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Fresh off their 2024 Pecos League Championship season, the Alpine Cowboys are again turning their attention to the next generation of ballplayers—this time through two summer baseball camps at historic Kokernot Field.

The Alpine Cowboys continued their climb in the standings with another solid week of baseball, improving their record to 10-7 after taking three of their five completed games and showcasing both offensive power and promising pitching performances.

The Alpine City Council held a special meeting on Tuesday night to appoint an Interim City Manager after Megan Antrim, who was appointed to the position in 2022, resigned last week. After press time last week, Alpine Mayor Catherine Eaves commented about Antrim’s resignation, saying, “I want to thank Megan Antrim for all her years in public service, including her time at the county and the city.

The Brewster County Commissioners Court held its regular meeting on Tuesday in the commissioner’s courtroom at the Brewster County Courthouse. All commissioners were present, with Brewster County Judge Greg Henington presiding.

The downtown property destroyed by fire just over a year ago has finally been sold, and closing has been completed. Previous owner Bill Ivey contacted the Avalanche with contact information for Greg Bow, who represents the new ownership.

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INGREDIENTS Dressing 2/3 cup olive oil 1/3 cup mayonnaise 1/3 cup fresh lemon juice 1/2 cup finely chopped parsley 1 tablespoon dried dill 2 tablespoons minced garlic (2 cloves) salt and black pepper to taste Pasta Salad 2 ears fresh yellow corn 16 ounces mini bow tie pasta 12 slices of bacon, cooked, drained, and chopped 12 ounces of grape tomatoes, halved 8 ounces of sharp cheddar cheese, cut into 1/4-inch cubes 1 1/2 cups chopped English cucumber (about 3/4 of one medium-sized cucumber) 1 cup chopped green onions 3 1/2 cups cooked and shredded rotisserie chicken, chilled 1/4 cup pasta water or more as needed INSTRUCTIONS Dressing In a small bowl, whisk together olive oil, mayonnaise, lemon juice, parsley, dill, garlic, and season with salt and pepper to taste. Refrigerate until used.