Water Restoration and Fire Hike at Onion Creek:
The Wildland Conservation that managed the Balcones Canyonlands Preserve also managed the Water Quality Protection Land, which we visited today. We drove about a half hour to get to Onion Creek where we had three wonderful guides: Amanda, Kevin and Luke to show us around the area. We began the day with a presentation from Amanda and Kevin explaining the main purpose of this nearly 27,000 acres plot of land, was to produce as much clean water as possible for the Austin area. The Onion Creek drainage area is a primary recharge zone of the Edward’s aquifer near the Austin area, meaning that Onion Creek recharge plays a vital role for this area of the aquifer. The water from Onion Creek eventually reaches Austin and flows into Barton Creek. Restoration and conservation of the the land surrounding Onion Creek is deemed necessary to mange water into the aquifer. One important technique explained to the group was the use of fire. Fire, in the form of prescribed burns, is utilized to eliminate ashe juniper and promote the growth of prairie grasses. As learned earlier at Bamburger Ranch, native grasses increase the amount of groundwater that filters into the aquifer. The picture below shows a 500 acre burn conducted 2 weeks earlier. On our hike we walked through a 500 acre area that they had burned 2 weeks previously, the fact that grasses were already sprouting from illustrates effectiveness of the wildfire. Continuing on the hike, Kevin took us into the dry creek bed to show us a screen created to protect an opening to the aquifer from filling with debris. Kevin indicated in a few days, he would be climbing into the opening to remove further debris and inspect the area. As our last day "in the field," this hike certainly highlighted the continued connection between Ashe Junipers, prairie, and water.
The land we hiked was originally settled by Maggie and Robert Kuykendall. The land was eventually purchased by the city of Austin to manage Onion Creek in relation to supplying water to the city. Now mainly occupied by turkey vultures, the original home of Maggie and Robert still stands. Also on the tour, Luke taught the class about Cochineal. Simply Cochineal are an insect that lays eggs on a cactus. They lay eggs on the leaves leaving a white scale on the plant. The nymphs, when popped, are dark red in color. Cochineal was first used by indigenous groups as dye for clothing. European settlers were, at first, baffled how this work, but when figured out, became a source of profit. Luke explained Starbucks attempted to use it as a natural dye, but when consumers found out it was bugs, they were less likely to pay for it. Cochineal was a common sight on the many prickly pears we saw throughout the trip.
For more information visit: http://www.austintexas.gov/department/water-quality-protection-land
The Wildland Conservation that managed the Balcones Canyonlands Preserve also managed the Water Quality Protection Land, which we visited today. We drove about a half hour to get to Onion Creek where we had three wonderful guides: Amanda, Kevin and Luke to show us around the area. We began the day with a presentation from Amanda and Kevin explaining the main purpose of this nearly 27,000 acres plot of land, was to produce as much clean water as possible for the Austin area. The Onion Creek drainage area is a primary recharge zone of the Edward’s aquifer near the Austin area, meaning that Onion Creek recharge plays a vital role for this area of the aquifer. The water from Onion Creek eventually reaches Austin and flows into Barton Creek. Restoration and conservation of the the land surrounding Onion Creek is deemed necessary to mange water into the aquifer. One important technique explained to the group was the use of fire. Fire, in the form of prescribed burns, is utilized to eliminate ashe juniper and promote the growth of prairie grasses. As learned earlier at Bamburger Ranch, native grasses increase the amount of groundwater that filters into the aquifer. The picture below shows a 500 acre burn conducted 2 weeks earlier. On our hike we walked through a 500 acre area that they had burned 2 weeks previously, the fact that grasses were already sprouting from illustrates effectiveness of the wildfire. Continuing on the hike, Kevin took us into the dry creek bed to show us a screen created to protect an opening to the aquifer from filling with debris. Kevin indicated in a few days, he would be climbing into the opening to remove further debris and inspect the area. As our last day "in the field," this hike certainly highlighted the continued connection between Ashe Junipers, prairie, and water.
The land we hiked was originally settled by Maggie and Robert Kuykendall. The land was eventually purchased by the city of Austin to manage Onion Creek in relation to supplying water to the city. Now mainly occupied by turkey vultures, the original home of Maggie and Robert still stands. Also on the tour, Luke taught the class about Cochineal. Simply Cochineal are an insect that lays eggs on a cactus. They lay eggs on the leaves leaving a white scale on the plant. The nymphs, when popped, are dark red in color. Cochineal was first used by indigenous groups as dye for clothing. European settlers were, at first, baffled how this work, but when figured out, became a source of profit. Luke explained Starbucks attempted to use it as a natural dye, but when consumers found out it was bugs, they were less likely to pay for it. Cochineal was a common sight on the many prickly pears we saw throughout the trip.
For more information visit: http://www.austintexas.gov/department/water-quality-protection-land
The Salt Lick Bar-B-Que:
For the typical Midwesterner born and raised on either charcoal or propane with a choice of brats, hot dogs or burgers, The Salt Lick Bar-B-Que was a reinvention of the concept of meat over flame. Just 25 minutes shy of Austin in Driftwood, TX, lies the home of the legendary true Texas-style pit bar-b-que. From the outside, The Salt Lick has a homey feel with a quaint picnic area conducive to mouthwatering anticipatory conversations and the slow-drinking of locally produced beers. Walking inside, you get the first glimpse of the original pit built in 1967 by Thurman Roberts and his two sons. It stood proud while piles of charred flesh cover the surface, as well as hang from hooks in the vents above. Below sat a highly monitored conglomerate of coals and flames constructed of pure Texas Live Oak. This is what we have been designing in our minds as the “typical” Texas bar-b-que pit. While each place has its own style of bar-b-que and subsequent sauce, the Salt Lick incorporates mustard and soy sauce into their sauce of choice. The joint’s dining area, fitted with long wooden picnic tables, suited well for the option of family-style eating. As a whole, we enjoyed the meat to all extents—turkey to brisket, ribs to sausage. It was quite the feat to finish, but after calming ourselves of the meat shakes and wiping our brows of the grease sweat we left, plates cleaned and stomachs at capacity—a late lunch that will not be forgotten.
For more information: http://www.saltlickbbq.com/
For the typical Midwesterner born and raised on either charcoal or propane with a choice of brats, hot dogs or burgers, The Salt Lick Bar-B-Que was a reinvention of the concept of meat over flame. Just 25 minutes shy of Austin in Driftwood, TX, lies the home of the legendary true Texas-style pit bar-b-que. From the outside, The Salt Lick has a homey feel with a quaint picnic area conducive to mouthwatering anticipatory conversations and the slow-drinking of locally produced beers. Walking inside, you get the first glimpse of the original pit built in 1967 by Thurman Roberts and his two sons. It stood proud while piles of charred flesh cover the surface, as well as hang from hooks in the vents above. Below sat a highly monitored conglomerate of coals and flames constructed of pure Texas Live Oak. This is what we have been designing in our minds as the “typical” Texas bar-b-que pit. While each place has its own style of bar-b-que and subsequent sauce, the Salt Lick incorporates mustard and soy sauce into their sauce of choice. The joint’s dining area, fitted with long wooden picnic tables, suited well for the option of family-style eating. As a whole, we enjoyed the meat to all extents—turkey to brisket, ribs to sausage. It was quite the feat to finish, but after calming ourselves of the meat shakes and wiping our brows of the grease sweat we left, plates cleaned and stomachs at capacity—a late lunch that will not be forgotten.
For more information: http://www.saltlickbbq.com/
Sewell Park:
Sewell Park is a six acre park located on the east side of Texas State San Marcos. The San Marcos River, which is fed by Barton springs, runs through the park and is a favorite watering hole for college beef cakes and co-eds. The class ended up visiting Sewell Park late on a hot and lazy Thursday afternoon. Taking a dip in the water was the first priority bearing in mind the heat, to be followed with sun bathing, baseball, and of course Frisbee. The air was rife with gainers, corkscrews, and flips as each student displayed his/her water-jumping prowess. One student in particular had a blast tossing the frizz with local legend Dan Barry. Dan “Frisbee Dan” Barry suffered a head injury in 1986 and is therefore damaged goods, but he has not missed a step when it comes to a one on one frizz session. As with most of the evening hangouts, classmates had good bonding time at Sewell. It was here amongst the half-naked studs, co-eds, and of course Frisbee Dan that students felt like they were actually living it up on spring break.
For more information visit: http://www.campusrecreation.txstate.edu/outdoor/sewell-park.html
Sewell Park is a six acre park located on the east side of Texas State San Marcos. The San Marcos River, which is fed by Barton springs, runs through the park and is a favorite watering hole for college beef cakes and co-eds. The class ended up visiting Sewell Park late on a hot and lazy Thursday afternoon. Taking a dip in the water was the first priority bearing in mind the heat, to be followed with sun bathing, baseball, and of course Frisbee. The air was rife with gainers, corkscrews, and flips as each student displayed his/her water-jumping prowess. One student in particular had a blast tossing the frizz with local legend Dan Barry. Dan “Frisbee Dan” Barry suffered a head injury in 1986 and is therefore damaged goods, but he has not missed a step when it comes to a one on one frizz session. As with most of the evening hangouts, classmates had good bonding time at Sewell. It was here amongst the half-naked studs, co-eds, and of course Frisbee Dan that students felt like they were actually living it up on spring break.
For more information visit: http://www.campusrecreation.txstate.edu/outdoor/sewell-park.html
Riley's on the Backbone:
Taking Ranch Road 12 out into the Hill Country will eventually lead you to a winding rode called the Devil's Backbone. Riley's is a neat establishment that we ended our day watching the sunset on the with the Hill Country in the background. As a class we reflected on the day and the trip as a whole. It was a great setting to end yet another wonderful day in Texas. We also left our mark on the upper deck!!
Riley's on the Backone website: http://www.rileysonthebackbone.com/Home.html
Taking Ranch Road 12 out into the Hill Country will eventually lead you to a winding rode called the Devil's Backbone. Riley's is a neat establishment that we ended our day watching the sunset on the with the Hill Country in the background. As a class we reflected on the day and the trip as a whole. It was a great setting to end yet another wonderful day in Texas. We also left our mark on the upper deck!!
Riley's on the Backone website: http://www.rileysonthebackbone.com/Home.html