Texas Bucket List

Texas Bucket List

Spirit of Texas Bank

The Texas Bucket List – The Blueberry Place in Nacogdoches

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Nacogdoches – Amongst the towering trees of east Texas sits a field full of frolicking furry creatures.  Where butterflies gently flap their wings waiting for just the right summer breeze to lift them off for a flight and folks get their fill of fine fruit.  “It’s just beautiful. It’s a beautiful peaceful place,” said Sherrie Randall.  Sherrie owns the Blueberry Place, a farm hidden in the woods near Nacogdoches and we when pulled in to pull some blueberries off the bushes, we didn’t realize how beautiful this place is. “Mm-hmm, they’re very healthy, healthy bushes,” she said.

Before Sherrie was the boss lady at the Blueberry place, she had an aerospace career in Colorado that kept her eyes to the sky. “We work behind the doors… Secret stuff, yes…[Not allowed to talk about it] But it was fun stuff,” she said. Sherrie retired from the industry with her husband in 2001 and they wanted the perfect place to put up their feet. “East Texas is gorgeous and it’s a lot like Denver with the trees…Just flat,” she laughed.  When they found this field full of fruit, they fell in love but continuing to cultivate the crop for the crowds wasn’t something they expected to do. “We weren’t going to keep it, we thought, ‘Well we don’t have to do that, because we weren’t looking to do that,’” she said. Apparently, the town felt a little differently about the fate of The Blueberry Place.

“Closed on this place on a Friday night and Saturday morning there’s all these people out here picking blueberries and it was the Kiwanis club picking blueberries for the pancakes for the festival. It’s like the town’s patch…So we ended up having a blueberry farm,” explained Sherrie.  Overnight, Sherrie and her husband unexpectedly became blueberry farmers. “After we bought this, I answered the phone and this lady said, ‘Are you still open?’ And I said, ‘Yes.’ She goes, ‘Oh we heard it was bought by old people.’ And I said, ‘I am the old people, I just have a young voice,’” she laughed.

As summer kicks off in the Lone Star State, people come from far and wide for the few short weeks to take a stroll and get their fill of fruit. “June [is the key time to come]. A lot of times by July 4th we are closed,” explained Sherrie. “[Only about] a month, month and a half… Then I get my privacy back.” While Sherrie jokes about her visitors, if you happen to run across the retired blueberry farmer during your stay, she’ll talk to you till she’s blue in the face because somehow, these blueberries bring people together. “You make a lot of friends, it’s like old home week when people come back… Especially when you get older, we made it another year. So it’s really cool,” she explained.

“It means a lot…for a small town, to have something like this to do,” said local, Britney Castle.  “I can’t really think of not having a blueberry patch down the road,” added customer, Nick Jacobs. “Mid-season are the clumping berries, so you can walk up and just find a big clump and you’ll get several berries at once,” said Sherrie. The bushes at The Blueberry Place aren’t treated with pesticides, so they are safe to eat while you pick.  “They taste like candy, coming off the bush they’re sweet,” said Nick. “There’s a lot of people that don’t realize, they have never seen a blueberry bush and they’re so different. They’re sweeter, especially here,” said Sherrie.

A pound of blueberries will set you back a buck fifty here but remember, you’re doing all the work. “We made everything so it’s self-serve. They drive in and they get their harness, their bucket, their bag, and they go out and do their thing, they pay and they don’t ever have to see us,” explained Sherrie. As you might imagine, this is very popular with the kids, and parents, well they love it too. “We live in town, so it’s nice to come out here and let him [her son] just be in nature really,” explained Britney. “Oh it means that I can wear them [the kids] out and they’ll go to bed early, it’s awesome. And they’re eating fruit, so it’s a twofer on that one,” confirmed Nick.

While it may take a while to fill your bucket, picking and partaking in blueberry binging at The Blueberry Place is well worth a stop on The Texas Bucket List. “If you can come out here and enjoy God’s creation, this is one of the best places to come do that,” concluded Nick.

The Texas Bucket List – Toucan Jim’s in Center Point

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Center Point – Summer is always on our minds, especially when it comes to quenching our thirst in the Texas heat! We found the perfect place to do just that, a tropical paradise in the middle of the state known as Toucan Jim’s.

Now Center Point, Texas isn’t exactly the center point of state, but its location on the banks of Guadalupe River make it a clandestine destination between Comfort and Kerrville.  The truly hidden gem in this tiny town is a tropical oasis that sits behind a tired looking shack. Now this isn’t Saint Martin, Saint John or Saint Kitts, it’s not even Tulum or Trinidad, despite what the tables say. It’s simply a huge backyard that underwent an extensive decade long transition by Jim Lackey and Mike Blackledge. Together, they are Toucan Jim’s.

These beach bum buddies had a big idea back in the day. Instead of packing your bags, getting on a plane, flying to a far away destination, and finally making it to a resort in order to enjoy Havana like haven, why not bring that feeling just a few feet from home?  “We can always tell a first-timer because their expression… their eyes light up and you can see them mouthing the word, ‘Wow,’” said Jim.  “Yeah, and the longer you’re out here, the more that sets in,” added Mike. “We all love the Caribbean, we love Belize, Mexico. But for the people that can’t live there, we said, ‘Well, maybe you can come here and maybe for just a few minutes of your day make you think you’re someplace else.’” explained Jim. “After a while, you forget you’re even in Texas,” said Mike.

Now this is Jim’s old home, he grew up here and when he inherited it, he had this bright idea to bring the tropics to Texas. “There’s not a day goes by that we don’t have someone tell us, ‘Man, this reminds me of Cancun. This reminds me of Jamaica. This reminds me of Hawaii.’ And we really take that as a compliment,” said Jim. “We promise you it’s a lot cheaper than going to the Caribbean.” “And you can drive home in the evening!” said Mike. The transition from central Texas backyard to resort like relaxation took years to finish. 

“You probably noticed our sign, that says, hey it’s a jungle out here and make sure your server knows we’re here,” said Jim.  Not only is Jim co-owner of Toucan Jim’s, but he’s also the gardener of the group.  “This is a Southern Magnolia here that my mom actually planted 45 to 50 years ago and I can remember when it was a stick. This is what started everything and everything else was really built around it,” he explained.  Mike in the meantime makes all the tables, chairs, and palapas.  “Jim and I put in a pretty good day, not uncommon for us to put in a 16 hour a day seven days a week…Not a whole lot of time sitting around sipping margaritas,” said Mike.  But that’s exactly what they want you to do! “We have some excellent drinks. And we’ve sampled all of them,” said Jim.

“We’re known for our margaritas, piña coladas, the Barbados Surprise, and the rum punch is a big seller,” said Tonya Harding, the bartender at Toucan Jim’s.  She was ready to take us on a tropical destination of island inspired drinks. “I think we should go with strong…Let’s do a margarita,” she said.  The margarita is a house-made mix that takes you right to the shores of Mexico.
“We’ll do a piña colada [next].” Sampling the cocktails offered at Toucan Jim’s is like traveling with drinks.  “Are you on your way to Aruba right now?” asked Tonya. So delicious and frothy.
“Well, how about I make your rum punch? That’s our number one seller,” she said.  “We spent almost a year working on the rum punch recipe,” said Mike. It’s a pretty drink that tastes as deliciously fruity as it looks. The key to these tasty drinks is fresh juices. “We had tasted it down in Belize and we knew what we wanted and trying to find the proper fruits for it up here was real difficult,” Mike explained. “We experimented and experimented and experimented until we finally came up with the mix that works for us.”  “And I’ll be the first to say that the experimental part of the rum punch was fun… I think we stretched that out a little bit longer than we should have stretched it out,” laughed Jim.

Finally, we finished things off with a Barbados surprise. “You have to stir it,” Tonya explained.  It’s like a witch’s brew. Layers of red, blue, and white mix together with a stir of your straw, leaving you with a purple tented tropical treat. “There is alcohol in there. You got to be careful how many of those you drink,” added Tonya.

If you’re looking for a taste of the tropics right here in the Lone Star State, Toucan Jim’s is a terrific spot to sit back, sip a drink, and relax on The Texas Bucket List.
“We’re not just saying this, we promise that they’re really good drinks,” vouched Jim.

The Texas Bucket List – Pineapple Ninjaz on South Padre Island

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South Padre Island – When you find yourself in the tropical setting of South Padre, you have to find something with the same feel when it comes to food. All you have to do is step into the dojo of Jerry Leal, a native of the Valley, creator of Pineapple Ninjaz, who has a reputation for enthusiasm. “We call it creative. It’s crazy on that side of the bridge, but it’s creativity on this side,” said Jerry.

 While trying to pick his brain about pineapples, the plethora of people on SPI that have a passion for this guy passed by in packs! I know we have a lot of fans down here, a lot of people honk and wave at us, but Jerry seems to be more popular. That’s because Jerry’s lust for life and belief in his brand is infectious! “Of course dog, I wouldn’t be this confident if it wasn’t,” he said. “He’s a good guy. He keeps us going,” said Angela Ramirez, an employee at Pineapple Ninjaz.

Now this colorful character has a few products with pizazz. First off is a piña colada that doesn’t pack any punch. “This is awesome, man. I’m going to have to come back for more,” said customer, Johnny Garcia.  “That is the Piña Colada… It’s pineapple with coconut juice, ice, we blend it to make a smoothie. Pour it back inside the pineapple mug, and then we add fresh cut pineapple on top with your option of Tajin Chamoy.…Welcome to South Padre Island,” said Jerry. “Very refreshing beverage, you’ll really like it,” affirmed customer, Richard Gomez.  “Woo-hoo! Aloha, South Padre Island,” added customer, Edna Garcia. “It’s all natural, so it’s nothing that you have to really worry about making you feel uncomfortable… You’re going to feel delighted, and you’re going to keep going with your day here at South Padre… it’s going to give you a fresh burst of energy to keep exploring island life. That’s what we want you to do,” explained Jerry.

 

As for their food, it’s gets heads turning too. Angela Ramirez put together these pineapples covered with all sorts of stuff. “So what we love is seeing their faces as soon as we hand them the bowl, they’re like, ‘Oh my God, what is that?’” said Angela. “That one [the Big Baller Bowl] is going to come with Cajun seasoned jasmine white rice, grilled zucchini fries, lobster, chicken, and shrimp… This is all going to be in a half of a pineapple,” she said. The smell of lobster and shrimp cooking with drizzled pineapple juice is carried by the ocean breeze and it really does put you in the perfect place. Once everything is ready, it’s rammed into the pineapple and topped with a tail. “We put the tail in the back end as a garnish. So it’s probably one of the most popping things on Facebook aside from Justin Bieber, so it’s pretty photogenic,” joked Jerry.

The combination of flavors along with a few sips from a piña colada make the long drive to South Padre so worth it. It’s so savory right off the top, followed by a bit of that Cajun kick, that ties it all together nicely. “Bring an excitement to eating on the island,” said Jerry. South Texas, you are so unique. “This is like being on the big island of Hawaii. But I’m here on South Padre Island, no place like home,” said Johnny. Even the zucchini’s good. “The food is delicious,” agreed Edna. If you’re looking for big flavor, and you want to be a baller, Pineapple Ninjaz on South Padre Island is worth a stop on The Texas Bucket List.

“I think this business has amplified the joy. I mean I’ve been blessed to walk a rocky road, but always gather knowledge through everything that I’ve been through, and reapply it. I’ve had the opportunity to see another day and just keep trying to do something better. And with this it just gave me the opportunity to kind of show out every single day,” expressed Jerry. “This is something that he conceptualized and has built on his own. And my hat’s off to him for that,” said Richard.  “It’s number one on my list, it’s refreshing, it’s sweet, and it’s tropical, and the place to be in South Padre Island,” concluded Edna. “Continue to try exploring flavor. That’s all we can ask for, and visit South Padre Island,” said Jerry.

 

 

 

The Texas Bucket List – Stella Moon The Fire Mermaid in Port Aransas

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Port Aransas – Fun in the sun is the name of the game when down on the Texas coast. Some folks are even lucky enough to live with the ocean in sight. “It’s a really good place to live if you like the beach and you like fishing and you like just being by the water,” said Amber Frazier. Amber is a realtor in Corpus who helps folks find their perfect place near la playa.“You can find a nice house on the island for around $115,000 to $200,000,” she explained. Now being a realtor is a good gig, but Amber has another career that’s a bit more exciting. “Very much more interesting,” she agreed. As the night falls, Amber has a transformation into Stella Moon the Fire Mermaid.

Every Saturday night during the summer you’ll find Amber… I mean Stella Moon, at Bron’s Beach Carts in Port Aransas putting on a show that puts people in a trance. “She adds an exciting flare to the night,” said Kristy Jackson. “How could you beat that?” added Woody Gordon. “Generated a lot of excitement around here,” claimed Bron Doyle.

Stella lights the state on fire, literally! While we’re used to hot temps in Texas, it’s a whole other world to see her dance so close to the flames. “I get little burns here and there, but that’s just the name of the game. Play with fire, you’re bound to get burned,” Amber added, nonchalantly. “I just learned to get better and better and now I don’t burn myself at all.”

After 10 years of fire dancing, Stella Moon shows off here moves at Bron’s and brings her fire dancing show anywhere that needs to see the light. She’s performed on stage with rock legends and been all over the world bringing her fire to the festivals. It’s like people have money burning in their pockets to see her. “It keeps me going and keeps me flowing and everybody knows, they’re like, ‘Oh my God, that’s Stella Moon, the Fire Mermaid.’ And it just really makes me happy. It makes my soul really, really happy… It brings joy to people. It’s such a unique trade and a unique performance,” said Amber.

 

What starts out as fire dancing quickly escalates to fire hula hooping, fire throwing and fire whipping! “My favorite trick is my fire whip. It’s wild,” she said. “That crack of the whip, I don’t care if you’re just locked in the show, it’ll make you jump,” said Woody. “[The most difficult trick is] fire spitting. You can aspirate your lungs and die immediately. So it’s the most dangerous trick when it comes to fire dancing,” Amber explained. “It’s just all about practice. Practice makes perfect,” she added. “I’m not worried about her playing with fire. She’d been doing it a long time. I think she’s super safe about it. She’s got a lot of people helping her, and so I think ultimately, she’s an entertainer,” said Kristy.

There’s no smoke and mirrors here, just the sight of fire dancing in ways it’s not supposed. If your ears are burning, chances are it’s from the dull ripping hum of the combustion cutting through the air. “When I’m fire dancing, I don’t see anything or anybody around me. It’s strictly on the fire and the sound of the fire, it’s just calming,” said Amber. “She’s so good at it that she can get close to people and do all the tricks that she’s doing and she knows she’s in control,” added Bron.

“It’s a dream come true. I love it. I get to bring joy to people’s lives and it’s literally mesmerizing. So it just makes me so happy. It’s changed my life completely,” explained Amber. “I don’t know of anywhere else in Texas, and I was born and raised here, that offers that kind of experience,” claimed Kristy. “I haven’t been anywhere else where you can see something of that quality, that amazing,” agreed Woody. “She’s definitely the best fire dancing real estate agent in the state of Texas, hands down,” confirmed Bron.

 

 

The Texas Bucket List – Number 1 British Flying Training School Museum in Terrell

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Terrell – Terrell, Texas feels like your typical town here in the Lone Star State. Its historic downtown is usually buzzing with business, but back in the early 1940’s, it was a plethora of planes buzzing the sky that created commotion. To learn more about why this area was so active with airplanes, we headed where else but the airport to visit the Number 1 British Flying Training School Museum.

“I like history. I’m passionate because Terrell is my hometown and I didn’t learn about the school and the people here until I came after I retired… That it affected so many people that I knew,” said Rudy Bowling. Rudy is the executive director of the Number 1 British Flying Training School Museum, and he grew up in Terrell when this school played a vital role in World War II.
“This is a four year period that was very important to Texas, and the United States and Great Britain,” he explained.

This small airport was constructed back in 1941 to train British cadets how to fly. It was built before the United States involvement in the war through the Lend Lease Act, which allowed the US to supply military aid to foreign allies while remaining neutral in the conflict. More than 2,200 Royal Air Force pilots earned their wings here.“We were a microcosm of two cultures coming together. The young men that came from 3,000 miles away to a place that they thought still had Indians and Cowboys everywhere. They were a little disappointed when they got to Terrell,” said Rudy.

But the cadets where not disappointed by the Texas hospitality. “The locals took them under their wing. They knew they were far from home, so they tried to give them something to do on the weekends. They supported them. So, there’s a real connection between the culture of England and the culture of Terrell, Texas,” he explained.

“Everybody we know, our grandparents were involved, they were helping train British soldiers go and fight,” said local, Kaitly Bray. “They were thousands of miles away from home and the people of this town opened their homes and their hearts and treated them like their own children,” added another local, Beverly Mardis. “To Terrell, it means quite a bit,” said Army veteran, Carl Nelsson.
“We brought them into our homes. We shared holidays with them, we taught them to fly and to defend their homeland. And they needed that ally and we were there for it,” said Kaitly.
“I’m so proud of the hospitality that this town showed during that time,” Beverly expressed.

Cadets trained in PT-17s and the AT-6, which is a plane appropriately named the Texan. For six months, they were taught by civilian instructors. Some of the cadets that came through here included men such as Robert Hardy, who would later become an actor in movies like Harry Potter, Thomas Round who would end up being a opera star and even a few Americans trained here like Lieutenant Richard Hill who had the unique distinction of earning two sets of wings. “I want to show you this very unique situation here. This is a uniform coat from an American cadet here at the school. His regular Army Air Corps uniform. And if you’ll notice it has two sets of wings on it. The American set and the English. And the reason for that is that this school taught under the British Syllabus. And if he learned under the British Syllabus, they decided, the powers that be, that he could wear the British wings on his other pocket. And it was kind of a mark of honor for them to get to do that,” explained Rudy.

When you look at the faces that came here you realize how young these brave men were. “They were very young, they were very young,” confirmed Carl. “I look at the faces of the kids, literally kids that were here. All of those cadets that were here and they’re my grandchildren’s age… My heart just clutches every time I think about my kids going off to do the things that these men did,” said Beverly.

When these pilots flew down interstate 20, they had to put themselves in another place in order to get an idea of what it would be like flying over Europe. The school made a map that would represent that distances between cities in the old world with towns here in Texas and close by. “This is a representation of a training map that they used here at the school, during the war. And on it, Terrell represents London…Terrell to Berlin, which is very close to Pine Bluff, Arkansas. And that gives people, especially visitors, an opportunity to make it relative… [From Dover to Dunkirk] 15 miles…Very, very close,” said Rudy. “And you’ll notice that England fits nicely within the state of Texas with a little overlap into Oklahoma [and that is starting in between Waco and Dallas].”

Getting such a detailed look at this little-known story of World War II is an inspiring tale of true courage. Many of the men who went on to fight in the war, sacrificed their lives to preserve their way of life and it all started right here in the Lone Star State.

“My respect for them knows no bounds,” said Beverly. “It’s not just a story about England and Texas, or England and America, and it’s a story about people,” Rudy explained. “They were being devastated in a faraway land, we made them feel at home. We made them comfortable. We brought them into our homes and celebrated holidays with them. And then we trained them to do their best to fight the war. We were their allies,” said Kaitly. “They felt empowered to go fight the war because they felt they had been trained well while they were here in Terrell, Texas,” confirmed Rudy. “It’s another level of pride in who we are as Texans to know that we participated in this,” added Beverly. “Thank you, for what they did,” concluded Carl.

The Texas Bucket List – Sascee’s Southern Style Eatery in Waco

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Waco – A few blocks from the sought-after silos in Waco, sits a southern eatery with all kinds of home cooked goodness. Marcia Neal is the creator, owner and the person who has a very particular nickname.  “It’s Sascee’s [Sassy’s]… It’s just spelled different. My mom nicknamed me that when I was a few hours old…I thought it was going to go away after I got to be a teenager, but it didn’t. So, everybody still calls me that… it just kind of stuck,” said Marcia.

Sascee used to work a regular 8 to 5 as an events coordinator with Texas State Technical College, but when she started to bring home cooked meal to share with some of the students at school, she realized she had a talent. “Instead of getting pizza all the time, they want home cooked meal. ‘Can you cook something? Can you cook spaghetti? Can you cook?’ Next thing I know, I was cooking regularly, and they acted like it was so good. Like, ‘Oh my God, who cooked this? So they kept making a big deal out of it,’” she explained. That inspired Marcia to start a little catering business on the side. “I went from catering once every six months, to once a month, to every weekend. They started saying, ‘Can you do my lunch on Wednesday?’ I was like, ‘I got a job,’” she said.

Marcia decided to take the plunge. She went back to school to get a business management degree and with the help of her husband, John, the couple found the strength to start Sascee’s Southern Eatery. “It’s just phenomenal to see anybody grow like that in your own city and your home grown…It’s wonderful,” said Kimberly Thomas, a regular at Sascee’s. “I think it means everything. It’s just good. It’s just good to have the food,” agreed customer, Winston Rainey. “People kept coaching me and encouraging me. I found this little spot and when I first looked at it I was like, ‘Ah.’ Then he’s like, ‘Well you’re still kind of close to Magnolia and look, they’re building up a couple of hotels down the street. I think it’s going pan out for you.’ And I was like, ‘Oh, let’s try it,’’ said Marcia.

Together they have created an incredible place for southern food. It truly takes a team to create the amazing flavors, you’ll find here. “People from the South can come in here and get some butter beans and cornbread and be cool. Like, ‘I’m from Hubbard. Black-eyed peas and oka, what?’” said Marcia. “I be trying to come up every day if I could,” confessed Kimberly. “It’s just good food,” added Winston. “I come here any day and have a good time,” confirmed another customer, Anquanae McCullen. “They tell me when they come in… ‘I ain’t had this kind of food for a long time. It sure feels good,’” said Marcia.

Before we binged at the buffet, we headed to the back to meet the colossal cook nicknamed Popo to see what goes into this sort of sizzling, steaming, and frying.
Popo has a pedigree with come to this particular kind of cooking. “You’re raised like this. A few pointers from my mom. I’ve been to cook school, but then most of it is just from life experience…That’s what it’s all about,” he said.  I seems these recipes speak to Popo. “I chose comfort food because it’s more food of the soul, food of the spirit, so that’s why it’s always great,” he said. Collard greens, squash, and sweet potatoes are some of the staples here. “We try to have the same good stuff every day. That way we don’t have to worry about who walks in,” said Popo.

Sascee’s is also home to some legendary fried chicken. “We fry it up golden brown and we use that special seasoning that we mix, we sprinkle it on and they love it,” Popo explained.
His answer the secret to cooking up delicious soul food, like oxtail, is simple: “Knowing what you’re doing,” he said. The smell from the kitchen is enough to make anyone ready to run to the front of the line.

We picked out an assortment of incredible things to sample at Sascee’s, starting with the sensational amount of sides. The collard greens are the calling card of this place. They’re not bitter at all. The turkey broth blends perfectly and that creates some magic right there. “Melts in your mouth,” said Kimberly. Up next, a little squash sautéed with butter and onions, making it hard to beat. “It’s a must,” added Kimberly. Then there’s the sweet potatoes. They smell so amazing you feel like you should save them for dessert, but they are too delicious to wait for that. There were six meats offered, and we sampled three. Starting with the pork steak. It just pulls right apart. It’s tender, you don’t even need a knife, and that gravy that goes on top of it is the perfect combination.

Onto the famous fried chicken with that secret seasoning. It even smells like it’s got a little something extra there. It’s delicious. A nice little light layer of frying with just a subtle seasoning. “It’s like a different seasoning. I love their seasonings,” said Anquanae. Finally, an oxtail, which was a first on the show, proved to be full of amazing home-cooked flavor. “It’s just phenomenal. It’s phenomenal. It is great…I would tell anybody to come,” said Kimberly. Well if you ever need some Southern food that will fill your soul, Sascee’s Southern eatery is well worth the stop on The Texas Bucket List! “You won’t be disappointed,” said Winston.

“We put a lot of work into it, a lot of love into it. So, that’s a good feeling if somebody else likes it besides me,” said Marcia.

“I feel like a lot of people see The [Texas] Bucket List, and we made it. So, thank God for that!” added Popo.

“You need to come in and try Sascee’s at your own risk. You’re going to always come back,” Kimberly concluded.

The Texas Bucket List – The U.S. Air Guitar Regional Championship in Houston

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Houston—Every June an eclectic gang of curious people come together to celebrate their love of music. They come dressed to impressed because putting on a performance is what this collaboration of creative entertainers is all about. Just don’t expect to see any real instruments. Welcome to the U.S. Air Guitar Regional Championship!

“Texas has some great air guitar players…We have it all,” said organizer Randy Garza. Randy is big fan of Rush and the man who rushes to put this peculiar competition together each year. He’s also known as El Airachi. His alter ego has made it all the way to the National Semifinals in Chicago, a riff away from the World Championship held in Finland every year.

“When I was little, I used to always emulate playing a guitar. My mother, God rest her soul, she used to always say, ‘Someday there will be something that will have air guitar and it will pay off. You will be the winner,’” Randy recalled. The competition at the US Air Guitar is stiffer than the brisk winds coming off the gulf with great competitors like Stonehenge, Wild Child Roshi, Uncle Hot Dog, and even Xena. “I don’t know how to play the guitar,” Xena confessed.

Good news is, she doesn’t have to. These masterful melody imitators take this face off very seriously, even without instruments. “This is something that I love, and something I love to perform, and a friend of mine a few weeks ago said ‘Randy, some people get it, some people don’t. But guess what, a lot of people get it,’” said Randy.

The judges are serious too. Grading presentation, strumming, plucking, picking and playing of an abstract guitar. “I think one of the main things that a lot of our judges really look for is what’s called airness. That is your little unique qualities that no one else is possessing. That evening, or ever,” Randy explained. “The judges will see it and they’ll pick up on it.”
I guess we’ll go ahead and rock on.

“You’ll see people do it, and you’re like, ‘oh, okay.’” Said Patrick Friend. Patrick placed fifth his first time out. “I know some people, I see them try to play air guitar and I’m going ‘Wow, you’ve never even seen a guitar played, have you?’” he laughed. Patrick loves the competition because it lets him let loose and literary throw away the crutches to perform.
“I go by GimpDaddy in the air competition, primarily because I was born with spina bifida,” he explained. “I don’t like to use my handicap to an advantage, but I do understand that it does bring out a certain element that a lot of people aren’t expecting, and they’re like ‘Wow, someone like that did that.’” An extremely tough competitor, Patrick feels the music rush through him and for a few seconds he’s a rock god. “For those of us who didn’t have talent, but still have that appreciation, this is a way for us to perform…It sounds silly, but it’s a thing, and it’s enjoyable,” he said. “You’re like a rock star for just a few moments, you know? If you’ve never been a rock star, if you’ve never been on stage like that, it’s the best feeling,” confirmed Randy.

In the end, it’s a competition and only one can move on to the US Air Guitar National Championship. For a few hours it’s also just a chance for people with regular day jobs to pull a Page, keep up with Clapton, sling some Stevie or act like Angus. They come together for their love of music and leave us all with a feeling like we’re floating on air, making it well worth a stop on The Texas Bucket List. “Music has been a huge part of my life, I’m always listening to music, always rocking, and this is just a huge extension of it,” said Randy. “I just have fun, you know? I suck at being a shut-in, and so I get to come out, I get to enjoy music, hang out with people who are just… really good folks, and it’s just fun,” concluded Patrick.

The Texas Bucket List – Jocho’s Don Chente in San Antonio

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San Antonio—On the west side of San Antonio, you’ll find local grocery store with a big bonus. A food truck with fantastic foot longs! “Oh, they’re really good,” raved customer, Emilio Prado. “It’s awesome,” agreed customer, Meagan Hively. “The flavor’s unique. It’s different,” added San Antonio local, Alex Alderete. “They can take a big taste of my hot dogs. That’s what I really enjoy,” said owner Vincente Martinez.  Vincente was born down the road in Eagle Pass and grew up in Piedras Negras, but in the Alamo City, he’s known as Don Chente.

For the last 15 years Vincente, or Don, has worked in San Antonio as a sales man at a sausage company and his side gig happens to be slinging those sausages with some serious toppings.  Everyone knows me for my hot dogs. They’re Mexican, 100% hot dogs, and unique,” said Vincente.“They’re unique because nobody here in San Antonio offers them,” commented Alex. But these frankfurters garnished with a gargantuan amount of toppings don’t file as hot dogs.

“[They’re called] jochos. It’s a Mexican nickname for part of the Nuevo Leon in Coahuila. Some people…say jocho or hot dog… It’s a Mexican hot dog,” explained Vincente.  And at Don Chente’s it is all about donning the dogs with diverse things. Like the Mexican hot dog known as the Jocho Vaquero. It all begins with a toasted bun and a hot dog wrapped in bacon. “We put asada meat, cilantro, grilled onion, bacon, cheese, jalapeno on the side, mayo, mustard, ketchup, chili dog,” listed Vincente. Say no more, we’re ready for hot dog happy hour!

“This is next level stuff,” claimed customer, Meagan.

The mix of flavors on this hot dog are ridiculous. You get a little bit of that carne asada along with the bacon and the hotdog. Your mind doesn’t know what to do, but for some reason, it all works and it’s pretty darn delicious.

“They’re very unique. It’s different than some of the stuff around here. That’s why a lot of people like to come over here because they can taste different stuff,” added Emilio.
“In the end, it just melds perfectly together,” concluded Meagan.

Well, if you’re looking for one extreme hot dog with a hefty amount of toppings, come in on over to Jocho’s Don Chente on the West side of San Antonio. Well worth a stop on The Texas Bucket List.

The Texas Bucket List – Mossman Guitars in Sulphur Springs

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Sulphur Springs— Along Main Street in Sulphur Springs sits a house. It’s home to Bob Casey, but to find Bob, you’ll have to go way in the back, to old dairy barn to spot the aging artisan.
Well into his 80’s, Bob is fighting father time to keep his craft of acoustic guitars alive and well. “I’ll be what, 83 this coming August. And I feel every one of them,” said Bob. These pieces of wood come together to make a beautiful sound and that sweet serenade of strings provides the tempo that keeps him ticking. “I’m still down here, and I’m still kicking. I just don’t kick as hard as I used to,” he added.

Since 1989, Bob has been building these guitars that have a long linage and it all starts with Stuart Mossman. “I did not design a guitar. Stuart Mossman did. I’m a good mechanic,” explained Bob.
Mossman guitars became popular in the 70’s when they found their way into the arms of artists like John Denver, Cat Stevens, and Emmylou Harris. Health problems forced Stuart to sell and the name was eventually bought by Bob. “I have no earthly idea [why]. It seemed like the thing to do at the time,” said Bob on his reasoning for purchasing Mossman Guitars.
Mossman saw Bob’s work and was impressed.

“He [Stuart Mossman] said ‘My name is still on the headstock…You have my approval… I’m very satisfied with what I was seeing,’ and it kind of meant something to me to think about that kind of had his endorsement,” recounted Bob. Mossman passed away in 1999 so Bob keeps his spirit alive one guitar at a time. Now musicians like Red Steagall and Clay Walker have joined the ranks of Mossman pickers. “Stuart did some things that really kind of… Didn’t revolutionize the building of acoustic guitars, but he made a mark,” he concluded.

An accident with a table saw hindered Bob’s ability to keep up pace when putting together guitars, so he enlisted the help of Mike Austell to fill in on rhythm. “Bob and I are kind of like old souls, just separated by a few years,” said Mike.  Mike was seeking out the superior sound of perfection and fate pointed him to Sulphur Springs. “I was on the quest for the acoustic guitar. Somebody told me…’Oh, you need to go up to Sulfur Springs…There’s these guys making these guitars in a dairy barn up there…They’re just killer guitars.’ And I thought, ‘Yeah, yeah, yeah,’” he said.
Mike was marveled at the melody that made its way out of a Mossman.  “It was kind of like a drug. It was addictive. I couldn’t get enough…I had played some Mossmans here that were better than other Mossmans, but I’ve never played a bad one,” claimed Mike.

It’s not all about picking away. Mike is doing his best to learn the craft from Bob so that Mossman Guitars can continue to make music. “There’s a lot to be said for hands-on experience, and I will have a long way to go before I can be a Bobby Casey, if ever, but I would certainly like to try…He’s the world’s best mechanic. He knows all the tricks. He knows all the, ‘It’s doing this, so I’ll finesse it this way or finesse it that way and make it work.’ And if it won’t work, he throws it away and starts over. He won’t settle for less,” he explained.

In every scrape of the wood, Bob seeks the guitar within it. A much different process from the machined mass-produced guitar most musicians end up with. “If you’re looking for a good quality, handmade instrument that wasn’t laser cut, punched out by a computer, set up in an air jig press, and part of it was made here, and part of it was made there, and it was manufactured, and it was put together. It’s a great guitar, but it has no soul,” said Mike.

It seems these instruments are full of life. Breathing, talking, and evoking emotion. “My mother’s eyes light up when I play her an old Kentucky song on a Mossman Guitar,” continued Mike, “And then I think the reason mom’s smiling is Bobby Casey built this guitar.” Bob stays humble through all this, just picking away or chipping away depending on his mood. But when he does get a chance to enjoy the fruits of his labor, Bob knows he’s hitting all the right cords. “I’ve been pretty successful I guess about making some type of living most of my life without ever having to do a legitimate job,” said Bob. “Here’s something that somebody did that’s touching not only one person, but a lot of people and making an impact…If I’m hopefully able to continue this in the proper manner and continue this line down the road, hopefully it’ll touch a few more lives,” concluded Mike.

The Texas Bucket List – The Beehive Restaurant and Saloon in Albany

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Albany—Albany, Texas is well known for its annual summer tradition of the Fort Griffin Fandagle and the Fort itself, but if you’re looking for a place to get a bite to eat in town, just buzz on in to the Beehive for some of the best steaks in the state. Housed in the old Beehive Saloon and the Fort Griffin General Merchandise store, the restaurant has that old school Lone Star State feel with an owner who was raised on the other side of the world. Ali Esfandiary grew up in Iran and he doesn’t mess around when it comes to cooking a good meal. “I promise you, you go check other restaurant for shish kebab, you never find one [like] I serve you tonight. You’re going to go, ‘Whoa!’” remarked Ali.

Ali and his brother Nariman started this steakhouse with a serious reputation way back in 1982. “I told my brother, you can run a bar. I mean, my wife run a bar. You run a dining room and run the kitchen with my two kids,” continued Ali, “That’s all we were. We started it. Which was very difficult.” Ali’s first test when it came to his new Texas restaurant, making one of our state’s favorite dishes. “’Can you make a chicken fried steak?’ I’ve never heard that. I worked in a French restaurant during college. I’ve never heard of chicken fried steak… [but] I say, ‘Yes sir. I make the best chicken fried steak you ever had.’ And he said, ‘Do you know how to make a gravy?’ I said, ‘Oh, gravy come with it. Yes, I make the best gravy.” His can-do attitude prevailed. “I told my brother, ‘It’s a piece of cake, man. I can do it. No problem,’” said Ali. “Oh my God, first day we open, 56 chicken fried steak we sold and I am in the kitchen all day with the little hammer. By the time I finish at two o’clock I had meat all over me, all over the table and I walked to my brother. I said, ‘I cannot do that every day.’ “We are very famous for our chicken fried steak now… I didn’t have no idea how to make it, but I made the best one,” laughed Ali.

While Ali has grown older, his affection for life lights up a room. “Another day above the ground is a blessing. People ask me, ‘How are you?’ I always say…’I don’t got a tags on my toes, I’m good,’” he said. Being from a faraway country, folks were a little unsure of this fast talker and his family at first. “It was very hard. Yes, of course, thank God I learned chicken fried steak and that was my success and after that the people come and tried it,” he explained. He continues serving Albany delicious food and charming hospitality alongside his daughter, Jessica.

Ali brings his best when it comes to beef. Cooking succulent sirloins, fine filet mignons, and ribeye cooked just right over a bed of mesquite charcoal.
“We get it. Our steaks are phenomenal, we know,” joked Jessica. She continued her thought on a more serious note, “Not that we’re cocky or anything, but we’re very proud and we should be because it is [true]. We pride ourselves on that.”

“It makes my night when I go to the table they said, ‘Oh my God, Ali, what did you do to this? It’s awesome.’ And when I pick up the plate, they grabbing the bread, cleaning the bottom of the sauce to taste and I’m going, ‘I did good,’” commented Ali. “Some of those plates, I don’t have to wash… I just put the food on and serve it again!” he joked.

While growing up in Iran life was a lot different. Ali’s father was adamant about passing on the American way of life to his children.  “He came to America a lot of times. That’s why he wants us to come to America. He saw the country land of opportunity, said you guys got to move to America,” he explained.  In 1968, Ali made the move but his relocation was more of an escape plan.
“When my father kicked me out of the, not house, the country, when I graduate from high school,” said Ali. “He wants me to get out because my father was very close to the Shah. Shah told my father, get your family out. When I left my country, in the airport I was saying goodbye to my mom and my father, God bless their soul. I said, ‘Dad you’re a Muslim. Mama is a Catholic. What am I?’ He said, ‘Son, don’t cheat, don’t lie, don’t steal. If you can help, help as much as you can and believe one God. All this religion, if you put it together is one God, and that’s all you have to do…’ I stuck with it since then.”

It took 10 years for his whole family to immigrate to the US and Ali embraced his new country and even served in the US Airforce.  “I love this country. I don’t know why not. How could you not love this country? Land of opportunity. Look at me. Didn’t have a dime in my pocket. Now look what I got,” he expressed.  Ali’s passion for the American dream is passed along in the passion for his food and the hospitality you receive when you walk in the door. “We want you to feel happy, we want you to feel euphoric. We want you to feel all these things. We want you to feel welcomed,” said Jessica. “They make you money. They come see you, so you better appreciate their business 10 times more than how much money you make. You should welcome them 10 times more,” said Ali.

Robert Duval is a regular, so is George Strait, and it’s not the million-dollar wall in the saloon that brings them into the Beehive. It’s the food and way Ali treats his guests– his constant care and attention detail. Ali is proof that hard work really does payoff. “God bless America. I’m telling you, man, you won’t believe it, in my heart how much I love this country. That’s why I did my four years service. I did my duty and raised four kids for this country on my cost. I don’t know what else to do. If they let me know I will do it, I have no problem. That’s all it is. It’s the greatest land of opportunity in the whole world, my friend,” concluded Ali. “I love it, man. I love it. I am tired, but I love it.”