News

The Alpine ISD Board of Trustees held its regular meeting on Wednesday, February 19, at 5:30 p.m. in the administration building.

Texas House members filed a bevy of education bills last week, including a proposed $8 billion investment in public education and a voucher bill that ties the amount of money spent for private schooling to the dollar amount provided to public schools. The Austin American-Statesman reported the bill, filed by Rep. Brad Buckley, R-Salado, would increase the base level of per-student funding by $220 — from $6,160 to $6,380. Additional funds would be provided for special education, bilingual education, transportation, and to rural school districts.

The Brewster County Commissioners met for a special meeting on Tuesday, All commissioners were present. Precinct 2 Commissioner Sara Colando praised a group from the Terlingua CSD school, which on February 1 won the 2025 El Paso First Tech Challenge League Championship in robotics, competing against 5A and 6A schools.

Sul Ross State University has selected Lee Hays as the new head football coach. He was expected to begin in Alpine on February 15.

The United States Attorney’s Office for the Western District of Texas has recently released multiple statements on arrests and sentencings for federal criminals. An increase compared to normal.

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HEAD OVER MEALS Despite afternoon temperatures being in the mid to high 70s in the Last Frontier lately, we’re technically still in the midst of winter. As most of us know, the south, and Texas in particular, does its own thing when it comes to seasonal weather.

INGREDIENTS Two tablespoons of olive oil Three garlic cloves, minced 1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped carrots Four (3.5 ounces) links of Italian sausage, sliced Eight cups of chicken stock One teaspoon dried oregano One tablespoon of dried basil 1/4 cup chopped fresh parsley 2/3 cup uncooked white rice 1/2 cup heavy cream Salt and pepper to taste DIRECTIONS In a large pot, over medium heat, heat olive oil. Add the mirepoix and cook, stirring, for three minutes or until tender.