Georgetown View • July 2025 by Fidelis Publishing Group, LLC

CONTINUING THE LEGACY

Aesthetic Dentistry of Georgetown Enters A New Era of Care

WHO WE ARE

IPUBLISHER | CATHY PAYNE

cathy@georgetownview.com

Like many of the best in her craft, Cathy has a specialized degree—in her case, hard science—and a gift for writing. She found her voice and fulfillment reporting and writing news and magazine features for a regional Central Texas audience. Along with serving as the publisher of the Georgetown View, Cathy oversees multiple magazines, marketing campaigns, and books.

SENIOR WRITERS / CONTENT EDITORS

Charlotte Kovalchuk • Ann Marie Kennon

CONTRIBUTING WRITERS

Linda A. Thornton

Steve Fought

CONTENT MANAGER

Camy Reynolds

GRAPHIC DESIGN

Sandra Evans • Ann Marie Kennon

Marilee Goldoni

CONTRIBUTING PHOTOGRAPHERS

Patrick St. Cin

BUSINESS DEVELOPMENT

Jesse Payne

WEBMASTER

Ann Marie Kennon

ADVERTISING

512.746.4545

info@georgetownview.com

Georgetown View is a Fidelis Publishing Group, LLC publication and a product of AdvocateNewsTX Newspaper.

Mail may be sent to: Georgetown View P.O. Box 203 • Jarrell, TX 76537

n an age where the rush of daily news often overshadows the deeper narratives that shape our community, the Georgetown View constantly strives to be an eager beacon of positivity and unity. Far more than just a lifestyle magazine, our publishers and staff are committed to creating a means of getting to know what makes our community thrive: its people and their impact.

Since its inception, the Georgetown View has not only reported on the great stories and people in our city but also taken pride in actively contributing to its enrichment. Through donations exceeding $60,000 in advertising, we have extended our support beyond the printed page to organizations like the Mounted Warfare Museum, Brookwood in Georgetown (BiG), and the Williamson County Children’s Advocacy Center. These contributions further amplify the voices of those who work tirelessly to make a difference, ensuring their missions reach as many eyes and hearts as possible.

Moreover, we enjoy sharing our commitment to the animal companions of our community through regular features dedicated to the Williamson County Regional Animal Shelter, showcasing the importance of compassion. We are also pleased that our rotating nonprofit column further underscores this dedication by highlighting different support organizations each month, creating a platform for advocacy and connection.

But we are also good at doing what we do–showcasing prominent community agencies and initiatives like ROCK, Georgetown ISD students, FFA, 4-H, and many more on our covers and in multi-page features. These not only celebrate their contributions but also inspire readers to personally engage and participate in the missions of these community pillars. As well, timely articles featuring the Annunciation Maternity Home, Georgetown Arts District, and the Palace Theatre go beyond surface-level news, offering insights into the cultural and humanitarian assets of Georgetown.

In every story, from first responders and veterans to the latest city events and programs, our purpose is to foster a sense of pride and connection. In addition to these, each November, our "Giving Thanks and Giving Back" issue shines a spotlight on local nonprofits and philanthropic efforts, reminding us of the power of community support and the importance of gratitude.

In short, we believe the Georgetown View is more than a magazine; it is a vital part of the community’s fabric that spotlights advocacy, education, and celebration. We hope you will agree it stands as a testament to what we can all achieve when we choose to focus on the positive and the possible.

In today's dynamic market, visibility is key to success. We invite you to explore the power of diversification by previewing and investing in advertisement spaces across our diverse range of magazines. Each publication in our portfolio offers a unique audience, ensuring your message resonates with a wider, yet targeted demographic. Seize this opportunity to broaden your reach, enhance brand recognition, and connect with potential customers in new, impactful ways. Let's collaborate to make your brand a household name.

512-746-4545 • info@georgetownview.com

ON THE COVER

New chapter — same dedication. The doctors and staff at Aesthetic Dentistry of Georgetown are moving forward into a new era, with new providers, and a continuous commitment to deliver comprehensive care with heart.

7 10 14 16 19

COVER FEATURE

A New Era at Aesthetic Dentistry of Georgetown

TRUE TEXAS FARE Where to Get the Smoke, Sizzle & Sauce

PERFECT POUR

Pairing Beer with Food Like a Pro

AROUND TOWN

San Gabriel Writers' League Essay Winners

ASK A PRO Moore Liberty Buildings Budget Planning

20 26 30 33 37

KIDS & EDUCATION

GISD Culinary

Heading to Nationals

ASK A PRO • FEATURED PROFESSIONALS

Meet our Pros — professionals, business owners, and subject matter experts from leading local companies who share their knowledge and expertise to bring readers practical advice, how-to tips, best practices, and current and emerging trends. To learn more about becoming a Featured Professional, contact info@georgetownview.com or 512-746-4545.

Aqua-Tots Swim School Round Rock

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Austin Orthopedic Institute Board-certified orthopedic surgeon specializing in sports medicine, joint reconstruction, and orthopedic trauma, with over 15 years of surgical expertise.

AustinOI.com 512-856-1000

Doleva Elite Tree Certified Arborists to care for your trees! Our large equipment makes jobs efficient and economic, and prevents damage to lawn or property. Serving Georgetown since 2009.

DolevaEliteTree.com 512-943-8733

Hall's Roofing & Sheet Metal, LLC

Family owned since 1939. Roofing professionals specializing in full-service roof repair, installation, and replacement.

HallsRoofing.net 512-864-7579

Inner Space Cavern

One of the best preserved caves in Texas, Inner Space Cavern has hosted hundreds of thousands of visitors since 1966 and offers a variety of activities year round.

InnerSpaceCavern.com 4200 S IH-35 Georgetown

NextGen Academy

Empowering students with cutting-edge technology and innovative teaching methods to foster creativity, critical thinking, and future readiness.

NextGenAcademy.school 13915 US 183, Austin, TX 78717

DTC Air Conditioning

DTC provides advanced HVAC solutions with Carrier® factory-authorized service, expert technicians, and a commitment to innovation, training, and 100% customer satisfaction.

DTCTexas.com 512-887-5091

Keller Commercial & Home Services

Experts specializing in maintenance, enhancement, and design. Armed with cutting-edge tools and programs — driving rapid growth in architectural landscaping.

KellerServicesTX.com 512-930-4769

Prime Wellness and Longevity

Personalized hormone therapy, weight loss, and wellness plans to help clients optimize health, boost energy, and feel their absolute best.

PrimeWellnessand Longevity.com 512-240-4456

Laneways Enterprises, LLC

Family-owned expert welding services, specializing in high-quality construction, landscaping, and property management, plus metal structures and fencing.

LanewaysEnterprise.com 512-876-8921

Thousands of structures built since 2015.

MooreLibertyBuildings.com 512-548-6474

Sky & Co. Jewelry

Handcrafted elegance meets modern meaning. Sky & Co

Jewelry creates minimalist pieces with lasting impact— designed to celebrate individuality, intention, and the stories you wear.

SkyCoJewelry.com 512-254-9337

The Wesleyan

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TheWesleyan.org

Moore Liberty Buildings Chad & Amanda Moore

Continuing the Legacy

Aesthetic Dentistry of Georgetown Enters New Era of Care

For the last two decades, Aesthetic Dentistry of Georgetown has served the community with more than just exceptional dental care–it has offered a relationship-based approach rooted in compassion, trust, and a commitment to whole-person wellness. Now, as founder Dr. Mandy Holley steps away from the clinical practice after 23 years of serving Georgetown families, her legacy is being entrusted to a new generation of doctors who share that same mission. With two children in college and still playing volleyball and baseball, she’s entering a new season—stepping back from the dental chair while continuing in a leadership and ownership role. “It’s time to pass the baton,” she says, “and I’ve finally found a team of doctors I trust to carry this legacy forward.”

MEET THE DENTISTS

That team includes Dr. Mark Duncan, who joined Aesthetic Dentistry in 2016 after years of owning his own practice and teaching. He and Dr. Mandy have welcomed two new doctors to guide the practice into its next chapter: Dr. Devin Tompkins and Dr. Chandler Herman.

A Georgetown native and proud GHS graduate, Dr. Chandler is thrilled to return to his roots. “Coming back to Georgetown was an absolute no brainer for me. This town shaped who I am, and it has been a privilege to grow up both in it, and with it. Reminiscing on all the relation-

ships I’ve built with the people of this community, young and old, put into perspective how blessed I am to come back and practice dentistry in such a wonderful place.”

For Dr. Chandler, what sets Aesthetic Dentistry apart is its commitment to building meaningful patient connections. “In a world of corporate dentistry where you’re seen as a number, they do it differently at Aesthetic Dentistry of Georgetown!”

Dr. Devin, who hails from Fort Worth, was equally as intentional in choosing where–and how–she wanted to 

BIOS

Mandy Holley

Dr. Mandy opened Aesthetic Dentistry of Georgetown in 2005 with a vision of a relationship-centered practice and to create a legacy that could be passed on for generations to come. While enjoying the opportunity to serve Georgetown over the last 23 years, she had the privilege of hand selecting the doctors and team to carry the vision and practice forward. Dr. Mandy will be maintaining an ownership and leadership role going into the future but has officially retired from clinical practice.

Mark Duncan

Dr. Mark has enjoyed many aspects of dentistry from owning his own practice to lecturing, writing, and teaching advanced dental care on an international platform.

Among his most enjoyable phases of his career is joining Aesthetic Dentistry of Georgetown and being able to interact directly with people and help them enjoy a healthier and happier life. He will be here for years to come working with Drs. Devin and Chandler and enjoying Georgetown.

practice. Inspired by a mentor who ran an all-female dental practice, she witnessed firsthand the power of dentistry to change lives and build confidence. “She helped me build my own confidence through straightening out my smile, and from that moment I was hooked to the idea of helping others feel as good in their own bodies as she helped me to feel.” Dr. Devin is excited the whole-person approach she developed in dental school is intrinsic to Aesthetic Dentistry, where they care for and guide each individual through their unique dental needs and goals.

STATE-OF-THE-ART CARE

From preventative care and restorative procedures to full smile makeovers, Aesthetic Dentistry brings high-caliber, comprehensive care to the heart of Central Texas. Using the latest techniques and equipment in dentistry, the team offers cosmetic treatments like veneers and

Devin Tompkins

Dr. Devin has been in private practice for many years and enjoys fostering relationships with her patients.

She joined Aesthetic Dentistry of Georgetown to serve the community and carry on the mission of service to her patients, providing comprehensive treatment options. She is excited to continue the amazing work that this team of doctors is doing and has done, for many years to come at Aesthetic Dentistry of Georgetown.

Chandler Herman

Dr. Chandler is a Georgetown native and excited to return to his hometown and serve the community that has given him so much!

His passion is individualized care designed around the patient’s goals. He is excited to be joining Aesthetic Dentistry of Georgetown and carrying that legacy forward into the next 20 years.

whitening, dental implants, custom digital dentures, and a hygiene program that prioritizes long-term oral health. Another feature that sets the practice apart is its seamless integration of advanced dental technology. In just one visit, detailed digital images can be loaded into advanced software, allowing a custom crown to be designed, created, and placed – all before the anesthesia wears off. And for patients who feel anxious about visiting the dentist, sedation options are available to make every experience as comfortable as possible.

Each one of these services forms the foundation of Aesthetic Dentistry’s patient-focused, forward-thinking care designed to keep Georgetown smiling for years to come. Ready to start your own journey to a healthier, more confident smile? Scan the code to learn more about Aesthetic Dentistry.

by Charlotte Kovalchuk and Camy Reynolds

Smoke, Sizzle & Sauce

The Texas BBQ Burger Boom

A Marriage Made in Mesquite

In Texas, barbecue isn’t just food—it’s heritage. And the burger? Well, it is practically a birthright. But in recent years, a delicious transformation has emerged: the rise of the BBQ-style burger, where smoky brisket meets buttery buns, and dry rubs mix with juicy griddle patties.

It’s a fusion that feels inevitable here in Central Texas, where backyards double as smoke labs and chefs treat chuck like fine art. Now, diners are reaping the rewards of that experimentation—with burgers that taste like they have been to barbecue school.

Barbecue and burgers are beloved in Texas—but when they collide? That’s where the real flavor magic begins.

Across Williamson County and beyond, pitmasters and burger artists are fusing smokehouse techniques with patty perfection.

What Makes a Burger ‘Texas BBQ’ Style?

It starts with the meat. Some chefs use a custom blend of brisket, short rib, and chuck, echoing the rich, marbled cuts that make Texas barbecue famous. Others go all in and smoke the patties themselves, low and slow over post oak or mesquite.

Seasoning matters, too. You’ll find patties rubbed with the same spices used for ribs—black pepper, paprika, garlic, maybe a hint of brown sugar. And then come the toppings: slices of smoked sausage, chopped brisket, spicy pickles, barbecue sauce, or creamy slaw, stacked high and dripping with flavor.

Where to Try It: BBQ Burgers Around Williamson County

WILDFIRE – GEORGETOWN

Everything at Wildfire is kissed by oak fire, from the beef patties to the hickory-smoked brisket. Their standout: The Ponderosa Burger— provolone cheese, habañero mango sauce, lettuce, onions, tomatoes, pickles, and chopped brisket on a beef patty and sourdough bun.

TEJANO COOKERS BBQ & CATERING – GEORGETOWN

Go big or go home with CJ’s Big Boy Barbecue Sandwich—a full pound of meat with half sausage, half brisket sliced or chopped, stacked onions, pickles, jalapeños, and sauce. Or a mouthwatering El Tejano Barbecue Sandwich: sliced brisket topped with Hot Cheetos and mac & cheese.

LIBERTY TAVERN –LIBERTY HILL

This small-town spot with big-city flavor serves a Brisket Sandwich that delivers on every level—barbecue brisket layered with spicy sauce, house-pickled onions, and crispy onion rings on a toasted sourdough bun. It’s a well-balanced bite that hits all the textures: tender meat, crunchy toppings, and bold, tangy heat.

THE SALT LICK BBQ – ROUND ROCK

Known for legendary smoke, Salt Lick’s brisket and pulled pork sandwiches deliver the real deal. Their Pulled Pork Sandwich comes with coleslaw and spicy sauce, while the Brisket Sandwich brings bold live oak smoke flavor without overwhelming the meat.

SLAB BBQ AND BEER – AUSTIN

At Slab, hip-hop culture meets hardwood smoke in a lineup of original sandwiches with names that pay homage to rap legends. The Notorious P.I.G. features tender pulled pork, mustard slaw, and house-made BBQ sauce on a bun. The Donk loads a beef patty with chopped brisket, cheddar, pickles, and jalapeños for a stacked bite that hits hard.

WHY IT WORKS

For Mark Avalos, owner of Austin-based Slab BBQ & Beer, barbecue burgers offer a creative twist on a time-honored smokehouse tradition. “I wanted to differentiate

Can’t make the drive? Bring the flavor home. Here’s a simple formula for a backyard BBQ-style burger:

PATTY BLEND: 50% chuck, 25% brisket, 25% short rib

RUB: Salt, coarse black pepper, garlic powder, smoked paprika

SMOKE: If you’ve got a smoker or pellet grill, cook at 225°F for 45 mins before finishing with a sear

TOP IT: Brisket slices, BBQ sauce, pickled onions, cheddar, and slaw

BUN: Toasted brioche or Texas toast

us from the many different barbecue places in the area. As good as brisket, chicken, sausage, and ribs are, it’s about what you can do with them—not just serve a straight plate of meat and a side,” he says. “Back when I started, nobody was really doing sandwiches with barbecue. Now you see all these beautiful fusions—Mexican, Asian, Korean, Egyptian—you name it. People are getting creative with different styles, and that’s where barbecue burgers come in.”

Final Bite

Whether you’re chasing smoke trails across the county or crafting your own backyard burger stack, one thing’s for sure: in Georgetown and towns around, barbecue isn’t just on the side anymore—it’s front and center, right on the bun.

Backyard BBQ Burgers

by Camy Reynolds

PAIRING BEER WITH FOOD Like a Pro

Pizza, wings, and beer. It’s a tried-and-true trio that’s graced game day tables and backyard cookouts for decades. But while that combo is a fan favorite, there’s a whole world of beer and food pairings waiting to be explored—and it’s a lot more nuanced (and flavorful) than you might think.

Just like wine, beer offers a complex range of styles, flavors, and characteristics that can complement, contrast, or even elevate the dishes we enjoy. The key is learning a few pairing principles and being willing to experiment beyond the usual suspects. Thanks to the rise of craft breweries, today’s beer drinkers have more variety and flavor profiles at their fingertips than ever before, making the exploration of beer-and-food pairings both accessible and enjoyable.

WHETHER YOU'RE HOSTING A DINNER PARTY, PLANNING A TASTING MENU, OR JUST TRYING TO ELEVATE YOUR NEXT TUESDAY NIGHT TACO NIGHT, MATCHING YOUR MEAL WITH THE RIGHT BEER CAN TAKE THINGS FROM ORDINARY TO UNFORGETTABLE.

THE BASICS OF BEER PAIRING

Before diving into specific styles and suggestions, it helps to understand the core principles of food and beer pairing:

MATCH INTENSITY: Light dishes work best with lighter beers, while richer, more intense foods need a beer that can hold its own. A delicate grilled fish might be overwhelmed by a stout, while a bold curry needs something robust like an IPA.

COMPLEMENT OR CONTRAST: You can either pair flavors that echo each other (e.g., a malty beer with a sweet dish) or create contrast (e.g., a crisp lager to cut through a rich, fatty meal).

THINK ABOUT TEXTURE: Carbonation can act like a palate cleanser, making fizzy beers a great match for oily or fried foods.

MIND THE FINISH: Some beers leave a lingering bitterness, sweetness, or dryness. Think about how that aftertaste will interact with your next bite.

With those ideas in mind, let’s explore some classic pairings, courtesy of the Brewers Association and craft beer aficionados across the country.

BREW & BITE GUIDE

BLONDE ALE: Crisp, light, and a little sweet, this approachable beer style is ideal for delicate dishes. Think grilled chicken, leafy salads, or mild cheeses like Havarti or brie. It’s also a perfect choice when you're not sure what your guests are eating—it plays nicely with many dishes.

INDIA PALE ALE (IPA): With its hoppy bitterness and often citrus or floral notes, an IPA can be a bold dining companion. It works well with spicy fare—think buffalo wings, Thai curry, or even spicy barbecue. IPAs also shine with bold desserts like carrot cake or mango cheesecake, where sweetness balances bitterness.

AMBER OR RED ALE: Mellow and malty with just a touch of sweetness, amber ales offer versatility. Pair them with burgers, grilled seafood, roast chicken, or Cajun dishes. The subtle caramel notes in amber ales can complement roasted vegetables or even mildly spicy Latin foods.

PORTER: Rich, roasty, and often chocolatey, porters pair beautifully with smoked meats, grilled sausages, or barbecue. If you're roasting root vegetables or blackening fish, this dark beer holds its own. It’s also a lovely match for desserts like chocolate lava cake or s’mores.

DARK LAGER, DUNKEL, SCHWARZBIER: These German-style dark lagers offer a roasty profile without being heavy. They pair excellently with roasted meats, spicy sausages, burgers, and even pizza. If you’re doing Oktoberfest at home, this is your go-to.

HEFEWEIZEN: A cloudy wheat beer with notes of banana and clove, hefeweizens are a summer favorite. They’re great with seafood, salads with citrus dressings, and light sausages like weisswurst. Sushi also plays well here, especially vegetarian or shrimp rolls.

IMPERIAL STOUT: This is the heavyweight of the beer world—thick, strong, and often aged. It can overpower lighter dishes, but with foie gras, smoked duck, or rich aged cheeses like Gouda or sharp cheddar, it’s a star. For dessert, try it with flourless chocolate cake, fudge brownies, or even a scoop of vanilla bean ice cream.

AMERICAN WHEAT ALE: Clean and crisp, with subtle sweetness, wheat ales pair well with sushi, salads, and lighter fare. They don’t typically hold up to desserts, but can be a refreshing match with melon, citrus fruits, or mild goat cheese.

Advanced Pairing

Tips

Once you get comfortable with basic pairings, try using beer to manipulate how your meal *feels*. Beers with strong carbonation, pronounced bitterness (from hops), or roasted malt can cut through fatty dishes, balance out umami-rich foods (like mushrooms or aged cheese), and even add depth to acidic dishes like ceviche or tomato-based pastas.

Meanwhile, a sweet or malty beer can soothe the heat in a spicy dish. For example, a milk stout can mellow out spicy mole enchiladas, while a brown ale can temper the tang of vinegar-based barbecue sauce.

Also, consider the alcohol content—higher ABV beers will feel “hotter” and more intense, which can overwhelm some dishes but stand strong beside rich cuts of meat or oily dishes.

DON’T BE AFRAID TO PLAY

In the end, pairing beer with food should be a fun, personal experience. You don’t have to follow all the “rules”—use them as guidelines, but trust your taste buds. Start with what you enjoy drinking, then look for foods that might elevate or balance that flavor. Keep notes, try flights, host pairings with friends, and experiment.

Craft brewers have already done the hard part—creating a stunning spectrum of beers to explore. All you have to do is pour a glass and dig in.

MakingComeThemesTrue!

AROUND TOWN

San Gabriel Writers’ League

The San Gabriel Writers’ League (SGWL) wrapped up its annual Essay Contest in April, spotlighting the creative talents of writers across Central Texas. Open to members and non-members, the 2025 competition invited essays of 1,500 words or fewer centered on the theme, “Turning Points.” Writers explored defining moments, unexpected detours, and life-changing decisions in pieces that were heartfelt, humorous, and thought-provoking.

Donnella Looger is the current vice president of the San Gabriel Writers’ League and the driving force behind this year’s essay contest. Having been introduced to Donnella by Linda Thornton, one of Georgetown View's own writers, we are grateful for her invitation to participate and showcase the top writers. Her tireless work in organizing, promoting, and championing the contest gave local authors a meaningful opportunity to share their voices. As the owner of DRL Press, Donnella brings expert editing, proofreading, and publishing skills to the table—skills that have helped many writers, including several League members, experience the joy of seeing their work in print.

Third-place winner T.G. GILLIAM's first published piece was for the Chicken Soup for the Soul series. To her surprise it was accepted in the first round of submissions. A second and later third short story were also accepted. She finds fiction too difficult but may attempt a children’s book in the future.

During COVID she wrote and self-published two books on Amazon. She is now working on her first non-fiction book about her trips to old dance halls in Texas.

T.G. writes poetry as an act of personal reflection, enjoys coloring mandalas, reading, dancing, and taking long walks with friends and family.

IMAGE CREDIT:

T.G. GILLIAM

Annual Essay Contest • "Life Lessons" by T.G. Gilliam

My mother instilled a love of books in me early in life. I'm sure it started as a way to keep a twoyear-old quiet and occupied. We would sit on the couch, and Mom would read, her finger pointing out the words. She would sound out letters and have me repeat them while we examined the pictures.

I memorized the stories and would "read" them out loud. By the time I entered kindergarten, I was reading books at the first and second-grade levels. I mimicked my mother's speaking patterns. She would raise or lower her voice to indicate a question, emphasize emotions, or show a different character. She acted out the parts to create interest in the story and gave me a safe place to do the same.

When my sister was born, I was almost three. I wasn't sure about being a big sister. When my grandparents came to see the new baby, my mom asked me to read to my Grandpa. He was surprised when I started reading Go Dog, Go! by Dr. Seuss.

He chucked at the pictures of green dogs driving blue cars and red cars under yellow trees. When I came to the last few pages, tears ran down his face from laughter. I enthusiastically read about dogs and

cars of all colors going to the tree for a big dog party.

My pronunciation was a little off. My Grandpa heard me say big dogs and little dogs were all going to the tree for a big dog POTTY. My feelings were hurt as he laughed and took his glasses off to wipe tears from his eyes. Mom said he wasn't laughing at me. He just enjoyed how I told the story.

Growing up with three siblings, we had inevitable clashes. Alliances might form between the oldest and the youngest or the ones born under the sign of Pisces against the ones born under Libra. No matter how we paired up, we eventually heard, "Stop fighting!" So, in elementary school, when a bully started picking on me, I didn't fight back.

My attitude toward going to school changed, and my Mother noticed. She asked what was going on. Why didn't I want to go to school any longer? I told her a girl pushed everybody in line at the end of recess, and she seemed to pick on me quite often. To my surprise, my Mother said, "Why are you letting her pick on you?" I looked at her and said, "Because you said not to fight."

Mother shook her head and said, "We don't start fights, but we don't become doormats either. You don't let someone take advantage of you. Next time you're in that situation, give them a verbal

warning. Tell them, 'Stop that, or I'll knock you flat.' And then do it!" I couldn't believe she was giving me permission to fight! I could hardly wait for school.

The next day at recess, just as anticipated, the bully cut in line behind me. When others protested, she lied and said I gave her back cuts, making me the target of classmates' ire.

I knew what was coming. She would start pushing, and I would fall against the person in front of me. They would be mad, and I would be the one blamed. I braced myself, and sure enough, she pushed. I turned around, looked at her, and said "Stop pushing me!" Then I turned back around. Darn! In my eagerness to fight, I forgot to warn her. I was going to have to let her push me again.

Push me, she did, with a little more force this time. I was shoved into the person in front of me. Again, I turned around and, in a louder voice, said "Stop pushing me, or I'll knock you flat." Kids in line on either side of us, in front of me and behind her, suddenly focused on our interaction. All the talking stopped, and we became the main attraction.

Scan the code to read the rest of T.G.'s story.

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• Conventional and Alternative Therapies

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BUDGET PLANNING

How much is this gonna cost me?

First, a standalone backyard office. Whether it’s a quiet nook for remote work or a creative studio, budgets typically range from $20,000 to $50,000. This covers quality materials, insulation, and basic utilities to keep you comfortable.

Next, a detached garage or workshop, including the concrete foundation, can run from $40,000 to over $100,000. The range depends on size, finishes, and features like extra storage, insulation, electrical, and exterior treatments like custom garage doors, masonry or wood detail. You can customize to fit your style and/or budget.

For an ADU (accessory dwelling unit) or casita, think $60,000 to $150,000. These self-contained units are perfect for guests, family, or rental income. They’re complex, with plumbing, electrical, and HVAC needs, but they’re so worth it!

A shed is a simpler project, with costs from $4,000 to $40,000. A basic storage shed is on the lower end, while a custom one with electricity or insulation climbs higher. Size of course is the largest driver of cost.

For a carport, expect $3,000 to $20,000. These range from simple, budget-friendly ways to protect vehicles, to stylish higher-end options that match and complement your home. Pricing varies based on materials and size. A client recently shared how their carport doubled as a shaded gathering spot for summer barbecues—talk about multi-purpose!

Finally, raw land development—think driveways, grading, clearing, and site utilities like septic, well, or electricity—can range from $50,000 to $150,000. This is the foundation of your vision, turning raw land into a canvas for your future.

Probably the most important piece of advice: partner with a contractor who gets the full scope of your project. A good project manager is like a trusted friend, guiding you through the parts you don’t understand.

You’re

not alone in this.

Lean

your contractor, ask questions, and they’ll help you understand all the parts of the process.

by Charlotte Kovalchuk

WE DO NOT TALK ABOUT WINNING. YOUR VALUE SHOULD COME FROM THE PRIDE YOU TAKE IN CREATING A GREAT PLATE.

~ EMILY JIMENEZ

From Classroom to Competition

GISD Culinary Students Cook Their Way to Nationals

When most people think of cooking competitions, they might picture high-stakes pressure, fierce competition, and Gordon Ramsay-style yelling. But inside the kitchen at Georgetown ISD’s Future Ready Complex, the atmosphere couldn’t be more different. “There’s no yelling. No one learns when they’re afraid. You may perform but you’re not really learning,” GISD Culinary Arts Instructor Emily Jimenez says. Instead, she fosters a space where students are encouraged to grow through constructive feedback and practice. While her students aim for excellence, the emphasis isn’t on winning. “We do not talk about winning,” she says. “Your value should come from the pride you take in creating a great plate.”

That calm, supportive teaching style is perhaps one of the reasons her students have won at regional, state, and national culinary competitions for the last five years in a row. “She makes the program so fun. It’s not stressful. It’s something I enjoy,” Avery Droby says while stirring a pot of cream for a Paris Brest (right), a donut-shaped French pastry filled with cream. As a recent East View High School graduate, she will compete alongside two other EVHS graduates—Maddy Card and Hope Searcy—at this year’s Family, Career and Community Leaders of America (FCCLA) Culinary Arts Competition on July 5-9 in Orlando, Florida.

RISING TO THE CHALLENGE, PLATE BY PLATE

On a weekday morning in June, while other students are enjoying their summer vacations, Hope is at the Future Ready Complex, perfecting her Greek salad for the savory meal category. Meanwhile, Maddy and Avery are preparing for the baking and pastry event by making sugar cookies, lemon poppy seed muffins, a decorated cake, and a Paris Brest. While Hope has also been practicing for the competition at home, she prefers the complex’s spacious, ful-

Avery Droby, Hope Searcy, Chef Emily Jimenez, and Maddy Card

ly equipped kitchen. “I don’t have kids running around everywhere like at my house,” she says with a laugh. In addition to the salad, her menu features chicken piccata, orzo pilaf, and sautéed green beans—dishes that require extensive prep work. “So many things to chop, so many lemons to zest and juice!”

It makes her especially grateful for Chef Emily’s guidance throughout each cooking practice. Faced with a thick chicken breast at one point, she asks her instructor for advice on the best way to cook it. “If they give you a really petite chicken breast at the competition, I would tenderize it. If they give you a big fat one, butterfly it,” Chef Emily says. “That’s the hard thing,” she shares. “They give us the menu, but they don’t tell us what kind of chicken breast there will be. I try to keep them flexible and give them problem-solving skills so they will be prepared.”

What sets GISD’s Culinary Arts program apart is its focus on fundamentals. Students don’t just follow recipes, they master techniques tailored to each menu. If a dish calls for julienned vegetables or uniform quarter-inch cuts, they metic-

ulously meet those standards.

Presentation is equally important, with students learning how to elevate simple ingredients into beautifully plated dishes. But success in this competition isn’t just about turning out aesthetic meals. Judges evaluate everything from cleanliness to professional appearance—no perfume, minimal makeup, tidy uniforms, and spotless workstations.

The journey to nationals has been no easy feat—it’s the result of months of dedicated practice.

KIDS & EDUCATION

After advancing from regionals in Corpus Christi to the state competition in Dallas, the trio placed first or second in their categories, earning the chance to represent GISD on the national stage. After the competition in July, their hard work will be celebrated with visits to the Kennedy Space Center, Universal Studios, and a waterpark.

A RECIPE FOR REAL-LIFE CONFIDENCE

The impact of the culinary program goes far beyond the kitchen. At the Future Ready Complex, juniors and seniors from across the district dive into high-level cooking, building on the foundational knowledge they develop during their freshman and sophomore years at their home campuses. The program mirrors real industry environments, preparing students to work in any kitchen—from a local café to a major hotel restaurant—with confidence. Some students, like Maddy and Avery, plan to continue in the field. Maddy is heading to the Culinary Institute of America in San Antonio to study pastry and hopes to open her own bakery one day. Avery plans to study food science at Texas A&M. Others, like Hope, who is pursuing child advocacy at BYU–Idaho, are taking their culinary experience into other fields. But all three credit the program with shaping their confidence, professionalism, and ability to handle pressure. “It’s really a life skills class,” Hope says. “It’s helped me in job interviews and taught me how to interact with people and how to lift others up.”

Keep up with Hope, Maddy, and Avery’s journey at nationals by following GISD_ Culinary on Instagram.

Scenic 1+ Acre Lots in Georgetown

Private Gated Community

Secluded Hill Country Views

Model Home Open Daily

Build On Your Lot or Ours

by Charlotte Kovalchuk

From Trail Smoke to Strip Malls

Serving Up Texas Barbecue History

Texas barbecue isn’t just a beloved cuisine—it’s heritage wrapped in butcher paper and passed down through generations of fire, flavor, and tradition. Born from the fire pits of cattle drives, shaped in the smokehouses of European immigrants, and perfected in the roadside pits of African American communities, barbecue is a tradition as diverse as Texas itself. Today, that storied legacy shows up everywhere–from Lockhart town squares to suburban strip malls–each bite telling a story of grit, migration, and cultural fusion.

Ancient Origins: Indigenous and Spanish Influences

Long before European settlers arrived, Native American tribes like the Caddo were roasting venison and other game over open fires and in earth ovens, laying the groundwork for Texas’ slow-cooked meat traditions.

In the 1600s, Spanish shepherds on the plains of South Texas introduced al pastor–spit-roasted lamb and goat–borrowing from Caribbean and Moorish traditions. Their methods, blending spices and smoke over open flames, further enriched the region’s culinary landscape.

According to the Texas Historical Commission, it wasn’t until the early 1800s that the word “barbecue” likely entered the Texas lexicon. The term was a variation of the Haitian word barbacot–a framework of sticks used for smoking or roasting meat. It made its way to Texas via enslaved Haitians in the Carolinas who had introduced the method of barbecuing to Southern plantation owners. From there, the word and the technique traveled west, embedding themselves in the state’s food culture.

19th Century: The Birth of Barbecue Culture

After the Civil War, Texas became the epicenter of the American cattle industry. Trails like the Chisholm and Goodnight-Loving enabled Texas to evolve as the heart of America’s beef belt. Cowboys who worked long hours in harsh conditions cooked salvaged cuts of meat over open fires using green mesquite or oak wood. This was survival cooking–practical, rustic, and rich in smoke. These early chuckwagon pit stops laid the foundation for the smoky techniques that would become hallmarks of Texas barbecue.

Meanwhile, German and Czech immigrants in Central Texas brought Old World butchery and meat preservation techniques to the region. In towns like Elgin, Taylor, and Lockhart, they opened meat markets that smoked sausages and briskets in brick or cinderblock pits. The food was simple but satisfying–slices of pepper-crusted brisket or rings of pork sausage, served with saltines,

pickles, and onions. No sauce. No frills. Just smoke, salt, and craftsmanship–a tradition that continues today at historic joints like Kreuz Market and Southside Market.

Late 19th to Early 20th Century: African American Traditions Take Root

Barbecue culture in East Texas flourished in African American communities, where pitmasters transformed smoke and sauce into entrepreneurial lifelines during the era of Jim Crow segregation. With limited access to capital or storefronts, many began selling ribs and links out of backyard pits or roadside stands, often near churches or in makeshift sheds along dirt roads. The style became distinct: meats slow-cooked until falling apart, slathered in rich, sweet, tomato-based sauces, and served with white bread, beans, and soulful hospitality.

20th Century: Barbecue Becomes a Community Staple

As Texas towns expanded in the 20th century, barbecue grew into a civic ritual. What had once been trail fare evolved into a fixture at community gatherings, po litical rallies, Juneteenth celebrations, Sunday fund raisers, and family reunions. In Central Texas, meat markets like Louie Mueller Barbecue in Taylor or Kreuz Market in Lockhart doubled as communal space–places where neighbors caught up over sausage links and butcher paper-stained picnic tables. In African American communities, barbecue fundraisers helped sustain churches and schools underfunded by segregation-era pol icies.

By the 1960s and ‘70s, as highways expanded and towns suburbanized, barbecue joints began popping up in shopping centers and roadside stops. These unassuming spots–often little more than converted gas stations or cinderblock shacks–became neighborhood institutions, preserving family recipes and feeding generations with a steady fire and an open door.

Modern Era: The Craft Barbecue Renaissance

In the last 20 years, Texas has witnessed a full-blown barbecue revival. Pitmasters like Aaron Franklin of Austin’s Franklin Barbecue have brought national acclaim to the state’s traditions, elevating brisket to cult status and drawing lines that snake around city blocks. But this renaissance didn’t replace the old ways–it amplified them. Today’s pitmasters often honor the traditions that came before, with the saucy tenderness of East Texas, the salt-and-smoke purity of Central Texas, or the border-blending flavors of the Rio Grande Valley. The heart of Texas barbecue still beats strong in the pits of small towns, roadside joints, and backyard smokers.

“Ultimately, there is no true definition of barbecue—there are a lot of etymologies, a lot of popular beliefs, but it’s impossible to decide on one universally accepted approach. It’s safe to say that Texas barbecue is made up of a lot of different and wonderful cultural traditions that nobody is willing to change, and I sure hope they never do.”

– Robb Walsh, author, Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters

GET BACK TO WHAT YOU LOVE

Whether

Dr.

Personalized

Treatment

Joint

Expert

With

THRIVING AFTER 55

contributed by Steve Fought

Georgetown Votes

On the fourth of July, 249 years ago, the Continental Congress adopted the Declaration of Independence. This document announced America’s political separation from Great Britain and initiated a process through which we would obtain self-governance. Today, Americans enthusiastically celebrate our independence on the anniversary of that event and Georgetown takes advantage of the resultant freedoms throughout the year with “Georgetown Votes,” where “Votes” is both a noun and a verb.

Just 55 years ago, Georgetown was situated in the far reaches of the Hill Country. There were massive open spaces between Georgetown (pop. 6,500) and tiny Round Rock (pop. 3,000); Williamson County was home to 37,000 residents. We were happily isolated and insulated from the population and politics of Austin.

Not so, any more. Georgetown now has over 100,000 residents. Williamson County has a population of 750,000 and is forecast to have 1.6 million by 2050. The open spaces have filled in, and what happens in Austin matters in Georgetown and throughout Williamson County.

Georgetown’s voter turnout is sparse at times, with some significant differences in voter turnout between the voting districts or residential developments. When there is a bond issue on the Georgetown or Williamson-County ballot, conventional wisdom says you have to “Get Sun City and The Creeks (Berry and Brushy)” for the measure to pass. Sun City votes. The Creeks vote.

FROM THE STATEHOUSE TO YOUR STREET

Examples abound, from legislative changes affecting annexation, building codes, school funding, and water restrictions, to TxDOT projects and even the ERCOT grid. We can’t afford the luxury of disengagement, or the waitand-see attitude of the past. We have to be at the political table and have a voice in the discussions to protect our interests. If we are going to continue to thrive after these 55 years of growth, we need Georgetown Votes (the noun) and we need the political class to know Georgetown votes (the verb).

Georgetown’s 2016 general election revealed some specific differences. In 2016, Georgetown’s population was just over 65,000. Each of the seven City Council Districts had approximately the same number of people (9,200). There were three races for the GISD Board of Trustees (Places 1, 2, and 3). Just over 2,700 voters cast ballots. Over 1,400 of these voters (approximately 50 percent) were likely from District 3. District 3 was (and still is) predominately comprised of Sun City residents who have no children in Georgetown schools. Nonetheless, they voted in higher numbers and percentages in the GISD election than the total population, and were likely the determinant of the outcome. Sun City votes.

The pattern repeated in subsequent years. The 2019 general election had, among other items, three City Council seats on the ballot. Approximately 3,500 voters went to the polls. Of that, roughly 3,000 were from District 3 and 4 (predominately Sun City). The District 7 City Council

THRIVING AFTER

race only had 425 votes cast (220 for the incumbent and 205 for the challenger). The incumbent, having won by 15 votes, called it a landslide and, at a 4 percent margin, it was! Sun City votes. Others, not so much it appears.

CULTURE V. MATH

It’s tempting to credit Sun City votes to a concentrated effort to get out the vote, or maybe even a community culture of voting. However, there is another more obvious explanation. Each voting district contains roughly the same number of residents (by law). However, the residents of District 3 and District 4 are primarily in Sun City, where nearly all residents are 55 or over, making them 100 percent voter-age, by definition. That, in and of itself, explains most of the disparities in the statistics we reviewed earlier.

Policy wonks, looking at overall low voter turnout statistics, often assert that the apparent voter apathy in nearly any district can be explained by the absence of a contentious issue on the ballot, or the conclusion that a single vote doesn’t really make much difference, so there’s not much incentive to vote. I can accept the former argument but I take exception to the latter.

VOTES MATTER

Consider that it would have only taken 16 votes to change the results in the 2019 District 7 City Council race. In 2000, in the infamous and hotly contested Florida Presidential Election recount, George Bush won by 0.009 percent (537 votes). Every vote matters.

Regardless of the cause, I’m most concerned that low voter turnout opens the door for radical groups and single-issue candidates to determine the outcome. These groups can and will marshal their supporters. With a low turnout, bringing even a modest number of additional voters to the polls, all of whom vote for the one measure, can determine the outcome in their sole favor and quite possibly to the detriment of the general population.

We can at least partially alleviate all these concerns, and increase the reliability of the voting outcome, by increasing voter turnout. In my ideal world, every qualified voter in Georgetown would register to vote, and vote, in every election for which they are eligible. I know that’s an impossible objective, but I also think if we start with the population known already for its higher voting patterns, we can march in the right direction. And that’s where the 55+ cohort comes into play.

The 55+ population has a high propensity to vote, and an accumulated store of wisdom and experience that others do not. We’ve been through the mill and the grinder; we know what works, and what doesn’t. We’ve been there, done that, got the T-shirt, and we “know stuff.” Bottom line: 55+ votes. And those votes are informed votes. So, if we’re going to increase the overall voter turnout, it’s reasonable to begin by focusing on the 55+ population; hence this article, in the Thriving After 55 section.

GET REGISTERED. GET INFORMED.

To vote, you need to be a qualified voter, be registered to vote, and obtain a ballot. Fortunately you can tend to all of this online at the Williamson County website. It’s an excellent, easy to navigate, site. Visit wilcotx.gov and click the ELECTIONS tab. Using the menu on the left, you can register, view a sample ballot, monitor voting turnout, and view results. If you have questions or problems, call the helpful folks at the Elections Department at 512-943-1630.

Once registered, you can vote in person (at many locations) or by mail. Gina and I have voted by mail for the last five years because it is convenient and, as we are over 65, we automatically qualify for the mail-in ballot.

I strongly encourage you to make your voice heard. Make it happen. Georgetown Votes (the verb) and Georgetown votes matter (the noun).

Go for it!

The 89th Legislature Delivered for All Texans

By Colonel Terry M. Wilson, US Army (Retired) Representative for TX House District 20

In January, as I was sworn in as a member of the 89th Texas House, our state was facing numerous issues that had to be addressed during this legislative session. From securing our critical resources and infrastructure from foreign threats to easing the burden of property taxes and investing in educational opportunities—I am proud to say the legislature came together and truly delivered for Texans.

Now, with the regular session behind us, here are a few of the many highlights from the 89th Legislature. Each of these areas will be receiving their own future in-depth articles, but it is always good to start with a broad look at the whole picture first.

PROPERTY TAX RELIEF

This session, Texas has dedicated $51 billion in total property tax relief. Of that total, $40 billion comes from continuing the tax relief passed in the 86th, 87th, and 88th legislatures. The $11 billion in new tax relief comes in the form of raising the homestead exemption from $100,000 to $140,000 ($200,000 for seniors) and from allowing businesses to exempt up to $125,000 on items used to produce income—freeing up funds they can then reinvest in their business or hire more employees. Both changes will require voter approval in November, and I hope you will find them worthy of your support at the ballot box.

ENHANCING EDUCATION

Since the founding of our state, Texans have placed a priority on providing quality education to our children. Quality education requires quality teachers. I am all for saving money where we can, but when we do not pay teachers a competitive salary, we are cashing out their desire and passion to take on a hard job at extremely low pay. This session, the Legislature dedicated an historic $8.5 billion in new funding to Texas public schools, the largest increase in state history, including record teacher pay raises and targeted reforms.

Lawmakers also passed legislation that empowers teachers with greater authority to discipline or remove disruptive students from the classroom. We enacted substantive improvements

to law enforcement’s approach to responding to school safety incidents. We took measures to ensure instructional material will be of the highest quality, and that every student receives an education in personal finance before graduation, encouraging wise financial decision-making as they become adults.

But one size does not fit all. Some students have needs that require stepping outside the public education system, and a child’s ability to succeed should not depend on the ability to pay for his or her education. To make sure every student is provided a quality education, the Legislature also invested in the creation of education savings accounts, boosting opportunities and resources for students who might otherwise slip between the cracks.

TEXAS SIT-REP

INFRASTRUCTURE AND WATER

As Texas grows, so do the demands on our critical infrastructure. Securing our state’s water future was a top priority this session. If given final approval by voters this November, a new dedicated revenue stream will fund much-needed water supply projects across the state for years to come.

I was honored to have sponsored one portion of this investment, dedicating funds for the Bureau of Economic Geology’s Texas Imperative. This initiative utilizes the investments Texas has made into building state of the art supercomputers toward turning the mountain of data our state has collected over 50 years of data into real, useful, and actionable information available to the public.

We also bolstered the reliability of our power grid by establishing standards for connecting large electric loads like data centers. Texas is now on its way to becoming a national leader in nuclear energy with legislation that supports advanced nuclear energy projects.

PROTECTIONS FOR MINORS

This session, we took significant steps to protect young Texans in an increasingly complex world. New measures will require mobile app marketplaces, such as social media sites like Instagram, to verify users’ ages and obtain parental consent. Additionally, K-12 students will be restricted from using cell phones and similar devices during school hours to support a more focused learning environment. The Legislature also criminalized explicit sexual content involving children, including AI generated images, and banned the use of nondisclosure agreements in sexual abuse cases. We secured increased funding for child abuse prevention grants and strengthened laws to improve the reporting and handling of abuse cases.

INCREASED SECURITY

Texas is increasingly targeted by foreign antagonists, but this session, we enhanced protections for our sovereignty and critical assets. This session we took decisive action to strengthen our state’s defenses. I supported legislation to block governments, businesses, and agents tied to countries like China, Iran, North Korea, and Russia from buying land in Texas. We also cut off state investments in companies controlled by these regimes and banned lobbying efforts on their behalf. To protect our infrastructure better, we established Texas Cyber Command, a new statewide unit focused on countering cyberattacks and securing critical systems.

There are also major reforms to make our communities safer. I helped pass legislation ensuring judges will now have greater authority to deny bail to high-risk defendants, stopping violent offenders from committing new crimes while out on bail.

Additionally, we put a stop to nonprofits using taxpayer dollars to post bail.

Rep. Wilson with the Governor's Chief of Policy, Robert Howden, Sen. Brian Birdwell, and Command Sergeant Major Brian A. Hester

HIGHER EDUCATION

As chairman of the House Higher Education Committee, I am proud of the work we did this session to strengthen the future of higher education in Texas. Whether you are a first-generation college student, a working parent going back to school, or a veteran preparing for the next chapter, the changes we made are about meeting Texans where they are. We made historic investments in our campus infrastructure, especially for regional universities that are growing fast but often overlooked.

We expanded support for military students, streamlined transfers, and gave students more choices in the admissions process. We also took major steps to protect the integrity of our research, improve campus governance, and launch tools like the new My Texas Future portal to make college more accessible and transparent. At the end of the day, our goal was to build upon a higher education system that works for Texas families—efficient, accountable, and built for the real world.

With Dr. James Hurley, President of Tarleton State University

WHAT’S NEXT

The bail reform and property tax relief legislation mentioned earlier are proposed constitutional amendments, requiring both a bipartisan 2/3rds majority in each chamber and the approval of the voters in the upcoming November elections as well.

On June 22, Governor Abbott announced he will call the Legislature back to Austin for a 30-day special session beginning July 21 to address issues with several bills the House and Senate initially agreed upon, but which were later found to contain problems that necessitated a veto.

Comparing that to the 88th Legislature, where the House and Senate’s inability to come together on multiple major policy areas required four special sessions before an agreement could be reached, gives an excellent picture of just how much things have improved over the last two years.

These changes to the fundamental structure of our government in Texas cannot happen unless we come together across multiple divides to make them a reality, and I look forward to seeing the people of Texas do just that this fall.

Let Your Pet Be Our Guest!

Cool for the Summer

Fun DIY Treats and Toys for Pets

Summertime is the perfect time to spoil your furry companions with homemade goodies and simple toys that beat the heat. These easy DIY recipes and projects are fun, refreshing, and sure to earn you extra purrs or tail wags.

Frozen Treats Pets Will Love

Peanut Butter & Jam Frozen Toasts1

This comfort food-inspired snack is a delightful one that is perfectly safe for your dog to enjoy too.

• 1 cup of strawberries

• 1/4 cup water

A few dollops of natural peanut butter (Be careful it does not contain xylitol, a sweetener harmful to dogs.)

Puree strawberries and water, then pour into ice cube trays around 3/4 of the way. Add a dollop of peanut butter to each and freeze.

Fruity Coconut Drops1

Coconut oil is refreshing, delicious, and comes with many natural health benefits for our pups.

• 1 cup of organic coconut oil

• Handful of blueberries

• Teaspoon of honey

Add coconut oil to a bowl and place over a pan of boiled water. Wait until the coconut softens and shape into bite-sized balls, adding honey and a few blueberries while shaping for a natural sweet kick. Freeze on a tray then store in the fridge in an airtight container.

Tuna Shaved Ice2

If you’re whipping up a sandwich made with canned tuna in water (NOT oil), don’t toss the drained liquid. Instead put the tuna liquid and four ice cubes in a blender and make a shaved ice slushy for your kitty. It’s a flavor they’ll love with added hydration!

Easy Cool-down Toys

Frozen Towel Tug Toy

Soak a clean towel in water, twist it into a rope, and freeze it. Dogs love to chew on this icy toy on hot afternoons. Bonus: Add a few treats in the folds before freezing for a fun surprise.

Ice Block Toy

Place toys or treats in a container, fill with water or diluted low-sodium broth, and freeze. Dogs will love the challenge of freeing the goodies.

Sock Ball Cat Toy

Fill an old sock with a tablespoon of dried catnip and a crinkly wrapper, tie it off, and freeze for a few minutes before playtime. Cats love batting it around and rolling in it!

Cooling Off at the Shelter

Summer offers unique opportunities for the Williamson County Regional Animal Shelter to get creative with canine enrichment. Many of the dogs enjoy spending time outdoors, and the play yard pools provide a refreshing way for them to cool off while bonding with their favorite volunteers. To help beat the heat, frozen stuffed Kongs are a popular treat—and when Kongs aren’t available, inventive volunteers use alternatives like bell peppers or cored apples to keep the pups both engaged and refreshed.

You can join in on the fun in the sun by joining the shelter’s volunteer team! Visit wilcopets.org to get started.

WHAT MAKES TEXAS

“TEXAS”?

by Linda A. Thornton

H-E-B puts the SUPER in Supermarket

It’s a little-known fact that, though H-E-B stands for Howard E. Butt, it was Howard’s mother, Florence Butt, who opened the first H-E-B location.

In 1905, Florence moved her husband and three sons from Tennessee to Texas, hoping the drier weather might help her husband’s tuberculosis. A year later, with her husband still unable to work, she obtained a $60 loan and established Mrs. C. C. Butt’s Staple and Fancy Grocery Store, a one-room store on the ground floor of her family’s Kerrville home.

A ONE-ROOM MARKET TO A MARKET WITH ROOM FOR GROWTH

In 1919, Howard E. Butt, Florence's youngest son, took over the business, with a strategy to eliminate the middlemen and maximize profits.

The credit-and-deliver policies of the time were replaced with a new self-service cash-and-carry model.

Specializing in low-priced goods saw the company through the Great Depression and they were able to offer employees perks like picnics and group life insurance.

During World War II, their canning company also produced food for the Armed Forces.

By the 1950s, in-store fish markets, butcher shops, drugstores, frozen foods, and bakeries were introduced to stores.

In 1971, Howard’s son, Charles, took over and added in-store pharmacies, photo processing, video rentals, a florist, and the sale of wine and beer.

In 1985, the company headquarters moved to a renovated army arsenal in San Antonio.

"TEXAS": H-E-B

Today, Howard Butt, III serves as CEO of H-E-B, with his uncle, Charles Butt, as chairman, and his brother, Stephen Butt, as president. By staying “Texas true” and resisting the urge to expand beyond state lines, H-E-B has built a unique competitive edge— seamlessly blending Texas traditions with cutting-edge technology. This approach has earned the company top honors from dunnhumby, a leading customer data analytics firm, which has named H-E-B America’s top grocery retailer four times since 2017.

According to Forbes, with more than 445 stores, 160,000 employees, and $42.5 billion in sales, it is the fifth largest privately held U.S. company.

STORE TRAFFIC JAM

H-E-B also operates under five brand names that cater to different markets.

CENTRAL MARKET: In 1994, H-E-B introduced this upscale market offering organic and international foods. The concept has since expanded to include merchandise under the names Woodland Market, Kingwood Market, Alon Market, and Spring Creek Market.

H-E-B PLUS! STORES: With an expanded focus on non-food categories, these general merchandise stores were launched in 2004.

MI TIENDA: Spanish for “my store,” these Latin-themed stores have provided shoppers with a traditional Mexican grocery experience since 2006.

JOE V’S SMART SHOP:

Named after the company executive who brought the concept to fruition, this low-cost grocery chain opened in 2010.

H-E-B MEXICO: Since opening their first Mexican store in 1997, business has grown to more than $1 billion in sales.

IT’S NOT JUST A STORE, IT’S AN EXPERIENCE, NO “BUTTS” ABOUT IT!

Texas pride runs deep at H-E-B, and it’s evident in everything from their marketing to the tortillas made fresh in-house—widely considered the best grocery store tortillas in the country and now the stuff of legend among loyal shoppers. But H-E-B’s celebration of all things Texas goes far beyond food.

The company is a proud supporter of local brands and small businesses, with initiatives like the annual Quest for Texas Best competition—a statewide showcase that helps entrepreneurs bring their products to store shelves. Their supplier diversity team also offers hands-on training and guidance to help business owners thrive. Even H-EB’s private label brands are thoughtfully developed to compete with national names, offering quality products that are appealing, not just affordable.

A family-owned company rooted in Christian values, H-E-B is also generous, donating five percent of annual

pre-tax earnings to support causes across the state. Consistently ranked among the best places to work, the company fosters a culture of loyalty, professionalism, and outstanding customer service—reflected in thousands of long-term employees.

H-E-B: “HERE, EVERYTHING IS BETTER” – AND BIGGER!

At 182,000 square feet, the San Antonio H-E-B Plus! is the chain’s largest. The supercenter, known for wide aisles, boasts electronics, home goods, boutiques and even restaurants.

In 2023, a new H-E-B opened in Georgetown, replacing its smaller 34-year-old predecessor. The 121,000-sq-ft location, in the Wolf Lakes Village shopping center, offers more selection, a merchandise shop, and a two-story BBQ restaurant.

by Charlotte Kovalchuk

Smokin’ Family Legacy

Father-Son Pitmaster Team

Brings Mouthwatering Meats to Temple

Bruce and Rebecca Burnett have been regulars at Pustka Family Barbecue ever since the trailer opened five years ago in Temple. On a scorching Thursday afternoon in June, they were back with their playful dachshund-terrier mix, Lady, who seemed just as eager about the lunch stop as her owners. “It’s nice that you can choose to sit inside or outside,” Rebecca says while enjoying a plate of ribs, beans, and potato salad. During their summertime visit, the couple were especially grateful for the indoor dining area—a converted propane company office.

In between bites of brisket and Pustka’s famous sausage, Bruce shares a memory that sums up the restaurant’s popularity: “I asked a lady in front of me in line about her favorite thing on the menu. She said the brisket. Then she mentioned that she had just come from a doctor’s appointment. Her doctor told her not to eat too much meat, and the first place she went after that was this place for a chopped beef sandwich—if that tells you anything. People are drawn here.” Pustka’s popularity, he says, goes beyond its mouthwatering meats: reasonable prices, hearty portions, and a wider variety of sides than you’ll find at most barbecue joints. Rebecca adds, “The service is good. They remem ber you and they actually talk to you.”

FROM BACKYARD TO BARBECUE JOINT

That friendly service is what Dustin Pustka and his father, Paul, pride themselves on most. It’s more than a business model— it’s a family tradition carried from backyard cookouts to the trailer window. “Growing up, my parents were always entertain ing—work parties, church parties, it seemed like the Pustkas were always

entertaining,” Dustin says. His dad, a self-taught barbecue enthusiast, was usually manning the grill, and Dustin quickly picked up a love for outdoor cooking.

Years later, after working in the restaurant industry, Dustin found himself ready for something of his own. He asked his dad if he’d be interested in starting a barbecue trailer together. “He said yes, and we got to work,” Dustin says. What began as a food trailer in Hutto eventually found its way to Temple, where both the family and business have firmly planted roots. The present site was previously occupied by a propane company office, which included operational propane tanks.

“It’s weird to see propane trucks coming in and out, and it’s a little hard to get in and out, but once you find us once, you’re good.”

Despite the unusual backdrop, Pustka Family Barbecue has become a favorite for

locals and road-trippers alike. It has been named one of Texas Monthly’s top 25 new barbecue joints and was also featured in this year’s list of Texas Monthly’s top 100 in the state. Now, Pustka is preparing for its next chapter. By the end of summer, the trailer will relocate to a new, more accessible brick-and-mortar space—formerly Al’s BBQ Barn—on 25th and Avenue M in Temple that Dustin and Paul are currently converting into a full barbecue restaurant.

So what sets Pustka apart in a state full of legendary barbecue? “We make our sausage in-house,” Dustin says. “Not many places make their own sausage. You can control the seasonings and it’s a much better product.” Nearly everything on the menu is made from scratch daily, from the tender brisket to the classic sides, “everything except the pickles,” he adds with a laugh.

Pustka also offers more flexible and affordable options than most places. “A lot of places won’t let you get just a quarter pound of meat,” he says, but Pustka offers that option along with various sides that make for a hearty meal.

And while the food speaks for itself, Dustin says the real secret is simple: “Every person who walks up to that window should feel welcome. We don’t have customers—we have guests. This is a family barbecue spot, and we want everyone to feel like they’re part of it.”

WHEN YOU GO

If it’s your first visit to Pustka Family Barbecue, try the house-made sausage or the weekly burger special on Fridays. For something uniquely Temple, go for the Wildcat Sandwich—brisket, sausage, and a crisp jalapeño green apple slaw, named after the local high school mascot.

23330 SE H K Dodgen Loop Temple, TX 76504

by Ann Marie Kennon

Poppy's Linguistic Revolution

To celebrate the almost-semi-quincentennial birthday (yes, that is the correct word), of the greatest country ever, and as a fairly old person who works hard to use a full spice rack of words for a living, Poppy is hereby declaring independence from modern verbal atrocities. So, to this, I say...

When in the course of human events, it becomes necessary for one satirist to dissolve the overused bonds of linguistic minimalism and assume, among the powers of the English language, the separate and elevated station to which erudite vocabulary entitles us, a decent respect to the intelligible opinions of mankind requires we should declare some words which we shall henceforth reject.

We hold these overused truths to be self-evident and also to be hyperbolic nonsense:

Procuring a parking spot under a tree at San Gabriel park on the 4th of July is not EPIC. How 'bout we dial it down, Achilles. You beat a minivan, not a Minotaur.

In truth I mean to separate myself from tyranny like “it was LITERALLY the best day of my life.” Was it though, Karen? I'm sure the first day of pumpkin spice latte was pretty great, but did Adam Levine bring it to you on your wedding day in your new Escalade and Instagram selfies of the two of you singing together at the reception ?

I hereby decree that PERFECT is an appropriate response only for sunsets, newborns, and Jesus—not from the appointment setter at the doctor’s office, and certainly not from every customer service rep who proclaims it, in that wee patronizing tone, when I successfully recite my own contact information. Seriously, Janine. Just say, “Okay, got it.” I didn't split an atom. You’re just confirming I haven’t forgotten my zip code.

From thence, we shall reclaim the original social order from the Gen Alpha sluggards and express all necessary reticence regarding the emergent SIGMA. I say—with some irony—that Alpha *types* shall lead, Beta shall support, and Sigma, despite all efforts to appear cool, aloof, and mysterious, shall be metaphorically shoved in a locker by the former two for refusing to participate in the collaborative project then acting superior about it, because... “groupthink”.

And so, Patriots, in the spirit of our forebears who tossed tea into harbors and wore wool in July without complaint, I hereby declare my glorious rebellion from the tyranny of trend-speak, word inflation, and the dopamine-starved yapping of thumb warriors whose entire vocabulary has been reduced to “sus,” “slay,” and the occasional emoji that somehow conveys both sarcasm and pseudo-existential angst.

Let it be known that in this Poppyverse I do not slay I do not stan. And unless I am actually questioning my humble place in the vast, unknowable universe from the rim of the Grand Canyon, reflecting on my son's grasp of the Gospel, or watching a bald eagle snatch a salmon midflight while a choir sings, I will not use AWESOME. Phyllis, your charcuterie board was delightful but it did not fill my soul with awe.

We the people once learned language, civics, and good sense on sacred Saturday mornings from cheerful cartoon singers in powdered wigs. A bill sat patiently on Capitol Hill waiting to become a law, we learned why three is a magic number, there's never been a planet Janet hasn't seen, and verbs were what's happ'nin.

And for the support of this Glorious Rebellion, with a firm reliance on the wisdom of our elders and the enduring spirit of Schoolhouse Rock, I pledge to you my Eye Rolls, my Rhetorical Snobbery, and my Sacred Vocabulary. Though some may say this rebellion is about semantics, let the record show: words still mean things, and if we stop caring about that, we might as well communicate with emojis and interpretive dance. As for me and my mouth, we will serve the syntax.

Signed with excessive flourish,

First of Her Name, Breaker of Buzzwords, Defender of Context, High Priestess of the Grammar Police, Mistress of the Rolled Eye, and Honorary Chairwoman of the Society for the Preservation of SAT Vocabulary

by Ann Marie Kennon

CWings of Leadership A Community Celebrates Eagle Scout Trevor Suggs

ongratulations to 16-year-old Trevor Suggs of Georgetown’s Troop 405, who recently earned the prestigious rank of Eagle Scout. Trevor’s journey, marked by dedication, leadership, and thousands of hours of community service, was celebrated during a heartfelt ceremony at Christ Lutheran Church on June 1, where he was officially administered the Eagle Scout oath by former Texas Governor Rick Perry.

Surrounded by family, friends, and fellow Scouts, Trevor’s reception featured tabletop chronicles of his entire Scouting experience, lovingly assembled by his mother, Cassie. Her display took more than six months to create and left Scout leaders in attendance awestruck.

In his remarks, Governor Perry emphasized the lifelong value of Scouting achievement: “When I receive resumes, there are two things that move a person to my personal pile—Eagle Scout or collegiate swimmer. Both show the ability and commitment to start and finish something. Trevor, for the rest of your life, always put ‘Eagle Scout’ at the

top of the page. It tells people what they need to know about you.”

Trevor’s impact on the community has already been nationally recognized. His Eagle Scout Service Project—a scatter garden for unclaimed remains at Georgetown’s IOOF Cemetery—was a first-of-its-kind project in Texas. Valued at over $50,000 and fully funded by Trevor’s own $22,000 fundraising effort, the project was the Council Service Territory 7 recipient of the 2025 Glenn A. and Melinda W. Adams Eagle Scout Service Project of the Year Award, placing it among the top 16 in the nation.

Trevor was previously recognized as the Capitol Area Council’s Adams Award winner. On top of that, he is on track to earn all available merit badges—an achievement completed by less than 0.5 percent of Scouts.

We’re proud to salute Eagle Scout Trevor Suggs—a remarkable young man and a shining example of the values Scouting instills in tomorrow’s leaders.

Former Governor Rick Perry delivered an address and administered Trevor's oath.

After the ceremony, Trevor celebrated with his grandmothers, Patty Suggs and Betty Schleder, and parents Cassie and Jason Suggs.