• Fresh seafood restaurants with live music for casual waterfront dining
• Charming boutiques, lively festivals, and plenty of family-friendly events
• Wide selection of beach rental homes offering easy access to both beach and bay
• Complimentary ferry ride from Galveston and just a short drive away E: bpcoc@discoverbolivar.com
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Contributors
Richard Henderson, D.V.M.
J.A. Bunny
Jan & Dean
Chris Gonzales
Tom Valliere
Charlie Bresenhan
Paul Hager
Bob Rohan
John & Kathy Valastro
Holly Ross
Thomas Waggoner
Zach Tate
Lynda Watson
Mike Burke|Publisher
BURKE’S BRIEFS
Happy Thanksgiving, Wavers!
November has arrived, and it is one of my favorite months of the year. November brings in nice, cooler weather. It also brings one of my favorite holidays of the year, Thanksgiving.
Thanksgiving is a wonderful time to gather with family and friends and give thanks. It is truly a time to count our blessings. Some of my favorite childhood memories revolve around Thanksgiving.
Each Thanksgiving, we would pack up our family car and head from Joplin, Missouri, to Wichita, Kansas. When you are young, it seems like a long, adventurous journey.
My mom and dad, my sister, and I spent each Thanksgiving in Wichita at my grandparents’ house. It was so much fun! It seemed like it snowed every year we were there. My grandmother, one of the nicest people ever, taught us how to make angels in the snow. Nothing cooler than that.
I want to offer thanks to our wonderful readers and advertisers. We couldn’t do what we have done for the past eight years without you. I also want to thank our terrific staff and contributors, who work tirelessly each month to bring you the best island information and entertainment possible. You all are very much appreciated.
We had an amazing time at our 8th anniversary and social event in October. It was wonderful to catch up with many of our contributors, advertisers, and readers. A special thank you to Adam and the fantastic staff at Huli Huli Hut for hosting the event in their new space at 504 25th Street. Fun was had by everyone!
November marks the beginning of the Christmas shopping season. Please remember to BUY LOCAL! As I have said many times, almost everything you could ever want or need can be found right here in Galveston.
SUPPORT OUR LOCAL BUSINESSES!
Happy Thanksgiving, everyone. I’ll see you around the island...
Mike
PET Corner
Texas Wild Turkeys, Not Your Average Butterball
To most folks, their image of a turkey is a large white bird on a farm living beak to beak with thousands of its own kind. Today’s meat-producing bird is a much different creature from its wild ancestor. Wild turkeys are beautiful bronze birds, lean and agile. Their survival skills are needed to outsmart their major predators, coyotes, bobcats, and cougars. They are one of the most recognizable species of birds in America and were a significant food source for both indigenous people and the first European settlers. It has been estimated that there were ten million wild turkeys in the early 1700s, and there are still about six million wild turkeys throughout America today. Texas comes in at number one with nearly half a million wild birds. That compares to forty-six million domestic turkeys that are eaten at Thanksgiving in the United States each year.
The modern domestic turkey is a bulky meat-making machine compared to its wild brother, but this comes at a cost. Domestic turkeys are too muscle-bound to fly, mate naturally, or run. Wild turkeys are leaner, tougher, and built for survival. They have keen vision, three times better than 20/20, to spot danger. They can run short distances with a top speed of twenty miles an hour and can fly high into trees to escape predators. They can survive in bitter cold, handle pouring rain, and adapt to arid habitats. The farm boy version of the bird needs protection from the elements and a specific temperature range, or the flocks will suffer high mortality rates and poor growth rates. The average domestic turkey could not survive one week if turned loose in the wild. Decades of selection for the muscles of Arnold Schwarzenegger have given us a turkey with the toughness of Pee Wee Herman.
Wild turkeys had all but disappeared in New England and many parts of America by the late 1800s. Overhunting and the clearing of land had this iconic bird headed for extinction. Fortunately, the Texas turkey is a story of resilience. Texas Parks and Wildlife developed habitat management strategies and, in cooperation with large landowners, has provided the wild turkey population with a safe place to live and a much-needed boost. Their populations have rebounded in Texas from a low of a few thousand birds to half a million today. The management plans have been so successful that some small New England towns have been invaded by “urbanized” wild turkeys that feel so at home that they will attack pets and intimidate residents.
There are some funny YouTube videos of turkeys going off on people with their “victims” running down the street screaming. Unlike turkeys out in wild spaces, these city fowl have lost their fear of people and are trying to be “top dogs” in “their” town. Residents are advised not to feed the turkeys and to avoid showing fear if one approaches with the intent to intimidate. Suppose a twenty-five-pound tom turkey goes into attack mode and charges. Good luck with that. Honestly, I think I’d be running off screaming, too. Just hope that nobody would recognize me and post a video online—a shamed vet.
post a video online—a shamed vet.
There has been some debate about whether Benjamin Franklin thought the wild turkey should have been our national symbol rather than the bald eagle. It has been rumored that he thought the turkey was a bird of high character and the eagle had low moral character because they would steal from other birds. Consensus today is that Ben ultimately chose the eagle but felt the turkey was a dignified creature and still deserved the utmost respect.
America is so lucky to have amazing animals like turkeys, bison, mountain lions, and elk in our wild spaces. We should do everything possible to preserve these animals and the
places they live in. Our society should not be judged just by how we treat people, but also how we treat the animals that live here.
Keep Texas wild, respect the critters, large and small.
Richard D. Henderson, DVM
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Re l ati o nshipAd v ic e with Jan
& Dean
Dear Jan and Dean, My husband and I enjoy your column, but we haven’t seen a question like this, so I hope you can help us. My husband, “Tom,” and I get along great. We will be celebrating our third anniversary this December. Our problem is not with us; it is with both sets of our parents.
Last year, they both totally ruined our Thanksgiving. Both sets of our parents live in the North and Northeast, so they love coming to Galveston this time of year. They have all advised us that they plan on coming and staying with us for Thanksgiving again this year. Our house is plenty large enough, so that isn’t our problem. Our problem is that our parents do not like or get along with each other. They make absolutely no effort to try to get along.
They argue about everything! They fight over what to watch on television. It’s impossible to watch the news in the evening because they argue over every subject reported on. They argue over who is going to get what they think is the best room in our house. Last year, “Tom” cooked a fabulous Thanksgiving dinner, and they totally ruined it. They got on the subject of politics at our dinner table, and the argument turned very loud and ugly. Loud shouts and name-calling, even. It got so bad that “Tom” left the table and wouldn’t come back. He didn’t get to enjoy one bite of our dinner. I was in tears. I don’t think we are being selfish by wanting to enjoy our Thanksgiving without them being here. “Tom” says we should just tell them all that we are going on a cruise for Thanksgiving and won’t be home. I don’t feel like lying to them. They are our parents after all. What can be done about this? We don’t want another Thanksgiving ruined by our constantly arguing parents. I want to be in our home for the holiday and not feel like I should have to run off to someplace else just to avoid them. Help! --Distressed Debra.
tell them to read them cover to cover.
Hello Debra. I see your question got Jan all fired up. This is a situation that goes on with thousands of families every year when the holidays roll around. There is really no easy solution, and anyway you decide, these people’s feelings are going to be hurt. I am going to say you go with some “tough love.” I feel the exact opposite of Jan on this. (What else is new?) I would give them one more chance. Make it very clear to everyone involved that this is their last chance. Tell them loud and clear that their constant arguing and bickering ruined your last Thanksgiving. Also, tell them that since they are family and you love them, they are getting this one last chance. Spell out exactly the behavior that is expected of everyone. There is no reason that families can not get along if the effort is made to do so. Tell everyone how much this means to you. If they ignore your wishes again this Thanksgiving after they have been put on notice, then you are entirely within your rights to pull the plug and say, “That’s it, and never again!”
Okay, I usually leave snarky comments for Dean, but I have to speak up. First, the good thing is that it doesn’t seem like you inherited your parents’ bad behavior. Second, both your parents are uncouth and have zero manners. To act like this is childish and just plain rude. Do they even use utensils at the dinner table, or use their fingers? Just curious. I would have told them to leave and not come back until they knew how to act civilly. Forget the holidays with them, and go take that cruise. If they want to know why, tell them the truth. And by the way, you might want to get them copies of Emily Post and Ms. Manners’s books for Christmas and
I truly hope families that are experiencing this situation give it some serious thought. Family is and should be important to all of us. Respect each other. Hoping you have a very nice Thanksgiving, and Happy Thanksgiving to all.
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HEALTH & FITNESS
FOCUS
ON FITNESS
Shaye Henderson, BSN, M.Ed., M.S., Instructor at Bent On Healthy Living Wellness Center, 2910 53rd Street, Galveston
H2OMG!
H2O, dihydrogen oxide, agua, Adam’s ale — whatever you call it, water is the most essential liquid for every living thing on Earth.
Our weather has finally started to cool after the eight-month “summer” we seem to have here in Galveston. But even though it’s no longer 108 degrees outside, our bodies still need the nourishment of plenty of clean, fresh water.
We can survive for several weeks without food, but only a few days without water. From cells and tissues to vital organs, every system in the body depends on it. Water exists in all living cells — from yeast to humans — and it keeps every one of them alive and functioning.
So why do we need so much of it?
“Drink more water.” We hear that all the time. We all know it’s important, but do we really know why? For starters, water makes up about 60% of our total body weight and a whopping 90% of our brain weight. (News to me — I always figured 90% of my brain was air!)
Adequate hydration is essential for your body to function — not just well, but at all. Nearly every major system depends on it, and you might be surprised at how much staying hydrated can improve your energy, mood, and focus.
A few of water’s biggest jobs:
How much do you really need?
Every day, you lose water through breathing, perspiration, urine, and bowel movements — and sometimes in surprising ways. For instance, an air traveler can lose up to six cups of water during a three-hour flight. Because the body can’t store water, we need fresh supplies daily to make up for those losses.
The amount varies depending on body size, metabolism, activity level, and even weather. The Mayo Clinic recommends about 11.5 cups per day for women and 15.5 cups for men — but think of that as a baseline, not a hard rule.
Smart ways to stay hydrated
• Regulates body temperature
• Moistens tissues in the eyes, nose, and mouth
• Protects vital organs and tissues
• Transports nutrients and oxygen to cells
• Lubricates joints
• Supports the kidneys and liver by flushing out waste
• Helps dissolve minerals and nutrients for absorption
• Keeps your brain functioning at its best
• Add a squeeze of lemon, lime, or even a few mint leaves to plain water for variety.
• Keep a bottle or glass handy — on your desk, in your car, or in your bag.
• Drink a little water with each meal and snack.
Fresh water is the best choice because it’s calorie-free and excellent for hydrating the body. Tap water is generally safe and readily available almost everywhere. Tea can also help meet your daily fluid goals — especially unsweetened tea, which offers antioxidants and polyphenols that support heart health and may help reduce cancer risk. (That said, this doesn’t apply to good ole Texas sweet tea!)
If you prefer to get fluids from fruit, choose whole pieces of fresh fruit instead of juice — you’ll still get the flavor and hydration, plus the bonus of fiber and nutrients without the added sugar.
A quick word about bottled and flavored water
often trace back to simply not drinking enough water.
Be careful with commercially bottled waters, especially the flavored kind. Check the label to make sure it’s pure water — not enhanced with sodium, sugars, or artificial sweeteners. Too much salt can cause fluid retention and raise blood pressure in some people. When in doubt, plain water is still your best friend.
When you don’t drink enough
Not drinking enough water can lead to dehydration — something we Texans know all too well. Dehydration simply means the body’s water content is too low, but the good news is it’s easy to fix by increasing your fluid intake.
Symptoms include thirst, headaches, tiredness, mood changes, dry lips or nasal passages, dark urine, and confusion. Severe dehydration can stop kidney function, prevent the body from removing toxins, and in extreme cases, even be life-threatening.
Hydration and your brain
One of the biggest perks of proper hydration is a sharper, happier brain. Even mild dehydration — just one percent below optimal — can affect mood, focus, and energy. Headaches, anxiety, and fatigue
I used to wake up with middle-of-the-night headaches until my smart, handsome veterinarian, who happens to be my husband, suggested I might be dehydrated. Sure enough, once I made an effort to drink more water, those headaches disappeared. Sometimes the simplest fixes really are the best.
Raise your glass
With so many benefits of drinking water — and so many downsides to skipping it — make hydration a daily ritual. Go to your fridge or faucet, fill up a mug with cool, clear water, and raise it in a toast to your own good health.
Here’s to water — the most refreshing medicine on Earth.
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FOSTER
FOSTER
OUR MISSION
Dedicated to promoting animal welfare and the protection and prevention of unwanted or homeless animals of Galveston Island.
Fostering Saves Lives. For a weekend or until adoption, give a shelter animal time out of a cage in a home. You could be instrumental in finding that animals new home. From old dogs to bottle baby kittens our foster program is vital to our success.
Fostering Saves Lives. For a weekend or until adoption, give a shelter animal time out of a cage in a home. You could be instrumental in finding that animals new home.
From old dogs to bottle baby kittens our foster program is vital to our success.
VOLUNTEER
VOLUNTEER
Volunteers are the backbone of GIHS. Assisting with many tasks at the shelter and off-site events! Sign up today to help advocate for adoptable animals, take a dog for a walk, socialize kittens, or one of any other volunteer tasks that make our mission possible.
DONATE
Volunteers are the backbone of GIHS. Assisting with many tasks at the shelter and at off-site events! Sign up today to help advocate for adoptable animals, take a dog for a walk, socialize kittens or one of the many other volunteer tasks that make our mission possible.
DONATE
Whether in support of one of our designated programs or as a general contribution every dollar supports our mission and it is tax-deductible. We do have an Amazon wish list as well, you can literally give a dog a bone.
Whether in support of one of our designated programs or as a general contribution every dollar supports our mission and it is tax deductible. We do have an Amazon wish list as well, you can literally give a dog a bone.
SHELTER SERVICES:
SHELTER SERVICES:
Safe housing and care for resident pets including animal health and behavior assessments
Safe housing and care for resident pets including animal health and behavior assessments. Routine health care including immunizations, worming, and treatment for minor injuries. Rabies observations for bite cases. Partnering with other organizations to take in animals as needed. Coordinating transport for out-of-state placements.
Routine health care including immunizations, worming, and treatment for minor injuries
Rabies observations for bite cases
Partnering with other organizations to take in animals as needed
Coordinating transport for out of state placements.
ADDITIONAL PROGRAMS:
-Spay/neuter assistance
Spay / neuter assistance
-Lost pet assistance and recovery
Lost pet assistance and recovery
-Humane education for all ages
Humane education for all ages
ADOPT FOSTER SPONSOR VOLUNTEER
EDUCATE DONATE
CONNECT WITH US
The
“Big Fix”
MEET GIHS
The Galveston Island Humane Society INC., formed in 1981 as a 501C3, non-profit organization. Originally created by concerned citizens to rescue animals from “the pound” and much has changed over the last few decades. Today we have a humane shelter with a no-kill live release rate. Daily we provide care for lost or homeles s pets, reuniting pets with their families and promoting the adoption of pets needing homes.
Pet food pantry for individuals in need
-Pet food pantry for individuals in need
Emergency Medical Assistance
-Emergency Medical Assistance
WHAT DO ADOPTIONS INCLUDE AT GIHS?
WHAT DO ADOPTIONS INCLUDE AT GIHS? ADDITIONAL PROGRAMS:THE
All adopted pets are spayed / neutered as required by Texas law.
-All adopted pets are spayed/neutered as required by Texas law.
Vaccinations including rabies, as well as Flea and Heartworm prevention are all current when pet is adopted
Microchip
-Vaccinations including rabies, as well as Flea and - Heartworm prevention, are all current when the pet is adopted.
-Microchip.
GIHS is dedicated to ensuring ALL pets are spayed or neutered to decrease the number of homeless and unwanted pets as well as the number of pets entering the shelter. Through generous grant funding, we offer spay/neuter assistance programs at low to no cost for those in need. Contact the shelter for information about the “Big Fix!”
GIHS is de dicated to ensuring ALL pets are spayed or neutered to decrease the number of homeless and unwanted pets as well as the number of pets entering the shelter. Through generous grant funding we offer spay/neuter assistance programs at low to no cost for those in need. Contact the shelter for information about the "Big Fix!"
GALVESTON ISLAND COMMUNITY CATS
GICC was established in 2015 and is a progressive Trap/Neuter/Return (TNR) program to fix, vaccinate and release feral cats on the island. To date, we have altered over 4000 felines with this program. The success of this program has reduced yearly intake at GIHS and has improved our live release rate in cats from 52% in 2014 to 94% in 2024.
HOW YOU CAN HELP
-Microchip your pets.
-Spay or neuter your pets.
GICC was established in 2015 and is a progressive Trap/Neuter/Return (TNR) program to fi x, vaccinate and release feral cats on the island. To date we have altered over 4000 felines with this program.
As an “open admission” shelter for Galveston Island we accept all homeless pets even when the shelter is full. In a city with a high number of homeless pets, this could easily lead to needless euthanasia. Our programs work diligently to reduce the number of pets in our community. We are committed to assuring that ad optable pets are kept available until they are placed in a family or transferred to a partner organization.
The Galveston Island Humane Society, Inc., formed in 1981, is a 501c3, non-profit organization. Originally created by concerned citizens to rescue animals from “the pound,” much has changed. Today we have a humane shelter, providing care for lost or homeless pets, reuniting pets with families, and promoting the adoptions of pets needing homes.
As an “open admission” shelter for Galveston Island, we accept all homeless pets, even when the shelter is full. In a city with a high number of homeless pets, which could lead to needless euthanasia, our programs work diligently to reduce the number of pets in our community.
Our shelter is managed by a board of directors caring staff and active volunteers who work to provide for the pets in our care along with creating and managing community programs that will positively impact our shelter. We hope you will join us in our mission to make sure that every pet on Galveston Is land can live out his or her life in a loving home.
-Like and share from our social networks.
-Become a member of GIHS.
The success of this program has reduced yearly intake at GIHS and has improved our live release rate in cats from 52% in 2014 to 94%in 2024
-ADOPT your next best friend.
-VOLUNTEER at the shelter.
-FOSTER if you cannot adopt.
-DONATE to support our mission.
Microchip your pets
Spay or neuter your pets and encourage others to do the same
Like and share from our social
Become a member of GIHS ADOPT your next best fr iend VOLUNTEER at the shelter
We are committed to assuring that adoptable pets are kept available until they are placed in a family or transferred to a partner organization. Our shelter is managed by a board of directors, caring staff, and active volunteers who work to provide for the pets in our care along with creating and managing community programs that will positively impact our shelter. We hope you will join us in our mission to make sure that every pet on Galveston Island can live out his or her life in a loving home.
FOSTER if you cannot adopt
DONATE to support our mission
Meet pretty girl Mika, who is as close to perfection as possible. Mika loves treats and pets and splashing around in the water, but more than anything, she loves to fetch and to be near her humans. Mika will look deep into your soul and bring out your best self. Doesn’t that sound nice? Come meet Mika and find out for yourself what it feels like to be unconditionally loved.
The Galveston Island Humane Society is always in need of volunteers, fosters, and adopters. By spending time with the shelter dogs, you can help them socialize and also promote their adoption. Becoming a foster parent or adopting a dog like Mika can give them the mental and emotional break they need from shelter life. If you’re interested in fostering, please visit: www.galvestonhumane.org/foster
If you’re interested in adopting Mika, please apply at www.galvestonhumane.org/adopt
Bob Rohan, or as he is known in Texas “Bad Bob”, has been playing the fiddle and singing in various groups for over 30 years in Texas, and has opened for Merle Haggard, Willie Nelson, Charlie Daniels, Carlene Carter and John Conley to name a few. Bob has played in bands that have backed up country legends like Hank Thompson, Ray Price, Jack Greene, Pam Tillis, and Dale Watson.
Along with songwriting, Bob is also a talented cartoonist and has a self syndicated comic strip titled “Buffalo Gals”. The comic feature is about two cowgirls “Bess Winchester” and “Connie Cheyenne”. The comic strip was inspired after playing with “The Hays County Gals and Pals” a cowgirl western group that toured through Texas, Oklahoma and as far west as Elko, Nevada. Bob has won The Wisconsin State Fiddle Championship and has been nominated several times from The Academy of Western Artists for Best Cowboy Cartoonist.
www.badbobrohan.com
What’s in a picture? Well, I’ve always heard, “A picture is worth a thousand words.” This phrase and its widespread use are largely credited to Fred R. Barnard, an advertising executive. He published articles promoting visual advertising, including a 1921 ad titled “One look is worth a thousand words”.
When I look at these old pictures of our Island, I can imagine the excitement of seeing Galveston emerging as one of the leaders in tourism and growth in the state of Texas, if not the entire United States.
History
History is the knowledge and study of the past. The story forms a collective memory. It is the story of who we are and how we got here.
by
Our history provides us with insight into the past and helps us make decisions for our future. Sache & Potter was a Galveston photography Studio operating in the mid-1800s. Several of their photographs included images showing the earliest days of our Island’s history. Let’s take a look at these old photographs and see what history can tell us.
Central Wharf 1861
This is a very early picture of Central Wharf. It has a historical marker with the following inscription:
In early Galveston, much of the waterfront activity centered around these wharves. In 1854, the Galveston wharves were consolidated under the present Wharf Company, but the first wharves were Central
citizens. Menard’s Wharf at the foot of 21st Street was built in 1840 by Peter J. Menard. His property on the bay front included all the ground in front of three waterfront lots to the boundary line or near the channel of the bay, with wharf privileges, for which he paid $5.00 and the promise to erect a wharf. In effect, the Galveston City Company donated the property to encourage the building of wharves.
Fun Fact: The famous 1877 ship, Elissa, is now berthed in the same area and is open to the public for touring.
Stereographs: Galveston Cotton Exchange
In the mid-1880s, many of Galveston’s images were created by an Island photographer named P.H. Rose. He is not only known for his photography but also for his cabinet card portraits and stenographs. The cabinet card format joined the photograph album as a fixture in the late 19th-century Victorian parlor.
This is an image Rose created for the Galveston Cotton Exchange. It is a double image from two slightly different perspectives , which appear as a single, three-dimensional image.
This required a stereoscope to view the image. This is an optical instrument used to create the illusion of depth and three-dimensionality from two flat, slightly different images.
A more recent version of a stereoscope is the modern day View Master.
Fun Fact: A specific type of stereoscope was designed for military reconnaissance and was used for map reading with aerial photographs.
Storm of 1867
When I look at pictures of the great storm in 1900, I am amazed at the destruction. But several years earlier, several other storms had devastated our Island.
The Civil War had been over for two years by the time this storm hit in 1867. By Thursday, October 3rd, the water began rising around sunup and reached Tremont Street by noon. The lower floors of nearly all the stores on the Strand were covered with water eighteen inches deep. Lumber was floating in the streets. Vast piles of salt had been piled along the sidewalks of the Strand for later use. The rising water melted the salt away and returned it to the sea, leaving only the sacks where they had been stored. The surge in Galveston was the highest yet. A foot higher than the 1854 hurricane, which drove floodwaters up Buffalo Bayou all the way to Houston, causing terrible flooding and destruction all along the way. The railroad bridge connecting the island with the mainland was entirely swept away, with nothing left except about two-thirds of the pilings.
built
private
Happy November Wavers!
Wharf 1861
FUN FACTS by thomas waggoner
Fun Fact: A labor crew working on the bridge had to tie themselves to the structure with rope to keep from being swept away.
The entire Texas coast felt the hurricane of 1867. Galveston was flooded and experienced a loss of $1 million.
Frozen Galveston Bay 1886
I was surprised when I found this photo. I did not know that Galveston Bay had ever frozen over. In January 1886, the Island’s temperature fell from a maximum of 65° on one day to a minimum of 11° on the following day, a drop of 54°. Some places on the Island even reported temperatures as low as 7°. An area newspaper described Galveston Bay as “a sea of ice.” It was described as one solid sheet of ice. Two boat captains from Wallisville, James Mixon and Thomas Jefferson, died when their boats capsized in Galveston Bay. Captain Jefferson, a young man, was found frozen solid inside his vessel.
A herd of about 6,000 cattle south of Anahuac, driven by the wind, walked right off into the East Bay, and most were drowned.
Fun Fact: The point of land at that site is called Frozen Point to this day.
As I mentioned before, “a picture is worth a thousand words. Here is a great example! Looking at this old photo of Michel B. Menard, we see a man who was instrumental to our island’s history.
He had entered the fur trading business at the age of 14 in Canada. In 1822, his uncle, Pierre Menard, former lieutenant governor of Illinois, recruited him to trade furs in the family fur trade. Having been born in Canada, he only spoke French. During this time in the family business, he learned to read and write English. Years later, he settled in what is now Nacogdoches, TX. His sights shifted to Galveston Island.
Menard became interested in acquiring Texas land, but at the time, land was only granted to Mexican-born Texans.
Fun Fact: Menard’s land deals were made by Juan Seguin, a Mexican citizen who eventually fought under Sam Houston at the Battle of San Jacinto.
Seguin purchased 4,600 acres at the eastern end of Galveston Island on behalf of Menard in December 1836.
In 1838, Michel B. Menard founded the Galveston City Company on “one league and a labor of land” on the eastern end of Galveston Island. This company allowed the citizens of Galveston to issue deeds for plots of land to investors. Galveston was incorporated a year later, receiving its charter in 1839.
The 1st street plan for Galveston was completed in 1838. The east–west streets were named according to letters from the alphabet, and numbers were used for north–south streets. Seven hundred lots sold in the first year, populated by over one hundred buildings and sixty families.
Menard died at home in Galveston on September 2, 1856, and is buried in the Catholic Cemetery in Galveston.
Old Maps
In 1783, the Spanish Governor of Louisiana, Bernardo de Galvez, commissioned Jose Antonio Evia to survey the entire Gulf coast. Evia, named both a bay and an island on the upper Texas coast for its patron, Galvez. This survey, officially published around 1799, was a landmark achievement that provided the first accurate map of Galveston Bay and its coast. It was the first to label the area “Galveston Bay” and served as a foundational prototype for future maps of the Texas coast.
Fun Fact: The original map also named Matagorda Bay.
Port and Playground
When doing any research about our Island, I continually come across this photo. A little research provides some context and a history lesson. A railroad bridge crossing Galveston Bay was
Michel B. Menard
Frozen Galveston Bay 1886
Michel B. Menard
Survey, Officially Published Around 1799
Storm of 1867
Railroad Bridge Crossing Galveston Bay
finished in 1860, and the Galveston, Houston & Henderson Railroad (GH&H) company began service to the island.
In 1854, construction of the “Old Reliable Short Line,” as the road was later called, began at Virginia Point on the mainland opposite Galveston Island. It was the shortest of the three railroads that eventually connected Houston and Galveston and reported its mileage at an even fifty miles. In 1877, the line began operating the first daily newspaper train in Texas for the transportation of the Galveston News into Houston. This service lasted until World War I.
GH&H railroad offered luxury parlor cars, transforming the travel experience and making a trip to Galveston all the more enticing.
FUN FACTS
“Beginning in the mid-to-late 1800s, as Galveston began to promote itself more as a sophisticated vacation destination than a bustling center of commerce, a new nickname emerged for the prestigious port city:
The Playground of the Southwest.”
- Elisabeth Parks
Fun Fact: During the Civil War, the railroad remained active, handling the traffic to and from the blockade runners reaching Galveston.
As the Model T began to change American life, construction of an automobile causeway connecting Galveston to the mainland began in 1911. While trains remained the most popular route to the island until about 1920, a growing number of travelers fell in love with the flexibility and independence of the automobile. The railroad had fixed lines and fixed travel schedules, but with an automobile, tourists were able to see things they couldn’t see on the railroad.
received encouragement from the superintendent of the Galveston Public Schools. His teachers pushed him to expand his natural talent in art while in school on the Island. He began working with Galveston artist and marine painter Julius Stockfleth.
Fun Fact: He frequently worked outdoors, becoming a familiar figure to local fishermen, who would sometimes shift their boats around to help out with his compositions.
An exhibit called “A Century of Galveston Art” featured some of his work. This exhibit was in celebration of the 100th anniversary of the Galveston Art League. It was the first organization on the Island to promote art appreciation and to support local artists in the city. The focus of the exhibit was art painted during the past one hundred years by members of the Galveston Art League.
One critic wrote, he “catches with unfailing dexterity the kinship of the sea with the sky and the land–the storm clouds, the pouty, sulky thunderheads, or the washed sky after an April shower.”
Forrester-O’Brien
This is an old portrait of Paul Richard Schumann. He moved to Galveston around 1882. Schumann showed an interest in art at a young age and
He won the “Texas Fine Arts Prize” at the Southern States Art League for his artwork, titled “Mosquito Fleet”.
He is credited with some 1500 paintings in 25 years and was able to support his family through his painting and teaching privately during the Depression years.
Fun Fact: Schumann built model ships to use as models for his seascapes featuring boats and ships ranging from fishing vessels to three-masted schooners.
After the devastation from the 1900 storm, saving our Island became the top priority of those who had decided to stay. Engineers, architects, and city officials began two monumental tasks: raising the Island’s elevation and building the seawall.
This 1903 photograph shows the grade-raising project. History tells us it was a difficult time. Daily life continued as people had to endure many inconveniences. Residents and visitors alike navigated the city using an ever-changing and precarious network of wooden catwalks built above the slow-draining ground. At its southern edge, the elevation would match the height of the seawall and then gradually slope towards the bay. As these photos show, the Island was accomplishing a monumental feat. Two to three block sections were enclosed with earthen levees.
1903 Grade Raising
Paul Richard Schumann
Paul Richard Schumann
Gulf Surf at Galveston
Galveston Houston & Henderson Railroad
Schumann Painting
Mosquito Fleet - 1929
1903 Grade Raising
FUN FACTS
Also seen in these pictures, along with the structures, the utilities within those sections had to be lifted. This included fences, water pipes, and streetcar tracks. All were lifted off their foundations using jackscrews or stilts.
Sand was collected from the bay by four self-loading hopper dredges and transported to the residential district. To move the sand, a canal was dug specifically for the project. The sand was pumped into the raised sections of the city using a series of large pipes. Once it dried, the sand settled, raising the ground to a higher elevation. Homeowners were responsible for the expense of raising their homes and fences.
Fun Fact: In many cases, when homeowners could not afford to raise their residences, they would simply move to the second floor and allow the first to be filled in with sand.
French silks, Yankee clocks, fine wine, Colt’s pistols, and bacon all in one place.
In 2014, the Rosenberg Library featured an exhibit called Galveston Before the Civil War. This exhibit contained historical artifacts and images from a time referred to as the Island’s Antebellum Period. The images showed some of the earliest pictures of Galveston’s harborside and buildings in the downtown district.
The elaborate Victorian structures that Galveston is well known for did not exist in the 1830s and 1840s. Streets were unpaved with deep ditches cut along the sides for drainage. Commercial structures, public buildings, and residences were, for the most part, simple frame structures painted white.
Fun Fact: Children attended private schools on the island because city officials did not institute a successful public school system until after the Civil War.
Beach Hotel
Last month, we looked at the beach hotel. It opened in 1883. Recently, I found this picture that shows the impressive interior of the hotel.
The impressive structure operated for just fifteen years before it burned to the ground in 1898. It was funded by investors in the Galveston City Railroad Company. The Beach Hotel opened during the July 4th holiday, joining the celebration of the holiday.
Fun Fact: Islanders had to deal with an overwhelming number of pigs that roamed freely around the island.
By 1840, approximately 2,000 – 3,000 people were living on the island. The Tremont Hotel was the center of social life. There was a large range of goods available in the early stores. The Island’s open-air market sold fresh meat, fish, and produce seven days a week. Shoppers bought
Well, Wavers, history speaks volumes about our beautiful Island. I hope you have enjoyed this journey documenting the evolution of Galveston Island!
Until next month,
Before the Civil War
Fun Fact: This artwork is 159 years old.
Thomas Waggoner
Lobby of the Beach Hotel - 1895
1903 Grade Raising
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.
Spanish Rice
Green Beans
Cole Slaw Banana Pudding Trifle
Savour
Herb-Roasted Sliced Turkey Breast with Berry Compote
Whipped Sweet Potatoes with Rosemary Pecan Glaze
Haricot Verts Green Beans
Fresh-Baked Corn Muffin
Cooper's Own Scratch-Made Apple Crisp Pie -or- Cake
$19.50 per person
Available for Pre-Order: Nov 3 - 21 (by phone or in person)
Pick-Up: Nov 24, 25, 26
Closed on Thanksgiving Day (to allow our team to spend time with their families)
Where great flavors meet ocean views — welcome to Tipsy Turtle. Enjoy handcrafted drinks, fresh bites, and live music in the heart of the beach. Settle in with our chairs and umbrellas, soak up the sunshine, and stay for the sunset show. Your perfect beach day starts here.
lone
Rodney Haines
Thursday Nov 06, 6PM - 10PM Joe Cain Band
Friday Nov 07, 6PM - 10PM
Salty Sounds
Haines NovJoe Band Nov 07,Sounds Nov 08, 1 -
Saturday Nov 08, 1PM - 4PM Lux 5
Saturday Nov 08, 6PM - 10PM Jeff Lopez
Sunday Nov 09, 1PM - 4PM
https://www.facebook.com/tipsyturtlegalveston
@tipsyturtle.galveston
Celebrate
Voted Best Martini, Happy Hour, Asian, & Sushi Voted
by: Tom Valliere & Charlie Bresenhan
Big BITES
Thanksgiving 2025 Restaurant Specials
Thanksgiving has always been my favorite holiday. Growing up in a large and close-knit family, I have fond memories of parents, grandparents, siblings, aunts, uncles, and cousins gathering for our annual feast.
Everyone had a special dish they brought to the overloaded buffet set in our large family dining room. Some years there was snow, but there was always crisp autumn weather and plenty of dishes made with locally sourced ingredients. Freshly harvested Brussels sprouts, cabbage, carrots, and even potatoes came from our own gardens or from the local farmer’s market. Apple pies were made from crisp fruit hand-picked from my uncle’s orchard—and of course, there was pumpkin pie.
Kids crying, fighting, and playing; adults socializing and catching up on family news. My poor bed did alternate duty as an overflow closet, leaving my room smelling like a wet dog from their snowy, damp fur coats. And always, there was the anticipation of watching my father carve the large roasted turkey centerpiece. Alas, those days are gone, and most of those people have passed, but the memories remain as vivid as ever.
While I can never recapture those long-ago times, I can replicate them with the home-cooked goodness you can only get from our locally owned restaurants.
While many of the large hotels and resorts offer lavish buffets and are excellent choices for many families, I much prefer the more personal
touch from our smaller establishments. In this article, I will highlight some of my favorite choices. Some are open and serving dinners on Thanksgiving Day; others are order-ahead and pick-up options for at-home dinners without the fuss, but still retaining that home-cooked quality that is hard to find in the large chain restaurants.
Please note this is an incomplete list. The logistics of print media require my input at least 30 days before the event to allow for layout, printing, and distribution of our magazines. As we go to print, some restaurants are still developing their menus and plans. To accommodate them and offer our readers the most accurate and upto-date information, we are going to maintain a dynamic listing on the Waves Magazine website at the following URL:
www.wavesgalveston.com/thanksgiving
This list will be updated periodically as new information becomes available.
This has been a difficult year for our island restaurants, and a few of our favorites have closed permanently. Yet we have much to be thankful for. Our island cruise business is thriving, our new terminal is opening as I write this—bringing more ships and visitors. We have managed to get through hurricane season without a single named storm threatening us, and we have welcomed the opening of several new restaurants that expand our culinary choices and diversity.
Personally, I am thankful for my continued health and the privilege of being a part of our wonderful island community. As always, Waves Magazine urges our readers to support our local businesses. They are our friends and neighbors.
Here is what I have as we go to press:
Benno’s Catering
Benno’s Seawall restaurant will be closed on Thanksgiving Day. However, their catering operation is offering full dinners and side dishes for take-out. You can choose a traditional oven-roasted or Cajun-fried whole turkey with cornbread dressing and giblet gravy. They offer complete dinners, or you can order a turkey and side dishes à la carte. Orders and payment must be placed by Friday, November 21, for pickup on Wednesday, November 26, between noon and 4:00 PM at 112 28th Street. For more information, check their website, call, or email Elaine at elaine@bennosofgalveston. com.
Benno’s Catering 112 28th Street - (409) 762-3666 www.bennosofgalveston.com f acebook.com/cateringbybenno
Coastal Star Brewing Company
Formerly the Hubcap Grill, owner Teffeny Caruso will be offering her special recipe of homemade pies for carryout. If you have never sampled her cooking, you are in for a treat. They are in the midst of reorganizing, and I can only hope this becomes an ongoing island tradition. Call or visit their Facebook page for more information.
Coastal Star Brewing Company
2021 Strand - (409) 539-5128 www.coastalstarbrewingcompany.com f acebook.com/people/Coastal-Star-Brewing-Company
Pennies Tex-Mex Take Out
A long-time island favorite, the Ochoa family has been turning out their famous tamales and smoked meats for generations. Thanksgiving plans are still being finalized, but I have been assured they will include their tamales and smoked meats, along with whole smoked turkeys. They will be closed on Thanksgiving Day, but you may pre-order for pick-up. Please visit their website or call for more information.
Pennies Tex-Mex Take Out
1713 37th Street - (409) 765-5719 www.penniestm.com f acebook.com/penniestexmexgalveston
Continued on next page
The Gumbo Diner
All Galveston Restaurant Group locations will be closed on Thanksgiving, with the exception of The Gumbo Diner on Seawall, which will be open and serving complete traditional turkey dinners, including green bean casserole and even a slice of pie. This is an affordable option for individuals wanting a sit-down dinner with full service. They are also offering complete family pick-up dinners and à la carte sides that must be pre-ordered on or before Saturday, November 22, and picked up on Wednesday, November 26, at Saltwater Grill on Postoffice. Offering great value and fresh seafood with a Cajun flair, The Gumbo Diner is a personal favorite of mine. Check their website or call for more information and holiday hours.
The Gumbo Diner
3602 Seawall Boulevard - (409) 762-3232 www.thegumbodiner.com f acebook.com/TheGumboDiner
facebook.com/TheGumboDiner
Katie’s Seafood House
Katie’s will be closed on Thanksgiving Day but is accepting pre-orders from their catering menu. Famous for fresh seafood from their own fleet of fishing boats and their creative kitchen, this could be a great choice for many of us. For more information, check their website or call.
Katie’s Seafood House
2000 Wharf Drive - (409) 765-5688 www.katiesseafoodhouse.com f acebook.com/KatiesSeafoodHouse
Koop’s BBQ Kitchen & Catering
Want something special for Thanksgiving? PJ and Tara have put together a Thanksgiving holiday pickup menu that includes a choice of their barbecued meats and creative side dishes. You can choose smoked turkey, brisket, or ham— whole, half, or by the pound—with a choice of à la carte sides. Orders must be placed by Monday, November 24, for pickup on Wednesday, November 26. For their complete menu or more information, call or visit their Facebook page.
Koop’s BBQ Kitchen & Catering
4501 Broadway (409) 539-0059
facebook.com/KOOPSBBQ
La Cocina Market
Island celebrity chef Mary Bass’s La Cocina Market will be open on Thanksgiving Day and will be offering individual takeout dinners and an array of side dishes and pastries. This could be great for visitors with limited cooking options. Additionally, you may pre-order an entire dinner consisting of her special smoked split turkey or brown sugar bourbon–glazed baked ham, with a choice of sides and delicious desserts. Pickup or delivery is available. For more information and hours, please call or visit her website.
La Cocina Market
1506 39th Street - (409) 795-8963 www.chefmarybass.com f acebook.com/LaCocinaGalveston
ShyKatz Cafe & Bakery
This neighborhood favorite has been quietly expanding its hours and offerings. Long a breakfast and lunch favorite with a fiercely loyal local following, they are now offering dinner on Mondays, which is certain to grow. Tucked away in a historic neighborhood, the word is out about their daily specials and sumptuous baked goods. Closed on Thanksgiving Day, they have published their pre-order takeout menu highlighting their complete dinner packages as well as à la carte items—oven-roasted turkeys, spiral-sliced hams, and more. An array of handmade sides and their wonderful bakery products, including bread pudding, pies, cakes, and cobblers, round out their offerings. For more details and ordering instructions, call or visit their website.
ShyKatz Cafe & Bakery
1528 Avenue L - (409) 770-0500
www.shykatz.com
f acebook.com/shykatzcafe
ENJOY A CHEF-INSPIRED, TRADITIONAL THANKSGIVING FEAST AT HOME
Cooper’s Landing
Herb-Roasted Sliced Turkey Breast with Berry Compote Sweet Potatoes with Rosemary Pecan Glaze
This westside restaurant will be closed on Thanksgiving Day, but is offering complete takeout traditional dinners. Herb-roasted turkey with berry compote, served with whipped sweet potatoes, green beans, fresh corn muffins, and their scratch-made pies and cakes. Orders accepted from Monday, November 3rd, through Friday, 21st, with pickup on November 24, 25, or 26th. Please order by phone or in person at the restaurant.
Haricot Verts Green Beans
Fresh-Baked Corn Muffin
Cooper's Own Scratch-Made Apple Crisp Pie -or- Cake
$19.50 per person
Available for Pre-Order: Nov 3 - 21 (by phone or in person)
Pick-Up: Nov 24, 25, 26
Closed on Thanksgiving Day (to allow our team to spend time with their families)
Cooper’s Landing
11150 termini-San Luis Pass Road
(409) 539-5534
www.cooperslandingtx.com
f acebook.com/cooperslandinggalveston
Way West Grill & Pizzeria
Long a fixture in Jamaica Beach, they will be closed on Thanksgiving Day. However, owner Cindy Roberts is accepting pre-orders for pickup of traditional family or individual Thanksgiving dinners. Ordering deadline is Saturday, November 22nd. Pickup may be scheduled for Tuesday, November 25th, or Wednesday, November 26th. The menu details will be available online. We all know how wonderful her home cooking is and all the generous things she does for our community. Please call or visit their website for more information.
Way West Grill & Pizzeria
16708 Termini-San Luis Pass Road (409) 794-4934 www.waywestgrill.com f acebook.com/WayWestGrill
As previously mentioned, this is an incomplete listing. We will be u pdating this information on the Waves Magazine website as it becomes available. Restaurants that would like to be included may contact me at: tom@wavesgalveston.com
Thank you, and Happy Thanksgiving!
Pennie’s Pork Ribs
Savour our mouth-watering pork ribs, smoked to perfection using our own original rub and finished with our sweet, sticky glaze made with honey and other secret ingredients.
Pennie’s Tex-Mex 1713 37th Street ( 409)-765-5719
Huevos Rancheros
2 Eggs, a side of refried beans, fried corn tortillas with cheese all topped with fresh salsa and avocado. Served with warm corn tortillas.
ShyKatz 1528 Avenue L (409) 770-0500
November Featured Dishes
Fish
and Chips
Crispy beer-battered Alaskan Pollock served with seasoned fries, house-made tartar sauce, and a lemon wedge. A classic seaside favorite with a Galveston twist— flaky, golden, and hard to share.
Huli Huli Hut 504 25th Street (409)-443-5525
Elevate your Wednesdays at Saltwater Grill
Join us every Wednesday and indulge in our succulent, hand-cut prime ribserved with house au jus, your choice of mashed potatoes or baked potato, and buttered broccoli. Pair your meal with our 1/2 price select bottles of wine - only on Wednesdays!
Saltwater Grill - 2017 Postoffice Street (409) 762-3474
Jumbo Fried Gulf Shrimp Special
10 Golden-fried Gulf shrimp over a bed of fries served with colelsaw at The Gumbo Diner. Only $14.99!
The Gumbo Diner 3602 Seawall Blvd. (409) 762-3232
Breakfast at McNeal’s
Rise & Shine, Galveston! Breakfast hits at 8AM sharp. Pancakes, breakfast tacos, and all the good stuff. Dine in, dash out, or double up. Your morning, your way.
McNeal’s Tavern and Eatery 6612 Seawall Blvd. (409) 515-9119
Crabs Claws
Crab Claws are back for a limited time at Mario’s Seawall. Enjoy this crowd favorite in a Spicy Marinara or White Wine sauce. The perfect way to start your meal at Mario’s!
Marios Seawall Italian and Pizzeria 628 Seawall Blvd (409) 763-1693
Jumbo
Fried Gulf Shrimp Special
10 Golden-fried Gulf shrimp over a bed of fries served with colelsaw at The Gumbo Diner. Only $14.99!
Little Daddy’s Gumbo Bar 2107 Postoffice Street (409) 744-8626
November Featured Dishes
Churro Bites
New! Golden, crispy, and dusted with just the right amount of cinnamon-sugar, our Churro Bites are bite-sized delights that pack big flavor. Each piece is perfectly fried for a light crunch on the outside and a soft, doughy center. Served warm with Salted Caramel drizzle.
Papa’s Pizza 4400 Seawall Blvd (409) 766-7272
Puffy Taco Tuesdays
Every Tuesday for just $9.99, enjoy two ground beef puffy tacos. Available for dine-in only. Add a $5 happy hour marg to complete your meal!
A Galveston classic: crispy fried fish, shrimp, or oysters tucked into a warm, fresh-baked baguette, dressed with tangy Cajun remoulade. Served with fries and slaw — no shortcuts, just coastal comfort.
Katie’s Seafood 2000 Wharf Rd (409) 765-5688
Sky Bar $5 Martini Thursdays
Good times and great rolls are waiting for you on Thursdays at Sky Bar. Enjoy our $5 Award-Winning happy hour Martinis and sushi by the piece every Thursday from 5-10 PM.
SkyBar 2105 Postoffice (409) 621-4759
THE HOUSTON BRASS BAND JOINS THE GSO FOR A VIBRANT, WIDE-RANGING PROGRAM THAT CELEBRATES THE 200TH ANNIVESARY OF NORWEGIAN EMIGRATION .
SHOSTAKOVICH: FESTIVE OVERTURE
SÆVERUD: SYMPHONY NO 6, ‘SINFONIA DOLOROSA’ (US PREMIERE)
NEWTON: CROSSINGS (WORLD PREMIERE)
HALVORSEN: MARCH OF THE BOJARS
FRIDAY, NOVEMBER 21 @ 7 PM HOUSTON BRASS BAND QUINTET
CURTAIN GOING UP
By: Paul Hager
Theatre Review
Etc’s 12 Angry Men; A Riviting Perfomance
Twelve Angry Men is an American courtroom drama written by Reginald Rose that has had a not-so-usual journey to the stage. It was broadcast initially as a television play in 1954 then adapted for the stage the following year, and for the screen in 1957. It’s most recent incarnation was a 1997 American made-for-television drama film directed by William Friedkin, adapted by Reginald Rose from his original 1954 teleplay of the same title and is a remake of the 1957 film. This version aired on August 17, 1997 on Showtime.
The play explores the deliberations of a jury summoned for a homicide trial, in which a dozen “men with ties and a coat” decide the fate of a teenager accused of murdering his abusive father. It looks like an open-and-shut case --- until one of the jurors begins opening the others’ eyes to the facts. In the beginning, they are nearly unanimous in concluding that the youth is guilty, influenced by their own background and upbringing. One man dissents, declaring him “not guilty”, and sows a seed of reasonable doubt. Eventually, he convinces the other jurors to look beyond their own personal bias and support a unanimous “not guilty” verdict.
The cast of director Kim Matelka’s production - their roles identified in the program solely by their juror numbers - consisted of a mixture of several ETC mainstays;
Jadan Zamora [Jurior #2]
Justin Gonzalez [Jurior #3]
Kyle Crawford [Jurior #5] Joe Stanfield [Jurior #7] Cameron Dunbar [Jurior #8] Matt Poole [Jurior #10] Max Bailey [Jurior #11] Chris Monteith [Guard] and those new to the ETC stage; Cameron Redwine [Jurior #4] Parker Rinson Jensen [Jurior #6] Jackson Evans [Jurior #12] Tyler Rooney [Jurior #1].
Kim has often expressed to me she feels one of her main talents as a director is her casting ability. The cast she assembled for 12 ANGRY MEN certainly proves this case in point: Each and every actor brought superbly nuanced characterizations to their Individual roles while also meshing seamlessly as an ensemble on the Thursday night performance we attended.
I know I sound like a broken record at times in my praise for the consistently high quality of ETC’s productions, but this time my opinion was corroborated by what my friends who saw it told me and comments I read on social media such as:
“It really is phenomenal! This one is just magical in how well everyone plays off each other and works together. We loved it!”
“A powerful performance from each of the actors in this production.”
“It was fantastic. You felt the emotion. Thank you for a wonderful afternoon.”
Kudos, Kim and cast for yet another hit! Keep up the great work. I know you will.
It’s getting close to that “Most Wonderful Time of the Year.”
Have a sneak peek at the island’s holiday events by passing a glance at the IN THE WINGS section. All will be featured in our December issue.
PAUL HAGER
PAUL HAGER
ON THE BOARDS [Currently playing]
ISLAND ETC [East-End Theatre Company]
EBENEZER SCROOGE’S BIG GALVESTON CHRISTMAS SHOW
By Gordon Greenberg and Steve Rosen
November 14 -December 6, 2025
Sunday matinee November 24, 2025 No performance Thanksgiving https://www.islandetc.org/
COM THEATRE [College of the Mainland Theatre]
CHEMICAL IMBALANCE: A JEKYLL AND HYDE PLAY
by Lauren Wilson
October 30, 2025 – November 16, 2025 - 7:30 PM and 2:30 PM https://www.com.edu/community-theatre/
THE GRAND 1894 OPERA HOUSE
SILENT FILM: HITCHCOCK’S “THE LODGER” WITH ROB LANDES
November 1, 2025 - 7:00 PM
MUTTS GONE NUTS – UNLEASHED!
November 2, 2025 - 3:00 PM
PHILANTHROVISION GALVESTON: ART + CULTURE EDITION 2025
November 13, 2025 - 6:00 PM
JAZZ AT LINCOLN CENTER ORCHESTRA WITH WYNTON MARSALIS
November 14, 2025 - 8:00 PM
MENOPAUSE THE MUSICAL 2: CRUISING THROUGH ‘THE CHANGE’ By Jeanie Linders
November 23, 2025 - 4:00 PM http://www.thegrand.com/
PURPLE BOX THEATRE
THE PRISONER OF SECOND AVENUE
BALL HIGH SCHOOL THEATRE DEPARTMENT
GREASE
by Neil Simon
November 1-9, 2025 - Various Times http://www.thepurpleboxtheater.com/
Music, Lyrics, and Book by Jim Jacobs and Warren Casey
November 20 - 22, 2025 - 7:00 and 3:30 PM www.facebook.com/BallHighTheater/about/
IN THE WINGS [Opening Soon]
THE GRAND 1894 OPERA HOUSE
DICKENS’ A CHRISTMAS CAROL
By Charles Dickens
December 6, 2025 - 3:00 PM
A PRAIRIE HOME COMPANION CHRISTMAS
By Garrison Keillor
December 9, 2025 - 7:00 PM
THE NUTCRACKER
presented by City Ballet of Houston
December 13 - 14, 2025 - 2:00 and 6:30 PM http://www.thegrand.com/
CLEAR CREEK COMMUNITY THEATRE
A CHRISTMAS STORY
By Philip Grecian
December 19 – 21, 2025 - 2:00 and 7:30 PM https://clearcreekcommunitytheatre.com/
PURPLE BOX THEATRE
THE MOST WONDERFUL SHOW OF THE YEAR CABARET
December 5 - 7, 2025 - Times TBA http://www.thepurpleboxtheater.com/
BAYTOWN LITTLE THEATRE [BLT]
A SEUSSIFIED CHRISTMAS CAROL
By: Peter Bloedel
December 5 - 14, 2025 - 2:30 and 8:00 pm https://baytownlittletheater.org/
PAUL HAGER
PAUL HAGER
Texas
Music Profile
Grifters & Shills
There is a utopian place where songwriters gather, earnestly singing their songs and listening to others do the same, hoping it may, in fact, be the key to saving the world. Pouring their hearts out with the best intentions that truth and integrity, sometimes with equal parts beer and humor, set to music, may just be the ticket to happiness and healing. That place, imaginary or real, is wherever a person finds it.
For Clear Lake, TX-based singer-songwriters (and filmmakers) John and Rebecca Stoll (AKA Grifters & Shills) that magical, utopian place is the very real, Old Quarter Acoustic Café in Galveston, but also in the less-tangible, creative and supportive atmosphere they help manifest in their immediate community by humbly participating in the act of writing, recording and releasing their songs in live performance and on albums.
The magical power of a song with a singular, clear message (and purpose) may have reached its peak of mass popularity in 1967 with the Beatles, “All You Need Is Love” but the idea still rages strong in the hearts of every singer-songwriter, even the most cynical, that music can change the world, or at the very least help people get through some of life’s biggest challenges.
Married in 2013, John Stoll and Rebecca Ferguson came from different musical backgrounds and geographic locations. John, born in 1976 in Arlington, Texas, and raised in Harlingen, Texas, was into Pantera and Slayer (with a little jazz thrown in) while Rebecca, born in 1982 in Houston, admits to strong influences of ’90s grunge during her teens.
Meeting in 2008 through an ad on Craigslist (for a guitar player, not a husband), Rebecca and her band at the time, Blue Funk, were playing mostly around the Montrose area of Houston at open mics. Soon the musicians would begin a 16-year career singing and playing together that has seen the release of 10 albums and countless gigs throughout the region at places like the Old Quarter, Chelsea Wine Bar and Union Tavern as well as appearing at folk and independent music festivals from Utah to Michigan.
Prolific creative output can be exhausting, but for Grifters & Shills, there doesn’t appear to be any need to ease their pace. Their latest album, “Ghost Fleet” (official release December 6th at The Old Quarter), has been years in the making, and along with their time-consuming work helping Old Quarter owners Joel and Angela Mora create a documentary about the legendary venue (out in late 2026), needless to say the Stolls enjoy the artistic process on every level and stay busy. The Old Quarter, made famous in the 1970s by singer-songwriter Townes Van Zandt’s album “Live At The Old Quarter” and more recently by the national success of former Boliver resident, Hayes Carll, has a rich history as one of the area’s most respected listening rooms for singer-songwriters. As their website indicates: “Where lyrics still count.”
“We do it because we love music, and we love the people involved in creating music (and specifically original music) and the community that springs forth from those efforts, every day. All of this is bigger than all of us, so we are very much along for the ride and aware that we are simply part of a continuum of the things that happened before our time, and the things that will happen after our time,” John Stoll said.
Although Grifters and Shills are primarily known as a high-energy rock & roll duo with nearly all their compositions sung together in what they describe as “high-lonesome harmonies” (often associated with Bluegrass music), with John playing guitar, banjo, cigar box slide, and kick drum, and Rebecca playing the bass, “Ghost Fleet” has toned things down a little.
Sifting through their vast catalog of songs that never made it onto a formal release, Grifters & Shills said they decided to record stripped-down versions of songs without all the bells and whistles of lead guitar, bass and drums, adding only a cello and acoustic guitar to the mix, focusing primarily on the songs in their most vulnerable state. Maddy Herdeman (cellist for Mystery Loves Company) plays cello throughout the 8-song album, and the results, according to John and Rebecca, were “a perfect fit”.
“We sent the tracks to our friend Maddy and asked her to see what she could come up with to include on these songs. We recorded her cello for all eight songs in a marathon session in early May, and immediately realized that her composition not only fully brought these songs to life, but was the
Story and Photos by Zach Tate. Additional Photos courtesy Kat Harrison and Samuel Barker.
Ghost Fleet Album Cover
Joel and Angela Mora
John and Rebecca Stoll at Chelsea Wine Bar in Clear Lake
I like using different words to convey the same feeling throughout the choruses of a song. It’s unexpected for the listeners, and I just think it brings a little something extra to the story. -Rebecca Stoll
final thread that bound them together as an album, rather than just a collection of stray songs. “Ghost Fleet” is a very different record for us--there’s no percussion, bass, or electric lead guitar. The focus is on the stories that these songs tell, and the imagery that the sparse but perfect instrumentation evokes. Maddy will be joining us on stage (Dec. 6th at the Old Quarter), with Gabe Wootton opening, and we couldn’t be more excited to share this night with everyone,” Rebecca Stoll said.
Q&A with John and Rebecca Stoll
Zach Tate: Do you have any formal music training?
John Stoll: I do, though I’m not sure how formal it is! When I was in high school, I became so obsessed with music that I decided to teach myself music theory. Nothing too crazy, but I definitely needed to know how things worked - why does an “A” sound like it does over a G major chord, why does a “B” sound so amazing over an A minor chord - those types of things. I spent lunch breaks and free time in my last two years of high school in the library, learning everything I could.
Rebecca Stoll: I spent many years in the choir in school. Later on, I took guitar lessons, but I was always more interested in being a vocalist. When John and I started G&S, I picked up a bass guitar for the first time. I didn’t have formal training on the bass, but John was a great teacher in helping me get started. I still consider myself a vocalist before an instrumentalist, but I love how much learning to play an instrument pushed me to become a better performer and musician. We have the good fortune of knowing a lot of talented bass players, particularly upright players, and every time I see one of them perform, I get taken to school and remember that learning an instrument is a life-long process.
ZT: What is your earliest memory of being inspired by music?
show on YouTube.
JS : My earliest memory was when I was six or seven years old, and my dad sat me down in front of the stereo to listen to a Steve Miller album. The guitar was panning back and forth between the speakers, and thinking back on that moment, I realized that an interest in both music and audio was born right there on the living room floor.
RS : There’s not really a single experience, but a period of time. When I was taking guitar lessons in the early 2000s, I started learning a lot about early blues and its influence on jazz. I later took a few jazz history classes in college and got exposed to music I knew nothing about growing up. I was exploring a lot of this music--especially vocal-centric compositions--just as internet streaming was in its infancy. The rabbit holes of finding new music were easy to fall down back then. In about 2006, I was listening to some internet blues station, which was really taking some liberties with the genre. The song “Falling Out of Love” by Mary Gauthier popped up, and I stopped everything I was doing. That song is definitely not blues in any sense, but to me, at that moment, it was the single most perfect piece of lyrical writing I’d ever heard. By going down the Mary Gauthier rabbit hole, I ended up stumbling on Gillian Welch, Valerie June, Sue Foley, Lucinda Williams, and a host of other female musicians who were utterly commanding the blues and folk genres. I was hooked, and I’ve carried those influences with me ever since.
ZT: Where was the first place you ever performed in front of people?
JS : RioFest 1994, in Harlingen, TX, with my high school band Silk Igloo. We were co-billed with Selena (yes, “that” Selena), and we - as 18-year-old kids - played about half originals/half covers. Video actually exists of this
RS : The first full gig I played in front of people was with Blue Funk in early 2009, at the Caroline Collective in Midtown Houston.
ZT: Who influences you these days and why?
JS : Everyone around me influences me, because you can learn something from everyone. Everybody has a unique way of playing, of talking, of mixing sound, of writing, of taking photos - of everything. I feel that I am constantly a student in life, surrounded by talented people.
RS : I admire musicians who manage to make top-notch writing and performing simple. An unexpected performer who blew my mind this year was Lucas Wayne. Other current favorites are Willi Carlisle, Benjamin Todd, and Heather Little. And my long-standing inspiration will always be Brown Bird.
ZT: What defines ‘good music’ in your opinion?
JS : Good music is anything that moves me to some emotion. Genre doesn’t matter to me. So long as a song moves me to some emotion, I think it’s good.
RS : I’m generally a lyrics-first listener, so impeccable writing is probably my top criteria. Many years ago, Drew Landry gave me my favorite piece of songwriting advice: Write about simple things. Any song that presents something simple in a way that’s also raw and poignant is going to get my attention. Followed closely behind the writing is showmanship, which may be as simple as just really effortless stage banter, or the interaction of band members onstage.
John and Rebecca Stoll at Chelsea Wine Bar in Clear Lake
Texas Music Profile
Being a great instrumentalist plays a part as well, but that doesn’t mean virtuoso-style talent--it really means just knowing your instrument so well that it becomes an extension of you in the performance.
ZT: What is your collaborative songwriting process?
ZT: How do you define success as a musician?
JS : I think success will look different for every individual, but for me, success means that I am part of something bigger than myself. That I contributed original music to the world, and that I was part of a community that appreciates original music, and that I did my part to create a space for original music to be nurtured, both for myself and for everyone around me. Success for me is simple, as it’s not about me. Playing my part in the larger music community is the greatest success I can imagine.
JS : Generally speaking, Rebecca writes the lyrics and I write the music. Of course, these two are tangled up in each other, so it is a constant back-andforth process. The important thing for me is that we write together. There are no good ideas and no bad ideas when we first start writing something new. When we have new ideas for songs, we remove ourselves emotionally from the ideas themselves and look at the song as the ultimate guide to whether or not ideas stick around. Whatever remains after however long it takes for the song to mature becomes a new song.
RS : It’s really all over the map in terms of who brings what. Each song is different, and our contributions show in different ways. I think the important thing is that we trust each other enough to be able to hand over an idea to the other person and let them bring their all to it. My songs almost always begin with a melody and what I call a “punchline”. This is a small phrase that is really the essence of the song--that punchline might end up being
the hook, or a significant part of the chorus. I then add lyrics to the melody, since the melody dictates timing and rhythm. I usually decide how many verses/ choruses I want before I’m done writing. I also usually try to create alternate choruses. I like using different words to convey the same feeling throughout the choruses of a song. It’s unexpected for the listeners, and I just think it brings a little something extra to the story. I don’t usually compose with an instrument, but if I do, it’s on a low-G tenor ukulele.
RS : I really think success comes down to just continuing to show up, continuing to be involved and help sustain and grow the music community, whatever that looks like on a given day. There’s no one version of “making it”. Anyone in the music scene will tell you that there are high highs and low lows. It’s not as glamorous as it looks on TV. Insecurity and imposter syndrome abound. But every day that we get out there and share original art with the world, and hopefully connect with a few people in the bargain, we’re making it. At a festival this year, someone told us that one of our songs had been the backdrop of healing his relationship with his wife, and that they’d just had a baby. That’s making it. A close friend got lyrics we wrote (that were inspired by the untimely death of another friend) tattooed on her shoulder. That’s making it. I’ve been hugged by a stranger in a bar telling me that the music we played made her feel like she was home. That’s making it. Our music community is our extended family. We support each other, celebrate each other’s successes, and help through each other’s lows. All under the canopy of creating original art for the sheer joy of doing so. That’s making it. That’s success.
In addition to their December 6th album release at Old Quarter, Grifters & Shills will be performing in the first annual Old Quarter Singer-Songwriter Festival, Nov. 13-15. The festival, in partnership with ARTS Downtown GTX, is a celebration of the art of storytelling through music, spotlighting the craft, heart, and soul of songwriters, and will be spread out over multiple venues and days, including Old Quarter, Naked Iguana Brewery, The Proletariat (Grifters & Shills 7 pm Thurs Nov 13), and Scottish Rite Theatre. Locals like Brightwire, Austin Gaston, and Benji Ramsell will be featured alongside artists from around the state like Lisa Morales, Jesse Dayton, and Shake Russell.
www.GriftersandShills.com
Grifters & Shills at Old Quarter Acoustic Cafe. Photo by Samuel Barker.
Grifters & Shills at Pondstock Festival in Nebraska. Photo by Kaat Harrison.
Galveston’s First-Ever
Old Quarter Singer-Songwriter Festival Hits All the Right Notes
November 13–15, 2025
Get ready, music lovers – Galveston’s Historic Downtown Cultural Arts District is about to make history. From November 13–15, 2025, the inaugural Old Quarter Singer-Songwriter Festival will take over four of the city’s most iconic listening rooms for three unforgettable nights of storytelling through song.
The Old Quarter Singer-Songwriter Festival is a celebration of the art of storytelling through music, spotlighting the craft, heart, and soul of songwriters. In partnership with ARTS Downtown GTX, the festival is part of Galveston’s growing commitment to becoming a music-friendly destination.
Festival goers will be treated to intimate, up-close performances in four of Galveston’s most distinctive venues. From the legendary Old Quarter Acoustic Café to the eclectic Proletariat Gallery & Public House, the historic Scottish Rite Cathedral, and the laid-back charm of The Naked Iguana, each space offers its own unique atmosphere, creating true listening rooms where every lyric, every chord, and every pause becomes part of an unforgettable experience.
This first-of-its-kind Galveston festival features an incredible mix of nationally recognized talent, regional favorites, and beloved local artists, including John Moreland, Jesse Dayton, Adam & Chris Carroll, Alex Maas, and Two Tons of Steel – and much more.
Whether you’re a devoted music enthusiast or simply someone who appreciates a well-told story, the Old Quarter Singer-Songwriter Festival promises a weekend of unforgettable performances you won’t want to miss.
Festival Schedule:
Thursday, 11/13
Old Quarter: (413 20th Street)
• Open Mic: 7:00pm – 11:00pm
Naked Iguana: (1828 Strand Street)
• The Waylanders: 7:00pm – 8:00pm
• Two Tons of Steel: 8:30pm – 10:00pm Friday, 11/14
Old Quarter:
• Zach Aaron: 8:00pm – 8:45pm
• Brightwire: 9:00pm – 9:45pm
• Adam & Chris Carroll: 10:15pm – 11:15pm
The Proletariat: (2021 Market Street)
• Jacob Furr (solo) 7:00pm – 7:45pm
• Galvezton (solo) 8:00pm – 8:45pm
• Matt the Electrician 9:00pm – 9:45pm
• Ancient Cat Society 10:15pm – 11:15pm
Scottish Rite: (2128 Church Street)
• Marina Rocks: 7:00pm – 7:45pm
• Shake Russell: 8:00pm – 8:45pm
• Lisa Morales: 9:00pm – 9:45pm
• Jesse Dayton: 10:15pm – 11:15pm Saturday, 11/15
Naked Iguana:
• Kevin Anthony: 12:00pm – 12:45pm
• Galvezton: 2:30pm – 3:15pm
• ITIT: 3:45pm – 5:00pm
Old Quarter:
• Aaron Stephens Band: 1:15pm – 2:00pm
• Stefan Prigmore: 7:00pm – 7:45pm
• Jimmy Pizzitola: 8:00pm – 8:45pm
• The Montvales: 9:00pm – 9:45pm
• John Evans: 10:15pm – 11:15pm
The Proletariat:
• Grifters & Shills: 7:00pm – 7:45pm
• Little Mazarn: 8:00pm – 8:45pm
• Workshop (Adam & Chris Carroll): 2:00pm – 5:00pm
• Tex Renner / Chris Olsen: 7:00pm – 7:45pm
• Possessed by Paul James: 9:00pm – 9:45pm
• Alex Maas:10:15pm – 11:15pm
Scottish Rite:
• Kevin Anderson: 7:00pm – 7:45pm
• Gabe Wootton: 8:00pm – 8:45pm
• Brent Best: 9:00pm – 9:45pm
• John Moreland: 10:15pm – 11:15pm
Tickets are available now at www.oldquarteracousticcafe.com or by calling ( 409) 762-9199. Early purchase is encouraged – this intimate festival is expected to sell out fast.
FISHING on the Island
The With Chris Gonzales
Experienced Fishing Advice To Make Fishing Great Again
Serious Tackle Box
Bottoms Up Baitfish
While the term “Bottoms Up” might be associated with some form of drinking, it’s not in this case. It is hopefully associated with eating, though, especially if you’re a red snapper, ling, dolphin, kingfish, or grouper on the lookout for an easy meal.
When a baitfish is hooked in this bottom-up configuration, the weight of the hook will bring it into the inverted position while on the sink. This is the look of an injured, vulnerable baitfish, especially with added twitches from your rod tip. Part of this look is the exposed white underbelly that gives the look of being in distress. It’s a look I’ve successfully used for well over fifteen years.
When rigging up, use 2 to 3 ft. of 40 to 80 lb. clear mono for the leader. I also recommend using Fluorocarbon. Use an 80 or 130 lb. Spro® Power Swivel between your main line and the leader. This rig can also be fished with a wire leader; my choice is AFW, 80 lb.
With the hook placed into the baitfish as shown in the illustration, the hookup potential is raised. So is the chance of the exposed hook point finding something besides your target. When fishing this “Bottoms Up Baitfish” rig close to any structure, it would be best to turn the hook around and embed it into the baitfish’s body. This works best with softer-bodied baits, such as sardines, sand trout, etc. The through-the-mouth, out-the-gillplate and then into-the-body with the hook makes it necessary to twitch this bait gently; also, cast it gently. This is because any vigorous movement of the hook will cause the baitfish to curl or bend, causing a spinning motion of the baitfish. It’s really not that difficult to do this gentle loading—it’s just something to remember and think about.
To fish the “Bottoms Up Baitfish” rig, either slowly play your line out from close to the boat or gently cast with a slow, sweeping rod motion. When casting, also gently thumb the reel spool to slow it down a bit just before the bait enters the water. As I’ve said in past issues, this straightens out your presentation, making it instantly ready to make its own presentation, starting just below the surface. It’s best to keep giving slack to your line while on the sink to the strike zone to help avoid that bending of the bait mentioned earlier. Count down, and remember the count that got you to the point in the water column where a pickup or strike occurred. Repeat that sink count the next time you send your bait out and anticipate another strike at that same general depth.
While the countdown method works well, another method for returning to the relatively same level in the water column is available to superbraid users fishing a reel without a levelwind. On the retrieve, after a pickup or strike, initially don’t use a cris-cross motion to lay the line back on the spool. Build a small hump of line on the spool, then start your criss-cross thumb motion to evenly lay the line back on the spool. On the next cast,
Bottoms Up Baitfish
Remember that the purpose of any weight added is to get and keep your bait presentation at the desired depth, where the fish are holding. If the combined weight of the bait, hook, leader, swivel, and line can get your bait into the strike zone, no eggweight of any size is needed. Fished without an eggweight above the swivel, it’s ready to attract strikes from near-surface cruisers such as ling, dolphin, or kingfish.
let the line out slowly while on the sink until the hump appears and then disappears. You will then be very close to the depth where you had your last success. This is very important at times, especially where red snapper fishing is concerned. Snapper, unless voraciously hungry, aren’t likely to chase a bait like a ling or kingfish would. Stop the bait short, or let it go too deep, and they may not make a great depth change to eat it.
When using a “J” hook as shown in the illustration, I play the line out to the desired depth. Give a little slack at the pickup, then put the reel into gear, and point the rod tip at the line’s entry point into the water, quickly wind tight, and vigorously set the hook. When using a circle hook, such as a Daiichi® D84Z in size 5/0 or 7/0, the vigorous hookset isn’t necessary. When the line comes tight, with the reel in gear, firmly raise the rod, setting the hook. A hard hook setting motion will likely result in no hookup when using a circle hook; a steady loading will greatly increase your hookups.
the hook point is partially obscured. This added baitfish is especially effective when larger fish are in the area and are your target. Double-baiting doesn’t work nearly as well when using a circle hook and should be avoided.
The “Bottoms Up Baitfish” rigging method gives another look that predators readily home in on. The stealth measures taken in the leader, swivel, and eggweight areas help to hide what they may be watching out for—something unnatural. Give these rigging and hooking procedures a try; they could be the edge you’re looking for, and you may also soon be saying “Bottoms Up”.
If
Another point I’d like to mention is that another baitfish could be added when the hook point is exposed in the primary baitfish. Hook the second baitfish in one eye and out the other. This larger profile, along with the added scent, raises all of the strike-generating features of this “Bottoms Up Baitfish” rig. Give a bit more time to allow the baits to be swallowed before attempting to set the hook, since
Chris Gonzales Owner - Serious Tackle
Pro Fishing Gear & Tackle
• Baits/Lures
• Custom Rods
• In-House Rod/ Reel Repair
• Reel Parts
• Rod Components
• Inshore/Offshore Tackle
• Custom Rigging
• Custom Splicing
Continue building your tomorrow!
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• Business Administration (BAS-BA): Designed for those with an associate degree who want to lead in management, marketing, finance, or supply-chain.
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• Healthcare Management (BAS-HCM): Ideal for allied health graduates aiming to move into administrative, operations or leadership roles in healthcare settings.
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Beach Bum The
Happy November & Thanksgiving, Wavers!
What a beautiful time of year this is. Perfect weather for your Bum to be out on the water.
I was out on my buddies’ boat the other day. He named it Let’s Make Waves. What a cool name. That led me to a thought when we were out cruising around. It’s not like me to have many thoughts in a day, but here is what had me thinking...
What are some other cool names for boats? Many are really creative. I have listed some here. I’m sure you have some too.
Also, we all know that many strange and crazy things can happen when we are out cruising around. Some funny, some not so funny. I have included a few for you.
Vitamin Sea
Sea Senor
PET PEEVES Of The Month
Window of Discontent: The
8-Hour
Service Time Window
There’s a special kind of madness reserved for the phrase: “Your service technician will arrive between 8 am and 6 pm.” Ah yes, the sacred service window time-where time bends, hope fades, and your entire day is sacrificed to the gods of maybe.
We clear our calendars, cancel meetings, and decline lunch with friends, all to sit in our homes like hostages waiting for the possibility of our doorbell ringing. And what do we get? Nothing. No knock. No call. Just the slow erosion of our will to live and our growing resentment toward our dishwasher, which dared to break in the first place.
We have rearranged our lives for this mythical technician. We stare out of our window like a Victorian widow waiting for a ship that never comes.
Do we like it when we waste an entire day waiting for a service technician to arrive?
When they do arrive - if they arrive - it’s always at the last possible moment. They breeze in and take a look at our dishwasher. They then inform us that they don’t have the part they need. Cue the next service window.
Here is a wild idea: if a company can track our pizza order from oven to doorstep in 30 minutes, how about we get an accurate service time, so we don’t spend all day pacing like a caffeinated meerkat.
NO! WE DON’T LIKE THAT!
In the meantime, we will be here. Waiting. Watching. Wondering if we should just learn appliance repair ourselves.
Dividing Perennials
Fall is a great time of the year to thin out perennials that grew over the summer season.
In the lives of perennials, there comes a time when division is needed. The plant has gotten too dense for the area in which it lives, and it is time to make more plants. These are often referred to as “pass-along plants” because they are easy to pass a division on to a friend.
To divide a perennial, it is best to dig the plant out of the ground. This way you can make more cuts producing more plants with far less damage.
Once the plant is out of the ground, clean as much dirt off as possible and cut the vegetation back by at least half. Take your knife and cut down through the crown (the point at which the root system and the vegetation meet) and then separate the roots and continue cutting.You can make as many cuts as you like, but cuts with a good thick part of the crown, plenty of roots, and vegetation will recover quicker.
To divide a cluster of bulbs or rhizomes, you simply dig up the bulbs or rhizomes and pull them apart. The dug bulbs and rhizomes can be transplanted to another bed or spread around the existing area.
To share with a friend, simply bag them up and send them along. If your friend lives far away, wrap the bulbs and/or rhizomes in damp newspaper to keep the plant material from drying out. Just drop them in the mail and your friend will be happy to check the mailbox.
Happy Thanksgiving from Holly Ross!
Ross
R eflections
by: John & Kathy Valastro
Texas A&M University at Galveston (TAMUG) Sea Camp
Hey Islanders, since I am a retired educator, I’m always looking for things that enhance a child’s interest. Our island has so much to offer, with museums, a university, a medical institution, and a state park. I want you to check out A&M’s Sea Camp. It could be a great opportunity for your children or if you have grandchildren coming to visit. Check this out.
Program Overview
Sea Camp is a one‑week residential camp held on the Galveston campus of TAMUG, designed for campers ages 10–18. During the week, campers stay in dormitories on Pelican Island and engage in a rich array of marine‑ and estuarine‑environment learning experiences: using research vessels, explor‑ ing salt marshes and oyster reefs, performing field sampling, and working in labs with oceanographic equipment.
The camp aims to immerse participants in hands‑on science: campers might seine for fish in a marsh, trawl in the Ship Channel, dissect marine organisms, sample sediments, or explore marine careers, depending on the chosen program.
Housing is provided in campus dorms: typically two campers per room and four per suite (depending on occupancy), grouped by age, gender, and program.
Under the guidance of a professional staff — including university instructors, graduate students, and counselors — campers gain access to research vessels, lab facilities, and real equipment so that they don’t just read about the ocean, they experience it.
being part of a scientific community.
• Range of programs for different ages and interests: Whether a younger camper is curious about sharks and reef ecology, or a teen wants to explore career paths in the marine sciences, there’s an opportunity for growth.
• Great for fostering lasting interest: The combination of field, lab, and vessel work means campers can leave with a deeper understanding of the ocean and perhaps a sustained interest in marine science, conservation, or engineering.
Typical programs vary by age and interest: from younger‑age “Adventures in Marine Biology” (ages 10‑12) to advanced, career‑oriented tracks (ages 14‑18) such as TAG: Marine Biology Research or Ocean Careers Aware‑ ness.
In short: Sea Camp offers a week of immersive exploration, discovery, and fun on the coast — for young ocean enthusiasts, aspiring scientists, and curious minds.
Important Details & Tips for Families
• Dorm living: Campers stay in on‑campus dorms, two per room / four per suite. Roommate requests can be submitted during registration.
• Transportation: For campers flying in, TAMUG offers a shuttle option from Houston Hobby Airport for an additional fee; arrivals should be between 10:00 a.m. and 1:30 p.m. on Sunday. Departures should be between 9:00 a.m. and 11:30 a.m. on Saturday.
• What to pack: Bring summer clothes, swimsuit (modest), shoes that can get wet/muddy, sandals, sun‑protection, insect repellent, water bottle, and old sneakers for marsh work.
• Behavior & rules: There is zero tolerance for drugs, alcohol, weap‑ ons, or inappropriate behavior; parents are billed for damages, and misbehavior may result in dismissal without refund.
• Communication: Parents can email the campers; mail is printed each day and delivered at lights‑out. Photos are posted online for families.
• Program cost & registration: Each program has its own fee (varies by age and topic) and registration opens (typically in November) online only.
Why It’s a Strong Choice
• Hands‑on, real‑world marine science: Instead of only classroom learn‑ ing, campers get out on the water, into marshes, and into labs — a very different experience from the typical summer camp.
• Access to professional equipment and vessels: The program uses research vessels, seining nets, trawls, sediment and water sampling tools, and lab space. This gives campers a taste of what marine scien‑ tists actually do.
• Dorm residential experience: Living on the TAMUG campus for the week helps build independence, camaraderie, and a stronger sense of
• Suitability: Good match for campers who are comfortable staying away for a week, ready to be part of a group, interested in nature/ma‑ rine science, and ready for field work and living in a dorm setting.
So, Island friends, let’s continue to help our children expand their education opportunities. The Sea Camp at TAMUG offers an immer‑ sive, high‑energy week of marine science exploration, geared toward campers who want to dive into the aquatic world rather than simply watch it from the beach. With field trips, lab work, dorm life, and real research tools — it’s a compelling option for 10‑ to 18‑year‑olds who are curious about the ocean and keen for an unforgettable summer experience.
Quote: “There is nothing more valuable than to give a child an opportunity when it comes to building an educational foundation that will last a lifetime.”
John and Kathy Valastro
• A laid-back beach destination on the Bolivar Peninsula with 27 miles of drivable sandy shoreline
• Fresh seafood restaurants with live music for casual waterfront dining
bpcoc@discoverbolivar.com
• Charming boutiques, lively festivals, and plenty of family-friendly events
• Wide selection of beach rental homes offering easy access to both beach and bay
• Complimentary ferry ride from Galveston and just a short drive away
Cookin’ Column
Well, Sugar, can you believe it’s NOVEMBER and the holidays are here?! And if you’re lucky enough to be hosting Thanksgiving in Galveston this year, you’ve already won half the battle. With the possibility of guests arriving with sandy toes and big appetites, it’s time to serve up a holiday spread that’s as comforting as grandma’s apron and as “easy-breezy” as the Gulf winds.
This month, Bunny decided to share two of my go-to recipes for feeding a crowd without losing your cool. First up: Nanny’s Best Cornbread Dressing, a dish so beloved it practically has its own fan club. Moist, savory, and kissed with just the right amount of Southern sass, it’s the kind of recipe that makes folks linger at the table long after the plates are cleared.
And for dessert? We’re skipping the oven and diving into No-Bake Biscoff Cheesecakes—a sweet little nod to those irresistible airplane cookies I always squirrel away for later. These creamy, spiced treats come together faster than you can say “pass the whipped cream,” and they’re just fancy enough to make your guests feel spoiled.
So whether you’re hosting family, friends, or a few surprise beachcombers, Bunny’s got your back. Let’s make this Thanksgiving one to remember—without breaking a sweat.
NANNY’S BEST CORNBREAD DRESSING
Every family has that one dish—the one that must be on the table or it just isn’t the holidays. For us, it’s this delicious dressing. Moist, savory, and kissed with just the right blend of herbs, this recipe has graced our Thanksgiving and Christmas tables for generations. After Nanny passed, I took up the tradition, stirring with love and a lot of precious memories. It’s more than a side dish—it’s a memory, a comfort, and a way to keep her close. If you’re hosting in Galveston this year, this dressing will make your guests feel like they’ve come home.
• 2 slices bacon
• 1 1/4 cups chopped onion
• 1 1/4 cups chopped celery
• 1/2 red bell pepper, seeded, and diced
• 1/2 green pepper, seeded and diced
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
Ingredients:
• Cornbread - you can use your own recipe OR 3 boxes of Jiffy cornbread mix, made according to package directions (that is what Bunny does)
• 1/2 teaspoon dried sage (optional, depending upon preference)
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon Cajun seasoning
• 1 bunch green onions, including green parts, chopped
• 3 cups coarsely crumbled corn bread (above)
• 3 cups day-old white bread, torn into pieces
• 3 large eggs, lightly beaten
• 4 cups turkey or chicken stock
• chopped cooked turkey giblets (optional)
Directions:
Bake the cornbread according to your recipe or using cornbread mix of your choice. Bunny prefers using the Jiffy cornbread mix - 3-4 boxes. I bake 2 boxes at a time in a cast-iron skillet in which I have heated up 1-2 tablespoons of oil in the bottom as the oven was preheating. Then, pour the batter in to give the cornbread a nice bottom crust. When the cornbread is
firm to the touch and lightly browned on top, remove from the oven onto a rack and allow to cool completely. After it is cooled, you may crumble it into small pieces and crumbs into a big bowl or pan. Then, add the torn-up pieces of white bread to the cornbread as well. You can do this early in the day or the night before, if desired.
To make the dressing: Preheat the oven to 350 degrees. Grease a 10-by-15-inch baking dish or foil pan with butter or cooking spray. In a medium skillet, cook the bacon over medium heat until crisp. Using tongs, transfer the bacon to a plate and reserve for another use. Add 1 cup of the chopped onions, 1 cup of the chopped celery, and all of the peppers and garlic to the bacon fat and saute’ until soft, about 5 minutes. Add the butter, when completely melted, stir in the sage, poultry seasoning, and Cajun seasoning.
Remove the skillet from the heat and stir in the green onions and the remaining 1/4 cup of onion and 1/4 cup of celery. In a large bowl or pan, mix together the crumbled corn bread and white bread. Add the sautéed vegetables and stir until combined. Lightly stir the eggs and stock into the bread mixture until evenly incorporated. As Nanny says, the dressing should be very moist! Place in the prepared baking dish and bake for about 1 hour, until lightly browned. Serve immediately. Leftover dressing can be refrigerated for up to 3 days, if well-wrapped.
NO-BAKE BISCOFF CHEESECAKES
These No-Bake Biscoff Cheesecakes are my little love letter to those spiced cookies they hand out on some airlines—the ones that help distract me from my airplane surroundings - even if it’s just for a few minutes. I always forget how delightful those crisp, caramelly cookies are! I always stash some in my purse for later. With a buttery Biscoff crust and a creamy cheesecake filling using the Biscoff cookie cream (both can be found in the bakery section at Kroger), these individual desserts come together in a snap. They’re perfect for coastal hosts who’d rather spend time on the porch than in the kitchen. Impressive enough for company, easy enough for everyday—just the way Bunny likes it.
Ingredients:
For the Crust:
• 12 Biscoff cookies crushed into crumbs (1 cup of crumbs)
• 2 tablespoons unsalted butter melted
For the Filling:
• 8 ounces cream cheese softened
• 2/3 cup Biscoff Spread
• 1 teaspoon pure vanilla extract
• 8 ounces frozen whipped topping thawed
For the Garnish:
• whipped topping
• Biscoff cookie crumbs
Directions:
• In a medium bowl, stir together the Biscoff cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
• In a large bowl, with an electric mixer, beat the cream cheese and Biscoff Spread on medium-high speed until smooth and creamy, about 3 minutes. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
• Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
• If desired, garnish with additional whipped topping and Biscoff cookie crumbs.
Notes - Store in the refrigerator, covered, for up to 3 days. I prefer to use 6-ounce glass dessert dishes – you will get 6 servings. If you want to serve a larger group, you could use 4-ounce dishes and get at least 8 or 9 servings.
