Ma s ’ t Le
ke
WAVES August 2020
E ntertainment M agazine
G
priceless
The Ultimate Guide To
ALVESTON for visitors and residents
2 | Waves Magazine | August 2020 Issue
Galveston
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Challenging 18 Hole Course Tennis | Bars | Dining | Pool Pavilion
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To s c h e d u l e a t o u r 409.737.9800 x 106 14228 Stewart Road Galveston Texas 77554
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Stay Dates: August 1st - August 31st, 2020 Book using Promo Code “Beach Break 2020” and save $30!
4 | Waves Magazine | August 2020 Issue
409-392-8199 | 11001 Delany Street | Suite 13009 | La Marque, Texas 77568
S A L E S , ASSEMBLY, DELIVERY AND A RE PA I R SHOP IF NEEDED AS YOUR
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Waves Magazine | August 2020 Issue | 5
CONTENTS | Find Your Great Read
contents
On The Cover Sailing Dreams
August 2020
LET’S MAKE WAVES TOGETHER! Pet Corner | Evacuating with Fido
10
Island Dining Spotlight | Galveston Food Truck Park
40
Trivia | Test Your Knowledge
16
Small Bites | Nates Seafood & Steaks
42
Pet Peeves | 58th & Broadway Post Office
22
Niblets | Coping With COVID-19
45
Health & Beauty | With Dr. Tara Wegryn
24
Island Art | by: Alia Benavides
46
Comedy Corner | with Bob Rohan
26
Theatrical | As Broadway Goes, So Does Local Theatres
48
Focus On Fitness | Muscles: Much More than Manliness
30
The Beach Bum | Favorite Book Series
50
Restaurant Review | Waterman’s Restaurant
36
Fishing Advice | with Patrick Lemire
54
P.13
ISLAND SILVER
PREMIER STERLING SILVER JEWELRY
READY TO ADVERTISE WITH US? 409-789-1160 Wild Bill’s Outdoor Kitchen | Sweet Corn & Pork Chop Recipe
56
Downtown Currents | with Christy Monroe
58
Featured Downtowner | with Christy Monroe
60
Bunny’s Cookin’ Column | Crescent City Muffuleutta
62
Jan & Dean | Relationship Advice
64
P.69
Gardening With Holly Ross | Summer Stress
67
Reflections | John and Kathy Valastro
68
P.33
P.34
P.35
P.38
P.39
P.43
Restaurant Section - 32-45 FIND US ONLINE
www.wavesgalveston.com 6 | Waves Magazine | August 2020 Issue
P.14
Galveston Flooring & Furniture Family owned and operated since 1979
Bassett * Braxton Culler * Stanley Chair * Hunter Douglas
Islands largest supplier of 100% recycled plastic outdoor furniture 4214 Broadway, Galveston | galvestonfurniture.com | (409) 762-5244
BURKE’S BRIEFS | Letter From The Publisher
AUGUST 2020
Waves Magazine Is Published Monthly By: Waves Magazine | Mike Burke P.O. Box 3343 | Galveston , TX P: 409-789-1160 www.wavesgalveston.com Publisher | Editor Sales Director Mike Burke mburke@wavesgalveston.com 409-789-1160
B
Distribution | Webmaster Marketing Tiffany Bergeron Executive Creative Director Christopher Bergeron Contributors Richard Henderson, D.V.M. J.A. Bunny Jan & Dean Billy Powell Patrick Lemire Max Conner Tom Valliere Charlie Bresenhan Paul Hager Bob Rohan Christy Monroe John Valastro Holly Ross Dr. Tara Wegryn J. Chumley Photography Thomas Waggoner Zach Tate Lynda Watson Shaye Henderson Alia Benavides On the web WavesGalveston.com Facebook.com / WavesGalveston Subscriptions Available Waves Magazine P.O. Box 3343 | Galveston , TX 77552 P: 409-789-1160
H
August 2020
u r ke ’s
M P u bi klei sBh eurrk e |
ello there, Wavers. We are very excited about our Summer August issue. We have loads of new and entertaining content for you this month. We here at Waves feel very blessed to have so many outstanding writers and contributors for you to enjoy.
One of the first things you will notice in this issue is our ever-expanding Dining Section. Tom Valliere and Charlie Bresenhan work tirelessly to keep us all abreast of the everchanging Galveston restaurant scene. There are a lot of new and exciting things going on now on our island and Tom and Charlie are right on top of it. Support our local restaurants! As I have continually stressed each and every month, it is extremely important for us all to BUY LOCAL. We are Galveston Strong and we will continue to stay that way! Stay tuned for a major news announcement regarding Waves Magazine to be made in the very near future. It’s very exciting news and
Waves Magazine is produced monthly. All rights reserved. No part of this publication may be used or reproduced without the written consent of the publisher.
8 | Waves Magazine | August 2020 Issue
Briefs
I am not very good at keeping a secret, so I will be telling you all about it real soon. Stay tuned. We are regularly asked, when will our Waves Social Parties resume? One thing you can be sure of is that when all of our Galveston businesses can reopen to 100% capacity, Waves will throw a PARTY that will be remembered for a very long time! Thanks to you, our readers, and our loyal group of advertisers. Thank you for supporting us each and every month the way you do. We appreciate you all. Enjoy your special Summer August issue. Also, remember that Waves Magazine can be viewed online at WavesGalveston.com. Each Waves issue is archived there, so you can view any content that you want, from any issue, as often as you would like to. Have a great month of August Wavers. Remember, a special major Waves k e B u r k er i e announcement is coming soon! M| P u b l i s h
The Lasker Inn Galveston’s Premier
Voted #1 Wedding Venue on the Island - 2018 & 2019
Luxury Wedding & Event Venue
Your story begins here… Every bride deserves a spectacular wedding!
‘Experience The Lasker’ Featuring the all-inclusive wedding weekend package! This beautifully restored c.1870 estate with 9,000 sq. ft. includes stunning parlors, amazing bar, elegant chapel and gorgeous grounds! Absolute Elegance—Epic Memories!
You Deserve A Venue This Magnificent! Schedule Your Tour Today! ***** Five Star Rating—Wedding Wire & Trip Advisor ***** 1019 16th Street Galveston, Texas 77550 | 409-497-4318 | www.laskerinn.com
Waves Magazine | August 2020 Issue | 9
P
PET CORNER | By: Dr. Richard Henderson
ET Corner
Pet Care Advice From Richard D. Henderson, DVM
Pet Evacuation Advice
has been over a decade since Galveston has faced a mandatory storm evacuation. I still get anxious remembering the disastrous Rita evacuation followed by the devastation of hurricane Ike one year later. Many pets died or suffered from avoidable situations during the evacuation and their prolonged time away from our homes.
It
For some pet owners, storm evacuation is a seamless operation. Gather important papers, some clothes, load up one dog and head to your buddy’s ranch in the hill country for some cold beers and R&R. For multi-pet owners this same process can be a nightmare.
During the Rita evacuation in 2005, hundreds of thousands of Houstonians and Galvestonians were told to get out of town all at once. The result was a massive traffic jam a hundred miles long. Many pet owners attempted to evacuate their pets in the beds of open trucks. Others ran out of gas. Unable to protect their pets from heat, many died of heat stroke or dehydration. Some cat owners took their cats out of their crates at rest stops for shade and potty breaks. The frightened cats ran into the woods never to be seen again. A few things to think about if you are a multi-pet family and are faced with running from a big storm.
10 | Waves Magazine | August 2020 Issue
First and foremost, “Where will all my pets ride? Do I have enough crates? Will my vehicle be able to keep them cool?” Putting a dog in the back of a pickup is a bad idea no matter the circumstances. Since overheating is a huge concern during an evacuation, consider shaving longhaired dogs. Even if we don’t have a storm Fido will thank you for making him more comfortable. If forced to evacuate, consider traveling at night. It is a cooler time of day for you, the pets and your vehicle. Might be less traffic too. The worst time to evacuate is when everyone else wants to evacuate. Leaving very early is the safe move, but storms tend to turn unexpectedly and you may leave to find out it turned away
PET CORNER | By: Dr. Richard Henderson
from Galveston altogether. Waiting until the masses have left town may provide you open roads, but also opens you to the risk of getting stuck in town when the tide rises and then having to ride out the storm. Staying with your pets is not only risky due to the storm danger itself, but loss of power means no A/C for a while. This leaves older or obese pets at risk for heat related problems. It also guarantees, “I told you so” from your now stranded significant other. You won’t live that one down for a while. Here is some helpful advice for cat owners. It is very important to never travel with a cat that is not confined to a carrier. Ideally, the crate you own has enough room for a small litter box and water bowl. Feeding your cat during the evacuation is not important and he likely will be too nervous to eat anyway. Once you reach your destination at friends or relatives try
to keep you cat in a quiet room away from people and animals with which he is not familiar. Some cats that are in a strange, noisy environment will go on a hunger strike. This can trigger a serious liver disorder called hepatic lipidosis. To avoid this it is very important to spend quality time with your cats while away from home and encourage them to eat several times per day. For pets that will stay in a kennel, are vaccinations up to date? Do all your pets have microchips in case they are lost? Do you have a kennel in mind? If so, make sure it is not in the potential path of the storm when you check them in. Most kennels do not have generators for the cooling systems. Losing power during a storm can be a bigger threat to the animals than the storm itself. I think we get lulled into complacency after a decade without a major storm on the island. If a big one heads this way, dread will quickly replace our
complacency. I wonder how I’m going to safely get all my human and animal family members out of town safely? When I pull up into my mother-inlaw’s driveway with two dogs, two cats, a lizard, a horse in a trailer and Granfour chickens she will think Jed, Gran ny and Jethro have gotten lost on their way to Beverly Hills. I sure hope we don’t have a storm!
Richard D. Henderson, DVM Galveston Veterinary Clinic 2108 61st Street Galveston, TX 77551 409.356.9000
Waves Magazine | August 2020 Issue | 11
REAL
Opportunity REAL LIFE. REAL EXPERIENCES. REAL JOBS.
Affordable tuition, knowledgeable instructors, and a supportive staff add up to a quality education - right next door at Galveston College. Eligible local high school graduates who attend GC can receive Universal Access tuition assistance of up to $4,620!
To learn more visit:
GC.EDU
12 | Waves Magazine | August 2020 Issue
ISLAND SILVER THE GULF COAST’S PREMIER STERLING SILVER JEWELRY STORE
2428 Mechanic St., Galveston, Texas, 77550 | Ph: (713) 582-0129
WA V E S M A G A Z I N E O F
G A LV E S T O N Advertise with Waves Magazine in VIBRANT colors. PUBLISHER & EDITOR
SALES & MARKETING
mburke@wavesgalveston.com
tbergeron@wavesgalveston.com
Mike Burke
409-789-1160
Tiffany Bergeron 409-978-0136
Waves Magazine | August 2020 Issue | 13
Located in the Heart of Galveston’s Historic Downtown (409) 220- 3564
Fashion | Fashion Accessories | Home Interiors | Hats | Bags | Purses | Local Jewelry Artist
You'll Love This Store is Island Couture its finest. You’ll lovethis thiscozy cozy beach beach boutique and eclectic selection of of Blu is Blu Island Couture at itsatfinest. You'll love boutiquewith withitsitsunique unique and eclectic selection clothing, fashion accessories, jewelry, home decor, housewares, gifts and so much more. Clothing, fashion accessories, jewelry, home decor, housewares, gifts and so much more.
LIVEENTERTAINMENT ENTERTAINMENT SCHEDULE LIVE SCHEDULE atSaturday the bar inside the boutique 3-7 | Sunday 12-4
8/1 – Amy N Me – Channing In– 3-7 our Beer and8/16Wine Bar Sall – 12-4 8/2 – James Sturrock – 12-4 8/22 – Juan & Lee – 3-7 “Husband PickCaewood Up Area" 8/8A.K.A – Keith Neubauer – 3-7 Lounge/ 8/23– Cheryl – 12-4 8/9 – Evan Carpenter – 12-4 8/29 - Ryan Guidry - 3-7 David Territo Richardson Dec.–1James -MykeSturrock Miller 3-7 Dec.168/15 – 3-7 8/30 - Bobby - 12 -412-4 Dec. 2- Catherine Stroud 12-4 Dec. 8- Lee Marshal 3-7 Dec. 9 TBD 12-4 Dec. 15- Marina Rocks 3-7
Dec. 22- Geoff Fish 3-7 Dec. 23- Jypsy Rose 12-4 Dec. 29- TBD 3-7 Dec. 30- Myke Miller 12-4
Read what aresaying saying about Read whatpeople people are about Blu Blu
***** ★★★★★
My favorite beach boutique by far! I highly recommend you stop by as My favorite beachthe boutique by far! I highly recommend you you're walking strand,you won't be disappointed! stop by as you're walking the strand, Angel M. you won't be disappointed!
Angel M.
*****
★★★★★ Loved everything about this store!! Managed to find my sister the best Loved everything about this store!! Managed myWill sister birthday gift while also snagging some cute stuff for to mefind as well. definitely be going again!some cute stuff for the best birthday gift while also back snagging Demi C. be going back again! me as well. Will definitely Demi C.
*****
I love this store! The clothing is trendy and matches all styles. I have ★★★★★ even found beingis5 trendy monthsand pregnant! Theall decor is I love this some store!cute Thethings clothing matches styles. I fun and I can't wait to put some"Blu" in my baby's have even found some cute things being 5 months pregnant! Nursery! The decor is fun and I can't wait Kelli J. to put some "Blu" in my ba-
by's nursery! Kelli J.
BLU: A Boutique by the Beach
BLU: A Boutique 2425 Strand Streetby the Beach 2425 Strand Street Galveston, TX 77550 Galveston, TX 77550 Phone: (409) 220-3564 Phone: (409) 220-3564
Hours of Operation
Mon - of Thurs 10:30 - 7:00 Hours Operation Fri. 10:30 - 8:00 Mon - Thurs 10:30 - 7:00 Sat.10:30 10:30- -8:00 9:00 Fri. Sun.10:30 10:30- 9:00 - 6:00 Sat. Sun. 10:30 - 6:00
facebook.com / bluboutiquegalveston | ww.bluboutiquegalveston.com facebook.com / bluboutiquegalveston | ww.bluboutiquegalveston.com 14 | Waves Magazine | August 2020 Issue
By Camilla
SPY IN DISGUISE MASK
Stay safe at home by viewing listings online.
GERRI EMPEY REALTOR
R
www.gerriempey.com 409.789.1672
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CRYSTAL BEACH
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RE/MAX Leading Edge 3616 7 Mile Rd | Galveston, TX | 77554
Waves Magazine | August 2020 Issue | 15
WAVES TRIVIA | Test Your Knowledge
T C
rivia hallenge
WAV E S
Answer Reveal on Page 61
CrossWord Challenge
Across
1. Rolaids rival 5. Son of Abraham 10. Gyro meat 14. Author Harte 15. Currency unit in Nigeria 16. Now ____lay me... 17. Petri dish gelatin 18. Broaden 19. Inner layer of a quilt 20. Apostates 22. Farm birds 23. Pitch 24. Big ________ 25. Come before 29. Diabolical 33. “Peter and the Wolf” bird 34. Chichi 36. Unaccompanied 37. Strike 38. Barbecue leftovers? 39. Mens ___ (crimnal intent) 40. On the main 42. Lowly worker 43. Passes over 45. Revel withdrinking 47. Run 49. Large body of water 50. Chowed down 51. Guide 54. Fellow student 60. Duo 61. Cheerful 62. Internet writing system that popularized “pwn3d” and “n00b” 63. Family member 64. Ire 65. Neighbor of Turkey 66. Hwys. 67. Short-tempered 68. Asta’s mistress
Down
1. Ski lift 2. The munchies, e.g. 3. Intend 4. Strain 5. Private 6. Stated 7. Adjutant 8. Mars, to the Greeks 9. Metal container 10. Generous 11. Winglike parts 12. Floor coverings 13. Unit of computer memory 21. Mother of the Titans
22. Kind of reaction 24. Simon _______ 25. Fiddlesticks! 26. Mikhail’s wife 27. Adlai’s running mate 28. Art supporter 29. Pad user 30. Water wheel 31. Bungling 32. Discontinue 35. 17th letter of the Greek alphabet 38. Capital city of Western Samoa 41. Maintains 43. Hardens 44. Citadel of Moscow
C h e c k Yo u r A n s w e r s O n P a g e 6 1
16 | Waves Magazine | August 2020 Issue
46. ________ Lingus 48. Sweet baked food made of dough 51. Box 52. Lacking slack 53. Mozart’s “ ______ kleine Nachtmusik” 54. Motion picture 55. Falls behind 56. Work without _________ 57. Prefix with -drome 58. Muscle injury 59. Sicilian smoker 61. Rodent, betrayer
Check Engine Light AC/Heating General Repairs Auto Diagnostics Lube & Oil Cooling Systems Brakes Suspension Repair Transmission Electrical Repairs Auto Maintenance
GALVESTON COUNTY’S TOP AUTO REPAIR
WE SERVICE ALL DOMESTIC, EUROPEAN & JAPANESE AUTOS!
ALL MAKES AND MODELS (409) 763-1515 1328 Post Office | Galveston, Texas 77550
LEADING EDGE Building Relationships One Home At A Time No-Nonsense Approach to Buying /Selling
John Hosford
Certified Real Estate Negotiation Expert (RENE)
REALTOR®
(713) 907-3023
Cell: (713) 907-3023 Fax: (409) 744-2983 JohnHosford.Realtor@gmail.com http://www.har.com/JohnHosford Waves Magazine | August 2020 Issue | 17
Kitchen ■ Baths ■ Cabinets ■ Walk-In Showers ■ Painting ■ Doors ■ Windows ■ Decks Hardie Siding ■ Custom Lighting ■ Wood ■ Tile ■ Vinyl ■ Laminate ■ Carpet ■ Repairs Tile and Vinyl Plank Flooring in Coastal Colors
Largest selection of waterproof flooring in the latest styles & colors
Impact Doors/Windows Designed For Coastal Areas
WINDSTORM APPROVED! Going Coastal 2020 Upgrade Today!
1924 45th Street @ Avenue P1/2 | Ph: 409-762-2400 Schedule an online estimate 24/7 @ www.coastalservicestx.net 18 | Waves Magazine | August 2020 Issue
Waves Magazine | August 2020 Issue | 19
Come and Be Inspired No visit to downtown Galveston is complete without a trip to The Kitchen Chick. As soon as you cross the threshold, you’ll be whisked away into a chef’s paradise. From specialty brands including Le Creuset, Swiss Diamond, Mason Cash, Ruffoni and Shun, you will find everything you need plus some things you didn’t know you needed! Whether you’re a cooking novice or seasoned pro, The Kitchen Chick is home to a collection of hand-selected cookware, tools and products - brands that built their reputation over decades and are known for their attention to detail, quality construction and outstanding performance. We want you to experience personalized attention and enjoy our charming atmosphere, but most importantly, we want you to become inspired by the exceptional products lining our shelves and the classes we offer in our kitchen. They are there for you to help expand your culinary repertoire, to discover your next triumph, and for you ring the dinner bell and gather your loved ones to the table.
20 | Waves Magazine | August 2020 Issue
O
ur cooking classes are uniquely themed, including holiday favorites, southern specialties, seafood delicacies, and so much more! You can learn to make what you love! To ensure you get the most out of your experience, we keep our classes small so that our instructors get more one-on-one time with you. But this also means they fill up fast! So when you see a class that piques your interest and fits your schedule, contact us to reserve your spot.
UPCOMING CLASSES:
Come Join The Fun!
To ensure you get the most out of your experience, we keep our classes small so that our instructors get more one-on-one time with you. This also means they fill up fast! So when you see a class that piques your interest and fits your schedule, contact us to reserve your spot. Cooking Class: Bottoms Up Boozy Holiday Cooking! Dec 6 @ 6:30 pm – 9:00 pm
Class Schedule At:
Cooking Class: Macaron Magic! Dec 7 @ 6:30 pm – 9:00 pm
Cooking Class: Texas Christmas Cookies with Royal Icing! Dec 9 @ 1:00 pm – 3:30 pm
www.thekitchenchick.com
Cooking Class: Kids Gingerbread House Workshop at 11am! Dec 15 @ 11:00 am – 1:00 pm Cooking Class: Ugly Sweater Cookies with Royal Icing! Dec 16 @ 1:00 pm – 3:30 pm Cooking Class: Kids Holiday Bread Baking! Dec 21 @ 2:00 pm – 5:00 pm
2402 Market Street, Galveston Island, TX 77550 Phone (409) 497-2999 E: alicia@thekitchenchick.com
www.thekitchenchick.com
Areas Served
We serve the following cities and surrounding areas.
• Galveston • Clear Lake
• Bay Area • Houston
• Friendswood • League City Waves Magazine | August 2020 Issue | 21
PET PEEVES | Daily Irritations
PET PEEVES
Of The Month
The 58th & Broadway Post Office
W
h at in the world is going on at the 58th & Broadway Post Office? The lines are horrible and so is the service. This is not a peeve against the hardworking employees that work there. This is a peeve about the obvious mismanagement of resources.
At almost any time of the day, the long lines are non-moving. There is generally only one clerk at the counter. If that clerk has to go to the backroom for any reason, you have a complete standstill. You can easily spend an hour or more standing in line. Where is management? It’s obvious to see what the problems are. Why is no one taking the necessary steps to make a correction and improvement in services? Does management even care? It shouldn’t be a nerve-racking, time-wasting experience to mail a few letters or a package.
tude of daily customers. USPS stands for United States Postal Service. How about you provide us with some? One more thing, why don’t you provide your customers with a restroom area? You know, like almost every business in America does. Do we like waiting in line for hours to handle the simple task of mailing a letter or package?
W E D ON ’ T L I K E TH A T! PS: You might also train your carriers on how to deliver our mail. We recently sent a letter to a large Galveston business, with the correct address and zip code, only to have it returned with a sticker that read...Return To Sender, No Mail Receptacle, Unable To Forward. Come on! Do your job!
Since Mr. Postmaster doesn’t seem to be interested enough to make any corrections, we will help with a few suggestions. Most major post offices have a self-service kiosk available. How about installing one? A kiosk where we can purchase stamps, ship packages, mail letters, and scan and pay for products without having to wait in line at the service counter. Gee, what a concept, huh? Also, how about hiring a few more people to man the service counter? One person can not possibly service the multiHave a Pet Peeve ? Contact us at www.WavesGalveston.com and tell us about it. We just may use yours next month!
22 | Waves Magazine | August 2020 Issue
NEW LOCATION DESIGN * COPIES * BULK MAIL * BLUEPRINTS * SIGNS 6511 Stewar t Rd. Suite C7 - Galveston, TX 77550
1963 - 2020
|
Ph: 409-763-1666
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www.speedysprinting.com Waves Magazine | August 2020 Issue | 23
HEALTH AND BEAUTY | By: Dr. Tara Wegryn
Belotero
®
A Unique Fine Line Filler
MEET DR. TARA WEGRYN
BY: DR. TARA WEGRYN
(ERASE THE LINES WITHOUT OVER-FILLING THE AREA!)
O
ver time, your skin loses elasticity. This process, influenced by genetics and environmental factors such as sun exposure, can lead to the development of lines and folds. One of the areas where fine lines are most annoying to many women is above the lip. Clients often tell me that they would like to get rid of the fine lines above their lip, but they do not want a filler that will make this area look too full. They do not want the “duck-look”. Traditional fillers are volumizers. They reduce the lines by immediately restoring volume to the subdermis like Juvaderm®️, and some by stimulating the body to produce its own natural collagen like Radiesse®️. These fillers are excellent for restoring volume to the cheeks which lifts the lower face and reduces wrinkles. They can also be used to soften nasolabial folds and jowls by restoring lost collagen and can even be used in the temples to fill out the forehead. If, however, the wrinkle is fine and very superficial, a more natural solution is a filler that can be placed directly into the dermis to literally FILL THE LINE without creating fullness or an unnatural look.
Before
After
mouth to move naturally with speech and expression without added fullness. Belotero Balance®️ is made from hyaluronic acid, a natural product found in the body and is safe. Most patients see results lasting from 12 to 18 months or more. Potential complications include swelling, bruising, redness, pain, hardness and itching. More serious complications are uncommon.
Dr. Tara Wegryn is a board-certified Neurologist and Electrophysiologist and a member in good standing with the IAPAM (International Association for Physicians in Aesthetic Medicine). Dr. Wegryn received her MD from the University of Florida and residency in Neurology at the Cleveland Clinic. In 1996, Dr. Wegryn founded Houston Neuromonitoring, a successful intraoperative monitoring company that served the surgical community at the TMC (Texas Medical Center) for over 17 years. Dr. Tara Wegryn is currently the director/owner of Refresh Medispa in Galveston, Texas.
Come in for a free consultation. See if Belotero®️ is the solution you have been looking for to erase those fine lines while still allowing you to look like you! Superficial Placement Of Filler Under Fine Line
Belotero Balance®️ is a hyaluronic acid filler that was created for this purpose, and blends into the dermis for a natural look. It has a unique Dynamic Cross-Linking Technology (DCLT) to create a smooth, cohesive gel that integrates easily to fill etched-in lines without adding volume. Because of its unique DCLT, it is able to retain its strength and integrity and allows the skin around the
Have a great day, and I hope you continue to
“Look Fresh and Feel Confident”. 24 | Waves Magazine | August 2020 Issue
If you have any questions about aesthetic medicine or Refresh Medispa, please send them to Drtara@refreshmedidayspa.com and I will try to answer them in future articles!
Refresh Medispa 2424 Mechanic Street Galveston, Texas, 77550
www.refreshmedidayspa.com
Hydrafacial Botox Fillers Skin Resurfacing
PRP Hair Kybella Colorescience ZO Skin Health
Ready for a younger looking “You”? CALL TODAY
409.443.563 3 _________________________ Tara Wegryn MD
________________________
2424 M e c h a n i c S t r e e t | G a l v e s t o n , T X | w w w. r e f r e s h m e d i d a yspa.com
Hours: Monday - Sunday - 10AM - 6PM
Pardon My French | 2317 Strand | Galveston, Texas 77550 | (409) 539-5357
www.pardonmyfrenchonthestrand.com
Instagram: pardonmyfrenchonthestrand
Facebook : @pardonmyfrenchonthestrand Waves Magazine | August 2020 Issue | 25
COMEDY CORNER | By: Bob Rohan
B
By: Bob Rohan
ob Rohan, or as he is known in Texas “Bad Bob”, has been playing the fiddle and singing in various groups for over 30 years in Texas, and has opened for Merle Haggard, Willie Nelson, Charlie Daniels, Carlene Carter and John Conley to name a few. Bob has played in bands that have backed up country legends like Hank Thompson, Ray Price, Jack Greene, Pam Tillis, and Dale Watson. Along with songwriting, Bob is also a talented cartoonist and has a self syndicated comic strip titled “Buffalo Gals”. The
26 | Waves Magazine | August 2020 Issue
comic feature is about two cowgirls “Bess Winchester” and “Connie Cheyenne”. The comic strip was inspired after playing with “The Hays County Gals and Pals” a cowgirl western group that toured through Texas, Oklahoma and as far west as Elko, Nevada. Bob has won The Wisconsin State Fiddle Championship and has been nominated several times from The Academy of Western Artists for Best Cowboy Cartoonist. You can find Mr. Rohan online at :
www.badbobrohan.com
to read more and collect his original works!
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Office space priced from $475.00 & up per month
West Island Professional Center 6511 Stewart Rd. Galveston, Texas 77551
kaydavis9@gmail.com
Administrative Offices
Kay & Ben Davis | Owners/Administrators 56 Le Brun Ct. | Galveston, Texas 77551 (409) 771-0675 | (409) 744-5884 | (409) 771-4055
28 | Waves Magazine | December 2018 Issue
Waves Magazine | August 2020 Issue | 27
TM
28 | Waves Magazine | August 2020 Issue
CHERRIES BY THE SEA
Along with the preserves, butters, and sugar free items made with ALL NATURAL INGREDIENTS from Colorado, we also have pickled okra, asparagus, spicy garlic, & MORE! Bing Cherry Juice and Tart Cherry Juice make a multitude of fun summer drinks. CONTACT: 910 21st Street | Galveston, TX 77550 Ph: 409.443.5092 facebook @ cherriesbythesea Vinyl and HTV for your Cricut or Silhouette are available!
Waves Magazine | August 2020 Issue | 29
FOCUS ON FITNESS | Health and Fitness Advice
FOCUS ONF I T N E S S
FI
H
EA
TN
LT H
ES
S
&
By: Shaye Henderson, BSN, M.Ed., M.S.
M
MUSCLES: MUCH MORE THAN A METAPHOR OF MANLINESS
uscles. We have over 640 of them, some researchers say even upwards of 850 depending on how you classify some of our more complex muscle structures. Our bodies are an incredible and comcom plicated biological machine. Looking specifically at our muscles gives us insight into how our body functions and, ultimately, how to keep it healthy. Muscles are one of those things that most of us take entirely for granted, but they are incredibly important for two key reasons: 1) Muscles are the “engine” that your body uses to propel itself. Although they work differently than a car engine or a motor, muscles do the same thing -- they turn energy into motion, and 2) It would be impossible for you to do anything without your muscles. Absolutely everything that you conceive of with your brain is expressed as muscular motion. The only ways for you to express an idea are with the muscles of your larynx, mouth and tongue (spoken words), with the muscles of your fingers (written words or “talking with your hands”) or with the skeletal muscles (body language, moving, walking, riding a bike to name a few). The largest muscle in the body? You are sitting on it – it’s the gluteus maximus. Located at the back of the hip, it is also known as the buttocks, your rear, bum, derriere. Smallest muscle in your body? Your middle ear is home to the smallest muscle. Less than 1 millimeter long, the stapedius controls the vibration of the smallest bone in the body, the stapes, also known as the stirrup bone. The stapedius helps protect the inner ear from loud noises.
30 | Waves Magazine | August 2020 Issue
Longest muscle in your body? That would be the sartorius, a long thin muscle that runs down the length of the upper thigh, crossing the leg down to the inside of the knee. What’s the strongest muscle in your body? Your strongest muscle is your masseter based on absolute strength or the ability to generate maximum force. We have two, one located on each side of our jaw; they lift the lower jaw (mandible) to close our mouth. As the name says, the primary function of your masseter is mastication or chewing. The most active muscle in your body? The muscles of the eye are the most active muscles, continually moving to readjust our eyes’ position. Not only do we blink 15 to 20 times a minute on average, but as your head moves, the eye muscles are constantly adjusting the position of the eye to maintain a steady point of fixation. When reading a book for one hour, your eyes will make close to 10,000 coordinated movements, say researchers at the Library of Congress. What’s the hardest working muscle in your body? Your heart! On average, every day, your heart pumps a minimum of 2,500 gallons of blood through a system that includes over 60,000 miles of blood vessels. Most unusual muscle, and my husband would argue my most overworked muscle? The tongue! It’s unlike any other muscle. Among other things, the tongue is the only muscle in your body that can actively contract and extend. It is also your only muscle that isn’t connected to bone at both ends. Actually, a set of eight muscles, our versatile tongue is necessary for tasting food with its 2,000 to 4,000
taste buds, chewing, swallowing, and speaking, as it’s essential for pronouncing consonants. All of these Trivial Pursuit-winning tidbits about muscles aside, we most often think of muscles when we think of *those people* - the ones with sculpted biceps, six-pack abs, buff backs. How do they get these? Hours of throwing around iron at the gym? Salads for every meal? Genetics? The good news? Genetics aside, we all have muscles and we can all work to develop them. Any exercise program should be reviewed by a medical professional and increased gradually. That means starting slowly with only one or two workouts per week and low weight. Several programs can help you strength train and tone your muscles: Bodyweight exercises: This type of training is excellent because you can do it anywhere. You simply work against the weight of your body. Pushups, pull-ups, squats, and lunges are examples that you can do. As you get stronger, however, these exercises will become easy, and you’ll need to start adding more resistance. But this is a great place to start your training. Tubing: Exercise bands and tubes can provide resistance at a lower level than lifting free weights. Weight Machines: These are the machines you see at the gym that target a specific muscle group. They are an excellent step up from tubing because they guide your motion, ensuring you keep the correct form and stay safe. Free weights: Free weights can be tricky because you need proper form and balance to avoid injury. They can
be great for working your stabilizing muscles and your core, even if you are working another body part because you need these muscles to keep your balance. Group fitness classes specializing in free weights are a great way to do this type of training. You have the expertise and watchful eye of your professional group fitness instructor to guide you, keep you safe, and push you to achieve more gains than you would on your own. Strength training also helps bone health. Bone density is at its height at about age thirty. By stressing the muscles with resistance, strength training increases bone density, which reduces the risk of developing osteoporosis and fractures. Without regular strength training, you are probably losing muscle mass right now. A person loses half a pound of muscle every year after age 20, if not actively training. This rate of loss doubles after the age of 60. If you are not actively working on muscular development, you are losing the benefits
associated with your metabolism and increasing the risk of injury due to strain and over-exertion. Strength training and muscular development are critical to true health and fitness. Building muscle also increases your metabolism, which means you break down food faster, and are more likely to lose weight. Also, muscle takes up far less space than the same amount of fat. Thus, although you might gain weight lifting, you’re going to look leaner since muscle is denser than the fat it’s replacing.
day of strength training or grabbing the heavier dumbbells will not automatically cause a woman to become a muscle-bound she-hulk. As we say in my group fitness studio, “640 muscles, 60 minutes, 1 fit you!” So, grab those dumbbells and get lifting!
And girls, if you are worried that you will become muscle-bound by engaging in strength training, don’t. The reality is that women have the ability to lift a tremendous amount of weight, but do not increase lean muscle mass at the same rate as men. Due to the physiology of the female body, compared to men, women produce much less testosterone. It can take lifting heavy weights five or six days a week, plus a lot of eating, for women to increase their lean muscle levels. Simply adding an extra
Focus on Fitness | Shaye Henderson, BSN, M.Ed., M.S. | Owner, 640 Fit, 11 Evia Main, Galveston, TX 77554
B
A LOOK BACK AT
efore the storm Galveston was a boom town. The 4th largest state municipality and the highest per capita income. On September 9th, the storm made landfall at 8:00 PM with 140+ mile per hour winds. Communication systems (at the time the telegraph) were broken. There were 7,000 buildings destroyed. 3,000+ homes were completely demolished, and 10,000 citizens were homeless. Every dwelling on the island suffered damage. The storm surge pushed 8 feet of sea water inland. Other parts of the United States were also impacted. The storm became extra tropical, strengthening again after landfall outside the tropics. Several states saw heavy rains downed trees, and structural damage to buildings and homes. The storm was responsible for 16 deaths in Ohio, 6 in Wisconsin, 2 in Illinois, 2, in New York, 2 in Massachusetts and 1 in Missouri. Damage across the country topped 34 million dollars. Canada saw several sunken vessels. At the time weather reporting relied on ship reports
THE 1900 STORM
ISLAND DEVASTATION
causing many to believe the number of deaths was much higher. A train from Houston was headed to Galveston but the engineers found that the tracks had been washed away. 95 of the passengers along with 190 residents sought shelter at the Point Bolivar lighthouse. All survived the storm however, the 85 train passengers that stayed on the train perished as the storm surged overran the train cars. All the bridges to and from the island were destroyed. The debris from the wreckage formed a large dam inland trapping people underneath. All eventually died. Soon discussion began on how to protect the island from future storms. Architect General Henry Martyn Robert had an idea. Create a seawall. Construction began in 1902. The first section was 3.5 miles long. Here is what that first section took to build: 13,000 rail carloads of rocks, 5,000 rail carloads of crushed granite, 1,800 rail carloads
of sand, 1,000 rail carloads of cement, 1,600 rail carloads of 45 feet long wood pilings, 3,700 rail carloads of granite chunks, and 5 rail carloads of steel rods. In 1915 another storm tested the new seawall. It worked! Patrons of the newly built Hotel Galvez dined and danced the night away as the storm passed. Why was the storm not “named”? It is because it occurred before the practice of naming hurricanes was established. In 1953 the National Hurricane Center adopted female names from the new International Phonetic Alphabet. Today the seawall is listed with the Nation Register of Historic Places.
Thomas Waggoner
Waves Magazine | August 2020 Issue | 31
GALVESTON DINING GUIDE | Reviews, News, Events and Highlights
GALVESTON ISLAND
W AV E S Your time is valuable. Trust Waves Dining Section to be your personal concierge on the Galveston Dining Circuit. With tips, amenities, features like outdoor seating, pet friendliest places and price points, let us test the WAVES at various Island Restaurants for you! See you at the table!
32 | Waves Magazine | August 2020 Issue
Dining Section
GALVESTON DINING GUIDE | Reviews, News, Events and Highlights
1110 Tremont Galveston TX 77550
409-539-0059 New Hours! Tuesday - Saturday - 11-5 Check out Facebook For Daily Menus
Take-Out & Delivery Available!
(409)539-4351
Get your Soul Food Fix! Soul 2 Soul 3104 Market Street Galveston, TX 77550
Hours of Operation: Mon. – Fri. 11 AM – 4 PM Sat. & Sun. Noon – 4 PM
www.soul2soul-galveston.com facebook.com/soul2soulcafe Waves Magazine | August 2020 Issue | 33
GALVESTON DINING GUIDE | Reviews, News, Events and Highlights
H A P P Y H O U R S p e c i a l s D A I LY
Be Happy For An Hour Or Three BURGERS & FRIES | COCKTAILS & BEER | LIVE ENTERTAINMENT | ON THE HISTORIC STRAND
HUBCAP GRILL 2021 Strand St. | Galveston, Texas 77550 (409) 220-3551 Monday: Closed | Tuesday – Thursday: 11am-7pm | Friday – Saturday: 11am-9pm | Sunday: 11am-7pm
facebook @ hubcapgrillgalveston 34 | Waves Magazine | August 2020 Issue
GALVESTON DINING GUIDE | Reviews, News, Events and Highlights
Take-Out | Curbside | Dine-In 409-763-1010 409-763-6060
Delivery Available
628 14th Street
Online Grocery Store Available From Eggs, fruit & Veggies to Meats & DesSerts, make an order for pick-up!
www.mosquitocafe.com
james@mosquitocafe.com Galveston Island Brewery Beer
Comfort Food C a r e Pac k ag e : www.txrestaurant.org/CFCPprogram
Hours Of Operation Tue. - Sat. | 8am to 9pm Sun. | 8am - 3pm Monday | Closed
Mosquito Cafe | 628 14th Street | Galveston, Texas 77550
www.mosquitocafe.com
Waves Magazine | August 2020 Issue | 35
GALVESTON DINING GUIDE | Reviews, News, Events and Highlights
R
ESTAURANT EVIEW by: Tom Valliere & Charlie Bresenhan
Highlighting Galveston’s Best of the Best Dining Experiences.
F
ew restaurants in Galveston can match Waterman’s restaurant for physical location and beauty. Located on a quiet cove off West Galveston bay, this restaurant commands sweeping views of natural wetlands and the quiet shallow bay waters teaming with fish and wildlife. The commanding three story presence offers unmatched views of natural untamed beauty contrasted with the manicured precision of the bordering Galveston Country Club. The grandeur of the setting unfortunately has not been matched often by performance. Badly damaged during hurricane Ike, the restaurant languished for three years before being brought back to life. A brief renaissance was followed by years of ownership and management changes that rarely lived up to the promise or potential of the location. Fortunately, that has changed and today the restaurant is surging forward under new ownership and deft management to reclaim its rightful position as a premier casual lunch spot, an upscale dining space, and an elegant special occasion and events venue.
Under the steady hand of award-winning celebrity chef and general manager Eric Aldis, the restaurant is receiving startling reviews for fresh and innovative seafood dishes and prime steaks. Located on the near West side of Galveston Island just off Stewart Road, the restaurant looms as a three-story behemoth. The main parking lot is across Stewart Road but there are several handicap spaces near the entrance. Entering the restaurant there is a bar and casual food area in the first floor adjacent to the full service and functioning marina. A perfect place for a casual lunch or having drinks with friends. As you enter you will be greeted and guided to your table up a rather grand staircase to the second level (there is an elevator also). At the top of the stairs you are taken in by the floor to ceiling windows overlooking the marina and estuary. To your left is an amazing bar specializing in all manner of cocktails and custom concoctions. To your right is a long service bar opening to a spotless kitchen spanning almost the entirety of this enormous space. The restaurant’s grand proportions are reminiscent of an upscale ski resort. The open framework highlights the more than hundred-year-old timbers salvaged from some of Galveston’s oldest buildings. The starkness of the framing is offset by the soft contemporary furnishings, the oversized windows, and the soft glow of a fireplace. But a restaurant is much more than a building. Food and service are the determining factors for most customers, and this is where The Waterman shines. A Katy Texas native, Chef Aldis earned his stripes with a remarkable resume and portfolio of awards and honors. While gaining national exposure during appearances on the food channel, the youthful chef has chosen to return home to his native Texas. A masterful chef, he has put together an innovative menu
36 | Waves Magazine | August 2020 Issue
GALVESTON DINING GUIDE | Reviews, News, Events and Highlights
Waterman’s restaurant with a decided slant toward seafood. Not bound by the printed menu, he offers an unending array of off-menu specialty dishes driven by the availability of fresh seafood, locally grown produce and prime meats. An impressive array of appetizers, some familiar and others unique, are available to start your meal. All are good. I would recommend the shrimp kisses, completely different from any you may have had elsewhere, or their crab cakes. Both are made with locally sourced fresh shrimp and our wonderful Blue crabs. Of course, the obligatory seafood gumbo makes its appearance but here it rises to a new dimension driven by the Chef’s passion for excellence. The lobster bisque is often cited in reviews for its rich creaminess and flavor. It is unfortunately one of the few dishes not sourced locally. Alas, the delicious Maine lobsters are not to be found in our waters.
Proximity to the marina enables them to offer a “You catch it, We cook it” service for your freshly caught seafood. The published menu represents the capability but not the totality of the kitchen or chef Aldis’s range. Please inquire for any off-menu specials as they change daily. As this goes to press the restaurant has received a large shipment of soft shell crabs. These are not readily available and are certain to be turned into some delicious off menu entrees. Family style meals are available for takeout. See their website or Facebook page for details. Handicap accessibility is good. Hours of Operation: Sunday - Thursday 11 AM to 9 PM Friday - Saturday 11 AM to 10 PM
What is found in the waters surrounding our Island city are multitudes of shrimp and the delicate flesh of Gulf of Mexico Red Snapper. Sustainably harvested under strict federal controls, Chef Aldis takes full advantage of this never-ending bounty. He offers snapper cooked several ways from a simple grilling with a house made Lemon butter (my favorite) to more complex dishes like the Texas snapper pecan encrusted and topped with lump crabmeat, or simply breaded and fried. Similarly, wild caught gulf shrimp range from lightly seasoned boiled or grilled to broiled or simply breaded and fried. Either way they are always large, plump, and locally harvested. Oysters make their appearance prepared several ways. Somewhat seasonal, I usually reserve these for cooler weather. However, that is not true for redfish harvested from our bay waters and our delectable mild flavored flounder. Both are available on the menu. For non-seafood entrees, there are pasta and chicken entrees and prime beef steaks. For a more casual choice there are cheeseburgers. An array of desserts is offered ranging from a classic bread pudding to peach cobbler a la mode. For a real treat, try my favorite - their take on a key lime pie.
Waterman’s Restaurant 14302 Stewart Road Galveston, Texas 77554 409-632-0233
www.watermansrestaurant.com Waves Magazine | August 2020 Issue | 37
GALVESTON DINING GUIDE | Reviews, News, Events and Highlights
Pennie’s Take Out Menu Smoked Brisket Quality brisket covered with our original rub, slow smoked and ready to be sliced when you order.
1713 37th Street Galveston, TX 77550
Pork Ribs Pork ribs cooked with our original rub till almost done then basted with our honey sweetened sauce. Grilled Chicken Chicken spiced with our rub cooked over wood. Unlike any chicken you have ever eaten. Link Sausage Pork and Beef link sausage smoked over oak ready and waiting for you to order. Sandwiches Chopped Beef | Sliced Beef | Sausage |Comes with a complimentary 4 oz side
Texas Sized Tamales Available Now!
Stuffed Baked Potato Huge baked potato filled with butter, cheese, sour cream, chives and best of all chopped brisket! Texas Sized Tamales Everything is bigger in Texas. Three times larger than our
WE ARE
OPEN FOR TA K E O U T !
38 | Waves Magazine | August 2020 Issue
regular tamales with the same great taste. Barbacoa (Sat. and Sun. Only) Pennie Ochoa’s delicious recipe. Tender, moist shredded beef is the result. Menudo (Seasonal) Honey comb tripe in a spicy Mexican soup Sides and Dessert All sides are made fresh at Pennie’s Potato Salad Dill based cool refreshing chopped potatoes mixed with dressings. Pinto Beans My own recipe made fresh daily. Lots of love goes into the beans. Green Beans Banana Pudding Trifle
GALVESTON DINING GUIDE | Reviews, News, Events and Highlights
Take-Out | Curbside | Dine-In | Delivery
409-497-2069
Delivery Available Through Orderspoon www.gypsyjoynt.com
F A M I LY P A C K S AVA I L A B L E E V E R Y D AY ! Family owned and Operated, LOCAL! Unique Food At Its Finest.
Cust o m C a k e s & C at e r i n g ava i l a b l e
Hours Of Operation Tue. - Sun. | 11am to 9pm Monday | Closed
Gypsy Joynt | 2711 Market Street | Galveston, Texas 77550
www.gypsyjoynt.com
Waves Magazine | August 2020 Issue | 39
GALVESTON DINING GUIDE | Reviews, News, Events and Highlights
ISLAND DINING SPOTLIGHT GALVESTON FOOD TRUCK PARK
T
by: Tom Valliere & Charlie Bresenhan
his month our spotlight
a high demand for food estab-
trucks. There will be plenty of
falls upon The Galves-
lishments, so Chris and I have
seating and umbrellas for shade.
ton Food Truck Park.
brought in a variety of popular
Their plans include a beverage
Nearing completion, this
high-end trucks occasionally
trailer with a full adult beverage
food truck park is located approx-
for three years. They have been
service and live entertainment.
imately midway between Jamaica
very well received amongst
Their plans also include full de-
Beach and the San Luis Pass
residents and visitors alike. We
livery services to the surrounding
bridge. This is a novel idea that
are most excited now from the
area. Something that is desperate-
promises to bring many new dining
responses we are receiving from
ly needed. A festive picnic scene
options to the underserved west
food trucks that are wanting to
is what I envision with an array of
end of Galveston
come out”.
highly diverse gourmet foods. This will very likely become a destina-
The brainchild of local realtors,
Claire further explains they have
tion and “must visit” attraction in
Claire Downing and her husband
purchased their own food truck
the coming years.
Chris, this project has been
and plan to hire a chef to develop
several years in the making. Here
a menu that will include breakfast.
Several food trucks have signed
in Claire’s own words is a brief
A large grassy lot on San Luis
on and a soft opening his sched-
summation:
Pass Road is the setting. The site
uled for late July. Here are some
is being partitioned for parking
of the food trucks and a sampling
and pads prepared for the food
of their offerings.
“The West end has always had
40 | Waves Magazine | August 2020 Issue
GALVESTON DINING GUIDE | Reviews, News, Events and Highlights
New England Lobster and Chowder Company
Muiishi Makirritos
Baby’s Burgers
Few food notices have generated
Certainly the most exotic of the
Hold on tight. The big pink food
as much buzz on Galveston food
food trucks is Muiishi Makirritos.
truck is coming. Funky and fun,
sites as the impending arrival of
Offering Japanese / Mexican
the girls on the food truck keep
this food truck. Kevin Sullivan
fusion dishes this truck promises
the burgers coming. With fun
promises to deliver the freshest
to be a big hit. Totally unique for
names like “The Good Wife, She’s
lobster rolls, clams, chowders, and
Galveston they offer an array of
Smokin, The Other Woman and
a special New England style roast
dishes combining Japanese and
The Bombshell” you know you are
beef sandwich. Too many items to
Mexican ingredients into their
in for a good time. All burgers are
mention here, Kevin (or Sully), is a
sushi style rolls, dumplings and
one half pound and served on a
fanatic for serving only the fresh-
burritos. Choose from dishes like
King’s Hawaiian roll. Join the fun
est and best seafood available. It
“Creamy Smoked Salmon Tempu-
and grab a great burger and fries!
is likely the lobster he serves is
ra Roll”, a concoction of smoked
fresher than you would receive in
salmon, jalapenos, avocado,
many New England restaurants.
topped with spicy mayo and eel
www.babysbadassburgers.com
sauce, green onions, and sesame NewEnglandLobsterChowderCo
seeds. Or their “Karaage Burrito” with sushi rice, sour cream, Pico, cheese, cabbage, creamy cilantro sauce and aioli sauce. How about a Japanese taco? This and lots more to explore in their unique and exotic menu.
www.muiishimakirritos.com
Galveston Food Truck Park “at the Beach” 21510 San Luis Pass Rd Galveston, TX 77554
Entrance to Sea Isle on the West End
Ph: 409-737-3131
ISLAND DINING SPOTLIGHT Waves Magazine | August 2020 Issue | 41
GALVESTON DINING GUIDE | Reviews, News, Events and Highlights
by: Tom Valliere & Charlie Bresenhan Highlighting Galveston’s cafe’s, food trucks and quick bite food stops to ensure that every palate may be satisfied. A wide variety of appetizers starts your experience. Choices include their shrimp kisses stuffed with mozzarella and jalapenos, wrapped in bacon, breaded and deep fried. For something more formal, try their seared Ahi Tuna, a large 6oz portion served with wasabi and a soy dip. Put several together with their mix and match options. If you prefer, try their homemade gumbo, a rich dark roux with chicken, sausage and shrimp served with rice or for a treat, try their homemade real no-bean Texas style chili.
N
ate’s Westend Seafood & Steaks has long been a dining and meeting place for residents of the West end of Galveston Island. First opened in 1993 by Galveston native Nathel (Nate) Charles Pacini Jr, it was rebuilt after hurricane Ike and remained a popular spot until his untimely death in August 2019. After this traumatic event, the restaurant managed to carry on primarily due to the continuity provided by a large and loyal staff. In May of this year (2020), the restaurant was purchased by local businessman Jim Somerville who has continued the operation. Mr. Somerville is the long-term owner of the Tipsy Turtle Restaurant and Bar also on the beach further East. With his experience as owner of this highly popular beach venue, the acquisition of Nate’s was a natural fit. Located approximately midway between the end of the Seawall and the San Luis pass, Nate’s is one of the very few choices for residents in that area. It is natural that they have a large customer base of locals in the sparsely populated and relatively tight knit community. The restaurant has the charm and appeal of a “down home” diner. The slightly worn ambiance and friendly wait staff ensures all who enter are warmly greeted and feel welcome. The bar at Nate’s is well stocked and doubles as a sort of community center where neighbors meet and exchange news and pleasantries. There is always a spare stool nearby to pull up and join in the gentle banter.
As much as the bar is appreciated, the real draw here is the food. A competent kitchen turns out consistently excellent dishes. With a heavy emphasis on fresh seafood, the kitchen is sufficiently diverse
Seafood rules here and the menu has many choices. Leaning toward fried offerings, this is the place to go for perfectly fried catfish and shrimp, softshell crab, flounder, and snapper. Most entrees may also be grilled. For the more adventurous, try their homemade crab & crawfish Pontchartrain served over white or dirty rice. Seafood not your preference? Nate’s has several pasta dishes, burgers, and other sandwiches and true to their name, a walloping 16 oz ribeye cooked to perfection and served with a garlic butter garnish. They also have a very good chicken fried steak with a delicious cream gravy. All dishes are served with a wide array of side dishes Their weekday lunch special brings in hordes of hungry patrons looking for wholesome food at bargain prices. I am addicted to their hamburger steak special on Thursdays. Mr. Somerville has plans to “freshen” the dining room, enlarge, and remodel the bar area and increase the outdoor decking and palapas seating. As the West end of our island continues to grow it seems Nate’s is prepared to grow with it and continue their traditions of good food and a friendly neighborhood hangout. Plenty of off -street parking and beautiful beach setting, c’mon down! Handicap accessible. Hours of Operation: Sun. to Thurs. - 11a - 9p Fri. & Sat. - 11a - 10p
Nate’s Westend Seafood & Steaks 17515 Termini-San Luis Pass Road Galveston, Texas 77554 Ph: 409-737-9530
www.natesgalveston.com
42 | Waves Magazine | August 2020 Issue
GALVESTON DINING GUIDE | Reviews, News, Events and Highlights
T h a n k Yo u Galveston For Your Support
Bringing The Authentic Taste Of Greece & The Mediterranean To Galveston Island
8027 Harborside Drive | Ph. (409) 632-7411
facebook@yannisgyrosandkabobs New Dishes Added Regularly Closed Sunday
Voted #1 Greek Restaurant on the Island! Waves Magazine | August 2020 Issue | 43
GALVESTON DINING GUIDE | Reviews, News, Events and Highlights
WOOD FIRED PIZZA | LIVE ENTERTAINMENT Hours Of Operation Sun. - Thur. | 11am to 12am Fri. - Sat. | 11am - 2am
Sharky’s Tavern | 504 Rosenberg | Galveston, TX 77550
www.sharkystavern .c om
August Entertainment Schedule • 11th - Open Mic / by The Tone Riders - 8 - 12
• 29th - Under The Bridge - 9-1
• 13th - Open Mic / by The Brush Poppers 8 - 12
• 30th -Open Jam / by Lightning Rob Band - 6-10
• 14th - The Outsiders - 9-1
• *************SEPTEMBER****************
• 15th- The Band Stranded - 9-1
• 1st - Open Mic / by The Tone Riders - 8 - 12
• 16th - Open Jam / by Lightning Rob Band - 6-10
• 3rd - Open Mic / by The Brush Poppers 8 - 12
• 18th - Open Mic / by The Tone Riders - 8 - 12
• 4th- John Barraza Project - 9-1
• 20th - Open Mic / by The Brush Poppers 8 - 12
• 5th- Kid Icarus - 9-1
• 21st - The Feel Band - 9-1
• 6th - Open Jam / by Lightning Rob Band - 6-10
• 22nd - Blue Louie - 9-1
• 8th - Open Mic / by The Tone Riders - 8 - 12
• 23rd - Open Jam / by Lightning Rob Band - 6-10
• 10th-Open Mic / by The Brush Poppers 8 - 12
• 25th - Open Mic / by The Tone Riders - 8 - 12
• 11th- Fish Naked - 9-1
• 27th - Open Mic / by The Brush Poppers 8 - 12
• 12th - Jeff Inman - 9-1
• 28th - Cool Under Fire - 9-1
• 13th - Open Jam / by Lightning Rob Band - 6-10
Outsiders August 14th
Blue Louie August 22nd
August 15th CALL AHEAD TO VERIFY TIMES
44 | Waves Magazine | August 2020 Issue
Cool Under Fire August 28th
Kid Icarus September 5th
Tuesday’s & Thursday’s 8p
GALVESTON DINING GUIDE | Reviews, News, Events and Highlights
NIBLETS
News, Updates And Insights Regarding Our Galveston Dining Scene.
HOW RESTAURANTS ARE COPING WITH THE COVID-19 ROLLER COASTER by: Tom Valliere & Charlie Bresenhan
T
h is certainly has been a bad year for the hospitality industry. Since early March, the COVID-19 virus has taken a toll on all travel and leisure but none more so than the restaurant industry. Coming off of a total lockdown everyone was relieved and optimistic when our restaurants were allowed to open at reduced capacity. The public response was swift, and the restaurants struggled with staffing and supply issues to meet the resurgence. More good news followed as restaurant capacity was increased from 50% to 75% and the bars were allowed to open at 50%. It looked like things were getting back to normal (or at least the new normal) when the bottom fell out again. On June 26th, Texas Governor Greg Abbott, reacting to a surge in New COVID-19 cases, ordered an immediate closure of all bars that receive more than 51% of their sales from spirits and a further order restricting restaurants to 50 percent of their capacity as of Monday June 29th. The whiplash from these see/saw restrictions is taking its toll. Beach closures and falling consumer confidence has significantly reduced patronage and added turmoil to staffing and planning activities. As this goes to press, cases continued to rise and the specter of further restrictions looms. As our peak season winds down towards Labor Day and the fall events are being cancelled, it is likely some of our favorite local places may not survive. Everyone is in survival mode and now is the time to support our neighbors.
Here is how a few of our restaurants are coping:
Saltwater Grill
They have closed their dining room and returned to take out only. We understand that owner Tommy is concerned for the well-being of his customers and staff, but we miss his fantastic spring rolls and pho.
Way West Pizzeria and Grill in Jamaica Beach Our longtime favorite on Postoffice has suspended lunch service and is open only for dinner. We are hopeful they will restart their lunch service soon with Chef Megan Walker’s 3 for $10 specials.
Sky Bar Steak and Sushi
Take out only. Cindy Roberts is staying busy with her carryout and we applaud her caution.
Hubcap Grill on The Strand
Temporarily closed. Fortunately, they will be reopening on July 27th. We miss their sushi rolls and happy hour specials.
Riondo’s Ristorante
Lunch service has ceased, and the operating hours have changed.
Pho 20 On Broadway
Hubcap is taking a different turn and is expanding their menu and operating hours. They have created quite a buzz (pun intended) with their 25-cent happy hour martini specials (this is not a misprint. Limit two with a food purchase) and their greatly expanded whiskey and craft beer selection. Happy hour runs from 3p to 6p Tuesday through Friday. The new menu includes breakfast sandwiches and a selection of appetizers. They have partnered with artist Meighgan Gladden - Glamour Artist, and her artwork is on display and available for purchase. They are featuring live music weekly. Come enjoy your martini and be entertained - or frightened by the very real ghost stories in this haunted building.
Questions, Comments or News? Send to:niblets@wavesgalveston.com Waves Magazine | August 2020 Issue | 45
Artist: Gregg Optekamp Represented by: From The Heart Gallery
Of The Island
2111 Postoffice, Galveston Tx. 77550
By: Alia BenAvides
Bill Meek Gallery & Studio 1903 Spring St, Houston, TX. 77007
Gregg Optekamp
B
y t he time Gregg Optekamp was 18, he had lived on four continents. Being artistically expressive from an early age, and growing up with European parents who managed large international hotels, his artistic influences were steeped in the traditions of many diverse cultures during his formative years. These lasting influences can often be seen in his acrylic and mixed media paintings such as “Jade is Love”, a tribute to his time in Asia.
A
f ter studying at the College of Charleston, he worked in business development for many years. Never fulfilled by his corporate career choice, in 2016 he decided to pursue his lifelong dream of being a full-time artist. With a personal mantra
46 | Waves Magazine | August 2020 Issue
of “Believe, Let Go, Create” guiding his passion, Optekamp is a prolific express i o n i s t i c p a i n t e r, o f t e n w o r k i n g t h r o u g h the night with a seemingly endless s t r e a m o f e n e r g y.
O
p tekamp’s paintings are most often vibrant and always uplifting. He seeks to elevate himself and the moods of viewers in the process. “I’ve cried while painting. It’s the closest I’ve known myself, my journ e y, a n d m y p e a c e ” , s t a t e s t h e a r t i s t . With titles such as Abundant Life, Regal J o u r n e y, C o m e F r o m L o v e , A d v e n t u r e s Ahead, and Galaxy of Peace, his paintings focus on the positive and hopeful attributes of the human spirit.
Artist: Lilli Lehtonen
Artist: Natalie McClamrock
Artist: Kimberly Brown
Artist: Annette Kinslow
Hand Crafted Jewelry Gallery:affaire D’ Art 2227 Postoffice Galveston Tx. 77550
Name: Mermaid Medium: Acrylic On Canvas Gallery: The Market Place @ Peanut Butter Warehouse 102 20th St. Galveston Tx.
Name: Carnival Fun Medium: Photography Gallery: The Emporium at Eiband’s 2201 Postoffice Galveston Tx. 77550
Sea Glass Wrapped in Sterling Gallery: G. Lee Gallery 2217 Strand st. Galveston Tx. 77550
Artist: Kathryn Zimmerman
Artist: Irene Burgess
Name: Sacred Heart Medium: watercolor Gallery : The Style Co. 2113 Postoffice Galveston Tx.77550
Name: Calypso Medium: Handmade Mermaids Gallery: The Naked Mermaid 2113 Postoffice Galveston Tx. 77550
Artist: Craig Odle
Name : Lettuce Pray Medium: Acrylic On Canvas Available For Purchase @ Craigodle.com
Artist: Elena Martino
Gallery: Third Coast Gallery Medium: Acrylic On Canvas 2413 Mechanic St. Galveston Tx.77550
Artist: Elena Martino
Gallery: Third Coast Gallery Medium: Acrylic On Canvas 2413 Mechanic St. Galveston Tx.77550
CURTAIN GOING UP | Theatrical Column With Paul Hager
C U R TA i N G O I N G U P CURTAIN GOING UP - AS BROADWAY GOES, SO GO OUR LOCAL THEATRES Theatrical guru, paul hager, sheds light on theater legends, myths and superstitions as wel l as how we can support the arts By: Paul Hager
G
entle readers, I owe you 1] possibly an apology, 2] probably a retraction and 3] definitely an explanation following last month’s column. Due to our deadline for publication [the 20th of the month prior], July’s issue featured an ANNIE-like buoyant announcement of our two closest theatres’ return to producing plays and musicals. Unfortunately, the sun DIDN’T come out tomorrow. Between that date and that issue’s publication July 2, spikes in Texas’ numbers for the Covid-19 virus resulted in the continued shutdown of live entertainment events statewide. I, as did our state, ‘re-opened’ too soon, and we now have no way of knowing when and sadly, in some cases, if these venues will reopen. Virtually every theatre we’ve covered in the past has either not updated their online information or posted an ‘until further notice’ announcement. Island ETC’s artistic director Kim Mytelka sums it up best with this message:
Dear Friend of Island ETC, - As much as we would love to continue with our 18th season as originally announced, your health and wellness, and that of our artists, volunteers, and staff are of utmost importance. As we continue to monitor the status of COVID-19 and its potential impact on all of us, Island ETC faces a critical moment in our history. Even though we have attempted to provide wonderful theatre experiences this summer, we have made the very difficult decision to temporarily suspend programming until there is more certainly about returning to normal operations. Island ETC’s 18th season will begin this fall (based on current knowledge). There will obviously be some program changes, but we will bring you another incredible six-show season. We wish you good health and hope to see you at our theatre. ETC is at least a bit more optimistic than New York theatres. From BROADWAY WORLD, CNN and CNBC: The show will not go on. Well, at least for the remainder of this year. The Broadway League, a trade organization representing producers and theater owners, has announced that performances in New York City will be suspended through the remainder of 2020 due to the coronavirus outbreak. The Great White Way has been
48 | Waves Magazine | August 2020 Issue
closed since March 12, and it’s unclear when theaters will resume operations. Initially, the Broadway League had hoped shows would be able to resume in September. So far three shows, Disney’s FROZEN, a new Martin McDonagh play called HANGMAN, and a revival of Edward Albee’s WHO’S AFRAID OF VIRGINIA WOOLF, have announced that they will not resume performances once Broadway does reopen. A number of shows are slated to hit the stage next spring. So far, the earliest date for a new play to debut on Broadway is March 15, for Tracy Lett’s THE MINUTES. A revival of AMERICAN BUFFALO by David Mamet is looking at an April 14 opening and MJ THE MUSICAL, a new show about Michael Jackson, is aiming for April 15. Additionally, a revival of MUSIC MAN starring Hugh Jackman has plans to open May 20. A revival of Neil Simon’s PLAZA SUITE, a new musical called FLYING OVER SUNSET and revivals of 1776 and CAROLINE OR CHANGE are also planning to open next spring, but do not have set dates for debut. “The Broadway experience can be deeply personal, but it is also, crucially, communal,” said Chairman of the Board of The Broadway
CURTAIN GOING UP | Theatrical Column With Paul Hager
League Thomas Schumacher. “The alchemy of 1000 strangers bonding into a single audience fueling each performer on stage and behind the scenes will be possible again when Broadway theatres can safely host full houses. Every single member of our community is eager to get back to work sharing stories that inspire our audience through the transformative power of a shared live experience. The safety of our cast, crew, orchestra, and audience is our highest priority and we look forward to returning to our stages only when it’s safe to do so. One thing is for sure, when we return, we will be stronger and more needed than ever.” “Our membership is working closely with the theatrical unions and in concert with key experts and some of the greatest minds inside and outside of the industry to explore protocols for all aspects of reopening. We are focused on identifying and implementing necessary measures that will enable us to resume performances safely for Broadway audiences and employees,” said Charlotte St. Martin, President of the Broadway League. “We are determined to bring back the people who rely on this industry for their livelihood, and to welcome back all those who love this vital part of New York City, as soon as it is safe to do so. As so many of us in the Broadway community have been saying during this time - We’ll be back, and we have so many more stories to tell.” Broadway performances were suspended on March 12, 2020. At that time, 31 productions were running, including 8 new shows in previews. Additionally, 8 productions were in rehearsals preparing to open in the spring. The closing of Broadway for this prolonged period could be detrimental to New York City’s economy. In the week before theaters were shuttered due to Covid-19, ticket sales reached $26.7 million across musicals and plays, according to data from Broadway World.
been the longest shutdown in its history, costing countless jobs and millions of dollars. At the time Broadway first halted shows back in March 31, productions were running, including eight new shows in previews, according to the League. Eight additional shows were in rehearsals preparing to debut in the spring. Alex Boniello, who acted in SPRING AWAKENING and DEAR EVAN HANSEN didn’t seem too optimistic that this would be the last extension of the shutdown. “It will be longer than this,” Boniello tweeted. “Once again, the impact of this is tremendously far reaching. Actors, musicians, directors, stage managers, crew, ushers, restaurants in the area, hotels in the area, etc. All will continue to be financially devastated by this. Please wear a mask.” As the saying goes “They don’t call it ‘show art’ – they call it ‘show business’” and live theatre as we know it is most assuredly suffering just as any other ‘business’ that relies on patrons for its livelihood. Surviving solely on income that is acquired [grants, fund raisers, donations] and achieved [BITS – Butts In The Seats], when those dry up, the venues’ continued existences are perilous at best. Since sharing any information I have about future events here is limited to monthly updates, I do urge you to continue to monitor their webpages. For now, the Ghost Lamp we’ve mentioned before is still burning brightly in all of them. And, as a final salute to ANNIE, let’s hope for the sake of our beloved theatres that when the sun DOES come out tomorrow, it will be sooner than later.
In the last year, Broadway generated more than $1.75 billion in ticket sales, 65% of which came from tourists. With so many travelers, it is estimated that during the 2018 to 2019 season, Broadway contributed $14.7 billion to the city’s economy. While Broadway has gone dark before such as after the 9/11 terrorist attacks or due to strikes, the suspension of shows due to the Covid-19 pandemic has
Paul hager Waves Magazine | August 2020 Issue | 49
THE BEACH BUM | Take A Ride With The Bum’s Favorites
T h e
B e ach
Bum
Hi there, Wavers. August is here and your Bum has been spending some time on the beach. (Social distancing of course.) It may surprise many of you that your Bum is an avid reader. I really enjoy reading a good book while taking in the sand, sun, and ocean. Your Bum had an idea the other day while I was out riding around in my ol’ scarab. Most of you know that it’s not like me to have many thoughts in a day, but here is what had me thinking... A really good stand-alone novel is hard to beat. Your Bum enjoys a really good mystery, a who done it, that is fun to try and solve along with the main character in the book. What is even better than a stand-alone novel is a book series with strong and interesting recurring characters. You get to know all of the main protagonists and watch them grow year by year throughout the series of books. In some cases, they almost begin to feel like friends and family. Here is a list of your Bum’s favorite books that are a series. These are listed in no particular order because I truly love all of them.
Favorite Book Series Harry Bosch series written by Michael Connelly. Connelly is the best selling author of thirty-five novels. His books have sold over seventy-four million copies worldwide. Your Bum thoroughly enjoys the Detective Harry Bosch series. Bosch is a no-nonsense detective that is a master at solving
murders and catching the bad guy. Harry has a couple of sayings that your Bum loves, “Everybody counts or nobody counts” and “get off your a** and knock on doors. Always start with the first book in the series which is The Black Echo. The Black Echo won the prestigious Mystery Writers of America Edgar Award for Best First Novel in 1992. The series is still being written and going strong today.
Lucas Davenport Prey series written by John Sandford. Sandford has published forty books and all have appeared on the New York Times best-seller list. Lucas Davenport is one of your Bum’s favorite characters. Davenport is not your typical crime investigator. He is very wealthy and dresses in expensive designer suits, drives a Porsche, and is very happy to play out-
side of the rules. A cool, bad dude. The series began in 1989 with Rules Of Prey. Here is a description of the murderer Davenport is chasing: The murderer was intelligent. He was a member of the bar. He derived rules based on professional examination of actual cases: Never kill anyone you know. Never have a motive. Never follow a discernible pattern. Never carry a weapon after it has been used. Beware of leaving physical evidence. There were more. He built them into a challenge. Good stuff!
Myron Bolitar series written by Harlan Coben - Your Bum has had the sincere pleasure of meeting and speaking with Mr. Coben. What a terrific writer and gentleman he is. The Myron Bolitar books are a terrific series beginning with Deal Breaker, published in 1995. Bolitar is a formerly renowned basketball player that is now the owner of MB Sports Reps, an agency representing sports stars and celebrities.
He also helps his clients in times of personal need, which often puts him in the role of “accidental detective.” His favorite drink is chocolate Yoo-Hoo. He is shown to have a self-deprecating humor and drives a Ford Taurus, sarcastically described as his “chick trawler.” His best friend from college, Windsor “Win” Lockwood III, is an ultra-rich vigilante with some serious psychotic tendencies. Win gets very heavily involved in Myron’s cases. Oh, how your Bum would love a friend like Win.
Elvis Cole / Joe Pike series written by Robert Crais - Your bum has had the pleasure of meeting Mr. Crais on several occasions. There is no more talented and nicer guy to be found. Originally from Louisiana, Crais moved to Hollywood in 1979 where he wrote scripts for such television hits as Hill Street Blues, Cagney & Lacey, and Miami Vice. His Monkey’s Raincoat, published in 1987, is the first in the series of Cole & Pike books. Elvis Cole is the self described “World’s Greatest Detective.” He
has a Mickey Mouse phone and a Pinocchio wall clock in his office. He drives a bright yellow 1966 Corvette and lives in a house near the top of Laurel Canyon with the meanest cat you have ever heard of. Oh, and he is named after the King. He’s Elvis Cole. Elvis’s partner is Joe Pike. Pike is an ex-Marine and part-time mercenary and gun shop owner. Pike is the toughest and baddest guy on planet earth. He is much quieter than the running-off-at-the-mouth Elvis. He is also bigger, tougher, and more at home with the use of violence. Cole and Pike are best friends and extremely loyal to each other. This is a fantastic series.
Have some good ones to add? Contact us at www.wavesgalveston.com 50 | Waves Magazine | August 2020 Issue
LET US HELP YOU FIND THE PERFECT HOUSE TO ENJOY THE COASTAL OUTDOORS!
Lisa Gregory (713) 252-3188
Holly Wade (409) 996-9126
2217 STRAND STREET, Suite 106| GALVESTON, TX 77550 | OFFICE - 409-632-2198 Emily Evans (832) 492-0773
Mark Diehl (713) 410-8899
www.lisagregoryrealty.com Waves Magazine | August 2020 Issue | 51
FISHING SECTION | Pro Advice, Techniques, Equipment and Recipes
FISHING GUIDE A Guide To Galveston Fishing
Galveston waters are home to a diversity of fish, from giant hard pulling monsters to sleek, sneaky predators that require skill to outsmart. From the inshore waters of Galveston Bay to the clear blue waters found offshore, when it comes to saltwater fish, Galveston, Texas stands out as one of the hottest spots in the world.
Join us in this section featuring advice, techniques and stories of the “big one” with local pro’s like Patrick Lemire and Max Conner. Find recommended bait and tackle shops as well as powerhouse charters to get you out on the water in search of the “catch of a lifetime”. Enjoy!
52 | Waves Magazine | August 2020 Issue
FISHING SECTION | Pro Advice, Techniques, Equipment and Recipes
Maxed Out Fishing
Shout-out to my sponsors – Hunter Welch – Fishstix Rods, Jason Paul – Stinky Pants Fishing, Michael Bosse – Down South Lures and Billy Ray Wagner – SaltWater Soul. Find Max Online @ www.facebook.com/max.conner.395 | Instagram: maxconnerfishing
Waves Magazine | August 2020 Issue | 53
FISHING SECTION | Pro Advice, Techniques, Equipment and Recipes
Close-up on:
PATRICK LEMIRE
W
hile the term “Bottoms Up” might be associated with some form of drinking, it’s not in this case. It is hopefully associated with eating, though, especially if you’re a red snapper, ling, dolphin, kingfish or grouper on the lookout for an easy meal. When a baitfish is hooked in this bottoms up configuration, the weight of the hook will bring it into the inverted position while on the sink. This is the look of an injured, vulnerable baitfish, especially with added twitches from your rod tip. Part of this look is the exposed white underbelly that gives that look of being in distress. It’s a look I’ve successfully used for well over fifteen years. When,rigging up, use 2 to 3 ft. of 40 to 80 lb. clear mono for the leader. I also recommend using my Poor Man’s Fluorocarbon dulling procedure as described in the March issue. Use an 80 or 130 lb. Spro@ Power Swivel between your main line and the leader. This rig can also be fished with a wire leader, my choice is Malin@ #7, 80 lb. You have probably guessed my next suggestion. . .spray paint them with Rust-O-Leum@ 7727 Royal Blue for use in blue water, or 7435 Green (John Deere) in green water. Both need a topcoat of Krylon@ 1311 Clear Matte to knock down their surface reflections. These stealth actions aid in generating and also discouraging strikes, depending on how you use them. I also use this camo paint treatment on my eggweights — those toothy guys will hit anything you put out there that’s shiny. A bright eggweight riding on your fragile main line shouldn’t be one of
54 | Waves Magazine | August 2020 Issue
BOTTOMS UP BAITFISH
those strike triggers, either fish with old, dull ones or camo paint them. With the hook placed into the baitfish as shown in the illustration, the hookup potential is raised. So is the chance of the exposed hook point finding something besides your target. When fishing this “Bottoms Up Baitfish” rig close to any structure, it would be best to turn the hook around and embed it into the baitfish’s body. This works best with softer-bodied baits, such as sardines, vermilion snapper, sand trout, etc. The through-the-mouth, out-the-gill plate and then into the-body with the hook makes it necessary to twitch this bait gently; also, cast it gently. This is because any vigorous movement of the hook will cause the baitfish to curl or bend, causing a spinning motion of the baitfish. It’s really not that difficult to do this gentle loading — it’s just something to remember and think about. The hook point into the baitfish’s body works best with a “J” style hook; circle hooks will have a more difficult time of hooking up when their hook point to shank gap is masked when buried in the baitfish. Remember that the purpose of any weight added is to get and keep your bait presentation at the desired depth, where the fish are holding. If the combined weight of the bait, hook, leader, swivel, and line can get your bait into the strike zone, no egg weight of any size is needed. Fished without an egg weight above the swivel, it’s ready to attract strikes from near-surface cruisers such as ling, dolphin or kingfish.
To fish the “Bottoms Up Baitfish “rig, either slowly play your line out from close to the boat or gently cast with a slow, sweeping rod motion. When casting, also gently thumb the reel spool to slow it down a bit just before the bait enters the water. As I’ve said in past issues, this straightens out your presentation, making it instantly ready to nuke its own presentation, starting just below the surface. It’s best to keep giving slack to your line while on the sink to the strike zone to help avoid that bending of the bait mentioned earlier. Count down and remember the count that got you to the point in the water column where a pickup or strike occurred. Repeat that sink count the next time you send your bait out and anticipate another strike at that same general depth. While the countdown method works well, another method for returning to the relatively same level in the water column is available to super braid users fishing a reel without a level wind. On the retrieve, after a pickup or strike, initially don’t use a cris-cross motion to lay the line back on the spool. Build a small hump of line on the spool, then start your cris-cross thumb motion to evenly lay the line back on the spool. On the next cast, let the-line out slowly while on the sink until the hump appears and then disappears. You will then be very close to the depth where you had your last success. This is very important at times, especially where red snapper fishing is concerned. Snapper, unless voraciously hungry, aren’t likely to chase a bait like a ling or kingfish would. Stop the bait
FISHING SECTION | Pro Advice, Techniques, Equipment and Recipes increase your hookups. Is the previously mentioned Poor Man’s Fluorocarbon procedure or the camo painted wire a necessity? Obviously, the answer is no — sort of. Who knows how many “turn downs” you’ve had of your bait presentation that you didn’t see or otherwise know about? You can bet with confidence that it’s happened to all of us, numerous times.
short, or let it go too deep, and they may not make a great depth change to eat it. When using a “J” hook as shown in the illustration, I play the line out to the desired depth. Give a little slack at the pickup, then put the reel into gear, and point the rod tip at the line’s entry point into the water, quickly wind tight and vigorously set the hook. When using a circle hook, such as a Daiichi@ D84Z in size 5/0 or 7/0, the vigorous hookset isn’t necessary. When the line comes tight, with the reel in gear, firmly raise the rod, setting the hook. A hard hook setting motion will likely result in no hookup when using a circle hook; a steady loading will greatly
A another point I’d like to mention is that another baitfish could be added when the hook point is exposed in the primary baitfish. Hook the second baitfish in one eye and out the other. This larger profile, along with the added scent, raises ali of the strike generating features of this “Bottoms Up Baitfish” rig. Give a bit more time to allow the baits to be swallowed before attempting to set the hook, since the hook point is partially obscured. This added baitfish is especially effective when larger fish are in the area and are your target. Double-baiting doesn’t work nearly as well when using a circle hook and should be avoided. The “Bottoms Up Baitfish” rigging method gives another look that predators readily home in on. The stealth measures taken in the leader, swivel and egg weight areas help to hide what they may be watching out for—something unnatural. Give these rigging and hooking procedures a try, they could be the edge you’re looking for, and you may also soon be saying “Bottoms Up”
Patrick Lemire
Pro Fishing Gear & Tackle
14065 Delany Rd. L a M a r q u e , Te x a s 7 7 5 6 8 (In the Gulfway Plaza)
• • • • • • • •
Baits/Lures Custom Rods In-House Rod/ Reel Repair Reel Parts Rod Components Inshore/Offshore Tackle Custom Rigging Custom Splicing
(409) 935-1126 Waves Magazine | August 2020 Issue | 55
FISHING SECTION | Pro Advice, Techniques, Equipment and Recipes
Recipe Of The Month
Grilled sweet corn Ingredients Sauce
- Pequin peppers - 12-15 crush and chop
- Garlic - 4 cloves sliced thin
- Onion - 1 1/2 cups sliced thin
- Whole peeled tomato - 28 oz can cut into pieces
- Cilantro - 1 1/4 cup
chop/divided | 1 cup to start-1/4 at finish
- Tomato sauce 3/4 cup - Chicken stock - 1 1/2 cups
- Oil - 2 tbsp - Butter - 1 tbsp - TSS Tex-Mex Seasoning - 2 tbsp
- Cumin -1/2 tsp ground - Mexican oregano - 1 tsp
- White pepper - 1/2 tsp - Garlic salt - 2 tsp - Mixed peppercorns - 1
M
y s e c o n d Te x a s s w e e t c o r n r e c i p e f o r su m m e r 2 0 2 0 f e a t ur e s t h i c k c u t bon e i n p o r k c h o ps a n d g r i l l e d cor n s o a k e d i n a sp i c y r an c h e r o sau c e . T h i s c a n b e p l a t ed t w o way s i n c l u d i n g g r i l l e d c h o p s cov e r e d i n s a u c e wi t h c or n o n the s i d e o r c h o ps c a n b e a d d ed t o a b ak i n g pa n , c o v e r e d i n sau c e a n d O a x a c a c h ee s e t h e n plac e d b a c k o n gr i l l t o m el t t h e che e s e . I l i k e b o t h wa y s a n d ser v e w i t h T S S p e q ui n ga r l i c
tsp fresh ground
56 | Waves Magazine | August 2020 Issue
s a l t s e a s o n e d a v oc ad o, r i c e o r p a n - f r i e d y e l l o w s q ua s h w i t h cornmeal and onion, YUM!
Directions • O n m e d i u m h i g h h ea t a d d o i l , b u t t e r, g ar l i c , pe q u i n s a n d o n i o n i n s t o c k p o t u nt i l o n i on s are tender but do not grown. • A d d a l l o t h e r i n gr e d i e n t s e x cept ¼ cup cilantro and let boil f o r 2 0 m i n u t e s s ti r ri ng o f t e n .
FISHING SECTION | Pro Advice, Techniques, Equipment and Recipes
& pork chops ranchero Ingredients Chops & Corn
Sweet corn simmering in sauce
- Pork chops - 4 bone in - Fresh sweet corn - 2
TSS Rustic Rub pork chops grilling
ears
- TSS Rustic Rub - to taste on chops
- Duck Fat Spray -
spray corn and chops
- Ground S&P - as needed on corn Chops finished inside grill (optional)
• Reduce heat to lowest set ting and simmer another 15 minutes then stir in rem aini ng cilantro and adj us t s al t and pepper to t aste if needed. • Oil and season corn and grill at 350 until mark s are achieved then cut in to 2” thick pieces and drop i n s auce to rest. • Season chops and corn and grill at 350 until chops reach internal temp of 145-148.
Oaxaca cheese, pan fried squash & onions
• P l a t e c h o p s a n d c o ve r w i t h s a u c e a n d a dd c o r n o n t h e s i d e a l o n g w i t h s e a s on ed a v o c a d o h a l v e s a n d ri c e. • O P T I O N : Yo u c a n ad d g r i l l e d chops to a pan and cover with s a u c e a n d g r at ed O a x a c a c h e e s e a n d r et ur n t o g r i l l u n t i l cheese melts.
-William “Wild Bill” Powell
Follow Wild Bill at:
Instagram@TexasSelectSeasonings Facebook@TexasSelectSeasonings
-William “Wild Bill” Powell
Wild Bill’s Store
11001 Delany Rd. Suite 13009 | LaMarque, Texas, 77568 | Ph: (409) 392-8199 www.texasselectseasonings.com
Waves Magazine | August 2020 Issue | 57
DOWNTOWN CURRENTS | with Christy Monroe
By: Christy Monroe
Salty Southern Chic Boutique 2211 Strand in the Old Galveston Square
W
arm, Southern hospitality with an emphasis on top quality customer service is the goal Carrie Adkins has for her “Salty Southern Chic Boutique” at 2211 Strand Street in the Old Galveston Square. “We strive to be different from other boutiques on the Strand”, said Carrie. Opening March 1st with only a couple of weeks before a complete lockdown for the quarantine would seem to be a likely end to her dream of trying this new venture, but it has been quite the opposite. Re-opening May 1st to a stream of anxious customers waiting to see the new merchandise, already established customers that discovered the shop before the lock down and a top team of professionals working in the shop, Salty Southern Chic has proven to be a new landmark for photo ops at the pink flower wall, southern sass selfies at the old tin pick-up truck in the middle of the store and loads of fun. Carrie says, “The old truck has become kind of our store mascot, now.”
58 | Waves Magazine | August 2020 Issue
DOWNTOWN CURRENTS | with Christy Monroe
Customers will find ladies apparel, jewelry, accessories and home goods along with a line of mens’ shirts, face buffs and other offerings from the Monsta Fish collection. Brand names such as Mudpie, Umgee, Madden and Betsy Johnson offer not just a Southern feel but a stylish step into name brands at a reasonable price. Artist, Michael Gilbert, out of Friendswood, has his metal art on display and available for purchase within the shop alongside other lines of unique finds. Gifts and treasures for every age and size are available. From bath products to Bloody Mary mixes, the ladies of Salty Southern Chic are ready to help find the perfect piece. “I have the most awesome staff. Robin, the manager, has an such an eye for fashion and Jaimee handles our social media and customer service perfectly”, said Carrie, as she spoke of how the success of her store, to this point, has been her staff and their ability to reach customers even during these uncertain times. The online store has been one way to continue showcasing the new inventory, weekly, and being able to meet customers in person, again, has allowed them to show their Southern hospitality and gear up for downtown events. They are looking forward their own events, as well. They have plans for special shopping nights to accommodate groups of professionals such as teachers, nurses, and other fields where they will have discounts and fun designed especially for them. Salty Southern Chic Boutique is open 7 days a week, Monday thru Thursday 10am - 7pm, Friday & Saturdays 10am - 8pm and Sundays from 11am-6pm. For online shopping, go to SaltySouthernChic.com and check out their Facebook and Instagram pages.
Salty Southern Chic Boutique 2211 Strand Street Galveston, TX 77550 Ph: (409) 632-7665 Facebook @saltysouthernchic
Waves Magazine | August 2020 Issue | 59
DOWNTOWN CURRENTS | with Christy Monroe
A I C I L A l l i h Ca
n Chick e h c t i K e h T a.k.a.
K
By: Christy Monroe
nown as the “Kitchen Chick”, Alicia Cahill knew Galveston was to be her new home once she started college on the island and has not left since. Her eclectic kitchen store at, 2402 Market Street, is known for unique kitchen items, cooking classes and an overall feel of hanging out in her kitchen, enjoying all that makes cooking fun, rather than a chore. The Kitchen Chick store turns 8 on Labor Day with a usual celebration, possibly of a different sort this year, but something that will pay homage to Alicia’s sincere appreciation of her customers and community.
Galveston Cycle Studio, 2614 Market Street - has continued to be a source of fun and exercise. “I love the loud music, where I can’t even hear myself breathing hard and they have plenty of class times to choose from so I can find some to fit even my busy schedule.” Daiquiri Time Out (DTO), 2701 Market Street - “They have yummy cocktails to-go now so I can pick up and still support them. They have taken customer favorites and made them to go.” Shrimp and Stuff, Downtown location, 2506 Avenue H - “I love the Shrimp Stack Salad and get it often. It is the best!”
“Without the support of our loyal customers, we wouldn’t be around. The recent events have made us all even more appreciative of how wonderful our Maceo’s Spice and Import, 2706 Market Street - “Who customers are”, said Alicia, “Even customers who are doesn’t love Maceo’s Muffuletta?” unable to make it to the island, call, message and conGypsy Joynt, 2711 Market Street - “Everything is great tinue to have us ship items they need or want to try.” but the fried Brussel Sprouts; A Favorite for me.” Curbside pick-up and online shopping have been a huge Yaga’s Café, 2314 Strand Street - “I enjoy the atmosuccess and will continue as Alicia wants to ensure the sphere, the patio and watching people roll by, but most of safety of her customers and continue to give them the opportunity to enjoy the store. Soon, cooking classes all it feels like home to me. I’ve been going there since I was in College and it’s a go to for me.” will be back on track, with some alterations and different configurations to accommodate all needed regulations Hendley Market, 2010 Strand Street - A favorite shopand mandates for health and safety. ping spot. “It’s just always such a fun place with different things.” A new line of artisanal olive oils and vinegars is also slated to make its debut in the store as of September. Our island Kitchen Chick has not slowed down. She continues Tangerine, 2218 Post Office to also support the local businesses around her, as they A favorite boutique for fashion and accessories. “Kim, the have continued to show great generosity, comradery, and owner, has such an eye for things and you just feel more stylish walking in there.” support to her through these times. Some of her go to favorites are: 60 | Waves Magazine | August 2020 Issue
DOWNTOWN CURRENTS | with Christy Monroe
Style & Co., 2113 Post Office Another favorite boutique of Alicia’s, along Post Office Street, which has many other favorites that she holds as favorites. Hey Mikey’s Ice Cream, 2120 Post Office Street - “More cycling means more ice cream!” Of course, the Kitchen Chick store is a favorite for seeing her loyal customers and local businesses owners, while helping them pick out just the right items for their cooking. Note: The Kitchen Chick follows all current social distancing & mask orders in the store as well as all cooking classes.
Kitchen Chick is open Monday Saturday 10am-4pm. New items are always arriving, and customers can shop, at any time, online as well as in the store www. thekitchenchick.com and Kitchen Chick on Facebook.
TC
rivia hallenge
1. Tums 5. Isaac 10. Lamb 14. Bret 15. Naira 16. Ilay 17. Agar 18. Widen 19. Batt 20. Renegades 22. Geese 23. Tar 24. Sur 25. Precede
The Kitchen Chick 2402 Market Street Galveston, TX 77550 Ph: 409-497-2999 www.thekitchenchick.com
WAV E S
Answers from Page 16
CrossWord Challenge
ACROSS 29. Satanic 33. Sasha 34. Arty 36. Lone 37. Hit 38. Ashes 39. Rea 40. Asea 42. Peon 43. Skips 45. Wassail 47. Operate 19. Sea 50. Ate
51. Steer 54. Classmate 60. Pair 61. Riant 62. Leet 63. Aunt 64. Anger 65. Iran 66. Rtes 67. Testy 68. Nora
DOWN 1. Tbar 2. Urge 3. Mean 4. Stretch 5. Inward 6. Said 7. Aide 8. Ares 9. Can 10. Liberal 11. Alae 12. Mats 13. Byte 21. Gaea
22. Gut 24. Says 25. Pshaw 26. Raisa 27. Estes 28. Easel 29. Steno 30. Noria 31. Inept 32. Cease 35. Rho 38. Apia 41. Asserts 43. Sets
44. Kremlin 46. Aer 48. Pastry 51. Spar 52. Taut 53. Eine 54. Cine 55. Lags 56. Anet 57. Aero 58. Tear 59. Etna 61. Rat
Waves Magazine | August 2020 Issue | 61
BUNNY’S Cookin’ Column | Easy Recipe’s by Bunny
Bunny’s C ’C ookin
olumn
a waves magazine exclusive
Happy August one and all. Bunny is not to happy this month. Bunny and the mister had plans to go to New Orleans for a few days, and the trip got canceled. Bummer. I was so looking forward to going to Central Grocery, home of the original Muffuletta. My mouth has been watering for months to be able to enjoy this great sandwich. So, I decided to make one of my own. It takes more time and ingredients than I care to use, but when you are craving something, time is of the essence. So let’s get the ball rolling.
Crescent City Muffuletta Olive Salad Ingredients
• 1 cup Giardiniera (Italian picked vegetables) plus 1 tablespoon of liquid from the jar – (buy at any grocery store. Mezzetta has a good one for a couple of bucks). • 1 cup pimento-stuffed olives, sliced, plus 2 tablespoons of liquid from the jar • 3 ounces pitted Kalamata olives (1/2 cup), sliced • 2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar • 1 large garlic clove, peeled (the jarred minced garlic is fine, about 3 teaspoons) • 1 shallot, minced • 1/4 cup dried parsley leaves • 1/2 teaspoon dried oregano • Pinch Dried thyme • Pinch crushed red pepper (spicy) • 1/2 cup extra virgin olive oil
The Olive Salad Directions Add Giardiniera, olives, shallot, garlic, and parsley to a food processor. Pulse 5-6 times, until evenly chopped with no large pieces remaining. Transfer to a bowl and stir in oregano, liquids, olive oil, and capers until combined. Cover and let stand at least an hour, or refrigerate overnight. (Salad should be back to room temperature before putting on the sandwich if refrigerating.)
The Sandwich Directions Slice bread round in half. Hollow out some of the interior to make room for the fillings if its really thick. Spread each bread half with about 1/3 to 1/2 cup of olive salad. Layer with sliced meats and cheeses, place halves together, press the sandwich down a little, wrap with plastic wrap and refrigerate for an hour. Unwrap, cut muffuletta into wedges, and serve with a pickle or peppericini. Notes – The rest period is a must to allow the olive salad juices to absorb into the bread, both for taste purposes as well as making this monster of a sandwich easier to eat. Traditional muffuletta bread can be difficult to source. Alternatives are boule, round focaccia, or ciabatta. Sesame seeds are traditional. Increase the meats and cheeses for a more substantial muffuletta.
Sandwich Ingredients • • • • • •
1 large loaf Italian bread, split 1/4-pound Genoa salami, (thin) 1/4-pound Mortadella, (thin) 1/4-pound Capicola, (thin) 1/4-pound Provolone, (thin) 1/4-pound Mozzarella, (thin)
62 | Waves Magazine | August 2020 Issue
H a p p y Tr a i l s ,
Bun
ny
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RELATIONSHIP ADVICE | By: Jan and Dean
Rela t ionship Adv i ce Ad
with Jan & D e a n Dear Jan and Dean, I have a problem I hope you can help me with. Well, it’s my husband’s problem actually. His problem is the way he eats sometimes. It is atrocious! If we have a T-Bone steak, bone-in pork chops, chicken breasts, anything that has a bone/bones it, he will pick it up with his hands and start chewing on the bones.
males can be messy creatures. A lot of us like to tear into our food and totally devour and enjoy it. After all, we are derived from cavemen. Why not let your man enjoy himself within the confines of your home? You stated that he doesn’t embarrass you in public, that he uses proper table etiquette when you are dining out. That should be good enough for you. I think you should cut your husband some slack.
He eats like a dog. He sucks the bone clean. I swear there isn’t any bone marrow left! It’s disgusting to watch. I have asked him repeatedly to stop it, but he won’t. He says that he can do whatever he wants in his own home. Now, I know he can refrain from this awful way of eating because when we are out in public, he doesn’t do it. How do I get him to stop?
H
- Belinda is about to Barf
i there, Belinda. Well, I don’t think you can get him to stop at this point. I take it you went out to eat all the time while dating and did not know about this behavior at home? My suggestions are: (1) Eat out (2) Don’t cook anything that has bones in it (3) Just don’t eat with him. Eat at different times or in another room (4) Stop cooking altogether. PS: It’s not just his home, it’s your home too.
H
ello, Belinda. It has been bothering me these past several months because I have been agreeing with Jan quite often. This is not going to be one of those times. I truly do not see what the big deal is. I’m sure you have some habits that drive him up the wall too. Some of us HAVE A QUESTION FOR JAN & DEAN? Go to wavesgalveston.com & ask away. You just might have your question answered next month.
64 | Waves Magazine | August 2020 Issue
Waves Magazine | August 2020 Issue | 65
The Ronald McDonald House O f
G a l v e s t o n
Spring Cleaning
T
he Ronald McDonald House of Galveston continues to serve as a refuge for families of those hospitalized and critically ill children who cannot safely return to their homes during this coronavirus pandemic. Fortunately, there are only a few but the staff has devoted their time and energy maintaining our “home away from home” for these extended family members. Local volunteers have brought cooked and prepared meals for everyone…calling ahead and leaving the provisions on the doorsteps. Our blessings remain, continue and carry on! Thank you to you all! The staff is using this opportunity to “spring” clean and re-sanitize the House from the top to the basement and garage areas. When the children return, they will be greeted by fresh and sparkle…hopefully that will be soon. What can we do to help? If your home already cleaned and is fresh and sparkly, you may have extra cleaning supplies. If so, we can use them! Call the house for a list of what is most needed and THANK YOU!
W i s h L i s t A u g u s t 2020 • • • • • •
Paper plates Bowls Copy paper Canned Tuna fish Mayonnaise Popcorn
• • • • •
Bottled water Chicken broth Fresh lemons, limes Fresh fruit Vegetables
BENEFITING Ronald McDonald House Of Galveston Volunteer opportunities await those who can share a few hours of time or consider cooking a meal for the families or a game of Bingo…always a popular pastime in the evenings. Call the Ronald McDonald House of Galveston at:
409-762-8770.
66 | Waves Magazine | August 2020 Issue
Summer Stress
ganic fertilizer like compost tea. With all the watering, the nutrients can sometimes be flushed out.
humidity without steps to reduce summer stress.”
Mulch Mulch is SO IMPORTANT to a healthy garden or landscape. Mulch helps retain water by acting like a sponge. It also conserves water because it protects the top layer of the soil form drying out. Keeping the roots cooler is also a positive effect of thick mulch. When applying mulch, spread it 3-4 inches deep, 6 inches is even better.
“Some plants simply will not thrive in intense heat and
Most any organic matter makes for good mulch. Compost is my number one favorite, you can feed your plants a slow release fertilizer and mulch at the same time. Pine needles, moldy leaves, shredded hardwood and cedar are all excellent choices. Shredded Cypress hardens to a layer not unlike concrete making it a poor choice. Pine bark is fine except that in heavy rains it floats away.
S
ummer is in full swing which means the temperatures are high. As the temperatures climb so does the stress on your plants. We all want lots of blooms and vegetables, but some plants simply won’t thrive in intense heat and humidity. However, there are several things we can do to reduce the stress on the plants.
Shade If you have the ability to string up shade cloth, your plants would be grateful. I don’t know of a living thing that doesn’t appreciate shade in a Texan summer.
Water This is kind of obvious, but lots of people water wrong. Instead of a little bit every day, you need to soak the plants thoroughly and then let that water be used up. If plants are in the ground, that would be like 1 inch 2-3 times per week in July and August. Once the heat breaks, only water 1 inch once per week September through May. If you have container gardens, you are going to be watering daily unless you have really large containers. For really large containers, water every other day. Use a liquid fertilizer once per week, preferably an or-
~Holly Ross For more great information, go to: www.themakingofahome.wordpress.com
Holly K. Ross | Herb & Sea Home | The Making Of A Home Waves Magazine | August 2020 Issue | 67
REFLECTIONS | By: John And Kathy Valastro
R
eflections By: John and Kathy Valastro
The New Helllllooo Islanders!
“Normal”
W
o w, did we ever think our world could be turned upside down in the course of a few months? Well, maybe, but not like this! How many times in the course of our lives has something happened that caught us completely off guard (a shooting, flooding or terror attack) but after a few months things settled down and we got back on track with our lives? Until now, every event or crisis has been dealt with and we recovered, but with the world of politics, media bias, protests and pandemic, it feels a little different, so much turmoil at the same time. Many people are confused and downright afraid. People who have known each other for years are questioning each other’s motives and beliefs; both political and spiritual. Doubt has crept into our psyche, which rarely happens to the Islander community. Well, as Islanders we should know how to adjust to this “New Normal” that everyone has been talking about. For one, we Islanders usually take things in stride, but this is really getting our attention. As
Islanders we are used to going about and taking care of our business, but with all these mandates and executive orders we are learning how to adjust our routines - some good, some not so good. We miss hitting our favorite establishments (bars and restaurants), seeing our friends and listening to live music. Our Island is hurting because tourists have been limited with beach closures and most establishments are only partially opened. It is a difficult time, but I believe the “island spirit” we possess will help us adjust to this “New Normal” which in time will become just “normal” to all of us. If you can, support each other through the different modes of communication: email, Facebook, Twitter, Instagram, Zoom or just the good old fashion “pick up the phone and make a call”. That being said, I think I’ll call my mom. My advice to everyone is to hang in there and stay strong! As true Islanders, we will adjust, we always have in the past. John and Kathy Valastro
68 | Waves Magazine | August 2020 Issue
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Waves Magazine | August 2020 Issue | 69
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70 | Waves Magazine | August 2020 Issue
Waves Magazine | August 2020 Issue | 71
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