Waves

TEEN EVENTS AT ROSENBERG LIBRARY FOR AGES 13-18

See full event descriptions at Rosenberg-Library.org/events.

SPRING BREAK (MAR. 11 - 15)

Tuesday

3/12

2:00 - 5:00 PM

Wednesday

3/13

2:00 - 5:00 PM

Thursday

3/14

2:00 - 5:00 PM

TEEN TABLETOP RPG

Fox Room, 4th floor

Explore the world of Dungeons & Dragons with us!

TEEN GAMING

Wortham Auditorium, 1st floor

Play board games, video games, or Magic: the Gathering!

ARTISTS’ ALLEY WORKSHOP

Wortham Auditorium, 1st floor

Make Kandi bead jewelry, Perler bead art, crochet, and more!

3/15 Friday

6:30 - 8:30 PM

TEEN AFTER HOURS: KARAOKE PARTY

Come sing, dance, answer music trivia, and play karaoke games! Pizza, soda, and snacks will be provided. Registration required! Contact Dustan Archer for info.

WEEKLY EVENTSMONTHLY EVENTS

Tuesdays

4:30 - 7:30 PM

Wednesdays

4:30 - 6:30 PM

TEEN TABLETOP RPG

Fox Room, 4th floor

Explore the world of Dungeons & Dragons with us!

TEEN GAMING

Wortham Auditorium, 1st floor

Play board games, video games, or Magic: the Gathering!

3/1

4:30 - 5:30 PM

3/7 Thursday

4:30 - 6:30 PM

Thursday

3/28

4:30 - 5:30 PM

Randall Room, 1st floor

Have a voice in the library, earn volunteer hours, and eat snacks!

ARTIST ALLEY WORKSHOP

Wortham Auditorium, 1st floor

Make Kandi bead jewelry, Perler bead art, crochet, and more!

YOUNG ADULT BOOK CLUB

Randall Room, 1st floor

Join our monthly meeting and get a free book to keep!

RESOURCE CRISIS CENTER: LGBTQIA+ ADVOCACY GROUP

Connect with other LGBTQIA+ teens and discuss your concerns and hopes for the community. For date, time, and room info, contact Dustan Archer or Jessie Rhoads-Mullin at jmullin@rccgc.org. In partnership with the Resource Crisis Center of Galveston County.

rosenberg-library.org 409.763.8854

Jan

Max

Tom

Paul Hager

Bob Rohan

John Valastro

Kathy Valastro

Holly Ross

Thomas Waggoner

Zach Tate

Lynda Watson

Shaye

Happy March, Wavers!

March 2024

March has arrived and one of my favorite days of the year is St. Patrick’s Day, March 17th. St. Patrick’s Day brings back so many fond memories for me. My father’s grandparents were immigrants from Ireland.

My father was a true workaholic. He rarely took days off or vacations. However, my dad loved to celebrate St. Patrick’s Day. He loved to wear green, watch the parades, and drink green beers with his many friends. He made a real day of it. It was a day he thoroughly enjoyed.

Baseball season will be starting soon. As you attend the youth games here on our island, pay special attention to the outfield fences. Take note of the business signs you see there. Notice that the supporters of our youth leagues are not major chains, mail-order houses, or big box stores.

PET Corner

The Domestication of Cats

Cats have come a long way from being elusive wild carnivores to lazy lugs on our couches. It is thought that about twelve million years ago tigers, lions, and leopards evolved from smaller Asian and African wild cats. The two species of wild cats that exist today are still small animals compared to presentday large felines. Based on DNA research it is likely that our modern-day domestic cats evolved from these same felines.

Fast forward to the Neolithic Period about ten thousand years ago when humans were trading their huntergatherer lifestyles for an agrarian way of living. Grain was a precious commodity and had to be stored in covered pits to last until the next growing season. As it is today, rats and mice found their way into crevices to ravage any food the people needed to survive the winters. Some of the local wild cats probably gravitated to the edges of the settlements to pick off easy meals from some well-fed rodents. The villagers no doubt noticed the cats feasting on the vermin and realized they were helpful and could cause no harm. The cats didn’t compete with the people for food, and they were small enough that they could not harm the children or livestock. The cats had an easy food source at hand and the primitive people had some protection for their food stores. Both parties benefited. This relationship is called mutualism.

How then do wild animals become tame enough to be handled and live in our homes? We can assume that as the cats became more comfortable around their human neighbors the female cats might start raising their kittens in sight

of the villagers. At a very young age kittens learned no fear of people and being very cute themselves would be handled and played with. As generations passed the cats would grow up not only without fear of humans but to enjoy their company. Cats would eventually be allowed to live inside the homes and then could be called domesticated. We know from today’s cats that live outdoors in groups, that they can be territorial driving away newcomers to their colonies. We might then speculate that the domesticated cats in the villages would scare off the wilder members of the species that tried to establish themselves near the villages. This transformation from wild animal to tame pet likely evolved over several thousand years.

Cats were an important part of the great Egyptian societies. They were worshiped and their remains were found in the pyramids beside the mummies of the kings and queens. By this point, felines were completely domesticated and living among all levels of Egyptian society. They were living the life until some were sacrificed to be entombed with deceased royalty.

Poor cats hit a rough patch in the Middle Ages though between the twelfth and fifteenth centuries. Cats were associated with witchcraft and Satan worship, especially black cats. Cats were killed in mass in all kinds of cruel ways. Cat owners were often accused of being witches and were along with their cats burned alive. The wholesale persecution and killing of cats went on for several hundred years. In this case, no bad death goes unpunished. Along comes the Bubonic plague, aka The Black Death, that killed fifty percent of the population of Europe. They were sure it was the cats that spread the curse, so they kept killing cats. The disease was spread by fleas that had fed on infected rats. The fleas made their way to people and the rest is history, literally. So, without cats in the cities to hunt rodents, rats flourished and so did the Plague. Paybacks for a cat-hating society.

Today’s cats generally have a favorable place in society. We pamper them, feed them gourmet food, and let them laze around on our nice furniture that they will then destroy with their claws. The things we let our pets get away with!

Richard D. Henderson, DVM

Galveston Veterinary Clinic

2108 61st Street Galveston, TX 77551

Hi kids. Well, it is already March. This can be a tricky month weather-wise. It can be damp and foggy, a beautiful warm day, or it can be one of the coldest days of the year. Bunny is going to give you one last winterish recipe……even though you can make this year-round if you wish. It is an Italian wedding soup. I got this from my friend in Pennsylvania, and she is a true-blue Italian and knows how to cook. So, I’m sharing her recipe with all of you.

The Johnson Girls Italian Wedding Soup

Ingredients And Directions (Step One)

• 1 pound extra lean ground beef or ground turkey (extra lean is a must)

• ¼ cup bread crumbs

• 1 egg

• 1 tablespoon Italian seasoning

• Salt and pepper to taste

Sauté onions, carrots, and celery in olive oil in a large stock pot. Add the chicken broth, meatballs (uncooked), pasta, and simmer for 10-15 minutes. Then add your spinach or kale, and cook till wilted.

Ingredients And Directions (Step Three)

• Freshly grated parmesan cheese.

Ladle soup into bowls, and sprinkle with parmesan cheese.

And finally, ENJOY!

Mix thoroughly and make into one-inch diameter meatballs.

Ingredients And Directions (Step Two)

• ¼ cup chopped onion

• 3 large carrots, sliced

• 2 stalks celery, sliced

• 1 glove garlic, minced (optional)

• 10 cups chicken broth

• ½ cup Acini di Pepe or Ditalini pasta, uncooked (look around the pasta area at the grocery store, it’s there)

• 4 cups fresh spinach or kale, chopped (I use spinach, but they use kale, so choose which one you like best)

HappyBunnyTrails

Thailand

A. Pineapple Fried Rice

B. Briyani

C. Hainanese Chicken Rice

Answer: ____

Italy

A. Ravioli

B. Risotto

C. Ratatouille

Answer: ____

Austria

A. Strudel

B. Bierock

C. Baklava

Answer: ____

Venezuela

A. Pikelets

B. Arepas

C. Crepes

Answer: ____

Japan

A. French Toast

B. Melba Toast

C. Shibuya Toast

Answer: ____

United Kingdom

D. Shepherd’s Pie

E. Mince Pie

F. Steak Kidney Pie

Answer: ____

Australia

A. Pavlova

B. Galette Des Rois

C. Revani

Answer: ____

Spain

A. Jollof Rice

B. Paella

C. Tahdig

Answer: ____

France

A. Croissant

B. Crostini

C. Bruschetta

Answer: ____

America

A. Muffaletta

B. Philly Cheesesteak

C. Hot Dog

Answer: ____

Greece

A. Gyro

B. Falafel

C. Spanakopita

Answer: ____

Greece

A. Gyro

B. Falafel

C. Spanakopita

Answer: ____

Mexico

A. Quesadilla

B. Burrito

C. Taco

Answer: ____

Hawaii

A. Tartare

B. Sushi

C. Poke’

Answer: ____

Poland

D. Empanadas

E. Pierogi

F. Gnocchi

Answer: ____

America

A. BBQ Brisket Sandwich

B. Shredded Chicken

C. Pulled Pork Sandwich

Answer: ____

America

A. Potato Pie

B. Chili Cheese Fries

C. Bean Potato Salad

Answer: ____

Middle East

A. Marmite

B. Guacamole

C. Hummus

Answer: ____

Vietnam

A. Ramen

B. Pho

C. Pad Thai

Answer: ____

Canada

A. Koulouri

B. Alfajores

C. Poutine

Answer: ____

Re l ati o nshipAd v ic e with n e n

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e s card as ea i . said so e er o in hin s and hen he ro e a er ersona o e no e a he end o i . M ro e is his hen he si ned he card, he ro e, V , M na e is H

M h s and he ron card in he en e o e and addressed he card he ean o send o a a o M is a e. a de as a ed. ha e ne er e s ch ain as e s e ra a has ro h o e. ne er drea ed e had an one e se in his i e, e a one so eone he as ro essin his o e or. ha e con ron ed e i h his, and he c ai s i as s a o e and here is no one in his i e na ed a a. no no ha is a ie ha e since rac ed her do n and no e er here a a a in his i e. r don no ha o do i h i e a his oin . ease he e

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Dear e h The first idea that pops into my head is this: Mail him a lovely card with a “Surprise” theme on the front. On the inside, write a note that says something to the effect that you had secretly bought a winning lottery ticket and just found out you had won 43.5 MILLION dollars! Then,

write that he and Paula can enjoy their life together, you are leaving on a worldwide cruise, and the money has been deposited into your account in the Cayman Islands. Then, simply say, “Bueno - Bye” and mean it! You don’t need that loser! Why would you? He can’t even get the right card into the right envelope! Makes me wonder what other things in life he mixes up, huh? C’mon, Beth, you can do better than Jeff, the Jerk. Let Paula deal with him now. However, you might want to tell her that she better be the one to handle all the postal duties, know what I mean?!

Jan

Hi e h Well, Jan certainly took the boxing gloves off on this one. I can’t say that I blame her. What a horrible shock that must have been to you. Truly a life-changing event. That being said, this is one question that is going to be hard for me to advise on. I know what I would do. I would throw Jeff out of your house and tell him to never even think about returning.

However, this is something that you need to decide for yourself. Can you forgive him? Is he even worth offering forgiveness to? That is something only you know. I will advise that you should go by what your brain is telling you to do. Your heart will probably be too conflicted to make the wise and proper decision. You have been severely wronged. Every friend and acquaintance you have will be pitching in their opinion as to what you should do going forward. Solicited or not, they will. The truth is there is only one person that can make this difficult decision and that person is you. I wish you the very best.

Have a question for Jan & Dean? Go to www.wavesgalveston.com & ask away. You just might have your question answered next month.

FOCUS

ON FITNESS

ha e Henderson, , M. d., M. ., ns r c or a en n Hea h i in e ness en er, rd ree , a es on

It’s Never Too Late to Start Exercising and Reap the Health Rewards

o are a seden ar ad , meeting the recommended weekly goal of at least 150 minutes of moderate aerobic activity or 75 minutes of vigorous aerobic activity may seem overwhelming. You may even think there’s no way you can counter years of inactivity. However, recent research shows that there is no expiration date on beginning a regular fitness routine and benefitting from it.

Consider a 2019 study published in JAMA Network Open that looked at the activity levels of 315,059 participants from age 50 to 71 years at four different points in their lives (15 to 18, 19 to 29, 35 to 39, and 40 to 61). Researchers found that the participants who were previously inactive but increased their physical activity in later adulthood (40 to 61 years old) to 4hours per week had a 35 percent lower mortality risk than those who remained inactive. Participants who were already active and maintained their exercise levels into later adulthood achieved a 29 to 36 percent lower risk. The fact that older adults who had maintained their exercise levels and older adults who were new to exercise experienced a comparable lower risk of mortality suggests midlife is not too late to start physical activity.

importantly, exercising as you age can help you maintain functional independence and improve your quality of life.

Other studies show that regular exercise can help older adults combat age-related muscle loss, improve bone and joint health, lower cardio risk factors, fight chronic diseases, and improve mental health and cognitive functioning. Perhaps most

Here are i s or es a ishin a sa e and s s aina e e ercise ro ine a an a e

irs hin s irs . ee o r doc or. Before beginning a workout program, it is essential to get an assessment of your physical fitness. Certain medical or physical conditions may require adjustments to your exercise routine. Your physician may want to make specific adaptations.

ar s o . o e e ercise is e er han none. If you can’t get 30 minutes a day from the beginning, progress slowly and gradually increase your exercise. Starting slowly is safer for a previously inactive body and helps keep

you from getting discouraged if you try to do too much too fast. If you have never had a consistent exercise routine, begin with a combination of aerobic exercise and light weight training. Start with weights that you can perform 10-12 repetitions of at first. You don’t want to be so sore after the first outing that you can’t move for a week! This lets your body get familiar with the different types of physical stress induced by exercise. The goal is to build a habit and gradually increase your activity over time.

hin e ond or a e ercise. “Fitness” isn’t synonymous with “gym.” A sustainable fitness plan includes something you love, be it biking, hiking, dancing, or something else.

Don’t limit yourself to structured workouts. Incorporate activity into daily routines. There are opportunities for being active in every facet of life, such as parking a little farther away, taking the stairs more frequently, or adding walk breaks to your workday. And all those small bursts of activity add up.

Association reported people working out in a group setting had lower stress levels and improved quality of life compared to those working out alone.

Mi i . To get the best results, include a variety of cardio, strength training and stretching, and moderate- and high-intensity workouts. Multiple studies demonstrate that there are whole-body impacts to starting exercise, so incorporate all activity styles for the best results.

Ma e i e or re ara ion and reco er . The actual act of exercising is only part of the equation. It’s critical to take care of your body before and after exercise. That includes hydrating, fueling your body with nutritious food, and warming up before your workout begins. It also includes stretching before and after your workout to help keep your muscles happy and prevent injury. Fitness recovery doesn’t have to be complicated. Foam rolling, fascial massage, and stretching regularly at the end of each session help you get the most out of your efforts.

n is a ar ner or oin ro i ness

c asses. Exercising with a friend/family member or in group fitness classes can keep you motivated and consistent. Group fitness classes and personal trainers benefit from someone guiding you through the proper biomechanics, exercise selection, sequence, intensity, and recovery to optimize your results. Group exercise adds a community component as well. A 2017 study in the Journal of the American Osteopathic

Currently, the US life expectancy is just under 79 years, so at 50 or 60, you are still looking at another 20 to 30 years of life. There really is no such thing as ‘too late’ when it comes to exercise. The research is clear -- whether you are turning 50 or 80, there is still time to start. Exercise will help you live longer, improve your quality of life, fight the aging process, and make you feel marvelous! Shaye

BRIAN STOKES MITCHELL IN CONCERT

Mar 16 | 8 PM

Dubbed as “The Last Leading Man,” two-time Tony® Award winner Brian Stokes Mitchell has starred on Broadway in Ragtime ,  The Man of La Mancha, Kiss Me Kate  and so much more!

THE SIMON & GARFUNKEL STORY

March 23 | 3 PM & 8 PM

Relive all your favorites – “Mrs. Robinson,” “Cecilia,” “Bridge Over Troubled Water,” “Homeward Bound,” “The Sound of Silence” –with this immersive concert-style theater show!

ZO® Skin Health

BY: DR. TARA WEGRYN

MEET DR. TARA WEGRYN

in Hea h is an innovative skin line that we carry at Refresh Medispa. The line was created by Dr. Obagi and is only sold to physicians who then make product recommendations that suit an individual patient’s skin type and therapeutic needs. Some of the ingredients and concentrations are higher than can be sold over-the-counter. The line provides both daily care products and therapeutic treatments to optimize patient’s skin health. Impressed with the quality of these products and the scientifically sound ingredients, I personally used the ZO® skin health line on a daily basis for over a month before I decided to carry it at Refresh. I found it to be extremely effective in improving the overall quality of my skin and, in my case, reducing fine lines and wrinkles.

After determining your skin’s characteristics, areas of concern, and your skincare goals, I will create a unique and personalized protocol for you. This will include product selection and may include other supportive services to optimize your skin’s health and appearance. The ZO® program is a three-step program.

he irs s e is simply “Getting Skin Ready” and includes daily care products; cleansers for oily to dry skin, exfoliating polishes that remove dead skin, and toners to control oil or soothe dry skin.

e o in he ro ra is to “Prevent and Correct”. Daily Power Defense promotes skin repair with powerful antioxidants delivered in a daily cream creating a more youthful look. If uneven skin tones are a concern, Brightalive®, a non-Retin-A skin brightener, can be used to lighten brown spots and soften color differences.

It can be used daily and will not irritate your sun-exposed skin like Retin-A can. If reducing fine lines and wrinkles is the goal this can be achieved with skin rejuvenating Growth Factor Serum. ZO® also has its own self-activating Vitamin cream, Hydrafirm™ Eye Brightening Repair Crème and Retinol Skin Brightener.

he hird e in he ro ra is to “Protect”. Protect your skin from the damaging effects of the sun with one of Dr. Obagi’s broadspectrum sunscreen products, or you may prefer Flex by Colorescience, a mineral-based SPF 50 sunscreen that also acts as a foundation. Sun exposure can cause color changes, surface texture alterations, and thickening of the skin, which can deepen creases and wrinkles. We offer a variety of sunscreens with different features including water resistance, tint, and finish.

The ZO® line also pairs beautifully with the HydraFacial© system at Refresh.

R

• ZO® RECOVERY CREAM-improves crepey neck and décolleté

• ZO® RENEWAL CREAM-great facial hydrator

• ZO® GROWTH FACTOR SERUM-reduces facial wrinkles

• ZO® BRIGHTALIVE®-perfect summer skin brightener that is safe to wear in the sun

Together, we will tailor a daily home care regimen that will optimize your skin’s health, improve texture, and minimize flaws. We will create a program that fits your skin needs, your budget, and your life! Healthy skin IS achievable at any age!

Have a great day, and I hope you continue to “Look F r esh And Feel Confident”.

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.

If you have any questions about aesthetic medicine or Refresh Medispa, please send them to Drtara@refreshmedidayspa.com and she will try to answer them in future articles!

Refresh Medispa

2424 Mechanic Street

Galveston, Texas, 77550

409.443.5633

www.refreshmedidayspa.com

Bob Rohan, or as he is known in Texas “Bad Bob”, has been playing the fiddle and singing in various groups for over years in Te as, and has opened for erle aggard, Willie elson, Charlie Daniels, Carlene Carter and ohn Conley to name a few. Bob has played in bands that have backed up country legends like ank Thompson, ay Price, ack 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 comic feature is about two cowgirls Bess Winchester and Connie Cheyenne . The comic strip was inspired after playing with The ays County Gals and Pals a cowgirl western group that toured through Te as, klahoma and as far west as Elko, evada. Bob has won The Wisconsin State iddle Championship and has been nominated several times from The Academy of Western Artists for Best Cowboy Cartoonist.

www.badbobrohan.com

Affordable

Near

Near

Near Airport

Quality Brick Construction

Ample

West

6511 Stewart

kaydavis9@gmail.com Administrative

Kay

Plant Division by Bulb Slicing

his i e o ear, we begin to see the happy faces of the Narcissus family. There are many varieties in this group from the tiny yellow jonquils to huge daffodils. Paperwhites and snowdrops are so beautiful with the dark green foliage and the bright white flowers.

Plants that are grown from bulbs are numerous, including the Amaryllis frequently seen on the island.

hen i co es o e in ore o hese an s, o ha e hree o ions

1. Wait for nature to multiply the bulbs

2. Buy more

3. Divide the bulbs by slicing

It is possible to divide bulbs by cutting through the bulbs. Before the bulb has sprouted, you can cut straight down the bulb cutting it in half. As long as there is a portion of the basal stem (the bottom part of the bulb from which the roots sprout, see diagram) attached to the piece of the bulb, a new flower will grow.

Before learned of this type of division, was always so heartbroken when my sharpshooter shovel would cut clean through a bulb. Once understood this type of division, was greatly relieved to know that those bulb halves had left in the ground went on to make a new plant.

If you have never done this before, know it sounds like you are murdering your bulbs! But you are not. Once you have sliced the bulbs into pieces, just plant those back in the ground or in the pot

and more plants will grow.

Most of the bulbs are sprouting now or still have foliage. Just wait till the foliage dies back naturally and then divide!

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Fun Facts Historical Galveston

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Hello, Wavers! One of the fun things about writing Fun Facts every month is discovering new Fun Facts that I never knew about the island. So, this month I’m writing about those things. A little of this, and a little of that.

in a is Vidor According to the Guinness Book of World Records, the person with the longest career in film direction is King Wallace Vidor. His directing career was from 1913 to 1980.

n ac i ng Wallace Vidor is BOI!

i racia e In 1925 an ordinance was passed by the city, specifically prohibiting black and white people from having sex with each other. Other racial groups were overlooked.

ini red ac Born in 1863, she was the first female reporter to record pictures of Galveston after the storm of 1900. n a c Many of the pictures we see in present-day records of the Great Storm are credited to Winifred.

a ai s Th e island marsh plant called cattails was a main food source during the winters for the early settlers of the island. Yes, this is the same kind of cattails plant we see today. Young shoots can be prepared like asparagus. The yellow pollen from the male flowers can be added to pancakes or mixed with flour. The cleaned roots can be boiled, baked, or broiled. n ac I f you pick the cattails in the spring while they’re still green and hidden in the leaves, you can eat them just like corn on the cob.

some are below. n ac Galveston has a city ordinance stating t hat fishing lights can be no taller than 20 feet at high tide.

ecre ora arden near a es on s and The Flower Garden Banks National Marine Sanctuary protects the critical habitat in the Gulf of Mexico. The sanctuary is made up of 17 different reefs and banks within 19 separate boundaries. n ac S norkeling is an acceptable recreational activity in Flower Garden Banks National Marine Sanctuary.

o o es or Red o es It seems that coyotes have made their way onto the island. The Galveston Island coyotes are not conventional. n ac They carry DNA from Red Wolves, which w ere declared extinct in the wild in 1980. “It doesn’t seem to be lost any longer,” …” “We might have a chance to bring it back,” said Bridgett VonHoldt, an evolutionary biologist at Princeton University.

i a ors on he each It’s not an everyday sight, but alligators are occasionally seen on the beach. Alligators live in the bodies of freshwater on the island and over time they collect parasites on their bodies. n ac T h ese parasites cannot tolerate salt water; therefore, alligators go to the beach.

h e a i a o e as Galveston was founded in 1836 and served as the capital of the Republic of Texas. n ac The city served as the main port for the Texas Navy during the Texas Revolution.

H i s orica reser a ion Galveston has the second-largest historical preservation group in the nation. It has 14 museums and historical homes and over 20 art galleries. n ac The Galvest on Historical Preservation Group is over 150 years old.

ishin i h s What is the fishing light? Well, according to those in the business, these lights have the special ability to attract various kinds of fish. Some lights are above the water, and

s na i in a es on Galveston has seen its share of hurricanes, but has there ever been a tsunami? “There is a risk of tsunamis in the Gulf of Mexico, but it is low,” said the University of Houston geology professor, Paul Mann. n

a c Professor Mann also believes the last big tsunami here was around 7,000 years ago.

King Wallis Vidor

Winifred Black

Cattails Coyotes or Red Wolves?

r isin There are plenty of people who choose Galveston when cruising. The port of Galveston began hosting cruises year-round in 1974. n ac The 1998 inaugural season of River Barge, Excurs ion Lines, Inc. included five cruises of Galveston Island as part of their 1998 and 1999 itinerary.

icia ird o a es on Th e Reddish Egret is the official bird of Galveston. Because of its long legs and long neck, it’s considered

one of the most active herons. n ac Galveston is also home t o the Black Bellied Whistling Duck. Their call resembles someone whistling.

en e At the time of the 1900 Great Storm, this tree was the property of Thomas Henry Borden. When the grade raising of the island began, he was determined to save his tree from the salty fill that would poison the roots. He constructed a dike around the tree and hauled fresh water in from the cistern and wells. n ac Although hard to b elieve, the base of the tree is about 5 feet below the present ground level. no her n ac This man also invented condensed milk.

F r om Guinness World Book Records to condensed milk, that’s it for this month. Remember to enjoy our diversity of businesses and restaurants on Galveston Island!

A Secret Coral Garden

Alligators on the Beach

Cruising Official bird of Galveston

by: Tom Valliere & Charlie Bresenhan

Big BITES

Shrimp & Stuff Original location

“The place where the locals love to eat.”

Galveston Island is blessed with an abundance of fresh seafood. With Galveston Bay to the north and the Gulf of Mexico to the south, we are quite literally surrounded by incredibly productive warm waters teaming with shrimp, oysters, and other delicacies. A locally based and mostly family-owned fishing fleet supplies many of our restaurants with a daily supply of succulent shrimp and other treasures of the sea.

Visitors compete with island residents for seats at many of our locally-owned restaurants that specialize in serving fresh gulf shrimp, breaded and fried to a golden brown and served with a pile of crispy fries and a tart slaw.

Among the best of these family-owned restaurants is the original Shrimp & Stuff located midtown at the corner of 39th Street and Avenue O. It was our January 2020 issue where I first reviewed the downtown Shrimp & Stuff location and while the shrimp and the recipes may be the same, the two restaurants could not be more different. The downtown location is more formal offering table service, cutlery, and an expanded menu that goes far beyond fried seafood. The original location has a “beachy” casual ambiance with a simple menu, counter service, and plastic dinnerware. Today we will focus on the original location.

It was 1976 when Jeff Antonelli opened the original Shrimp & Stuff at the intersection of 39th Street and Avenue O. With his emphasis on freshness, value, and family-friendly dining, the restaurant quickly gained a following among local diners. Tucked deeply into a mid-island residential area and far from the traditional tourist haunts, word of this new restaurant traveled quickly, and soon it was equally popular with island visitors. Now 50 years later, that popularity continues with second and third generations of families enjoying this same fresh seafood and commitment to quality. Visitors from across America and even overseas make it a point to dine here when visiting.

What keeps them returning is, of course, the food. With a simple menu of mostly fried seafood, the quality, consistency, and value keep the parking lot full and the tables crowded.

Each item on their menu is hand-crafted. Their shrimp are hand-peeled, de-veined, and breaded in-house daily along with their fish and oysters. Their gumbo is made from scratch as are all of their sauces including a very tasty remoulade - that kicked-up version of Cajun mayonnaise with spices, horseradish, and hot sauce. Some of the dishes like their shrimp salad are freshly prepared several times during the day to ensure you receive peak quality whatever time you choose to dine.

True to their name, the menu skews heavily towards shrimp and deep frying is the dominant cooking technology, however, there is something for everyone and every taste on their well-honed menu.

As you enter the restaurant you are directed to form a line to place your order at the counter. A large menu on the wall opens with their fried seafood dinners. Here you may choose from fried shrimp, oysters, catfish, tilapia, crab balls, or a combination of any or all in a “create your own” seafood platter. Dinners are served with a choice of sides and their homemade coleslaw and tasty hush puppies.

Of course, all items may also be ordered a la carte without sides if you prefer. Their a la carte menu includes boiled shrimp and their special stuffed shrimp which I really enjoy combined with one of their bucket of beer specials. They are rightly proud of their Po’boy sandwiches. Piled high with seafood and properly dressed they are large and filling. You can order them with shrimp, oysters, fish, or crawfish tails or you can combine one or more for a delicious combo. Try their coconut shrimp for a special treat.

Shrimp Gumbo is offered in various serving sizes and comes with crackers and rice. Gumbo is a very personal and subjective dish. Everyone has their own recipe and preference. The gumbo served here has a lighter roux and a very good flavor profile for my taste buds. Some may prefer a darker roux, but I really like the Shrimp & Stuff recipe. If you prefer, they also offer tacos with seafood fillings and traditional Mexican garnish.

They have a couple of delicious salads for those who prefer something lighter. Their shrimp salads are very popular, always fresh, and a good choice for a hot summer day. Desserts include a very good key lime pie and a noteworthy cheesecake.

A selection of beers and wine complete your meal. Their bucket of beer specials are popular and teams well with a pile of freshly boiled shrimp! Counter-ordering is the model here. You place your order and pay and pick it up when ready. You seat yourself in the dining area or on the large enclosed patio for those pleasant days when it just feels good to be outside.

There is limited street parking in front and a large free parking lot directly behind the restaurant.

Handicapped accessibility is good.

They do a large carryout business and you can call ahead and your order will be ready upon your arrival. Delivery is also available. They also do catering and reservations may be made to accommodate larger parties.

There is a separate kid’s menu to keep it all family-friendly and affordable.

This restaurant is an island institution. They have been drawing crowds and packing this place for 50 years. Come and see why.

(9:30 PM Friday and Saturday)

Tuesday - Friday - 4-7 Featured Daily Cocktails $7

TUESDAY Margarita

WEDNESDAY Lemon Drop Martini

$5

$3

THURSDAY

Old Fashioned

FRIDAY Shucks 75 $5

$5

$14

$12

Tamales

Pennie’s Take Out Menu

Smoked Brisket

Quality brisket covered with our original rub, slow smoked and ready to be sliced when you order.

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

Stuffed Baked Potato

Huge baked potato filled with butter, cheese, sour cream, chives and best of all chopped brisket!

Barbacoa (Sat. and Sun. Only)

Pennie Ochoa’s delicious recipe. Tender, moist shredded beef is the result.

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

Cole Slaw

Banana Pudding Trifle

MASTERWORKS IV

FORGED IN FIRE

SUNDAY, APRIL 7TH AT 4PM

THE GRAND 1894 OPERA HOUSE

Powerful and dramatic: Shostakovich’s Cello Concerto #1 and Janacek's Sinfonietta featuring the GSO Brass Julian Schwarz, cello

PURCHASE TICKETS

GALVESTONSYMPHONY.ORG

Moody Mansion Music

Experience an intimate chamber music recital performed by the extraordinary soloists featured in full GSO orchestra concerts in the elegant ballroom of Galveston’s historic Moody Mansion.

2024 PERFORMANCES

FRIDAY, APRIL 5 / 7PM

Julian Schwarz, cello

Marika Bournaki, Piano

FRIDAY, MAY 3 / 7PM

Avery Gaglinao, piano

MOODY MANSION

Limited seating. Reserve your tickets today!

CURTAIN GOING UP

By: Paul Hager

Theatre Review: COM Theatre’s LITTLE SHOP OF HORRORS - A ‘Horror-bly’ Hilarious Hoot

The majority of our readers are most likely familiar with LITTLE SHOP OF HORRORS due to the 1986 blockbuster movie of the same name that featured an “interesting and unusual” flesh-eating plant named Audrey 2. But, did you know that LSOH’s journey from low-budget B movie to Off-Off-Broadway success to blockbuster film to smash Broadway revival is just as “interesting and unusual” as the plant herself?

The journey began with a 1960 black and white film from Roger Corman - one of the kings of schlock horror movies that was developed when he was given temporary access to sets that had been left standing from his previous film, A Bucket of Blood. Corman decided to use the sets in a film made in the last two days before the sets were torn down or - depending upon who you talk to - the film’s shooting schedule was based on a bet that Corman could not complete a film within that time.

We now segue to May 1982 and Off-Off Broadway where the musical with music by Alan Menken and lyrics and a book by Howard Ashman had its world premiere, moving to Off-Broadway in July where it ran for five years and was a critical and commercial success winning several awards, including the Drama Desk Award for Outstanding Musical. When it closed on November 1, 1987, after 2,209 performances, it was the third-longest-running musical and the highest-grossing production in off-Broadway history. Though a Broadway transfer had been proposed for the production, book writer Howard Ashman felt the show belonged where it was. Since it was not produced on Broadway, the original production was ineligible for the 1982 Tony Awards.

Fast forward to 1986 when a film version of the musical was made. Directed by Muppet guru Frank Oz and noted as the only film written by Howard Ashman, it starred Rick Moranis as Seymour, Ellen Greene as Audrey, Vincent Gardenia as Mr. Mushnik, Steve Martin as Orin Scrivello DDS, and the voice of Levi Stubbs as Audrey II. It was a critical and commercial success and has since become a cult classic. In 2003, the musical made its Broadway debut, where it ran for two years. It was last revived Off-Broadway in 2019. The musical has been adapted into several other media, including a comic book, a radio play, and a video game. It has also been referenced in popular culture, including in the films The Simpsons and The Rocky Horror Picture Show.

The original cut of the film differs only slightly from the stage musical, however... What about the ending [finale] ????

Oz and Ashman wanted to retain the ending of the musical where Seymour and Audrey die and the plant succeeds and takes over the city of New York for the film version, but Geffen was against it. “He said you can’t do that”, Oz recounts. “But again he knew what Howard and I wanted to do, so he supported us.” A special effects team skilled in working with miniatures went to great lengths to create the finale. Reportedly the entire planned climax cost about $5 million to produce. As the film was nearing completion, the excited studio set up a test screening in

San Jose. Oz said, “For every musical number, there was applause, they loved it, it was just fantastic... until Rick and Ellen died, and then the theatre became a refrigerator, an ice box. It was awful and the cards were just awful. You have to have a 55 percent ‘recommend’ to really be released and we got a 13. It was a complete disaster.” Oz later recounted, “I learned a lesson: in a stage play, you kill the leads and they come out for a bow—in a movie, they don’t come out for a bow, they’re dead. They’re gone and so the audience lost the people they loved, as opposed to the theater audience where they knew the two people who played Audrey and Seymour were still alive. They loved those people, and they hated us for it.” Oz and Ashman scrapped Audrey and Seymour’s grim deaths and the finale rampage, and Ashman rewrote a happier ending where Audrey II is destroyed and Seymour, Audrey, and humanity survive. This happy ending is made somewhat ambiguous, however, with a final shot of a smiling Audrey II bud in Seymour and Audrey’s front yard. “We had to do it,” Oz recounted. “When we did re-shoot the ending, the crowd reaction went over 50 percent in our favor. Before it was a point where they hated it so much, Warner probably wouldn’t have even released the movie.” In 1998, Warner Bros. released a special edition DVD of the film, with the original ending as an extra.

And now…BACK TO THE MUSICAL

Act I

A trio of 1960s street urchins named Crystal, Ronette, and Chiffon set the scene (“Little Shop of Horrors”) and comment on the action throughout the show. Seymour Krelborn is a poor young man, an orphan living in an urban skid row. Audrey is a pretty blonde with a fashion sense that leans towards the tacky. They lament their stations in life and the urban blight in their neighborhood (“Skid Row (Downtown)”). They are co-workers at a run-down flower shop owned and operated by the cranky Mr. Mushnik. After a sudden eclipse of the sun, Seymour finds a mysterious plant that looks like a large venus flytrap (“Da-Doo”). Seymour, who is secretly in love with Audrey, names the plant Audrey II in her honor.

The plant does not thrive in its new environment and appears to be dying, though Seymour takes very good care of it. He accidentally pricks his finger on a rose thorn, which draws blood, and Audrey II’s pod opens thirstily. Seymour realizes that Audrey II requires blood to survive and allows the plant to suckle from his finger (“Grow For Me”). As Audrey II grows, it becomes an attraction at the flower shop and starts generating brisk business for Mushnik. As the caretaker of the plant, the timid Seymour is suddenly regarded as a hero (“Ya Never Know”), while Audrey secretly longs to leave her abusive boyfriend. Her dream is to lead an ideal suburban life with Seymour, complete with a tract home, frozen dinners, and plastic on the furniture (“Somewhere That’s Green”).

Meanwhile, the employees at Mushnik’s are sprucing up the flower shop because

PAUL HAGER

of the popularity of the rapidly growing Audrey II and the revenue that it is bringing in (“Closed for Renovation”). Audrey’s abusive boyfriend, Orin Scrivello, a sadistic dentist (“Dentist!”), encourages Seymour to take the plant and get out of Skid Row. Realizing that his store’s sudden profitability is completely dependent on the plant (and therefore on Seymour), Mushnik takes advantage of Seymour’s innocence by offering to adopt him and make him a full partner in the business (“Mushnik and Son”). Seymour accepts, even though Mushnik treats him poorly. When Seymour, running out of blood, stops feeding the plant, Audrey II demands blood and promises that, if fed, it will make sure that all of Seymour’s dreams come true (“Feed Me (Git It)”).

Seymour sets up a late-night appointment with Orin, intending to kill him for his cruel treatment of Audrey. However, Seymour loses his nerve and decides not to commit the crime. Unfortunately for Orin, who is getting high on nitrous oxide, the gas device is stuck in the “on” position, and he suffocates while asking Seymour to save him. Though Seymour cannot bring himself to shoot Orin, he lets him die of asphyxiation (“Now (It’s Just The Gas)”). Seymour feeds Orin’s body to the now huge Audrey II, and the plant consumes it with ravenous glee (“Act I Finale”).

Act II

The flower shop is much busier, and Seymour and Audrey have trouble keeping up with the onslaught of orders (“Call Back in the Morning”). Audrey confides to Seymour that she feels guilty about Orin’s disappearance because secretly she wished for it. The two admit their feelings for one another, and Seymour promises that he will protect and care for Audrey from now on (“Suddenly, Seymour”). Before they can go, Mushnik confronts Seymour about Orin’s death. Seymour denies killing Orin, but Mushnik wants him to give a statement to the police, who have begun investigating. Audrey II tells Seymour that he has to be rid of Mushnik or he will lose everything, including Audrey. Seymour tells Mushnik that he put the days’ receipts inside Audrey II for safekeeping. Mushnik climbs inside the plant’s gaping maw to search for the money and screams as he is devoured (“Suppertime”). Seymour now runs the flower shop, and reporters, salesmen, lawyers and agents approach him, promising him fame and fortune. Seymour realizes that it is only a matter of time before Audrey II will kill again and that he is morally responsible, but he does nothing over fear that Audrey will no longer love him if he is not successful (“The Meek Shall Inherit”).

As Seymour works on his speech for a lecture tour, Audrey II again squalls for blood. Seymour threatens to kill it just as Audrey walks in asking when Mushnik will return from “visiting his sick sister”. Seymour learns that Audrey would still love him without the fame and resolves that following an upcoming LIFE magazine interview at the shop, Audrey II must die. Audrey is confused and frightened by Seymour’s ramblings, but she runs home by his order.

That night, unable to sleep and distressed by Seymour’s strange behavior, Audrey goes to the flower shop to talk with him. He is not there, and Audrey II begs her to water it. Not sensing the danger, she approaches to water it, and a vine pulls her into the plant’s gaping maw (“Sominex/Suppertime II”). Seymour arrives and pulls her out, but Audrey is mortally wounded. Her dying wish is for Seymour to feed her to the plant after she dies so that they can always be together. She dies in his arms, and he reluctantly honors her request (“Somewhere That’s Green” (reprise)).

The next day, Patrick Martin from the World Botanical Enterprises tells Seymour that his company wishes to sell leaf cuttings of Audrey II in florist shops across America. Seymour realizes the plant’s evil plan: world conquest. He tries shooting, cutting, and poisoning the plant, but it has grown too hardy to kill. Seymour, in desperation, runs into its open jaws with a machete planning to kill it from the inside, but he is quickly eaten (“Bigger Than Hula-hoops”). Patrick, Crystal, Ronette, and Chiffon search for Seymour. Not finding him, Patrick tells the girls to take the cuttings.

Crystal, Ronette, and Chiffon relate that, following these events, other plants appeared across America, tricking innocent people into feeding them blood in exchange for fame and fortune. Audrey II, bigger than ever, appears with opened new flowers revealing the faces of Seymour, Audrey, Mushnik, and Orin, who beg that the plants must not be fed (“Finale Ultimo: Don’t Feed the Plants”). Audrey II slithers towards the audience threateningly.

COM Theatre’s newly-opened performance space in the Fine Arts building could barely contain the infectious exuberance radiating from the youthful cast [all COM Theatre majors] at the Thursday night performance we attended. The four principles - Mario Sweeney as Seymour, Bri Delaney as Audrey, Justin Taylor as Orin DDS, and Cole Busby as Mr. Mushnick - each realized the complexity of their characters without imitating or ‘channeling’ the previous performances given by he movie actors. The ‘girl group’ Greek chorus - Camryn Owens as Chiffon, Heidi Franco as Crystal, and Angel Purl as Ronette were delightful in their varied vocalization stylings while the large Ensemble gave strong support by playing a myriad of characters. High praise also has to go to Jason Albritton, Devon Baxa, Jacob Meza, and Macy Williams - the puppeteers operating Audrey 2 in her various incarnations. I’ve seen several productions of this musical over the years and this is some of the best Audrey 2s I’ve ever witnessed.

Director Cheramie Hopper and choreographer Camryn Owens kept the stage action and musical numbers lively moving along while Amanda Bzemek’s, Jason Albritton’s, and Byron Simmons Jr’s costumes vividly popped on Curt Myers multi-location unit set which was well augmented by Carter Kelly’s lighting design.

I only have a couple of issues: One is some difficulty hearing the principles in their solos. Unless they were directly facing me from the modified thrust stage, I lost some of their vocalizations, especially when in their lower register. This is a recurring pitfall for an unmiked production, but I also must remember that these are not trained singers but singers in training. Also, there needs to be some kind of railing to allow patrons to reach the top of the risers that served as sections A and B. Fortunately, my husband and I were seated in Row 2 which is on the floor. I’m not sure how we would have made it to an upper tier. Hopefully, as the facility is brand new, this is something that can be added.

As promised - A LIFE ON MY KNEES Review Follow-Up

Playwright William Missouri Downs came to Galveston and attended a performance of his play at ETC. I asked artistic director Kim Mytelka to answer a few questions about his visit:

Paul - What were playwright William Missouri Downs’s overall impressions of your production of LIFE ON MY KNEES that he expressed to you?

Kim - I tried not to be nervous about Mr. Downs coming to a performance. The first time I spoke to him was right before curtain. He was awed by the set! At intermission, he was so excited he jumped over a seat to tell me how much he loved the show! It truly was a compliment when he said that I ‘get’ his sense of humor.

Paul - Did Mr. Downs interact with the individual cast members as well and did he have any “notes” [compliments/suggestions] for them?

Kim - Mr. Downs had only compliments for the cast. He was impressed by our sound designer, Jennifer Daugherty, and the choices of music all through the show. After the audience cleared, we all met together and he assured everyone that he was floored by the performance. Following that, we all met for a drink and more conversations. He even ran to his car to bring me copies of several more of his scripts.

Paul - What brought Mr. Downs - who lives in a log cabin near the Shambha-

la Mountain Center in Colorado - to Galveston? Did he come to specifically see ETC’s production or did he just happen to be here as a tourist?

Kim - Mr. Downs told me that when he can, he will go someplace to see some of the productions of his work. The actress who portrayed Pearl Fankhouser (Aili Maeve) had been a student of Mr. Downs. So it was a great opportunity for them to catch up a bit.

Way to go, Kim! As much as I loved this show, I hope this means we’ll be seeing more of his plays at ETC soon!

ON THE BOARDS [Currently playing]

ISLAND ETC [East-End Theatre Company]

DAMN YANKEES - Book by George Abbott and Douglass Wallop, Music and Lyrics by Richard Adler and Jerry Ross - March 15 - April 13, 2024 - Sunday matinees March 17 & 24, 2024 - https://www.islandetc.org/

THE GRAND 1894 OPERA HOUSE

Drum Tao - March 2, 2024 - 7:00 PM

31st Annual Leonora Kempner Thompson Community Enrichment AwardMarch 9, 2024 - 7:00 PM

Rob Landes – Back To Berlin - March 10, 2024 - 4:00 PM

Brian Stokes Mitchell In Concert - March 16, 2024 - 8:00 PM

The Simon & Garfunkel Story - March 23, 20204 - 3:00 PM and 8:00 PM http://www.thegrand.com/

CLEAR CREEK COMMUNITY THEATRE

THE WIZARD OF OZ - by L. Frank Baum, Music and Lyrics by Harold Arlen and E. Y. Harburg - March 14 - 16, 2024 - 8:00 PM - Matinees March 16 and 17, 2024 - 2:00 PM - https://clearcreekcommunitytheatre.com/

IN THE WINGS [Opening Soon]

THE GRAND 1894 OPERA HOUSE

David Parsons Dance Company - April 6, 2024 - 8:00 PM

Galveston Symphony Orchestra: Masterworks IV – Night On A River April 7, 2024 - 4:00 PM

An Evening with Bernadette Peters - April 13, 20204 - 8:00 PM

THE GRAND KIDS FESTIVAL - April 20, 2024 - 10:00 AM to 5:00 PM

CHICAGO - Music by John Kander Lyrics by Fred Ebb and Book by Ebb and Bob Fosse - April 28, 2024 - 2:00 and 7:00 PM - http://www.thegrand.com/

PURPLE BOX THEATRE

FOUR OLD BROADS - By Leslie Kimbell - April 19 - 28, 2024 - 8:00 PM http://www.thepurpleboxtheater.com/

Paul Hager

Your Bum is stocked up on green beer and ready to celebrate St. Patrick’s Day. One of my favorite times of the year.

I had an idea the other day while I was riding around in my ol’ scarab. It’s not like me to have many thoughts in a day, but here is what had me thinking...

Many of you are aware that your Bum is of Irish descent. It’s a heritage that I am proud of. I was wondering how many famous people were actually born in Ireland. It’s quite an impressive list.

Rather than come out and just tell you who some of these people are, I decided to make a little quiz out of it. You are regularly telling your Bum how much you enjoy the “guess who I am” pictures. Here are some early age pictures of some very famous Irish citizens.

M usic P rofile

Additional Photos courtesy Robert Greaney

Robert Greaney

If it weren’t for the global panic in 1999 that the world would stop on January 1st, 2000 (remember “Y2K”?) Pearland singer, guitarist and songwriter, Robert Greaney might never have taken the leap to pursue music full-time. Greaney was laid off from a job in the computer industry in 2000, affected in part by the dotcom boom and subsequent collapse and the Y2K scare, and decided it was the right time to pursue his dream.

“I always played in bands on weekends but wanted to play full time. When I got laid off it was the perfect time to make it all happen. That’s when I started doing a lot of solo gigs as well.”

Robert Greaney was born in Houston i n 1963 and raised in Seabrook, Texas until he was 12 years old. He spent his teenage years in Greensburg, Pennsylvania but returned to Seabrook when he was 20. From a historically Galveston-based family (the Greaneys came from Ireland in the 1880’s) Greaney has performed in and around Galveston for decades including at the famous Flagship Hotel in the 1980s to gigs in 2023 at the Galveston Country Club, ARToberFEST, The Playground Patio Bar & Grill, and many of Galveston’s great live music venues.

“I have a big connection to Galveston. The house where my dad grew up i s still there on Avenue O ½ and I have relatives still living on the island. Going back to the 1800’s many relatives are also buried on Galveston Island.”

Q & A with Robert Greaney

While working mostly as a solo artist playing guitar and singing to accompanying backing tracks of his own creation (sequenced bass and drum parts), Greaney continues sitting in with bands and performing shows as a lead guitar player with many popular musicians from the region like Southern Shanks Band, Tyler Tillman and Zach Tate. Other local affiliations from his long musical history include members of Greaney’s 80’s and 90’s band, Bad Habits - Dave Nevling, Donny Taylor, Jeff Warner (Pee Wee Bowen Band), and Rick Engel.

“I’m a guitar player first so I always l o ve playing with bands. Singing is something I learned to do and enjoy while developing my solo shows.”

Although Greaney mostly performs c l assic rock covers, he released a CD of his original music in 2007 titled “It’s A Shame” and plays a few of his own songs at each show. Performing regularly from the Woodlands to Galveston, Greaney admits to a unique and special connection to Galveston.

Zach Tate: Do you have any formal music training?

Robert Greaney: I took guitar lessons for about 6 months when I started. I am self-taught after that. I also attended ‘Summer Session’ at Berklee School of Music (Boston, MA) which was very eye-opening.

ZT: Where was the first place you ever performed in front of people a n d/or the first time you performed as a professional?

RG: I played guitar and sang Neil Young’s Heart of Gold with my friend B ob on drums at a Gong Show contest at a local mall. We were ‘Gonged’ (lol) but it was a great learning experience. I was 16 when I first started getting paid for playing in a band. We played mostly local clubs and private events.

ZT: What is your earliest memory of being inspired by music?

RG: I have one older brother and two older sisters, and my mom and d ad. Each one of them had a different genre of music they liked, so I was exposed to a lot of different artists. Classic Rock, Country, Motown, Big Band. I would listen to all their record albums, 8-Tracks, and cassettes. I guess if I had to pick one or two albums that really inspired me it would be Aretha Franklin Live in Paris and Led Zeppelin I. The energy, the instruments, and the great voices were really captured well in a raw form.

Story and Photos by Zach Tate

Greaney Family Store on Church Street in Galveston, 1930.

Bad Habits in the 80s

So many great musicians and bands in this area. Venues that hire cover bands are endless in our area. I think the Galveston/Houston area is a hot spot for ‘patio’ music. Lots of live music outdoors. Texans love to be outside as long as you have shade and a breeze.

ZT: What artists did you love growing up and why?

RG: Led Zeppelin, Eric Clapton, The Beatles. The songwriting with these a rtists is second to none, and their influence over me and many other musicians for many decades is undeniable. I grew up gravitating towards the raw forms of music…blues, old country, rock’n roll. I like the simplicity of a great melody on top of a blues guitar with a heavy drum beat and a booming bass…that’s where the energy is.

ZT: Who influences you these days and why?

RG: I still like the basic forms of music…blues, rock’n roll, old country. I have been listening to more of the ‘red dirt’ country music lately. I love the songwriting of Tyler Childers, Stoney LaRue, Jeff Canada, Parker McCollum, and Cody Jinks. The old artists of ‘red-dirt’ country like Willie Nelson and Bob Wills still influence me but the new music is taking it one more step. A harder edge to the genre but keeping it simple.

ZT: What is your songwriting process?

RG: I always have a guitar in my hands when I write. I either have a m elody or lyrics that need music, or guitar riffs or progressions that need lyrics. Mostly I have ideas come to me by guitar progressions or a groove. It all depends on what I’m feeling or thinking about at that time.

ZT: How do you determine what songs to cover and what is your m e thod for learning that song?

RG: A song has to draw the listener’s attention from the beginning, w hether it’s fast or slow. It has to be recognizable in some way or have a twist that gets the listener’s attention. Of course, I have to physically be able to sing it in my voice range.

places for them to play.

ZT: What do you love most about being in and playing in Galveston?

RG: The people of Galveston. The local people really support the live music s cene. Whether you’re in a band or a solo artist, there are lots of venues and events to play for. And the people of Galveston show up.

ZT: What is your musical goal for 2024?

ZT: What is the best part about being a musician these days?

RG: For me, it’s the opportunity to play music with other people. I’ve b een trying to branch out and sit in on guitar with other bands or individuals. I love to pick melodies and sounds on my guitar that complement the singer or instruments I’m playing with. The technology of home recording has come far also. Anyone can create great-sounding songs at their home studio with a computer, interface (DAW), and a good microphone.

ZT: What is your biggest frustration with being a musician?

RG: Having to deal with the business side of the music industry. I have m et some great people over the years but it’s a very dynamic industry. Musicians, venues and their owners/managers, contacts, can change from one day to another.

ZT: What is your opinion of the Galveston / H o uston music scene?

RG: I love it! So many great musicians and bands i n this area. Venues that hire cover bands are endless in our area. I think the Galveston/Houston area is a hot spot for ‘patio’ music. Lots of live music outdoors. Texans love to be outside as long as you have shade and a breeze. I do believe there are not enough small venues for original music. It is better than it was 10-20 years ago, but we need to support local original artists by having

RG: I need to finish the arrangements and details of the songs I think are w orthy to take into the recording studio. I have lots of ‘bits and pieces’ of songs that need to connect. I tend to try and make things perfect, and that means spending too much time on one song.

Find out where Robert is playing next as well as more information at:

www.Facebook.com/RobertGreaneyMusic

www.RobertGreaney.com

Robert Greaney CD cover

Robert Greaney Circa 1980

Robert Greaney Today

Serious Tackle Box The

Experienced Fishing Advice To Make Fishing Great Again

With Chris Gonzales

Vermilion Candy

Vermilion Candy - well, sort of -vermilion snapper eats it like candy. What is it? Soft artificial bait strips, specifically “FishbitesTM”. With the long closure period of the red snapper fishery in Federal waters, vermilion snapper, which has no closure, gains in importance as a targeted offshore species. They have become the “other snapper”. Vermilion are usually found in large numbers, unlike lane and mangrove snapper, which also have no closed season. Standard vermilion snapper baits are small natural squid strips – these artificials are another way to go. The captain and a fisherman earlier urged me to try Fishbites as bait. The final push came from another fellow fisherman, telling me of his success catching a vermillion snapper double limit while on an overnight offshore trip, which finally convinced me. With input from those three guys, I finally put some I’d been carrying on several trips to good use. They did indeed work not only “‘as advertised”, but more importantly as my fishing friends and customers said they would. They are relatively small baits; their scent, look, feel and natural toughness on the hook lets you make multiple catches on each piece, coming in an assortment of shapes, sizes, and colors. The one I’m referring to comes in a resealable plastic pouch that’s called Fishbites. The pouch contains 15 triangular-shaped pieces. The size of each piece is about 1 1/2” long x 1/2” wide x 1/8” thick. Mine were labeled “squid”, at a cost of about $10 which translates as a bargain for their fish catching potential.

Vermilion Candy

Rigging up for Vermilion snapper is best accomplished with a double or triple drop leader. At the top is a 130# Spro™ Power Swivel, followed by three dropper knot loops, and a surgeon’s loop at the bottom. Each dropper loop gets a circle hook that has its mono loop passing through its eye from the bend side of the hook and then looped around the hook shank twice. A bank sinker is attached to the bottom loop. Usually, a 4-16 oz. sinker is enough to keep the rig vertical in the water when fished, depending on the current. See the

illustration for the dimensions. I use several manufacturers’ circle hooks; all have a bend portion that’s about the size of a nickel. They are: Gamakatsu™ 42412, 3/0; EagleClawTM L2004EL, 6/0; Daiichi™ D84Z, 3/0 and Mustad™ 39951 BLN, 3/0. These are all inline, non-stainless steel. See the illustration for a couple of ways to securely attach the baits to the hook that will leave the hook point exposed and gap open, combined with the mono loop section shown, they aid in a surer hookset as the hook rolls into penetration as the line comes tight.

An educated guess as to the depth to be fishing can be obtained from the depth finder on your boat, or the deck crew if on a charter or party boat. Bait time in the strike zone is increased by virtue of not having to rebait nearly as often as if using natural squid. No big hookset motion with these circle hooks; the rod bows and stays down, and the hookup is generally complete. When using a double or triple drop rig as outlined, ignore that first obvious hookupwait for a second or third; few are lost when waiting for additional hookups.

Hesitation in using Fishbites no doubt resulted in my taking less Vermilion snapper plus who knows what else. The “what else” to be caught includes just about anything that eats fish or squid in our inshore and offshore waters. Baits such as Fishbites 6-1/2” Pro Offshore Sheet Bait and down, through other various sizes, shapes, colors, and scents are available from both of these manufacturers.

This particular double or triple drop rig, while fished mostly at the mid-depths when targeting vermilion snapper, is really a bottom fishing rig. Built and baited as described, it’s also bound to be very effective on pier, beach, and bay fishing.

These Fishbite baits are indeed “Vermilion Candy” – give ‘em a try; don’t hesitate as I did. They will be another part of your fishing arsenal, along with this sure-fire rig that gets it done.

If

These baits encourage the bite and those circle hooks provide the solid hookups.

Chris Gonzales Owner - Serious Tackle

Ingredients

onion - 2 cups thin sliced bell pepper - 1 1/2 cups

chopped

fresh jalapeno - 1/2 cup

minced

chopped

fresh salmon - 2 lbs.

egg noodles - 16 oz

queso blanco melting

cheese - 1 lb. cut into

cubes

Grilled Salmon in a Creamy Cajun Pasta

andouille sausage - 2 cups

Directions

chicken stock - 1 1/2 cups

half and half - 2 cups

butter - 2 sticks

flour - 2 tbsp

TSS Herbal Red - 2 tbsp

TSS Texas Pequin

Garlic Salt - 1 tsp

Black pepper - 1 tsp

Remove skin from salmon, spray with ghee or brush with olive oil and season with TSS Herbal Red. Grill at 350 until 140 degrees internal then set aside to cool. Once cool, break the salmon by hand into pieces.

In a deep twelve-inch-skillet, brown the andouille on med-high heat until the fat is rendered out and pieces get crispy. Next, add all vegetables and two sticks of butter. Continue to cook stirring often until vegetables are soft. Whisk in flour until smooth then add half and half, chicken stock, cheese, and seasonings. Reduce heat to low and stir often for 10 minutes.

Prepare egg noodles according to package then drain water, add to sauce, and reduce heat to lowest setting. Cover and stir often for 5 minutes. Finally, remove from heat and gently stir in salmon. Garnish with Italian parsley, lemon slice, garlic bread, and ENJOY!

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PET PEEVES Of The Month

Has An Invoice Billing Error Ever Been Made In Your Favor?

Most of us have incurred billing errors when we go through our monthly billing statements. What strikes us as strange is that the error in question almost always favors the company doing the billing.

You would think that if the billing error was truly a “mistake” as the billing company claims, that it should favor the consumer about 50% of the time. It doesn’t!

A recent report listed by Forbes states that as many as 3.6% of vendor invoices are riddled with errors. That is an astounding number. We understand that honest “mistakes” do happen on occasion. However, we believe that there are real examples of companies acting in bad faith and taking advantage of unsuspecting customers.

Billing errors can sometimes be difficult to spot. Many times the billing statement itself is a complicated mess to decipher. Think this might be intentional?

Remember what we stated earlier? If billing errors were strictly “mistakes” they would benefit the customer as many times as they benefit the company doing the billing. They don’t!

NO! WE DON’T LIKE THAT!

If a billing looks suspicious, it probably is. Take the necessary steps to get it corrected!

Note : We would like to hear from our readers about billing errors that you have been subjected to. Have you received a $12,354 water bill or something less outrageous? Have you caught errors in your invoices?

Let us know!

Do We Like Being Over Charged Intentionally

By The Vendors

We Do Business With?

DAILY FEATURE

MANIC MONDAY

$1 off well drinks. $2 off draft beer. $5 Crown Royal

TEXAS TUESDAY

$1 off anything made in Texas

WHISKEY & WINE WEDNESDAY

$1 off any Whiskey. $2 off any wine. -Free Pool-

THIRSTY THURSDAY

$1 off all Tequila. $5 house ritas & Tequila sunrises

JUST KIDDING FRIDAY (JK)

$5 Jameson. $6 Kettle One. $4 Frireball.

SATUR-YAY!

$4 Purple Gatorade

$4 Woo Woo Shots

SUNDAY FUNDAY

$5 House Bloody Mary. $5 Mimosa. .50 off all Draft Beer

(Does Not Include Tax)

R eflections

by: John & Kathy Valastro

Fitness- Let’s Get Moving!

Don’t panic, I’m not talking about moving from the island, I’m talking about let’s get moving for our health. Work, retirement, life, illness, injury, and overall health can contribute to poor overall fitness. I’ll explain throughout this reflection.

First of all, I am no fitness guru, but I have studied some aspects of fitness throughout my life. The most tried and true components of any exercise and diet are these:

1. Food and drink in moderation

2. Keep your body moving

I realize everyone is a little different and you must find what works for you. I will give a few examples but know that you can modify or change to fit your level of fitness.

Add time as you get stronger. Don’t overdo it. Listen to your body. Know the difference between an ache and serious pain. Your body will let you know. The key is to start slowly and build up your lungs and muscles. This could take 6 to 8 weeks. For some, it may take longer and that’s ok, we are talking about a lifestyle change that will only help us in the aging process.

Stretching: Another key component for getting in shape is stretching. For us older islanders, stretching is very important. Since we are no longer using our big muscle groups, stretching is key to avoiding some injuries. There are many simple stretches that you can do while sitting in your recliner. You can find everything on the Internet, library, or by asking your physician.

Diet: Many fad diets claim to be the best to get the fastest results with little or no exercise. Now let’s think about that for just a minute, if it were true, we would have no obesity in this world, yet we are getting heavier every year. The same goes for the magic pill and drinks that claim to melt fat away. I hate to be the bearer of bad news, but it just doesn’t work that way!

Fad diets give you quick results, however they are hard to maintain. So, our rule is to enjoy all our favorite foods...” in moderation”. For some, you are on a stricter diet and must adhere to your doctor’s recommendations.

The island offers so many good Happy Hour meals and beverages (if you know what I mean!), so Kathy and I try to eat around 4 pm and not eat anything after 6 pm. I said eat; drinking is ok, just in moderation. Too many of our restaurants give way too much food and we tend to eat, eat, eat! When eating at home, we try to eat a healthy portion and do not go back for a second serving. It’s the second serving that does me in! If we go out for a nice meal and it’s later than 6 pm, we share a plate or we try to take a portion home for another meal (ask for a to-go plate when you receive your meal, put half away and enjoy what’s left).

Exercise: Our emphasis is on moving! I think that’s a lot of people, who need to “start” moving. The best is walking, even if you are overweight or have joint problems. My daughter, who is a physical therapist, says older people feel aches and pains and stop exercising, which in most cases is the wrong thing to do. Start by setting a timer and walking for 5 minutes for a few days then add another 5 or 10 minutes at your comfort level. If you have stairs, walk them twice or until you feel winded. Add a set every 3rd day until you are up to 10 sets. Try walking outside if you have a yard. How about walking your pet? They need exercise too. Once you feel up to it, try walking around the block, then add until you can walk 3 or 4 times around (be careful, our island sidewalks are not the safest). Once you get to that level, go to a walking park. There is one around 30th and O (nice trees and quiet) and a walking track near UTMB. Once you achieved a healthy 20-30 minutes of stamina, try walking the Seawall for 15 minutes in one direction and then back for 15 minutes.

Weightlifting: Some of you are wondering about going to the recreation center and weightlifting. Word of caution, if you don’t know anything about weightlifting, I suggest you stay away from it until you get training. I only use my body weight as resistance such as air squats or modified pushups (I have chronic back pain). For beginners, half squats, arm curls using water bottles or canned goods and wall pushups are a good way to start. Stretch bands are a great form of resistance training and are less expensive. Our goal is not to look like Hercules but to get your body to recognize muscles that have not been used in a while. Getting blood flow back to those muscles (that’s the soreness and tired feeling you get when you start lifting) is a key factor. The longer you let muscles sit idle, the more they atrophy (shrink and get smaller) which allows fat to fill in the areas around the muscle.

In fitness, you will also hear that your “core” is an important aspect of health. The core is your abdominals (stomach) and lower lumbar (lower back) area. There are 3 or 4 simple stretches you can do to strengthen your core while sitting in a chair or lying on the floor.

Keys to this reflection: diet, moving, stretching, core, and resistance training. For more information, use these keywords to Google search, if you are seriously thinking about changing your lifestyle.

I hope my island friends consider getting a group together to challenge and encourage each other now that winter is coming to an end and spring is upon us. It’s a good time to start because it’s not too hot and we get some pretty days. By no means do I think any of us old-timers are trying to get ready for the Galveston Island Review Weekend this summer, even though some of us may have a bathing suit that old. Lol!!! So, let’s get moving!

We can’t change the past, but we can change what we do tomorrow. If you are seriously considering making changes to your lifestyle, you will find a lot of support. There are several of us Islanders who want to start, we just are afraid to take that “first step”.

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