Spring 2022
is a publication of The Kaufman Herald. All rights reserved. Staff Melanie Mazur • Publisher Andrew Burnes • Managing Editor Amy Fowler • Ad Director Annette Wallace • Graphic Artist Wendy Perkins • Office Manager Contributing Writers Gay Fowler Bailey Daniels Hannah Loghry PO Box 460 300 N. Washington Kaufman, TX 75142 (972) 932-2171
HEATING, COOLING AND ELECTRIC
1 / C o n n ecti n g K aufman // Spring 2022
A division of Hartman Newspapers, LP. Publication dates for Connecting Kaufman are in January, April, July and October.
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Welcome to Connecting Kaufman
Amy Fowler
Bring on the Sunshine & Spring Time!
Publisher The Kaufman Herald
Talk about an interesting Texas winter…I think I’d rather keep around this warmer weather we are finally starting to get! I’m glad while I was bundled up inside, the Lion Country Reporter gave me something to watch that not only entertained me and my boys, but also informed us on the happenings around Kaufman. I can’t wait to continue watching the new episodes they put out the rest of this year and next! The warmer the weather gets, the more I am able to venture out with my family! I love getting out to our local farmers markets when it is warm out…I am super excited to stop by the farmers market that is hosted by Five Points Distillery on their property. As my warm days begin to wind down and it is time to come inside, I am ready for our air conditioner to kick on to cool off! Thankfully if I have any issues with my cooling or electrical, I know I can call Accurate Home Services who will assist my family in handling any issues we are having with their 24 hour emergency services. Something I am looking forward to trying soon is the array of flavored milks from 1836 Farms. As I stop at the Forney Kroger over the next few weeks, I will be picking up several bottles. I hope to see many readers out and about this spring! Thanks for reading,
Amy Fowler THE BEST PLACE TO BE IS AT THE FRESH MARKET ON GROVE STREET! The Fresh Market on Grove is gearing up to be back this year starting this spring. Many great vendors are scheduled to be in attendance at some of the markets throughout 2022.
FRESH MARKET DATES: April 9, May 7, May 14, May 28, June 11, June 25, July 9, September 24, October 8, October 22, November 12, November 26, December 10, December 20 HERE ARE SOME OF THE VENDORS TO LOOK OUT FOR AT THIS YEAR’S FRESH MARKET ON GROVE
• FARM AND RANCH — H2O Grow, Bee Kings Co, Big Oaks Little Farm, Texas Belles Beef, Lone Star Farm, Peachy Peel Farm, Hollow Oak Farm, Pimlico Ranch, Vrzalik Farms, Legacy FARMZ, TX Roots Flowers & Fruits. • SPECIALTY ITEMS AND BAKED GOODS — Effie’s Cottage, Thread of Grace Apothecary & Farmacy, Vanderslice Treasures & Treats, Earlie Mae Pickles/CountryMouse, Willis Touch, Simple Fixins, God’s Gifts, Big Tex Salsa & More, and the Nine Events. • CRAFTED IN TX — Joyful Pouring, Resourceful Mama, Piddlin Junction, Paige Elaine’s Boutique, Papa Billy, Willis Leatherworks, Sassy Wreaths, and Ryleigh Rooster’s Painting Parties.
8 12 14 Interested in Advertising in the Next Edition of Connecting Kaufman? Summer Deadline 10,000 Circulation Advertising Deadline: June 2, 2022
Story Ideas are Welcome! Call the Kaufman Herald at (972) 932-2171
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is a publication of The Kaufman Herald. All rights reserved. Staff Melanie Mazur • Publisher Andrew Burnes • Managing Editor is a Fowler publication of Herald. Amy • The AdKaufman Director All rights reserved. Annette Wallace • Graphic Artist Wendy Perkins • Office Manager Staff Amy Fowler • Publisher Elaine Frosch • Managing Editor Michael Morrill • Sports Reporter Wendy Perkins • Office Manager
Contributing Writers Gay Fowler Bailey Daniels Hannah Loghry
PO Box 460 300 N. Washington Kaufman, TX 75142 (972) 932-2171 PO Box 460 • 300 N. Washington Contributing Writers Mollie Kasper Elaine Frosch
Kaufman, TX 75142 (972) 932-2171
A division of Hartman Newspapers, LP. A division of Hartman Newspapers, LP
Publication dates for Connecting KaufmanKaufman is published fourare timesin a year. Connecting January, April, July and October.
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ACCURATE HOME SERVICES PROVIDES AN ARRAY OF SERVICES AND REPAIRS By Elaine Frosch Offering Residential and Light Commercial Repairs and Services for Heating, Cooling and Electric. Accurate Home Services, originally known as Accurate Air founded by Johnna and Lester Hale, is ready to provide top notch services efficiently while keeping the same family based core values that were established when the business first opened in 1992 under the Hale’s. BEHIND THE BUSINESS: John Kuykendall and Cortney Heinisch bought Accurate Air and rebranded the company to Accurate Home Services in late 2021. Kuykendall and Heinisch met when they were both working for a home services company in Sunnyvale. Their careers created an outstanding working partnership with John being the Operations/ Sales Manager and Cortney handling the Marketing, their personal and business growth were unmatched. Their decision to partner on a business together was an easy one. That’s when they made the decision to purchase Accurate Air to give the best possible service to the community. Heinish has a background in business and marketing where Kuykendall has a background in both HVAC and electric with 27 years of experience. ABOUT THE BUSINESS: For 30 years, Accurate Home Services has been a family-owned and operated heating and cooling company and now added electrical. From the beginning, the goal has remained to provide homeowners and businesses with the best heating, air conditioning, and electric services. AHS is a premier dealer for Lennox, Goodman, and many other product brands. They service every make and model of heating and air conditioning equipment. To make sure customers are taken care of around the clock, AHS offers 24-hour emergency repair services. For 30 years, the team and technicians have provided great services and repairs to clients across the community. AHS is proud to be a name that neighbor’s trust for the best customer service and convenient repairs. AHS knows heating and cooling issues are
disruptive to your family or business, so they work to find affordable, fast, and effective solutions. The owners and team play an active role in the community. Every year since 1992, Accurate Home Services and their technicians, have been the winner of the Kaufman Herald Readers Choice Award for Best of the Best Air Conditioning and Heating Company. They are members of the Kaufman, Crandall, Forney and Terrell Chambers of Commerce. AHS offers discounts to all military, teachers, nurses and first responders. They are always looking to hire people those who want to be apart of a great family and community based company; AHS also encourages military veterans to apply. SERVICES: • Air conditioning — repair, installation, and service • Ductless HVAC • Heating — repair, installation, and service • Heat pumps • Indoor environment — air handlers, duct cleaning, indoor air quality, Nexia diagnostics, and wifi thermostats • Commercial services — commercial HVAC and commercial refrigeration • New construction • Electrical — service an+d repair • Switches and Outlets • Surge Protectors • Panel and Circuit Repairs and Replacements • Whole Home Wiring • Landscape Lighting • Indoor Lighting and Ceiling Fan Installation • Generators CONTACT: For questions or scheduling services, call (972) 962-7784 or visit the Accurate Home Services office located at 1406 S. Washington St. in Kaufman.
Spring 2022 // Connecting K a u f m a n / 7
1836 Farms Organic Milk: A Glass of Goodness By Molly Kasper 1836 Farms combines a back-to-basics approach to organic dairy farming with state of the art processing and equipment to produce a thick, creamy, delicious milk that just might transport you back to your childhood.
Local Connections
Two families, one local to Terrell, had a vision years ago of creating an organic dairy farm. In 2019, the families worked with the Economic Development Corporation of Terrell to obtain an abandoned building, originally the Fuji film factory, and convert it to a dairy factory. It took a year to renovate the building and two years to source the machinery and equipment from Sweden, Germany and Canada. Kevin Danzeisen owns the dairy, and his brother, Brett, handles distribution. Their father, Clayton, oversees business operations. A local, private partner handles USDA organic farming certifications and cares for the cows. The first staff was hired in September of 2020, and the business currently employs approximately 50 to 60 employees. From the launch of the first products two days before Thanksgiving, 2020, the company has grown exponentially. Projected sales for 2022 are $10 million.
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Organic Dairy Farming
The first step to great tasting milk is healthy cows. A certified organic dairy, 1836 Farms treats its cows like royalty. “We believe that if you take care of the cows, they take care of you,” says Micaela Brewer, DFW Territory Sales Manager and Marketing Manager. The herd of Holstein and Swiss cows are left on the pasture overnight, only coming in to be milked two to three times per day. While they are milked, the cows munch on an all-organic, non-GMO diet of grain and a protein substitute, and receive lots of petting, care and attention. They even have misting fans to cool them during the scorching Texas summers. Gaining the USDA certified organic label was a lengthy process. Since the cows are grazing on the pastureland from 120 to 200 days per year, the organic certification includes even the soil upon which the cows tread. Not only are they required to give the cows only organic feed, no chemicals can be used on the ground within a certain radius of the pasture. This requirement means that the dairy must maintain an excellent relationship with its neighbors, and they meet with them at least quarterly.
State of the Art Processing
Once the cows are milked, the milk is quickly shipped via refrigerated truck to the bottling facility in Terrell and stored in a temperature-controlled tank. It is checked for contaminants while awaiting pasteurization. 1836 Farms’ pasteurization process is another key factor in the milk’s superior taste. Most U.S. dairies utilize ultra-high temperature (UHT) pasteurization, in which the milk is heated to 280° for two seconds and then cooled. 1836 Farms, however, uses high-temperature, short-time (HTST) pasteurization. Their milk is heated to only 161° for fifteen seconds. Both processes produce safe milk, but HTST pasteurization preserves more of the natural flavors and nutrients. As a part of pasteurization, the cream is extracted from the milk. Some of the cream is then added back in exactly the right proportions for two percent and whole milk. The milk is homogenized, bottled, capped, labeled and shipped within 24 hours of arrival at the facility. The returnable, reusable glass bottles are another critical element in the flavor and freshness of 1836 Farms’ milk. Glass is non-porous, so there is no flavor transfer from it to the product, as might happen with plastic containers. In addition, glass is an excellent insulator, so it keeps the milk colder and fresher than other kinds of packaging. Once returned, the bottles are washed three times in a state of the art bottle washer, one of only five in the world.
Products
Current offerings include whole and two-percent milk, chocolate and strawberry flavored milk and cold brew coffee milk. Also available seasonally are banana milk, orange creamsicle milk, and egg nog. Cream is only available through Oberweis home delivery service, for which 1836 Farms is the exclusive milk partner. In addition to maintaining the highest standards of purity, 1836 Farms’ quality control lab is constantly whipping up new flavors. Blueberry milk, which will feature a bluebonnet on the bottle, is coming in March. Cold brew, water-based coffees are in the works as well, in peach and cinnamon toast flavors, as are oat milk creamers in sweet cream, vanilla and hazelnut flavors. Dr Pepper fans can look forward to “Dr Nog,” a combination of egg nog and Dr Pepper, which the team is currently perfecting.
Where To Find It
1836 Farms products are distributed at 350 stores throughout Texas, including Houston, San Antonio, Austin, and the 170 stores in the Dallas-Ft. Worth area. They just launched in HEB stores. Locally, the milk can be found at Kroger in Forney and at Whisked Away Bake House in Terrell. A $2 refundable deposit for the bottle is required.
Spring 2022 // Connecting K a u f m a n / 9
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Kaufman High School students produce broadcast, Lion Country Reporter
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By Elaine Frosch Getting started In the 2021-2022 school year, journalism and yearbook advisor, Annissa Johnstone and AV teacher, Stephen (Coach) Armstrong created Lion Country Reporter. LCR is a broadcast that is produced by broadcast journalism students and advanced AV students. “We used to have Roar TV which started out as a news program that morphed into a student short narrative documentary program” said Armstrong. “When Covid hit we couldn’t do interviews face to face, so we really didn’t have a place or a way to do interviews. After a year off, Johnstone approached me with her journalism background to merge her talents and my background in sports video and social media video to make the Lion Country Reporter.” The title “Lion Country Reporter” derived from the Texas Country Reporter that has been around for many years. Eager to get started, both Johnstone and Armstrong stepped in to the studio and immediately realized they had to take a step back. They wanted the students to take their time and learn so they could create a better broadcast by taking their time. The broadcast students needed to learn how to write a story before reporting it; the tech students needed to learn what good “B roll” was for an interview, what graphics would match the interview, and how to switch the camera for different angles. “Johnstone and I have to communicate a lot with one another so the process is smoother for the students to produce their broadcast,” said Armstrong. Students in the broadcast journalism class write news stories and also learn how to tell stories in front of a camera. During the first semester, the broadcast journalism students covered sports and some feature stories to get their feet wet and to help get them in the rhythm of news. They are learning that news doesn’t stop and that it continues all the time. The students are also learning that when they are in front of the camera, the broadcast is ongoing and there are no cuts and restarts. After the students completed their first broadcast, Johnstone said “I was pretty impressed.” The students took a chance at something that was new to them and executed it with an open mind and in a professional manner. Johnstone noted that each student is unique and that each have their own personality that offers a variety skills to the class. The students are learning how to be a team even though the stories they create are individual projects. Working much like a real news room, they help one another if someone has a question on a specific subject or if someone is struggling on their story. “More than anything, I want the kids to know what they are doing is not about them it is more about showing the community of their school and telling the story of their peers,” said Johnstone.
Chandler McBride, senior, works behind the camera. “This involves making sure we get the right angle and making sure the audio sounds good,” McBride said. “Once we’re done filming we bring it back and edit the video by getting rid of any mistakes or errors.” Juju Prox, junior, writes stories for and interviews different sports and news that goes on in the school. Prox said he really enjoys interacting with different people and listening to how they do things from their perspective. Noting that interviewing people and being in front of a camera came naturally to him, he would like to continue doing broadcast in college and possibly as a future job. When asked about what he gets out of being apart of LCR, Prox said, “It builds teamwork. You have to trust in others like the camera crew.” Amy Gonzalez, junior, writes stories for interviews and also sits at the newscast desk to deliver stories from the studio. “We get to learn how to come up with questions and get into the journalism career to get a taste of how people in the real world do it,” Gonzalez. She also noted that the group of students that are in the class are “a really great group” of students to kickstart the program. Olivia Aranda, sophomore, writes stories for interviews to use for the newscasts. Aranda really enjoys being apart of Lion Country Reporter. When asked about what she enjoys featuring the most, Aranda replied, “We are a big school and can come together at times when they are needed. We are more than what people see.” Broadcast journalism can be pretty intimidating to some since it involved being sociable and being in front of a camera. “It may seem hard but it’s easy once you get into it,” said Aranda. “It helped me open up a lot and come out of my shell. I would 100 percent encourage others to join broadcast journalism.” How far they’ve come and future plans So far the students have produced several broadcasts and both Armstrong and Johnstone are delighted at how they have turned out. “I’ve definitely seen growth,” said Johnstone. “There is a large percentage of students in the class that have grown as writers, using organizational skills, calendaring skills, living in the moment, and looking ahead.” The students are excited to go out and do their interviews and when the broadcast gets put together, they feel proud. “My favorite part of this is when they finish a project and they want to show it off and show me what they made,” said Armstrong. “It shows they are proud of it and they want affirmation for their work.”
A word from the students Xaxier Garza, senior, works on and sets up the video equipment. “I go out with a crew of usually around two to three people in it including myself,” said Garza. “The other people’s job is to make sure the audio is working fine and there is no background noise in the video so the audio can be crisp. When we are done recording we bring back the cameras to the studio so we transport the film to the computers so we can edit them and send them out as soon as possible.”
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FIVE POINTS DISTILLERY: Serving Up Fine Spirits in Kaufman County By Molly Kasper Just off FM 2757 in Forney sits Five Points Distillery, a small, local producer of grain-to-glass whiskey. The property features a distillery, barrel house and tasting room. A founding member of the Texas Whiskey Trail, this diminutive distillery is making big waves in the whiskey world. The partners specialize in controlling every aspect of the distilling process to produce high-quality spirits.
BEGINNINGS
It all began with a road trip. Over ten years ago, Master Distiller Bill Wofford of Sunnyvale and some friends traversed the Kentucky Bourbon Trail, sniffing and sipping, tasting and talking. While enjoying some of the finest whiskeys in the United States, Wofford
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couldn’t shake a nagging idea. “I can make something that tastes better than this,” he told his buddies. Upon returning to Texas, Wofford set out to do just that. According to Brandon Choate, who handles marketing and sales for the company, “He created a wheat whiskey that would stand up against the bigger, bolder bourbons and hold its own.” With the help of two other founding partners, Wofford started Five Points Distillery in 2012. The first bottle of Lone Elm Whiskey was filled in 2015. Wofford immediately entered the two and a half year whiskey in the Ultimate Spirits Challenge, where it earned a 95 point rating and a Chairman’s Trophy. By comparison, the popular Pappy Van Winkle’s 20-year Family Reserve bottle earned 98 points. Fine company for an upstart whiskey from Forney, Texas!
WHEAT WHISKEY VS. BOURBON Both wheat whiskey and bourbon are whiskey, but there is a difference in the grains used, known as the mash bill. To be considered bourbon, the mash bill of a whiskey must be at least 51 percent corn. The mash bill of Lone Elm Whiskey is 90 percent soft red winter wheat and 10 percent malted barley. Therefore, Lone Elm Whiskey is a straight wheat whiskey, not bourbon.
MAKING WHISKEY
Chief Distiller Logan Miller lives on the 10-acre property with his wife and children. He holds a degree in chemistry from Pomona College, and has had a longstanding interest in whiskey making. In fact, he built a still in the summer between his freshman and sophomore years of college and even snuck it onto campus. “Lone Elm Whiskey is distilled by hand,” Miller explains. First, the Texas-sourced wheat goes to the grinding room, where it is augured into a hammer mill with a 10 horsepower motor. Hammers rotating at 3,000 revolutions per minute crush the grain, pulverizing it into a flour-like consistency. The powder is then moved to the 500-gallon mash bin. Next, purified rainwater is added, and the mixture is heated and cooked until the starch is hydrated and it becomes a viscous, jelly-like porridge mixture. When the mixture is cooled to 150 degrees, malted barley is added. The mixture thins and becomes syrupy as the malted barley enzymes break down the starches into simple sugars, which yeast can ferment. Once it has cooled to 90 degrees, Miller adds the yeast. After it has cooled to 70 degrees, the mixture, called mash, is moved to the fermenter, where the temperature is maintained for a week. During that time, the yeast ferments the mash, converting the sugars to alcohol. The mash bubbles as chemical reactions occur, giving the fermenting room a strong yeasty odor. After a week, the mash is transferred to the Vendome copper still, where it is boiled. As the mash boils, the still vaporizes the different alcohols. According to Miller, “The distillate comes over in different fractions.” The first to distill is methanol, or the “heads fraction,” which is highly toxic. Miller captures it for use around the distillery as a cleaner. Increasing the heat brings out the desired alcohol, the “hearts.” This process is known as “making the cut.” For about two hours the distiller works its magic, and the clear liquid collects in a large tank. This 160-proof whiskey has several names, including new make, moonshine, white lightening, and white whiskey. It is transferred to a holding tank, where more purified rainwater is added to “proof it down,” or decrease the alcohol content. To comply with federal regulations, the alcohol content must be carefully managed. It cannot come out of the still at less than 160 proof, but cannot be barreled at higher than 125 proof. Once the whiskey is approximately 120 proof, it is barreled into 53-gallon oak barrels and placed in the rick house to age. As it ages,
the whiskey absorbs flavor and color from the barrel, creating the characteristic brown color. A little water (known as the “angels” share) evaporates, and the whiskey will “proof up” slightly. The aging process greatly affects the taste of the final product. Due to Texas’ hot climate, whiskey ages faster here than it does in Kentucky, which, in turn, is faster than Scotland. Barrels can be stored in a shipping container to further speed up the aging, a process known as “hotboxing.” A tight barrel will allow less water to evaporated than a looser barrel. To add further nuance, even the placement in the rick house can affect the taste. Barrels which are placed in an area with more ventilation taste different than barrels placed in an area with less ventilation. After four years of aging in the rick house, the whiskey is bottled on-site and labeled with the date and proof. Finally, it is ready to be tasted! Single barrel whiskey comes from one barrel, while, according to Choate, small batch whiskey is “a marriage of barrels.”
PRODUCTS
Distributed in 10 states and Munich, Germany, the Lone Elm brand offers wheat vodka as well as single barrel and small batch wheat whiskey in a variety of finishes. Although barrels can be used to age whiskey only once, casks previously used for other alcohols can impart a subtly different flavor profile, known as a finish, to the whiskey. Sherry casks from southern Spain, for example, create a smooth Oloroso finish. In partnership with Bee King’s Honey, Five Points has created a honey-finished whiskey. It is currently sold out, but more is aging. In addition, they hope to offer a rum finish soon.
EVENTS AND COMMUNITY TIES
The partners of Five Points Distillery strive to maintain a mutually supportive relationship with its neighborhood and Kaufman County, and their pride in being a local operation is evident. “It’s really fun to see Texas collectively working on agritourism and showing the rest of the country what we’re doing here,” Choate says. They actively work to bring agritourism to Texas and Kaufman County. In addition to being a stop on the Texas Whiskey Trail, they host a farmers’ market on the third Saturday of each month during the warm season. They have about a dozen regular vendors and they do not charge vendors to set up on their lawn. The distillery also hosts social events such as bottle releases, barbecues, concerts, weddings, birthday parties and serves as a corporate party venue. The property can hold 400-500 people while remaining friendly with their neighbors. Whiskey tastings are held every Saturday from 12 p.m. to 4 p.m. For more information on events or to sign up for their newsletter, visit https://www.lone-elm.com or follow Lone Elm Whiskey on Facebook, Instagram or YouTube. According to Choate, “We’re here for Kaufman, and for Texas, and the Texas Whiskey Trail.”
Sp ri ng 2022 // Connecting K a u f m a n / 1 5
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