Boggy Slough Conservation Area is a 19,000-acre unbroken tract of pine and bottomland hardwood forest situated in East Texas’ Trinity and Houston counties. More than twenty miles of the Neches River, one of the last free-flowing rivers in the state, serves as the eastern boundary, and for more than a century the land has been one of the state’s leading game and industrial forest management areas. A unique blend of natural, cultural, and business history, Boggy Slough presents a highly illustrated narrative of the land, people, and evolving purpose, from time of European contact to the present. Gerland traces the many phases of land use in this forest as it transitioned from hunting, gathering, fishing, and subsistence farming to an experimental mix of stock raising and large-scale commercial forestry, eventually becoming important conservation land along the Neches River Corridor. Gerland explores the natural features and adaptive land use practices of the region as well as the environmental history of railroads and logging camps, barbed wire fences and company cattle ranches, and exclusive hunting clubs. The underlying story is the evolution and environmental impact of Southern Pine Lumber Company, founded in 1893 by T. L. L. Temple. Now owned and maintained by the fifth generation of the Temple family, the Boggy Slough lands are the last remnants of what was once a 1.2 million–acre forest empire. Gerland examines the family’s and the lumber company’s struggles to grow and manage a second-, third-, and fourth-generation forest, ultimately achieving sustainability while managing changing environmental concerns and attitudes.

Texas Quails presents the first complete assessment of the four species of quail found in this vast state. Experts describe each of them and examine all geographic regions of the state for historical and current population trends, habitat status, and research needs. These experts also discuss management practices, hunting issues, economics, and diseases.

This easy-to-read, Qandamp;A resource includes 300+ answers to help you custom design an LLC or LLP, weigh the pros and cons of converting your business to an LLC or LLP, capitalize on the advantages of converting to an LLC or LLP, ensure IRS compliance and avoid andquot;double taxationandquot; of revenues; also includes a state-by-state listing of statutory provisions regarding structure and organization; registration procedures and filing fees; a comparison chart of the LLC, LLP, regular and S corporation, limited partnership, and general partnership; with model operating agreements. By Alson R. Martin, Esq. For most companies, doing business as a limited liability company or partnership offers significant benefits. Limited Liability Company and& Partnership Answer Book's easy-to-read Qandamp;A format makes clear and accessible both the legal rules and important business decisions regarding LLCs and LLPs. With more than 300 authoritative answers, you'll understand how to: Custom design an LLC or LLP that provides liability protection to principals and agents -- and one-time taxation of revenue Weigh the pros and cons of converting your business to an LLC or LLP Capitalize on the operational, tactical, and strategic advantages of converting to an LLC or LLP Ensure compliance with the IRS and avoid andquot;double taxationandquot; of revenues Set up accurate and efficient tax and accounting systems Use a family limited partnership or LLC in business succession planning Plus, this practical handbook contains a state-by-state listing of statutory provisions regarding structure and organization; registration procedures and filing fees; a comparison chart of the LLC, LLP, regular and S corporation, limited partnership, and general partnership; and model operating agreements.

According to Renaissance woman and Pepper Lady Jean Andrews, although food is eaten as a response to hunger, it is much more than filling one's stomach. It also provides emotional fulfillment. This is borne out by the joy many of us feel as a family when we get in the kitchen and cook together and then share in our labors at the dinner table. Food is comfort, yet it is also political and contested because we often are what we eat--meaning what is available and familiar and allowed. Texas is fortunate in having a bountiful supply of ethnic groups influencing its foodways, and Texas food is the perfect metaphor for the blending of diverse cultures and native resources. Food is a symbol of our success and our communion, and whenever possible, Texans tend to do food in a big way. This latest publication from the Texas Folklore Society contains stories and more than 120 recipes, from long ago and just yesterday, organized by the 10 vegetation regions of the state. Herein you'll find Senator Kay Bailey Hutchinson’s Family Cake, memories of beef jerky and sassafras tea from John Erickson of Hank the Cowdog fame, Sam Houston's barbecue sauce, and stories and recipes from Roy Bedichek, Bob Compton, J. Frank Dobie, Bob Flynn, Jean Flynn, Leon Hale, Elmer Kelton, Gary Lavergne, James Ward Lee, Jane Monday, Joyce Roach, Ellen Temple, Walter Prescott Webb, and Jane Roberts Wood. There is something for the cook as well as for the Texan with a raft of takeaway menus on their refrigerator.