(HARLINGEN) – Olga Garcia is director of data systems at the Harlingen Consolidated Independent School District — a career she never dreamed of while growing up because of her family’s circumstances.

The Harlingen native was raised in a migrant family, traveling annually to Washington state and Oregon to pick strawberries, pears and apples and not returning until September or October.

“I usually had to play catch-up in school,” said Garcia. “But it was important to my parents that I get an education. They wanted my siblings and me to have more than a life as a migrant.”

And although taking the big step of enrolling in college was exciting and scary for Garcia, she knew that as a first-generation college student this was her chance to help her family and break a cycle.

“College was the goal for me from the beginning,” she said. “Migrant work is hard work, and I knew an education would change the lives of many.”

Garcia’s decision to enroll in college came in the 1980s when computers were just starting to come into play. Her sister purchased one for her house and Garcia helped her set it up, sparking an interest in Garcia that has led to a successful career.

“I wanted to go to a college where I could graduate within a couple of years and immediately start working,” said Garcia. “TSTI, now TSTC, had a reputation for this so I decided to give it a try.”

In 1985 Garcia graduated with her associate degree in Data Processing from TSTC and immediately found a job with Weslaco Independent School District as a programmer. She was there for 14 years.

“The training and coursework at TSTC helped me be competitive and find a job quickly,” she said. “TSTC helped me fulfill my goal.”

Garcia credits her instructors and peers for her success.

“I had the opportunity at TSTC to work with the most experienced instructors, and the hands-on training was invaluable,” said Garcia. “And to this day I am still friends with people I met while in college.”

After her time at TSTC, Garcia went on to earn a bachelor’s degree in Computer Information Systems from the University of Texas-Pan American in 1998 and a master’s degree in Education Technology from the University of Texas at Brownsville in 2011. Both colleges have since merged to become the University of Texas Rio Grande Valley.

After Garcia’s 14 years in Weslaco, she worked for nearly a year at TSTC’s Information Technology Help Desk before joining the Harlingen school district, where she has been for nearly 15 years and has served as assistant computer programmer, coordinator of student applications and, most recently, director.

“Never did I expect I would ever have such a successful career,” she said. “From the beginning to now, I am so blessed and grateful to be where I am today. It’s more than I could ever imagine.”

Garcia said she does not know what the future holds for her, but she is very happy and looking forward to more years with HCISD and spending time with her husband of 31 years, who she met as a student at TSTC, as well as with her children and three-year-old grandson.

“I’ve come a long way, and I hope my story can be an inspiration for others,” she said.

Garcia shared some advice. “Never give up. There are a lot of opportunities, so seek them, ask questions and ask for help,” she said. “And remember that when one door closes, another door always opens.”

For more information on programs offered at TSTC, visit tstc.edu.

(HARLINGEN) – More than 1,700 pounds of potatoes were planted on a chilly and wet Wednesday afternoon by nearly 30 Texas State Technical College Agricultural Technology and Culinary Arts students.

The farm-to-table partnership between the departments brings both programs together so that students can get different perspectives of the food business.

“This project is an effort to continue working closely with Culinary Arts on our farm-to-table initiative,” said Agricultural Technology Instructor Norberto Mendoza. “It’s great to open our students’ eyes to new experiences and opportunities.”

Both programs have been working together on this concept for nearly a year, and although culinary students have already helped to harvest vegetables and fruits, this is the first time they have helped to plant them.

The farm-to-table project gives the agriculture students the chance to give what they have grown to the culinary students to use in their kitchen.

“One of our goals as our partnership grew was to include Culinary in the planting process,” said TSTC Culinary Arts Instructor Emma Creps. “I’m excited to give my students this opportunity, and they’re excited for the experience.”

The students who participated in Wednesday’s potato planting are from the Agricultural Technology Crop Science and Culinary Arts Food Prep I classes.

Everything from potato cutting and treatment to planting on a one-acre lot used by Agricultural Technology was handled by the students under their instructors’ guidance.

Agricultural Technology student Irene Loya said this by far has been one of her favorite projects.

Loya, who will graduate with an associate degree from the program in Spring 2019, is already farming vegetables, fruits and various peppers, as well as growing flowering plants such as lilies, lavenders and roses.

“It’s exciting to be given this type of hands-on, real-world training. I know for a fact I could not get this anywhere else,” said Loya. “Everything I’m doing I can relate to what I am doing and want to do in the future.”

Loya said opportunities like this one give her a chance to build relationships and network with people who she might work with someday. She added that she hopes to grow her farming business once she completes her degree.

“At the end of the day, we’re all here to learn from each other and help in any way we can,” she said. “It just opens doors to many more opportunities that will be beneficial to all of us in the long run.”

Mendoza and Creps agree that this partnership is helping them create well-rounded students who will appreciate the processes that make the food business successful.

“I want my students to know where the food they cook comes from and appreciate the process that happens before they get it in the kitchen,” said Creps.

She added that many of her students go on to work at or open restaurants or build catering businesses, and having an understanding of farm-to-table and its processes makes a huge difference in their success.

Culinary Arts second-semester student Griselda Medina said she is already preparing a space in her backyard for a small vegetable and fruit garden and that this opportunity has opened her eyes to a whole new world.

“I already love nature and what it provides for us,” she said. “I’m not afraid of a little dirt. I’d rather know where my food is coming from and what I’m putting into my body and that of my family and, someday, customers.”

She said being able to plant the potato and seeing it grow over time is something beautiful because it is food that is straight from the earth and natural.

“This is so exciting for me, and I’m glad our instructors have given us this type of opportunity,” said Medina. “This project lets me know that I am definitely on the right path in my life.”

In late May the students will have another opportunity to come together over potatoes when harvesting begins. In the meantime, Culinary Arts will keep cooking and serving the vegetables and fruits that Agricultural Technology provides.

For more information about TSTC Agricultural Technology and Culinary Arts, visit tstc.edu.

(HARLINGEN) – Gabby Perrett is a student at Texas State Technical College pursuing an associate degrees in Architectural Design and Engineering Graphics, and in Mathematics.

The 20-year-old Edinburg native expects to graduate Spring 2019 and is a member of the Architectural Design and Engineering Graphics Club.

What are your plans after graduation?

After I graduate I want to continue my education at Texas A&M University in College Station to pursue a bachelor’s degree in Geographic Information Systems.

What’s your dream job?

My dream jobs are to work for a city in the geographic information systems department and manage the land surveying and I would also like to work for a non-profit designing and building houses for those less fortunate so they have a place to call home.

What has been your greatest accomplishment while at TSTC?

My greatest accomplishment while at TSTC has been being able to show my parents, who do not have a college background, that I’m working hard to achieve my goal of a college degree and showing my younger brother that an education is possible.

What greatest lesson have you learned about yourself or life?

The greatest lesson I have learned is that although my family and I stress economically, I have the strength and knowledge I need to go to college. TSTC has shown me this.

Who at TSTC has had the greatest influence on your success?

My Architectural Design and Engineering Graphics instructors Samuel Pizano, David Campos, Miguel Loya and Marc Rosas are my greatest influences. They are always willing to share their experiences and give their students advice. Hearing about their journeys helps me feel that if they can do it, so can I.

What is your advice for future TSTC students?

My advice for future TSTC students is be determined and don’t let anything stop you from pushing forward and getting your college degree.

(HARLINGEN) – It has been a cold January so far, and cabin fever may be kicking in. So to keep adventure in these cold days, the Culinary Arts students at Texas State Technical College want to share a recipe they recently created and cooked for their International Cuisine course.

Enjoy!

Yield: 6 to 8 servings

Ingredients

• 1 3.3-pound whole red snapper, cleaned and scaled

For the marinade

• 3 cloves garlic, chopped
• 2 limes, juiced
• 2 tablespoons water
• Pinch clove
• Pinch pepper
• Vegetable oil, for sauteing
• 1/2 cup chicken stock
• 1 onion, sliced
• 2 bay leaves
• 2 pinches dried oregano
• 1/2 cup freshly made tomato puree (water, tomatoes and a dash of olive oil)
• 4 plum tomatoes
• 6 pickled chilies
• 8 green olives, pitted and crushed, plus 12 green olives, whole
• 1 tablespoon capers
• Salt
• 3 tablespoons chopped parsley

Directions

1.  Clean the fish without cutting off the head or the tail. With a sharp knife, score the fleshy       part of the snapper.
2.  In a bowl, combine the garlic, lime juice, water, clove and pepper to make the marinade.     Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30        minutes.
3.   Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side.   Add the chicken broth and begin to add the remaining ingredients.
4.  First, add the sliced onion, bay leaves and oregano. Next, pour in the fresh tomato puree,   followed by the whole plum tomatoes. Add the pickled chilies, crushed olives and capers.
5. Season with salt and continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish.

(HARLINGEN) – Texas State Technical College alumnus Sam Garcia was recently named the first Technician of the Year for 2017 at Mercedes-Benz of San Juan.

The Los Fresnos native, who now calls Harlingen home, has worked with Mercedes-Benz for 34 years. It was his first job after graduating from Texas State Technical Institute, now TSTC, in 1984 with a certificate in Automotive Technology, and he is still going strong as a team leader and master technician.

“I am so grateful to TSTC. It is because of it that I have had a long and successful career,” said Garcia. “I pride myself in my work, and it’s great being recognized.”

The 54-year-old comes from a family of six. The fact that his father was the only working parent gave Garcia pressure to find a job and make money quickly.

“I had to grow up fast,” he said. “I had to work to help my parents and help support my younger brothers.”

Garcia started his college career at Texas Southmost College, but it was not a good fit for him.

That’s when Garcia found TSTI.

“It was exactly what I needed,” he said. “I was in and out in about a year, and with the support and training I received I was ready to start working and earning an income.”

Garcia added that he will never forget the support he received from his instructors. To Garcia, the help he got in the classroom for finding a job was invaluable.

Immediately after graduating, Garcia received a job offer from a Mercedes-Benz dealer in San Benito, where he started as a technician’s helper. He later continued his career with Cardenas Metroplex in Harlingen.

TSTC changed his life in more ways than one. It was at the college that Garcia also met his wife. They have been married for 31 years.

“TSTC gave me a career, a wife, three kids and a grandchild,” Garcia said with a laugh.

Garcia hopes to return to TSTC, not as a student, but as a mentor for others. He said he is interested in giving other students the same kind of help his TSTC instructors gave him.

“I’ve returned to judge a couple of automotive competitions,” he said. “But I hope I can get the opportunity to become a mentor, take students under my wing and guide them in the right direction.”

Garcia added that he is impressed with all of the success stories TSTC creates and hopes his mentoring can help create more.

In the meantime, Garcia waits for warmer weather so he can enjoy the outdoors in his Technician of the Year prize: an all-terrain vehicle.

For more information on TSTC, visit tstc.edu.