News

According to information received from the U.S. Border Patrol Big Bend Sector, a routine welfare check on a vehicle resulted in the seizure of more than 530 pounds of marijuana.

The Purobots #11720, the robotics team from the Terlingua Big Bend High School competed last Saturday in El Paso on the UTEP campus at the First Tech Challenge League Tournament. Out of 21 schools, the Purobots placed sixth while also earning the Connect Award. This award is given to the team that most connects with their local science, technology, engineering, and math (STEM) community. The team that wins the Connect Award actively seeks and recruits engineers and explores the opportunities that are available in the world of engineering, science, and technology. The Purobots are coached by Brad Anthenat, who was selected for the Compass Award. The Compass Award is given to and recognizes an adult coach or mentor who has provided outstanding guidance and support to a team throughout the year and demonstrates to the team what it means to be a professional.

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Alpine High School freshman Rode Babb participated in the SanAntonio Stock Show and Rodeo annual calf scramble and placed second across the line with his calf. Along with his second- place finish, Babb received a $1500 scholarship towards a breeding animal of his choice.

The Sul Ross Lady Lobos have faced a series of struggles lately on the basketball court. Despite some outstanding performances by key players, these ladies have failed to triumph in their last several games.

As we sit on the cusp of yet another Super Bowl, one Alpine local can lay claim to being a world-champion Super Bowl player in his own right. In 1958, an Alpine Fightin’ Buck named Robert “Bake” Turner graduated from Alpine High School and moved on to pursue higher education at Texas Tech College, now Texas Tech University, where he played college football, before being drafted by the NFL.

The Alpine City Council held its regularly scheduled meeting on Tuesday, February 6 in the council chambers. One topic of discussion was the upcoming budget season discussions and elections.

Cooking and the service industry are the lifeblood of the Wood family. Stephen and Libby Wood owners of Sky Island Culinary along with daughter Zoe, grew up with a love for food. The business offers ready-made meals as well as catering services.

For Soup: 1½ tablespoon avocado or extra virgin olive oil 1 pound of Italian sausage, casings removed if necessary 1 9-ounce package of fresh tortellini 1 28-ounce can of crushed tomatoes 2 tablespoons tomato paste 4 cups of unsalted chicken broth 1 small bunch of fresh basil plus 2 tablespoons chopped 6 ounces of fresh spinach 5 cloves of minced garlic 1 medium onion, diced ¾ teaspoon dried oregano ¼ teaspoon red pepper flakes, optional 1 2-inch parmesan cheese rind ¾ cups heavy cream ¼ teaspoon freshly cracked black pepper Kosher salt For Garlic Bread: 1 cup extra virgin olive oil 1 cup garlic cloves, peeled and roots removed 4 tablespoons unsalted butter at room temperature ½ cup freshly grated parmesan 2 teaspoons flat leaf parsley, finely chopped ½ teaspoon kosher salt 1 loaf of French bread, cut into 1-inch diagonal slices Directions: For Soup: In a Dutch oven, over medium-high heat, add the avocado or olive oil and Italian sausage, cooking until the sausage is cooked through. Remove and set aside, discarding the excess fat.

A perfect pairing of soup and bread comes together with this recipe for a creamy spinach tortellini soup with confit garlic bread. The flavors of this soup remind us of a rich, Italian marinara meeting tomato bisque for a heartwarming love affair.