Ease Magazine December 2013

San Marcos�Austin�Martindale�Kyle�Buda�Lockhart�Luling�Wimberley�New Braunfels�Gruene�Seguin�San Antonio& The Hill Country

Easemagazine

DECEMBER 2013DECEMBER 2013

PeaceJoy &Happiness

www.easemagazine.com

contents

Holiday stress getting youdown? Some good ways torelax and enjoy the season.

4 Don’t just go with the flow. Thatold garden hose may containsome risky contaminants.

6

Adam Thornsley explores thestrange case of the goodwine gone bad.

20Family For Life. A San Marcosorganization works to bringseparated siblings together.

12 Create a smoking good holidayfeast by giving that turkey somespecial treatment this year.

14

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Physical erapy& Rehab Concepts

...where friendship and healing come together

by Melinda West Seifert LoneStart Wellness

e’re eating too much. We’re spending too much. There’sno time. We’re not ready for the holidays. We havestress. And then, all of a sudden, the holidays are over,

and now we feel let-down, depressed, even more stressed and, toadd insult to injury—guilty. There’s no way to un-eat, un-drinkor un-spend what we spent the last few months eating, drinkingand spending. All that’s left is damage control.

Experts say it’s a combination of manyfactors that results in both pre- and post-holiday stress: unrealistic expectations,over-commercialization and financial con-straints as well as the demands of shop-ping, parties, family reunions, houseguests, and too much joy and cheer. Weexperience stress in the form ofheadaches, over-eating, difficulty sleep-ing, muscle tension, bloating or fatiguefrom too much fat or sugar, and the guiltfrom eating, drinking and spending toomuch. In fact, stress is sometimes theresult of a little too much of everything,

even the good times with family and friends.It’s hard to argue with the fact that as wonderful as they are,

the holidays can be stressful. When we’re under stress, we mayfind it harder to keep (or begin) healthier habits. And during par-ticularly stressful times, we tend to eat in an attempt to fulfillemotional needs (stress eating). We’re especially likely to eathigh-calorie foods during times of stress, even when we’re nothungry. Yet, this isn’t what the holidays are all about—not evenclose. It might be how we cope, but with a closer look, and a littlethought, we don’t want to “just” cope. We want to achieve, andmove forward, and then achieve still more.

So, how can we find ways to manage the stress in our every-day, day-in, day-out lives, especially this time of year? Here’s agiven. When we feel less stressed and more in control of ourlives, we will find it easier to make better nutritional choices.Mindful behaviors, mindful eating and mindful choices willresult in positive changes. Through stress reduction techniquessuch as what LoneStartNow calls “mindful relaxation” you cancreate a mind-body connection that helps put you in controlwhen faced with stressful conditions. Practicing mindful relax-ation results in an increased awareness and acceptance of thechoices you make in the present moment:

Focus your attention—It frees your mind from distractions thatcause stress. You can focus on specific objects, an image, yourbreathing, or a special thought.

Relaxed breathing—This involves deep, even-paced breathingusing the diaphragm muscle to expand your lungs. The purposeis to slow your breathing, take in more oxygen and reduce theuse of shoulder, neck and upper chest muscles while breathing soyou breath more efficiently.

Location—At the beginning you may find it easier to practicemindful relaxation in a quiet private place without distractions.As you become more skilled, you will find you can do it any-where, especially in high-stress situations where you benefit themost—such as a traffic jam, a stressful meeting, or when you findyourself in “the long line.”

Position—Whether you’re sitting, standing, walking, lyingdown or washing dishes, be sure you’re comfortable.

Experiment and you’ll find what works best for you. Adaptthese techniques to meet your needs “in the moment.” What mat-ters is that it helps reduce stress and contributes to your overallhealth and well-being. Finally, and perhaps most importantly,look to the future – Don’t just write off the mistakes made duringthe holiday season. We should learn from them, and use them tomake positive choices in the future.

Holiday Stress Management

To find out how LoneStart Wellness can help your organization lay the foun-dation for a sustainable culture of wellness and to schedule a presentation to yourorganization, contact: LoneStart Wellness, 512-894-3440.www.lonestartnow.com

W


Melinda West Seifert


by B. Michael Ferweda

Max helps water the plantsand demonstrates the benefitsof the Gatorhyde hose made inAmerica and 100% lead free.

Different streams of the LittleBig Shot Nozzle.

t is hard to believe the simple act of turning on thehose bib and taking a long drink from your gardenhose can be dangerous. In fact the thirst quench-ing, sweat drenching, mouth full of cool water isloaded with lead, chlorine, bromine, cadmium,

phthalates, and bisphenal A (BPA).The presence of both lead, phtha-

lates, and BPA, particularly in gardenhoses, proves to be the most astonish-ing fact since we all have grownup with the pleasure ofdrinking refreshing waterfrom our garden hoses.The truth is that thegarden hoses ofyesterday weremade from dif-ferent materialsthan those oftoday, but stillcontainedharmful chemi-cals found in thebrass fittingsand linings.Today, all gardenhoses made fromPVC rather than rub-ber or other forms ofmaterial contain phtha-lates and BPA. Phthalates, anotorious plasticizer, has beentraced to hormone disruption, genitalbirth defects, breast cancer and othergenetic changes in our bodies. BPA hasbeen traced to cancer.

It is important to put this new fact

into perspective. The vision of the new gardener isto adopt healthy living trends. These trendsinclude natural or organic gardening. Gardenerswant to avoid the use of strong fertilizers, pesti-cides, and other contaminants. However, as con-sumers, they continue to purchase the least expen-sive hoses on the market delivering an unsafe levelof toxins into the soil and root system of organical-ly grown food.

Why continue to introduce haz-ardous chemicals into your soil

by using these products?Are we really saving

money in the long run?Polyurethane or natu-ral rubber waterhoses are made thatavoid the contami-nation and poten-tial harmful effectsthese chemicalshave on our bodies.

Gatorhyde hosesare made in

America and are100% lead free. These

hoses contain no harm-ful contaminations or

BPA. There are newerhoses entering the market to

meet the US water act require-ments but no other garden hose is as

safe to use as the Gatorhyde hose. Even the brassfittings that normally contain lead content (lead isused to increase the malleable qualities of brass) isplated to prevent exposure.

Keep in mind the nozzle that you use to spray

Safe Water suggestions for organic gardens

the garden or deliver that cool drink is sus-pect. It is worth noting that the brass found inresidential water fittingsand nozzles are not underregulation from the SafeDrinking Water Act of2013. Therefore, not allresidential products meetthe requirement of havingless than 2,500 ppm oflead. I repeat, the brasscomponents of gardenhoses are not regulated. Instudies, the brass found inmost garden hose connec-tors has been found tohave more than 2,500 ppmof lead. The use of a sim-ple garden nozzle by thename of Little Big Shotcan offer a greener solu-tion to spraying your veg-etables than either a fullyleaded and/or chemicallyladen plastic version. Thenozzle avoids harmfulexposure by utilizing a silicon insert runningfrom end to end delivering a healthy dose ofH2O. Note: currently there is no informationon any chemical transfer from silicone used inthis manner and silicone has been passed bythe FDA as having no toxic transfer.The use of the Little Big Shot has many

other benefits. First, it delivers 40% more

water pressure with 40% less water consump-tion. With water at a premium in Central

Texas this is an extremelybeneficial attribute.Additionally, the Little BigShot is made in Americaand assembled by our dis-abled veterans. The nozzleis a small price to pay toput our veterans back towork.If you are concerned

about lead exposure youshould do the following:Test the soil to determine

if contamination hasoccurred.Avoid storage of garden

tools and hoses in the sunor high heat conditions.Never drink from non-

labeled hoses, and/or fillpet water dishes, children’spools and other vessels thatmay deliver harmful chemi-cals into our bodies.

Always flush water from the hose into anarea of the yard that is not disturbed byhumans or pets.

If you would like additional information onGatorhyde hoses and Little Big Shot, feel freeto contact Zinger Hardware at 4001 N.Lamarin Austin, 512-381-8111.

B. Michael Ferweda hasextensive knowledge inthe product sector, retailmarketing, and productpositioning. His 35 yearsof executive retail leader-ship have aided startupsand product launches.Michael offers in depthinformation on productsand their benefits toconsumers.

phot

oby

Sher

ryGr

ona


Little Big Shot Nozzle offers agreener solution. 40% morewater pressure with 40% lesswater consumpiton.

December 4th - 7th

Sights& Soundsof Christmas!

Sights& Soundsof Christmas!

San MarcosPlaza ParkSan MarcosPlaza Park

www.sights-n-sounds.orgwww.sights-n-sounds.org

December 4th - 7th

Kids 12 And Under are FREENightly Admission • $5.00Presale 4 Day Wristband • $6Online 4 Day Wristband • $8

Sights & Sounds to bring Santa to town

Santa ArrivesNightly at 6:30 pm•Wednesday by Helicopter• Thursday by Harley• Friday by Classic Car• Saturday by BoatPerformances byLocal School Children

Explore the Townof Bethlehem

5K & 1K RunDecember 7th

Food Court • YUM!Fried Fish, Turkey Legs, MexicanFood, BBQ, Hamburgers, ChickenTenders, Cotton Candy, ManskeRolls and Kettle Biscuits

All at the Sights & Soundsof Christmas!

Santa is coming to town!San Marcos’ annual Sights & Sounds of

Christmas celebration kicks off at SanMarcos Plaza Park Dec. 4 - 7.WEDNESDAY: Santa by Helicopter

(6:30 p.m.) See Santa and Mrs. Claus onopening night. Santa will fly in at 6:30p.m. and land at the park on the soccerfields. Welcome them and walk throughthe park to Santa’s photo area. Don’t for-get to bring your wish list!THURSDAY: Santa by Harley Davidson

(6:30 p.m.) Ever see Santa on a Harley?You will at Sights & Sounds of Christmason Thursday night. Bring the whole familyand watch as Santa and Mrs. Claus rideinto the park in style. Santa arrives at 6:30p.m. by motorcycle at the front main gateof our event.FRIDAY: Santa by Classic Car Parade

(6:30 p.m.) Bring the whole family outFriday night and watch all the classic carsarrive from Dick’s Classic Car Garage.Classic cars from the past bring Santa andMrs. Claus in style. 6:30 p.m. at the frontgate. Don’t forget your camera.SATURDAY: Santa arrives by River

Boat! (6:30 p.m.)You’ll know Santa hasarrived when you see the big spotlightcoming down the historic San MarcosRiver. The river boat arrives at 6:30 p.m. atthe two bridge crossings in the park.$7 to attend all four nights of the Sights

& Sound of Christmas 2013! To redeemyour wristband(s) please print and bringyour online paypal receipt with photo I.D.to the “WILL CALL” admission booth atthe main gate. You may also pick up yourwristband(s) early at the San Marcos Parks& Recreation Office.

2013 Attractions:TOWN OF BETHLEHEM: Take a jour-

ney back in time and explore activitiesfrom the time of ancient Bethlehem.CARNIVAL: Enjoy the largest carnival

to hit San Marcos at the Sights & Sounds.FREE SANTA PHOTOS: Take as many

pictures as you would like with Santa &Mrs. Claus!LIVE PERFORMANCE STAGES: Two

performance stages hosts the best in enter-tainment from local artists and communityschools.ARTS & CRAFTS: Shop hand made

Christmas decor and more from 30+ localvendors.5K & 1K REINDEER DASH: Saturday

morning join in on our 5K & Kids 1K.PONY & RIDES: Bring a cowboy hat

and take a ride on a real pony.


Seasoning Rub for Steaks:Thyme, Salt, Pepper, Crushed Garlic,Sweet Paprika, Olive Oil

Sear off 2 NY Strip Steaks to med rare(3 – 4 min per side depending on thickness)Set cooked steaks aside to rest under foil tent.

Sauce:Sautee 2 minced shallots and sliced Porcini mushrooms in olive oilin the same pan with juices from searing steaks until translucent.Add ½ cup of brandy to deglaze pan. Careful of the flame.Turn heat down to med low and let cool slightly.Slowly stir in 1 cup heavy cream, chopped fresh thyme , salt andpepper to taste.Let sauce simmer (constant stirring) until it thickens. Take off heatand pour on top of steaks.

Kayla Royal is the business development director of a youth baseball complex located just outsideof San Marcos. “My real love, however, is the heat of an oven and the fire of a stove. I started cook-ing with my mom and dad at the age of 4. Both share the love of cooking and the experimentationprocess with food that spilled right over into my blood. Any extra time I get I spend it in the kitchencooking, changing and perfecting my craft. My background is Italian but I don’t exactly like staying inone category when it comes to food. Everything from homemade eclairs to homemade pasta toslow cooked carnita’s, nothing is off limits or untouchable!”

4 -6 med golden potatoes sliced thinlyPut sliced potatoes in large mixing Bowl. Add 1 stick meltedbutter and 1 ½ cups cream. Season with chopped thyme, garlic,salt and pepper to taste.

Add 2 ½ cups grated Parmesan cheese.Combine well in mixing bowl and trans-fer into a greased or lined glass bakingdish.Sprinkle the top with extra Parmesancheese and a drizzle of olive oil.Bake at 400 degrees for 45 min to 1 hour.

Potato Gratin


Steak Au Pois

by Rowe Ray Bringing siblings together

“It's not something I ever thought I'd be doing, but by accidentand guilt and necessity, here we are.”For the past 10 years, Rob Rodriguez' Family For Life has

worked to help siblings separated by foster care and adoption toreconnect through weekend camps and other activities designedto create an atmosphere of safety, support and – perhaps most ofall – trust.The work is challenging, the camps can be emotion-charged

and funds are almost always in short supply. But the determina-tion of Rodriguez and his faithful board of directors and dedicat-ed camp volunteers never seems to waiver.They see the cause as just, the need as absolute and the oppor-

tunity to help this most fragile and innocent population as a laborof love. The cause is also rather unique. Family For Life is theonly organization in Texas – and one of only a handful in thenation – which works to reunite separated siblings in this way.There are more than 585,000 children in foster care across the

United States. Seventy five percent of siblings end up apart whenthey enter foster care.As Rodriguez talks about the inspiration for his San Marcos-

based organization, he looks back not 10 years but 32 to a daywhen he was nearly strangled to death by a relative.“The beginning was a long, long time ago. We had a large fam-

ily and I had eight siblings. That's really the formation of realiz-ing how important family is, especially in times of crisis. I wasraised in an abusive environment, which really came to a headfor me when at 13 years old I was actually almost strangled todeath by a relative. There's a lot that goes through your mind inthose minutes and seconds. How I got away from it I'm not quitesure but it made me think from then on that there was a reasonthat I was going to live. I wanted to take that experience of abuse– for all of us in the family – and turn it into something muchmore positive.”As he grew up, Rodriguez began working with children in day

care centers, in after-school programs and eventually in schools.“I kept seeing the same things – the underdogs – those peoplewho were being held back in life because others didn't know and

didn't understand what they were going through, and why theycouldn't behave and why they couldn't focus and why theycouldn't learn. It was important for me to figure out how I couldhelp in some way.”When Rodriguez lost his father at age 16, he realized that there

had been no real relationship between the two of them. “He waspretty reserved and so he didn't do a lot of reaching out. Andwhen he passed away I realized I was really not finished buildingthat relationship. So that made me want to be a parent for sure. Ialways wanted to have a family. I saw adoption as a viable optionand something I was sure I could do. I knew that there were kidsout there who were in abusive and neglectful situations.”Determined to be a parent and become a good father,

Rodriguez adopted a seven-year-old son. It was a decision whichwould soon open his eyes to the emotional challenges faced bysiblings torn apart by the foster care and adoption systems.His son had a 13-year-old sister, and neither Rodriguez nor the

state were prepared for him to tackle the adoption of two chil-dren as a single parent. In dealing with a young boy who hadnever been separated from his sibling, Rodriguez quickly foundhimself the student in crash course on family dynamics for whichhe was somewhat unprepared.“He reminded me many times as a young child how he blamed

me for separating them. And his sister blamed me, too. My adop-tion of him came just after the state decided to adopt them outseparately, but it's hard to explain to a seven–year–old the reasonthey were not going to be placed in the same home. I was sooverwhelmed by the adoption process, I didn't give a lot ofthought to how difficult the process would be for them, too. Itwas just by accident and guilt that the adoption process helpedme focus on the separation issue.”“Of course I wanted to keep the two connected as much as pos-

sible. The trouble was we never could find her. My son wouldsend letters and they would come back. We couldn't understandwhy we couldn't reach her with letters or get her on the phone.And I could get no answers from the state. So at that point Idecided to create an organization with a board of directors which

Family For Life founder Rob Rodriguez in the middle.


Family Lifefor

I thought might get more attention from the state and give mesome answers.”

It was then that the beginnings of Family For Life took root,eventually bringing some of those answers – and more attention– from state officials.

In 2003, Rodriguez and 13 trusted adults put together the firstof Family For Life's weekend camps which brought separatedsiblings together for two days at Dunbar Center in San Marcos.

It went well in the sense that people got a little more comfort-able with how to do it that weekend, he said. Unfortunately forRodriguez and his son, the sister couldn't make the gathering. “Itwas a huge disappointment but he's always been a trooperthrough change and despair. And 14 years later he's still a troop-er. But not having his sister at that first camp was really tough.”

Training for Family For Life volunteers is a crucial part ofeffectively reuniting siblings in a positive and supportive way.Adults who help with the camps step into another world for twodays – one which is likely challenging and most certainly intense.“What I tell people is that you start in your comfort zone and

then I'm going to push you immediately into a growth zone. Butbefore you leave the training session you will be in a panic zone.I tell them these kids live in a panic zone and we're asking themto leave the temporary place they are living and come to anotherplace with a group of strangers, stay overnight and trust thateverything will go well. That's a lot to ask of them. When the kidscome in on Saturday, there is one adult for each child. They havesupervision as individuals and as a group.”“We get six-month behavior background reports on all the

campers and we create a crisis plan for every child. We try to bewell prepared if different things happen. And anything can hap-pen at this point. We know that.”

While Family For Life usually sponsors three camps a year –spring, summer and fall – this year's November camp was can-celled because of a lack of funding. Each camp costs between$3,000 and $4,000, depending on the number of campers.

The organization can accommodate 20-25 campers per session,but the group is sometimes smaller due to budget constraints.

“The fall camp is important to thekids because holidays are the timewhen they need the most support.They're heading into the toughesttime of the year for them. But some-times the money just runs out.”“Our big charity walk is in the

spring and this year we are sellinghandmade crosses at Sights &Sounds of Christmas. But the boothcosts $300 and it's hard to make backthe $300 plus more for the camps byselling $8 crosses. But we're hopingit helps. We also take donations –and no amount of money is too small. Everything is appreciated.”

Family For Life is a 501©3 non-profit organization. Rodriguezcan be reached through the organization's website at www.fami-ly4life.org, by email at [email protected] or by phone at512.393.9369.

If Rodriguez could send a message to the San Marcos andHays County communities about Family For Life, it is this:“We are working toward something that I don't think is ending

any time soon. And I don't think people realize that we do a lotwith very little. This is a cause that is important to this communi-ty. I'm indebted to everyone who gives of their time to help ushelp these kids. We have many volunteers who do really greatwork and one who has been with us since the beginning 10 yearsago.”“A volunteer asked me a couple of months ago how long I will

do this work. I said I would do it, ‘as long as you do.’“I can't do it alone, but as long as we have volunteers willing

to get involved, I will do it. This is just so personal to me that Iwon't not do it. It's part of my life's work. I've thought aboutstopping, but every time I go to a camp I think, how would wejust stop and say we can't do this any more?”“We can't. We can't stop.”

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family has its holiday tradition. Mine is gatheringaround every year to watch “National Lampoon’sChristmas Vacation.” Proud, every-day familyman Clark W. Griswold - equal parts endearingand egregious throughout this holiday film - isessentially the Walker family’s George Bailey.There’s a particularly great line from this semi-

nal holiday classic starring Chevy Chase.Moments after the extended family has shown upat his door, invading the living room with tales ofhemorrhoids, moles that change colors, and thepint of fluid that had to be removed from grandpaArt’s back, Clark W. Griswold smiles cynicallyback at wife Ellen.“Well I'm gonna park the cars and get the lug-

gage, and well, I'll be outside… for… the season,”Griswold says.We all love our families dearly. But we can also

appreciate Clark’s sentiment here. We’d muchrather escape to the outdoors, away from AuntBetty’s latest ailment and self-diagnosis or UncleJohn’s unsolicited life insurance sales pitch.There’s a sort of amnesia that consumes us everyyear in the months and weeks leading up toChristmas, wiping out any previous holidaymemories of stress and strife, urging us to get thewhole happy family together again.• A conversation with your spouse one evening

in late October/ early November: “Wouldn’t it beGREAT to have everyone HERE for the holidays?”• A conversation with your spouse an hour or

two after everyone has arrived: “What were weTHINKING?”To minimize family-related tension this holiday

season, I propose that you offer to take on the cen-terpiece of any traditional American holiday meal– the turkey.Don’t roast it – you do that every year. Don’t

fry it – you’ll risk skin-searing burns every timethat bird moves an inch inside that pot of boilingoil. For best results, I recommend pulling out theoak wood and smoking a turkey. A smokedturkey isn’t just a delicious, unique way to cookthe big family bird. It might just be your ticket tofreedom.Come along, Griswold. We’re headed outside….

for… at least a few hours this season.But first, a few pointers while you’re enjoying

the solace of the cool, winter afternoon breeze.• Smoking anything takes time, and this is big-

ger than the bird you’re probably used to throw-ing on your smoker. The cooking method here islow and slow.• First, brine the turkey with a good salt bath.

On cooking day, a lot of good flavor comes fromfilling the cavity with items of your choice: Butter,onion, garlic powder, salt and pepper are a goodstart.• Don’t try to get too fancy or ambitious with

basting. Just let the smoke do the trick.• Remember: low and slow.Honey-Brined Smoked TurkeyRecipe adapted from Alton BrownIngredients• 1 gallon hot water• 1 pound kosher salt• Wood chips• 2 quarts vegetable broth• 1 pound honey• 1 (7-pound) bag of ice• 1 (15 to 20-pound) turkey, remove giblets• Vegetable oil, for rubbing turkeyDirectionsCombine the hot water and the salt in a 54-

quart cooler. Stir until the salt dissolves. Stir in thevegetable broth and the honey. Add the ice andstir. Place the turkey in the brine, breast side up,and cover with cooler lid.. Brine overnight, up to12 hours.Remove the turkey from the brine and dry thor-

oughly. Rub the bird thoroughly with the veg-etable oil.Heat smoker, or grill positioned for indirect

heat, to 225 degrees.Place bird in and smoke at that temperature for

8 to 9 hours (for a 10 to 12 pound turkey), or untiltemperature reaches 165 on the thickest part of thethigh.If necessary, cover with aluminum foil and con-

tinue cooking to prevent burning of skin. Replacewood chips as necessary. Allow to rest for 1 hour.Carve and serve.

by Jeff Walker Families and Turkeys

Every

Jeff Walker currently handles the Marketing at EastTexas Copy Systems. He, his wife Lindsay, son Judeand dog Townes live in Tyler. Beyond his ongoingpursuit of the next great barbecue joint, Jeff col-lects vinyl, cooks and roots for the Texas Rangers.


Rudy

Barber since 1980

Rudy’s Barber Shop“Old Style Barber Shop”

114 N. LBJ on the Square in San MarcosMon-Friday from 8 am - 5 pm

Sat. from 8 am - 12 pm • (512) 392-5522

Regular Military Cuts • Little or No WaitingBoy’s First Haircut Welcome • Gift Certificates Available

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HAPPY HOLIDAYS!

he holiday season can be a nutty time of year.And that's just fine for those who take great pride in

buying, making and displaying as many of those color-ful wooden nutcrackers as they can get their hands on.Whether they come as soldiers, sailors, palace

guards or a myriad of other more moderndesigns, the traditional wooden nutcracker hascarved out a special place in the hearts of millions.

With its roots in early Germany in the 15th centu-ry, these nutcrackers have become a holiday staplearound the world. There are even museums dedi-cated to them.

The popular ballet, “The Nutcracker,” with musicby Tchaikovsky and originally choreographed byPetipa, has taken its seat as a must-see productionin most communities throughout the U.S. andabroad.

Central Texas resident Dorothy Warren has doneher part over the years to support the nutcracker asa holiday art form. Her collection is vast and varied andfamily members agree that it just wouldn't be Christmaswithout her nutcrackers taking their place throughout herhome.

As with the nutcracker collections of many, hers representdifferent themes and times and each holds a special memo-ry. That's why when the holiday season comes to a close, shepacks them carefully away intissue paper to await their nextappearance in 12 months.

So how did the tradition of thenutcracker get started?

According to Wikipedia, nut-crackers in the form of woodencarvings of a soldier, knight,king, or other profession haveexisted since at least the 15th cen-tury.

These nutcrackers portray aperson with a large mouth whichthe operator opens by lifting alever in the back of the figurine.Originally one could insert a nut

in the big-toothed mouth, press down and thereby crack thenut. Modern nutcrackers in this style serve mostly for deco-ration, mainly at Christmas.

The ballet “The Nutcracker” derives its name from thisfestive holiday decoration. Nutcrackers have long been atraditional symbol of Christmas. The original nutcrackerswere first seen in Germany and were thought to haveguardian-like properties because of their strong appearance.

The carving of nutcrackers—as well as of religious figuresand of cribs – developed as a cottage industry in forestedrural areas of Germany. The most famous nutcracker carv-ings come from Sonneberg in Thuringia (also a center ofdollmaking) and from the Ore Mountains. Wood-carvingusually provided the only income for the people livingthere. Today the travel industry supplements their incomeby bringing visitors to the remote areas.

According to the Leavenworth Nutcracker Museum,the oldest known metal nutcracker dates to the thirdor fourth century B.C. and is shown in a museum inTarent, Italy. The Leavenworth Nutcracker Museumshows a bronze Roman nutcracker dated between200 B.C. and 200 A.D. It was found in 1960 afterbeing buried for more than 1,800 years.

The first wooden nutcrackers were simply twopieces of wood fastened together by a leather strapor metal hinge. By the 15th and 16th century, woodcarvers in France and England were creating beauti-ful wooden nutcrackers. They used the wood fromtheir locality, but preferred boxwood because of itsfine grain and uniform color.

By the 18th and 19th Centuries carvers in Austria,Switzerland and northern Italy were producingmany carved nutcrackers in the likeness of animals

and humans.The screw nutcrackers did not appear until the 17th cen-

tury and at first these were simple in structure. However, itwas not long before artisans were carving and shaping intri-cate designs.

Standing wooden nutcrackers in the form of soldiers andkings were shown in theSonneberg and Erzgebirgeregions of Germany by 1800 andin 1830, the term “Nussknacker”appeared in the dictionary of theBrothers Grim. It was defined as“often in the form of a misshapedlittle man, in whose mouth thenut, by means of a leaver orscrew, is cracked open.”

In 1872 Wilhelm Füchtner,known as the “father of the nut-cracker,” made the first commer-cial production of nutcrackersusing the lathe to create many ofthe same design.

The Ballet “The Nutcracker”

Central Texas resident Dorothy Warren has done her part overthe years to support the nutcracker as a holiday art form.

T


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was in a wine cave outside of downtown Napa when a nicecouple from Seattle told a story any wine lover could proba-

bly relate to. While out at dinner they had enjoyed a bottle ofwine so much that they jotted the name down and later pur-chased that same wine to imbibe at home. After months ofanticipation they decided to revisit those memories and pullthe cork. To their disappointment, the wine was nothing likethey remembered.

There are many reasons two bottles of the same wine fromthe same producer can result in very different experiences. Iendeavor to explore a few factors that you as the purchaserare best able to identify and mitigate.

First and foremost, don’t underestimate the importance vin-tage (year of harvest) has on the characteristics of a wine.Climactic changes from year-to-year can drastically affect fla-vors, tannins, acidity, and overall balance of a finished wine.If you enjoyed a California Cabernet harvested in 2005 (gener-ally considered an outstanding vintage) you should notexpect to get the same level of enjoyment out of the same

wine harvested in 2006 (generally considered an average vin-tage). Identify the vintage when recording details of the wineyou wish to purchase, as well as any special designation suchas ‘Reserve.’ Better yet, take a picture of the label with yourphone for worry-free recollection and become best buds withyour local wine merchant. They can hunt down the distribu-tor that carries the wine you seek.

I suspect many of these disappointing experiences comedown to the serving vessel. This is good news for you becausefew things are easier to change than the glass (or solo® cup)you are drinking from. The shape of a glass affects the experi-ence in so many profound ways that the subject warrants itsown article. For now, let’s focus on the fact that the shape ofthe glass determines where the wine first hits the tongue andgenerates that first impression of the flavor profile. Everymoment on thru the aftertaste is then affected by this initialplacement. If you were impressed by a wine when first drink-ing it from the restaurant’s high-end Riedel glasses, it isunlikely you will be so impressed when tasting that samewine from a glass made for miniature martinis. If you went

The strange case of how good wine goes badThe strange case of how good wine goes bad

by Adam Thornsley Jekyll and Hyde

Photos by KKaarreenn RRaayyFFaallll HHaarrvveesstt 22001133

Napa California

Photos by Karen RayFall Harvest 2013

Napa California

I


out of your way to search for a particular bottle of wine, gothe extra distance and identify the proper vessel to express itscharacteristics. A quick search engine entry like “best glassfor cabernet sauvignon” will give you all the information youneed to point you in the right direction.

Proper wine storage is the last factor we’ll focus on. Whenwe encounter a truly special wine we typically mark it for aspecial occasion – often weeks, months, even years into thefuture. I remember being extremely excited about a bottle ofwine I had purchased and brought home after a wine tastingone spring. In the fall of that same year we had an impromp-tu visit to the house by a good friend and I immediately

thought of this wine; singing its virtues prior to popping thecork. Once everyone took a sip the general consensus was theprofile resembled that of a “baby’s diaper” and I felt abouttwo feet tall. I knew immediately what had happened. I hadintended to drink the wine earlier that summer and for thatreason had stored it in the dining room rather than the base-ment cellar. The sunlight regularly brought the temperatureof the bottle up over 80 degrees and essentially “cooked” thewine inside. Keep your special bottle in a dark, cool locationfree from vibration and you should avoid this pitfall. Moredrastic measures such as humidity control may be necessaryif storing your wine for more than a few years.

Adam Thornsley is a GeneralPartner of The RootstockCapital Management, LLCwhich specializes in broadeningthe motion picture experienceto include wine and cuisine.He can be reached [email protected].


Hydrangeas with hugeblooms in Napa Sept. 2013

Grapes ready for harvest (above) and anornate Winery gate (right).

he first Saturday of each month, from Marchthrough December, brings thousands of treasureseekers and shopalcoholics to the little village of

Wimberley. Although Wimberley is always a popular get-away with all the shopping, dining and bed and breakfastchoices, Wimberley Market Days, the oldest and largestoutdoor market in the Hill Country, hosts more than 475+vendors and welcomes thousands of shoppers.What started out in 1964 as a market on the Wimberley

Square, with local vendors selling food, animals, furnitureand their artwork out of the back of their pickup trucks,outgrew that location. A much larger space was needed toaccommodate vendors and shoppers. In1972 The Wimberley Lions Club assumedthe management and organization of theever growing market and purchased 19acres of land on FM 2325, now known asLions Market Day Field.Over the years the market has grown to

host vendors from Houston, CorpusChristi, Dallas, San Antonio and aroundthe state offering everything you just can’tlive without. With so many vendors, it’sdifficult to see all there is to offer andmany shoppers return month after month.This isn’t your typical flea market. Here

you’ll find everything from arts & crafts,plants, jewelry, fossils, quilts, clothing,antiques, collectibles, food, toys and more.You’ll find things at Market Days that willjog childhood memories, handmade itemsby artists and craftsmen and you’ll findnew and unusual items as well as the oldbut not forgotten. Some vendors offer sam-ples of their butters, salsas, jellies, dips and roasted nuts.Wimberley Lions Market Days is unique, unlike most

other markets, as the Lions donate 100% of their profitsfrom the market to charities, scholarships and local organ-izations As of November 2009, this all volunteer organiza-tion has awarded more than $3 million to non-profitgroups.The Lions sponsor the food booths and offer plenty of

options, including barbecue plates and sandwiches,sausage wraps, smoked turkey legs, nachos, breakfasttacos, chicken tender baskets, fries, corn dogs, hot dogs,hamburgers and more. Visitors can also purchase pop-corn, ice cream, coffee, hot chocolate, soft drinks, shaved

ice, cold beer and wine. And this year enjoy wood fired,brick oven pizza from Mandola’s.Shoppers can enjoy a break at the spacious, covered

pavilion beside the BBQ House; sit in the shade eat, drink,rest and listen to the music of area musicians. There areplenty of clean rest room facilities conveniently located bythe pavilion and around the market.It takes a volunteer staff of more than 200 workers each

market day to operate the market, not to mention themany hours of meetings and preparation prior to eachmarket. For everyone involved, it’s a wonderful example ofa community working together toward a common good.

In addition to the Lions, local organiza-tions which receive scholarships and dona-tions from the market, assist in cookingbrisket; preparing and serving barbecuedinners; managing, ordering, stocking andworking in concession stands; manningparking lots and information booths; leas-ing and transferring booths; schedulingworkers; scheduling merchandise pick upsand performing many other duties. TheAmbassadors, who act as liaisons betweenthe Lions and vendors, hand out newslet-ters and vendor directories, listen to prob-lems and refer them to Lions to resolve,distribute vendor badges and parking per-mits and provide vendors a contract torenew their booth for the following year.There is no charge for admission to

Market Days, but there is a charge forparking in the lots located across the road.Pets are not allowed, with the exception ofservice dogs.

If you think you’d like to become a Market Day vendor,but are not quite ready to commit to an annual lease, giveit a try with a day booth. Day booths rent for $60 a day.Online day booth registration begins at 1 p.m. Thursdaythe week of Market Days.Wimberley Market Days is located at Lions Field, 601 RR

2325 in Wimberley, in the heart of the Texas Hill Countrybetween Austin and San Antonio, north of San Marcos.Motor coach tours are welcome. E-mail [email protected] to make arrangement and receive materials foryour group. Visit the website www.shopmarketdays.com.For more information about Market Days call theWimberley Visitor Center, 512-847-2201.

by Madonna Kimball Shoppers Hill Country paradise

Former Major League Baseball players Cecil Fielder and KundyGutierrez. both with the Baseball Legends organization, recentlypaid a visit to the North Carolina Furniture Direct Farm Clubbaseball complex in Zorn near San Marcos. They toured thestate-of-the-art youth baseball complex and met with NCFDFarm Club owner Earl Studdard. The Baseball Legends is acompany built around educating and supporting the growth ofyouth athletes and adults in the U.S. and Mexico. Each year theorganization sponsors league play, tournaments, camps andclinics, culminating in the Cecil Fielder Elite World Series.Shown left to right are Studdard, Fielder and Gutierrez.

Wimberley Market Days

BASEBALL LEGENDS AT FARM CLUB


T

he Bon Ton Meat Market has beena part of the Kyle area culture fordecades.

Quality meats, top notch customer serv-ice, deer meat processing, speciality cuts,custom roasts and prime rib remainamong the premiere offerings of thishome-owned market.

While a 2002 fire destroyed the originalBon Ton Meat Market in downtown Kyle,it continues to serves the residents of Kyleand Hays County at its new location onHighway 21.

Following the devastating blaze, ownerCraig Fuller pondered his future and thatof the Bon Ton Meat Market.

Fuller originally thought about openinga smaller place with plans for just process-ing deer meat during special months outof the year.

But eventually he decided to create a

full meat market and country store whichcould serve the needs of the residents ofKyle, Uhland and San Marcos.

Fuller’s family bought the original storefrom the prior owners back in the 60s andFuller came into the family business fulltime in 1985.

He said the store is still very family ori-ented. They have a small number ofemployees but some have been with BonTon since almost the beginning,” Fullerexplained.

Bon Ton’s meat processing for areahunters makes up an estimated 30 to 40percent of the business.

“We specialize in custom meat and wildgame processing,” Fuller said. The BonTon Meat Market and Country Store alsocarries specialty items like chorizo anditems for party trays.

Prime ribs and custom roasts are a spe-

ciality during the holiday season. Fullersaid those items and others bring cus-tomers from all over Central Texas.

Another major item is the marketing ofhis monthly “freezer specials.”

The meat is cut into sizes to fit in a fam-ily’s freezer, but is packaged so that thecustomer can save money.

With the rising popularity of the coun-try store, Fuller has also taken on sellinglines from other local businesses in thearea such as the Texas Pie Company inKyle and from New World Bakery, also inKyle.

The Bon Ton Meat Market and CountryStore has something for almost everyone.

Quality meats and other tasty foods,great personal service and professionaldeer meat processing await customerswilling to take a nice little drive outHighway 21.

Bon Ton Meat Market and Country Store

Geronimo Garza weighs some meat for a customer.Look at all of the steaks and veggies to choose frombelow.

T


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Ease Magazine December 2013

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