Newspaper Archive of
Hays Free Press
Kyle, Texas
June 21, 2017     Hays Free Press
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June 21, 2017

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4- June 21,2017. Page 1C Ju Mt. City Montage by Pauline Tom Hurray! We can look forward to Loving Mountain City's 4th of July Parade and Lawnmower Races. Patricia Porterfield stepped forward to fill the vacant spot as lead. (Thanks, Patricia!) Streets will be closed from 10-11 a.m. Festivities will start with the lawnmower races, followed by a parade around the block, starting on Pecan near the City Hall. Patricia is looking for band members to lead the parade. And, Loving Mountain City reminds participants to decorate their wheels and wear RED, WHITE and BLUE. Up there at city hall, in the June council meeting our aldermen appointed former mayor and longtime resident Rick PHOTO BY MOSES LEOS III Harley Jones uses free Space on a chalkboard shaped as the front portal of the Cypress Creek Cafe to write an inspirational message Saturday at the Waters Point in Wimberley. Residents near and far attended the From the Ashes concert, which benefitted employees displaced in the Cypress Creek Caf6 fire last month. See more photos from the event online at Just follow the photos link. MONTAGE, 2C BY MOSES LEOS III W th a smile on her face nd friends around er, Dripping Springs native Tori Giles danced away as Jennifer B and the Groove jammed out on the stage at The Waters Point in Wimbefley Saturday. Such smiles and good vibes couldn't be found three weeks ago as Giles, along with 53 other employees of the Cypress Creek Cafe, learned of the destructive fire that destroyed one of Wimberley's most iconic businesses. Giles, who was ill the night before, didn't learn of the destruction until the next morning. "I was just in shock," Giles said. "It was so much more than I could understand. I felt like it was my own home that burnt down." But with the help of mem- bers of the community both near and far, Giles, along with musician Marvin Boterra, sought a way to help the em- rallies for ployees displaced by the blaze. By hosting the "From the Ashes" benefit concert, Giles and Boterra both fundraised to help get employees of the ill- fated restaurant back on their feet. Giles said the motivation was to assist those employees who counted on a paycheck from the cafe to support their of ravaged the care, who to perform their er i Giles said as soon as Boterra .... heard about the concert, he "jumped in with both feet." Boterra said the goal is to help ' those who needed assistance going from one job to another. "It's a great opportunity to be part of this community. We're all family. We truly are," Boterra said. Haley Fowell, who has worked at Cypress Creek since 2014, said owners Randy and Trish Uselton were immediately worried about their employees, rather than themselves. PHOTO BY I LEOS III families. "When this place burned, it wasn't just some small town restaurant, it really was the livelihood of some people," Giles said~ After talking with two other servers, Giles thought the idea of a benefit concert was a "great idea." She reached out to many of the musicians who played at "They were worried about us, it speaks to who they areas people," Fowell said. Getting businesses and ven- dors to take part in the event wasn t a difficult proposition, Giles said. People jumped at the chance of assisting the con- cert, whether as food vendors or musicians. Giles said the community has rallied together CYPRESS CREEK, 4C BY SAMANTHA SMITH ter in the area is the Dell Seton Medical Center in downtown A~os a result of a half-million Austin. liar investment, Seton Neal Kelley, Seton Hays chief edical Center Hays operating officer, projected is now a full-fledged Level 3 population in 2026 to be 29% advanced trauma center. The local area hospital, located in Kyle, was designated as a Level 3 center earlier this spring, which means instead of it being a stabilize-and-transfer facility, Seton Hays can treat advanced trauma patients without sending them to Aus- tin for more advanced care. Seton Hays had a ceremony to mark the momentous desig- nation June 16 and to specifi- cally identify the level of medi- cal trauma cases that could be seen at the hospital based on the new designation. Medical centers can be des- ignated from levels 1 to 4. Level 4 is the most basic where pa- tients are stabilized then trans- ferred, level 3 advanced trauma centers can treat any patient as long as they are stable. The only Level 1 trauma cen- more than it is now. "If you're stable, regardless of mechanism, we can take care of you here," Dr. Oscar Rios, MD, Seton Hays trauma director, said. "If you have a fractured pelvis or broken ribs, we can treat you here." Rios said in most trauma cases, the patient is stable and presents a high blood pressure and a stable heart rate. Instead of transferring such cases as a small laceration or small head injury, they can now be treated at Seton Hays. "Things you won't see treated here are the unstable, critically ill patients that re- quire a more advanced trauma center," Rios said. Rios said the new designa- tion helps to relieve the burden on families of patients from having to travel great distances PHOTO BY SAMANTHA SMITH Neal Kelley, Chief Operating Officer Seton Medical Center Hay, speaks at the ribbon cutting for the Level 3 advanced trauma center earlier this week. to be with family while taking offwork and school to do so. "Our operating room (OR) is open 24 hours a day, if you're stable this is where you want to be," Rios said. "We have partnered with orthopedic sur- geons that are the same doc- tors you would see at hospitals in Austin with the same skills and expertise." Kelley said in a later inter: view that the $500,000 from Ascension went toward new advanced equipment in the OR for more advanced surgi- cal procedures. Rios stressed that great patient care comes SETON HAYS, 2C Chili pequin Y r,t, ut Thyme by Chris Winslow ds you think about eas for your arden this year, one plant that I urge you to consider is the chili pe- quin - one of my favorites of the Texas perennials. This is a plant of many names. Chilitepin is another name, and sometimes it's called turkey pepper and even bird pepper. (Migratory birds helped to spread it from South America up to Mexico and Texas.) Whatever you call it, this native pepper makes a great addition to any landscape. The fruit starts out green, and ripens to a brilliant red. It also makes a great addition to any cook or chef's culinary repertoire. To give a dish an extra special zing, add this notoriously hot pepper to chili, soups, beans, and flesh salsas. (See below for a recipe.) As an ornamental, chili pequins can be grown in sun or shade. The more sun they get, the more water they will need. Their leaves are a me- dium green, their flow- ers white. Seed pods are green at first and ripen to a orange-red to scarlet. IT'S ABOUT THYME, 2C : IN ii