healing Homegrown
A tea maker’s passion for wellness, quality and community
Redefining ranching for a greener future with conservation, education and eco-innovation sustainable beef
fifty feet at a time West End Neighborhood Project fuels sustainable change and safety through eco-friendly volunteer efforts
In this issue
April 2025
FEATURES
10 FIFTY FEET AT A TIME
West End Neighborhood Project fuels sustainable change and safety through eco-friendly volunteer efforts
16 SUSTAINABLE BEEF
Redefining ranching for a greener future with conservation, education and eco-innovation
22 RECLAIMED INSPIRATION
Transforming waste into wonder and the art of recycled creativity
26 HOMEGROWN HEALING
A tea maker’s passion for wellness, quality and community
CULINARY CREATIONS
30 WAGYU WONDERLAND
Meaty recipes to sizzle your taste buds
AROUND TOWN
34 FAVORITE FINDS
Unique items from small, local businesses
36 SAVE THE DATE
See what events are coming up
38 FACES OF SEGUIN
Submitted photos from our readers
On the cover
Lisa Forsyth takes a midday pause from tea making to delight her farm’s friendly residents with nutritious treats.
Photo by Victoria Gaytan
AVol. 11, No. 11 Seguin magazine is published twelve times a year by the Seguin Gazette.
Publisher Elizabeth Engelhardt
Magazine Editor / creative Director
Desiree Gerland
Contributors
Felicia Frazar
Victoria Gaytan
Alex Lowe
Bianca Rawlings
Abbey Schulze
Sydney Seidel
Danny Story
ADVERTISING
Gay Lynn Olsovsky
Delilah Reyes
Laela Reyes
TO ADVERTISE IN SEGUIN Magazine Call 830-463-0766
Have Story Ideas? Let us know! seguinmagazine@seguingazette.com
To view the digital version visit issuu.com/seguingazette
s a tree-hugging, save-the-whales, Captain Planet, reduce-reuse-recycle kind of girl, creating this eco-friendly edition felt like homecoming. The pages are filled with vibrant stories from local chefs, artists, farmers, and makers whose creative ways of living harmonize beautifully with our natural world.
Every piece in this issue is a celebration of life on our planet — bold, bright, and beautifully sustainable. Diving into innovative art, mouthwatering recipes, and inspiring local projects has only deepened the belief that caring for our environment can be both fun and transformative. Sustainability is woven into every narrative here, a reminder that each thoughtful choice contributes to a greener, more vibrant future.
Yet beneath the beauty lies a harsh reality that our planet is hurting. The scars of relentless deforestation, rampant pollution and unchecked exploitation are undeniably visible. From barren, dying forests to oceans choked with plastic and species disappearing before our eyes. This isn’t just about aesthetic; it’s about survival. The damage inflicted by unsustainable practices demands that we roll up our sleeves, confront the devastation and commit ourselves to heal and protect our Earth. Every sustainable choice we embrace is a stand against a legacy of neglect and a step towards reviving a world that has given us everything.
Fifty Feetat a time
West End Neighborhood Project Fuels
Sustainable Change and Safety
Through Eco-Friendly Volunteer Efforts
Story by Alex Lowe
It takes teamwork to make the dream work, and since 2010, Chris and Ileen Rangel have worked together with their neighbors to make the west end of Seguin cleaner 50 feet at a time. The driving forces behind what has come to be known as the West End Neighborhood Project, Chris and Ileen have partnered up with Texas Lutheran University in an annual clean-up effort that has grown by leaps and bounds from its humble beginnings.
“We didn’t plan on it going where it has gone,” Chris said. “Ileen is from Houston originally, so when she got here to the neighborhood where I’ve lived my whole life, she saw that it was neglected in comparison to other parts
of town. I told her that it wasn’t always that way.”
Over the years, as the properties were sold and investment companies came in, people were less invested in their homes, Chris said. The couple took it upon themselves to start cleaning up.
“It started with something as simple as us just picking up the trash in our area,” Chris said. “All lots here are 50 feet. If you keep the 50 feet in front of your house clean and your neighbors follow suit, then you have an entire street that is in order. It kind of started from there.”
It was a simple idea. Keep your property clean and the entire community will benefit. Now that simple
Photos by Felicia Frazar
idea has expanded to bring in scores of volunteers that demonstrate an esprit de corp that is the envy of any community.
“The West End Neighborhood Project is a grassroots organization that my husband (Chris) and I started up in 2010,” said Ileen, a resident of Seguin for the past 22 years. “We noticed that there was a need in that a lot of people could not get rid of their stuff. Elderly people lived here and people who did not have the transportation to take their trash to the citywide cleanup.”
Initially, Chris and Ileen encountered skepticism and confusion from their fellow neighbors.
“When we first started and it was just Chris and I walking the neighborhood picking up trash, people weren’t always welcoming of that,” Ileen said. “People don’t always like change. The reason we started this was to show people that they could take the initiative and create positive change. It was funny because in the beginning people thought we were out on probation or performing community service. They would ask me what I did wrong to have to go out and pick up trash.”
As is the case with many great ideas, this one started small.
“In the beginning, we started with one truck, and we have expanded now to where we are using four or five trucks for the project,” said Chris, who served on the Seguin City Council from 2016 to 2024. “There have been times when we have had close to a hundred volunteers come out, but typically, it is more like 60 or 70 people participating.”
The early years required a lot of determination to make up for a lack of equipment and resources. With a dumpster from the city and help from a friend, the first cleanup effort began.
“I did it with my truck and trailer with the help of one friend that first year,” Chris said. “We ended up filling that dumpster up in 20 to 30 minutes. The next year we asked for it again, and they brought us two dumpsters. We have always had a steady group of friends who come out and help us.”
The West End Neighborhood Proj -
ect typically encompasses the area of Seguin, ranging from north of Court Street, west of Guadalupe Street, to the Vaughn Street/ State Highway 46/Texas Lutheran University area, and up to New Braunfels Street.
As the project gathered steam over time, Chris and Ileen partnered up with
Texas Lutheran University, a development that added manpower and enthusiasm to the cause.
“They offer the project to students as part of their service,” Ileen said. “We wouldn’t be able to do this without TLU and the students. They are fully committed partners in this effort.”
They’ve also received help from more friends, as well as the city of Seguin, Ileen said.
In recent years, the project has attracted volunteer participation from people like council member Jason Biesenbach and City Manager Steve Parker. This year, the event was held on Saturday, March 1 at the corner of Jones Avenue and Dolle Avenue, near Spirit of Joy Lutheran Church, which is the former Juan Seguin campus. Neighborhood residents brought their unwanted items to the location while trucks drove through the area picking up other items.
“If we come across items like washing machines or refrigerators, I know a couple of scrappers who I call and they head out to those locations and deal with them,” said Chris.
This year, the effort featured a large contingent of Texas Lutheran students on what was dubbed as Hot Dog Day of Service.
“As far as the student participants go, we try to make sure we feed them and make it a good time for them because if they don’t have that spirit of joy for the project, they aren’t going to want to do it,” said Ileen, who works for Guadalupe County. “The students can be introduced to the program as early as their first year, but we tend to get them for a year or two, depending upon when they are introduced to the project.”
Rangel says these kinds of partnerships are making a difference on the west end, which is described as a large portion of the city of Seguin.
“We are trying to get the community to be more involved in efforts like this,” said Chris, who works at the Mercer Blumberg Learning Center in Student Services. “We are trying to get people together to give them a chance to get to know their neighbors. We are seeing people come out from other parts of the community. And we are seeing improvements in how properties are kept. We are building for a better Seguin in the future.”
The Rangels remain committed to the idea of leaving the world a better place than they found it.
“It is like anything else,” Chris said. “We all tend to be takers. I was a taker. But you strive to become a giver. That should be the goal, to give something back to the community and make things better for future generations.”
Ileen agrees.
“I would love to see it expand to be
a city-wide day where everyone went out and cleaned their 50-foot lot,” she said. “We all need to do our part. This is for our kids. You have to plant that seed in their minds that the future belongs to them, and they are responsible for what they leave to the generations that follow.”
Sustainable �eef
Redefining Ranching for a Greener Future with conservation, education and eco-innovation
In the southeastern portion of Guadalupe County sits a family-owned ranch that blends tradition with sustainability, offering a haven of luxury and environmental stewardship. Now owned by the Thomas family, the Santos Patronos Ranch — a worldclass Wagyu ranch — sits on land once part of the historic El Capote Ranch. Originally granted to French officer Count Jose De La Baume, who acquired 27,000 acres in Texas after the American Revolution, the land was confiscated due to tensions between Spain and Mexico. With the help of Texas leaders, he regained the property in 1828. After De La Baume's death in 1834, El Capote Ranch was divided among his heirs
and eventually passed to Edith Kermit Carow, wife of Theodore Roosevelt.
Located along El Capote Road near the Guadalupe River, the ranch is rich in history, with remnants of Native American skirmishes and early settler activity.
The river, named by explorer Alonso de León in 1689, holds deep cultural significance as a symbol of the Americas, with the family having even uncovered arrowheads on the land.
When the Thomas family purchased the 260 acres of land five years ago, Ray Thomas described the infrastructure as “dilapidated,” with leaking water lines and extensive work needed throughout the property.
Water conservation became a
Story by Sydney Seidel
Photos by Victoria Gaytan
primary focus for the family as a result. They rebuilt enough wells, which they alternate, to ensure that none of the reservoirs or wells are overtaxed and repaired the water lines to prevent leaks on the ranch.
“Water is a precious commodity, and that's why we are on its side,” said Thomas. “From a sustainability standpoint, we avoid pesticides and instead tackle the weed problem the old-fashioned way — with a hoe and our hands.”
A current setback for the ranch is that the San Antonio Water System (SAWS) purchased much of the surrounding land and began drawing water from the Capote Springs, which has slowed some of the family’s planned projects, including creating a 1.5-acre bass pond. Despite this challenge, the family remains committed to their vision for the ranch and awaits what spring will bring.
Santos Patronos Ranch also takes pride in the more than 900 pecan trees on the property, many of which are over 100 years old. Pecan harvesting is a key activity for the ranch, and the family attributes the trees' longevity to their commitment to maintaining them using only fertilizer, following the practices of previous generations.
When one of the trees on their property, damaged by a split root, began leaning over an existing home and was no longer salvageable, the family decided to cut it down with the intention of repurposing the wood. They contacted a local craftsman who handmilled the tree into stairs for their lodge, or retreat house, which hosts guests staying on the ranch.
Ray Thomas's son, also named Ray but affectionately known as Rey Ray, is the vice president of sales and hospitality and one of the culinary leads. He believes the stairs are one of the focal points in the lodge.
“The stairs add a personal touch to this space,” said Rey Ray. “It’s a piece of history.”
When guests stay at the Santos Patronos Ranch, the Thomas family also makes it a point to create what they call
an “agrotourism” which educates guests on land, water and animal conservation and the myths and misconceptions about it.
The ranch has previously hosted groups like retirement parties, corporate events and church gatherings. They hope to offer cooking and grilling classes eventually. Their goal is to demonstrate how animals can be raised sustainably while providing a unique learning experience for guests.
One of their more progressive approaches to beef production is preventing overgrazing on the ranch. They achieve this by rotating their herd of more than 100 cattle through several pastures, ensuring that no single area is overgrazed. This practice also helps limit the amount of animal waste in any one area, reducing the potential for methane emissions.
This approach also benefits the animals by reducing competition for food and keeping their stress levels low. The ranch uses clean, tested hay bales and ensures the animals' water is cleaned weekly, especially during hot seasons, to prevent algae buildup. As a result, the quality of the meat improves, with better marbling and a more tender product.
The Thomas family plans to expand the ranch in the coming years, with several innovations already in the planning stage, including hiking trails, a chapel and an area for sports. They also hope to put on community events such as pumpkin patches and Easter egg hunts, creating opportunities for people to experience the ranch and its surroundings.
For Ray Thomas and his family, they consider themselves "stewards of the land," ensuring their ranch is never overburdened just for the sake of expansion. They prioritize sustainability, carefully managing resources to maintain the land’s health and productivity for generations to come.
“Having respect for what we have and not just, you know, trying to kill the goose that laid the golden egg is important,” said Thomas. “It’s all about moderation, and more is not always better.”
Reclaimed Inspiration
Transforming Waste into Wonder and
The Art of Recycled Creativity
Story by Abbey Shultz
by Felicia Frazar
At Artable Curiosities, nothing is new, including the storefront itself.
The nonprofit art store is based in the former Lizzie Burges Campus, now known as the Seguin School Yard and “acts as a no-kill shelter for creative and educational materials” according to its website.
Almost everything on the shelves and in the studio of the community store is not fresh from shrink-wrapped packaging or manufactured solely to be used for creation. Old dishes and plastics, donated clothes or fabrics and even discarded parts from production industries are used instead of a canvas and a brush.
“Something will come in and somebody will be like ‘alright what are we going to do with this, what can we do with that?’” Founder of Seguin’s Artable Curiosities Jenny Beasley said. “We try to think outside of the box and find the unintended purpose.”
One of the most popular ways the creative reuse center provides an opportunity to create with unconventional
materials, is with broken glass.
“Things that have lost their value… they’re going to end up in the trash can,” Beasley said. “We can break them and fix them so people can do art with them.”
If a plate is chipped, or someone drops a glass, Artable Curiosities pick up the pieces for their monthly workshop, where attendees can arrange ceramic and glass until they are able to create something new.
“We’ve got people making crosses, we did one that was a little mushroom on a frame,” Beasley said. “They come in and we don’t tell them what they’re going to make, we just guide them through the process.”
A similar project is possible with jewelry as well, and the general process is largely re-creatable at home with a working knowledge of pouring and mixing resin. Still, these discardable shards can be used for a variety of decor and art, even without these additional tools.
Beasley and the Artable Curiosities team encourage people to bring in old or torn clothing, blankets and scrap fabrics. Not only can the fabric be used
Photos
to teach local students about fabric texture and use through Artable Curiosities’ teacher resources, but pieces can be sewn together for new products like quilts. Still, the possibilities are endless. The fabric doesn’t just have to be used for blankets, clothing mending or handkerchiefs, it can be used for more unique creative expressions, Beasley said.
“We are doing a sewing class this [March],” she said. “We are making a face using the scraps and every face has a story. You create your face, do the sewing on it, and then you have to have a story to go with your face.”
And along with old objects, plastics or other pieces of trash have potential for art, Beasley said.
Plastic clam shells or food containers for example can be used to create mobiles. After a quick cleaning the plastic can be colored over with markers and cut to be reshaped into hanging decorations that can be put outside or hung up indoors, adding color to the translucent plastic can produce an array of colors with a little bit of sunshine. Artable Curiosities is testing this out through a workshop where disabled community members can color over the plastic pieces.
“We’re going to put them together on a mobile that will hang outside to give awareness to the things we throw away that can have some other purpose before they hit the trash can,” she said.
Other plastics heading for the trash or recycling especially have potential for reuse with a younger crowd. Artable Curiosities allows kids to explore their imagination in “loose part play” with donated toys or leftover pieces of games, but also with plastic bottle caps. Teachers or parents can use these materials to either allow children to create something new, or encourage them to engage their creativity and other developmental skills in a unique, but environmentally beneficial way.
Materials like these can also be used to create “creatures” or toys of sorts when combined with larger bases like wine bottles or other containers, Beasley said. Using a wine bottle, a paper towel
roll and other assorted materials, kids are able to design their own being in their studio.
“They end up making a little monster or character, whatever they want them to be,” she said. “That’s using materials that were destined for the landfill but we were given them. So we’re turning projects into things like that.”
So before throwing out leftovers and heading to a chain craft store today, think about what could be waiting for another use at home.
“The trash can is not the first place for many things that we use,” Beasley
said. “There is a second purpose, maybe even a third purpose for things before we decide they’re no longer useful. And it’s usually the things we unconsciously just go to throw in the trash can.”
Beasley shares her love of creativity with the community through various classes in studio space. She also has three rooms filled with materials for teachers to peruse and pick up for free, including art supplies, cleaning supplies and books for all ages. Everything she offers is brought in by community members and other teachers and is purchased through donation offerings.
Home�rown healing
A Tea Maker’s Passion for wellness, Quality and Community
Story by Bianca Rawlings
Photos by Victoria Gaytan
Lisa Forsythe is a passionate individual whose journey to creating sustainable herbal teas is deeply personal. From military service to farming in Seguin, Texas, her story is one of resilience, creativity, and an unwavering commitment to quality. It drove her to start Oli Tea Company.
“When I was getting ready to retire from the military, I had to go through a full medical (evaluation), and I got diagnosed as, believe it or not, a high-functioning insomniac,” Forsythe said.
This diagnosis would eventually shape Forsythe’s future, driving her to search for natural solutions to her insomnia. Her discovery that many available products didn’t meet her standards led to a moment of inspiration.
“I thought to myself, I can make something better than this,” Forsythe said. “And that’s when I started thinking about creating my own herbal teas.”
Her decision to give up coffee as part of her effort to combat insomnia ignited a new passion: creating herbal blends that could not only help her but
also offer a remedy to others with similar struggles.
“It wasn’t just about me. I was trying to solve a problem,” she said. “And then I realized that there are so many others out there who could benefit from what I was creating.”
Forsythe’s drive comes from her personal experience but also from a deeper commitment to her community and the land she calls home. In Seguin, Forsythe finds joy not only in her craft but in the environment she’s built for it.
“I absolutely love Seguin,” she said. “I love the area, I love the people. I just never lived in a place like this before, and it’s just wonderful. It’s probably one of the best moves I’ve ever made. It feels like home.”
Her farm plays a huge role in her tea business. Forsythe grows much of the leaves and herbs that go into her blends right on her property.
“I have a pretty big growing space, and we’re constantly growing stuff here,” she said.
Forsythe’s connection to her farm
is evident in every cup of tea she brews. The authenticity and care that goes into her teas reflect the same love she has for the land she cultivates.
“I grow a lot of mints and a lot of herbs. It’s not just about creating a product; it’s about creating something real and personal. It’s about feeling connected to the process,” she said.
When it comes to her tea blends, Forsythe’s top priority is taste.
“It all starts with the flavor. If it doesn’t taste good, what’s the point?” she said.
She firmly believes that quality and taste go hand in hand, ensuring that every batch delivers not just health benefits but a rich, enjoyable experience.
“People love the taste first, and then maybe they notice the functional benefits,” Forsythe said. “But if it doesn’t taste good, people aren’t going to keep coming back.”
Through it all, Forsythe has learned how to balance the demands of both farming and business with personal well-being. Though running a farm and managing a company is no small feat, Forsythe emphasizes taking things one step at a time.
“I don’t have to do everything today. You’d go insane if you tried to,” she said.
With her commitment to progress, Forsythe continues to develop new blends, many of which are based on customer feedback, experimenting with combinations until she finds the perfect one.
“In the summer, I drink, gosh, 2 quarts a day, you know, because it’s really good over ice,” she said. “And I always have a cup of herbal tea at night to be able to sleep.”
In just a few years, Forsythe’s personal journey has transformed into a successful, veteran-owned business. With a blend of passion for both her product and her community, she remains focused on making the world a little better, one cup of tea at a time. For Forsythe, it’s not just about selling a product; it’s about sharing a part of herself with every sip.
Wagyu Wonderland
Meaty Recipes to Sizzle Your Taste Buds
Hello again, everyone! I know it’s been a while since I’ve had the pleasure of writing for y’all, but I’m so incredibly happy to share this one with you.
Have you ever had the chance to eat incredibly amazing food? Not just well prepared or well plated, but something that, once in a blue moon, you get presented with, and it changes the way you look at food? That’s what I’m getting to share with you today.
When I was contacted for this month's article, I was told that instead of a theme, we wanted to highlight the beef from a local ranch, Santos Patronos. Now, I’ve never been one to turn down some high-quality beef, so I saddled up to see exactly what all the hype was about.
I couldn’t have prepared myself for the sheer magnificence that they are producing there. For those of you who don’t know, Santos Patronos is producing 100% pure Wagyu cattle here in Texas. While they do have crossbreeds like some other wagyu ranches, they are also putting out steaks that would make the finest beef snob in the world shiver with pure excitement. After talking with the company's owner I wanted to showcase the elegance and pure awesomeness of this beef, so this one will
be a little different. This time I’m going to make two dishes instead of just one. I will also show off the extreme high-end dining these steaks deserve and how easy it is to accomplish at home.
The first is going to be an appetizer. Something I’ve wanted to make at home for some time but hadn’t come across the opportunity, beef tartare. There are a few things to note with tartare. First, the beef is raw. If that’s a hard no for you at that point, it’s completely understandable. The beef is mostly safe to eat raw as long as it is handled properly, vacuum sealed, flash frozen, and not left thawed over an extended time period. Second, because it is raw, I have to put in a disclaimer that I’m not telling you to eat this. Neither this magazine nor I can be held responsible for the consumption of undercooked meat, but I will tell you right now: it is amazing.
The second is a traditional, castiron seared steak, cooked to medium rare of course. I will also be showing you a simple yet elegant potato dish to go along side and a chimichurri to serve with it as well. Not making anything overly complicated really allows the amazing flavor of this beef to shine through, and if you ever get a chance to cook steak this amazing, I strongly suggest keeping it as simple as possible.
Story and photos by Danny Story
Beef Tartare: - Ingredients -
1 fillet mignon – finely diced
¼ cup chopped chives
¼ cup chopped parsley
1 whole shallot – finely diced
2 anchovies – mashed
2 tbsp chopped capers
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 egg yolk
This one is super simple. You can see how I plated it in the pictures here, and then, after everything is thoroughly mixed, it’s ready to serve. I recommend serving with some sort of crouton like a crostini as the texture is needed, but the flavor is out of this world. So many flavors that somehow completely balance each other. No weird chewiness, no awkward strong smells or overpowering flavors. It's just a perfect ballet of delicious that needs to be tried at least once.
Seared Strip with chimichurri and
Potato Fondant:
- IngredientsSteak:
1 strip steak – approx. 1 inch thick
2 tbsp beef tallow sprigs of rosemary and thyme salt and pepper to taste
Chimichurri:
1 cup chopped parsley
1 tbsp chopped oregano
3 minced garlic cloves
1 tbsp red pepper flakes
1 tsp smoked paprika
1 tsp salt
4 tbsp white wine vinegar
½ cup extra-virgin olive oil
Potato Fondant:
Two russet potatoes – peeled and cut into 2-3 inch thick cylinders
2 tbsp beef tallow sprigs of rosemary and thyme
3-4 whole cloves of garlic chicken broth, how much will depend on the pan used salt and pepper to taste
The first thing to remember here is that the potatoes need to get started first as they take the longest and need to get going about an hour before everything else. In an oven-safe skillet, melt down your beef tallow over medium heat. Once your skillet is up to temperature, lay the potatoes down to sear. It’s very important not to move the potatoes once you lay them down until the sear forms. This usually takes 5 minutes or so. Once you see the sear forming, it’s ok to check the bottoms until you reach the level of golden brown you desire. Once done on one side, flip them to the other and turn off the heat. Put in your herbs, garlic, and seasoning, followed by just enough chicken broth to come up to halfway on your potatoes. Place them in a 425-degree oven for about 1 hour, and there you have it!
While the potatoes are in the oven, I
recommend making the chimichurri. This condiment gets better if it's allowed to sit and “marry” for an hour or so. It couldn’t be simpler to make either. Mix all ingredients in a bowl, cover with plastic wrap, and place in the fridge until ready to use.
For the steak, salt and pepper generously and let it sit in the fridge for about 2 hours before cooking. This allows the seasoning to really penetrate the meat. Melt 2 tbsp of tallow in a cast iron skillet over high heat. Once the tallow is *just* smoking, place your steak in and allow a sear to form. It doesn’t take long with cast iron. 3-4 minutes should do it. Throw in
your garlic and herbs once the steak has been flipped to the other side. Lower your heat to medium and spoon the tallow and herbs over the top of the steak. After about 4 more minutes you’ll have the most perfect medium rare you can get.
I really hope you all are given the opportunity to try some of this amazing beef they are raising here in Seguin. It was probably one of the most incredible things I’ve ever had the pleasure of cooking and eating. Thank you again to the good folks at Santos Patronos Ranch for everything you’re doing. I hope you all enjoy the food, and until next time guys!
Choose local and independent for all your shopping needs! Thank you for continuing to support our community.
Rocky Racoon Records - Wall Clocks
Funky Monkey - $29.99
Discover a unique collection of home decor where vintage vinyl records are transformed into eye-catching wall clocks, lamps, and statement pieces that add a touch of nostalgic charm to any space. Each eco-friendly design not only celebrates the rich history of music but also reimagines classic records into functional art that sparks conversation and style.
308 E. Court St. | (210)410-5943 fb.com/FunkyMonkeyVintageVenue
The Gathering Place - $15 Brighten any space with freshly cut, locally grown flowers.
115 S. Crockett St. | (830)433-4545
Find Us on FacebookThe Gathering Place : Seguin, TX
Touch‘N Flow Revolver Spray Gun
The Green Gate Garden Center - $13.99+ DRAMM watering tools are known for their vibrant colors, high-quality construction, and ability to deliver gentle, efficient irrigation to plants of all kinds.
990 N. Hwy 123 Bypass | (830)372-4060
Find Us on FacebookThe Green Gate Garden Center
Fresh Cut Local Flowers
EVENT CALENDAR
Eggapalooza: Twelfth – All Day
Coming to TLU’s Bulldog Field! This one-of-a-kind Easter egg hunt is designed for children of all abilities to enjoy a festive and welcoming celebration. The egg hunt is free and open to everyone, of all abilities, from ages 2 to 12 years old. Follow our Facebook Event Page for updates.
Location: Texas Lutheran University Bulldog Field, 1000 W. Court St.
54th CASI Texas Ladies State Chili Championship Cook-off: Twelfth – 9 am - 9 pm
Max Starcke Park hosts this prestigious cook off and it is a favorite. Over 300 judges are needed for this event. Go to our JUDGES page and sign up to judge. There will be several vendors at this event.
Location: Max Starcke Park East-Patricia K. Irvine-King Pavilion, 1412 River Drive East
Third Thursday: Seventeenth – 4 - 8 pm
Businesses and shops in downtown Seguin are open with sales, events, snacks and fun!
Location: Central Park, 201 S. Austin St.
Race To Raise 5K Run/Walk: Twenty Sixth – ALL DAY
Sign up now to join in the fun! All funds raised will go to our LifeSaver Grant Program, with a portion supporting the General Endowment Fund. The proceeds will help purchase vital equipment and educational resources that improve patient care at GRMC.
Location: Seguin Public Library, 313 W. Nolte St.
Flapjack Jamboree: Twenty Sixth – 6:30 am - Noon
If you enjoy hotcakes & sausage, then you’ll want to attend the upcoming Seguin Kiwanis Club “Flapjack Jamboree’. It’s a drive-thru event and for $10 you get a plate of pancakes & sausage. All proceeds go to scholarships & sponsorships in our area. Live music courtesy the Navarro Jazz Band.
Location: First Methodist Church, 710 N. Austin St.
Earth Day Trade Days: Twenty Sixth – 10 am - 3 pm
Explore different exhibits on living green and making healthy choices to improve your health and your environment. Have fun building planters, learning about native plants, live entertainment from area schools, and shop over 80 vendors selling jewelry, home goods, food and more.
Location: Central Park, 201 S. Austin St.
- May -
2025 Teacher of the Year Banquet: FIFTH – 5:30 PM - 7:30 PM
Join The Seguin Area Chamber of Commerce in honoring these educators at the Annual Teacher of the Year Banquet. This special event celebrates the incredible dedication and hard work of our outstanding educators in the Seguin and surrounding area. This is an RSVP only event and no tickets will be sold at the door. Visit www.seguinchamber.com to reserve your ticket.
Location: Geronimo Oaks, 1377 Dietert Rd.
