Saturday, June 21, 2014 • Page 1B Reaching #1 in the Heights in 2013 713.864.0888 � 1801 Heights Blvd. G R E E N W O O D K I N G . C O M GREENWOOD KING Chef Jamie Zelko said she came up with the Captin’s Chicken ($16) when Zelko Bistro, 705 E. 11th St., opened five years ago because it was the kind of food she liked to eat. “Every chicken restaurant has to have a chicken dish,” she said. “It’s simple and good.” Hers starts with the chicken which comes from Sanderson Farms and is 100% natural. The chicken is soaked over- night in yogurt and buttermilk, and then breaded with a mix of Japanese bread crumbs and Kashi Organic Corn Cereal. It used to be the not so organic Cap’n Crunch but Zelko made some healthful adjustments along the way. After it is flash fried, the chicken is finished in the oven and then served with Yukon mashed potatoes and seasonal vegetables. And it’s topped with a shallot jam. Leader readers like Stepha- nie Keitt are big fans of the Captin’s Chicken as are many of Zelko’s regular customers. “People want us to keep it on the menu,” said Zelko. “You go back for your favorites.” Zelko Bistro’s ~ Captin’s Chicken By Betsy Denson [email protected]Kickstarter campaign for Hugs & Donuts What’s better than a hug and a donut? For Jason Hill and Matt Opaleski, co-owners of the popular food truck H-Town StrEATs, it’s their donut and kolache shop soon to open at 1901 N Shepherd Dr. But first they want to raise $50,000 though a Kickstarter campaign to finish the electrical work, plumbing, interior finishing touches on the building they are al- ready renting. Word went out this week about the campaign from the Mangum Park Food Truck folks and others. Here’s what Hill and Opaleski have to say about the endeavor: “We’ve determined that Houston is lacking in artisan gourmet donut and kolache shops. Between the two of us, we possess all the knowledge, creativity and love of the craft to bring awesome donuts to this great city.” We have been testing the market by doing pop-ups and special events over the past year. These events have proven very successful and have given us the motivation to move forward with our dream.” Want to help them? Kick some funds their way. El Tiempo on Washington is raking it in CultureMap recapped the Texas Alcohol and Beverage Commission’s report on the amount of money bars and restaurants pay each month in Mixed Beverage Gross Receipts taxes. We’ll sum it up further - while Wash- ington Avenue is down overall, the El Tiempo on Washington is the exception at #77 ($196,000), out of 3,600 bars and restaurants around the state. But you knew that. It’s always packed. Gumbo and Coffee coming to Durham A restaurant and a coffee shop are moving into a new strip center at 2155 Durham, near Durham and I-10. Gumbo Jeaux’s, which currently has a loca- tion near Bush Intercontinental Airport, will serve spicy Lousiana seafood and burgers in the Heights within a few months. Next to Jeaux’s will be P.J.’s Coffee, a New Orleans-based franchise, will open its second Houston location. The other one is inside the Royal Sonesta in the Galleria area. The strip center, owned by Silvestri, is still looking for one more tenant. Where’s the best Mac and Cheese in town? If you believe Houstonia Magazine, we have the corner on the market. The Glass Wall, 933A Studewood St., Liberty Kitchen and Oys- ter Bar, 1050 Studewood St., Jus’ Mac, 2617 Yale St., and Shade, 250 W 19th St., all made the list. Arteries, prepare for battle. There’s a new taco on the bloc at Torchy’s Torchy’s, 350 W 19th St., posted the new arrival on their Facebook page. “Meet The Vagabond: Grilled fajita beef on a bed of sexy bacon topped with grilled onions, Chimichurri sauce, feta cheese, and pico. Served in a warm flour tortilla.” Nibbles: A Kickstart for Kolaches By Betsy Denson [email protected]There are not one, but three new cocktails at Cedar Creek Bar & Grill, 1034 W. 20th St. The Midnight Special, the Blueberry Shandy and The Leader’s Cocktail of the Month, the Berry Mule. Bar Manager Pax- ton Rogers said it was inspired by the fact that it was sum- mer and he likes raspberries. He’s also a fan of the Moscow Mule. Rogers and bartender Donnie Walker came up with the recipe which is as follows. Muddle/mash two raspber- ries in the bottom of the glass. Add the vodka, simple syrup and lime juice. Top it off with ginger beer and garnish with lime wedges and two more raspberries. Enjoy. Cedar Creek’s Berry Mule Ingredients • 4 raspberries • ounce and a quarter of Three Olives® Berry Vodka • half ounce of simple syrup • ounce of lime juice • ginger beer • lime wedges Berry Mule is The Leader’s Cocktail of the Month. (Photo by Betsy Denson) Zelko Bistro, 705 E. 11th St., serves the Captin’s Chicken for $16. Lindsey Schechter of Houston Dairymaids While the strict definition of “local food” is food grown within 100 miles of the person who buys or eats it, some- times you have to go a little bit further. Heights resident Lindsey Schechter of Houston Dairy- maids, 2201 Airline Dr., says that while there are nearby dairy farms like Swede Farm and Blue Heron, both in Waller, those farmers sell a lot of their wares at farmer’s markets so there’s not a lot of surplus. The closest farm Schechter buys regularly from is Pure Luck Farm and Dairy in Dripping Springs at 182 miles away, and Schechter carries their whole product line of handmade artisan goat cheese. “Amelia Sweethardt is the cheese maker there and we’re very lucky to buy from her,” said Schechter. “She could be selling across the country.” Sweethardt is indeed well-known in the industry - her goat feta was named one of best cheeses of the year by Culture Magazine. Another Hill Country farm Schechter purchases from is CKC Farms in Blanco. Houston Dairymaids offers their goat milk brie and goat milk blue. Wondering why all the cheese around here is goat cheese? According to Schechter, the Hill Country is friendlier to raising goats because it’s drier there and goats are browsers. They don’t graze like cows do. The cow cheese is made in places like Dallas and Waco. Regardless of direction, Schechter likes to keep it in state: “For us, local is Texas, that’s where we started, that’s where we hang our hat.” Houston Dairymaids Hangs their hat on Texas cheeses By Betsy Denson [email protected]Locavore: ����������������� ������������������������� 811 Collingsworth Street Houston, TX 77009 (713)227-3369 �������������� ������������������w�������������� ������������������� ����������� ����������� � �� ��������� FREE WI-FI ���� �� ����� is Back! Our Limited Time Only So Come Get One 13240 Northwest Frwy 713-462-7698 Like Us... Open Mon-Thurs 6am-10pm Fri & Sat 6am-11pm Yes We Cater Peach Milkshake
Transcript
Saturday, June 21, 2014 • Page 1B
Reaching #1in the Heights in 2013
7 1 3 . 8 6 4 . 0 8 8 8 � 1 8 0 1 H e i g h t s B l v d .G R E E N W O O D K I N G . C O M
GREENWOOD KING
Chef Jamie Zelko said she came up with the Captin’s Chicken ($16) when Zelko Bistro, 705 E. 11th St., opened five years ago because it was the kind of food she liked to eat.
“Every chicken restaurant has to have a chicken dish,” she said. “It’s simple and good.”
Hers starts with the chicken which comes from Sanderson Farms and is 100% natural. The chicken is soaked over-night in yogurt and buttermilk, and then breaded with a mix
of Japanese bread crumbs and Kashi Organic Corn Cereal. It used to be the not so organic Cap’n Crunch but Zelko made some healthful adjustments along the way.
After it is flash fried, the chicken is finished in the oven and then served with Yukon mashed potatoes and seasonal
vegetables. And it’s topped with a shallot jam.
Leader readers like Stepha-nie Keitt are big fans of the Captin’s Chicken as are many of Zelko’s regular customers.
“People want us to keep it on the menu,” said Zelko. “You go back for your favorites.”
Kickstarter campaign for Hugs & DonutsWhat’s better than a hug and a donut? For
Jason Hill and Matt Opaleski, co-owners of the popular food truck H-Town StrEATs, it’s their donut and kolache shop soon to open at 1901 N Shepherd Dr. But first they want to raise $50,000 though a Kickstarter campaign to finish the electrical work, plumbing, interior finishing touches on the building they are al-ready renting. Word went out this week about the campaign from the Mangum Park Food Truck folks and others. Here’s what Hill and Opaleski have to say about the endeavor:
“We’ve determined that Houston is lacking in artisan gourmet donut and kolache shops. Between the two of us, we possess all the knowledge, creativity and love of the craft to bring awesome donuts to this great city.” We have been testing the market by doing pop-ups and special events over the past year.
These events have proven very successful and have given us the motivation to move forward with our dream.”
Want to help them? Kick some funds their way.
El Tiempo on Washington is raking it inCultureMap recapped the Texas Alcohol
and Beverage Commission’s report on the amount of money bars and restaurants pay each month in Mixed Beverage Gross Receipts taxes. We’ll sum it up further - while Wash-ington Avenue is down overall, the El Tiempo on Washington is the exception at #77 ($196,000), out of 3,600 bars and restaurants around the state. But you knew that. It’s always packed.
Gumbo and Coffee coming to DurhamA restaurant and a coffee shop are moving
into a new strip center at 2155 Durham, near Durham and I-10.
Gumbo Jeaux’s, which currently has a loca-tion near Bush Intercontinental Airport, will
serve spicy Lousiana seafood and burgers in the Heights within a few months.
Next to Jeaux’s will be P.J.’s Coffee, a New Orleans-based franchise, will open its second Houston location. The other one is inside the Royal Sonesta in the Galleria area.
The strip center, owned by Silvestri, is still looking for one more tenant.
Where’s the best Mac and Cheese in town?If you believe Houstonia Magazine, we have
the corner on the market. The Glass Wall, 933A Studewood St., Liberty Kitchen and Oys-ter Bar, 1050 Studewood St., Jus’ Mac, 2617 Yale St., and Shade, 250 W 19th St., all made the list. Arteries, prepare for battle.
There’s a new taco on the bloc at Torchy’sTorchy’s, 350 W 19th St., posted the new
arrival on their Facebook page. “Meet The Vagabond: Grilled fajita beef on a bed of sexy bacon topped with grilled onions, Chimichurri sauce, feta cheese, and pico. Served in a warm flour tortilla.”
There are not one, but three new cocktails at Cedar Creek Bar & Grill, 1034 W. 20th St. The Midnight Special, the Blueberry Shandy and The Leader’s Cocktail of the Month, the Berry Mule.
Bar Manager Pax-
ton Rogers said it was inspired by the fact that it was sum-mer and he likes raspberries. He’s also a fan of the Moscow Mule. Rogers and bartender Donnie Walker came up with the recipe which is as follows.
Muddle/mash two raspber-ries in the bottom of the glass. Add the vodka, simple syrup and lime juice. Top it off with ginger beer and garnish with lime wedges and two more raspberries. Enjoy.
Cedar Creek’s Berry Mule
Ingredients• 4 raspberries
• ounce and a quarter of Three Olives® Berry Vodka
• half ounce of simple syrup
• ounce of lime juice
• ginger beer
• lime wedges Berry Mule is The Leader’s Cocktail of the Month. (Photo by Betsy Denson)
Zelko Bistro, 705 E. 11th St., serves the Captin’s Chicken for $16.
Lindsey Schechter of Houston Dairymaids
While the strict definition of “local food” is food grown within 100 miles of the person who buys or eats it, some-times you have to go a little bit further.
Heights resident Lindsey Schechter of Houston Dairy-maids, 2201 Airline Dr., says that while there are nearby dairy farms like Swede Farm and Blue Heron, both in Waller, those farmers sell a lot of their wares at farmer’s markets so there’s not a lot of surplus.
The closest farm Schechter buys regularly from is Pure Luck Farm and Dairy in Dripping Springs at 182 miles away, and Schechter carries their whole product line of handmade artisan goat cheese.
“Amelia Sweethardt is the cheese maker there and we’re very lucky to buy from her,” said Schechter. “She could be selling across the country.” Sweethardt is indeed well-known in the industry - her goat feta was named one of best cheeses of the year by Culture Magazine.
Another Hill Country farm Schechter purchases from is CKC Farms in Blanco. Houston Dairymaids offers their goat milk brie and goat milk blue.
Wondering why all the cheese around here is goat cheese? According to Schechter, the Hill Country is friendlier to raising goats because it’s drier there and goats are browsers. They don’t graze like cows do. The cow cheese is made in places like Dallas and Waco.
Regardless of direction, Schechter likes to keep it in state: “For us, local is Texas, that’s where we started, that’s where we hang our hat.”
The epic traffi c tie-ups in this end of town are well documented. The north end of the Loop trims down to a tiny thread of a thoroughfare that makes morning com-mutes horrifi c. And 290 lately more often looks like the park-ing lot at Reliant than it does a highway to Austin. But one of the more underreported traffi c calamities in north Houston is a phenomenon that occurs not over the widening of lanes or building of fl y ramps, but when warm, rounded dough exits the oven and gets a dous-ing of glaze. No, Leader Eater has not turned from a food afi -cionado to a traffi c critic; rath-er the multi-car back ups that I’m about to explain comes because of a restaurant.
The congested corner in question is at Ella Boulevard and 34th Street just south of one of the city’s most beloved breakfast food joints - Shipley Do-nuts. Yes, it’s the house of Houston donut pride that is the culprit in what has become sporadic traffi c jams around the intersection. It all derives from a little, two-paneled slid-ing window on the south side of a building that is no bigger than, well, a box of dozen do-nuts and serves as the drive-thru window for Shipley’s. It ‘s these delicacies – glazed with goodness, covered with technicolor sprinkles, topped with tasty frosting, fi lled with delicious jelly and powdered to perfection – that will trigger impromptu, totally unpredict-able and utterly random lines of vehicles emanating from
this tiny donut shop. (Not to mention, this is one of only two Shipley’s in northern Houston.) Cars, SUVs, trucks and anything with four wheels that can get a Houstonian to a donut will come streaming out of Shipley in the morning, on the thick commute home in the evening and even at the most random times at night.
A queue of cars will some-times come all the way back to 34th Street to the point where vehicles coming west on 34th can’t make the right hand turn onto Ella without taking a wide and exaggerated turn into the
left lane. And if you’re hum-ming along Ella in the north-bound lanes, particularly the right one, you are in danger of hitting this donut danger zone. Leader Eater could go all ur-ban planner on you and nit pick the kink points in the tiny drive-thru and how Shipley’s should be redesigning what is likely one of the oldest of their franchises in the city to cut down on these public safety events. But, really, it isn’t any of that that is causing this traf-fi c mess; it’s that their donuts (and kolaches) are just too darn good.
For Leader Eater, the sim-plicity of Shipley is the big-gest draw. The aesthetics of the Ella location is out of style (although that neon “Hot Do-nuts” sign and bare bones brown and red logo will be forever cool), the ordering area cramped and the logis-tics of the drive thru clearly fl awed, but what Shipley has on their racks is timeless. And no overly produced frills ei-ther. How they present their old-school selection of donuts isn’t going to wow you with its cleverness - Raspberry Filled, Strawberry Iced, Cinnamon Twist, Filled Bar - you get the point. There aren’t any fancy coffees or seasonal gimmicks and the Ella location’s menu only has four main selections - donuts, cake donuts, kolaches and drinks. Leader Eater is partial to picking at a sack of melt-in-my-mouth donut holes (which I was doing shortly be-fore writing this column and a favorite of The Bomber, my six-year-old going on 16).
Although I curse the place when the cadence of my turn signal thumps over and over again as I try to avoid the mini-traffi c jam on Ella and wonder who could be scoop-ing up donuts at the most ran-dom times of the day (even though I recently used this particular location as a last-minute savior for a dinner party dessert), the line ups just like Shipley donuts is one of the more charming culinary (and civil engineering) quirks of the neighborhood.
Marcy Cann, a resident of Timbergrove Manor, received the Dr. Kate Bell Memorial “Spirit of HART” award from the Houston Association of Retired Teachers. The award is presented annually with ap-preciate for faithful and distin-guished service to the organi-zation. Cann has served in many offi ces including presi-dent. She presently serves as secretary treasurer of the HART Foundations.
During her 38 year career with the Houston Independent School District, Cann taught at Oak Forest Elementary and Clifton Middle Schools. At Clifton, she served as Magnet Coordinator and later worked in the HISD central offi ce as a Magnet Specialist.
Currently, Marcy Cann serves as president of Texas Association of Retired Teach-ers (TRTA) District 4, which includes over 11,950 retired educators in the TRTA State Legislative Committee.
“One thing that makes this
honor even more special is the fact that the fi rst recipient was Ruby Sue Clifton. I had the pleasure of knowing both Mrs. Clifton and Dr. Bell,” said Cann, who was part of the original faculty at Clifton Middle School.
–Submitted story
Timbergrove Manor resident Marcy Cann recently received the Dr. Kate Bell Memorial “Spirit of HART” award from the Houston Asso-ciation of Retired Teachers. (Submitted photo)
A mural by local artist Wiley incorporates everything that is Hous-ton, and fun caricatures of Lily and Teresa at Red Ox Bar & Grill, 811 Collingsworth.
Red Ox Bar & Grill is a Great Place to Chill
The creators of Bocados on W. Alabama in Montrose have taken all that was good and evolved into the new Red Ox Bar & Grill in Northside Village. Owners Teresa Flores and Lily Hernandez trans-formed the former lounge/grocery store/sports bar into a casual restaurant that serves “Food people love.”
They still serve the tradi-tional Mexican food they were known for at Bocados, in addi-tion to new favorites like their delicious burgers and salads. They have an unbeatable hap-py hour with specials on mar-garitas, sangria, beer, wine and liquor. They also have a great selection of local craft beer and Texas wines.
“I wanted to give the neigh-borhood a cool place to come eat,” said Flores, who grew up in the area and was also the contractor in the renovation of the building.
Red Ox has a rustic, eclectic vibe with recycled materials, such as tables made of retired bowling alley floors, incorpo-rated into the design. A garage door opens up to the patio for an al fresco feel for when the weather permits. There is a mural by local artist Wiley on the wall outside of the kitchen that incorporates everything that is Houston, and fun cari-catures of Lily and Teresa.
Red Ox Bar & Grill, located at 811 Collingsworth St., has free Wi-Fi and is bike and dog friendly. Look for daily spe-cials and more information on Facebook.
22¢ Martinis at Katch 22
Katch 22 is throwing a party on the 22nd day of each month starting on June 22 in honor of their namesake number. The party will kick off at 2:22 p.m. with 22¢ martinis, plus unbeat-able specials on their delicious food and drinks.
Beat the heat and join Katch 22 for great eats and cold drinks galore, plus live music from 3 to 7 p.m. Res-ervations are not required but recommended. Call 832-804-7281 to RSVP. Katch 22 is lo-cated at 700 Durham Dr. For
more information, visit www.katch22houston.com.
HYPO at Warehouse Bar & Chill
The Heights Young Profes-sionals Organization (HYPO) is meeting from 5 to 8 p.m. on Thursday, June 26 at Ware-house Bar & Chill. HYPO is a networking group for the young or young at heart part of the Great Heights Chamber of Commerce. For more in-formation, visit http://www.heightschamber.com/hypo.
Warehouse Bar & Chill is lo-cated at 3333 W. 11th St. For more information about Ware-house Bar & Chill, visit www.warehousebarandchill.com.
Voltage Party Series with Manifesto
Next Level Promotions, Select Entertainment and Hughes Hangar present
Manifesto, Voltage Party Series, Albert Fix and JKB: The first of the “Abduction” Party Series at Hughes Hangar Speakeasy Gastro Lounge at 10 p.m. on Thursday, June 26. Manifesto is a DJ, violinist and producer with an international fan base from NYC and LA to Tokyo and Moscow. Manifesto
has gained an international presence performing for some of the most sought-after audi-ences around the world. As a Trance, Progressive, Electro, Tech House DJ, he swiftly cap-tured the underground scene with his infectious charisma and versatile blend of Euro-pean and American influenced electronic violin.
Hughes Hangar is located at 2811 Washington Ave. For more information, visit se-lectliveevents.com/event/voltage-party-series-w-mani-festo.Be sure RSVP: Bottle service and table packages available.
Follow Ivee Sauls on
Twitter @ThirstyExplorer. To submit an event, email [email protected].
Thirsty Explorer
Thirsty Explorer
Sweets met Savories at the sold out HHWC Spring Tea. More than eighty ladies packed the Clubhouse to en-joy the homemade delicacies prepared by members for the guests.
In addition to the tea sand-wiches and sweets, the tea itself was brewed in the tra-ditional British manner using individual teapots. The HHWC tea masters spent consider-able time and experimentation working on timing to perfect the “cuppa”.
Members and guests look forward to this event each year to meet new neighbors and show off some finery, especial-ly the hats that could rival any Kentucky Derby Day. Tables are hosted and decorated by members with a theme. Each table showcases the hostesses’ own china, crystal, silver, flow-ers, and special hostess gifts.
The Houston Heights Spring and Victorian Teas are fund raising arms to sup-port the maintenance of the Club-owned 100 plus year old building. The Victorian Tea in December has been a mainstay of the community for a number of years now. However, the demand was so great the membership decided to add the Spring Tea in recent years to meet the attendance requests.
An interesting fact that speaks to the binding comrade-ship of these women is that 50
percent of the Club member-ship voluntarily participated in the preparation of the Tea. And some of these members are third generation members. All work (in both the prepara-tion and clean up) is done on a voluntary basis.
Next up for the HHWC is a Meet and Greet Happy Hour. To learn more about the Hous-ton Heights Woman’s Club, please visit them on Facebook at HoustonHeightsWoman’s Club. Membership applica-tions are available at HoustonHeightsWoman’sClub.com un-der the membership tab.
Houston Heights Women’s Club Matriarch Member Melvalene Cohen, left, and current President Ginnie McConn enjoyed the club’s Spring Tea event. (Submitted photo)
Houston Heights Woman’s Club Spring Tea sold out again
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2217 W. 34th, Ste. A.713-686-6622Johnny & Rhea Danna, Owners
RETAIL CENTER WHOLESALE PRICES
THE FOAM STORE
www.thefoamstore.com
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SEWINGGUNS & AMMO
REPUBLICARMS
713-682-5549www.republicarms.com
3344 E.T.C. Jester
MANNA - DONATIONS AND VOLUNTEERS NEEDED: Your neighborhood thrift store appreciates any and all donations. We can ar-range pickup for large items or large donations. Call 713-686-6440 or donate at 1806 W. 43rd St. Thank you. (TF)
TUPPERWARE AVAILABLE: Call JoAnn Lord at 281-923-3729. (TF)
WE BUY/SELL GUNS: Top cash paid. FFL concealed handgun classes. 713-694-4867. (TF)
BLUE MOON ANTIQUES: Antiques and collectibles. Providing estate sale ser-vices. 3311 Ella. 832-286-7882. www.bluemoonan-tiqueshouston.com. Like us on www.facebook.com/bluemoonantiqueshous-tontx. (TF)
ALTERATIONS: Men/wom-en. Pick up or delivery. Char-lotte, 713-694-0003.
Our Business is Growing and We Need You!AUTOMOTIVE TECHNICIAN
A long established automotive repair and maintenance facil-ity with strong community ties, is now interviewing. We are looking for friendly and people oriented individuals to join our team. This technician position requires someone who is honest, ethical, and a self-starter. We want someone who is passionate about the automotive business and wants to make this their carrier. The right candidate will cultivate long term relationships with our clients and be professional in working with our service advisors and owners. Solid communication skills, being procedure oriented, having a good driving record, and willingness to learn are a must. This job requires someone who can work gracefully under pressure.
Adolf Hoepfl Garage • Kathryn 713 357-5812
HAND PAINTED FURNI-TURE: Yours or ours. Don’t toss it, save it. Antiques by Nancy, 832-282-8108. [email protected], www.anti-quesbynancy.com. (6-28)
BUS DRIVERS NEEDED FOR CHURCH SHUTTLE: Approximately six hours a week. Must have CDL and passenger endorsement. Call 713-681-3600. (TF)
MECHANIC WITH EXPERI-ENCE on Econoline vans needed. Experience with A/C, alternators, brakes and suspension. Tools required. Salary commensurate with experience. 713-681-3600. (TF)
PLUMBERS NEEDED: Multi-family and light com-mercial work. Service and repair. Call 281-820-5885. (7-5)
Polyester 136” Round
25 All WhiteTablecloths
Used once. Cleaned. On hanger. In plastic.
Call 713-294-5678
FOR SALE
$20 each or Best offer
Moving Sale1627 W. 15th St.
Sat 6/21 8:00-3:00Indoor/Outdoor Furniture, bedding, lawn equipment, kitchen appliance misc.
Garage SaleMoving out of state!
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Garage Sale3915 Thonig @ Saxon (77092)Thurs Fri Sat 6/19-6-21
8am-3pm • Rain or ShineHenredon bed set, 2 Vegas Style crap tables, Refrigerator, Queen Anne Twin Bed, Wine Frig, Mo-torized wheel chair, bunkbeds,
swing set and lawnmower. Furniture, baby, household misc. Ladies shoes and purses. Yard,
pool and pet supplies.
WANT TO BUY
TOP CASH PAID FOR YOUR GUNS: FFL concealed handgun classes. 713-694-4867. (TF)
AUTOS & TRUCKS
2004 KIA SEDONA: Seats seven. Great air, excellent condition, original owner. $2,200. 832-746-4106. (6-28)
CA$H
832-646-6103
For Unwanted Cars, Trucks, MTX & RV’s
Not running OK
TODAY
SPECIALOCCASIONS
CHARMING VENUE FOR YOUR NEXT GATHERING: Houston Heights Woman’s Club’s Historic Bungalow, perfect for small events. Recitals, luncheons, fund-raisers - events up to 100 people. Grand piano, stage, round tables, small catering kitchen. Call Lizz Martin, 281-217-6070, regarding this Heights landmark. (TF)
LAWN & GARDEN GUIDELET THESE PROFESSIONALS ASSIST YOU WITH YOUR LAWN & GAR DEN NEEDS
FAST LUBE IS HIRING LUBE TECHS: Apply at 4615 W. 34th (77092). Back-ground check required.
ATTENTION - HOUSE-KEEPER NEEDED: Part-time, bilingual welcome. Northwest Mall/I-10 area. TDL and drug testing re-quired. Some shopping. Non-smoker. Start $10 hour. 713-290-0411.
ADULT CARE
I PROVIDE ADULT CARE: Companionship, meal prep-aration and light cleaning. Hours as needed. Debra, 713-503-7931.
CERTIFIED NURSE’S AS-SISTANT looking for work. Day or night. Good refer-ences. 832-439-9971.
MATURE NON-SMOKING FEMALE WANTED to care for ambulatory 90 year old female in Oak Forest home. Weekends only. Must live in, 24/7. Duties include personal care, cooking and light cleaning. Must have a valid drivers licence, trans-portation and references. 832-330-5478.
GOT LEAKS? NEED REPAIR?Did you know you could still le a claim under Hurricane Ike? Call now for a FREE Inspec-tion with an insurance claims specialist.
• Commercial • Residential • New Roof • Re-Roof
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ASAPROOFING• ReRoof • Repair• Siding • Windows
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References • Heights Home Owner
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Frank Montes
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Complete Pavers
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Now what do you do? It happens to the friendliest, most well-adjusted dogs. Sometimes, they’re caught off-guard or some latent aggression gets redirected. Other times, they’re not thinking clearly, they get spooked and boom! They bite your neighbor. It’s such a disturbing thing to think about happening, but this scenar-io plays out across our city every day.
While I certainly hope that this never happens to you, it wouldn’t hurt to have a plan in place, in case it does. Animal behaviorists have suggested the following steps to take in the event of a dog bite:
Remain calm and do not punish your dog. He’s not in any position to accept and understand a punishment right now. It will only escalate the drama and confusion.
Immediately remove the dog from the situation by placing him in another room
or in his crate.Attend to the victim. Assess if immedi-
ate medical care is needed. Get his or her contact information, if you don’t already have it.
Refrain from blaming the victim for the bite. No matter what the person might’ve done that caused your dog to bite, your dog is still to blame for the bite.
Call your vet, request your dog’s vac-cination certifi cates and medical records and ask how to proceed from here.
Call your insurance company and also an attorney, if it feels warranted.
Contact your local animal control offi ce and comply with their orders.
If you make it through the above steps and are now on the road to mending the relationship between the victim, you and your dog, dog training is your next step. Behavior modifi cations can help keep your dog from getting into this situation ever again and also help you to recognize the warning signs that it could happen (and allow you to take preemptive action).
By covering all of your (legal) bases, mak-ing amends with the victim and beginning a rigorous regime of behavior modifi ca-tion for your dog, you can insure that you, your neighbors and your dog will remain safe for years to come.
Running For HomeSpeaking of biting: Do you know what
also bites? Running with your dog at Me-morial Park, in the heat of day, with no means for cooling your pooch off ! While Friends For Life, (who typically allows runners to borrow an adoptable pup to run with at Memorial Park during their “Running For Home” project) are keep-ing their pooches in the air conditioning this summer, they’re instead planning to have dog cooling stations set up for dogs who are out running with their owners on Saturday, June 11 from 8am until 11am. Once the weather cools off, the adoptable cuties from Friends For Life will be back at the park, eager to trot along beside any runner who’ll have them!
By Molly Sue McGillicutty
The Greater Heights Area Cham-ber of Commerce has announced the awarding of scholarships to 12 deserv-ing high school students. Helping local high school students attend college with some fi nancial support is a project the Chamber has conducted for over two decades. According to Education Chair, Cindy Reibenstein, this year there were 120 applicants from many area schools. The applicants were evaluated in the ar-eas of leadership, community service, academics, their essay on goals in their life and fi nancial need.
The $1,000 scholarships were awarded to: Evelyn Leal (Incarnate Word Acad-emy), Brandy Pineda (KIPP Academy), Brittany Smith (Reagan High) and Der-rial Doyle (Washington High) S tudents Receiving $500 scholarships were: Sele-
na Martinez (Reagan) and David Villar-real (Reagan High), Janet Flores (St. Pius X), Cole Freeman (Waltrip High), Yes-enia Mondragon (Waltrip High), Azeneth Quiroz (Waltrip), Nicole Arias (YES Prep) and Ernest Avalos (YES Prep).
Keisha Pete of Black Middle School was named Educator of the Year, and Chamber Interim of the Year was Jessica Hightower.
A monetary honor and recognition was given to the following school repre-sentatives:
Eugene Field Elementary Principal, Mr. Hendrickson and Teacher of the Year, Ms. Susan Wall.
Garden Oaks Elementary Principal, Dr. Lindsay Pollock and Teachers of the Year, Ms. Rebecca Scott and Ms. Kara Siegal. Sinclair Elementary Principal,
Mrs. Abigail Taylor and teachers of the Year, Mr. John Augustine and Ms. Emily Mingle.
Black Middle School Principal, Ms. Jao, and Teachers of the Year, Mr. Matt Sawyer and Ms. Heather Hall. St. Rose of Lima Principal, Ms. Cathy Stephen and Recognized Teacher, Mary Andrews, Jeff Davis High School Principal, Ms. Alcan-tar-Martinez and Teachers of the Year, Ms. Diane Morrow and Ms. Mary Divin, Lutheran High North Principal, Mr. Dal-las Lusk, Reagan High School, Principal, Ms. Connie Berger and Teacher of the Year, Mr. James Johnson, Waltrip High School Principal, Mrs. Andria Schur and Teacher of the Year, Ms. Stephanie With-erspoon
The fi rst Parsley Studio was opened by Howard Parsley and his wife Louise in a small building in front of their home in the 1600 block of Yale, in the Houston Heights in 1942, as World War II was starting.
One year later, the studio was moved into its present location at 1504 Yale. Howard continued operation of the business with the assistance of various members of his im-mediate family until his death in 1985.
Janet Parsley, who had worked with her father for many years, took over as pho-tographer. Louise had also worked closely with her hus-band through the years and es-
tablished a reputation in photo restoration, in black and white, brownstone or oil colors.
Seventy-two years after its beginning, Parsley Studio con-tinues as a family operation.
Today, the studio offers fam-ily and pet portraits, wedding portraits, visa and passport photos, quinceanera photos, and black and white glossies for business use. Frank is add-ing a gallery of his own black and white and color photo-graphs, which provide a histor-ic as well as nostalgic touch.
Owner Louise Parsley passed away January 2013; daughter Janet Parsley is still running the business. For in-formation, call 713-869-4641.
So, your dog bit someone ... now what?
What Blackie may be lacking in the “original name” department, he makes up for in the “aff ection” department. Blackie has been at Friends For Life since he was a kitten, where he and his siblings were bottle fed and cared for until everyone but Blackie got adopted. Now this loving, playful and mellow 3 year old is tired of being patient and ready to go to his forever home. Go to www.adoptfriendsforlife.org for more information.
Choose Me
Greater Heights Area Chamber of Commerce awards scholarships, recognizes educators
Parsley Studio, family operated for 72 years
LOOKING BACK
After 70 years of serving the Northwest Houston area as a full-service acute care facility, Heights Hospital is closing its doors to the type of medical services traditionally provided there and will become, instead, a specialty hospital for medically complex, chronically ill patients who require acute care on a long-term basis.
This change is expected in the next 30 to 60 days and is the result of a recent announcement by Heights Hospital owner Columbia/HCA
Healthcare Corp. of its intention to sell the facil-ity to Tennessee-based American Transitional Hospitals, Inc.
Heights Hospital President and CEO Chuck Schuetz said ATH’s proposal to establish Heights as a centralized location for referrals from throughout Houston and the surround-ing areas, was an attractive one from a services standpoint.
10 years agoJune 24, 2004
Historic Reagan campus becoming 21st century ‘urban high school prototype’
Houston Independent School District will begin the $40 million partial demolition and rebuilding of 77-year-old John H. Reagan High School this month.
The demolition and construction project is the result of a strategic collaboration between experts in curriculum design and school design, members of the surrounding residential com-
munity and Reagan faculty and students. To help keep community members informed
of the work schedule and master plan for Rea-gan High School as construction begins, Prin-cipal Robert Chavarria and the HISD Bond Program will hold a public town hall meeting at 6 p.m. Thursday, June 24, in the Reagan High School auditorium, located at 413 E. 13th St.
20 years agoJune 23, 1994
Era in Health care ends for Heights Hospital, will become long-term care facility
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Houston Astros honor St. Thomas’ state title teamThe St. Thomas High base-
ball team was not expected to win a TAPPS 5A state champi-onship in 2014.
But the Eagles defied the odds by edging district rival, Tomball Concordia Lutheran, 2-1, in the state title game last month in Waco.
For their accomplishments, the St. Thomas team was hon-ored as one of seven state champions from the Houston area before the Houston As-tros-Tampa Bay Rays game on June 13.
For the Eagles, capturing the school’s twenty-third state title was the culmination of a season filled with challenges and overcoming adversities.
When former Houston As-
tro Craig Biggio ended his tenure as the STH baseball coach, new head coach Ryan Lousteau had huge shoes to fill. Biggio had led the team to
two state titles. But, before the season even
began Lousteau was faced with a trial harder than any opponent on the baseball dia-
mond – his wife, Lauren, had been diagnosed with breast cancer.
The players and coaches rallied around Lousteau, and
it was this team bond that helped them reach the state championship.
With thirteen seniors gone from last year’s team, St. Thomas considered 2014 to be a rebuilding season – but the players did not share this thought, shouting “23!” in the huddle after every practice to remind themselves of their goal.
The team was led by seniors Michael Rodgers, Ben Conda-ra, Jordan Bautista-Rosales, and Rawlings Elam – all who were part of a squad who last year suffered a devastating loss to St. Pius X in the 2013 state semifinal after sweeping the Panthers during the regu-lar season.
These seniors, all who will be going to play baseball in college, were hungry to final ly reach the mountain top and
win that precious twenty-third state title.
In the championship game, the Eagles faced district cham-pions Concordia– a team that ultimately captured the district crown.
It was only fitting that it was a senior matchup to score the winning run for state when Ben Condara, who after suffering a terrible knee injury during the semifinal was basically stand-ing on one leg, hit the walk off RBI to allow Rawlings Elam to score the game winning run.
Following everything that they accomplished, and con-sidering the situation the head coach was going through, the path is set for Lousteau and the St. Thomas Eagles base-ball team to accomplish even greater things following this historic season.
By Peter ScamardoFor The Leader
The Houston Astros honored the St. Thomas High baseball team, 2014 TAPPS 5A State Champions, before the June 13 game against the Tampa Bay Rays. (Photo courtesy of the Houston Astros)
Youth is served
A local elementary school student enjoys Second Serve, a free tennis camp, last week at the Lost Forest Tennis Camp in North Houston. (Photo by Michael Sudhalter)
Lost Forest Tennis Club tennis pro Enrique Proanu grew up playing tennis in his native Ecuador.
After he moved to Houston in 2009, he wanted to give young people an opportunity to learn the sport, especially those who may not have picked up a racquet other-wise.
So, he started Second Serve, a free tennis camp at Lost For-est – a private tennis club lo-cated in North Houston.
“We have a passion for ten-nis,” Proanu said. “We want to give back to the commu-nity through the sport of ten-nis and show kids they can achieve anything they want.”
The camp is completely free to the students, and includes lunch and life lessons, in addi-
tion to tennis scrimmages and drills. They learn the basics of the game – the forehand, backhand and the volley serve among other things.
The first camp was held last week, and it brought in 19 children between the ages of 7 and 13. There are at least two more camps planned for later this summer.
“We want to teach them the responsibility of the game,”
Proanu said.Proanu and his staff distrib-
uted fliers in nearby neighbor-hoods and visited apartment managers, churches and schools to tell them about the program.
A donor who wishes to re-main anonymous has donated a considerable amount of money to the camps.
Four-peat for Heights-NorhillThe Heights-Norhill Little League 7 and 8 year old All-Stars won their fourth consecutive District 25 Championship by defeating Den-ver Harbor’s All-Stars on June 13. (Photo by Michael Sudhalter)
Stewart named to Midwest All-Star Game
Kohl Stewart is climbing the ranks of professional baseball quickly.
The 2013 St. Pius X gradu-ate was selected to Midwest League All-Star game on Tuesday but did not play in it.
Stewart, 19, was drafted in the first round (fourth overall) of the 2013 MLB Draft by the Minnesota Twins last June.
After playing for a pair of rookie league affiliates last year, Stewart was promoted to the Cedar Rapids (Iowa) Kernels in Class A ball this season.
Stewart is 1-3 with a 2.44 earned run average and 41 strikeouts in 12 appearances for the Kernels.
Stewart chose baseball over an opportunity to play football at Texas A&M.
– Michael Sudhalter
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