TEXAS FAMILY FARMS - CoServ.com

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TEXAS FAMILY FARMS - CoServ.com

COSERV ELECTRIC EDITIONWHOOPING CRANES WINTER IN TEXASJANUARY 2010KITCHEN MAGICSEEDS CHANGEof TEXAS FAMILY FARMS


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January 2010V O L U M E 6 7 N U M B E R 7F E A T U R E S8Seeds of ChangeTEXAS FAMILY FARMSStory and Photos by Jody HortonFamily farming, in the span of justa few generations, has gone fromthe dominant way of life to one thathas nearly vanished. In the first ofa three-part series, meet the membersof the Johnson family, whofarm near Center.816On a Wing and a PrayerBy Elaine RobbinsThe world’s last natural wild flockof Whooping Cranes navigates aprecarious course. They return tothe same wintering grounds on theTexas coast each year.F A V O R I T E SFootnotes by Martha Deeringer Old Blue: Top Hand on the Cattle Trail 29Recipe Roundup Kitchen Magic for Kids 30Focus on Texas Snow Daze 42Around Texas Local Events Listings 44Hit the Road by Kaye Northcott Classy Denton 462930 4616TEXAS ELECTRIC COOPERATIVES BOARD OF DIRECTORS: Darren Schauer, Chair, Gonzales; Kendall Montgomery,Vice Chair, Olney; Rick Haile, Secretary-Treasurer, McGregor ; Steve Louder, Hereford ; Billy Marricle, Bellville; Mark Stubbs,Greenville; Larry Warren, San AugustineTexas Co-op Power is published by yourelectric cooperative to enhance the qualityof life of its member-customers in aneducational and entertaining format.PRESIDENT/CEO: Mike Williams, AustinSTRATEGIC COMMUNICATIONS ADVISORY COMMITTEE: Bill Harbin, Chair, Floydada; Gary Nietsche, La Grange;Roy Griffin, Edna; Bryan Lightfoot, Bartlett; Melody Pinnell, Crockett; Anne Vaden, Corinth; William “Buff” Whitten, EldoradoCOMMUNICATIONS STAFF: Martin Bevins, Sales Director; Carol Moczygemba, Executive Editor; Kaye Northcott, Editor;Suzi Sands, Art Director; Karen Nejtek, Production Manager; Ashley Clary, Field Editor; Andy Doughty, Production Designer;Sandra Forston, Communications Assistant; Kevin Hargis, Food Editor; Camille Wheeler, Staff WriterC O V E R P H O T OShelby Johnson by Jody HortonJanuary 2010 TEXAS CO-OP POWER 3


lettersHE LIKES USWhat a DY-NO-MITE publication.I eagerly await the arrivalof each new one—more so thanmy paid subscriptions.DAN BRANSONDeep East Texas Electric CooperativePOWERTALKTEXAS LIONS CAMP: Unforgettable Memories for FreeSOLAR WATER HEATINGTHE OLD WAYRe: “Solar Water Heating theEasy Way” in the October 2009issue. I lived in Honolulu inthe early 1950s. Most of thehouses had a link on the roof—galvanized pipe in a zigzaggypattern with a glass cover. Thiswas the hot water system. Thatwas 50 years ago.RUTH DAVISCentral Texas Electric CooperativeWEST TEXAS TOUGHElmer Kelton and I were inCrane Elementary together.Elmer rode a horse to school; Irode the school bus.Our population in CraneCounty consisted of rattlesnakes,scorpions, centipedes,tarantulas, coyotes and hugejackrabbits. We survived twodust bowls, the GreatDepression, the great oil boomand World War II. Our vegetationconsisted of mesquitetrees, prickly pears and tumbleweeds.It is said, “If you aren’t toughwhen you go to West Texas, youare tough when you leave.”Thanks, Elmer, for thelegacy that you left for all whoread your books about ourWest Texas heritage.HARRIETTE GORMANBandera Electric CooperativeWe want to hear from our readers. Send lettersto: Editor, Texas Co-op Power, 1122Colorado St., 24th Floor, Austin, TX 78701, e-mail us at letters@texas-ec.org, or submitonline at www.texascooppower.com. Pleaseinclude the name of your town and electricco-op. Letters may be edited for clarity andlength and are printed as space allows. Readadditional letters at www.texascooppower.com.As district governor of the 55 Lions Clubsin her region of West Texas, Big CountryElectric Cooperative General ManagerFredda Buckner is responsible for facilitatingand promoting many community,state and international charitable projects.But one cause is especially near anddear to her heart: the Texas Lions Campon the outskirts of Kerrville that giveschildren with physical disabilities, cancerand Type 1 diabetes the chance to climb arope, ride a horse, fish, explore nature,pet goats, sheep and calves, and evenplan and implement their own on-siteradio show. In short, it’s the chance to bea kid. And, the camp is free, thanks to thesponsorship of individual Lions Clubsacross the state.“This is one of Texas’ best-kept secrets,and we need to get the word out,”Buckner said of the camp that rests onmore than 500 acres in the Hill Country.It offers nine sessions, starting June 6and ending August 7. All sessions last oneweek, with campers staying on-site,except for a three-day camp at whichchildren go home every evening.The first five sessions are for childrenfrom the ages of 7 to 16 with physical disabilitiesor who have been diagnosed withcancer. Qualifying physical disabilitiesinclude absence or amputation of limbs,cerebral palsy, hearing, vision and speechimpairments, multiple sclerosis,muscular dystrophy, spina bifidaand orthopedic conditions.The next two sessions are exclusivelyfor children who have beendiagnosed with cancer. After thesubsequent day camp, the TexasLions Camp concludes with twosessions for children from the agesof 8 to 15 who have Type 1 diabetes andare insulin-dependent. Those sessionsemphasize medical education.For more information, including howto obtain an application or make financialdonations to the camp, call (830)896-8500 or go to www.lionscamp.com.4 TEXAS CO-OP POWER January 2010


H A P P E N I N G SPageantry reigns at the TEXAS CITRUS FIESTA inMission, where King Citrus and Queen Citrianna providethe crowning touches, and the tangy smell of grapefruitand oranges—such as those sliced to decorateparade floats—draws spectators into the festivities.First held in 1932, the fiesta celebrates the bountifulwinter citrus harvest from the lush, subtropical RioGrande Valley. The fiesta is held on nonconsecutivedays and starts January 16 with the product costumestyle show in which models of all ages,male and female, wear hats and outfits made ofdried fruits and vegetables. Tickets are $5.The Royal Coronation of King Citrus andQueen Citrianna, set for January 28, is a beautifullyorchestrated event. One young boy serves as thecrown bearer, and four more carry the 12-foot-longtrain of the queen’s white dress with gold trim as she andher royal court proceed up a runway and onto a stage. Ticketsare $3 and $5 for general and reserved seating, respectively.The fiesta concludes on January 30 with a flurry of events, including the Vaquero Cookoffcompetition and the Fun Fair featuring live music and arts and crafts booths. Thenthere’s the grandest event of all, the Parade of Oranges, which is expected to draw 100,000onlookers with floats, high school marching bands, and city and fiesta dignitaries.For more information, call (956) 585-9724 or go to www.texascitrusfiesta.net.THE MOTHER OF ALL PEPPERSMany in the South and Southwest know the chiltepínas an attractive, easy-to-grow, shade-tolerant ornamentalthat in the fall is covered with scores of peasized,bright red berries. … It is easy to forget thatthis plant is actually a wild, native pepper, and notjust any pepper but the reputed progenitor of alldomesticated peppers classified as Capsicumannuum, the most important and widely cultivatedpepper species in the world today.—Matt Warnock Turner, Remarkable Plants of Texas: UncommonAccounts of Our Common Natives, University of Texas Press, 2009UPDATEWhen last we reported on giant salvinia(in November 2008), this highly invasiveaquatic fern was choking portions ofReservoirs at RiskCaddo Lake in East Texas. By October2009, it was firmly established in 11 Texasreservoirs. The Texas Parks and WildlifeDepartment (TPWD) urges people toimmediately clean all vegetation fromboat trailers and boats when theycome out of the water; giant salviniacan easily ride on boat trailers andtravel to other lakes. And all those whoenjoy our waters should learn to spotthis free-floating plant. For more information,call the TPWD at (409) 384-9965 or go to www.nature.org/initiatives/invasivespecies.SALLY & ANDY WASOWSKIYou can have your valentinemailed and postmarked fromValentine, Texas. Send yourstamped and addressed cardsinside a larger envelope toValentine Post Office,Valentine, Texas 79854-5400.The post office uses a specialred-ink stamp every day inFebruary except on Valentine’sDay, February 14, when the inkchanges to black—a changethat postmark collectors love.The folks at the Valentine PostOffice suggest that you sendyour valentine in a white, pinkor lavender envelope. Howjazzy is that? For more information,call (432) 467-2912.Texas Co-op Power (USPS 540-560) is publishedmonthly by Texas Electric Cooperatives(TEC). Periodical Postage Paid at Austin, TXand at additional offices. TEC is the statewideassociation representing 74 electric cooperatives.Texas Co-op Power’s website is www.texascooppower.com. Call (512) 454-0311 ore-mail knorthcott@texas-ec.org.Subscription price is $3.84 per year for individualmembers of subscribing cooperatives. If youare not a member of a subscribing cooperative,you can purchase an annual subscription at thenonmember rate of $7.50. Individual copies andback issues are available for $3 each.POSTMASTER: Send address changes to TexasCo-op Power (USPS 540-560), 1122 Colorado,24th Floor, Austin, TX 78701. Please encloselabel from this copy of Texas Co-op Powershowing old address and key numbers.ADVERTISING: Advertisers interested in buyingdisplay ad space in Texas Co-op Power and/orin our 30 sister publications in other states,contact Martin Bevins at (512) 486-6249.Advertisements in Texas Co-op Power are paidsolicitations. The publisher neither endorsesnor guarantees in any manner any product orcompany included in this publication. Productsatisfaction and delivery responsibility lie solelywith the advertiser. Direct questions or commentsabout advertising to MartinBevins, Sales Director.© Copyright 2010 Texas Electric Cooperatives,Inc. Reproduction of this issue or any portion ofit is expressly prohibited without written permission.Willie Wiredhand © Copyright 2010National Rural Electric Cooperative Association.ILLUSTRATIONS BY JOHN MARGESONJanuary 2010 TEXAS CO-OP POWER 5


POWER CONNECTIONS‘Smart Grid’ Is in Eyesof the BeholderProgress coming, nonethelessBy Kaye NorthcottThe term “smart grid” has taken on alife of its own, even as people try toagree on what it means. The closerconsumers and energy professionalsget to defining a smart grid, the morethey realize it is not a single entity.“The term doesn’t mean anythingspecific,” said Martin Gordon, a programmanager with the Cooperative ResearchNetwork who spoke at the Texas ElectricCooperatives (TEC) Annual Meeting inAugust. TEC is the statewide associationfor electric cooperatives.Gordon explained that the generalgoal is to establish a system in whichelectric consumers’ home meters havetwo-way communication with the electricco–op.Certainly there have been advances.Take meter reading, for example.Originally, many co-ops asked membersto walk outside their homes andget a reading on their electricity usagefor billing purposes at a particular timeeach month. Other co-ops had meterreaders walk routes, record informationand return to the office with it.Then came automated meter-readingequipment that can send electricityusage information from customers’boxes to co-ops. The latest thing isautomated meter infrastructure thatcan instantly provide a co-op and a customerwith up-to-the-minute electricityusage figures.But this is just one component of asmart grid. The process of making systemscommunicate with one another isin its infancy. The various componentsthat would make up a smart grid don’tnecessarily share a common language.Experts have to program the componentsto talk to one another. Integratingthe various systems is slow going.In addition, Gordon said consumerpsychology is the most important elementof a program. “Will it change people’sbehavior?” he asked. If consumersdon’t want to fine-tune their electricusage to conserve electricity and savemoney, then the interactive improvementswon’t matter much, he explained.Some consumers say that electric utilitiesshould refrain from telling themhow much electricity to use.Bluebonnet Electric Cooperative,based in Bastrop, is a leader in movingtoward a smart grid and, beyond that,to what General Manager/CEO MarkRose calls a “sustainable” grid. In anessay on that vision, he writes that theco-op “will set goals to neutralize, if notreduce, our system’s impact on theoverall state grid.”The co-op is purchasing an energymanagementsystem with in-homedisplays and programmable smartthermostats that will give customersthe data and device control necessaryto manage energy use and expenses. Anin-home, wireless, touch-screen devicewill provide consumers with updateson energy usage and costs, tips for savingmoney on energy bills, poweralerts, including power spikes from theutility, and information on variousloads and activity within the home.Pending board approval of Bluebonnet’sfive-year business plan, thecooperative will fund a transformationof its entire electric distribution systemto a smart grid through its rates andlong-term borrowing. The co-opalready has an alphabet soup of infrastructureimprovements, including anew business information system (BIS)and customer information system(CIS) designed by a company calledSAP, a digital microwave network andgeographic information (GIS), outagemanagement (OMS) and automaticvehicle locator (AVL) systems. The coopcan instantly read any meter, checkits status and efficiently pull up a member’scurrent account information. Inmany cases, this allows the co-op toalert customers to a problem beforethey discover it themselves. All of theseimprovements make the co-op moreefficient. In fact, Rose says the co-ophas reduced its costs and labor force by30 percent.Bluebonnet plans to start integratingsmart grid technology in its members’homes and businesses by the endof June.Many other Texas electric cooperativesare also applying for federalgrants to upgrade their networks.Kaye Northcott is editor of Texas Co-opPower.6 TEXAS CO-OP POWER January 2010ILLUSTRATION BY JOHN MARGESON


Win a Home EnergyMakeover Worth Upto $10,000 !Be one of four co-op members to win upto $10,000 worth of energy-efficientimprovements to their homes.Each winner will receive up to $10,000 in energy-efficient home improvements that will save moneyfor years to come. Home improvements will be based on what demonstrates the best examples ofenergy-efficiency and may include such things as:• Upgraded heating and cooling systems• Energy-efficient water heaters• Improved insulation and weatherization• Energy-efficient appliancesEnter TodayEntering is easy and only takes a few minutes online. Go to www.texascooppower.com for complete contest rules and an onlineapplication, or mail the completed entry form below to Texas Co-op Power Home Energy Makeover, 1122 Colorado St., 24th Floor,Austin, TX 78701. The deadline to enter is March 10, 2010. All mailed applications must be postmarked by March 10, 2010 to qualify.All online applications must be received by midnight on March 10, 2010.Name:Address:City: State: Zip:Phone:Square Footage of Home:Name of Your Electric Co-op:E-mail:Year Home Was Built:Would you like to receive contest updates and special offers from sponsors via e-mail?Yes❏ No ❏


SEEDSof CHANGETEXAS FAMILY FARMSW R I T T E N A N D P H O T O G R A P H E D B Y J O D Y H O R T O N8 TEXAS CO-OP POWER January 2010


EDITOR’S NOTE: The redefining of the family farm and the erosion of rural communities during the past century has beenas dramatic in Texas as anywhere in the nation. In 1900, 83 percent of Texans lived in rural areas. Most of them wereinvolved in farming. By 2005, 86 percent of Texans were living in urban areas. While agricultural production was oncespread over many farms, today the vast majority of food, feed and fiber are produced by a relatively few large operations.Family farming, in the span of just a few generations, has gone from the dominant way of life to one that has nearlyvanished. In a special three-part series, “Seeds of Change—Texas Family Farms,” we will meet three Texas farmers whocarry on their families’ farming traditions. Look for Part II in March. We hope these stories offer a glimpse of what ittakes to run a family farm in 21st-century Texas.“Everybody farmed when I was a kid, but there’s just onenow,” says Royce Johnson, referring to his son. “I’m gratefulShelby wanted to continue.”The Johnson family history in farming southwest ofCenter runs deep, stretching back to the turn of the centurybefore names and particulars are lost to memory. ShelbyJohnson, the last in the line of Johnson farmers, is amongjust a few still farming in Shelby County. His farm, served byDeep East Texas Electric Cooperative, is also the largest inthat area in terms of variety and quantity of produce, whichincludes tomatoes, peas and watermelons. Many communitymembers call him “The Last Farmer.”“This is what my father did and what his father did,” saysShelby, 40. “I guess it’s a heritage thing.”Friday, July 17We’re in Shelby’s pickup truck on the way to the watermelonfield for a resupply run. During the peak of harvest season,Shelby might cut this road between the family’s two farmstands, one in town and one on U.S. Highway 96, and thefarm a dozen times a day. It’s now mid-July, and the mostfrantic days have passed. Smashed watermelon chunks litterthe sandy dirt road every few hundred feet—casualties of frequenttrips in the past weeks. There’s a thud and a squish asthe truck’s tire hits one.“You have to love farming to farm,” Shelby says. “If you doit to make money, I don’t recommend it.” He is quick to pointout that while he has had some success, farming has neverentirely paid his bills. Like many in the area, Shelby is also anindustrial chicken farmer—a business he entered at the ageof 18. In past years, during the peak of the farming season, hehas been able to leave day-to-day operations of the poultryenterprise in the care of his friend and neighbor, GeneEdward Smith. While Shelby is happy with the stability thatgrowing chickens has brought to his finances, many farmersin the area, including his father, have soured on the industry,claiming it puts farmers in too much debt and at too muchrisk for too little return.“The other thing you have to know about farming is thatthere is no way you can do it yourself,” Shelby says. “I’m a lotmore than just one old boy planting a pea patch. I’m literallysurrounded by good help.”He rattles off the names of family members, friends andtwo full-time farm hands, describing what they do for thebusiness. “So if you want to farm, the first thing you have todo is get 10 to 12 dang good people to help you,” he says. “Ifany one of them decided to jump ship I don’t know what Iwould do.”The back doors of the pickup pop open, and the team setsto work. Shelby puts the truck in gear and eases forward.Full-time farmhand Gustavo Florencio mans the bed whilehis brother-in-law, Regal, and a high school-age neighbor,Lynn, fan out to one side, staying parallel. Lynn stoops andrises, imitating a shot-putter as he arcs a watermelon 10 feetthrough the air. It is caught by Regal, and in the same movementfloated to Gustavo and stacked in the pickup bed.“I’ve got the easy job,” Shelby says sheepishly.He describes the effort and expense of laying irrigationtape, a flat, hose-like apparatus that drips water, and theworry he had over his crops this year. While this part of EastThe Johnson family hasfarmed in East Texas forapproximately a century.Louise and RoyceJohnson have turned thefarm operation over toson Shelby.Olivia Johnson, 8, is an accomplished salesgirl at her family’s produce stand in Center.January 2010 TEXAS CO-OP POWER 9


Shelby Johnson inspectssome purple-hull peas.Regal tosses a watermelonfresh from the field toGustavo Florencio, hisbrother-in-law, in the truckbed.Texas skirted the brutal drought felt in much of the state, theperiod between rains was enough to leave many fieldsburned up when they should have been peaking.“That last rain a week ago really saved us,” Shelby says.Despite some long, dry spells, it has been a record year forhis watermelons. “We’re on our fifth cutting, and that’s justabout unheard of,” he adds.Since taking over operations from his father eight yearsago, Shelby has added well systems and drip irrigation—ararity for a region where crops almost exclusively are grownon dryland farms. The improvements helped him reduce histotal farmed acreage almost by half—to 80 acres—and havesaved a few seasons from ruin, including this one.“We worked real hard. And I prayed about it. We’ve had agood crop,” Shelby says.Back at the roadside farm stand, James—a cousin ofShelby’s wife, Renee—and James’ wife, Natalie, are handlinga steady stream of customers. Recognizable by its weatheredfarmhouse and patches of merciful shade beneath tall pines,the stand has been a landmark for more than 28 years onU.S. Highway 96 south of town. This roadside stand and atrailer pulled to the town square at the beginning of the seasonare the only places you can buy Johnson produce.“We used to farm commercially,” says Royce, who 15 yearsago transitioned sales exclusively to the family’s farm standson the highway and on the square. “You used to be able to sellto local grocery stores, but all that changed. Now they onlybuy from the big wholesale markets. We couldn’t compete inwholesale.”“Now we can focus on quality instead of quantity,” addsShelby. “Commercial growers might grow a certain variety oftomato just because it ships better. We grow for taste.”At the roadside operation, boxes of green and fresh ripetomatoes are stacked on tables and under a small, blue canopytent in front of the house. Displays of cucumber, squash, okra,peppers, sweet corn, new potatoes and cantaloupes sharespace with a variety of relishes, sauces and jams made byShelby’s mother, Louise. A glass-door chiller on the porchholds bags of shelled purple-hull peas—a local favorite—aswell as butter beans. Hundreds of watermelons cover tables ofsteel mesh. Hundreds more are stacked on the ground.But the showstopper is a cluster of eight watermelons asbig as hogs, piled to one side near the front of the stand. Thisis Shelby’s store window dressing. Travelers spy them fromthe road and stop to take pictures of them or people withthem as if the melons were celebrities. In fact, three of themare. They won third-, fourth- and fifth-place prizes at the20th annual WHAT-A-Melon festival in Center the weekendbefore. The first-place winner isn’t here. It’s also from theJohnsons’ melon patch and holds court at the stand on thesquare.“I could have sold those 50 times,” Shelby says, pointing atthe monsters, “but they’ve made more money for me sittingright there.”Saturday, July 18We meet at dawn at the pea patch where Gustavo and hisbrother Miguel, the other full-time hand, are already pickingpurple hulls. Meanwhile, Louise is picking green tomatoes,and Royce is pulling sweet corn. After bagging and weighing10 TEXAS CO-OP POWER January 2010


Cody likes to come upfrom Conroe to work withhis country cousins.Jenny Johnson, 14, totes abox of fresh tomatoes tothe stand.peas and setting them aside to be shelled, Shelby will makestops to collect squash and okra, watermelons, shelled peasand ripe tomatoes picked the evening before. Everyone convergeson the Center town square around 8 a.m.“Mama’s the one that built that business on the square,”Shelby says. “When she started that stand 20 years ago, shedidn’t make much. And she would sit there all day.”Today, the stand in town enjoys a steady stream of repeatbusiness. Cars and trucks begin rolling in by 8:15 a.m. Somepeople get out, but many just lower a window. Shelby andRenee’s daughters, Olivia, 8, and Jenny, 14, offer enthusiasticdrive-up service. Their cousin Cody, 14, is here from Conroefor the summer and is also helping at the stand. Sitting on atruck bed full of watermelons, he launches into an explana-CHICKEN FARMING: Golden Eggs or Chicken Scratch?Widespread chicken farming began in East Texas after World War II.Since then, the chicken business here and elsewhere has changed dramatically.Once defined by independent backyard farmers and smallscalefamily operations, the industry today is dominated by large-scaleindustrial farming, contracted through several large corporations.“Back in the ’50s, we bought our own chickens and feed and soldon the open market,” says Royce Johnson. “You could run a chickenbusiness for very little startup back then. Now I’m told the averagecost is about a million dollars. And of course you have to borrow thatmoney up front.”He recalls the era when chicken farming was a family businessand no outside employees were needed.“On a typical farm you would have two chicken houses, each withabout 3,000 chickens,” Royce explains. “It was a manageable sizefor a family to run. Now a farmer might have as many as 20 houses—or more—with 30,000 birds per house.”Scale alone is not the only change the industry has seen duringRoyce’s lifetime. Demand for increased efficiency has created fastergrowingchickens through genetic engineering and food supplements.“It took us 12 weeks to grow a 3-pound bird,” he recalls. “Today ittakes six weeks to grow a 6-pound bird.”While some farmers here have found relative stability throughchicken farming, others like Royce have grown increasingly discontentwith the industry.Royce said he was forced out five years ago, unable to pay forcostly upgrades required by the corporation that contracted him. Hesaid the same happened to many more growers in this East Texasarea during the past year.“If you could build your houses and ride it out for the 20-yearcontract, you could do OK,” he says.“I farmed and ran cattle and raised chickens, and it worked realgood for me,” Royce says. “Young people today have it a lot harder.”12 TEXAS CO-OP POWER January 2010


tion of why small towns are better than cities: “You knoweverybody, people are nicer, there’s basically no crime ...”Jenny is on her cell phone calling the local radio station tomake sure there’s an announcement about the “farmers market”at the square. In reality, the Johnsons are the farmers market.The only competition is a man selling eggs from his pickup.Renee watches Olivia sweet-talk a lady with dark glasses. Itseems everybody knows everyone else. These shoppers are morethan customers, they are longtime friends. Olivia gives the ladya hug and helps her pick out some cantaloupes, then deliversthem to her car. For this she earns a dollar tip, which she popsin the air to show her sister when the lady drives away.Royce plays Texas 42 withfamily and friends at theJohnsons’ one-room cabinin the woods.“Try this,” James says.We are back at the roadside stand on the porch whereJames has just cut the heart from a yellow-meat watermelon.Some friends have stopped by to pay a visit. He slices themeat, passing chunks all around. The yellow is almost iridescent,perfectly sweet with a texture grainier than a red meat.Shelby, a cell phone on one ear, cuts open a red watermelon,skewers a square from the heart and slides it off withhis teeth. He is tacking down plans for when everybody willmeet up for lunch.An hour later, 30 or more people of all ages have gatheredat a small house in the woods for a feast of fried fish and a littlebit of everything the Johnsons grow on their farm. Knownsimply as “The Cabin,” this one-room structure that’s flankedby sheds and kennels for hunting dogs is a hunting camp andthe stage for occasional spontaneous lunches like this one.All of the Johnsons and many of their friends from the communityare here. It has been weeks since the last lunch, andenthusiasm is high.Food is piled up along a serving table and on top of an old,white enamel-plated stove.Two deer heads watch from adjacent walls. Antlers and afew hornet nests hang from the rafters. Men and womengrab plates and file through the food line, then huddle attables to play Texas 42. After most are settled and fed, astorm blows in. Olivia and four other girls lie on a bed in thecorner, propped on their elbows, and peer through the windowto watch rain pour off the tin roof. It feels like a gatheringof extended family.“I’m blessed,” says Shelby. It’s now September. The harvestran unusually long due to late-season rains. Shelby has had agood year and now is out for some R&R at another familyhunting cabin.“I’m sitting here on the Sabine River, and I hope to behere another month,” he says. This off time—to hunt and fishand just relax—is part of what Shelby loves most about farming.“My priorities might be a little different than others,” heexplains. “My truck is probably worth $2,000, and my wifedoesn’t have any credit cards. I don’t make a lot of money,but I sure do enjoy my life.”James Wilhite, a cousinof Shelby’s wife, Renee,shows off a slice ofbright yellow melon at thefamily’s highway vegetablestand.FOOTNOTE: The Johnson family roadside stand on U.S.Highway 96, just south of Center, is open all day, seven daysa week during growing season (June 1 through early August).The Johnson trailer stand can be found on the Shelby Countycourthouse square in Center, Monday through Saturday from8 a.m.-2 p.m., during growing season.Jody Horton is an Austin-based writer and photographerwhose stories and photographs have appeared in previousissues of Texas Co-op Power.January 2010 TEXAS CO-OP POWER 13


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&ON A WINGA PRAYERWorld’s Last Natural Wild Flock of Whooping Cranes Navigates a Precarious CourseBY ELAINE ROBBINS16 TEXAS CO-OP POWER January 2010


WHOOPER WATCHINGFrom late October through the end of March, the Whooping Cranescan be seen in their winter home on and around the Aransas NationalWildlife Refuge, about 70 miles north of Corpus Christi. The best wayto see them is a boat tour on the Skimmer or the larger Wharf Cat thatcruise into Aransas Bay to see the birds feeding in their coastal habitat.Bring binoculars and a windbreaker or rain jacket; conditions canbe chilly. For more information and to make reservations, contact theRockport-Fulton Area Chamber of Commerce at 1-800-826-6441 or goto www.rockport-fulton.org and click on birding.At the Aransas refuge, you can view Whooping Cranes from theobservation tower that overlooks Mustang Lake and the surroundingsalt marsh. (The birds are territorial, claiming the same piece of landeach year, so you’ll probably see only one pair.) The refuge offers twohourguided van tours, which also provide an opportunity to seeWhooping Cranes as well as resident white-tailed deer, alligators, WildTurkeys and many other birds. Tours are offered January through April,on Saturdays and Sundays at 10 a.m. and 1 p.m.; for reservations, call(361) 286-3559. The annual Whooping Crane Festival in Port Aransasis scheduled for February 25-28. For more information, call 1-800-452-6278 or go to www.portaransas.org.DAN GURAVICH/CORBISBoat tours to view the Whooping Cranes areavailable from early November through Marchor April.LARRY DITTOWhen it comes to the precariousexistence of Whooping Cranes—an endangered species thatnumbered just 15 in 1941—the birth of each chick is a cause for celebration.So it wasn’t surprising whenTom Stehn, Whooping Crane coordinatorfor the U.S. Fish and WildlifeService, greeted the news of the arrivalof twins with the excitement of a newfather. On a brisk November morningin 2008, the twins—two of a record 16Whooping Cranes that descended onthe grounds that morning—landed onprivate property on the LamarPeninsula north of Rockport on theTexas Gulf Coast. For the chicks andtheir parents, it marked the end of a2,500-mile journey from their summerhome in Canada’s Wood BuffaloNational Park.Stehn quickly identified the twins’parents as “Al” and “Diane”—a pairnamed by wildlife biologists after Aland Diane Johnson, owners of JohnsonRanch, which features the CraneHouse bed-and-breakfast. Earlier thisdecade, the Johnsons sold 245 acres ofranch land to the Nature Conservancy,which then donated the land to theAransas National Wildlife Refuge,where the cranes winter. “This has beenthe most productive pair during thepast dozen years,” Stehn said appreciatively.“They have brought a total of 12chicks to Aransas in the last 12 years.”Indeed, biologists prize fertilityamong the world’s last natural wildflock of Whooping Cranes. NorthJanuary 2010 TEXAS CO-OP POWER 17


The twins, center, were about 5 months old when they landed in Texas in November 2008 after a2,500-mile journey with their parents from Canada’s Wood Buffalo National Park. The young birds’ocher-colored feathers will turn white as they mature.America’s tallest flying birds—nearly 5feet tall with a 7-foot wingspan—havemade a slow climb back from the brinkof extinction. Still numbering just 56birds in 1970, the flock passed the 100-bird mark in 1986, the 200-bird markin 2004 and now numbers 247. Thetotal number of Whooping Cranes,including captive populations such asone housed at the San Antonio Zoo,stands at 537. Also included in thatcount are two flocks—one is nonmigratory,and the other migrates betweenWisconsin and Florida—of captivebirds released into the wild. Neitherflock is self-sustaining.The population rise comes courtesyof 70 years of conservation effortsin the United States and Canada.Habitat protection, wetlandrestoration and hunter education have allhelped the species, once thought to numberby the thousands in North America,recover. (Inexperienced hunters sometimesmistake Whooping Cranes—largewhite birds with distinctive blackwingtips visible in flight—for SandhillCranes or Snow Geese, which are legalto hunt in most states.)Although the trend has been generallypositive, Stehn is not ready to passout cigars and declare the cranes’comeback a complete victory. Duringthe winter of 2008-09, a severedrought in Texas caused the recorddeaths of seven adults and 16 chicks.With the lack of rainfall and increasedwater use inland, not enough freshwater flowed into the bays, creating ascarcity of blue crabs, the WhoopingCrane’s dietary staple. The birds abandonedtheir usual salt-marsh habitat toseek fresh water inland and to find foodin open bays and upland prairies.During one aerial survey, Stehn spotteda record 21 cranes at game feeders onthe Lamar Peninsula. The cranesfinally had a bit of luck at the end ofMarch, when a harvest of fiddler crabsgave them a last-minute energy boostbefore their long journey north.In coming years, Whooping Craneswill still face many threats. In the air,collisions with power lines, and effortsto avoid cell phone towers and wind turbines,make migration precarious. Onthe ground, the tar pits associated withvast oil-extraction operations in Alberta,Canada, pose a danger. And on the Texascoast, new housing developments inSeadrift, Holiday Beach, Lamar andVICKI SWANNPort O’Connor are gobbling up territorythat whoopers have occupied in pastseasons. Wildlife biologists fear that asingle catastrophic event such as an oilspill on the Gulf Intracoastal Waterwaycould wipe out the entire flock.But the cranes carry on as theyalways have, oblivious to human helpand hindrance. Come spring, they’llreturn to Canada and perform one ofnature’s most elaborate mating ritualsin which they flap their huge wings andleap into the air. They bow Japanesestyleand toss sticks and bits of grass.Then they begin “unison calling.” Thefemale tosses her head back and emitstwo of the loud whoops for which thebirds are named, and the male respondswith a single, lower-pitched call. Fourmonths after the chicks are born, they’llbe ready to make their first longdistancemigration to Texas—taking offon a wing and a prayer.Elaine Robbins has a special interest inwildlife issues.FRIENDLY SKIESCollisions with power lines are the topknown cause of death for fledgedWhooping Cranes, but some utilities aremaking the skies friendlier. VictoriaElectric Cooperative has installed specialinsulated power lines across the CliburnRanch in Calhoun County to protectcranes that could fly into the lines. LesterGreen, manager of operations at VEC, saidspecial precautions were taken becausethe birds spend the winter on the ranch.The co-op has worked with the AvianPower Line Interaction Committee, whichbrings together utility companies andhabitat managers to find cost-effectiveways to make transmission lines andpower poles less of a threat for migratorybirds. Several Texas electric cooperativesare consulting with the committee and theU.S. Fish and Wildlife Service about buildingnew lines away from migratory routes.In addition, installation of a bird flightdiverter, a thick coil of wire that makeslines more visible to birds, has provedlargely effective, according to Tom Stehn,Whooping Crane coordinator for the U.S.Fish and Wildlife Service. To learn more, goto www.aplic.org/resources.htm.18 TEXAS CO-OP POWER January 2010


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membernewsCEO MessageTradition Meets InnovationAdvancements in technology provide reliable serviceOver 70 years ago, CoServenergized its first lines, providingelectricity to 1,000+ member–owners of one of the first NorthTexas electric co-ops. In thosetimes, bringing electricity to ruralfarmland was revolutionary. Ifyou remember those days, thenelectricity may seem the same toyou. For the most part, I believe it is,but actions have been set in motionthat will demand you consumeenergy differently, and demand thatCoServ deliver it differently.In 1938, Denton CountyElectric Cooperative (now calledCoServ Electric) was viewed as acompany with an eye on the futureof our industry. Today, CoServmust remain a company at thehelm of cutting-edge advances.Steve Jobs, CEO of Apple, said,“Innovation distinguishes betweena leader and a follower.” CoServtakes this advice to heart - makinggreat technology strides:Smarter Grid initiativeWe have begun implementationof an Advanced MeteringInfrastructure (AMI) asa part of our overallSmarter Gridinitiative. Thissystem will provideapplicationsand advancedcapabilitiesallowing usto achieveoperationalefficiencies,cost andenergy savings, and to createjobs. These innovations will assistCoServ members in managing theirenergy use and saving money.As I pen this article, CoServElectric enters into a $17.2million grant negotiation with theDepartment of Energy (DOE) topartially fund our AMI initiative.Please know we are committed toensuring our system will meet allrequirements should both partiescome to a grant agreement. CoServmust be positive it can deliver theproduct required in the timeframeexpected by the DOE. By the timethis article is published, it’s possiblewe will have decided a course ofaction on the grant’s acceptance.Either way, we will be movingforward with an AMI system to helpyou manage your energy use.CoServ’s AMI initiative will,at a minimum, automate meterreadings. However, we’ve workedwith our meter readers to helpthem transition into other workwithin CoServ through re-training.Likewise, we know there willbe a transition for you, andwe will be there everystep of the way to helpyou.Web sitecapabilitiesI hope you’ve had achance to visit our Website, a user-friendly toolwith access to a variety ofinteractive resources. We’verecently expanded ourconservation section toMichael A. Dreyspring,President/CEOinclude a newly developedTOGETHERWESAVE campaignfound on the home page. Iencourage you check out thesenew tools that provide practical,effective savings advice.While you’re on coserv.com, ifyou establish an online accountand subscribe to E-Bill you will beentered in a January drawing for$100 off your CoServ Electric bill.Each electric account that youmanage online offers individualE-Bill and paperless options, andeach account that you subscribe toE-Bill is automatically entered in thedrawing.Investing in renewable optionsTechnology plays a critical rolein solving our nation’s energychallenge. We need innovationto further wind and solar energyinitiatives and meet climate changerequirements. Last year, weannounced our...continued onpage 24CoServ Electric www.coserv.com Built to Serve. Energizing Life. SM22 Texas Co-op power Coserv eleCTriC January 2010


Wise Savings inEnergy EfficiencyThe economic uncertainty we’refacing these days has many of usputting money into something wefeel comfortable with: our homes.Upgrading around the house generallypays big dividends. When upgradesboost energy efficiency, the decisionbecomes a no-brainer.Through the 2009 AmericanRecovery and Reinvestment Act—better known as the stimulus bill—theInternal Revenue Service (IRS) offers apersonal tax credit of up to $1,500 forenergy efficiency improvements madeto existing homes during 2009 and2010. The credit covers 30 percent ofthe cost of adding insulation materialsand exterior doors, windows, and roofsdesigned to help reduce a home’s heatloss or gain. It also includes efficientcentral air conditioners, air-source heatpumps, hot water boilers, and biomassstoves.For weatherization-related work, thecredit covers only the cost of materials.On HVAC upgrades and biomassstoves, installation costs also counttoward the credit.To take advantage of the program,Winter Storm SafetySnow and ice storms are an inevitablepart of the winter season and theycan lead to downed power lines andoutages. Remember the following tipsto stay safe and warm should you findyourself in the dark after a severe winterevent:• Never touch a fallen power line, andassume all wires on the ground areelectrically charged. Call 911 andCoServ at 940-321-7800 to reportit immediately. Avoid contact withoverhead lines during cleanup andother activities.• In the event of an outage, analternate heating source—such as afireplace, propane space heater, orwood stove—may be used. Extremecaution should be taken.• Plan to stay in an area of the homewhere the alternate heat source islocated.• Fuel- and wood-burning heatingsources should be vented. Be sure tofollow manufacturer’s directions.• Make sure carbon monoxidedetectors and smoke detectors areworking properly.a home improvement must have takenplace after Feb. 17, 2009 (the day thestimulus bill was signed into law), andproducts must meet specific energyefficiency criteria.A few rules of thumb will help youdetermine those criteria. For exteriorwindows and skylights, rely on theEnergyStar ® label. For other efficiencyupgrades, request what’s called a“Manufacturer Certification Statement”that the product or component qualifiesfor the tax credit. Many manufacturerspost these on their Web site, but besure to verify that the product doesqualify before making a purchase. Youcan also visit www.irs.gov/recovery toreview guidelines for eligible purchases.Energy tax credits reduce taxesowed, dollar for dollar, and can becarried forward to following years.• Do not use a gas-powered oven forheating. A gas oven may go out orburn inefficiently, leading to carbonmonoxide poisoning.• Do not use a gas or charcoal grillinside the home. Do not use charcoalbriquettes in the fireplace.• If you use a portable generator topower a heating source, be sure thegenerator is located outside yourhouse for proper ventilation. Donot use a generator in an attachedgarage. Follow manufacturer’sdirections for operating the generator.• Take special care not to overload agenerator. Use appropriately sizedextension cords to carry the electricload. Make sure the cords have agrounded, three-pronged plug andWhile they can help boost any refundyou receive, you won’t receive a checkdirectly for the credit amount. You canfile for energy tax credits using IRSForm 5695, with a total maximum valueof $1,500 for improvements made in2009 and 2010.You can stretch your energyefficiency dollars even further withCoServ Electric’s Think GreenRebate Program. It includes a CFLprogram, HVAC tune-up rebates,EnergyStar rated new homeconstruction rebates, heat pumprebates, solar energy incentivesand a commercial lighting upgraderebate. For details, visit coserv.com>TOGETHERWeSAVE>Think GreenRebate. To schedule a complimentaryenergy audit of your home or business,contact energyaudits@coserv.com.are in good condition.• Never run cords under rugs orcarpets.• Never connect generators to powerlines. The reverse flow of electricitycan electrocute an unsuspectingutility worker.Ideally, your family will stay warm untilthe power is restored, but keep aneye on family members for signs ofhypothermia, which include shivering,drowsiness, and mental and physicalslowness. The elderly and youngchildren are particularly vulnerable tohypothermia. Call 911 immediatelyif you notice these symptoms. Formore safety tips to help you weatherthis winter, visit coserv.com>Electric>Resources>Safety.CoServ Electric www.coserv.com Built to Serve. Energizing Life. SMJanuary 2010 Coserv eleCTriC Texas Co-op power 23


continued from page 22Residential Wind Energy Program.By enrolling, you are supportingclean energy use and are athoughtful environmental steward.So far, 90 CoServ members havetaken a visionary leadershipposition by subscribing voluntarilyto CoServ’s Wind Energy Program.I hope you’ll join them.Energy conservation is always atthe forefront of CoServ’s initiatives.We practice what we preach andare proud to announce that CoServnow uses renewable energy tosupplement our building’s power.Using a Texas-based company,Standard Renewable Energy, weconstructed a 95.04 KW solar arrayon the roof of a CoServ building.The estimated output of the systemis approximately 130,000 kWh ayear.Monitors and controlsState-of-the-art technologieshave dramatically improvedCoServ’s ability to restore power.Our computerized OutageManagement System automaticallyanalyzes outage telephone callsand predicts the source of theproblem, such as a defectivetransformer, blown fuse or anopened circuit breaker. If callsincrease, the system is able tointelligently group them togetherand identify major isolated outages.These are just a few of thetechnological advances that addvalue to your CoServ membership.At CoServ, we recognize thatexceeding your expectationsrequires us to take the lead withtechnology while providing reliableelectric service as close to cost aspossible. Stay tuned with us, aswe cooperatively build CoServ’ssmarter grid.YOU LIKE US. YOU TRUST US. WE THANK YOU.You don’t have to take our wordfor it! Here are real words from a realmember testimonial regarding one ofthe many benefits of being a memberof CoServ Electric:They [CoServ] went above the call ofduty, which you don’t expect.- CoServ Electricsurvey participantAs a cooperative, CoServ is different.We’re local – deeply embedded inour community. CoServ is proud of itsoutstanding customer service to morethan 124,000 homes and businessesacross the DFW Metroplex.From 2005 through the last fewmonths of 2009, CoServ’s AmericanCustomer Satisfaction Index (ACSI)*scores have steadily increased. In2005, CoServ’s ACSI score was a 70– not bad, but we knew we could dobetter. We’ve worked over the years78.076.575.073.572.070.569.067.566.02005200620072008Customer Satisfaction Scores2009to ensure that CoServ exceeds yourexpectations, and our satisfactionratings have risen accordingly. In2009, our cumulative ACSI score roseto a 77, and we are humbled that ourmembers have recognized CoServ’scontinued improvement in customerservice. For information about howCoServ stacks up against other electricproviders, visit coserv.com>Electric>CoopInformation>MembershipBenefits>CoServ vs. the Competition.*Source – American Customer Satisfaction Index“THANK YOU” toCoServ CharitableFoundation SupportersThe CoServ Charitable Foundationdonated to the Make-A-WishFoundation ® , funding a nine-year-oldchild’s trip to Walt Disney World ® .“On behalf of all our wish children,we would like to sincerely thankyou for your donation to the Make-A-Wish Foundation of North Texas.Whether a child’s wish is to have aprincess bedroom or travel to theAustralian outback, making wishesa reality and giving each child theirown “moment” requires substantialfinancial contributions, and we areso appreciative of yours. Thank youfor giving the priceless gifts of hope,strength and joy to these courageouschildren!”Best Wishes,Barry Smink, CFREPresident and CEOMake-A-Wish FoundationSafetyReminderOnly a qualifiedtechnician canservice your gasappliances.CoServ Electric www.coserv.com Built to Serve. Energizing Life. SM24 Texas Co-op power Coserv eleCTriC January 2010


CoServ Gas -High-TechThermostatsMost North Texans areconcerned about keeping heatingcosts down this winter. If you’reinterested in reducing yourenergy consumption, CoServGas suggests installing aprogrammable thermostat inyour home.These devices work byautomatically adjusting thetemperature in your home. In thewinter, they keep the temperaturecooler when you are not athome and during the night whileyou’re sleeping. This meansyour gas furnace runs less andyour gas bill isn’t so high. Setthermostats between 65 and 70degrees during the winter and at58 degrees when away from thehouse for more than a few hours.These programmable units canalso be useful in our hot TexasCoServ Vision StatementTo be trusted to safely and consistentlyexceed members’ and customers’expectations for reliability, service,value and community support.summers, as they let the houseget warmer during the day andrun the cooling system only whenyou are home. According to theAmerican Gas Association, aconsumer can cut annual heatingbills by as much as 10 percent peryear by turning their thermostatback 10 percent to 15 percent foreight hours per day.While there are numerousbrand-named programmablethermostats, CoServ suggestsbuying EnergyStar ® -qualifiedprogrammable thermostats whichcome with four pre-programmedsettings. Most models also comewith the following additionalfeatures: digital, backlitdisplays; touch pad screenprogramming; hold/vacationfeatures; indicators which tellyou when it’s time to changeair filters; and more. For moreconservation tips, visit coserv.com>TOGETHERWESAVE>GasConservation.Contact Informationcoserv.comcontact@coserv.com(940) 321-7800(800) 274-4014Open Monday Through Friday8 a.m. to 5 p.m.Telephones answered 24 hours a dayWant to save money onprescription medications?Keep an eye out for nextmonth’s issue that includes adiscount card providing up to60 percent in savings!I’M TIGHT WITH MYMONEY. AIRTIGHT.I’m saving $212 a year bysealing a few cracks. What canyou do? Find out how the littlechanges add up at coserv.com.TOGETHERWESAVEcoserv.comCoServ Electric www.coserv.com Built to Serve. Energizing Life. SMJanuary 2010 Coserv eleCTriC Texas Co-op power 25


Winter Games of Texas Returning to FriscoThe 2010 Winter Games of Texasreturn with more than 4,500 amateurathletes expected to convenein Frisco from January 15-17. Thisfifth annual gathering is the largestmultisport athletic event in Texasand is patterned after the Olympics.It will feature 14 sports in venuesthroughout Frisco, with one eventtaking place in Plano.The Winter Games of Texas werecreated as a companion to the SummerGames of Texas by the TexasAmateur Athletic Federation, theFrisco Convention & Visitors Bureauand the City of Frisco Parks & RecreationDepartment. Any athlete canregister; the games provide a forumfor training and competition amongTexas hopefuls and recreational athletes.In addition, the games also provideathletes of all ages and skilllevels a wholesome avenue throughsports and physical activity.“When we say that registration isopen to athletes of all ages, we reallydo mean that about the WinterGames of Texas. This year, we willhave athletes that range from ages8 to 80,” said Denise Stokes of theFrisco Convention & Visitors Bureau.“One of the best parts about the WinterGames of Texas is that for athleteswho have the will and desire to gohigher in their respective sports, theWinter Games will help get themthere. The competitions provideencouragement and are a steppingstonefor athletes to take their gameto the next level. Those who winmedals at the Winter Games of Texasautomatically receive a berth to theState Games of America.”Athletes have 14 sports to choosefrom: basketball, bowling, dance,fencing, figure skating, flag football,gymnastics, ice hockey, karate, soccer,swimming, table tennis, rock climbingand wrestling. Venues includeFieldhouse USA, The ICE at Stonebriar,the Frisco Athletic Center, TheDr Pepper Arena, Pizza Hut Park andthe Frisco ISD Natatorium.Recreational, amateur and Olym -pic hopefuls looking to step up theirgames and move to the next levelshould be sure to participate. Registration,which began in October, isstill open for several events. For moreinformation on how to register orbecome a sponsor or volunteer, visitwww.taaf.com or call 1-877-463-7472.The Frisco Convention & VistorsBureau is expecting more than15,000 spectators to attend thisyear’s games.CoServ Electric www.coserv.com Built Built to Serve. to Serve. Energizing Life. Life. SM SM26 Texas Co-op power Coserv eleCTriC January 201024 TEXAS CO-OP POWER COSERV ELECTRIC January 2010


Café Málaga Offers Prize-Winning Cuisine in McKinneyThe holidays are over, yes, but thatdoesn’t mean that it’s time to putdown the fork. If you’re still feelingguilty over that little (or lot) of seasonaloverindulgence, it may be time todine at a restaurant that takes theguesswork out of portion control: CaféMálaga, a Mediterranean tapas restaurantand the first-place winner of Tasteof Collin County 2009.Tapa in Spanish means cover or lid.Traditionally, innkeepers would place asmall cover over a customer’s wine glassand put a salty snack on it, such as olivesor a slice of ham. Tapas have come a longway since then, and the Mediterraneancuisine is characterized by the freshest ofingredients, such as tomatoes, olives,garlic, lemons and herbs to accent fish,lamb, pork and beef.Owner Annie Stokes said her inspirationfor Café Málaga came from hergrandmother Carmen Cordero, whowas born in the Province of Málaga,Spain, in the late 1800s. The area ofMálaga in which Carmen grew up isAndalusia, which offers a unique twistto traditional Mediterranean fare dueto the influence of centuries of Moorishrule and their fondness for saffron,eggplants, apricots, artichokes, avocadoesand almonds.Café Málaga’s menu features a fullrange of Mediterranean tapas andappetizers, including Lamb Kebabs,Prosciutto-Wrapped Asparagus andGoat Cheese-Stuffed Piquillo Peppers.Gourmet coffees, signature soups,wood-fired pizzas and authentic Spanishdesserts are also offered.Café Málaga, at 107 South ChurchStreet, is open for lunch Fridays–Sundays from 11 a.m. to 3 p.m. anddinner Sundays–Thursdays from5 to 9:30 p.m., and Fridays and Saturdaysfrom 5 to 11 p.m.If you’d like to sample tapas cuisineat home, try this Texan palate-friendlyAndalusian recipe courtesy ofwww.spain-recipes.com.CRISP SHRIMP FRITTERS1/2 pound small shrimp, peeled1 1/2 cups chickpea or regular flour1 tablespoon chopped fresh flat-leaf parsley3 scallions, white part and a little of greentops, finely chopped1/2 teaspoon sweet pimentónSaltOlive oil for deep-fryingIn a saucepan, combine the shrimpwith just enough water to cover; bringto a boil over high heat. As soon aswater begins to boil, quickly lift outshrimp with a slotted spoon; set aside.Scoop out 1 cup of water and let cool;discard remaining water. Whenshrimp are cool, cover and refrigerateuntil needed.To make batter, combine flour,parsley, scallions and pimentón inbowl or food processor. Add a pinchof salt and the cooled cooking water.Mix or process well until you obtain atexture slightly thicker than pancakebatter. Cover and refrigerate 1 hour.Remove shrimp from refrigeratorand mince finely, about the size of coffeegrounds. Remove batter fromrefrigerator, add shrimp and mix well.Pour oil to a depth of about 1 inchinto a heavy sauté pan. Cook overhigh heat until almost smoking. Add1 tablespoon of batter to oil for eachfritter and, using back of spoon,immediately flatten batter into 3 1/2-inch rounds. Do not crowd pan. Fry,turning once, for about 1 minute oneach side, or until fritters are goldenand very crisp (with what Spanishcooks call puntillas, or lacelike formations,on the edges). Using a slottedspoon, lift out fritters, allowing excessoil to drain, and transfer to an ovenproofplatter lined with paper towels.Keep fritters warm in a low oven.Fry the rest of batter in same way,always making sure oil is very hot.When all fritters are fried, arrangethem on a platter and serve immediately.Serves 6.OUT AND ABOUTBLUES CHAPEL: Jan. 1-3, 5-6in Denton. (940) 382-2787,www.dentonarts.comCHILDREN’S FILM FESTIVAL:Jan. 2 & 16 in Little Elm. (214) 975-0430MATERIALS: HARD & SOFT EXHI-BITION: Jan. 5 in Denton. (940)382-2787NOONTIME PAGETURNERS:Jan. 5 in Allen. (214) 509-4900CITY LOGO & SLOGAN CONTEST:Jan. 5-Feb. 19 in Pilot Point. Developthe city’s new logo and slogan andwin a cash prize. (940)686-2165 for rules and details.SAFE KIDS FITTING STATION:Jan. 8 in Frisco. Bring your car seatand child to get fitted. Registrationavailable by calling 1-877-228-3638.DISCOVER PHOTOGRAPHY: Fridays;Jan. 8-Mar. 12 in McKinney. (214)526-4076FRISCO STARFEST: Jan. 9.E-mail friscostarfest@gmail.comWINTER GAMES OF TEXAS: Jan.15-17 in Frisco. (512) 863-9400,www.taff.com/stateoffice.aspDENTON POETS’ ASSEMBLYMEETING: Jan. 16 in Denton. (940)382-6646RESOLUTION RUN: Jan. 16 in HighlandVillage. (972) 317-7430MCKINNEY DRUM CIRCLE: Jan. 22in Mitchell Park. (214) 641-0782HEARTS & ROSES BALL: Jan. 23 inLewisville. (972) 219-5063, e-mailmwinters@cityoflewisville.comCoServ Electric www.coserv.com Built Built to Serve. to Serve. Energizing Life. Life. SM SMJanuary 2010 Coserv eleCTriC Texas Co-op power 27January 2010 COSERV ELECTRIC TEXAS CO-OP POWER 25


WOMEN’S HEALTHY SKIN UPDATEMy husband fell in love witha younger woman... me.Breakthrough skin research turns back the clock20 years––the secret is just under your chin!Say goodbye to ‘turkey neck.’ Try it Risk-FREE for 30 days!Iremember the night I gave up on myneck. After a nice dinner out, myhusband Steve and I went dancingdowntown. We moved like teenagersout on the floor and it felt great... untilI hit the ladies room lights. I wasshocked. I recognized the face in themirror and the low-cut black dress wasdefinitely mine. But the neck belongedto someone else. It was wrinkled, tiredand made me look 20 years older.The little black dress went into thecloset and for years I hid behind scarvesand turtlenecks. I felt too old to dresssexy. My husband was still treatingme respectfully, but the romance wasslipping. A few less bouquets of flowersand our nights on the town were beingreplaced by naps on the couch. It feltlike we had both given up, but then Ifound hope.The Beauty Secret Under Your ChinTop beauty experts agree that the one partof your body that can prematurely age youthe most is your neck. While we worriedabout the slow creep of crow’s feet, laughlines and gray hair, it was our wrinklednecks that were giving us away.Surprisingly, this is not because the skinon our neck ages faster than our faces. It’sbecause women all over the world spendmillions – even billions – on makeup, skinand hair products while doing little ornothing for their neck! When I realized Iwas just as guilty as anyone, I decided toget back my younger, smoother neck.Say Goodbye to Turkey NeckThat’s when I discovered Declatone ® ,specially-formulated to firm, shape andsmooth fine lines and wrinkles in theneck (including the décolleté area).Declatone ® is more advanced thanordinary face and skin creams because itcombines anti-aging ingredients in a proprietaryformula that’s sensitive enoughfor the delicate skin of your neckline.As the skin below your chin ages, gravitytakes over. The result is an embarrassing‘waddle’ better known as “turkey neck.”Nothing leaves you looking older beyondyour years. The ingredients in Declatonepenetrate deep to reduce the crepe-paperappearance of fine lines and wrinkles andrestore your neck’s youthful firmness.Smoother, tighter skin can be visible in assoon as two weeks!The Sexy Black Dress ReturnsAfter two months I really noticed a difference...and I wasn’t the only one. Myhusband’s frequent compliments cameback (“Honey, you look great!”) and thescarves and turtlenecks went into storage.As I looked better, I started feelingbetter too. It wasn’t long before my husbandsurprised me with a weekend awayat a fancy hotel. Of course, the low-cutDeclatone ® Firms and Tightens Tired, Sagging SkinClinical studies of the ingredients in Declatone show that visible improvement of the density of the dermisand epidermis may increase 65%... after only two months of regular use!Actual 60 Day Results – Unretouched PhotosBEFOREAFTER“I never thought much about how myneck looked until I saw a recent profilepicture of myself at a wedding—I washorrified—sagging turkey neck. Upon myfirst application of Declatone, I noticedthat the skin quality of my neck showedimmediate improvement... Now, after 2weeks—I am simply amazed... my neck isbrighter, smoother and visibly tighter.”– Jamie, Berkeley Township, NJblack dress came with us. My confidencewas back and so was the romance!Not Available in StoresYou won’t find Declatone on drugstoreshelves or behind the counter at highendbeauty boutiques. It’s only availablein limited quantities direct from thelaboratory. To ensure its integrity,Declatone ® is produced in small batchesusing a unique formula of clinicallyproveningredients. If you’re truly seriousabout looking younger, take the firststep today and call the number below.Declatone ®30 Day Risk FREE TrialWe are so confident in the wrinkle reducingbenefits that we want to offeryou a 30 Day Risk Free trialfor just a small shipping &processing fee, so you canexperience the results firsthand..... because seeing isbelieving! But this offer islimited so you must call today toget your trial of Declatone Neck &Decollete cream. If you're not 100% satisfedwith the results, simply return the unusedportion for a complete refund (less shipping& processing)Call 888-651-3223 Today to GetYour Free Trial of Declatone ®


FOOTNOTES IN TEXAS HISTORYOld Blue: Top Hand on the TrailBY MARTHA DEERINGERDuring the Civil War, while Texas boys were away fromhome fighting in the Confederate Army, there weren’t manycowboys around to tend the longhorn cattle abandoned onranches and farms throughout the state. The longhorns, perfectlyhappy with this arrangement, returned to their wildways and multiplied. By the time the soldiers got back home,Texas was teeming with wild cattle.Most had no brand and little value. A scrawny longhornmight bring a dollar or two in Texas. However, cattle wereworth $40 a head in the market towns of the beef-starvednorth. The era of long cattle drives was about to get under way.Driving herds of wild longhorns a thousand miles wastricky business. Freshly separated from thorny mesquitethickets, the cattle were bent on returning home. Few ofthem wanted to set out on what would become a four- orfive-month hike up routes that included the Great WesternCattle Trail or the Chisholm Trail. Keeping them headed inthe right direction tested the mettle of cowboy and cow ponyalike, until some deep-thinking drover came up with theconcept of using a lead steer.Lead steers were born with a certain bossy mentality.They wanted to go first. The most famous of these wasCharles Goodnight’s Old Blue. Like some drivers youencounter on modern highways, Old Blue couldn’t stand thesight of something in front of him. He passed all the othersteers until he got into the lead. A tall, gunmetal-blue steer(the cowboys called his color “mulberry”) with horns thatspread wide, Old Blue commanded the point position oneight trips from the Palo Duro Canyon, where Goodnight’sfamous JA Ranch was located, to Dodge City, Kansas.When Goodnight bought Old Blue as a 4-year-old, one ofa group of 5,000, the young steer already showed signs ofnatural leadership. He seemed to have a steady quality thatcalmed the other flighty longhorns. Early on, Goodnightnoticed that the cattle, after bedding down for the night, tookup the same position in the herd the next morning that theyhad occupied the day before. Taking advantage of thisinsight, Goodnight hung a bell around Old Blue’s neck.Before long, the rest of the herd grew accustomed to followingthe sound of the bell as it led them up the Great WesternCattle Trail.When it was time to bed the herd down each night, theclapper on Old Blue’s bell was tied up. Choosing not to sleepamong the masses, Blue made his way to the campfire where,as legend has it, he feasted on cornbread, biscuits and driedapples given to him by the appreciative cowboys. They knewthe value of a good lead steer. At river crossings, Old Bluechose the best place to take the herd across and steppedsmartly out into the water, never giving the herd a chance tomill around and decide they didn’t want to get wet.When the cattle finally reached their destination, he ledthe way into the pen and then stepped aside while the othersteers entered. When the last trailing steer was inside thegate, Blue rushed back out. The big, blue steer was far toovaluable to send to slaughter.For eight years, Old Blue led cattle to market, an estimated10,000 head. During the first few days of each trip, his patientpresence and reassuring bawl soothed the skittish steers,which were always searching for a reason to stage a stampede.The snap of a twig, the yip of a coyote, any excuse would startthem on a headlong run. Not only did the cattle run off lots ofweight, but many were injured or killed in the panickedcharges, along with an occasional cowboy. Old Blue refused toparticipate in these shenanigans. When the cattle tired, theseasoned steer would return to his place at the point and leadthe panting animals north again. After Blue’s eighth and finaltrip up the trail, he retired in comfort to a grassy pasture onthe JA Ranch, where he lived to be 20. Upon his death, Blue’smassive horns were mounted in the headquarters ofGoodnight’s ranch, but today they are on display at thePanhandle-Plains Historical Museum in Canyon.Martha Deeringer regularly writes history pieces for TexasCo-op Power.ILLUSTRATION BY JOHN KACHIK


RECIPE ROUNDUPKitchen Magic for KidsBY KEVIN HARGIS Somewhere at the intersection of physics and chemistry thatis cooking, something entertaining, fun and almost magical sometimes appears.The magic can happen in the kitchen, when a conglomeration of ingredientsbecomes deliciousness in an unexpected way. Sometimes, magic hides in a recipewhen you read it and appears only when you cook it.One famous example of that is the prize-winning Tunnel of Fudge Cake (findit at www.pillsbury.com), which makes its own interior chocolate filling whilebaking. I’m sure there’s a rational, scientific explanation for the phenomenon,but there’s also fun in the mystery.Then there are times when the fun comes in the eating.Once when I was a child, my mother decided she didn’t want to cook a traditionalsupper, and instead we had waffles topped with butter-pecan ice cream. Thatspontaneous decision taught me that food doesn’t have to be predictable or boring.You can whip up a quick omelet using nothing more than a coffee cup and a microwave.I’ve loved the unexpected ever since.That’s why I enjoyed these recipes,which came to me courtesy of BillieBaxley of Angleton, who is in the hospitalauxiliary with my mom.The equipment is simple: Amicrowave-safe mug and a microwave.The ingredients are also simple.Neither will take you more than a coupleof minutes to make, but both yieldsurprisingly good results. The omeletis fluffy and cheesy, and the cobbler isgooey and warm.OMELET IN A MUG2 eggs, beaten2-3 tablespoons shredded Cheddarcheese2 tablespoons cooked ham, diced1 tablespoon green pepper, dicedSalt, pepper to tasteIn microwave-safe cup coated with cookingspray, combine all ingredients.Microwave uncovered on high for 30 to40 seconds. Stir with fork, then cookanother 30 to 60 seconds longer or untileggs are completely set. Turn out ontoplate to serve.Servings: 1. Per serving: 407 calories, 32.6 g protein,26.2 g fat, 3.9 g carbohydrates, 0.9 g fiber, 1,135 mgsodium, 408 mg cholesterolPEACH COBBLER IN A MUG1 tablespoon butter2 tablespoons sugar2 tablespoons flour1 tablespoon instant nonfat dry milk1/8 teaspoon baking powder1/8 teaspoon cinnamonDash salt1 snack-sized container (4 ounces)diced peaches, well drainedMicrowave butter in mug until melted,about 20 seconds on high. Add sugar,flour, dry milk, baking powder, cinnamon,salt and 2 tablespoons water tocup. Stir with fork until well blended,then add peaches on top of batter. Donot stir. Reduce microwave power to 70percent. Cook for two minutes, then letstand in microwave one minute. Removefrom oven, let stand until cool enough toeat.Servings: 1. Per serving: 367 calories, 5.1 g protein,31 g fat, 63.7 g carbohydrates, 3.1 g fiber, 107 mgsodium, 31 mg cholesterol30 TEXAS CO-OP POWER January 2010PHOTO BY RICK PATRICK


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RECIPE ROUNDUPAny Way You Slice ItServings: 8. Serving size: 1 slice (dough only). Perserving: 277 calories, 7.3 g protein, 7.1 g fat, 46.2 gcarbohydrates, 3.5 g fiber, 148 mg sodiumFor a fun group activity for children andadults, why not hold your own makeand-bakepizza party? It can be as simpleas using a mix or refrigerated doughor buying a premade crust, French breador English muffins, slathering them withpasta sauce and topping with veggies,meat and cheese. Whipping up a doughfrom scratch costs a little less, has a bitmore fiber and flavor, and gives you thesatisfaction of doing it yourself. Here’s atried-and-true family favorite for a softcrustpizza:HONEY WHOLE-WHEAT PIZZA DOUGH2 tablespoons honey1/2 teaspoon salt2 tablespoons rapid-rise yeast2 1 /2 cups all-purpose flour, divided1 cup whole-wheat flour1/4 cup olive oilPour about 1 cup very warm water(about 110 degrees) into bowl. Addhoney and salt. Stir until dissolved. Stirin yeast and allow to proof (bubble up)for 5 minutes. Add 1 cup of all-purposeInvite young party guests to help mix together this simple pizza dough.flour and oil and mix until smooth andlump free. Add remainder of flour andmix until you can form ball with dough.If too dry, add water, 1 tablespoon at atime until achieving right consistency. Iftoo wet, add 1 tablespoon flour at a time.Place dough ball on floured board andknead for about a minute. Put dough insealed plastic bag or covered bowl andallow to rise in warm spot until doubled,about 45 minutes. Punch down dough,then let rise until doubled again.On well-floured board, form doughinto flat ball (divide in two for smaller“personal”-size pies). Pressing from centerof dough outward, form dough intoflat disc, turning it as you go. Whendough has been flattened to about halfan inch in thickness, use a rolling pin toflatten it further. Puncture dough severaltimes with fork and put it on bakingstone or lightly greased pizza pan. Forma rim of dough around the edge. Coverwith sauce and toppings of your choice.Bake at 400 degrees for 12 to 15 minutes,or until golden brown.COOK’S TIP: You can make this doughahead of time and freeze it after the secondrise. Allow plenty of time for it to come to roomtemperature before shaping.TO TOP IT ALL OFFYou can easily find jarred or cannedsauces or make your own.Pizza sauce is easy to make: Simmer a15-ounce can of tomato sauce with a cloveof minced garlic, a half teaspoon each ofdried oregano, dried basil and red pepper,a quarter cup of Parmesan and salt to taste.SPECIALTIES OF THE HOUSEWhether guests are building their ownpizzas, or the chef is in control, considergoing beyond pepperoni. Try one of thesethemed pizzas with fun combinations ofingredients, or use them as inspiration tocreate your personally perfect pizza.BIG TEXSauce: Half tomato, half barbecueLayers: Thinly sliced red onion, smokedbrisket, pickled jalapeñosCheese: Colby JackMEXICAN FLAG MARGHERITASauce: Pesto, light pasta or noneLayers: Thinly sliced plum tomatoes (overlapslices if not using sauce), fresh basilleaves (omit if using pesto)Cheese: Queso Oaxaca (Mexican mozzarella)GULF CATCHSauce: AlfredoLayers: Minced garlic, cooked shrimp, lumpcrabmeatCheese: Mozzarella and provoloneOVER THE BORDERSauce: Green enchiladaLayers: Sliced white onion, chopped greenpepper, chopped cooked chickenCheese: Mexican-blend cheeseCORBISHILL COUNTRY SMOKEHAUSSauce: PastaLayers: Sliced smoked sausage, ham, crumbledcooked baconCheese: Smoked Cheddar or provolone32 TEXAS CO-OP POWER January 2010


HOME COOKINGMILLIE KIRCHOFF Nueces Electric Cooperative1 stPrize-winning recipe: Pizza DipThis month’s Fun to Make, Fun to Eat contest brought a cornucopia of convivialconcoctions, with many yummy desserts and appetizers to please both the youngand the young at heart. These recipes combined the joy of cooking with the funof eating something delicious, even if not the most nutritious.Of all the creations that made their way to our offices, the Pizza Dip sent in byMillie Kirchoff of Orange Grove rose to the top with its creamy, party-friendlytake on a pepperoni pizza.PIZZA DIP24 ounces (3 packages) cream cheese,softened2 or 3 green onions, finely chopped1 small jar (14 ounces) spaghetti orpizza sauce1 small can (2 1 /4 ounces) sliced blackolives1 jar (4 1 /2 ounces) sliced mushrooms1/4 cup finely chopped green bell pepper8 ounces shredded mozzarella cheese1 small package (3 1 /2 ounces)pepperoni slicesSpread cream cheese in bottom of 13 x 9-inch casserole dish. Scatter green onionsevenly over top and spread pizza sauce.Top with olives, mushrooms and bellpepper, then cheese. Top with pepperoni.Bake at 325 degrees for 20 minutes.Serve with breadsticks, crackers orchips.Servings: 24. Serving size: 1 /4 cup. Per serving: 167calories, 6.1 g protein, 13.3 g fat, 3.9 g carbohydrates,0.6 g fiber, 293 mg sodium, 40 mg cholesterolPRETZEL SALAD12 ounces cream cheese, softened1 1 /4 cups sugar2 2 /3 cups pretzels, broken into smallpieces2 sticks butter or margarine1 large tub (12 ounces) whippedtopping6 ounces pineapple juice1 package (6 ounces) strawberrygelatin2 small packages (1 pound) frozenstrawberriesPreheat oven to 400 degrees. Cream thesoftened cream cheese and sugar, setaside. Place broken pretzel pieces in thebottom of a 13x9-inch casserole dish.Cut the butter or margarine into smallchunks and dot across the top of thepretzels. Bake 15 minutes, then coolslightly before pouring off excess liquid.Spread cream cheese mixture over lukewarmpretzels. Spread whipped toppingover cream cheese layer. Bring pineapplejuice to a boil and dissolve gelatin injuice. Stir in frozen berries. Allow tothicken until almost congealed. Spreadon top of the whipped topping andrefrigerate. Before serving, you can topgelatin layer with another layer ofwhipped topping.Servings: 24. Serving size: 1 /4 cup. Per serving: 336calories, 4.6 g protein, 16 g fat, 43.4 g carbohydrates,1.2 g fiber, 426 mg sodium, 35 mg cholesterolBILLIE BRANDENBURGCoServ ElectricTO DIE FOR CAKE/PUDDING1 cup all-purpose flour2/3 cup sugar2 teaspoons baking powder1/2 teaspoon salt1 teaspoon cinnamon1/2 cup cocoa powder, divided1/2 cup milk2 teaspoons melted butter1 teaspoon vanilla extract1 cup brown sugar, packedPreheat oven to 350 degrees. Grease an8x8-inch glass baking dish or a shallow2-quart casserole bowl. Combine flour,sugar, baking powder, salt, cinnamonRECIPE CONTESTand 1 / 4 cup cocoa. Stir in milk, butter andvanilla until smooth. Pour batter intodish. In separate bowl, mix brown sugarand remaining cocoa and sprinkle evenlyover batter. Pour 1 1 / 2 cups boiling waterover mixture, but do not stir. Bake 30minutes. (Batter will separate and makeone cake layer and one pudding layerduring baking.) Cool pan on wire rackand serve warm with ice cream and severaltablespoons of nuts or sprinkles.Servings: 8. Serving size: 1 /2 cup. Per serving: 258calories, 3.2 g protein, 2.1 g fat, 59.8 g carbohydrates,24 g fiber, 282 mg sodium, 4 mg cholesterolJIMMIE DEE CONNERSam Houston Electric CooperativeDISH PAN COOKIES12 eggs2 pounds brown sugar4 cups white sugar2 tablespoons vanilla1 tablespoon corn syrup1 pound M&M candies1 pound chocolate chips3 pounds peanut butter8 teaspoons baking soda1 1 /2 teaspoons salt18 cups oatmealPreheat oven to 350 degrees. Place allingredients in a dish pan. Mix well withhands. Drop onto cookie sheets (6 to asheet) with ice cream scoop; flattenslightly. Bake for 12-15 minutes, beingcareful not to overbake. Cool on wire rack.Servings: 5 dozen. Serving size: 1 cookie. Per serving:421 calories, 10.9 g protein, 16.8 g fat, 59.5 g carbohydrates,4.3 g fiber, 354 mg sodium, 43 mg cholesterolJOLENE TURNERBowie-Cass Electric CooperativePast recipes are available in the RecipesArchive at www.texascooppower.com.May’s recipe contest topic is Filling the Picnic Basket. Eating outside is fun ifyou have the right food. Send us your recipes for picnic favorites that areportable and tasty. The deadline is January 10.Send recipes to Home Cooking, 1122 Colorado, 24th Floor, Austin, TX 78701. You may also fax them to (512)763-3408, e-mail them to recipes@texas-ec.org, or submit online at www.texascooppower.com. Please includeyour name, address and phone number, as well as the name of your electric co-op. The top winner will receivea copy of 60 Years of Home Cooking and a Texas-shaped trivet. Runners-up will also receive a prize.January 2010 TEXAS CO-OP POWER 33


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LONESTARvMAADVERTISEMENTFree armored safes being doled out to publicArmored Safe giveaway ends public worry for those who rush to buy up hoards ofbrilliant, never-circulated U.S. Gov’t issued coins that will never lose their cash valueRKET HELP IS ON THE WAY: This never-before-seen photo captures the rapid shipment of free Bankers Armored Safes (left) that are nowbeing shipped to U.S. citizens all across the country. The World Reserve is also making available the larger Bankers Grand Armored Safes (right)free to the general public who beat today’s published deadline to buy up the newly released Collection of never-circulated U.S. Gov’t issuedcoins and currency. Those who get through by calling the National Delivery Hotline at 1-866-964-2951 and beat the 7 day order deadline willget the Armored Safes for free.By Shawn OylerUMS - Imagine finally gettingsomething that will never loseits value.Sounds too good to be true?Well, it’s true and word isquickly spreading about thefree handout of Armored Safesthat are being stocked full ofnever-circulated U.S. Gov’t issuedcoins and currency that bylaw will never be minted again.These free Armored Safes arebeing turned over to the generalpublic who make it in timeto beat the order deadline fortheir share of the hoard of brilliant,never-circulated U.S. Gov’tcoins and currency before the7 day shutoff.“The frantic demand for U.S.Gov’t coins has caused the U.S.Mint® to officially halt the saleof many of its most valuablecoins,” said lead consultant forthe World Reserve Thomas C.Harris, Retired Deputy Directorof the U.S. Treasury Bureauof Engraving and Printing.“Today, the World Reservebegan to release this hoard ofU.S. Gov’t coins and currencyin a free Armored Safe to thegeneral public. Having valuableU.S. Gov’t coins serves as aneconomic life raft. This valuableCollection will never, never,never lose its face value. You willalways have something wortha lot of money,” said Harris.Here’s the best part, amongthe U.S. Gov’t issued coins andcurrency that everyone gets isthe highly sought after AmericanEagle 1-ounce silver bullioncoin made from solid .999 finesilver, 250 of the first libertyengraved Westward JourneyNickels, a banker’s stack of historic$2 bills and a full vaulttube of the Presidential GoldenDollar Coins.Here’s why that is so important.Just think if you wouldhave saved the same numberof never-circulated EisenhowerDollar coins from 1974. Remarkably,they would now be worth500% more in collector value.This gives you a hint thatthese are not the same gradeas the coins found in loosechange, or from the local bank.In fact, these coins remain inbrilliant, never-circulated conditionif left sealed anduntouched.U.S. Gov’t Savings Bonds usedto be a favorite way to keepmoney safe and popular to giveas gifts. But no one can take aSavings Bond and go buy somethingwith it.That’s why this hoard of valuablecoins gives everyone thecomfort of having full controlof their money. No matter what,they will never lose their U.S.cash value.If times ever get really toughany coin in the hoard couldbe used to buy anything. Butunless it is a good reason, onlya fool would do that becausethis personal hoard of moneyis already worth so much morein collector value.“So many people are buyingup these coins. Even for thosepeople who give away some oftheir collection as gifts, theyare keeping the Armored Safefor themselves,” said RobertAnthony, Director of the privateWorld Reserve MonetaryExchange.“This Safe is one of the absolutebest places to keep valuablesand important papers. Peoplewill now have a safe placeto store their wills, guns, jewelry,antiques, keys, coins andeven cash,” Anthony said.“The only problem the Safecreates is when it’s time to readyour Will. You need to makesure everyone knows who youwant to leave it to,” he said.“When Americans get theirhands on this Safe and theirvery own personal hoard ofU.S. Gov’t Coins, they’ll reallydo a double take. Everyone willfeel like they just won the lottery,”he said. 36 TEXAS CO-OP POWER January 2010


How to get the free Armored SafesAll those who beat the 7 day order deadline for each personal hoard ofU.S. Gov’t issued coins and currency from the World Reserve Collection willactually be awarded the Bankers Armored Safes absolutely free.Eligibility: Certain restrictions apply:Open to the public only, sorry no dealers.Those who miss the 7 day deadlinewill be turned away from this freeoffer and required to wait for futureannouncements, in this or other publications.The entire World ReserveCollection must be obtained to get thesafe free. For more information aboutthe larger Bankers Grand ArmoredSafes please call.TO GET THE FREE SAFES USE THISFREE CLAIM CODE:US 7866AND CALL 1-866-964-2951BEFORE THE 7 DAY ORDER SHUTOFFTerms & Conditions: To receive delivery of your free Armored Safe and the first shipment of coins,you’ll only need to cover the first installment for as little as $149, then cover the difference for theremaining shipments to complete your entire collection of U.S. Gov’t coins. The No-Worry guaranteeensures that refunds be granted for all items properly returned, less shipping for 90 days from theday you receive your safe and first shipment. That means, cancellation will require the returnof the free armored safe. Failure to do so will require remittance for the safe of four hundred andthirty six dollars. THE WORLD RESERVE MONETARY EXCHANGE, INC. IS NOT AFFILIATED WITHTHE U.S. GOVERNMENT, A BANK OR ANY GOVERNMENT AGENCY. THE INCREASE IN COLLECTIBLEVALUE OF CERTAIN PRIOR ISSUES OF U.S. COINS DOES NOT GUARANTEE THAT CURRENT ISSUESWILL ALSO INCREASE IN VALUE. OH AND FL RESIDENT TRANSACTIONS REQUIRE THE REMITTANCEOF APPLICABLE SALES TAX. SORRY NO SHIPMENTS TO VT AND MA RESIDENTS. ADVERTISEMENTFOR WORLD RESERVE MONETARY EXCHANGE, INC. 8000 FREEDOM AVE., N. CANTON OH 44720. LIKE WINNING THE LOTTERY: Everyone gets thepersonal hoard consisting of 267 never-circulated U.S.Gov’t coins and currency including 12 Presidential GoldenDollar Coins in a sealed Vault Roll, a heavy vault brick containing250 of the first liberty engraved Westward JourneyNickels and, best of all, a solid .999 fine silver AmericanSilver Eagle and a banker’s stack of 4 historic $2 bills. If timesever get really tough, any coin in this collection could beused to buy anything. Keep it as long as you can becausethis hoard is already worth so much more than face value.ADVERTISEMENT©2009 WRME P4829A OF9652R-1 NO MORE WORRIES: Carolyn Ford ofPerry Town, OH thought she hit the jackpotwhen her free Bankers Armored Safe wasdelivered. “I already have some old coins, butI wanted this whole hoard of U.S. coins asa nice nest egg. I’ll also set aside some ofmy hoard for my Grandchildren. Now I don’thave to worry where to keep my importantpapers and my Grandfather’s gun since I havemy new safe,” she said.7 toSmart placesstash your cashBy Aaron RobinsonSo you’re still hiding money underthe mattress or in the breadbox?Well, you’re not alone. Eversince financial institutions havebeen dropping like flies, millionsof Americans have stopped relyingsolely on their banks.1. Be sure your bank is insured.Over 100 banks have failed so farthis year. So, if you’re not sureif your bank is insured, find outright away.2. Start and grow a coin collection.Coin collections are tangibleassets that will always keeptheir face value, instead of justowning stocks that could depreciateor lose you money.3. Keep some cash safe at home.Cash is King. Believe it, but remembernot to keep it in a thief’sfavorite spot; like in the bread boxor the mattress. These will neverhave the protection that a qualityhome safe can provide.4. Savings Bonds, an old favorite.Savings Bonds are an easyway for your money to stay safein the future. However, if lost orstolen they could be difficult toreplace unless the serial numberwas kept in a safe place.5. Gold and silver still shine. Ifyou own gold or silver, great, holdon to it. But if you don’t, one ofyour best bets is to try to get asmany U.S. Gov’t issued gold andsilver coins as you can.6. Hold on to real estate. Withinterest rates at historic all-timelows the market is sure to recoverand property values will onceagain bounce back. So those whohold on to their homes for the longterm will likely reap the benefitsof these investments.7. Buy a good safe. Home safesbecome an absolute necessityduring economic turmoil. But, becauseof the huge spike in recentsales, safes may be hard to comeby.With all this you’ll be much safer,just in case your bank is the nextto fail. LONESTARvMARKETJanuary 2010 TEXAS CO-OP POWER 37


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LONESTARvMARKETAmish mantle and miracle inventionhelp home heat bills hit rock bottomMiracle heaters being given away free with orders for real Amish fireplace mantles to announce the inventionthat helps slash heat bills, but Amish craftsmen still under strain of winter rush force household limit of 2Save money: turn down your thermostat and never be cold againBy MARK WOODSUniversal Media Syndicate(UMS) Everyone hates highheat bills. But we’re all sick andtired of simply turning downthe thermostat and then beingcold.Well now, the popular HEATSURGE® miracle heaters areactually being given away freeto the general public for thenext 7 days starting at precisely8:00 a.m. today.The only thing readers haveto do is call the National DistributionHotline before the 7-daydeadline with their order forthe handmade Amish FireplaceMantle. Everyone who does isinstantly being awarded themiracle heater absolutely free.This is all happening to announcethe HEAT SURGE Rolln-Glow®Fireplace which actuallyrolls from room-to-room soyou can turn down your thermostatand take the heat withyou anywhere. That way, everyonewho gets them first can immediatelystart saving on theirheat bills.Just in time for winter weather,portable Amish encased fireplacesare being delivered directlyto the doors of all thosewho beat the deadline.These remarkable fireplacesare being called a miracle becausethey have what’s beingcalled the Fireless Flame patentedtechnology that gives youthe peaceful flicker of a real firebut without any flames, fumes,smells, ashes or mess. Everyoneis getting them because they requireno chimney and no vent.You just plug them in.The Fireless Flame looks soreal it amazes everybody becauseit has no real fire. Sowhat’s the catch? Well, soft spokenAmish craftsmen who taketheir time hand building themantles have a process thatforces a strict household limit of2 to keep up with orders.“We can barely keep up everADVERTISEMENT GENUINE AMISH MANTLES MADE IN THE USA: Everyone wants to save money on heat bills thiswinter, so entire Amish communities are working from the crack of dawn to finish. These fine real woodAmish made fireplace mantles are built to last forever. The oak mantle is a real steal at just two hundredninety-eight dollars because all those who beat the order deadline by calling the National Hotline at1-866-815-7004 to order the fireplace mantles are actually getting the imported hi-tech Fireless FlameHEAT SURGE miracle heaters for free.since we started giving heatersaway free. Now that it’s reallycold outside, everyone’s tryingto get them. Amish craftsmen JUST ANNOUNCED: The HeatSurge miracle fireplace has earnedthe prestigious Good HousekeepingSeal. The product has earned theSeal after evaluation by the GoodHousekeeping Research Institute.are working their fingers tothe bone to be sure everyonegets their delivery in time tosave a lot of money,” confirmsFrederick Miller, National ShippingDirector.“These portable Roll-n-GlowFireplaces are the latest homedecorating sensation. They actuallygive you a beautifullyredecorated room while theyquickly heat from wall to wall.It’s the best way to dress up everyroom, stay really warm andslash your heat bills all at thesame time,” says Josette Holland,Home Makeover Expert.And here’s the best part.Readers who beat the 7-dayorder deadline are gettingtheir imported hi-tech miracleheaters free when encased inthe Amish built real wood fireplacemantles. The mantles arebeing handmade in the USAright in the heart of Amishcountry where they are beautifullyhand-rubbed, stained andvarnished.You just can’t find custommade Amish mantles like thisin the national chain stores.That makes the oak mantle areal steal for just two hundredninety-eight dollars since theentire cost of the miracle heateris free.This free giveaway is the40 TEXAS CO-OP POWER January 2010


How It Works: The HEAT SURGE miracleheater is a work of engineering genius fromthe China coast so advanced, you simply plugit into any standard outlet. It uses only about9¢ of electric an hour on the standard setting.Yet, it produces up to an amazing 5,119 BTU’son the high setting. So watch out, a powerfulon board hi-tech heat turbine silently forceshot air out into the room from the vent so youfeel the bone soothing heat instantly. It evenhas certification of Underwriters Laboratoriescoveted UL listing. It also comes with alimited full year replacement or money backwarranty less shipping plus a 30-Day SatisfactionGuarantee. OH and FL resident transactionsrequire the remittance of applicablesales tax. Sorry no shipments to MA residents.LISTED: E322174®Hot air onlycomes out ofthe top ventThe hi-tech silentheat turbine takesin cold airADVERTISEMENTHow to get 2 free heatersThe National Toll Free Hotlines are now open. All those who beat the 7-day orderdeadline to cover the cost of the Amish made Fireplace Mantle and shipping get theHEAT SURGE miracle heater free.A strict limit of 2 per household has beenimposed. Since some home woodworkerswant to build their own mantle piece, theyare letting people get the imported miracleheater alone for just $249. Or, with theAmish made mantle you get the miracleheater free.Use the map below to locate the weatherzone you live in and call the Hotline numberfor your zone.Frigid Zone: 1Cold Zone: 2Frost Zone: 3Claim Code: FP11050EVERYONE LIVING IN THEFrigid Zone: 1START CALLING AT8:00 A.M. TODAY1-866-815-7004EVERYONE LIVING IN THECold Zone: 2START CALLING AT8:30 A.M. TODAY1-866-815-7110FOR HEAT SURGE, LLC 8000 FREEDOM AVE., N. CANTON OH 44720 ON THEIR WAY: Winter rush ordershave turned country roads into pipelinesto the big city delivery system. Everybodywants a fireplace that comes fullyassembled with a handmade Amishmantle in oak or cherry finish and getsdelivered by truck right to your door. Allyou do is plug it in.EVERYONE LIVING IN THEFrost Zone: 3START CALLING AT9:00 A.M. TODAY1-866-815-7112©2009 HEAT SURGE, LLC P4860A OF9655R-1LONESTARvMARKETbest way to slash heating billsand stay warm through thedead of winter. The HEATSURGE Roll-n-Glow Fireplacegives you zone heatingand all the beauty and warmthof a built-in fireplace but rollsfrom room-to-room so it canalso save you a ton of money onheating bills.Even people in Californiaand Florida are flocking to getthem so they may never haveto turn on their furnace allwinter. And since it uses onlypennies of electricity an houron the standard setting, the potentialsavings are absolutelyincredible.“We are making sure no onegets left out, but you better hurrybecause entire communitiesof Amish craftsmen are strainingto keep up with demands.For now, we are staying out ofthe large national retail storesin order to let readers have twoper household just as long asthey call before the deadline,”confirms Miller.It’s a really smart decision toget two right now because foronly the next 7 days you get bothmiracle heaters free. That’s likeputting five hundred bucksright in your pocket and you cansave even more money on yourmonthly heating bills.“Everyone’s calling to getone but those who really wantto save a lot of money are surprisingthe whole family bygetting two. So when lines arebusy keep trying or log ontoamishfireplaces.com. We promiseto get to every call. Then wecan have a delivery truck out toyour door right away with yourbeautiful Heat Surge Roll-n-Glow Fireplace,” Miller said.“You’ll instantly feel bonesoothing heat in any room. Youwill never have to be cold again,”he said. On the worldwide web:www.amishfireplaces.comRolls anywhere to throw an instant heat wave with no chimney, no vents, no wood and no smoke EASILY ROLLS ANYWHERE:This is the portable Roll-n-Glow® Fireplace that easily rollsfrom bedroom to living roomto keep you warm. No vents,no chimney and no tools. Justplug it in. SAVES ON BILLS: Everyonecan get low bills and staywarm and cozy. The Roll-n-Glow Fireplace saves a tonof money and makes yourfront room look like a millionbucks. SAFE FLAME: The Fireless Flamelooks so real it fools everyone butthere is no real fire. That makes theflame window safe to the touchunder the watchful eye of a parent.It’s where the kids will play and thecat and dog will sleep. FREE: Get this $ 249 miracleheater free. It is being given awayfree to all who beat the 7-dayorder deadline for your choiceof the oak or cherry finish AmishMantles. The free heater comesalready encased.January 2010 TEXAS CO-OP POWER 41


FOCUS ON TEXASSNOW DAZEBrrr! For much of the state, snow falls once in a bluemoon. And when that rare snow day does come along,Texans are quick to grab their cameras. Whether apostcard-perfect scene or an unfortunate snow-in,your photos sent heartwarming shivers up our spines.—ashley clary1 It was hard to escape the ominous beauty of this shot sent in byHouston County Electric Cooperative members Tommy and PennyKincaid. This cold snap hit the Grapeland area in 2003.7 When a freeze hit BlancoCounty, Pedernales EC memberCarol Schlachter had to grab hercamera to snap a photo of thiswell-known plant normally associatedwith hot and dry conditions.3 “If you don’t like the weatherin Texas, wait five minutes!” saidComanche EC member MaryBeth Mazurek. Just 24 hoursprior, she had taken this sameshot of her daughter Carly in thebluebonnets—only it was abright, sunny day.5 “We don’t get much snow, sowhen we do, we take full advantage,”Bandera EC member KimMalone said of this little guy hermom, Shirley Albrecht, also aBandera EC member, made byscraping the snow off her deckrailing in Pipe Creek. “She is stilla kid,” she added.


FOCUS ON TEXAS7 Christine Stromberg, aGrayson-Collin EC member,witnessed this minute-longserendipitous moment after a2008 surprise snowstorm hitAnna. “The sun came up over oursmall lake and created this amazingpink world,” she said.5 Bryan Texas Utilities memberDebbie Prince captured this shotof Gus, her father-in-law JohnPrince’s horse, braving winter’schill on a December 2008 day.1 When a March 2008 snowstormhit Grayson County,Grayson-Collin EC member SkipHill saw something not seenevery day—his neighbor BenWible lending a unique helpinghand to a school bus having a littletrouble along its route.1 Wood County EC memberRita Matthews sent us thisphoto of then-2-year-old grandsonKeller Haynes enjoying ataste of his first big snow.7 Comanche EC member BeverlyHarrell captured this male cardinal“chilling out” on her propertyjust outside of Eastland.Upcoming in Focus on TexasISSUE SUBJECT DEADLINEMar Backyard Gardens Jan 10Apr Barnyard Babies Feb 10May Farmer’s Bounty Mar 10June Only in Texas Apr 10Jul Beat the Heat May 10Aug Birds June 10BACKYARD GARDENS is the topic for our MARCH 2010issue. Send your photo—along with your name, address,daytime phone, co-op affiliation and a brief description—to Backyard Gardens, Focus on Texas, 1122 Colorado St.,24th Floor, Austin, TX 78701, before JANUARY 10. Astamped, self-addressed envelope must be included ifyou want your entry returned (approximately six weeks).Please do not submit irreplaceable photographs—send acopy or duplicate. We regret that Texas Co-op Power cannotbe responsible for photos that are lost in the mail ornot received by the deadline. Please note that we cannotprovide individual critiques of submitted photos. If youuse a digital camera, e-mail your highest-resolutionimages to focus@texas-ec.org, or submit them on ourwebsite at www.texascooppower.com.January 2010 TEXAS CO-OP POWER 43


1940 This was a great year for firsts, including the first Dairy Queen in Illinois, York PeppermintPatties and M&Ms.1941 No, Betty Crocker wasn’t a real person, but her cookbooks, starting with the Betty Crocker CookBook of All-Purpose Baking, teach generations how to cook.1942 Home milk delivery begins (initially as a war conservation measure).The garbage disposal makeslife easier in the kitchen. Dannon yogurt enhances healthy living. And, on the other end of the foodspectrum, the corn dog is born at the Texas State Fair.1943 Ignacio “Nacho” Anaya throws together an impromptu dish for Americans visiting the Victory Clubin Piedras Negras, across the river from Eagle Pass. The beloved snack—nachos—was subsequentlynamed in his honor.1944 The Chiquita Banana jingle admonishes America: “You should never put bananas in the refrigerator.”1946 Minute Maid frozen orange juice saves time in the kitchen, as does Mrs. Paul’s frozen food andRagu pasta sauce. Leftovers can be safely stored in Tupperware.1947 Betty Crocker cake mix goes on the market. For the first time, you can enclose your treat withaluminum foil. Raytheon demonstrates the world’s first microwave oven, the RadarRange. The ovenweighs 750 pounds and costs $2,000 to $3,000. Still, it makes nifty popcorn. David Pace startsbottling something he calls picante sauce in a rented room in the back of a San Antonio liquorstore. And the electric dishwasher arrives.1948 Despite the invention of the seedless watermelon, seed-spitting contests continue to this day. Twogreat drinks—Nestlé’s Quik and V-8 juice—also come on the scene.1949 Pillsbury holds its first bake-off. All hail Jolly Rancher candy, Junior Mints and Minute Rice.From the very beginning, recipes are an importantcomponent of the publication. Conservation is theoverriding recipe theme during World War II. Sugar andmeat are especially scarce due to rationing, introducedby the Office of Price Administration in 1942 to helpthe war effort. As a result, cakes and cookies are lesssweet than those of today. The natural sweetness of fruitis used in desserts to help sugar go farther. Meatlessdinners, or dinners where a small amount of meat isserved over a starch, stretch limited resources: “A goodBehold! General Electric introduces the firsttwo-door refrigerator/freezer in 1947.way to use the last precious bits of leftover meat is tocombine them with macaroni in a smooth cream sauce.Top the casserole with buttered bread crumbs and bakein a moderate oven about 30 minutes.”President Franklin D. Roosevelt encourages everyone tohave a Victory Garden to produce fruits and vegetablesfor their families so that commercially grown producecan be used to feed the soldiers. This program is sosuccessful that Victory Gardens put out almost half ofall fruits and vegetables in the United States during onewar year. The president also encourages people to canfood at home or at canning centers. The recipes fromthis era don’t include many ideas for serving fruits andvegetables, presumably because families are eating whatthey have in the garden or have put up for the winter.Supplies of food and other resources rebound after thewar, and the nation’s post-war jubilation is mirroredin recipes. Sweet cakes with lots of frosting becomea celebratory treat. Cooks begin experimenting withdifferent flavors and new products, trends that willexpand greatly in the Fifties. Because of the limitedavailability of packaged foods in rural areas, dishesmade with cake mixes and the like don’t appear in thepublication until the late Fifties.The December 1944 issue of Texas Co-op Power reports:“Four million homes are cooking with electricity today.The trend to electric ranges, according to manufacturers,is shown by sales of 750,000 in 1941, compared with450,000 in 1940. ...The war halted production in 1942.”But by 1946, manufacturers finally have the resourcesto begin producing new refrigerators, ranges and otherappliances, which is big news at the electric cooperatives.181940The electric roaster may be called the master of the small cooking appliances. This portable piece of equipment will bake,broil, steam and stew. Just plug it into a convenient outlet and it is ready for quick, economical service. You will enjoypreparing complete meals in your roaster at one time. Select foods that will cook well together and follow your instructionDirections—(1) Preheat roaster to 500°. (2) Place seasoned3-pound roast with fat side down in the shallowpan of the roaster. Brown well on one side, turn andbrown on other side. (3) Place sweet potatoes, peeledand cut in halves lengthwise, around roast. (4) Preparecarrots and cabbage and rice custard; place in the vegetablepans. Cover and place in the roaster. (5) Cook thecomplete meal for 45 minutes at 500°. Then reset temperatureto 425° and cook for the remaining 45 minutes.Creamed Carrots and Cabbage2 cups diced carrots2 cups coarsely shredded cabbage2/3 cup hot water1/2 teaspoon salt1 cup medium white sauce (or 1/2 cup sweet cream)PaprikaMix the vegetables, place in vegetable pan, add hotsalted water. Cook as directed under Roaster Dinner.When cooked, drain off the water, mix with cream sauce,and sprinkle with paprika.Roast BeefCreamed Carrots and CabbageRoasted Sweet PotatoesRice CustardTime: 1 1/2 hours • Temperature: 500°Rice Custard3 eggs3 cups steamed rice1 3/4 cups milk3/4 cup sugar1/2 teaspoon salt2 teaspoons vanilla1/2 teaspoon nutmeg1/2 cup seedless raisinsBeat the whole eggs until light, add rice, milk, sugarand other ingredients. Pour into well-greased vegetablepan and cook as directed under Roaster Dinner.Note: This rice custard isn’t as sweet as most custardsbecause home cooks had to limit sugar use due to rationingor even shortages in the 1940s. If you don’t find it sweetenough after cooking, you may want to stir in 1/2 cup ofsweetened condensed milk while the custard is still hot.AROUNDTEXASAROUNDTEXASJANUARY04 ABILENEThe Ice House,(325) 201-0250070809BROWNWOOD [7–9]Brown County Youth Fair,(325) 646-0386STEPHENVILLE [8–10, 22–24] Chicken House FleaMarket, (254) 592-6674STEPHENVILLE [9–12]Erath County Jr. LivestockShow, (254) 965-53139ABILENETexas Gun &Knife Show0915BUFFALO GAPChautauqua LearningSeries, (325) 572-3365ABILENE [9–10]Texas Gun & Knife Show,(830) 285-0575BRENHAM [9–10]Winter Antiques Show,(979) 865-5618KINGSLAND [15–16]Celebrating WinterThru Quilts Show,(325) 388-522516 ANDICEMarket Days,(254) 793-2565FREDERICKSBURG [16–17]Hill Country Gem& Mineral Show,(830) 895-9630,www.fredericksburgrockhounds.org1622BRENHAMBRENHAMWine Dinners withthe VintnerROUND TOP [16–17]Winter Antiques Show,1-888-273-6426,www.roundtoptexasantiques.com18 ABILENEMartin Luther King Dinner,(325) 676-0138SEGUINMartin Luther King Jr.Walk, 1-800-580-7322,www.visitseguin.com2021SEGUIN [20–23]Youth Livestock &Homemakers Show,1-800-580-7322,www.visitseguin.comKERRVILLE [21–22]Ballet Folklorico deMexico, (830) 896-9393,www.kpas.org22 BRENHAMWine Dinners with theVintner, 1-877-690-0676,www.murskihomesteadbb.com23 SCHULENBURGArt, Wine & Music Walk,1-866-504-5294KERRVILLESymphony of the HillsPops Concert,(830) 896-9393LEWISVILLEHearts & Roses Ball,(972) 219-5063MAKESAGREATGIFT!60 YEARS OFHome CookingSix Decades of Texas’ Favorite Foods, Fads & FactsFull Color, Hardbound, More Than 600 RecipesFrom 60 Years of Texas Co-op PowerWartime Scarcity to Post-War Plenty1940sWartime Scarcity to Post-War Plenty As soon as it isfounded in 1944, Texas Cooperative Electric Power (shortened to Texas Co-op Powerby the third issue) sets out to educate new electric consumers about the wayselectricity can lighten their load, especially on the farm. Electricity “liberates the farmwife,” but only if she knows how to use that new oven. Thus, Texas Co-op Power devotesa whole section, It’s a Woman’s World—Electrically, to using electric ranges, refrigerators,freezers, food dehydrators, steam sterilizers, food grinders, roasters and electric skillets, aswell as electric sewing machines, irons, clothes washers and more.1940s MenusCooking With Electricity: Your Family Will Like Thesebook for preparation and cooking temperatures.Roaster Dinner MenuOrder your copy today atwww.texascooppower.com44 TEXAS CO-OP POWER January 2010


AROUNDTEXASAROUNDTEXAS23 MENTZSmall Land Owner’sWorkshop, (979) 732-9565PORT ARANSASGarden Club Tour ofHomes, (361) 749-5919SHINER [23–24]Eric Genius at GaslightDinner Theatre,(361) 594-207930FREDERICKSBURGIndian Artifact Show24 AUSTIN3M Half Marathon &Relay, 1-888-364-3577,www.3mhalfmarathon.com252629PORT ARANSASPort “A” Merchant’s DineAround, (361) 749-5919,www.portaransas.orgKERRVILLE [26–28]Berlin PhilharmonicWind Quartet,(830) 896-9393,www.kpas.orgABILENE [29–31]World of Wheels,(325) 698-765430 FREDERICKSBURGIndian Artifact Show,(830) 626-5561PALACIOSDeutschburg CommunityClub Seafood Lunch& Supper Fundraiser,(361) 972-5956PORTLANDTaste of Portland 2010,(361) 643-247530ROUND TOPInternational Festival-Institute Music Series,(979) 249-3129,www.festivalhill.orgROCKPORTPiecemakers by the BayQuilt Guild Show, (361)345-4559, www.piecemakersbythebay.comFEBRUARY13 ANDERSONStagecoach Days,(936) 873-2633,www.birthplaceoftexas.com20 ANDICEMarket Days,(254) 793-256525PORT ARANSAS [25–28]Celebration of WhoopingCranes & Other Birds,(361) 749-5919To view our complete list ofevents, please go towww.texascooppower.com.Event information can bemailed to Around Texas, 1122Colorado St., 24th Floor,Austin, TX 78701, faxed to(512) 763-3407, e-mailed toaroundtx@texas-ec.org, orsubmitted on our website atwww.texascooppower.com.Please submit events for Marchby January 10.January 2010 TEXAS CO-OP POWER 45


HIT THE ROADDenton is just the right size for aweekend visit, offering something foreveryone. On one hand, with a populationof 109,500, it has a small-townatmosphere with a vibrant courthousesquare. On the other hand, Dentonhas not one but two renowned stateuniversities, the University of NorthTexas (UNT) and Texas Woman’sUniversity (TWU).The town is 35 miles north ofDallas and Fort Worth.THE COURTHOUSESQUAREThanks in part to UNT’s strongmusic program (Norah Jones andfour members of the Brave Comboworld-music quintet studied here),Denton is a hub for a variety of livemusic. UNT had the first jazz studiesdegree in the nation, and theprogram is always top ranked.Contact the Convention andVisitor Bureau for a schedule ofconcerts in the historic courthousesquare. Dozens of locations lurevisitors and college students toindoor performances downtownand in a nearby warehouse district.Several restaurants beckon thehungry. I try THE CHESTNUT TREEGARDEN TEA ROOM (107 W. Hickory St.)and the impressive HANNAH’S OFF THESQUARE (111 W. Mulberry). There issimply no room left over to indulge in asoda or sundae at BETH MARIE’S OLDFASHIONED ICE CREAM & SODA FOUNTAIN(two locations, 117 W. Hickory St. and2900 Wind River Lane).The square provides a variety of shopping,including several dress and accessorystores, some catering to the collegecrowd and others to classic tastes.Someone rents both display windows atthe DOWNTOWN MINI MALLS I AND II onLocust Street to hawk an armory ofmedieval replicas. Swords, maces (warclubs), trident spears and crossbowscrowd the front windows. A clerk saidthere is great demand for the merchandisewhen the SCARBOROUGH RENAIS-SANCE FESTIVAL is in residence nearWaxahachie, south of the Metroplex.Moving down Locust Street andcrossing at Oak Street, one finds anotherJUST RIGHTClassy Denton is not too big and nottoo small.BY KAYE NORTHCOTTscroungers’ paradise: RECYCLED BOOKSRECORDS CDS encompasses 17,000square feet in a three-story purple building,and it’s open from 9 to 9 every day.This could be a vacation in itself!TEXAS WOMAN’SUNIVERSITYTWU is ideal for a stroll and a couple ofmuseum exhibits. Start at the LITTLECHAPEL-IN-THE-WOODS, a tall, gracefulnondenominational chapel. Famedarchitects O’Neil Ford and Arch Swankdesigned the building that was painstakinglyconstructed by college studentsand Civilian Conservation Corps andNational Youth Administration laborers.The chapel, which is the most popularsite for small weddings in the area, isdecorated with stained-glass windowsdedicated to such themes as literature,music and dance.It doesn’t take long to walk acrossthe beautifully landscaped campus tothe ADMINISTRATION CONFERENCE TOWER,where one can view 17 gowns donatedby Texas’ first ladies (the ones on displayvary). In between the chapel andadministration building, the MARYEVELYN BLAGG-HUEY LIBRARY has a treasuretrove of collections relating towomen. My favorite is the 15,000-titlecookbook collection. I also could stayall day being thankful I don’t haveto follow the rigid rules in old etiquettebooks.So many options and so manythings left undone. I haven’t gottento cool off at the 17-acre WATERWORKS PARK, which is open allsummer, or walk around TheUniversity of North Texas campus.It would take at least anotherhalf day to do the NORTH TEXASHORSE COUNTRY DRIVING TOUR. It’sbest to take the $35 Saturdaymotor-coach tour on whichranches open their gates to showvisitors some of the finest horsefleshin the world. The next one isscheduled for March 6.THE WILDWOODINNIt’s time to settle in for a lastnight of luxury at THE WILDWOODINN, a modern, two-story boutiquehotel with hints of European grandstyle (www.denton-wildwoodinn.com).Before dinner, I cool off in a nicelylandscaped pool area adjacent todraped pillars standing in wait for acouple holding a wedding party here.This is the night to splurge on a finemeal (served by reservation onlyThursday, Friday and Saturday nights).I quickly learn I could have gotten byon an appetizer alone. A friend and Isplit crabmeat in a bed of avocado anddelicate greens and a heaping pile ofgrilled quail with pineapple. Not stoppingthere, of course, we also have saladsand split a huge rib-eye withcaramelized onions, over silky mashedpotatoes and asparagus.Once again, no room for dessert.Convention and Visitor Bureau, (940) 382-7895, www.discoverdenton.comKaye Northcott is editor of Texas Co-opPower magazine.46 TEXAS CO-OP POWER January 2010 MAP ILLUSTRATION BY GIL ADAMS


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