FSM February 2022

A CUT ABOVE
FRISCO BARBERS ADAPT TO A CHANGING INDUSTRY
28What Makes
Manufactured
Diamonds
So Special?

42 BUILDING FOR
THE FUTURE
UNT at Frisco
Campus Takes Shape

NFMCIECDEOTALENLSETAWESVCEOZACH
LLEOEXSPCSLAEOLRRA-KITNNTGORWACNTIONS

Promoting Community & Commerce since 1995









6



IN THIS ISSUE FEBRUARY 2022

8 10 ON THE COVER publisher
11 FROM THE EDITOR CHRIS JOHNSON

14 CALENDAR general manager
ANDREW JOHNSON
16 PROFILE
managing editor
The New Coach in Town LISA SCIORTINO
Stephen Hunt
creative designer
22 DINING JENNIFER MINER

Sea-worthy photographer
Lisa Sciortino CHRIS FRITCHIE
director, digital media
28 BUSINESS TUCKER COFFEY

Diamond Dilemma digital media
Glenda Vosburgh BEN JOHNSON
office manager
32 FEATURE BECKY JOHNSON
A Cut Above director of business development
Lisa Sciortino GEORGE RODRIGUEZ
advertising sales
42 COMMUNITY LAURA HAMBY
advertising sales
Onward and Upward TIM COSTELLO
Lisa Sciortino manager of client services
LINDSAY JOHNSON
46 RECIPE AD SALES: 972.335.1306
[email protected]
Red Velvet
Cheesecake Blondies Style Publishing Group
Da Bomb Brownies P.O. Box 1676, Frisco, Texas 75034

48 NOW AND THEN Phone: 972.335.1181 | Fax:
214.722.2313
My, How You Have Changed
Bob Warren Toll Free: 877.781.7067
[email protected]
www.friscostyle.com
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COMMUNITY reproduced without express written

Frisco's Hidden Gems permission of
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56 DID YOU KNOW? ©2021 All rights reserved.
FRISCO STYLE GIVES BACK
58 ONE DAY IN FRISCO Frisco STYLE Magazine proudly

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of Collin County, Camp Craig
Allen, Clothe-A-Child, Frisco

Arts, the Frisco Community
Parade, Frisco Family Services,
Frisco Freedom Fest, Gary Burns
Fun Run, the Frisco Rotary Club

and is a member of the Frisco
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ON THE COVER T

FRISCO STYLE MAGAZINE

A CUT ABOVE
FRISCO BARBERS ADAPT TO A CHANGING INDUSTRY
FEBRUARY 2022 • VOL XXVI • ISSUE 9 • $3.00 28What Makes Rodregius "Brooklyn" Smith, barber/owner of Brooklyn's Cut
Manufactured and Designs, cuts a client's hair. Barbershops – and barbers
Diamonds themselves – have undergone significant transformations in
So Special? recent years as interest in grooming and self-care among men
has grown.
42 BUILDING FOR
THE FUTURE
UCaNmTpautsFTriaskceos Shape

MNFCIECDEOTALENLSETAWESVCEOZACHW W W.FR ISCOS T Y LE .CO M
LELOEXSPCSLAEOLRRA-KITNNTGORWACNTIONS

Promoting Community & Commerce since 1995

10

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FROE DM THE I T O R

T his month marks one year since I began at Frisco STYLE as
managing editor. As cliché as it sounds, the time has flown by.
I’m pleased to report that I am now well-settled into the role and
am enjoying it immensely. Absolutely nothing beats working at a job
that you love.
It is also worth noting that the first anniversary of the Great Winter
Storm of 2021 (aka “Snowmageddon” and “Snowpocalypse”) is upon us. Has
it really been 12 months since we all spent days hunkered down as tempera-
tures (and the white stuff) fell, hoping that the power would stay on for longer
than 20-minute stretches and that the pipes would somehow avoid bursting?
Reflecting on these events (which, in my case, occurred within roughly the
same week), I realize that both have provided me insight about the importance of
strong communities and what our respective responsibilities as members of them
can and should be.
Over the past year as editor, I’ve been like a sponge soaking up as much about Frisco’s
past, present and future as I can possibly absorb in an effort to bring you, our loyal readers, the
most complete and accurate stories possible.
I’ve learned about the history of Frisco, gotten to know some of its most beloved and revered
citizens (here’s to you, Mayor Bob Warren, who is celebrating his 101st birthday this month)
and interviewed many of the movers and shakers who are propelling the city further toward
its dynamic future. I’ve also shaken hands with countless individuals who are running the
schools, shops, restaurants and nonprofits that help make this community a place people are
proud to call home.
The snowstorm demonstrated how communities can stay strong even as they grow in size.
As the frigid days dragged on, people went out of their way to check on neighbors and others.
Food, water, supplies and even warm homes were readily shared. We were all in it together
and supported one another as best we could. If that isn’t the definition of “community,” I don’t
know what is.
This month we introduce you to more of the good folks who comprise the Frisco commu-
nity. Among them is Nico Estevez, the new coach of FC Dallas. He’ll likely spend most days
in February at Toyota Stadium as the team preps to open its 2022 season. Also, meet several
Frisco barbers who, besides cutting hair and trimming beards, are in the business of building
relationships with clients and supporting others within our city.
If you know a Frisco community member who should be featured on our pages, please tell us
about them by emailing [email protected].

Managing Editor of Frisco STYLE Magazine
[email protected]

Frisco STYLE Magazine @friscostylemag

FRISCOSTYLE.COM FEBRUARY 2022 11

12

FRISCOSTYLE.COM FEBRUARY 2022 13

FEBRUARY

5 16-20 CIRQUE DE LA SYMPHONIE
8 p.m.
DADDY-DAUGHTER DANCE CIRQUE DU SOLEIL’S OVO Eisemann Center, 2351 Performance Drive,
Time slots vary by age 7:30 p.m. Wednesday through Saturday, Richardson
Frisco Conference Center 3:30 p.m. Friday and Saturday, 1 and 5 As part of its concert series, the Plano
7600 John Q. Hammons Drive, Frisco p.m. Sunday Symphony Orchestra presents the biggest
This 90-minute, semi-formal dance will Comerica Center, 2601 Avenue of the Stars, production of its 2021-22 season featuring
have an Endless Summer theme. Tickets Frisco aerial flyers, acrobats, dancers, jugglers
($23 per person) include music, dancing This family friendly show features and others. This is a ticketed event.
and light refreshments. performers dressed as insect-inspired visitplano.com
friscotexas.gov characters who entertain audiences with
engaging feats of acrobatics and contor- 25-27
5-6 tionism, among others. This is a ticketed
event. USA GYMNASTICS’ WINTER CUP
SESAME STREET LIVE! LET’S PLAY! comericacenter.com Time TBA
3 p.m. Saturday, 11 a.m. and 3 p.m. Sun- The Ford Center at The Star, 9 Cowboys Way,
day 18 Frisco
The Ford Center at The Star, 9 Cowboys This three-day event will feature men’s and
Way, Frisco MUSIC IN THE CHAMBER women’s divisions and will be accompanied
The stage show features favorite char- 8 p.m. by the Elite Team Cup and Nastia Liukin
acters from the long-running children’s George A. Purefoy Municipal Center, 6101 Cup. This is a ticketed event.
series, including Elmo, Abby Cadabby Frisco Square Blvd., Frisco thestarinfrisco.com
and Big Bird. Musical storyteller Kamica King per-
thestarinfrisco.com forms as part of this music series that is 26
held the third Friday monthly (through
12 June) in Frisco City Council Chambers. A NIGHT OF IMPROV COMEDY
Ages 16 and older may attend; tickets are 8 p.m.
TRICK-A-TROUT $10 for Frisco residents. Black Box Theater, 8004 Dallas Pkwy., Suite
8-11 a.m. friscotexas.gov/1491/Music-in-the-Chamber 200, Frisco
Warren Sports Complex JERRY’S GIRLS The Frisco Improv Players group stages its
7599 Eldorado Pkwy., Frisco Times vary monthly performance of this show. Tickets
The City of Frisco’s annual fishing event Black Box Theater, 8004 Dallas Pkwy., are $12-15.
for children aims to introduce young- Suite 200, Frisco friscoimprovplayers.com
sters to the sport by fishing from trout- Theatre Frisco presents its production
stocked Vial Lake. of the Broadway hit musical through 27
visitfrisco.com March 6. Tickets are $20-30.
A VALENTINE’S CONCERT BY theatrefrisco.com
TAMMY MEINERSHAGEN
7:30 p.m. 19 KREWE OF BARKUS
Nack Theater, 6711 Oak St., Frisco 12:30-4 p.m.
Pianist and Frisco Arts Chair Tammy AN EVENT TO REMEMBER GALA Downtown McKinney, 111 N. Tennessee St.,
Meinershagen will perform favorite love 6-10 p.m. McKinney
songs from a variety of genres. Tickets Verona Villa, 6591 Dallas Pkwy., Frisco Celebrate the 20th anniversary of this
are $29; a portion of sales will benefit This black-tie event, benefiting the Dal- parade honoring dogs. Canine costume
the Frisco ARTS Foundation. las and Northeast Texas Chapter of the awards will be presented in several cate-
nacktheater.com Alzheimer’s Association, will feature gories.
dinner, entertainment and live and silent mckinneytexas.org
auctions. This is a ticketed event.
alz.org/dallasnetexas

14



THE NEW COACH IN TOWN
IN DECEMBER 2021, NICO ESTEVEZ promoted internally or hired candidates with local ties for its five previous coach-
BY STEPHEN HUNT was named the eighth head coach in FC es. The team’s last external hire came in 2001 when the club brought in Mike
Dallas history. However, he differs from his Jeffries from Chicago to lead the Dallas Burn (the team’s name from its 1996
predecessors in one respect: He was hired inaugural season through 2005 when it rebranded as FC Dallas).
from outside of the organization.
“We’ve done a great job growing and developing people here as coaches and
A native of Valencia, Spain, Estevez was in the front office. Sometimes you need to look externally to get better,” FC Dal-
most recently an assistant with the United las President Dan Hunt explained recently of bringing Estevez onboard. “We
States Men’s National Team (USMNT). He thought a breath of fresh air might be really good for us. Obviously, we’re famous
also has experience in Major League Soccer for developing young players who go on to play for the U.S. National Team and
(MLS) from his time with Ohio’s Columbus some to Europe, but we thought this is a great moment not to reinvent ourselves
Crew SC (2014-17) as director of methodol- but improve what we already do with a new voice.”
ogy and, later, an assistant coach.
Andy Swift worked for the Burn from 1996-2003, finishing his tenure as
Prior to selecting Estevez, FC Dallas had president and general manager. He’s since served as executive director of the

16

FRISCOSTYLE.COM FEBRUARY 2022 17

18

"FC DALLAS HAS A CULTURE THAT IS WELL KNOWN, YOUNG
PL AYERS COMING FROM THE ACA DEMY, A FA MILY CULTUR E. I

T HINK T HEY H AV E DONE A N A M A ZING JOB W I T H T H AT."
NICO ESTEVEZ

international Dallas Cup youth soccer tournament and also co- big tournaments – teams from Spain like (FC) Barcelona, Real
hosts the radio show The Kick Around, which airs on SportsRadio Madrid, Villa Real, their academies,” he said. “We would also play
1310AM The Ticket. against Lisbon, Inter Milan and Premier League teams. You need
to win. There is pressure to develop young players and win. There
Swift calls the hiring of Estevez from outside the organization is no difference anywhere you coach. I feel that here (with FC Dal-
“a step in a new direction. It’s taking a chance on somebody they las) and I like it.”
don’t know,” he said. “Maybe they want the best of both worlds
– somebody from outside that can bring experience from Spain Seeking a new challenge, Estevez left Valencia in 2011 to coach
and some of that philosophy, yet … somebody that will understand Spain’s Huracan Valencia. “The pro level was more of a mix be-
their philosophy (of developing their own players) that will match tween young players and veterans. I was 30, but some players were
the two.” older than me,” he said. “Everyone was worried about my experi-
ence, but they saw I treated humans as humans, had a plan and a
Estevez is FC Dallas’ third coach from Europe. Colin Clarke clear idea to be better and win, so they believed in me. That gave
replaced Mike Jeffries on an interim basis in 2003 before being me confidence to keep growing and it kept my career going in the
named the full-time coach the following year. Steve Morrow was a direction I wanted.”
Clarke assistant and then interim coach prior to being named the
full-time coach. Both men hail from Northern Ireland. In 2013, he returned to Valencia to coach its reserve side (or
“B” team) and served as the first (or “A”) team’s interim coach. As
When FC Dallas’ 2022 season opens Feb. 26 at Toyota Stadium someone who grew up in Valencia, getting to coach the first team,
against Toronto FC, Estevez will be the team’s third coach for reserves and youths for his hometown club is an experience he
whom defender Ryan Hollingshead has played. “I’m excited to see wouldn’t have traded for anything. “It was positive. I was very com-
what Nico is going to bring to the table. He’s got a lot of expe- fortable because I had my friends, family, wife and kids there,”
rience – good experience in Spain and the national team,” said Estevez said. “It’s true when you are on a bigger stage and coach-
Hollingshead, who is entering his 10th season. “He’s got a lot of ing pro, there can be more criticism when things are not going
experience outside the Dallas framework. I’m interested to see if right. Usually, it’s your family who suffers a little more. I’m in this
Nico can bring in some new ideas that maybe we haven’t had. I’ve business and know what it’s about. When things are going well, we
really enjoyed my coaches so far and Nico seems like a good guy.” are all the greatest coaches. And when things are not going well,
we’re the worst.”
FATE INTERVENES
Estevez is like many who grew up in his soccer-crazed homeland CROSSING THE POND
who aspired to play at the professional level. However, in 1999, his Estevez’s next challenge was coaching in the United States. In
career path took an unexpected turn – one he now looks back on 2014, he accepted a job with Columbus Crew as the club’s director
as a twist of fate. of methodology, a position sometimes designated as technical di-
“I had a good season and opportunities to make the next step, rector or general manager. After being in that position for three
but those didn’t come. The club (San Jose) needed coaches for the years, he became an assistant under Coach Gregg Berhalter.
youth. I’d always liked working with young players,” Estevez re- After arriving stateside, two things quickly became appar-
called. He “had some coaches there who inspired me to work with ent: The first was that MLS was a very competitive league, and
young players to give them new techniques, methodology, ways to secondly, FC Dallas was producing some of the sport’s top young
approach training and the game. I always was intrigued (by that).” talent around. “I remember coming to tournaments in Dallas and
In 2004, he made a move to Valencia, a youth club in La Liga, playing in other places against Dallas. It intrigued me, the ability
the Spanish first division, which has won that storied league six and quality they had within the academy in how they were able
times. Since he had grown up there, he knew that any job with to recruit a good group of players who had a future in the first
the club – even coaching youths – came with high pressure and team and how in that moment they were ahead of any other club
expectations to perform. However, those factors were exactly why in MLS,” Estevez said.
he embraced the opportunity. Seeing the impressive level of talent FC Dallas had in its acade-
“The thing that inspired me to keep growing in my coaching my planted a seed: If ever the chance to coach in Frisco material-
career is the pressure in a big club. It doesn’t matter what age (of ized, he wouldn’t hesitate to accept the challenge.
players) you’re coaching. You’re playing against the best teams in

FRISCOSTYLE.COM FEBRUARY 2022 19

"EVERY TIME AN FC DALLAS
PLAYER CAME TO THE NATIONAL

TEAM, I LOVED TO WORK WITH
EVERY SINGLE ONE OF THEM."
NICO ESTEVEZ

In 2017, Berhalter left Columbus to coach the USMNT and
Estevez followed as one of his assistants. The new position afford-
ed him the opportunity to work closely with young players in the
team’s player pool, a promising group that included such FC Dal-
las players as Reggie Cannon, Jesus Ferreira, Ricardo Pepi, Paxton
Pomykal, Bryan Reynolds and Brandon Servania.

In his new role, Estevez will now be regularly coaching some of
these young FC Dallas stars. “It’s going to be great (working with
them again) because every time an FC Dallas player came to the
national team, I loved to work with every single one of them,” he
said. “Servania, Reynolds, Cannon, (Weston) McKennie, (Kellyn)
Acosta, (Walker) Zimmerman – all of them were FC Dallas play-
ers. They had values that made them great to work with.”

TOP-LEVEL PLAYERS it’s very family oriented. I believe that in clubs like FC Dallas, the
In 2008, FC Dallas started its development academy. In the culture and how it’s built is very necessary. It’s a strength. Now,
years since, Dallas has consistently produced high-level players it’s about what can I add from my experience to this culture that
who have generated interest from clubs abroad and been subse- mixes with the culture but can also help us evolve in certain areas
quently sold to the highest bidder. McKennie is a former FC Dallas from the experience that I have in Europe and the national team.
academy talent who now plays for Juventus FC of Serie A in Italy We want to help our players to be better.”
and is a USMNT regular. Cannon is a more recent product who
now plays for Boavista FC of Portugal. During the interview process, something else about Estevez
In January 2022, FC Dallas sold Pepi, an El Paso native and stood out to Hunt that helped him realize he was the right man to
academy product who had starred with the Dallas first team and fill the vacancy. “There are so many things (to love) about Nico,”
the USMNT, to Augsburg FC of the German Bundesliga for a re- Hunt said. “Obviously, he’s had an amazing career path and has
ported $20 million – a franchise record for a transfer. After the such a diverse background. One of the other big things is he’s
sale became official, Hunt was adamant those proceeds would im- a human being that you can really connect with. He’s a very en-
mediately be put back into the club to sign additional players. gaging human being. We think that connectivity is great and will
Swift considers the Dallas academy one of the continent’s bring the locker room together.”
best for obvious reasons: It’s a great drawing card for attracting
high-quality coaches. “In my opinion, they do have the best acad- No matter the sport, one key task for any new coach is getting
emy in MLS, and you could argue they have the best academy in players to buy in and believe that their style of play and method-
North America. Just going by the results of players they’ve been ology will make them better players and help the club win. With
able to place with the first team and internationally, that’s a pretty teams that skew young like FC Dallas, responsibility for buying
good batting average,” he said. “Any academy from Mexico for a in first falls on the club’s most experienced player, with younger
Liga MX team would want to have that kind of average.” teammates following their lead.
Hiring coaches with youth backgrounds is a trend dating back
to 2008 when FC Dallas hired Schellas Hyndman – who had Dallas has a strong veteran core in Matt Hedges – who, heading
coached Dan Hunt’s brother Clark at Southern Methodist Univer- into his 11th season with the league, has been named to the MLS’s
sity – away from the Mustangs. In 2014, Hyndman was replaced by Best XI twice, is a three-time all-star and was the MLS Defender of
Oscar Pareja, who had helped start the academy. Luchi Gonzalez, the Year in 2016 – and Hollingshead. Both players set the tone for
who played for Hyndman at SMU and worked with Pareja in the the team with their veteran leadership on the training field and in
academy, was hired in 2018 before being relieved of his duties in the locker room.
September 2021.
Having a top-level pool of academy players to pull from was one About Estevez, Hollingshead said, “I think he’s going to be a
reason Estevez accepted the coaching job. However, something really good fit here.”
else ranked as an equally big positive about this new challenge.
“I think FC Dallas has a culture that is well known, young players Stephen Hunt is a Frisco-based writer who has covered FC Dallas since 2006.
coming from the academy, a family culture. I think they have done
an amazing job with that,” Estevez said. “The front office and club,

20

FRISCOSTYLE.COM FEBRUARY 2022 21

Sea-worthy
BY LISA SCIORTINO Nevertheless, it wasn’t until recently that
SEA BREEZE FISH MARKET & GRILL I finally made it through Sea Breeze’s door
in Plano has been on my radar since I – and I’ve been kicking myself ever since
transplanted to North Texas from the West for having waited so long to enjoy a meal
Coast several years ago. An admitted sea- here.
food junkie, I’m constantly on the hunt for
restaurants that serve the sort of ultra-fresh Tucked into an expansive shopping cen-
fish dishes that are ubiquitous when you ter off Preston Road, south of Spring Creek
live a short drive from the ocean. However, Parkway, Sea Breeze is surrounded by other
in my experience, those aren’t always easy eateries. I took it as a good sign that even
to come by around these parts. the small tables it had stationed on the

Baked Crabmeat Stuffed Shrimp

22

walkway outside were occupied by diners on a Friday evening. Inside, the dining room She also helped us select our drinks: My
was also mostly filled, which made me glad to have secured a reservation in advance. friend chose a glass of Riesling and I went
with the Black Cherry Prosecco Spritz.
A friendly hostess promptly led us to a table adjacent to the bustling kitchen, where we Served in a champagne coupe glass, the lat-
were quickly greeted by a member of the wait staff who filled our water glasses. He also ter features a sweet, slightly bubbly blend of
brought a tall glass bottle of chilled water to the table from which refills were poured prosecco, Hanson Meyer lemon vodka and
throughout our meal. a black cherry puree. Light and refreshing,
it was a perfect way to cap the work week.
Our server, Tone, appeared and proved especially knowledgeable as we quizzed her
about the menu offerings, especially Sea Breeze’s lobster entrees that include Whole We also asked Tone about the Smoked
Maine Lobster, a New England Lobster Roll, Connecticut Style Hot Lobster and a Lobster Salmon Dip appetizer that caught our eye,
Grilled Cheese (all market price). and she assured that it was a tasty choice.
Served chilled alongside a pile of crispy
tortilla chips, the log-shaped, creamy dip
is filled with chunks of flaky salmon, sliv-
ers of red onion and delicate dill leaves. Its
smokey flavor comes through in a big way.

FRISCOSTYLE.COM FEBRUARY 2022 23

Blackened Grouper

This one’s a winner, and we weren’t about to leave a morsel of it on the plate: She kindly
brought us second, smaller serving of chips and we cleaned the plate prior to ordering
entrees.

The menu’s Chef Specials (which change every couple of weeks) are served with a
choice of two of Sea Breeze’s specialty sides. I selected the Blackened Grouper with
Brussel Sprouts and Au Gratin Potatoes while my friend opted for the Baked Crabmeat
Stuffed Shrimp with Acorn Squash and a house salad.

While waiting for our entrees to arrive, I perused the bustling dining room with its
soft blue hues and seaside-themed décor. A large mural of a ship-filled seaport inhabits
a wall near the host stand, lending to the place’s East Coast-nautical theme (the large
white “Lobster” flag hanging in the window also helps). Blue-and-white-swirled glass
pendant lights illuminate the long bar, behind which a sizeable selection of wine bottles
is housed. More bottles line a high shelf on the opposite side of the room, above the
brightly lit refrigerated case in which an assortment of fresh fish and shellfish (available
for purchase by the pound) is displayed.

Sea Breeze House Salad

24

FRISCOSTYLE.COM FEBRUARY 2022 25

Before long, a plate with a half-dozen
large, butterflied shrimp – plump with
crabmeat stuffing and garnished with a
lemon wedge – arrived at our table. On the
side was the tender-roasted acorn squash
made with amaretto brown butter and
lightly dusted with vanilla wafer cookie
crumbs that provided a sweet juxtaposition
to the entrée. The house salad, featuring a
mix of spring greens, tomatoes and slivers
of crunchy purple cabbage, was crisp and
refreshing as expected.

The oh-so-flaky grouper filet was lightly
dusted with a coating of spices that played
well with the creamy, garlicky goat cheese
sauce that covered most of the fish. This
was one of the freshest, most flavorful piec-
es of fish I’ve enjoyed in quite some time.
Meanwhile, the Brussel sprouts, blended
with caramelized onions and a balsamic
glaze, retained a slight, pleasant crunch
and paired nicely with the layered au gra-
tin potatoes that boasted a thick, hearty
crumb topping.

Blame it on the coastal vibes that Sea
Breeze successfully puts down, but by
meal’s end, one thing was certain: A piece
of key lime pie was in order. Tone prompt-
ly brought us the next best thing – a Key
Lime Tart – to share. Small but mighty, the
tartness of its yellow custard was undeni-
able, which was a very good thing. Encased
in a thick, crumbly graham cracker crust
and topped with a pile of fluffy swirled
meringue and thin strawberry slices, it re-
minded me of the fare at a quirky Key West
pie shop I visited a few years ago, and defi-
nitely hit the spot after our filling dinner.

It was uber-fresh seafood I was after and
that is precisely what I got – along with ex-
cellent service – at Sea Breeze Fish Market
& Grill. It may have taken a while to make
my way there, but after this terrific meal, I
intend to make a return visit soon.

Frisco STYLE Magazine dining reviews are
not scheduled with or paid for by the featured
restaurant. All reviews are completed for the
purpose of helping readers learn about and enjoy
local dining options. Is there an area restaurant
that you’d like us to review? Email us at info@
friscostyle.com.

Lisa Sciortino is managing editor of Frisco STYLE
Magazine.

26

Key Lime Tart
FRISCOSTYLE.COM FEBRUARY 2022 27

Diamond

dilemma
When it comes to purchasing gemstones, consumers have choices

Photos courtesy of Clean Origin VB Y G L E N D A V O S B U R G H
alentine’s Day is widely consid-
ered to be the most romantic
day of the year and – depending
on which of the countless surveys con-
ducted in its honor that you read – it
is among the top days of the year for
marriage proposals and engagements.

That also makes February a popular
month for diamond sales. An article in
the industry publication National Jew-
eler reported that fine jewelry sales for
the period of Feb. 1-14, 2021, increased
15 percent over the previous year, with
diamond categories experiencing a 17
percent increase during the same pe-
riod.

A growing number of those purchas-
ing engagement and wedding rings (as
well as other jewelry pieces) are opting
for gemstones of the lab-grown variety
as opposed to those mined from the
earth through traditional methods.

Controversies have swirled around
the diamond trade in recent years, in-
cluding the mining of what have been
referred to as “conflict” or “blood dia-
monds,” so named because of the blood
spilled to obtain them. Widespread re-
ports of the theft or illegal mining of
diamonds that were then sold to fund
wars or terrorist groups sparked out-
rage. Also, the industry was reportedly
fraught with human rights violations,
including forced labor and abuse, and
local communities were marginalized.

28

FRISCOSTYLE.COM FEBRUARY 2022 29

Steps have been taken to try to stop the practices and the trade of blood diamonds, but
according to the New York-based organization Human Rights Watch, which investigates
and reports on abuses that occur around the world, such practices continue and some of
the resulting diamonds still make it to market.

Climate-change challenges have also prompted some consumers to insist on knowing
where and how a diamond was mined before they purchase the gem. Diamond mines re-
portedly have used large amounts of fossil fuels as part of their operations. Air pollution
and fresh water contamination are among other concerns.

According to consumer and market data firm Statista, in 2019 the global diamond jew-
elry market value was approximately $79 billion in U.S. dollars. Meanwhile, Allied Market
Research puts the 2020 market size of lab-grown diamonds at a value of $19.3 million.
That number is projected to reach $49.9 million by 2030.

Jeweler Clean Origin, which opened a store in 2021 at Frisco’s Stonebriar Centre, spe-
cializes in “100 percent ethical” lab-grown diamonds, according to its website. It is the
only type of diamond it sells.

The Stamford, Connecticut-based company was founded in 2017 by a team of jewelry
industry veterans with a mission of changing the way consumers experience diamonds by
focusing on an environmental approach and including only lab-grown diamonds in their
inventory. “Our CEO is a fourth-generation diamond jeweler whose philosophy is to be on
the right side of history,” says Melissa Scott, Clean Origin’s chief customer officer.

The company, which is planning to open as many as 10 additional stores in the next
year, does not manufacture diamonds but contracts with multiple vendors that supply
them.

Also called manmade, cultured or synthetic diamonds, the gems are created in labs

"AS LONG AS OUR using cutting-edge technology that replicates the natural processes that create diamonds
CUSTOMER S WA NT THE found in and mined from the earth. Lab-grown diamonds and mined diamonds are the
same chemically, physically and optically, Scott says.
L A B- GROW N
DIAMONDS, WE WILL She says it is a myth that mined diamonds increase in value over time, unless it is some-
thing along the lines of the famed Hope Diamond, the 45.52-carat diamond owned by the
CONTINUE Smithsonian Institute that was extracted during the 17th century from a mine in India.
TO OFFER THEM."
Sales have been good at the Frisco Clean Origin store since it opened, according to
RAJA MUZAFFAR, store manager Kristine Dhamini, especially during the recent holiday season. “Demand
CHIEF OPERATING OFFICER OF for lab-grown diamonds is increasing,” she says, “but some people are still reluctant to
buy them. Part of our job is to educate people.”
MARKHAM FINE JEWELERS
Based on customer queries and observation, she explains that shoppers at Frisco’s
Clean Origin store typically opt for lab-grown diamonds for one of three reasons: the
price, environmental or humanitarian concerns. “Lab-grown diamonds cost 30-40 per-
cent less than mined diamonds,” Dhamini says. “The larger the stone, the larger the sav-
ings.” Company-wide, the majority of the rings sold have been 1.5 carat diamonds. The

30

"...W HEN THEY HE A R
LAB-GROWN DIAMONDS

(AND) WE EXPLAIN
A LITTLE BIT ABOUT

THEM, THEY ARE
HAPPILY BUYING THEM

BECAUSE THEY ARE
LESS EXPENSIVE."

cost varies depending on the diamond and Benchmark Jewelers, is a De Beers autho- IR I NA BR ESL AV,
the setting, but on average it is between rized dealer and a direct diamond import- CLASSIQUE JEWELERS
$3,000-$4,000. er. “De Beers is the Rolex of diamonds,”
Raja Muzaffar, Markham’s chief operating SALES ASSOCIATE
“We do customizing, and we have about officer, says. “They have the strictest quality
300 loose diamonds in the store for custom- standards for diamonds and they are very diamonds was approximately 6 million.
ers to choose from, including pink, yellow exclusive.” The mined-diamond industry is still dom-
and blue diamonds, as well as the only lab- inant, but we have seen healthy year-over-
grown red diamond that we know of in the Markham’s collection of jewelry featur- year production increases around the
world,” she says. ing lab-grown diamonds is called Bold and world in lab-grown diamond production.
Beautiful. The gemstones are acquired Keep in mind that not all mined diamonds
Frisco resident Lucy Dalton recently pur- from multiple labs around the U.S. and in- are the same, and neither are all lab-grown
chased a 3.5-carat, radiant-cut diamond in ternationally. diamonds. We, as a company, pay keen at-
an art deco-style ring setting at the Frisco tention to the journey of the diamond and
store. “Three people worked with me to Markham Fine Jewelers offers engage- ensure that we are providing the best value
get exactly the design I wanted. I was very ment rings that sell for under $1,000 up to to all of our guests.”
pleased with the service and with my ring. $1 million. “The kind of diamond chosen
It’s a diamond, it was a better price and it is subjective to the person who is buying,” Whether choosing a lab-grown or mined
has the quality.” Muzaffar says. “As long as our customers diamond, Muzaffar recommends that en-
want the lab-grown diamonds, we will con- gagement ring buyers have a good sense
Buying a lab-grown diamond made sense tinue to offer them. We have noticed that of their partner’s style. If a couple is buy-
to Dalton and her husband because they often it is younger people who are inter- ing the piece together, they should discuss
value sustainability. She and her husband ested in them. They are lower in price and their budget beforehand and take the style
plan to take his heirloom ring to Clean Or- they are also sustainable.” of the ring into consideration. “The ring
igin in the future to have it reset with a new itself should never be a surprise,” he says.
lab-grown diamond. Protecting the environment is a strong
benefit to the synthetic diamonds, but Glenda Vosburgh is a freelance writer, animal lover
Irina Breslav, a sales associate with Clas- many in the traditional-diamond industry and American history devotee who also is writing her
sique Jewelers in Frisco, says the store’s staff are also taking steps to change the way first historical thriller.
frequently introduces customers to lab- they operate. For example, De Beers’ Forev- Did you enjoy this article? Tell us by emailing info@
grown diamonds, which it sells alongside ermark diamond source must comply with friscostyle.com.
mined diamonds. the Kimberley Process, an international
monitoring system co-founded by the De
“Many peple don’t know about them, Beers Group with the aim of eradicating
but usually because diamonds that have the trade in conflict diamonds. The com-
been mined are much more expensive … pany examines the human rights stan-
when they hear lab-grown diamonds (and) dards, political climate and socio-economic
we explain a little bit about them, they are profile of every community that may be a
happily buying them because they are less source for its diamonds.
expensive.”
“The mined-diamond industry is trying
Having been in the jewelry business for to change the way they do things in order
more than two decades, Breslav recalls that to be more environmentally responsible,”
even she was initially skeptical about the Muzaffar says. “For example, De Beers buys
quality and authenticity of lab-grown di- from only four mines. They do not buy from
amonds. “But I’m not skeptical anymore,” mines in countries that are in conflict and
she says. “When my kids want to get mar- they make sure that the community where
ried, I will recommend them. Why not? It the mines are located benefits from it.”
sparkles, it’s a diamond and you don’t have
to pay as much” for the stones. In 2020, he says, “The production vol-
ume worldwide of mined diamonds was
While not all jewelers sell lab-grown approximately 140 million, and lab-grown
diamonds, Markham Fine Jewelers in Fris-
co does. The company, which also owns

FRISCOSTYLE.COM FEBRUARY 2022 31

A CUT ABOVE If you haven’t ventured inside
A CUT ABOVE your neighborhood barbershop in a while
A CUT ABOVE (or possibly ever), the place may not look
A CUT ABOVE the way it used to – or how you expect that
A CUT ABOVE it would. 
A CUT ABOVE
A CUT ABOVE An increased interest in grooming and a
A CUT ABOVE higher priority placed on self-care among
A CUT ABOVE men has helped make barbering a booming
A CUT ABOVE industry. In fact, the U.S. Bureau of Labor
A CUT ABOVE Statistics projects that between 2020-2030,
A CUT ABOVE the employment of barbers (as well as hair-
A CUT ABOVE stylists and cosmetologists) will grow by 19
A CUT ABOVE percent – faster than the average for all oc-
A CUT ABOVE cupations. 
A CUT ABOVE
Barbershops – and barbers themselves
– have undergone significant transfor-
mations over the years. Shops that harken
back to yesteryear – staffed by grandfather-
ly barbers wearing crisp white jackets – are
fewer and farther between these days (al-
though there are still highly experienced
barbers working hard to provide quality
cuts along with the type of top-notch “old-
school”-style customer service that never
falls out of fashion.)

Enter the so-called “hipster barbershops”
offering higher-end experiences and ser-
vices (think beard shaping, hot-lather head
shaves and waxing) at shops filled with
edgy, industrial-style or urban-inspired
décor. High-energy tunes bump as young,
tattooed barbers create flawless fades and
etch detailed designs onto scalps. Some
serve craft beers and other libations to

clients who watch
professional sports
on large flatscreen
B Y L I S A S C I O R T I N O TVs during ap-
pointments.
Frisco STYLE  reached out to barbers at
locally owned shops throughout Frisco and
asked them to share why they chose bar-
bering as a career, what they enjoy most
about their work and their thoughts on the
changing face of the industry.

32



RODR EGI US “”BROOK LY N” SM I T H  A year ago this month, Rodregius
“Brooklyn” Smith watched his business go
Owner/Barber, Brooklyn’s Cuts and Designs  underwater – literally – when his Frisco
6927 Main St., Frisco barbershop, called Da Nu U, fell victim to
the deep freeze that enveloped North Tex-
214-449-8647 | instagram.com/1cleancut as for days. The shop, which was located on
Main Street, experienced significant flood-
34 ing after more than a dozen of the build-
ing’s pipes burst and the ceiling collapsed.

Although Smith was unable to reopen

the barbershop in that location, he calls
the episode “a blessing in disguise.” Within
months, he secured a larger storefront on
Main Street, near 4th Street, and rebranded
under the name Brooklyn’s Cuts and
Designs. “I don’t want to be known as an
urban barbershop. I’m a barbershop for the
community, for the people,” he explains
of his business philosophy. “Everyone is
welcome.”

A native of Brooklyn, New York (hence
his nickname), Smith says he began cutting
hair as a preteen after being inspired and
mentored by a barber named Mr. Cunning-
ham. Smith took an interest in Mr. Cun-
ningham’s work, and the man later gifted
him a shoebox containing his old, trusty
hair clippers, which he still keeps tucked
away at Brooklyn’s.

Smith began cutting hair even before he
had his barber license. “That’s how good I
was. … I was cutting (the hair of) everybody
in the neighborhood. … At the time, I was
charging three bucks” per haircut.

He went on to try out and play profes-
sional basketball for several years with
teams in the U.S. and abroad before relo-
cating his family to North Texas. Smith
owned a pair of Dallas barbershops prior to
moving to Frisco, where he opened Da Nu
U in 2012. “Basketball can come and go, but
(barbering) was something I could do when
the ball stopped bouncing,” he says. “This
is creative, and I’m thankful for that.”

Over the years, he says his clients have
included college and professional athletes
and coaches, among others. He credits his
success and longevity in the industry to “the
authenticity of what I bring” to the work.
“The barber is … important. You don’t say
the (name of the) shop, you say the barber’s
name. ’I’m coming to see him.’”

 Also, “I’m the type of person that likes
to build relationships with people,” he says,
calling his shop “a sanctuary for men. …
If you don’t have a good relationship with
your barber, you’re pretty much in trouble
because who (else) do you tell the things
you’re going through? Who do you share
your stress with? … If someone tells me
something, if they confide in me, I don’t
share that information. It’s between you
and me.”

He is also dedicated to assisting others.
Once monthly, on a day that Brooklyn’s
Cuts and Designs is closed to the public, he
invites cancer survivors to sit in his chair
and receive free makeovers. As with all of
his clients, Smith says, “My goal is to make
you feel good about yourself. … When you
walk out and somebody tells you, ’`Hey,
that’s a great haircut,’ then I’ve done my
job.”
FRISCOSTYLE.COM FEBRUARY 2022 35

TON Y L EON 

Owner/Barber, 717 Barber Studio 
279 Main St., Suite 104, Frisco
214-400-8003 | 717barberstudio.com

Tony Leon has called Frisco home for days, most up-and-comers are trained to achieve highly detailed, symmetrical cuts with
a decade, but a piece of his heart remains clippers as well as shears. “They force us old barbers to be better.”
in the Keystone State of Pennsylvania.
Need proof? Look no further than the sign As the industry has continued to recover from the shutdown, Leon recognized a short-
outside of his 717 Barber Studio, on Main age of trained, licensed barbers available for hire. Hoping to help mitigate that, he re-
Street near FM 423. Its name nods to the cently opened 717 Barber Academy – at 307 Main St., Suite 135 – in the sizeable space
area code of Pennsylvania’s Dutch Country previously occupied by 717 Barber Studio, which relocated to another storefront across
where he previously owned and operated a the parking lot.
barbershop.
“Everyone is struggling to find good barbers and that’s a problem,” he says. From his
Philadelphia born-and-bred Leon began school’s graduates, “We can handpick the best barbers that we have” to man his shop and
barbering as a teen when his family vaca- send others into the workforce armed with the skills and preparation needed to perhaps
tioned in the small Mexico village where open a barbershop of their own in the future.
his father was raised. “I would take my clip-
pers and I would grab all of the kids (who
lived there) and I would cut their hair” for a
few bucks. (Also an avid boxing fan, he fol-
lowed each trim by teaching the youngsters
how to spar for self-defense purposes.) Back
in Philly, at age 16, he began barbering at
night and on weekends as an apprentice.

As a young father, following a stint work-
ing in the landscaping industry, Leon de-
cided to make barbering his career. He
went to school, earned his license and even-
tually opened a small shop of his own – a
move that he says “changed my whole life
for the better.”

In 2012, after visiting his parents who
resided in Frisco, Leon relocated to North
Texas. He cut hair and managed a couple
of area barbershops prior to opening his
own small shop (and later another) in the
same retail center where 717 Barber Studio
opened its doors more than two years ago.

Like most hair-industry profession-
als, the business was crippled during the
months-long pandemic-related shutdown
of 2020. Leon says loyal clients came to the
rescue, sending him the funds they would
have paid him and his staff of barbers for
the haircuts and shaves they would have
received had the shop not been forced to
temporarily close. “That kept me going,”
he explains, adding that “the loyalty and
the love that I feel from my clients” is the
most rewarding aspect of his job. “That’s
priceless.”

Barbering has changed during the two
decades that Leon (who calls himself an
“old-school barber”) has been in the busi-
ness, especially the demographics of the
barbers themselves. Back when he was a
barbershop client, “It was full of old guys.
… There were no young barbers.” These

36

FRISCOSTYLE.COM FEBRUARY 2022 37

38

A RT H U RO “2ROW” VA RONA 

Barber, Lather Lounge Barber Shop 
5999 Custer Road, Suite 105, Frisco 
214-785-7460 | latherloungebarbershop.com

Arthuro “2Row” Varona recalls the cir- years spent studying at a Dallas barber (demonstrating) customer service. I think
cular “chili bowl”-style haircut he and his school, he became a professional barber a lot of (young barbers) are missing that.”
brothers sported as kids courtesy of their in 2017. Varona feels fortunate to have learned that
father, who routinely cut the boys’ hair skill through his prior work experience. “I
in the garage of the family’s East Plano Varona has been on staff at Lather believe when someone comes in here, they
home. Once, after receiving yet another Lounge Barber Shop since November want a good haircut but they’re also here
“bad” haircut, a then-preteen Varona de- 2020. He says being a barber allows him to for a reason. … It’s the experience you give
cided he couldn’t show up to school again express the artistic side of his personality. the client that is either gonna keep them
with the sad-looking ’‘do. So, he fired up “I can get creative. A haircut is a haircut, coming back … or they’re gonna go to an-
his father’s electric clippers and attempted but not everybody can do the same haircut other shop.”
to correct his own haircut. “All I did was the way you do it. I feel that what I do is
just clean up the sides. … It wasn’t good, unique to other barbers.” The key to producing a great haircut,
but it was better than what he had done.” he says, rests in having a thorough con-
That includes forging relationships with sultation with each client. “It’s not about
Before long, Varona’s younger broth- his clients. “Sometimes the conversation is the skills or the years (of experience) you
er began serving as his haircut “guinea good and you run five minutes behind,” he have. You could have started a year ago
pig,” followed by friends and others in the explains. Because “you create a bond with and be the greatest barber, or you can be
neighborhood who requested his styling each client, sometimes they’re OK with doing this for 20 years and your haircuts
services. He cut hair “in hot garages where waiting, or they come in an hour early just are still not good. It’s all about … the in-
the light was dim, or anywhere I could set to have that conversation and engage with formation you receive from the client. As
up,” he recalls. “At that time, it wasn’t in (the shop’s) atmosphere. What I love about a professional, you have to give your input,
my mind that I wanted to be a barber.” it is the freedom that I have.” too. … You’ve gotta see the hair, analyze it
and say, ’`OK, I think this (style) is gonna
Later, as a young father, he worked at a Learning proper haircutting and work for you.’”
construction-rental company and cut hair beard-sculpting techniques is “the last
on the side before eventually deciding thing you need to be good at” as a barber,
to pursue barbering full time. After two he says. “The toughest part once you fin-
ish school and go into the real world … is

FRISCOSTYLE.COM FEBRUARY 2022 39

40

PHI A VA NG 

Co-owner/Barber, Frisco Barber Shop 
6201 Technology Drive, Suite 114, Frisco

972-335-9104 | friscobarbershop.com

Phia Vang was an adult the first time he and another brother-in-law, Thomas Lee, ber, which meant customers had to book
set foot in a barbershop. Growing up with bought the shop from Fernandez. appointments months in advance for the
his 10 siblings, haircuts were provided by opportunity to sit in his chair. “You’re not
their father – armed with a set of clippers “Being a barber is great,” says Vang, just a barber – you’re a therapist; you’re a
– in the backyard of the family’s Central whose brother, Long, also joined the shop’s consultant. … You’ve gotta be a real peo-
California home. barber team last year. “I wouldn’t trade it ple-person in this business.”
for anything else, especially in a town that’s
Nevertheless, Vang says he has “always growing so fast,” like Frisco, which boasts While some clients enjoy being pam-
had a passion for cutting hair,” and during a healthy number of barbershops. “I don’t pered during visits to the shop, the majori-
his younger years was “the buddy who cut really call those other places competition – ty “are on the go, go go,” Vang says. “They
all of the friends’ hair” within his social cir- it’s options for our customers. … They could come in, they wanna get their cut and out
cle. “That was my responsibility, and every- go elsewhere, but people choose to come to the door they go to work or … to run their
one got the same haircut.” us.” wife’s errands.”

A U.S. Marine Corps veteran, Vang That likely has much to do with the ap- Over the years, he’s watched some young
moved from the West Coast to Frisco in preciation the shop shows its customers. clients grow up and have children of their
2005. Two years later, he attended barber The staff hosts an annual Veterans Day own. He has also bid farewell to others
school at the urging of his brother-in-law, breakfast at Frisco’s Depot Café for its cli- who have passed away. “At the end of the
Blue Fernandez, who co-owned American ents who have served in the military. “It’s a day, you’re building relationships with your
Barber Concepts in Frisco with another simple gathering,” Vang says. “A lot of them customers and I think that’s the best part
longtime local barber, James Hackbirth. look forward to it every year, and I look for- of this job,” he says. “You become part of
That shop had been in a log-style building ward to it, too. … It’s nothing compared to their families and they become part of your
on Shoemaker Road before moving in the what those guys have done” in service to family.”
mid-2000s to Technology Drive. the nation.
Lisa Sciortino is managing editor of Frisco STYLE
Hackbirth retired and in 2006 sold the Many of Frisco Barber Shop’s clients Magazine.
business to Fernandez, who renamed it have patronized the place (and American
Frisco Barber Shop. Vang joined its team Barber Concepts before that) for years.
of barbers in 2008 and, three years ago, he At one time, Vang was the shop’s sole bar-

FRISCOSTYLE.COM FEBRUARY 2022 41

Photos provided by University of North Texas

ONWARD AND UPWARD

UNT AT FRISCO CAMPUS CONSTRUCTION CONTINUES

IB Y L I S A S C I O R T I N O curement (of materials) has been all kinds of fun, but honestly, the
t’ll take more than a pandemic to slow down construction on team worked through it really well, and we have stayed on sched-
the UNT at Frisco campus. ule and under budget.”
The 100-acre site, located at the southwest corner of Pres-
ton Road and Panther Creek Parkway, has been abuzz with activity In January, there was “a lot going on in terms of getting the utili-
since construction began there in October 2020. In fact, the proj- ties set up and in place” at the site, Joyce said. The four-story build-
ect – which will see the creation of state-of-the-art, open-concept ing that is currently under construction (it’s visible from Preston
buildings boasting conference and study rooms, practice-presen- Road) should receive power sometime this month, followed by air
tation rooms and other spaces – has largely avoided experiencing conditioning in March. Achieving temperature control is a critical
the sort of supply chain issues and other delays that have plagued step that will allow crews to finish work on the building’s interior
countless building projects nationally over the past year-plus. spaces.

UNT at Frisco’s newest campus (it currently holds classes at Upon completion, the building will house classrooms, faculty
HALL Park and Inspire Park in Frisco and the Collin Higher Ed- offices and other spaces that foster collaboration, Dr. Wesley Ran-
ucation Center in McKinney) is being constructed in two, 50-acre dall, dean of New College and senior academic at UNT at Frisco,
phases on land that was gifted to the university by the City of Fris- said. “Unlike a traditional building where you’ve got faculty (of-
co. (UNT has the option to purchase an additional 50 acres in the fices) at the top, classrooms down below … it’s classrooms spread
future.) It is anticipated to be open in time to host classes for the throughout the entire building with the goal of students and fac-
spring 2023 semester, when it is expected to offer 27 masters and ulty and staff colliding.”
Ph.D. programs to an initial 3,000-5,000 students (that number
could grow to as many as 25,000 students within a decade). Meanwhile, the school’s student services team – led by Dr. Hope
Garcia, assistant vice president of student services for regional
“Things are going very smoothly,” Chad Joyce, UNT’s senior campuses – will assist inside the building where career coaching
construction project manager, recently told Frisco STYLE. “COVID and financial management services as well as student-club and
is an interesting thing when it comes to construction, and pro- group activities will be available.

42

When it came to keeping construction costs " W E H AV E STAY ED
down, Randall said university leadership “smartly ON SCHEDULE AND
watched our money during the pandemic, and the
president (Neal Smatresk) and Board of Regents UNDER BUDGET."
looked at what was going on. They could have said,
`’Let’s just stop because we’re worried,’ but they CHAD JOYCE
didn’t. They looked at it and said, `’No, we’ve got an UNT’S SENIOR CONSTRUCTION PROJECT MANAGER
agreement with the City of Frisco and we’re moving
forward. We are going to keep building this cam- procuring materials and supplies – although that process hasn’t been without
pus.’ … We had very smart folks at the system with some challenges.
a very smart contractor … that saw an opportunity
and aggressively pursued it on behalf of the UNT For example, he said, “We started out with one manufacturer of metal studs
system. It saved us a lot of money.” that we wanted to use throughout the building.” Due to hiccups in the supply
chain, “We’ve ended up going to like five manufacturers of metal studs. It’s (uti-
The team overseeing the project was able to lock lizing) whatever we can get to make sure that we do it smartly but that we get it
in costs for materials and construction contracts built.”
early in the pandemic after prices plummeted when
other building projects stalled. Randall said that the project being under budget has allowed for another un-
expected benefit: Last fall, some $5 million was removed from the UNT at Frisco
“Once the pandemic hit, everything stopped
elsewhere, so the cost of supplies – steel, concrete,
drywall, all of it – dropped, and so you had a bunch
of manufacturers that were sitting on a bunch of
inventory” due to canceled orders, Randall said.
When other construction projects finally resumed,
supplies tightened and costs ramped up. Now, “Peo-
ple are … paying 20 to 30 percent premiums on
(things) we were paying 20 to 30 percent less” for.

Joyce agreed that “the time we bid worked out
very well in favor of this campus and getting every-
thing that we wanted and having extra” in terms of

FRISCOSTYLE.COM FEBRUARY 2022 43

campus’ construction budget and reprogrammed by regents to said. On the industry side, “What we’re hear-
help fund the construction of a future standalone multicultur- ing from our partners is it offers students the
al center at UNT’s Denton campus. (A construction timeline opportunity to sort of come out of the realm of
and other details about that facility are still being determined.) theory and have their boots on the ground and
have the opportunity to practice with partners
Over the years, the center was “one of the things we could and experience” real-world business situations.
never fund … but one of the things students of color always
wanted,” Randall said. With the reallocation of those dollars, The university has also partnered with
“That will always be this link between Frisco” and the Den- Frisco ISD to offer a project-based dual cred-
ton campus. “We wouldn’t have been able to do that without it program for district students who “work on
the Frisco promise, if you will, that we are creating this ca- real-world problems that are complex to solve”
reer-ready enterprise with the City of Frisco. The gift of the in areas such as climate change and education.
land has helped us keep costs down such that we’re able to give Through the program, Childers said, students are able to “see
that promise of higher education to those who are least likely these problems through the lens of multiple disciplines simul-
to have that promise. … To me, that’s beautiful.” taneously. How would an economist view this problem? How
would a sociologist view this problem?”
Beyond the construction, UNT at Frisco leadership is equally Childers believes that the UNT at Frisco campus will also
as excited about the degree programs that will be offered at the positively impact the overall community.
campus, particularly the Project Design and Analysis program “Being here is a function of Frisco wanting us to be here and
that will allow students to earn a degree within three years by us sort of being landlocked” at the Denton campus, she said.
working with the university’s “industry partners” (including “But that opens up a whole host of new possibilities that we hav-
the City of Frisco) as part of a “fully project-based experience,” en’t had. … One is reshaping, even with respect to design, what
according to Academic Associate Dean Shari Childers. the campus looks like and how it welcomes the community and
is part of the community.”
The program will allow those partners to view firsthand Public university campuses are “always a public space, but
what UNT’s students are capable of as they prepare to begin it doesn’t always feel that way,” she said. “In our case, we want
careers. “It is, in my opinion, such a much-needed partnership open space that the community is a part of consistently, that
with business to get students where they want to go,” Childers industry is part of consistently. … Part of the way that we are
reconceptualizing education … is to make sure we have those
partnerships and those connections in place and that the de-
sign of our campus reflects that openness.”
Editor’s note: Frisco STYLE will publish updates about construc-
tion and programming, events and other information related to UNT
at Frisco in advance of and following the campus’ anticipated 2023
opening.

Lisa Sciortino is managing editor of Frisco STYLE.

44



46

R ED VELVET

CHEESECAKE

BLONDIES
PROVIDED BY DA BOMB BROWNIES
(DABOMBBROWNIES.COM; FACEBOOK.COM/DABOMBBROWNIES)
Looking for a special treat to share with your Valentine? This festive dessert is sure to make them swoon.

P R E P T I M E : 40 minutes
C O O K T I M E : 70 minutes
S E R V I N G S I Z E : One dozen bars

INGREDIENTS
1 ½ cups packed light brown sugar
9 tbsp unsalted butter
5 eggs
3 ¼ tsp vanilla
1 ½ cups plus 4 tsp all-purpose flour                                                                        
1 ½ tsp baking powder                                                  
¾ tsp salt                                                                                                                                            
½ tsp ground nutmeg
3 8-ounce packages of cream cheese (softened and warmed to room
temperature)
1 ¼ cup sugar
1 tbsp lemon juice
¾ tbsp unsweetened cocoa powder
¾ tbsp red food coloring

DIRECTIONS
For bottom layer

Preheat the oven to 350 degrees. Mix the brown sugar and butter in
a mixing bowl. Beat for five minutes with an electric mixer. Add two
eggs, 2 ¼ tsp of vanilla and mix to combine. In a separate bowl, whisk
together 1 ½ cups plus 2 ½ tbsp of flour and the full amounts of baking
powder, salt and nutmeg. Add the dry ingredients to the wet mixture
and combine. Pour the mixture into a greased and floured baking dish
and bake for 30-35 minutes until the blondie has a golden top and does
not jiggle in the middle.
 For top layer 

 Beat together the softened cream cheese, sugar, lemon juice and 1
tsp of vanilla with an electric mixer until smooth. Add 1 ½ tbsp of flour
to the cream cheese mixture and blend until combined. Add three
eggs, one at a time, mixing after each addition to incorporate. Transfer
half of the batter to another bowl. To one of the bowls of batter, add the
cocoa powder and red food coloring and mix until combined. Pour the
red batter mixture on top of the baked blondie, then pour the white
batter mixture on top of the red batter mixture. Using a spoon, gently
combine the red and white batters to create a swirled effect. Bake for 40
minutes or until the edges of the top layer are set but the center is wob-
bly. Remove from the oven and cool at least four hours or overnight.
Cut into squares or rectangular bars and serve.
FRISCOSTYLE.COM FEBRUARY 2022 47

NOW AND THEN

My, How
You Have
Changed!

BY BOB WA R R EN

The expression “My, how you have live alone any longer, some of the more fortunate ones went to live
changed” was often heard when a with their family, children or other relatives. The less fortunate
friend or family member showed up went to what was called “the poor house.” I don’t know much about
after being unseen for quite a while. poor houses, but I do know they were not considered a desirable
However, I haven’t heard it recently, place.
since we keep in touch so frequently
through the touch of a phone’s button. How different the choices are for our elderly today. Per-
That’s just an example of the many sonally, my lifestyle has changed drastically. Until recent-
changes we have seen – and are seeing ly, my wife and I were enjoying life while living in a very nice
– from day to day in our lifestyles. independent living facility, Parkview, in Frisco. She passed away in
August, and I soon realized the truth of God’s words as He looked
Today, I want us to look at a few of at Adam: “It is not good that man should be alone” (Genesis 2:
the things that have changed in the 18). You will remember that He then put poor Adam to sleep, took
last century. The reason I say a century one of his ribs and created a woman, Eve, “to be man’s helper.”
is because I am a century old and have I could no longer live alone and was facing the need to move to
seen so many of these changes. an assisted living facility. The fact that we have such nice facilities
The first thing on our list is the way we treat our elderly. In the available today is one of the changes I have seen.
early 1900s, when people reached the point of not being able to
But back to my personal “elderly” experience: I was so very

48

FRISCOSTYLE.COM FEBRUARY 2022 49

fortunate to have five loving children, and one of them, able to afford good clothes. Then, to my amazement, I
my youngest daughter and her husband, invited me to learned that jeans come that way from the store. When I
live with them. Thank goodness they have a large home was young, we boys usually wore overalls to school, and
equipped perfectly for my needs, so I heartily accepted if one showed up with a hole in his britches, we knew he
their invitation. The move has been quite an adjust- couldn’t afford better.
ment – moving to a different city and leaving my Frisco
friends – but “my kids” are now looking after my every And my generation was taught that we must dress our
need. Today, I could not ask for a better life. best for church. We were told, “Wear your Sunday best
to honor the Lord,” so we did. Our preachers wore coats
The next change on our list is what I will call “our and ties. That reminds me of a recent Sunday morning:
values” – what’s important to us. In the early part of the I had slept late and was lolling around in my pajamas,
1900s, people in America were fortunate, and perhaps reading the paper, when my daughter called, “Dad,
satisfied, to have a job, or a farm with a simple home. come on, church is starting” (on the internet). I went
They usually had to work hard to afford the necessities and saw that the preacher was dressed nicely but was not
of life. Yes, that is true of some today, but thankfully the wearing a tie – very common today, but a no-no in the
majority now want (and have) more than the bare ne- early days. Immediately, I wondered if watching church
cessities. We have higher wages – much more than the in my pajamas was acceptable. Then I said to myself, “If
dollar a day I worked for on a farm in the 1930s. We de- the preacher can dress like that, I’m OK,” so I leaned
sire (and have) larger, more luxurious, homes, nice cars, back and enjoyed the service.
fine schools, churches, nice clothes and cities with paved
streets – not the muddy streets of old. And the list goes Another big change is our music. Some of us grew up
on. There’s no comparison of what we want (and have) listening to the smooth strains of Glenn Miller or the
today versus the yesteryears. Our values have certainly lilting voices of Patti Page and Andy Williams. Others
changed. heard beautiful opera tunes. So, when I began to hear
such tunes (if you can call them that) as rock ‘n’ roll and
Next, what I think is one of the biggest changes, are rap, I cringed and hurriedly removed my hearing aids.
our morals – what we consider “naughty.” For example, And, once again, in church we old timers were accus-
from the 1930s to the ‘60s, there was the Hays Code that tomed to hearing soothing organ and piano music, but
set many of the standards for the movies. One of the no more. People almost fainted when they first walked
rules was that no man and woman – even husband and in their churches and heard a guitar and drum bang-
wife – could be shown in bed together. You old timers ing out a hymn. Thank goodness that’s now pretty well
may remember that the rule carried over to early-day accepted. Some I know have changed churches to find
television. On the show I Love Lucy, Ricky and Lucy, man their “old music.”
and wife, were not allowed to be shown in bed together.
But today, anything goes. Last, but far from least, is our means of communica-
tion. Getting messages sent has moved from “snail mail,”
And our language: In my childhood days, we kids telegrams and hand-cranked, wall-mounted telephones
would get slapped for saying things like “doggone,” to worldwide instantaneous messaging. We keep up with
“dadgum,” “darn” and “heck.” People were shocked our friends and loved ones by email, iPhones and a jil-
when Clark Gable, in the movie Gone With The Wind, lion other electronic methods. One of the most popu-
said, “Frankly my dear, I don’t give a damn.” Now, that lar is the cell phone. As great as they are, they can be a
phrase would not even raise an eyebrow. Language on blessing or a pest. Unfortunately, they sometimes take
television was formerly much milder than today. We the place of good old person-to-person conversation.
didn’t have to cover our children’s ears while watching
our favorite shows, but today, what was once considered Those are just a few of the changes. They’re happen-
“bad” stuff on TV is mild compared to what they can ing every day. Some are good, some are bad, but we may
hear on the street every day. as well get used to them. So, grow old with me and enjoy.

What about the way we dress? When I first saw peo- Bob Warren is a local historian, former mayor of Frisco and a regular
ple with ragged jeans, I felt sorry for them, not being contributor to Frisco STYLE Magazine.

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