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Spiller, Carter go to District 68 runoff election
As expected there was a low voter turnout for Saturday’s District 68 Texas House election and it will go to a runoff since no candidate earned the 50 percent majority.
Across the district there were 100,260 total votes cast for a 9.12 percent voter turnout. Montague County saw 8.27.
David Spiller, a Jacksboro attorney, fell shy of 50 percent earning 43.88 percent. He won 20 of the 22 counties in District 68 with 4,010 votes.
Jason Brinkley, former Cooke County judge, took his home county of Cooke with 1,143 votes, while John Berry won Crosby with 73 votes.
Craig Carter, a Metroplex area businessman who lists his residence in Nocona, earned 18.07 percent of 1,651 votes to make the runoff. Carter saw 305 votes in Montague County, but Spiller took it with 463 votes.
Overall vote totals were: John Berry, Jacksboro, 1,594 votes; Jason Brinkley, Gainesville, 1,489; Craig Carter, Nocona, 1,651; Charles Gregory, Childress, 395 and David Spiller, Jacksboro, 4,010 votes.
No runoff date will be set until all the votes have been canvassed.
The Garden Guy surfed the web and stumbled across a photo you most likely have never seen. It featured three Proven Winners National Plants of the Year in a wonderful combination.
The flowers were the Safari Dusk Jamesbrittenia or South African phlox which is the ‘Annual of the Year.’ The combo also featured Supertunia Hoopla Vivid Orchid the ‘Petunia of the Year’ and Heart to Heart Chinook the ‘Caladium of the Year.’
Read the full story from The Garden Guy in your Thursday Bowie News.
Food is supposed to bring people together.
It sits at the center of our holidays, church potlucks, birthday parties, first dates, family reunions and late-night kitchen conversations. In Texas especially, I feel like feeding people is one of the purest forms of love we know. We celebrate with casseroles, comfort with pies, and gather around smoked meats and shared desserts.
Food is hospitality. Food is belonging.
But for some people, food is also calculation.
Before the appetizers even arrive, some of us are already scanning ingredients, evaluating risk, rehearsing questions, and trying to determine whether asking those questions is about to make everyone at the table uncomfortable.
Read the full feature in On The Table in your Thursday Bowie News.
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