AUGUST 2016White House Insider Garlic Recipes Explore Rohan Meadery

Gulf Coast

SEAFOODShare in the bountyfrom the Texas coast

BLUEBONNET ELECTRIC COOPERATIVE EDITION

BLUEBONNET NEWS

SEE PAGE 18

1608_local covers custom.qxp 7/13/16 7:53 PM Page 4

MUELLER METAL ROOFS

Mueller metal roofs always look at home on the range. They’re modern and

innovative, yet provide an attractive, classic appearance. If you want lasting

beauty and all-weather protection, there’s no better value in the country.

www.muellerinc.com 877-2-MUELLER (877-268-3553)

TexasCoopPower.com August 2016 Texas Co-op Power 3

Seafood Quest: Galveston When it comes to great sea-food, a trip to the Texas coast promises amazing riches Story by Paula Disbrowe | Photos by Jody Horton

Texas Gulf Shrimp Among the tastiest catches fromthe Gulf ’s waters are brown shrimp and white shrimpBy Texas Co-op Power Staff

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August 2016Since 1944

F A V O R I T E S

5 Letters

6 Currents18 Local Co-op NewsGet the latest information plus energyand safety tips from your cooperative.

29 Texas HistoryWhite House InsiderBy David Latimer

31 RecipesGarlic: The Stinkin’ Rose

35 Focus on TexasPhoto Contest: Restored

36 Around TexasList of Local Events

38 Hit the RoadRohan Meadery By Sheryl Smith-Rodgers

O N L I N ETexasCoopPower.comFind these stories online if they don’tappear in your edition of the magazine.

ObservationsMadroño Ranch: An Inspired Legacy By Melissa Gaskill

Texas USACatfish and Me By Clay Coppedge

F E A T U R E S

TEXAS ELECTRIC COOPERATIVES BOARD OF DIRECTORS: David Marricle, Chair, Muleshoe; Mark Tamplin, Vice Chair, Kirbyville; Bryan Lightfoot, Secretary-Treasurer, Bartlett; Mike R. Hagy,Tipton, Oklahoma; William F. Hetherington, Bandera; Mark Rollans, Hondo; Anne Vaden, Corinth • PRESIDENT/CEO: Mike Williams, Austin • COMMUNICATIONS & MEMBER SERVICES COMMITTEE: Jerry Boze, Kaufman; Clint Gardner, Coleman; Rick Haile, McGregor; Greg Henley, Tahoka; Billy Marricle, Bellville; Mark McClain, Roby; Blaine Warzecha, Victoria; Kathy Wood, Marshall •MAGAZINE STAFF: Martin Bevins, Vice President, Communications & Member Services; Charles J. Lohrmann, Editor; Tom Widlowski, Associate Editor; Karen Nejtek, Production Manager; Andy Doughty,Creative Manager; Grace Arsiaga, Print Production Specialist; Chris Burrows, Communications Specialist; Christine Carlson, Communications & Member Services Assistant; Paula Disbrowe, Food Editor;Suzanne Featherston, Communications Specialist; Annine Miscoe, Communications & Member Services Assistant; Taylor Montgomery, Digital Field Editor; Jane Sharpe, Senior Designer; Audrey Silver,Communications Intern; Ellen Stader, Communications Specialist; Shannon Oelrich, Proofreader

O N T H E C O V E R Oysters on the half shell at Black Pearl Oyster Bar in Galveston Photo by Jody Horton

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S N A P P E R : J O DY H O RTO N . RA N G E R H AT: V I TA M I N | STO C K . A D O B E .CO M

Enio Herrera shows off a red snapper at Katie’sSeafood Market.

100N E X T M O N T H National Park Service CentennialTexans’ passion helped to preserve natural wonders in the national park system.

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TEXAS CO-OP POWER VOLUME 73, NUMBER 2 (USPS 540-560). Texas Co-op Power is published monthly by Texas Electric Cooperatives (TEC). Periodical Postage Paid at Austin, TX, and at additional offices. TEC is thestatewide association representing 75 electric cooperatives. Texas Co-op Power’s website is TexasCoopPower.com. Call (512) 454-0311 or email editor@TexasCoopPower.com. SUBSCRIPTION PRICE is $4.08 per year forindividual members of subscribing cooperatives. If you are not a member of a subscribing cooperative, you can purchase an annual subscription at the nonmember rate of $7.50. Individual copies and back issues areavailable for $3 each. POSTMASTER: Send address changes to Texas Co-op Power (USPS 540-560), 1122 Colorado St., 24th Floor, Austin, TX 78701. Please enclose label from this copy of Texas Co-op Power showing oldaddress and key numbers. ADVERTISING: Advertisers interested in buying display ad space in Texas Co-op Power and/or in our 30 sister publications in other states, contact Martin Bevins at (512) 486-6249. Advertisementsin Texas Co-op Power are paid solicitations. The publisher neither endorses nor guarantees in any manner any product or company included in this publication. Product satisfaction and delivery responsibility lie solely withthe advertiser.

© Copyright 2016 Texas Electric Cooperatives, Inc. Reproduction of this issue or any portion of it is expressly prohibited without written permission. Willie Wiredhand © Copyright 2016 National Rural Electric Cooperative Association.

Delightful DestinationWe had a trip planned to the Big Bend area when we saw Visit a Sky Island[March 2016]. We decided to visit the Chihuahuan Desert Nature Center and

were delighted with the area, exhibits

and staff. We hiked the entire outer loop

and loved every moment.

Thank you for alerting us to this gem.

We look forward to more articles about

great vacation spots around Texas.

GUY AND TERRI CHAREST | GRAHAM | FORT BELKNAP EC

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was restored the next morning.Kudos to these great workerswho worked through the nightto take care of us.BRENDA SLATER

BOWIE-CASS EC

Sustainable FarmingI enjoyed your article on sustain-able farming [A New Crop ofTexas Farmers, May 2016]. However, the bigger the opera-tion gets, the less sustainable it will be—for the farmers andthe buyers. RAY MILLER | RIO FRIO

BANDERA EC

Libraries ThrillWhen I was growing up in Garrison, my mother would takeme “downtown” once a monthwhere a small library van wouldbe parked for the day [Commu-nity Anchors, April 2016]. I wouldselect books, which would bereturned the following month.The sight of the shelves of booksin the van was unbelievablythrilling to me.JEAN SCHWECKE | CARMINE

FAYETTE EC

Pleased as PieI made the featured Cherry Pie today [Your Best Pies, April2016]. It was very good. Idrained the water in which thecherries were packed, measuredit out and added a little bit ofcherry jello for more flavor. I didnot use red food coloring as thejello took care of that.TAMI GIFFORD | BLAIR, OKLAHOMA

SOUTHWEST RURAL EA

Memorable War EffortRecently I found the August2014 Texas Co-op Power. I saved

Wonderful MemoriesOn September 3, 1946, JamesBatsell and I were married at First Methodist Church inTemple. After the ceremony, the wedding party proceededaround the corner to the KyleHotel roof garden for a beautifulreception. We were married for66 years before Jim passedaway in 2013. Our love and longmarriage were due to our faithand that beautiful beginning inthe Kyle Hotel.

Thank you for your article[Lofty Landmarks, June 2016]. It brought back wonderful memories.LODDEL ROBERTSON | BROWNSVILLE

MAGIC VALLEY EC

Our family enjoyed the article on the Texas hotels, includingthe Kyle Hotel in Temple. Thereare still some Kyle family mem-bers around who remember the hotel.

My mother, Margaret KyleHopkins, lives in Seguin, and her sister, Mary Kyle, lives in The Woodlands. They are thetwo granddaughters of W.W.Kyle. I have always heard aboutthe great bands and what adraw the hotel was to soldiersduring the war. KIM HOPKINS MUELLER | SEGUIN

GUADALUPE VALLEY EC

Prompt Storm RecoveryA bad storm swept thoughBowie County in May. Trees were toppled and snarled powerlines. We felt like we were totallycut off from humanity.

The Bowie-Cass Electric Cooperative team was ready togo just after the storm wentthrough. Even though the dam-age was massive, our power

it because of the article UnitedSkies Over Terrell.

I remember very well thetraining of the Royal Air Forcecadets because during that time, I was working in the control tower at the municipalairport where the cadets weretrained. I remember well themotto: “The seas divide, but the skies unite.”DORIS F. HARRIS | TEXARKANA

BOWIE-CASS EC

LETTERS

GET MORE TCP ATTexasCoopPower.comSign up for our E-Newsletter formonthly updates, prize drawings and more!

WE WANT TO HEAR FROM YOU!

ONLINE: TexasCoopPower.com/share

EMAIL: letters@TexasCoopPower.com

MAIL: Editor, Texas Co-op Power,1122 Colorado St., 24th Floor, Austin, TX 78701

Please include your town and electric co-op. Letters may be edited for clarity and length.

Texas Co-op Power DFE

HAPPEN INGS

“Birds Are Amazing”A BIRD IN THE HAND is worth plenty of excitement at Lake Jackson during

the monthly bird-banding event August 20. Birds are trapped in mist nets at

the GULF COAST BIRD OBSERVATORY and then banded, aged, sexed, measured and

weighed before they are released. “In August, we will be catching mostly

resident and breeding birds, including cardinals, chickadees, wrens,” says

Susan Heath, avian conservation biologist at the observatory.

Visitors get to see birds up close and in the hand. “Birds are amazing!” Heath

says. “You can see features and colors that you can’t see on a bird

through binoculars.”

INFO a (979) 480-0999, gcbo.org

Tell your teacher what you learned about peaches on your summer vacation:

They are members of the rose family (as are apricots, cherries, almonds and plums).

They originated in China. Spanish explorers brought peaches to America in the 1600s.

Peaches contain a natural sedative that helps reduce anxiety. If you’re stressed about school starting, eat a peach.

6 Texas Co-op Power August 2016

ALMANAC

50 YEARS OF PAISANOAlmost 100 of Texas’ mostgifted writers have benefitedfrom Dobie Paisano Fellowships,which for 50 years have pro-vided simple solitude on 254acres outside of Austin.

J. Frank Dobie, folklorist andone-time University of Texasprofessor in English, purchased aranch, which he named Paisano,in 1959 to use as his own retreat.After he died in 1964, his friendswanted to preserve the ranchand honor his legendary gen-erosity to fellow writers.

Houston oilman Ralph A. Johnston bought the property,and other friends of Dobieraised money to cover the pur-chase price. On August 6, 1966,Johnston signed the deed turning Paisano over to UT.

FOOD FOR THOUGHT

IS AUGUST THE PITS?

CURRENTS

TexasCoopPower.com

Find more happenings all

across the state at TexasCoopPower

.com

BY THE NUMBERS

TEXAS SEAFOOD generates

$846 million in sales

annually and provides

14,134 jobs for Texans.

(Read Seafood Quest: Galveston on Page 8.)

It sure can feel like it. After all, it’sback-to-school month, and there’sbound to be another 100-degree day right around the corner.

Well, it’s not the pits. It’s actually apeach—NATIONAL PEACH MONTH.

TexasCoopPower.com August 2016 Texas Co-op Power 7

B IOGRAPHY

Heroes and Heartache

UT IS THE ONLY TEAMfrom Texas to have played in any of the 50 games pitting the No. 1 team vs. the No. 2 team since TheAssociated Press footballpoll began in 1936. TheHorns are 4–2 in such games.

;Did you know?

RODEO is theofficial state

sport of Texas.But don’t tell

that to the165,000-plus

high school football players,

the most of any state in

the U.S.

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LAST FOOTBALL SEASON, moviegoers and Texas Longhorns fansrevisited the uplifting and tragic story of a past team hero. Universityof Texas Press published Freddie Steinmark: Faith, Family, Football byBower Yousse and Thomas J. Cryan (available in paperback in early2017). Then My All American, a movie about Steinmark, debuted.

Steinmark, a pint-sized kid from Colorado who became a star defen-sive back, was the symbol of courage for the undefeated 1969 Longhorns,one of the most heralded teams in college football history. PresidentRichard Nixon declared the No. 1-ranked Horns national champions afterthe so-called Big Shootout, a 15–14 victory over No. 2 Arkansas.

The Steinmark story tugs at Texas heartstrings, though. As that glorious 1969 season reached its climax—a 21–17 Cotton Bowl victoryover Notre Dame—Steinmark lost his left leg to cancer. He died a yearand a half later.

The scoreboard at Royal-Memorial Stadium bears Steinmark’sname, and UT players tap a plaque dedicated to him asthey enter the field before games. They’ll do soagain Sunday, September 4, when Texas opens the2016 season against Notre Dame.

WORTH REPEAT ING

“Gratitude is a quality similar to electricity: It must be produced anddischarged and used up in order to exist at all.”

— WILLIAM FAULKNER

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ENERGY SOURCE

Superstore Solar Bowl

TEXAS SUPERSTORE ROOFTOPS offer the equiv-alent area of more than 11,000 footballfields, according to Environment America, an environmental advocacy group.

Filling that space with solar panels, thegroup claims, could potentially generateenough electricity to power more than athird of the state’s superstores and save businesses more than half a billion dollarseach year.

MARK YOURCALENDAR

MAMMOTHMILESTONEThe National Park Service turns 100 on August 25.

Texas has 16 sites in the parkservice. Big Bend National Parkwas the first, established in1935. Waco Mammoth NationalMonument, where 24 Columbianmammoths and other ice agecreatures have been discovered,is the most recent, establishedin July 2015.

Look for our tribute to NationalParks in Texas next month.

The Gulf’s health can be judged by its bounty By Paula Disbrowe Photos by Jody Horton

The gumbo at Black Pearl Oyster Bar, below, comes topped with bluecrab meat. Diners have enjoyed freshseafood, such as red snapper, oppo-site page, at Gaido’s since 1911.

When it comes to great seafood in Texas, a trip to the Gulf Coast promisesamazing riches. From iconic, time-honored restaurants to casual seafood shacks, there are countlessspots to enjoy fresh-from-the-boat catches. Savoring the bounty is easy (please pass the fried shrimp!),but for the industry that ushers it to our plates, maintaining a steady supply poses plenty of challenges.

TexasCoopPower.com10 Texas Co-op Power August 2016

Horton and I hit the highway early so we could arrive in time forlunch. When we pulled into town, we drove straight to Katie’sSeafood Market on Pier 19, the largest fresh fish retailer on theisland. Fishing boats were unloading heaps of giant tilefish andsnapper onto iced pallets, while a few pelicans shamelessly lurkednearby, hoping for a saltwater snack.

After years as a commercial fisherman, Buddy Guindon (akaCaptain Buddy) opened Katie’s Seafood Market in 1998 with hiswife, Katie, and his brother Kenny. The majority of seafood soldhere, including red snapper, grouper, golden tilefish, flounder,oysters, shrimp and blue crab, come from local fishermen andshrimpers.

Thanks to his starring role in the reality show Big Fish, Texas

on the National Geographic Channel, Guindon reaches a broadaudience. Devoted to the sustainability of Gulf seafood, theepisodes provide a window into the complex life of today’s Gulffishermen. Viewers follow Guindon and his family on fishingtrips as well as on various advocacy missions that range fromAustin (where he spoke with politicians) to Mississippi for ameeting with the Gulf of Mexico Fishery Management Council.

“My hope is that Big Fish, Texas will help consumers realizetheir place in sustainable fisheries,” Guindon tells me. “What’smissing in fisheries management is the consumer—the people whoeat the seafood that I catch. Their supply is continually underattack by organizations that represent recreational fisherman.”

Guindon and fellow members of the Gulf of Mexico Reef FishShareholders’ Alliance founded Gulf Wild, a nonprofit, conser-vation organization that supports U.S. fishermen operating inthe Gulf. Their efforts led to the Gulf Wild tags now found onseafood in markets. The tags allow consumers to track the exactsource of their fish to ensure that it was harvested by U.S. fisher-men and came from a well-monitored and continuously improv-ing fishery. “The best way to participate in the conversation,”Guindon adds, “is by letting voting members of Congress andthe Senate know that they want their access protected.”

Once Guindon shared his short list of favorite haunts,we were ready to dig in. We drove to Black Pearl OysterBar, a friendly pub known for its casual ambience andbriny bivalves on the half shell. At lunch, the restaurant

draws locals for po’boys, gumbo (topped with a generous scoopof snowy lump crab) and salads. In the evening, the lights dim,cocktails are shaken, and specialties such as barbecue shrimp,crab cakes and crawfish étouffée feed a convivial crowd. As wesettled into a dozen oysters, manager Angela Clark told us thatthey were harvested near Anahuac. As we passed wedges of lemonand horseradish, we agreed that these sweet, clean-tasting oysterswere some of the best we’d shared.

Po’boys were next on our list. Several locals directed us toShrimp ’N Stuff Downtown, a casual café that opened in 1976.The restaurant is known for flawless fried seafood—each and

August 2016 Texas Co-op Power 11TexasCoopPower.com

few years, the Gulf region dealtwith a devastating oil spill, hurri-canes that damaged oyster bedsand droughts that diminished thesupply of fresh water nourishing

sea life in bays and estuaries. The ecosystems that produce muchof our seafood have been threatened. But here’s the good news:Recent efforts by industry champions—from building new reefsto recycling oyster shells—have significantly bolstered the seafoodforecast.

“There has never been a better time to enjoy Gulf seafoodthan now,” says Jim Gossen, founder of Louisiana Foods and oneof the industry’s driving forces. “It’s handled better, gets to themarket quicker and is managed commercially more efficientlyand sustainably than anytime in history. Frankly, it’s some of thebest seafood in the world!”

There’s no better place to enjoy the Gulf’s riches than Galve-ston. The town’s quaint Victorian architecture, laid-back paceand abundance of stellar restaurants perched on its 32 miles ofshoreline make the destination feel like a world unto itself.

“Moving to Galveston really spoils you,” says Robb Walsh, anaward-winning food writer and cookbook author. “At island restau-rants like BLVD. Seafood, you can order wild-caught Gulf shrimp,fresh grouper and red snapper right off the boat—every day.”

When I found myself dream-ing about po’boys and salt spray,I knew it was time for my ownseafood bender. So on a recentmorning, my photographer friendand fellow oyster enthusiast Jody

Galveston Island HistoricPleasure Pier at sunset, left;an oyster po’boy, above, atShrimp ’N Stuff Downtown,known for its fried seafood.

There’s no better place to enjoy the Gulf’sriches than Galveston. The town’s quaint Victorian architecture,laid-back pace and abundance of stellar restaurants perchedon its 32 miles of shoreline make the destination feel like aworld unto itself.

TexasCoopPower.com August 2016 Texas Co-op Power 13

years, and constantly try to improvethem while still offering new ideas andinnovations here and there,” he said.

Thankfully, the same goes forGaido’s impressive roster of tradi-

tional crab preparations: lump meat atop seared flounder, crabcakes, stuffed blue crab, crab salad over avocado with remoulade,and creamy spinach crab dip. Be sure to end your meal with aslice of Gaido’s famous pecan pie.

Gaido pointed us to nearby Galveston Island Brewing, wherea resident rooster, delicious brews including the crisp, summeryCauseway Kolsch, and a convivial taproom encourage guests tosquander a few hours. The brewery offers free tours Saturdaysat 1 p.m. and a pub grub menu if you decide to settle in for boardgames and a pint.

We ended our day at BLVD. Seafood. With its open kitchen, striking blue tile bar and plenty of natural light, the stylish spot (arepurposed convenience mart) is one of the newest restaurants onthe seawall. Executive Chef Chris Lopez, who also helms the range

at popular Yaga’s Café,serves an ever-chang-ing menu of Southern-inspired Gulf seafood,including the Flat FishStack (broiled floundertopped with a crab cakeand Mornay sauce),shrimp and grits spikedwith andouille and red-fish broiled “on the halfshell” (with its skin on).Don’t miss the BLVD.Oysters, the chef’s riff onRockefeller—our favoritedish of the trip.

A day of great eating requires a long walk. An eveningstroll along the seawall and eventually the beach—where a jetty of massive flat stones provides the perfectperch to enjoy the moonlight dancing on the water—

serves up Galveston’s seaside charms. The next morning we were, alas, homeward bound, but we

couldn’t leave town on an empty stomach. On Captain Buddy’srecommendation, we ordered breakfast on the sun-dappled patioat Sunflower Bakery and Café. A cool breeze, an English muffintopped with poached eggs and jumbo lump crab with Hollandaisesauce, and plenty of coffee fueled us for the drive. We stopped byKatie’s for a couple pounds of jumbo shrimp to go. It was time toleave Galveston, but at least we could take the flavor of the coastback home.

Paula Disbrowe is the Texas Co-op Power food editor.

WEB EXTRAS at TexasCoopPower.com See a slideshow and check out resources to help plan your trip to Galveston.

every shrimp is peeled, deveined and breaded by hand—but chefJuan Cardona also prides himself on seafood salads, broiled andblackened options (think broiled red snapper with citrus buttersauce and jalapeño rice), shrimp and fish tacos, and made-from-scratch gumbo. We dug into quintessential po’boys, the cracklyhoagie buns barely able to contain a heap of juicy fried shrimpand plump, crispy oysters, with plenty of tartar sauce, lettuceand tomatoes. Dessert was not a possibility, but we made a noteto return to try the sugar-dusted beignets.

Perched on the seawall with views of the water, Gaido’s, ournext stop, has been an iconic destination since San GiacintoGaido opened the restaurant’s doors in 1911. It’s the kind of old-school, swanky restaurant where you expect to hear Sinatra—and you will—but it is the classic seafood preparations and thewinning hospitality that have amassed Gaido’s loyal following.

Over its 105 years, the restaurant has welcomed celebritiesand presidents and served countless special-occasion meals for locals. Owner Nic Gaido explains that, even though he is aself-confessed foodie with his eye on food trends, the beloved

signatures like charcoal-grilled andbaked oysters (available in varia-tions including Ponzini, Asiago,Bienville, Monterey or Rockefeller)will never leave the menu.

“You need to respect the dishesthat have made you famous over the

TexasCoopPower.com

BLVD. Oysters, left, are thechef’s version of oystersRockefeller at BLVD.Seafood. The giant bluecrab, right, helps you knowyou’ve found Gaido’s.

Most of the seafood soldat Katie’s Seafood Marketcomes from local fisher-men and shrimpers.

TexasCoopPower.com14 Texas Co-op Power August 2016

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More than 100 species of commer-cially available shrimp exist in theworld, and two of the tastiest vari-eties live in Texas Gulf waters.Brown shrimp are the species mostoften caught by Texas shrimpers,harvested at night in the deeperwaters of the Gulf of Mexico. Whiteshrimp (with a gray hue) are foundin shallow water closer to shore. Onaverage, Texas lands 45 millionpounds of shrimp per year.

Wild-caught shrimp offer a distinc-tive, briny flavor that distinguishesthem from farm-raised shrimp.White shrimp typically have a mild-er flavor, while brown shrimp aremore briny.

Shrimp should smell fresh and mild.The shells should be intact. In mostcases, you’ll want to remove theshells and devein the shrimp. Re -move the shell by holding the tailand carefully separating the shellfrom the flesh with your fingers or asmall knife.

Once the shell is off, use a paringknife to make a small cut along thevein line along the outer curve of thebody. When the vein is exposed,wash the shrimp with cold water,washing the vein away with it. If youwant to butterfly the shrimp, make adeeper cut along the outer curve ofthe body—about halfway throughthe shrimp—and pull the meat apartinto a butterfly shape.

If you decide to buy frozen shrimp,always read the label carefully soyou’ll know the country where yourshrimp originated and if it containspreservatives or additives.

The most popular ways to cookshrimp are grilling, boiling, black-ening, deep-frying or panfrying.Each cooking method offers a differ-ent opportunity to create your own flavor combination.

WEB EXTRAS at TexasCoopPower.comEnter a drawing to win 5 pounds of Gulfshrimp shipped to your door.

Acadian Dusted Texas Gulf Shrimp

ACADIAN DUST3 tablespoons paprika1 ½ tablespoons granulated garlic1 tablespoon black pepper1 tablespoon white pepper1 tablespoon onion powder1 tablespoon cayenne1 tablespoon dried oregano1 tablespoon dried thyme

SHRIMPSalt 24 Texas Gulf shrimp, peeled and deveined3 tablespoons canola oil (or other neutral vegetable oil) 1 tablespoon extra virgin olive oil

1. Combine all Acadian Dust ingredientsand mix well.2. Salt shrimp and lightly coat with Acadian Dust. 3. Combine oils in a deep skillet, thenheat to smoking-hot. Sear shrimp on both sides to slightly blacken.4. Remove and allow shrimp to rest for 30 seconds before plating.

COOK’S TIP Acadian Dust can be made in largeramounts and stored for future use.

By Texas Co-op Power Staff

Add SomeWow toYourVowsLong ago, we made a vow: We would not produce a five-opal

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bluebonnet.coop18 Texas Co-op Power BLUEBONNET ELECTRIC COOPERATIVE August 2016 bluebonnet.coop

l Create a fuel-free area within 5 feet of your home, porch and deck by removing dry vegetation and mulch. Landscape with rocks or low-growing perennials that retain moisture. Keep rain gutters and roof clean.l Prune trees so lowest branches are 6-10 feet above the ground, and do not allow branches to hang over or near your roof. Alternate tall and short trees and keep space between them. l Within 30 feet of your home, do not store flammable materials such as woodpiles, boats, gas cans or infrequently used vehicles.l Screen vents or openings in the attic or near the foundation to prevent embers from entering.l Keep lawn watered. If it is brown, cut it down to reduce fire intensity. Always dispose of lawn clippings.

Sources: National Fire Protection Association, Texas A&M Forest Service

Continued on page 20

By Will Holford

Bastrop County resi-dents know first-hand the devastation of wildfires. Since 2009,

three wildfires have burned portions of the county. One of them, the 2011 Bastrop Complex Fire, was the larg-est wildfire in Texas history, burning more than 34,000 acres and destroying more than 1,600 homes and build-ings.

But fire can be tamed. There are smart ways to protect people, homes and property as well as reduce harm to the ecosystem. Bluebonnet Electric Cooperative is introducing a new

program called “FireSmart: Wising Up To Wildfires” to help local residents and businesses reduce their risk of fire damage. In all three recent Bastrop County fires, flames damaged or destroyed some buildings but swept around others, causing little or no damage. The key to outmaneuver a fire, experts say, is to create and maintain so-called defensible space around homes and buildings, and to use fire-resistant materials in construction. Bluebonnet is headquartered on Texas 21 East, in the heart of the Lost Pines region. The headquarters narrowly escaped damage or destruction during the 2011 fire. Since then, the co-op has taken steps to reduce fire risks.

The new program will provide fire-risk reduction information and fire-smart practices, which can

protect lives, homes and property throughout Bluebonnet’s service area. “We learned some very valuable lessons from the last three wildfires, particularly the Bastrop Complex fire in 2011,” said Matt Bentke, Bluebonnet’s general manager. “Safety

“Think about where leaves or

trash accumulate when the wind

blows. These are the areas where

embers will collect and start a

fire.” Source: Texas A&M

Forest Service

OUTSMART FIRES WITH LANDSCAPING AND MAINTENANCE

BLUEBONNET MAG AUG 2016.indd 16 7/8/16 4:18 PM

MONTHLY MEETING

CONTACT US

OFFICE CLOSINGS

OUTAGES

THIS MONTH

Bluebonnet Electric CooperativeP.O. Box 729Bastrop, TX 78602Member services: 800-842-7708, Monday through Friday, 7 a.m. to 5:30 p.m.

Email: memberservices@bluebonnet.coop

Inside

ABOUT THIS ISSUE

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

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

SHORTER OUTAGES 20DTechnology cuts restoration time

SCHOLARSHIPS AWARDED 2253 high school grads get $2,500 each

DIRECTORS EARN GOLD 23Emanuel, Tumlinson recognized

Bluebonnet’s Board of Directors will meet at 9 a.m. Aug. 16, at Bluebonnet’s Headquarters, 155 Electric Ave. (formerly 650 Texas Hwy. 21 East), Bastrop. Find the agenda and last-minute updates Aug. 12 at bluebonnet.coop. Hover your cursor over ‘next board meeting’ on our home page.

Bluebonnet’s o¡ces will be closed Monday, Sept. 5, in observance of Labor Day.

bluebonnet.coop bluebonnet.coop August 2016 BLUEBONNET ELECTRIC COOPERATIVE Texas Co-op Power 19

Continued on page 20

program called “FireSmart: Wising Up To Wildfires” to help local residents and businesses reduce their risk of fire damage.

In all three recent Bastrop County fires, flames damaged or destroyed some buildings but swept around others, causing little or no damage. The key to outmaneuver a fire, experts say, is to create and maintain so-called defensible space around homes and buildings, and to use fire-resistant materials in construction.

Bluebonnet is headquartered on Texas 21 East, in the heart of the Lost Pines region. The headquarters narrowly escaped damage or destruction during the 2011 fire. Since then, the co-op has taken steps to reduce fire risks.

The new program will provide fire-risk reduction information and fire-smart practices, which can

protect lives, homes and property throughout Bluebonnet’s service area.

“We learned some very valuable lessons from the last three wildfires, particularly the Bastrop Complex fire in 2011,” said Matt Bentke, Bluebonnet’s general manager. “Safety

OPEN HOUSE HIGHLIGHTS FIRE DEFENSE Bluebonnet is hosting a ‘FireSmart: Wising Up To Wildfires’ field day Sept. 17 at Bluebonnet’s headquarters, 155 Electric Ave. (formerly 650 Texas 21 East), Bastrop. The field day is free and open to the community with events and activities from 10 a.m. to 2 p.m.

Michal Hubbard, Bluebonnet’s FireSmart coordinator for community education, and other Bluebonnet employees will be on hand to answer questions. Visitors to the event can see where and what vegetation Bluebonnet trimmed or removed to create defensible space and mitigate fire risk. Visitors can watch videos and pick up handouts with steps they can take at their homes and businesses.

Nonprofit environmental organizations from across the region, including the Texas Forest Ser-vice, will be on hand with information and displays. For information about ‘FireSmart: Wising Up To Wildfires’ and the field day, call 512-332-7977 or visit bluebonnet.coop/community/firesmart.

Joe Stafford illustrations

“Think about where leaves or

trash accumulate when the wind

blows. These are the areas where

embers will collect and start a

fire.” Source: Texas A&M

Forest Service

“Your property does not have to be

bare of vegetation to be fire smart.”

Source: Texas A&M Forest Service

BLUEBONNET MAG AUG 2016.indd 17 7/8/16 4:18 PM

bluebonnet.coop20 Texas Co-op Power BLUEBONNET ELECTRIC COOPERATIVE August 2016 bluebonnet.coop

and Community are two of Bluebonnet’s Foundation Values, so it is natural for us to share what we have learned with our members and residents in the communities we serve. During wildfires, more than with any other natural disaster, the way property owners maintain their land has a direct impact on everyone. That’s why it’s critically important to be fire smart.”

Bluebonnet’s program collects information, tips and best practices from expert sources and partners, including the Texas A&M Forest Service, the National Fire Protection Association and Firewise

Communities, an NFPA program. Bluebonnet will host community meetings, workshops and presentations to explain ways to reduce fire danger at homes and offices. Every property owner can follow the

recommended steps: perform a wildfire risk evaluation; create a fire mitigation plan divided into multiple zones with different types of vegetation; incorporate fire-

resistant materials in structures; create nonflammable barriers around buildings and remove flammable items, like patio furniture cushions, when not in use. Wildfires aren’t isolated to Bastrop County and the Lost Pines. Central Texas has diverse ecosystems like blackland prairie, post oak savannah and farm and

l Store firewood and other flammable materials away from

your home

l Provide easy access

for emergency vehicles

l Prune low-hanging branches, mow the lawn regularly and landscape with fire-resistant plants

ZONE ONE: The area within 30 feet of the home. It should be kept lean, clean and green. Less vegetation is better — properly watered — with no accumulation of flammable debris.

ranch land. “Every ecosystem is at risk for wildfire,” said Michal Hubbard, Bluebonnet’s ‘‘FireSmart: Wising Up to Wildfires’’ coordinator for community education. “And as more subdivisions are developed and homes built in rural areas, it’s important to create what we call ‘fire-adapted communities’ to mitigate as much of that risk as possible. “The first 30 feet around the home are most important, but the home ignition zone — the area where fire is close enough to ignite a

structure from flame or heat — extends out to 200 feet,” Hubbard said. The co-op will host a “FireSmart: Wising up to Wildfires” field day at its headquarters at 155 Electric Ave. (formerly 650 Texas 21 East), Saturday, Sept. 17. The public is invited to the free events from 10 a.m. to 2 p.m. Bluebonnet’s wildfire risk evaluation and mitigation plan was developed in conjunction with Rich Gray, assistant chief and regional fire coordinator for the Texas A&M Forest Service. Gray, a Bastrop County resident, is an expert in

Michal HubbardBluebonnet’s ‘FireSmart: Wising Up To Widlfires’ coordinator for community education

Thomas Silva, a Bluebonnet facilities technician, clears underbrush along the driveway at the co-op’s headquarters in Bastrop. Underbrush in the ‘ignition zone,’ which extends up to 200 feet from a home or business, is close enough to ignite a structure from flame or heat.

Continued from page 18

“Wildfire embers can travel over one mile. Control what happens when they land.”

Source: Fire Adapted CommunitiesFIND OUT MOREWant more information? These websites can help.

n Fire Adapted Communities, fireadapted.orgn Insurance Institute for Business & Home Safety, disastersafety.orgn National Fire Protection Association, firewise.orgn Texas A&M Forest Service, txforestservice.tamu.edu and texaswildfirerisk.comn U.S. Department of Homeland Security, ready.gov

BLUEBONNET MAG AUG 2016.indd 18 7/8/16 4:18 PM

bluebonnet.coop bluebonnet.coop August 2016 BLUEBONNET ELECTRIC COOPERATIVE Texas Co-op Power 20A

ZONE ONE: The area within 30 feet of the home. It should be kept lean, clean and green. Less vegetation is better — properly watered — with no accumulation of flammable debris.

ZONE TWO: The area up to 100 feet from the home. This is an area of fuel reduction to limit the intensity of any fire. Trees and shrubs should be thinned to provide at least 10 feet of space between crowns.

ZONE THREE: Area extending to the property line and up to 200 feet beyond the structure. Trees and large shrubs should be regulary pruned to prevent a ground fire from climbing into the crowns of trees. Dead and downed debris should be removed.

DANGER OF EMBERSl Embers are small pieces of burning or glowing coal or wood. l They can travel more than a mile before landing.l Embers can form ‘blizzards,’ but just one ember can start a fire that burns a home.l They can remain hot enough in ashes to restart a fire up to 24 hours after that fire was thought to be out.l Embers are also called ‘firebrands.’

Sources: Texas A&M Forest Service;

U.S. Fire Administration

wildfires and has led firefighters during all three recent Bastrop County fires. Gray has firsthand knowledge of the importance of defensible space around structures. In October 2015, he and a group of firefighters were evacuat-ing residents and battling the Hidden Pines fire near the University of Texas MD Anderson Cancer Center’s Science Park adjacent to Buescher State Park near Smithville. A sudden shift in wind direc-tion created a potentially dangerous situation that could have forced firefighters to evacuate the area.

But several homeowners had created defensible space with well-maintained ground cover, green grass and few pine needles. The firefighters felt comfortable enough to stay. They pushed the fire around the houses, saving them from destruction. “If there had not been defensible spaces for us to operate from,” Gray said, “we would have had to leave much earlier.” Flames can reach two to three times the height of any grass, shrubs or trees on fire. That means a 3- to 6-foot

shrub near a home can generate flames 6 to 18 feet high. The flames and radiant heat likely would set any nearby structure ablaze. But a well-maintained yard can keep flames low to the ground and slow enough to give firefighters time to contain a fire before it ignites homes and buildings. Wildfires may continue to threaten our area, but smart defensive planning can help build a barrier between your home and flames. n

Rich GrayAssistant chief and regional fire coordinator for the Texas A&M Forest Service

Mike Siegeler, left, a Bluebonnet facilities technician, and lineman Kenneth Roush, trim limbs that touch the co-op’s headquarters. Limbs that come in contact with a building increase the chance that a fire will spread to the structure.

Sarah Beal photos

“Consider the entire ‘home ignition zone,’ which extends up to

200 feet from the home.”

Source: Texas A&M Forest Service

Additional information

from firewise.org

BLUEBONNET MAG AUG 2016.indd 19 7/8/16 4:18 PM

For more information, go to Bluebonnet.coop

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By Lisa Ogle

In a solemn, tearful ceremony at Arlington National Cemetery in June,

one of Bluebonnet Electric Cooperative’s promising young students laid a wreath at the Tomb of the Unknown Soldier as the mournful bugle call of “Taps” drifted over the sun-splashed burial grounds outside Washington, D.C. Jude Rios of Cedar Creek thought of his relatives who served and are serving in the military and Army National Guard as he offered the wreath with three other students from Texas. Rios and Whitney Whitsel of Ledbetter were selected by Bluebonnet Electric Cooperative to represent the co-op during the annual Government-in-Action Youth Tour. Rios was also chosen for the wreath-laying ceremony based on a short essay he wrote about what being selected would mean to him. In his essay, he said it would be an honor “to represent my family and country” and “to pay respect to all of the brave Americans who served and sacrificed their lives.” The white marble Tomb of the Unknown Soldier is dedicated to U.S. service members whose remains are unidentified. Army sentries guard the tomb 24/7. Rios was Bluebonnet’s first youth tour recipient in recent history to be chosen for the wreath-laying ceremony during the tour. Arlington Cemetery, which has more than 400,000 graves, was memorable for Whitsel, too. “That number on paper means nothing till you see all those tombstones, and you see it for real,” she said. Bluebonnet has been sending high school students and recent graduates to Washington as part of the national youth tour for more than 50 years. Whitsel, a Giddings High School graduate, and Rios, who graduated from KIPP Austin Collegiate high school in Austin, and 125 other Texas students selected by electric co-ops around the state attended this year’s tour. The Texas

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BLUEBONNET MAG AUG 2016.indd 20 7/8/16 4:18 PM

Recurring bill pay

means your bill is paid on time,

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By Lisa Ogle

In a solemn, tearful ceremony at Arlington National Cemetery in June,

one of Bluebonnet Electric Cooperative’s promising young students laid a wreath at the Tomb of the Unknown Soldier as the mournful bugle call of “Taps” drifted over the sun-splashed burial grounds outside Washington, D.C. Jude Rios of Cedar Creek thought of his relatives who served and are serving in the military and Army National Guard as he offered the wreath with three other students from Texas. Rios and Whitney Whitsel of Ledbetter were selected by Bluebonnet Electric Cooperative to represent the co-op during the annual Government-in-Action Youth Tour. Rios was also chosen for the wreath-laying ceremony based on a short essay he wrote about what being selected would mean to him. In his essay, he said it would be an honor “to represent my family and country” and “to pay respect to all of the brave Americans who served and sacrificed their lives.” The white marble Tomb of the Unknown Soldier is dedicated to U.S. service members whose remains are unidentified. Army sentries guard the tomb 24/7. Rios was Bluebonnet’s first youth tour recipient in recent history to be chosen for the wreath-laying ceremony during the tour. Arlington Cemetery, which has more than 400,000 graves, was memorable for Whitsel, too. “That number on paper means nothing till you see all those tombstones, and you see it for real,” she said. Bluebonnet has been sending high school students and recent graduates to Washington as part of the national youth tour for more than 50 years. Whitsel, a Giddings High School graduate, and Rios, who graduated from KIPP Austin Collegiate high school in Austin, and 125 other Texas students selected by electric co-ops around the state attended this year’s tour. The Texas

Lessons learnedBluebonnet-area student lays wreath at Tomb of the Unknown Soldier

during annual government youth tour to nation’s capital

Bluebonnet’s youth tour recipients Jude Rios and Whitney Whitsel toured Washington, D.C., in June. Clockwise from top left: Rios is among four Texas students chosen to participate in a wreath-laying ceremony at the Tomb of the Unknown Soldier at Arlington National Cemetery; Whitsel shows her Aggie spirit during a stop at the U.S. Capitol, which is partially shrouded by scaffolding as the historic building undergoes restoration; Rios dances during the farewell celebration in Austin on the last night of the trip; Whitsel meets a couple of Marines who performed in the Sunset Parade at the Marine Corps War Memorial; Whitsel and Rios visit the Lincoln Memorial on the National Mall.

Photos courtesy Whitney Whitsel

students joined 1,603 additional participants from across the nation who met in Washington to visit the White House, Smithsonian Institution museums, historical sites and more. Whitsel, an avid reader, was impressed by the Library of Congress, which she had seen in movies. She was thrilled to get a library card during the visit. She will enter Texas A&M University later

this month to major in animal science. She plans to become a veterinarian. Rios will enter the University of Texas at Austin as a freshman later this month to study political science. Learn more about the youth tour program at bluebonnet.coop. Click on Scholarships under the Community tab. Applications for the 2017 tour will be available in the fall. n

(Photo above, courtesy Texas Electric Cooperatives,

2016 Youth Tour)

bluebonnet.coop August 2016 BLUEBONNET ELECTRIC COOPERATIVE Texas Co-op Power 20C

BLUEBONNET MAG AUG 2016.indd 21 7/8/16 4:19 PM

By Will Holford

No one likes a power outage. Not the families and businesses who have to endure them. And not the utility workers who are called out in

all types of weather and at all hours of the day and night to fix them. So any opportunity to reduce the time that power is out and improve safety and reliability is a win for everyone. That is why Bluebonnet Electric Cooperative is deploying new equipment and technology called “distribution automation” that can do in just a few minutes what used to take an hour or two, sometimes longer. When the distribution automation system is fully functional, most places affected by an outage in the newly automated area will lose power for only a few seconds. Bluebonnet began installing its electric distribution automation system near Manor in eastern Travis County in 2014 and finished in late 2015. The co-op is now testing the equipment and software, and training field personnel and control room operators to use it. The electric distribution automation system in Manor covers 4,313 meters along 340 miles of line. “We chose Manor as the first area for distribution automation because of the number of homes and businesses in the area and their close proximity to three electric

substations from which we can reliably serve our members,” said Eric Kocian, Bluebonnet’s chief engineer and system operations officer. “We are looking at other locations in our service area that would be the next logical places to deploy this technology and equipment.” Here’s how distribution automation works: When an electrical fault causes an outage on Bluebonnet’s electric power grid, highly skilled control room operators see it on their monitors and locate it on the grid. They then communicate through a cellular network with a series of switches that open and close to isolate

the troubled section of power line. Electricity is then rerouted to homes and businesses through power lines not affected by the fault. Once it is fully functional in Manor, the new system will automatically recognize a power outage, locate the fault and determine which switches can isolate that section of line. The system will open or close the correct switches to route power to all but the few members whose homes or businesses are on the section of line where the fault is located. Think of it like this: Bluebonnet’s electric grid is basically like the streets in your town or neighborhood. When city or county officials

bluebonnet.coop20D Texas Co-op Power BLUEBONNET ELECTRIC COOPERATIVE August 2016 bluebonnet.coop

Bluebonnet tests new technology

that reduces outage duration

faultsfixingfaster

TOP LEFT: The Intelligent Electronic Device panel controls the distribution automation system. Once the system is in place, power outages in the area will last for only a few seconds in most cases. LEFT: Bluebonnet field operations employees Michael Gholson, front, and Brad Moerbe use long fiberglass poles called hot sticks to open circuits to make it safe to test the system.

BLUEBONNET MAG AUG 2016.indd 22 7/8/16 4:19 PM

bluebonnet.coop August 2016 BLUEBONNET ELECTRIC COOPERATIVE Texas Co-op Power 21

need to repair a section of street, they close only the section where the work is to be done, inconveniencing as few people as possible. You can still get to where you need to go by driving around the closed section using other streets. But the city or county has to go out and put up barricades and signs directing drivers around the hazard. During a power outage, Bluebonnet’s crews are dispatched to the area to locate the fault. Once it’s located, linemen work with control room operators to determine how to restore power to as many members as possible by isolating the fault until repairs can be completed and power is fully restored. Basically, the power, like traffic in the city street analogy, is detoured around the fault to everyone but the few homes or businesses on that isolated section of line. Throughout most of Bluebonnet’s electric grid, this time-consuming process is done manually. However, when an outage occurs within the distribution automation system in Manor, Bluebonnet’s control room operators quickly and remotely isolate the outage. And when the Manor system is fully functional, the automated system will significantly reduce the duration of outages for Bluebonnet members and improve safety and reliability. n

LEFT: Gholson, left, and Moerbe use the same hot sticks to close the circuit after a successful test of the new system. BELOW: Bluebonnet field operations employee Chad Siegmund monitors the distribution automation equipment to ensure the equipment is functioning properly.

Sarah Beal photos

BLUEBONNET MAG AUG 2016.indd 23 7/8/16 4:19 PM

bluebonnet.coop

Sarah Beal photo

By Lisa Ogle

Micaela Schimank’s aunt was di-agnosed with cancer about a year ago. Schimank, who graduated

from Giddings High School in June, stayed with her aunt in the hospital and went with her to numerous doctor appointments dur-ing cancer treatment. “I realized that I wanted to work with cancer patients and be the one who makes a difference in their lives, while being with them through this hard journey,” said Schimank, who plans to attend Blinn Col-lege in Brenham later this month to earn an associate’s degree in nursing. She is one of 53 recipients of Bluebon-net Electric Cooperative’s Scholarships of Excellence. Each winner receives $2,500. This year, 216 students applied for the 28 trade and technical school scholarships and 25 academic scholarships to attend a col-lege or university.

The students were honored in April during a reception at Bluebonnet’s Bastrop Headquarters. About 130 people attended the event, during which scholarship recipi-ents announced their post-secondary school choice, topic of study and career choice. Their interests ranged from cosmetology to small business management and from biomedical science to English literature. Many students aspire to own a business or become a veterinarian or medical doctor. Jake Namken, who graduated from Bastrop High School in June, energized the room as he sought Red Raider support and announced that he will attend Texas Tech University in Lubbock to study agricultural business. After college, he’d like to get a job at First National Bank in Bastrop, where his father, Wally Namken, is vice president of lending. Or, he might work as a boot salesman for South Texas-based Anderson Bean Boot Co. “I am very appreciative of this scholar-

ship, and it will help greatly,” Namken said. “I think it is wonderful that Bluebon-net gives back to their communities.” Minnie Jordan, who is homeschooled and lives about 10 miles north of Elgin, spoke passionately about her plans to study violin performance at Berklee College of Music in Boston to become a professional musician. She has played violin for 13 years and plays more than 50 gigs a year with her younger sister, Ella. She hopes to test out of her first year of Berklee classes to save tu-ition cost and appreciates the scholarship to help her attend one of the top-ranked music conservatories in the country. Since 2006, the co-op has awarded more than $1 million in scholarships to high school graduates in the co-op’s service area. If you know a student who wants to apply for a Scholarship of Excellence next year, applications will be available in the fall at bluebonnet.coop and from area high school counselors.

Recipients of Bluebonnet’s Scholarships of Excellence include, from left, front row: Jacob Fryrear, Caylee Rocka, Jake Namken, Tanna Furry, Brandon Gigout, Sydney Nicholson, Grace Oliver, Briana Silva, Adam Edmiston, Raymond Multer, Britan Counsil, Trenton Schneider, Gabriel Blue and Skyler Ivey. Middle row: Minnie Jordan, Roxanne Espinoza, Addison Turner, Allen Batdorf, Jason Winkler, Brittany Helford, Toye Walther, Lauren Kwiatkowski, Zachary Markizer, Karsen Ross, Morgan

Shepperson, Linda Torres, Heriberto Santos, Erik Castillo, Deacon Manning, Jose Torres, Micaela Schimank, Joel Benoit, Angel Jaramillo and Loren Chmelar. Back row: Isabel Werlien, Erin Bittner, Hunter Dernehl, Raynie Bentke, Johnson Mueller, Sierra Long, Kylie Johnson, Ty Iselt, Matthew Welch, David Patterson and Chance Fritsche. Not pictured: TyEryka Preston, Leighton Abell, Brandon Sikora, Alejandro Gonzales, Jr., Mindy Rodriguez, Hedit Galvan, Nathan Cunningham and Dauson Wittner.

53 students receive Bluebonnet scholarships

bluebonnet.coop22 Texas Co-op Power BLUEBONNET ELECTRIC COOPERATIVE August 2016

BLUEBONNET MAG AUG 2016.indd 24 7/8/16 4:19 PM

bluebonnet.coop August 2016 BLUEBONNET ELECTRIC COOPERATIVE Texas Co-op Power 23

Keep Bastrop County Beautiful is hosting its third annual river cleanup on Sunday, Sept. 25. The Bastrop River Rally cleanup’s goal is to remove trash and bring attention to and revitalize the Lost Pines Nature Trail, a

series of hike-and-bike trails along the Colorado River in the Bastrop area. Cleanup organizers are providing canoes and kayaks, paddles and life jackets for participants interested in paddling the river and collecting and removing trash and other materials. Participants can also bring their own watercraft and gear. A team leader in a separate boat will guide the group. Children must be at least 10 years old to participate in a boat. Children ages 10 through 17 years old must be accompanied by an adult in the watercraft. Last year’s cleanup gathered more than 1,000 pounds of trash. The river needs to be cleaned again, especially because spring floods washed in trash and debris. The river rally includes a fun run/walk, environmental expo, live music, kids’ corner and food. To learn more about the cleanup and other ways to volunteer, visit KeepBastropCountyBeauti-ful.org.

Two Bluebonnet directors have earned Director Gold status from the National Rural

Electric Cooperative Association, which represents more than 900 of the nation’s electric cooperatives. Roderick Emanuel and Suanna Tumlinson, Bluebonnet directors since 2011, achieved Director Gold by com-pleting NRECA’s highest educational credential certification. Of the 509 electric cooperative directors in Texas, only 59 have received this credential. “Congratulations to Roderick and Suanna for this great achievement,” said Matt Bentke, Bluebonnet’s general manager. “In earning Director Gold status, Roderick and Suanna have demonstrated their commitment to our industry and organization, and most importantly, to the members they represent.” Today’s ever-changing electric utility market imposes new demands on electric cooperative directors, who must keep up with complex changes in the electric utility industry, learn new governance skills and maintain a keen working knowledge of cooperative principles. To achieve Director Gold, Emanuel and Tumlinson first completed five courses on governance and energy in-

dustry basics and earned the NRECA’s Credentialed Cooperative Certifica-tion. They also earned 10 hours of credit for a variety of governance courses and were awarded the Board Leadership Certification. Director Gold requires completion of an addi-tional three courses and a commitment to complete three continuing education courses every two years. Emanuel said it is his “responsibil-ity as a Bluebonnet Board member to study the latest topics and innovative practices and know the market indus-try standards so I can make informed decisions when it comes to our mem-bers and my work for the company.” Tumlinson agreed. “My first prior-ity is serving our members,” Tumlin-son said. “The best way to do that is to be educated about emerging tech-nologies, to learn what members want and what we can do to enhance the cooperative. That’s why it’s important to continue learning about cooperative hot topics.” Four Bluebonnet directors — Rus-sell Jurk, Robert Mikeska, Kenneth Mutscher and Milton Shaw — have also earned Credentialed Cooperative Certification. Mutscher and Shaw have earned Board Leadership Certifi-cation as well.

ABOVE: Bluebonnet Board Chairman Ben Flencher, left, and former Bluebonnet General Manager Mark Rose, right, congratulate Board member Roderick Emanuel for achieving Director Gold status from the National Rural Electric Cooperative Association. LEFT: Rose and Flencher present Board member Suanna Tumlinson her Director Gold certificate. Tumlinson and Emanuel are among 59 Texas electric co-op directors who have achieved the NRECA’s high-est educational credential certification.

Lost Pines Master Naturalists Wesley Smith and Kim Iberg take part in the Bastrop River Rally in 2015. Photo by Andy Wier

Board members earn top credential from NRECA

Bastrop River Rally seeks volunteers

BLUEBONNET MAG AUG 2016.indd 25 7/8/16 4:19 PM

24 Texas Co-op Power BLUEBONNET ELECTRIC COOPERATIVE August 2016 bluebonnet.coopbluebonnet.coop

By Sharon Jayson

With summer heat in full sweat mode, keeping cool counts for a lot in Central

Texas. That’s why this installment of Bluebonnet Electric Cooperative’s Smart Home series is zeroing in on your thermostat. The basic digital thermostat that you adjust manually is still available and offers the least expensive method to control your home’s temperatures, at $30-$60. Programmable thermostats, which have been available for decades, allow customers to set different temperatures for various times of day so that an empty house can be warmer and potentially save money for owners. Programmable thermostats cost approximately $60-$150. Smart thermostats that connect to the internet are the newest option, with a dizzying array of features only available because of internet connectivity and smartphone capabilities.

Costs can range from just over $100 to several hundred dollars, according to those in the heating, ventilation and air conditioning industry, known as HVAC.

The Nest Learning Thermostat was the first to debut in 2011, but the competition has grown quickly. “There’s probably 15-20 smart thermostats. You can spend anywhere from

$140-$700 or $800 on one thermostat,” said John Osgood, co-owner of Service Wizard, a heating and air conditioning company serving the Austin metropolitan area. Osgood says air conditioning manufacturers also have specialty thermostats made for their specific units that are included with purchase of the AC. “Our connected or smart thermostat sales are doubling year over year and driving most of our growth within what we call our ‘comfort business,’ which is thermostats,” said Scott Harkins, a vice president at Honeywell Connected Home in Louisville, Ky. The website bestreviews.com most recently

ecobee3 Smarter Wi-Fi Thermostat with Remote Sensor, 2nd Generation A thermostat touted as paying for itself in as little as a year, the ecobee allows Wi-Fi control from a computer, smartphone or tablet. Based on an owner’s answers to four questions, the device makes money-saving changes in temperature control. Price: $249; ecobee.com

PERFECTTEMPERATURE

A look at some of the smarter-than-ever thermostats that are saving consumers energy and money

THE

Part of a series about the latest advances in home technology and ‘smart’

living options.

BLUEBONNET MAG AUG 2016.indd 26 7/8/16 4:19 PM

bluebonnet.coopbluebonnet.coop

Costs can range from just over $100 to several hundred dollars, according to those in the heating, ventilation and air conditioning industry, known as HVAC. The Nest Learning Thermostat was the first to debut in 2011, but the competition has grown quickly. “There’s probably 15-20 smart thermostats. You can spend anywhere from

$140-$700 or $800 on one thermostat,” said John Osgood, co-owner of Service Wizard, a heating and air conditioning company serving the Austin metropolitan area.

Osgood says air conditioning manufacturers also have specialty thermostats made for their specific units that are included with purchase of the AC.

“Our connected or smart thermostat sales are doubling year over year and driving most of our growth within what we call our ‘comfort business,’ which is thermostats,” said Scott Harkins, a vice president at Honeywell Connected Home in Louisville, Ky.

The website bestreviews.com most recently

Venstar Wi-Fi ColorTouch High Resolution Thermostat The Venstar includes a touchscreen and Wi-Fi connectivity via smart devices. Includes an optional outdoor sensor. Price: $225; venstar.com

Honeywell Wi-Fi Smart Thermostat Voice controllable via Amazon Prime’s Alexa, this device includes a customizable display to match existing decor. Password options provide added security. Allows remote access via smart device or computer. Price: $199; honeywell.com

PERFECT

offered its take on thermostats in July, naming the 3rd Generation Nest Learning Thermostat, the “Best of the Best” and rating as good picks the Honeywell Wi-Fi Smart Thermostat, Venstar WIFI ColorTouch High Resolution Thermostat and ecobee3 Smarter Wi-Fi Thermostat with Remote Sensor, 2nd Generation. The site selected ecobee’s device as “Best Bang for your Buck.” And the site warns “not all thermostats (even smart ones) work with all heating and air conditioning systems. Make sure that you choose a product that’s guaranteed to work with your home’s existing equipment.” In its Nest analysis, the website said, “Even though it is priced higher than the other products on our list, we feel it represents the state of the art and is without question the best smart thermostat available right now.” However, Nest has also been criticized for not working as promised. Early versions of the thermostat used motion detection to determine whether residents were home or away and locating the Nest thermostat in a hidden spot also affected its performance. But now, the system uses geo-fencing, which is a GPS-based system that can include up to 10 different smartphones and determine when any of them is close to home in order to alter the temperature, said Brad Davids, of Boulder, Colo., business development manager for Nest Labs. “The product has gotten better and better over time and saves more energy for consumers than it did a year ago,” he said. All Nest customers benefit, Davids said. “Even people who bought Nest in 2011 have been receiving free updates over the years. There have been more than 50 software updates since the product first came out,” he said. Bluebonnet’s website offers an Energy Tool to help co-op members track energy use, costs and environmental impact during a particular billing period. And the website offers tips on how members can cut costs, improve efficiency and reduce their impact on the environment. Despite efforts to keep energy costs down with smart thermostats, the thermostat doesn’t tell the whole story, says Donald Prather, technical services manager at ACCA, a nonprofit trade association for indoor environment and energy service contractors, based in Shirlington, Va. “An HVAC system needs to be designed, installed and maintained properly. That’s where you get your bang for your buck. If you keep it maintained, that will save you more in the life of the equipment than a thermostat upgrade,” he said. There’s no mystery in keeping energy costs low, says Osgood, of Austin’s Service Wizard. “If you want to see somebody who has a low energy bill, it’s because they keep the thermostat set higher while they’re there and while they’re gone,” he said. “The best way to save money is to turn it up and keep it working properly and not keep it as cool.” n

Illustration from istockphoto images;

thermostat photos and descriptions from company websites and amazon.comNest Learning Thermostat

The Nest Learning Thermostat, now in its third generation, learns the user’s habits and programs itself. It can connect to a voice controller like Amazon Prime’s Alexa. Auto Away adjusts the temperature after you leave. Price: $249; nest.com

itself. It can connect to a voice controller like Amazon Prime’s Alexa. Auto Away adjusts the temperature after you leave. Price: $249; nest.com

August 2016 BLUEBONNET ELECTRIC COOPERATIVE Texas Co-op Power 25

BLUEBONNET MAG AUG 2016.indd 27 7/8/16 4:19 PM

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TexasCoopPower.com August 2016 Texas Co-op Power 29

When the first world war endedNovember 11, 1918, the man representingthe United States abroad was an unassum-ing Texan named Edward Mandell House.He held no office beyond his status as thepresident’s close friend and adviser, buthe was in Paris with all the authorityWoodrow Wilson could confer.

House’s national and internationalinfluence grew from a political career thattook shape after he moved in 1886 toAustin from Houston, where his wealthyfather served as mayor. House played arole in the re-election of Gov. James Hoggin 1892, and Hogg bestowed upon him thehonorary title of “lieutenant colonel.”Soon reporters referred to him simply as“colonel.” By 1910, the Texas politicalscene seemed too confining, and Housemoved to New York, hoping to exert polit-ical influence on the national stage.

He met Wilson, then governor of NewJersey, in 1911. The two men hit it off imme-diately. During Wilson’s first year as presi-dent, he remarked, “Mr. House is my secondpersonality. He is my independent self.”

After Wilson’s election in 1912, Housebecame a key power. House’s behind-the-scenes role in the Wilson administra-tion was summed up by Oklahoma Sen.Thomas Gore’s remark, “Take my word forit. He could walk on dry leaves and makeno more noise than a tiger.”

When World War I broke out in Europein 1914, House became Wilson’s person-al emissary in a strenuous attempt to negotiate peace. On one visit he met withKaiser Wilhelm. House’s biographer God-frey Hodgson describes the event inWoodrow Wilson’s Right Hand:

“From London, on June 13, while wait-ing to see British officials, House reported:‘I had a most interesting visit to Germany.I have never seen the war spirit nurturedand so glorified as it is there.’ ”

After the United States entered the warin April 1917, Wilson and House continuedto work for a settlement, based on Wilson’sFourteen Points, which included a Leagueof Nations. The challenge for Wilson andHouse was to secure an armistice thatwould mean defeat for Germany whilemoderating the harsh terms demanded byGreat Britain and France.

According to historian Margaret Mac-Millan in Paris 1919, “The armistice withGermany … was made in a three-cornerednegotiation between the new German gov-ernment in Berlin, the Allied SupremeWar Council in Paris and Wilson in Wash-ington. House, as Wilson’s personal rep-resentative, was the key link among them.”

Wilson named House as one of the fivecommissioners representing the UnitedStates at the Paris Peace Conference in1919. As the conference went on, the pres-ident’s dependence on House eroded, duein part to the contrast between Wilson’sidealism and House’s pragmatism.

Jealousy also played a part. Wilson, awidower, had married Washington socialiteEdith Galt in 1915, and she drew a tight cir-cle around her husband. That circle did not

include House. Edith Wilson, not House,became the president’s closest friend andadviser and one who, as detailed in PhyllisLee Levin’s book Edith and Woodrow,

undermined Wilson’s confidence in House. When Wilson left Paris after the sign-

ing of the Treaty of Versailles in June 1919,House saw the president off as he sailedback to the United States. It was the lasttime they would meet.

Despite his estrangement from Wilson,House continued as one of the country’smost important voices in internationalaffairs. He appeared on the cover of theJune 25, 1923, issue of Time magazine.

House died in 1938 and was buried inHouston, where he had been born 80 yearsearlier. His elegant Austin home, once asmuch a center of Texas political power asthe Capitol or the Governor’s Mansion,was demolished in 1967. A historicalmarker stands at 1704 West Ave. to markthe spot. House donated land near hishome to the Austin school system, and thenearby high school football field is stillnamed House Park.

David Latimer lives in Austin and teaches atAustin Community College.JO

HN

WIL

SON

BY DAVID LATIMER

Texan Edward M. House remembered as influential adviser to President Woodrow Wilson

Texas History

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August 2016 Texas Co-op Power 31

Recipes

Garlic: The Stinkin’ Rose This month’s testing was odorifer-ous—in the best ways. Garlic is belovedworldwide for its flavor, which rangesfrom sharp heat to deep sweetness. Oneof my favorite recipes is Garlic Confitfrom Susan Spicer, the chef at Bayonaand Mondo in New Orleans. She calls it“confit” because, like the Frenchmethod for preserving meat, she slow-cooks the cloves in oil and other liquids.This results in a caramelized garlic con-coction without the mess of squeezingout the cloves. Try it in Spicer’s WhiteBean Hummus (delicious with blue cornchips), and you’ll be hooked.

PAULA DISBROWE, FOOD EDITOR

White Bean Hummus With Garlic ConfitFor a pretty presentation, Spicer suggests gar-nishing this hummus with a sprig of freshthyme or rosemary (which will echo the flavorsin the confit), another drizzle of extra-virginolive oil and a sprinkling of red pepper.

1 clove garlic1 teaspoon salt¼ teaspoon crushed red pepper flakes2 cans (15 ounces each) cannellini or other white beans, drained and rinsed½ cup Garlic Confit (recipe on Page 32)½ cup tahini¼ cup water1 tablespoon sherry wine vinegar2–4 tablespoons fresh lemon juice¼ cup extra virgin olive oil, plus 1 or 2 tablespoons oil from Garlic Confit

1. Prepare Garlic Confit.2. Place the garlic clove, salt and red pepper flakes in the bowl of a foodprocessor and process to a rough paste.Add the beans and pulse briefly. 3. Add the Garlic Confit, tahini, water,vinegar, lemon juice, olive oil and confitoil, and process until smooth. 4. Taste and add more salt, lemon orvinegar, as desired. Makes about 4 cups.M

ELIS

SA S

KOR

PIL

RecipesGarlic: The Stinkin’ Rose

THIS MONTH’S RECIPE CONTEST WINNERNANCY DENNIS | BARTLETT ECThis rich, velvety soup is so thick and luxurious it could pass as fon-due. It begs to be sopped up with slices of crackly baguette. Feel freeto adjust the amount of garlic to your taste; two bulbs might seemlike a lot, but the roasting process results in a mellow flavor.

Roasted Garlic and Gruyere Soup2 bulbs garlic 2 teaspoons olive oil ¼ cup (½ stick) butter ½ cup thinly sliced onion 4 tablespoons flour 1 cup chicken broth 1 cup milk 1 cup heavy cream 1½ cups grated Gruyere cheese1 teaspoon salt ½ teaspoon ground white pepper 2 tablespoons cooking sherry 2 teaspoons minced fresh thyme leaves

1. Preheat oven to 400 degrees. 2. Slice the tops off the garlic bulbs anddrizzle with olive oil. Wrap them in foil

Garlic Confit2 bulbs garlic, stemmed and peeled½ cup dry white wine¼ cup water1 cup good quality olive oilSaltFreshly ground black pepper2 stems fresh thyme, or 1 sprig of fresh rosemary1 small dried red chile (optional)

1. Place the garlic, wine, water and oliveoil in a small skillet and season with apinch of salt and a grind of black pepper.Add the herbs (and chile if using), tuck-ing them into the liquid to moisten.2. Bring mixture to a simmer over lowheat. Simmer 30–40 minutes, until thewater and wine have evaporated and thecloves have softened and turned a deepgolden color. 3. When it’s done to your liking, drain thegarlic, reserving the oil. If not using rightaway, pour oil into a jar and refrigeratefor up to 2 weeks. Makes about 1 cup.

From Crescent City Cooking by Susan Spicer withPaula Disbrowe (Knopf, 2007), used with permission

Roasted Garlic Macaroni and CheeseALI ALLIE | COSERV

America’s quintessential comfort dish is infusedwith the mellow, caramelized flavor of roastedgarlic. The crunchy topping of chive breadcrumbsprovides a delicious contrast to the bubbling,creamy mixture below. “The recipe is a marriageof some of my favorite ingredients,” Allie says.“My mom bought me a clay garlic roaster manyyears ago, and if you have one, by all means, useit for this recipe!”

BREADCRUMB TOPPING¼ cup (½ stick) unsalted butter2 cups panko Japanese breadcrumbs3 tablespoons chopped fresh chives

PASTA AND SAUCE1 bulb garlic Olive oil1 pound uncooked pasta (such as cavatappi, shells or rigatoni)½ cup (1 stick) unsalted butter6 tablespoons all-purpose flour5 cups whole milk5 ½ cups coarsely shredded cheddar cheese (white, yellow or a mix of both) B

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and roast on a baking sheet 35–40 min-utes or until the garlic is very soft. Whencool enough to handle, squeeze thecloves into a bowl and set aside.3. Melt the butter in a heavy saucepanover medium heat. Add the onion andsauté until very soft, about 8 minutes.Add the flour and cook, stirring, an addi-tional 2 minutes. Add the garlic and stirto combine. 4. Whisk in the chicken broth, then themilk and cream. Simmer the mixtureuntil thickened, about 3 minutes, stir-ring constantly. 5. Add the grated Gruyere and stir untilmelted, and then stir in the salt, pepper,sherry and thyme. Serves 4–6.

COOK’S TIP For a thinner, more soup-like texture, double the amount of chicken broth.

TexasCoopPower.com

January’s recipe contest topic isBreakfast for Dinner. What do youmake when you sneak in anotherbreakfast later in the day? The dead-line is August 10.

ENTER ONLINE at TexasCoopPower.com/contests; MAIL to 1122 Colorado St., 24th Floor, Austin, TX 78701;FAX to (512) 763-3401. Include your name, address andphone number, plus your co-op and the name of thecontest you are entering.

$100 Recipe Contest

½ cup grated Parmesan cheese½ teaspoon ground mustard powder1 ½ teaspoons salt1 teaspoon ground black pepper

1. Preheat oven to 400 degrees. Butter a13-by-9-inch baking dish. Bring a largepot of well-salted water to a boil.2. TOPPING: Melt the butter in a mediumsaucepan over medium heat. Add thebreadcrumbs and chives, stirring to com-bine. Cook 1–2 minutes until toastedslightly. Transfer to a bowl and set aside.3. SAUCE: Slice the top third off the garlicbulb. Place the bottom portion on a pieceof foil, drizzle with olive oil, and seasonwith salt and pepper to taste. Place thetop portion back on the bulb and crum-ple the foil to create a sealed packet.Place the packet on a baking sheet androast 30 minutes.4. PASTA: Cook the pasta in large potuntil al dente. Before draining the pasta,reserve ½ cup of the cooking water. 5. Remove the roasted garlic from theoven and squeeze the cloves into a bowl,

discarding the skin. Using a fork, mashthe cloves into a paste then set aside.6. In a large, heavy saucepot (such as aDutch oven), melt the butter overmedium-low heat. Stir in the flour andgarlic paste to make a roux. Cook 3 min-utes, stirring constantly, until golden.Whisk in the milk. Bring the sauce to aboil, whisking constantly, then reduceheat and simmer 3 minutes. Stir in thecheeses, mustard powder, salt and pep-per until well combined.7. Add the pasta and reserved pastawater to the pot, stirring to combine (themixture will be soupy). Transfer the mix-ture to the buttered baking dish. Sprinklewith the reserved crumb topping andplace dish on a baking sheet (in case itbubbles over while baking). Bake 20–25minutes until it’s golden brown and bub-bling. Serves 8–10.

Fatal FetaJUDITH WADDELL | CENTRAL TEXAS EC

Don’t be daunted by the name! Fatal Feta ismerely a dangerously delicious dip or spread,

thanks to an impressive amount of garlic. Afriend shared the recipe with Waddell years ago,and she’s been making it ever since. For evenmore of a kick, add a pinch of crushed red pep-per flakes to the mix.

1 pound block feta cheese½ cup cottage cheese⅓ cup plain yogurt6–10 cloves garlic, pressed or minced3 tablespoons olive oil

1. Coarsely grate the feta into a largemixing bowl. Add the cottage cheese,yogurt, garlic and olive oil, and stir thor-oughly to combine.2. Refrigerate 4–24 hours before serving. 3. Serve with crusty bread, like French orciabatta. Makes about 1 quart.

TexasCoopPower.com August 2016 Texas Co-op Power 33

WEB EXTRAS at TexasCoopPower.comDozens of dishes in the recipes archive call for garlic, including Chicken Meatballs With GarlicHoisin Sauce, submitted for this month’s contest.

GET DETAILS AND ENTER ONLINE AT

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TexasCoopPower.com August 2016 Texas Co-op Power 35

Focus on Texas

UPCOMING CONTESTS

DECEMBER NATIVE DUE AUGUST 10

JANUARY CHURCHES DUE SEPTEMBER 10

FEBRUARY BARNS DUE OCTOBER 10

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

ONLINE: Submit highest-resolution digital images at Texas CoopPower.com/contests. MAIL: Focus on Texas, 1122 Colorado St., 24th Floor, Austin, TX78701. A stamped, self-addressed envelope must be included if you wantyour entry returned (approximately six weeks). Please do not submitirreplaceable photographs—send a copy or duplicate. We do not acceptentries via email. We regret that Texas Co-op Power cannot be responsi-ble for photos that are lost in the mail or not received by the deadline.

Restored Resources made shabby by age, use or neglect are given new lifein the hands of meticulous artisans, builders and nature lovers.

GRACE ARSIAGA

WEB EXTRAS at TexasCoopPower.com Find more restorations online, where they will forever remain in pristine condition.

o ERIKA GUERRERO, Fayette EC: Ryan Guerrero ofBellville FFA restored this Farmall H tractor in 2013.

d JOHN CROUCH, Nueces EC: Crouch began restor-ing this 1959 Chevrolet Apache 3100 when he was15. “Now, four years later, the truck has been fullyrestored in my garage, and I drive it daily,” he says.

a BRENDA WEEKS, Medina EC: A 1956 Chevyduring a 2016 sunset near Cotulla

o DEBBIE NIVISON, Wood County EC: Eli Nivison and grandfather Ron Davis restored this 1920 John Deere sulky plow. Eli won reservechampion in the Ag Mechanics contest at the 2016 SouthwesternExposition & Livestock Show in Fort Worth.

d JUDY TRUESDELL, Farmers EC: Texas master naturalist David Powelland community volunteers work to restore 22 acres of endangeredblackland prairie in Wylie.

Jasper August 27–28

(409) 384-3974, pinecountry-gms.org

Attention, rock hounds: PineCountry Gem & Mineral Societypresents vendors from acrossthe country who offer roughrocks and finished jewelry. See rocks and minerals fromaround the world.

TexasCoopPower.com36 Texas Co-op Power August 2016

August12Bastrop [12–13] Sup Cup, (512) 321-4661,bastropsupcup.com

Edinburg [12–13] Out of this World UFOFestival, (956) 383-6246, edinburgarts.com

Navasota [12–13] Blues Fest, (936) 825-6600,navasotabluesfest.org

13Brenham Chappell Hill Lavender & WineFest, (979) 251-8114, chappellhilllavender.com

Edna Flag City Community Market, (361) 782-3122, cityofedna.com

Forestburg Watermelon Festival, (214) 449-8737

Gladewater Main Street Art Stroll, (903) 845-5753, gladewatermainstreet.com

Marshall Second Saturday, (903) 702-7777,visitmarshalltexas.org

Palestine Dogwood Jamboree presents PureCountry, (903) 723-3014, dogwoodjamboree.org

G E M S : M I ST | D R E A M ST I M E .CO M . WAT E R M E LO N : N I KO L A I S | D R E A M ST I M E .CO M . Q U I LT: P E A N U T R OA ST E R | D R E A M ST I M E .CO M

Pick of the MonthGem & Mineral Show

August 13ForestburgWatermelon Festival

Around Texas Event Calendar

19Grapevine Frugal Farm Wife, (817) 410-3185,nashfarm.org

Denton [19–27] North Texas Fair and Rodeo,(940) 387-2632, ntfair.com

Kerrville [19–Sept. 4] Always a Bridesmaid,(830) 896-9393, playhouse2000.com

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TexasCoopPower.com August 2016 Texas Co-op Power 37

Submit Your Event!We pick events for the magazine directly fromTexasCoopPower.com. Submit your event forOctober by August 10, and it just might befeatured in this calendar!

2Fredericksburg [2–3] Vereins Quilt GuildShow, (830) 997-5597, vereinsquiltguild.org

Bedford [2–4] Bedford Blues & BBQ Festival, (817) 952-2128, bedfordbluesfest.com

3Coleman Dove Festival Fish Fry, (325) 625-2163

Goodnight Goodnight Under the Stars,(806) 226-2187, goodnightunderthestars.com

Richmond [3, 5] Labor Day Backyard Barbecue, (281) 343-0218, georgeranch.org

Granbury [3–5] Labor Day Weekend Festival, (682) 936-4550, granburysquare.com

4La Vernia New Berlin Sausage Festival,(830) 420-3185

20Belton Discovery Day with Charley Chisholm,(254) 933-5243, bellcountymuseum.org

Grand Prairie Hatch Chile Fest at FarmersMarket, (972) 237-8110, gptx.org

Lake Jackson Bird Banding, (979) 480-0999,gcbo.org

24Sherman [24–27] Melody Ranch’s DeepSummer Bluegrass Festival, (903) 546-6893,melodyranchbluegrassfestival.com

25Big Bend National Park [25–27] Big Bend Nature Fest, (432) 477-2292, bigbendnaturefest.com

26Giddings [26–27] Swap Meet, (512) 581-2802

Wichita Falls [26–28] Hotter’N Hell Hundred, (940) 322-3223, hh100.org

27El Paso Symphonic Springsteen,(915) 532-3776, epso.org

September 2–3FredericksburgVereins Quilt Guild Show

Pearland Wine and Food Festival, (713) 436-5595, visitpearland.com

Prairie View Volunteer Fire DepartmentRed & White Ball, (713) 205-3260

September1Cleburne [1–3] You’re a Good Man, CharlieBrown, (817) 202-0600, plaza-theatre.com

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Every chance they get, newlywedsTodd and Charlene Weaver of Lake Jack-son visit Rohan Meadery on a workingfarm northeast of La Grange. On a pleas-ant Sunday afternoon, they’re seated sideby side at an outdoor table, watching twobrown hens scratching in the grass andsome short-legged sheep dozing beneatha live oak. They smile when Ford, thefarm’s friendly Great Pyrenees dog, lopesup to greet a black sedan. By a bloomingrosemary bush laden with honeybees,Jewels the cat meows for attention.

“It’s fun to be here and out in the coun-try,” Charlene says. “We love to visit andtalk to the animals.” The couple also comesto savor and stock up on their favorite bev-erage, Pear Melomel, a pear mead kissedwith lavender. The award-winning labelranks high among the 14 meads, five winesand two hard ciders crafted by John andWendy Rohan at their Blissful Folly Farm,which is served by Fayette Electric Coop-erative. Rohan Meadery is the oldest ofeight meaderies operating in Texas.

“Mead is mankind’s oldest fermentedbeverage,” Wendy explains while a visitorsips her first-ever sample in the meadery’shoney-hued tasting room and gift shop.“In simple terms, mead is wine made fromfermenting honey. It predates wine by sev-eral millennia. The Vikings were especiallyknown for their mead.”

Making mead with a Czech flair runs inJohn’s family. A portrait of his great-great-grandparents hangs above the tasting roomdoors. “Frank Rohan emigrated from theCzech Republic of Moravia in the 1800s andsettled in Fayette County,” John says. “Mygrandfather farmed, kept bees and home-brewed. I made my first mead when I wasin junior high school.”

In 2008, the Rohans bought 30 acresin Fayette County and moved their familyout of Houston. The couple has three chil-

dren: Malik, 18; Amelia, 13; and Eleanor,10. “We wanted to start a meadery andraise our children on a farm,” Wendy says.

Using their science backgrounds, theRohans went into production in 2009. Atfirst, they sold mead at farmers marketsand festivals. In 2011, they built the tastingroom, which now houses a small bottlingmachine, a filtering machine and 12 stain-less steel fermentation tanks.

Weekdays, Wendy teaches junior highscience in La Grange, and John works in Houston’s information technologyindustry. “We work eight days a week,”John quips.

He’s not exaggerating. After hours andweekends, the family manages a 1-acrevineyard, assorted fruit trees, 30 Nubiangoats, two chicken coops, some guineafowl, two miniature Sicilian donkeys andthe aforementioned sheep.

The Rohans also tend 20 beehives,which produce a fraction of the honeyneeded to make their meads. So they part-ner with Bee Wilde, a commercial honeyproducer (and member of Mid-South Synergy) that maintains 2,000 hives in

Conroe. “Just one 150-gallon batch of ourblackberry mead calls for 400 pounds ofhoney,” Wendy explains. “We could nevermake that much here on the farm.”

The Rohans meld Bee Wilde’s wild-flower- and huajilla-flavored honeys withTexas-grown fruits.

Family friendly, Rohan Meadery hostslive music most Saturday afternoonsbeneath a covered pavilion. Kids can dropa quarter into a gumball machine on thetasting room’s porch and buy a small cupfulof feed to throw to the chickens.

Behind the counter, Wendy pours asample of Orange Spice mead for a visitor.“We’re already out of space in our tastingroom, which is a great problem to have,”she says. “But we’re not interested in beingthe biggest meadery in Texas. We just wantto sustain what we do on our farm and also[for] the families who work for us.”

Sheryl Smith-Rodgers, a member of Peder-nales EC, lives in Blanco.

Hit the Road

Rohan MeaderyFarm near La Grange turns honey and fruit into “mankind’s oldest fermented beverage”

BY SHERYL SMITH-RODGERS

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TexasCoopPower.com

WEB EXTRAS at TexasCoopPower.comLearn more about mead and visit Rohan

Meadery and other Texas meaderies online.

.

John and Wendy Rohan tend togoats at their Blissful Folly Farm.

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