The West University Buzz - January 2018

Jeff Cotner

Iron Men

by Jennifer Oakley

Backpack Hiking – for Months Marathon Man Meet a Neighbor: Katherine Richards Homemade First Foods Healing Power of Horses Solo Trek in Spain Veggie Noodles Houston, TX

Where the Chefs Want to Eat

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College Talk – Enough, Already

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EDITOR’S NOTE It’s a new year, and that can mean only one thing: This will be the year I finally eat healthy and stop ignoring my Fitbit’s “time to move” reminders. The Buzz residents featured in this month’s issue need no reminders. They have gone mind-blowing distances to meet personal goals. In this issue, you’ll read about friends Shane Merz, Scott Humphries and Jeff Cotner, who participate in extreme races together. Brian Williams has completed 82 marathons – one in each of the 50 states, in 10 countries and on three continents. Katherine Richards has rappelled down 30 highrise buildings to raise money for Special Olympics. Brooke Alexander, Emery Cookston, Connor Cox, Carlos Fernandez, Lissa Pearson and David Richards have hiked all over the world. You’ll also get to know residents who meet their health goals in the kitchen, including my neighbor, Christi Blakkolb Munz, a surgeon who makes her own baby food. I’m reading their stories from my couch, and – there it is – that darn Fitbit reminder that it’s time to move. Here’s to conquering our goals this year, whatever they may be. joni@thebuzzmagazines.com

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Joni Hoffman Michael Hoffman Cheryl Laird Jordan Magaziner Steinfeld John Duboise Tracy L. Barnett Deborah Lynn Blumberg Sharon Albert Brier Andria Frankfort Angie Frederickson Todd Freed Cathy Gordon Michelle Casas Groogan Dai Huynh Annie Blaylock McQueen Jennifer Oakley Cheryl Ursin Lauren Gates Lane Andrea Blitzer Leslie Little Kim Montgomery Amber Lewis Dylan Aguilar

On our cover: In 2015, Jeff Cotner takes on the Ironman Taiwan, the last race on his “one-per-continent” quest.

Cover photo by FinisherPix® The Buzz Magazines has made all reasonable attempts to verify the accuracy of all information contained within. Advertising claims are solely the responsibility of the advertiser. Copyright © 2018 Hoffman Marketing & Media, LLC. All rights reserved. Reproduction of any portion of this magazine by any means without written permission is strictly prohibited. Printed on recycled paper. Please remember to recycle.

WEST UNIVERSITY BUZZ JANUARY 2018 4

Your smile can last forever Anna Maria Salas, D.D.S., M.S. Diplomate of the American Board of Orthodontics

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WEST UNIVERSITY BUZZ JANUARY 2018 5

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Your letters, thoughts, opinions Uplifting article on family traditions The photo shoot [for An Ornamental Journey: More than just tree decorations, by Jennifer Oakley, December 2017] with my family, including my father, was done on Nov. 1. One week later, on Nov. 8, my father was admitted to the hospital and has undergone some life-threatening heart issues. He’s still hospitalized [at press time for the January issue] but is making progress. For my friends that are closest to me and have walked this journey with me and know what’s going on with my father, when they read the story once it was published, they mentioned how poignant that this article was about tradition and family and the relationships that my kids in particular had and have with their grandparents, for that to be called out in a time that was very scary and dark for us with my dad’s health. He proudly displays the magazine in his hospital room; it’s been very uplifting for him to have this come through in the time that it did. It was so timely and has reinforced for me all the same things I said when the interview was conducted – the importance of family. You don’t know how much time you have, and you’ve got to make the most of what you’ve got.

Jennifer Draper

one that has been in my family for generations. Of course, Ziggy makes much bigger portions at the restaurant. Thank you!

Pam Gruber Editor’s note: If you missed the story, or the video by Dylan Aguilar of Pam making her latkes, you can find both, and all of our past content, at thebuzzmagazines.com.

We know we’re inspired to go somewhere Thanks, Tracy [Barnett]. Great article [Travel Buzz: Dad-daughter win global scavenger hunt, December 2017], well written, captures the spirit.

Appreciate your interest in this, and hopefully it sparks some interest in culturally enriching travel.

Alan Ying Editor’s note: Thanks, Alan, for sharing the story of your 25-day, round-theworld trip and competition with your then-14-year-old daughter Sydney. And congratulations on winning the championship title of the 2017 World’s Greatest Travelers.

Bake here, Missy. No, here!

A friend of a friend reached out to me and says she bakes those cinnamon rolls every year [the recipe featured in The Holidays After Harvey: But what about the cinnamon rolls? by Deborah Lynn Blumberg, December 2017].

She said she would love to bake them for me this year and bring them over so we can have them and warm them up for Christmas. I told her that was so sweet; I am overwhelmed by how many people have offered to open their kitchens to me. Also, one of my students’ parents offered their kitchen to us to bake Christmas cookies, so now we’re going to make Christmas cookies there one weekend. It’s been a wonderful, heartwarming feeling.

The devastation from Harvey has really brought the community together.

Through all the rough days, it’s incredible to see how people are willing to help in so many ways.

Missy McClure

Send letters to info@thebuzzmagazines.com. Please include your name, address, phone number and email address for verification purposes. Letters are subject to editing for clarity and space. Views expressed in letters do not necessarily reflect the opinions of The Buzz Magazines, and The Buzz takes no responsibility for the content and opinions expressed in them.

Editor’s Note: We were touched to receive a call to the office from a Buzz resident offering her kitchen up to Missy, plus inquiries from other readers about where she ultimately made her traditional cinnamon rolls. We are happy to hear how many offered their homes to the McClure family.

We are looking for residents for upcoming articles who:

Yes, it really was that latke recipe Thank you to The Buzz for sharing my family’s latke recipe [Back Porch: A latke primer, by Andria Frankfort, December 2017]. I was amazed to find out how many people read your magazines! I was just at a Christmas party, and so many people came up to me and told me they loved the article and video demonstrating my recipe. They asked me if it was the same recipe used at Kenny and Ziggy’s. And I said, of course it is. It has been the same

WEST UNIVERSITY BUZZ JANUARY 2018 6

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If this sounds like you or someone you know, please contact us at info@thebuzzmagazines.com or 713.668.4157, ext 12.

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SPORTS

by Jennifer Oakley, staff writer

Iron Men

WEST UNIVERSITY BUZZ JANUARY 2018 8

FinisherPix®

S

omewhere near the top of Hope Pass, a 12,600-foot mountain peak near the middle of Colorado, in the middle of a 100mile running race, a decision had to be made.

Jeff Cotner, Scott Humphries and Shane Merz, longtime friends and training buddies, were in the midst of the Leadville Trail 100 Run, and the trio was running short on time.

The race has a 30-hour time limit, and their carefully planned times were slipping. Although the three had planned to run as one, it was looking like only one of them would be able to finish for the three.

This is a buddy story. It’s a story about running and biking and swimming. About traveling and competing and pushing the limits of physical and mental toughness. But mostly, it’s a story about three friends from around West University who have traversed the globe together making memories that are greater than any path up or down a mountain.

Call him a reluctant hero. Shane Merz was the one in the group called upon to complete the race. “I fully expected to be a ‘booster rocket’ for Jeff and Scott and to flame out somewhere along the way. I was not prepared for what happened when we made the call to split up and really not prepared when we reunited after the course turnaround and realized that I had a chance – albeit a small one – to make it,” says Merz, who was encouraged on by his pals after they had lagged behind his pace on the climb. “We had fallen behind our carefully planned paces,” says Cotner, who carried a laminated card with 34 checkpoints and cutoff times and whose pace, along with Humphries, was behind Merz. “The best chance any of us had was to split up.”

To understand how emotionally charged that decision was, you have to look back to where the trio started. None of them are professional athletes. None were even star high school athletes.

And you have to wonder, what would make someone be able to run 100 miles in one day, complete multiple Ironman competitions and become entrenched in the world of endurance racing? The answer, simply put, is friendship.

It started with a bicycle. Back in 2003, Cotner bought a bike, and he and fellow attorney

Dot Short

Tackling extreme races together

THEY DID IT At left: Shane Merz crosses the finish line of the Leadville 100-mile Mountain Bike Race in 2013, just minutes after his friends Jeff Cotner (in background) and Scott Humphries. At right: Scott Humphries celebrates Texas-style as he finishes Ironman Cairns in 2014.

Humphries started a team from their law firm, Gibbs and Bruns, to ride in the MS 150 from Houston to Austin. The race was a success, so every year, they went back and rode again.

Along the way, they became friends with Merz, who had started a team from his company, MRE Consulting, where he is a partner. From there, they decided to kick it up a notch, and the trio entered the Hotter’N Hell 100-mile bike ride in Wichita Falls.

They have an easy camaraderie, and their strengths complement each other. “That riding led to triathlons, and after racing the HalfIronman in Hawaii in 2007, we committed to the full Ironman race in Brazil in 2008,” says Humphries, a partner at Gibbs and Bruns.

“Shortly after Brazil, we convinced ourselves we needed to finish an Ironman on every continent – or at least every continent that has one; Antarctica doesn’t.”

To do that, they competed in Ironman (a one-day event that includes a 2.4 mile-swim, a

112-mile bike and 26.2-mile run) events in Germany in 2010, The Woodlands in 2011, Australia in 2014 and then South Africa and Taiwan, completed two weeks apart in 2015.

Those competitions went off (mostly) without a hitch except that Humphries was kicked in the head during the swim portion of the German event and wound up in the intensive care unit at the hospital with water in his lungs.

Since he was unable to finish that one, Humphries went to Ironman Zurich in 2012 to check Europe off his list. Both Cotner and Merz went along as his cheering section.

“There is something special doing this together, and it would not have happened if we had not done these events together. We are the best of friends, and if you are there with your best friends, it is something you can plot and do together,” says Cotner, who is now retired from the law firm. “It’s all about teamwork and friendship. I can’t imagine any of us would do it if we didn’t do this together.” (continued on page 10)

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WINNING THE DAY Scott Humphries, Shane Merz and Jeff Cotner (from left) meet up at the finish line of the 2012 Leadville 100-mile Mountain Bike Race, the first Leadville 100 race they completed together. (continued from page 8) Merz agrees. “I always tell

people I am an accidental Ironman – and that’s true! Cotner was the instigator of this whole mess!” he says, laughing. “I wouldn’t have gotten into this weird stuff if it were not for the buddy angle.”

It’s apparent that the three have not just a physical interest in the competition but also enjoy the mental aspects. Their analytical minds (Merz, 51, has a master’s degree in science in ocean engineering from the Massachusetts Institute of Technology, while Cotner, 52, and Humphries, 47, both have their law degrees from Harvard Law School) come into play with everything from planning to packing their gear.

Normal discussions cover topics like working geometric equations to plot time and distance around buoys when they swim to applying their math skills to figuring out the exact splits they need to make for timed events.

“If you had a component where brain power counted, I would want those guys on my team,” says Humphries. Cotner says much of what they do is mind over matter. “As our history indicates, if every year or two, you add a few miles, it doesn’t seem that crazy. Once you have done a 5k, a 10k does not sound all that outrageous, and after you do a Half-Ironman, then an Ironman does not seem out of the question.”

Which brought the friends to Leadville, a former mining town that is now a major North American destination for endurance events in biking and running. “Along the way through the continents we got distracted by Leadville,” says

Humphries. In the past few years, the guys have competed in different endurance races there.

Cotner even ran the Leadville Pack Burro race, a 15-mile event which teamed him up with a different kind of running partner: a burro.

The holy grail in Leadville is the title of Leadman and Leadwoman, which is earned after completing a series of events in one summer, in order: a trail marathon, a 50-mile mountain bike race or run, a 100-mile mountain bike race, a 10k run and then the 100-mile run. The trio set their sights on becoming Leadmen and spent the summer of 2017 competing in and completing each of the events, which ultimately qualified them for that final race: the 100-mile run.

Which is why, after a summer of hitting their marks together, it was difficult to have to split up.

“Toward the top of the climb up Hope Pass, about mile 45 or so, it was clear Jeff and I were holding Shane back, so we emphatically told him to go ahead,” says Humphries. “At the time I remember thinking that if even one of us could finish, the whole summer would be a success.”

Merz forged ahead, knowing he would meet up with the other two after the course turnaround – the place where, at mile 50, competitors turn back to where the race began, in downtown Leadville. At that point, it was evident that Merz had to go it alone, and the reunion was not what they had hoped for.

“Jeff didn’t hesitate for a second,” Merz says, “and I think he knew somehow the emotions that flooded over me. He barked a few orders, and we hugged and in the blink of an eye I was

WEST UNIVERSITY BUZZ JANUARY 2018 10

all alone. It was kind of emotional. After about 20 minutes I came to grips with the situation and decided that it was my responsibility to try for all of us and that if I could somehow pull it off, that Jeff and Scott would be waiting at the finish line, and it would be almost as if we finished together what we started.”

And so he did, completing the race (which is equivalent to running almost four marathons) in 29 hours, 42 minutes. “I was bawling like a baby, when I crossed the line,” he says. “I kissed my wife, and Jeff and Scott were there. Then we all hugged. I remember hearing my name announced and folks in the grandstands cheering. But mostly I remember that I felt really proud of what had just happened. I kind of felt like Max must have in Where The Wild Things Are when his mom brought him his dinner. I felt content. ” As a finisher of the summer’s worth of competitions, Merz earned the title of “Leadman.”

He received a pick axe, and his name will be engraved on a plaque in Leadville.

With the start of 2018, there is the promise of new events to enter. There is much discussion on whether to consider New Zealand a separate continent, and perhaps they need to complete an Ironman there. And, there is some talk about starting Adventure Racing, which places the competitors on unmarked courses they have to navigate with a compass. There is also the possibility of running the 100-mile Leadman race a second time.

“I certainly don’t want to do it again,” says Merz, laughing. “But if they want to run it again, I will run with them.”

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WEST UNIVERSITY BUZZ JANUARY 2018 11

SPORTS

by Annie Blaylock McQueen, staff writer

Marathon Man A race in every state

T

hirty years ago, Brian Williams was 27, and his throbbing feet were hitting the pavement at a 6-1/2-minute-per-mile pace. He was heading into the final mile of a 26.2-mile route in the Snow Goose Marathon in Anchorage, Alaska. Cool air was pumping in and out of his lungs. His wife, Suzanne, tall and slender like Brian, was riding her bike alongside him for support.

That race was a smaller one, with around 100 runners, compared to the tens of thousands of participants at larger races like Boston, New York or Chicago.

“Suzanne rode alongside me the whole way,” said Brian, who was hoping to clock a personal record. “I looked at [her] and said, ‘Can you check behind me and see if anyone is coming up?’” He wanted to calculate the final mile accordingly.

From her bike seat, Suzanne turned her head to check. “She rode her bicycle up the back of my leg,” said Brian, laughing. “Needless to say, we didn’t talk the rest of the way.”

Luckily, the bike didn’t injure the 6’3” runner. Brian did get his personal best time that day, 2 hours and 50 minutes – it’s still his best three decades later – and his placing qualified him for the 1989 Boston Marathon.

Today, 30 years later, he has completed a total of 82 marathons – including one in each of the 50 states, a goal he reached last year. He has raced in ten countries and on three continents, logging every mile in two logbooks, enough to run around the Earth one-and-a-half times.

Brian, a polite petroleum engineer, works as a consultant on carbon capture and storage. He says racing keeps his head cleared of stress, as does setting “odd” goals, such as “run the Big 5 marathons [Berlin, Boston, Chicago, London and New York City], one in back-to-back weekends, marathon each month for a year, a marathon in each state, and one on each continent.”

The native Californian, now a Memorial resident, joined his high school track and crosscountry teams and developed his love of running. Before exams in college, he ran to clear his head of “junk in the brain” – and he still does.

His wife isn’t a runner, but Suzanne says she understands his need to run for decompression.

STEP BY STEP Brian Williams, 57, completed his goal of 50 marathons in 50 states last year when he ran the Big Sky Marathon in Montana. Pictured (at left) is Williams running mile 13 of Big Sky with friend Sam Johnson.

After the University of California, Berkeley, Brian moved to Alaska for work where, eventually, he met Suzanne, a former accountant.

Their son, Vitaliy, is now a junior at School of the Woods. “Running marathons became a way to travel to and experience new places. I love to travel, as does Suzanne,” Brian said.

Brian trained with and completed many of the marathons with former colleagues, including Buzz Rajabian. Buzz, who now lives in West University, and Brian run together frequently at Memorial Park.

Brian has encountered extreme weather conditions over the years. “[One of the] hottest marathons was Luxor, Egypt, in February 2005, which reached the mid-90s by the end. The course was four laps around the Valley of the Kings desert area. I distinctly remember feeling like I was melting.” He also recalled thawing in a hot bathtub after a freezing marathon in New York in 1995. “They bussed us out early to Staten Island 2-3 hours before the start. Fifty thousand runners had to sit around in cold and wet conditions until the gun. I lucked out and found a

WEST UNIVERSITY BUZZ JANUARY 2018 12

school bus to crawl inside of for an hour.”

In 1989, Brian trained for the Boston Marathon through the winter in Alaska, where he lived. But on race day, Boston temps were in the mid-80s, and Brian ended up in the medical tent with severe dehydration.

Last year, he finished his goal of 50 marathons in 50 states, in Ennis, Montana, at the Big Sky Marathon. His son Vitaliy, like his mom 30 years earlier, rode a bike alongside to cheer him on. Brian said the high altitude was tough after training in Houston.

Last year, as Brian trained for the Big Sky Marathon, he raised $6,500 for the non-profit he is on the board of, Compudopt, which provides refurbished computers and training for underserved youth in Greater Houston.

For now, he’s taking it easy, running three times a week, averaging 15 total miles. He’s also joined a twice-weekly boot camp at Memorial Middle School. “I am on a running vacation.”

His next goal? “Antarctica, 2020, my fourth continent.”

Yes, he’s serious.

ON A MISSION Brian Williams has completed 82 marathons – one in each of the 50 states, in 10 countries and on three continents.

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NEIGHBORS

by Angie Frederickson, staff writer

Tom McCarrick, Photographer

Meet a Neighbor Katherine Richards How well do you know your neighbors? We’re looking forward to introducing you to fellow Buzz residents in our new Q&A column: Meet a Neighbor.

A

group of co-workers, dressed in business suits and carrying briefcases, happened to look up as they walked near Discovery Green downtown. They saw a tall, brunette woman, in a red and blue superhero cape, rappelling down the 20-story Embassy Suites Hotel. A Houston Police Department SWAT team manned the ropes while she made her way down, not slowly and timidly, but dancing and waving the whole time.

It was like a scene out of The Amazing Race.

A group gathered to watch, nervous eyes focused on the descending woman. What they may have been surprised to learn is that the daredevil, Katherine Richards, has intellectual disabilities.

She has difficulty with intellectual learning and reasoning, but no trouble doing a Spiderman.

Katherine, 28, has rappelled down 30 highrise buildings so far, to raise money for Special Olympics through a program called Over The Edge. She was introduced to Special Olympics about 15 years ago while attending The Briarwood School, enrolled in a program geared toward children with developmental disabilities.

Katherine quickly discovered she is an athlete.

She also is an internationally ranked tennis player and equestrian (through the International Sports Federation for Persons with Intellectual Disability), and a volunteer and fundraiser for the Houston Mounted Patrol.

Katherine and her mom, Kim, spend every day together. Not only do they live together (along with dad/husband Don), but they also play tennis as partners and opponents, and spend enough hours at Katherine’s volunteer activities to rival full-time jobs. “She is constantly moving and going,” Kim said. “But she’s not rushed.

Katherine has a sense of calm happiness wherever she is, and she has never met a stranger.”

You are not afraid to stand at the top of a tall, downtown building, strap yourself to a rope, and climb down hundreds of feet. So, what does scare you?

Not much, really. Why be scared? I get to do

HOUSTON’S FINEST Flanked by two members of a Houston Police Department SWAT team, Katherine Richards is strapped in and ready to rappel down the Embassy Suites Hotel to raise money for Special Olympics.

this with my best friend, Ashley [Billard], and we do lots of things together. We are the Dynamic Duo, so we have matching capes, just like superheroes. I’m not scared, because I’m used to it. But sometimes I get a little nervous, so I think happy thoughts to calm myself down.

It works every time.

Special Olympics has been a part of your life since you were a teenager. How did you get involved?

Special Olympics came to my school, The Briarwood School. I learned how to play lots of sports, like bocce, soccer and tennis. I even won the gold medal for bocce. Everyone is a winner at Special Olympics, because everyone can participate. It’s about having fun and trying your best to win.

The Athletes Without Limits organization selected you to represent the United States, as part of its tennis team. What was it like to play at the Australian Open?

My jaw literally dropped when I got there. I couldn’t believe I was so close to all these professional tennis players, especially my favorite, Novak Djokovic. I didn’t know what to expect, and we played some pretty tough singles and doubles matches against the Australians. And players from Japan, Great Britain and Russia were there, too. It was different from playing at the Houston Racquet Club, that’s for sure. I like

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to play with my mom, but sometimes I like to beat her. The best way to do that is with an inside-out forehand, down the line.

The Houston Mounted Patrol depends on you to groom many of their horses, but you found an instant favorite named Smash. What makes him different?

We chose him because he’s a special-needs horse. He’s deaf. There are five girls, and we raise money to sponsor Smash. We have bake sales and collect money to buy him blankets, a halter and food. He needs a lot of stuff. I also like to teach him tricks, and he has gotten pretty good. He can get all four hooves up on a pedestal at the same time. Have you ever seen a horse do that? Smash even has a Facebook page [Smash, The Houston Mounted Patrol Horse, with 8,400 followers].

You are a very busy lady. Do you have any free time?

Not much, but I like to stay busy. Sundays are my lazy day, and I just watch TV. And I hang out with my best friend, Ashley. You know, the other part of the Dynamic Duo. We go camping, we like to eat out at restaurants, and we even go spelunking. She is really adventurous, too.

MORE ONLINE See this story at thebuzzmagazines.com to for GoPro footage of Katherine rappelling down a highrise building.

Tom McCarrick, Photographer

SPIDER-WOMAN Real-life superhero Katherine Richards is all smiles, and no fear, as she rappels down her 30th high-rise building.

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NEIGHBORS

by Cheryl Ursin, staff writer

Going The Distance Neighbors who like to hike

C

onnor Cox, a recent college graduate, decided to have a 5-month adventure before settling down.

David Reynolds went twice, at age 48 and at age 59, for the physical challenge of it.

Lissa Pearson, parent of two, plans hers “around the rest of life” and enjoys the meditative aspects and having time to herself.

Carlos Fernandez, retired, goes twice a year, for two weeks at a time, with the friend who introduced him to the idea, Tom Chappell.

What these Buzz residents do is hike. Long distances. Very long distances. Spending weeks and even months backpacking.

Some are “section hikers;” each trip, they hike a section of a longer trail. Carlos and Tom are section-hiking the Appalachian Trail.

Others, like Connor and David, are “through hikers;” they hike an entire long trail in one go.

Last year, Connor hiked the Pacific Crest Trail, 2,659 miles from the border with Mexico to the Canadian border, through California, Washington and Oregon.

David has twice through-hiked the Appalachian Trail, 2,190 miles, through 14 states, from Georgia to Maine. If through-hikers complete the Appalachian Trail, the Pacific Crest and the Continental Divide Trail (3,100 miles, along the Rockies, through New Mexico, Colorado, Wyoming and Idaho), they have completed the “Triple Crown.” According to the American Long Distance Hiking Association – West, only 334 people have completed a Triple Crown since 1994.

While some distance hikers dream of a transcendent, life-changing experience, Emery Cookston, 35, who has through-hiked the Appalachian Trail and hiked sections of the Pacific Crest, jokes, “Spoiler alert: It’s just a lot of hiking.”

Through-hikers especially, since they are trying to complete an entire trail within a window between when it is too hot and dry in the summer and too cold and snowy in the winter, have to cover some serious miles daily. Most throughhikers try to hike about 20 miles per day. They start early in the morning, take a longish siesta for lunch, and then continue to walk, carrying

a pack that can weigh, with food and water, 30 or more pounds, till they need to stop to set up camp for the night.

The Appalachian Trail is the most developed and popular of the three big ones, with frequent markers, called “blazes,” showing where the trail is and more than 270 three-sided shelters hikers can stay in. The Continental Divide Trail – the slogan for which is “Embrace the Brutality” – is much more isolated and sparsely populated.

SHE DID IT Brooke Alexander nears the end of her Appalachian Trail through-hike It has far fewer markers, in Maine. Her hike included the Knife’s Edge – in some places only a few feet wide so hikers need to use with drops on either side. compasses and maps. a decent meal and do some laundry,” says David.

While the desert at the start of the Pacific Even though through hikers aim to eat 4,000 Crest Trail may get up to 90 to 100 degrees durto 5,000 calories per day, many end up losing 20 ing the day, the temperature in that same desert to 30 pounds. “‘Hiker hunger’ starts about a week can plummet into the 40s at night. And by the or two in,” says Lissa. “All your conversations end of the trail, in the Cascades, hikers face start to revolve around what you want to eat.” cold, icy conditions. While much of the What hikers eat on the trail is not exactly Appalachian Trail, often called “The Green health food, although they choose high-energy, Tunnel,” is walking in the woods, the hardest high-protein foods, such as one hiker dessert part, at the end in Maine, goes to the top of favorite, a Snickers bar repeatedly dipped in Mount Katahdin, where snow is possible any peanut butter. The weight of the food and what month of the year. “It can be fairly vertical, with is needed to prepare it is important. Some peofootholds and handles, which isn’t too bad going ple dehydrate their own food and mail it ahead; up, but going down with a 30-pound pack is not others buy dehydrated food in town. Couscous so fun,” says Brooke Alexander, 30, who and instant mashed potatoes, two popular through-hiked the Appalachian Trail in 2012. options, are better than pasta, Lissa explains, Long-distance hikers generally come in from because the former just need to be mixed with the trail, to stay in towns along the way, about hot water while the pasta needs to cook in boilevery five days. In long-distance hiking, the saying water, using up more fuel, which you have ing goes, “Every ounce counts,” and a hiker simto carry. Ramen is so common on the trail that ply can’t carry enough food, at 1½ to 2 pounds Brooke hasn’t eaten another bite of it since per day, for longer than that. Hikers resupply completing her hike five years ago. Emery does food, and sometimes clothing and gear as weathlike to cook on the trail and is willing to carry er conditions change, by buying in town, mailing an entire cook set. “I think he’s made pancakes themselves supplies or some combination of the for breakfast on the trail,” marvels Brooke, who two. “Also, it’s nice to go to a hotel, have a bath,

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HE DID IT Connor "Teva" Cox (at top) takes a moment with the “trail family” he met along the way on his Pacific Crest trip: (from left) Joey "Sultry Bear" Rice, Jesus "Baby Jesus" Celis and Thomas "Buddha" Maires.

works with Emery. “I, on the other hand, poured the hot water right into the packet of instant oatmeal and ate it from there.”

While some, like Carlos and Tom, hike with friends, many start their trips solo. “But it’s deceptive to say you’re alone,” says Brooke.

Except on the most isolated trails, a hiker will see other people every day. Connor estimates he saw about 50 people per day on the Pacific Crest. Parks tend to have hikers’ camps in designated areas, to limit environmental degradation, so you often spend your nights with others.

And while hikers tend to spread out on a trail during the day, if you stop for an hour, other people will pass by you, says Lissa.

Solo hikers often fall in with a “trail family,” people with whom they end up hiking. A community tends to develop among all long-distance hikers on a trail. They give each other “trail names.” Connor’s was “Teva,” Emery’s “Thunderfoot,” David’s “Deja Vu.” Throughhikers on a trail during a particular year will start a “Class of” Facebook group, such as “Appalachian Trail, Class of 2017.”

How much experience do hikers have before setting off on a long-distance hike? Often, surprisingly little. That may explain why the majority of people who try to through hike, about 75 percent by some estimates, quit within the first few hundred miles. The first time Brooke had ever

done an overnight hike was a one-night “shakedown hike,” to test out her gear, before embarking on her six-month hike of the Appalachian Trail.

All these hikers stress learning as much as you can about what you are getting yourself into. All the trail conservancies have websites about their particular trails. Many hikers post blogs of their experiences. There’s a website explaining the Leave No Trace etiquette all hikers should practice. There are Facebook groups for people tackling a particular trail, just for female hikers, even for people who want to through-hike with their dogs. There are YouTube videos showing how to use your equipment. Hiking magazines and hiking equipment companies also post helpful information online. And the people at specialty shops, such as Whole Earth Provisions – Emery is the manager of the one in the Galleria area – are often experienced, knowledgeable hikers themselves.

Expect to spend about $1,000 to $2,000 for gear. High-tech clothing keeps you warmer and drier, while, as the hiking saying goes, “Cotton kills,” because it stays wet, increasing the chances of hypothermia. The better the equipment, the more expensive it generally is.

For hiking gear, better means easier to use, sturdier, more comfortable and, especially, lighter. Some high-end tents weigh less than a pound and a half.

While most people who embark on hikes

come through just fine, there are dangers. People drown trying to cross rivers. They get lost – and sometimes end up dying. Though rare, hikers need to know how to protect themselves from things like rattlesnake bites and bear attacks.

They can contract Lyme disease and infections, such as giardiasis from contaminated water.

On his first hike, David injured his back, contracted a bone infection and had to be rescued, which included being carried a couple of miles along the trail, a ride in a police boat through white-water rapids and then a 45minute ambulance ride.

After five months of recovery, he went back to the trail and finished it. Then, nine years later, he went back and did the whole thing again, because that five-month break “always bothered me,” he says, noting wryly, “That probably wouldn’t have bothered a normal person.”

That desire to prove yourself against a physical and mental challenge, to be in nature, to step out of daily life and have an adventure, both spending time alone and meeting like-minded souls: successful long-distance hikers cite many different reasons why they take – and love – these trips.

Would you be up for it?

MORE ONLINE See this story at thebuzzmagazines.com for explanations of hiking lingo.

WEST UNIVERSITY BUZZ JANUARY 2018 17

by Michelle Casas Groogan, staff writer

Sheila Scott Photography

NEIGHBORS

Stand By Me The healing power of horses

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uzz, Coco, Magic and Gizmo live in one of those patches of country that still exists within the urban concrete jungle of West Houston.

There, on 240 acres under a canopy of pines and live oaks, you’ll hear the soft thuds of horses’ hooves and the crunching of twigs along the meandering trails of the non-profit Special Cheers. Here, horses and their human caretakers are making a big difference in the lives of children and adults with physical, developmental and emotional challenges.

Hippotherapy is therapeutic treatment that uses physical, occupational and speech interventions with the aid of a horse. It works by stimulating physical and cognitive abilities. For people with limited mobility, the gait of a horse offers a natural rhythm upon which to build.

Allison Frazar of Bellaire saw the positive effects of regular hippotherapy with her son Tanner, who is quadriplegic and has cerebral palsy. Tanner Frazar, now 19, started going to Special Cheers 10 years ago.

“The horses just help the child integrate.

There is something unspoken that takes place that only they know, and it’s something so meaningful that it moves our kids forward,” said Allison. “We’re always inside depending on machines. It’s just different to be outside to be with these horses. I can see it in his face; it’s just so much freedom for him.”

Here, retired and rescued horses still have just enough ‘giddy-up’ to be the perfect match for their riders, who benefit from a treatment that eases anxiety and improves physical health while also being a fun adventure.

“It gives the child a sense of peace and placement on this earth, and that gives the family normalcy,” says Fritzi Glover Strowmatt, the founder, who, for the past 15 years, has guided the reins of this horse-driven healing. She is a registered occupational therapist and member of the American Hippotherapy Association.

“When I put a child on top of Sancha or Max, he becomes one with the horse. He is immediately grounded and is able to connect with others, and that is when learning happens.”

Despite their size and strength, the horses

wait patiently at the mounting block no matter how nervous their riders may be.

Guides then lead the horses into the woods for trail rides, 20-40 minutes long. The average horse takes 120 walking steps per minute; that allows for 120 chances for the disabled rider to experience movement that can’t be replicated by other equipment. The therapy has been drawing riders who have emotional or behavioral challenges associated BARN TIME Tanner Frazar enjoys his hippotherapy sessions with Ty, one of the with autism. therapy horses at Special Cheers.

Lynn Kelly seemed to be a calming experience for him.” makes the drive from River Oaks every Saturday Now he returns to Special Cheers during with her 22-year-old son, Bill Kelly, who has summers to volunteer as a camp helper. And last autism. “Bill had some pretty serious behaviors year he chose Special Cheers as his Bar Mitzvah with hitting and kicking when he was younger.

Tzedakah charity project.

Special Cheers provided a very safe and calming Barbara Blades-Lines lives near Tanglewood environment through animals,” said Lynn. “The and considers therapeutic riding a key part of her motion of riding is one aspect, but what Bill got son Austin’s developmental success. “He was mentally was more important. It was an activity considered non-verbal as a child, but during one he really enjoyed.” of his therapeutic riding lessons a stranger asked Lynn says before Bill started riding he didn’t him who he was riding, and my non-verbal son speak. “He was nonverbal. These activities lit said his first spontaneous sentence, “I ride up portions of his brain.” Now Bill regularly Squirrel!” greets his many friends at Special Cheers.

It was a heart-melting moment for Barbara, Bellaire resident and realtor Lisa Reichek’s whose son is now 18. son, Spencer, was more sensitive about the Special Cheers, a neighbor of the Addicks world around him than typical kids, a condition Reservoir, was ravaged by the floodwaters of therapists call sensory integration disorder. After Hurricane Harvey. All the horses were rescued, about six years of riding, Reichek says, his chalbut equipment and cabins were lost. Parents rallenges gradually disappeared. “He used to be lied, and a gala helped raise funds to get everyreally afraid of animals, but he loves them now. one who needs it back in the saddle again.

Just being out in nature and getting on the horse

WEST UNIVERSITY BUZZ JANUARY 2018 18

FOOD

by Andria Frankfort, staff writer

Veggie Noodles Healthy options for the New Year

H

ello, January. You’ve come to greet us just when we thought we couldn’t stuff in another heavenly Christmas cookie or swig another boozy eggnog. Just as we’re having to pull out the drawstring pants. Thank you, New Year. We are ready for some veggies.

But not so fast. We can’t come off all that yumminess and go straight into virtue. Can’t we have veggies that taste good?

The answer is more than yes. Not only can veggies taste good, but they also can be mistaken (with a little imagination) for pasta. By treating them like noodles, vegetables like zucchini, squash and sweet potatoes morph into healthy versions of spaghetti and lasagna. One fan raves, “They really help with my carb fight.” Bring them on.

So how do you “do” veggie noodles? “There’s a machine I bought at Walgreens that spiralizes squash and zucchini,” says Elizabeth Karkowsky.

“You put the zucchini in, and it turns it into spaghetti strands. Kind of like those pretty bows that you make by sliding scissors down the ribbon. That’s how the zucchini turns out.”

Elizabeth suggests draining the zucchini ribbons by wrapping them in paper towels and letting them drain in a colander “for a while.”

Afterward, “use a little Pam olive oil spray or a little olive oil and sauté the zucchini to soften it up. Then you’ll have to drain it more. You can [top it with] turkey or hamburger spaghetti sauce or just pasta sauce from the jar.

Everybody loves it.” Which says a lot, since Elizabeth is feeding two middle schoolers and a husband. “If the kids still want pasta, I’ll do half pasta and half zucchini ‘pasta.’ You can’t tell the difference when you’re eating it. You

Veggie noodle glossary Zoodles – zucchini noodles Poodles – parsnip noodles Swoodles – sweet potato noodles Coodles – carrot noodles Squoodles – squash noodles Boodles – beet noodles

OODLES OF NOODLES Veggie noodles, that is. Healthy-cooking Instagrammer Courtney Spafford has developed multiple recipes using cucumber and zucchini noodles in place of pasta.

have to slowly integrate this into your family, if you know what I mean. But over time, they’ll now say, ‘Let’s do the zucchini spaghetti.’ You feel like you can eat more!”

Elizabeth hits the mark with her instructions to drain the zucchini: Veggie spirals do take a little trial and error. “I tried it and it was a disaster,” says Heather Kearney, owner of a baby boutique and mom of two. “[Daughter] Bridget spiraled the zucchini (that part was fun), and I mixed it into the pasta I was cooking, but I was late getting dinner on the table and distracted and didn’t take into account cooking time. Or look at a recipe. It was a big pile of goo with tomato sauce on top of it, and Wayne was literally like, ‘What the hell is this?’”

Another veggie noodle enthusiast agrees. “For a while I was steaming or boiling the noodles, and I definitely thought they had no flavor,” she says. “But with a tiny bit of olive oil or some Tony Chachere’s or seasoned diced tomatoes out of a can, and with liberal amounts of parmesan cheese or pesto, it’s much yummier.” And to Heather’s point: “You can’t cook it too much, or it will get smushy.” This (unnamed) cook adds, “I still favor spaghetti squash. It stays firmer.”

NICU nurse and clean-eating Instagrammer Courtney Spafford uses a lot of veggie noodles.

“My mom is a huge cook and a health nut, and I

WEST UNIVERSITY BUZZ JANUARY 2018 20

grew up in her kitchen,” she says. “When I started living on my own after college and needing to cook my own meals, I started following Instagram accounts. Back in May, I had the guts to start my own (@foodcourtfinds), and I post recipes. For the most part, I try to stick with foods that are not as processed, so I’ll use zucchini and cucumber noodles all different ways. Cucumber noodles with smoked salmon, chicken noodle soup with zucchini noodles instead of pasta. Once it’s in the broth, it really tastes like noodles.

“A couple of months ago, my roommate and I ordered in Pad Thai. I had actually never had it before and thought it was so good. I knew I had to recreate it so I could have it more often, so I played around in the kitchen to replace the high starch and sugar using zucchini noodles.”

Veggie noodles – zucchini, butternut squash, beet – also are available pre-cut and boxed at grocery stores. “They’re good in a pinch,” Elizabeth says, “but you have to buy a lot, because the noodles shrivel up like spinach once you sauté them.” Too, many report that the boxed noodles sometimes come home “slimy,” and fresh veggies “last longer and are so much cheaper.”

Cheers to a healthy and happy 2018!

MORE ONLINE For recipes, see this story at thebuzzmagazines.com.

WEST UNIVERSITY BUZZ JANUARY 2018 21

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by Annie Blaylock McQueen, staff writer

Buzz Baby

Homemade first foods

Buzz Baby is a column about life with little ones.

Writer Annie McQueen has three children under the age of 4.

T

lawellphoto.com

KIDS

here are a lot of options for parents of wee ones when it comes time to introduce solid foods. Some opt for classic flavors, like bananas, sweet potatoes and peas, from commercial brands, either in old-school glass jars or the newer pouches.

Other parents make their own baby food at home. It takes more time and effort, and has to be eaten sooner (within 48 hours is recommended if refrigerated), but these parents say the health benefits outweigh any inconveniences.

“When all three of our kids first started solids, I made all of their food from scratch. Making our own food allowed us to know exactly what our kids were eating,” said Christi Blakkolb Munz, a plastic surgeon. She and her orthopedic-trauma surgeon husband John are parents to twins John Luke and Isabella, 3, and daughter Sienna, 1.

To make the baby food, Christi would blend fruits, vegetables and meats in a Baby Beaba cooker, which cost about $150 on Amazon. “I tried to use local resources whenever possible, such as farmers’ markets and meat from our ranch,” she said. “Otherwise, I would pick up fresh food from the store.” The device works as a steamer, blender, warmer or defroster. The food can be blended to a smoother texture for babies 4-6 months, and more chunky as they get older.

Christi says home cooking and blending was a good way to introduce varied tastes to her kids.

“We had a chance to season and flavor the food however we wanted. They loved olive oil and Parmesan cheese.”

Another health-conscious mom, Allison Livingston, made baby food for daughters Grace and Emma, now 3 and 1. “I made puréed carrots, veggie-fruit smoothies and applesauce,” said Allison. “They now have empty pouches you can put your own purée in that are reusable.”

She used a Vitamix blender. “[I would] just steam or boil and put into the blender.” When Emma came along, Allison says the time commitment became an issue. She took a different approach by teaching Emma from an early age

to eat baby-sized bites from whatever the rest of the family was eating.

Allison still prepares food from scratch when she can. “We eat a lot of fruit and salads and roasted vegetables and chicken,” she said. “I love to make my own salad dressings and pretty much everything I can from scratch, but some nights it’s a frozen lasagna and salad.”

She says it’s crucial to have snacks and water on hand to avoid “the wrath DIY MOM Plastic surgeon Christi Blakkolb Munz (holding 1-year-old daughter Sienna) blended fruit and vegetables from farmers’ markets and meat from her family’s ranch of two hungry to make homemade baby food. girls.” Her healthymy best to always have vegetables of some type snack list includes fresh berries, apples with with every meal. We mostly eat lean meats like organic peanut butter, Cheerios, pretzels, pickles, chicken or ground turkey.” Lindsay says if the dried cranberries and raisins, nuts, organic chedkids eat some or all of their greens, they also get dar cheese, organic popcorn and bell peppers. a dessert, usually a fruit.

Her youngest is now 13 months. While she no Some nights, they veer off the health wagon. longer eats baby food, Allison continues to make “Savannah [used to] request only Mexican food homemade health-conscious meals, like blended to go out to eat. Then she would always order smoothies. “I hide spinach and flax and chia seed chicken fingers,” said Lindsay, laughing. “We [in them], and they love them,” said Allison. “[I finally convinced her to order an enchilada one mix] frozen bananas, fresh berries, coconut milk time, and she loved it.” or Greek yogurt, a handful of spinach and a While making baby food and cooking hometablespoon of flax and chia seeds and some water made meals from scratch are wonderful ways for or fresh squeezed orange juice and ice.” parents to provide healthy meals for their chilLindsay Evans didn’t make her own baby dren, sometimes even a seasoned baby-foodfood, but would mix different store-bought babymaking pro like Christi knows the real victory food flavors, including traditional and organic is in a cleared plate. “I will be honest, with 3brands. “We [would] combine Gerber, Plum and year-old twins and a 1-year old, I am just happy Beech-Nut baby foods along with the table food if I can get [them] to eat.” that we ate,” she said. “We stopped baby food altogether at about 10 months for both of them.”

Editor’s note: Do you or did you make your Her children, Savannah and Garrett, now 5 own baby food? Share your tips under this story at and 2, have learned to eat healthy meals at thebuzzmagazines.com. home. Lindsay cooks almost every night. “I do

WEST UNIVERSITY BUZZ JANUARY 2018 22

WEST UNIVERSITY BUZZ JANUARY 2018 23

TRAVEL

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by Tracy L. Barnett, staff writer

Travel Buzz

Solo trek leads to letting go

This is the second of a two-part series on Spain’s Camino de Santiago. Part I ran in November, when physicians Bina and Anil Dara shared their journey.

A

s a third-grade teacher, artist, wife, grandmother and involved community member, Susan Tallman is a woman on the move. Relaxation is not high on her agenda, and that’s by choice. So it made sense that when she planned her first international walking sojourn, it would be a vacation in motion – and, paradoxically, while walking nearly 15 miles a day, a chance to slow down and reflect, at the same time.

Walking 144 miles alone in 10 days along the Camino de Santiago was a challenge, and one she was prepared to face. But she had no idea that this adventure would prepare her for storms that lay ahead.

Susan had heard about the Camino, a network of trails that lead to Santiago de Compostela and the shrine to the martyred apostle St. James, from time to time over the past 10 years. “Every now and then, you hear someone who walked it; it always intrigued me, and I played around in my head with it for a while.”

There was the substitute teacher at her school, St. John’s School, who had walked it many times. There was the friend from her Bible study class who invited her along, but the timing was wrong. Then there was the friend who picked up and left her three kids with their father and walked it alone.

“The thing they all had in common was that they were traveling by themselves – which for me was important, too,” she said. “I think your mind gets a greater benefit if you’re by yourself.”

Susan had traveled extensively with husband Don, but her first solo walking trip was an epic one. She applied for a grant from the Jamail Foundation, and got it, so her expenses were covered. She did a few 10-mile walks with friends, she read extensively, and she shopped for the right gear – “wicking” clothing that draws moisture away from the body; trekking poles; the right shoes.

There was also the mental preparation, which she had read was important. Nearing retirement, she decided to focus on her life and journal

along the way.

She set a date: May 27, 2017.

“So I took my bag and backpack, I went down to Bush (International Airport) and said goodbye to Don, and I was off.”

She landed in Madrid and took a bus to Ponferrada, the last sizeable city she would see for 10 days. “It was kind of fun, kind of scary, kind of overwhelming at times,” she said. Perhaps the biggest challenge was letting go of a sense of control.

“It was the first time in my life I didn’t know what to do. I didn’t speak the language, or even know how to get to the walking path…. We live in world where we have a lot of control, and I feel that’s part of who I am.

I’m expected to be organized and have control, so LAUNDRY ON THE CAMINO Like most pilgrims, Susan Tallman brought just two sets of clothing, to avoid the extra weight, so most days ended with handthat was hard for me to do washing. "This particular day, the temperature was around 50 degrees, and the that. To say, here I am at water in the basin was freezing!" she said. the mercy of whatever.”

On the first day, she was walking alone in a At night she would journal on the sensations heavily wooded area where the path went down and experiences on the trail, and she found the into a dark area near a little stream. “There were walk to be a metaphor for her life. “So a lot of three big guys down there, laughing and patting things like that come up and you say, ‘Oh! Am each other on the back,” she recalls. “I thought I too much in control in real life? Do I need to – ‘ooh, should I do this?’ But there was no other step back from that?” way, so I took a breath and went on.”

It was a rich opportunity for reflection. “I The fellows did not speak English, but somewould write about what I was doing in my normal how they communicated to her that they were life, and how it was different in my walking life.” from Russia. She told them she was from Texas That lack of control was something that and a merry photo exchange ensued. strengthened her faith, she said. “If you don’t “After that, every time I ran into those guys, have so much control, you have to rely on other they would say, ‘Oh, Miss Texas!’ and they things, and my faith helped a lot in that respect.” would give me a kiss on each cheek. They were It didn’t take long to test that faith.

WEST UNIVERSITY BUZZ JANUARY 2018 24

SPANISH COUNTRYSIDE The landscape along the Camino was varied: lush valleys, elevations close to mountains, streams with cold spring water, tall trees, scrub bushes, ponds with animals drinking – the perfect setting for reflection and prayer.

like my guardian angels.”

Looking back, she realizes that it may have been that exercise in letting go and trusting that, later that year, helped her get through Hurricane Harvey. Don has breathing problems, so they left to stay with their daughter and family in Denver and ride out the storm there. When they learned that their home was flooded, she was anxious to get home and find out the extent of the damage, but had to wait for airports to reopen to book the return flight. It ended up being a week, and she just decided to take it a day at a time and enjoy her time with her family.

When she came back and saw the extent of the disaster – ruined furniture, walls, appliances – it might have been overwhelming but for the help of her St. John’s School community, who set to work immediately, removing damaged sheetrock, carrying out the ruined belongings and sorting out what was salvageable. She took it all in stride with gratitude and equanimity.

“Maybe I have a little more tolerance now,” she said. “I feel I can let go a little more with some things, and maybe the flood was one of those.”

She was happy to be hiking the trail in the digital age, when she could upload the Bible and her favorite devotionals onto her cell phone and refer to them along the way. The cell phone was an integral part of her trip. It made her feel more

secure to know that help was just a call away.

The walk itself was challenging, but as a schoolteacher she is on her feet a lot, and that wasn’t as hard for her as for some people – although on the third day, the steep hills forced her to get out her trekking poles.

Accommodations along the Camino include hostels and hotels with many amenities and also traditional, inexpensive, municipal pilgrims’ albergues – Susan stayed in one that housed 66 people.

She’ll never forget the sight of 66 pairs of shoes lined up at the door – or the sound of the fellow next to her snoring. Susan found the private albergues, with rooms for small groups of women or men, the most interesting. Rather than plotting out the entire trip, she was able to use a guide to reserve the next day’s hostel the night before.

The lessons along the way were abundant, as was time for reflection. “I remembered personalities and how people respond to each other, and how that quick smile can make conversations flow or not flow – and I remember thinking a lot about how the body language, gestures, choice of words and all of that impacts the other person and makes them more open or not as open,” she said.

She applied the observation, once again, to “real life.”

“Some people are warm and open, and you gain a lot more from them, and they from you, than

people who are closed and not willing to share who they are,” she said. “A lot of times we get caught up in that. People are scared to put their true self out there; it’s a lot easier to hide behind the facade and not put yourself out there so much.

But that cheats us out of a lot of things in life.”

Most important, however, was the mental space it gave her for reflection and prayer.

“I felt it made a difference in terms of my closeness to God. That’s something that’s really important to me, and it takes time for that to happen. On this walk I had time to do that.”

Some of the most poignant moments were when she would sit on a bench or stand near a tree and just talk to God. “I felt a closeness I hadn’t felt before. I think our busyness gets in our way a lot. I learned that if we don’t prioritize it, we don’t get the results we would like.”

Coming back, the busyness has resumed, but something has changed. The quality of that connection, she says, has remained.

“It’s more of a receiving now, rather than just putting it out there – and it’s all because I opened myself and gave time for it.”

MORE ONLINE See this story at thebuzzmagazines.com for a link to our earlier Travel Buzz story on the Camino de Santiago, including tips on how to make the trip.

WEST UNIVERSITY BUZZ JANUARY 2018 25

The Junior League of Houston

FOOD

by Lauren Gates Lane, contributing writer

Cooking Buzz Healthy resolution eats Cooking Buzz is produced in partnership with the Junior League of Houston, a women’s charitable and education organization founded in 1925.

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like New Year’s resolutions. They give me a reason to take stock of how I am doing taking care of myself and those I love. They help me make adjustments in my ultimate goal of living a happier, healthier, balanced life.

It never fails that one of my resolutions has to do with health. This year, my family has decided to participate in 30 days of the “Whole30.” It can be difficult to find recipes for dinner that are interesting but still follow the Whole30 guidelines and also are easy and quick.

For those who are not familiar with Whole30, it is all about eating real food. Here are some guidelines. Eat moderate portions of meat, seafood and eggs; lots of vegetables; some fruit; plenty of natural fats; and herbs, spices and seasonings. Eat foods with very few ingredients, all pronounceable ingredients, or better yet, no ingredients listed at all because that means it is whole and unprocessed.

A key to staying on track is to diversify meals; get creative. I now eat leftovers for breakfast and top them with an egg. We have roasted broccoli for snacks, and to get the most bang for our buck from the grocery store, we freeze whatever vegetables are extra from the week and then throw them into a vegetable soup. You can also take a classic dish like Homestyle Spaghetti with Meat Sauce from Peace Meals and use zucchini noodles instead of spaghetti noodles. If you are following Whole30, omit the wine and cheese.

A favorite dish is the Roasted Rosemary Pork with Asparagus from the Junior League of Houston’s Stop and Smell the Rosemary. The ingredients are simple, so I have most of them.

It takes 10 minutes to prepare. You use the same marinade for the pork and asparagus, which saves time. This is a dish you can prepare, pop in the oven, head out for a nice family walk and come back to a home-cooked meal.

If you are looking for a lighter dish, the Grapefruit, Mango, and Sweet Onion Salad from Stop and Smell the Rosemary pairs nicely

QUICK AND SIMPLE The Roasted Rosemary Pork with Asparagus from Stop and Smell the Rosemary has simple ingredients and uses the same marinade for the pork and the asparagus.

with grilled shrimp. January is prime grapefruit season, so this is a great time to make this salad.

And even if New Year’s resolutions or following the Whole30 guidelines are not your thing, I encourage you to give these recipes a try anyway, for a healthy, delicious dinner.

Roasted Rosemary Pork with Asparagus From Stop and Smell the Rosemary 3 large cloves garlic, minced 4 teaspoons chopped fresh rosemary ½ teaspoon salt ½ teaspoon freshly ground pepper 3 Tablespoons olive oil 2 Tablespoons Dijon mustard 2 Tablespoons fresh lemon juice 1 center cut pork loin roast (5 pounds) 2 pounds thick fresh asparagus, trimmed and blanched Preheat oven to 400 degrees. Mix garlic, rosemary, salt, pepper, olive oil, mustard, and lemon juice in a small bowl. Reserve 1 tablespoon of mixture. Spread remainder over fat side of pork.

Place pork fat side up on a wire rack in a roasting pan. Place pork in oven. Reduce heat to 325 degrees and cook uncovered 2 hours.

Toss asparagus with 1 tablespoon reserved garlic mixture. Arrange asparagus around roast and cook uncovered 15 to 20 minutes. Serve immediately. Serves 8.

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Grapefruit, Mango and Sweet Onion Salad From Stop and Smell the Rosemary

Dressing: 2 Tablespoons fresh lime juice ¼ teaspoon salt 1 ⁄8 teaspoon freshly ground pepper ¼ teaspoon chili powder 1 Tablespoon minced red bell pepper 3 Tablespoons minced fresh cilantro ½ cup extra virgin olive oil Salad: 1 small head leaf lettuce, torn 2 medium pink seedless grapefruits, segmented and cut into 1-inch pieces 1 large or 2 medium mangoes, peeled, pitted, and chopped 1 large 1015 onion, or any other sweet onion, halved and thinly sliced ¼ cup chopped fresh cilantro Whisk lime juice, salt, pepper, chili powder, bell pepper, cilantro and olive oil until combined. Cover. Set aside for at least 1 hour to allow flavors to blend.

Layer lettuce, grapefruit and mango in a salad bowl and top with onion. Sprinkle with cilantro.

Cover and refrigerate until chilled. Just before serving, pour dressing over salad and toss to coat.

Serves 6.

MORE ONLINE See the buzzmagazines.com for more recipes mentioned in this story. Also, search “Whole 30” for Andria Frankfort’s September 2017 article, The Whole Story. To buy a Junior League of Houston cookbook, see jlh.org or call 713.871.6608.

WEST UNIVERSITY BUZZ JANUARY 2018 27

DINING

by Dai Huynh, staff writer

New restaurants they want to try

Find out about your favorite chefs in our Chef’s Corner column.

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oques are picky about where to dine out because running a kitchen is a 12-hour job, six days a week, and so when these culinary artists can spare an hour or two to savor someone else’s cooking, it better be worth their time.

To kick off 2018, Chef’s Corner has deviated from its usual one-on-one Q&A profile to focus instead on new restaurants that chefs are trying out these days and the soon-to-open places they are penciling in on their must-visit list.

One of the most anticipated openings is starchef Nobu Matsuhisa’s Nobu, slated to open sometime in March near Saks Fifth Avenue in The Galleria.

Mastro’s Steakhouse (1540 W. Loop South) quietly opened for dinner on Dec. 9. The highend concept was purchased by Tilman Fertitta’s Landry’s Inc. in 2007, and locations include Chicago, Beverly Hills, Las Vegas, Scottsdale and Manhattan. The 10,000-square-foot Houston venue is the first for Texas.

While driving, Cyclone Anaya’s executive research and development chef Jason Gould saw the sign go up for Doris Metropolitan (2815 S. Shepherd), formerly Triniti Restaurant. The steakhouse with a Mediterranean flair started serving dry-aged prime steaks and “vegetableforward appetizers” last month. It follows a critically successful New Orleans outlet which opened in 2013, three years after the original location in Costa Rica.

The downtown restaurant boom continues, and Prego chef-owner John Watt recommends Oaxaca food temple Xochi (1777 Walker Street). He’s admits he’s biased. His business partner, Tracy Vaught, co-owns Xochi with husband/James Beard Award winner Hugo Ortega.

Just down the street, chef Bryan Caswell and wife Jennifer have started serving “elevated bayou cuisine” in modern-retro Oxbow 7 (1121 Walker) in Le Méridien hotel. And any day now, The Breakfast Klub’s Marcus Davis will start dishing out a colorful mix of dishes inspired

by African cultures in the Americas and around the globe at Kulture (701 Avenida De Las

Americas).

North of downtown, James Beard Award alumnus Justin Yu is reinventing himself with Theodore Rex (1302 Nance), which replaced his shuttered Oxheart. While the farm-to-table philosophy remains, the expensive tasting menu has been replaced by an affordable, small platedriven à la carte menu. FIRST MASTRO'S IN TEXAS The high-end Mastro's Steakhouse has a sig“Justin named the nature dish in its Broadleaf Wagyu Hamburger Helper. restaurant for this ing with him and looking at everything. It’s going nephew,” said Hugo’s and Backstreet pastry chef to be fantastic. To start with, he probably has the Ruben Ortega. “The food looks fun. I’m looking most beautiful china in Houston.” forward to trying it. I need to make time, but I Although Hernandez started in pastry as a have been to his new place in the Heights: teenager, he has successfully mastered savory Better Luck Tomorrow (544 Yale). It’s a cute dishes in the last decade, Schmit said. At bar, lots of fun, and the food is really good, like Lucienne, the Mexico City native has crafted a the Not A Pizza with burrata, onions and thoughtful and elegant Mediterranean menu. anchovy-garlic.”

Another former wingman, Manuel Pucha, Also in the Heights, Claire Smith has who impressed food critics with his French rebranded Shade as stylish Alice Blue (250 W. cooking at La Table, has opened Maison Pucha 19th), a modern bistro with talented Kent (1001 Studewood). “They opened the week of Domas at the kitchen’s helm.

Thanksgiving, quietly and slowly,” Schmit said.

Ortega also recommended Emmaline (3210 “It has all the elements of a successful restaurant.

W Dallas St.), a New American space once You have great food and a great team.” occupied by the iconic Teala’s. “Sure, it’s comBrother Victor Pucha is a talented Frenchpetition for Backstreet,” he said with a grin. trained pastry chef. “But the one who will sur“Still, the chef, Dimitri Voutsinas, is doing really prise Houstonians is his brother, Cristian, a talgood things. He was with Bar Boulud and La ented sommelier and an amazingly gifted mixolGamelle in New York.” ogist,” Schmit said. “He’s a very hard worker.”

Another must-try is Austin-based Paul Qui’s What makes Maison Pucha unique is the Aqui (520 Westheimer), Ortega said. The brothers’ Ecuadorian heritage, Schmit said. For Southeast Asian concept is underlined by Qui’s example, they bring in chocolate from Ecuador, Filipino heritage. The talented and sometimes and other “little touches from their roots” give controversial winner of Bravo’s TV “Top Chef” their French food a fresh, wayward bent. “It difalso garnered the James Beard Award for best ferentiates them from other French restaurants,” Southwest chef in 2012.

Schmit said.

When we caught up with Master Chef of France Philippe Schmit, he went on and on about Editor’s note: Buzz dining columnist Dai Huynh his former pastry chef Jose Hernandez. “He’s now is a James Beard food-journalism award winner and the executive chef at Lucienne in the Hotel longtime Houston-based restaurant writer.

Alessandra (1070 Dallas). I spent two hours visit-

WEST UNIVERSITY BUZZ JANUARY 2018 28

Mastro’s Restaurants

Chef’s Corner

WEST UNIVERSITY BUZZ JANUARY 2018 29

SPORTS

.

by Todd Freed, staff writer

SportzBuzz A

s far as the Kinkaid Falcons were concerned, a regular-season loss to rival Episcopal High School was a fair tradeoff, considering the outcome of their second meeting of the season. Matched up against the rival Knights in the SPC Championship football game, The Kinkaid School avenged the earlier defeat with a 38-21 victory, securing the 29th title in school history. It marked the second time in the last three years that Kinkaid has defeated Episcopal in the title game.

“Every championship is special for different reasons, but I was especially proud of our guys this year,” said Kinkaid football coach Nathan Larned. “We set our goals before the season even started, of being a tighter family while setting a higher standard on and off the field.”

In the SPC title game, Kinkaid was led by a spectacular game from running back Josh Williams, who rushed for 258 yards and three touchdowns.

In addition, Kinkaid’s Johnathon Thomas was a major factor on offense, defense and special teams, while scoring a rushing touchdown and blocking a field goal in the victory. Also, quarterback Zach Daniel connected with Wyatt Young on a key 46-yard score.

Both Kinkaid and Episcopal were well represented at the season-ending Private High School Awards Dinner, hosted by the Touchdown Club Of Houston. Episcopal wide receiver Jaylen Waddle won the Offensive Player of the Year Award while Kinkaid’s Johnathon Thomas was presented the Ironman Award for his play on both sides of the line of scrimmage.

It was also a special evening for Second Baptist Eagle Victor Curne, who won the Lineman of the Year Award. “Vic is probably the best offensive lineman I’ve had in 29 years of coaching,” said Second Baptist head coach

CHAMPS ON THE COURT The Episcopal Knights celebrated their first SPC volleyball championship in 19 seasons. From left: Sophia Quintanilla (#12), Camille Hanna (14), Brennan Howell (16), Trinity Watts (8), Mylana Byrd (15), Kate Sickler (17), Kathleen Johnson (9), Kansas Watts (7), Alison Krieg (13, blue jersey), Lauren Bordelon (11), Jami Rassy (10) and Sania Petties (4).

Terry Pirtle. “He was co-MVP of the district, along with our running back Anthony McKenzie. For an offensive lineman to get district MVP is pretty amazing.” The 6’ 6”, 345pound senior will play college football at the University of Washington.

Meantime, the Defensive Player of the Year Award went to St. Pius X senior safety Rickey Lester. “Ricky is one of the most versatile players to come through our football program,” said Panthers athletic director Jason Kimble. “He can play any position you ask of him. He’s like a Swiss Army knife. Ricky’s also a mild-mannered kid, but when he puts on his pads, it’s like Superman putting on a cape. He also has tremendous grit, having played in the state semifinal game with a cast and three pins in his hand just three days after having surgery for a broken hand.”

In volleyball, the Episcopal Knights broke a 19-year drought by winning the SPC Volleyball Championship. “We had a great season with a 29-6 record, and after defeating a tough St. Agnes team early on, it really set the tone for our season,” said Knights volleyball coach Amanda Watts. “The girls worked hard with the talent and mentality that they could win the SPC title.”

The Knights’ talented lineup was led by senior setter Mylana Byrd, who’ll play college volleyball at Alabama. “Mylana played multiple

WEST UNIVERSITY BUZZ JANUARY 2018 30

positions on the court,” said Watts. “She was huge for us all season.”

Sophomore Trinity Watts led the Knights in digs and aces, including a sensational 30 digs in the Knights’ SPC Championship victory. Also having big games in the championship final were sophomore Brennan Howell and freshman Sania Petties. “Brennan exploded offensively in the title game, while Sania had the kill on match point,” said Watts.

In addition, Watts said freshman Camille Hanna, senior Kansas Watts and junior Kathleen Johnson all put forth great seasons.

“Camille’s following quite nicely in the footsteps of her older sister, Gigi, who was a setter here at Episcopal for four years. My daughter Kansas was a four-year starter for us, and she’ll actually go on to play college basketball at Colorado State– Pueblo. Kathleen is a junior middle and rightside hitter who’s being recruited heavily and will do great things for us next year. In all, we have a great group of kids coming back.”

Editor’s Note: Todd Freed is the Emmy Awardwinning co-host and producer of the KUBE SportsZone, which airs Saturday and Sunday at 6 p.m. on Channel 57-KUBE. To submit high school sports news for possible inclusion in SportzBuzz, please email todd@thebuzzmagazines.com.

WEST UNIVERSITY BUZZ JANUARY 2018 31

SPORTS

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by Angie Frederickson, staff writer

SportzBuzz, Jr. W

elcome to SportzBuzz, Jr., a column spotlighting neighborhood athletes in elementary and middle school.

The Southwest Football League (SFL) finished its 2017 season with championship games under Friday-night lights. After an exciting regular season and playoffs, the final remaining two teams in each division battled it out for the champ title. Here’s what happened in the freshman, sophomore and junior divisions.

Freshman tigers on top The SFL freshman Tigers defeated the Longhorns, 27-6, in the championship game. During the regular season, the Tigers’ offense consisted of mostly outside runs. Heading into the championship game, head coach Joseph Smith took a chance on a new offensive strategy, and the boys ran the ball up the middle. The change worked well. Running back Kyle Behan (top photo, on right) scored a touchdown on the first play, and linebacker Hunter “The Hammer” Hazen (at left) had several notable tackles. The other winning first and second graders are Jake Buchholtz, Beau Smith, Roland Ortega, Timothy Davidson, Leeland El-Hakam, Jacob Spurlock, Mason Mendelovitz and Gavin Hebert.

After finishing the regular season with a 3-4 record, the sophomore Aggies (middle photo) came on strong in the playoffs and ultimately won the championship over the Mustangs, 42-0. The team of third and fourth graders had the smallest boys in the division, and several players were new to tackle football. None of this seemed to matter in the championship game when the Aggies’ defense allowed only three Mustang first downs, and strong offensive blocking allowed Morgan Tannery and Ford McCauley to score a combined six touchdowns. The mighty underdogs are (top row, from left) Michael Morris, Evan Sanchez, BJ Ratcliff, Henry Mossman, Jack Nodler and Nyle Syed; (second row, from left) Trip McCarty, Sully Mulcahy, Grant Berry and Maveric Clarin-Jante; (third row, from left) Alexander Austin, Carlo Medrano, Ford McCauley, Morgan Tannery and Taz Schellinger; and (front row) Austin Graf.

Eddie Clarke, Two81 Photography

Sophomore underdogs prevail

Undefeated junior champs SFL’s junior-division Aggies (bottom photo) celebrated with maroon and white balloons after the final game. The Aggies finished a fantastic season with a 22-8 victory over the Mustangs in the championship game. Led by coaches Peter Buettgen and Lawrence Thomas, the undefeated fifth- and sixth-grade boys are (top row, from left) Levi Norvell, Danny Stein, Adam Deutsch, Luke White, Porter Garza, Billy Wheless, Shawn Mulcahy and Brady McGee; (middle row, from left) Maddux El-Hakam, Cory Matthews, Brayden Blackburn, Mark Broussard, Austin Piegari, Matty Buettgen, Zach Berlin, Jack Mendenhall and Michael Brown; (bottom row, from left): Assistant Coach Lawrence Thomas and Head Coach Peter Buettgen.

WEST UNIVERSITY BUZZ JANUARY 2018 32

Editor’s note: Send your best high-resolution photos and behind-the-scenes stories about young local athletes, in both team and individual sports, to SportzBuzz, Jr. at info@thebuzzmagazines.com. Include all contact info, names, ages, grades and schools. Featured athletes must live in Buzz-circulation neighborhoods. Items will be published on a space-available basis.

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Are stocks too high?

At this time last year, a post-election bounce had stocks near all-time highs. Some worried that, like Icarus from Greek mythology, the market’s wings had flown too high, and would in 2017 melt in the sunlight. Now we know that U.S. stocks flew even higher in 2017, and as I write this they are setting new records.

Once again, to some this means 2018 has to be a down year. “What changes should we make to take advantage of the coming drop?” they ask.

My reply is the same as last year. “Absolutely none.” Let me explain.

There is actually one change I would suggest – a new metaphor. Icarus was trying to escape from prison – a desperate undertaking. You, on the other hand, are building wealth over a lifetime for family needs, retirement and a legacy – a long-term undertaking if ever there were one. It is more like going on a long journey than trying to escape from prison.

Think of your retirement plan as the vehicle you’ll be driving on your journey. It should already be outfitted with a strong, flexible chassis and the right kind of shock absorbers. That’s because you know there will be bumps in the road. There’s no need to try to change your vehicle or your route just because you think you see one of the bumps coming.

The trouble with trying to time the market’s ups and downs is that you not only need to predict the future volatility, but you also need to get the timing right. That is extraordinarily difficult given that stocks can remain under or over-valued for long periods of time.

That’s also why market timers don’t do as well, in the long run, as investors who stick to a sound plan. I remember reading an article about

Confidence Starts with a

the firm RBS. I have no doubt it is filled with very smart, experienced and well credentialed people. But on January 11, 2016, they decided that markets were overvalued and recommended that investors “sell everything.” The Dow Jones Industrial Average that day was 16,346.

By the end of 2016 it was pushing 20,000. Now it has passed 23,000! I truly feel for the investors who followed that “sell everything” advice.

To return to the journey metaphor, just imagine how long it would take to reach your destination if you kept stopping to change your vehicle or your chassis or even your entire route, just because you anticipate a rough spot ahead. Maybe it will be rough, or maybe it won’t. Regardless, the quickest way to get where you want to go is to plan in advance.

Anticipate what you may encounter, purchase the right vehicle and drive with confidence, keeping your eyes focused far down the road. By the way, that is also how to achieve a peace of mind that makes the trip – not just the destination – a happy one.

Here’s wishing you success in 2018.

James Waters, CFP®, PARTNERSINWEALTH, 3400 Bissonnet, Suite 145, Houston, Texas 77005, 713.964.4028, jrw@partnersinwealth.com, www.partnersinwealth.com

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BEST OF BOTH Elisha Rabley, a seventh grader at River Oaks Baptist School, says being biracial gives her the best of two worlds.

KIDS

by Elisha Rabley, age 12

Buzz Kidz

Where are you from?

A

ll my life, I have been confronted by curious questions like, “Where are you from?” Most people don’t mean harm, and I don’t take offense. I am half-English and half-Chinese. I have my dad’s fair skin but Asian eyes and hair. I am also petite, but get freckles in summer.

I don’t mind being biracial. I like how it makes me unique. When I was little, I enjoyed Chinese New Year celebrations every year. My grandparents are Methodist, so I don’t know much about Buddhism or Taoism. However, I would dress up in qipaos and receive red packets of money from them for good luck. They would invite us over for a huge meal. We don’t live near them any longer, but my mother tries to continue the tradition. She skips the red packets

and takes us for dim sum instead!

My mother tries to impart traditional Asian values like respect for elders and a hard-working attitude. We were backing out our driveway recently when we saw our elderly neighbor carrying grocery bags from her car. My mother made me get out to help her, even though we were running late. She is also very strict about grades. And my sister plays both the violin and piano.

My English side of the family is stoic, uncomplaining and humorous. My grandmother taught me to knit, sew and bake pies and scones. We play English games like Nelson’s Eye, call the trunk of the car a “boot” and call soccer “football.” When younger, I read books by authors like Julia Donaldson and Enid Blyton. I once made my pumpkin into “The Gruffalo” in third

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grade for a book project, and no one knew who he was!

My English family does everything from scratch and is thrifty. I have learned that it is Very Impolite to leave the table without being excused, start a meal before everyone else and take more than one piece of chicken off the platter.

Nowadays, people think it is rude to ask someone where they are from. I don’t mind being asked because I have so much to say about my two wonderful worlds.

Want to be a Buzz Kid? Email approximately 350 words, a high-resolution photo and caption to info@thebuzzmagazines.com. Or mail it to The Buzz Magazines, 5001 Bissonnet, Suite 100, Bellaire, Texas 77401.

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New year, new you again All right, Houstonians. It’s that time of the year again, time for those New Year’s resolutions! Each January, thousands of people sign up for new memberships at the gym, torture themselves on the various pieces of cardio equipment, and begin attacking those extra holiday inches that somehow managed to sneak onto the waistline. This time of year, many find motivation with the masses, as we all make a courageous effort in our attempts to get back in shape. Now that the holiday craziness, hustle and bustle, and entertaining friends, family, and loved ones is over, we finally have time to get back into the gym and into a bit of a routine. “New Year, New You,” here we come!

I am often reminded when talking with colleagues that we can get so caught up and distracted in life, we forget a few basic rules for success.

These rules are mentioned in a book by Jeff Olson titled The Slight Edge, and these rules for success ring true in our health and wellness endeavors. As a side note, we can certainly apply these rules to other aspects in life as well, as Olson was not intending this to be for fitness. But for our “resolutioners,” the first and most important rule is simply to show up. I believe Woody Allen said, “Eighty percent of success is showing up.” Staying consistent by making good choices on a daily basis is the battle. Just because you worked out doesn’t mean you can eat a whole pizza or engorge yourself with Big Macs. Remain positive; attitude is everything! Stay committed; give yourself a realistic time frame or goal.

If it were easy, everyone would look like Arnold. Sometimes you must be willing to make some sacrifices. I’m certainly not saying we all have

to train, live like, and mimic Arnold. However, we can take bits and pieces of his successful mindset and apply it to our own lives.

Finally, practice the principles of Slight Edge. This means be honest, be truthful, and be thankful for what you have. Also, improve one aspect in your life each year that will help you achieve a better you, or bring you a step closer to a desired goal.

I have been writing for The Buzz for a little over a year about topics that interest me, or some common fitness, nutrition, and exercise tidbits that I’ve overhead at the gym or have seen throughout my career. Now I want to give the “mic” to you, the readers. Submit your questions to me via email: david.boettcher@pledgetofitness.com, and I’ll answer some of your questions. Let’s see how this goes, and together we’ll make this a great 2018!

David Boettcher, Team Member, Pledge to Fitness and Director of Education for the National Personal Training Institute, 4665 Southwest Fwy., Suite 209, Houston, Texas 77027, 713.401.2841, www.pledgetofitness.com

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sponsored by

PETS

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Outsmarting disease

Neighborhood Tails

713.662.2119 www.roveroaks.com

Scout and Jacques, age 7, Lucas Terriers, Ruskin St. Hey, neighbors! We are part of the Lucas Terrier breed. There are fewer than 100 of us in the entire United States, so we feel lucky to be here. Scout, my mate, was named after the little girl in To Kill a Mockingbird, and I was just named after some French guy. We have lots of energy and are able to go on a daily three-mile walk through the neighborhood, which we consider the best thing that ever happens. Those smells drive us crazy. My dad tries to keep us on a routine, but if he switches up that routine, then we make sure to remind him, whether it be dinner, walking or a bone. We hope to see some of you around town, you know!

Got a cute critter? Email a picture of your pet with approximately 150 words to info@thebuzzmagazines.com or mail it to The Buzz Magazines, 5001 Bissonnet, Suite 100, Bellaire, Texas 77401. Featured pets receive two passes to Rover Oaks Pet Resort. Each pass can be redeemed for one day of lodging in a Bunk House Suite, 25 percent off your next grooming appointment or 25 percent off one obedience training class.

The Clever Kitchen and UTHealth have partnered to deliver the perfect course to help start the new year with a heart-healthy lifestyle change. “Outsmarting Disease and the Mediterranean Diet” is a three-week, handson cooking course focused on the benefits of the Mediterranean diet, which promotes fresh and seasonal plant-based foods – including fruits, vegetables, grains, legumes, seeds, nuts, olive oil, herbs and spices – as well as fish and poultry, while limiting red meats and sugar.

According to the Mayo Clinic, a study of 1.5 million healthy adults showed a reduced risk of cardiovascular-related death in individuals following a Mediterranean diet. Whether course participants are making these diet changes at the advice of their doctor, or proactively seeking a healthy lifestyle change, they will learn about the power of food to treat and prevent disease.

Attendees will join registered dietitian nutritionist Pam Fullenweider in a fun and engaging setting, as they create healthy, delicious meals in UTHealth’s state-of-the-art Nourish kitchen, using fresh, seasonal herbs and vegetables from the campus holistic garden. By the end of the course, participants will have a menu of seasonal recipes for a week's worth of meals (breakfast, lunch and dinner) as well as the understanding to build their own meal plans and recipes based on the Mediterranean diet.

The course runs January 22, January 29 and February 5, 6:30-8 p.m. To register, visit thecleverkitchen.com.

UTHealth, 1200 Pressler Street, Houston, Texas 77030, 713.898.2308, thecleverkitchen.com

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To advertise in The Buzz Magazines, contact us at 713.668.4157, ext. 11 or advertising@thebuzzmagazines.com WEST UNIVERSITY BUZZ JANUARY 2018 36

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Allergies in older adults In April 2017, the AARP Bulletin wrote about allergies, and since it’s an AARP publication, it focused on adults age 50 and over. Before the 1990s (like when Drs. Engler and Malick were training), it was taught that allergy was an ailment of the young and usually got better as one became older. Further, it was thought that older individuals didn’t suddenly “become allergic.” Since the 1980s, though, the prevalence of allergy has increased in all age groups. It is now known that one can develop allergies at any age.

Just as treatment is different in children than it is in adults, a great deal of caution goes into considering therapeutic options in older adults. For instance, oral decongestants, such as Sudafed, are more likely to cause side effects in older adults (e.g., high blood pressure, insomnia, irritability, and/or rapid heart rate). Sudafed PE is much safer. It doesn’t contain any “Sudafed” (pseudoephedrine) at all; rather, it contains phenylephrine, a much milder decongestant. Antihistamines, such as Zyrtec, Benadryl and Xyzal, can make you sleepy. Claritin and Allegra are less likely to cause sedation. Of further concern about sedating antihistamines is that long-term use increases the risk of dementia. The only antihistamine NOT on that list is Allegra (even Claritin is sedating and with anti-cholinergic effects at higher doses).

Generic Allegra (fexofenadine) is much less expensive and works just as well for about 95 percent of our patients. Costco sells it as “Aller-Fex,” and Walgreens as “Wal-Fex”.

Nasal steroids are usually tolerated better than any of the oral medications because a much smaller dose of medicine is required to be effective since the medicine is applied directly to the nose. But some nasal steroids cause

nosebleeds; original Flonase is most likely to cause a bloody nose. Two other over-the-counter nasal steroids, Flonase Sensimist and Rhinocort Allergy, are less likely to cause a bloody nose.

One treatment that works well in younger and older patients is allergy shots. Once we identify what you are allergic to, we can use allergy shots, or immunotherapy (IT), to make you less allergic.

As opposed to medications listed above, which just treat your symptoms, IT is disease modifying.

IT teaches your body’s immune system to ignore the dust mites, cat dander or tree pollen that can cause “false alarms” in the allergic. A word of caution about IT, though: many so-called allergists are not board certified by the American Board of Allergy and Immunology, and don’t use optimal doses of allergens in their recipes. All three allergists at The Allergy Clinic and Houston Allergy and Asthma Clinic are not only board certified by ABAI, but maintain that certification on an annual basis.

No one nose allergies like we do.™ Note: Information contained in this article should not be considered a substitute for consultation with a board-certified allergist to address individual medical needs.

David B. Engler, M.D., The Allergy Clinic, 7707 Fannin, Suite 100, Houston, Texas 77054, 713.797.0993, *1200 Binz, Suite 180, Houston, Texas 77004, 713.522.9911, www.allergyclinic.com, *Operating as Houston Allergy and Asthma Clinic

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A minute with Maisie

Common cold help

Many clients ask me, “Will my spouse’s business be considered in my divorce?” Texas law presumes that all property is community property, and that includes ownership in businesses. There are a variety of ways one can claim ownership in a business so it is important to understand the type of organization and how the spouse holds any claim to the company. Once you know the type of organization and how it is owned, there are multiple approaches to handle the division.

Additionally, you always want to know the fair market value of the spouse’s business interest.

More often than not, this involves hiring an expert to value the spouse’s interest in the company. Many times, this is of critical importance because the majority of community property is contained within the business.

Hiring an experienced attorney with knowledge of these issues is key in any divorce involving business interests.

Maisie A. Barringer is a partner at Jenkins & Kamin, L.L.P., a full-service, boutique, family-law firm specializing in divorce, child-custody modifications, grandparent access, paternity, adoption, and premarital and postmarital agreements. Maisie A. Barringer has been recognized as a Texas Rising Star by Texas Super Lawyers, a Thomson Reuters service printed in Texas Monthly magazine for 2008, 2009, 2010, 2012 and 2013.

Jenkins & Kamin, L.L.P., Maisie A. Barringer, Partner, Board Certified in Family Law, Two Greenway Plaza, Suite 600, Houston, Texas 77046, 713.600.5500, www.jenkinskamin.com

The common cold is a self-limited illness that is caused by different types of viruses, so antibiotics are of no use in its treatment. Besides over-the-counter medications, there are many other natural remedies that you can try to get you back on your feet, too.

Apple cider vinegar: Make a tea to sip and/or gargle with honey and lemon. Zinc lozenges can make your symptoms shorter and less severe (avoid intranasal administration) – use at the first sign of illness. Ginger helps bring down inflammation and supports the immune system – drink fresh ginger tea with lemon daily. Use eucalyptus oil as a quick steam in the shower or, if you have more time, as a more intense steam inhalation. Honey (in tea): Honey has antioxidant, antiviral and antibacterial properties, boosts the immune system, and soothes sore throats and coughs (avoid in infants). A relaxing Epsom salt bath can help detox the body while also relieving inflammation. Nutrition: The more energy your body uses to digest food, the less it has for the immune system. So, eat healthy and light, like soups, teas, fresh fruits and veggies (no sugar, dairy or red meats). And remember that nothing beats good ol’ rest and hydration to recharge your system.

P.S. Don’t forget to get your flu shot!

Wishing you wonderful health, as always.

Bhardwaj Health, Primary Care Physicians, Rishi Bhardwaj, M.D. and Manoj Bhardwaj, M.D., 6800 West Loop South, Suite 228, Bellaire, Texas 77401, 832.412.1600, www.BhardwajHealth.com

Get Your Morning Buzz Every weekday morning, enjoy your coffee + the buzz in your inbox. Our e-newsletter, Morning Buzz, features buzzworthy stories about neighbors every day, Monday-Friday.

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WEST UNIVERSITY BUZZ JANUARY 2018 38

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Agent’s certification and durable POAs A few years ago I took my parents’ powers of attorney (“POAs”) to the bank. The bank threw me out, explaining, “We don’t honor powers of attorney. If you’re not on the account agreement, we won’t talk to you.”

At the time, that was legal. Anyone could reject a POA, and for good reason, bad reason, or no reason.

That just changed. Effective September 1, banks and others generally have to accept durable POAs. “Durable” means the agent may use the POA while the principal is disabled or incapacitated. Texas did not authorize durable powers of attorney before 1972. Not every POA is durable. Look for language like “shall not terminate on disability,” “not affected by the subsequent disability or incapacity,” or “effective on the disability or incapacity” of the principal. If signed from August 28, 1989, through August 31, 1993, the POA must be recorded with the county clerk to be durable. “Durable” may include POAs under military or other state or foreign law. With a translation, even a POA in a different language can qualify.

Before accepting a durable power of attorney, the bank may require the agent to certify all the facts confirming the agent’s authority. The bank is not required to provide a certification form. The statutory form, from Estates Code, Section 751.203, is available at rwhpc.com/agent_s_certification.

A durable POA may be immediate or “springing.” If springing, it is not effective until the principal is disabled, and the bank may require the agent’s certification to add a physician’s statement that the principal is disabled or incapacitated.

The bank may require a legal opinion from the agent’s attorney, at the agent’s expense.

Texas has a standard form, the Statutory Durable Power of Attorney, which is less likely to draw a demand for an opinion letter. The form was first promulgated in 1993. Custom forms are still allowed, but are harder to understand. Assume your agent will be required to provide an opinion letter if you have a custom durable POA, a military POA, or one from another state or country.

If you don’t have a Statutory Durable Power of Attorney, get one, if only to qualify for these new protections.

Consider delivering a copy of your own POA now, before disability, to your banker, broker, IRA custodian, employer, and any other asset custodian or benefits administrator. If more is required to accept your POA, better and cheaper to resolve it now.

We write wills and go to probate court. We offer no-obligation initial interviews for estate planning and administration, so it costs nothing to hear specific recommendations that suit your needs. Foreign nationals and international families welcome.

Russell W. Hall, J.D., LL.M. (Tax), Board Certified – Estate Planning and Probate Law, Texas Board of Legal Specialization, 6750 West Loop South, Suite 920, Bellaire, Texas 77401, 713.662.3853, www.rwhpc.com

WEST UNIVERSITY BUZZ JANUARY 2018 39

NEIGHBORS

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by Annie Blaylock McQueen, staff writer

Buzz About Town Photo safari up for grabs Mark your calendars for the annual Park Lovers’ Ball benefiting Friends of West University Place Parks on Feb. 10 at the Hilton Americas. Event co-chairs Jennifer and Daniel Blum and Jennifer and William Swallen are excited to showcase a 13-night luxury photo adventure in Africa in the live auction. Pictured are previous trip winners exploring Africa on their Segways: (from left) Kristin Lindquist, Carl Decker, Libby Decker and Griffin Decker. The adventure will range from exploring the thundering waters of Victoria Falls to the southernmost tip of Africa. “I’m a big proponent of children being outside and stepping away from technology to play, climb, move and meet new friends. In West U, we’re lucky to have parks that allow

this and more,” said West U resident and donor Tamsyn Fricker of Travel Artistry Africa. See westuparks.org.

Fire Truck Park fundraiser Brothers Charlie and Tripp Somers (pictured, from left) showed off their goodie bags at the annual Southside Winter Carnival. The pair were busy with all of the carnival games, especially toss the wreath onto the North Pole. They had a snowball fight with their friends in the giant pile of snow, rode a mechanical bull, made ornaments and enjoyed Pink’s Pizza for lunch.

Other highlights included climbing the rock wall and photos with Santa. The event pulled in a total of $15,000 for Fire Truck Park. Organizers Georgina Armstrong, Allyson Haas, and

WEST UNIVERSITY BUZZ JANUARY 2018 40

Charlie and Tripp’s mom, Marilyn Somers, spent months planning the successful event.

Memorial Park supporters Caroline Perry, Abby Spalding and Mae Nasser (pictured, from left, next page), along with more than 150 others, shared their support of Memorial Park Conservancy at the Urban Wild Bridge Bash. Urban Wild teaches young professionals about Memorial Park and its mission. During the group’s third annual Bridge Bash, members and guests gathered on Memorial Park’s Living (continued on page 42)

WEST UNIVERSITY BUZZ JANUARY 2018 41

Emily Jaschke

Chat it up

$1.3 million for MD Anderson More than 600 guests, including (pictured) Shara Fryer and Barry Silverman, joined Denise Monteleone and Michael and Ellie Francisco, co-chairs of MD Anderson’s A Conversation With a Living Legend event, at the Hilton Americas downtown. Honorary cochairs were Patsy Fourticq, Barbara and Charles Hurwitz, Kelli Kickerillo and Todd Forester, Joan Schnitzer Levy and Cyvia Wolff.

NBC News correspondent Janet Shamlian led a

Jenny Antill

Socialites and city leaders at the City ArtWorks Art of Conversation luncheon included (pictured, from left) City ArtWorks board president Joe Gauss; the Consul General of Spain Enric Panés Calpe (one of the conversationalists), Sarah Gauss Kamery and Brian Kamery. Mady Kades was honored for her support of art education for children. Approximately $90,000 was raised for the children’s arts-in-education organ-

ization, which was celebrating its 35th anniversary. Seen in the crowd were Becca Cason Thrash, Roland Garcia, David Paul and Sue Shefman, and Patsy and Mike Andrews.

conversation with Rich Kinder, executive chair of Kinder Morgan, during the dinner and reception. A total of $1.3 million was raised, the largest total to date for the event. Since 2007, the event has raised more than $5.9 million for vital cancer research at MD Anderson.

Welcome to the Rangerettes Elaine Mut

Bridge for drinks, food, music and fun. Party-goers sipped wine while listening to a soundtrack by DJ Fredster, noshing on appetizers from Dish Society, and posing for photos in the Smilebooth.

(continued from page 40)

Lauren Holcomb, a freshman at Lamar High School, was one of the students who made the Varsity Rangerettes dance team this year.

Lauren said the team made her transition to high school easy because summer rehearsals with her teammates introduced her to girls of all grade levels. The Lamar Rangerettes perform at varsity football games for the Lamar Texans in the fall and compete in indoor dance competitions in the spring. Other (continued on page 44) WEST UNIVERSITY BUZZ JANUARY 2018 42

“Babies are such a nice way to start people.” - Don Herrold Photographing new beginnings for over 20 years

A Portrait Remembers 713.523.4916 nikky@lawellphoto.com www.lawellphoto.com

WEST UNIVERSITY BUZZ JANUARY 2018 43

Mark Katz Photography 2017

reception and a run to put Lamar in scoring position for a subsequent touchdown. Zane also runs track, and, outside of sports, he’s in National Honor Society. His sister Lilly is on Lamar’s swim team and water polo team.

team members include Maya Wilson, Emily Hynes, Kyra Collins, Miracle Miller, Alyssa Levine, Peggy Polydoros and Hanna Boucher.

(continued from page 42)

For children’s scholarships Plans are underway for the 28th annual Children’s Scholarship Ball Feb. 24 at the Royal Sonesta Houston. The 2018 co-chairs are Elizabeth Rubinsky, Ashley Roseman, Marci Gilbert and Lindsay Schmulen. Gilbert and Roseman are serving as ball co-chairs, and Rubinky and Schmulen are serving as auction cochairs. Pictured (at last year’s ball, from left) are volunteers Melissa Goodman, Gilbert, Abby

Something about Mary

Ackerman, Erika Kaufman and Roseman. The evening will be a black-tie dinner with live music from Password. Proceeds will benefit the Irvin Kaplan Children’s Scholarship Fund at the Evelyn Rubenstein Jewish Community Center of Houston. Wendy Bernstein and Bob Harvey will be recognized for their service to youth in the community. Individual tickets start at $300. See erjcchouston.org/csb.

A rising star Zane Knipe (pictured, below), a junior at Lamar High School, plays on the football team as a wide receiver. Lamar had a big win against Ridge Point High School in the playoffs. Zane had a

WEST UNIVERSITY BUZZ JANUARY 2018 44

When Mary Watters started to think about turning 70, she decided to have a big celebration, so she invited 95 women friends to a luncheon at Tony's. Celebrating at lunch were (pictured, from left) Marie Jahnsen, Shannon Watters, the birthday girl, Mary Naus, Ann Prisland and Janet Grochowski. The women are friends from all walks of her life, including the University of Wisconsin and graduate school at Princeton, her time as a psychology professor at the University of Houston, young motherhood, volunteering (for American Cancer Society’s Cattle Baron’s Ball, Houston Symphony, Houston Ballet, St. John’s School and more) and the present.

Instead of flowers on the tables, the birthday girl decided to display 10, small, golden trees decorated with memorabilia from her life. Also seen in the mix were Anne Gorry, Molly Neff, Josie Brown and Gay Conor.

Be seen in Buzz About Town. Send your high-res photos and community news to info@thebuzzmagazines.com.

Items are published on a space-available basis. Also share your upcoming-event listings on thebuzzmagazines.com.

WEST UNIVERSITY BUZZ JANUARY 2018 45

NEIGHBORS

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by Andria Frankfort, staff writer

Back Porch

Enough already on college talk behance.net/runamokstudios

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y older daughter is in the home stretch of high school. Senior year, college applications finished. Frantic scrambling to document every volunteer hour, every club participated in, thankfully over. Essays written, revised and revised again. “Send” button hit, several times.

For two years (or was it 17?), college has been an ongoing conversation for all of us. Studying for the tests, prepping for the tutors, gathering advice from counselors and friends, researching requirements and campuses. It all came to a head this fall, when much of our family time devolved into nagging – my daughter nagging me, me nagging my daughter. And, finally, my daughter saying, “College is ALL anyone talks about!”

Through it all, my younger daughter, a high school freshman whose radar doesn’t so much include a blip of her own thoughts on college right now, has listened. Mostly quietly, until now.

It hit during the long Thanksgiving week of family time, on a morning that included more waiting for straggling cousins than we anticipated. The senior was visibly sinking in the midst of a conversation with my dad, grandfatherly and smiling and proud, asking what she deemed too many questions. And the freshman finally lost it.

“Okay, can we not have the college conversation now?” she said, spiraling into a hangry rant while sitting at Tiny’s with her sister, grandfather and me, waiting for the missing family. “I mean, we get it. Lucy, you want to go to [one school].

Mommy, you want her to wait and see. We all know where everybody is on this. It’s just the truth, and we don’t need to talk about it anymore.”

That’s when I pulled out my phone and started taking notes, as is my knee-jerk when I can’t help thinking, ‘This is going to make a great story.” In retrospect, so unhelpful. The senior rolled her eyes and looked the other way, and the freshman said with a simper, “Write all you want about this. I want everyone to know!” (I call that one Ramona the Pest, after the Beverly Cleary character who torments her older sister.

I call her Ramona not because she’s inordinately annoying, but because when she does get a little bit pesky, she does it with such genuine glee. On this morning, finally telling us all what she

SO OVER IT College searches can get pretty tiring for the younger siblings on the sidelines.

thought, she was gleeful.)

Everything is so all-encompassing with the first. Every step, every stage. Of course we still worry about the younger ones. Will they be sad when their older sibling leaves? Will they fill the silence left in the older sister’s wake? Will they be overwhelmed? Lonely? It’s just that those questions are sort of secondary to the big one: Where is my first child going to college? Sorry, younger siblings.

One friend said her still-in-high-school younger daughter felt so intensely scrutinized when her sister left home, making her an only child, that she started inviting friends over for dinner every night. She couldn’t stand the pressure that all the dinner table questions focused on her, cringing at the attention that defaulted to her in her older sibling’s absence.

My younger child, however, is a little more outspoken. I decided this was the moment to ask exactly how she was feeling about her older sister getting ready to leave for college. “You know how I feel,” she said, all big eyes and smirky grins.

WEST UNIVERSITY BUZZ JANUARY 2018 46

Oh my. “Well does it bother you that so much of our attention is going to college and your sister?”

“I don’t care about the attention,” she said.

“Whatevs. It’s just how much we talk about it nonstop, all day, morning, after school, dinner, after dinner. We realize where she wants to go to school. She does not need to say it millions of times a week. And then you say, ‘Let’s just wait and see,’ and she says, ‘I don’t want to just see, I like it there,’ and you say, ‘That’s fine, but we’ll wait,’ and she says, ‘I’m not waiting,’ and it just goes on and on. What-ev-er.”

“How can we make this better for you?”

“Stop talking about it. It’s annoying.”

“Do you think you might be excited and talking about it all the time when you are looking at schools?”

“Hashtag, don’t think so.” (Sorry, but that’s actually what she said.) “Also, buying all the college stuff. You’re not even going there yet.

Chill.” And that’s how a 14-year-old copes with the college talk – and keeps her family in line.