June Tex Appeal

Life and Style in Central Texas

THE

June 2016

Women OF

It's a family affair for three local businesses, and the ladies are keeping everything in line.

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OctOber 2013 tex AppeAl

Thirst Quencher Âť Farm to Table Âť Que for Kids

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Features

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Farm-to-table

Fresh food at farmers markets

It’s that time of year again when a family’s fancy turns to outdoor farmers markets offering farm-to-table produce, meats, artisan baked goods, homemade goodies for your four-legged kids, natural soaps and handmade wood items, just to name a few. The Harker Heights Farmers Market at Seton Medical Center is offering up to 50 vendors, and new this year is grass-fed beef, pork and lamb, a hot sauce merchant, and YummyZ Bakery, owned by 11-year-old Katrina Lawrence, who was the 2015 Entrepreneur of the Year for Lemonade Day at Fort Hood.

By CATHERINE HOSMAN

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Food & Family

Staci Schoepf helps continue Belton barbecue business

Nine years ago, Ronnie Jr. and Staci Schoepf bought the family restaurant, Schoepf’s Old Time Pit Bar-B-Que in Belton, from Ronnie’s parents who opened the store 22 years ago. At the time, they both had careers in pharmaceutical sales but wanted to do something they could call their own.

By CATHERINE HOSMAN

JUNE 2016 | TEX APPEAL

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Organic operation Johnson’s Backyard Garden grows into big business

When Brenton Johnson graduated from Auburn University with an engineering degree in 1997, he wanted to be an organic farmer. But his grandmother, Mama Nell, had paid for his education and had a few choice words of advice. “I told him to get a job,” she said from her home in Dothan, Ala. So Johnson landed a position with the United States Bureau of Reclamation in southern Oregon. A few years later, he was transferred to Wyoming, then Austin.

For several years, he honored Mama Nell’s wish and used his engineering skills to make a living. But here in Texas with the long growing season, Johnson couldn’t resist that innate urge to get some dirt under his fingernails. So in 2005, he took over his wife’s small backyard plot.

By FRED AFFLERBACH

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ALL IN THE FAMILY Mikeska sisters carry on barbecue tradition

Angela Mikeska-Conlan, her sister, Anna Mikeska-Payne, and her twin brother, Stephan, are following in the footsteps of their 86-year-old father, Clem, making sure the family business, Clem Mikeska’s Bar-B-Q and Steakhouse in Temple, is running smoothly after more than 50 years in operation.

By CATHERINE HOSMAN TEXAPPEALMAG.COM

Departments 51

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TexTalk Neighbors Lisa Miller of Miller’s Smokehouse in Belton

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TexTalk FLAVOURS Big LL’s BBQ in Killeen

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TexTalk SCENE Salsa Fest

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TexTalk CALENDAR Upcoming events in June

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TexTalk WELL-FED HEAD “United Tastes of Texas” by Jessica Dupuy

Life & Style in Central Texas

8 Life and Style in Central Texas

June 2016

EDITOR’S LETTER

9 Tex Appeal Magazine

WELL-CONNECTED THE

Women OF

June 2016

It's a family affair for three local businesses, and the ladies are keeping everything in line.

1

also in this issue:

OctOber 2013 tex AppeAl

Thirst Quencher » Farm to Table » Que for Kids

ON the COVER

Angela Mikeska-Conlan and Anna Mikeska-Payne. 39 Photograph by JULIE NABOURS

JUNE 2016 | TEX APPEAL

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TexTalk BEAUTY Angela Mikeska-Conlan opens her bag

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TexVOLUNTEERS

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Que for Kids benefits Aware Central Texas

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TexADVENTURES

Contributors PROFILES

64 ADVERTISERS INDEX

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Dublin Bottling Company

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TexTHERAPY TEXAPPEALMAG.COM

From the Editor

JUNE 2016 | TEX APPEAL

Published by FRANK MAYBORN ENTERPRISES, INC. KILLEEN DAILY HERALD 1809 Florence Rd., Killeen, TX 76540

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Tex Appeal Magazine is published monthly by Frank Mayborn Enterprises, Inc. 10 S. Third St., Temple, TX 76501. The cover and content of Tex Appeal Magazine is fully protected by copyright and cannot be reproduced in any manner without prior permission.

Subscriptions: For the United States, $24 per year, 12 issues.

Mail check to P.O. Box 6114, Temple, TX 76503-6114.

Special Edition May 2016

Tex Appeal Editor edittexappealmagazine@gmail.com 254-501-7511

Life & Style in Central Texas

May 2016

Tex Appeal Magazine

Catherine Hosman

Well-Connected

Life & Style in Central Texas

Dear Readers, It’s hard to believe summer is just around the corner, and that means family outings, backyard barbecues and day-trips with the kids.

Central Texas offers many options for family-friendly outings and they start close to home with the many farmers markets that dot our area.

Over the past several years there has been a movement to bring back fresh foods that are grown and harvested close to home. Shop one of the many farmers markets to purchase vegetables, organic and responsibly grown; grass fed meats; artisan baked goods; and hand-made products, Page 30.

Another trend in farm-to-market dining is Community Supported Agriculture.

Johnson’s Backyard Garden provides fresh organic produce to consumers via a CSA box. Customers can receive boxes of fresh, seasonal produce on a weekly basis and don’t need to go out to the farm to get it. CSAs are distributed to local businesses for pick-up, Page 27.

Who doesn’t love barbecue? Just thinking about it brings the aroma of fresh meats on a grill or the fragrance of smoked meats wafting through the air. Known as a bastion for men, women also have their hands in the barbecue business.

For example, the Mikeska sisters, Office Manager Angela Conlan and Restaurant Manager Anna Payne; along with their brother Stephan, have taken over the operation of Clem Mikeska’s Bar-B-Q and Steakhouse in Temple, following in the culinary footsteps of their father, Clem. Still the patriarch of the business, Clem visits the restaurant almost daily, but leaves the operation up to his children, Page 39.

Schoepf’s Old-Time Bar-B-Que is a Belton fixture. Now operated by the second generation of Schoepf’s, Ronnie Jr. and his wife, Staci, they work as a team to run the family-friendly restaurant where you can choose your own meat right from the grill, Page 43.

Lisa Miller, affectionately known as Momma Miller, of Miller’s Smokehouse in Belton, is the sweeter side of barbecue at her family’s restaurant. She is the pastry chef who creates all of those delectable desserts that follow a hearty barbecue lunch or dinner, Page 12.

Big Daddy’s BBQ in Killeen is helping to bring attention to child abuse in Central Texas with an annual fundraiser, Que for Kids, that benefits Aware Central Texas.

Aware is a leg of The Exchange Club of Killeen, an organization that was in the heart of Jarrod Young’s late mother, Teresa, Page 51.

For a great day-trip hit the road to Dublin, Texas and visit the Dublin Bottling Works. Have a sandwich and soda in Old Doc’s Soda Shop, taste the different flavors of this liquid treat and visit the Dr Pepper Museum, all in one day, Page 59.

Enjoy the beginning of summer and wherever you are, have a seat, pour yourself a glass of your favorite warm-weather beverage and enjoy the June issue of Tex Appeal Magazine.

Tex Appeal

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Questions about subscriptions, call 254-778-4444.

Postmaster: Send address changes to: Tex Appeal Magazine, P.O. Box 6114, Temple, TX 76503-6114.

How to contact us: Advertising: Call 254-778-4444 or 254-501-7500.

Editorial: Contact Catherine Hosman at 254-501-7511 or email edittexappealmagazine@ gmail.com.

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Contributors FRED AFFLERBACH is an award-winning writer and novelist, college graduate at age 50, and former long-haul trucker. His stories and columns have been published in daily newspapers across Texas. His novel, “Roll On,” debuted in 2012, and is an interstate odyssey about a man afflicted with an incurable wanderlust despite pressure from family and friends to settle down. Fred lives in Cedar Park with his wife, Diane, and enjoys perusing Central Texas backroads with a keen eye out for roadrunners, old trucks and lipstick sunsets.

neighbors 12

flavours 14

scene 16

calendar 18

TexTalk

well-fed head 22

beauty 24

Sweet side of barbecue

MITCHEL BARRETT is an award-winning photographer and owner of Mitchel Barrett Photography. Although originally from the British Virgin Islands, for the past 12 years he has come to call the city of Killeen his home. He developed his love of photography while attending high school and the KISD Career Center, and has enjoyed life behind the lens ever since. When not busy taking photos, you can probably find him at the movies with friends or at home with his family and two dogs.

truecoretx.com AMY PROCTOR is a professional travel, landscape and news photographer and is an Army spouse of almost 27 years. Her work has been featured on CNN and National Geographic, and she has written for various military newspapers around the country. She and her husband have four children.

Tex Appeal Tex Appeal Magazine is looking for photographers and freelance writers with experience photographing and/or writing features for a newspaper or magazine.

We are seeking candidates from the Central Texas area. Candidates must be detail- and deadlineoriented and good storytellers, and must be familiar with AP style. Ability for writers to take photos is a plus, but not required. Interested candidates may send their resumes and three to five recent stories and/or photographs for consideration to edittexappealmagazine@gmail.com.

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JUNE 2016 | TEX APPEAL

Lisa Miller is the pastry chef at Miller’s Smokehouse in Belton.

TEXAPPEALMAG.COM

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TexTalk neighbors

Momma Miller keeps it sweet at Belton smokehouse

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isa Miller is known as Momma Miller at her family’s restaurant, Miller’s Smokehouse in Belton.

She keeps the sweet tooth satisfied with her homemade desserts that complement the barbecue entrees. Miller took some time out of a busy day to answer some questions for Tex Appeal Magazine.

You were called “The glue that holds the family and business together,” by your son, Dusty. What does that mean to you, as the matriarch of Miller’s Smokehouse?

To me it means being a mom all the time. With the stresses, trials and joys of a family business, I believe there’s always a place for a peacemaker, and someone to love on anyone in need on any particular day. Just like the role of the mother in a family, the kids that have come and gone in this business quickly become your extended children.

always seem to have two ways of thinking: Our staff always likes experimenting and trying new things, but then we also can’t help but have our favorites that quickly become semi-permanent on the day’s menu. Our true payoff is the feedback — nothing beats the look on a customer’s face when they’re enjoying something that we’ve been experimenting with all morning (sometimes week) long.

Before you became the pastry chef at Miller’s, what did you do? Were you a stay-at-home mom or did you have a career?

I worked at a property management company in Temple for seven years.

Before that, I worked part-time for seven years with my husband for my father-inlaw’s fireplace and masonry business, Amilco, so I’m definitely used to working with family.

When your family first decided to open a smokehouse, what were your first thoughts?

Fear, definitely. You have to keep in mind that this was all uncharted territory — for all of us. Before this time, none of us had really any previous restaurant experience. All we knew how to do is what we still strive to do each day — create the best menu we can on a daily basis and be the friendly face when customers walk in our door.

What has this business meant to your family?

It’s been such an unexpected blessing.

A lot of families don’t get to see each other very often — we’re lucky enough 12

JUNE 2016 | TEX APPEAL

Lisa Miller is the pastry chef at Miller’s Smokehouse in Belton.

How has the business grown since it started eight years ago?

When we first opened, we didn’t bake our own desserts. Instead, we bought desserts from our meat provider as we did with most everything else. Eventually we started cooking various cobblers and we’d be tickled to sell eight of those a day.

We’ve now been blessed to have been able to hire a full-time assistant, Kristyn, and we typically sell anywhere from 50 to 175 desserts in a day.

to see each other every day. You know everyone has their good and bad days, but when you’re around the people you love, it just makes it that much easier to enjoy your job. I also feel like our family has grown much larger with all the employees we have on staff — with all the trials of a small business, it’s definitely an advantage going through growing pains with the

What made you decide to come on full time?

I was a mom that desired to be with her family. At the time, my job at Amilco was our family’s insurance provider and safety net while we nurtured a very young, growing business. With me coming on full-time meant our family was truly going

people you love the most.

You are the sweeter side of Miller’s.

When do you start baking your delicious desserts?

We try to get to the restaurant around 7 a.m. every morning, unless there is a lot of catering — then it’s earlier. As for what desserts we choose, I laugh because we

all-in on this venture.

I’ll never forget the day we made the decision — actually the decision was made for me when I was told my son, Dusty, wanted to talk with me one night. I was obviously concerned, but he walked me in the bakery (which was not yet a bakery and more like the former flower shop) and there was my family and some of our favorite employees with balloons and cake — all there to tell me “it was time.”

What role do you play, if any, in the smokehouse side of the business?

You mean other than driving everyone crazy? I try to leave the barbecue to the fellas and do all of our baking in the morning. Our team works to all be assembled right before lunch, and by then, you can usually find me helping wherever I can — whether it be running plates, talking with customers or helping our general manager, Amadeo, with any day-to-day business operations.

What is your favorite thing to bake and why?

That’s a hard question. I don’t think I have just one thing I like to bake. The style we revolve around is a very Southern, home-style that’s quickly become sort of our trademark. Perhaps some of my

favorites are the ones our customers seem to enjoy the most like our Southern pecan chess bars — a pecan crusted bar with cream cheese filling.

How do you decide which dessert will best complement the meal selections?

Haha, us girls usually do what we want — no matter the menu. While our baked options typically stay pretty consistent, we do try and keep with the seasons. We love incorporating berry, lemon and pumpkin wherever and whenever we can.

How has Miller’s grown since it opened? How has the bakery grown since you began baking for the restaurant?

When Miller’s Smokehouse first started, it was a true family operation.

What’s amazing to see now that we’ve grown a bit, is how our employees have become passionate about this same business and watch what they bring to the table in an effort for us to grow even further. We have big plans for this little business — including the bakery. It’s funny to look back to 2008 to see how far we’ve come, and with a little luck, hopefully we can continue our goal to bring some of the best smoked meats and baked goods to Central Texas.

TEXAPPEALMAG.COM

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TexTalk flavours

Big LL’s BBQ slow cooks meat until tender Story by CATHERINE HOSMAN Photos by MITCHEL BARRETT

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wo-and-a-half years ago, Brian and Isabel Lahmann opened Big LL’s BBQ in Killeen.

Located on the south end of a strip center off Fort Hood Street, this storefront eatery offers “slow cooked tender meats and sides of comfort food.”

“Barbecue is not about rushing,” said Brian Lahmann, a recent Texas A&M University-Central Texas graduate with a degree in business finance. “It’s about time and letting the meat do what it needs to do. If you rush it, it can burn and dry out. Not every brisket is going to be the same.”

Lahmann said how you cook your barbecue often depends on the type of meat you choose.

Take ribs for example. He explained the different types of ribs that require their own cooking method. And when grilling or smoking outdoors, the wind can be a factor in how your meat turns out.

Brian Lahmann is a military veteran serving in both the Marines and Army. Originally from the Midwest, he grew up in Florida before joining the Marines when he was 18. While stationed in California, he met Isabel when he was still a teen. They married a year later and are now the parents of three sons.

While still in school, he purchased the barbecue restaurant and created a space that reflected his personality.

“I always like barbecue. We did a lot of backyard barbecue on the weekends and during the week,” he said.

When the previous owner decided to sell, Lahmann took a chance and bought the business. He prepares a style of barbecue that he strives to make in the pure Texas tradition. He doesn’t sauce his meat, but he offers a spicy and regular barbecue sauce to customers.

“In some regions, it’s all about the sauce. For me, it’s about the flavor of 14

JUNE 2016 | TEX APPEAL

Pulled pork, above, and ribs, below, are two of the meats offered at Big LL’s BBQ in Killeen. Sides include potato salad, greens and macaroni and cheese.

Brian and Isabel Lahmann opened Big LL’s BBQ in Killeen two-and-a-half years ago. They’ll soon open a second location in Harker Heights.

If you go Big LL’s BBQ 1052 S. Fort Hood St., Killeen 254-618-5393 Hours: 11 a.m. to 8 p.m. Monday to Saturday the meat that comes from the wood,” he said.

With the smoking process, Lahmann said the meat is permeated by the smoke and it seals the meat. “If you rush it, you ruin it.”

Big LL’s BBQ sides are homemade,

except for the potato salad. But that doesn’t diminish its taste or freshness.

Currently, Lahmann can seat up to 35 people at one time at his Killeen counter-service restaurant that provides delivery and take-out as well. In a few weeks, he will open a second location in Harker Heights with an expanded menu and full-service dining.

The new restaurant building is designed like a house and he said it will give customers a more homey feel.

There will be room for 55 customers in the dining room and on the outside patio.

One of Big LL’s specialties is pulled pork. Here is a method of making pulled pork that home cooks can make their own, with their favorite spices and sauce.

PULLED PORK

Feeds a large family or group 1. Take a bone-in pork butt (5 pounds or more) and rub with your favorite spices or Big LL’s BBQ rub. Place it in a bowl and cover. Refrigerate for at least 12 hours.

2. Smoke the marinated pork for 3 to 5 hours, depending on size, at 200 to 220 degrees.

3. Once the meat is smoked, take the meat out and put it into a slow cooker to slow roast overnight.

4. In the morning, take the pork butt out of the slow cooker and shred.

5. Lightly sauce with your favorite sauce and serve on a bun or on a plate with your favorite sides.

TEXAPPEALMAG.COM

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TexTalk scene

scene TexTalk

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Salsa Fest raises funds for Killeen Kiwanis programs

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1. From left, Ellison High School cheerleaders Kaleigh Reynolds, Leigh Vargo, Alexia Brown and Ashley Dawn show support at the Killeen Kiwanis Salsa Fest on May 14 inside the Killeen Special Events Center. The inaugural event raised funds for youth programs and featured a salsa-tasting competition, raffles, local vendors, food and a fun zone for the kids.

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JUNE 2016 | TEX APPEAL

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2. Kailani Miller, left, and Martha Benavidez, both educators at Rancier Middle School in Killeen, react after tasting some spicy salsa.

3. Ellison High School cheerleader Kaleigh Reynolds, left, helps 6-year-old McKenzie Nunes show off her painted face.

Photos by AMY PROCTOR

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4. Nick Atkinson, from left, Chuck Lauer and Don Staffon are all Kiwanis of Killeen members who represented the group at Salsa Fest, which raised money for Kiwanis projects to help youth in the community.

5. Members of the ReMax realty team pose at Salsa Festival as they host the event to benefit the Killeen Kiwanis Club.

The annual event was at the Killeen Special Events Center.

TEXAPPEALMAG.COM

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TexTalk calendar

Belton Senior Activity Center Country Dance Time 6:30 to 9:30 p.m.

June 2, Old Friends June 16, Larry Burgin, Texas Traditions Suggested donation: $5 Live country music, two-step and fantastic dancers. Bring a small food item for the snack table. Check the schedule for your favorite band.

842 Mitchell St., Belton Call 254-939-1170 for more information.

Schoepf’s Bar-B-Que Free Texas Music Series • June 2, 6 to 10:30 p.m.

Jarrod Birmingham with Hedley Grange • June 9, 6 to 10:30 p.m.

Jason Boland and The Stragglers with Aaron Copeland Schoepf’s Bar-B-Que 702 E. Central, Belton Call 254-939-1151 for more information or visit schoepfsbbq.com.

Shakespeare on the Rock The Taming of the Shrew June 3 & 4 Gate opens 6:30 p.m.

Show begins 7:30 p.m.

Directed by Kelly Parker Tickets $10 adults, $5 children Concessions available Tablerock Amphitheater Salado

Movies in the Park June 18, 6:30 p.m.

“Raiders of the Lost Ark” Grab your blankets, lawn chairs, family and friends for a family-friendly movie in the park.

Miller Park 1919, N. First St., Temple Call 254-298-5440 for more information or visit Templeparks.com.

Hot Club of Cowtown performs June 11 at the Temple Cultural Activities Center.

Scott & White Health Plan Hot Summer Sounds Free concerts 7:30 to 9:30 p.m.

June 3, Sloppy Joe Band June 10, Uptown Drive June 17, Darrin Morris Band June 24, Los A-T Boyz Miller Park 1919 N. First St., Temple

Hot Club of Cowtown June 11, 7:30 p.m.

The Hot Club of Cowtown is a hot jazz/western swing trio, comprising Elana James (vocals, violin), Whit Smith

(vocals, guitar), and double bass player Jake Erwin. They also sing in three-part harmony. The band’s name comes from two sources: “Hot Club” from the hot jazz guitarist Django Reinhardt and violinist Stephane Grappelli’s Hot Club of France, and “Cowtown” from the western influence of Bob Wills and his Texas Playboys and the band’s love of fiddle tunes, hoedowns and songs of the American west.

Food trucks: Snofellas & BBQ Chips Tickets are $23 advance; $27 door Call 254-773-9926 for more information or visit www.cacarts.org.

Cowboy Bill Martin & Chad Prather Let the Laughter Roll — World Comedy Tour June 17, 7 p.m.

Cowboy Bill Martin and Chad Prather broke all the rules when it came to making it in show business. Martin has built a huge stand-up comedy following and had his world television debut with his self-financed comedy special on CMT last year. Prather has garnered a million followers on social media with his hilarious and often-poignant “rants in the truck” to become a household name.

And now these two mavericks have formed a partnership and kicked off a comedy tour together. It’s unapologetically funny meets unapologetically Southern.

Tickets are $37 VIP includes meet and greet; $22 reserved Call 254-773-9926 for more information or visit www.cacarts.org.

Railroad & Heritage Museum Victory Rails: American Railroads in World War II June 4 to Aug. 27 10 a.m. to 4 p.m.

To commemorate the 75th anniversary of the bombing of Pearl Harbor, the Railroad and Heritage Museum explores the role that railroads in the United States played during World War II. The temporary exhibit showcases period photographs and posters, along with military artifacts from the museum’s collection. “Victory Rails” can be viewed with regular admission to the museum.

Be a Curator Family Day June 4, 11 a.m. to 1 p.m.

Free Have you ever wondered what goes on behind the scenes at a museum? Put on some white gloves and explore how the museum’s staff preserves our past and shares it with our community.

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JUNE 2016 | TEX APPEAL

calendar TexTalk

Local teens attend the Harker Heights Teen Dive-In last summer at Carl Levin Park Pool.

Traditional Craft Workshop – Quilting June 18, 1 to 3 p.m.

12 years and up $10 fee, must register by June 10 315 W. Avenue B, Temple Call 254-298-5172 for more information or visit www.rrhm.org.

GO Heights: Survival Skills Part 1 Harker Heights Parks & Recreation June 9, 6 p.m.

Learn the components of wilderness survival to help you thrive if you ever find yourself lost in the woods in the first class of a two-part series. The class is free.

RSVP Harker Heights Community Park, 1501 E. Farm-to-Market 2410, or at www.meetup.com/GOHeights.

Call 254-953-5466 for more information.

Teen Pool Party Stewart C. Meyer Harker Heights Public Library & Harker Heights Parks and Recreation event June 10, 7:30 to 10 p.m.

Carl Levin Park Pool, 400 Miller’s Crossing Regular pool admission required Call 254-953-5466 for more information.

Continued TEXAPPEALMAG.COM

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TexTalk calendar

calendar TexTalk

Isaiah Matthews, right, and Brent Shafer perform boardslides at the Temple Skate Park.

Season: June 27 – Aug. 1 Registration through June 20 Fee $40 Call 254-953-5657 for more information.

The City of Temple presents Food Truck Frenzy the fourth Saturday of every month in the Downtown City Square.

Hot Summer Nights Free Movie Series June 10, “Pan” June 17, “Norm of the North” June 24, “Minions” Movies begin at dusk with giveaways and prizes before every show. Concessions available or bring your own. No alcohol or glass allowed.

Killeen Amphitheater, 2201 E. Veterans Memorial Blvd., Killeen Call 254-501-6390 for more information or visit www.killeentexas.gov.

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JUNE 2016 | TEX APPEAL

Hot Summer Sounds Free Concert Series June 10, Uptown Drive June 17, Darrin Morris Band June 24, Los A-T Boyz Bring your lawn chairs, blankets and picnic baskets to the park to enjoy an evening full of music and relaxation.

Admission is free.

Presented by Baylor Scott & White Health Plan Miller Park, 1919 N. First St., Temple Call 254-298-5440 for information.

Johnny’s Steaks and Bar-Be-Que Outback Music Series June 10, 7 p.m.

Randy Rogers Band General admission: $20 301 Thomas Arnold Road, Salado Call 254-947-4663 for more information or visit johnnyssteaksandbbq. com.

Superhero Adaptive Program Bowling for Children with Special Needs Harker Heights Parks & Recreation

Gardeners Education Series: Fire Ant Control Harker Heights Parks & Recreation June 13, 6 to 7 p.m.

Free Have you two-stepped with fire ants lately? Learn how to effectively manage fire ants with the Two-Step Method, currently the best proven approach for ant control. No RSVP is required.

Harker Heights Activities Center 400 Indian Trail Call 254-953-5466 for more information or email smylcraine@ci.hakerheights.tx.us Late Skate June 17, 6 to 8 p.m. $10 per person The “best trick” competition will be broken up in two different age groups: 15 and younger; 16 and older Temple Skate Park Seventh Street and Avenue B Call 254-298-5474 for more information.

Children with special needs can bowl this summer in Harker Heights.

City of Temple presents Food Truck Frenzy June 23, 11 a.m. to 3 p.m.

Fourth Saturday of each month Downtown City Square 120 W. Central Ave. Call 254-298-5378 for more information, or visit discover temple.com.

Email upcoming events to edittexappealmagazine@gmail.com.

TEXAPPEALMAG.COM

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TexTalk well-fed head

Take a tour of Texas cuisine without leaving home

By M. CLARE HAEFNER

T

rying to put together a cookbook that encompasses all the best foods the Lone Star State has to offer is a daunting challenge, but food writer and fourth-generation Texan Jessica Dupuy pulls it off in “United Tastes of Texas: Authentic Recipes from all Corners of the Lone Star State” (Oxmoor House/Time Inc. Books, 2016).

The colorful collection includes about 125 recipes from across all regions of Texas, but Dupuy says it easily could have contained more. “If we had enough space for all of the recipes that made the list, we could have easily printed twice the amount,” she said. “That may have been the most difficult task; culling the recipes that wouldn’t make the book. My great aunt’s chocolate brownies are amazing, but at the end of the day, we already had a few chocolate desserts and had to scale back.”

Starting with Central Texas, Dupuy divides the state into regions, providing a sampling of the best cuisine each has to offer. “I’m a fourth generation Texan, and while I think everyone can talk about foods commonly associated with their home state, I think Texas has a particular identity that people clearly recognize,” she said. “When we talked about how we would approach the recipes in the book, it became very clear that we’d need to discuss the regionality of the cuisine. Texas is a big state. And it was settled by different cultures over a long period of time. Because of that, we have a unique blend of flavors that resonate more in different parts of the state than others. In the end, this wasn’t just a book about family recipes, it was about trying to represent the flavors people most identify with from all corners of the state.”

In Central Texas, recipes showcase the area’s German and Czech heritage, along with “the distinctive style of smoking meat that defines Texas barbecue today.” The section includes recipes for smoked brisket and baby back ribs, along with typical sides, such as potato salad and cole slaw, and a variety of desserts, including a coffee cake Dupuy’s family serves at special breakfasts. East Texas cuisine combines flavors from FrenchCajun areas of Louisiana with other traditional Southern foods, offering a sampling of recipes from BBQ bacon and black-eyed peas to bourbon sweet potatoes and Grandma’s meatloaf. And don’t forget traditional Texas Pecan Pie. Coastal Texas cuisine makes the most of fresh seafood, with recipes for crab cakes, fish tacos and a couple of takes on gumbo, while South Texas serves as the birthplace for Tex-Mex. Every favorite from King Ranch Chicken to the Original Nacho can be found in this section, which also includes recipes for a variety of dips, salsas and tacos.

West Texas offers greater Mexican flavor and a frontier-style cooking, including recipes for Texas Caviar, Huevos Rancheros, Frito Pie, Carne Guisada and Cowboy Cookies.

In every section of the book, you’ll find recipes for appetizers, entrees, salads, sides and desserts, making it easy to plan a full meal in each region, or to combine your favorites from each for a true taste of Texas. At the end, you’ll find ideas 22

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for celebrations, including a few Texas cocktails.

When asked to pick her favorite recipes in “United Tastes of Texas,” Dupuy said, “It’s hard to choose a few.” It’s an understandable statement because the book’s vivid photography makes every recipe look delicious.

“My favorites tend to change with what time of year it is,” Dupuy said, “but I absolutely love the Banana Pudding. It’s a sentimental favorite because it’s something my mom has always made for me on special occasions. I also love the Bourbon sweet potatoes — a obligatory dish at family Thanksgiving feasts that fills in as both a side dish and a dessert. I think the recipe I had the most fun developing was the con carne sauce for the enchiladas. I love the flavors that Ancho chiles bring to a dish, and the depth of flavor in these enchiladas is heavenly.”

Along with recipes, Dupuy shares the stories of several of the state’s top chefs, including Andrew Wiseheart of Contigo in Austin and Melissa Guerra of San Antonio, who shares her tamale recipe. This technique, along with her personal notes to introduce many of the recipes, separates the cookbook from other Texas-inspired collections.

“Food is such a great common bond for people,” Dupuy said. “Since the dawn of time, we’ve shared a tradition of breaking bread together in cultures all across the world. It’s the language we use to celebrate a life achievement, to comfort people when they’re down, to share with strangers and friends alike. When you can’t think of a single thing to talk to someone else about, you’ll never go wrong discussing family recipes or eating traditions.”

From mouth-watering entrees to decadent desserts, “United Tastes of Texas” by Jessica Dupuy has it all, including this classic, found on page 49.

Texas Sheet Cake Somehow Texas claimed the sheet cake as its own in the mid-20th century, perhaps because of the pecans in the frosting, an ingredient that grows in abundance throughout the Lone Star State. The defining element is a large baking sheet or jelly-roll pan for baking ... and the frosting, which has to be heated and poured on the cake while the cake is warm out of the oven. The result is a rich, chocolaty treat that’s synonymous with Texas.

Makes 24 servings Hands-on 20 minutes Total 2 hours, including frosting 1½ cups spicy cola soft drink, such as Dr Pepper 1 cup vegetable or canola oil ½ cup unsweetened cocoa 2 cups all-purpose flour 1 cup granulated sugar 1 cup firmly packed light brown sugar 1½ teaspoon baking soda ½ teaspoon table salt ½ cup buttermilk 2 large eggs, lightly beaten 2 teaspoon vanilla extract FUDGE FROSTING ½ cup butter ½ (4 ounces) unsweetened chocolate baking bar, chopped 3 tablespoons milk 3 tablespoons spicy cola soft drink 4 cups powdered sugar 1 teaspoon vanilla extract 1¼ cups chopped toasted pecans 1. Preheat oven to 350°F. Bring first 3 ingredients to a boil in a medium saucepan over medium-high heat, stirring often. Remove from heat.

2. Whisk together flour and next 4 ingredients in a large bowl until blended; add warm soft drink mixture. Whisk in buttermilk, eggs, and vanilla. Pour batter into a lightly greased 17½- x 12½-inch jelly-roll pan.

3. Bake at 350°F for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.

4. Prepare Fudge Frosting: Heat butter

Photos and recipe from “United Tastes of Texas” reprinted with permission of Oxmoor House /Time Inc. Books.

and chocolate in a medium saucepan over medium-low heat, stirring constantly until melted and smooth. Remove from heat and whisk in milk and soft drink until blended. Stir in sugar and vanilla. Beat at medium speed with an electric mixer until smooth and sugar dissolves. Pour over warm cake, spreading gently to edges.

Sprinkle with chopped pecans. Cool completely in pan (about 1 hour).

Texas Tidbit: Drink of Dublin Dublin, Texas, is famous for Dr

Pepper. The popular soda was introduced in Waco in 1885 and was produced by the Dublin Bottling Works in 1891. Made with pure sugar cane, this soft drink has a special place in the heart of Texans.

A 2012 dispute with the parent company of the brand forced Dublin Bottling Works to remove “Dr Pepper” from its name. While the plant still makes the same particular soda, distribution is limited to a 44-mile radius of Dublin.

(Read more about Dublin Bottling Works on page 59.)

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Beauty in the Bag

beauty TexTalk

By CATHERINE HOSMAN

How do you stay beautiful on the go?

Each month Tex Appeal peeks inside the bag of one busy woman to reveal her best beauty secrets and must-have essentials.

Angela Mikeska-Conlan office manager, Clem Mikeska’s Bar-B-Q and Steakhouse

The ESSENTIALS she CARRIES Stilla Aqua Glow Serum Concealer-light: This is one of my favorite products because not only does it conceal, it also acts as a moisturizer around the eyes.

Buxom Lip Gloss Color/Dolly: I do not wear a lot of makeup, but I always like to have a little color on my lips … plus it is a plumper!!

Hair Clips and Hair Tie: Working around food all day requires hair to be in a ponytail so, I always have extra in my purse in case I need one.

Caudalie Beauty Elixir Face Mist: This face spray is amazing. I use it occasionally on my face throughout the day

the refresh my face and keep it hydrated. It has a wonderful mint scent that also has a calming effect.

Altoid Mints: Chewing gum while working around food and serving customers is not very professional so I always carry mints instead.

Pocket Cross: I carry this to remind me of my Catholic faith and that I know I can always turn to the good Lord to help me get though the day.

Our All Purpose Seasoning: Sometimes when we go out to eat the food just doesn’t taste as good as ours so we have to spice it up with our secret weapon. It is the best seasoning ever!!

To advertise, call us at 254-501-7500 or 254-778-4444.

Online: texappealmag.com

Photographs by JULIE NABOURS

Most valuable TOOL in her BAG

My cellphone of course! It is my lifeline to my precious family when we are not together. It also serves as an extension of my business line.

Many customers and catering clients call me on my cellphone, which allows me to answer questions when I may not be at the restaurant.

Do you have any helpful hints to share with readers?

Treat yourself to something really special sometimes. As a working woman, it is nice to reward yourself for your accomplishment … plus it can be good for the mind and soul.

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Organic operation

Brenton Johnson stands in one of his fields in East Austin.

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Turning a backyard garden into a business Story by FRED AFFLERBACH Photos contributed by ROB PEOPLES

W

hen Brenton Johnson graduated from Auburn University with an engineering degree in 1997, he wanted to be an organic farmer.

But his grandmother, Mama Nell, had paid for his education and had a few choice words of advice.

“I told him to get a job,” she said from her home in Dothan, Ala. So Johnson landed a position with the United States Bureau of Reclamation in southern Oregon. A few years later, he was transferred to Wyoming, then Austin.

For several years, he honored Mama Nell’s wish and used his engineering skills to make a living. But here in Texas with the long growing season, Johnson couldn’t resist that innate urge to get some dirt under his fingernails. So in 2005, he took over his wife’s small backyard plot on Holly Street in East Austin. He didn’t stop digging and planting until almost every square foot of real estate was covered with vegetables.

“I ended up taking over the whole yard — front yard, backyard, side yard. My wife was like, this is ridiculous. The kids don’t have any room to play,” the father of four said. “I was pushing the kids on a tire swing over the garden.”

From that humble beginning on Holly Street, Johnson has grown his garden to more than 200 acres of cultivation with 100 full-time employees and a dozen trucks that deliver organic vegetables throughout Central Texas, including Georgetown and Harker Heights.

But you won’t find carrots, cauliflower or tomatoes from Johnson’s Backyard Garden at a supermarket.

JBG takes a shortcut to your dinner table by delivering boxes of fresh veggies to designated drop spots and farmers markets. Straight from the field to a sorting, washing and packing station, onto a small truck, the vegetables are typically delivered within 24 hours after they were harvested. Food delivered faster is always fresher, says Ada Broussard, JBG marketing manager. And fresher means

Workers plant seeds at Johnson’s Backyard Garden.

tastier and more nutritious.

“Our food is literally coming directly from the farm to people’s homes.

We’re skipping any type of distributor,” Broussard said, peeling a baby artichoke

and commenting how cute it is. “It’s not going to look like stuff you buy in a grocery store. It’s going to look like stuff really grown here, and it was. When you Continued TEXAPPEALMAG.COM

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Rows of fresh vegetables grow at Johnson’s Backyard Garden in Austin. Products are sold at farmers markets across Central Texas and packed in CSA boxes for customers.

get it from a farm, it was in the ground more recently. The closer it is to a living plant, the healthier it is.”

Community Supported Agriculture When Johnson, 43, knew he wanted to farm full time, he was drawn to a marketing strategy called Community Supported Agriculture, which began in the 1960s in Europe and Japan. Adopting the CSA mantra, “knowing your farmer,” consumers pay for weeks or months of groceries up front. The farmer benefits because he has seed money for, well, seeds compost and soil preparation. The consumer benefits through fresh, organic vegetables delivered on a regular basis.

“The foundation of CSA is shared risk between the consumer and the farmer. This is an arrangement where consumers have a direct relationship with their farmer and where they’re getting their food from,” Johnson said. “Instead of getting whatever you want whenever you want it, when you get vegetables from our farm, you get things seasonally. When you start eating seasonally, you really 28

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“When I first started, I was not growing for a business, just for my family. I wanted to be able to go out in the garden and pick something and not worry about do we need to wash off the poison.”

Workers at Johnson’s Backyard Garden sort vegetables to pack in a CSA box. BELOW: A box with fresh greens, radishes, broccoli and onions is labeled for a customer.

appreciate the change in the weather more. A lot of times, I’m craving the different things that are coming in.”

Folks in Bell County who order JBG vegetables online pick up their food once a week at So Natural Organic Restaurant and Market in Harker Heights. Owner Luvina Sabree was one of Johnson’s first customers in 2006, driving to Austin once a week for fresh veggies. When she opened her restaurant in 2013, Sabree said it was only natural to buy from JBG. “I searched them out for their practices and the way they raise their

standards which cover the product from the farm to the table, including soil and water quality, pest control, livestock practices, and rules for food additives.”

JBG features the USDA Organic certification seal on its boxes, tie wraps and website. Johnson says he never considered growing food any other way.

He uses fish emulsion for fertility, and for pest control he uses garlic and a vegetable oil pressed from the seeds and fruit of the neem tree, native to India. But sometimes it’s more important what you leave out than what you put in.

“When I first started, I was not growing for a business, just for my family,”

Brenton Johnson

vegetables,” Sabree said. “When they became certified organic, it made me appreciate them even more.”

Why Organic and what does that mean?

These days, more and more food producers claim to be organic. But what does that mean and who certifies it? The United States Department of Agriculture offers certification for growers who comply with their guidelines and pass yearly and surprise inspections. The USDA says on its website that organic farmers “must follow a defined set of

Johnson said. “I wanted to be able to go out in the garden and pick something and not worry about do we need to wash off the poison. It just doesn’t seem like there’s a reason to use chemical fertilizers.

There’s a natural way to do things. Why use petroleum products to fertilize your plants when you can do it naturally?”

Back in Alabama, Mama Nell, 89, points out she grew up on a peanut and cotton farm and appreciates her grandson’s toil in the soil. “I’m just real proud of him. I just think that he has done real well in a field that he enjoys,” she said. Although she has visited the farm before, watching it grow in size and scope, Mama Nell said she’s itching to return. “I would like to go tomorrow. You tell Brent I’m all ready for him. I’m ready to come.”

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Farm-to-table

People peruse offerings at the Harker Heights Farmers Market at Seton Medical Center.

Farmers, ranchers and artisans offer goods at local markets Story by CATHERINE HOSMAN Photos by MITCHEL BARRETT and contributed from farmers markets

I

t’s that time of year again when a family’s fancy turns to outdoor farmers markets offering farmto-table produce, meats, artisan baked goods, homemade goodies for your four-legged kids, natural soaps and wood products, just to name a few.

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This year, the Harker Heights Farmers Market at Seton Medical Center is offering up to 50 vendors and new this year is grass-fed beef, pork and lamb, a hot sauce merchant, and YummyZ Bakery, owned by 11-year-old Katrina Lawrence, who was the 2015 Entrepreneur of the Year for Lemonade Day at Fort Hood.

She offers homemade cookies, breads and scones, with a little help from her mom and younger sister who manages the lemonade stand at the booth. The market also has extended its time from 8 a.m. to 1 p.m., adding another hour for folks to come and enjoy shopping for Continued

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Jennifer Bannister, left, watches as Samuel Cantrell and his wife, Venessa, admire the various vegetables on display at the Harker Heights Farmers Market.

Alisha Ziglar gets a “half and half” drink for a customer.

ABOVE: Douglas Roberson explains his process for making his handcrafted items to Liz Galindo, left, and her sister, Irma.

AT RIGHT: Sweets ares displayed on a table at the YummyZ Bakery stand at Seton Medical Center.

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Big Blue Sky Farm had jalapeños and onions for sale.

responsibly grown foods. Heather Buller, activities coordinator for Harker Heights Parks and Recreation, said come early for the best selection.

“The earlier you come, the easier it is to get what you want,” Buller said.

Also new this year is the Creation Health Farmers Market at Metroplex Hospital in Killeen, Thursdays from 10 a.m. to 2 p.m.

Erin Spencer, public relations specialist for the Metroplex Health Systems, said the market is part of the hospital’s initiative to promote the eight principals of a healthy lifestyle.

CREATION is an acronym that stands for Choice, Rest, Environment, Activity, Trust, Interpersonal Relationships, Outlook and Nutrition.

Spencer said the farmers market ties in all of those principals: it broadens Choices, as shoppers can speak directly to the person who grew the food; allows for Rest by taking a break in your day and letting your mind rest while you are in an outside Environment; enjoy a low impact Activity, as you walk from vendor to vendor; creates Trust, because you know where your food is coming from; builds Interpersonal relationships with merchants, and getting to know other shoppers; helps with your Outlook, as it lifts your spirits and offers you better Nutrition.

“From our perspective, this is a way to fill a need,” Spencer said. “We are one of the few farmers markets on this side of town.”

All products must be locally home grown or handmade.

In addition to food and artisan products, Spencer said the hospital plans to set up their own booths that promote a healthy lifestyle with information and through demonstrations.

Virginia Kessell, who manages the market, said at first they weren’t sure how the mid-week market would fare.

“It was very well received,” she said.

“People would drive by and then turn around to come back.”

Their first full day was May 12, which ended abruptly because of the thunderstorm that rolled into Killeen.

“There was lightning, an instantaneous flash and a boom, all at once,” she said. Although their first day ended early, they will be back every Continued

Orlando Gunn, right, talks to Raeann Butts about the various sauces that he sells.

Marvin Pope, left, smiles as he admires the jewelry on display at the A&D Designs stand in Harker Heights.

Amy Summerill prepares fresh bags of kettle corn for customers in Harker Heights.

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Jeff Oaks, with Belton Veggie Guys, is seen at his stand at the Metroplex CREATION Farmers Market in Killeen.

People look at various items sold by vendors at the Farmers Market held at Metroplex Hospital.

Maple almond granola, sold by Heike Noble’s German Bakery, is seen at the Metroplex Hospital Farmers Market.

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Thursday through October.

Two years ago the Temple Farmers Market moved its location from 2 N. Main St., in Temple, to West Temple Park at 121 Montpark Road.

“It’s a better location and has easier access for people who want to get off of West Adams,” said Holly Leiferman, special events coordinator for Temple.

Their season begins May 24 and goes through Sept. 29, from 7 a.m. to 1 p.m.

Market manager Mary Coppin said there are up to 20 vendors and making a move from one place to another required a full year to reclaim their customers.

“We did good, but this year, we expect to do better,” Coppin said. “The potential is great and we anticipate this year to take off from last year. People are getting used to the new spot.”

IF YOU GO All Year Pioneer Farmers Market 9 a.m. to 2 p.m., Saturdays 2002 E. Central Expressway, Killeen Market Manager Heika Noble https://www.facebook.com/ pioneerfarmersmarket/ This is the third season for this popular market. Former manager Virginia Kessell said the name change better reflects the market’s brand. There are 12 to 13 vendors, many of the old favorites are still there.

“People come to Pioneer for specific things all year,” Kessell said. “It’s accessible to people with disabilities because it is on pavement.”

Yani Du, center, smiles as she examines the items sold at Heike’s German Bakery.

Baylor Scott & White Farmers Market 9 a.m. to 1 p.m., Wednesdays Year-round Front lawn of hospital 2401 S. 31st St., Temple www.sw.org/wellness/farmers-market Bell County Farmers Market 7 a.m. to 1 p.m., Saturdays Now through September Central & Penelope Streets, Belton Market manager, Mary Coppin mcoppin@vvm.com Continued

ABOVE: Heide Holman arranges jars of jam at her stand.

BELOW: An assortment of candles are seen at the Kirkland’s Creations stand at Metroplex Hospital.

Virginia Kessell, right, is the market manager for the CREATION Farmers Market at Metroplex Health Systems in Killeen. She is also a vendor and sells homemade jellies and jams.

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CREATION Health Farmers Market Metroplex Health System 10 a.m. to 2 p.m., Thursdays Now through August 2201 S. Clear Creek Road, Killeen Market Manager, Virginia Kessell virgkess@gmail.com Harker Heights Farmers Market 8 a.m. to 1 p.m., Saturdays Now through October Seton Medical Center 850 W. Central Texas Expressway, Harker Heights hbuller@ci.harker-heights.tx.us McLane’s Children’s Hospital 9 a.m. to 1 p.m., Thursdays Now through October 1901 S.W. HK Dodgen, Temple www.sw.org/wellness/farmers-market Temple Farmers Market 7 a.m. to noon, Tuesdays and Thursdays Now through September West Temple Park 121 Montpark Road, Temple mcoppin@vvm.com

Nick Kruger tries some sauce from the “Shakey’s 3-in-1 sauce” stand at the All Year Pioneer Farmers Market.

Water Street Farmers Market 8 a.m. to 1 p.m., Saturdays Year-round Water Street, Belton https://www.facebook.com/ Water-Street-Farmers-Market

Customers explore offerings at the All Year Pioneer Farmers Market, which sets up on Saturdays in the Tractor Supply parking lot on Central Texas Expressway in Killeen.

ABOVE: Banana cakes are on display at the Granny Rosetta’s Sweet Treats stand in Killeen. BELOW: Other stands offer fresh vegetables and homemade jams.

Paul and Tracy Wilson are seen at their stand, WBG Fresh Produce.

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All in the family

Anna Mikeska-Payne, left, restaurant manager, and Angela Mikeska-Conlan, office manager, help run the family business, Clem Mikeska’s Bar-B-Q and Steakhouse.

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Mikeska sisters carry on barbecue tradition Story by CATHERINE HOSMAN Photos by JULIE NABOURS

A

ngela Mikeska-Conlan, her sister, Anna MikeskaPayne, and her twin brother, Stephan, are following in the footsteps of their 86-year-old father, Clem, making sure the family business, Clem Mikeska’s Bar-B-Q and Steakhouse in Temple, is running smoothly after more than 50 years in operation.

Anna’s husband, Troy, is the general manager of the satellite stores in Killeen, Belton and Cameron. But this story isn’t about the men. It’s about these two women of barbecue who carry on a tradition of excellence.

ENERGY DRIVEN It’s another busy day for the Mikeska sisters and both are working the front of the house, moving at the speed of light. Anna is seating guests and presenting menus.

When the sisters aren’t running between stations, they help out at the serving line and bring meals to waiting diners. Exuding a genuine Southern hospitality, they chat with new customers, old friends and regulars.

In a flash, the pair takes off in different directions within the dining room. Angela heads to the carving station where she begins slicing brisket, sausages and tenderloin with the skill of a surgeon, and Anna gets behind the serving line to help plate meals.

Neither of these two seemingly inexhaustible women shies away from any duty required in their family-owned and operated restaurant.

“Dad told us, ‘You are not going to get someone to do something for you if you don’t know how to do it yourself,’” Anna said. “When our employees see us doing it, they take pride in what they do. It comes down from the top. Angela and I can set the tone for the day.”

“They are the heartbeat,” said Angela, describing their employees.

“They are here to make our company.

We want them to want to come to work.”

Employees are treated like family,

Angela Mikeska-Conlan serves Casey Staudt, who is a regular at Clem Mikeska’s Bar-B-Q and Steakhouse.

“Dad told us, ‘You are not going to get someone to do something for you if you don’t know how to do it yourself.’ When our employees see us doing it, they take pride in what they do. ... Angela and I can set the tone for the day.”

Anna Mikeska-Payne with compassion and with respect, which translates into staff longevity and loyalty. “We can’t emphasize how important these people are to us,” Angela said.

The Mikeska Girls Anna and Angela grew up in the

restaurant business. By the time they were 11 and 13, respectively, they both asked their dad if they could work in the business. When they weren’t in school, they worked the serving line, washed dishes and mingled with diners at the restaurant. When Anna was 14, she worked a catering party of 600 people with her dad and one other person.

“It was overwhelming to me to see so many people coming through the line to be served,” she said. “But I hung in there and made it happen, and the experience taught me how to adjust and compromise to any work situation.”

When both girls were in high school, they wanted to work with their dad, but he said keeping up their grades came first. However, they still helped out with catering on the weekends.

As high school graduation for each of the sisters approached, their dad was ready for the girls to work full-time in the restaurant, but Anna and Angela wanted to go to college.

So these two petite dynamos, whose energy is hard to capture, both went to Texas Tech and earned degrees in Continued TEXAPPEALMAG.COM

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Trophy animals line the walls of the dining room at Clem Mikeska’s Bar-B-Q and Steakhouse in Temple.

restaurant and hotel management.

In 1991, Anna joined the family business, and in 1998 Angela followed, after working in Dallas for eight years at another food-service company.

“I wanted to do something different after college,” Angela said.

Change on the horizon As the years went by, change became inevitable for the restaurant and the sisters put their touch on the business.

Barbecue may be known as a bastion for men eating beef, ribs, brisket and putting back a few beers with their meal; however, the Mikeska sisters paid attention to the dining habits of women and changed the menu to include grilled chicken and steaks, handmade hamburger patties, baked wild salmon and lean smoked tenderloin, along with freshly steamed broccoli.

But don’t fret. The basic menu of beef, brisket, ribs, chicken and sausage remain on the menu along with all of the delectable sides that seem to go best with a barbecue plate. And save room 40

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The Mikeska sisters expanded the menu to include grilled chicken, steaks and fresh veggies alongside traditional barbecue favorites.

Anna Mikeska-Payne works at the meat carving station to help prepare plates for customers.

for their homemade peach cobbler or one of their other sweet treats.

In addition to adding variety in the menu, the ladies also took the concept of cafeteria-style service and transformed

their restaurant into a full sit-down service dining room. “Variety is the key.

This is a family-style restaurant. Three years ago it was still cafeteria style. In order to serve all the other menu items,

we had to go full service,” Anna said.

For as hard as the Mikeska sisters work, they found a way to balance their personal and work lives. “When we had our kids, we didn’t want to be here 12 hours a day,” said Anna, mom to Hank, 14, and Blake, 15. “My kids were little and I wanted to be at home with them at night.”

When the kids were small, Anna said they were able to keep them at their parents’ house, which is only five minutes away from the restaurant.

Their late mom, Anna Jo, would watch the little ones. If there was a crisis or emergency, they were close enough to go the house to go check on their kids.

Angela lives in Georgetown with her husband, Ray, son Garrett, 18, and daughter, Madison, 15.

Each of the sisters puts in a full day, and sometimes more, especially when they have a catering job, but they have been able to find a life-work balance

that works for them.

“Dad told us, ‘If you are here too much, you will get burned out and may not care as much.’ — Dad’s words of wisdom,” Anna said.

“We have good people working for us and we trust them. We don’t have to be here 24/7,” Angela said.

Both women agree that “working for yourself” is a true reward.

“And it’s rewarding to see people come in and enjoy the food,” Angela added.

Recalling her eight years in Dallas, Angela said she worked harder for someone else and she didn’t have the same freedom she has by working for herself.

“There is room for all of us here and we all get along very well,” said Angela, about working closely with family. “We try not to take things too seriously.”

The Mikeska sisters were born with

an innate love for people, something they inherited from their dad. “We love people, we love to talk to them,” Angela said.

“There is a comfort level when people trust you,” Anna added. “When you are cooking for 500 people, that trust is going to be good. They have faith in us and faith in our family.”

Clem Mikeska gave his children a bit of advice that has been one of their guiding philosophies.

“He said, ‘Don’t ever think you have made it. Stay above the competition that’s on your heels,’ ” Anna said.

“If they weren’t here today, I wouldn’t be here,” Clem said. “I could not do it myself. They are helping me and know as much as I do. It’s very unusual to see three children stay with this and be a family operation. It’s very scarce. I taught them well and they take the load off of me.”

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Food and family

Staci Schoepf helps run the family business in Belton.

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Bringing a woman’s touch to Schoepf’s Story by CATHERINE HOSMAN Photos by JULIE NABOURS

N

ine years ago, Ronnie Jr. and Staci Schoepf bought the family restaurant, Schoepf’s Old Time Pit Bar-B-Que in Belton, from Ronnie’s parents who opened the store 22 years ago.

At the time, they both had careers in pharmaceutical sales but wanted to do something they could call their own. But the transition to restaurateurs was not without its challenges.

“We were staring into the unknown,” recalled Staci. “When you are looking from the outside, it’s a different perspective than being on the inside.”

The couple stepped into a business that needed some updating, which took nearly three years. During that time, Staci kept her job in sales while the restaurant was remodeled, all the time remaining open to its customers.

Just when the renovations were complete in 2010, Belton was hit with a flood and the store filled with three feet of water.

“It was a difficult phase,” Staci said. “We just bought it and remodeled it and what we went through was devastating. We had never been through something like that.”

Staci said they had to shut down for seven days. She couldn’t afford to quit her job in sales just yet, and she was eight months pregnant.

The flood had an emotional impact on the couple, but Staci said faith carried them through. “You have to believe you can get through it.

Friends and family came in to support us and help us get the doors open.”

Once the flood waters receded, the restaurant was restored. Six years later, the fragrant aroma of brisket, sausage, chicken, ribs and turkey continues to Continued

Schoepf’s Old Time Pit Bar-B-Que in Belton offers a variety of meats straight off the grill.

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Schoepf’s offers a variety of grilled meats and sides, including brisket, sausage, potato salad and beans.

Chicken, macaroni and cheese, cornbread and cucumber salad are also popular items.

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JUNE 2016 | TEX APPEAL

draw customers for breakfast, lunch and dinner.

“What brings people in is that our food is fresh and home cooked.

Customers can choose their meat right off the pits,” Staci said.

Early risers can pick up breakfast tacos and kolaches. Lunch and dinner guests can choose from a variety of appetizers, meat, sides and desserts.

“All our items are freshly cooked.

Everybody has their favorite,” she said.

Staci said different barbecue restaurants have their own personal preference when it comes to cooking techniques, and theirs is the grill. “People choose right off the pit.”

The Schoepfs are a team and are visionaries who make things happen.

Together they handle the everyday responsibilities of owning a restaurant, including internal issues, daily business practices, personnel, marketing, restaurant design and the summer music series.

A wife, mother of five and dualbusiness owner (she also owns Estacia’s Home Décor in Belton), Staci and Ronnie are also remodeling a home. When asked how she juggles all of her roles, she stated simply, “I just do it. I can’t imagine my life any other way. I love being a mom, businesswoman and wife.”

Being a working mom, Staci said she does get help with the kids and tries to involve the girls in whatever she and Ronnie do at the restaurant.

“The girls love working at the shop and the restaurant,” she said. They especially like helping with the Free Texas Music Series that offers a safe, familyfriendly environment.

With all of the experiences of running a restaurant, Staci remains a realist. She said its fun, has its good and bad times, busy seasons, slower seasons, and she can’t imagine doing anything else.

“We’ve worked hard for everything we have,” she said.

Staci’s advice for anyone thinking about opening an eatery: Prepare for the unexpected. Do as much research as you can, gather the information and make sure you have a good flow of cash.

“We had no idea when we stepped into it all the money we would spend to remodel the restaurant, add on…create seating. You need to be open-minded and open to new opportunities.”

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Special advertising section

Legal services

Mary Beth Harrell and Paralegal, Teresa Stubblefield

Harrell Law Firm

4201 W. Stan Schlueter Loop, Suite A, Killeen 254-680-4655 | harrellattorneystx.com Mary Beth Harrell has practiced law for almost 20 years and specializes in defending those accused of criminal offenses. The American Institute of Criminal Law Attorneys recently rated Harrell among the Top Ten Best Lawyers in Texas for her high level of client satisfaction. The National Trial Lawyers rated Harrell among the Top 100 Criminal Defense Lawyers in Central and South Texas.

Criss & Rousseau Law Firm LLP 100 W. Central Texas Expressway, Suite 106 254-699-9999 | www.crissrousseau.com

Retired District Court Judge Susan Criss and Colonel (Retired) Rick Rousseau provide legal services in criminal law, elder law, estate planning, guardianships, military law, personal injury, probate, special needs planning, and veterans’ claims/benefits law cases.

A former Texas District Court Judge, Criss served on the bench for 15 years. Before that, she worked as a prosecutor in the Galveston County Criminal District Attorney’s Office for almost a decade. She tried hundreds of cases in nearly 30 years. She is board certified in criminal law by the Texas Board of Legal Specialization.

Rousseau spent 27 years as a military judge advocate (JAG). He twice served as the Staff Judge Advocate for Fort Hood, along with experience as a defense counsel, prosecutor, legal assistance attorney, and as a law professor at the JAG School where he taught estate planning, taxation, and veterans benefits.

He is accredited by the Department of Veterans Affairs to provide representation services to claimants before the VA. Retired District Court Judge Susan Criss and Colonel (Retired) Rick Rousseau 46

JUNE 2016 | TEX APPEAL

Harrell was pleased to note that “our clients consistently award us their highest 5-star rating on Avvo.com,” a national attorney referral website. Avvo also awarded their “Client’s Choice in Criminal Defense” badge to Harrell and rates her as “10.0 Superb” overall.

“Our dedication to each client makes our law firm so successful” said Harrell. “We make it our business to know and understand each client’s special needs and concerns. Our number priority is to get a client’s case dismissed, reduced or win at trial. We understand that each client has lot riding on their case. Yes, they’re worried about having a criminal conviction on their record and paying a fine or worse, like going to jail. But they could also lose their job, professional licensing, military career, marriage, right to carry or possess a firearm, right to vote, right to drive, and much more. A criminal conviction could even disqualify someone from getting a student loan. So we make it our business to do our best for every client. My paralegal, Teresa Stubblefield, and I have been a winning

team for 13 years. But I don’t hesitate to use experts and private investigators to help win our cases.

The Texas Criminal Defense Lawyers Association has published two articles written by Harrell in their magazine The Voice. One profiled her successful legal challenge to the prosecutor’s eyewitness testimony resulting in the dismissal of her client’s felony case. The other profiled her successful challenge to a search warrant resulting in the dismissal of her client’s federal felony case.

Harrell is currently the president of the Bell County Women’s Bar Association and past president of the Coryell County Bar Association.

“

Our dedication to each client makes our law firm so successful

”

Mary Beth Harrell

Let Criss & Rousseau serve and fight for you!

TEXAPPEALMAG.COM

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Special advertising section

Special advertising section

Law Office of Wade Faulkner PLLC

100 W. Central Texas Expressway (Extraco Bank Building), Suite 106, Harker Heights 254-699-9997 | wadefaulkner.com Lieutenant Colonel (Retired) Wade Faulkner recently opened the Law Office of Wade Faulkner and provides legal services in criminal defense. The firm handles state, federal, and military cases.

A native of Texas and graduate of Baylor Law School, Faulkner spent 15 years as an Army judge advocate as well as time as an enlisted artilleryman and an officer in the Transportation Corps. As a former Army prosecutor, defense counsel, and military judge, Faulkner tried more than 150 cases and supervised the trial of hundreds more. As a defense counsel, Faulkner was selected to defend one of the detainees held at Guantanamo Bay, and as the Chief of Justice for III Corps, Faulkner oversaw the prosecution in the court-martial of US v. Hasan.

Open Monday through Friday from 9:00 a.m. to 5:00 p.m., Faulkner offers a free initial consultation.

Call today for an appointment.

Lieutenant Colonel (Retired) Wade Faulkner

Owner and managing partner Craig Carlson

Highlight your business with an upcoming profile feature:

August: Educational institutions | September: Arts venues | October: Boutiques

The Carlson Law Firm 100 E. Central Texas Expy, Killeen 254-526-5688 | carlsonattorneys.com

Owner and manager Craig Carlson opened the Carlson Law Firm in Bell County after serving in the United States military, with the desire to continue to serve soldiers and their families.

Texas as well as calls from all over the country.

With a mission to help people with legal issues in a caring and compassionate way, the Carlson Law Firm handles personal injury, family law and criminal cases. “We try to go the extra mile to provide signature customer service so that our clients know we care and to obtain the best outcome,” Carlson said.

There are more than 40 staff members in the Killeen office, including 10 lawyers, some of whom currently share an office because of space constraints.

A willingness to take on challenging, complicated and unique cases has helped the law firm make a name for itself in Central Texas. “Our caring attorneys and staff are willing to put in the extra effort and time to obtain the best results possible.

“The expansion is good for everybody, and good for morale,” said Lisa Griffin, chief operating officer for the firm.

“With a family-like atmosphere, our firm is very close knit, even with offices spread across the state.”

Griffin explained the remodeled Summit building will provide space for a much larger call center and for every lawyer to have a private office. It also will include a larger reception area, a spacious staff break room and a larger training room to accommodate all of Carlson’s lawyers who come in from the law firm’s many branches throughout the state to participate in monthly training sessions.

Beyond the courtroom, the staff also gives back to the community. “Our attorneys and staff are involved in various community organizations, such as MADD, Rotary, Junior League, free legal clinics, the United Way and sponsoring and participating in the CenTex Race Series.”

In addition, the remodeled Summit building will house a conference room three times the size of the current one, providing space for community events such as Rotary Club meetings and church gatherings, according to Griffin.

The Carlson Law Firm recently purchased the Summit building at 100 E. Central Texas Expressway in Killeen, which is on the corner of Florence Road and the highway frontage road. We have officially moved in to our new location on Monday, May 16th.

“

Suzie Canales, who has been with the firm for three years, provides reception at the front desk and is one of eight agents who staff the law firm’s call center, which fields calls for every Carlson Law Firm branch in 48

“We’re very excited to see our new space,” Canales said.

JUNE 2016 | TEX APPEAL

Come check us out at our new location. We can help.

Craig Carlson

”

To advertise, call us at 254-501-7500 or 254-778-4444.

TEXAPPEALMAG.COM

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Que for Kids

TexVolunteers

Event brings awareness to child abuse, family violence Story by CATHERINE HOSMAN Photo of Jarrod Young

by MITCHEL BARRETT Que for Kids photos contributed by TRACY STOKER

W

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JUNE 2016 | TEX APPEAL

Hayden Rhodes and her sister, Zoe, of Nolanville, participated in the kids cook-off.

hen it comes to making people aware of child abuse in Bell County, Jarrod Young, owner of Big Daddy’s BBQ, along with family and friends and Aware Central Texas are making a lot of noise at annual planned events.

To raise money for Aware, Young created Que for Kids, an annual barbecue cook-off held in April during Child Abuse Awareness Month.

Spearheaded by Young and Nancy LeChuga, primary prevention specialist for Aware Central Texas, the third annual event raised more than $100,000. That’s $40,000 more than last year and $87,000 more than their first event in 2013. A portion of the revenue, after expenses, will be handed over to Aware for its work in the prevention of child abuse and neglect.

This three-day event begins on a Thursday evening and culminates in the barbecue cook-off on Saturday for adults and children. “We had 84 contestants this year, including 41 kid chefs,” Young said.

Adult participants hauled in their own smokers and grills, and the children cooked on grills donated by local merchants. At the end of the cook-off, the kids got to take their grills home.

While the adults were cooking their best brisket, ribs and chicken, according to the criteria and rules of the event, the kids competed in the pork chop category, also with their own set of rules to follow.

“The pork chops were donated and are fast cooking,” Young said. Kid chefs also got an apron, T-shirt, tongs, charcoal —“everything they needed, besides spices and seasonings.”

They all came out winners. First, second, third and fourth place were awarded in two age categories: 6 to 9 and 10 to 13. Children who didn’t place still received a certificate for participating.

Clockwise from top left, Tasha Maxon, Jarrod Young, Riley Young and Amber Young have fun at Que for Kids.

First an idea Aware Central Texas is a 501(c)3 organization under the umbrella of the Exchange Club of Killeen. Known as America’s Service Club, its mission it to “bring a group of men and women together to make our communities better places to live through programs of service in Americanism, Community Service, Youth Activities and its national project, the Prevention of Child Abuse.”

“My mom was a big part of the Exchange. She was all about helping kids and kids who couldn’t help themselves,” Young said of his late mother, Teresa.

“Mom was also an advocate for Aware.

She helped a group of people start Central Texas Ride for a Child that raised money for the prevention of child abuse.

When she died in 2013, I took over as advocate and started Que for Kids.”

Continued TEXAPPEALMAG.COM

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Kids and adults gather to start cooking pork chops at the kids cook-off event at Que for Kids at Sandys Lone Star Event Center.

When Young first got the idea, he went to a meeting of the Central Texas Barbecue Association to learn more about judging barbecue cook-offs. After the meeting, Young and fellow members went to a local restaurant for dinner to talk about ideas. They wrote their thoughts down on a cocktail napkin and Que for Kids was born.

“Within 72 hours we had sponsors, a T-shirt design, and laid the groundwork,” he said.

The event is held at Sandy’s Lone Star Event Center in Nolanville, an old rock and roll venue owned by Young’s family that operated from 1977 to 2001.

The first two nights of the event are adults only. On Thursday night, the venue was turned into a country music club with dancing. On Friday night, the live auction brought in $54,000 and attendees were entertained by live music and dueling pianos.

Putting together an event of this Continued 52

JUNE 2016 | TEX APPEAL

Barbecue aficionados found their way to Sandy’s Lone Star Event Center in Nolanville for the third annual Que for Kids BBQ Cook-off to benefit Aware of Central Texas. The three-day event raised $100,000.

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Kids ages 10-13 had their own category for the kids cook-off at Que for Kids. First- through fourth-place winners took home a banner and all the kids received certificates.

size takes a lot of effort and manpower.

Young starts planning for the next year immediately after the event ends. The committee meets for a brainstorming meeting to talk about what worked and what didn’t work. After tweaking the plans for the event, they begin the planning, finding merchants and people who can donate auction items or in-kind donations for the next year. Some of this year’s auction items included a car, helicopter rides, patio furniture, artwork and “elaborate things.”

Volunteers and sponsors ham it up with Jarrod Young, in back, at Que for Kids. From left are Jamie Hurd, Emily Winstead, Tamara La Bombard, Tina Doyle and Randi Hall.

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Becoming Aware Aware Central Texas is all about the prevention of child abuse. It has three levels of prevention: Primary Prevention — where abuse has not yet been identified; Secondary Prevention — focuses on underserved and at risk families; and Tertiary Prevention — where abuse has been identified (source: awarecentraltexas. org).

According to Aware, in 2015, Bell County had a recorded child population of 100,813 children. Of that population,

Kids from ages 6 to 9 participated in the Que for Kids cook-off. First- through fourth-place winners took home a banner and all the kids received certificates.

1,069 were confirmed victims of child abuse or neglect and four were fatalities.

It’s goal is to reduce child abuse and domestic violence in Central Texas by 1) creating awareness in the communities of Central Texas and beyond; 2) educate the community about child abuse and domestic violence; 3) provide volunteer family coaches to at-risk families; and 4) provide parenting, anger management and mood/stress management classes (source: awarecentraltexas.org).

Parents are referred to Aware from county and city agencies and authorities, such as Child Protective Services, and are mandated to take parenting or anger management classes. However, LeChuga said parents who just want to be better parents also call for help with parenting skills.

“We teach parents good practices and different ways to handle situations.

We work with the whole family and try to put things in place, even if it’s to teach them how to read a book to their child.

We walk beside them and get a parent Continued

Larry Green of Belton sits in a 2016 Polaris RZR 170 ATV that was donated and auctioned at the April Que for Kids event for Aware Central Texas.

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Jarrod Young, owner of Big Daddy’s BBQ spearheads the annual Que for Kids for Aware Central Texas.

to a better place for children. Also, we are connected with police departments in Temple, Belton, Killeen and Harker Heights and offer a support group for families of victims of domestic violence,” said LeChuga, who has been fostering children through CPS for 10 years and also adopted a child through the program.

Harriett Brodie, director of development for Aware said the need in our area continues to grow. “Child abuse, family violence — we need to continue to expand our services.”

It takes $33,000 a month to operate Aware, and Brodie said it’s a constant struggle to keep the doors open.

“People don’t care about child abuse,” she said.

“They don’t want to talk about it,” Young added.

“It’s a topic no one wants to talk about,” Brodie said. “We need to beat the pavement. If we don’t start now, it gets worse and worse.”

The organization does not receive money from federal sources and is dependent on private donations. “We 56

JUNE 2016 | TEX APPEAL

Nancy Jane Holder and Bernie Curry of Aware Central Texas judged the kids cook-off.

From right, Harriett Brodie, Aware Central Texas director of development, Peggy Murphy, volunteer; Nancy LeChuga, primary prevention specialist and Nancy Jane Holder, volunteer coordinator, have a good time at April’s Que for Kids.

knock on doors, shake trees,” Young said.

Young said they have high aspirations

for next year’s Que for Kids.

“We want to double it to $200,000.”­

Raising Awareness Aware Central Texas wants to prevent child abuse and family violence. It is one of three accredited Child Abuse Prevention Centers in Central Texas established by the National Exchange Club. There are 300 volunteers serving others.

Harriett Brodie, director of development, said one in three women and one in four men will experience violence from their partners in their lifetimes. Children exposed to family

violence in the home are at risk for emotional, psychological, and physical abuse and are more likely to exhibit behavioral problems outside the home. Aware offers parents, and children, classes in anger management, parenting, juvenile anger management and mood and stress management.

If you or someone you know needs help, call Aware at 254-939-7582 or visit awarecentraltexas.org. The domestic abuse hotline is available 24/7 at 254-813-0968.

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TexAdventures

Quench your thirst

Dublin Bottling Works offers taste of Texas history Story by FRED AFFLERBACH Photos courtesy of ROB PEOPLES

C

Cory Barbee, soda jerk, hands out free soda samples to visitors.

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JUNE 2016 | TEX APPEAL

ory Barbee is a jerk. So is Hayley Clarke. And Kenny Horton, he’s the biggest jerk of them all, the head jerk.

There’s actually a whole bunch of jerks in downtown Dublin. And that’s a good thing for thirsty travelers and locals who enjoy a sweet and frosty beverage because Dublin Bottling Works has been rolling out soft drinks of various flavors and colors since 1891. Today at Old Doc’s Soda Shop, you can ask one of the friendly soda jerks to pull you a root beer, grape, orange, cola, or one of nine other flavors all made with Louisiana pure cane sugar — not the corn syrup used by most large soft drink companies. Devotees such as Pam Clapp from Cleburne says pure cane sugar is what sets Dublin Bottling Works apart.

Clapp recently drove to Dublin and bought two dozen assorted flavors for an upcoming family reunion. Many years ago, she toted a case to her son in Iowa who then delivered it to a friend in Minnesota. “Coming to Dublin every once in a while was just a part of growing up,” Clapp said. “I’m a retired school teacher and I like history.”

The history she referred to could be any of the countless artifacts on display at the soda shop and bottling works. For example: the cash register that rang up the first sale 125 years ago; the 1920s era bottling machine; the pale green 1952 Ford beverage truck that looks like it rolled off the assembly line yesterday.

Visitors typically check in at the soda shop where they’re given free samples.

With soda straw firmly planted between lips, you can then tour the bottling facility next door. Although the machine is now out of order, one of the soda jerks will Continued

This 1920s-era bottling machine once cranked out 25 bottles per minute.

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A statue of Bill Kloster with a young girl drinking Dr Pepper greets passersby outside the museum on the corner of South Patrick and East Elm Street.

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explain how the apparatus at one time shook, rattled and rolled out 25 bottles per minute. (For now, the company mixes its syrup on site but contracts the bottling process with another company.) Within a year or so, the $3 million replacement machine should be cranking out 300 bottles per minute.

“Once we get that up and running, that will enable us to not rely on anybody else. We’ll also be able to bottle for other craft sodas around Texas,” said Horton, company manager and head soda jerk.

Back in 1891, local businessman Sam Houston Prim returned from a trip to Waco, birthplace of Dr Pepper, and brought with him the secret recipe and rights to bottle and distribute a new flavor that was tantalizing Texans’ taste buds like nothing before. The first bottled Dr Pepper was soon produced in downtown Dublin. Over the course of six decades, a loyal Dr Pepper fan, Bill Kloster, worked his way up from mowing Prim’s lawn at age 14 to owner of the bottling company.

If Kloster caught you drinking a Coke or Pepsi in downtown Dublin, he would pour it out and hand you one of his Dr Peppers.

During that time, he collected everything Dr Pepper he could get his hands on. A museum across the street from the bottling works that opened in 2011 is home to an extensive collection of all things Dr Pepper and vintage sodas such as Kickapoo Joy Juice and Delaware Punch. Kloster collected Dr Pepper clocks, calendars, vending machines and neon and metal signs urging you to imbibe three times a day — at 10, 2

Visitors enjoy a sandwich and soft drink at Old Doc’s Soda Shop at the Dublin Bottling Works.

If you go Dublin is about a 2½-hour drive from Killeen at the intersection of U.S. 67 and Texas Highway 6.

Open 10 a.m. to 5 p.m. TuesdaySaturday; 1 to 5 p.m. Sunday.

Tours begin at 10:15 a.m. and run every 45 minutes until final tour at 4:15 p.m.

Admission is $5 for adults, $4 for kids and seniors.

For group tour reservations and rates, call 888-398-1024. www.dublinbottlingworks.com, 221 S. Patrick Street Dublin, Texas. and 4. Horton, 31, who met his wife, Lacey, at Dublin Bottling Works said the museum can hold only one fifth of the memorabilia Kloster collected over a lifetime. A statue of Kloster with a young girl drinking Dr Pepper (what else?) greets passersby outside the museum on the corner of South Patrick and East Elm Street.

“He kept anything he could get his hands on. He was very brand loyal. This

Company and store manager Kenny Horton in a room at the Dr Pepper Museum.

tells his story through the collection.

He had just about every single annual calendar going back to the mid-20s. His oldest is a 1905 calendar,” Horton said.

“Our history is so rich with Dr Pepper.

You will see Dr Pepper signs. You will see Dr Pepper merchandise. Our museum is

packed full. We have the largest collection of Dr Pepper memorabilia in the world.

What we have on display is only 20 percent of the collection. We rotate pieces out. We are still very big fans of the old brand. We’re not big fans of what Continued TEXAPPEALMAG.COM

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This 1952 Ford delivery truck is driven by Melvin Voght in parades. It’s filled with cases of soda bottled in Dublin.

This old delivery wagon once brought Dr Pepper to area merchants.

The Shoppes on Main 22 N. Main Street, Salado

254-947-0888

happened recently.”

With loyal customers and the Dublin community that had built an identity around Dublin Dr Pepper, “what happened recently” was harder to swallow than a warm, flat soft drink on a hot Texas day.

The Breakup With Dr Pepper For a generation, Dublin Dr Pepper fans bordered on cult status; fans from coast to coast and as far away as Europe had been ordering and shipping online.

Folks from hundreds of miles away trekked to Dublin and crammed their car trunks, pickups and vans with the sweet stuff. People in Fort Worth who made the regular pilgrimage to Dublin called the main highway to the bottling company Thunder Road. But a lawsuit filed by Dr Pepper Snapple Group in 2011 threatened to end the long-running success of this small town bottling company. The third largest soft drink company in North America had basically filed a cease and desist order. The regular voyages to Dublin from points north, south, east and west could come to an end. Hardcore Dublin Dr Pepper fans faced suffering withdrawal.

After fighting for six months, Dublin Bottling Works elected to not challenge the lawsuit that, according to a Dr Pepper Snapple Group statement, centered around “trademark infringement and 62

JUNE 2016 | TEX APPEAL

“We never shut down as a company.

The business never closed its doors.”

Kenny Horton territorial selling rights.” This unique version of Dr Pepper would no longer flow out of Dublin. The news sent tremors throughout the small Texas town closely identified as the only place you could find Dr Pepper made with pure cane sugar. Dublin Bottling Works was the city’s largest private employer and attracted 80,000 visitors annually. How would the town and the bottling company survive in a post Dr Pepper era? Horton said rumors of the company’s demise were greatly exaggerated.

“We never shut down as a company.

The business never closed its doors,” Horton said. “Whenever the lawsuit settled, we really had to start over as a company. We had to start from the ground up. We decided we could continue fighting this or let bygones be bygones and move forward with our company and reinvent ourselves. We had relied on our bread and butter, this one drink, for basically the entirety of our almost 125 years of existence. And we

Kenny Horton leans on cases of soft drinks stacked head high. One pallet contains 1,152 bottles.

finally decided it’s time for us to become self-reliant, not rely on one thing.”

So Dublin Bottling Works continued doing what it does best, cranking out soft drinks with pure cane sugar. “We have people who were big Dublin Dr Pepper fans before who have found a new favorite,” Horton said. “Our Dublin Black Cherry is a fan favorite, the one most people latch on to.”

Back at Doc’s Soda Shop, the lunch

rush is on. The friendly soda jerks mix syrup and carbonated water behind the counter. Straws slurp from the bottom of glasses. People munch on sandwiches. In the warehouse, Horton leans on cases of soft drinks stacked head high. One pallet which contains 1,152 bottles has the word Dublin printed 12,096 times.

“We didn’t want there to be any confusion as to where it came from,” Horton said.

Ben Hogan Museum of Dublin Golf wasn’t invented in Texas, but the Lone Star State has produced some great players, none more heroic than Ben Hogan.

Hogan was born in Erath County, just outside Dublin, and lived there until he moved to Fort Worth at age 9. The museum celebrates “one of the most amazing comebacks in sports history,” taking you back to 1953 when Hogan won golf’s triple crown — the three most prestigious tournaments in the game at that time.

“I’m not a golfer, but I think this is one of the most amazing men, the comeback, the courage.

He’s an amazing, inspiring man,” said Karen Wright, executive director at the Dublin Economic Development Corporation. Driving a new, 1949 Cadillac he had just bought in California, Hogan survived a head-on collision with a bus in West Texas. Sixteen months after suffering a fractured pelvis, collarbone, ankle and chipped ribs, Hogan won the 1950 U.S. Open in an 18-hole playoff.

The museum, at 121 Blackjack in downtown Dublin, is open from 1 to 5 p.m. daily or by appointment.

Call Karen Wright at 254-977-4410 or visit www.BenHoganMuseum. org.

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ADVERTISERS INDEX AFC Urgent Care...................................................................5 Atmos/Dallas........................................................................ 67 Bell Air Conditioning...........................................................25 Bell County Museum..............................................................5 Bell County Women’s Bar Association................................ 57 Carlson Law Firm.................................................................48 CCA Bartlett State Prison....................................................62 Central Texas Orthodontics.................................................53 Criss and Rousseau Law Firm..............................................45 Curtis Cook Designs............................................................45 Devereaux Jewelers................................................................ 57 DocuMaxx/Document Solutions......................................... 21 Dr. Philip Davis Jr., DDS........................................................9 Ellis Air Systems.................................................................... 18 English Maids....................................................................... 19 Extraco Banks-Temple/Local...................................Back cover Giebel, Dr. Shelley/Healthy Success....................................64 Hallmark Service Co.............................................................45 Killeen Overhead Doors....................................................... 37 Lastovica Jewelers..................................................................45 Law Office of Wade Faulkner...............................................49 Lochridge Priest Inc..................................... Inside front cover MB Harrell Law Office......................................................... 47 Metroplex Hospital.................................................................3 Roopa’s Kitchen .................................................................. 19 Schoepfs Bar-B-Que................................................................5 Scott’s Lawn Care Central Texas.......................................... 37 Seton Medical Center.............................................................7 Shoppes on Main in Salado..................................................62 Temple Railroad & Heritage Museum................................. 10 Texas Farm Bureau/Waco.................................................... 67 Truecore Fitness.................................................................... 10 Union State Bank.................................................................25 The Advertisers Index is published for reader convenience. Every effort is made to list information correctly. The publisher is not responsible for errors or omissions.

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