Texas A&M
The Battalion
Friday, September 2,1983/The Battalion/Page 1B
)ilman reviving Galveston
United Press International
ALVESTON, — If Galves-
were a cat it would be find-
itself starting at least its third
in no small part clue to
uston oilman George F.
As anyone knows who has
Iked the littered beaches, or
has walked ramshackle
ighborhoods or searched
itlessly for quality nightlife,
Galveston is not purring as it
once did.
It was different from the
middle of last century to the ear
ly 1900s. Immigrants flooded
into a port city that was bustling
with ocean-going trade. The
Strand in the wharf area was
alive at all hours. As late as the
1940s, there was a steady cash
flow with illegal gambling in
speakeasies along Seawall Blvd.
But the famous 1900 Hurri
cane decimated the city. Hous
ton, 50 miles to the north,
attracted away much of Galves
ton’s port business. And Finally
the Texas Rangers ended gamb-
hng.
Today, restoration of histor
ical buildings, financed with
readily available bond money
and aided by federal tax exemp
tions offered to those who pre
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Club offers:
t Late model Cessna
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FAA Certified Flight
Instructors
i Very economical rates
olearn more, please attend our first meeting Sept. 6, 7:30 p.m at our
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aride, meet at Physics Room 201 at 7:00. For more information, call David
Irown at 693-3341.
serve the past, has a small part of
town bustling again.
Mitchell, chairman and presi
dent of Mitchell Energy & De
velopment Corp. of Houston, a
company with net earnings of
$115 million last year, is crowing
about the potential for year-
round tourism.
“It’s amazing now that even
the disbelievers are beginning to
believe history can create one of
the biggest booms that Galves
ton has had in the last 15 years,”
he said.
Mitchell, 63, the Galveston
born son of a Greek immigrant,
owns a fashionable weekend
home on the island.
The town of 62,000 residents
has two institutions providing
life support — the port and the
University of Texas Medical
Branch. Other than that, it is a
summer resort and escape for
Houston residents.
Mitchell and his wife, Cynth
ia, took a chance five years ago
by investing $2 million to build
and operate a posh gourmet re
staurant, the Wentletrap, in an
old building located on The
Strand — that once-proud thor
oughfare along the city’s
wharves which served as the
business district’s spinal cord.
Now, the Mitchells own 10
old buildings in The Strand His
torical District. One of them, the
1879 Blum Building, is being re
novated and will he reopened in
1984 as a 120-room luxury Vic
torian hotel. The Tremont
House, at a cost of $12 million.
“The Tremont House is risky
but it has a great deal more
appeal and interest to my wife
and I than does a condominium
project,” he said.
The Wentletrap, the Tre
mont House or any other re
novation probably would not be
done at all if not for government
help.
Getting in practice
staff photo by Mike Davis
Senior yell leader Todd Kronshage
and junior yell leader Kelly Joseph
lead yell practice during Freshman
Orientation Week. The season’s
first regular midnight yell practice
will be this Friday night.
Americans changing
to healthy eating habits
United Press International
Americans are changing their
eating habits to reflect an in
terest in health and fitness and a
broadening of tastes to include
international foods.
Chicken consumption in the
United States has increased 70
percent over the past 20 years.
Turkey is up 42 percent, sea
food 32 percent.
Mexican style food consump
tion has grown 91 percent in the
past six years alone and oriental
food 93 percent, says Tony
Adams, marketing research di
rector for a major food manu
facturer. His figures come from
various sources, including The
Gallup Organization, the U.S.
Department of Agriculture and
the SAMI division of Time
magazine.
“We now consume six and a
half times as much apple juice as
we did 20 years ago, two and a
half times more chilled fruit
juice and twice as much frozen
orange juice,” the Campbell
Soup Co. executive said in a
speech at a recent press lunch in
New York.
Adams added that “tints, can
ned tuna, vegetbles and espe
cially salads have all shown dou
ble-digit growth in these past
two decades.”
Broccoli consumption has tri
pled in the past 20 years, he said.
These astonishing percen
tages reflect three strong trends,
said Adams and two other
Campbell executives: Ethnic
and American regional fare and
health and fitness.
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