The Battalion
Page 7
Monday, November 27,1989
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Adventures In Cartooning
By KEVIN THOMAS
by Don Atkinson Jr.
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Disc jockeys document Del Rio
influence on roots of pop music
DEL RIO (AP) — Two British
Broadcasting Corporation exec
utives say modern pop music fans
owe a big debt to Del Rio.
Disc Jockey Nick Barraclough and
BBC executive producer John Leon
ard in their quest to find the roots of
Imodern music, came to Del Rio last
month to research the area’s impact
on popular music.
The Beatles, Elvis, the Rolling
Stones, Roy Orbison and all their
predecessors owe their beginnings to
Del Rio, according to Barraclough
and Leonard.
“We owe an awful lot to what hap
pened here,” said BBC announcer
Nick Barraclough. “Here on the bor
der was where pop music really got
started.”
During the 1930s, ’40s and ’50s,
radio broadcasts from across the Rio
Grande inundated North America
with a wide variety of sales pitches
touting everything from auto
graphed pictures of Jesus to cures
for whatever ails you.
A small building just across the
border — equipped with a not-so-
small transmitter — was all that was
needed to blast a message across an
entire continent.
The first and most famous of
these wildcat radio stations had its
origins in Del Rio.
Dr. John Brinkley, probably best
known as the infamous “goat gland
specialist,” came to Del Rio in 1931,
bringing his unique medical practice
with him.
Outcry from medical authorities
in Kansas, less than impressed with
Brinkley’s procedure for curing di
minished sex drive (implanting bits
of goat testicles in the scrotums of af
flicted men) led Brinkley to move his
practice to Del Rio.
Brinkley set up shop in the Ros
well Hotel in downtown Del Rio; at
the same time embarking on a south-
of-the-border broadcasting venture
that came to have a profound impact
on modern popular music.
Leonard and Barraclough’s work
here will take the form of a one-hour
radio broadcast that will air in Great
Britain in early 1990.
So now, nearly 60 years after
Brinkley set up shop in Del Rio, mil
lions of Brits will hear the booming
voice of 40-year-old border radio
veteran Paul Kallinger and other Del
Rio residents recount their mem
ories of the advent and heyday of
stations XER, XERF and XERA.
In tracing the history of today’s
sound, Leonard and Barraclough
found that popular music, on both
sides of the Atlantic, had roots in Del
Rio. Brinkley, by invading the air
waves to sell his many wares and
hawk his various cures, provided a
basis for what is now enjoyed by mu
sic lovers worldwide.
While Brinkley’s was only one of
several such stations, his was the one
that went on to help shape the
sounds of the 1950s and ’60s —
which in turn formed the basis for
today’s pop music.
“All over the world, radio at that
time (the 1930s) was regarded as a
way of conveying news and informa
tion — it was providing a service,”
Barraclough explained. “It wasn’t
until things started happening down
here that radio was used as enter
tainment and a way of selling
things.”
The idea of producing a radio
documentary highlighting Brink
ley’s contribution to music came to
Barraclough after reading “Border
Radio,” a book by Bill Crawford and
Gene Fowler that chronicles the evo
lution of the “Border Blaster” sta
tions.
“Del Rio and this part of the coun
try hasn’t’ really been recognized for
its contributions to pop music,” Bar
raclough said, “and John and I
thought we’ve got to get (to Del Rio)
to get the true story.”
Before coming to Del Rio, Barra
clough and Leonard took out local
advertisements asking anyone who
had recollections of Brinkley’s
broadcasts to contact them. Local
residents who have, on other occa
sions, consented to talk about their
experiences with Brinkley and his
broadcasts have become a bit gun-
shy due to sensationalized accounts
of the Brinkley legend.
“During the interviews Nick
doesn’t say very much,” Leonard ex
plained. “He just says, ‘Well tell us
the story. What do you remember?’
Then people can tell their story, and
it’s accurate. We don’t try and distort
it in any way.”
“What we’re trying to do is not so
much to interview people as let them
tell their stories,” added Barra
clough.
Brinkley’s broadcasts had their
first major impact on the country
singers who later frequented such
radio programs as The Grand Ole
Opry and the Louisiana Hayride.
“They were all artists who had
been weaned on what they’d listened
to on the border radio that was com
ing out of Del Rio,” said Leonard.
“I’ve been interested in folk music
and country music all my life,” said
Leonard. “I listened to the Carter
family 20 years ago, and what I’ve
only just realized was that I was lis
tening to broadcasts that were re
corded in Del Rio.
“Back when they were broadcast
ing on Del Rio radio, that was going
out all over the whole world. The
Carter Family — the way they played
guitars — is exactly the same way
country musicians play now,” he
continued. “And the country music
influences are what Elvis picked up
on, what Carl Perkins — all these
people started to play like. All the
people out of Sun Studios in Mem
phis — they were all influenced.”
Bowie
(Continued from page 6)
City,” and a rare single version of
“Rebel Rebel” that does circles
around the classic original, are just a
few of the gems Ryko has included
to catapult Bowie’s collection be
yond being a meager greatest-hits
package.
In fact, “Changes,” “Young
Americans,” “Sound And Vision”
and “Ashes To Ashes” are the only
hit singles released on Sound & Vi
sion in their original format, a giant
plus that should intrigue any blue-
collar rock fan.
David Bowie, with apologies to
John Lennon, is the greatest rock art
ist ever, conquering every imagin
able form of rock. From glam (Ziggy
Stardust) to disco (Young Ameri
cans) to New Age (Low) to top-40
(Let’s Dance) even to punk (Tin Ma
chine), David Bowie has done it all
and done it well.
And with Sound & Vision, little
Ryko has done it all and done it very
well. The collection costs a steamy
60 bucks, but even to this anti-CD
reviewer, it’s worth it.
Food
(Continued from page 6)
Sbisa, Bemie’s features Italian en
trees, salads, snacks, beverages and
oven-fresh pizzas (a specialty item
many label “delicioso”).
There’s no place better to get a re
freshing drink after you’ve finished a
game of golf than at the Golf Course
Snack Bar located in the Club
House. Serving hamburgers, sand
wiches, snacks and beverages, it of
fers reasonable prices and a conve
nient way to satisfy your hunger and
quench your thirst.
Headed to the library, but need an
eye-opening breakfast? If so, the Pa
vilion Snack Bar, located on the first
floor of the Pavilion, is the perfect
Everything here is grab
and go. Most people are
headed to class and don’t
have time.” , _ ^ ,
—Loretta Sok,
Bus Stop Superviser
pit stop. Besides breakfast items, it
features sandwiches, hamburgers,
daily lunch specials. Blue Bell ice
cream, snacks and drinks.
Perhaps the busiest snack bar on
campus is the Bus Stop Snack Bar in
front of the Reed McDonald build
ing. The structure, which was
merely a bus stop four years ago, of
ten has more students waiting in line
outside the entrance than inside.
Among the items served are break
fast foods, hamburgers, salads, bev
erages and other snacks. An ideal
place to eat and relax, it provides
outdoor seating where many students
take breathers between classes.
Loretta Sok, superviser of Bus
Stop, said her facility serves students
who usually are in a hurry.
“Everything here is grab and go,”
Sok said. “Most people are headed
to class and don’t have time.”
She said cheeseburgers, com
dogs, egg rolls and Frito pies are the
most common requests of students,
while faculty members enjoy the
snack bar’s fresh chef salads.
“Most people enjoy our hamburg
ers because they come through a
broiler, not grilled like in other pla
ces,” she said.
Common Denominator Snack
Bar, located in the Commons Resi
dence Hall Complex, has breakfast,
lunch and dinner items. Hamburgers
and sandwiches, as well as specialty
salads, dessert snacks and beverages
are offered.
Zachry Snack Bar, in The Zachry
Engineering Center, provides pas
tries, sandwiches, snack foods and
beverages.
Mickey Moeller, who manages
Zachry, Bus Stop, Pavilion Snack
Bar, Vet Snack Bar and Golf Course
Snack Bar, said quickness has
played a key role in many of the fa
cilities’ popularity with customers.
“They brag on the good quality
food and say they’ve never been
through a line faster,” Moeller said.
The two newest eating facilities
on campus are Ag CaFe and Pie Are
Square.
Ag CaFe is located on the first
floor of the Biochemistry/Biophy
sics Building on the west campus.
The first eating facility for west cam
pus, it too, offers daily specials,
sandwiches, soup, a fresh fruit and
salad bar, pizzas, hamburgers, des
serts, snack foods and a variety of
beverages. Ag stands for silver; Ca
stands for calcium; and Fe stands for
iron — an appropriate name for a
thriving, healthy business. It fea
tures a full line of breakfast and
lunch cafeteria-style menu items.
The cafe also also carries other items
such as school supplies.
Peggy Gideon, who manages Pie
Are Square and Ag CaFe, said her
locations are geared toward home-
style cooking.
“People are thrilled at our variety
that’s offered,” Gideon said. “Inte
raction has been terrific and our food
is fresh and good.”
Pie Are Square, located on te
ground floor of the Civil Engi
neering Building, offers a full line of
breakfast and lunch cafeteria-style
entrees.
“I’ve had people from the tele
phone company and construction
workers tell me they’ve never had
such good biscuits,” Gideon said,
referring to the fresh ones made at
Pie Are Square every day. “On some
days, they come just to try our food,
even when they’re not working on
campus.”
While A&M’s growth already has
affected its demand of new eating lo
cations, Smith said he projects be
tween three and four more snack
bars in the next 10 years.
“We’re always upgrading,” he
said. “On a campus our size, food
and education have to fit together.”
Smith said eating on campus is a
good idea for several reasons.
“You can’t get off this campus
conveniently without wasting a lot of
time,” he said. “There’s a loss of
productivity when students eat off-
campus.”
Besides providing jobs for stu
dents and non-students, on-campus
dining halls provide a place where
students can meet and socialize,
Smith said.
“It is an important part of college
life,” he said. “There’s much more
to life than what you get out of
books.”
Pizza • Stromboli • Calzone •
Pizza Turnover • Pepperoni Rolls •
Gourmet Pizza • Hot Sandwiches
• Dinners • Entrees • Salads
Large 16”
2 Toppings
$6.99 + tax
Exp. 12/15/89
Small 12”
2 Topping
$4.99 + tax
Exp. 12/15/89
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