Saturday, January 17, 2015 • Page 1B

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Get Your Home Brew OnThirsty Explorer tells you about a local introductory class, 2B

Mitch Cohen explores artist collaborative, 2B

Betsy Densonbetsy@theleadernews.com

There is a cinematic sweep to the story of restaurateur Gi-ampaolo Nundini. A native of Livorno in Tuscany, Italy, Nun-dini was almost five years old when his father, a tailor, died. When Nundini’s mother could not care for him, he went to live in an orphanage.

He said that the first choice they gave him on the morning he woke up there was this: he could go to the library, church or the kitchen. Three guesses which one he picked.

“In my little mind, I thought at least I’ll be able to get some-thing to eat,” he said.

Nundini worked with nine different cooks at the orphan-age over the 14 years he was there. Ample training for his future. As is his ability to speak French, Italian, Spanish and English.

In 1960, he opened his first restaurant in Italy – La Bettola (The Cave). Eighteen years lat-er he decided to try his luck in America and moved to Hous-ton in 1978. First he opened Très French Italian Cuisine on Yoakum Boulevard in Mon-trose and then Café Bianco at Post Oak and San Felipe. Later, he ran restaurants in Louisville, KY and Chicago.

But Chicago was cold and af-ter the birth of his son Christo-pher in 1986, Nundini returned to Houston. He joined Antone’s Imports, learning about im-porting and food distribution. As director of sales there for a time, he helped get Antone’s products and sandwiches in grocery stores.

In 1995, he branched out on his own and opened Nundini, a food importing business. The original location was on Allen Parkway until 2001 when Trop-ical Storm Allison swept into town. Because his products were stored underground to keep them fresh, he lost all his inventory - $850,000 worth.

Even then he was deter-mined not to be beaten.

“People thought I was crazy,” he said. “For three days I was trying to clean the place with bleach.”

It was not to be, however, and next, Nundini took up shop in his current location at 500 North Shepherd Drive, which also had some storm damage, but not nearly as extensive.

It was on Shepherd that he utilized his nearly two acres of warehouse space to grow his business, becoming one of the biggest importers and sellers of foreign food in Texas. Son Christopher ran the Gelato Fac-tory which supplied the major-ity of the state’s Gelato needs and there was a small store up front where people come to get a taste of Italy.

Once again, necessity re-quired reinvention. Competi-tors cut into his business over time and by 2011, Nundini felt he could no longer fairly com-pete. That’s when he decided to open a restaurant again. He opened his warehouse bistro and isn’t looking back.

“It was the only way to sur-vive,” he said.

Now, 90% of his business is the restaurant and the other 10% comes from supplying ge-lato and the wholesale business. In equipping his restaurant to succeed, Nundini already had the supplies, he just needed good chefs. The current head of kitchen is Italian Roberto Cresciani, who has 37 years of experience and came here on a O-1 Visa given to those “who possesses extraordinary ability in the sciences, arts, education, business, or athletics,” accord-ing to the U.S. gov-ernment.

Cresciani went to the only school of its kind in Italy to learn out to make salami – and that’s from the pig on forward, mind you. He’s also bringing other innovations as well. Nundini plans to soon im-port a pasta cooker

from Italy that will allow the front of the shop to become a pasta bar that can serve 100 people an hour.

The pasta will be fresh fro-zen, then cooked to order. A variety of sauces will also be available.

“It’s going to be gourmet, but very accessible,” Nundini said.

If it catches on, the device is portable and can be taken to the Houston Livestock Show & Rodeo or sports venues as an alternative to current food of-ferings.

And as for their current menu? Nundini is proud of what he serves. He says that their pasta, cooked to order, may take a little longer but that makes it less starchy, less mushy and better tasting.

“People need to try the real thing,” he said.

Of their pizza, he said it’s also easier to digest because they allow a natural fermenta-tion of the dough over a four to five day period. Nundini claims you can eat an entire pizza without that bloated feeling. Their wines – Italian, of course, are organized by the region of Italy they come from.

The future may be uncertain but Nundini is always ready for his next reinvention. The prop-erty he purchased for less than $1 million has appreciated in value. He says he’s been offered as much as $4 million for it. But if he does ever sell, he has his caveat ready – the restaurant in whatever development takes place will be his.

Betsy DensonFor The Leader

It’s no secret that Houston is one of the most diverse cit-ies in America – which makes it one of the best places to travel around the world, if only through your stomach. The Leader asked readers what their favorite restaurants were to get international or ethnic food nearby. Look for a more complete list (as well as list-ings for Cuban and Mediterra-nean) on the online version.MEXICAN

Dian Austin nominates the Taqueria Don Tin #3 just south of the Fiesta grocery store lot on N. Shepherd (601-699 W 23rd St.) She said that it has the best pollo tacos on the planet, with corn tortillas, ci-lantro and onions, and comes with gratis frijoles charros.

For Mischelle Menchaca the best Mexican food is at Teoti-huacan Mexican Café, 1511 Airline Blvd. She recommends the Chicken Fajitas.

El Gallo de Jalisco at 3220 White Oak Dr. is the spot for Patricia Kilgore. “The chick-en mole is the best, besides mom’s,” she said. Kilgore also notes that the small place only takes cash. ASIAN

Multiple people mentioned The Vietnam restaurant, 605 West 19th St. Hans von Meier said that Danny’s Vietnamese beef will make you want to keep coming back for more. “Be daring and ask for extra garlic,” he said.

Sarah Morrissey and Mary Lamb are big fans of the Asian Market, 1010 West Cavalcade St. Morrissey says it has the best Thai food in town.

Scott Lewis recommends the rice vermicelli bowls at

Thu-Thu Res-taurant, 5015 Antoine Dr. “My favorite is with grilled chicken and Vietnam-ese egg rolls thrown in.”

L i n d a Eschenfe lder thinks that the best Chinese in our area is at Eastern Chi-nese Restau-rant, 2100 West 34th St. She loves their garlic chicken.ITALIAN

Jan Garver and Dian Aus-tin like BYOB Capellini Ital-ian Cuisine, 1504 Airline Dr., Austin says her favorites are bruschetta, pollo Romano (or any of their chicken dishes) and their ravioli with spicy sausage.

Shawn Bonsen likes the Ceasar Salad, risotto balls, and Eggplant Parmesan at Cava-tore Italian Restaurant, 2120

Ella Blvd.The Spaghetti Western

(two Leader locations at 1608 Shepherd Dr. and 1951 W TC Jester Blvd.) gets the nod for their twist on traditions, like the Italian Nachos.DRIVE A LITTLE FOR:

Polish food at Polonia, 1780 Blalock Rd. Lois Pereira said that everything is delicious.

Emily Zihlman said to get yourself to Suya Hut-A Taste of Africa, 11611 West Airport Blvd. “Their Suya (a spicy shish kebab) is the bomb.”

Nundini Chef’s Table Eating Around the World

There are no additional de-tails at the present time but Miguel Facundo confirmed this week the word that’s been circulating on the Oak For-est Homeowners Association Facebook page and elsewhere – that the Liberty Kitchen group signed a five year lease last week (with an option to go longer) on his Garden Oaks property on Alba across from the American Legion. Previ-ously Facundo was going to operate his own restaurant there, but said he wanted to focus on his home construc-tion business after Facundo Café closed at Dr Gleem Car Wash.

Facundo said he got interest from more than a few restau-ranteurs regarding the space but that he was looking for a really good restaurant and thinks that the F.E.E.D. TX restaurant group will help the neighborhood “continue to go in the right direction.” He said that the coastal craftsman look he was going for with the design is right in line with Liberty’s vibe. F.E.E.D. and

their spokesperson declined to verify at the present time.

It took two years of the per-mitting process for Facundo to complete the building. He said that he is building out the interior and doing some land-scaping too, but that he hopes to have his part of the project done by April. F.E.E.D. will handle the kitchen build out.

Oaks Dads Club hosts cook off to benefit youth sports

Baseball, softball and soccer aren’t the only thing Oaks Dads Club does well. Next weekend, on Jan. 23 and Jan. 24 you can taste a few cook off creations at this year’s Oaks Dads Club Cook Off starting at 7 p.m. on Friday (until the party stops!) and continue on to Saturday from 11 a.m. to 3 p.m. There will be five cook off catego-ries: Brisket, Beans, Chicken, Chili, Ribs and two special cat-egories with a Chef ’s Choice and Kids Division. Entry fees are $40 per division or $120 to enter all divisions with a special request of a four whole

chicken donation for hungry ODC cook off attendants. Contestants provide their own meat and ODC will provide each team with five admission wristbands. There will be tro-phies and cash prizes for top three winners in each division!

Sean Jez, President of Oaks Dads Club, and his cook team, Bald Beaver BBQ, have par-ticipated in the ODC cook off for the last four years. And this year, Jez and his team have their eye on the prize.

“Over the years we have placed first in Ribs, Chicken and Beans and third in Chili,” Jez said. “One bite and you’ll love it! Our team will be cook-ing at ODC rain or shine, freez-ing weather or not. If you want to meet Chita Johnson from KHOU11, you should stop by our cook team on Friday night because she likes our cooking the most! He’s kidding. Sort of.

Have a tip for Nibbles? Email christina@theleadernews.com

Will the Liberty Kitchen group move into Garden Oaks?

Reinvention Italian Style

Leader Nibbles

Giampaolo Nundini and Chef Roberto Cresciani enjoy a laugh before the lunch crowd arrives.

Italian goods are still available for sale at Nundini in the front of the restuarant.

Cavatore Italian RestaurantContributed photo

Imagine you have a brilliant idea for a new product, you are skilled (or not) but do not have the funds to purchase the tools and equipment to bring your idea to frui-tion. Where can you go? Enter Houston Makerspace. Houston Makerspace is a hub of creatives to gather, create, collaborate, learn and grow. Lo-cated just east of downtown Houston, the 21,000 square foot warehouse has no less than seven workshops within

its doors.I suspect that Houston

Makerspace would have stayed at the periphery of my art scene radar had it not been for their monthly Maker Mar-ket and Open House. On the third Saturday find an artist market, open studios, classes, workshops, and regular tours of the facility. This is where I met the brains of the opera-tion, Maclean Smyth. Smyth gave us the grand tour of the facility and answered a few questions.

You started Houston Makerspace, are there partners?

“I started the concept in October 2012. I took on two partners in November 2013 and one in February 2014. They prefer to keep their names out of the press but are very active in Houston Mak-erspace. I wouldn’t be here today without them!”

You came here from San Francisco where the maker movement has really taken root. Why did you start a makerspace in Houston?

“I moved here from San Francisco in December 2011. I noticed a lack of the resourc-es I’d become accustomed to on the West Coast and start-ed doing market research in Houston to discern whether a makerspace concept would be supported. Many of my peers are those making items to sell at markets and on Etsy, as I do. I was unable to find anyone that wanted to help me launch a makerspace, but plenty of people that wanted to use one once it was up and running, so I decided to cre-ate something that I knew I could run that would impact our community in a positive, economically developmental way. The result is a maker-space more focused in art and design and uniquely situated to incubate and accelerate handmade small businesses.”

Since you launched in April 2014, how has the re-sponse been?

“In one word I would say the response has been fantas-tic. Our biggest challenge now is getting the word out about

what we’re do-ing. Once some-one comes to check us out, it’s not hard for them to see why it’s a concept that needs to be sup-ported.”

What is your background?

“I have spent the past 14 years in retail manage-

ment and sales. On the side (which is hard to imagine since I’ve always worked an average of 60 hours a week), I have

always run craft nights, com-munity potlucks, and taught friends how to make things. I have always been a maker and cannot recall a time when I was not creating something. My mother is an artist and my father is a businessman, and I seem to be a near perfect split of them both. Because of this, I have earned a reputation as the artist who understands business, and very much en-

joy mentoring artists on being more successful in business.”

Memberships at Houston Makerspace are based on individual usage and start at $50 a month or $20 a day and you get access to all this: wood shop, metal shop, rapid prototyping shop (3D print-ers, lasercutters and plastics manufacturing), print shop, ceramics shop, jewelry shop, and textiles shop. They also have a computer lab, photo studio, classroom and a 10,000 square foot garden. There was even a garden in the kitchen that hung vertically on the wall!

The impression I walked away with, was that I must find a way to become in-volved with this creative group. Smyth’s enthusiasm is definitely contagious.

Houston Makerspace is located at 100 Hutcheson St, and is open for tours during open hours Tuesday to Satur-day from 10 a.m. until 8 p.m. and during the Maker Market and Open House on third Sat-urdays. The market is open this Saturday from noon to 5 p.m. houstonmakerspace.com

Third times a charm? First Saturday Arts Mar-

ket is going for a third rain date this Saturday, Jan. 17. We will give it one more try. 540 W. 19th Street next to Gen’s Antiques. The artists able to make it can be found on the

roster, spectacular singer Niko Lorraine will be there and so will H-town StrEATs food truck. 1stSatArtMarket.com

Cohen is the founder and manager of First Saturday Arts Market. Contact him at ArtVa-let@gmail.com or visit him on the web at ArtValet.com.

Page 2B • Saturday, January 17, 2015

In the Houston division, prices, plans, elevations and specifications are subject to change without notice. Map is an artist’s conception for general information purposes only and is not to scale. Photographs are for illustrative purposes only. See Sales Counselor for details on available promotions and restrictions. © 2014 RH of Texas Limited Partnership. RH1514

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Looking for a change in scenery or a new happy hour? The Museum of Fine Arts of-fers free entry on Thursdays, but also a music and happy hour. Discover different col-lections and get lost in creativ-ity, all for free. Did I mention happy hour? Bring your friends and while you’re there visit the cash bar from 6 - 8 p.m., enjoy beats from a local DJ and grab a bite from a featured food truck. Once it’s quittin’ time, you may have the best idea for a new happy hour to add to the circulation.

Colonial Blue at Ware-house Live

If you missed Good Dog Houston’s anniversary party last month, you missed a great show. Colonial Blue, a local indie act, headlined the party and rocked the celebra-

tory night. The three band act is new to the Houston scene. Their grooves have a hint of folk and a side of indie-pop that can make a lasting impres-sion. Take a listen at http://www.colonialblueband.com/music.html Colonial Blue has landed their biggest show yet and will be taking the stage at 6:30 p.m., this Sunday Jan. 18, at Warehouse Live located at 813 Emanuel St. You can grab your tickets online at https://tickets.aftonshows.com/co-lonialblue Tickets start at $11 for this Sunday-funday show. See you there!

Saint Arnold Bishop’s Bar-rel No. 8 released

Great grand-daddy Saint Ar-nold has released their number eight in their Bishop’s Barrel Series. The series is a release of beers that have been barrel aged and the batches are iden-tified by the number on the neck of the label, according

to their website. Number eight is a bourbon barrel imperial stout that was brewed Nov. 6 2013 and bottled last month in 2014. Drink wisely with this one, the alcohol percentage is 9.1%. Have you ever won-dered, where can I find this beer? You could look up your nearest icehouse number on-line and try several locations. I have another suggestion - download an app. TapHunter is a mobile friendly app that you can download to your phone to find out the exact answer to that question. After making an account you can search to see what the nearest bar has on tap and bottle or search for a specific beer, like the latest Saint Arnold barrel release. Let me know what you find!

Learn to home brew with Farmboy Brew Shop

Make the hop you’ve been debating and get signed up for

Farmboy Brew Shop’s Intro to All-Grain class. Save the date for 9 a.m. on Saturday Jan. 31 at Farmboy Brew Shop located at 3814 N Shepherd Dr.

“If you’ve been considering transitioning to all-grain brew-ing (or just need a refresher/new tricks?), then this is the class for you,” the event Face-book page reads. “If you want to come just RSVP and bring a chair.”

Farmboy Brew Shop is your locally owned one-stop shop for all your home brew-ing needs. Check out their Facebook and sign up for their intro class today at https://www.facebook.com/events/397443390432710/?re f_newsfeed_story_type=regular

Have a tip for Thirsty Ex-plorer? Email at christina@the-leadernews.com and follow on Twitter @ThirstyExplorer

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Flavor MojoWhere Flavor Thrives

Saturday, January 17, 2015 • Page 3B

Jo Ann (Steverson) Caton, of Hous-ton, Texas, passed away on January 8,

2015.Jo Ann was born in Jackson, Missis-

sippi, on December 18, 1946 to Milton Rudolph Steverson and Edna Inez Wor-ley Steverson. Jo Ann’s family moved to the Houston Heights area when she was young. She grew up on Heights Blvd. and attended Harvard Elementary, Ham-ilton Middle, and John H. Reagan High Schools.

Jo Ann Steverson married Joe Caton on July 3, 1971. They became devoted par-ents to two children, Lynette Inez and Ju-lie Ann. Jo Ann began her working career at Central Bank. She also worked at Texas Commerce, North Houston, Pinemont, Southwest Bank of Texas, and Amegy Banks where she met many wonderful friends. Jo Ann retired from Amegy Bank in 2008.

Jo Ann enjoyed spending time with family and friends. She loved to bowl, dance, visit casinos and relax at the family farm. Jo Ann loved cookbooks, cooking shows and making home cooked meals for her family. She was a big Neil Diamond fan who enjoyed his con-certs, music and videos!

Jo Ann is survived by Husband, Joe Caton; Daughter, Lynette Inez Caton Bryan and husband, John; Daughter, Julie Ann Caton Ignatiev and husband Victor; Granddaughters, Kristen Lauren Bryan, Kaitlyn Elyse Boryk, and Victoria Lynnette Ignatiev; Great Grandson, Cayden Joseph Keith; Sister, Mary; Brothers, J.B., and Tommy. She also leaves behind many nephews, nieces, family members and friends.

Jo Ann was preceded in death by her parents, Milton Steverson, Edna Inez Steverson; Sisters, Terri Foytik (Edna Ruth) and Sherri Til-ley (Winnie Mae); Brother, Rudy Steverson (Oliver Rudolph); Neph-ews, Bobby Joe Foytik, and Michael Lee Tilley; Grandson, David Ignatiev.

We would like to thank our family and friends who took time out to pray, visit, send letters, cards, and well wishes.

In lieu of flowers, Jo Ann wished to have memorial contributions made to Trinity Lutheran School’s Scholarship program, or Gloria Dei Lutheran Church.

Memorial Service will be held at Trinity Lutheran Church, Down-town on Saturday, January 17, 2015 at 2:00 pm. The Church is lo-cated at 800 Houston Ave., Houston, Texas 77007.

Food and fellowship immediately following in the Trinity Lu-theran Mary Martha Fellowship Hall located in the basement level of the church.

i n m e m o r i a mJo ann Caton

December 18, 1946 to January 8, 2015

i n m e m o r i a m

Donald James “Jim” Moore, age 73, passed away Friday, Jan. 9,

2015. Born in Cripple Creek, Colora-do, he was a long time active member of Champion Forest Baptist Church, and served our country honorably in the United States Navy.

He was preceded in death by his parents, Donald and Josephine Moore. Survived by his wife of 32 years, Carolyn Moore; daughters, Kim Elkins and husband Chris, Rhonda Manning and husband Wil-liam, and Claudette Hardy; grand-children, Joshua Robbins and wife Amanda, Candace Springer and husband Kevin, John Soileau and wife Jamie, Cameron Hardy, Ja-cob Soileau, Aaron Elkins, Ally Elkins, Ariana Elkins, AJ Elkins, and Ayden Elkins; great grandchildren, Scarlett Springer and Colin Springer; brother, Dan Moore and wife Claudia; numerous nieces, nephews, and other relatives and friends.

A Graveside service will be held 10:30 a.m. Friday, Jan. 16, 2015 at Houston National Cemetery, 10410 Veteran’s Memorial Pkwy, Houston, Texas 77038.

The Celebration of Life Memorial Service will be at noon the same day at Champion Forest Baptist Church, 15555 Stuebner Airline Rd., Houston, Texas 77069.

In lieu of flowers, donations may be made to The Alzheimer’s Association by visiting www.alz.org; or to Champion Forest Baptist Church Library Fund at www.championforest.org.

Donald James “Jim” mooreapril 10, 1941 - Jan. 9, 2015

Thelma Margarite Pinder peaceful-ly passed from this life on January

9, 2015, at her residence at St. Domi-nic Village in Houston, Texas. She was born November 1, 1927, in De Quincy, Louisiana, to Lawrence and Rita Le Blanc and was the fourth of nine children.

Thelma graduated from De Quincy High School in 1945. She married her high school sweetheart, LJ Pinder on December 21, 1945, at Immaculate Conception Catholic Church in Lake Charles, Louisiana.

After graduation, Thelma attended trade school where she learned secre-tarial skills. Later those skills served her and LJ when they were both instrumental in opening the St. Francis of Assisi Federal Credit Union in service to their parish.

Thelma and LJ ran a real estate business in Houston for many years to help provide affordable housing to an area under-served by existing financial agencies.

Thelma was an active member of her parish ministries, serving in the Catholic Daughters of Americas as Regent. She also served as an Extra Ordinary Minister of Holy Communion, Lector, Altar Society, North West Deanery and member of the St. Rose of Lima Thursday Club. Thelma was also instrumental in establishing the Rambling Roses Travel Club.

Thelma had a great love for the clergy and religious of the church and regularly contributed to charitable organizations for their care as well as to other Catholic-based charities.

Thelma loved gardening. She and LJ created flower boxes at St. Rose of Lima Catholic Church and devoted many hours to the care and arrangements of the church’s flowers. She was also honored in receiving the “Yard of the Month” in her neighborhood for her care and colorful landscaping arrangements.

Thelma also love to sing. She regularly performed with church choirs at St. Francis of Assisi and later at St. Rose of Lima.

Thelma was preceded in death by her loving husband, LJ, of 44 years in 1989. She was also preceded in death by her son, Brian, who died at only four months of age in 1959 and her granddaugh-ter, Christina Bruner, daughter of Janis, in 1970. She was also pre-ceded in death by her brothers, Elton and Lawrence Le Blanc.

Thelma is also survived by her children David Pinder, Janis Hatcher, Joyce Williams, Susie Mitchell and Ken Nelson. She is also survived by her brother James Le Blanc and sisters Ethel Palma, Mercedes Pierson, Marian Kimball, Rita Joyce Aucoin and Mary Agnes Sliman. Thelma is also survived by 15 grandchildren, 39 great grandchildren, and two great, great grandchildren.

In addition to family and friends she leaves cherished long-time friend and confidant, Eddie Meshchwitz.

Visitation will be held from 5-8 pm, with the rosary beginning at 7 pm, Friday, January 16, 2015 at Pat H. Foley Funeral Home. Services will be held at 11 am, Saturday, January 17, 2015, at St. Rose of Lima Catholic Church, 3600 Brinkman, Houston, 77018. Burial will be held at Houston National Cemetery.

i n m e m o r i a m

Thelma margarite Pinder november 1, 1927 to January 9, 2015

SUDOKU

WORD SCRAMBLE

the leader Puzzlers.

aCrOss 1. Breezed through 5. What part of

(abbr.) 8. Reciprocal of a

sine 11. Moves suddenly 13. Household god

(Roman) 14. Picasso mistress

Dora 15. Old Italian mon-

etary units 16. Brew 17. Especially ca-

pable 18. Coffeehouses 20. Not 21. Holly genus 22. Work done after

40 hrs 25. Immunization 30. More aseptic 31. The brain and spi-

nal cord (abbr.) 32. Cambodian mon-

etary units 33. Toward the stern 38. Wrath 41. Nicaraguan

capital 43. Artifact recycling

center 45. Injure severely 47. A steep rugged

rock or cliff 49. Nothing

50. Bangladesh capital

55. Ground up corn 56. Measure of disc

storage density 57. Smart ___: ir-

ritating 59. Persian dialect

spoken in Afghani-stan

60. Former CIA 61. Spanish auxilliary

verb 62. ___ Titanic 63. Teensy 64. Banana genus

dOwn 1. Deaf signing 2. Fashionable 3. Girl’s name mean-

ing “snow” in Welsh

4. Unhearing 5. Heavenly body 6. About heat energy 7. New Jersey

capital 8. Steel rope 9. Selling 10. Eurasian land rail

genus 12. Point midway be-

tween S and SE 14. Disfigure 19. Sound unit 23. Volt-ampere

24. Mentally de-ranged

25. TV taping device 26. 4th Caliph of

Islam 27. Musician ___ Lo

Green 28. Golden state

(abbr.) 29. Importune 34. A recess in a wall 35. Honorable title

(Turkish) 36. Hairy coat of a

mammal 37. Small amount 39. Arc of spectral

colors 40. Oval 41. Gym floor pad-

ding 42. Used of tobacco 44. Overnight case 45. Volcanic craters 46. Tangerine grape-

fruit hybrid 47. Military leader

(abbr.) 48. Enlarge a hole 51. Express pleasure 52. Bivalve mollusk 53. Philippine Island,

city and harbor 54. Unreturnable

serves 58. Malaysian Isth-

mus

Answers found in this week’s Classified section

The OBiTuaries.helen Dodge, 92, born June 19, 1922 in St. Louis, Mo., died Jan.

10. Dodge married her lifelong partner Jerry on July 16, 1941 after be-ing introduced by her sister. She and Jerry enjoyed competitive bowling and teaching country western dance together. She sang in the choir at St. Rose of Lima Church and was a member of the Sweet Adelines. She remained active in her neighborhood and served many years on the PTA at Durham Elementary. Dodge is survived by her husband of 73 years, Jerry Dodge, daughter Karen Doyle, Kathy Allen, six grandchildren, and one great-granddaughter.

roman Gamez, 60, born Aug. 9, 1954, died Jan. 3.

Delvin L. Getschmann, 87, born July 11, 1927, died Jan. 9.

John s. Giglio, 84, born Oct. 9, 1930 in New Orleans, La., died Jan. 10. Giglio graduated from Reagan High School and the University Of Houston College Of Pharmacy. He was a practiced pharmacist for more than 50 years, and a veteran of the Korean War serving in the U.S. Army. Married 51 years and is preceded in death his wife RosaLee, as well as his grandson, John Gregory Giglio. He is survived by his children J. Kevin Giglio, David Giglio, and Debra Berdich, sister Frances Molaison, and five grandchildren.

Mary Coralee Compton-Martin, 88, born Sept. 27, 1926 in Akron, Oh., died Jan. 12. She retired many years ago from Oak Village Nursing Home as a med-aid and resided at Surfside Beach for many years, then later moved to Onalaska, Texas after the death of her hus-band, Donald Martin. She is survived by her daughter, Lynne Cummings, two grandchildren and three great-grandchildren.

elida Quintero, 86, born June 12, 1928, died Jan. 5. She is survived by her daughters, Mary Brown, Juanita Sierra, Esmeralda Kuhns, Mona Lisa Riggs; sons Frank Quintero and Savior Quintero; 10 grandchildren, and 14 great-grandchildren.

Waltrip high schoolFor The Leader

A member of the Waltrip High School Ram Band will have the distinct opportunity to perform with the Texas All-State 5A Symphonic Band in San Antonio in February, and is one of only two students from HISD to make All-State Band this year.

Esmeralda Sandoval, a ju-nior trumpet player of the Waltrip High School Ram Band, will perform with the Texas All-State 5A Symphonic Band in San Antonio Feb.14 at the Henry B. Gonzalez Con-vention Center as part of the 2015 Texas Music Educators Association Clinic/Conven-tion. She was chosen for this honor through a competitive process held this year across the state at District, Region and Area levels.

Esmeralda is a student of Gwen Juarez and plays at school under the direction Mr. Jesse Espinosa, Kris Mos-

ley and Jose Loredo who are members of the Texas Music Educators Association, an or-ganization with over 11,000 members headquartered in Austin.

This is Esmeralda’s first time to perform as a mem-ber of a TMEA All-State or-ganization. Esmeralda is the daughter of Mr. and Mrs. Fe-lipe Sandoval.

Espinosa stated he and oth-ers within the band program and WHS are proud of the achievement and the atten-tion it brings to the school and its band program. In an email, Principal Andria Schur called the achievement “awe-some.”

“Since 1983, we have only had two other students make the all-state band and Esmer-alda now makes three,” Espi-nosa stated. “This is a huge feat.”

High school students se-lected to perform in the All-State concerts have compet-ed through several levels of auditions beginning in the fall of 2014 to arrive at the state level. All-State is the highest honor a Texas music student can receive. Over 1,500 stu-dents are selected through a process that began with more than 60,000 students from around the state vying for this honor to perform in one of 13 ensembles (bands, orchestras and choirs).

Texas Music Educators As-sociation sponsors the Texas All-State competition. This competitive process begins throughout the state in au-ditions hosted by 28 TMEA Regions. Individual musicians perform selected music for a panel of judges who rank each instrument or voice part.

From this ranking, a select group of musicians advances from their Region to compete against musicians from other areas in seven TMEA Area competitions. The highest-ranking musicians judged at the TMEA Area competitions qualify to perform in a TMEA All-State music group.

These All-State students

participate in three days of rehearsals directed by nation-ally-recognized conductors during the TMEA Clinic/Con-vention. Their performances for thousands of attendees bring this extraordinary event to a close. For the All-State concert schedule and conduc-tor information, go to www.tmea.org/convention.

Waltrip student for all-state Band

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