August 2025

Beating The Beetles

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Far West Texas has been experiencing some much-needed rainfall recently, which has led to an increasingly uncommon, yet very welcome, green countryside. With the majority of plant life flourishing around the area, it comes as no surprise that there has been a flurry of calls from individuals concerned about a recent downturn in their elm trees despite the recent rainfall.
Beating The Beetles

Fightin’ Bucks show progress against Pecos, gear up for Wellington

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The Alpine Fightin’ Bucks football teams made their second scrimmage count on Friday, August 22, as both the JV and varsity squads squared off against the Pecos Eagles at Buck Stadium. Under the Friday night lights, Alpine held its own defensively, showed flashes of explosiveness on offense, and demonstrated the kind of steady improvement that new head coach and athletic director Jerry Dominguez has been preaching since day one.
The Fightin’ Buck defense showed the Eagles that they should ‘Fear the Deer,’ taking down their offense and keeping them scoreless during last Friday’s scrimmage at Buck Stadium. Photo by Felipe Fierro

‘Lady Buck fire’ proves too hot to handle in road win

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The Alpine Lady Bucks showed tenacity and spark last week, proving they can scrap with anyone across the net. On Tuesday, August 19, Alpine traveled to Midland for what turned out to be their biggest challenge of the early season against Midland Trinity. Every set was a tug-of-war, and the Lady Bucks refused to back down.
Hours of hard work during practice pay off for the Lady Bucks as they begin their season on the road. Photo by Kara Gerbert

Bond set at $75,000 for Marfa teacher

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The bond was set at $75,000 by Presidio County Justice of the Peace Pct. 1, Dina Jo Marquez, last Friday for Marfa ISD teacher Rebecca Ontiveros, who the Texas Rangers arrested on August 21. Texas Ranger Malcolm White was the arresting officer.
Dina Jo Marquez

THAI CHICKEN LETTUCE WRAPS

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INGREDIENTS PEANUT SAUCE 1/2 cup creamy peanut butter 2 tablespoons of soy sauce 1 tablespoon of fish sauce 1 tablespoon of honey 1 tablespoon of brown sugar 1 teaspoon of sesame oil 1 tablespoon of fresh lime juice 1 garlic clove, minced or grated 1 teaspoon of fresh ginger 1/4 teaspoon of Sambal Oelek or sriracha (add more for more heat) 3-4 tablespoons of warm water (can use unsweetened coconut milk if desired) FILLING 5 green onions, sliced, keeping the light and green parts separate 1 tablespoon minced garlic 1 tablespoon minced ginger 1 1/2 pounds ground chicken 1 tablespoon olive oil 1 red bell pepper, cored and diced 1 1/2 cups matchstick carrots, roughly chopped 1/3 cup of cilantro 1/3 cup chopped, unsalted dryroasted peanuts Hearts of romaine or butter lettuce leaves DIRECTIONS Mix the ingredients for the peanut sauce in a food processor until smooth, then transfer it to a bowl. In a large, non-stick skillet, add the olive oil over medium-high heat.