Talking with Totten
Its 3:00 pm on a cool Monday afternoon, the wind is a gentle breeze and the campus bells are ringing through the air. I have just stepped out of my Lit Studies class with excitement written on my face. I have just spent all class thinking about the story of how Brother John Totten’s sister -in-law is the daughter of General George Patten. The trees sway in the November air and smell of roses tango with the wind. I reach the steps of The Marianist Residence house, ring the bell and wait. Soon enough a small man with white hair caring a cane walks up to open the door, he gives me a little laugh and says “Hi there Chrys!” With a smile on my face I say “Hi Brother Totten.
It is from this moment on where my imagination runs wild as I sit and listen to the stories that brother Totten shares with me. I picture him as a child living in German with his family and the images that flash threw my mind are that of a faded gray with a splash of color much like the ones you see when you watch a old film from the 1950’s, but brother Totten’s life start before that, his story is one that is filled with history and amazement. Although when you talk to him he would never tell you if you didn’t ask. It was only when I asked about his family did I hear the story of how his older brother’s wife was the daughter of General George Patton! When I heard this when my mouth dropped open with astonishment. I could not believe that he was spending family holidays with the man that helped America win the Second World War. It was with this “simple” fact did I realize that he was more than I thought. He was more than a brother he was a piece of history I was honored to know.
On this plain November day I sat down to ask brother Totten about his life, and how he came to be a brother here at St.Mary’s, even though I knew a few fragments of his story I wanted to be able to hear it in full, and like always brother Totten was prepared. There he sat next to me at the old oak table with a faded manila folder, my name had been written in to the tab and when he opened it there it was. There laid a sheet of paper that had turned brown from the years and written on it was a timeline of everything that brother Totten had found important in his life. I was amazed to see that it went over four pages long, all written in pencil, I guess it was written that way just in case if he wanted to be able to take away what he thought would not interest me.
I find myself talking about brother Totten to my family and my friends. I feel like it is important for everyone to know that in The Marianist Residence house there are hidden treasures disguised as whom people may see as simple old men, but within each of them stories of wonder and adventure hide.
Brother Totten was 21 when he decided to be a brother, although it went against his parent’s whishes. He was a student at St.Mary’s in 1930’s and it was during one day in French class did he realize he wanted to be a brother. “ I was going to St.Mary’s University when I realized I would like to be a brother. Father Rabe was my French teacher and also the president at that time. One day after class I went and talked to him about being a brother, and he explained to me what I had to do, but first I had to convince my parents.” Says brother Totten as he sits across from me, he starts to laugh and then go into the story of how his family tired to get him to change his mind. “My parents wanted me to go to WestPoint, just like my older brother, they drove from San Antonio to New York one afternoon, and there they were hoping that I would see WestPoint and be convinced that it was where I was supposed to be. It didn’t help them with their cause. I have made up my mind already but they still tried. Later on that weekend my father drove me down to the gulf and back to San Antonio and on the way back we stopped all the Jesuit colleges, (you see because that was the only religion that my parents knew about really well) but I still didn’t change my mind.” Brother Totten went on about how his father tired his best to talk him out of it all throughout their car ride back to St.Mary’s University but nothing changed his mind. I sat there with shock written on my face, because I would have never thought of brother Totten as a rebel child. I give out a little laugh and asked him “so was father Rabe the only one that helped you through this time in your life or was there someone else?” brother Totten looks down at his time line and says “Fr Rabe took me to go see Bishops Druasser, who was the Bishop at that time in San Antonio and he gave me his blessing, and then in the next few days they set me to St. Luis and there I was met by two brothers, one who was named brother Pete Hill” it is at this moment when brother Totten lets out a loud laugh and tells me that brother Hill told him that he was not going see much of St. Luis and because of this he was going to take brother Totten to the St. Luis zoo!
The stories that brother Totten has told me, are not the kind of stories I was expecting to hear the first day I had walked into the doors of The Marianist Residence house. They are filled with more life, adventure and laughter then I had thought, but each one of them had taught both brother Totten and I a lesson about life. A lesson of how life throws you curve balls and sometimes it a swing and a miss, but there are those times when one can hit it over the fence.
Soon after the trip to the zoo and the quick tour of St. Luis, brother Totten went through the motions and on the 22 of January in1933 when he made his promises to the Marianist order and one long year later on that exact day he made his first vows as a brother. It was 1934 and the start of his new life.
Monday, November 30, 2009
Rough Draft of travel article
Must Eat
“Oh my God!!! You’ve never been to Chico’s Tacos!?!” it came to a shock to most of my fellow schoolmates when they heard I’ve never been to Chico’s Tacos. They were even more surprised when I told them that I’ve never been to El Paso. I spent that Tuesday afternoon in the Cafeteria listening to the stories of just how delicious Chico’s Tacos are. Marinated in tomato juice and covered with cheese, these flautas “are heaven in a hot dog tray.”
El Paso, Texas is a nine hour drive from the Alamo city with nothing but yellow grassy land as far as the eye can see and only a few little towns for miles. It is just the car, the road, and whatever fun you can create along the way. Let’s just say “eye spy” is not the best game to play, but to some of my closest friends it is worth the drive just to have some of these amazing flautas. I sit and listen to my roommate describing the savory taste of the tomato juice that bathes the crispy chicken flautas, filling the shell with the sweet sauce while the sharp taste of the cheddar cheese holds each flavor together. With only three locations in all of El Paso you can be sure to find that each one of them is filled with locals just waiting to order these traditional must eats of El Paso. However theses flautas are not all the Sun City has to offer its visitors, El Paso has some of the most interesting landscape and traditions that one has ever heard of.
El Paso is a city that surrounds a mountain which has a large star made of lights that lies upon the hill side so that all everyone can see it from miles around. Also located on the mountain are the initials of the local High Schools that surround El Paso; Austin High School and El Paso High School are just a few of the initials that can be found on the mountain side. It is said that for every homecoming game the High Schools have a tradition of going up to the mountain and burning in their initials on the rocks, and when they are done the rocks have burn to white. Now a days the tradition seems to be dying, but there are still a few schools that take the time to make their mark. Another site to see while you are on the mountain is the view of El Paso from the road best known as Scenic Drive. This is a two laned road that follows the curves of the mountain and from this road you can see all of El Paso with only have to take a ten minuet drive.
So stop by if you ever get the chance and explore the wonders of El Paso. Just remember while you are there to make a trip to Chico’s Tacos, and have what they call a must eat.
“Oh my God!!! You’ve never been to Chico’s Tacos!?!” it came to a shock to most of my fellow schoolmates when they heard I’ve never been to Chico’s Tacos. They were even more surprised when I told them that I’ve never been to El Paso. I spent that Tuesday afternoon in the Cafeteria listening to the stories of just how delicious Chico’s Tacos are. Marinated in tomato juice and covered with cheese, these flautas “are heaven in a hot dog tray.”
El Paso, Texas is a nine hour drive from the Alamo city with nothing but yellow grassy land as far as the eye can see and only a few little towns for miles. It is just the car, the road, and whatever fun you can create along the way. Let’s just say “eye spy” is not the best game to play, but to some of my closest friends it is worth the drive just to have some of these amazing flautas. I sit and listen to my roommate describing the savory taste of the tomato juice that bathes the crispy chicken flautas, filling the shell with the sweet sauce while the sharp taste of the cheddar cheese holds each flavor together. With only three locations in all of El Paso you can be sure to find that each one of them is filled with locals just waiting to order these traditional must eats of El Paso. However theses flautas are not all the Sun City has to offer its visitors, El Paso has some of the most interesting landscape and traditions that one has ever heard of.
El Paso is a city that surrounds a mountain which has a large star made of lights that lies upon the hill side so that all everyone can see it from miles around. Also located on the mountain are the initials of the local High Schools that surround El Paso; Austin High School and El Paso High School are just a few of the initials that can be found on the mountain side. It is said that for every homecoming game the High Schools have a tradition of going up to the mountain and burning in their initials on the rocks, and when they are done the rocks have burn to white. Now a days the tradition seems to be dying, but there are still a few schools that take the time to make their mark. Another site to see while you are on the mountain is the view of El Paso from the road best known as Scenic Drive. This is a two laned road that follows the curves of the mountain and from this road you can see all of El Paso with only have to take a ten minuet drive.
So stop by if you ever get the chance and explore the wonders of El Paso. Just remember while you are there to make a trip to Chico’s Tacos, and have what they call a must eat.
Monday, November 23, 2009
Query Letter for Chico's Taco's
National Geographic Traveler Magazine
Query Editor
1145 17th St NW, Washington DC 20036
Dear Keith Bellows,
“Oh my God!!! You’ve never been to Chico’s Tacos!?!” it came to a shock to most of my fellow schoolmates when they heard I’ve never been to Chico’s Tacos, but even more of a surprise when I told them that I’ve never been to El Paso. I spent that Tuesday afternoon in the Cafeteria listening to the stories of just how delicious Chico’s Tacos are. Marinated in tomato juice and covered with cheese, these flautas “are heaven in a hot dog tray.”
I would like to offer the National Geographic Traveler Magazine, an article on El Paso and the wonder culture and food the city has to offer. El Paso is a growing city in Texas, known as the Sun City, El Paso is a city with mild tempered weather although the occasional wind storm do pass through. Located along the border of Texas El Paso’s culture is family oriented and slow place. Here in El Paso it’s all about having a good time and gathering around good food and friends. Chico’s Tacos, a famous local restaurant in El Paso and all the locals say that is a Must Eat.
This article’s titled is Must Eat and it will be a briefer article on the local flare and fame of Chico’s Tacos. With quotes from local El Pasoans and a description of famous food; this article will be about 500 words to 550 and contain picture of the featured restaurant.
Chrystalla Georghiou
DO 117
One Camino Santa Maria
San Antonio Texas 78228
281-787-8419
Query letter on Brother Totten
University Cummunications
1 Camino Santa Maria St
San Antonio, TX 78228
Dear Mrs.Candace Kuebker:
Its 3:00 pm on a cool Monday afternoon, the wind is a gentle breeze and the campus bells are ringing through the air. I have just stepped out of my Lit Studies class with excitement written on my face. I have just spent all class thinking about the story of how Brother John Totten’s sister -in-law is the daughter of General Patten. The trees sway in the November air and smell of roses tango with the wind. I reach the steps of The Marianist Residence house, ring the bell and wait. Soon enough a small man with white hair caring a cane walks up to open the door, he gives me a little laugh and says “Hi there Chrys!” With a smile on my face I say “Hi Brother Totten.
I would like to offer the Gold & Blue an article about the life of a Brother John Totten a Marianist brother who lives in The Marianist Residence house on campus. As the Volunteer Coordinator for the Student Marianist Friends Program, I feel like this article would be an interesting piece for the Gold and Blue. It will feature the life and career of Bro.Totten, starting from his defining moment of wanting to be a Marianist Brother leading up to how he spends his days now that he lives in the Marianist Residence house which is located behind the Moody Life Science building.
This article will be titled Talking with Totten It will be a profile article that gives a short history of the Brother’s life, how came to be a part of the Marianist faith. It will include quotes from the interview, as well as photographs featuring the interviewed brother and the residence house. The article will be about 1250 words or more, but no longer than 1300.
Chrystalla Georghiou
DO 117
One Camino Santa Maria
San Antonio Texas 78228
281-787-8419
1 Camino Santa Maria St
San Antonio, TX 78228
Dear Mrs.Candace Kuebker:
Its 3:00 pm on a cool Monday afternoon, the wind is a gentle breeze and the campus bells are ringing through the air. I have just stepped out of my Lit Studies class with excitement written on my face. I have just spent all class thinking about the story of how Brother John Totten’s sister -in-law is the daughter of General Patten. The trees sway in the November air and smell of roses tango with the wind. I reach the steps of The Marianist Residence house, ring the bell and wait. Soon enough a small man with white hair caring a cane walks up to open the door, he gives me a little laugh and says “Hi there Chrys!” With a smile on my face I say “Hi Brother Totten.
I would like to offer the Gold & Blue an article about the life of a Brother John Totten a Marianist brother who lives in The Marianist Residence house on campus. As the Volunteer Coordinator for the Student Marianist Friends Program, I feel like this article would be an interesting piece for the Gold and Blue. It will feature the life and career of Bro.Totten, starting from his defining moment of wanting to be a Marianist Brother leading up to how he spends his days now that he lives in the Marianist Residence house which is located behind the Moody Life Science building.
This article will be titled Talking with Totten It will be a profile article that gives a short history of the Brother’s life, how came to be a part of the Marianist faith. It will include quotes from the interview, as well as photographs featuring the interviewed brother and the residence house. The article will be about 1250 words or more, but no longer than 1300.
Chrystalla Georghiou
DO 117
One Camino Santa Maria
San Antonio Texas 78228
281-787-8419
Tuesday, October 27, 2009
Greek Life
As you walk into the kitchen, you can smell the oregano in the air dancing alongside the citrus smell of lemon. Your mouth starts to water and you can taste the sourness of the lemon against your tongue. There, sitting on the stove, is a large stainless steel pan and in front of it is a lady dressed in her best Sunday clothes with an apron over her to make sure that nothing ruins her flowing black shirts and ruffle white top. Her hair is made into a French twist and her nails are bright red. Her name is Maria Psatha and she is cooking a “light” family meal for when she returns from church.
Coming from a Greek culture you learn that there are two important things: family and food. Both intertwined with each other and both just as important. Food not only nourishes life, but is life in a Greek family. Over the years it has become obvious in my mind that without these two key ingredients, the Greek culture would not have been the same and I would not have grown up the way that I did.
A small family get-together in Greece consists of at least 35 people and two weeks of perpetration. Everyone’s kitchen is lined with dishes made with only the freshest ingredients; preferably home grown fruits and vegetables (from the garden out back) but never with frozen food. Each Dish has been tended to as if it was of the greatest importance. Food is more than just the regular household necessity; it is the chain that binds everyone together no matter what the circumstance may be. My grandmother would always tell me that “no man or women can resist the aroma of Souvlak and Pastichio that has been freshly cooked and served with Zaziki and Humus.” This combination she says brings together even the most callous of enemies and no fight continues when there is the lingering scent of her cooking in the air.
As a Greek woman, I will learn how to cook these tradition recipes by the words of my grandmother and aunts alone. No cook book will be passed down to me, no set of index cards, and no online recipes will be used. I will learn to cook them with a hands-on experience that is even more important, because it is the pivotal bonding moment for any Greek girl to have.
Then, just like my Aunts, Cousins, and Grandmother I will be put to the test. I will be taught what I need to know, told that I will need to cook a dish for my Grandfather, and then based on what his reaction was, my family will know whether or not I am a cook.
Without experiences like these I would never have learned why food was so important to my family. It is not the food its self, it is the process that you must go through, the bonding experience you will gain and the satisfaction of knowing that you have been able to bring people together. I see food now as the roots of my family. Now that I have grown and moved away to college I find myself longing to cook for my friends, family or even just because I get home sick; all because cooking is the best way for me to show the people in my life that I care for them.
To me food heals pain and illness. Food makes us smile and laugh. Food brings together family that has once been lost and food reminds us of our bond. Food is love, and without it, our love goes unspoken.
Now that you know why I love food, I would Love to share one of my all time favorite recipes from my Greek life:
Pastichio with Crema Sauce:
INGRETIANTS
As you walk into the kitchen, you can smell the oregano in the air dancing alongside the citrus smell of lemon. Your mouth starts to water and you can taste the sourness of the lemon against your tongue. There, sitting on the stove, is a large stainless steel pan and in front of it is a lady dressed in her best Sunday clothes with an apron over her to make sure that nothing ruins her flowing black shirts and ruffle white top. Her hair is made into a French twist and her nails are bright red. Her name is Maria Psatha and she is cooking a “light” family meal for when she returns from church.
Coming from a Greek culture you learn that there are two important things: family and food. Both intertwined with each other and both just as important. Food not only nourishes life, but is life in a Greek family. Over the years it has become obvious in my mind that without these two key ingredients, the Greek culture would not have been the same and I would not have grown up the way that I did.
A small family get-together in Greece consists of at least 35 people and two weeks of perpetration. Everyone’s kitchen is lined with dishes made with only the freshest ingredients; preferably home grown fruits and vegetables (from the garden out back) but never with frozen food. Each Dish has been tended to as if it was of the greatest importance. Food is more than just the regular household necessity; it is the chain that binds everyone together no matter what the circumstance may be. My grandmother would always tell me that “no man or women can resist the aroma of Souvlak and Pastichio that has been freshly cooked and served with Zaziki and Humus.” This combination she says brings together even the most callous of enemies and no fight continues when there is the lingering scent of her cooking in the air.
As a Greek woman, I will learn how to cook these tradition recipes by the words of my grandmother and aunts alone. No cook book will be passed down to me, no set of index cards, and no online recipes will be used. I will learn to cook them with a hands-on experience that is even more important, because it is the pivotal bonding moment for any Greek girl to have.
Then, just like my Aunts, Cousins, and Grandmother I will be put to the test. I will be taught what I need to know, told that I will need to cook a dish for my Grandfather, and then based on what his reaction was, my family will know whether or not I am a cook.
Without experiences like these I would never have learned why food was so important to my family. It is not the food its self, it is the process that you must go through, the bonding experience you will gain and the satisfaction of knowing that you have been able to bring people together. I see food now as the roots of my family. Now that I have grown and moved away to college I find myself longing to cook for my friends, family or even just because I get home sick; all because cooking is the best way for me to show the people in my life that I care for them.
To me food heals pain and illness. Food makes us smile and laugh. Food brings together family that has once been lost and food reminds us of our bond. Food is love, and without it, our love goes unspoken.
Now that you know why I love food, I would Love to share one of my all time favorite recipes from my Greek life:
Pastichio with Crema Sauce:
INGRETIANTS
2 lb Ground beef
2 ts Salt
1/4 ts Pepper
1 Onion; chopped
Chopped parsley
4 tb Butter
1/2 c Tomato sauce
1/2 c Water
1 lb Macaroni
1/2 c Butter
4 c Grated Romano cheese
CREMA SAUCE
1/2 c Butter
8 tb Flour
4 c Milk
6 Egg yolks
PREPERATIONAdd salt and pepper to ground beef. Fry until meat juices are absorbed. Add chopped onion, parsley, and 4 tablespoons butter; brown well. Add tomato sauce and water, and simmer until liquid is absorbed, about 15 minutes. Cook macaroni in salt water 10 minutes. Do not overcook. Rinse, drain well. Grease large baking pan, 11" x 14" with melted butter; sprinkle with bread crumbs and grated cheese.Combine macaroni with 1/2 cup melted butter; arrange half of mixture in pan. Sprinkle with grated cheese, and cover with meat mixture, spreading evenly over enture surface. Cover with remaining macaroni and grated cheese. Prepare Crema.
CREMA: Melt butter, add flour and stir until slightly brown. Add milk gradually, stirring constantly until slightly thickened. Slowly add slightly beaten egg yolks, and cook over very low heat until thickened. Season with salt and pepper to taste. Spread crema evenly over macaroni. Sprinkle with grated cheese. Bake in oven at 350 degrees for about 50 minutes. (Cream sauce should be thick enough to form a top layer. Thin sauce will seep through macaroni.)
PREPERATIONAdd salt and pepper to ground beef. Fry until meat juices are absorbed. Add chopped onion, parsley, and 4 tablespoons butter; brown well. Add tomato sauce and water, and simmer until liquid is absorbed, about 15 minutes. Cook macaroni in salt water 10 minutes. Do not overcook. Rinse, drain well. Grease large baking pan, 11" x 14" with melted butter; sprinkle with bread crumbs and grated cheese.Combine macaroni with 1/2 cup melted butter; arrange half of mixture in pan. Sprinkle with grated cheese, and cover with meat mixture, spreading evenly over enture surface. Cover with remaining macaroni and grated cheese. Prepare Crema.
CREMA: Melt butter, add flour and stir until slightly brown. Add milk gradually, stirring constantly until slightly thickened. Slowly add slightly beaten egg yolks, and cook over very low heat until thickened. Season with salt and pepper to taste. Spread crema evenly over macaroni. Sprinkle with grated cheese. Bake in oven at 350 degrees for about 50 minutes. (Cream sauce should be thick enough to form a top layer. Thin sauce will seep through macaroni.)
Κρασί: Wine
In the small village of Ayios Theodoros the wind whispers and the weather is always mild tempered. Here the sunshines down and feeds the wild growing fruit and the small gardens. George Georghiou is an urban man, a lawyer, a father, and an uncle; but to those who know him well he is still a farm boy from K. Dhikomo, Cyprus.
Mr. Georghiou owns a summer house in Ayios Theodoros, it’s a quite place where he is free to have family over and spend the day by the pool or grilling in his hand made brick oven. He had designed the house and oversaw the construction creating a terracing of the land where all the fruit trees are planted. However when he travels to the village to find some peace from the city, he spends his days curating wine, in a small village looking wine cellar that is tucked away behind tall vibrant green hedges. The wine cellar was built by Mr. Georghiou with help from a local mason. The building is dressed in stone to give it the authentic mountain cottage look that matches the surrounding houses. Here inside this wine cellar there isn’t much, there are stainless steel tanks and other equipment to ferment the grapes, large wooden oak barrel, so the wine can age perfectly, and a small bottle tree to dry the bottles, a label maker, and a wine rack; but from these simple things Mr. Georghiou creates his own personal brand of wine, spirits, and Zivania, which is the clear drink that is 100 degrees proof, but his is a beautiful shade of light pink, which makes it different from all the others.
This wine is darkest shade of ruby red, with a dry taste that tickles your tongue, while leaving behind a rich potent flavor of an acidy sweet grape, after consumption. For his family it serves more than just the function as a beverage of unique flavor, it is the laughter, the jokester, and the celebration starter. It is the one wine bottle that is passed around and as the wine disappears from the bottle, the memories of that night flow back into the deep green glass bottle. For ever bottle that comes from Mr. Georghiou there are stories of good time, bad times and times that are both. So if you ever come to my house and drink my uncles wine, know this, you drinking more than just a wine.
Monday, October 19, 2009
Quary Letter to Preface
October 18, 2009
Christine Le
1 Camino Santa Maria St San Antonio, TX 78228
Dear Christine,
“As you walk into the kitchen, you can smell the oregano in the air dancing alongside the citrus smell of lemon. Your mouth starts to water and you can taste the sourness of the lemon against your tongue. There, sitting on the stove, is a the large stainless steel pan and in front of it is a lady dressed in her best Sunday clothes with an apron over her to make sure that nothing ruins her garments. Her hair is made into a French twist and her nails are bright red. Her name is Maria Psatha and she is cooking a “light” family meal for when she returns from church.”
I would like to offer Preface, an article about Greek culture titled Greek Life. This article will be covering the impotence of Food and Family, and how Food brings together a Greek family more than anything. Within this article I will talk about personal experiences that I have had in my childhood which have stayed with me and showed me that my life as a Greek woman was not only shaped by tradition, but have also brought me to the realization that food is the foundation in a Greek family.
This article will be a personal narration story between 800 and 900 words, with a smaller article that contains the traditional Greek recipe for a dish called Pastichio attached at the end of the story. Within the smaller article it will be a step by step cooking recipe with a small introduction of the dish itself. I will also include three pictures with the article of the dish itself and photographs of my favorite places in Greece, Porto Heli, Greece and the beach at Paphos, Cyprus.
I very much look forward to hearing from you. I can have the article ready within two weeks of your response.
Thank you,
Chrystalla Georghiou
DO 117
One Camino Santa Maria
San Antonio Texas, 78228
Christine Le
1 Camino Santa Maria St San Antonio, TX 78228
Dear Christine,
“As you walk into the kitchen, you can smell the oregano in the air dancing alongside the citrus smell of lemon. Your mouth starts to water and you can taste the sourness of the lemon against your tongue. There, sitting on the stove, is a the large stainless steel pan and in front of it is a lady dressed in her best Sunday clothes with an apron over her to make sure that nothing ruins her garments. Her hair is made into a French twist and her nails are bright red. Her name is Maria Psatha and she is cooking a “light” family meal for when she returns from church.”
I would like to offer Preface, an article about Greek culture titled Greek Life. This article will be covering the impotence of Food and Family, and how Food brings together a Greek family more than anything. Within this article I will talk about personal experiences that I have had in my childhood which have stayed with me and showed me that my life as a Greek woman was not only shaped by tradition, but have also brought me to the realization that food is the foundation in a Greek family.
This article will be a personal narration story between 800 and 900 words, with a smaller article that contains the traditional Greek recipe for a dish called Pastichio attached at the end of the story. Within the smaller article it will be a step by step cooking recipe with a small introduction of the dish itself. I will also include three pictures with the article of the dish itself and photographs of my favorite places in Greece, Porto Heli, Greece and the beach at Paphos, Cyprus.
I very much look forward to hearing from you. I can have the article ready within two weeks of your response.
Thank you,
Chrystalla Georghiou
DO 117
One Camino Santa Maria
San Antonio Texas, 78228
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