June 2026

Before students can focus on reading, math, or the next assignment, they need something more basic: food. As Alpine ISD prepares for the next school year, Child Nutrition Director Amanda Lujan and her staff are working to keep students fed while navigating limited funding, incomplete meal applications, and the rising demands of school nutrition.

July 2 marks the opening night of Theatre of the Big Bend’s (TOBB) production of Schoolhouse Rock Live! The musical is a Gen X creation of the 1990s, originating in Chicago under Theatre BAM. The show is an upbeat jukebox musical, based on the ABC Television Schoolhouse Rock animated shorts, created by David McCall. The plot follows a nervous teacher, Tom Mizer, as he prepares for his first day of classes and uses numerous familiar songs by Bob Dorough, Tom Yohe, and many others. This year, 2026 tallies the 61st season of Theatre of the Big Bend at the Kokernot Outdoor Theater. “Our 60th anniversary production of Rogers + Hammerstein’s Cinderella was a rousing success”, says producer and SRSU professor Marjie Scott. “This year we wanted our theater under the stars to honor our country’s 250th anniversary, and with songs like ‘The Preamble,’ ‘I’m Just A Bill,’ and ‘Great American Melting Pot’, Schoolhouse Rock Live!

Alpine Avalanche.

Dear Neil, I wish I had paid attention to your recommendation of building a raised bed vegetable garden. My tomatoes stood in water for three days recently during and after the rains. Then they began to wilt badly. I see odd knobby, root-like growths trying to start on their stems. What can I do? (I’m not sure your answer will come soon enough.)

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The Big Bend Amateur Softball Association’s (BBASA) All-Star teams traveled to Midland this past weekend to compete in the Texas Pre-All-Star Tournament. All Big Bend teams placed in the top four.

Alpine’s summer 7-on-7 football season came to a close this month after the Bucks were unable to secure a berth in the Texas State 7-on-7 Tournament, falling in both of their state qualifying opportunities.

Alpine native Stephen Wood, who owns Sky Island Culinary with his wife Elizabeth, happily shared his go-to recipe for a sweet ending. Always a great friend to the Avalanche, Wood’s culinary expertise is well known in the Big Bend, where he and his wife do popups from time to time, but their main work (at least when hunting season isn’t in full swing) is catering. Wood is also well known in hunting circles, where he cooks up a feast each day for hungry hunters after they’ve been trailing game all day. And what better way to end a long, hard day than with something sweet? Here he shares his version of peach cobbler that is sure to make anyone smile.

Send your community events to kara.gerbert@alpineavalanche.com June 27 Far West Comic Con July 2-19 Theatre of the Big Bend-School House Rock July 3 Opening Reception for the Smithsonian Exhibit SPARK: Places of Innovation, at the Museum of the Big Bend July 3-5 Fort Davis Coolest 4th of July July 4 Alpine July 4th Parade and Celebration July 9-10 Texas Downtown Regional Roundtable July15FossilDig, 2p.m.atAlpine Public Library, presented by Big Bend Ranch State Park for ages 5-12. July 17-19 ANRS Exes Reunion July 20-24 Museum of the Big Bend Summer Art Camp, 9 a.m.

BY STEPHEN WOOD FOR THE PEACH FILLING 2 pounds (about eight medium) firm, but ripe summer peaches, pitted and cut into roughly ¾ inch cubes (about 5 ½ cups) ½ cup granulated sugar 2 tablespoons fresh lemon juice from one lemon 2 tablespoons of bourbon (optional) ¾ teaspoon of cornstarch Pinch of kosher salt Generous pinch of freshly grated nutmeg (optional) 2 drops of almond extract (optional) FOR BISCUIT TOPPING 5 ¼ ounces (1 cup) all-purpose flour ½ cup granulated sugar (4 ounces) divided 1 ¼ teaspoons baking powder ¾ teaspoon kosher salt 6 tablespoon 93/4) stick chilled, unsalted butter, cut into ¼ inch pieces ½ cup whole milk Ice cream or whipped cream for serving DIRECTIONS Step 1: For the peach filling: preheat the oven to 400 degrees and set rack to middle position. In a large bowl, combine peaches with sugar, lemon juice, bourbon, cornstarch, salt, nutmeg, and almond extract.