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MAY 2015Breakfast Landmarks Pizza Your Way McAllen’s Quinta Mazatlan

Cool Ways To Travel Through Texas

BLUEBONNET ELECTRIC COOPERATIVE EDITION

BLUEBONNET NEWS

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TexasCoopPower.com May 2015 Texas Co-op Power 3

The Road to Summer We steer you toward getawaysthat offer nature, history, culture and a refreshing dipBy E. Dan Klepper

Breakfast in Texas These landmark eateries start theday right by satisfying body and soulBy Jeff Siegel

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F A V O R I T E S

18 Local Co-op NewsGet the latest information plus energyand safety tips from your cooperative.

29 Texas History“Journey to Texas, 1833” excerptBy Detlef Dunt

31 RecipesBeyond Pepperoni: Pizza Your Way

35 Focus on TexasPhoto contest: Heroes

36 Around TexasList of Local Events

38 Hit the RoadMcAllen’s Quinta MazatlanBy Eileen Mattei O N L I N ETexasCoopPower.comFind these stories online if they don’tappear in your edition of the magazine.

Texas USACruel Blow: Boxer Lost in Plane CrashBy E.R. Bills

ObservationsRemembering MomBy Laurie Greenwell

F E A T U R E S

T E X A S E L E CT R I C C O O P E R AT I V E S B OA R D O F D I R E CTO R S : Jerry B. Boze, Chair, Kaufman; David Marricle, Vice Chair, Muleshoe; Mark Tamplin, Secretary-Treasurer, Kirbyville; Debra A. Cole,Itasca; Mike R. Hagy, Tipton, Oklahoma; Robert A. Loth III, Fredericksburg; Mark Rollans, Hondo • P R E S I D E N T/C E O : Mike Williams, Austin • C O M M U N I CAT I O N S & M E M B E R S E RV I C E SCOMMITTEE: Greg Henley, Tahoka; Bryan Lightfoot, Bartlett; Billy Marricle, Bellville; Mark McClain, Roby; Blaine Warzecha, Victoria; Jerry Williams, Paris; Kathy Wood, Marshall M AG A Z I N E STA F F: Martin Bevins, Vice President, Communications & Member Services; Charles J. Lohrmann, Editor; Tom Widlowski, Associate Editor; Karen Nejtek, Production Manager; Andy Doughty, Creative Manager; Grace Arsiaga, Print Production Specialist; Chris Carlson, Communications & Member Services Assistant; Anna Ginsberg, Food Editor; Suzanne Halko, Copy Editor;Randall Maxwell, Videographer/Photographer; Jane Sharpe, Graphic Designer; Ellen Stader, Copy Editor; Shannon Oelrich, Proofreader

O N T H E C O V E R Last one in is … missing out on all the fun at Fort Clark Springs in Bracketville. Photo by Kenny Braun

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Blue Bonnet Cafe serves breakfast,as it has in Marble Falls since 1929.

N E X T M O N T H American Wind Power Center Lubbock museumhails the mighty windmill, which helped quench thethirst of an arid frontier.

B LU E B O N N E T C A F E : K E N N Y B RAU N . W I N D L M I L L : © V LU E | D R E A M ST I M E .CO M

We are the neighborhood standard.

We are moved by perfection and equipped to achieve it.

Our inspiration knows no bounds.

We are set on creating the most beautiful space of all –

one we call our very own.

© Kubota Tractor Corporation, 2015kubota.com


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TEXAS CO-OP POWER VOLUME 71, NUMBER 11 (USPS 540-560). Texas Co-op Power is published monthly by Texas Electric Cooperatives (TEC). Periodical Postage Paid at Austin, TX, and at additional offices. TEC is thestatewide association representing 76 electric cooperatives. Texas Co-op Power’s website is TexasCoopPower.com. Call (512) 454-0311 or email [email protected]. SUBSCRIPTION PRICE is $4.08 per year forindividual members of subscribing cooperatives. If you are not a member of a subscribing cooperative, you can purchase an annual subscription at the nonmember rate of $7.50. Individual copies and back issues areavailable for $3 each. POSTMASTER: Send address changes to Texas Co-op Power (USPS 540-560), 1122 Colorado St., 24th Floor, Austin, TX 78701. Please enclose label from this copy of Texas Co-op Power showing oldaddress and key numbers. ADVERTISING: Advertisers interested in buying display ad space in Texas Co-op Power and/or in our 30 sister publications in other states, contact Martin Bevins at (512) 486-6249. Advertisementsin Texas Co-op Power are paid solicitations. The publisher neither endorses nor guarantees in any manner any product or company included in this publication. Product satisfaction and delivery responsibility lie solely withthe advertiser.

© Copyright 2015 Texas Electric Cooperatives, Inc. Reproduction of this issue or any portion of it is expressly prohibited without written permission. Willie Wiredhand © Copyright 2015 National Rural Electric Cooperative Association.

It is more than 400 years since the mistake, and it is time tomove on and correct the historicalmistake. It is up to academia andthe media to work toward correct-ing this mistake and not cause confusion.

NED LAKHANIGAM | DENTON COUNTY

COSERV ELECTRIC

Feed Sack FondnessI wore many pretty feed sackdresses [“Feeding Their FashionSense,” February 2015] when I wasa child, even after I started school. I loved them.

NANCY COAKLEY | VIA FACEBOOK

Caprock MemoriesI really enjoyed the article by E. Dan Klepper on Caprock Canyonand Turkey [“Turkey Trottin’,” January 2015].

My family lived about three-quarters of a mile from theentrance to the canyon for severalyears in the 1940s. My brother and I would ask our mom if wecould go to the canyon. The answerwas always the same: “No, you will get lost.”

Several years later, we did go

Doc Crumley’s LegacyAnother interesting article by GeneFowler [“The Old Indian Doctor,”March 2015]. The madstone thatDoc Crumley carried in his saddle-bag might have been the same oneauthor and San Saba area residentSarah Harkey Hall used after a rabidskunk attacked her while she wasasleep on her front porch on ascorching summer day. She said ittook her husband until the next dayto return with the stone, which shealso said saved her life.

Hall’s book is “Surviving on theTexas Frontier: The Journal of aFrontier Orphan Girl in San SabaCounty, 1852–1907.”

VARDY VINCENT | KINGSBURY

BLUEBONNET EC

Gene Fowler replies: Dr. Crumley’smadstone could very well havebeen the one applied to SarahHarkey Hall. I have another articlethat documents his stone beingused in Hamilton County.

My late husband’s grandmothertold the story of how, as a smallchild, she saw Doc Crumley in the1890s riding around the Buttercupcommunity in a donkey-pulled cart,and he scared her to tears.

KAREN R. THOMPSON | LEANDER

PEDERNALES EC

We believe our great-great-grand-mother was a Crumley. Her daugh-ter’s name was Cassie ParthineaEchols. Cassie’s family lived in

Window to the LandscapeE. Dan Klepper has missed one of life’s little experi-ences by not traveling [in Big Bend National Park]through the dry creek bed that once led to the Window, a total pleasure [“Lay of the Landscape,”February 2015]. It took us through places where thewater was running, and we stepped into holes kneedeep, which filled our brand-new hiking boots. Inplaces, we guessed where the trail led while weclimbed up and down rocks. Then suddenly, wearrived, and there before us was the breathtakingbeauty of the desert floor below.

JOANNE CHESHIER | FREDERICKSBURG | CENTRAL TEXAS EC

into the canyon. We found a placeway back where there was a narrowpath, similar to a cave, with waterrunning through it. Over the years,we visited Palo Duro Canyon manytimes just to explore and wade theclear, cool water.

Once we saw a centipede thatwas about 12 inches long, thelargest I have ever seen.

CLEO ADAMS | HAMILTON

HAMILTON COUNTY EC

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Hays County near Dripping Springs. She first married a member of theKnox family and then may have hadanother marriage before marryingJohn Alexander.

They lived and died at Evantand are buried at Knox cemetery,where Doc Crumley is buried. Webelieve he is an uncle. If any of thefamily is interested or has moreinformation about her, we wouldlove to communicate with them.

NELL CLOVER | CHAPPEL HILL

CHEROKEE COUNTY EC

I am saddened by the fact thateveryone in America seems to want to perpetrate the mistake ofChristopher Columbus, who calledthe Native Americans or FirstNations Peoples as “Indians”because he was actually looking for a route to India.

Being an Indian from India, I feel sad that the ethnic identityof more than a billion is beinghijacked by a few hundred thou-sand people living in America, andthe rest of the country, includingeducated people, are not doinganything to stop the spreading of this lie.

Letters, emails and posts from our readersCURRENTS

TexasCoopPower.com6 Texas Co-op Power May 2015

CO - O P P E O P L E

A Pinch of TV TimeCoco Welch, a home-schoolerin Aquilla and budding cookwho aspires to be an actor, gota taste of show business inNovember as a contestant onFox’s “MasterChef Junior.” Andit tasted salty.

She was preparing a bacon-wrapped pork tenderloin withmashed potatoes when sheburst into tears. “My mashedpotatoes,” she sobbed.“They’re too salty.”

That sent rushing to her aidnone other than Gordon Ram-say, the show’s host and kitchencritic known for mincing egos asdeftly as he minces shallots.

“Oh, my gosh, Gordon Ram-say is coming over, and he’sgonna taste them,” Coco, 11,remembers thinking. “And he’sgonna spit them out.”

Instead, he soothed her—tasted her potatoes and assuredher they were fine.

Her pork and potatoesearned her a spot in the secondhalf of the show, but her chickenMilanese with fingerling pota-toes and wilted greens didn’tmake the cut, so Coco and hermom, Lorie Welch, headed backto Aquilla, where the family is amember of HILCO EC. Coco has been auditioning for otherTV shows and movies, moreseasoned than she was beforeher unforgettable TV debut.

CURRENTS Energy, innovation, people, places and events in Texas

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H A P P E N I N G S

Rounding Up Cowboys in AbileneThe 31st annual Western Heritage Classic gallops into Abilene May 7–10, taking overthe Taylor County Expo Center to showcase the cowboy lifestyle.

The weekend’s highlight is the Ranch Rodeo, in which some of the largest andmost historic ranches in the country compete in various skills. Other events includelive music, poetry readings, a chuck wagon cook-off and more.

“I think people come back year after year because it is a unique event that high-lights the talent and drive that built Abilene and is the foundation of the Texasspirit,” says Elizabeth McVey, director of communications at Taylor Electric Cooperative. Taylor EC, headquartered in nearby Merkel, serves many of the ranches in the Abilene area.

INFO: westernheritageclassic.com, (325) 677-4376Find more

happenings all across the state at TexasCoopPower

.com

CO M M U N I T Y

Grants for Rural LibrariesJune 1 is the next deadline for grants to rural libraries from the Austin-based Tocker Foundation. All public libraries in towns of 12,000 or fewer are eligible, and grants can cover a range of needs, from furniture and shelving to technology equipment or digitizing newspapers. For information, go to tocker.orgor contact Karin Gerstenhaber, director of grants management, at (512) 452-1044.


U P DAT E

Next Chapter: The Big ScreenYou might remember Kathy Murphy, the East Texas woman whose saga reads like a Holly-wood script: Woman loses lucrative dream job, becomes hairdresser and opens combina-tion beauty parlor and bookstore. Woman starts book club that grows to hundreds ofchapters around the country and overseas. Woman’s marriage falls apart. Woman packsup and moves from one small town to another and carries on.

Woman finds out in January that Dreamworks Entertainment plans to make a featurefilm about her life and the hugely successful Pulpwood Queens Book Club.

The club, which Murphy manages from her Hawkins salon, Beautyand the Book, is some 650 chapters strong (Read “Bound & Deter-mined,” March 2014). “When I heard the news, I buckled to my knees,”says Murphy, a member of Upshur Rural Electric Cooperative.“Still hard to believe that a small-town-born and -raisedKansas kid could have a movie based on her life in the wonderful world of books.”

The movie will be largely based on Murphy’s book, “The Pulpwood Queens’ Tiara-Wearing, Book-Sharing Guide to Life.”

SA F E T Y

May Is ElectricalSafety MonthMake safety a priority around electricity and remind friends andfamily to do the same this month.Texas Co-op Power regularly fea-tures warnings about the hazardsof electricity and advice about thesafe use of this valuable resource.Visit TexasCoopPower.com andtest your knowledge of electricalsafety with a quick quiz from Electrical Safety Foundation International.

L A N D M A R KS

Tremont House, Anchor ofGalveston’s Strand, Turns 30

The latest incarnation of Tremont House, which triggered therebirth of Galveston’s Strand Historic District, turns 30 this year.

Tremont House occupies the restored Leon and H. BlumBuilding, built in 1879. The 119-room boutique-style hotel was

resurrected by George Mitchell, the Galveston native consideredthe “father of fracking,” and his wife, Cynthia, in 1985.

The original Tremont House, built in 1839, hosted such digni-taries as Gen. Sam Houston, Ulysses S. Grant and Buffalo Bill.

For years, the hotel was the largest and finest in the Republic ofTexas. Fire consumed the building in 1865. A new Tremont wasbuilt, opening in 1872, but it succumbed after the historic

hurricane of 1900.To celebrate its 30th anniversary, Tremont House revives

its periodic “afternoon teas,” including one June 14. Before that, the Strand will be bustling during Artwalk, May 30, at the

nearby Galveston Arts Center, and for Craft Beer 101 Weekend,June 5–7, at the hotel. Visit TexasCoopPower.com and enter to win

a Galveston Getaway.

ROAD


Atlanta State Parkn far northeastern Texas, you’ll find Atlanta State Park, a week-end destination only 30 miles south of Texarkana. AtlantaState Park occupies the shoreline along a small corner ofWright Patman Lake, a 20,000-acre reservoir built along the

Sulphur River. Park visitors enjoy campgrounds high above thewaterline that feature recreational vehicle and tent sites, rest-rooms with showers, picnic areas and hiking trails. A mix of hard-wood and pine forests make camping comfortable and cozy assoaring trees create a rooftop canopy far above your tent.

Green glens abound, and hiking trails are layered in soft pineduff. The undulating park road, hilly and winding, makes forgreat bicycling. The park’s forestry also provides an ideal location

This page: Campgrounds at Atlanta State Park sit high above thewaterline. Opposite: Mustang Island features a state park with 5 milesof beaches and its lone town of Port Aransas, a top coastal attraction.

The search for cool water often defines a summer getaway By E. Dan Klepper

for spotting woodland birds. You might share a campsite withred-bellied woodpeckers or hear the song of the eastern bluebird,pleasant morning company before an afternoon of paddling acanoe (rentals are available at the park’s headquarters) or floatingon your favorite inflatable.

The park’s swim beach slopes gently into the waters of WrightPatman Lake alongside a forest of woodland shade and makesfor an easy, sand-bottom retreat on a warm afternoon. Orangebuoys keep the swimming area free of motorboats and jet skis.

Mustang Islandarther south, along the state’s coastline, Texas beaches offermore than 300 miles of sand and surf, providing hundredsof opportunities to dip your toes in the waves. But MustangIsland is one location that keeps many Texans coming back

to the coast every year. The island and its only town, laid-backPort Aransas, feature fun and affordable restaurants and taverns;reasonably priced campgrounds and rental cottages; and fishing,paddling and plenty of birding.

Beach access along the northern end of the island includesthe I.B. Magee Beach Park, a five-minute drive from the PortAransas ferry landing. This county park offers essentials such asRV hookups, a bathhouse and primitive camping.

On the southern end of the island, Mustang Island State Park

Want to make a splash this summer? Skip the swimming pool and dive into something a little more wild.

The state offers dozens of options for cool dipping to relieve a hot afternoon, from spring-fed swimming

holes to sun-drenched surf. Everyone has their favorite, but the following five idyllic locations may

help narrow your choice down to one of the more surprising summer travel spots for you and your family.

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includes 5 miles of traffic-free sand on the Gulf side and a smallchannel, called Fish Pass, for easy, kayak-friendly bay access. Butthe cheapest island overnight stay requires nothing more than abeach parking permit (available at convenience stores and beach-side vendors). Public restrooms, cold-water showers and trash-cans are stationed at various mile markers along the shoreline.

Fort Clark Springsestward and in the southwestern quadrant of the state,you’ll find Fort Clark Springs, established as a U.S. Armybase in 1852 alongside Las Moras Creek. Fort Clark islocated across U.S. 90 from the community of Brackettville.

Now a family-style resort and retirement community, Fort ClarkSprings offers visitors the third-largest spring-fed pool in the

state, replenished constantly with fresh, underground springwater. Today’s concrete pool measures 100 by 300 feet and, dueto a perpetual flow from the nearby Las Moras Springs, maintainsa constant temperature of 68 degrees. The pool is large enoughto accommodate a host of noisy splashers as well as napping sun-bathers and, along with the resort’s amenities, makes an idealfamily summer getaway.

Fort Clark began a transformation into a residential resortafter military closure in 1946, eventually offering motel-stylerooms, RV hookups and a golf course. The surviving structuresof the original military post include officers quarters (many ofthem private residences now), a guardhouse, barracks (now themotel), headquarters, a hospital, mess halls and a museum.

Brackettville provides several good restaurants, a small gro-cery store, convenience stores, a hardware store and, becauseit’s the Kinney County seat, a 100-plus-year-old courthouse.

Eisenhower State Parkf you’re headed to far north Texas, enjoy a retreat at EisenhowerState Park along the banks of Lake Texoma, one of the largestreservoirs in the state. The park offers campsites with water;electricity; restrooms and showers; and dense stands of oak,

elm, cedar and dogwood along picturesque bluffs above the lake.The park’s swim beach, located in a secluded cove below a rugged

cliff known as Elm Point, may be the park’s finest amenity. This

Top: Fort Clark Springs, near the Kinney County town of Brackettville,features a 100-by-300-foot pool fed by Las Moras Springs, which riseunder artesian pressure. Left: Eisenhower State Park is on the southernshore of Lake Texoma, which sits on the Texas-Oklahoma border.



sandy, soft-bottomed spot features a graduated water depth, a pebble beach perfect for sunbathing, cozy bluffs sheltering eachside, and markers across the cove’s deep-water entrance to dis-courage motorized vessels from coming near shore. Plan an all-day visit and bring a picnic, towels, inflatables and water-resistantsunscreen. The cove’s calm waters will occupy your entire day.

Then, spend at least one afternoon taking in the Denison Dam,the 15,350-foot-long earth embankment that makes Lake Texomapossible. Completed in 1944, the U.S. Army Corps of Engineers

project was once the largest rolled earth-fill dam in the world,holding back nearly 4.5 million acre-feet of water and producingaround 250,000 megawatts of electricity each year. Admire thedam’s architecture from viewing points above the riprap abut-ments and from a concrete overlook above the sluiceway.

Davis Mountains State Parkf your travels take you to far West Texas, add Davis MountainsState Park to your itinerary. Make reservations at IndianLodge, the historic inn tucked into the park’s mountainside,where you can take a midsummer dip in the mile-high swim-

ming pool. The pool, located on a sun-bleached patio, provides aperfect way to relax after a day ofsightseeing or hiking the sur-rounding mountain trails.

Whether you stay at IndianLodge or not, it’s worth a visit. Thelodge is an architectural icon ofthe state park system, designed inthe Pueblo Revival style of theearly 20th century and built in the1930s by Civilian ConservationCorps workers. Its hand-hewnwoodwork, native rock accents,whitewashed stucco and adobewalls were constructed com-pletely from local materials. You’llfind hand-assembled stone chim-neys, parapets and terraced wallfoundations as well as roof timberbeams (called vigas) harvestedfrom the surrounding higher ele-vations and featured in the lodge’slobby ceiling. Stalks of river canefrom the Rio Grande (called latil-las) are laid diagonally to fill thespaces between the vigas. Theadobe bricks that form the major-ity of the original lodge construc-tion were made and cured on-site.Plan a weekend getaway in one ofthe lodge’s comfortable 39 roomsand enjoy the benefits of themountain air while swimminglazy laps in the pool.

With so many great summerswim vacations to choose from inTexas, the hard part is making achoice. But once you get there, thenext step is easy: Just hold yourbreath and jump in!

Photographer, author and artist E. Dan Klepper lives in Marathon.

SHARE your favorite getaways on ourFacebook page.FO

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The pool at Indian Lodge is a mile-high oasis in the Davis Mountains.The lodge was built in the 1930s by Civilian Conservation Corps workers.


By Jeff Siegel

BreakfastTEXAS

IN

THESE LANDMARKEATERIES SERVE BOTH BODY AND SOUL

Pop’s Place in Denison has been open for only 15 minutes on this cold and graywinter morning, but a third of the tables are occupied. Waitress April Arringtonfills coffee cups, takes orders and scoots from table to table. “The usual?” sheasks a customer. “Hi, sweet pea,” she says to another.

In the next half hour, most of the dozen or so red-checked oilcloth-coveredtables in the A-frame building off Texas Highway 91 are full. A man in a camouflagejacket drinks coffee and checks his phone messages. Two other customers talkabout families and plans for the weekend as they walk to the cash register. Twowomen dig into omelets, each with pancakes on the side.

The world may be increasingly impersonal and our lives more frenzied, butthere are places left where that doesn’t matter. Stop into any one of the breakfastjoints scattered around Texas, from Van to Lubbock and from Wichita Falls to theHill Country, and you’ll soon understand why they have stubbornly survived despitethe 21st-century odds against them.

“We need more places like this,” says Jan Rush of Tom Bean, eating a ham andcheese omelet with her sister, Anita Hudson of Denison. “It’s just more homey,more cozy and more comfortable.”

Adds Hudson: “It doesn’t matter what kind of mood you’re in when you gethere, you leave happy. They really work at it here.”

If this seems too romantic for places that just serve bacon and eggs, rememberwhat was lost in communities when the local drugstore vanished and the cornergas station disappeared.

“It seems like the mom-and-pop business is always overshadowed by the chains,”says Zavonna Lowery, who owns Pop’s with her husband, not surprisingly known PA

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as Pop. “But we know the way we run our business means morefor the community than a chain. Our customers give to us, andwe give back to the community.”

You’ll encounter this common refrain from the people who ownthese restaurants: Neighborhood places offer a community spiritthat isn’t easy to explain. Experts such as the author Jane Jacobs,who wrote extensively about the importance of neighborhoodpreservation in communities, would argue that places like the Blue Bonnet Cafe in Marble Falls, the Ranch House in down-town Lubbock or the Dinner Bell in the East Texas town of Vanare much more important than they might seem at first glance.

First, they really do know you. Each day of the week bringsits particular customers, and it’s a rare day in many places whensomeone comes in whom the people who work there—or othercustomers—don’t know. And if a regular doesn’t show up on hisor her appointed day, they know that, too.

“We have watched so many of our customers grow up,” saysAndrea Bergstad, whose parents, Jerry andLolita, opened Lolita’s in Waco in 1983.“First, they came in by themselves; then theygot married and came in with their spouses;and then they came in with their kids. It justkeeps on going.”

At the Ranch House, owner Ralph Musselman says it’s not unusual for someolder customers to leave their money athome when they come in for breakfast. Sohis employees call someone in the cus-

tomer’s family to straighten every-thing out. “It’s almost like we’re partof their family,” Musselman says, “sowe’re going to take care of them.”

And the employees are more likelyto be regulars as well. The typical U.S.restaurant turns over almost two-thirdsof its employees a year, according to the

National Restaurant Association, but it’s not unusual for employeesat these breakfast landmarks to stay for years. And years.

Rhonda Shelly has worked off and on at the Dinner Bell since1977, and owner Debbie Stone’s family has had the business since the 1960s. The average tenure at the Blue Bonnet is eightyears, and 30-year employees are not unusual there or at theRanch House.

“These restaurants are anchors in their community,” sayslongtime Texas food writer and author Amy Culbertson, whogrew up in Lampasas. “Before McDonald’s and before DairyQueen, these were often the only restaurant in town. They pro-vided jobs for women who had to work outside of the home whenthere weren’t many places for them to work, and they fed themen who didn’t have a home to eat in.”

It’s not surprising, then, that chains are the enemy for theseplaces. Chains can out-price, out-locate and out-market even thebest-run mom-and-pop shop. The Blue Bonnet, founded in 1929,has a couple of billboards on Texas Highway 281 outside of MarbleFalls, and that’s about as marketing-intense as these places get. They can only fantasize about IHOP’s multimillion-dollaradvertising budget or Starbuck’s worldwide name recognition.

“When the economy struggles, we struggle,” says Pop’s Lowery.

“We have watched so many of our customersgrow up,” says Andrea Bergstad, right, withmother Lolita Bergstad.

Above: Hilda Bopp has been in the restau-rant business for more than 30 years.

Left: Owner Ralph Musselman says somecustomers are almost like family.

Opposite page: A stack of hotcakes at Blue Bonnet Cafe in Marble Falls

HILDA’S | Fredericksburg

LOLITA’S | Waco

RANCH HOUSE | Lubbock


“The first thing peoplecut out is restaurantmeals, and we don’thave corporate sup-port to help when business is bad. And we can’t run specials likethe chains do, where they price things at cost.”

Another hurdle? Industry surveys point out that fewer Amer-icans eat a traditional breakfast now, down from 90 percent inthe 1970s to about 75 percent now. It’s no coincidence that theheyday of the breakfast place started to slide when McDonald’sbegan serving breakfast nationally in the U.S. in 1977. Few peopletake time to wait for table service, drink multiple cups of coffeeand mop up the last bit of egg yolk with a corner of toast.

“You really have to love what you do,” says Dave Plante, whomanages the Blue Bonnet for John and Belinda Kemper and ismarried to their daughter, Lindsay. “You have to feel reallystrongly that you want to share what you’ve got with other people.Because if it’s Thanksgiving week, and you haven’t been homebecause you’re working, you’re going to start to wonder whyyou’re doing this.”

Hence the importance of regulars, who can account for 50 to90 percent of a restaurant’s customers for breakfast. It’s mucheasier to do without marketing when you know exactly who isgoing to be there every morning, and that those customers talkyou up every chance they get.

The most popular breakfast restaurant meal, experts say, is baconand eggs. But don’t tell that to the customers who go to the DinnerBell for the Jason Hash, an omelet with the ingredients layered on

top of each other, eggs on the bottom; or to Pop’s for cinnamon-laced French toast; or Hilda’s Tortillas Restaurant & Bar in Freder-icksburg, where they line up in the morning for breakfast burritos;or to the Blue Bonnet for chicken-fried steak and eggs.

That’s probably why so many of these places appeal to Texassensibilities. It’s one thing to get a breakfast burrito at a ham-burger chain; it’s something else entirely to get the Elephante atLolita’s, a burrito as gigantic as its name, stuffed with sausage,eggs, cheese, potatoes, bacon and beans.

Besides, word-of-mouth promotion based on quality food isthe best marketing a local breakfast joint can do. It gives themsomething unique to offer customers and helps them carve out aniche. Watch a chain restaurant commercial, and it’s about foodpiled high on a plate to look good. But waffles smothered in whippedcream and canned fruitdoesn’t feel as muchlike home as biscuits

and gravy at the Ranch House or pork chops and eggs at the Pioneerin Wichita Falls.

“These restaurants are small and personal, and they carryvestiges from a country life and an earlier day,” says Texas foodwriter and cookbook author Dotty Griffith.

Which is what breakfast should be about: It’s about startingthe day, and what better way to do that than with food you can’tget anywhere else, served by people who are glad to see you?

Good beats fast any day.See more about food and wine writer Jeff Siegel at winecurmudgeon.com.

SHARE your favorite breakfast spots on our Facebook page.

Carrie Blackmon pours another cup ofcoffee for regular customer Johnny K.Thomas. Both are lifelong Van residents.

Breakfast, including homemade donuts,is served all day at the Blue Bonnet Cafe.

“These restaurants ARE SMALL AND PERSONAL, AND THEY CARRY VESTIGES FROM A COUNTRY LIFE AND AN EARLIER DAY.” —TEXAS FOOD WRITER AND COOKBOOK AUTHOR DOTTY GRIFFITH

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Photo courtesy Tito’s Handmade Vodka

18 Texas Co-op Power BLUEBONNET ELECTRIC COOPERATIVE May 2015 bluebonnet.coop

By Ed Crowell

he sweet smell of boiling corn sometimes fl oats on a breeze along the railroad tracks of downtown Smithville. It’s coming from a tidy, open metal building.

Inside, a big kettle heats a mash of milled corn from area farms. The mash will be put into a fermenter that uses yeast to turn the corn’s natural sugar into alcohol. Then stills will vaporize and condense that alcohol into drinkable, legal liquors. There’s a booze boom across Texas, and Bone Spirits Distillery, which began operations in 2011, is one of a handful of distilleries in or near the Bluebonnet Electric Cooperative service area. Nearly 70 liquor makers are licensed in Texas today. Only eight of them were operating before 2008. Unlike the Smithville distillery that welcomes visitors with billboards, other area distilleries sit unassumingly off rural roads. A startup still doesn’t take up a lot of space and new distillers often begin in tight quarters. In southeastern Travis County off Texas 130, the oldest Texas distillery has grown into a large complex of buildings that produces Tito’s Handmade Vodka. The company, Fifth Generation Inc., is a Bluebonnet member and was founded by Tito Beveridge. Beveridge, originally from San Antonio, graduated from the University of Texas with degrees in geology and geophysics. After working for a decade in the oil industry and in the mortgage business, he yearned to expand on a hobby of fl avoring vodka for friends. To distill and sell his own vodka, Beveridge needed the approval of state and federal regulators. Persuading them to give him Texas’ fi rst distiller’s license was no easy task, but he succeeded in 1995. Beveridge bootstrapped his startup expenses on credit cards, bought acreage outside of Austin and built a 16-gallon pot still. He started selling the vodka in 1997 and struggled until he struck gold in 2001 at the San Francisco World Spirits Competition. Tito’s Handmade Vodka won the double gold medal, with judges unanimously declaring his product superior to dozens of well-known major brands in the competition. Sales soared after that as Beveridge worked the cache of the little Texas distillery that could play in the big leagues. His vodka now is sold nationwide in numbers far surpassing every other Texas distiller. “I think I proved up the model,” Beveridge said. “Now fi nanciers and distributors don’t want to turn down what could be the next Tito’s. Maybe they’ll get lucky and invest in something that hits.” The story of Tito’s vodka has inspired other Texans who wanted to build their own distilleries. Mike Jakle taught himself how to distill years after enjoying a drink with Beveridge at a friend’s party in the late 1990s. “I thought it was the coolest thing to be sitting around drinking the vodka that he actually made,” said Jakle, co-owner of White Hat Rum.

18

he actually made,” said Jakle, co-owner of White Hat Rum.Continued on page 20

Only eight liquor makers were licensed in Texas in 2008, but today there are nearly 70. University of Texas graduate Tito Beveridge, left, bootstrapped his company after getting a license in 1995. At right, Mike Jakle shows his White Hat rum that is aged up to six months in oak barrels at his distillery near Manor.

Texas and the Bluebonnet region are all abuzz with a boom

in craft distilleries

BLUEBONNET MAG MAY 2015.indd 16 4/8/15 2:53 PM

Call 800-949-4414 if you have a power outage. Keep up with outages 24/7 at bluebonnet.coop. Hover your cursor over ‘outage report’ on our home page. You can also send us a text message: to get started, text BBOUTAGE to 85700 and follow the prompts. Save that number in your contacts, perhaps as “Bluebonnet Outages.” If your power goes out, text OUT to that number. If you have our free mobile app for Android or iPhone, you can report an outage on your smartphone.

MEETINGS

HOW TO REPORT OUTAGES

CONTACT US

SAFETY FIRSTCo-op employees train for emergencies

HAPPY TRAILSHorse B&B an equestrian hit

ANNUAL MEETINGAgenda, FAQs, incumbents re-elected,prizes & morePages 20C, 20D, 21, 23

FEATURES

Bluebonnet Electric Cooperative produced the blue-bordered pages 18-25 in this issue of the magazine with content that is of specifi c interest or relevance to Bluebonnet members. The rest of the magazine’s content is distributed statewide to any member of an electric cooperative in Texas. For information about the magazine, contact Janet Wilson at 512-750-5483 or email [email protected].

Bluebonnet’s Annual Meeting is May 12 at Sons of Hermann Hall, 1031 CR 223 in Giddings. Registration begins at 1:30 p.m. For more information, visit bluebonnet.coop/annualmeeting. Bluebonnet’s Board of Directors will meet at 9 a.m. May 19, at Bluebonnet’s Headquarters, 155 Electric Ave., (formerly 650 Texas Hwy. 21 East), Bastrop. Find the agenda and last-minute updates May 15 atbluebonnet.coop. Hover your cursor over ‘next board meeting’ on our home page.

Jay Godwin photoMay 2015 BLUEBONNET ELECTRIC COOPERATIVE Texas Co-op Power 19

2225

Inside

bluebonnet.coop

Only eight liquor makers were licensed in Texas in 2008, but today there are nearly 70. University of Texas graduate Tito Beveridge, left, bootstrapped his company after getting a license in 1995. At right, Mike Jakle shows his White Hat rum that is aged up to six months in oak barrels at his distillery near Manor.


In 2012, the Texas Distilled Spirits Association was formed (Beveridge was one of the fi rst members) to further the interests of the industry. The group persuaded the 2013 Texas Legislature to pass laws allowing limited bottle sales and tastings at distilleries and the lifting of some other trade restrictions. “Distilleries now can see themselves as tourism and tasting sites, not just as manufacturers,” said Scott Stewart, the association’s executive director. Stewart said the boom in recent years is a refl ection of “a wave of locally made craft everything — from food trucks to brewers and distillers making great Texas products. These are exciting times.” He said distillers often learn the craft from each other and then work together to reach more consumers. “Tito’s is a pioneer and has great team members who attend our quarterly meetings and offer help with their valued experience,” Stewart said. “Unbenownst to me, the whole craft movement started with us,” said Beveridge. “There’s a need for variety. The big liquor companies have consolidated in recent years and it’s a cycle in the industry now for diversifi cation.”

Bone Spirits Distillery At Bone Spirits in Smithville, owner Jeff Peace began with considerable knowledge of the sales and distribution end of the liquor business. While fi nishing Vanderbilt University Law School in 1999, the Rio Grande

Valley-raised Peace went to work for Sidney Frank Importing Co. of New York. That veteran importer of Jägermeister and other spirits had created Grey Goose Vodka, which proved a phenomenal high-end success. Peace said he was hired as assistant to the chairman, Sidney Frank, “because I golfed and he needed someone to play golf with the distributors and bar owners.” After learning the business, he helped Frank fi nd a buyer for Grey Goose in 2005. Bacardi Limited paid more than $2 billion. Frank died in 2006 and Peace eventually returned to Texas. “He taught me how important relationships and marketing are in the business, but a regret for him was that he never actually ran a distillery. When I had the opportunity, I decided I wanted to control every step of the process from farms to our bottling,” Peace said. When the Smithville building was advertised for sale, Peace jumped at it since it was within easy reach of corn growers. Through Coyote Creek Farm’s organic feed mill in Elgin and another near Gonzales, Bone Spirits buys about 35 tons of ground corn a month. The farms that

produce the corn stretch from Taylor to Gonzales. After the distillation process, the high-protein, spent mash is sent to cattle ranches as a feed supplement. Corn is the source of all four of Bone Spirits’ liquors, but different stills produce the fi nished products. A 1,200-gallon pot still from the century-old Vendome Brass and Copper Works of Louisville, Ky., yields two whiskies. Skinny steel-column stills soar to the roof, producing gin and vodka. It takes roughly a month for the distillery to make each batch of its products, not counting barrel time for the aged corn whiskey that can add another two years or more before bottling. The amber (aged) and clear (moonshine) whiskies are labeled Fitch’s Goat. The Moody June gin is fl avored with botanicals including local juniper berries and coriander. The vodka is named Smiths. Peace said he intends to keep production near its current level of about 10,000 cases a year. “We’re a very small, craft distillery making everything from scratch and we want to stay that way,” he said. “Making a high-quality spirit is not easy,” said Peace, whose company has 16 employees. “We start at 5:30 in the morning and the distillations continue round the clock. It’s very important to me that we’re committed to our farm-to-bottle concept.” The distillery, unlike others around the Bluebonnet service area, created a comfortable upstairs tasting and sales room that is open every day but Sunday. Dominica McGinnis, who lives between Smithville and Bastrop, knew nothing about Bone Spirits before she stopped by

Continued from page 18

20 Texas Co-op Power BLUEBONNET ELECTRIC COOPERATIVE May 2015 bluebonnet.coop


May 2015 BLUEBONNET ELECTRIC COOPERATIVE Texas Co-op Power 20Abluebonnet.coop

on a Saturday afternoon to pick up a bottle as a gift for a co-worker. “I thought this was going to be more like a liquor store,” she said. Instead, she got a quick lesson from Joe Alecci, director of operations, about the taste characteristics of each bottle’s contents. She pronounced the tasting room as “cool and cute” as she left with her purchase (limited by state law to two bottles a month per customer on site) and a promise to return for a tour.

White Hat Rum Mike Jakle’s one-man operation is in a former horse barn near Manor. On this day he had a volunteer helping him fi nish hosing out a 2,000-gallon fermentation tank. It was nearly spotless, he confi rmed, after crawling inside the tank that previously had held a “wash” of unrefi ned sugar cane molasses from South Texas. Yeast had done its part in the wash to start the process toward Jakle’s one product – White Hat Rum. Since March of 2012, Jakle and business partner Miles Ponder, vice president of ACR

FIVE DISTILLERIES IN BLUEBONNET’S SERVICE AREABanner Distillingbannerdistilling.comManor512-815-2326(Call ahead for Saturday tours)

Bone Spirits Distillingbonespirits.comSmithville512-237-5000(Tasting room open daily except Sundays)

M. Wells Distillingmwellsdistilling.comCedar Creek512-522-9554

Tito’s Handmade Vodka titosvodka.comTravis County512-389-9011

White Hat Rumwhitehatrum.comManor512-276-7562

Continued on next page

At left, Bone Spirits distiller Joe Alecci offers samples of spirits and information about the distilling process to tasting room customers Ron and Barbara Knaack from Bastrop. Above left, Alecci shows a handful of juniper berries gathered in Red Rock that will be used to flavor the gin made at the Smithville distillery. Above, Alecci looks over a bottle of Moody June gin.

Bone Spirits owner Jeff Peace

Jay Godwin photos

Engineering energy management company in Austin, have been selling their clear rum in a sleek bottle with a stylish black and white label. Before Jakle got into distilling, the Houston native had gone from playing in Austin bands to a salesman on the road for a furniture maker to a circulation manager for the Austin American-Statesman newspaper. “I got real lucky,” he said in describing the new business he’s in. “I’m a sales guy and this is the most fun to be making something and


bluebonnet.coop20B Texas Co-op Power BLUEBONNET ELECTRIC COOPERATIVE May 2015 bluebonnet.coop

then going out to sell it.” Every Thursday through Saturday, Jakle stands behind a wooden barrel at liquor stores from Austin to Houston and talks up his rum. Acknowledging chemistry wasn’t his strong suit in college, Jakle spent three years learning the craft of distillation after investing in the expensive equipment that’s necessary (including a $97,000 Vendome pot still that’s smaller but similar to Bone Spirits’). “This is not a get-rich-quick business. It is a long-term business,” he said. Jakle said he’s now selling about 150 cases of White Hat Rum a month, but notes he’s only using 20 percent of his equipment’s capacity. He’s got reason to be optimistic. A representative from the Austin offi ce of Glazer’s, one of the nation’s biggest wholesale distribution companies that place alcoholic beverages in stores and bars, visited Jakle’s distillery barn early on. He was complimentary about the White Hat bottle and label. He quickly signed up the rum company as a client with the admonition to Jakle that he needed to be doing in-store tastings and “selling his story” of learning to make rum. At one of those tastings a shopper told Jakle he hated rum. “But he tried it and loved it,” Jakle recounted. “Turns out he was in charge of beverage sales at Austin-Bergstrom International Airport — and now I’m there!”

Banner Distilling Not far away at Banner Distilling in Manor, two high-tech guys built their distillery in 2013 literally by hand on a 12.5-acre fi eld. A 1,200-square-foot building is fi lled with equipment, including two steel pot stills. Logan Simpson, with a doctorate in

chemistry, sought advice from other area distillers, then taught himself how to make vodka and, recently, wheat whisky. Co-founder Tony Jimenez had the expertise to build the stills and other equipment. Both “are working diligently not to have day jobs,” said Simpson, who met Jimenez at a small high-tech company in Austin. They are at the distillery odd hours and weekends and hope to soon hire an employee or two. The business boasts that the corn, wheat, barley and sugar cane distilled into its liquors are all organic. The company’s new wheat whisky, planned for wide release this month or June, will include wheat grown on a farm just across the road. About 100 cases of vodka are sold a month and it’s available at 80 liquor stores and bars in the Austin area. On Saturdays, Banner Distilling welcomes visitors — but they should call or email in advance so Simpson and Jimenez can plan a tour.

M. WellsDistilling In a rented building in Cedar Creek off Texas 21, Matthew Wells is the young sole proprietor of M. Wells Distilling, which soon will release its fi rst bottles. The Dallas-born chemistry graduate apprenticed at Balcones Distilling in Waco and worked a year at Treaty Oak Distilling in Austin. He learned enough there to weld together his own 100-gallon copper still. The fi rst product for M. Wells will be Austin Shine, a “four-grain pecan-smoked white lightning.” Wells describes his 92-proof whiskey as the result of a “delicious mash that is not just straight corn. We smoke the grains fi rst with pecan wood, and use corn, barley, wheat and rye.” Next up is bourbon, Wells said. His goal: “Small-batch, top-shelf whiskies that exemplify the fl avors and terroir — properties that refl ect the region — of Central Texas.” ■

DISTILLING 101 Distilling is the general term for making liquors (just as brewing is the term for what beer makers do). The distillation process done by professionals is anything but simple, however. The essential raw materials generally are grains, water and yeast. When yeast consumes the sugar in grains, alcohol is the result. It is the job of skilled distillers to turn that alcohol (technically ethanol) into something that tastes good and meets all the legal requirements. The percentage of alcohol is regulated for each type of liquor, as well as other factors that determine the di� erences between whiskies, bourbons, gins, vodkas and rums. The time it takes for each phase of the

process varies widely depending on the volume to be produced and the preferred “recipe” applied to di� erent liquors. Joe Alecci, who distills at Bone Spirits Distillery in Smithville, outlined the steps and equipment involved in the process: The ground corn bought by the distillery is fi rst boiled with water in a large kettle. Alleci said he is usually cooking four days a week. The resulting mash then is cooled slowly and put into a fermenter. Yeast is added to the mash during the fermentation step to yield alcohol at percentages too high to drink safely or bottle legally. The product at this point is called a wash. The wash is what goes into a still, a rounded pot or a tall column, to undergo the refi nement called distillation. Bone Spirits has both a copper pot still (for its

whiskies) and two steel column stills (for its vodka and gin). Distillation is a multi-tiered process of purifying the liquor by heating it into a vapor and then cooling it to condense it back into a liquid. Undesirable components are removed and alcohol levels are set. Many distillations sometimes are done on the same batch of liquor. Bone Spirits typically does a fi rst run distillation with 1,000 gallons of fermented mash. This amount yields about 150 gallons of 80-proof alcohol. During the fi nal step, called fi nishing, fl avors, such as botanicals and citrus for Bone Spirits’ gin, are added. The fi nished product then is put directly into bottles or, in the case of the distillery’s whiskies, into oak barrels for aging and additional fl avoring before bottling.

Continued from previous page

Jay Godwin photoJay Godwin photoMike Jakle next to his 500-gallon copper still at his distillery in a barn near Manor.


bluebonnet.coop

BLUEBONNET ELECTRIC COOPERATIVE 2015 ANNUAL MEETING

Dear Member:

You are invited to the Annual Membership Meeting of Bluebonnet Electric Cooperative, Inc., which will be held on May 12, 2015, at 2:30 p.m. at the Sons of Hermann Hall, 1031 CR 223, Giddings, Texas. Registration will begin at 1:30 p.m. and close at 2:30 p.m.

Three incumbent directors sought re-election — Richard Schmidt, District 1; Suanna Tumlinson, District 2; and James Kershaw, District 3. All were in uncontested races and therefore have been elected by general consent. Other business that may come before the meeting will also be addressed.

Sincerely yours,

Roderick L. EmanuelSecretary/Treasurer

ANNUAL MEETING NOTICE

2015 ANNUAL MEETING AGENDA1:30 p.m. - 2:30 p.m. — Registration

2:30 p.m. — Safety/Housekeeping — Robert Thompson, Manager of Safety Service and Compliance

Door Prize Drawings — Round 1

Call to Order — Ben Flencher, Board Chair

Introduce Guests — Ben Flencher, Board Chair

Invocation and Pledges of Allegiance — Roderick L. Emanuel, Board Secretary/Treasurer

Chairman/President’s Report — Ben Flencher, Board Chair

Secretary/Treasurer’s Report — Roderick L. Emanuel, Board Secretary-Treasurer ● Read Notice of Annual Meeting ● Read A� davit of Proof of Mailing ● Read Certifi cation of Number of Members Receiving Service ● Read Certifi cation of Number of Members in Attendance ● Read 2014 Annual Meeting Minutes (or ask for a motion to waive reading of minutes and ratify Board’s approval)

General Manager’s Report — Mark Rose, General Manager/CEO

Deputy General Manager’s Report — Matt Bentke, Deputy General Manager

● Financials/Operations Highlights

Unfi nished Business — Mark Rose, General Manager/CEO

New Business — Mark Rose, General Manager/CEO

Report on Election and Proxies — Mark Rose, General Manager/CEO

Door Prize Drawings — Round 2

Adjourn

bluebonnet.coop May 2015 BLUEBONNET ELECTRIC COOPERATIVE Texas Co-op Power 20C

M. WellsDistilling In a rented building in Cedar Creek off Texas 21, Matthew Wells is the young sole proprietor of M. Wells Distilling, which soon will release its fi rst bottles. The Dallas-born chemistry graduate apprenticed at Balcones Distilling in Waco and worked a year at Treaty Oak Distilling in Austin. He learned enough there to weld together his own 100-gallon copper still. The fi rst product for M. Wells will be Austin Shine, a “four-grain pecan-smoked white lightning.” Wells describes his 92-proof whiskey as the result of a “delicious mash that is not just straight corn. We smoke the grains fi rst with pecan wood, and use corn, barley, wheat and rye.” Next up is bourbon, Wells said. His goal: “Small-batch, top-shelf whiskies that exemplify the fl avors and terroir — properties that refl ect the region — of Central Texas.” ■

whiskies) and two steel column stills (for its vodka and gin). Distillation is a multi-tiered process of purifying the liquor by heating it into a vapor and then cooling it to condense it back into a liquid. Undesirable components are removed and alcohol levels are set. Many distillations sometimes are done on the same batch of liquor. Bone Spirits typically does a fi rst run distillation with 1,000 gallons of fermented mash. This amount yields about 150 gallons of 80-proof alcohol. During the fi nal step, called fi nishing, fl avors, such as botanicals and citrus for Bone Spirits’ gin, are added. The fi nished product then is put directly into bottles or, in the case of the distillery’s whiskies, into oak barrels for aging and additional fl avoring before bottling.

Jay Godwin photoMike Jakle next to his 500-gallon copper still at his distillery in a barn near Manor.


bluebonnet.coop

FREQUENTLY ASKED QUESTIONS

Bluebonnet Electric Cooperative’s Annual Meeting is Tuesday, May 12, 2015, at Sons of Hermann Hall, 1031 CR 223 in Giddings. Registration begins at 1:30 p.m. and ends at 2:30 p.m. The meeting starts at 2:30 p.m.If you need more information after reading the questions and answers below, call 800-842-7708 Monday through Friday, from 7 a.m. to 5:30 p.m., or email [email protected].

Q: What are members voting on this year during the Annual Meeting?A: There are currently no ballot items to be voted on this year.

Q: Why are members not voting for seats on the Board of Directors this year?A: The three incumbent directors up for election this year — Richard Schmidt (District 1), Suanna Tumlinson (District 2) and James Kershaw (District 3) — were unopposed. Therefore, they were elected by general consent in accordance with Bluebonnet’s bylaws.

Q: Then why did I get a proxy voting form in the mail?A: It’s important for you to complete and return your proxy voting form regardless of whether or not you plan to attend the Annual Meeting. Items could be added to the Annual Meeting agenda that would require a vote by members. Those items would have to be added no later than 10 days before the Annual Meeting. Your proxy could be used in that vote, which is why your proxy selection is essential.

Q: What is proxy voting?A: Proxy voting is a method that allows a member who cannot attend the meeting to designate another to vote in his or her place.

Q: How do I vote by proxy?A: Complete the proxy form that was mailed to members in March and return it by mail or drop it o� at any of Bluebonnet’s member service centers in Bastrop, Brenham, Giddings, Lockhart or Manor. If you have not received or have misplaced your proxy form, you can pick one up at any member service center or call 800-842-7708 and have a member service representative mail one to you. Proxies must be hand-delivered to a member service center by 5:30 p.m. May 5, 2015, or mailed to:

Bluebonnet Elections Processingc/o Election Services Corp.P.O. Box 9020Ronkonkoma, NY 11779-9822

Mailed proxies must be postmarked by May 5, 2015. If you need assistance, call toll-free 866-720-4357 Monday through Friday, 9 a.m. to 4 p.m., or email

BASTROPCOUNTY

CALDWELLCOUNTY

LEECOUNTY

BURLESONCOUNTY

WASHINGTONCOUNTY

AUSTINCOUNTY

FAYETTECOUNTY

WILLIAMSONCOUNTY

TRAVISCOUNTY

HAYSCOUNTY

GUADALUPECOUNTY

GONZALESCOUNTY

COLORADOCOUNTY

MILAMCOUNTY

DISTRICT 3

DISTRICT 7

DISTRICT 6

DISTRICT 1

DISTRICT 5

DISTRICT 2

BLUEBONNET'S SEVEN DISTRICTS

[email protected].

Q: How does proxy voting work?A: On the form, members can assign their vote to either Bluebonnet’s Proxy Committee or to a person of their choice.

Q: Who serves on Bluebonnet’s Proxy Committee?A: The Proxy Committee is composed of all Bluebonnet board members whose terms are not currently up for election. This year’s Proxy Committee members are Byron Balke, Roderick L. Emanuel, Ben Flencher, Kathleen Handy, Russell Jurk, Robert Mikeska, Kenneth Mutscher and Milton Shaw.

Q: What if I send in my proxy form but then decide to attend the meeting?A: When you register at the meeting, your proxy will automatically be revoked. If a vote is required, you can vote in person.

Q: Can this proxy be used again at future meetings?A: No, the proxy is only for the meeting specifi ed on the proxy form.

Q: If I attend the Annual Meeting, what

information do I need to bring with me in order to participate?A: Member service representatives at the registration table will ask you to verbally verify account and personal identifi cation. This account verifi cation process is identical to the one performed when members transact business on their account.

Q: Who has oversight of the election process?A: Election Services Corp., which is a third party, independent vendor that specializes in administering corporate elections nationwide. It has the expertise, experience and equipment to e£ ciently and accurately tally proxies and votes while adhering to the Federal Trade Commission’s Red Flag requirements that protect members’ confi dential account information.This is the sixth year that Election Services has administered Bluebonnet’s election process.

Q: Can I change my address on my account or do other business at the Annual Meeting?A: Bluebonnet’s member service representatives at the information booth will be able to help members with most of their co-op business and answer any questions they would normally handle at any of the member service centers or by phone.


bluebonnet.coop20D Texas Co-op Power BLUEBONNET ELECTRIC COOPERATIVE May 2015

ONE DIRECTOR

ONE DIRECTOR

ONE DIRECTOR

TWO DIRECTORS

TWO DIRECTORS

THREE DIRECTORS

ONE DIRECTOR

DISTRICT 4


bluebonnet.coop May 2015 BLUEBONNET ELECTRIC COOPERATIVE Texas Co-op Power 21

RICHARD SCHMIDTRichard Schmidt was a Texas barbecue business legend when he joined Bluebonnet Electric Cooperative’s Board of Directors in 1994. He still is.

Schmidt owned and operated the renowned Kreuz Market in Lockhart from 1984 to 2010. His father owned the market before him, and now Schmidt’s son, Keith, owns Kreuz Market. Schmidt has his own table at Kreuz’s, with a slogan emblazoned on top: “There are three kinds of people: People who make things happen, people who watch things happen, people who ask ‘What happened?’.”

Schmidt makes things happen. He was chairman of Bluebonnet’s board from 2001-2014, a time of comprehensive

modernization and innovation that turned the co-op into one of the most progressive electric cooperatives in the country. He serves on two Bluebonnet board committees: Audit & Finance and Energy Services. He represents Bluebonnet’s District 1, which includes all or portions of Caldwell, Guadalupe, Gonzales and Hays counties.

A Lockhart native, Schmidt earned a degree in business administration in 1968 from Texas Christian University, which he attended on a baseball scholarship. He worked in the frozen food industry before joining his brother in 1984 to buy Kreuz Market from their father. Schmidt’s brother retired in 1997.

Schmidt and his wife, Evelyn, live in Lockhart and enjoy country music, traveling in their RV, fi shing and bird hunting. Their other son, Leeman, works in technology in Austin.

SUANNA TUMLINSONSuanna Tumlinson and her husband, Kenneth, started an electrical contracting company in their basement in Dripping Springs in 1994. Through their hard work, the company, KST Electric, grew to a 650-employee fi rm based in Manor, with o� ces in fi ve other Texas cities. Tumlinson managed the company’s operations, contracts, fi nancial obligations, insurance and corporate marketing for 16 years. In 2010, they sold the company to California-based Rosendin Electric, the largest 100 percent employee-owned electrical contracting business in the United States. They retired from Rosendin at the end of 2013. Tumlinson has served on the Bluebonnet Board of Directors since 2011. She serves on two Bluebonnet board committees: Technology (chair) and Member Experience. She earned Credentialed Cooperative Director (CCD) status in her fi rst year on the board and the Board Leadership Certifi cate (BLC)

from the National Rural Electric Cooperative Association. She is Bluebonnet’s director for District 2, which includes parts of Travis County.She was born in Germany and grew up in an Air Force family, moving every two years until arriving in Austin and graduating from Westlake High School. She earned a teaching degree at Southwest Texas State University — now Texas State University — and taught special education in the Eanes ISD for almost 10 years. She is a member and a past president of the Manor Chamber of Commerce and is vice president of the Manor Education Foundation. She also was the Travis County Youth Show superintendent for five years and has been an officer for various youth organizations. Tumlinson attends numerous University of Texas Longhorn sporting events and enjoys needlework and crafts.The Tumlinsons have a son, Justin, and daughter-in-law, Kristen, and are grandparents of twins.

Richard SchmidtDistrict 1

contracting business in the United States. They retired from

Suanna TumlinsonDistrict 2

May 2015 BLUEBONNET ELECTRIC COOPERATIVE Texas Co-op Power 21

JAMES KERSHAWJames Kershaw never takes electricity for granted. He remembers when electricity didn’t reach into the country. Growing up in Brenham, his rural friends and relatives used kerosene lamps because power didn’t arrive until the 1940s.Kershaw, a Bastrop lawyer, has been on the Bluebonnet board since 1982, serving as secretary/treasurer from 1987-2012. He serves on two Bluebonnet board committees: Audit & Finance and Technology. He is a director of the co-op’s District 3, which is Bastrop County.His undergraduate studies at Texas A&M University were interrupted by World War II. He served in the Navy on a ship in the Pacifi c. Later, he graduated from the University of Texas School of Law.

He served as Bastrop’s county attorney before being elected district attorney for Bastrop, Burleson, Lee and Washington counties, a job he held from 1956 until 1972. His law practice focuses on estate planning, real estate law, banking and utilities.

He was chairman of the Salvation Army Unit in Bastrop and a bell ringer for 25 years. He was the fi rst lawyer for, and helped organize, the Aqua Water Supply Corp., served on the board of Bastrop County FEMA, and is chairman of the board of the First National Bank of Bastrop.

Kershaw and his wife, Doris, have three children and three grandchildren. (His fi rst wife and two sons are deceased.) The couple is active in the Calvary Episcopal Church, where he is a chalice bearer. Kershaw enjoys yard work in his leisure time.

James KershawDistrict 3

INCUMBENT DIRECTORS RE-ELECTED TO BOARD


INCUMBENT DIRECTORS RE-ELECTED TO BOARD

bluebonnet.coop


bluebonnet.coop24 Texas Co-op Power BLUEBONNET ELECTRIC COOPERATIVE April 2015 bluebonnet.coopbluebonnet.coop22 Texas Co-op Power BLUEBONNET ELECTRIC COOPERATIVE May 2015 bluebonnet.coop

Bluebonnet members will see a credit on their bill this month. It’s called “capital credits” and is one of the

benefi ts of buying electricity from an electric cooperative.

Bluebonnet’s members are also owners. The co-op shares its excess revenue – money it collects above what is required to run the business – with its members. Similar to stock dividends paid to a company’s shareholders, capital credits represent Bluebonnet’s mem-bers’ share of ownership in the co-op.

In April, Bluebonnet’s Board of Direc-tors decided how much to pay, taking into consideration such factors as the impact the amount returned to members would have on electric rates and the fi nancial strength of the co-op.

The amount that members receive de-pends on how much electricity they used in the previous years and how long they have been Bluebonnet members. Current members will receive a credit on their May electric bill. Former members who are still owed a capital credit will receive a check in May or June.

Since 2009, Bluebonnet has returned $28.6 mil-lion to its members.

Bluebonnet members get money back

By Will Holford

Accidents and emergencies can happen in the blink of an eye. Remaining calm,

knowing what to do and having the right equipment can make the difference between a close call and a serious, maybe even fatal, situation.

Bluebonnet Electric Cooperative has more than 280 employees, about half with jobs requiring them to work in the fi eld, often around energized power lines with potentially dangerous equipment. Bluebonnet is serious about safety. So serious, in fact, that the co-op made safety one of the six Foundation Values that shape Bluebonnet’s culture.

Safety is the bedrock on which the other fi ve Foundation Values — courage, respect, reliability, community and love — rest.

That is why every Bluebonnet employee receives continual training in fi rst aid, CPR and other important safety procedures. Each Bluebonnet employee knows how to use an automatic external defi brillator, or

AED. All Bluebonnet buildings have at least one AED on site, and every vehicle that is in the fi eld daily has an AED on board.

“This is a great benefi t we provide to our employees,” said Matt Bentke, Bluebonnet’s deputy general manager. “But we also stress safety training as a benefi t to the community.”

Nick Barta knows that as well as anyone. Barta, coordinator of Bluebonnet’s safety services, recently used an AED on a customer at a discount department store in Bastrop. He found the unresponsive man slumped over in a scooter. Barta calmly relied on his training. He checked for breathing and a pulse, determined the man was in cardiac arrest and instructed a store employee to call 911 while Barta retrieved the AED from his truck. After connecting the AED, it indicated no shock was advised, so he resumed performing CPR until EMS arrived.

Though the man died later at the hospital, Barta’s efforts and the AED gave the man a chance he would not

have had otherwise. “It’s all about training,” Barta

said. “Knowing what to do cuts through the stress of the situation. At Bluebonnet, we have the equipment and training, and we aren’t afraid to use it.”

Robert Thompson, Bluebonnet’s manager of safety services, said Bluebonnet is unique among electric utilities.

“The difference between Bluebonnet and other utilities is night and day,” said Thompson, who has 43 years of experience in the electric utility industry and has taught at Texas A&M University’s engineering extension service. “Most utilities still don’t have AEDs in their vehicles. Bluebonnet provided AEDs for each crew a few years ago. Now we have them in each vehicle that goes out on a daily basis, primarily for the community.”

In addition to CPR and AED training, every Bluebonnet employee is educated in fi rst aid procedures, including what to do for snake bites and deep cuts, how to control bleeding, what to look for during cardiac emergencies and strokes, seizures, allergic reactions, broken bones and more.

Dean Meinke, an assistant construction superintendent, put

his fi rst aid training to use in June 2013. He was working in the Red Rock area when he found a man and a woman in trouble by the side of a road. The couple had been working on a section of fence when they were overcome with heat exhaustion. Meinke immediately called 911, started their car’s air conditioner, placed the man inside the car, provided shade for the woman, who had fallen and wasn’t able to get up, and stayed with her until the ambulance arrived.

Training is just as important to Bluebonnet nonfi eld employees who work in the co-op’s fi ve member service centers and other offi ces.

“Emergencies don’t just happen in the fi eld,” Thompson said. “You never know when and where you will need to provide aid to someone. Any number of accidents or medical emergencies could happen in our member service centers or offi ces, either to a fellow employee or one of our members.”

“Safety is an expectation, but it’s also an obligation we have to the community,” said Deputy General Manager Bentke.

“Our members are the reason we are here. Without them, we wouldn’t have the resources to provide this training and equipment.” ■

Safety training benefi ts employees, community

Knowing what to do cuts through

the stress of the situation. At Bluebonnet, we have the equipment and training, and we aren’t afraid to use it.

Real-life situations demonstrate value of emergency preparedness, quick thinking

— NICK BARTA,Bluebonnet’s safety compliance coordinator

Sarah Beal photo

Bluebonnet’s Nick Barta recently put his emergency skills to use when he found an unresponsive man slumped in a scooter at a local discount department store.

Q: I am planning to attend Bluebonnet’s Annual Meeting in Giddings on May 12. Are you giving out door prizes this year?

A: Indeed, we are! Here’s what you can win and how:

Register at the Annual Meeting and be entered in a drawing to win one of dozens of door prizes ranging from gift cards to a computer to a riding lawn mower. These prizes will be given away in drawings at the meeting. Vendors who do business with Bluebonnet have graciously donated money to purchase all the door prizes.

In addition to door prizes, we are giving away a chance to win a $100 gift card to a home improvement store. All you have to do to be entered in the drawing is attend a short presentation about our new website features, including the benefi ts of switching to paperless billing. Going paperless is simple, safe and effi cient and could save co-op members tens of thousands

MEMBER SERVICES

Q


bluebonnet.coop bluebonnet.coop April 2015 BLUEBONNET ELECTRIC COOPERATIVE Texas Co-op Power 25bluebonnet.coop May 2015 BLUEBONNET ELECTRIC COOPERATIVE Texas Co-op Power 23bluebonnet.coop

Bluebonnet members will see a credit on their bill this month. It’s called “capital credits” and is one of the

benefi ts of buying electricity from an electric cooperative.

Bluebonnet’s members are also owners. The co-op shares its excess revenue – money it collects above what is required to run the business – with its members. Similar to stock dividends paid to a company’s shareholders, capital credits represent Bluebonnet’s mem-bers’ share of ownership in the co-op.

In April, Bluebonnet’s Board of Direc-tors decided how much to pay, taking into consideration such factors as the impact the amount returned to members would have on electric rates and the fi nancial strength of the co-op.

The amount that members receive de-pends on how much electricity they used in the previous years and how long they have been Bluebonnet members. Current members will receive a credit on their May electric bill. Former members who are still owed a capital credit will receive a check in May or June.

Since 2009, Bluebonnet has returned $28.6 mil-lion to its members.

If you have any questions about your capital credits, drop by one of our member service centers in Bastrop, Brenham, Giddings, Lockhart or Manor and speak to a member service representa-tive. You also can call 800-842-7708 from 7 a.m. to 5:30 p.m., Monday through Friday, or you can email [email protected].

Look for the words ‘Capital Credits’ in blue on your May electric bill and you’ll see a credit to your account. Bluebonnet shares revenue (above what it takes to run the business) with its members.

Bluebonnet members get money back

The co-op shares its excess revenue – money

business – with its members. Similar to stock

his fi rst aid training to use in June 2013. He was working in the Red Rock area when he found a man and a woman in trouble by the side of a road. The couple had been working on a section of fence when they were overcome with heat exhaustion. Meinke immediately called 911, started their car’s air conditioner, placed the man inside the car, provided shade for the woman, who had fallen and wasn’t able to get up, and stayed with her until the ambulance arrived.

Training is just as important to Bluebonnet nonfi eld employees who work in the co-op’s fi ve member service centers and other offi ces.

“Emergencies don’t just happen in the fi eld,” Thompson said. “You never know when and where you will need to provide aid to someone. Any number of accidents or medical emergencies could happen in our member service centers or offi ces, either to a fellow employee or one of our members.”

“Safety is an expectation, but it’s also an obligation we have to the community,” said Deputy General Manager Bentke.

“Our members are the reason we are here. Without them, we wouldn’t have the resources to provide this training and equipment.” ■

Safety training benefi ts employees, community

Knowing what to do cuts through

the stress of the situation. At Bluebonnet, we have the equipment and training, and we aren’t afraid to use it.

— NICK BARTA,Bluebonnet’s safety compliance coordinator

Bluebonnet’s Nick Barta recently put his emergency skills to use when he found an unresponsive man slumped in a scooter at a local discount department store.

Q: I am planning to attend Bluebonnet’s Annual Meeting in Giddings on May 12. Are you giving out door prizes this year?

A: Indeed, we are! Here’s what you can win and how:

Register at the Annual Meeting and be entered in a drawing to win one of dozens of door prizes ranging from gift cards to a computer to a riding lawn mower. These prizes will be given away in drawings at the meeting. Vendors who do business with Bluebonnet have graciously donated money to purchase all the door prizes.

In addition to door prizes, we are giving away a chance to win a $100 gift card to a home improvement store. All you have to do to be entered in the drawing is attend a short presentation about our new website features, including the benefi ts of switching to paperless billing. Going paperless is simple, safe and effi cient and could save co-op members tens of thousands

of dollars required to produce and mail paper bills each month. Visit the bluebonnet.coop display area at the Annual Meeting for details.

Also, any member who registers at the meeting or sends in a completed proxy voting form by May 5, 2015, will be eligible to win a 2002 Ford F-250 that is being retired from Bluebonnet’s fl eet. The regular cab 4x4 pickup has about

233,000 miles. You do not have to attend the meeting to win. The drawing will be May 13.

Proxy voting is a method that allows a member who cannot attend the meeting to designate another to vote in his or her place. (Find information about proxy voting on page 20D.) Proxy forms were mailed to members in March. If you have not received a proxy form, or misplaced yours, call 800-842-7708 or email [email protected], and a new one will be mailed to you. You can also

stop by any of our fi ve member service centers in Bastrop, Brenham, Giddings, Lockhart and Manor and pick one up.

Even if you don’t win a prize at the Annual Meeting, there are still chances to win. All members who have signed up for paperless billing before June 1, 2015, will be entered in a drawing for one of three $250 gift certifi cates for a tree of your choice and a $100 gift card to a home improvement store. If you have not signed up yet, visit bluebonnet.coop/paperless for information.

Questions? Contact a member service representative by emailing [email protected] or calling 800-842-7708 during business hours.

— Guadalupe Nava, member service representative

MEMBER SERVICES

Q A&Q&Q A&AFind out more about the Annual Meeting

on pages 20C, 20D and 21.

This 2002 Ford F-250 is being retired from Bluebonnet’s fleet, and any member who registers at the Annual Meeting or sends in a completed proxy voting form by May 5 will be entered to win it.Sarah Beal photo


bluebonnet.coop

Bluebonnet mails almost 63,000 paper bills a month.Each one costs 55 cents to produce and mail.

That’s $415,800 of co-op members’ money annually.It’s 2.29 million pieces of paper that weigh about 11½ tons

and consume nearly 300 mature trees.

Paperless billing is simple, fast, convenient and secure.Any Bluebonnet member who goes paperless before June 1, 2015,

is entered to win one of three $250 gift certifi cates for a treeplus a $100 gift card from a home improvement store.

Get details at bluebonnet.coop/paperless.

Questions? Email us at [email protected] or call a member service representative at 800-842-7708.

By Denise Gamino

You can really hit the hay at the B&B run by

Hollis Wayne and Beaux Graham near the Colorado River. The married couple doesn’t run a typical bed-and-breakfast. Instead, they offer a bed-and-bales experience so horse lovers and their animals can sleep within neighing distance. Bed-time often comes only after a concert under the stars by Wayne (always in tie-dyed T-shirt), Graham and their Happy Horse Band. The unusual Happy Horse Hotel is popular with equestri-ans who ride the nearby trails at McKinney Roughs Nature Park on Texas 71 about 20 miles east of Austin. The park offers 12 miles of riding trails, with a trailhead just two miles from the Happy Horse Hotel. Wayne and Graham opened the horse-centric B&B in 2002 after decades of living mostly on the road to sell Wayne’s handmade art at Renaissance Faires around the country. She sold fantasy art, painted tiles and airbrushed T-shirts. Their peaceful 21-acre Cedar Creek property near the river’s Pope Bend has nine acres de-voted to trails, horse pens and overnight accommodations for guests. Some visitors sleep in their campers or horse trailers, but they can camp or rent a cab-in. Hot showers and composting toilets are close by. The Happy Horse Hotel can serve 25 horses and 25 human guests. “Making a safe and inspiring place for the trail horses and their people to camp while they experience the glory of McKin-

Horse lovers create peaceful B&B experience for fellow equestrians


bluebonnet.coop May 2015 BLUEBONNET ELECTRIC COOPERATIVE Texas Co-op Power 25

Hollis Wayne, left, and Beaux Graham pamper their four-legged guests as much as their horse-loving visitors at their Happy Horse Hotel in Cedar Creek.

Jay Godwin photo

By Denise Gamino

You can really hit the hay at the B&B run by

Hollis Wayne and Beaux Graham near the Colorado River. The married couple doesn’t run a typical bed-and-breakfast. Instead, they offer a bed-and-bales experience so horse lovers and their animals can sleep within neighing distance. Bed-time often comes only after a concert under the stars by Wayne (always in tie-dyed T-shirt), Graham and their Happy Horse Band. The unusual Happy Horse Hotel is popular with equestri-ans who ride the nearby trails at McKinney Roughs Nature Park on Texas 71 about 20 miles east of Austin. The park offers 12 miles of riding trails, with a trailhead just two miles from the Happy Horse Hotel. Wayne and Graham opened the horse-centric B&B in 2002 after decades of living mostly on the road to sell Wayne’s handmade art at Renaissance Faires around the country. She sold fantasy art, painted tiles and airbrushed T-shirts. Their peaceful 21-acre Cedar Creek property near the river’s Pope Bend has nine acres de-voted to trails, horse pens and overnight accommodations for guests. Some visitors sleep in their campers or horse trailers, but they can camp or rent a cab-in. Hot showers and composting toilets are close by. The Happy Horse Hotel can serve 25 horses and 25 human guests. “Making a safe and inspiring place for the trail horses and their people to camp while they experience the glory of McKin-

PROFILEBLUEBONNET MEMBER

Horse lovers create peaceful B&B experience for fellow equestrians

HAPPY HORSE HOTEL

IF YOU GOWhat: Happy Horse Hotel

Where: 860 Pope Bend NorthCedar Creek, TX 78612

Phone: 512-303-0589

Online: happyhorsehotel.com

YouTube channel: Happy Horse Band

las and soon was sewing pillows for Neiman-Marcus. Austin’s creative scene lured her in 1975. She sold handmade clothing at the large crafts market on the Drag, the busy shopping and pedestrian area along Guadalupe Street across from the University of Texas, popular with students, hippies and musicians. She also became part of Austin’s annual Armadillo Christmas Bazaar and the Renaissance Faire circuit, gigs that in 1981 allowed her to buy her fi rst acreage in Cedar Creek and get some horses again. Her banker called her “a capitalist hippie entrepreneur success story.” Graham, who has a photo-journalism degree from UT-Arlington, was a steady customer of Wayne’s T-shirts before they married in 1987 (with Wayne’s horses looking on). He took to the horse lifestyle immediately, learning to ride, weld, play music and everything else that keeps the Happy Horse Hotel and house band (two CDs and one in the works) up and running. Wayne and Graham offer happy trails to you. ■ � is is one in a series of pro-� les of Bluebonnet commercial accounts.

ney Roughs is a huge happiness in my life,” Wayne said. Wayne’s life path is paved with horseshoes. At age 5, she had a pony named Gypsy and rode bareback in red cowboy boots in her rural Wiscon-sin hometown. She had many horses

during childhood and drew horses, read horse books and sang horse songs. But she was without a horse while earning a degree in history and theater from the University of Wisconsin at LaCrosse in 1973. She moved to Dal-


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Texas History

A glimpse of prerevolutionary Texas from the first English translation of the earliest German book about the state, excerpted from “Journey to Texas, 1833”by Detlef Dunt (University of Texas Press,2015):

In view of the large landholdings, it isobvious that the inhabitants cannot be liv-ing closely together; nevertheless my clos-est neighbor lives only ten minutes frommy house, since we both have settled notfar from our property line. A league of landcomprises 4,444 acres consisting of hillyareas and valleys, woods and meadows cutthrough by small creeks, and when thereare several settlements in one location thevalue of land is such that acreage hasalready been sold at one dollar. As in theUnited States the constitution of thiscountry is free, and political quarrels areunknown to us here; still, by way of a news-paper regularly published at San Antonioon the Rio del Norte, we are informed ofevery world event.

The English language is quickly learned;my wife and I, and my children in par-ticular, can already manage fairly well, and I read the newspaper as well as I do a German one. Although the introductionof slaves is prohibited, keeping them istacitly tolerated since there would other-wise be a shortage of laborers, because ofit being so easy to earn a living. Working-men earn seventy-five cents to a dollar aday with board.

All items of clothing and footwear areexpensive, so almost everyone makes hisown. In general, everybody lives in theopen and by himself, so there is little needfor cash money; thus I am quite happyfinally to have my wishes fulfilled and findmyself in a position where I can do every-thing according to my preferences. Every-body builds his own house, either byhimself or with help from his neighbors;not much is spent on its beauty, rather itis only constructed of hewn wooden logs.

Mine was built—with the assistance of myson Fritz, who can already cut down treetrunks two feet thick—on the order of myformer garden house in Oldenburg, but ona larger scale.

Working regularly in the open hasmade me healthier and stronger than Iever was in Germany, and my wife isblooming like a rose, as are the children.My son Hermann is growing exceptionallyand turning into a genuine Mexican. Theyall have their rustic chores: Lina alreadymilks her three cows, Fritz and Louis helpme with farming, and the younger oneshave various jobs such as planting andpicking cotton, which is exceedingly easysince it grows like weeds. Every day freshcornbread is made in an iron pot with afireproof lid, and it tastes like the finestrice cakes. Our corn is of far better qualitythan in Germany; I grind it in a very simplemanner and it yields not only meal butalso shelled groats, like rice.

Meat, which, from every kind of animal,is much tastier than in Germany, is eatenfried in the morning at breakfast, as wellas at noon and in the evening. There are

mosquitoes here just as in all warmerregions. Those who have been bitten bygnats on the German moors will considerthis American nuisance worse over therethan here. They are more frequent on thecoast, but since we are living more thanone hundred miles inland, where it ishillier and airier, we have little of this.

In general I have no feeling of disad-vantage except the great distance frommy friends; if I could conjure them up, Iwould have heaven on earth. From thefaithful description above, you will real-ize what advantages the farmer here hasover the farmer over there; a free consti-tution and, for the time being, no localtaxes whatever and later only slight ones;easy cattle raising, hardly three monthsof real work, no fertilizing of the acreage,no gathering of winter feed, no need formoney, easy construction of houses andmaking of clothes, etc.; free hunting andgame aplenty; everywhere free exerciseof religion, etc.; all of this—with the bestmarket for his products—combines tomake the farmer happy and, in a few years, affluent. IM

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BY DETLEF DUNT

Excerpted from a 2015 edition of the first German book about Texas


The National Grass of Texas

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Bred in Texas to help save one of our most precious resources - water! Order from your nursery or direct from Turffalo online. Your lawn will be shipped to you in plugs that are easy to install at one per square foot. Then get ready for a green lawn - in sun or in shade!

S P O N S O R E D B Y

T E X A S P E C A N B O A R DOrder your Texas Pecans today at TexasPecans.org.

The versatile, tasty pecan lends itself to every course, flavoring every part of a meal from savory beginnings to sweet endings.

Send us your best ORIGINAL Texas pecan recipes. (These are recipes you develop, not ones copied froma friend or found in a book or magazine.) Show us how you use Texas pecans to create a Savory Dish or aSweet Dish. All recipes must include pecans (Texas pecans are our favorite). Winners will be featured inour December 2015 issue. Enter by August 10 at TexasCoopPower.com.

Go to TexasCoopPower.com for details and official rules.

2014 Holiday Recipe Contest $2,500 Grand PrizewinnerUltimate Chocolate Pecan Pie by Griffin Clarke | Heart of Texas EC Get the recipe at TexasCoopPower.com.

11TH ANNUAL HOLIDAY RECIPE CONTEST

Enter online at TexasCoopPower.com. Each entry MUST include your name, address and phone number, plus the name of your Texaselectric cooperative, or it will be disqualified. Specify which category you are entering, Sweet or Savory, on each recipe. Mail entries to: Texas Co-op Power/Holiday Recipe Contest, 1122 Colorado St., 24th Floor, Austin, TX 78701. You can also fax entries to (512) 763-3401. Up to three total entries are allowed per co-op membership. Each should be submitted on a separatepiece of paper if mailed or faxed. Mailed entries can all be sent in one envelope. No email entries will be accepted. For officialrules, visit TexasCoopPower.com. Entry deadline: August 10, 2015.

Send us your best original recipe!

$5,000 in PRIZES$3,000 Grand Prizewinner

Two $500 Best Savory Dish WinnersTwo $500 Best Sweet Dish Winners

May 2015 Texas Co-op Power 31

Recipes

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Beyond Pepperoni:Pizza Your WayWhen it comes to popular pizza flavors, pepperoni is the hands-down winner. Surveystaken over the years show that 36 percent ofAmericans choose pepperoni over other populartoppings, including sausage, mushrooms, cheeseand anchovies. It’s hard to argue against pepper-oni, given its salty, smoky deliciousness, but some-times it’s nice to get a little imaginative, so thismonth we asked readers to submit pizza recipesthat go beyond pepperoni. This Naan VegetablePizza from “The Modern Kosher Kitchen” by Ronnie Fein fits that description.

ANNA GINSBERG, FOOD EDITOR

Naan Vegetable Pizza

2 cups cauliflower pieces, broken very small 1 ½ tablespoons olive oilSalt and freshly ground black pepper, to taste1 teaspoon curry powder2 naan breads or pita rounds¼ cup mango chutney, or more to taste 2 large carrots, lightly steamed and chopped½ cup shredded mozzarella cheese¼ cup grated Gouda cheese¼ cup chopped red pepper (optional)

1. Preheat oven to 400 degrees. Lightly grease alarge cookie sheet or line it with parchment paper. 2. Place cauliflower pieces on the cookie sheet,pour the olive oil on top and toss the pieces tocoat. Sprinkle with salt, pepper and curry powder.Roast about 20 minutes, turning once or twice oruntil the cauliflower is softened and just begin-ning to brown. Remove the cauliflower from thecookie sheet and set aside. 3. Place naan breads on the cookie sheet. Spread a thin layer of chutney on each slice of naan. 4. Scatter the cauliflower and carrots on top. Scat-ter the mozzarella and Gouda cheeses over thevegetables and top with red pepper (if using). 5. Bake about 15 minutes or until the vegetables are hot, the cheese has melted and the pizzas looktoasty. Makes 16 appetizer-size slices or two per-sonal pizzas.

Servings: 8. Serving size: 2 appetizer-size slices. Per serving: 162calories, 7.90 g protein, 6.41 g fat, 20.14 g carbohydrates, 5.52 gdietary fiber, 300 mg sodium, 11.38 g sugars, 13 mg cholesterol

Reprinted from “The Modern Kosher Kitchen” (Fair Winds Press,2014) by Ronnie Fein

TexasCoopPower.com

Pulled Pork PizzaCHUCK BURGESS | HEART OF TEXAS EC

“We love and always have homemade pizzaat our house Friday nights. I make onestandard and try different ideas on the sec-ond one. The pulled pork was so delicious, it has become the standard!”

1 can refrigerated pizza crust dough (13.8 ounces)3 garlic cloves, minced2 tablespoons dried parsley½ teaspoon salt¼ teaspoon pepper5 tablespoons olive oil1 tablespoon store-bought sun-dried tomato bruschetta topping12 grape tomatoes, halved and seeded½ cup feta cheese, crumbled1 ½–2 cups chopped baby spinach leaves1 small bell pepper, diced2 cups shredded pepper Jack cheese1 pound prepared pulled pork¼ cup grated Parmesan cheese

1. Preheat oven to 500 degrees. Cover a rimmed 11-by-17-inch metal bak-ing sheet with parchment paper. Spread pizza crust dough evenly overparchment. 2. Mix garlic, parsley, salt, pepper, oliveoil and bruschetta topping in a mediumbowl. Using a spatula, smear about 2 tablespoons of the mixture over thedough until lightly oiled, leaving a half-inch border around edge. 3. Add tomatoes, feta, spinach and bellpepper to the remaining bruschetta mixture and toss to coat. Set aside. 4. Evenly spread the Jack cheese acrossthe oiled dough. Spread the pulled pork over the cheese, breaking up anylarger pieces. Spread remainingbruschetta mixture evenly on top ofpork layer. Sprinkle Parmesan cheese on top. 5. Place another metal baking sheetupside down on the middle rack of theheated oven. Place the pizza pan on topof this pan and cook 12–15 minutes oruntil crust is golden-brown on edges and bottom. Let cool 1–2 minutes andcut into slices.

Servings: 12. Serving size: 1 slice. Per serving: 335calories, 16 g protein, 21 g fat, 30.8 g carbohydrates,1.74 g dietary fiber, 855 mg sodium, 6.19 g sugars, 55 mg cholesterol

Recipes

THIS MONTH’S RECIPE CONTEST WINNER

CONSTANCE LYONS MARTIN | FARMERS EC If you’re a pizza purist, pepperoni may always be your preferredpick. But with so many other toppings available, we had to ask ourreaders for their creative ways of putting together a pie. The win-ning variations are just as surprising as they are delicious.

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Beyond Pepperoni: Pizza Your Way

32 Texas Co-op Power May 2015

$100 Recipe Contest

October’s recipe contest topic is Desserts Made With Candy. After thetrick-or-treating is done and the kids have had their fill, there’s still thequestion of what to do with the leftovers. Snickers pie? M&M cookies? Helpus out with a sweet dessert containing candy. The deadline is May 10.

There are three ways to enter: ONLINE at TexasCoopPower.com/contests; MAIL to 1122 Colorado St., 24thFloor, Austin, TX 78701; FAX to (512) 763-3401. Include your name, address and phone number, plus your co-op and the name of the contest you are entering.

Friday Night Pizza“This is called Friday night pizzabecause there is no meat. For Christmas,we use red and green peppers.”

1 teaspoon olive oil2 medium bell peppers, cut into strips2 cloves garlic, minced, divided use¼ cup mayonnaise⅛ teaspoon crushed red pepper, or more to taste⅛ teaspoon black pepper1 package frozen artichoke hearts (9 ounces), thawed and drained, or 1 jar canned artichoke hearts, drained (12 ounces)1 prebaked pizza crust ½ cup crumbled feta cheese, or more to taste½ teaspoon dried thyme

1. Preheat oven to 450 degrees. 2. Heat oil in a medium nonstick skil-let over medium heat; add bell pepperand sauté 1 minute. Add half the garlicand cook 1 additional minute. Removefrom heat and set aside.3. Place remaining garlic, mayonnaise,red and black pepper and artichokehearts in a food processor, and pulseuntil finely chopped. 4. Place pizza crust on baking sheet.Spread artichoke mixture over crust,leaving a ½-inch border. Top with bellpepper mixture. Sprinkle with fetacheese and thyme. 5. Bake 12–15 minutes (or use instruc-tions on prebaked crust) until crust iscrisp.

COOK’S TIP Do not use marinated artichokehearts.

Servings: 6. Serving size: 1 slice. Per serving: 318 calories, 9 g protein, 15 g fat, 39 g carbohy-drates, 3 g dietary fiber, 745 mg sodium, 3.45 gsugars, 14 mg cholesterol


Pesto, Shrimp and Bacon PizzaGAIL PATTERSON | COOKE COUNTY EC

“We use ultra-thin whole wheat pizzacrusts.”

16 medium raw shrimp1 teaspoon butter1 teaspoon olive oilCornmeal as needed1 prebaked pizza crust, thin type6 tablespoons pesto, store-bought or homemade1 ½ cups shredded mozzarella cheese½ cup grated Parmesan cheese3 slices thick-cut bacon, cooked

1. Preheat oven according to directionson pizza crust package. 2. Peel, devein and remove tails fromshrimp. Pat dry. Melt butter and olive oilin a pan on medium-high heat. Sautéshrimp briefly until barely pink. 3. Sprinkle cornmeal on pizza peel orpan, and place crust on top. Spread athin layer of pesto on crust to edges. Mixtogether mozzarella and Parmesancheese, and sprinkle evenly over pesto.4. Evenly space shrimp on top of cheeselayer. Roughly crumble bacon and scat-ter pieces evenly on top. 5. Slide pizza off peel or pan and directlyonto center rack of oven. Bake accordingto package directions.

Servings: 8. Serving size: 1 slice. Per serving: 318 calories, 16 g protein, 17 g fat, 26 g carbohy-drates, 0.19 g dietary fiber, 713 mg sodium, 0.97 g sugars, 48 mg cholesterol

Mexican Pizza Pie PATSY KEYS | JASPER-NEWTON EC

When I tested this one for the contest, mydaughter requested I make it again! What a funtake on pizza. —AG

2 frozen 9-inch deep-dish pie crusts 1 ¼ cup shredded mozzarella cheese, divided use1 pound lean ground beef1 pound lean ground turkey½ teaspoon salt1 tablespoon taco seasoning 1 cup shredded sharp cheddar, divided use½ cup mild salsa½ cup pizza sauce½ cup diced bell peppers

½ cup diced red onion½ cup thinly sliced mushrooms½ cup sliced jalapeño peppers, fresh or mild pickled, seeds removed

1. Preheat oven to 350 degrees. Allowthe pie crusts to thaw 15 minutes, thenprick with a fork. Prebake the crusts 10 minutes and let cool. Sprinkle a thinlayer of mozzarella cheese over eachcooled crust.2. Meanwhile, mix together beef andturkey with salt and taco seasoning.Brown in a large skillet until fullycooked, then drain well.3. Add ½ cup of each of the cheesesalong with the salsa and pizza sauce to the cooked meat mixture, and spread the mixture evenly across the pie crusts. 4. Sprinkle bell peppers, onions, mush-rooms and jalapeños over the meat. Topwith remaining cheese.5. Bake the pies 25–35 minutes or untilcheese is fully melted and crust is golden.

COOK’S TIP For a pie that holds together nicely,bake one day, cover and refrigerate overnight.Score pie the next day while cold and reheat at350 degrees about 15 minutes or until hotthroughout.

Servings: 12. Serving size: 1 slice. Per serving: 357 calories, 21 g protein, 24 g fat, 14 g carbohy-drates, 0.87 g dietary fiber, 595 mg sodium, 2.34 g sugars, 73 mg cholesterol

WEB EXTRAS at TexasCoopPower.comWatch a video of Food Editor Anna Ginsberg as she makes Naan Vegetable Pizza.

THE PEEL DEALA pizza peel is a thin board used as asurface for assembling pizza toppingson a prepared crust before sliding itonto a baking stone, pan or ovenrack. Some cooks prefer to use a peelduring preparation; others use a pieceof parchment on an upside-downbaking sheet.

Anna’s Basic Pizza DoughWhile store-bought crusts and canned pizzadough can be a pizza lover’s best friends,sometimes only a homemade crust will do. This reliable dough recipe is my personalfavorite. Store the dough in the refrigerator fora day, or punch it down and freeze it until youare ready to thaw and use. —AG

1 cup warm water, divided use1 packet yeast (2 ¼ teaspoons)1 tablespoon sugar2 ½–3 cups bread flour, divided use1 teaspoon salt1 ½ tablespoons olive oil, plus more for bowl

1. In a large mixing bowl or in the bowl of a stand mixer, combine ¼ cupwarm water, yeast and sugar. Let standabout 10 minutes or until mixturebegins to bubble.2. Add 2 cups flour, ¾ cup warm

water, salt and olive oil; mix well.Dough should be sticky at this point. 3. Gradually add more flour, ¼ cup ata time, stirring until dough is stillslightly sticky, but not too sticky tohandle. Knead by hand or using astanding mixer dough hook attach-ment until dough is firm and elastic. If using the dough hook, the doughshould clear the side of the mixingbowl, but stick slightly near the bot-tom center as it kneads.4. Transfer to a second bowl coatedinside with olive oil. Cover the bowlwith plastic wrap, set in a warm placeand allow the dough to rise 1 hour.Punch down the dough and prepareyour pizza using whichever methodworks best with your recipe.

Servings: 12. Serving size: 1 slice. Per serving: 144calories, 4 g protein, 2 g fat, 26 g carbohydrates, 0.68 g dietary fiber, 179 mg sodium, 1.61 g sugars, 0 mg cholesterol

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UPCOMING CONTESTS

SEPTEMBER MY FAVORITE TEACHER DUE MAY 10

OCTOBER STEPPING OUT DUE JUNE 10

NOVEMBER MUSIC DUE JULY 10

All entries must include name, address, daytime phone and co-op affiliation, plus thecontest topic and a brief description of your photo.

ONLINE: Submit highest-resolution digital images at Texas CoopPower.com/contests.MAIL: Focus on Texas, 1122 Colorado St., 24th Floor, Austin, TX 78701. A stamped, self-addressed envelope must be included if you want your entry returned (approximatelysix weeks). Please do not submit irreplaceable photographs—send a copy or dupli-cate. We do not accept entries via email. We regret that Texas Co-op Power cannot beresponsible for photos that are lost in the mail or not received by the deadline.

g ALEJANDRO CONTRERAS: “This isone of the strongest women I know.She has helped me since I movedfrom Guatemala. She is my aunt, my hero and my second mother.”

o JENNIFER TIMMONS, Bartlett EC: Son Kyle, 6, will save the day.


Focus on Texas

HeroesIn big and small ways, our heroes go above and beyond the call ofduty, finding an inner strength and inspiring others along the way.They put the needs of their families, communities and countryahead of their own and, though many hear the call, few answer.Here’s to those heroes who do. GRACE ARSIAGA

WEB EXTRAS at TexasCoopPower.com Find more everyday heroes online.

d DONALD CARPENTER, South Plains EC: “This is by far one of the most unnaturalacts a human being can perform. Every ounce of your being says to run theother way, but instead these brave souls move steadily into a wall of fire.”

g KERI FISCHER, Deep East Texas EC: Kade Fischer,10 months old, was photographed by his aunt,Chelsea Springett, for a class project. Using Photo-shop, Chelsea carefully removed the ladder, leavingthis little guy “flying high.”

d BARBARA VERRETT, Jasper-Newton EC: “My dad did not havehis original dress blue jacket or cover, so my son gave his pawpawone for Christmas.”


Giddings [14–16] Lee County Fair & Charcoal Challenge BBQ Cook-Off,(979) 542-3455, leecountyfairtx.com

Lindale [14–16] I-20 Team Real Estate RamRodeo, (903) 882-7181, lindalechamber.org

15Canton [15–16] Tailwind Regional BalloonFest, (903) 567-1849, facebook.com/balloonfestcanton

Greenville [15–16] Audie Murphy Days,(903) 450-4502, amacmuseum.com

May6Walburg [6–27] Songwriter Wednesdays(7 p.m. weekly), (512) 430-2602

7Lampasas Fort Hood Welcome Party,(512) 556-5172, lampasaschamber.org

8Lewisville Keeping Tradition Alive Jam Session, (972) 219-3401, cityoflewisville.com

9Canadian Canadian River Music Festival,(806) 323-6234, canadianrivermusicfestival.com

Comanche Pioneer Days, (325) 356-5115,comanchecountytxmuseum.com

14Lago Vista “Those Magic 50s,”(512) 608-4254, ltmt.org

K E R RV I L L E : DAV I D M CC L I ST E . S O L D I E R : © B U R L I N G H A M | D R E A M ST I M E .CO M

Pick of the MonthKerrville Folk FestivalKerrville [May 21–June 7]

(830) 257-3600, kerrvillefolkfestival.org

Kerr County becomes a mecca for songwritersfrom around the world every spring. EmmylouHarris and Rodney Crowell, above, kick off the18-day festival, in its 44th year.

Around Texas Get Going> For a complete listing of the events and festivals across

May 7LampasasFort Hood Welcome Party

N E X T M O N T HAMERICAN WIND POWER CENTERLubbock museum hails themighty windmill, which helpedquench the thirst of an aridfrontier.

BECOMING AN OUTDOORS WOMANTexas Parks & Wildlife programteaches kayaking, archery, fishing and other skills tosportswomen.

Look for additional content online TexasCoopPower.com

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• $75 gift certificate to Nonno Tony’s World Kitchen at Pier 21

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Jousting, Birds of Prey,21 Stages of Renaissance Entertainment,200 Shoppes, Artisan Demonstrations,

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22Ennis [22–24] National Polka Festival,(972) 878-4748, nationalpolkafestival.com

23Texarkana TRAHC Presents “Fancy Nancy,”(903) 792-4992, trahc.org

Bandera [23–24] Funtier Days Arts & Crafts Show, (830) 796-4447, banderacowboycapital.com

Granbury [23–25] Kick Off to Summer,(817) 573-5299, granburysquare.com

Mesquite [15–16] Mesquite Meander, (972) 216-6468, historicmesquite.org

16Gainesville M-o-o-ving Thru the Mud WithLandon, (940) 372-0343, mudwithlandon.com

Mansfield Wisteria Street Market,(817) 453-5420, mansfieldtexas.gov

McKinney “Peter Pan: The Ballet,”(214) 477-9434, youthballetoftexas.org

Nocona Rotary Club BullFest,(940) 872-0733

Santa Anna Funtier Days & World BisonCook-Off, (325) 348-3232

Clute [16–17] Texas Gulf Coast Arts Festival,(979) 265-7661, bcfas.org

Port Aransas [16–17] ArtFest,(361) 749-7334, portaransasartcenter.org

San Marcos [16–17] Swing on the Square,(512) 393-8430, smtxswingfest.com

21Luling Field Day, (830) 875-2438, lulingfoundation.org

© M O K R E AT I O N S | D R E A M ST I M E .CO M

Submit Your Event!We pick events for the magazine directly fromTexasCoopPower.com. Submit your event forJuly by May 10, and it just might be featuredin this calendar!

May 16Nocona

Rotary Club BullFest

29Bluegrove [29–30] Memory Makers Quilt Show, (940) 895-3579

30Alto Foraging with Merriwether, (936) 858-3218, visitcaddomounds.com

June1Tom Bean [1–6] Bluegrass Jamming Festival, (903) 546-6893, melodyranchbluegrassfestival.com

6Waco [6–7] Heart of Texas Airshow (303) 862-2869, heartoftexasairshow.com

the state, visit TexasCoopPower.com/events


Feasting on yellow berries in an anaqua tree, bandit-masked great kisk-adees fly above me at Quinta Mazatlan, aMcAllen mansion with a mission and oneof the nine World Birding Center sites in theRio Grande Valley. Quinta Mazatlanimmerses visitors in lush native plants andthe thrill of observing urban wildlife. Artindoors and out, historic architecture andencounters with deep South Texas’ color-ful birds inspire visitors like me.

Eccentric adventurer, hydroponics re-searcher and publisher Jason Matthews,who viewed McAllen as the “crossroads ofthe Western Hemisphere,” built the man-sion in 1934. It is one of Texas’ largestadobe homes, using 10,000 sunbaked adobebricks. The Spanish Colonial Revival man-sion, with wrought iron grilles and archeddoorways, includes carved front doors bySan Antonio woodworker Peter Mansben-del, who used Matthews as the model forthe goateed gargoyles. Matthews alsopainted the adobe blocks with aluminumsulfate, believing it blocked radar waves.

In 1998, the city saved Quinta Mazatlanfrom the wrecking ball and opened theexpanded 20-acre property to the publicin 2006 as an environmentally greenmodel, from its grassy parking lots to thecactus growing atop the red roof.

On the tour, I discover a blue-tiledRoman bath 10 feet long, Talavera tilesinset in the walls, the tropically land-scaped courtyard and the stunning newMexican Folk Art Room. This color-saturated explosion of mythical, magicaland religious figures features about 3,000objects crafted of clay, tin, paper and wood.

Outside, garden tour guide Silvia Barrleads the way through lavish gardens andTamaulipan thorn scrub, explaining howto landscape a “bird café” using native fruitand seeds. Native plants give this gardenits identity and a sense of place.

Beyond a bell-topped gate, we wandertidy trails posted with interpretive signs.

Barr encourages us to notice that “fruitfrom different plants are ready to be eatenat different seasons.” She strokes the barkof an umbrella-shaped Mexican olive tree;runs her hand over the smooth, mottledbark of a Texas persimmon; and invites usto feel the sandpapery leaves of anaquaand the velvet lantana. A spiny hackberryarches its zigzag branches over our path.Slender stalks of night-blooming cereuscactus drape and coil into a tangle, pro-viding both food and shelter for Texas tor-toises and wood rats. We have escaped intoa patch of the brush country that’s beenpreserved right in the middle of McAllen.

Flashes of green and orange draw us toidentify a buff-bellied hummingbird, anoisy resident. Birding guide Erik Bruhnkesays, “This is a northern extension of truetropical habitat,” he tells me as we watchchachalacas nibble chile pequin and greenparakeets nest in dead palms.

Under an ebony tree, a bronze sculp-ture of a great horned owl spreads itswings. Twenty-six wildlife sculptures dotthe grounds and seem lifelike to me, even

if the leaf-cutter ants are 24 inches longand the Texas horned lizard is equally out-sized. Close-by is a Mexican free-tailedbat sculpture along with bronzes of javeli-nas, raccoons and a Texas indigo snake.

Departing the mansion, I visit the International Museum of Art and Science, wherethe exhibit “Science on a Sphere” presentsa three-dimensional exploration of earthand sky. I wander into nearby Nuevo SantanderGallery to check out the lustrous old saddles,contemporary art, Mexican icons and thespectacular Guerra family spur collection.

After all the activity, it’s time for a latelunch, so I head to the nearby Republic of the Rio Grande Grill & Cantina for tortillasoup followed by a crushed-almond tacofilled with white chocolate mousse, straw-berries and pineapple. Today, I’ve trulyenjoyed the beauty and bounty of theTexas borderland.

Eileen Mattei, a member of Nueces and MagicValley ECs, lives in Harlingen.

WEB EXTRAS at TexasCoopPower.comView a slideshow with more photos.

Hit the Road

Quinta Mazatlan: Mother Nature’s MansionThis World Birding Center site in McAllen offers natural beauty in historic setting

BY EILEEN MATTEI

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Eccentric adventurerJason Matthews builtthe mansion in 1934.

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