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Smith County’s Jail FightSpecial Report:

4 Stories to Spice Up Your Kitchen

A World of Design

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Editor In Chief Christian Keitt

Contributing Writers Kristin Adams, Beck Alleman, Haylee Story, Kyle Harris, Hattie Kemp, Mary Parsons,

Lea Rittenhouse, Jessica Swink, Kamren Thompson

Photographers Tiffany Drake, Clay Ihlo, Jake Waddingham

AdviserDave Weinstock

Comments or questions can be directed to the.pine.curtain.mag@gmail.comVol. 1, No. 1 - March 4 -24, 2011

The Pine Curtain Magazine is an online publication created by journalism students at the University of Texas at Tyler. Content may not be reproduced in whole or in

part without written permission from The Pine Curtain Magazine.©The Pine Curtain Magazine 2011

Photo EditorChantel Martin

Managing EditorMelissa Greene

Design Editor Natalie Kushner

Feature EditorAudrey Westby News Editor

Kelly Shorette

PB  •  The Pine Curtain Mar. 4 - 24, 2011  •  3  

In This Issue

Contents

In The News6

12

10

News from East Texas that affects us where we live.

Inside Smith County’s Jail Fight

The T-Bone

A new $35 million jail bond proposal is on the May 14 ballot, so we take an in-depth look at the history and players in the county’s most persistent battle.

Carving the truth from political rhetoric.

18 Feature: Hot Tamale!A staple of Mexican cuisine for years, the mystery behind making the marvelous food is revealed.

Vol. 1, No. 1 March 4-24, 2011

Features

Special Report

In This Issue

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A World of Design26

Selections from the Visual and Publication Design classes featuring students of UT Tyler’s Journalism Department.

Students featured:

Ryan Hazelwood, Daniel Benson, Crystal Gable, Natalie Kushner

22 Feature: Have Your Cake (and Eat It, Too)!The art of modern cake-decorating.

Features

Art + Life

Columns: Ware For Art Thou?24

A few tools can make a kitchen opus.

PB  •  The Pine Curtain Mar. 4 - 24, 2011  •  5  

In This Issue

Welcome to the inaugural issue of The Pine Curtain, a

magazine written and produced by journalism students at the University of Texas at Tyler.

Our reporters cover all of East Texas, bringing you information about the issues that affect you and showcasing the people, businesses and organizations that make this area great.

The Pine Curtain is more than just a name. It is an ideological symbol of the separation of East Texas from the rest of the country. Forged from the depths of oil fields and the forests of boundless natural beauty, East Texans certainly are a breed of their own.

In this issue, we cover a range of topics, including the current Smith County jail bond controversy. This jail package is the fifth proposal in five years presented in the ongoing effort to remedy the overcrowded conditions at the county jail. Much of the news coverage on this issue has focused solely on costs. Our reporter

asked a question that no one else did: How many new jobs would a reconstructed jail create? The answer was surprising.

We also look at some new construction projects in two communities near Tyler aimed at serving these towns’ growing populations.

In what we believe to be the first fact-checking page published in East Texas, we grade the political rhetoric of some of the region’s most notable politicians for accuracy in a column we call The T-Bone.

For the foodie in you, we explore the heritage of an old regional favorite: the tamale. We also impart a few recipes. If that doesn’t tempt you, check out our sweet section on cake decorating.

Lastly, we showcase some work produced by some of UT Tyler’s best graphic design students in our “Art + Life” section.

The Pine Curtain welcomes letters to the editor via e-mail. E-mails should be as concise as possible

due to space limitations and must include your name and telephone number, so we can verify authen-ticity. Questions and comments

can be e-mailed to the.pine.curtain.mag@gmail.com

Christian KeittEditor in Chief

Editor’s Letter

Like Us on Facebook

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Verizon may bring 4G to Bullard By Kyle Harris

BULLARD – City Council members recent-ly approved entering a franchise agreement with a Louisiana-based telecommunications provider in hopes of bringing 4G service to the city.

The agreement comes after Verizon an-nounced Feb. 15 that customers of six rural carriers will be among the first to gain access to 4G Long Term Evolution networks as part of the LTE in Rural America program.

Under the program, Verizon partners col-laborate with rural carriers to build and op-erate a 4G LTE network using the tower and backhaul assets of the rural company and Ve-rizon Wireless’ core 4G LTE equipment.

Construction companies are already install-ing fiber optic cable at two locations in town even though no announcement has been made about an official partnership between NetworkUSA and Verizon.

Neither party would comment on specifics, but Network USA President James Davis said the move to 4G is prevalent in the wireless community.

“The fiber we are installing allows com-panies to offer 4G service plans for iPhones, iPads, things of that nature,” Davis said.

“Verizon Wireless is actively pursuing ways to speed delivery of LTE wireless networks and services to rural areas where it does not currently provide wireless service in order to reach an additional population of rural Ameri-cans,” he said.

Lundy said the 4G LTE network will cover two-thirds of the U.S. population by mid-2012, and will be offered from coast to coast by the end of 2013. Photo by Jake Waddingham

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In This Issue

Funding crunch threatens law enforcement servicesBy Kelley Shorette

LONGVIEW - Local law enforce-ment officials protect and serve the community, but for Gregg County Judge Bill Stoudt, Sheriff Maxey Cerliano and Juvenile De-partment Deputy Chief Aris John-son that includes protecting local programs from a 10 percent state-mandated cut to state agency budgets.

The Department of Health and Human Services has to make $84 million in cuts while the Texas Youth Commission officials said a $63 million reduction in revenue, which officials say may force clo-sures.

“This is another case of state legislators giving local govern-ments more responsibilities with-out supplying the extra funding,” Stoudt said. “Their main concern

is to keep their jobs, so they shov-el issues over to the local govern-ments to deal with.”

Stoudt said he attended the East Texas Reception in Austin Feb. 8, where about 400 county administrators and other officials had the opportunity to discuss the funding crunch with state rep-resentatives.

By Kelley Shorette

LONGVIEW - Several of the county’s mentally ill inmates waiting for placement in a mental health institute may have to wait a little longer.

A waiting period that has already doubled may grow again after the Department of State Health Services reported the pending elimination of near-ly 100 beds at state institutions due to a potential $228 million cut in state mental health services.

Any solution to the issue will take money the state doesn’t have at this point, and County Judge Bill Stoudt says he doesn’t think any is forthcoming anytime soon.

“Out of 50 states, we’re 49th in terms of mental health spending,” Stoudt said.

County Sheriff Maxey Cerliano said larger juris-dictions have crisis intervention, a taxpayer-funded program that handles issues involving mental ill-ness.

“Since we don’t have this program, we have to rely on state beds. So we’re concerned when the number of beds available shrinks,” Cerliano said.

A bill proposed by Judith Zaffirini (D-Laredo) stat-ing that mentally ill persons who have not commit-ted a crime should spend no more than 12 hours in jail, complicates the issue.

Cerliano thinks the bill misses the point, and

County Judge Bill Stoudt agrees. “The only reason a person with mental issues would be in jail is be-cause they violated the law,” Stoudt said.

Instead of being sent to state facilities for treat-ment when their jail sentences end, mentally ill in-mates have to wait in county jail for an open bed.

The long waiting period is “definitely a problem,” said Sarah Hull, health and human services aide to the senator.

She added passage of the bill should alleviate this by fostering less reliance on jails and more on short term holding facilities like hospital emergen-cy rooms.

David Deel, director of intensive services at Com-munity Healthcore, said this is just a trade-off—overcrowded jails for overcrowded emergency rooms. Either way the system needs an overhaul.

His company performs mental health assess-ments for Gregg County inmates.

“Although rare, the situation is growing where in-mates who are dangerous to themselves or others are sitting in emergency rooms or jail, waiting for bed space to open up,” Deel said.

These are not appropriate environments for such individuals, he said. They need a more secure envi-ronment that focuses on treatments for their spe-cific conditions.

No hope in sight as budget cuts leave jails overcrowded with mentally ill prisoners

See “SERVICES” on Page 8

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Several attendees created a ranked list of concerns to be ad-dressed at the reception. Two top issues, unfunded state mandates and law enforcement, directly af-fect Johnson and Cerliano.

Johnson said he visited Austin last week in an unsuccessful at-tempt to gain information on cuts to the TYC juvenile program.

“There are just too many op-tions on the table right now,” he said. “They haven’t even named all the committee members yet. It’s a

hurry-up-and-wait kind of thing.”Cerliano and other members of

the Sheriff’s Association took part in a hearing on mental health care funding held by the Senate Finance Committee meeting in Austin at the beginning of the month. Eight other county sheriffs also met pri-vately with committee members to address their concerns, includ-ing the lack of funding and a defi-ciency of state bed space.

“There used to be a 12-week waiting time to get a mentally ill

inmate into a state facility. Now that waiting period is six to nine months,” Cerliano said.

He said on several occasions in-mates were driven to Big Spring, west of Abilene, to receive care.

If these funding cuts go through, Cerliano said he believes the situa-tion will undoubtedly get worse as facilities grow more crowded.

Johnson said only one thing is certain.

“Everybody’s going to get cut, I can guarantee you that,” he said.

Troup builds new water tower, supply linesBy Jessica Swink

TROUP - The Troup Community Development Corporation has two new projects in the works.

The first project consists of completing street and drainage work related to the construction of the city’s new water tower.

“The new water tower is a 250,000 gallon el-evated water storage tank that is in a lot adjacent to the old tower,” said Jed Dillingham, TCDC sec-retary.

Dillingham said the old tower is very small and partially in the street.

A majority of the scheduled work involves eval-uating the street, plus improving and rebuilding it.

The TCDC has a $110,000 budget for this proj-ect, said President Gene Cottle.

New water supply lines along Wilkinson Drive, where Troup’s Waste Water Treatment Plant and new fire station are located, are the second proj-ect.

The lines will cost approximately $36,000.Dillingham said the fire station will be served

by the water supply lines, in addition to future businesses.

Both projects are set to be completed within the next two months.Photo by Jake Waddingham

Continued from Page 7SERVICES

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In This Issue

By Beck Alleman& Natalie Kushner

SMITH COUNTY - Smith County Commission-ers are looking to impose regulations on metal recycling entities due to recent thefts of copper, bronze and aluminum from local businesses.

“The number of thefts of metal products con-taining 50 percent or more of copper, aluminum or bronze has exploded in the last few years I’ve been here,” said Smith County Judge Joel Baker.

Proposed regulations would require scrap yards to take digital photos and get photo ID’s from indi-viduals trying to sell metal, as well as require metal purchases to be conducted by check.

Tim Nemec, Tyler Iron and Metal chief financial officer, said he believes the ordinance is a sound one, but may be problematic.

“We believe [the ordinance] will increase the metal handler’s risk of check fraud,” Nemec said. ”We don’t believe it’ll substantially reduce metal theft from happening.”

Theft reports vary from power and telephone lines, underground cable, manhole covers and even historical markers.

“The value of copper is really high right now, so anytime these thieves can get their hands on it to get a dollar, they’re going to steal it,” said Sgt. Viki Penny, Rusk County Sheriff’s Department public information officer.

The Rusk County Sheriff’s Department is cur-rently investigating the Jan. 11 theft of $500 worth of copper from Crims Chapel Water Sup-ply. Rusk County is offering a reward up to $1,000 for any information resulting in the thief’s appre-hension.

Penny explained the problem in Rusk County is not as bad as in others, but everyday factors are contributing to the problem.

“I think it’s the economy,” she said. “Thieves don’t want to go to work, so any way they can make a buck, they’ll make one. So they’ll try to steal some-thing that’s valuable or high-dollar.”

Metal thieves risk life and limb to collect materi-als used in construction and industry such as cop-per, iron, aluminum, brass and bronze.

AT&T, for example, has noticed an increase that could potentially have serious consequences, ac-cording to Meredeth Adams, Fleishman-Hillard market manager for AT&T North & West Texas.

“Tampering with telephone lines can put people at risk by leaving them without telephone service, including 9-1-1 service,” she said. “And thieves could be killed, or seriously injured.”

She noted that AT&T’s cable is not dangerous, but their lines typically coexist with electrical wires.

In January, Rep. Byron Cook (R-Corsicana) intro-duced a bill in the Texas House to create a waiting period of several days for cash transactions involv-ing cash. The bill also increases the penalties scrap recyclers face for not registering with the Texas Department of Public Safety, as the current law requires.

Cook estimates only 15 percent of recycling businesses in the state are currently registered.

Texas is not alone in drafting legislation to pre-vent metal theft. In 2009, 25 states introduced legislation focusing on stricter recordkeeping and penalties, according to a press release by the Na-tional Conference of State Legislatures.

Metal theft is on the rise nationwide, according to reports from the Institute of Scrap Recycling In-dustries Inc., of Washington, D.C.

Bruce Savage, ISRI’s vice president of communi-cation, explained scrap recyclers are at risk to theft themselves and are encouraged to take a strong stance against the purchase of stolen material with education and thorough records of identifi-cation.

Often, Savage said, the court system is too le-nient on metal thieves, allowing the practice to continue.

“These thefts are not viewed by prosecutors and the courts as offenses worth pursuing,” he said. “Sentences and fines often amount to nothing more than mere wrist slaps that do not deter the thieves from repeating their crimes. More aggres-sive prosecution of these crimes will send a loud, clear message that these thefts are more than a public nuisance and will not be tolerated.”

Commissioners seek solutions to metal thievery

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‘Prime’ Truth:

Top shelf—Grade A good-ness.

‘Standard’ Truth:

Run of the mill bull—more gristle than fat, less meaty than most.

‘Canner’ Truth:

Don’t eat this meat.

‘Choice’ Truth:

Mostly true, depending on the bull it came from.

Take your average T-Bone steak. Carve away the fat

and the bone and the little that remains is meat. Take

your average politician. Carve away the bluster and rheto-

ric and you just may find the truth…or not. In our T-Bone,

we’ll look at political quotes that make us wonder where the meat is,

closely examine their value and grade them just as a meat inspector might

grade cuts of beef: Prime, Choice, Standard or Canner. Then we’ll serve it up to you

for your consumption.

In a Feb. 15, 2011 press release found on his official site:“Thanks to President Obama’s stimulus plan, our national debt has increased by $1.7 trillion just since last year.”

‑Rep. Louie Gohmert (R ‑ Tyler)

By Melissa Greene & Kyle Harris

It’s simply wrong to attribute all of the national debt’s increase from last year to this year to the cost of Obama’s stimulus plan. Every federal agency and every federal program whose funds come wholly or partially from the U.S. budget contributes to our national debt.

According to the Congressional Budget Office’s baseline budget projections, the 2010 actual feder-al budget deficit is nearly $13 trillion. Its projected budget deficit for 2011 is $14.8 trillion.

Doing the math using CBO’s quoted numbers, Gohmert’s portrayal of the $1.7 trillion increase is

mathematically correct while, at the same time, mathematically unsound. Unfortunately, the figure attributed to 2011 is a projected number, presented to the National Economists Club in Washington, D.C., by CBO Director Douglas W. Elmendorf on Feb. 24. The 2010 figure in the same presentation was an actual number.

Gohmert subtracted apples from oranges and called it the truth. He also attempted to blame a 1.5- month increase of the national debt entirely on Obama’s stimulus package. Thus, we graded this statement Standard Grade.

PB  •  The Pine Curtain Mar. 4 - 24, 2011  •  11  

In This Issue

In an article in the Texas Tribune on Feb. 28, 2011:“The latest rumor I hear, and I don’t know if this is true or not,” Berman said, “is that he’s [Obama] used about 25 different Social Security

numbers.” Asked where he gets his information, Berman cites e-mails and online video clips. “YouTubes are infallible.”

‑State Rep. Leo Berman (R–Tyler)

In an interview with Pine Curtain Reporter Kelley Shorette on Feb. 19, 2011:“Out of 50 states, we’re 49th in terms of mental health spending.”

‑Gregg County Judge Bill Stoudt

The latest data our bloodhounds were able to run down is a 2007 study of mental health expenditures reported in the 2009 Community Mental Health Uniform Reporting System for the federal Substance Abuse and Mental Health Services Administration.

According to this report, Texas’ state mental health budget that year was the nation’s 10th

largest. When calculated on a per-capita basis (per Texas resident), what Stoudt said is on the money. The Lone Star state spent more than only New Mexico.

For being absolutely correctly when the data was sliced just so, we graded Stoudt’s assertion Choice Grade.

It’s not like Rep. Leo Berman is a rookie legislator. He’s represented Smith County in the Texas House of Representatives since 1998. After nearly 15 years in the Legislature, it should be safe to say he’s ac-customed to the interview process.

And it’s not like Texas Tribune Reporter Reeve Hamilton is a seasoned pro. Pictured on the Tri-bune’s website, this guy is so fresh-faced he re-minds us of Justin Bieber. And Reeve…after read-ing this story, we think you are a rock star!

Berman opens his remark by admitting he was about to share gossip and then said he’s doesn’t even know if what he is about to say to a reporter, on the record, is true. Then he publicly accuses the

president of the United States of Social Security fraud. Finally, he tops the whole thing off with: “YouTubes are infallible.”

Where to begin? We thought the existence of video editing soft-

ware might be a good start. We also ran over to the YouTube.com site to look at their posting guide-lines. We found no truth requirement.

We checked with the U.S. Social Security Admin-istration on the subject of Barack Obama’s Social Security fraud. There is no investigation.

This quote presented such a fat target we had no choice but to award it a Canner Grade.

12  •  The Pine Curtain

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Inside Smith County’s Jail Fight

Photos by Jake Waddingham

STORY by:Beck AllemanMelissa Greene

lea rittenhousekamren thompson

Mar. 4 - 24, 2011  •  13  

Special Report

A new $35 million jail bond proposal is on the May 14 ballot, but is it

capable of meeting the needs of everyone involved?

From solving overcrowding and ending prisoner transportation,

this proposal seems to have an answer for everything.

But will historically financially conservative voters approve the

price tag?

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The new $35 million jail-bond proposal Smith County Commissioners unanimously voted to place on the May ballot may have voters feeling a sense of déjà vu.

This is the fifth plan to be presented for public approval in 5 years.

Precinct 1 County Commissioner Jeff Warr proposed the plan, which includes a 384-bed expansion of the downtown jail at the corner of Fannin Avenue and Erwin Street, adding an in-house infirmary and moving kitchen and laundry facilities to the low risk facility in north Tyler.

If approved, the proposed 15-year bond calls for a 1 cent per $100 value increase, which means the average homeowner in Smith County would pay an additional $13.57 per year in property tax. The current effective rate is 20.9 cents per $100 valuation.

“I worked backward from what I thought citizens would be willing to pay, which is around

$30 million, and then I fit in specifications from the public,” he said.

Warr said it has been a long process.In 2004, the county received an order from

the Texas Commission for Jail Standards about overcrowded conditions within the county jail.

A $59.6 million bond failed in 2006, and a dual choice bond of $83 million and $73.4 million met a similar fate in 2007. A $125 million bond also failed in 2008, after widespread community

opposition.Warr acknowledged voters

are reluctant to spend money on inmates, but said he believes voters realize the county is required by law to

remedy overcrowding. “Some people do not want to approve the

bond because it is for the jail, but in reality it is first a safety issue,” he said.

Tyler Attorney Bobby Mims said he supports the new proposal but he doesn’t believe the bond will pass because voters are generally reluctant to spend money on inmates.

“In this political environment, where you

May 2006 November 2007 May 2008

First major push to overhaul Smith County jails.

Commissioners Court presents voters with two propositions, but neither proposal receives the number of votes necessary to pass.

Commissioners Court creates the Smith County Buildings Task Force shortly after bonds are voted down.

A $125 million jail bond is defeated. Called the “Taj Mahal of jail designs,” the proposal was recommended to commissioners court by the Smith County Buildings Task Force.

Smith County signs an interlo-cal agreement with Anderson County, the first of many neigh-boring counties to receive Smith County inmates on an as-needed basis due to over-crowding.

Fast Fact: In 2010, Smith County spent $2.1 million

transporting inmates.

In this political environment, where you’ve got peoplerunning around waving tea party banners,

my sense is it’s not going to pass again.

“”

Timeline at a glance:

Fast Fact: An estimated 40 new jobs will be created once the proposed expansion is at

100 percent capacity.

Mar. 4 - 24, 2011  •  15  

Special Report

November 2008 February 2011 May, 14 2011

Fast Fact: Smith County ranks the 5th highest in

number of prisoners housed outside the county.

Courtesy of Smith County Commissioners Court

proposed Jail Expansion

Voters reject a $59.6 million bond, the fourth proposal in 3 years. Overcrowding is a pri-ority issue, sparking research into alternative ways to reduce jail population. Smith County launches the Expedited Court Case Program, in which plea bargains are processed at a more efficient rate, in an effort to reduce jail population.

Commissioners Court approves placing a $33 million bond proposal calling for a mix of jail expansion and renovation on the May ballot.

Smith County voters will decide the fate of a $35 million expansion proposal.

got people running around waving tea party banners, my sense is it’s not going to pass again,” Mims said.

EZ-Out Bail Bonds owner Bobbie Jackson said he believes the new bond will fail since last year’s education bond failed.

“People care about kids, not inmates,” Jackson said.

Solution

If approved, the expansion will allow inmates housed in other facilities to return back to Tyler.

With 59 inmates housed elsewhere, Smith County ranks fifth highest out of

71 counties according to a Feb. 1, report issued by the Texas Commission for Jail Standards.

Harris County at 1,211 is highest, followed by Hidalgo, Limestone and Wichita counties at 107, 79 and 67.

Officials said Smith County spent $2.1 million last year transporting inmates, with $2.3 million budgeted for this year.

The $17 million correctional budget currently accounts for 24 percent of the county’s total budget.

Most of that expense is medical, Warr said, so bringing the inmates back into the county will save taxpayer money in two ways: less costly medical bills and no longer paying to transport inmates.

“Out of county, we pay full retail on

inmates’ medical bills. When the inmates are in our own county, 99 percent are eligible for indigent care,” Warr said.

He said the in-house infirmary could save taxpayers $600,000 to $800,000 per year, maybe more.

The proposal also generates employment opportunities.

“If we are at 100 percent full occupancy, we will need an additional 40 people to be fully staffed,” Warr said.

Proposed plans cut operational expenses from $53.83 per inmate per day to $46.85, which he said helps provide salaries for a contract physician, medical staff and additional guards.

With capacity increased to 1,139, the county will need to hire more guards to stay compliant with state guidelines requiring at least 4 guards for every 48 inmates.

The history of jail proposals

16  •  The Pine Curtain

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While the new proposal focuses on relieving jail overcrowding, Warr said safety and efficiency were key factors in the planning

process.“People in jail may be innocent. Dozens to

hundreds of people go though the jail daily; lawyers, vendors, jailers. It’s all about the safety,” he said.

The current booking area is a 10 x 12 station with holding cells for 30 people and a small area where suspects are handcuffed to benches while waiting to be processed.

Under the new plan, that area will be expanded into a 5400-square foot intake area with holding

capacity for 85, which officials said will help reduce crowding and backlog.

Warr said when a person is arrested, they are classified based on the crime committed and placed into the appropriate cell.

“If you’re in a category that requires you to be in a single cell, we are most likely sending you somewhere else or shuffling people around and sending them out of the county,” Warr said. “It happens all day long.”

Other renovations include the visitation area, administrative space, and a vehicle sally port.

Kitchen and laundry facilities would be moved out of downtown to the low-risk facility at US Highway 69 and Loop 323 in Tyler.

That location would also receive a new video visitation area, which officials said will increase security by reducing the opportunity for contraband being brought into the facility.

Some people do not want to approve the bond because it is for the jail,

but in reality it is first a safety issue.“

”

The current medical clinic: A new in‑house infirmary could save taxpayers estimates of at least $600,000 to $800,000 a year.

SAFETY

Mar. 4 - 24, 2011  •  17  

Special Report

Visitation area: Officials say a new video visitation area would decrease the chance of contraband being smuggled into the facility.

• In-house infirmary is estimated to save $600,000 to $800,000 each year in medical expenses.

• There is a need to eliminate serious safety risks that currently exist for the public and county employees.

• Lower operating costs due to efficiencies.

• The need to move out-of-county inmates twice in December demonstrates vulnerability due to overcrowding.

• As other counties experience budget constraints, the cost of housing out-of-county inmates is likely to increase.

• Jail expansion proposal does not require the purchase of additional land by the county.

• By housing inmates from other jurisdictions’ excess capacity Smith County could gain an additional revenue stream.

• The installation of new book-in, laundry and video visitation units will streamline efficiencies and should reduce operating costs.

• Video visitation works as a possible deterrent to offenders.

• Our good financial standing and low debt rate allow us to present a sound and conservative financial plan.

• $35M proposal will cost taxpayers one cent per $100 of assessed property value for 15 years; an average household cost of $13 per year.

May Ballot Proposal At a Glance

What the Bond Will BuyImproved safety/ security

Additional 384 BedsRelocates kitchen/laundry facilities to low risk campus

In-house infirmarySeparate holding cells for females

Video visitation unit

Courtesy Smith County Commissioners Court

18  •  The Pine Curtain

Feat

ures

BY H

ATTI

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MP

HOT

Customarily, Mexican families pass down their recipes for homemade tamales to each gen-eration. For thousands of years – tamales date back to 5,000 B.C. – this honored tradition has also served as a rite of passage for children.

The children joined their family’s tamale assembly lines when parents believed their children were old enough to help with the tamale preparation. While some families only allowed women and girls to prepare them, others in-cluded men and boys. This was probably due to the fact that some families did not have enough females to make tamales, which is a very labor-intensive process.

“Making tamales is very tiring because you have to be standing up for a long time,” Lydia Guerra Martinez said. “It requires you to stand for at least half a day or longer,

Photo credit: Natalie Kushner (top), Flickr user

Les Aimard (bottom)

TAM

Mar. 4 - 24, 2011  •  19  

Features

depending on how many tamales you make.”Martinez said her family recipe originated in

Mexico more than 200 years ago. She said each matriarch passed it on to her children.

“My mom had it for over 80 years, and I began helping her make them when I was about nine years old,” Martinez said.

Her family’s recipe uses a whole bag (4.4 pounds) of Maseca Instant Corn Masa Mix, yielding four to six dozen tamales. She said pork or beef can sub-stitute for chicken. One can also use a combina-tion of meats, or add jalapenos for heat.

To make Martinez’s chicken tamales, first boil one chicken. When it is cool, shred the meat. Then, place one-fourth cup of canola or olive oil in

a large saucepan with one teaspoon each of salt and Spanish paprika, stirring to mix. Add shred-ded chicken and cook on medium heat for 10 to 15 minutes. When done, set aside and let cool.

Next, separate two bags of corn-husk wrappers and soak them in a large pot or your sink with hot water for about 30 minutes. Remove the husks and place them on a towel on the countertop to dry.

While the husks are soaking, prepare the tamale dough. First, place two quarts of chicken broth in a saucepan, heating it until it is warm but not boiling. Place half a bag (about two pounds) of masa mix in a very large bowl. Next, add one-and-a-half tablespoons each of Spanish paprika, salt, chili powder and garlic powder. Using your hands, work the dry ingredients together, mixing well until thoroughly combined. Then, add two cups of corn oil and continue working with your hands until all the oil is incorporated.

“The original recipe used lard, but I substituted corn oil to make it more healthful,” Martinez said.

Next, begin adding the warm chicken broth, one cup at a time. Keep mixing and adding broth until the dough is the consistency of paste or pea-nut butter.

“You will probably be using both hands before you get to this point,” Martinez said. “Also, you might need to add more masa or more liquid, as you are mixing until you obtain the right consis-tency.”

After the dough is prepared, remove it from the bowl and set it aside. Now, place the remaining half bag of masa mix into the bowl and add one-and-a-half tablespoons, each of Spanish paprika, salt, chili powder and garlic powder. Then, repeat the above steps to make the dough.

The next part of the process requires creating an assembly line to form the tamales. To do so, place the dry corn-husk wrappers, bowl of dough, shredded chicken and a flat cookie pan on a coun-tertop or table. Then, take one husk and place it in

ALE!

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your hand with the pinched-looking end toward your fingers and the smooth side facing upward.

With a butter knife or your hand, take enough of the dough to spread over the wrapper, covering two-thirds of the top and two-thirds of one side. The thickness of the dough should be about one-fourth inch.

Add about one to one-and-a-half tablespoons of shredded chicken, spreading evenly down the center

of the dough, leaving one-half-inch borders of dough all around. Now, carefully roll the tamale, starting with the side covered with dough. Turn the right side over the center of the filling. Fold the left side over the fill-ing, allowing the plain part of the husk to wrap around the filling. Then, fold the top end down over the bot-tom end. Roll it snugly but not too tightly.

“If you roll it too tight, you might end up with a hand-ful of dough, which you can’t use again,” Martinez said.

Place the rolled tamale on the cookie pan. Then, re-

peat this process for the rest of the tamales.Once all the tamales are rolled, it’s time to cook them.First, fill the bottom of a steamer pot with water and

place the tamales standing up into a steamer basket, making sure they do not tough the water. Once the basket is full, put the lid onto the cover and bring it to a boil. When the steam starts to escape the pot, re-duce the heat to medium. Steam tamales for at least two hours, adding water as needed to prevent the pot

from boiling dry.“The tamales are done when the masa dough feels

firm, and no uncooked dough remains,” Martinez said.To test for doneness, remove one tamale from the

steamer. Let it cool for a minute or two. As you unwrap it, the dough should come away easily from the husk and be completely smooth. Then, cut open the tamale to inspect the inside. If the dough is spongy through-out, it is done.

Of course, the old-fashioned way is to boil a hog’s head until it’s disintegrated.

“”

Photos by Natalie Kushner. Courtesy of Gilbert’s El Charro

in Tyler, Texas.

Mar. 4 - 24, 2011  •  21  

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Next, remove the remaining tamales from the steamer and let them cool on the counter for a few minutes. At this point, one can eat them right away or store them. After they have completely cooled, put them in a plastic bag or container in the refrig-erator for up to three days or freeze them for up to three months.

To reheat them, wrap the tamales in foil and place in a preheated 350-degree oven for about 30 min-utes.

Sometimes these time-honored recipes get passed along to extended family members. Wanda Hernan-dez gave her husband’s family’s recipe to her sister-in-law, Michelle Barnett.

Barnett’s recipe differs from Martinez’s, as it uses one good-sized pork or beef roast instead of chicken. It says to boil the meat until it is mushy, grind it up and season it only with salt, pepper and cumin to taste. The remaining steps are basically the same.

“Although I have watched Wanda and her family make tamales several times, I hate to tell you, but I haven’t made any yet,” Barnett said. “I’m kind of over-whelmed by the process.”

Gonzalez said he had made his family’s traditional recipe for years until he discovered an easier way to prepare them. He said this shortcut saves a lot of time.

“I use the recipe on the side of the (Maseca Instant Corn Masa Mix) package,” he said. “It’s almost like cheating. I’ve used this shortcut for more than 15 years.”

Gonzalez said his recipe makes between 12 and 16 tamales. He said he makes a little variation in the reci-pe, which saves time by using chili powder instead of California chili pods. He said another timesaver is to use ground meat, so there’s no need to shred it later.

Both Gonzalez and Barnett agree with Martinez that different kinds of meat work well in the recipe. Gonzalez said he particularly likes to use deer meat whenever possible. Also, Martinez said vegetarian ta-males filled with beans or corn are popular in Mexico.

“Of course, the old-fashioned way is to boil a hog’s head until it’s disintegrated,” he said.

Barnett said if that was the current way of making tamales, then she would never try making or even eating them for that matter.

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Paint brush in hand, Rebekah Patteson lightly dusted the petals of the ruffled irises that would soon be placed around the layers of her chocolate cake. Patteson, 29, has been helping decorate cakes for parties since she was a little girl. Her mother always let her help with the cakes

for her sister’s birthdays and friend’s parties when she was younger. Recently there have been several new TV series about cake deco-

rating, including several bake-off shows. Patteson watched these to learn new techniques and to pull ideas from.

“I was watching one of the bake-offs one day and thought, I could do that, and started really watching what they were doing,” Patteson

said.Decorating cakes requires knowledge of cakes, cake accessories

and, most importantly, how to work with icing. When working with a cake it is best to freeze the cake for an

hour or so after baking; this allows for the moisture to be locked into the cake and the crumbs to be set. A warm cake will melt

icing and fall apart leaving crumbs in the icing that cause an unsmooth texture in the cake.

The most common icing used on cakes is the standard but-ter cream. This icing spreads on cake easily, or can be piped onto cakes using an icing bag.

When using butter cream icing one should keep several tools on hand. A long spreading knife helps to even out the icing without leaving trails. A smaller spreading knife helps even out smaller areas such as the sides and surface tops of different tiers.

Piping bags are also a common tool of the trade. Icing can be squeezed out of these bags with a variety of tips, creating different patterns.

“I would recommend buying several piping bags, it helps when using several different colors and designs,” Patteson said.

Decorators have the option of tips to make draperies from icing on each tier or add little rose buds.

When decorators are draping their cakes they also like to use a rotating cake plate to make decorating the back sides

Have Your Cake(and eat it, too)

BY KRISTIN ADAMS

Photos by Tiffany Drake. Cakes by Chez Bazan in Tyler, Texas.

Mar. 4 - 24, 2011  •  23  

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of cakes more manageable. This also helps to keep a steady pace when working on a design that con-tinues around the entire cake.

Butter cream icing also is used to adhere the fon-dant icing to the cakes. Fondant is an icing that is much like Play-Doh.

The combination of water and sugar forms a ball that can be rolled, molded or cut into shapes need-ed for the cake.

Fondant does not freely stick to the cake like but-ter cream, so a layer of this icing will act as glue. When icing with butter cream for fondant it is called, ‘dirty icing’.

Fondant icing can be made in large batches and stored for about a week. Beginner cake designer Meredith Ferguson loves using fondant because of its versatility.

“I love molding shapes,” Ferguson said, “You get to use all of your creativity to make whatever is in your mind.”

Ferguson’s first cake with fondant was a 40th birthday cake for her uncle. The cake was covered in poker related items including playing cards.

When working fondant for covering a cake, a decorator will need to have a smooth surface cov-ered in powdered sugar and a rolling pin or press.

Cookie cutters in various designs, a sharp knife and edible ink markers are tools that are useful for working in fondant.

Once fondant is rolled flat you can trace and cut designs, or simply freestyle a design using the knife.

Even with the cake and icing, the work of art wouldn’t be complete without the bright colors.

Both forms of icing can be colored to suit the de-sign of the cake. There are four main types of color-ing for icings.

First is a powdered color which can be mixed into the icing or can be painted onto a finished piece to create a faded look.

Having a few paintbrushes around will aide in the application of powdered color, and can also help texture icing.

A gel food coloring adds color but also adds a small amount of moisture to the icing mix. Deco-rators have to use gel sparingly so that their icing doesn’t thin out.

Liquid food dye is the most common form of col-oration, but like the gel it does add moisture to the mix.

More experienced cake designers use airbrush-ing dye onto their cakes. This technique is often used in larger bakeries due to the cost of buying the tools.

Molding chocolate is another way to decorate a cake. When a figure or design of cake is too com-plicated to ice, molded chocolate is used to create the smooth covering.

Often when molding chocolate is used to create figures on cakes, the figures are first molded out of rice crispy treats. The chocolate molds much like clay does and it too comes in a variety of colors.

Cake decorators can tell you that icing makes all the difference in the final product. After hours of work, the edible art pieces are not only fun for the eyes, but for the taste buds too.

You get to use all your creativity tomake whatever is in your mind.“ ”

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ColumnsWare for art thou?

a few tools to make a kitchen opusBy Haylee Story

It’s been almost two years since my three best friends and I moved in together.

In the move, we all contributed different things. Some were pretty major, like couches and laundry machines. Others were smaller, like a coffee pot and an ironing board.

A simple potato peeler was one of the smaller things. It wasn’t a necessary object, just one that would make our lives just a little bit easier.

The potato peeler Cristina Brown purchased would later cause much distress when we went our separate ways.

Try peeling a potato with a knife, or worse, a dull peeler. It’s one of the most annoying processes, ever.

This peeler wasn’t more efficient just because it was very sharp. It was more like magic. It passed every test put before it.

A lot of fruits and vegetables were eaten in that house, so the peeler was used a lot. Whether it was for morning kiwi or squash for dinner, each item needed to be skin-free. This one special potato peeler did the job done with no fuss.

We all bonded with it, so we were ecstatic when Brown suddenly moved out and forgot to pack her peeler. Life could continue on with easy veggie peeling.

Our year in the house went continued, and Laura Porter, Heather Hartless and I were all content. Af-ter all, the peeler was nestled safely in our kitchen drawer.

That May, our lease ended and it was time to move out. Porter and Hartless took the moved to an apartment together and took the peeler with them.

Now and then, Brown would ask us about vari-

ous things she left behind. One thing she never forgot to mention was her potato peeler.

That’s when things got ugly.Every time she asked about her random things,

we had honest answers: “Yes, you told us to keep the stereo.” “Yes, we still have the key-hook.” But honesty couldn’t be mustered when speaking about the potato peeler.

If we were honest, Brown would confiscate the peeler. It would be gone forever. That was a risk no one was willing to take.

One day, Brown stopped by to say hello to the other girls at their new apartment. She opened the door unannounced and caught Hartless in the act of peeling a mango.

A heated discussion ensued, and unfortunately, the peeler left with its purchaser.

Technically, Brown bought the peeler, so it be-longed to her. She felt like we had been holding it hostage.

But on the other hand, they say “finders keepers,” right? That would make us the rightful owners. No such luck.

To this day, the Porter, Hartless and myself feel the absence of that peeler. There is not one piece of fruit or a single vegetable that I painstakingly peel that I don’t think of it.

It’s one of those things we take for granted. A simple potato peeler makes life much easier. If one works well, it makes preparing a meal less of a hassle.

Sure, there was life before good potato peelers, and there will be life after. I make do with a peeler that isn’t as sharp as its predecessor. It gets the job done, just not as well.

We’ve tried many new peelers, but none match the talent of the peeler that was lost. That one po-tato peeler just can’t be replaced.

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By Mary Parsons

Growing up in the South, knowing how to cook has always seemed essential to being a ‘real wom-an.’ Set aside any ideas of male chauvinism and that 1950s housewife stereotype aside for just a minute and bear with me. I didn’t grow up believ-ing women who can’t cook have no value, but one conversation with my 90-year-old grandmother may lead you to believe so.

My point is simply this – cooking is ‘second na-ture.’ Well, at least it’s supposed to be. For me, it hasn’t always been ‘second nature’ though. A re-cent experience only serves to highlight that very fact.

It was Valentine’s Day, right. A day for flowers and chocolate and all that other fluff. I realize that it’s the guy in the relationship who is supposed to do a whole of that extra stuff, to really spend the ‘big bucks.’ However, being the overachiever that I am, I was determined to give him something spe-cial and unique of my own.

My first thought was to bake him something. The way to a man’s heart is through his stomach, or so I’ve been told. Cookies just seemed too un-original, too cliché. No, I was determined to do something over-the-top. What could I do to come up with this original idea? I did what any young person in desperate need would do – I “googled” it.

After sifting through dozens of weird recipes, I decided upon Paula Deen’s recipe for old-fash-ioned fudge I found on the “Food Network” web-site. I couldn’t go wrong.

My boyfriend and I weren’t able to celebrate Val-entine’s Day until the Friday afterward due to our busy schedules. That worked in my favor because then I had more time to hone my cooking skills. I decided to buy enough ingredients so that if the first time didn’t go so well, I’d be able to try again.

Thursday night was show time. My chance to prove my womanhood had arrived. Nervously ar-ranging all the ingredients in the right order on my counter, I started mixing sugar, cocoa and corn syrup.

Soon the smell of rich chocolate wafted from my kitchen as it maintained a rolling boil in the

pan. The recipe said I would need a candy ther-mometer to ensure the chocolate liquid reached 240 degrees Fahrenheit. That would put it in ‘soft ball’ form.

This was news to me. I’ve done a bit of cooking in my short number of years on the planet, but I’d never heard that term. According to the “Food Network” website it meant, “when you drop a little of the syrup into ice water, it will form a soft ball that will lose its shape when exposed to the air.” That seemed kind of odd to me, but I didn’t argue.

The website also said I didn’t need a candy ther-mometer if I used the ‘dropping it in a cup of ice water’ method. It seemed pretty basic, so I went with that idea.

Once the pan of boiling liquid seemed hot enough I decided to test it. I felt like a real Betty Crocker as I grabbed a big wooden spoon and scooped up a small amount of chocolate from the pan. With the ice water ready beside me, I let it drop down into the water. I waited a minute. No ball was forming. I waited another minute. Noth-ing happened, still no ball.

My plan failed. Apparently, that bit of age-old cooking was no match for my amateur cooking abilities. It was time for Plan B. I say, “When in doubt, use a candy thermometer.”

I’d never used a candy thermometer before. It seemed no one shopping or working at Walmart had either. My inquiry was met with blank stares. I was finally able to find what I needed after a whole lot of searching.

Once back home and settled back into cooking mode, I quickly mixed all the ingredients together again. This time, though, I first placed the candy thermometer in the pan so I could monitor the temperature.

Up, up, up it went, gradually at first. Soon it reached the perfect 240 degrees Farenheit, ‘soft ball’ form. Score! For the first time that night I thought perhaps my fudge might turn out to be a success.

I poured the hot liquid in a buttered glass dish and waited for it to settle. Within minutes the chocolate formed perfectly. Cutting it into small pieces, I looked at my creation. It was enough to make my 90-year-old grandmother smile.

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a worldof design:selections from ut tyler’s graphic designers

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Graphic by Ryan Hazelwood

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Ryan Hazelwood:Museum Exhibit Poster

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eDaniel Benson:

Museum Exhibit Poster

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Crystal Gable:Newspaper Photo Page - Caddo Lake

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Natalie Kushner:Newspaper Photo Page -

Comic-Con