Home on the Range: Tech students offer venison tamales as holiday treat
Even in the homogenized commercialism of this Christmas season, regional customs still endure and flourish. And one of the rarest regional holiday items in Texas is venison tamales, which is why they're at the top of a new sales list for an enterprising group of Texas Tech students.
"A little support goes a long way," said Michael Panasci, president of Tech's Association of Natural Resource Scientists and leader of the holiday fund raiser. The cost is $12 per dozen or $32 for three dozen, he said. To order, contact wesley.anderson@ttu.edu
Orders need to be placed by Jan. 7 and delivery to campus offices will be completed by Jan. 31. In a side note, Panasci said the group's members can place their own orders at $8 per dozen, but there's a limit of two dozen.
Proceeds from the fundraising program support professional development of student members, including travel funds and registration fees for scientific meetings, paying for guest lecturers and speakers, as well as leverage for university funds, he said.
Tamales, of course, are eaten all year round. But they became a special part of Mexican Christmases hundreds of years ago, and the tradition lingers in many parts of Texas. Normally tamales sold in the region combine a ground corn base called the masa with fillings such as chicken, beef or beans, neatly rolled in a corn shuck.
The faculty advisor for Tech's Association of Natural Resource Scientists is Philip Gipson, chairman of Tech's Department of Natural Resources Management.
Written by Norman Martin
CONTACT: Philip Gipson, chairman, Department of Natural Resources Management, Texas Tech University at (806)-742-2841 or philip.gipson@ttu.edu
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