is This Possible? Everything I’ve just told you is possible. Whatever your situation, "special moments" call for more aggressive methods, and this amazing program is SAFE, EFFECTIVE, and works fast. That’s exactly what I’m offering you today. Listen, this doctor supervised weight loss program has proven to help thousands of patients lose their weight and keep it off. I’ve found that it has the potential to help you DROP 10 lbs of FAT in the next 15-30 days - if you follow the plan. How? It contains some of the most powerful fat loss burning components ever discovered, and today I’m offering you this one-of-a-kind Weight Loss Program if you pick up the phone and call me today. If you do, most likely you’ll start losing weight this weekso call me now. , KDYH ORVW SRXQGV LQ VL[ ZHHNV , IHHO VR PXFK EHWWHU 0\ IHHW DQG EDFN XVHG WR KXUW D ORW EXW QRZ WKH\ DUH VR PXFK EHWWHU , DP EDFN LQ FORWKHV WKDW , KDYH QRW ZRUQ LQ \HDUV , KDYH ZD\ OHVV FUDYLQJV , DP SOHDVHG ZLWK KRZ IDVW WKH SURJUDP ZRUNV DQG KRZ HDV\ LW LV WR IROORZ <RX ZLOO ORYH LW ,W ZRUNV a 0LFKHOOH )
The Mirror Technique The mirror is something you probably look at everyday. Well people tell me that once they start seeing in the mirror (sometimes in LESS than two weeks,) they are hooked. You deserve to look good and, and I really want to help you do that.
It's designed to keep you healthy, alive, and energetic as you quickly drop inches and fat‌ without starving yourself. This exclusive program has 7 fat-burning components — and these make your weight loss - jump into high gear. The best part? You won’t put ANY of your valuable, calorie-burning lean muscle mass in jeopardy. You finally have a weight loss program that burns fat as its preferential source of fuel, not muscle.
Trigger Fat Loss in Seven Days Or Less This program literally “melts fat�, without starving you and so you feel like you could eat a cow. If you’re ready to start dropping weight, melt fat like there’s no tomorrow, plus coax your body into a FATburning machine, where you see your belly get flatter and flatter by the week, CALL ME NOW. It’s easy to start, but we’re only accepting the first 25 callers.
CALL NOW: To start dropping weight & losing inches. You receive a FREE consultation and there are NO further obligations. I want to help you, so make that today.
(830) 992-3221 Dr. Neal Cobb, D.C.
905 S. Adams St. Fredericksburg, TX 78624
www.hillcountryweightloss.com
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DRINKERY
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*/$66 &$5%21 )22735,17 Recycling in wine country proves problematic By STEVE TAYLOR
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s more visitors flock to Hill Country tasting rooms to sample and consume Texas and other wines, they’re draining a lot of bottles — and a large number are being disposed of annually in landfills. Why is there no large-scale glass recycling occurring in an area where winetasting rooms toss out thousands of wine bottles every week? It’s technically feasible. The Glass Packaging Institute, a trade association of the North American glass container industry, notes atop its website, “Glass is 100 percent recyclable and can be recycled endlessly without loss in quality and purity — something few food and beverage packaging options can claim.” It seems to be popular among local residents. A 2014 survey conducted via the Fredericksburg Standard-Radio Post and the city’s website attracted 442 responses and found 95 percent want the city to recycle glass. In San Antonio and Austin, curbside recycling programs accept all glass containers, including wine bottles. But economic and business realities that make local glass recycling problematic in various ways. Reality The primary issue is that it costs more to 54
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recycle glass into a wine bottle than it costs to make a new wine bottle. Another factor is that the most popular curbside recycling programs allow residents and businesses to toss all their recycling — cardboard, cans, paper and more — into a single container, which means different colors and types of glass (such as windows, mirrors, crystal) can be mixed together. There’s little demand for mixed glass, in part because businesses that use glass containers demand they meet certain color standards. Sorting glass by color or type can substantially hike recycling costs. As a result, Texas has few businesses that will purchase used glass, much less pay for it, Fredericksburg Mayor Linda Langerhans said. “There’s no way to sell it,” she said. “Some will take it and haul it elsewhere, but it would cost us to do that, and it may just be going into someone else’s landfill.” Perhaps a glass recycler can be paid a subsidy to accept glass, with the money covering at least a portion of business costs, but that cost can’t be covered by the city, which once made a small profit from recycling but now loses nearly $100,000 annually at its drop-off recycling center at the corner of East Ufer and South Lincoln streets, Langerhans said. Falling prices for all recyclable materials
is a root cause (along with competition from private recyclers that pay for metals brought to them), with only cardboard currently being a profitable recyclable, she said. Glass isn’t accepted at the drop-off center because it would add to the deficit and is so difficult to deal with, the mayor said. Danger That speaks to the general problem posed by glass: it’s heavy, breakable and potentially dangerous to handle when broken. Moving it around and separating it in a local recycling center is costly and can take up a lot of space. Trucking it away can be more costly compared to other recyclables because it weighs so much more. Large cities such as San Antonio and Austin have tens of thousands of business and residential customers, so they can divide curbside recycling costs into a reasonable monthly recycling fee. Fredericksburg, with fewer than 10,000 total customers, doesn’t have the scale to do that and cover glass recycling costs. “I think it falls on me, individually, to take care of my garbage in a way so that I can recycle as much as possible at home (via composting) or take it to the recycling center,” Langerhans said. “I think that’s what we all should be doing.”
MONTEPULCIANO
DOLCETTO
PORT
MUSCAT CANELLI
GERWURZTRAMINER
SWEET RED
DESSERT /LATE HARVEST WINES
ORANGE MUSCAT
(our specialty)
NVEXUJ :L F L U H QHU G H \ )U
Fredericksburg, Texas Named one of the top three producers in Texas by USA Today Featured in Southern Living Magazine
H H H TASTING 12-13 WINES DAILY H H H
MONTEPULCIANO
Taste TEXAS wine made from TEXAS grapes. Come do Wine 101 WHP (Wine 101 Without the Horse Pucky). Wine fermented – bottled – labeled – right here in an actual WINERY. Concepts and Beliefs Wine is 25% science – 75% art. Wine is supposed to be fun. The only thing you need to know about wine is – What you like and don’t like – Everything else is nice to know, not need to know. We are a family business – two brothers and family. First release May 1996
247 W. Main
Fredericksburg, TX 78624 DOLCETTO
SWEET ROSÉ
HOLIDAY GLÜHWEIN
www.fbgwinery.com
CANELLI
email: wine@fbgwinery.com
MUSCAT
(in town - one block k west off the Courthouse) Large parking area in frontt RV V parking in back.
RIESLING
The Switzer Family Mon. - Thurs. 10-5:15 Fri. & Sat. 10-7:15 Sun. 12-5:15 Check k website forr Holidays Phone: (830) 990-8747
FACTOIDS
f 52&.$1'9,1(0$* &20
| 18*$725< 18**(76
Of agriculture and insects....
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steady diet of sausage, Schnitzel and sauerkraut can help keep a person regular. The traditional German fermented cabbage contains probiotics, which help maintain healthy stomach functions. The lactic acid that builds as part of the fermentation process works the same in a jar of fresh sauerkraut as it does in our large intestine; harmful bacteria cannot survive in the acidic environment. œScientists have been able to develop a vaccine against leprosy thanks to the nine-banded armadillo. Because the armadillo has a lower body temperature than most mammals, it favors the rapid growth of the leprosy-causing bacterium Mycobacterium leprae. One day the warm-blooded mammal may help cure leprosy. œThe ubiquitous manzanita shrub’s berries can be harvested and made into cider or cooked into desserts. The ripe red berries are edible, while the green unripe berries make a delicious cider. Berry Cider: The ratio is 1 cup manzanita berries to 4 cups water. Boil the water and pour it over the berries. Wait 20 minutes. Crush the berries with a potato masher. Bruise and lightly to break the berries. Let steep at room temperature overnight. Next day, pour the cider through a fine sieve into a mason jar. Repeat, then run through cheesecloth. Let cider sit in the fridge overnight. Sediment will fall to the bottom. Decant the good cider from the jar. Sweeten with two tablespoons of sugar for a cool drink. œBiochemists in Australia are letting Mother Nature help them battle insects in agriculture. Chemicals from the venom of the Australian Tarantula spider could one day be sprayed on, or engineered into, cotton and other crops to keep pests at bay. Scientists extracted venom/Bt toxin genes from tarantulas, fed them to insects and found they were orally active. This is a 58
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Fall 2017
promising discovery because tarantula venom is not harmful to humans and the toxins can be produced using bacteria or yeast in fermentation tanks and the insecticidal genes could be engineered into crops. œThe oldest cotton fibers and boll fragments, dated from around 5000 B.C. were discovered in Mexico. Cotton has been worn in Egypt and India for over 5,000 years. Native Americans grew cotton as early as 1500. It was in the late 1700s that Samuel Slater, an Englishman, built the first American cotton mill. These mills converted cotton fibres into yarn and cloth. In 1793, Eli Whitney developed the cotton gin, which mechanically separates the seed from the lint fiber. œTawny crazy ants have unseated the fire ant as the Lone Star State’s most tenacious pest. These reddish-brown colored invaders teem out of electrical outlets and short-circuited electronics. Crazy ants, known as Nylanderia fulva, are displacing their fire ant cousins because of a chemical they produce and then rub over themselves. The chemical is an antidote to fire ant venom. The same chemical doubles as a chemical weapon they spray at enemies, allowing them to defeat competitors that would otherwise help keep them in check. In some places they are so densely packed that they are mistaken for dirt.
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Artwork by ESTEN ANDRES COOKE
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