The city of Uvalde held its annual Christmas banquet for employees Saturday night at the Willie De Leon Civic Center. During the event, Juan A. Martinez, a lieutenant with the Uvalde Police Department, was honored for 20 years of service to the city.
Visitors to Uvalde Memorial Park may have noticed a two-month restroom closure, but as of last week the recently-renovated restrooms are once again open to the public. The city of Uvalde spent $20,000 to update restrooms. Upgrades include new stalls, urinals, toilets and sinks. The restrooms also received new paint and lighting.
While the winter months are typically regarded as cheerful times because of the holiday season, cold weather can be difficult on individuals and families who are struggling financially. Country Gardens and Seed employees and volunteers have channeled the gift-giving spirit for 17 years through the Santa’s Elves program.
For the third year in a row, Anthon Elementary is the first-place winner of Texas Home Furnishings sixth-annual Trim-a-Tree contest. Nearly 6,000 cans – 5,924 to be exact – of food were generated by local nonprofit organizations and will be donated to the Uvalde Food Pantry.
Fathers often serve as role models for growing boys, and for Kent and Thiess Cunningham the statement could not be more true as Thiess followed in his father’s footsteps to become a pilot. The duo flies for ExpressJet Airlines, which is based in Atlanta, Georgia, and owned by the SkyWest organization.
Uvalde City Council approved creating an economic development plan to stimulate business and commercial activity and create new jobs, per a suggestion from city manager Vince DiPiazza. The resolution was approved Tuesday, when city council met for a regular meeting on the second floor of Uvalde City Hall.
Zagat Magazine recently named Matt Balke, a Uvalde High School class of 2000 graduate, one of 11 under-the-radar chefs to know in Dallas-Fort Worth. Balke, the son of Uvalde residents Ellen and Steve Balke, graduated from Texas Tech University in 2005 with a bachelor’s degree in business marketing and a minor in restaurant and hotel management. Balke then enrolled in the Culinary Institute of America in Hyde Park, New York. He had an externship in Florida during his two years in the program, and returned to Texas in 2007 following graduation.