july/august issue

T h e b e s T o f e v e r y T h i n g

austinlifestylemagazine.comINS

IDE FOOD

FIGHT!Father and Son Talk Local Cuisine

OUTSIDE INAn Eco-Friendly

Addition Bridges

Indoors and Out

LOCKS of

STYLEHair Products & Accessories

HEALIng HOrSESEquine Therapy in Austin

july/august 2011

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kEvin coSTnEr

More than a Movie Star

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austinlifestylemagazine.com 5

features

50 Portrait of a Man After A storied cAreer in film, Kevin costner

continues to pursue his pAssions And tAlKs

About All things music, fAmily And bAsebAll

58 Like Father, Like Son good tAste runs in the gilmore fAmily

64 The Healing Power of Horses equine Assisted therApies Are

empowering the youth of Austin

68 A Natural Addition A centrAl city oAsis celebrAtes

nAture And the outdoors

ContentsAustin lifestyle

july/august 2011

50

58

64

68

6 austinlifestylemagazine.com

31

ContentsAustin lifestyle

8 contributors

10 letter from the editor

the a*Life

13 noteworthy happenings,

reviews and openings that

highlight the best of every-

thing austin has to offer

a*styLe

fAshion

21 fore fashion

27 the Perfect Polo

trAvel

25 mad about maui

beAuty

29 all the trimmings

31 natural attraction

33 Blown away

home

35 swap your setting

phiLanthropy

sociAl register

39 White Party

40 the Hope Ball

42 cattle Baron’s Ball

43 Heart Ball of austin

44 Beyond the lights celebrity

golf classic

46 man & Woman of the year

47 sportsman’s club Kickoff

Dinner, ice Ball,

Brian Jones classic

Q&atX

48 travis lofland

a*taste

sAvor

72 Brown Bag Delivers

sip

74 agave allure

AccidentAl epicureAn

76 Burger Beef

CosmiC CadenCe

78 Horoscopes for

July and august

Keep austin weLL

81 your guide to

staying healthy

july/august 2011

21

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contributors

publisher shawn K. lively

associate publisher michelle steves

Editorial

editor Dana Reinart

associate editor meredith merritt

interns sophie Block, amber groce,

Kait miesch

contributing Writers sophie Block, george

fuller, ashley m. Halligan, amy lemen,

elizabeth leverson, Veronica meewes,

garrett mikell, Daniel Ramirez,

tracy stewart, Donna Woodwell

art & Production

design creative & sons

www.creativeandsons.com

creative services / Web design

Daniel Ramirez

contributing photographers

Kasandra cruzcosa, field Photography,

george fuller, chad Harlan, Korey Howell,

linda Hughes, Jonathan Jackson,

Becky Kittleman, Knox Photographics,

matt lemke, Kerri lohmeier, Julie Patterson,

Jim Paussa, nathan schroder,

andrew sterling, Bill Wilson

videographer Robert leake

salEs & MarkEting

director of marketing and pr tracy stewart

director of business development and social media

tori tinnon

business development ashley Halligan,

Krystie giesy, tyler guthrie

medical business development Kristen Donner

for advertising information, please e-mail

[email protected]

lEttErs to tHE Editor

[email protected]

suBscriPtions

[email protected]

subscribe online at

www.austinlifestylemagazine.com

JoB inQuiriEs

[email protected]

[email protected]

Austin Lifestyle is austin owned and operated

and published by texas lifestyle media, inc.

© and ™ 2011 texas lifestyle media, inc.

all rights reserved.

t h e b e s t o f e v e r y t h i n g

Sophie Block is a minnesotan turned

chicagoan turned austinite, who is passionate

about food, music, style and words. in addi-

tion to writing and editing for austin lifestyle,

sophie has the pleasure of writing concert

reviews for online nonprofit local radio station,

live music capital Radio (www.lmc.org).

Chad Harlan has been an artist all his life.

Being a photographer is an extension of that.

He works with fashion designers, local cloth-

ing boutiques and national brands to bring

his unique artistic approach to photography.

Harlan has won awards in the 2009 and 2010

austin fashion awards. His work has been

published in a long list of magazines, and he

has worked with a variety of celebrity and

commercial clients as well as numerous austin

nonprofit organizations. www.lapistola.com

Linda Hughes, also known as fuzebox pho-

tography, is a bit of a rare breed in austin’s

male-dominated field of photography. in the

last six years she has seen her hobby of tak-

ing photos for friends and family become an

overwhelming urge to photograph some-

one or something at all times. Her portfolio is

testament to her discerning eye for capturing

timeless moments. find her on facebook at

fuzebox Photography.

Becky Kittleman has a degree in art History

from the university of texas and has been in

the portrait business since 1993. thanks to

years of practice with children, she has learned

that a photographer must have patience and

must understand a child’s point of view. she

loves working with adults and children and her

experience in photography results in portraits

that capture heartfelt moments.

www.kittlemanphotography.com

Before going out on her own, Amy Lemen

worked for 14 years in public relations and

organizational communications for com-

panies. she has a master’s degree in liberal

arts and english from southern methodist

university. she also has a “Bike the Volcano”

certificate from mt. Haleakala in maui, Hawaii

and has run five marathons, eight half mara-

thons and numerous 10-mile, 10K and 5K road

races. www.writeouswords.com

Veronica Meewes graduated from sarah

lawrence college in new york, where she

studied writing, art and sociology. she works at

Helping Hand Home for children and moon-

lights as a freelance writer and photographer

when she’s not in the kitchen, supervised by

her dog chef. she primarily pens food, drink

and feature articles which have appeared

in the Austin-American Statesman, Edible

Austin, Eat & Drink Austin, Soundcheck maga-

zine, Scion magazine, Whole Lifestyle magazine

and the austinist.

Garrett Mikell came up through the ranks

of city grocery, a 2009 winner of the James

Beard award for the best restaurant in the

south. garrett won Bombay sapphire’s “most

inspired Bartender” award for austin and com-

peted in Vegas for the title of most inspired

Bartender in the country. He currently oper-

ates a small bar consulting business and

bartends at Péché. He enjoys reading, listening

to music, writing and woodwork.

aspen photographer, Jim Paussa, special-

izes in portrait photography. His work ranges

from editorial to families to author photos. it

is important to him to capture an image that

tells the story of a moment in life. Paussa says

of the process, “the client must like the image

today, but i also want that image to produce

a smile or tear when it is seen ten years from

now. if i’ve done my job correctly that image

will have an impact forever.” www.paussa.com

it took years for Daniel Ramirez to discover

his true passion—the city of austin. now in

his sixth year in his beloved town, he is a

graphic design consultant, a director of com-

munications and a writer and contributor to

several magazines. Daniel, a champion of live

music at any time of year, claims that he only

works to support his music habit. follow his

blog at www.austinlifestylemagazine.com.

a true Renaissance woman, Donna Woodwell

is an astrologer, hypnotist, writer and entrepre-

neur. she owns four moons astrology, consults

with clients from across the country, launched

the astrological society of austin and served as

membership director for the largest us astrol-

ogy organization. she can be reached online

at www.fourmoonsastrology.com.


A ustin is like a family. I think that’s why we are so discerning about the qualifications of what makes someone an ‘Austinite.’ But what does being an Austinite really mean? Well, in terms of fam-ily, no one attribute defines it. Families, like cities or towns, are a group of people who learn from

and support each other, through good and bad. You have your lovers, fighters, caregivers, family friends, those whom you admire, those whom you learn from, but in the end, it is a sense of home – a belonging – that is permanently inscribed in your heart. You may marry in, be adopted or perhaps born and raised, but once this inscription is made—when you are officially part of Austin’s family—the spirit of the city is pumping through your veins.

Such is the case with the founder of RED (Riding Equines for the Disabled) Arena, Jennifer Young, in our feature, The Healing Power of Horses. Her touching story attests to how truly miraculous the people in our community are. A caring heart led her to discover the majestic healing quality horses provide when

used as assistants to therapies. The concept is hardly new to the area, as a handful of similar facilities dot the Hill Country, but the need is growing at a tremendous rate. By empowering patients, she not only improves their quality of life, but also the lives of their families. She experiences firsthand the capacity of Austin’s support with their time and resources for causes they believe in. Those who bear witness to the healing are forever touched, compelling them to share these stories with their own friends and family, as we aimed to do this issue.

From the ranches of the Hill Country to the peaks of Colorado, Austin’s family spreads far past our city limits. Honorary Austinite, and perhaps the city’s coolest friend, Kevin Costner, solidified his spot on the family tree when our staff visited his Aspen retreat, where his day-to-day is much like that of a true Texas rancher. While his reverence for his great fortune leaves him happily at ease amongst the mountain vistas, it comes as no surprise that he keeps a home in Austin, as he will likely be in town to visit a longtime friend, Augie Garrido, at a UT Baseball practice; for a gig at Antone’s as the front man of his band, Kevin Costner & Modern West; or to scout out the location of his next big film project. Either way, Costner has a long history that resides in Austin and his presence will always be welcomed and celebrated in our city.

Most families have that crazy (but lovable) uncle—well, I think we found Austin’s: Jack Gilmore. The founding chef of Z’Tejas and now owner of Jack Allen’s Kitchen knows the key to Austin’s heart is through its belly. He’s even known to extend family holiday dinners to restaurant employees. And one such employee that was always in attendance was his son, Bryce Gilmore. Bryce has grown from his father’s guidance and his own personal experiences into a renowned Chef, perplexing the taste buds of patrons indulging in his off-beat food trailer, Odd Duck, and acclaimed brick-and-mor-

tar restaurant, Barley Swine. Recently named one of Food and Wine magazine’s Best Chefs, Bryce’s success (and Jack Allen’s Kitchen’s, for that matter) is partially attributed to the community of farmers in Austin, of which they both support wholeheartedly by using local, seasonal ingredients on their menus. Find our more about this father/son chef duo in our feature.

Like our local famers, nurturing is one characteristic that epitomizes Austin’s family. One such couple employed this philosophy in the outdoor renovation of their central city abode in our home feature. Their love for the earth and its creatures shines in the sustainable addition to their green space, and the importance of building a sense of community is evident in their front yard garden, where time spent digging in the dirt was moved closer to pedestrian walkways. And community support went a step further when the couple decided to use local architect, Gregory Thomas from CG&S Design-Build, who made full use of local talent and materials whenever possible, and even commissioned local artisans for design details. The result is a space that reflects the enchanting essence of Austin.

Austinites come from all different backgrounds and in many shapes and sizes, but it takes each and every one of us to make up our city, our family: each perspective, each purpose and, most importantly, each heart; and that is what generates the spirit of the city—the spirit you feel when you know you are an Austinite. Simply put, it is when Austin becomes your true home, because, indeed, home is where the heart is.

Letter from the editor

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Austin Fashion Weekaustin fashion Week kicks off at cowboy Harley Davidson showroom

on saturday, august 20. the highlight of the kick-off party will be a run-

way show featuring looks from austin fashion Week mash-up teams

comprised of an apparel designer, accessories designer, makeup artist,

hair stylist, photographer and model.

throughout the week, selected austin-based “showcase” design-

ers will present their apparel and accessories at events ranging from

fashion shows to cocktail parties at participating austin fashion Week

retail and beauty locations. With over 100 soirees and happenings, the

events will once again be grouped by neighborhood, for ease of orga-

nizing your fashion calendar.

new this year, regional and national designers and labels will pres-

ent their collections at the landmark Driskill Hotel during nightly

A

presentations. matt swinney, founder of austin fashion Week explains,

“each evening after the ‘showcase’ designer events conclude, ViPs,

badge holders and buyers will be invited to the Driskill Hotel for fash-

ion presentations. monday and tuesday will be set up as a curated trade

show and Wednesday, thursday and friday we’ll have a permanent run-

way with three fashion shows per night. We’re excited to have a central-

ized place where austinites can see the latest styles from those outside

of our market.”

the week’s festivities will conclude at the austin fashion awards taking

place on august 27 at acl studio at the moody theater.

check out Austin Lifestyle’s fashion section in the september/october

issue for pictures from the winning austin fashion Week mash-up teams!

www.fashionweekaustin.com

noteworthy happenings, reviews and openings that

highlight the best of everything austin has to offer*LifeThe


the A*Life

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Austin Ice Cream FestivalWe all scream for it, so let’s celebrate it! august 13 marks the

5th anniversary of the austin ice cream festival in Waterloo

Park. from 10 am–7 pm, there will be countless frozen treats,

contests and family friendly fun inspired by ice cream.

channel your inner icy architect for the popsicle stick sculp-

ture making contest, or serve up your best creamy fare in the

homemade ice cream competition. if you’re wild about cold

treats but don’t feel like making them, prove your enthusiasm

in the screaming contest, which is judged on decibel, enthu-

siasm and style. in addition to delighting taste buds, the fest

has helped out charities including Big Brothers Big sisters and

the austin children’s shelter. We can’t think of a better excuse

to indulge than a saturday dedicated to summer’s signature

treat. www.icecreamfestival.org – S. Block

Marble Falls Lakefest start your engines! the 20th

annual Marble Falls lakefest attracts boating enthu-

siasts to the shores of lake lBJ august 12-14 for a

lively three-day boat race party. the event will show-

case over 120 slicked-out, souped-up drag racing

boats. spectators will have the opportunity to get an

up close view of these innovative vehicles and mix

and mingle with the drivers at the test & tune and

show & shine on Friday. saturday and sunday, a liq-

uid quarter-mile track pits boats one on one against

each other for an exhilarating dash reaching speeds

of up to 240 miles per hour. Watch the competition

heat up from lakeside and Johnson Parks or opt for

a ViP experience with your own personal table and

covering in a semi-private viewing area right on the

shoreline. www.marblefallslakefest.com

Fall Home and Garden Showmark your calendars for an opportunity to save big bucks on all

your home improvement needs at the 16th annual fall Home and

garden show on august 26-28. the austin convention center

transforms each year into a mega market of builders, contrac-

tors, materials, decks, pools, spas, entertainment systems, storage,

plants, landscape displays and materials, kitchenware and much

more. from relaxing gazebos and texas-centric displays to handy

cooking gadgets and live food demonstrations, inspiration abounds.

and with direct buy deals, expert opinions and the ability to com-

pare prices, you’re sure to leave this emporium with a hefty honey-

do list. www.austinhomeandgardenshow.com – D. Reinart

Crop Circle Creationas the desert-like climate set in, a beer fanatic and art lover’s oasis

was seen on the horizon. stan Herd, renowned earthwork artist, was

commissioned by shock top Belgian White Beer to create one of his

acclaimed crop circle masterpieces about 11 miles from the airport.

a pioneer of the art form, Herd has been manipulating acres of green

space by digging, plowing and strategically placing organic materials

to produce aerial artworks for more than thirty years. With the shock

top piece, he wanted to focus primarily on employing the raw mate-

rials used to make the actual beer; so oranges, limes, wheat, colored

mulch, top soil and crushed limestone were his palette for the 5-acre

canvas of a local farmer. after hundreds of hours of work over an eight-

week period, the piece was revealed may 24. www.shocktopbeer.com–

D. Reinart

ShenYunPerformingArts.org

A performancefi ve thousand years in the

makingPERFORMANCE BY Shen Yun is traditional Chinese culture as it was meant to be—a profound study in

grace and wisdom distilled from 5,000 years of civilization.

Shen Yun features one of the most ex-pressive, and also one of the most demand-ing, art forms in the world: classical Chinese dance. It is a complete system of dance re-fi ned through thousands of years. The classi-cally trained dancers, musicians, and singers of Shen Yun dedicate themselves to reviving the essence of humanity’s divinely inspired culture. They believe that to create true art, there must fi rst be inner purity. Thus, they are sure to include study and meditation into their rigorous training regimen.

Choreographers fi nd an inexhaustible source of inspiration in China’s many dynas-ties and ethnic groups. They bring to life tales of well-known legends and time-hon-ored values, displaying goodness and loyalty, courage and tragedy.

This winter, Shen Yun will again debut a spectacular original production with all new dances, costumes, and music.

Experience the extraordinary.

A

Presented by Southern USAFalun Dafa Association

ALL-NEW PROGRAMWITH LIVE ORCHESTRA

Dec. 29, 7:30pmDec. 30, 2:00pm & 7:30pm

TICKETS: 512-474-LONG (5664)TheLongCenter.org

Shen Yun also performs inDallas: Dec. 16-18, Winspear Opera House

Houston: Dec. 21-27, Jones Hall

LONG CENTER

“A visually dazzling tour of 5,000 years of Chinese

history and culture.” — San Francisco Chronicle


the A*Life

New Biz Buzz

Container Baraustin’s eclectic Rainey street District is anx-

iously anticipating the arrival of its new-

est Bridget Dunlap innovation, container

Bar, scheduled for opening in January 2012.

equally as thoughtful as her other three cre-

ations thus far (lustre Pearl, Bar 96 and clive

Bar), but at the other end of the spectrum,

container Bar will certainly spruce up the

Rainey street area with an ultra-modern flair:

a leeD compliant, green hot-spot crafted

from retired 4-ton shipping and storage con-

tainers. innovative is an understatement. the

new bar, designed by architect Jay Knowles,

will house approximately 7000 square feet,

70% of which will be outdoor space, framed

by the recycled contraptions fully installed

with new flooring, windows, air condition-

ing and touches of Dunlap’s love of quirky art.

Decidedly, the outdoor space will host large-

scale music events and movie screenings as

well as other events of magnitude, swank and

premier-esque nature.

cazamance, a nearby West-african food

trailer, will be serving up its healthy, native dishes

on premise, continuing the theme of lustre

Pearl’s well-known taco stand, Bomb tacos.

thanks to Dunlap’s business-savvy, cre-

ative mastermind, the Rainey street District will

continue to thrive as diversely as ever. and by

the sounds of it, she’s planning on continuing

her consulting and planning expertise around

the world as an international bar and restau-

rant consultant, using this successful project

as a (pretty solid) launching point. good thing

Dunlap “doesn’t like mediocrity,“ because

austin doesn’t either.

in.gredientsthe Brothers lane team, a small austin-based

company, chose the perfect locale to launch

their newfangled concept when they decided

to head up the nation’s first “package-free,

zero-waste“ grocery store right here in austin.

Healthy, green, resourceful, sustainable and

eco-friendly are all adjectives that fellow

austinites both embrace and encourage. the

(very intent) difference in their concept is that

their locally sourced, organic groceries and

household supplies are shipped in bulk, less-

ening the abundant waste of pre-packaged

products and that customers are encouraged

to bring in their own containers to purchase

solely what they need.

one statistic that makes this conscious-for-

ward task seem all the worth it: packaging makes

up 40% of the nation’s waste. furthermore,

packaging waste has risen 1.8% annually

between 2005 and 2010. this is compelling data

highlighting the Brothers lane conception.

their inventive idea doesn’t stop at packag-

ing. the company is hoping their concept can

override many of the common, yet unhealthy

consumer trends that stem from purchasing

packaged foods: impulse buys, purchasing

out-of-season produce and poor spend-

ing and eating habits. “in.gredients’ business

model will counter these trends by encourag-

ing portion control, seasonal eating and the

reduction of energy used to transport food

from farms to customers,“ all while maximiz-

ing farmers’ revenue. Healthier consumers and

more profitable farmers sound like an overall

win-win situation.

in.gredients’ stock will include dry bulk,

dairy, wine, household cleaners, meats, oils,

grains, etc., all organic, and all derived from

local resources when available. and they’re

hoping to make their very-welcomed debut in

fall 2011. www.in.gredients.com

Mirror MirrorPraised austin stylist, martha lynn Barnes,

turned Burnet Road into an illustrious red car-

pet with the opening of mirror mirror, a full

service beauty salon reflecting martha lynn’s

inventive and sophisticated tastes. With a

background of styling for notable figures such

as BmW, Ballet austin, Extreme Makeover:

Home Edition and the Home shopping

network, her acclaimed talents can be vali-

dated. Pair that with her growing vitae and

accolades, and mirror mirror developed an

irrefutable reputation before its doors even

opened this past may.

martha lynn received a top five nomina-

tion for “Readers choice Best Hairstylist“ at the

2009 austin fashion awards and was named

Rare magazine’s “Rarest of them all“ Best

Hairstylist in 2010. Her staff consists of hand-

selected rock-stars to accompany her on her

latest business venture and is primed to make

all their clients feel as beautiful as they are.

With a distinct focus on beauty being in the

eye of the beholder, mirror mirror’s staff will

transform your hair and skin, and offer makeup

applications and beauty treatments to your

liking. Head to toe, you’ll leave satisfied and

spruced-up, ready to make sassy eye contact

in every mirror you see.

likewise, martha lynn has applied her styl-

ing and design expertise to her Bohemian-chic

studio, seasoned with pretty white-framed

mirrors, colorful rugs, an antique chandelier,

and an armoire filled with her personal collec-

tion of fashion, design and beauty books. if her

fruitful background and ethereal boutique are

any indication of mirror mirror’s growing suc-

cess, martha lynn and her staff have a delight-

fully busy year ahead of them. 4410-B Burnet

Road, Austin, TX 78751, 512.420.8868, www.

MirrorMirrorAustin.com co

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by Ashley B. Halligan

T he era of flair in cocktail culture has occasionally left thirsty bar-goers lacking in a critical quality: TASTE. To support

the idea of taste over flash, Austin Lifestyle partnered with ZU Vodka to sponsor a blind taste test of nine of Austin’s best

bartenders’ offerings, using the unique flavor makeup of ZU Vodka. Taking place at Frank and including such vaunted

cocktail purveyors as Peche, Perla’s, East Side Show Room, and the host restaurant, the event invited a number of indus-

try experts and a panel of judges to size up the various drinks. The prize was the opportunity to compete this month in

New Orleans at the fabled “Tales Of The Cocktail,” which invites the best from around the world to compete in bartending

and cocktail creation.While the judges were sequestered, the party hit its stride, with ZU being featured and showcased in

unique and inventive ways. The final result of the competition fell as follows, while the final result of the gathering was a

great time had by all. Congrats to all the participants and to Justin, we wish luck and a good showing for Austin!

TASTE REIGNS SUPREMEAustin LifestyLe And Zu VodkA Put Austin BArtenders to the testPHOTOGRAPHY BY ANDREW STERLING

1st place – Justin

elliott, peche

the pulaski Bridge

swizzle

ZU Vodka, homemade Jujube

(green date) cordial, Prosecco,

Hand-cracked ice, Swizzled

with a candied bison bone.

2nd place – cassie

stewart, Frank

summer grass

ZU Vodka, cucumber, blood

orange juice, fresh lemonade,

soda water.

3rd place – chauncy

James, east side show

room

polish pony

ZU Vodka, Galliano, Cocchi

Americano, Aqua Vit,

Campari, orange twist.

The Pulaski Bridge Swizzle

Justin Elliot From PecheJustin Elliot From Peche

ZUAdvEd.indd 1 7/4/2011 6:59:58 PM

aDVeRtisement


the A*Life | e V e n t s

july 17

an Evening with country

Music legend ray Price

the Paramount theatre

www.austintheatre.org

july 21

tennessee Williams Film

series: sweet Bird of Youth

Harry Ransom center

www.hrc.utexas.edu

july 22

the Peddler show:

Perfect street of shops

cedar Park center

www.cedarparkcenter.com

july 24

Bob dylan and His Band

with leon russell

Whitewater on the Horseshoe

www.whitewaterrocks.com

july 28

talk: cold War, cold cocktails

austin museum of art Downtown

www.amoa.org

july 30

Bob schneider

antone’s

www.antones.net

august

august 2

arctic Monkeys

stubb’s

www.stubbsaustin.com

august 4

Clerks at austin Book & comics

Hot ‘n’ nerdy Films

Blue starlite mini-urban

Drive-in theatre

www.bluestarlitedrivein.com

august 6

advanced Young artists

at arthouse

arthouse at the Jones center

www.arthousetexas.org

august 6

chicago

acl live

www.acl-live.com

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august 8

the decemberists

with caitlin rose

stubb’s

www.stubbsaustin.com

august 13

second saturdays

are for Families


www.amoa.org

august 17

Blues on the green:

los lonely Boys

zilker Park

www.kgsr.com

august 17

ringling Bros. and Barnum &

Bailey’s Barnum 200

frank erwin center

www.uterwincenter.com

august 25

aYc 3rd annual night of texas

Hold ‘Em Poker tournament

the Parish

www.austinyc.org

august 25

unplugged at the grove:

uncle lucius

shady grove

www.theshadygrove.com

august 27

4th annual dia de los toadies

Festival

Whitewater on the Horseshoe

www.whitewaterrocks.com

august 27

le garage sale

Palmer events center

www.legaragesale.net

august 28

Austin Chronicle

Hot sauce Festival

Waterloo Park

www.austinchronicle.com

july

july 8

Footloose

zilker Park

www.zilker.org

july 12

the civil Wars

cactus café

www.cactuscafe.org

july 14

design talk: Herman Miller:

the Purpose of design


www.amoa.org

july 15

kelly Willis & Bruce robison

one World theatre

www.oneworldtheatre.org

july 16

opening reception:

drawings and Watercolors

d berman gallery

www.dbermangallery.com

september 4

Batfest

congress avenue Bridge

www.roadwayevents.com

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Fore Fashiongolf style for summer fun on the course

women’s

fila golf glove:

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“moonball” pleated skirt in

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Active skort in sunkissed pink bubbles, white,

luxury blue bubbles, and black: $54. Jockey Person

to Person, www.jockeypersontoperson.com

ecco women’s golf street,

in white, melon, fire, imperial

purple and black : $130.

ecco golf, www.eccousa.com

women’s low profile

skinny” golf sock:

$19.95. KentWool,

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“roofed” polo in purple:

$69. Quagmire, www.

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keri golf “hailey” stand bag

by Adams golf: $335. keri by

adams golf, www.kerigolf.com.

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ultimate golf travel

bag in mocha/pink:

$299. club glove,

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“wyatt” skirt in navy: $79.

Quagmire,www.quagmirestyles.com

“verona” visor in

shocking pink/black:

$20. fila golf, www.

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sleeveless woven blouse in

primrose pink, white and wind

swept blue: $54 and sweet shell

in wind swept blue, primrose

pink and in the pink: $49 - $57.

Jockey Person to Person,

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“rosebloom” keri

sport stand bag

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“blast out” cap in navy: $25.

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summer bright golf glove: $36

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golf shoes: $195. equipt for Play,

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“barefoot” pants

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The Perfect Polocriquet’s founders refine A vintAge-inspired clAssic

Nachman, who is both Criquet-eer and an architect, brings his expert eye to their signature shirt blue print. The Players shirt, a cotton short sleeved collared number, fea-tures removable collar stays to keep your collar corners crisp and a small stash pocket on the left side of the wearer’s breast pocket. They use organic cotton: why not use an eco-friendly option, especially when it feels so fantastic? The guys are laid back when discussing their green efforts and even offer earth-friendly inspiration and information on their blog (criquetshirts.tumblr.com). They consider themselves a part of a movement toward a more natural way of doing things in golf, which is generally not the greenest of sports. In addition to the environmental ben-efits, the fabric is lightweight and breathable. It’s a shirt you can wear every day.

Since the launch in Fall 2010, Criquet features the men’s Players shirt (available in an array of bold colors), the Thin Stripe and Wide Stripe Players shirts (white stripes, the latter’s spaced out in groups of two and three, on a colored shirt) and The Perfect Pique shirt (more texture with the same

softness as the Players shirt). The Lady’s Players shirt comes in six colors with a female-friendly fit that is just as flattering as the original is on a man. Proportioned with a longer backside than front, the women’s shirt provides coverage without crawling up, while the soft, stretchy fabric and deep V-neck contours to a woman’s figure.

Brown, who has a self-described “more classic, preppy style,” and Nachman, the “eclectic Mountain Man,” both wear their cozy garments every day. But whom would they love to see in one of their designs? “George Clooney!” says Brown. “Or the Obamas,” Nachman adds. Both agreed that it would be pretty awesome to see Alice Waters, the queen of the slow food move-ment in their Lady’s Players shirt. Criquet will continue to clothe city streets and country clubs the world over, and hopes to grace us with more colors, materials and even shorts in the future.

by sophie block

Whether you’re preppy or a tree-hug-ger; a man or a woman, you’ll look great in their shirts. You’ll feel great in their shirts. And you’ll be keeping it local and organic. Billy Nachman and Hobson Brown cre-ated the ultimate polo in their brainchild Criquet, an organic cotton shirt company based here in Austin that launched last fall.

The pair knows a lot about collared shirts, having worn them ever since age 5 at their all-boys school in New York. Nachman and Brown, like many of us, have been on a lifelong quest for the perfect

shirt. They found many of the qualities they liked (i.e. texture, knit, fit and

style) in vintage golf shirts. These were worn-in from days on the golf course sip-ping Sinatra-style drinks with friends. They combined the inspiration of classic, beloved style with a green conscience. “There were a lot of vintage blends,” Nachman says. “We were looking for who was dealing with organic fabrics.” Not many. So they hit the grass running to create what is a truly fash-ionable, functional and eco-friendly shirt.

top left: criquet’s founders hobson brown and billy

nachman; top right: the lady’s players shirt in peacock

blue; above: men’s thin striped players shirt in blue

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Mad About Maui

by george fuller

tAKe off And tee up At two of the most beAutiful courses in the world

celebrated author james a. michener once referred to those irresistibly drawn to flecks of land in distant seas as “nesomani-acs,” i.e., “mad about islands.” I must admit to being so afflicted. Never have I felt more at peace in the world than when my hair is caressed by the trade winds found thereupon and my body buf-feted by warm and salty waters.

Of course, it is also true that when all the comforts of home are readily available, when you can drink the water, speak the language and are protected by the laws of the good old USA, that island expe-rience is so much the better. Thus, with all of the above-described attributes in its portfolio, I am mad about Maui.

Who isn’t? Maui combines the best of all the Hawaiian Islands. It’s green and lush like Kauai; entertaining and full of fun like Oahu; big, with open spaces and sweeping vistas like the Big Island; and has tradition and spirit like Molokai.

Yet it has its own distinct history and sense of place, too: the old whaling village of Lahaina—formerly the capital of Hawaii; the maj-esty of Mount Haleakala, from the summit of which scores of bicycle riders glide downhill everyday after watching the blazing sunrise; the charm and isolation of Hana. And, like all of Hawaii, the Pacific Ocean is front and center. Visitors find it all before them: surfing, swimming, whale watching, snorkeling.

Maui is also home to the PGA Tour’s season-opening event each January, the Hyundai Tournament of Champions at Kapalua, and

offers two of Hawaii’s best resort golf experiences: the Plantation and Bay courses.

Kapalua Plantation—set amidst the 23,000 acres of Kapalua Resort—is a big, hilly layout with broad ocean views from every hole. On a windy day—which is pretty much every day in Hawaii—golfers will understand what director of golf operations Mike Jones means when he says, “Hawaii’s courses are defenseless without wind.”

This is perhaps most evident come tournament time, when the world’s best players tee it up at the Hyundai, featuring an elite field of previous year’s PGA TOUR winners. This past January, Jonathan Byrd flew home with the $1.12 million first prize. Asked after the first round what he thought it was going to take to win at Kapalua, Byrd replied, “I have no idea. It depends on the weather.”

Architects Ben Crenshaw and Bill Coore did a masterful job designing the 7,411-yard, par 73 Plantation Course with the wind in mind. The fairways are wider than found on many Mainland courses and the green complexes larger. As it unfurls across former pineapple plantation fields in the foothills of the West Maui Mountains with broad views down to the coast and across the Pacific Ocean to the island of Lanai, golfers discover that most holes need to be played strategically, depending on conditions.

Hole 18, for example, is a 663-yard par-5 from the tournament tees, but as it plays downhill and most often downwind, the pros can go for this green in two. Hole 9, conversely, is only 521 yards, but when

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an aerial view of kapalua,

home of the pga tour’s

season opening each january,

on the island of maui.

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can rest assured that it’s better to be long than short, as a wide land-ing zone presents itself behind the green, whereas anything short requires scuba gear to retrieve.

As of March 1, Troon Golf took over the management of Kapalua’s courses. “As expected with a Troon Golf facility,” Jones says, “you’ll see a focus on customer service. Troon is also well known for its stel-lar agronomy standards, and we plan to maintain the same high stan-dards throughout the year as are now seen during tournament time.”

The Kapalua Golf Academy, run by Jerry King, is the ideal spot for fine-tuning your game to Hawaii’s wind. Several dining experiences are well worth trying at Kapalua, as well, including Merriman’s for unsurpassed Hawaii Regional Cuisine (farm-to-table produce, local meats and seafood expertly prepared), Sansei Seafood Restaurant for sushi and—guaranteed to be one of your favorite stops for breakfast or lunch—Honolua Store, located in a charming, plantation-era building.

Accommodations at Kapalua include The Ritz-Carlton, Kapalua, which offers relaxed elegance; and the Kapalua Villas, perfect for families and longer stays as they come equipped with full kitchens and laundry facilities.

In Hawaii, there’s a saying, “Maui no ka oi,” meaning, “Maui is the best.” That’s a statement hard to argue, particularly for those of us mad about islands.

it plays against the prevailing wind to an elevated green, it becomes the hardest hole on the course.

Though the course record is 62, set by K.J. Choi in relatively wind-less conditions at the 2003 at the Mercedes-Benz Championship and matched this year by Graeme McDowell in low-wind final round, don’t expect that when you visit.

While the Plantation is the premier course at Kapalua, the Bay Course—an older Arnold Palmer/Francis Duane design—is a fun, resort-style layout that boasts one of Hawaii’s prettiest holes, No. 5. It is a par-3 with an ocean inlet between tee and green. Golfers

above: the kapalua golf academy is the ideal spot for fine-tuning your

game to hawaii’s wind; left: kapalua bay course is a resort-style layout

designed by arnold parmer/francis duane. pictured is hole 3.

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Please join us for the Ninth Annual Brian Jones Classic

to be held Monday, August 22, 2011 at the one and only

University of Texas Golf Club. Registration begins at

8:30 a.m. followed by a shotgun start at 10:00 a.m.

All proceeds benefit the Boys & Girls Clubs of the Austin Area.

Special guests who have appeared in the past are legendary

former Dallas Cowboys All Pro linebacker Thomas

“Hollywood” Henderson, former Dallas Cowboys legend and

All Pro Ed “Too Tall” Jones, former NBA All-Star Otis Thorpe,

NBA Hall of Famer Elvin Hayes, Dallas Cowboys great

Billy Joe Dupree, and more!

For more information visit www.bgcaustin.org/event-list.

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t h e h o t t e s t n e W b a r on West Fifth Street isn’t slinging cocktails or dishing out fried delicatessens, rather, they are indulging Austin in a fruitful new service that is sure to

banish bad hair days for good. Blo Beauty Bar introduces a new twist on the everyday salon by elimnat-ing scissors and dye;

what’s left is a wash-blow-go concept that gives patrons a fabulous, long-lasting hair-style in 30 minutes, for just $33.

Blown Awaythe hottest hAir trend is heAting up downtown

This playful, pink-infused parlor first opened in Canada in 2007 and holds the title as North America’s original blow dry bar. Since then they have expanded to four-teen locations, including two U.S. locations in San Francisco and the W Hotel Hollywood. Alina Poulsen and Athena Boyd, owners and founders of the Blo Austin, are not stylists themselves and admittedly relate to the frus-trations of tress taming. What they found was a quick, affordable way to get a polished look without cheating on your hairdresser.

The process begins with a quick peruse over the Blo hair menu. Rather than flipping through a stack of magazines in search of your favorite celeb, the menu simplifies the selec-tion with seven signature styles: red carpet, executive sweet, hunt club, high society, holly would, boho braid, and hugs, sex and rock and roll. They also offer extensions, deep condi-tioning treatments and updos, as well as blow outs for men and children, fittingly called the blo bro and blo girl. Make your selection and get ready to be blown away!

In just 30 minutes, it’s wash-blow-go. Their stylists are friendly, personable and experi-enced—in fact, my stylist had over 15 years experience, working at prestigious salons in New York City and often participating in Fashion Week—and all are extensively trained in the Blo technique. They are able to deter-mine the best interpretation of your style selec-tion based on the texture, length and cut of your hair in order to give you optimal results. (Check out a video of Austin Lifestyle’s blow out session as well as before and after pictures of the staff at www.austinlifestylemagazine.com.)

Blo uses a premium, boutique line of prod-ucts called Unite, which is primarily 100% vegan. You can’t leave the bar without the

photography by linda huges

by dana reinart

blo blow dry bar

1611 West 5th Street, Suite 145

Austin, TX 78703

512.355.1256

www.blomedry.com

7 Second Dry Shampoo. It revives volume between blow outs and gives day-old hair a fresh scent. One Blo partisan claims to use the product for days after a blow out and still gets, “Your hair looks great,” as she’s walk-ing through the supermarket on day five. Texans will fall in love—I know I did—with the unique Expanda Dust volumizing pow-der. Lighter than baby powder, but more potent than Aqua Net, it gives that teasing some serious hold!

Still yet, the most exciting aspect of the entire business is its overwhelming conve-nience. Blo boasts long hours, open Monday – Friday 7 am – 9 pm (early morning services are by appointment only), Saturday 9 am – 9 pm and Sunday 11 am – 5 pm, and a walk-in welcome policy. But Alina and Athena really pulled out all the stops by extending their services outside the salon. Blo styl-ists will go on-location for anything from a simple freshen up between business meet-ings to wedding parties, photo shoots, fash-ion events and more. By request they will have talented Austin makeup artist Felicity Fromholz of City Life Studio there to com-plete you beautification needs. Felicity is an Austin native with over ten years experience in makeup media (and she is also featured on AL’s online Blo experience).

Affordable. Convenient. Style. What more could you ask for? Make an appointment, walk-in or have them come to you, because this is one beauty craze you have to try!

blo stylist jenny reese. below:

blo’s exterior on West 5th street;

far right: blo’s hair menu among

unite’s styling products.

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handcrafted “seriphia” wallcovering: trade sale only. tRi-Kes, www.tri-kes.com 3 source

one ulf moritz “shades” wallcovering: trade sale only. tRi-Kes, www.tri-kes.com floral

flair 4 york “parisian poppy” wallpaper: pricing available at local retailers. york Wallcover-

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online. Designer Wallcoverings, www.designerwallcoverings.com 6 blazing poppies

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photographs by bill Wilson photography

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zukowski, elyssa yanas, stephanie Bazan,

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greg spellman 4 gina cowart, christina young,

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Joe Ross, camille styles 7 amy lutz, stephanie

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sociAL register

photographs by mat t lemke photography

Hope BallJuvenile diAbetes reseArch foundAtion

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martha Waller 2 tony Bolding, Kari Rouse

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Year-Round Resort WearLocated at The Arboretum,

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Cattle Baron’s BallAmericAn cAncer society

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Jacobson, marjorie Burciaga 2 melynda &

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Heart Ball of Austinthe AmericAn heArt AssociAtion

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taylor engel 4 corby & scarlett logue 5 lyle lovett

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photographs by field photography

Man & Woman of the Yearthe leuKemiA & lymphomA society

sociAL register

1 Woman of the year candidates: susan Hale, angela

Bartero, emcee Quita culpepper, Winner elaine

candelas, Karie meltzer 2 man of the year Brian

mcclure and Woman of the year elaine candelas

3 Karie meltzer, David Holmes 4 tracy zbranek,

shannon Bourland 5 girl of the year georgia moore

and family 6 Boy of the year nikman sarraf and family

7 susan Hale with capitol city Dancer michelle

8 catherine Parks, leigh Richards 9 John Drugin,

gemsong Perry

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Ice Ballbig brothers big sistersBig Brothers Big Sisters (BBBS) of Central Texas provides children facing adversity with strong and enduring, professionally supported one-to-one relationships that change their lives for the better, forever. For 40 years, the Central Texas agency has matched children, ages six to sixteen, with supportive adult men-tors who build friendships and offer encour-agement and support to each child. The organization depends on donations to help recruit volunteers and reach more children. Funding is used to conduct screening on vol-unteers to ensure child safety, and to provide on-going support for children, families and volunteers to build and sustain long-lasting relationships. BBBS of Central Texas serves children in Travis, Williamson and Hays counties and achieves impressive results: in 2010, of all youth participants, more than 97 percent stayed in school, improved their grades and avoided teen parenting.

Attend the 7th Annual Ice Ball benefiting Big Brothers and Big Sisters of Central Texas to beat the heat of the Austin summer and make a powerful contribution to the future of our youth. Help create life-changing rela-tionships between children in need and their volunteer mentors. This fun gala features a live auction with adventure packages to Breckenridge and Cabo San Lucas, gourmet food, dancing and ice sculptures. Since its inception, the Ice Ball has raised more than $250,000 for BBBS.

august 20 , Hilton Downtown

www.austiniceball.org

Sportsman’s Club Kickoff Dinnerthe rise school of austin

The Rise School of Austin is a nonprofit orga-nization providing the highest quality of early childhood education services to children with developmental disabilities and children with-out disabilities. The program provides school-based services for children from 18 months up to 6 years of age. A number of services are offered to families that include physical, occupational, speech and music therapies, using a collaborative/consultative delivery approach. Services are offered through an integrated therapy model, meaning thera-peutic recommendations and strategies are incorporated into the daily activities of each classroom. Rise teachers and instructional teacher assistants implement the therapeutic activities with ongoing monitoring and input from a team of therapists.

The 5th Annual Sportsman’s Club Kickoff Dinner will provide an exclusive preview of the upcoming Longhorn Football season by Head Coach Mack Brown and the UT Football coaching staff. The event is hosted by the Sportsman’s Club: a premier men’s volunteer network dedicated to providing financial and moral support for The Rise School of Austin by enlisting a membership of committed leaders, conducting events and educating the community.

august 3, four seasons Hotel austin

www.risecshool.org

Brian Jones Classicthe boys & girls club

of the austin area

Brian Jones, former NFL All-American line-backer and University of Texas Longhorns football standout, founded The Brian Jones Classic and co-chairs this year’s event. Brian Jones is a former Boys Club mem-ber and devotes a significant amount of his time to helping kids in the same way that the Boys Club helped him. The Boys & Girls Club of the Austin Area (BGCAA) is a non-profit youth development agency dedicated to providing resources and opportunities to all young people, especially those who are “at-risk,” between the ages of 6 and 18. BCGAA serves more than 10,000 kids each year and nearly 1,500 every day by giving them access to life-enhancing programs and experiences in five core areas: education and career development, character and leader-ship development, health and life skills, the arts and sports, and fitness and recreation.

The 9th Annual Brian Jones Classic will be held at the University of Texas Golf Club on Monday, August 22. Registration begins at 8:30 am with a shotgun start at 10 am. All proceeds benefit the Boys & Girls Club of the Austin Area. The Classic features former and current NFL players and celebrities such as Ed “Too Tall” Jones, Otis Thorpe, Elvin Hayes, Eric Metcalf and Brad Childress.

august 22, university of texas golf club

www.bcgaustin.org/event-list

sociAL register

Upcoming Eventsour highlights for your sociAl And giving cAlendArs

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co-chairs brian jones

and helen jobes

by meredith merrit t


Travis Loflandas season seven of the Discovery Channel’s top reality show The Deadliest Catch opens, crab fisherman Travis Lofland was taking a break from King Crab season to hang out with family and friends in Austin and New Braunfels. He was first beckoned to the area in 1993, at age 19, to serve the United States Army at Fort Hood. After fulfill-ing his duties, he started attending community college in Austin and bartending at the popular Sixth Street bar Lucy’s, but he soon found himself looking for more excitement. The winter of 1999 he set off for an Alaskan adventure that changed his life. He spent that season on the F/V Seafisher on the Bering Sea: the home to what is considered the most dangerous fishing in the world. And that’s when his love affair with the sea began. Three years into the business, in 2002, he started working onboard the F/V Wizard, one of the crab boats fea-tured on The Deadliest Catch. Now at 38, he is a full-share crewman, a champion offshore powerboat driver/throttleman, and a soon-to-be published cookbook author. When I meet Travis he is wearing jeans, boots and a Time Bandit tee shirt. My first comment is “I thought you were on the Wizard!” Travis says, “I’m jumping ships!”

When and why did you make the decision to go to the Time Bandit?

I made the decision last summer. The race team has been branded Time Bandit. John and Andy [Hillstrands, Captions of F/V Time Bandit] help sponsor the race team so they know that I’m out chas-ing the world championship during King Crab. It works perfect.

What was the hardest storm you’ve experienced at sea like?

It was probably 48 to 60 hours. I mean truly savage weather. You just hunker down until you get a break in the clouds and maybe go out on deck to try and haul in a few pots and just get something done. And inevitably the tide will turn around and you’re back inside. It’s just days and days and days of brutal weather.

how tall is the biggest wave you’ve seen?

Fifty-ish feet. This year on the Time Bandit, for the first time, they actually got footage of us hauling gear in truly epic 40-foot seas. Everybody was like, “This is really happening?” The boats were dis-appearing behind, you know, 40-footers. Suddenly we pop back into frame and here we are pulling crab on and landing in the rack.

do you ever want to captain your own boat?

I’ll captain something sometime, but right now I’m having fun racing boats. That’s a kick in the pants, running around at 95 miles an hour with 7 other boats 3 feet off the side of you. It’s a rush.

What is the idea behind your cookbook?

I’ve always been the cook on the boat and my little brother is a Le Cordon Bleu-certified chef. The whole concept of the book is one brother is the adventurer, world-traveler, powerboat racer, crabber, harvester and the other brother is the magician of flavors.

What is your favorite recipe?

I do a Roasted Red Pepper Crab Bisque with Cilantro Cream. It’s real simple. Roast a bunch of vegetables…throw in some tomatoes just to get a puree with a little half and half and seafood stock. Then add your crab in and a real simple cilantro cream.

What have you enjoyed the most while in austin?

Pretty much just seeing everybody, spending time with my goddaugh-ter. That’s the highlight. I’ve got to get a place in Texas.

do you think you would ever move back to austin?

I really do. Business-wise, if there’s a few t’s crossed and i’s dotted here in the next month, I’ll probably start looking for property. I’ll always have my place in Hawaii and that’s where I like to call home, but I spent 10 years in this town and it’s always going to be family. I love Austin. It’s great!

tell us about your dive off the 360 bridge.

I decided I was going to do it [ jump off the bridge] the morning of my 23rd birthday. So I ran up the bridge in my boxer shorts and I got on top. People thought I was crazy and started slowing down. I said, “Well this isn’t good,” so I just went for it.

is that the craziest thing you’ve done in austin?

No. Skinny-dipping in San Marcos [was the craziest]. They took my buddy and me to jail naked. No sense of humor.

What advice have you received since becoming famous?

Tony Thomopoulos, former head of ABC TV, told me “Kid, don’t forget your powerbase,” meaning keep being a crab fisherman. Don’t let every-body else blow your head out. Keep your engine going and if you sink on something you’ve still got [The Deadliest Catch]. Which I thought was very sound advice. I mean 13 years ago when I went fisherman, I had no intention of doing a TV show. Shoot, I would be the deckhand or the cabin boy on the boat with you guys [today]. My life’s not so bad.

Why do you do so many charity events?

It really gives you a good feeling inside and that’s the number one thing through all of this that kind of keeps you humble. If you can make a difference in somebody’s life a little bit, that’s all that matters.

What is one of your favorite charity events that you are involved in?

I’m going to do a fishing tournament in Sarasota, Florida. It’s for physically and mentally challenged children. We take them out on the water and everybody catches a fish and has a good time. They call it The Friendliest Catch—a little play on words with The Deadliest Catch. This will be my fourth year doing that. It’s a great event.

Q&AtXby tracy steWart / photograph by andreW sterling

the DeaDliest CatCh crewmAn comes to Austin


by daniel ramirez photography by jim paussa

Portrait of a Man

after a storied career in film, Kevin Costner continues to pursue his passions and talks about all things music, family and baseball


At first it may not seem like an obvious connection to link the film star who was born and raised in Ventura, California with our fair town of Austin, Texas. Certainly Costner has visited before, having made two films here. He starred in Fandango in the ‘70s and returned to the area again to film A Perfect World in the early ‘90s. More recently he has played Antone’s as front man of his band, Modern West. But his ties to Austin become still clearer when one considers that in May, he contributed a heartfelt introduction to UT baseball coach Augie Garrido’s book, Life Is Yours To Win: Lessons Forged from the Purpose, Passion, and Magic of Baseball. Filled with a reverence for the man and their friendship, the book’s introduction shows just how much Garrido’s guidance and wis-dom have meant to Costner over the years. And as the Texas Longhorns were, on that day of the interview, playing for a chance at the College World Series, it came as little surprise that Costner was the one to deliver the news of their victory.

“I don’t even know how to put a year on it,” Costner offers when asked about how long he and Garrido have been friends. “It seems like a long time, but friends don’t count right? Other people count.” He confesses his love for the town and Coach Garrido, head on. “I made two movies there, Fandango and A Perfect World; and I have two good friends there, Todd Allen and Augie Garrido. So, Austin’s been a very lucky place for me in that way. And a certain part of my own history is tied there.” Costner keeps a home in Austin to make visits to his friends more convenient. He also considers the city to be an ideal locale for future projects, “I’ll never hesitate to put a movie there.”

Though he isn’t one to put a number on it, Costner has known the celebrated Texas baseball coach long enough to have many stories to share. One such tale took place over the weekend of his wedding, some seven years ago “George Horton [coach of the Cal State Fullerton baseball team] and my good friend, Augie, had just played each other for the national championship and Fullerton won. Two months later, they were standing out in my baseball field, together. That was a very hard moment for them…. George was Augie’s assistant and as it worked out, one broke the other’s heart. These two guys were

H standing out in left field together as friends and it wasn’t a moment that was lost on me to see them together. And Augie’s just the most competitive guy in the world and he’s a gentle-man…. George wants to win just as badly and probably the one guy he didn’t want to beat was Augie, and there they were.”

Having played baseball-related roles in over four films, from Bull Durham and Field of Dreams to For Love Of The Game and The Upside Of Anger, it is no wonder that talk often wanders toward the game. As we toured the grounds and the field he built, complete with mountain vistas, it solidified that Coster’s love is for more than just baseball on the silver screen. When invited to talk about where that connection came from, he lets us in on his personal history, rich with examples that could have be pulled from a movie script. “I grew up playing it. I grew up following my dad. When he’d go to play, he’d put his steel cleats on and we’d have to walk through this school. I didn’t know it was a school, because I was probably three or four years old. But, I would make him put those on to hear that sound—the click, click, click—because I liked it.” That admiration didn’t stop with his father, extending to his older brother, a measure for competition. “My brother played. And when you’re the littlest, the youngest (my brother had a four-and-a-half, five year difference), you learn so much faster…because you want to hang,” he throws in. From there, the story grows, as he tells tales of when he would race home to beat the streetlights coming on, or his father coming to retrieve him for dinner. Like all typical males, he had visions of grandeur, signing baseballs as though he were already a Baseball Hall Of Fame Inductee. That continued enthusiasm for the sport shows, not only in his films and selection of roles, but in his support of his friend’s team and his occasional appearance at UT Baseball practices, where he’s been known to work out with the team. What is even more obvious, from stories like this, is how much a part of Costner’s life baseball actually plays. Even his wedding to Christine Baumgartner in 2004 included more than a few innings, as they played pickup games throughout the extended weekend. “In fact, no one wanted to stop for the wedding,” Costner admits.

C ostner, now into his mid-fifties, is a curious study in successfully starting again. After having married young and raising three children, then experienc-

ing the struggle of divorce, he has almost started anew as a husband and father with his wife, Christine, and their three children: Caden, Hayes and Grace. “I have friends who have done this, so to speak, twice, and the common thread is, ‘Boy, I wish I would have paid more attention the first time…. I was so busy building my career; and, gee, the second time, I’m really enjoying it.’ I’m so thankful that I don’t feel that way about raising Annie, Lily and Joe. I feel like I gave them every-

E’S JUST A MAN. He isn’t a mythical being and he doesn’t possess superpowers.

He is not 10 feet tall. He can’t leap tall buildings in a single

bound; and despite the fact that he has recently been cast as

Jonathan Kent, father to Superman in Zack Snyder’s next proj-

ect, he cannot fly. Yet, as he walks up to greet our crew, invited

to his Aspen ranch to talk all things music, movies and Texas

baseball, it is difficult to think of him as “just a man.” After

starring in over forty film roles, directing four movies and tak-

ing home two Oscars, Kevin Costner’s legacy precedes him,

and the power of his presence is tangible. Luckily, he soon sets

our intimidation at ease with a smile, a laugh and an invitation

to walk and talk on a tour of his summer retreat.


“Austin’s been a very lucky place for me. And a certain part of my own history is tied there.”


“I grew up playing baseball. I grew up following my dad. My brother played. And when you’re the littlest, the youngest, you learn so much faster.”


“I gotta have my Carole King. I gotta have my Motown. It was no surprise that I cast Whitney because the first girl I fell in love with was Diana Ross.”


thing. I went to all of their plays, all their games. So, if anything, I was worried just the opposite. Would I be able to give these three that energy, that same thing, as opposed to, ‘I had my eyes closed the first time and now they’re open the second.’ I don’t have that particular guilt at all.”

That dedication to his family is an ethic that began forming in his own childhood, as Costner explains, “My parents were at every game.” His priorities have shifted along with this second time, and a typical day looks nothing like one would imagine for a movie star of Costner’s cali-ber. Costner’s routine is one that many parents are intimately familiar with and it manages to bring the star into clearer focus and make him more real. “It starts for me about 5:30 am. The boys want their bottle and their mom is sleep-ing upstairs with Grace,” he began. “I go in, do a little bit of writing, a little bit of work on the computer, and then I come down and meet the guys at the barn and we get started with the day.” The day he refers to is one spent working the 165-acre ranch, located along the Continental Divide, teaching his children about sustainabil-ity and the value of work and of sharing with others. “It’s not this generation, but the gener-ation after I’m gone that will feel entitled in a place like this…. It’s really important to me that my children learn how to share this and learn how to teach their children to share it.” It makes for a blue collar routine and enables him to live on pristine land that is a representation of his own hard work and efforts. Costner employs a number of friends on the Aspen property to maintain the land, clear deadfall and make room for wildlife. The entire estate is soundly irri-gated and carefully planned, and his children are taught to cherish their good fortune and share it with friends and family.

Costner’s desire to have others share in the ranch has even extended beyond those he knows personally. He has happily donated the use of the ranch to local charities on numerous occasions. “Ex-tennis player Andrea Yeager had a thing called Silver Lining Ranch, for kids who had con-tracted cancer…. She [initially took] them out on a fishing [trip] to a place called Rude Eye, which is a pretty big haul from Aspen. And these children, number one, probably didn’t catch anything, and they were tired by the time they got home. She asked if they could come up here and fish. I was excited for my children to be a part of that and

help, but they couldn’t catch any fish because they were wild fish and would only take the flies and things like that.” Costner laughs as he recalls his resolve for the next year’s visit and some lively additions to the pond. “I stocked it and they came back and I let them fish with bobbers. We had 30 bald heads out here and you’re just heartbroken. I thought, ‘whatever I paid for this, it was worth it.’” It is the humility and genuine joy with which Costner recounts this story that grants it authen-ticity. He’s no saint, even by his own accord, stat-ing that he knows what all he’s done and that he’s not spotless. “I think Jim Morrison was right. ‘Nobody gets out alive.’ We’re all bruised, but I still have great enthusiasms about things.”

One of those enthusiasms is a profound desire to help stop the ravages that human consump-tion and carelessness have on the environment. From such a natural setting, it is easy to see how this thought is reinforced, over and again. Costner’s name was most recently mentioned, perhaps surprisingly, when the BP oil leak in the Gulf of Mexico became news. It was tech-nology developed by Costner and his associ-ates that became indispensible in removing the oil from the seawater, eventually prompting a significant purchase of that technology by BP itself. “It’s something I started over 15 years ago, thinking that we didn’t have to see these images being replicated, which of course we have seen for 20 years before…. And in the 15 years after I developed something I thought would be a very important step in mechanically removing oil from water. I just felt militant that we shouldn’t be sinking the oil to the bottom.”

It is this conviction that gave birth to the development and commercialization of a mechanical centrifuge that separates oil from water on site. The inspiration is one that is famil-iar to most of us. “I think probably the Exxon Valdez was the big moment. I had been seeing those images before that, like everyone.” Unlike most, the plight moved Costner to action. “We used to fight fires with buckets, then we decided we would get a fire department. We upgrade our technology and [oil cleanup] was an industry that did not do it.” Only now are the rewards of his efforts being reaped, but one gets the impres-sion that the monetary rewards are the least of his considerations. “It’s really not that deep of thinking, actually. You don’t want people to be casual with something important.” As one who

looks at the world in such ‘simple’ terms, the success of his endeavors acts as a testament to the man Costner is.

I t is with that compulsion and confident attitude that Costner has embarked on yet another adventure, taking on the role of

front man for a rag-tag band known as Kevin Costner and Modern West. The band is a bit of a barroom folk throwback, which could easily call the Broken Spoke or any respectable honkytonk their home. But their appeal is universal, as he is about to embark on a tour that leads to Moscow. He cites his personal influences, claiming that, although he listens to such progressive bands as The Supreme Beings Of Leisure, “I gotta have my Carole King. I gotta have my Motown. It was no surprise that, when making The Bodyguard, I cast Whitney because the first girl I fell in love with was Diana Ross.”

The temptation of holding a guitar for our photo shoot is too much to bear and, as cam-eras whirr and click, he breaks into a few Modern West tunes, which seem ideally suited for the environment. When asked about mak-ing a choice between movie star, musician and ballplayer, Costner immediately responded with observations from his most recent pas-sion. “You can kind of make music forever. Sometimes the movies tend to ebb and flow. But I like the drama of life, which is why I think I like sports. If people are going to boo you at sports, it’s legitimate.”

He introduces our crew to a song about the scars he bears through failure and struggle, singing “I’ve Got Enough Tattoos.” The man seems at ease—a man comfortable in his own skin and gratefully aware of his good fortune. “I stop myself all the time. I can retrace the steps and understand that it was work and it was choices…. But it really doesn’t explain how lucky…. I feel so lucky in so many ways.” With a life so well lived and with so much to offer, the day is nearly gone and we’re left with the same impression from the beginning of our time with Costner. No, he doesn’t possess superhuman abilities. But after spending a day with him, talking through accomplishments and aspi-rations, baseball and babies, he is, nonethe-less, impressive in a very real way. Here, for all intents and purposes, with all of the struggles and triumphs, is a true man. aL


G o od Tas T e Runs i n T h e Gi lmoR e Fam i ly

Like Father, Like Son


by veronica meeWes

Like Father, Like Sonphotography by chad harl an


O offering a variety of small plates, which fluctuate with the offerings from local farms like Milagro, Countryside and Springfield. The menu recently included a Richardson Farms pork belly slider with sauerkraut and aioli, and an heirloom tomato salad with watermelon, goat ricotta and Texas olive oil. Opening up Austin’s first farm-to-table establishment on wheels subsequently solidified Bryce’s position as a key figure in our city’s locavore movement.

J ack shares a similar dedication to supporting local farmers and credits Bryce with open-ing his eyes to the weekly farm-er’s market circuit. “I think we

need to support the farmers in any way we can, especially nowadays with lack of water and it being so hot.” Farmers will often approach Jack Allen’s Kitchen with harvest in hand, and Jack prides himself in never turning them down. “If they come knocking on the door and they just worked hard producing what they have in their hand, I’m gonna buy it. And I’m gonna honor it and I’m gonna take care of it and, hopefully, I don’t screw it up.” Though shopping straight from local farmers is a more recent practice for Jack, cooking with a palette of fresh, local ingredients is a hardly a paradigm shift for him. Growing up on the Gulf Coast in the 1970s, Jack was always surrounded by a fresh bounty of produce and seafood, and draws influence from the region’s bold flavors, which you can

one can only imagine how proud Jack Gilmore was when his son Bryce was recently named one of the country’s top ten best new chefs by Food & Wine magazine. Having already made a name for himself here in Austin as the executive chef at Z’Tejas for years, and now as the propri-etor of Jack Allen’s Kitchen, life was already look-ing good for Jack before his son joined the ranks of David Bull and Tyson Cole. “Now, [Bryce]’s getting more recognition than me, which is fine because you always want your kids to do bet-ter than you!” laughs Jack. “I respect his food so much and I knew he was going to be one of the top chefs in the country a long time ago.”

Jack can also reminisce about a time when Bryce would spend his time sketching houses rather than shuffling skillets; he and his wife were certain their son would end up becoming an architect. But Bryce began bussing tables and running food at Z’Tejas when he was 14 and became increasingly more interested in the culinary world. “I loved going out to restaurants and eating all kinds of stuff,” recalls Bryce, “but it wasn’t until senior year of high school when I started actually working in the back of the house at Z’Tejas that I really got into cooking and wanted to explore it more.”

Upon graduating high school, Bryce had the opportunity to travel around the country discov-ering new regions and cuisines while working alongside Jack as he opened up five new Z’Tejas locations, from Seattle to Baltimore. Soon afterward, Bryce enrolled in San Francisco’s California Culinary Academy, where he began to cultivate a way of thinking that would come to seriously influence his edible body of work. Upon graduation, he gained further experience in the kitchens of Moonshine, Wink and Café 909, before returning to the West Coast for a position at Boulevard. “I think just being in San Francisco was a big eye-opener,” Bryce recalls, “and then living in Aspen, Colorado. I worked with Ryan [Hardy of Montagna] who used a lot of ingredients from his farm, which fueled more of my passion for using local ingredients.”

After some time spent traveling and cooking in Aspen, Bryce decided it was time to return to his hometown. “I was ready to settle down here and start building relationships with the farm-ers…see what was growing around here and start building a name for myself,” says Bryce. As the food truck craze crescendoed in Austin, he saw a trailer as a perfect way to make farm-fresh meats, cheeses and produce more readily available to the public. He purchased a 1980 Fleetwood Mallard trailer off eBay and renovated it almost entirely on his own. The crown jewel of the mas-terpiece is a four-foot-long Aztec wood burning stove which he installed inside. The Odd Duck Farm to Trailer debuted in December of 2009,

“ if they come knocking on the door and they just worked hard producing what they have in their hand,

i’m gonna buy it. and i’m gonna honor it and i’m gonna take care of it and, hopefully, i don’t screw it up. ”


above: Bryce and Jack Gilmore face off in Barley Swine’s rustic dining room. below: A rangetop of steaming stockpots and saucepans at the ready; freshly rinsed zucchini, still warm from the farmer’s market.


above: The Gilmores will stir up some friendly competition at a cook-off this fall with Austin Lifestyle.below: Bryce and his team of like-minded kitchen scientists prep for an inevitably busy night.


taste in his food today. “I always loved good food because, where I grew up in the Valley, there were always fresh vegetables, stuff out of the Gulf, and I still remember the flavors from going to friends’ houses and cousins’ houses out on the farm or the ranch. You see the fields and you remember the chiles and the tomatoes and fresh pico de gallos. I can still remember those flavors and I try to reproduce that.”

After twenty years of infusing homegrown Southwestern flare in the ever-popular cui-sine at Z’Tejas, Jack left to open his own res-taurant. Just one month before Odd Duck was born, Jack Allen’s Kitchen launched—and once again, the father-son duo was cooking along-side each other as Bryce prepped food for the trailer. “He started a successful Odd Duck and I started a successful Jack Allen’s next to each other, sharing the same walk in,” recalls Jack. “And we got in each other’s way and we pissed each other off sometimes, but I knew where he was going and I knew where I was going.” To their colleagues, the scene must have looked very familiar, but this time around, Bryce had a few tricks up his sleeves. “I was very weary of the stuff that he learned in his travels,” dis-closes Jack. “You can talk to any old school chef like me and they’ll tell you the same thing. I hated the whole new approach of cooking tech-niques, with sous-vide and braising and cur-ing and all that stuff. I was like, ‘It’s a piece of meat! I know what to do with it!’ But when he started showing me the stuff, I was like, ‘This kid knows what he’s doing!’”

C ritics and diners alike had a similar reaction to his Odd Duck fare…including Anthony Bourdain, who featured the trailer on an episode of No

Reservations. All new-fangled culinary tech-niques aside, it is apparent that Bryce commits to maintaining the flavor and integrity of each well-loved and carefully harvested product he uses. When the nightly dinner crowd refused to

dwindle, Bryce knew he was ready to go brick-and-mortar and, just one year later, Barley Swine opened in December of 2010. With a little more kitchen space, he is able to offer a slightly larger menu, this time showcasing shared plates against the canvas of a nose-to-tail gastropub. It is not uncommon to see lamb’s tongue, sweet-breads, kidney and liver mousses, or pigs’ feet and tails offered on the menu. “I’d rather use it than throw it away, especially if it tastes good,” Bryce states matter-of-factly.

The plates at Barley Swine are thought-pro-voking yet unpretentious, simply stated by a list of main ingredients. Jack taught him how to play with his food by pairing unexpected flavors and textures and Bryce took the concept and ran with it, never losing touch with his Southern roots. That is apparent in combinations like “foie gras, chicken fried duck confit, and waffle” and “pork belly, refried beans, and octopus salad.” Meanwhile, Jack Allen’s menu has an entire section boasting “Chicken Fried Anything” and offers flavorful twists on regional classics like chorizo stuffed pork tenderloin and chile mango shrimp tacos. Diners can order mason jars of pimiento cheese, pickled beets and salsa for the table. Family-style dining is encouraged at both establishments, but Bryce even endorses inter-table mingling with communal seating at Barley Swine. While Jack Allen’s is spacious and sunlit, with sweeping earth tone curtains and wide picture windows looking out onto the lush Greenbelt, Barley Swine is intimate and dimly lit, evoking the atmosphere of a farmhouse cellar. And while Jack can be spotted across the kitchen by his silvery curls and jovial laugh, Bryce’s pres-ence is more discreet, though he chops, tastes and moves with the same sparkle in his eye.

“I think I passed three things onto him,” muses Jack. “One is, I passed on a great work ethic. Number two, I passed on being involved in the community and number three…is build-ing a team of people that really believe in what you are trying to accomplish. If you have those three, then you are going to be very success-

ful.” Community service had always been a part of the Gilmore household. When Bryce was growing up, Jack would open up his house on Thanksgiving to Z’Tejas employees with no fam-ily in town. He’s also been known to host dinners for firefighters, police offers and other civil ser-vants of our community. “I really believe in giv-ing back,” Jack affirms. “It’s just the right thing to do.” Last year alone, Jack Allen’s Kitchen gave $40,000 to the Lone Star Paralysis Foundation, among other charities. Carrying on the tradition, Bryce has participated in several fundraisers for the Sustainable Food Center and supports Urban Roots each week at the farmer’s market. Now the two are planning a joint project at the end of the year to support Share Our Strength, a non-profit aimed at fighting childhood hunger.

“We’re trying to help steer this country in a direction of eating more responsibly and think-ing about where their food comes from,” says Bryce, “But still, it starts with kids growing up and how they are raised.” It is safe to say that good taste runs in the family, and the Gilmores are living proof. Now Bryce’s brother Dylan runs the Odd Duck and preps side-by-side with Jack, who dreams of opening a restau-rant with both his boys one day. “The cool thing about [Bryce] is he inspires me!” Jack declares proudly. “When we go to the farmer’s market, my goal is to get there before him so I can buy all the stuff that he would normally buy, but the farmers respect him so much that they won’t let me buy it all because they want to save some for him!” He lets out a hearty chuckle, then a wistful sigh, eyes still smiling. “Sometimes it’s hard to beat him there, but I try!” aL

“ When we go to the farmer’s market, my goal is to get there before Bryce so i can buy all the stuff that he would normally buy, but the farmers respect him so much that they won’t let

me buy it all because they want to save some for him! ”

jack and bryce’s cooking skills will be

put to the test in the fall. Watch for

details about austin Lifestyle’s best

throwdown 2011 coming soon. go to

www.austinlifestylemagazine.com and

sign up for our newsletter.


HealingThe


HealingHorsesPower

of

Equine assisted

therapies are

empowering the

youth of Austin

W inston Churchill once said, “There is some-thing about the outside of a horse that is good for the inside of a man.” It is difficult to put into words the majestic quality horses possess. Their strong,

powerful stature and ability to connect with their surroundings has ben-efited man for centuries. Today, they aren’t plowing our fields, providing transportation or leading warriors into battle; their role is much more fundamental. They connect us to the earth in a way that has become lost to our fast-paced, virtually driven society. It is their natural ease and level of emotional understanding that provides new avenues of healing through equine assisted activities and therapies. Being that horses have played such a critical role in Texas history, it comes as no surprise how quickly this philosophy is catching on in the Austin area.

RED (Riding Equines for the Disabled) Arena, located past 620 off Highway 71 in Dripping Springs, is a nonprofit organization dedicated to enhancing the quality of life of children and adults with disabilities through a unique combination of equine and related therapies. Founder Jennifer Young discovered her calling in the midst of growing her successful physi-cal therapy practice in Austin. “I had been working with kids for about 5 years and there was one child in particular that had Hemiplegia, which is like a stroke. One side of her body wasn’t working really well,” she explains. “I had been seeing her since she was 6 months old and she was about 5 and half now. And we were just running out of things to do, because with kids you have to be creative, to keep the kids engaged and make therapy fun.”

Even though Young had learned about equine assisted therapy while getting her master’s degree, she wouldn’t have considered herself a “horse person” at the time. In fact, “I was scared of them,” she admits. “But I knew it would be so beneficial for her body to be on the horse because the weight shift you get is very symmetrical and it was exactly what we were working on.” So she decided to try her out at R.O.C.K., Ride On Center for Kids, an equine assisted therapy center in Georgetown. “They have a waiting list

by Dana Reinart

Photography by

Becky Kittleman

so I started volunteering there and getting trained under their director and founder, Nancy Krenek. She’s been a great mentor to me.”

After seeing first hand the endless benefits of incorporating horses into her physical therapy practice, Jennifer knew she had a number of kids that would excel from equine assisted therapies. Soon after she found a daycare center that had a couple of horses they kept for summer camp, but didn’t use them at all during the school year. “They were the perfect horses to use for therapy…so I just

kind of jumped in and tried it out,” she said. As the community caught wind of what Jennifer was doing, support came flooding in.

It wasn’t long until she outgrew the facility. Catherine Cacioppo, a for-mer school teacher and counselor, had jumped on board with Jennifer as her horse handler. Once she got the word out to her equestrian friends, they soon found the perfect facility in Dripping Springs to expand their business. “I was just doing this on the side under my other business, just as sort of an added gesture to the therapy we were already doing. But it started growing so much and so quickly that we needed more horses and more people that we thought we’d spin this off into it’s own entity.” Thus, in 2008 RED Arena was born.

When they first opened at the new facility, Jennifer was still in limbo over letting go of her physical therapy business and fully committing to equine therapy. They had one fully trained therapy horse Bo, another horse in training and about five kids they were working with. It was then that she received a call from a very distraught couple interested in therapy for their child. Their daughter, who was 2 years old, didn’t enjoy therapy; she would constantly scream and cry during her sessions and her mother told Jennifer it was unlikely that she would participate. Jennifer thought, “Okay, no problem. I’ve had screamers before.”

horses sense the

innocence of a child

so they are naturally

more accepting and

gentle with children.

this deep emotional

connection makes

them born healers,

able to adapt to the

specific needs of

each child.


originally referred to as hippother-

apy—“hippo” being the greek word

for horse—the term has evolved

into equine assisted activities

and therapies. the concept uses

horses as a treatment tool for

physical, occupational and speech

therapies in a variety of ways. it is

effective in treating children, adults

and even geriatrics with anything

from physical and mental disabili-

ties to addictions, behavioral issues

and more. Why horses? Jennifer

explains, “the horse is a natural

healer. they have this incredible

energy and power just to heal.

they don’t have blocks emotion-

ally. they are very accepting.” and

their patience with children is even

more astonishing. on several dif-

ferent occasions, staff members

WhAT is EquinE AssisTED ThERAPy?have witnessed children’s person-

alities transform when they come

in contact with a horse: a child

who rarely talks and primarily relies

on sign language all of a sudden

starts to use complete sentences

saying, “Here comes my horse!” or

an autistic child finally finds ease

from fits and tantrums and kisses

his horse on the mouth at the end

of a therapy session. “it’s magic!”

Jennifer proclaims.

from a physical standpoint,

therapy relies on biomechan-

ics. “When my child is sitting on

the horse and the horse is walk-

ing, the weight shift through their

pelvis is an exaggeration of the

weight shift they would use to

walk. so a lot of my kids have

never experienced, in their pelvis,

what they need to shift their

weight to take a step forward,”

explains Jennifer. “it’s repeti-

tive. there’s no other way to give

their body that information and

so that’s my first love.” from here,

physical therapists also incorpo-

rate games that require exagger-

ated movements, like reaching

to place rings on a target. these

movements, and most impor-

tantly the pelvic shift, ultimately

lead to faster brain development

in children, therefore providing a

base for other therapies.

for speech therapy students,

such as children with autism, rid-

ing horses is a very calming expe-

rience and the movement is

organizing for their body. When

they start engaging in communi-

cation, it is very natural. they are

required to communicate with the

horse and with the team in order

to guide the horse where they

want it to go. and a trip down ReD

arena’s trail sparks conversation

over the colorful characters and

signs. finally, with occupational

therapy they are working on sen-

sory integration and fine motor

skills, which is achieved through

weight bearing on the horse.

on top of all of that, the emo-

tional and social aspect and

sense of empowerment equine

therapy provides makes the

concept even more success-

ful. “they’re on this huge ani-

mal; they tell them when to go

and stop; they get to be up on

top looking down at everyone

versus being in a wheelchair all

day looking up at people. their

families get to see them look-

ing very ‘normal’ like any other

kid on a horse, which does a

lot for families to see that,” said

Jennifer. the goal is to see chil-

dren progress out of therapy and

into lessons, ultimately mak-

ing horseback riding their sport.

“the rodeo was to show our

families this is the next step. We

do all of this and we are lay-

ing the groundwork so this can

be their recreation. this can be

their lifelong sport. they can go

anywhere and do lessons.” for

Jennifer this is this most reward-

ing part, “Just giving them the

opportunity to be empowered…

and seeing their confidence

grow…because they can do any-

thing; we just have to give them

the steps to get there.”


When she met with the couple, “They were both noticeably sad,” she recalled. “They had just come from a big work up in Houston, where they’d been told that [their daughter] probably wasn’t going to walk. So they’d spent all this time since she was a baby going to physical therapy several times a week and they just kind of shot them down…and told them it was time to start looking at other means like a wheelchair.” Understanding the weight this session would play on the family’s spirit, Jennifer wanted more than anything for this to be a positive experi-ence. “[The child] screamed and cried for about 10 minutes and all of a sudden she had a handful of balls and was throwing them in the net; she was doing awesome, just awesome. So we were all so excited!” she said with a smile.

No one could have expected the emotional roller coaster that was to follow, which ulti-mately challenged Jennifer’s newfound passion. Bo, the only trained therapy horse at the time, started to kick his stomach, which is a sign of colic. “So we got her off and there was another

horse here that I had just started to train for therapy,” Jennifer explained. Therapy was once again going successfully. But Bo’s condition had worsened and he was rolling around on the floor of his pin, a sign of extreme pain. They had to stop the session. The family understood and was content just to see their daughter finally enjoy-ing her therapy. Jennifer recalls that night at the veterinarian’s office, “We tried everything we could and we ended up having to put him down. We were heartbroken. And to have to make that decision was just awful. I thought ‘Why am I doing this?’ It’s so much work, I mean the output of work to get a kid on is tremendous…. Then we were down a horse and we don’t have this other horse ready; and we are trying to start it here. It was just kind of falling apart for me.”

“I called [the child]’s mom later that eve-ning and I was very upset. I said, ‘We lost our horse. I don’t know what we are going to do, I don’t know what our next step will be.’” One couldn’t dream up what happened next. At a point, when Jennifer was questioning the entire operation, affirmation came flooding in. As tears welled up of in her eyes, Jennifer recounted the mother’s response, “We’ll wait as long as it takes. Our daughter took her first steps today.” Simple as that her question was answered, “This is why we do this.”

Now, just three years into the operation, RED Arena helps forty kids a week. They have built a

to find out more about red arena’s

programs or for ways to support their

efforts visit www.redarena.org.

talented, caring staff that includes two physical therapists, two occupational therapists and two speech therapists, as well as forty to fifty volun-teers each week. “We have our second adult that’s starting today so the need is here. It’s an incred-ible horse community. The support has just been word of mouth,” said Jennifer. This past June, RED Arena hosted their first inclusive rodeo fundraiser called the RED Arena Round-Up at Harris Ranch Park in Dripping Springs. The fund-raiser attracted hundreds of supporters and in the end exceeded their goal by raising over $30,000. Riders of all ability levels and ages competed in old cowboy games with kid friendly twists like musical horses, ring race, ride-a-buck, barrels and more. The idea is based on the therapy concept of inclusion, which is also a critical aspect of devel-opment and therapy success. Jennifer explains, “That was the other big thing about our rodeo…to show that there are activities that kids with disabilities and kids without disabilities can eas-ily do and enjoy together. I think everyone had such a great time. The kids without disabilities had no problem participating. And it was fair, which made it even better.” aL

based on old cowboy

games with kid-

friendly twists, the

events at red arena’s

round-up were tai-

lored to allow an even

level of competition

between those with

disabilities and those

without. the idea is

based on the therapy

concept of inclusion,

which is a critical as-

pect of development

and therapy success.


A nAturAl Addition

by amy e. lemen

A centrAl city oAsis celebrAtes nAture And the outdoors

photography by jonathan jackson

an ipe arbor frames the

entrance to the house and

its addition, and a stone

path leads visitors to the

new space. opposite page:

the addition was built to

contrast with the house.

“it’s modern, but it’s also

warm and rustic. you don’t

usually see all those words

together, but it works will

in this case,” says architect

gregory thomas.


For soME, an outdoor liFEstYlE means simply walking out-side. But for those who live, breathe and revere in all nature has to offer—digging in the dirt and embracing the outdoor environment with pure joy and abandon —the lifestyle means something completely different.

For the owners of a South Austin property, the outdoor living project they wanted has transformed their home and yard into a tranquil space that reflects their love of nature and simplicity of the built environment. Working closely with architect Gregory Thomas of Austin firm CG&S Design Build, the homeowners’ goals were simple, yet critical adjustments designed to bring the outside in and create relaxing outdoor living areas.

“The home had recently been renovated; it was everything outside the house that they wanted,” explains Thomas. “They came with a vision — they’re gardeners, and they wanted to build around that.”

Avid gardeners and birding enthusiasts with pet birds of their own, the homeowners’ vision included a screened porch, a garden storage room, a secure carport to replace a concrete pad, a larger entry court-

yard with a more defined entrance to the front of the house, and a better sense of connection to their backyard garden and to the wild birds that frequented the yard.

The first step was in maximizing the property lines; the original design didn’t fully extend the property line, so Thomas extended it by removing the original courtyard walls and rebuilding one of them to the appropri-ate line - stretching the yard about 12 feet.

With the extra space, the homeowners made the decision to move their backyard vegetable garden to the front to be more connected with neigh-bors passing by, and a new Ipe-clad carport replaced the other courtyard wall. The carport’s modern design and flat roof is in contrast to the oth-erwise traditional house, but it’s a contrast that works.

“Most folks want a renovation to blend in with the house completely, but they wanted a modern feel and were open to working with different woods and materials,” says Thomas. “It’s modern, but it’s also warm and rustic. You don’t usually see all those words together, but it works well in this case.”


An Ipe wood fence separates the house from the curb, and an entry arbor and basket weave steel gate with bright orange mailboxes designed by local artisans provides a colorful welcome to visitors, as well as privacy from street traffic. Now, the homeowners can access the front courtyard from the carport through a metal-clad rolling barn door, walking into the oasis of produce they’ve worked hard to grow and nurture.

While the home’s new curb presence is certainly appealing, it’s the changes to the back of the house with the new L-shaped screened porch that really reflect the tranquil sense of connectedness with nature.

Where before the only view of the homeowner’s extensive flower gar-den, which was planted with both beauty and birds in mind, was through French doors in the kitchen, the view now extends on three sides—and includes a new kitchen window that folds all the way back for a complete connection between in the inside and outside.

The homeowners can also enjoy the crossbreezes on the L-shaped porch, which is open to both the north and east and allows for sun in the morning and shade the rest of the day. “Most screened porches are rectan-gles, but this one has two rooms that wrap around the yard, effectively giv-ing the homeowners both an outdoor dining and living area,” says Thomas.

With stained concrete floors and locally made custom screen doors on either side of the porch that have commissioned metal grill inserts by local artist Susan Wallace and feature sunflowers and morning glo-

ries—both flowers in the homeowners’ garden—the connection between home and nature is complete.

Carefully thought-out interior details include decorative sconces, cop-per gutter cove lighting, an integrated sound system, custom-designed end tables and a custom dining table made of the wood used in the screen porch: cypress on the ceiling and Ipe everywhere else. Much of the work was either done by or handcrafted by local artists, too. “They wanted to use local artisans and contractors wherever possible to bring beauty to the project,” Thomas says. “If you can find the talent to design and build something locally, you should. That’s their philosophy.”

The porch’s exterior features steel planter boxes, as well as a rainwater collection system that includes decorative bowls, urns, and copper rain chains that direct rainwater into two 1,000-gallon galvanized metal tanks for environmentally-friendly irrigation.

There’s even an organic outdoor space outside the porches —drill stem pipes with LED twinkle lights define the space, which is open to the sky and is a frequent gathering place for al fresco dining and connecting. All in all, the space is reflective of its owners’ philosophy and style.

“Most people want landscapes that are done—have someone do it, look at it, admire it, but the owners of this home want to be in the dirt every day, and they are,” says Thomas. “This project reflects who they are and their passions.” aL


a basket weave steel gate

provides privacy from street

traffic. the sliding metal-

clad barn door gives the

homeowners access to the

courtyard from the new

carport. galvanized tanks

store rainwater for irriga-

tion. opposite: the l-shaped

enclosed porch offers a

cool place to enjoy the day,

adding additional living and

dining space as well as views

onto the garden.


smoother flavor bring the soup to a boil,

add salt and pepper to taste.

note: When blending hot liquids: Remove

liquid from the heat and allow to cool

for at least 5 minutes. transfer liquid to a

blender or food processor and fill no more

than halfway. if using a blender, release

one corner of the lid. this prevents the

vacuum effect that creates heat explo-

sions. Place a towel over the top of the

machine, pulse a few times then process

on high speed until smooth.

ChiCKen tagine

yielDs 6

4 lbs chicken breasts

2 tbsp extra-virgin olive oil

1 large onion, thinly sliced

3 garlic cloves, finely chopped

1 tbsp ginger, finely chopped

2 tbsp green chili peppers

4 cups chicken broth

2 baking potatoes, peeled and diced

A*tAste | s a V o R

Brown Bag DeliversheAlthy meAl decisions mAde simple

Carrot ginger soup

yielDs 4

1 tbs butter

1 onion chopped

3 cups vegetable broth

1 lb carrots, peeled and sliced

1 tbs ginger, freshly grated

½ cup whipping cream

1 tsp salt and white pepper to taste

1 tsp tumeric

1 tsp nutmeg

sour cream to taste

parsley for garnish

in a 6-quart pan, over medium-high

heat, add butter and onions and begin

to brown. once they begin caramelizing

add tumeric, nutmeg, carrots and ginger.

allow to brown for a few minutes then

add vegetable broth. cover and bring to a

boil. Reduce heat and simmer until carrots

are tender. using an immersion blender,

blend the soup thoroughly. finally add

the cream, stirring over low heat. for a

broWn bag delivers is founder and

co-owner Benjamin mendoza’s answer

to a comfortable alternative to unhealthy,

super-sized meal portions. He partnered

with longtime friend and Brownsville native

Joram tapiero to start Brown Bag Delivers:

a meal delivery service dedicated to bringing

fresh, healthy, gour-

met meals to local

austin businesses.

operated out of a professional kitchen

off Burnet Road, their team of innovative,

environmentally-conscious chefs work with

numerous local businesses to deliver fresh

meals and healthy break room munchies

straight to their office doors.

While using only the freshest ingredi-

ents, Brown Bag provides an affordable

alternative to restaurant dining (their

gourmet meals average around $7.50, tax

included with free delivery). they deliver on

mondays and Wednesdays to areas as far

north as anderson mill and south past the y

at oak Hill with food orders available from

customizable menus. they even pick up

the last shipment’s containers for recycling.

Promoting sustainability on your lunch

break? that’s serious productivity.

Brown Bag takes a unique philosophy to

their business model – they believe giving

is a continuous process. along with making

lunchtimes more efficient for businesses,

they also donate monthly to such local

nonprofits as the young Women’s alliance,

young men’s Business league and the

green network, among others.

sharing Brown Bag’s simple yet inspired

meals with colleagues saves time, gas and

money. you can even try out a few of their

favorite dishes at home with family and

friends. Bon appétit!

brown bag delivers

www.brownbagdelivers.com

by elizabeth leverson

photography by nathan schroder

carrot ginger soup


about the Chef

Brown Bag Delivers’ co-owner and executive

chef Joram tapiero has an appetite for trying

new things. He draws inspiration for his recipes

from his unquenchable desire to create inno-

vative dishes with simple ingredients. a lover of

learning, he has been educated in everything

from the culinary arts to astrophysics to enhance

himself as a person, chef and businessman; a

lover of others, he spends free time preparing

and serving meals with local non-profit events

and rehabilitation programs, such as Homeless

coach. He learned to cook from his mother at

age 7 and continues to prepare Brown Bag meals

with the same love and attention as though they

were intended for her.

1/2 cup green olives, pitted and sliced

2 tbsp lemon juice

1 tbsp ground cumin

1 tbsp ground cinnamon

1/2 cup cilantro

1/2 cup black olives

Preheat the oven to 375°f. Pat chicken dry

and season with salt and pepper. Heat 1

tbsp oil in a large ovenproof skillet or Dutch

oven over medium-high heat until hot. add

the chicken thighs (in batches if neces-

sary) and cook, moving them around every

couple of minutes, until browned on all

sides. Remove from the pan and set aside.

Pour off fat. Reduce heat to medium and

add the remaining 1 tbsp oil to the pan. add

onion and cook, stirring frequently, until

they begin to brown. add garlic, ginger and

chiles and cook for 2 minutes longer. add

broth, potatoes, olives, lemon juice, cumin

and cinnamon and then reserved chicken.

Bring to a simmer. cover the pan, transfer

it to the oven, and bake until the chicken

thighs are tender, about 45 minutes. stir in

the cilantro and black olives. season with

salt and pepper to taste.

s a V o R | A*tAste

middLe eastern CousCous

with dried fruit

yielDs 4

2 tbsp olive oil

½ cup raisins

1 garlic clove, minced

¼ tsp ground cumin

½ tsp ground cinnamon

1/8 tsp coriander

1 1/2 cups couscous

2 cups boiling water

¾ tsp salt

¼ cup dried dates

¼ cup cranberries

in a medium saucepan, heat the oil over

medium heat. add the raisins, garlic, cin-

namon, cumin, coriander, dates and

cranberries. cook, stirring for 1 minute. add

the couscous to the saucepan, along with

the 2 cups of boiling water and the salt. stir

once with a fork, cover tightly, and remove

from the heat. let stand, covered, for 5

minutes. stir with a fork before serving to

fluff the couscous and combine the other

ingredients. this recipe can be made up to

a day ahead and reheated over low heat or

in a microwave oven.

chicken tagine

middle eastern

couscous with

dried fruit


Agave Allurethe complex beAuty of mescAl

by garret t mikell

photograph by julie pat terson

Quality. On the surface, it is a term that seems to constantly change, thanks in part to the thriving realm of social media that we all know and embrace. Almost instantly, one is able to access the current idea of “standard” and make decisions based on the likes and dislikes of those you rely on and respect the most. In the face of this country’s recession, there is one thing that has certainly not declined—the sale of high-end, top-quality cocktails. If nothing else, this trend has gained a lot of traction. I believe it has a lot to do with the desire for standardized quality; and since drinking is one thing we have in common, it would make sense that more attention is paid to what is being consumed. This mentality drives us to a greater appreciation of products that are given more personal care and attention during the process of creation, and mescal provides us with that experience.

Technically, mescal is the generic word that covers a wide range of distilled agave spirits. (Historically, tequila was referred to as mes-cal.) Agave grows all over Mexico, but only a very few select states are allowed by the government to sell their product as tequila. In the larger, well-known brands of tequila, these agaves are harvested and processed in an industrial fashion, as mass production dictates, very quickly and efficiently. Plants are usually tossed by the hundreds into huge autoclaves and steamed to render out the sugars. For this rea-son, when we think of tequila we tend to defer to college memories

quickly forgotten. It registers in our brains when a quick shot (that leads to some sort of B-Movie adventure that will never hit the silver screen) is needed. However, the better tequilas—the ones that aren’t shot—anejos, reposados, often neat and enjoyed with a beer—are a much closer cousin to mescal because of their handcrafted nature.

There is a certain beauty to mescal. It is prevalent in Mexico in a way that tequila isn’t. There are over 20 varieties of agave, but the climate in the states that produce tequila lends itself primarily to blue agave. South of the tequila producing regions of Mexico is Oaxaca, a region that hosts a huge range of microclimates due to its diversity of elevations. It is also the world’s second largest agave producing area. The climate allows the wind, rain and sun to influ-ence the soil in many different ways, all of which have a very distinct influence on the agave’s maturation, and therefore the character of the mescal created from them. With mescal, much more time and care is put into the product, yielding a spirit of deep complexity and character. Because several varieties of agave are used, every batch is different and cannot be reproduced. Most mescals are made by a single village, utilizing their immediate surroundings, and everyone in the community plays an important part in production, bringing a unique, artisanal quality to every bottle.

It is this care and attention that has mescal gaining popularity in the world of spirits, where quality has become paramount. A number of Austin restaurants are now highlighting mescal on their cocktails menus, including Takoba on East Seventh Street, which has an exten-sive array of offerings. Ranging from the less complex to the deep and rich anejo mescals, its bold flavor stands alone. In order to fully appre-ciate this liquor, I recommend it to be sipped neat. Here are a few of my recommendations with local liquor store price approximations:

la penca: $16 Mild complexity, yet very rich with leather tones as well as toasted cacao and mild vanilla. This mescal is ideal for mixing. Try using it instead of tequila in your next margarita, with grapefruit instead of lime juice.

del maguey crema de mescal: $40 A single village mescal that is fortified with agave nectar to help sweeten it, thus making it a great introduction to this spirit. Expect a quickly diminishing pun-gent beginning that tapers into notes of light tobacco and a smooth finish with a heavy smoky taste on the back end.

del maguey tobala: $120 Harvested from a maguey, which only grows in high altitude and is remarkably smaller than other agaves. It is filled with the taste of fruit and cinnamon, light smoke and a nice taper.

los danzantes anejo: priceless (this cannot be purchased at a

liquor store as quantities are so limited.) A truly amazing sip. It is dark and pungent on the front. As it washes over your tongue, expect to be taken to a very odd place in your palate, as this mescal com-pletely embodies the great attributes of a distiller who cares. Lots of tanned leather and smoke, turning into a very long finish that leaves nothing overpowered or left to be desired.

A*tAste | s i P


it takes a lot of courage to break into the burger discussion in Austin. But, with summer in full swing, this staple of the hotter months deserves some attention. There are sacred cows that have solidified their legacies in town, from Hut’s to Dirty Martin’s. But in the past few years, more than a couple of challengers have set up shop, forcing a re-evaluation of the hamburger hierarchy. Austin Lifestyle revisited both old and new eateries to find out if there is a new champion.

hopdoddyThis is the new king of burgers in Austin, Texas, and we’re unapolo-getic about making that claim. At Hopdoddy, half named for the beer they serve (hops) and half for a Scottish term for cattle (doddy), they make their own bread, grind their own meat and have a menu that can make a burger lover out of nearly anybody. But if red meat isn’t your preference, they don’t judge. They also provide chicken, ahi

tuna and vegetarian options that rival even the best of quarter-pounders. Hopdoddy serves some of the freshest tasting fries in town and brag about their “adult milkshakes,” all of which amplify our admiration. But our fandom of the place reaches

its pinnacle in the Buffalo Bill, a burger made from ground bison paired with blue cheese, hot sauce and bacon. Not only does it all fit on a bun, creating a magical flavor combination, but it also warrants that Hopdoddy should sit nicely atop the burger discussion in Austin.

Burger Beefthe texAs-sized debAte for best burgers

Hopdoddy

1400 S. Congress Avenue

512.243.7505

www.hopdoddy.com

Phil’s icehouse

5620 Burnet Road

512.524.1212

2901 S. Lamar Boulevard

512.707.8704

www.philsicehouse.com

Casino El Camino

517 East 6th Street

512.469.9330.

www.casinoelcamino.net

phil’s icehouseWith a new location in South Austin, even more Austinites can now discover what visitors to the Burnet store already know which is that Phil’s Icehouse knows how to make a truly Austin burger. Each burger bears the name of an Austin neighborhood, and the combi-nations for each is as unique as their namesake. Again opting for a break from the normal meat-and-cheese combina-tion, we have to nominate something a bit spicier and recommend the 78704. Stacked atop a divine jalapeno and cheese bun, the jalapenos are offset by the inclusion of avocado. Add to this the hint of chipotle mayo, and one discovers a taste that places the burger safely in the realm of Tex-Mex, as well as hamburger. Their other offerings are equally delight-ful, and if you cannot decide, get a slider sampler to help you find your preference. Accompanied by sweet potato fries and a fam-ily friendly patio, the burger experience at Phil’s is undeniable. casino el caminoThe legend of the Casino El Camino burger lives on, stronger than ever. Seated in a darkly lit bar, with a small window providing the only clue that incredible, dare we say legendary, food can be found here, the 6th Street landmark deserves its place in any mention of burgers in Austin. The wait is more substantial than most other burgers, but one can-not expect a masterpiece to be crafted immediately. Three-quarters of a pound is grilled to order, set atop a bun and cut in half to feature the burger’s intricate layers. It is a no-frills presen-tation, unless you decide to order their hand-cut fries. But such accessories are unnecessary. Here instead, we opt for the Chicago Burger, a standard bacon cheeseburger whose simplicity does not overshadow its deliciousness. Lettuce, tomato, bacon and cheese are all that adorn the perfectly grilled meat. After a few selections from Austin’s best jukebox, your order is called over a loudspeaker in true burger joint fashion. Then, dive into an Austin experience that is trea-sured and happily repeated. The newcomers may have wrestled the crown from Casino, but they can never keep them out of the debate.

Disagree with our decision or have your own favorite you feel is worth a mention? Check out Austin Lifestyle on Facebook and keep the debate going all summer!

A*tAste | a c c i D e n t a l e P i c u R e a n

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midsummer’s dreamy. a solar eclipse on July 1 heralds a season of new beginnings, hopes and dreams. the planets align for a fabulous

fourth of July weekend; enjoy some well-deserved hammock time. Plus July 7 (7-7-11) is one of the most magical days of the year. Wish

upon a star and it just may come true. august finds us landing abruptly back on earth-plain. give yourself extra time to get things done

during mercury’s retrograde from august 3-26. nothing goes quite as smoothly when the messenger planet is stuck in reverse. the sum-

mer heat has tempers flaring the week of august 8-12. Keep your cool, even if you have to crank the a/c.

Horoscopes for July & August

aries maR 21–aPR 20

Home is where your obsession is. the halls

of Home Depot and ikea will be filled with

aries looking to make a change. if there

are any home improvement projects that

you’ve been putting off, now is the time

to roll up your sleeves and get ‘em done.

When you’re done with your house, i’m

sure your friends could use your help, too.

taurus aPR 21–may 20

information overload is not your thing,

taurus, so find a way to simplify. look at

the big picture: if you don’t love it or use

it, why keep it? you’ll find that by focus-

ing on what’s essential to you, your life is

automatically filled with more meaning and

purpose, and less busyness.

gemini may 21–Jun 21

Have you secretly been counting your

facebook friends as evidence of your

coolness? then you may discover that fair-

weather friends are fickle, your true worth

comes from who you are, not how many

people you know. it’s time to “like” yourself.

CanCer Jun 22–Jul 22

everyone’s been waiting for you. your

partner. your friends. your boss. so get out

of your squishy comfort zone and rein-

vent yourself. no one can create the life of

your dreams except you. Decide what you

want from the world, get yourself a make-

over and go for it.

cosmic cAdence

Leo Jul 23–aug 22

leo loves the limelight, but even you need

some quiet time to learn your lines. if you

haven’t had time to go this year, July’s the

time for you to get away to that deserted

island you’ve been thinking about. take

time to recharge your batteries, and you’ll

shine even brighter than ever.

Virgo aug 23–seP 22

magic happens. the secret is in being

prepared to take advantage of the opportu-

nities when they arrive on your doorstep.

you love being prepared, Virgo. Just don’t

focus so much on your plans that you fail

to hear the knock on your door. if you can

learn to work on these two levels at once,

even the sky’s no limit for you.

Libra seP 23–oct 22

Hello, hello? is your phone ringing off the

hook? Really, libra, can you blame them?

you give great advice, and they just want

more. Don’t be shy about your opinions;

right now you can see the solution for

which others have been searching. and,

by focusing on how you can help others,

you’ll definitely get noticed yourself.

sCorpio oct 23–noV 22

itchy feet? then it’s time for a good quest.

you’re searching for something, even if you

don’t yet know what it is. Whether you’re

traveling the outer world or inner, keep

your eyes open for what you discover.

you’ll find all the clues you need to chart

your course along the way.

sagittarius noV 23–Dec 21

When it’s night and you can’t see the sun,

you know it’s still there. it’s just visiting

china. so, if it’s dark where you are right

now, sagittarius, just keep moving for-

ward. after all, having faith is something

you’re really good at. and if that doesn’t

work, try laughing. that always puts things

into perspective for you.

CapriCorn Dec 22–Jan 20

it’s your turn to compromise. But this doesn’t

mean you have to give up your standards

or your values. it just means that you need

to take the standards and values of others

into your equation when planning your next

great endeavor. it might take you a little lon-

ger to achieve your goals, but what you end

up with will be the greater for it.

aQuarius Jan 21–feB 19

Busy. Just accept it. that’s what you are

and there’s no end in sight. so, you might

as well make the best of it. make yourself a

list, put the most important stuff at the top,

and do that first. it’s the only way to ensure

that your busyness translates to productiv-

ity, not just paper-pushing.

pisCes feB 20–maR 20

Buddha laughed. you’ll know you’ve

achieved illumination, and when you do

your mission this summer is clear: practice

the zen of Playtime! life’s just too short to

be so serious all the time. everyone needs

to (en)lighten up. give in to your giggles

and you’ll lead by example.

by donna WoodWell


austinlifestylemagazine.comthe best of everything – online!

follow us on twitter: @lifestyleaustin

become a fan on facebook!

view interactive issues online!

austinlifestylemagazine.com

AL was blown away by Austin’s hottest new hair trend. see our video as well as before and after photos of our staff at AL’s online blo beauty bar experience.

From Provence to Paris with Petite Peche & Co.

assistant editor meredith merritt took a french culinary

excursion with austin-based company Petite Peche & co.

each day they went to local markets, brought home fresh

food for that evening’s cooking lesson and paired Provencal

recipes with wine from local vineyards. Read about her

entire experience online.

Behind the Scenes: AL visits Kevin Costner’s Aspen Ranch

AL staffers were lucky to receive an invitation to visit the

aspen retreat with costner as their tour guide! the day was

truly magical and we’ve got all the behind the scenes action

online, including pictures from their round of baseball on

costner’s home field and a serenade from costner to fellow

Ventura, california hometowner, AL’s publisher shawn lively.

Hairspray Giveaway

move over Baltimore!

austin is the new home

for Hairspray—the

soultastic, hair hop-

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drop musical! zach

scott theatre continues

their 2010-2011 season

with the production of

Hairspray, running June

6 – august 28. go to

AL’s Web site to regis-

ter for a chance to win a

pair of tickets, courtesy

of Austin Lifestyle, and to

take a glimpse at zach’s

2011-2012 season, start-

ing this september with

Spring Awakening. www.

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Book MARK O’DONNELL and THOMAS MEEHAN Music by MARC SHAIMAN

Lyrics MARC SHAIMAN and SCOTT WHITTMANDirected by DAVE STEAKLEY

Musical Direction ALLEN ROBERTSON Choreography ROBIN LEWIS

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Marathon!

t his is what many of you are saying to yourself about now. At this point,

you have probably just started or are about a month into your train-

ing for a fall marathon, while others are knee deep in ironman train-

ing for triathlon season. whatever cool-aid you drank, remember that you

decided to embark on this journey for a reason.

who am i? well, i’m no trainer, coach or fitness guru by any stretch of

the imagination; i’m just a normal guy with the same ambitions as you,

sharing his life experience. i am currently training for my 16th marathon

in october and base training for my second ironman in may 2012. why do

i do it? A number of reasons, likely not much different than your own, from

personal goals, bucket lists to charities and causes. whatever your reason

for signing up – own it; this will carry you through the most difficult steps

of achieving your goal.

if you haven’t signed up yet – do it already! nailing a date on the calen-

dar is the first critical step. use this date to work back from while planning

your training schedule, and don’t forget to plan for “rest days.” between hill

repeats, fartleks (i know, i chuckle every time too), pace runs, core work-

outs, speed work, swim training, bike training and the added intensity of

100 degree heat and humidity, you will pretty much be sore 24/7.

some of you may be starting at the basics. have no fear; that just makes

success all the sweeter. when i began my training for the ironman last year,

i really didn’t have any experience swimming. i started to train with the t3

group and learned how to swim correctly. it was difficult for a few months,

but i kept on going and getting better at it. you should see the picture that

was taken when i got out of the water after swimming 2.4 miles – huge

smile! the same could be said about my bike training. for six months, i

was out on parmer lane every sunday morning, usually by myself, riding

50, 60 and up to 120 miles. believe me, i wanted to turn around many times

during the ride for whatever reason, but i kept on going, knowing it was all

going to pay off on race day. the harder you train, the easier the race will

be, so don’t give up! Keep your eyes on the prize.

preparing for your race requires more than sheer physical ability. on

those days when it was 100 degrees and i was doing hill repeats on wilke,

training for a marathon, i wanted to stop but i refused to give up. this is

where the mental part of the training kicks in. it’s about 60% mental and 40%

physical. your body can do more than your mind tells it that it can. Keep on

going! All that work in the heat only makes you body and mind stronger for

your event in the fall.

on your big day, prep carefully the day before. make sure your clothes

are laid out, nutrition “gu’s” are ready (yum), and shoes, socks, race bib/

belt, shorts and other gear is all accounted for. get to the starting line early

so you can take care of any last bathroom stops you will need (and you will

need one). but, here is the most important part of whole day: enjoy it! you’re

ready; now trust your training. thrive off the camaraderie of fellow com-

petitors and allow the cheers of the crowd to carry you through the tough

patches. when you’re at the end of your race and the finish line is in sight,

relax. don’t run the last 0.2 miles like your hair is on fire. if you honestly

have the energy at that point, then you didn’t give it your all during the last

26 miles. for most of us, those extra seconds at the end really aren’t going

to matter unless you’re trying to qualify for another race. lift your head

and see the people that are there to support you. And when you cross that

finish line, look up, don’t look down at your watch…your picture is being

taken. Also…listen! your name is probably being called out. “____ you have

just completed ____ marathon” or “____ you are an ironman.” some of the

sweetest and most memorable words you’ll ever hear.

completing a marathon or triathlon is one of the most incredible, mean-

ingful, difficult and rewarding things that you will ever do. the important

thing in this adventure is to remember and cherish it all—from the pain

of training day one to euphoria of completing your race. every time i’ve

crossed the finish line in a marathon, it’s like my first. i’m thankful to be able

to be running and accomplishing something that many wish they could

do. honor your purpose, trust your training and respect the event, because

this is a journey that will last forever in your soul.

Craig Collinsworth is a local runner and triathlete. he works in the fitness

industry for a running watch company called soleus Watches.

WEllkEEP austin

what was i thinking? By CRAIG COLLInSWORTH

Triathlon!

WEllkEEP austin


s ince 1980 obesity rates for children have nearly tripled, and childhood obesity is perhaps more of an epidemic than the adult obesity

crisis we are facing. making a fresh lunch allows parents to control the nutrition of the food their children are eating, whether it’s at

school, summer camp or at a friend’s house. According to the American dietetic Association, 55 percent of kids “brown bag it” to school

five-days-a-week and research has shown that when kids eat healthy, their grades are better and behaviors improve.

involving children in the lunch preparation encourages them to learn about nutrition and helps parents to find healthy options for “picky”

eaters. If you are making a lunch for your child, these are the key things you should think of:

healthy lunches, healthy Kids By TARIE BELDIn

nutrition: try to include food that represents three to four food

groups, such as protein, grain, dairy and fruit or

vegetable.

there are many options for protein lunch items, such

as: lean chicken, turkey, left over ham or roast beef,

tuna, beans, cheese, cottage cheese, hard boiled egg

or even hummus. many schools have a no-nuts/nut

butter policy, due to allergies; however, nuts would also

be a source of protein.

try to use whole grains if possible such as, whole wheat

bread, pita bread, tortillas, whole wheat pasta, brown

rice, whole grain crackers and cereals.

skim or one percent milk, low fat cheese, yogurt or

cottage cheese are ideal ways to incorporate dairy into

children’s lunches.

for vegetables, try cutting them up and packing them

with a dip.

Food Safety: A minimum of three to five hours

can pass between the time the lunch

is packed at home and when it is

eaten. harmful bacteria can begin

to multiply if food is not kept at the

proper temperature.

perishable foods should not remain

un-refrigerated for longer than

two hours. in hot weather, this is

reduced to only one hour.

Make Lunch Fun: include your children as much as possible in the

planning and preparation of their lunches. if they are

involved, they are much more likely to eat it.

children love fun shapes and being able to “dip” foods.

cut sandwiches or cheese with cookie cutters and

make a dip with low fat yogurt for vegetables or fruits.

use dry cereal and fruits to make your own trail mix.

many children today are overweight, but undernour-

ished. their diets are lacking whole grains, fruits,

vegetables and low fat dairy. if parents can focus their

meal planning around these food groups, limit fat

and added sugar and make sure their children get a

minimum of 60 minutes of physical activity each day,

it will help to fuel their bodies and their minds.

tarie Beldin is a registered and licensed dietitian at

st. David’s Round Rock Medical Center.

The Planet: we place a lot of emphasis on cutting back

on the amount of waste we create and we

should continue this theme when packing

lunches.

to cut back on waste, use an insulated

lunch bag and a reusable water bottle (it

can be frozen and will thaw as the day

goes on, acting like an ice pack for perish-

able foods).

instead of plastic bags, plastic utensils

and paper napkins use reusable plastic

containers, a thermos, flatware and a

cloth napkin.

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WEllkEEP austin


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adVErtising & contact: [email protected] austinlifestylemagazine.com

if you see anything suspicious, contact your primary care physician or dermatologist as soon as possible. in addition to the importance of

routine skin checks, it’s equally important to protect yourself while in the sun. Below are several steps you can take to help prevent sun dam-age and the development of skin cancer:

Mary evers, D.O., is a dermatologist with texas Dermatology Center, who practices at st. David’s Georgetown hospital.

weAr protective clothing, such As A wide-brimmed hAt, sunglAsses & A lightweight, long-sleeve shirt

• • • schedule your outdoor Activities during non-peAK hours, which Are before 10 Am & After 4 pm • • • if

you Are outdoors, seeK shAde—do not Allow your sKin to burn • • • weAr sunscreen with An spf of 45

or greAter & reApply every two hours • • • do not use tAnning beds • • • give yourself extrA protection

when you’re Around wAter, snow & sAnd, becAuse they reflect the dAmAging rAys of the sun & cAn

cAuse you to burn eAsier.

summer’s necessities:

sunscreen & skin screeningsby mAry evers, d.o.

s ummer is here and that means high temperatures, plenty of sun-

shine, suntans and sunburns. while being in the sun and enjoying

the outdoors is part of many central texans’ lives, people need to

be conscious of the dangers created by ultraviolet overexposure from

the sun.

According to the national council on skin cancer prevention, more

than two million new cases of skin cancer are diagnosed in the united

states each year—outnumbering all other cancers combined. of these

two million cases of skin cancer, more than 68,000 of these will be mela-

noma, the most life-threatening form of skin cancer.

having routine skin cancer screenings conducted by primary care

physicians or dermatologists helps people identify problem areas and

provide education on proper sun protection. the benefit of a skin can-

cer screening is the potential to find cancer at an early stage, as many

skin cancers can be asymptomatic. the earlier that doctors are able to

diagnose and treat skin cancer, the better the outcomes.

while formal screening from a healthcare professional is important (at

least once a year is recommended), there are a number of warning signs

you can check for at home. during self-exams pay particular attention

to sun-exposed areas (scalp, face and hands), as well as the following:

A SPOT OR SORE THAT

ITCHES, IS PAInFuL,

CRuSTS OR BLEEDS.

(1)

A SKIn GROWTH

THAT APPEARS TRAnSLuCEnT

OR PEARLy AnD CHAnGES

In SIzE OR SHAPE.

(2)A MOLE OR BIRTHMARK

THAT IS IRREGuLAR,

CHAnGES In COLOR, InCREASES

In SIzE, OR IS ITCHInG,

BLEEDInG OR TEnDER.

(3)

austinlifestylemagazine.com 87adVErtising & contact: [email protected]


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the Audiotoniq system consists of the

innovative Audiotoniq professional

hearing test and the revolutionary

Audiotoniq hearing Aid. the testing system

will be available first in Austin, and then will

be rolled out to other major texas markets and

eventually nationally. the self-test system is a

portable device that will allow greater access to

hearing health by providing accurate audio-

gram and baseline hearing assessments that

can be conducted in a variety of settings, such

as schools, physician offices and pharmacies.

currently, only 14 percent of physicians rou-

tinely screen for hearing loss during a physical.

“Audiotoniq has been working on the hear-

ing test system for nearly two years, and we

are excited that it is finally coming to fruition,”

russ Apfel, founder and ceo of Audiotoniq,

said. “the system will make hearing testing

easy and affordable, helping to identify any

hearing problems for those who might have

never planned on getting tested.”

the self-test device does not require an

operator to administer the test and has wire-

less connectivity, which allows for results to

be printed or sent to an electronic medical

record system. the low-cost testing system

includes a computer with video instructions

and easy-to-follow prompts. live, online chat

capabilities with audiologists and Audiotoniq

customer care representatives, as well as live

video conferencing, will also be available.

the company’s first hearing aid is sched-

uled to be released in early fall 2011. the per-

sonally programmable audio device will cost

considerably less than comparable hearing

aids currently on the market. it will utilize

cutting-edge technology that will allow users

to control their hearing aid settings without

having to schedule time-consuming appoint-

ments with a service provider. Applications

have been developed for smart phones that

will allow a wide range of adjustment options

at the touch of a finger. the hearing aid is also

adaptable for use with digital media devices

such as mp3 players and contains a re-charge-

able lithium ion battery that will last approxi-

mately 30 hours between charges.

the Audiotoniq live life log, an online

journal, allows individuals to examine the

impact of their hearing problems—record-

ing, tracking, and sharing life experiences

and information related to hearing loss. the

tool is currently available at www.audiotoniq.

com, and will be available as a smart-phone

application at a later date.

“when we decided to form Audiotoniq in

2009, we shared a belief that we would offer

customers a choice in how they purchased

and controlled their hearing aids,” harold

mindlin, vice president of sales and market-

ing, said. “with this announcement, we are in

full motion towards accomplishing that goal.”

About 17 percent of American adults (36

million) report some degree of hearing loss,

yet only one out of five people who could ben-

efit from a hearing aid actually wears one.

since Audiotoniq’s inception, engineers

and entrepreneurs with the company have

been working to develop products and distri-

bution channels that will provide consumers

with a new and improved option for hear-

ing aids, enabling people to make on-the-fly

adjustments to their hearing aids to better

their overall quality of life.

to learn more about audiotoniq, please visit

www.audiotoniq.com.

Audiotoniq

Audiotoniq, an Austin, Texas-based company dedicated to

providing the latest in hearing-loss technology at a lower cost

to consumers, announced the introduction of its first-generation

hearing system at the 2011 Hearing Loss Association of America

Convention in Washington, D.C. on June 17, 2011.(((

introducing a revolutionary hearing system (((

july/august issue

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