U.S. Marine Veteran Jerry Waxman and Inveterate Designer

The longtime Katy resident served his country in WWII and helped his community preserve that memory through the Katy Veterans Memorial Museum

Written by Gail G. Collins

“If we build it, the memorabilia will come to fill it,” Jerry Waxman says of the Katy Veterans Memorial Museum. As a member of VFW Post 9182, Waxman had a vision to honor American veterans and preserve any and all items related to their service. The G.I. Joe style military museum resulted, housing artifacts temporarily loaned or bequeathed to the museum.

To War

Born in 1925, Waxman grew up fast and joined the fight to protect the U.S. after the bombing of Pearl Harbor. He marched to the recruiting office, passed the tests, and he was in. With his ability to play a few instruments, the recruit discovered it was the Marine Corps band, not the war, he was in. He declined, aiming to fight the Nazis. Waxman was told, “You’re a Marine, and we’re not fighting the Nazis; we’re in Asia fighting the Japanese.”

Next, Waxman boarded ship, headed to Asia, where first-time crossers, called pollywogs, were hazed on occasion. Finally in Asia and ready to fight, Waxman was plucked from the ship and ferried to Pago Pago, American Samoa to finish a mural in the Officers’ Mess. Once aboard ship again, Waxman was surely bound for war. “Nope,” he says with a laugh, “this time I was sent for training in Oregon and worked on the camp newspaper.” After that, Waxman arrived in Quantico, Virginia, where part of his artistic project entailed burning script. He worked on a table protected with butcher paper. Beneath it was a map, outlining possible strategic war plans, which the charring process destroyed. “Fortunately, it wasn’t needed,” he says.

Continue reading “U.S. Marine Veteran Jerry Waxman and Inveterate Designer”

STEPPING UP TO THE PLATE

Some of the Best of Our Local Dishes

Written by Gail G. Collins

It’s no secret anymore. Flagstaff’s culinary scene is now the envy of much of Arizona. For a mountain town that still does not top 100,000 people, this place has dozens of independent restaurants achieving a high level of dining in their respective categories. After a few years of basking in the recent lineup of hotspots, we thought we would pause to reflect on a handful of signature dishes by our new dining places and expanded or reinvented eateries with a look across the foodie spectrum.

Craving Crepes at Streetside Saigon

In a nod to the French, the classic banh xeo, a crepe, is revamped with shrimp and shitake, that’s a hit at Streetside Saigon. The rice flour crisp is vivid with turmeric, filled with bean sprouts plus chive and served with a field of lettuce and traditional herbs. Tear off some crepe, tuck it into a lettuce leaf with mint and cilantro, roll it and soak up the lively dip—light, crunchy, healthy and flavorful. Not up for the crepe? Try the banh mi, a Vietnamese sandwich, which boasts French influence in multiple ways. Streetside slathers their softer-than-baguette bun with pate and hose mayo, piles on tender pork meatballs and a layer of livered carrot, daikon and cucumber for a tongue-teasing combination of tastes and textures. streetsidesaigon.com

Continue reading “STEPPING UP TO THE PLATE”

Roosevelt Alexander’s Lasting Impression

Katy School namesake and education Icon has
made a lifelong career teaching generations of students

Katy Magazine Oct/Nov 2016

Written by Gail G. Collins

Before Roosevelt Alexander graduated high school, he knew educating children was his calling. He answered the call with 35 years of service to Katy ISD. Alexander taught, advanced to assistant principal, and then, served as principal of Katy Junior High School for 12 years. “I have taught a lot of kids in my life and been rewarded by their returning to tell me how much they were helped,” he says.

From a family of teachers

His father died of a massive heart attack at age 36, leaving seven children between the ages of 3 and 14 for his mother to raise single-handedly. Alexander was the youngest and watched four siblings graduate college, earn masters degrees, and teach. With careers in Brookshire, Angleton, Franklin and Hearne, plus Houston, his sisters and brothers tallied more than 140 years of experience between them. Continue reading “Roosevelt Alexander’s Lasting Impression”

Katy Lacrosse

Squaring up the facts on the lacrosse game in Katy

Katy Magazine,  Oct/Nov 2016

Written by Gail G. Collins

 There are currently two Katy lacrosse clubs:  Katy Cavaliers, a Division II team, which merged with other clubs in recent years, and Seven Lakes Lacrosse, playing in Division I. The Cavaliers offer youth programs from kindergarten through high school plus girls’ teams of all ages.

When Kai Knight-Turcan moved from Canada to Texas at age 14, he brought his love of lacrosse with him. Building on seven years of the sport, he continued through high school and went on to play for Southwestern University. “Lacrosse is growing exponentially in Texas and nationwide,” he says.

Kurt Knight-Turcan’s sons play lacrosse and he now oversees fiduciary duties for Seven Lakes Lacrosse. “They love to have a stick in their hands,” he adds. Continue reading “Katy Lacrosse”

A Major ‘Shift’

New Restaurant Bringing New Style to the Dining Scene

Northern Arizona’s Mountain Living Magazine Sept/Oct 2016

Story & Photographs by Gail G. Collins

Recently, a friend identified herself as a “foodie.” She is among well-nourished, burgeoning company. Different from a gourmand, a foodie does not distinguish between elite eating and chasing down a fusion taco truck. Their interests range from indie bistros, novel menus, farmers markets and heirloom products to local sourcing plus much more. Foodies enjoy the thrill of the hunt for new ingredients and value authenticity. They want to learn new techniques and enjoy the challenge. Such rising passions fueled the Food Network, cooking classes, gastronomic travel, gardening and interdisciplinary food studies at more than 30 U.S. universities and colleges. The continuing craze even spawned Foodies! The Musical—a comedy revue on the habits and quirks of the foodie life.

According to Maxwell PR + Engagement, a high concentration of the 79 million Millennials (aged 18-35) take the cake, as far as numbers, and self-identify as focused on food. Boomers rank second despite more disposable cash and time. The young and hungry set cuisine culture trends, organize living around food, eat ethnic or global meals routinely, seek artisan over brand products, align with organic or whole food movements and find self-expression in fare. Overwhelmingly, the culinary paparazzi share all of it on social media. And in 2014, for the first time, money spent dining out surpassed their grocery budget. Simply put, this particular generation prefers the consumption of experiences, and they utilize food as social capital through exploration and education. Such open-mindedness has created a business opportunity for chefs that did not exist previously.

Enter Shift Kitchen and Bar. Their mission:  To SHIFT the mentality of the “normal” dining experience. In the tradition of small plates, the kitchen serves food as it is made with the aim of sharing amongst diners. This new approach, located on San Francisco Street, is the brain child of Dara and Joe Rodger, who possess a few decades of hospitality practice between them. Dara claims “a passion for pastry and a penchant for perfection,” and learned alongside Bobby Stuckey and Marc Vetri. Native Arizonan, Joe, has stood beside Jeremy Fox and Aaron London with a local stint at Tinderbox, which brought the couple from Colorado to Flagstaff again.

“Flag won out. The area had more of a need for the concept of an open center with upscale plating,” Joe said. “We’re ingredient-driven and add imagination to create magic on a plate.” A premium example is the coconut sorbet popsicle with honey meringue chips and sticks, coconut snow, blood orange gel and panna cotta cubes. The islands call through the rich coconut and tangy citrus droplets, teasing with textures in a light, engaging, barely sweet, refreshing climax to a meal. “The garnish is playful, tying in memory in an approachable treat to ‘shift’ people to a new level,” Dara explained. Continue reading “A Major ‘Shift’”

The Good, the Bad, and the Shaky about Teens & Caffeine

Katy Magazine, Aug / Sept 2016 Health 

Written by Gail G. Collins and Katrina Katsarelis

Lanna Hamann, 16, was vacationing with family friends when she said she began having trouble breathing. She was taken to a local clinic but they were not able to save her. Lanna’s family and friends said she had consumed several energy drinks that day while being out in the sun. The family and a cardiologist believe energy drinks, along with dehydration, contributed to her death. While energy drink deaths are rare, too much caffeine is definitely something to avoid.

Too Much of a Good Thing

While caffeine increases mental alertness, higher doses of caffeine can cause anxiety, dizziness, headaches, and the jitters, often interfering with normal sleep cycles. Dr. Danny Le, a pediatrician with Fulshear Family Medicine advises, “For teenagers who are over 12 years old and 100 pounds, 400 mg. is considered the upper limit for caffeine intake—roughly four cups of coffee.” Caffeine stimulates the heart and overstimulation may lead to palpitations or even a heart attack.” People’s tolerances to typical consumption differ and can change over time. Additionally, de-sensitivity can create a need for higher amounts to achieve similar results.

What’s in an energy drink?

Many beverages that contain caffeine also contain large amounts of sugar, sodium and other unwelcome ingredients. “High sugar intake can lead to obesity and diabetes. Energy drinks may also contain other chemicals, which may have unknown side effects,” says Dr. Le. Further physiological symptoms, like dehydration, loss of calcium and gut motility may occur. This is especially true in developing bodies and studies are yet to determine cumulative effects.

“Caffeine is also a leading cause of anxiety and hypertension—a silent killer,” Kobermann says. “Soda and energy drinks are laced with sugars and B-vitamins and extra ingredients with dangerous long term effects for nerve health and liver function.”

Shaky Situation

Increased alertness in a crunch can be welcome, but for some, not having caffeine can cause a crash. Irritability, fatigue and headaches are possible. Though widely used, caffeine is still a drug. “The addictive properties of caffeine aren’t to be taken lightly and should be respected,” says Kobermann. He warns of the knock-on issues of substance abuse, increased depression, and developmental problems.

Parents on Alert

“As with adults, intake of caffeine for teens and preteens should be in moderation,” Dr. Le reminds. For adults, 200-300 mg per day is considered reasonable, but in children, one caffeinated beverage a day is enough. Education is vital. Beware that some specialty products can deliver whopping amounts in one dose. Consumers and parents need to know exactly what their children are drinking and talk to them about what is safe. KM

ENERGY DRINKS in the news

More than 5,000 cases of people who got sick from energy drinks were reported to U.S. poison control centers between 2010 and 2013. Almost half of those cases were in children who did not realize what they were drinking. – Huffpost Parents

Middlebury College in Vermont is banning on-campus sales of energy drinks, claiming they are linked to “problematic behavior” such as “high-risk sexual activity” and abuse of “intoxicating” substances.  – NBC News

More than 10% of emergency room visits involving energy drinks result in hospitalization.  – Washington Post

An international research team, led by Dr. Fabian Sanchis-Gomar of Madrid, Spain, has concluded that energy drinks are the cause of many sudden cardiac deaths in young, healthy individuals. –Consumer Affairs

Bio:  Gail G. Collins writes internationally for magazines and has authored three books on life and work overseas, always learning from others.

MAYOR GETS THE YOUTH VOTE

Mtn Living MagJuly/August 2016

Written by Gail G. Collins


From candy and cocktails to tin signs and television, the retro revival continues to charm us. Does it provide the comfort of simpler times or simply offer a giddy glimpse of yesteryear? Either way, donning rose-colored glasses—like the late, great Beatle John Lennon—helps us imagine things in a better light. The escape to another place and time seems to relieve us of today’s stress even as it breathes fresh perspective into timeworn classics. Continue reading “MAYOR GETS THE YOUTH VOTE”

Racing Sisters

Cy Springs High School alumni Erica Enders-Stevens and Courtney Enders Lambert are burning up the track in the world of professional racing

mag bar Summer 2016

endersCy-Fair sisters Erica and Courtney Enders grew up around the track watching their dad drive. Pro Stock champion Erica Enders-Stevens started Junior Drag Racing when she was 8 years old, a class of racing originally geared for 8 to 17-year-olds. Now, 25 years later, she has made a career out of it. Three years after Erica, younger sister, Courtney, joined the race team. “I fell in love with racing watching Erica, and I was her little crew chief and biggest fan,” she says. “I still am.” Continue reading “Racing Sisters”

5 QUICK FITNESS TIPS From Cy-Fair Area Fitness Professionals

Getting in shape and staying that way is a lifestyle commitment. It involves two simple elements: a desire to change and plan to achieve it.

mag bar Summer 2016

fitnesstipsWith so many Texans having sedentary jobs and supersized portions, it’s no wonder our waistlines are wider than ever. Here are a few expert recommendations for getting those extra pounds off.

  1. Get an Assessment

An honest assessment of capabilities, which you can receive from trainers at most gyms, will determine whether to begin with a gentle stroll, a jog, or use of an elliptical, depending on past injuries. “Try not to make dramatic changes, especially in routine or diet. Take small steps and know your boundaries, especially physical limitations,” says Matt Lofland, head trainer at Orange Theory Fitness. Continue reading “5 QUICK FITNESS TIPS From Cy-Fair Area Fitness Professionals”

A FLAGSTAFF FAVORITE WINE BAR UPGRADES WITH FOOD AND STYLE

MayJune 2016May/June 2016

Written by Gail G. Collins

A good wine bar serves as an introduction to distant lands via the glass. A
 sip can conjure images of an indulgent trip, a happy celebration or even initiate a new relationship … with a fine wine. The wine bar’s choice of bottles reflects expertise about varietals, value and va-voom. It recognizes that ambience—or time and place—matter in finding delight in a swallow of sunshine or something berry wonderful. And inevitably, as we linger, we long for an equitable nosh. So, what qualities turn a good wine bar into a great wine bar? Continue reading “A FLAGSTAFF FAVORITE WINE BAR UPGRADES WITH FOOD AND STYLE”