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Dear Readers,
I hope you have been enjoying your summer so far and are finding ways to stay cool in this typical triple-digit Texas heat.
This month, we shine a spotlight on barbecue, brew, and burger joints in Georgetown and beyond. Be sure to take our Trail Guide with you as you explore the many mouth-watering restaurants and breweries around Central Texas.
For a unique summer road trip, head to the Houston Museum of Natural Science this month for the Brewsology Beer Fest, a highlight among other beer festivals in our Worth the Drive feature. In this issue, you’ll also learn all about the different types of beer and their historical and cultural roots.
When it comes to Texas barbecue, you might be surprised to learn that not all Texans smoke their meat the same way. Discover the varieties in our BBQ Styles story, that showcases the diverse barbecue flavors and techniques around the state. Also check out our BBQ Family Tree, which features families like the Muellers, Blacks, and Coopers and their journeys to bringing finger-licking barbecue dishes to Texas plates.
If you want to bring those smoky flavors home, flip through our BBQ Tips for Beginners for hacks and tricks, along with our food page for recipes for side dishes to go with all that barbecue.
When your appetite is satisfied and you’re seeking vocational gratification, consider giving back by teaming up with the Wilco Regional Animal Shelter as a dog or kitten foster. Our Parting Shot also recognizes a newly installed memorial plaque at the Bark Park that honors the lives of 75 dogs that were lost in the September 2021 fire. Thank you to the City of Georgetown for remembering these dogs, and for approving fire code changes to ensure pet safety in the future.
Published by Optimus Media Group, LLC
PUBLISHER | 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 news magazines, marketing campaigns, and books.
EDITOR | CHARLOTTE KOVALCHUK charlotte@georgetownview.com
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DID YOU KNOW? Juicy Bits About Burgers PROFILE Jimmy Vega's Is Firing Up Georgetown's BBQ Scene
PEOPLE
The "Family Tree" of Texas Barbecue Masters
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ASK THE EXPERT Grilling v. BBQ-ing: Outdoor Cooking Tips For Beginners
BURGERS, BBQ & BREWS TRAIL GUIDE A Bucket List of Places to Try this Summer
TEXAS (T)ALES The Spirited History of Beer in Texas
BEER 101 All The Suds-y Details About Your Favorite Brew
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ADVERTORIAL Blinded By The Light: Living Beautifully
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WHAT MAKES TEXAS "TEXAS" The BBQ Chronicles 38 42 47 48
WORTH THE DRIVE Texas Beer Festivals FOOD Sip, Sizzle, and Savour
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DID YOU KNOW?
PARTING SHOT
Canine Memorial Tribute
Creative variations on the standard burger include exotic ingredients and regional specialties like the Jucy Lucy (a cheese-stuffed burger from Minnesota) or the Ramen Burger (a burger with buns made from ramen noodles).
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While May 28 is officially National Hamburger Day in the United States, the average American eats three burgers every week, putting our annual national consumption at about 50 billion. While no doubt an American culinary icon McDonald’s alone sells 75 burgers every second nearly 60 percent of all sandwiches in the world are hamburgers.
The name "hamburger" is derived from the city of Hamburg, Germany. It is said that German immigrants were fond of a similar dish called "Hamburg-style chopped steak" but the hamburger, as we know it today, almost certainly originated here in the United States.
The origin story of the burgers themselves is not so simple.
Fletcher Davis, a food vendor from Athens, Texas, is often credited with telling the story of the hamburger's invention. According to his account, he first served a "hamburger sandwich" at the St. Louis World's Fair in 1904. He claimed that he created the sandwich by placing a grilled beef patty between two slices of bread and adding various condiments. Some say perhaps hamburgers were purely a local or regional favorite until Fletcher brought them to the World’s Fair, at which time they became a mainstream food item.
Another story with greater evidence is that of Louis Lassen, a Connecticut cook who owned a lunch wagon from which he served factory workers. In 1900, response to a customer's request for something "quick and delicious," Louis swiftly crafted a meal using the ingredients typically reserved for steak sandwiches. He placed broiled ground beef between toasted bread and presented the customer with his solution.
The lunch wagon later became a restaurant, which has been beloved and defended by locals for more than a century and in 2023, Lassen burgers remain true to their foundation. For starters, cooks still prepare food with the 1895-dated broiler used by Louis himself, which many believe lends credibility to the story. Patties are laid on white toast (since 1937, from nearby Pepperidge Farm), then sliced diagonally. The burgers are served on paper plates (invented in 1904) with bottles of Connecticut-made Foxon Park soda.
In 1885, Charles Nagreen, age 15, found himself selling meatballs at the Seymour Fair in Wisconsin. Recognizing his patrons would need something more portable as they walked among the exhibits, he flattened the meatballs into patties and placed them between two pieces of bread. As his hometown of Hortonville was also home to many German immigrants, he christened his creation the "hamburger." This marked the beginning of a long journey for Hamburger Charlie, as he came to be known. He continued selling his hamburgers at the fair for another 65 years.
The Seymour town museum showcases Charlie's legacy, featuring a display that includes photographs of Charlie and his crew posing alongside a sign that boldly proclaims, "Since 1885." The exhibit also includes artifacts such as Charlie's original spatula, his butter pot, and even a lucky horseshoe. Early newspaper articles, interviews with individuals who lived during that time, and even Charlie's own daughter corroborate the fact that the burger was served at the Seymour fair in 1885.
We may never have a definitive answer. One thing most people do agree on is that no one thought to add cheese for at least 25 years. Legend has it Lionel Sternberger, a 16-year-old working at his father's sandwich shop in Pasadena, California, added a slice to a hamburger in 1926.
Since opening in 2017, Jimmy Vega's Smokehouse has skillfully blended Texas family traditions and recipes with an appreciation for Georgetown culture. Owner James Ramsey recounts his remarkable journey in bringing us one of Georgetown's top BBQ destinations.
What inspired you to open Jimmy Vega’s Smokehouse?
I have been in the restaurant industry for 20-plus years and wanted to go back to my roots with my menu. I also wanted to create something my family could be a part of as well. We have always been a food-loving family that puts a lot of thought into everything we put in front of our guests. We are all Texas born and bred so while our traditional BBQ is important, we also draw inspiration from a variety of culinary influences, which comes out in many of our sides and specials.
We initially began with a food truck, but it wasn't long before we found ourselves back inside a restaurant — my comfort zone. Our ultimate goal was to establish an inviting space that would feel like home to all our guests and nostalgia played a pivotal role in our vision. We want people to be immersed in elements of dining that used to be commonplace but have perhaps been forgotten over time.
Why did you choose Georgetown?
My family has lived in Georgetown since 1989 — it is truly our home. We wanted to share many of the traditions and recipes our family has passed down with others who live, work, and play here. Who better to understand our passion for the culture of Georgetown, which we love so much?
Why are you passionate about BBQ?
BBQ is based on time and technique and mastering it is a formidable task. Every step in the process makes a difference in the result so there is no room for error. That challenge is what makes it interesting to us and getting it right evokes a lot of nostalgia for the foods and flavors we enjoyed growing up.
What do "people say" about Jimmy Vega's?
People love the little touches we put into the restaurant. They love that our music comes from a turntable and many of the antiques in our décor were provided by family and friends. Most importantly, people just love the food we serve. They love the mix of traditional and non-traditional Texas sides, and, while we certainly have standout dishes, most everything we cook has fans who won’t let us take it off the menu. We also offer catering, not only for barbecue, but all types of cuisine.
What sets you apart from others?
We take pride in our hands-on approach and absolutely everything in the restaurant is made from scratch. We spent years perfecting our recipes, which allows us to serve great traditional dishes with a little bit of our own flair. We put a lot of extra time into what we do and try to treat every guest as family.
Talk about your unique process.
Our two main smokers, “Martha” and “Snoop Dogg”, were built in-place here at the restaurant. Some of their parts actually came from the house — we repurposed the window weights and chimney brick both to build them.
Louie
In 1949, Louie founded the now nationally renowned Louie Mueller Barbecue in Taylor, later to become known as “the cathedral of smoke.”
Wayne and John (Bobby’s sons)
Bobby
Louie turned over the cathedral gloves and tongs to his son Bobby in 1974.
Wayne is upholding his grandfather’s cherished barbecue legacy today. Shortly after taking the helm at Louie Mueller Barbecue, he became the first man in Texas to win a James Beard American Classics award for his smoked meats.
Hardworking, sarcastic, and dubbed the “dark prince of barbecue” by Texas Monthly, John ran several barbecue restaurants in the Austin area, including Georgetown's Black Box barbecue truck in 2017. He died in 2021 at age 52.
LeAnn
LeAnn co-owns the critically acclaimed La Barbecue restaurant in Austin.
Mueller’s Barbecue was recently listed in Esquire’s "100 restaurants America can’t afford to lose."
In the early 1930s, Edgar founded a meat market and slaughterhouse in Lockhart that became one of the longest family-run barbecue restaurants in Texas. Today, Black’s Barbecue has four locations, including one in Austin.
Edgar,
Carrying on the family tradition, Edgar and Norma Jean took over ownership of Black’s Barbecue.
Kent and Candy (Edgar Black Jr.’s son and his wife)
Kent ran a law practice in Lockhart while helping out with the family business along with his wife Candy until his parents retired and he bought the restaurant.
Eric Lenderman (Candy’s son)
Eric took over operations of the New Braunfels location in 2009.
Michael
Barrett is a fourth generation pitmaster at the Lockhart location.
Michael and Mark worked at the Lockhart location before striking out on their own and founding Terry Black’s Barbecue in Austin.
In the vast expanse of the Lone Star State lies a rich and smoky lineage that has shaped the very essence of Texas barbecue. The family tree of Texas barbecue stretches through time, intertwining flavors, techniques, traditions of diverse cultures, and even a few myths and legends that have left their indelible mark on this beloved culinary art form. Enjoy this graphic version of the story of mouthwatering Texas greatness.
Aaron briefly worked for John Mueller in 2006 before opening Franklin Barbecue in east Austin. His restaurant has been celebrated by everyone from Jimmy Kimmel to Anthony Bourdain to President Obama. Aaron received a James Beard Award for Best Chef and was inducted into the American Royal Barbecue Hall of Fame for 2020.
John was a Czech immigrant and farmer residing near Taylor, who organized a “beef club” in the 1920s. Members of several families shared a cow by dividing the various cuts of meat. His club was the first step to an enduring legacy that earned him and his descendants the title First Family of Barbecue. His remarkable heritage now includes nine children, 34 grandchildren, 26 great-grandchildren, and 11 great-great-grandchildren.
Rudy moved away from the raw-meat business and opened a barbecue restaurant and catering business. His brothers also carried on the family tradition, with Mike opening a Mikeska’s Bar-B-Q in Smithville, Jerry starting one in Columbus, Louis in Temple, Maurice in El Campo, and finally Clem in Temple.
Known as the “Home of the Big Chop,” Cooper’s Old Time Pit Bar-B-Que opened in Mason in 1953 under George Cooper’s leadership.
Cooper’s son Tommy opened a location in Llano. He passed away in a car accident in 1979.
Terry Wootan took over the Llano joint a few years later and went on to open five more locations in partnership with Tommy’s son Barry.
To start, it is important to realize that if you’re burning charcoal and cooking hamburgers or hot dogs, that is grilling. Grilling entails rapid cooking of ingredients with minimal oil. Barbecuing involves cooking food at a low heat often with sauces or marinades for a few hours or overnight which gives a smoky flavor and enhances the tenderness of food.
Proper equipment is essential to achieving the low-and-slow result for meat. Start with a quality barbecue grill that suits your needs, is easy to use and maintain, and includes a lid to regulate and circulate heat efficiently. If you choose a charcoal or gas grill, you may also add flavored wood chips in the mix to infuse an extra flavor dimension in your food. Hickory, mesquite, apple, or cherry offer unique profiles to complement various types of meat or vegetables.
Mastering the balance of smoke intensity and desired flavor does make woodchip barbecuing a test of time and practice. Pitmasters must also pay close attention to the fire, monitor the smoke levels, and periodically add more chips to maintain desired flavor.
Regardless of the type of grill you use, always include a ceramic tray and drip pan positioned between the fire and the grill rack, effectively separating the heat source from the food.
Heat zones: Create different heat zones on your grill. One area should be for high or direct heat for searing and quick cooking, while another area should have lower heat (indirect heat) for slower cooking. This allows you to control the cooking process better.
Proper food preparation: Season meat or vegetables — using a flavor injector or basting brush — with marinades, dry rubs, or spices well in advance to enhance flavor. Allow the food to come to room temperature before placing it on the grill for more even cooking.
"Unstick" the grates: Before placing food on the grill, lightly oil the grates with a brush or folded paper towel dipped in cooking oil, or cut an onion in half and rub the inside briskly on the grates.
Avoid excessive flipping: Resist the urge to flip the food constantly. Let it cook on one side for a while to develop a nice sear and grill marks. Flip it only once to ensure even cooking.
Aluminum foil: A versatile tool for barbecuing, foil can be used to create individual cooking packets for delicate foods, like fish or vegetables, or to wrap foods like corn on the cob with butter and seasonings.
Use a meat thermometer: To ensure the meat is cooked to the desired level of doneness, use a meat thermometer. This helps avoid undercooked meat.
Be patient and avoid flare-ups: Barbecuing is a slower cooking method, so be patient and give your food enough time to cook thoroughly. Dripping fats may cause flare-ups that can be tamed with a spray bottle filled with water.
Rest the meat: After removing the meat from the grill, allow it to rest for a few minutes before cutting into it. This helps the juices redistribute, resulting in more flavorful and tender meat.
Practice makes perfect, so don't be afraid to experiment and learn from your experiences.
Whether you're a beer, barbecue, or burger enthusiast or just someone who appreciates good food and drink, a boozy, meat-filled trail guide should be at the top of your summer bucket list. To help you on your adventure, our writers reached out for feedback and curated a virtual tour of barbecue, burger, and beer joints in Georgetown
and towns around. On these pages, we present to you the mouthwatering gems that have won the hearts and palates of our dedicated readers. Each pit and pub is a testament to the passion and expertise of the top restaurateurs and brewers around Central Texas.
- Reader's Choice
Selected as a favorite by our readers.
Bill Miller Bar-B-Q 1651 W Whitestone Blvd. BillMillerbbq.com
Hedgehog Brewing 3200 Woodall Dr C-1 HedgeHogATX.com
512 Brewing Company 407 Radam Ln. 512brewing.com
Austin Beerworks 3001 Industrial Ter. austinbeerworks.com
Black's BBQ 3110 Guadalupe St. blacksbbq.com
Buddy's Burger 9001 Cameron Rd. Ste. 101 buddysburger.com
Celis Brewing 10001 Metric Blvd. celisbeers.com
J&J Barbecue & Burgers 300 W Whitestone Blvd. jj-bbq.com
Lazy G BBQ 2301 Brushy Creek Rd. lazygbbq.com
Circle Brewing 2340 W Braker Ln. Ste. B circlebrewing.com
Franklin Barbecue 900 E 11th St. franklinbbq.com
Hi Sign Brewing 730 Shady Ln. hisignbrewing.com
Hold Out Brewing 1208 W 4th holdoutbrewing.com
Hop Squad Brewing Co. 2307 Kramer Ln. hopsquad.com
Slab BBQ & Beer 905 E Whitestone Blvd. Ste. A dopebbq.com
Stiles Switch BBQ 800 W Whitestone Blvd Ste A-1 stilesswitchbbq.com
Whitestone Brewery 601 E Whitestone Blvd. Ste. #500 whitestonebrewery.com
Infamous Brewing Company 4602 Weletka Dr. infamousbrewing.com
Interstellar Barbecue 12233 Ranch Rd. 620 N Ste. 105 theinterstellarbbq.com
Micklethwait Craft Meats BBQ & Catering 1309 Rosewood Ave. craftmeatsaustin.com
Oskar Blues Brewery 10420 Metric Blvd. oskarblues.com
Southern Heights Brewing 6014 Techni Center Dr. southernheightsbrewing.com
St. Elmo Tap 440 E. St. Elmo Rd. stelmobrewing.com
Terry Black's BBQ 1003 Barton Springs Rd. terryblacksbbq.com
The Brewatorium 6015 Dillard Circle Ste. A thebrewtorium.com
Zilker Brewing Company 1701 E. 6th St. zilkerbeer.com
Bluebonnet Beer Company 1700 Bryant Dr #107 bluebonnetbeerco.com
Dickey's Barbecue Pit 661 Louis Henna Blvd Ste 330 dickeys.com
Liberty BBQ 103 E Main St. libertybbqrrtx.com
The Brass Tap 204 E Main Street brasstapbeerbar.com
The Salt Lick BBQ 3350 East Palm Valley Blvd saltlickbbq.com
Humble Pint 11880 Hero Way W Suite 208 humblepint.com
Red Horn Brewery & Roastery 1615 Scottsdale Dr. Bldg. 1 Ste. 110 redhornbrew.com
Shark's Burger 15609 Ronald Reagan sharksburger.com
Texana BBQ 1500 S Bagdad Rd texanabbq.com
Agape BBQ 3610 Ranch Rd 1869 agapebbq.com
Bull Creek Brewing 7100 FM 3405 bullcreekbrewing.com
Dahlia Cafe 2450 RR 1869 dahliacafe.com
Hell or Highwater Brewing 931 Texas 332 Loop hellorhighwaterbrewing.com
Liberty Hill Beer Market 13851 TX-29 libertyhillbeermarket.com
Liberty Tavern 3000 Ranch Road 1869 libertytavern.co
Barking Armadillo 507 Riverbend Dr barkingarmadillo.com
District Six 105 W 9th St. districtsixgeorgetown.com
Hat Creek Burger Company 201 San Gabriel Village Blvd hatcreekburgers.com
Hardtails Bar & Grill 1515 N I-35 hardtailsbarandgrill.com
Hello Sweetie BBQ 2200 Austin Ave, Ste101 hellosweetiebbq.com
Jimmy Vega's Smokehouse 408 W University Ave jimmyvegas.biz
Major's Burger Co. 14011 TX-29 majorsburgercompany.com
Moonie's Burger Cafe 1651 Main Street mooniesburgerhouse.com
San Gabriel River Brewery 500 Chaparral Dr sangabrielriverbrewery.com
Schitz Creek Distillery & Brewery 101 Co Rd 257 Suite B thirstymule.com/schitz-creek
Whiskey Barrell Pub 1004 Loop 332 whiskeybarrelpub.com
Whitestone Brewery 15390 Hwy 29 Building 2 & 3 whitestonebrewery.com
Mesquite Creek Outfitters 704 S Austin Ave mesquitecreek outfitters.com
Pok-e-Jo's Smokehouse 610 N Austin Ave pokejos.com
Rentsch Brewing 2500 NE Inner Loop #3105 rentschbrewery.com
Simmer Down Cafe 4701-1 Williams Dr. simmerdown georgetown.weebly.com
Smoky Mo's 1013 W University Ave smokeymosbbq.com
South Fork Food, Fun, & Brew 3309 W State HWY 29 southforkgtx.com
Tejano Cookers BBQ & Catering 5750 Williams Dr facebook.com /tejanocookers bbqcatering
The Pit Barbecue 2427 Williams Dr facebook.com/ThePit14
Wildfire 812 S Austin Ave wildfiretexas.com
Circleville Store 600 State Hwy 95 circlevillestore.com
Davis Grocery & BBQ 400 S Robinson St davis-bbq.com
Ed's Place 209 W 3rd St. Facebook.com
Bird Creek Burgers 6 S Main St. birdcreekburger.co
Bold Republic Brewing Company 7070 Stone Hollow Dr. boldrepublicbrewing.com
Crows Burgers 2302 S 57th St. facebook.com/crowsburgershop
Oscar Store 8133 Oscar Spur oscarstoretexas.com
Louie Mueller Barbecue 206 W 2nd St. louiemuellerbarbecue.com
Texas Beer Co. 1331 W 2nd St texasbeerco.com
The Icehouse Kitchen & Tavern 1321 W 2nd St. tayloricehouse.com
Weir Country Store 101 N Main St. facebook.com
Dale's Essenhaus 3900 FM 972 dales-essenhaus-walburg.com
Walburg Restaurant 3777 FM 972 walburgrestaurant.net
Thorndale Meat Market 300 US-79 frankfelton.com
Asource of relief for heat-weary Texans, beer has been a staple of Lone Star libations since the 1840s, when German and Czech immigrants arrived in Texas and began sharing beer recipes with their new neighbors. These early settlers established the foundation for the brewing industry in Texas, which has grown, declined, then grown again over the years. Even at the start, Texans were grateful for the beverage, which turned out to be much tastier than the beer
The Western Brewery, established by William A. Menger in 1855 on Alamo Square in San Antonio, is widely regarded as the first commercial brewery in Texas. Although the brewery closed in 1878, the Menger Hotel, opened on the site in 1859, remains. Notably, the hotel features a large cellar constructed with three-foot-thick stone walls to cool the beer produced by the adjacent brewery. The cellars were chilled by the waters of the Alamo Madre ditch, which flowed through what is now the hotel's patio area.
they had been making from the only ingredients they had handy — potatoes and persimmons.
The newcomers also shared methods for brewing lager beer, made from yeast that ferments near the bottom of the tank. Texans savored the cold-brewed drink in those early days and many brewers took to making lager beer in the winter months then storing it in cellars and caves to keep it from spoiling in the Texas heat.
The year that marked the closure of the Western Brewery also marked the beginning of a downward trend for the entire state, which persisted throughout the 1880s. This decline was due to a combination of factors, including the arrival of Adolphus Busch from St. Louis. In 1883 he brought a better beer to Texas and a largescale, mechanized process that allowed his brewery to package and deliver at much lower costs per serving.
Texas brewers, like beer producers everywhere, faced challenges at the turn of the century due to limited access to quality ingredients, a lack of refrigeration technology, and the crush of Prohibition. After its repeal in 1933, Texas’ recovery continued slowly until the 1980s when the craft beer movement gained momentum.
One of the catalysts for the growth of craft beer in Texas was the 1993 Brewpub Act, which allowed brewpubs to produce and sell their beer on-site, providing a boost to local craft beer scenes. Georgetown’s Rentsch Brewery, which opened in 2015, and Barking Armadillo, formed in a garage in 2017, are some of our local pioneers.
Today, craft brew is one of the fastest growing sectors of the food and beverage industry, it makes up more than half the industry’s jobs in Texas, and contributes billions to the state’s economy. Small beer breweries, tap, and tasting rooms also mean new experiences and big revenue for big cities and small towns as travelers and daytrippers opt for close-to-home recreation that includes ingredients and tastes from local sources. Plus, in 2021, the Texas legislature amended HB 1024 to mitigate losses from COVID-era restrictions. That win for the industry means craft beer fans can include their favorite beers in their to-go food orders or meals delivered to their homes.
Today, the Texas Comptroller reports there are 407 craft brewers in the state so stay thirsty, Texas, and tell them you’re doing it for the economy.
Veggie Burgers: As vegetarian and vegan diets gain popularity, the demand for plant-based alternatives to traditional hamburgers has increased. Veggie burgers made from ingredients such as beans, grains, mushrooms, and soy have become widely available.
In recent years, Texas has become one of the leading states in terms of craft beer production and consumption. For those wishing to raise a pint to celebrate its history and taste, save the date for Georgetown’s Blazin’ Beer Crawl August 5 or purchase tickets now for the Texas Craft Brewers Festival in Fiesta Gardens in Austin, September 30.
While Lone Star cans are branded with a “since 1884” icon, the beer itself wasn’t named until 1940. What was established in 1884 was the brewery, founded by Adolphus Busch (as in Anheuser-), that would eventually produce it.
Busch’s San Antonio Brewing Company underwent many names and iterations until Prohibition caused the demise of the original facility. In 1940, the brewery underwent a significant rebranding and officially changed its name to the Lone Star Brewing Company. The name "Lone Star" was chosen as a nod to Texas.
During World War II, the production of beer was temporarily halted as breweries were required to shift their focus towards producing war-related supplies. However, after the war, the Lone Star Brewing Company experienced substantial growth and became one of the largest breweries in Texas, incorporating marketing campaigns that celebrated the Texan spirit and cowboy culture. Today, Lone Star Beer is owned by Pabst Brewing Company and remains a beloved beer in Texas, often seen as a symbol of Texan pride and heritage.
by Ann Marie Kennon
Beer, one of the oldest and most popular beverages in the world, has been brewed for more than 7,000 years. Ancient Middle Eastern civilizations created early brews using barley, a grain that was readily available at the time. As brewing techniques improved, and as the Roman Empire shared assimilated knowledge from the Middle East to North Africa to England, the collective wisdom of brewing spread among European tribes and beer became an important part of religious ceremonies, daily life, and even currency.
As early adopters of the process, Germany has maintained beer prominence for centuries and is renowned for its precision and adherence to brewing traditions. Not surprisingly, German brewing techniques are the gold standard in many parts of the world.
Most beer styles fall into two main families:
Known for diverse flavors, ales are brewed at warm temperatures using top-fermenting yeast.
Most popular ale types are part of the British brewing tradition, integrated from the Romans’ in the first century. By the time England had its own empire, hops-based pale ales had been developed and were being exported to England’s many colonies, which meant British tastes had some influence on brewing worldwide. India Pale Ale (IPA) was created specifically to withstand long sea voyages to colonial India.
Named for its popularity among porters and other laborers in the city, porter was the solution for London brewers wanting to create a drink that was more robust and satisfying than the ales of the time.
Initially referred to as a "stout porter," stout beer eventually developed its own identity. It is recognized by its dark
DID YOU KNOW?
Guinness World Record: The largest hamburger ever made was created in 2012 in the city of Carlton, Minnesota. It weighed a staggering 2,014 pounds (913.54 kg). It included 60 pounds (27.22 kg) of bacon, 50 pounds (22.68 kg) of lettuce, 50 pounds (22.68 kg) of sliced onions, and 40 pounds (18.14 kg) of cheese, among other ingredients.
color, which comes from using roasted barley during the brewing process. It typically has flavors of roasted malt, chocolate, coffee, and hints of smoke, and a smooth texture that comes from adding nitrogen which creates smaller bubbles during the carbonation process.
Guinness, the world’s most famous stout, was established in 1759 by Arthur Guinness in Dublin, Ireland. It is famous for its deep black color, creamy texture, and rich flavors of roasted malt and coffee, and has become an iconic symbol of Irish culture.
Stouts pair well with hearty dishes like stew, roasted meat, and chocolate desserts.
The American craft beer revolution, which began in the 1970s, has been fostering an explosion of ale diversity, creativity, and experimentation.
American Pale Ales, India Pale Ales (IPAs), and stouts with unique flavor profiles have gained global popularity because American craft brewers are best known for pushing boundaries with innovative ingredients, resulting in exciting and unconventional brews. Ale fans benefit from their ingenuity and willingness to incorporate exotic ingredients like coffee, fruits, spices, chocolate, and even bacon to add complexity and create new flavor profiles.
Lagers come in many varieties and tend to highlight the malt character. They are fermented using yeast strains that work efficiently at cooler temperatures and settle at the bottom of the vessel, resulting in a lighter color and a mild, crisp taste. After fermentation, the liquid undergoes a process called lagering, during which it is aged at near-freezing temperatures for up to several months.
Lagers played a significant role in the implementation of the German Beer Purity Law, or Reinheitsgebot, in 1516. The law mandated that beer could only be brewed using water, barley, and hops (later expanded to include yeast). This focus on simplicity and quality helped shape the lager style and its reputation for purity and their approachable flavor profiles and versatility historically made lagers a preferred choice for beer drinkers worldwide.
In the mid-19th century, German immigrants brought the lager brewing tradition to the United States. This gave rise to American lagers, such as the iconic and perennially favorite Budweiser and Coors brands.
Pilsner is one of the most popular substyles of lager. It originated in the Czech town of Pilsen in the 19th century and quickly gained popularity. It is known by its pale golden color, crispness, and distinctive hop bitterness, which are benchmarks for the lager style.
With so much German influence in Texas, it is no surprise that the Lone Star state has adapted its own beer tradition with bock lagers. Bock beers are malt-forward and typically take on a deep copper to dark brown color.
They have a full-bodied and mildly sweet flavor profile, thanks to infusions of toffee, caramel, toasted bread, or a hint of chocolate, and a slightly higher alcohol content than traditional German lagers. Their robust flavors make them a good pair for bold Texas cuisine, which adds to their popularity in the state.
Sour beers date back centuries and today offer a departure from traditional beer flavors. They have gained popularity in recent years due to their unique and complex flavors. Unlike traditional beers, it is intentionally soured by adding microorganisms that produce lactic acid and other compounds. These offer a wide range of flavors, from mildly tart to intensely sour. The acidity can reflect the tartness of lemons, cherries, or green apples. Some also incorporate wild yeast strains and exhibit funky, earthy, or barnyard-like flavors.
Each beer in this family has unique characteristics and many are aged in oak or wine barrels. Barrel aging contributes additional complexity, as the beer interacts with the wood and any residual microorganisms or flavors present in the barrel, adding depth and character to the final product.
The world of beer is a diverse place with a wide variety of types and styles to explore. From classic, traditional, and centuries-old brewing traditions to innovative and boundary-pushing craft brews, there is something to suit every beer enthusiast's palate this summer as they embark on a delightful journey of taste, appreciation, and exploration. Cheers to the remarkable diversity and end less possibilities found within the wide and wonderful world of beer!
Hamburgers were referred to as “Liberty Sandwiches” during World War I.
There are vast amounts of information and research on the use of ketamine for treatment-resistant depression. A simple Google search generates numerous results for ketamine infusion clinics, online ketamine services, and at-home therapy options, among others. Still, so many options can be overwhelming, making it challenging to navigate and determine if ketamine is a suitable treatment option. With this in mind, the medical and clinical teams at reKonnect Wellness in Georgetown are pleased to provide guidance for individuals considering ketamine as a potential solution for their depression.
Ketamine for treatment-resistant depression can be administered in several ways: intramuscularly via hypodermic needle (IM), by intravenous drip (IV), taken in oral form as a troche1 or under the brand name Spravato sprayed into the nostrils. It is important to note the differences significantly influence the effectiveness of the therapy for each individual.
Understanding bioavailability is crucial when considering ketamine administration. Bioavailability refers to the amount of ketamine that effectively reaches the bloodstream after administration. Typically, the higher the bioavailability, the bigger the impact on the brain. When ketamine is administered intravenously, 100 percent of the drug administered will reach the blood stream immediately. This means 100 percent of the ketamine dose will reach the brain and cause positive shifts in brain activity.
When given intramuscularly, bioavailability is 93 percent, and concentrations of ketamine will rise within a few minutes. Both IM and IV administration allow the chemical to reach predictable and therapeutic levels in a very short amount of time. Due to the rapid onset and potential intensity of the effects, it is essential that IV and IM administrations take place in a controlled environment under direct medical supervision.
In contrast, Spravato nasal spray has a bioavailability of approximately 48 percent and can be done at home. Similarly, oral troche administration is also conducted at home, but its bioavailability is around 25 percent.
It is important to note these latter two forms of ketamine administration have limitations due to their lower bioavailability. Consequently, the amount of ketamine that can be administered is significantly restricted, and the quantity that reaches the brain can vary considerably from person to person. Research indicates the therapeutic effects of Spravato and ketamine troches are significantly lesser compared to intravenous and intramuscular ketamine administration.
ReKonnect Wellness offers IV and IM ketamine, under close medical supervision, at their local clinic. This regulated setting provides clients with a safe, well controlled environment where safety and well-being are the priority. Individuals interested in learning more about ketamine therapy can reach out for a free, no-obligation consultation with an experienced provider.
Situated on some of the most scenic land in Williamson County, The Canyons rests atop rolling hills looking out over the vast landscape. Offering an abundance of natural beauty and lush vistas, The Canyons has been carefully planned to integrate seamlessly into the natural environment. The development of The Canyons pays homage to the rich heritage of the land and encourages the continuation of this existing beauty to create a timeless natural environment. The homes in The Canyons are considered part of a cohesive element that melds the natural beauty with a place to call home.
mbracing personal style is what inspired Deb Lohman to open Blinded By The Light in 2020. “It was probably a crazy time to open a new business,” she says, “but I was determined to make this dream of mine come true. I have always had a passion for interior decorating and a desire to create special spaces that homeowners would love.”
Blinded By The Light is the ultimate destination for homeowners seeking to showcase their personal aesthetic. “Whether you’re going for a classic look or want to express your modern taste, we have something for everyone,” Deb says. “And because we know home décor can be expensive, we offer competitive pricing on all of our items, so customers can decorate their homes without breaking the bank.”
Your home should be a sanctuary where you can unwind and express your true self. What better way to achieve this than by adorning your living space with home décor that reflects your unique style?
In the midst of Williamson County's remarkable growth, Deb has created a haven for new and existing homeowners seeking distinctive pieces that add a touch of magic to their living space without having to endure the long drive to Austin. Deb's thoughtfully handpicked selection ensures customers can experience the delight of discovering treasures close to home, making convenience and style available just a short drive from Georgetown.
Blinded By The Light has become a one-stop shop for accent furniture, fine wall art, custom rugs, décor accessories, lamps, and Hunter Douglas window coverings, as well as crystal barware, jewelry, candles, and even gifts for men. “Our area is beautiful and Blinded By The Light is here to help customers live beautifully.”
When it comes to window coverings, Deb is an expert on the benefits they provide, including energy efficiency, privacy, natural light or room darkening, and even motorization with smart home technology. “Our Texas sun can be brutal to home furnishings. Quality window treatments will protect your furnishings and flooring from fading.” She and her staff understand that with so many different styles and fabric choices available, finding the right window covering can be overwhelming. Blinded By The Light guides customers personally in making appropriate choices to meet their individual needs and tastes.
Hunter Douglas, Deb adds, offers high-quality products that will outlast less expensive window coverings by many years and even decades. “It is definitely an investment in your home, but well worth it in the long run. We take great pride in offering premium custom window coverings that are not only backed by an excellent warranty but, more importantly, give customers beautiful products they will enjoy for many years to come.”
Deb says Blinded By The Light’s personal, one-on-one customer attention is what sets it apart from other home décor shops. “We get to know our customers — relationships are very important to us. Our goal is for our customers to be excited about the unique décor pieces they find and be completely satisfied with their purchases. Visit our store today and see for yourself why we're the best place to shop for home décor and Hunter Douglas window coverings. We're confident you will find everything you need to create a home you love and even make some new friends along the way!”
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When Kristy Morales heard about a kitten fostering program at a Kyle animal shelter booth at Texas State University, she thought, “Wait, I can just play with the kittens and then give them back to you?”
The idea of bringing home "ridiculously cute” kittens on a short-term basis inspired her to foster 37 cats and kittens over the last three years from Pflugerville Pets Alive! and the Williamson County Regional Animal Shelter (WCRAS). Her prolific support is possible because she works from home and is able to socialize them constantly to prepare the kittens for adoption. While many of them want love and cuddles on the first day, she says, “I love the ones that need extra socialization, because I love seeing them transform.”
She adds, “Fostering kittens is a dream, but it’s a messy dream, I’ll warn everyone of that. Kittens learning to use the litter box and eat is a messy process.” Still, “fostering is a lot of fun. It’s a lot of work, but it is very rewarding.”
The foster program is also a vital part of WCRAS’ life-saving mission. WCRAS community programs coordinator April Peiffer says, “We are in the height of kitten season right now and in great need of foster homes for them. Kitten fosters are one of the main reasons we achieve a save rate of over 90 percent consistently.”
The goal of the program is two-fold: to provide more space for shelter residents and give them a break from shelter life. “Fosters provide a respite from the stress for cats and dogs that have been here a while, a safe and comforting place to recover from injuries or other suffering before arriving at the shelter, or just a warm spot in a sunbeam on a living room floor to nap an afternoon away.”
Fostering also gives staff a much-needed break “from what often feels like an insurmountable task. When a favorite goes to foster, staff and volunteers rejoice, knowing the dog (or kitten) will be loved while in a temporary home.”
Join the shelter in its life-saving mission by filling out a new foster registration form at pets.wilco.org/how-to-help/fostering. No approval process is required for fostering dogs and fosters can come to the shelter as a walk-in to pick up a furry friend. First-time kitten fosters need to go through an orientation and are matched with a mentor to ensure optimal care.
Southern culture author John Shelton Reed wrote, “Southern barbecue is the closest thing we have in the U.S. to Europe’s wines or cheeses; drive a hundred miles and the barbecue changes.”
When you think of Texas barbecue, you might be surprised to learn that not all Texans smoke their meat the same way. Here are the five main styles of barbecue that showcase the diverse flavors and techniques found around the state. Whether you prefer the simplicity of Central Texas or the tangy sauces of East Texas, exploring the different barbecue styles is a delightful culinary journey through the Lone Star State.
As Daniel Vaughn writes in The Prophets of Smoked Meat: A Journey Through Texas Barbecue, “each individual style has a loose geographical origin, but none have strict boundaries.”
This style blends elements from both Central and South Texas barbecue traditions. It typically includes a variety of meats such as brisket, sausage, pork ribs, and chicken. The meats are cooked low and slow over indirect heat, often with a mix of woods like oak and mesquite. South-Central Texas barbecue incorporates the use of sauces, both tangy and slightly sweet, to enhance the flavors.
South-Central Texas barbecue is typically served with a no-frills approach. Meats are presented on butcher paper or trays, often with white bread, pickles, onions, and jalapeños on the side. This traditional serving style adds to the authenticity and charm of the experience.
West Texas barbecue, also referred to as “cowboy-style” barbecue, has a more rustic and simple approach. It involves direct grilling or smoking of meats, usually over mesquite wood. West Texas barbecue primarily features beef, particularly large cuts like whole beef shoulder or “cowboy” ribeye. The seasoning is minimal, allowing the natural flavors of the beef to shine.
West Texas barbecue often utilizes direct grilling or smoking methods. Pitmasters typically cook the meat directly over the fire or hot coals, resulting in a unique charred and smoky flavor.
Also known as Hill Country barbecue, this style is characterized by cooking meats over indirect heat from pecan, oak, or mesquite wood for up to 24 hours. Central Texas barbecue focuses on simple seasoning, allowing the meat’s natural flavors to shine. Brisket is the star of the show, but you’ll also find pork ribs, sausage, and other cuts. It is often served with white bread, pickles, onions, and tangy barbecue sauce on the side.
Lockhart, just east of San Marcos, is often referred to as the "Barbecue Capital of Texas." It is home to several iconic barbecue establishments, including Kreuz Market, Smitty's Market, and Black's Barbecue, each with its own rich history and unique barbecue style.
East Texas barbecue features tender and juicy meats that are typically cooked with a tomato-based, sweet and tangy sauce. The style is heavily influenced by the unique flavor profiles of the African-American community. Pitmasters in this region often use hickory wood for smoking, resulting in a pronounced smoky flavor. Pork ribs, beef ribs, pulled pork, and sausage are popular menu items. East Texas barbecue is known for its emphasis on “fall-offthe-bone" tenderness.
Alongside delicious barbecue meats, East Texas barbecue often offers an array of classic Southern side dishes. These may include items like coleslaw, potato salad, baked beans, and cornbread, providing a well-rounded and satisfying meal.
South Texas barbecue, also known as “barbacoa,” is heavily influenced by Mexican and Tex-Mex flavors. The focus is on slow-cooked, tender, and flavorful meats, often using traditional barbacoa techniques like underground pits or large enclosed pits. Beef, particularly beef head (cheek and tongue), is commonly used, along with goat and lamb. The meat is typically seasoned with a blend of spices, herbs, and marinades. “Forget about cheap white bread or a sleeve of saltines – fresh tortillas are the best vehicle for sopping up all that barbecue deliciousness,” Daniel writes.
South Texas barbecue is commonly served "family-style," with large cuts of meat placed on platters or trays for everyone to share. This communal dining experience is a cherished aspect of South Texas barbecue gatherings.
HOME TO A FLOURISHING CRAFT BEER SCENE SINCE THE 2000 s , TEXAS BOASTS MYRIAD BREWERIES AND FESTIVALS THAT CELEBRATE BEERS BREWED LOCALLY OR INTERNATIONALLY. NO MATTER YOUR TASTE PREFERENCE, ALL BEER BUFFS ARE SURE TO FIND A FAVORITE BEVERAGE AT THESE BEER FESTIVALS AROUND TEXAS.
» July 15, Houston Museum of Natural Science
A boozy hybrid of your middle school museum field trip, the Brewsology Beer Fest takes over museums across the country every year and will head to the Houston Museum of Natural Science this summer. “We found that attendees had not really visited these museums since they were kids or had kids of their own, and the interactive nature of the science and natural history museums was refreshing to guests,” festival producer Dan Silberstein says.
Beer enthusiasts can indulge in samples from dozens of craft breweries and cideries while visiting a variety of museum exhibits. • Brewsology.com/houston
» August 5, Downtown Georgetown
Georgetown beer lovers can enjoy a craft beer crawl in their own backyard at the Blazin’ Beer Crawl, a self-paced walking event featuring craft beer tastings inside Georgetown's downtown retail stores and restaurants. Ticket holders will receive a map of participating locations to check out. Restaurants will offer event day specials and hot and spicy snacks will be available at various participating merchant locations. • mainstreet.georgetown.org/beercrawl
» October 21,
» September 30, Fiesta Gardens in Austin
The Texas Craft Brewers Festival began as a humble street gathering in the early 2000s, aimed at showcasing the then-nascent craft brewing sector in Texas. Over the years, the festival has continued to grow in step with the state’s beer scene and has been held annually in east Austin's Fiesta Gardens under the operation of the Texas Craft Brewers Guild since 2011. “We currently feature more than 80 breweries each year and proudly boast the tagline of ‘the state's largest celebration of small and independent Texas craft breweries,’ ” says Caroline Wallace, executive director of the Texas Craft Brewers Guild. • tickets.TexasCraftBrewersFestival.org/e/texas-craft-brewers-festival-2023/tickets.
» October 21, Old Town Lewisville
Craft beer lovers will find many beverages ranging from light and summery to exotic and barrel-aged brews at the Best Little Brewfest, a 100 percent charity beer festival showcasing more than 40 craft breweries from around Texas, the U.S., and the world. Grab a drink—wine, seltzers, and ciders are also included—and check out 25 retail vendors, local musicians, food trucks, and a new Artist Alley full of art and crafts. • BestLittleBrewFestInTexas.com
The San Antonio Beer Festival pours more than 400 premium and craft beers from 100+ breweries from around the world. The festival will be jam-packed with unique casks, one-of-a-kind collaborations, and your favorite porters, stouts, pilsners, ales, wheats, sours, Belgians, ciders, and lagers to name a few. Beyond beer, the event features music, games, wines, ciders, food trucks, food booths, local vendors, and more. Attendees are welcome to bring lawn chairs or blankets and enjoy a beautiful fall day at the park in the heart of downtown San Antonio. • SanAntonioBeerFestival.com
» March 21-24, 2024, Typhoon TX in Katy
Named the No. 1 Beer Festival in North America by BeerYeti.com, Wild West Brewfest will delight brew buffs at the Typhoon Texas Water Park. The event is hosted by the Rotary Club of Katy and 100 percent run by volunteers, with all proceeds benefiting local charities and student scholarships. WildWestBrewFest.com
» April 6, 2024, Grand Place and Tower Building, Dallas
The Big Texas Beer Fest is known as the go-to festival for exclusive and rare beers, one-offs, and special beers not found on grocery store shelves. The festival will feature 90+ breweries and 450+ beers, ciders, hard seltzers, hard kombuchas, meads and more, not only from brewers across Texas but around the United States and internationally. Be sure to check out the many food trucks and local food vendors as well as local music acts on the outdoor stage. late December or early January at BigTexasBeerFest.com.
FROM UNEXPECTED INGREDIENTS TO INNOVATIVE TECHNIQUES, THESE UNCONVENTIONAL RECIPES WILL SURPRISE AND DELIGHT YOUR TASTE BUDS. GET READY TO PUSH THE BOUNDARIES OF YOUR GRILL AND EXPLORE A WORLD OF FLAVOR LIKE NEVER BEFORE. IN THIS ARTICLE, WE'LL INTRODUCE YOU TO A LINEUP OF EXTRAORDINARY RECIPES THAT WILL MAKE YOUR GRILLING SESSIONS TRULY UNFORGETTABLE. BRACE YOURSELF FOR A THRILLING JOURNEY INTO THE REALM OF UNCONVENTIONAL GRILLING!
• Potatoes – use potatoes suitable for roasting (like Yukon Gold).
• Olive oil – use extra virgin olive oil.
• Beer – use a light beer like Pilsner.
• Breadcrumbs – use Panko for extra crunch. Cut potatoes into wedges.
If using thin-skinned potatoes, there’s no need to peel them first, just make sure to wash them first.
Add potato wedges to a pot of salted water and place over medium heat.
Bring water to a boil and cook for 10-15 minutes or until cooked halfway. They should still be slightly hard in the middle.
Drain potatoes, then transfer onto a baking sheet. Carefully pat dry with paper towels.
Transfer potato wedges to a bowl and add olive oil and seasoning.
Stir to coat every potato wedge in oil.
Spread potatoes in a baking dish and pour over the beer. Bake for 30 minutes at 200°C/400°F, stirring halfway through.
Sprinkle potatoes with additional breadcrumbs before baking for an additional 10-15 minutes or until golden and crispy.
Add chopped and sautéed bacon to the potatoes and beer before baking or add grated cheddar cheese with the breadcrumbs before the last 15 minutes.
For extra flavor, use crushed potato chips instead of breadcrumbs.
Feel free to use your favorite seasoning and herbs.
If you prefer a more intense flavor, add crushed garlic before baking.
You can also substitute white wine for beer or for a non-alcoholic alternative, use non-alcoholic beer or chicken broth.
• 4 peaches halved and pitted
• 4 heirloom tomatoes diced
• 1 bunch cilantro • 2 limes juiced
• 2 cloves garlic minced • 2 tbsp olive oil
• Kosher salt to taste
• ground black pepper to taste
Preheat your grill to high. Allow to heat up for 10-15 minutes. Brush the flesh sides of your peaches with olive oil. Sprinkle salt across flesh surface. Put the peaches, flesh-side down, on the grill. Cook for 10-20 minutes, or until grill sear makes start to appear on the fruit’s flesh. Remove the peaches from the grill and transfer to a cutting board. Allow them to cool for a few minutes and then dice them into small chunks. Transfer the chunks to a large bowl. Add the diced tomatoes, minced cilantro, lime juice, minced garlic, and olive oil. Combine well. Add salt to season. Add more lime juice if too salty. Enjoy either as a dip or as a meat topping.
• about 2 cups diced watermelon
• about 2 cups diced pineapple
• about 1-pint strawberries, hulled
• 1 tbsp. honey
• 1 lime juiced
• 1/4–1/2 tsp. Cayenne (depending on how much you like spice)
• 1 pinch sea salt
Preheat your grill to medium-high heat, around 450F. Thread the fruit onto skewers. Remember to soak wood skewers in water for 30 minutes prior to grilling so that they don’t burn.
Lay the fruit skewers on the grill when it’s hot and grill for about 2-3 minutes per side, or until you get nice grill marks. Once all sides are grilled, remove the skewers from the grill.
Visually appealing and also a healthy and refreshing option for any occasion.
Not Trifling: One of the most expensive burgers available in the United States is served at the Fleur de Lys in Las Vegas’ Mandalay Bay. The FleurBurger is made with Kobe beef and topped with foie gras and truffle sauce, and is served on a brioche truffle bun with black truffles on the side. It also comes with a 1990 bottle of Chateau Petrus, all for $5,000. The restaurant will also provide a certificate of authenticity to prove how expensive your taste is.
Mix together the honey, lime juice, cayenne, and sea salt. Brush the glaze all over each kabob. Serve warm, at room temperature or cold. These are also delicious with vanilla ice cream or fresh whipped cream for dessert!
Is it ironic or just interesting that the country we broke up with in 1776 is pretty much our only BFF in the world?
The Declaration of Independence is basically just a really long list of things we didn’t like about the way the King was doing his job. Later on, the Founding Fathers wrote up a list of rules that essentially said, “We’re not going to do it like he does…ever.” I wonder if Jefferson et al would be pleased by the way we are behaving these days.
But, people continue trying to get in so there must remain some vestiges of still better than everywhere else. I think there is one important illustration of that — Elon Musk didn't come here in the time of Tesla and Edison or even the Reagan years. He showed up in 1995, so apparently, America's still got it.
Whether you like him or not (did you know you have him to thank for PayPal?), it is well-known he came to America to have his pick of many top-tier education institutions. He and his 50-pound brain could have chosen anywhere in the world to live and work and create things. He chose the United States because there is a lot about America that some Americans are too busy fussing about politics and special interests to notice any more.
Although Elon only attended Stanford for two days, he also recognized this country has always had a great love of entrepreneurs and innovation, and a ton of people who get up in the morning to take risks. Those are the same people who provide resources and funding for startups, and you
don’t have to be Elon to get help from them. America doesn't care who you are or where you came from. You just have to have a good idea that solves problems for people. That helps explain how, after quitting his doctoral program, Elon was able to create a product, market it across the nation, and sell it for $307 million in less than four years.
Also, he knew America has nearly always been in first place for advancement and innovation. Americans did build the first practical airplane, so we didn't have to end WWII by boat. The freedom to work and invent in America continues to attract brilliant minds and has always been a petri dish for smart ideas. Telephones, alternating current, Internet, GPS, MRIs, the assembly line... you're welcome, planet Earth.
The U.S. financial system is also known globally for its depth and access to capital. Even if you have a problem with income gaps and wage disparity, you can't deny America has built an economy that enables people to earn enough money to give some away to help the next guy or girl grow something that earns enough money to facilitate giving some away to help the next person, and so on.
We also have 330 million residents who love to shop and acquire things. Perhaps not something to be proud of, but the idea that our economy is, or could be built on retail, means we have long since passed survival and have moved on to entertainment and comfort. We have a whole city just for making movies, and people around the world love to joke about our comically large food portions with-
out pointing out that, like many other American things that are over the top — we do it because we can.
Musk also assumed his ambitious ventures, like SpaceX and Tesla, would have a greater chance of success and growth in a country with a consumer base like ours. And don't forget, we are still able to shop that much after we pay a lot of taxes, some of which contribute to the $50 billion our government also gives away every year to help whole other countries. Pretty nice of us, I think.
As well, Musk's personal interest in space exploration inspired his private space companies and America has always killed it in space exploration. Sure, our missiles and Mercury programs were born from the 50-pound brains of German scientists but at least we had the foresight, resources, and temerity to put them to work rather than sending them to gulags. And today we are, in fact, the only nation with a car on the moon so where else could Elon reasonably go? Is there anything more American than traveling 245,000 miles—straight up— and asking, "Should we go for a drive when we get there?"
While probably not reasons Musk moved here, we are also still the country of the Empire State Building, Las Vegas, Mount Rushmore, Michael Jordan, Hoover Dam, and James T. Kirk. What other place on earth could simultaneously produce and nurture an Elvis Presley and a Walt Disney (the creative genius, not the ultra-woke park in Florida)?
I'm glad people like Elon agree America is great.
For Don and Pam Richards and other families who lost their dogs in the pet boarding facility fire in 2021, the Bark Park ceremony on June 6 was a bittersweet victory. “Things like today, where people can come out and celebrate some wins, means so much to the families. We want to know those dogs did not die in vain, that changes are being made, and that at no time in the future will we ever hear about a tragedy like this,” Don and Pam’s daughter Robin Eissler says.
That day, the City of Georgetown dedicated a memorial plaque and park improvements at the Bark Park, 151 Holly St., to the 75 dogs that passed away in the fire on September 18, 2021. Park improvements include new dog agility equipment in the small-dog park, replacement of equipment in the large-dog park, and new waste cans in both. The city also installed a seating area around the memorial plaque near the entrance that features the names of those lost. “The improvements and memorial dedicated to the dogs lost in that fire and their families will ensure we honor and remember these members of our community for decades to come,” Mayor Josh Schroeder says.
In February, the Georgetown City Council approved fire code changes to ensure pets’ safety by requiring animal care facilities in Georgetown to install fire alarms, and newly constructed facilities have additional fire protection requirements.
