St. Louis Magazine | May 2020 by St. Louis Magazine

May 2020

T H I S P A N D E M I C H A S F O R C E D U S A P A R T ( 6 F E E T M I N I M U M ). W E ’ L L A L L N E E D T O W O R K A S O N E T O M O V E F O R WA R D. P.78 T H E K AT Y T R A I L T U R N S 3 0 — A N D O F F E R S A W E L C O M E R E S P I T E. 6 2 I N S P I R I N G N U R S E S W O R K I N G T O H E A L O U R C O M M U N I T Y P.6 5

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IN THE SHELL

GETS YOU IN THE GAME It’s just not baseball without in-shell peanuts.

grocery store’s Find us in your gro oce ery ssto ore e’s produce department. pro oduce e depa artment. hamptonfarms.com Cover_0520.indd 2

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WELCOME TO

Springfield, Missouri With intriguing attractions, a diverse culinary scene, unique shopping and historic charm, Springfield is a destination you will enjoy while feeling right at home.

SpringfieldMo.org

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FEATURES

may20

VOLUME 26 / ISSUE 5

78 Home Life

How St. Louisans are leaning on loved ones during the stay-at-home orders

Text by Nicholas Phillips Photography by Matt Seidel

➝ Tawana Lawson recently helped coordinate grocery delivery for elderly and immunocompromised residents.

Great Escape

How to enjoy the Katy Trail as it turns 30 Asked about this month’s cover, design director Tom White says simply, “At a time when physical distance separates us, we are still in this fight together.”

Photography by Matt Seidel

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By Matt Crossman, Jarrett Medlin, Melissa Meinzer, Mike Miller, Kelly Siempelkamp, Samantha Stevenson, and Nick Tilley

Excellence in Nursing Awards 2020 Recognizing the unsung heroes of health care

By Jen Roberts, Kelly Siempelkamp, and Samantha Stevenson

May 2020 stlmag.com

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May20

D E PA R TM E N T S

VOLUME 26 / ISSUE 5

From the Editor

G AT E WAY

TASTE

Making Rounds Boogyz Donuts

Slice of Heaven St. Peters is home to an awesome new pizzeria.

Guac & Roll Mission Taco’s newest joint is slated to arrive in Kirkwood.

Más Tequila Three expert recs for sipping or mixing

29 E

13 Lab Results

Trail Blazer

Local researchers and the coronavirus crisis 16

Out to Lunch Meeting students’ needs, one meal at a time

A staple piece reimagined in 10 different ways 32

Creative by Design Local makers unite to build face shields for medical personnel.

The New Normal COVID-19 prevention efforts force small business owners to get creative.

ELEMENTS

48 Sunny Side

ANGLES

RHYTHM

Egg looks toward the future. 50

Farm to Table Tower Grove Farmers’ Market shifts to a delivery program.

Ask George What’s the proper amount to tip for pickup and delivery orders?

Flour Power Knead Bakehouse + Provisions’ AJ Brown on the art of bread

St. Louis Sage

Critical Hit Graphite Lab releases a new RollerCoaster Tycoon video game with Atari. 23

Hear This Now The Potomac Accord’s Let Me Get Lost

Novel Ideas

Amy Shaw

10 book recommendations 26

Funny Story First three friends wrote the jokes. Then they created One Brick Shy.

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Nine Network’s new CEO 38

The 19th Amendment Turns 100 The struggle itself took more than half a century, and St. Louis suffragists were at its center.

stlmag.com May 2020

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M ary ville university presents the

st. louis sPeakers series Seven Thought-Provoking Evenings of Diverse Opinions and World Perspectives

2 02 0 –2 021 s e a s o n

John Bolton

National Security Advisor (2018–2019)

September 29, 2020

Platon

Award-Winning Photographer

October 27, 2020

PoW e l l h a l l

theresa M ay

Prime Minister of the United Kingdom (2016–2019)

March 30, 2021

Bill nye

The Science Guy

April 20, 2021

Walter isaacson

JaMie Metzl

November 23, 2020

February 16, 2021

American Historian

tarana Burke

Genetic Engineering Expert & Author

SPONSORED BY

Original Me Too Movement Founder

January 19, 2021

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May20

BROUGHT TO YOU BY

VOLUME 26 / ISSUE 5

EDITORIAL Editor-in-Chief Jarrett Medlin Deputy Editor Amanda Woytus Senior Editor Nicholas Phillips Dining Editor George Mahe Associate Editor Samantha Stevenson Contributing Writers & Editors Kerry Bailey, Kathy Bretsch, Jeannette Cooperman, Matt Crossman, Holly Fann, Dave Lowry, Melissa Meinzer, Mike Miller, Denise Mueller, Jen Roberts, Elizabeth Rund, Stefene Russell, Nick Tilley Intern Kelly Siempelkamp

SUBSCRIPTIONS Subscription rate is $19.95 for 12 issues of St. Louis Magazine, six issues of Design STL, and two issues of St. Louis Family. Call 314-918-3000 to place an order or to inform us of a change of address. For corporate and group subscription rates, contact Teresa Foss at 314-918-3030.

ART & PRODUCTION Design Director Tom White Art Director Emily Cramsey Sales & Marketing Designer Monica Lazalier Production Coordinator Kylie Green Staff Photographer Kevin A. Roberts Contributing Artists Justin Barr, Wesley Law, Matt Marcinkowski, Matt Seidel, Britt Spencer Stylist Ana Dattilo

MINGLE To inquire about event photos, email Emily Cramsey at ecramsey@stlmag.com. (Please include “Mingle” in the subject line.)

ADVERTISING Director of Digital Sales Chad Beck Account Executives Jill Gubin, Brian Haupt, Carrie Mayer, Kim Moore, Liz Schaefer, Susan Tormala Sales & Marketing Coordinator Elaine Krull Digital Advertising Coordinator Blake Hunt EVENTS Director of Special Events Jawana Reid CIRCULATION Circulation Manager Dede Dierkes Circulation Coordinator Teresa Foss

ONLINE CALENDAR Call 314-918-3000, or email Amanda Woytus at awoytus@stlmag.com. (Please include “Online Calendar” in the subject line.) Or submit events at stlmag.com/events/submit.html.

What are you most looking forward to doing after the stay-at-home order is lifted? “I’m crossing my fingers that my brother’s summer wedding will still happen. There’s nothing I’d rather do than celebrate with my family, all of us healthy.” —Amanda Woytus, deputy editor “Taking my toddler to the zoo.” —Kevin A. Roberts, staff photographer “I cannot wait to get to a Cardinals game on a beautiful sunny day and relish the feeling of being surrounded by a crowd of people. I’m going to high-five so many strangers.” —Emily Cramsey, art director

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LETTERS TO THE EDITOR Send letters to jmedlin@stlmag.com. MARKETING AND EVENTS For information about special events, contact Jawana Reid at 314-918-3026 or jreid@stlmag.com. ADVERTISING To place an ad, contact Elaine Krull at 314-918-3002 or ekrull@stlmag.com. DISTRIBUTION Call Dede Dierkes at 314-918-3006. Subscription Rates: $19.95 for one year. Call for foreign subscription rates. Frequency: Monthly. Single Copies in Office: $5.46. Back Issues: $7.50 by mail (prepaid). Copyright 2020 by St. Louis Magazine LLC. All rights are reserved. Reproduction in part or whole is strictly prohibited without the express written permission of the publisher. Unsolicited manuscripts may be submitted but must be accompanied by a self-addressed, stamped envelope. ©2020 by St. Louis Magazine. ALL RIGHTS RESERVED. 1600 S. Brentwood, Suite 550 St. Louis, MO 63144 314-918-3000 | Fax 314-918-3099 stlmag.com

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May20

FROM THE EDITOR

VOLUME 26 / ISSUE 5

High Point Using a drone, STL From Above’s Justin Barr has captured some of St. Louis’ most iconic spots: City Museum, Busch Stadium, Forest Park. For this issue, he added another local fave to his list: the Katy Trail.

New Horizons

IT’S DIFFICULT TO comprehend how quickly our hometown

has changed. Just over a month ago, my wife and I surprised our daughter by picking her up at school and enjoying dinner at her favorite restaurant. Today, as the COVID-19 crisis grips the metro region, that evening seems a faint memory, replaced with a new reality and an overarching concern for loved ones, neighbors, and the world at large. We are all grappling with how this pandemic will shape our future. Seemingly overnight, this crisis has challenged our city in powerful, sweeping ways. It has forced businesses large and small to quickly adapt or, sadly, shutter. It has impacted health care providers, educators, nonprofit leaders. It has reshaped the very fabric of our daily lives in countless ways. Since mid-March, we have raced to cover this rapidly developing issue on stlmag.com, providing vital updates about COVID-19 and ways to support local businesses and charities. We’ve also strived to share practical advice: how to talk to your kids about coronavirus, where to find carryout and delivery from local restaurants. And, to provide temporary respite from the weight of the world, we’ve sprinkled in lighter offerings, including a recipe for the chewy oatmeal cookies our daughter loves making with us when she’s out of school. In the same spirit, this issue is reflective of the time in which we’re living. You’ll find stories about St. Louis researchers working to find a vaccine, makers creating face shields, educators providing meals to underserved students, entrepreneurs uniting to support local businesses. You’ll also find a glimpse into everyday life in the time of

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After a decade covering sports, reporter Mike Miller recently moved to St. Louis and broadened his horizons, in this issue alone writing about medical research (p. 13), a new video game (p. 21), and the Katy Trail (p. 56).

Key Moments In mid-March, freelancer Matt Seidel set out to photograph a range of St. Louisans (from a safe distance) as our city began to feel the impact of the COVID-19 crisis.

COVID-19, as captured by photographer Matt Seidel, as well as our annual ode to nurses, a profession that we appreciate now more than ever. And there’s momentary respite: a guide to biking the Katy Trail as it turns 30, book recommendations from local pros who know, a story about a curious creature named the Missouri Leviathan. For more than 50 years, St. Louis Magazine has strived to tell stories that inform, inspire, and help us all connect with the metro region. We remain committed to sharing what makes our hometown so special, highlighting local businesses and people making a difference. We’ll continue to embrace our role as a locally owned magazine dedicated to community journalism, sharing stories about those on the front lines who are rising to the occasion. Our hats go off to the honorees in this issue’s Excellence in Nursing Awards feature (p. 65), as well as the late Judy Wilson-Griffin, a beloved nurse at SSM Health St. Mary’s Hospital who was the first person in St. Louis County to die from COVID-19. We also commend other brave individuals who are helping patients and neighbors while also caring for their families (p. 78). As the community moves forward, it will take courage, dedication, and a commitment to helping our neighbors. It’s in that spirit that we provide coverage of this evolving situation. Thank you for reading and for your support. We hope you and yours stay safe and healthy.

Follow Along @stlmag @stlmag @stlouismag

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PRESENTED BY

HOMETOWN CHAMPIONS Do you know someone who is making a difference in your community? Honor them and their positive impact in your area by nominating them as a Hometown Champion, presented by Together Credit Union. The winners and their achievements will be recognized in St. Louis Magazine and on stlmag.com.

IN PARTNERSHIP WITH

VISIT STLMAG.COM/HOMETOWNCHAMPIONS TO MAKE A NOMINATION.

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OUT TO LUNCH p.16 THE NEW NORMAL p.18

GATEWAY

LAB RESULTS TOPIC

Local researchers and the coronavirus crisis BY MIKE MILLER

Photography by wildpixel / iStock / Getty Images Plus / via Getty Images

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IT STARTED AS a mystery illness. A widespread viral

outbreak in Wuhan, China, was infecting scores of people in early January and leaving medical experts at a loss. What first appeared to be a form of pneumonia—with symptoms of fever, cough, and difficulty breathing—turned out to be something more menacing, a novel coronavirus that was about to spread around the world.

May 2020 stlmag.com

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G AT E WAY

Researchers, including some in St. Louis, reacted quickly to understand the new virus. The first case in the United States occurred Did You Know? in Washington state in January. The first case SLU is one of only four in Missouri was reported in early March, and places in the world daily life was soon upended. Long before, howtesting a Zika vaccine. It also recently ever, experts at Washington University and invested in an influenza Saint Louis University had shifted their focus Extended Stay Research to study the novel coronavirus and prepare for Unit—better known as Hotel Influenza. widespread COVID-19 infection. The virus is new, but researchers have been able to steadily gain understanding of what it is, how people catch it, and how it leads to COVID-19, the disease it causes. Yet basic questions remain: Why is it so harmful to humans, and why is it worse than other known coronaviruses? Now, as the death toll rises and cities shut down, it’s hard not to feel helpless. All that most citizens can do is keep their distance and wait. Fortunately, the experts at Wash. U. and SLU are doing their part to find vital answers and help get the world back on its feet.

ONLINE Visit stlmag.com/topics/coronavirus for our complete coverage of the coronavirus crisis.

stlmag.com May 2020

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QUICK STUDY

Dr. Amelia Pinto, an assistant professor of molecular microbiology and immunology at SLU, is playing a key role in increasing the world’s understanding of this new virus. The university’s Center for Vaccine Development, which has one of only nine elite Vaccine Treatment and Evaluation units, is working on a vaccine. SLU also recently announced that it is testing a potential treatment for the virus. Pinto’s laboratory, however, is focused on comparing immune responses between SARS and COVID-19. For the bulk of her career, Pinto has studied how viruses evade the immune system, zeroing in on Zika virus and SARS, the closest relative of the novel coronavirus, which is officially known as SARS-CoV-2. That background has informed her current studies. That the two viruses share a receptor is among the more interesting similarities Pinto has learned about the new virus. “So far, what we’ve found is that it’s not strikingly different from other viruses,” Pinto says. Photography by kokouu / E+ / via Getty Images

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TOPIC A BY MIKE MILLER

“Some of the issues we’re having with studying it are issues because of its size. Most of the work I’ve been doing for the last few years is on flaviviruses, which are genetically very small. This coronavirus, for being an RNA virus, it’s a big one, so we’re very interested in trying to figure out how to work with such a large virus. Some of the shortcuts you take with smaller viruses, you can’t do with this one. For one that seems to grow so well in the human population, it doesn’t necessarily behave as nicely in the controlled setting that we use.” Beyond comparing the viruses, Pinto and her colleagues have two additional goals in studying the novel coronavirus. One is to find a way to study the virus in animals. Because the novel coronavirus is a human disease, the animals scientists typically use to study immune responses wouldn’t contract COVID-19 unless their cells are modified to more closely resemble human cells. The lab is working to alter receptors in the cells of animals so the virus can infect certain tissues and show scientists how it prompts an immune response in the human body. Another goal for Pinto’s laboratory: helping a separate team of university researchers develop a test with which to screen people after they’ve cleared the virus. “Right now, everybody is screening mostly for the live virus during the course of infection,” Pinto says. “The question that has already come around is, how many people are asymptomatic? How many people have been infected, have cleared the virus, and then are walking around presumably immune to infection? So I think it will help a lot with the denominator as far as trying to understand the disease severity, as well as to understand how quickly it is spreading.” TAG TEAM

At Wash. U., a group effort to better understand the virus that causes COVID-19 is underway. Clinical infectious disease physicians and other scientists have teamed up to look for ways to treat the virus, reduce its spread, and answer some of the more pressing questions, such as why the virus is more pathogenic than other coronaviruses and why it causes such severe reactions in some people compared with others.

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TIMELINE

CASE STUDY H OW COV I D-19 E VOLV E D I N M I S S OU RI

DEC 29

The first cases of thenunknown COVID-19, in Wuhan, China, are reported to the World Health Organization.

JAN 20

The National Institutes of Health announces work on a vaccine.

JAN 21

The first U.S. case of COVID-19 is reported in Washington state.

MAR 7

Missouri Governor Mike Parson announces the state’s first COVID-19 case, a young woman in St. Louis County.

MAR 11

The WHO declares a pandemic.

MAR 16

St. Louis Mayor Lyda Krewson announces the first COVID-19 case in St. Louis City.

MAR 18

A patient in Boone County is the state’s first COVID-19 death.

MAR 23

Stay-at-home orders go into effect in St. Louis City and County. Residents may only leave their homes for essential activities like grocery shopping and health care.

APR 6

Not long after the virus first appeared, in China, teams across the Wash. U. medical and scientific communities began collecting ideas for how the university could make a swift pivot to studying this new disease. Ideas included starting discussion groups, handling regulatory issues, and obtaining a sample of the virus from the Centers for Disease Control and Prevention. As the pandemic spread, a team of researchers began working on the basic science side to develop blood tests that will help determine who has been exposed to the virus for future evaluation. Experts at Wash. U. are also trying to figure out the structure of the virus and its proteins; developing vaccines to prevent infection; and working on tests to determine whether people have cleared the virus. They are also searching for treatments to help those who become infected. Dr. Jacco Boon is an associate professor of medicine at Wash. U. On the clinical side, he’s among the team members marrying doctors’ patient care with researchers’ work. “We’ve put together a protocol that will allow us to collect specimens from patients with confirmed COVID-19 and patients that do not have COVID-19,” Boon says. “Later, once the pandemic has settled a little bit, we want to determine what are the correlates to severe disease, what causes severe disease, and can we identify anything in these individuals that would give us a hint or a clue as to what set it up? What is it about them that generates the severe disease, whereas the majority of us will just have some symptoms but we’ll be fine after a week?” Just as daily life is feeling unrecognizable for so many of us, scientists and physicians are experiencing enormous changes to the research process. Rather than closely guarding information for later publication, experts are sharing knowledge constantly and working together toward the common goal of stopping the spread of the novel coronavirus. “That is one of the silver linings of this pandemic,” Boon says. “The world is coming together, and we all seem to want to prevent further spread and infections. There are a lot of collaborations. There’s perhaps some duplications here and there, but right now, that doesn’t matter. The more, the better.”

A statewide stay-at-home order goes into effect.

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GRAPH C

BY AMANDA WOYTUS

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AK A

▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ ▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ ▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ ▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ ▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ ▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ ▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ ▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ ▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ ▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ ▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ ▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ ▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ ▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲▲ 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FRU T CUP YO G U R T M LK

JU CE N H

PEANUT BUTTER– A N D – J E L LY S U N B U T T E R A N D J E L LY TURKEY OR HAM SANDW CH FRU T CUP APPLE SL CES OR FRU T SNACKS

GOLDF SH CRACKERS GRAHAM CRACKERS M LK JU CE OR W AT E R

8 000 STUDENTS N THE D STR CT

Out to Lunch

Meeting students’ needs, one meal at a time 166

4 3 4 MEALS DEL VERED

9 000 MEALS P R E PA R E D

N VO

0 WORKERS PER BUS N

NG A M N AN V

A O HOO

AN A

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D AY 0 4 D AY 2 3 3 0 0

6 SCHOOL BUSES USED TO DEL VER THE MEALS

N M D MARCH as offic a s began mp ement ng soc a d stanc ng measures to s ow the spread of nove coronav rus a quest on arose f schoo s c osed and cafeter as cou d no onger serve reducedpr ce breakfasts and unches to ch dren who needed them how cou d educators fi the gap? The Haze wood Schoo D str ct wh ch serves about 18 000 students was one of the first oca d str cts to step up and coord nate the de very of mea s— unch and breakfast for the next day—meet ng students at stops throughout the r commun ty On a ra ny Wednesday morn ng the d str ct s ch ef financ a officer ma ntenance staff vo unteers and more met at Haze wood Centra to oad 9 000 mea s onto a fleet of schoo buses Super ntendent Nett e Co ns-Hart went a ong for the r de as the buses made dropoffs at more than 60 stops a ong 15 d fferent routes Afterward eftover mea s were donated to the Loaves & F shes food pantry and she ter Above s a c oser ook at the schoo d str ct s first two days of d str but on by the numbers

stlmag.com May 2020

GATEWAY_0520 ndd 16

4 6 20 9 01 AM

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GATEWAY_0520.indd 17

4/3/20 12:57 PM

G AT E WAY

From left: Megan Rohall, Christina Weaver, and Meg Smidt

WHAT INSPIRED #314TOGETHER?

Rohall: We saw the world changing around us. We wanted to take action fast and find ways that we could unify and inform by creating one place and one platform so action could come from it. We wanted to get it all in one place so people could let us know exactly what they need and we could find ways to support one another. Smidt: We’ve been helping businesses think outside the box to grow their companies and connecting them to their customers—that’s what we do with The Women’s Creative. We thought, We’ve already put so many things in place to help businesses, it makes sense for us to coordinate something like this. WHAT ARE YOU HEARING FROM FELLOW BUSINESS OWNERS?

The New Normal

COVID-19 prevention efforts force small business owners to get creative. “We were all feeling the pressure of this coming and not knowing what was coming,” starts Christina Weaver, founder of Route. As novel coronavirus spread to St. Louis in mid-March, city officials began implementing social distancing measures. Large gatherings were prohibited, with schools eventually closing, restaurants operating in a carryout-only capacity, and nonessential businesses being ordered shut. Local business owners were left with a lot of uncertainty. “All of us would rather solve a problem than sit in it, so we just started throwing out ideas,” Weaver says. Weaver, Meg Smidt of the consulting firm Your Coach Meg, and Megan Rohall, owner of the paper goods brand Red Lettered Goods, make up the group The Women’s Creative. Smidt had an idea: Local business owners could use the hashtag #314Together and a corresponding Facebook group to share how they are trying to connect with customers during the COVID-19 crisis. Followers could easily support businesses while still engaging in social distancing. They partnered with Jordan Bauer, who co-owns Hello Juice & Smoothie and runs Experience Booklet and @stlouisgram, to post to social media and start a movement.

FYI

To connect to local businesses, visit #314Together at facebook.com/groups/314together.

stlmag.com May January 2020 2020

GATEWAY_0520.indd 18

Smidt: There’s fear, but everyone is thankful to see how people are coming together to help one another. They really appreciate the fact that we’re bringing some order to the chaos they might be feeling. We say, “Here are some places you can start,” and “It’s OK to go ahead and strategize and to start over—and we’re here to help you with that.” Bauer: In the food and drink and hospitality scene, it’s a completely different animal, because we rely on brick-andmortar, people walking in and gathering. A lot of business owners who are close to us, we were texting each other, all trying to talk. Everyone’s confused. We’re trying to follow what other food and drink places are doing. Rohall: And trying to not let fear and uncertainty take the reins. How can we be positive but also give real and informative solutions? We can’t let the negativity be what leads and decides our decision-making. WHAT ARE SOME OF THE WAYS BUSINESSES HAVE HAD TO THINK OUTSIDE THE BOX?

Smidt: Rupert & Co. makes dog bandanas and collars. [Owner Natalie Whealon’s] big idea was to come up with a DIY kit where you can buy a bandana and a sheet of adhesives to decorate it so parents can make them together with their kids at home. She’s Photography Photography courtesy by Kevin of #314Together A. Roberts

4/6/20 9:02 AM

COMMUNITY BY SAMANTHA STEVENSON

already selling out. She might have never thought of that if she wasn’t put in this position. Weaver: We’re seeing a lot of brick-andmortars do the curbside pickup, doing way more online sales, more Instagram story sales. People are partnering with brick-and-mortars to co-market packages and things that are geared toward staying at home, self-care, and surviving with your kids. Everyone is trying to gear their work toward meeting people where they are. Before, we would say: “Come out! Come find us! Can’t wait to see you! So excited to serve you a glass of wine or a cup of tea! Come sit with us!” Now, our language is completely different: We say, “Stay in!” and “How can we help you stay in?” Bauer: A lot of people had to figure out how to take payment. At Hello Juice & Smoothie, I think we’re technologically savvy, but we had to figure out how to go out to cars and take payment. We had to get a separate payment processor. I’ve seen a lot of restaurants start to do bulk meals. They began to take à la carte items and placed them in a larger meal, because they know people have families and they’re all staying together. I’ve also seen a lot of places start to deliver and do curbside for their alcohol. If you’re trying to figure out how to best support local food and drink vendors, alcohol is

the biggest profit maker. If you need a bottle of wine, margaritas, or beer, go to a restaurant. That’s what helps the food and restaurant scene the most, way more than food. Smidt: If you give Joya a receipt from purchasing a meal at a local restaurant, they’ll send you a gift card to use on their website. Parsimonia Vintage, on South Grand, announced a personal shopping option. WHAT CAN BUSINESS OWNERS TAKE AWAY FROM THIS?

Smidt: Now is your chance to shine in customer service. That’s going to be the difference maker, honestly. Even when this is over, you’re going to see more devoted and happier customers. The way I’ve been bringing that up to my clients is: “What’s the one thing that makes your business unique? Lean into that 1,000 percent right now.” HOW WOULD YOU DESCRIBE TO PEOPLE WHO DON’T OWN SMALL BUSINESSES JUST HOW MUCH SOCIAL DISTANCING IS HURTING REVENUE?

Bauer: I can show you my books. Rohall: The goal at this point is to keep businesses afloat through it. We want to be the ones who are still around when it’s over—because there will be fewer. There’s potential to thrive as we get out Jordan Bauer

of this. I think we will see significantly fewer small businesses. Hopefully not. Bauer: [Restaurant owners] were already going in and out of negatives in their bank accounts. Now, all of a sudden, they’re not able to bring anything in. The biggest things are their payroll and their rent, and they still owe $14,000 to $20,000 in payroll this month. Nobody has that lying around. HOW DO YOU DECIDE WHEN IT’S TIME TO SHUT THE DOORS?

Bauer: Every business has problems they’re trying to figure out. You may be passionate about everyone shutting their doors instantly. That may not be a reality for some places. Ideally, it would be incredible if every restaurant would just shut down so we could flatten the curve and then the government could step in and provide assistance for all, but that’s not the reality. AFTER THE STAY-AT-HOME ORDER IS OVER AND THE NUMBER OF NEW CASES DECREASES, HOW DO YOU FORESEE ST. LOUIS’ BUSINESS COMMUNITY CHANGING?

Smidt: One thing I’m a little happy about is that anyone who’s been on the fence about embracing technology, they have had to jump on it. Weaver: Brands, even though they’re financially suffering, are still posting. They’re still active. We’re still hearing from these restaurants. We’re building even stronger relationships and awareness of the ownership, the personality, and the values of these businesses. It reveals so much about our hospitality industry that they are vocal about the fact that they want to support their staff. My hope is that, particularly in St. Louis but also across the country, a lot of people who still have money coming in, they’re going to spend it at some of these local businesses. Bauer: The same way that we see a bad weekend due to weather, and then all of a sudden Monday comes and we have a line out the door, I think it’s going to be that, tenfold.

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RHYTHM

PRELUDE

CRITICAL HIT

Graphite Lab releases a new RollerCoaster Tycoon video game with Atari. BY MIKE MILLER

Photography by Matt Marcinkowski

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RHYTHM PRELUDE

GAME TIME 4 more Graphite Lab experiences

Graphite Lab has worked with some of the biggest brands in children’s entertainment and even published some concepts of its own. Check out these games to see the range of content Graphite is producing.

T AN AGE when most kids dream of playing video games, Matt Raithel dreamed about making them. It started with the original Nintendo Entertainment System, which arrived in the Raithel family home as a Christmas gift when he was 6 years old. It took only a few hours for Raithel to get hooked, and from there he hatched a grand plan. “I was telling all my friends that I was going to make video games when I grew up,” Raithel says. In the ensuing years, Raithel followed through. He’s now the owner and studio director of Graphite Lab, a Maryland Heights–based independent video game development firm that has created games and apps for such major children’s entertainment brands as My Little Pony, Mr. Potato Head, and Transformers, among others. Most recently, the company partnered with Atari to create RollerCoaster Tycoon Story for iPhone, iPad, iPod Touch, and Android devices. It’s the latest entry in the bestselling gaming franchise, in which players put themselves in the shoes of a theme park owner and play along as they revitalize a park. “I really wanted St. Louis to have a big stamp on this game,” Raithel says. Not only did the Screamin’ Eagle coaster at Six Flags St. Louis serve as the inspiration for one of the game’s featured rides, Raithel also welcomed the contributions of several local collaborators.

FYI

For more on Graphite Lab, visit graphitelab.com.

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Brunette Games, a narrative design firm located in Maplewood, helped write 30,000 lines of the game’s story, and local audio team Fat Bard developed the sounds and music. Raithel isn’t content to simply work St. Louis into video games. He’s also trying to foster video game creation in St. Louis through his work as a game design professor at Maryville University. There, Raithel is schooling a new generation of gamers on such subjects as core mechanics, art production, and the history of game design. So much has changed in the industry since Raithel graduated from Missouri State in 2004 with a bachelor’s degree in electronic arts. On one hand, reduced production costs make the design process more feasible for independent developers like Graphite Lab. A decade ago, it might have cost Raithel upward of $500,000 just to have discs manufactured. Now, Graphite Lab games can be downloaded to devices people carry in their pockets every day. Today’s gaming industry moves faster than ever, and studio directors like Raithel have to stay in tune with the latest platforms and ever-changing trends. “There’s no lazy part of it,” Raithel says. “Every day, you have to be on.” So is the work still as fulfilling as 6-year-old Raithel thought it would be? “Yeah,” he says with a smile. “Best job ever.”

Ben 10 Alien Force: The Rise of Hex The first title developed by Graphite Lab in St. Louis, The Rise of Hex tasks Wii and Xbox 360 gamers with saving the Earth from destruction while navigating 15 levels of alien-specific puzzles. Hive Jump This self-published title brings an arcade-style retro Nintendo aesthetic to the Xbox One and Nintendo Switch consoles, leading players on a mission to destroy menacing alien hives and save the galaxy. My Little Pony The Movie Graphite Lab has worked on a dozen My Little Pony titles over the years. This storybook app allows iPhone and Android users to recreate the feature film and venture through the ponies’ interactive world. Transformers Rescue Bots: Need for Speed This game for iPhone and Android lets users choose their desired Bots to scour Griffin Rock for clues to sniff out a rogue visitor.

Photography by Matt Marcinkowski

4/2/20 9:42 AM

Hear This Now THE POTOMAC ACCORD’S LET ME GET LOST

This August is expected to be a festive month for the members of The Potomac Accord, that fixture of the St. Louis music scene known for experimentation with rhythmic, melodic textures. Not only do they plan to belatedly fête their newest album, Let Me Get Lost, but they will also celebrate their 20-year anniversary as a band. Andy Benn and Jerry Green founded the group in 2000 as a way to explore “contemplative moods.” They then picked up guitarist and bass player Joe Willis and have been tinkering with synthesizers and instrumental and vocal effects ever since. Benn— lead singer, keyboardist, and guitar player—describes Let Me Get Lost as more experimental than previous records. “We start with those foundation instruments and then try to alter the sounds to get something new and different that we haven’t heard before,” he says. The Potomac Accord is far from a jam band, though its members’ process of writing music is simply getting together to play. “The last several songs we’ve written have come out of improv,” Benn says. “The music comes first, then the vocal melody, and the lyrics to further articulate what we’re trying to communicate.” It’s a bonding experience, he says, once the bandmates all get on the same page. “You can sit there like a politician and do the exact same thing over and over, or you can unify and try to do something new, which is hopefully satisfying for you and the listeners.” –JEN ROBERTS

Do you know an incredible kid? Whether it’s a youngster who’s overcome a daunting obstacle, launched an entrepreneurial endeavor, or reached an impressive milestone, we want to hear about it. VISIT STLMAG.COM/INCREDIBLEKIDS TO NOMINATE AN INSPIRING CHILD.

P R E S E N T E D BY

Find Let Me Get Lost at thepotomacaccord.bandcamp.com.

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RHYTHM

BOOKS BY ELIZABETH RUND

10 BOOK R ECOM M E N DAT I O N S Staying in is the new going out. Sure, concerts, festivals, and exhibits have been postponed or canceled, but culture vultures still have plenty of reading to do. We asked the staffers of some St. Louis independent bookstores—The Book House, Left Bank Books, Subterranean Books, The Novel Neighbor—for suggestions.

St. Francis of Dogtown: A Crime Novel BY WM. STAGE

Written by a former Saint Louis University professor, this crime novel set in St. Louis’ own Dogtown is a gripping read with a plot centered on familiar neighborhoods. –Michelle Barron, The Book House

Other Words for Home BY JASMINE WARGA

“Warga’s heartfelt verse novel for middle-grade readers paints a moving and relatable picture of the refugee experience. The story is told from the point of view of a young Syrian girl who finds herself trying to fit in and live a semblance of a normal life thousands of miles from home.” –Melissa Posten, The Novel Neighbor

Three Women BY LISA TADDEO

“Taddeo writes about the lives and sexual desires of Sloane, Maggie, and Lina with intimacy and familiarity.” –Stephanie Skees, The Novel Neighbor

Afterlife BY JULIA ALVAREZ

“Who are we after the ones we love are gone? Antonia Vega’s husband’s death and her sister’s disappearance have made her emerge from the world of stories in her mind to a very real and very demanding new one. When a young, pregnant, and undocumented immigrant

Apeirogon BY COLUM M c CANN

Verge / B Y L I D I A Y U K N AV I T C H “These stories are dark, and most of them give the reader a peek into a layer of society that one hopes they don’t have to interact with in real life.” –Kelly von Plonski, Subterranean Books

finds her way to her doorstep, Antonia is pulled into unfamiliar territory and faces her grief for her husband, her family, and her lost world.” –Shane Mullen, Left Bank Books

To Throw Away Unopened: A Memoir BY VIV ALBERTINE

“This could be the best memoir I’ve read. Albertine’s frankness and perspective ring so true, it’s like being able to breathe again. She’s best known for fronting the all-female post-punk band The Slits, but this is her story later in life, reckoning with the loss of her mother and lifelong confidant.” –Gena Brady, Subterranean Books

Wolf in the Snow BY MATTHEW CORDELL

“A wandering wolf cub and a redhooded child on their way home from school meet unexpectedly when a blizzard hits. This Caldecott Medal– winning picture book is a poignant tale of newfound friendship, family, and compassion—all without words.” –Grace McKinney, The Novel Neighbor

How to Catch a Mole: Wisdom From a Life Lived in Nature BY MARC HAMER

“This is the memoir of a most extraordinary man who happens to have made his living trapping moles— until he decided he couldn’t any longer— in rural Wales. In my estimation, How to Catch a Mole should be accorded instant-classic status. It’s that good.” –Alex Weir, Subterranean Books

“If there is a book better than Apeirogon published in 2020, it will be a very good year. This true story of an Israeli and a Palestinian working together for peace gave me hope for overcoming seemingly impossible divisions in our country. Apeirogon is centered on Palestinian Bassam and Israeli Rami, both of whom have lost children in the ongoing conflict. They are real people whose stories are enhanced in this novel.” –Terry Whittaker, Left Bank Books

10.

Oona Out of Order BY MARGARITA MONTIMORE

“A time-traveling story about a woman who wakes up every New Year’s Day in a different year of her life. Imagine going to bed when you’re 19, waking up 51, and then the following year in your thirties. Both heartbreaking and humorous, Oona tries living her best life, not knowing where or when she’ll end up next.” —Holland Saltsman, The Novel Neighbor

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FUNNY STORY

First they wrote the jokes. Then they created a sitcom. BY SAMANTHA STEVENSON

ENNA M c DONALD WANTED to shave her head. In fact,

she wanted to create a lighthearted comedy—to help her get over a breakup—that would lead up to her shaving her head. While living in Los Angeles, the actor organized a string of pick-your-brain coffees with film industry professionals to help her bring the dream to fruition. The key to success? Create your own content and opportunities. “I thought, What am I doing here?’’ she says. “I have all of these resources and a foundation in St. Louis.” So she started writing the first episode. The foundation McDonald mentions are her best friends, Abby Dorning and CeCe O’Neill. The original content: An It’s Always Sunny in Philadelphia–meets–Bridesmaids series that the 27-year-olds have been jotting down jokes for since meeting one another, in 2011, at Webster University. Called One Brick Shy, the show is an ode to their friendships, experiences, and a “certain self-deprecating humor that’s really genuine to the Midwest,” says O’Neill. It’s best summed up, she adds, as “Charlie Day meets Jessica Day.”

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FYI Watch One Brick Shy on YouTube or facebook.com/one brickshyseries.

Photography courtesy of One Brick Shy, Lily Voss

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STUDIO

The series’ first episode, which premiered on YouTube earlier this year, does include that head shave, but not before going places often considered taboo for women in comedy—including the bathroom, which is the setting for the opening scene and plot twist. “I just thought the funniest thing in a comedy would be someone catching their significant other cheating on them while they’re on the toilet,” McDonald says of the first episode’s climax. The characters, Drew (McDonald), Murphy (Dorning), and Gus (O’Neill), are considered heightened, “slightly dopier” extensions of themselves. The plots, like a harsh breakup, are ampedup personal experiences. “We just hang out together and when something funny is said or done, you write that in a note,” says McDonald. “It really is just us.”

The characters often find misfortune in their hijinks. As they navigate their mid-twenties in the Midwest, they do so with what O’Neill calls a “devil-kindacares attitude.” “It’s not so laissez-faire that nothing matters,” she says. “The characters are not trying to wreak havoc,” adds Dorning. “We’re being goofy and doing stupid stuff, but it’s with an earnest filter.” It’s not all just for laughs. The trio hopes the show can “break the rules about what women in film or what female comedy is like,” says Dorning. “And female friendships,” adds McDonald. “You see female friendship in so many different forms, and it always surrounds getting drinks or gossiping or talking about your husbands or complaining about a job,” says Dorning. “That’s very valid, but I want to celebrate the type of friendship that we have that does exist elsewhere.” Showcasing the city and its talent was also important to the collaborators, who consider themselves St. Louis transplants. (The Saint Louis Zoo’s Kali even makes an appearance.) They tapped 15 or so local connections and fellow Webster alumni to start filming in October 2018 and aimed to put as many women behind the camera as in front of it. “We know what we were missing growing up, what we wish we could have seen women act like or be like,” says O’Neill, “to see people grow up and foster friendships that are weird as hell and kinda gross. Do normal things. Women are on the toilet half of our lives. There are tons of things that are not off-limits to real life.” Working on the series has forced the group to grow, they say. “We’ve been able to learn about ourselves through developing these characters,” Dorning says. “Personally, I went through a huge shift in how I see my body and in comparison to other bodies. How am I going to make Murphy somebody who can be a hero for other fat people? I’ve learned so much about myself. I dress differently now, because I was building Murphy— who is also me.”

SCREEN TIME

M E E T T H E S TA R S O F O N E B R I C K S H Y.

J E N N A McD O N A L D An actress, writer, and filmmaker, McDonald studied film production at Webster. One Brick Shy is not the first time she’s worn multiple hats; in college, she wrote, directed, produced, and starred in many films. And that head-shave scene? “I cried before a little bit,” she admits. It was a metaphor for her hardships in L.A., she told herself: “I signed up for this. I wrote this in the scene, I wanted this to happen, but I was still shaking in my boots.” The scene was filmed in one take.

A B BY D O R N I N G Dorning attended Webster University, where she studied costume design. Those cool graphics that appear throughout the web series? All Dorning. In addition to being one of the show’s actors and co-writers, she’s the production designer/illustrator. Experimenting, Dorning used an app called Rough Animator to draw on the video footage. The production team eventually wrote the fun doodles into the other episodes.

CECE O’NEILL Behind the scenes, O’Neill is a director and co-writer, but come Episode 2, she debuts as the very put-together Gus, whom Dorning and McDonald’s characters consider “the ultimate adult.” Although she’s from Nebraska, she thinks of St. Louis as home. “We all knew that this was the place that this show would be made,” she says. “It wouldn’t make sense anywhere else.”

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ELEMENTS

RUNWAY REPORT

Trail Blazers A staple piece reimagined with flair BY ANA DATTILO

Photography courtesy of Mugler SS2020

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ELEMENTS

R U N WAY R E P O R T

GUCCI PYER MOSS

RAG & BONE ERDEM

ALTUZARRA

ERDEM MARC JACOBS

YVES SAINT LAURENT

BALENCIAGA CHLOÃ&#x2030;

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TOTALLY NEW KIND OF WOMENS

UPSCALE RESALE STORE 15957-A MANCHESTER ROAD, ELLISVILLE, MO (636) 238-8310 CLOTHESMENTOR.COM/ELLISVILLE-MO

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ELEMENTS CUTTING-EDGE

Emily Elhoffer wearing a prototype shield

Creative by Design Local makers unite to build face shields for medical personnel.

Industrial designer David Cervantes, owner of Cervantes Designs, is known for his furniture, lighting, and 3-D printed décor. But with the rising number of confirmed cases of COVID-19 in the St. Louis area, he wondered whether his expertise could be useful in another way. After hearing about shortages of personal protective equipment, or PPE, on the news, Cervantes came across designs for a face shield to be worn by EMTs, nurses, and doctors over a surgical mask. Using his two 3-D printers, he began testing an initial design and produced a first run.

FYI

Next, Cervantes posted to his Instagram account, asking whether any of his followers could connect him with a hospital. A follower introduced him to Dr. Daniel Theodoro, an emergency physician at Barnes-Jewish Hospital. Through this connection, BJC requested 300 shields. “That number kind of took me aback a bit,” admits Cervantes. He reached out to other St. Louis– based makers and makerspaces, they joined in, creating the Face Shield Initiative STL. Emily Elhoffer, George Fetters, Scott Rocca, Derek Sigler, and Chadd Geising of MADE Makerspace, Inventor Forge, and Arch Reactor—plus more than 30 “ragtag printer-heads,” as Cervantes calls them—are pooling resources and coordinating production in this city-wide initiative. They now have more than 30 printers and four laser cutters running to supply the current demand from major St. Louis hospitals. “We want to create whatever we can to help folks who are at risk or who could use our help,” says Cervantes. “The maker community is tightly knit. We share ideas and are a resourceful, creative bunch.” The design, meant to protect a worker’s N95 mask from fluids, is a headband that holds a clear shield of PETG. The headband is printed from filament of PETG or Poly Lactic Acid; PLA for short. An elastic band or rubber tourniquet is used to ensure that the shield tightly hugs the wearer’s face. FSISTL is working on distributing two designs. One has been approved by the U.S. Department of Health and Human Services—National Institutes of Health. The other can be made without 3-D printing. At first, the makers funded the work themselves and used their own supplies. With the overwhelming requests from medical centers and professionals, they’ve created a GoFundMe page. They’re always looking for supplies, specifically PETG face shields, PETG and PLA filament, and elastic bands. “It’s definitely a marathon, not a sprint,” says Cervantes. “I have a lot of faith in our makers and in our St. Louis community.” —JEN ROBERTS

For more information, visit flattenthecurvestl.com.

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Photography by Kevin A. Roberts

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ANGLES

Q&A

AMY SHAW

Nine Networkâ&#x20AC;&#x2122;s new CEO BY NICHOLAS PHILLIPS

Photography by Wesley Law

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ANGLES Q&A

N APRIL 2019 , Jack Galmiche, longtime CEO of the Nine Network,

died unexpectedly. His passing sparked a nationwide search for a replacement, but the station ended up choosing a candidate here at home: Amy Shaw. As a kid, she’d been a viewer of KETC; in 2003, she became an employee. Eventually she rose to the No. 2 spot as the station’s senior vice president and chief content officer. In the years that Shaw has been on board, the network has branched out to four broadcast channels, multiple online platforms, and live events. As CEO, she wants to ensure that Nine stays relevant in the age of Netflix, iPhones, and now, COVID-19. Says Shaw: “People aren’t gathering. We in public media are in a very good position to help them through that.” Will you steer the network in a new direction? Nine Network is a really big deal in the public media industry—we’re known to be innovative; we walk into a room with swagger; people know who we are—but we’re an organization with limited resources. Especially now, with this [COVID-19] crisis, we’re going to have to figure out where our impact is greatest and focus on the things that are most essential. What is most essential, in your mind? Local, local, local. A lot of our content is national, and that’s important, but what’s essential is the steady drumbeat of stories from inside our community. In the financial downturn we did Facing the Mortgage Crisis. We were there for Ferguson, talking to the activists and leaders. Gentlemen of Vision was a documentary we did about a step team. It’s a St. Louis story that’s not about crime; it shows young men of color in a different light. The U.S. State Department chose it to be part of a film diplomacy program. It’s been seen by millions of people. The number of regular shows that Nine produces in-house has dwindled. Are you shifting resources more toward live events? Events are a very big part of our work. Last year, we engaged 25,000 people who came to Nine Network events—for example, we celebrated the local food scene with Taste and See in the Public Media Commons. We’ll be reinvesting in local content as time goes on; the plan is younger talent, different voices, on air and online. But for us, it’s not just about telling the stories; it’s being part of St. Louis’ transformation.

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“PUBLIC MEDIA’S REAL EVOLUTION IS THIS IDEA OF BEING RELEVANT AND ESSENTIAL IN OUR COMMUNITY BY ADDRESSING BIG ISSUES.”

Has the popularity of subscription streaming services and video-sharing changed your operations? It has turned out to be a benefit for a couple reasons. We’re available everywhere now. We’re on YouTube TV. Facebook is our sweet spot. We can never compete with Netflix—our entire annual budget is basically equivalent to the cost of producing one season of The Crown— but we have our fingers on the pulse of the community. The key differentiator is that we’re local. Public media’s real evolution is this idea of being relevant and essential in our community by addressing big issues. What big issues are you addressing? One is early childhood education. We work with a large group of partners on the ground who use our PBS KIDS content. You can stream PBS KIDS free of charge. It has 70 free apps for children. Another big issue is workforce development. We’re the lead nationally on the American Graduate initiative, which has evolved to focus on the need for talent in areas like IT, coding, health care, skilled trades. It raises awareness among young adults of the education and training pathways to high-demand skilled careers. Our work has been very clear in telling those stories. The BBC is often held up as a model of public broadcasting. What can we learn from it? There’s a lot to be learned from the BBC, but it’s not an easily replicable model in the U.S. Their funding is basically a tax levied on the citizens of the U.K. If every person in the St. Louis region gave a dollar more a year, it would augment our revenue by $2.7 million. Just think about what you could do with that, how you could create content that addresses community issues. But that’s not our model of public broadcasting, which gets one hundredth of 1 percent of the federal budget. At Nine, less than 15 percent of our funding comes from government sources, so we need the support of the local community. At stlmag.com: How Nine tries to reach young adults and align with the PBS schedule.

Photography by Wesley Law

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ANGLES

Suffragists of the St. Louis Equal Suffrage League gather to travel across Missouri to promote womenâ&#x20AC;&#x2122;s right to vote in 1916.

THE 19TH AMENDMENT TURNS 100

The struggle itself took more than half a century, and St. Louis suffragists were at its center. 38

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Photography courtesy of Missouri Historical Society Collections

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NOTEBOOK BY JEANNETTE COOPERMAN

N 1866, WOMEN petitioned the

Missouri legislature to remove the word “male” from the state Constitution’s section on voting rights. They were ignored. On May 8 of the next year, five women met in the director’s room of the St. Louis Mercantile Library to establish the Woman Suffrage Association of Missouri. It would be the first organization in the country dedicated exclusively to the fight “to secure the ballot for women upon terms of equality with men.” One of those women was Virginia Minor, and she was in close contact with movement leaders Susan B. Anthony

and Elizabeth Cady Stanton. They were developing a theory called the New Departure, which reasoned that if women were U.S. citizens just as former slaves were, according to the new 14th Amendment, then women must have the right to vote. Citizenship conferred it. And so, in 1872, Minor strode into the building we now know as the Old Courthouse and found the office of voter registrar Reese Happersett. She wished to register to vote for the presidential election, she announced. Granted, she was a woman and therefore not allowed, under the Missouri Constitution, the right to vote, but she wished to register nonetheless. When Happersett refused to let her do so, Minor—with the support of her husband, an enlightened lawyer named Francis Minor—filed a lawsuit. His name was needed, because in Missouri, a married woman fell under the femme covert legal doctrine: She had no right to own property in her own name and required her husband’s consent to take any sort of legal action, because her identity was subsumed by his. As an individual, she no longer existed; she was, as some scholars put it, “civilly dead.” The case went to the Supreme Court, but the justices found it to be without merit. The 14th Amendment, A suffrage worker stands they held, did not expressly stipulate amid newspaper clippings voting as one of the rights of citizenon the passage of the 19th Amendment. ship. The Minors’ lawsuit, however brave, went down in history as setting the national suffrage movement back decades. No longer hopeful for a federal amendment, the suffragists took a tedious state-by-state approach. In horse-drawn carriages, breathing dust and sweating into their corsets and petticoats, they crossed the country, waving banners and pennants. Periodically, they’d stop in a small town to speak from a shaded gazebo or platform, exhorting women to join their campaign and men to recognize women’s rights. Minor, meanwhile, had not quit. After the Missouri Supreme Court ruled against her, in 1872, she waited precisely one year, then sent a letter notifying the St. Louis Board of Assessors that she would be unable to pay her taxes, because she, as a femme covert, could not own the money with which to do so. Furthermore, she added, she believed taxation without representation to be the sum of all tyranny. The following year, she took her argument to the state legislature. Again, she failed to prevail. But what was extraordinary about her arguments was that they never collapsed into the May 2020 stlmag.com

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ANGLES

Kate Richards O’Hare addresses a crowd in front of the St. Louis Court House on National Women’s Suffrage Day, on May 2, 1914.

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Photography by Russell Froelich, courtesy of Missouri Historical Society Collections

4/2/20 9:38 AM

NOTEBOOK BY JEANNETTE COOPERMAN

sentiment of the times. Minor On July 3, 1919, calmly, repeatedly pointed out Governor Frederick Gardner signs the Federal that men and women were equal Suffrage Amendment. and therefore should possess the same rights. The fight to have that equality acknowledged took almost half a century, and in those tumultuous decades, Missouri was a favorite site for suffrage conventions. The National Suffrage Convention was held in St. Louis in November 1872, with abolitionist and suffragist Lucy Stone presiding. The St. Louis Equal Suffrage League also kept at it. At one of the many parades, women who worked at the Sayman Products Company carried wooden food mashers, waving them for emphasis. When the Democratic Party held its national convention here in 1916, suffragists in white dresses lined Locust, standing motionless as they held yellow parasols. As the Dems made their way from the Jefferson Hotel to the Coliseum, they couldn’t miss the spectacle, dubbed the Golden Lane. Today, delightful artifacts of the movement are preserved at the Mercantile Library, among them a letter from Edith Barriger, penned on the letterhead of the National Woman’s Party, telling Florence Taussig that “there is no doubt but that Federal Suffrage will be considered by the next session of Congress… It seems to be the thing that must be done and we will have to lend ourselves to it.” There were, however, breaks along the way. In 1918, reported The Woman Citizen, suffragists turned their energy to the war effort, and “the entire machinery of the Woman Suffrage party was placed at the disposal of the government” to help sell Liberty Bonds. Their efforts were not thankless: In March 1919, The Missouri Woman reported that men in Warrensburg had formed an advisory committee to aid in the suffrage effort. In the same issue, Alice Curtice Moyer Wing made her feelings plain: “It is no longer ‘the thing’ to receive the mention of woman suffrage with uplifted brow or tip-tilted nose.” She then pointed out that “there are just as many fat, sleek, well-fed husbands to the square inch in the states where women vote for everything.” Later in 1919, Mrs. William C. Fordyce traveled to Jefferson City to address the state legislature: “Gentlemen, 50 years ago my grandmother came before the Missouri legislature and asked for the enfranchisement of women; twenty-five years ago my mother came to make the same request; tonight, I Why were the St. Louis activists “suffragists” and not “suffragettes”? Because they took pains to distance themselves from the British suffragettes, who had lost patience and turned militant, chaining themselves to railings, disrupting public meetings, and wreaking havoc to make their point. Photography courtesy of The State Historical Society of Missouri

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THE FIGHT TO HAVE THAT EQUALITY ACKNOWLEDGED TOOK ALMOST HALF A CENTURY. am asking for the ballot for women. Are you going to make it necessary for my daughter to appear in her turn?” They did not. On July 3, 1919, Missouri became the 11th state to ratify the 19th Amendment. It had been approved by the U.S. Congress, but 36 states had still needed to ratify, Missouri among them. Tucked into the archives are a suffragist’s handwritten notes, on hotel stationery, to cue a celebration: “Hurrah for Missouri girls hurrah. Razzle dazzle, [then ditto marks for another ‘razzle dazzle’] sis boom bah… Missouri rah rah rah.” The amendment became federal law in 1920, guaranteeing women across the nation the right to cast a vote.

May 2020 stlmag.com

4/6/20 9:30 AM

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AMERISTARSTCHARLES .COM

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4/2/20 7:15 PM

NOTO TO GO p.44 T OW E R G ROV E FA R M E R S ’ MARKET p.50

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KNEAD BAKEHOUSE + P ROV I S I O N S p.52

THE DISH

Making Rounds e

In early February, the gregarious Jamil “Boogy” Jabbar opened the doors to Boogyz Donuts in University City. “Part of my mission is to make sure [customers are] smiling when they leave,” he said shortly before opening the shop. Indeed, the 24 varieties of doughnuts—a visual and textural rainbow of options—are enough to brighten anyone’s day. Jabbar tops cake doughnuts with candy (chopped-up Heath bars, Nestlé Crunch, M&Ms) and goes through more cereal than Jerry Seinfeld, topping others with Cinnamon Toast Crunch, Fruity Pebbles, and Lucky Charms. Less than two months after Boogyz Donuts opened, however, Jabbar saw the impact of the COVID-19 crisis on his business. “After having 14 dozen doughnuts left over one day, it didn’t make sense for me to stay open,” he said, “so I decided to temporarily close the shop.” At press time, he was “toying with opening a day or so a week,” he said. “My plan is to go on social media and ask if people would support the idea.” 6951 Olive. —GEORGE MAHE

Photography by Kevin A. Roberts

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Slice of Heaven St. Peters is home to an awesome new pizzeria. BY DAVE LOWRY

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FTER OPERATING A trailer

serving up Neapolitan pizza, Wayne Sieve and Kendele Noto Sieve didn’t know what to expect when they opened a top-shelf Italian pizzeria in St. Peters earlier this year. It’s a long way from The Hill, nestled in a rumpled quilt of farmland and subdivisions, and even farther from Naples, where its fire-breathing oven was built. “It was way busier than Wayne and I ever thought, especially on weekends,” says Noto Sieve. “Before the virus outbreak, we were turning the tables three to four times on Friday and Saturday, which was incredible.” Then, in March, after restaurant dining rooms in Illinois closed to prevent the spread of COVID-19, Noto’s owners began strategizing. “We thought we’d try the pickup model to produce at least a small revenue stream, and, fortunately, people responded immediately,” says Noto Sieve. Customers order and pay online, then call when they arrive for curbside pickup. “Some of the customers joked that they were especially glad to see us, since they’d been unable to experience the food otherwise.” Noto’s regular menu is available, along with occasional rotating items. Naturally, pizza is the star, though housemade pastas are a powerfully potent distraction. A plate of tagliolini strings is swirled around sautéed wild mushrooms; it’s buttery, fragrant, rich. Flat disks of corzetti (a pasta with medieval origins) are greened with garlicky pesto. A cue ball of mozzarella dominates a Caprese salad, spattered with a verdant pesto and topped with sliced tomato, halved cherry tomatoes, arugula, and just enough balsamic vinegar to give it bite. It’s a perfect prelude to dinner. The house salad is nearly as nice: Greens with artichoke chips and peppers are dressed with a light Italian herb oil. An appetizer of “fried dough” is exactly what it sounds like: bread balls with marinara sauce. Calamari connoisseurs will be more than satisfied with the version here, topped with a drizzle of local honey that sounds odd but tastes great. Then there’s the pizza. The crafting of a Neapolitan pizza is art, pure, exacting. Photography by Kevin A. Roberts

4/6/20 9:31 AM

MAIN COURSE

Clockwise from opposite page: Caprese salad, Margherita pizza, tagliolini with local mushrooms

Noto Italian Restaurant 5105 Westwood St. Peters 636-317-1143 notopizza.com Dinner Wed–Sat

The dough’s topped with a scarlet slurry of uncooked San Marzano tomatoes and a squirt of greenish olive oil with the fragrance of fresh-cut hay. Properly, Noto maintains the distinction between pizzaiolo and fornaio. The former passes the unprocessed pie to the latter, who hustles it, using a wooden pizza peel, into the glowing furnace and shepherds it, giving the pie a quarter spin every few seconds until it emerges a masterpiece. The crust is blistered, the bottom crispy, and the rim yeasty, like new bread. It’s pizza napoletana. Noto monkeys around with toppings— thin-sliced potato, roasted eggplant, fig jam—without going ape. There’s an emphasis on local produce. Guanciale and aged prosciutto work their magic. One pie’s finished with garlic cream sauce, artichoke, lemon, rapini, and mozzarella, another with onion jam, njuda,

THE BOTTOM LINE

and Calabrese cream, a mildly spicy chiliand-pepper sauce from southern Italy. Noto has three must-try pies. First, the bufalina—the name tantalizes— arrives loaded with melty ivory globs of imported buffalo mozzarella, basil, San Marzano tomato, olive oil, and Sicilian sea salt. Next is the simple marinara, with tomato sauce, oregano, garlic, and sea salt. And there’s the Margherita, the pie against which all others must be measured. Noto’s presentation is splendid. The mozzarella, pungent basil, and sauce work beautifully together. There’s a modest wine list, with affordable options and some good matches for the pies. Bottles of wine are marked down to wholesale prices and available for pickup. The biggest seller since the restaurant began offering curbside pickup are the family meals for two and four ($40 and $65 respectively), with four courses each and dishes that are tweaked throughout the week and changed up once per week. “One customer came in for those three times in a single week,” says Noto Sieve. A couple even brought their own utensils and glassware and proceeded to eat in their car. “I guess they really needed a change of scenery,” she says. “When we come out on the other side of this, Wayne and I hope to pick up right where we left off,” Noto Sieve adds. “We’re so new at this, I’m sure it’ll feel like the first day all over again.”

Noto, which offers curbside pickup, brings Neapolitan pizza and pasta to St. Peters.

May 2020 stlmag.com

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4/2/20 7:15 PM

FIRST BITE

Guac & Roll

Mission Taco’s newest joint is slated to arrive in Kirkwood.

MÁS TEQUILA THREE EXPERT RECS FOR SIPPING OR MIXING

As margarita season approaches, consider adding the following to your home bar. My go-to: Espolòn Reposado, which is inexpensive enough to mix in margaritas but also lovely to sip. Having spent three to five months in new American oak barrels, it retains plenty of agave notes for the tequila lover, as well as hints of oak, vanilla, and a mature profile that whiskey drinkers will appreciate. For the purist, consider Patrón Estate Release blanco. The limited-edition tequila is produced in the traditional way from agave that’s sourced from the Hacienda Patrón distillery estate in Atotonilco el Alto, Mexico. It’s roasted in brick ovens, tahona-crushed, and distilled in copper pot stills. The result is a lovely nose graced by agave and citrus notes, joined with some herbal complexities on the moderately viscous mouthfeel. It lingers, with a touch of cedar on the finish.

JUST UP THE road from the city’s only subur-

ban Amtrak station, Mission Taco Joint plans to whistle into Kirkwood with its biggest and most versatile operation to date. The former Kirkwood Station Brewing Company space is large enough to accommodate a 120-seat restaurant/bar, a 60-person event space, and a 2,000-square-foot arcade with 16 classic arcade games, from Galaga to Donkey Kong, Street Fighter to Skee-Ball. Just as entertaining: the tortilla factory, a gluten-free operation. Dent corn (so named for the dimples in the kernels) is washed, steeped, ground into masa, and extruded into a giant máquina tortilladora that presses, bakes, cools, and stacks 1,000 sets of a dozen corn tortillas every hour. A pneumatic cutter will slice hundreds of soon-to-be taco chips from a single stack for in-house and wholesale use. After 5 p.m.,

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A trio of tacos, with fried fish, BBQ duck, and Mapo tofu

the arcade area will double as a test kitchen and bar; guests can try co-owner and chef Jason Tilford’s riffs on such masa-centric items as sopes, huaraches, molotes, and Mexico City– style quesadillas. The bar will take a similar see-if-you-like-it approach with agave-based cocktails. Each Mission location features walllength murals by local artists. Kirkwood has three, one of them train-themed. “Physically, the space is ready to go. The last piece of the puzzle was the murals,” says Tilford. “Once we hear that it’s safe to open, we assemble a staff, schedule some training events, and we can open the doors and start welcoming customers.” 105 E. Jefferson. —GEORGE MAHE

For the adventuresome, I suggest Bozal Tobasiche single maguey mezcal. Tobasiche, a subspecies of the Agave karwinskii, is a wild agave found indigenous on the steep hillsides of Durango, Guerrero, Oaxaca and San Luis Potosí, that requires 12 to 13 years for maturation, compared with 10 for traditional blue agaves. The Cuishe maguey, from San Luis Amatlán in Oaxaca, is bottled at 47 percent (94 proof) and has an industrial nose, like exhaust blowing over sliced fruit. Possessing a nice oily mouthfeel, it has notes of orange and agave, with a mineral quality and wafts of smoke that gradually dissipate over the long finish. —DENISE MUELLER

Photography by Kevin A. Roberts

4/6/20 11:27 AM

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4/2/20 7:15 PM

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SECOND HELPING

Sunny Side

Egg looks toward the future. BY HOLLY FANN

N LATE JANUARY, Lassaad Jeliti

opened a second location of Egg in Midtown. Shortly thereafter, when the city ordered dining rooms to temporarily close to help prevent the spread of COVID-19, the restaurant quickly pivoted to curbside pickup and limited delivery. It’s continued offering the Tunisian- and Mexican-inspired breakfast and lunch dishes that many St. Louisans have come to know from the original location in Benton Park. That menu begins, of course, with the egg. For a restaurant, making poached eggs to order in high volume can yield inconsistent results. As the savory corn bread Benedicts demonstrate, though, an egg can be a thing of beauty. Thick slices of pork belly and buttery cornbread, tucked beneath a blanket of rich hollandaise, serve as a savory base for are based on recipes and techThe juicy double-patty smashed French toast with two perfectly poached eggs. niques for chorizo and carnitas cheeseburger is studded with aroblackberry “It’s our namesake,” Jeliti says. “We from Egg’s sister restaurant, matic spices, including caraway; compote have to make sure our eggs are perfect.” dressed with lettuce, tomato, and Spare No Rib.The slinger is Jeliti developed his palate and love of especially satisfying with beans, onion—and crowned with a perfood in his native Tunisia, where such mole, guajillo chilies, queso fresco, pico, fectly fried sunny egg. Extra attention is condiments as harissa and spices like two over-easy eggs, and a choice of veggiven to the bun, which has an attractive caraway and cumin impart profound etables, chorizo, or carnitas made from sheen from the lightest brushing of melted flavors. Tunisia is represented in such pork shoulder and belly. The El Cerdo butter. A side of fries is finished with a toss breakfast dishes as the kefthash—which includes potato, in a fragrant seasoning of coarse salt, caraaji, a hash of potato, zucchini, corn, jalapeño, spinach, chi- way, and ground black pepper. squash, pepper, and onion potle salsa, and, of course, Besides offering curbside pickup and carnitas—is topped with two limited delivers, the restaurant has served with chorizo or mahi mahi and topped with poached poached eggs. The porky launched Operation: Egg in a Box. The eggs. The traditional baked egg result is only slightly piquant. restaurant delivered breakfast tacos to a Tunisian dish, shakshouka, is The tender, eggy brioche nearby hospital staff, as well as a fire staEgg served with a choice of sautéed 3100 Locust, Midtown French toast with fruit com- tion down the street. Egg plans to convegetables, beef, or a crumbly 314-899-0036 pote and a light ricotta and the tinue delivering meals to first respondeggstl.com spiced lamb merguez. nutty semolina pancakes are ers every Wednesday and Thursday. Dishes such as the break- Breakfast and lunch perfect for morning carb lov“It gives us a mission,” says Jeliti, “and Tue–Sun fast tacos and Mexican slinger ers who want a little sweetness. something to look forward to.”

THE BOTTOM LINE

With an eclectic selection of breakfast and lunch dishes, Egg is anything but average.

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Photography by Kevin A. Roberts

4/6/20 9:33 AM

Looking for design inspiration? INTERIORS | ARCHITECTURE REAL E STATE | SHOPPING ART | DE SIGN

Visit stlmag.com/design for Design STLâ&#x20AC;&#x2122;s latest.

May 2020 stlmag.com

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4/3/20 9:22 AM

A FRESH TAKE

Farm to Table

Tower Grove Farmers’ Market shifts to a delivery program.

WITH SPRING ARRIVING at the same time

that St. Louis area restaurants closed their dining rooms amid the COVID-19 crisis, farmers’ markets, food producers, and CSAs quickly pivoted to more safely serve customers and residents in need. At press time, the Tower Grove Farmers’ Market was hoping to open in early May, but in the meantime had adopted a delivery model. Customers order online midweek from a selection of several types of boxes—plant-based, vegetarian, or omnivore—for delivery that weekend. (A drive-through option is also under consideration.) When the market opens, founder Patrick Horine says, vendors will be spread farther apart, and the hours may be expanded for crowd control. At the same time, with many restaurants closing temporarily or permanently, local suppliers have been challenged. Restaurant consultant and chef Rex Hale is helping mobilize dozens of producers to

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determine what to do with an abundance of fresh food that will soon perish, an idea that’s evolving by the minute. “We’re figuring out how to get fresh produce that will otherwise perish to people who need it at no cost, working with church leaders on both sides of the river who’ve formed cooperatives,” says Hale. At press time, he had received tens of thousands of pounds of donated meat and produce, and, with help from other chefs, including Bill Cardwell, produced thousands of meals for those in need. Producers such as Marcoot Jersey Creamery and Rain Crow Ranch will also donate more sustainable foods to help people in need. Other producers will help with transportation. Also in the works: an e-commerce site where farms can post their inventories. “I see this as the best solution,” says Hale, “going directly from farmers to drivers to delivery.” —KATHY BRETSCH

Photography by Juniper_Berry / iStock / Getty Images Plus / via Getty Images

4/2/20 7:15 PM

ASK GEORGE W H AT ’ S T H E P R O P E R A M O U N T T O T I P FOR PICKUP AND DELIVERY ORDERS?

This is an especially timely question, given the recent blow to local restaurants dealt by the coronavirus crisis. Some food service establishments have closed temporarily, others permanently, but at press time many were trying to stay afloat by offering pickup and delivery services. Under normal circumstances, if service is involved, some tip is probably in order. In a fastcasual setting, some people might contend that given the limited engagement time with counter service staff taking an order or providing the food, tipping should not be necessary, that courteous acknowledgment might not require any additional compensation. But we’re no longer living under normal circumstances. Even though there’s never been any set dollar amount or percentage to plunk down for a pickup order, any customer given the opportunity to tip should. Consider it a sign of support for a business that’s trying to survive, as well as for the employee. Now that curbside pickup is an option at many local eateries, a tip is absolutely in order, especially given the current situation. If you were considering tipping 10 percent, instead consider 15 or 20 percent. In the case of food delivery, some standards have been established. Drivers generally agree that $3 is the minimum expected tip, regardless of order size. (Many customers see $5 as closer to the norm.) As order size increases, the dollar amount changes to a percentage, from 15 to 20 percent or more, depending on conditions, driving distance, traffic, hazards, flights of stairs, and other considerations. And though most services now charge a delivery fee, remember that the money goes to the house, not the driver, and should not be factored into the tip. Given recent health considerations, one thing has changed: Though delivery and service personnel have long preferred to be tipped in cash, that’s no longer the case, for handling paper money now comes with risks. Customers are therefore encouraged to tip digitally (using the app), which in the case of third-party delivery companies can be done after the service is complete, which is exactly the way it should be. —GEORGE MAHE May 2020 stlmag.com

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How did you get your start? I was interested in the fermentation aspect of beverages. I worked at O’Fallon Brewery, then Noboleis Vineyards, but I had more of a passion for food, so I left Noboleis for the Institut Paul Bocuse. How did bread baking become a full-time project? My dad owned a retirement center, so I was able to use their industrial kitchen to bake bread during off-hours, which I would sell at farmers’ markets. I started selling out—100 loaves and 400 pastries in just over two hours. That’s when I set up a Kickstarter, which raised more than $30,000 in 30 days. That at least got us going. Three years later, I had cobbled enough money, mainly from private dining gigs, to open Knead. So you’re a bona fide savory chef as well. Bread and baking was always my passion, which dovetailed into what I knew about fermentation. Bread is what I went to France to learn about. But every chef I met spoke with reverence about bread bakers. It was something they admitted they could not do. So I thought if I wanted to become a great chef, I would learn bread baking first.

Flour Power

Knead Bakehouse + Provisions’ AJ Brown on the art of bread

ETERMINED TO LEARN a craft

that challenges even elite French chefs, AJ Brown put his food science degree to work and mastered the art of bread baking. Having experienced repeated success at farmers’ markets, in 2017 he opened Knead Bakehouse + Provisions, where all products are sourdough based and made from a single starter. —GEORGE MAHE

ONLINE

To learn more about France’s Institut Paul Bocuse, go to stlmag.com.

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How has your business model changed during the pandemic? Knead is in a unique position, one I take very seriously. Baking bread for the community is important, now more than ever, and we plan to continue to do what we’ve been doing and then some. In addition to menu items that can be ordered online and picked up curbside, we’ve added basic staples, such as eggs and milk, and we hope to include local produce.

You started with two types of bread. And that’s all we have now, two traditional European-style sourdough breads: a rustic and a brioche. We bake pretzel buns, but that’s about as far as the diversification goes. The doughnuts and the pastries are all sourdough based, too. Do you have different starters for the two breads? No, same starter, the one I began in 2012 when I knew I wanted to become a baker. We now use a wild yeast from a Missouri cave and then a long fermentation process, so it’s evolved. Bread is one of those things you can spend a lifetime trying to perfect. So even though the recipe for our two breads remains basically the same, we are constantly making small changes. We’ve gone through so many different variations—how we mix the dough, fermentation times, holding times, proofing times, the water temperature going into the starter, how many turns the dough gets after the mix. Sourdough is not as consistent as a bread made with a Photography by Kevin A. Roberts

4/6/20 9:35 AM

HOT SEAT

“THERE ARE BOUNDARIES YOU MUST STAY WITHIN TO MAKE SOMETHING THAT’S REPLICABLE EVERY SINGLE DAY.” commercial yeast. There are boundaries you must stay within to make something that’s replicable every single day. Why does sourdough in San Francisco taste different than anywhere else? You can buy a sourdough kit that has sour flavors in it but uses conventional yeast, so that’s not really a sourdough. You need a starter for that, and they’re all different, depending on the strain of yeast and the water used, so it becomes very regional. In San Francisco, the strain of yeast ferments a certain way, and the warmer temperatures there create harsher, more sour profiles. So you can’t make San Francisco–style sourdough here? Not really. Even if you had a starter from there and mimicked all the other conditions, like the flour, the starter would change over time, so the taste of the bread would, too. Talk about the “+ Provisions” part of the name. We just started to sell jams, preserves, pickles, the flour blends and butters, and a salt blend that we use here for people who want to bake bread or pancakes or waffles at home. We make our own vanilla extract, which we’ll eventually sell. Eventually, I hope it’ll feel like a Jewish deli, with meats and sides to go. Why do you use a salt blend? We use three different salts: a Pacific sea salt, an Atlantic salt, and a Himalayan. Different minerals give them slightly different structures and flavors. The Himalayan is maybe the least processed, which is why it’s so popular…and then there’s that pink color.

What was the basic concept for Knead? I was shooting for a classic diner feel, but with some elegance to it, if that makes any sense. A basic but elevated menu, sodas presented like cocktails, better pastry offerings. The former Salume Beddu space had both good bones and a great reputation. I wish the dining room was bigger now, but it seemed big enough when we started. After you opened, did everything go as planned? We had always planned to do lunch and thought pastries would carry us through the breakfast hours, but almost immediately people were asking for more elaborate items. Our response was breakfast sandwiches. And a breakfast plate with our own giant thick-cut bacon, our own breakfast sausage, roasted breakfast potatoes that are rolled in garlic confit, and our bread, of course, toasted. We thickcut the bacon and braise it for eight hours. Now we serve breakfast all day. What are the biggest non-bread sellers? From the pastry side, the kolaches, the cinnamon rolls—which are baked in individual molds—along with the [homemade] Pop-Tarts and packs of shortbread sugar cookies. The classic doughnuts do well—the vanilla chocolate chip and the cinnamon sugar— as do the doughnut of the week and month. The one in March had orange curd filling with a matcha tea glaze, green tea sugar, and candied orange. The base for all of them, though, is our brioche sourdough.

What’s the secret to a good doughnut? We fry ours in rice bran oil, a more expensive high-temperature oil that’s popular in Asian countries and chemically similar to grapeseed oil. We use our house-made vanilla extract and organic unprocessed powdered sugar…. You can smell the molasses that’s in there. Put all those things together, and you come up with something pretty special. Which sandwich is the most popular? Definitely the bacon turkey ranch, with several cheeses and our own house-made ranch, served with our own chips and our own pickles, including pickled green tomatoes in the summer. We roast all our own meats and cure our own ham. You make your own sodas in-house, too. We make our own syrups, which include a fruit, an herb, and a spice and then add a carbonated soda and serve it in a stemless wine glass. We build it like a cocktail, minus the alcohol. And as far as juices go, they’re based on colors— an orange, a red, and a green—and the flavors rotate. When does the day start at Knead? Our bakers come in at 5 a.m.—which is late for a baker—and they don’t work insane hours. That’s two places we try to be different than the industry. My staff works a 40-hour week, not 70. Maintaining work-life balance is part of our culture. With the bakers coming in at 5 a.m., everything is probably warm when the doors open. For sure, but it’s funny: With bread, if it’s too hot, it can’t be sliced, so we start baking that first, so we can have both hot loaves and sliceable ones. Are there any memorable behind-thescenes stories that you can share? When we opened, people used to think we were crazy, selling $3 doughnuts in a city full of far less expensive doughnut shops. But we sell out every day. Some of those people have come in, tried one, experienced how much we put into it, and said, “OK, now I get it.”

May 2020 stlmag.com

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4/2/20 7:15 PM

BE WELL STL BOOT CAMP

THE ULTIMATE HEALTH, F I T NESS, AND WELLNESS E VE N T

FOR THE WHOLE FAMILY

FO R CURRE NT UP DAT E S R E G AR DI NG T HE E V E N T, PLEAS E VI SI T ST L MAG.C O M/BEW EL L STL.

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4/2/20 8:37 PM

NEW THIS YEAR

KIDS’ FITNESS & WELLNESS PROGRAM

Fitness, nutrition, and other wellness-related classes will be available for children to participate in while parents attend classes.

THE BEST WAY TO TRY OUT EXERCISE CLASSES BEFORE COMMITTING TO A GYM MEMBERSHIP! EXPERIENCE THE BEST OF HEALTH AND WELLNESS IN ST. LOUIS, INCLUDING: HIGH-ENERGY FITNESS CLASSES FOR BEGINNERS & PROS FREE BODY COMPOSITION SCREENINGS AND AVAILABLE MAMMOGRAMS A VENDOR MARKETPLACE FEATURING LOCAL HEALTH & BEAUTY EXPERTS KIDS’ FITNESS & WELLNESS PROGRAM

TICKET INCLUDES ACCESS TO 20+ WORKOUT CLASSES, LUNCH, AND A DRAWSTRING BAG! For any questions about the event, please email Jawana Reid at jreid@stlmag.com.

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4/2/20 8:37 PM

WRITTEN BY

MATT CROSSMAN JARRETT MEDLIN MELISSA MEINZER MIKE MILLER KELLY SIEMPELKAMP SAMANTHA STEVENSON AND NICK TILLEY PHOTOGRAPHY BY

JUSTIN BARR

After you’ve been inside for weeks, it’s especially nice to get outside—and this year, the nation’s longest stretch of railsto-trails turns 30. To celebrate, we’ve rounded up the best routes, not-to-miss trailheads, favorite locales, and more. While enjoying the trail, it’s important to stay safe. Help prevent the spread of COVID-19 by following health agencies’ tips, including social distancing (at least 6 feet from others), not touching anything, and avoiding the trail if you’re feeling sick. Avoid going with a group, and let others know when you’re approaching. Consider visiting the trail’s less-crowded areas. Be prepared for limited access to public restrooms or water fountains. And remember that many of the businesses and services noted in this feature might be temporarily closed or unavailable, so call ahead. With precaution, it’s still possible to stay active, get some fresh air, and experience one of our state’s greatest treasures.

KATY TRAIL AMENITIES RESTROOMS PARKING REPAIR STATION BIKE SHOP FARM STAND HOSPITAL LIBRARY LODGING POINT OF INTEREST RESTAURANTS SHUTTLE TOUR ORGANIZER VISITOR INFO WATER WINERY/BREWERY GIFTS/SOUVENIRS VENDING MACHINES

BIKE RENTALS

CAMPING

Bike Stop Café $8 per hour, $50 per day bikestopcafes.com

PLAYGROUND ATM GROCERY TRAIN STATION

0.0

MACHEN

3.0

B L A C K WA L N U T

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12.5

S T. C H A R L E S

29.0

WELDON SPRING

4/2/20 7:55 PM

DEF

cape

HOW TO ENJOY THE KATY TRAIL AS IT TURNS 30

TRAILHEAD

Marthasville

BIKE RENTALS

Katy Bike Rental $6 per hour, $30 per day bikekatytrail.com/katy-bike-rental.aspx

Pop A Wheelie on the Katy Trail $6 per hour, $30 per day facebook.com/popawheelieonthekatytrail

32.0

DEFIANCE

33.5

M AT S O N

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39.5

A U G U S TA

Not far from St. Charles, the trail passes through the one of the oldest towns in Missouri. (Daniel Boone and the Lewis and Clark expedition are among its famous passers-through.) After all that pedaling, reward yourself at nearby Philly’s Pizza, lauded for its authentic Italian. Cap it off with a trip to one of the town’s lush vineyards and, if needed, a stay at one of the nearby B&Bs.

47.0

DUTZOW

51.0

MARTHASVILLE

53.0

PEERSA

57.5

TRELOAR

4/3/20 9:23 AM

T H E K AT Y T R A I L

ROAD MAP A STEP -BY-STEP GUIDE FROM ST. CHARLES TO AUGUSTA

Start at Jean Baptiste Point Dusable Park, on the north edge of St. Charles. Head south, and address any mechanical issues or hunger pangs at the Bike Stop Café, on the west side of the trail as you pass historic downtown St. Charles. From here, it’s approximately 17 miles to the Weldon Spring trailhead, where you’ll find restrooms, water, and a biketuning stand. Along the way, hike up the bluffs at the Lewis & Clark Trail in Weldon Spring Conservation Area ( just south of the Daniel Boone Bridge) for great views of the Missouri River. In Defiance, grab a bite at the Defiance Roadhouse, a pint at Good News Brewery, or a quick tune-up at Katy Bike Rental. Just past Defiance, perched among the rolling hills, you’ll find Sugar Creek Winery. Roll on to Klondike Park and ride around the onetime quarry. From there, it’s 2 miles to Augusta, where you’ll find Augusta Brew Haus and a number of wineries (including popular Mount Pleasant). Catch a shuttle back to St. Charles and, finally, unwind with a pint at Schlafly Bankside, where you can raise a toast to the day’s adventures.

KATY TRAIL AMENITIES RESTROOMS PARKING REPAIR STATION BIKE SHOP FARM STAND HOSPITAL LIBRARY LODGING POINT OF INTEREST RESTAURANTS SHUTTLE TOUR ORGANIZER VISITOR INFO

THE MAKING OF A TRAIL

In the early 1980s, Ted Jones of Williamsburg, Missouri, went on a bike ride in Wisconsin. The ride happened to be along a rails-to-trails project, and he returned to Missouri determined to replicate the idea along the Missouri-Kansas-Texas (MKT, or more familiarly, Katy) rail system. That railroad ceased local operations in 1986. Through legislation, land grants, and generous donations from Ted and his wife, Pat, the first section of the Katy Trail opened near Rocheport in 1990. Since then, more sections have been added, lengthening the trail to its current 240 miles.

WATER WINERY/BREWERY GIFTS/SOUVENIRS VENDING MACHINES

BIKE RENTALS

CAMPING

Hermann/Bike Hermann $8 per hour, $28 for four hours, $48 for eight hours bikehermann.com

PLAYGROUND ATM GROCERY TRAIN STATION

62.0

BERNHEIMER

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67.0

GORE

70.0

CASE

74.0

MCKITTRICK

78.0

RHINELAND

84.0

BLUFFTON

89.0

PORTLAND

4/2/20 7:55 PM

AND

M AY 2 0 2 0 / S T L M A G . C O M

th e

right ride

BEFORE YOU EMBARK, CONSIDER THE IDEAL TYPE OF BIKE FOR THE TRAIL .

1. HYBRID (TIE) PRO: Tires of 35–40 mm are ideal for the trail, and the upright positioning is great for sightseeing. CON: You can’t ride as aggressively.

RECUMBENT (TIE) PRO: It’s like riding a lounge chair across Missouri. CON: Weight, cost, and the trouble of transport are hurdles, and it’s not great on hills.

2. GRAVEL PRO: The bike’s ideal for the terrain encountered on 99 percent of the trail. CON: It can have difficulty with the other 1 percent.

3. MOUNTAIN PRO: The bike’s great for short rides, and fat tires handle rough terrain, such as washout, sand, and rocks. CON: It’s heavier than other options and requires more effort.

4. ROAD PRO: The lighter bike provides less rolling resistance. CON: Skinny tires don’t handle the terrain well.

BIKE RENTALS

Red Wheel Bike Shop $20 for four hours, $35 per day redwheelbikeshop.com 94.5

STEEDMAN

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98.0

MOKANE

104. 5

TEBBETTS

110.5

WA I N W R I G H T

116.5

JEFFERSON CITY

4/3/20 9:23 AM

T H E K AT Y T R A I L

aying safe

C R O S S R OA D S B I K E TO U R S OW N E R LUKE HARRIS ON RIDING SMART MAP OUT YOUR RIDE .

“Know how long you want to ride. There isn’t an easy on and off.” PACK SNACKS.

“If you’re going to do a long day and want to eat lunch on the trail, you might need to bring snacks.” BRACE YOURSELF.

“The gravel does not roll like asphalt or concrete, so it takes a greater toll on your body. A 30- or 40-mile day on the gravel will feel as if you’re going 50 or 60 miles per day on the road.” PREPARE FOR A FLAT.

“Bring a replacement tube and patch.” BE CAREFUL ON STEEP SEC TIONS.

“There are a few sections between Rocheport and Jefferson City. Typically, it’s pretty flat. Even after you fall off the trail, you’re just getting into some brush.” BE CAUTIOUS.

“Between Booneville and Rocheport is a 3-mile detour that’s hard to ride; it doesn’t have a great shoulder, and you’re going to go up and down a few pretty good-sized hills. Between Defiance and Augusta, you will have to cross Highway 94 at least twice.”

DOWN THE ROAD

KATY TRAIL AMENITIES

By the time the Katy Trail hits its next milestone anniversary, its footprint could look much different. There are hopes that the trail will one day connect Clinton with Kansas City and Machens with the confluence of the Missouri and Mississippi rivers. Completing the Rock Island Trail, meanwhile, is a top priority. An interim trail-use agreement signed in December by the Missouri Department of Natural Resources and Ameren Missouri’s Missouri Central Railroad Company was a significant step toward the state’s taking over the 144 miles of the Rock Island Corridor that stretch from Windsor to Beaufort. The agreement requires initial development and management costs be raised before the land is transferred to the state. Once that happens, it will join with the Katy Trail’s 47-mile Rock Island Spur, jutting off from Windsor to Pleasant Hill.

RESTROOMS PARKING REPAIR STATION BIKE SHOP FARM STAND HOSPITAL LIBRARY LODGING POINT OF INTEREST RESTAURANTS SHUTTLE TOUR ORGANIZER VISITOR INFO WATER WINERY/BREWERY GIFTS/SOUVENIRS VENDING MACHINES

BIKE RENTALS

CAMPING

Columbia/Cyclex Bicycles $20–$25 for a half day, $35–$40 per day cyclex.com

PLAYGROUND ATM GROCERY TRAIN STATION

123.0

C L AY S V I L L E

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126.5

HARTSBURG

130.5

W I LT O N

135. 5

EASLEY

138.5

PROVIDENCE

142.5

McBAINE

145.0

HUNTSDALE

4/2/20 7:55 PM

M AY 2 0 2 0 / S T L M A G . C O M

HIT THE BOOKS BEFORE YOU HIT THE TRAIL

Read up! Cycling the Katy Trail: A Tandem Sojourn Along Missouri’s Katy Trail provides useful data alongside a thoughtful narration of the author’s journey. If you’re thirsty, Missouri Wine Country: St. Charles to Hermann has the details on America’s first wine district. And no trail library is complete without The Complete Katy Trail Guidebook, by Brett Dufur, founder of Mighty Mo Canoe Rental.

ONE RIDER’S PERSPECTIVE

MY FAVORITE STRETCH

I pull my car into a parking lot where Pitman Hill Road and Greens Bottom Road meet. I’ve ridden the whole trail, and this is my favorite spot. Here, I’ve watched an eclipse, escaped rainstorms, nearly passed out from heat exhaustion, and rubbernecked as a fire truck drove down the trail so firefighters could remove a fallen tree the width of a sedan. From here, I can access everything that’s great about the Katy Trail. To the east is quaint downtown St. Charles; to the west is the rugged beauty left by the Missouri River’s languid run across our state. The stretch to Augusta feels remote. Here, I’ve seen deer, bald eagles, a skunk, and more. Soon, the first of many cliff faces lining the trail appears, glowing. I emerge from the woods into Defiance’s open farmland and turn back. I catch glimpses of the Missouri River through the trees, like when a radio scans and stops only for snippets of songs. The river and trail bend toward each other, the trees recede, and I’m suddenly near the bank, as if the radio’s landed on my favorite song. I stop and listen. — MATT CROSSMAN

TRAILHEAD

Rocheport Situated on the banks of the Missouri River, this quaint town is a gem. Although the population’s only 250, the village is chock-full of attractions: antique shops, art galleries, B&Bs, and the popular Meriwether Café & Bike Shop. Among our other favorite stops: Les Bourgeois Winery’s Blufftop Bistro (where the view of the river’s unrivaled, especially at sunset), family-owned Abigail’s restaurant (where the menu’s etched on a chalkboard shared by all customers), and the Rocheport General Store (host to live music on Fridays and Saturdays). As a fitting punctuation mark, you leave town on the Katy by passing through a historic arched tunnel.

BIKE RENTALS

Meriwether Café & Bike Shop $12 per hour, $20 for two hours, $30 for four hours, $50 per day meriwethercafeandbikeshop.com 151.5

ROCHEPORT

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161.0

NEW FRANKLIN

BIKE RENTALS

Hotel Frederick $12–$20 per hour, $20–$30 for two hours, $30–$40 for four hours, $50–$65 per day hotelfrederick.com Champion Bicycles $7 per hour, $30 per day championbicyclesmo.com 165.0

BOONVILLE

170.0

PRAIRIE LICK

176.5

PILOT GROVE

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T H E K AT Y T R A I L

ints of interest

SIT IN THE SHADE .

A quarter-mile off the trail near McBaine, you can find the state’s largest burr oak. Standing a picturesque 90 feet tall, with a trunk circumference of 287 inches, the 400-year-old tree is tied for the largest burr oak in the country. RIDE THE RO CHEPORT TUNNEL .

This oft-photographed tunnel at the west end of Rocheport is more than 120 years old and has long been a favorite landmark along the trail. STOP IN AT THE KATY DEPOT.

Built in 1896, the historic Katy Depot in Sedalia doubles as the Welcome Center at the west end of the trail. (See the Sedalia Trailhead below for more info.) HUNT GHOSTS IN THE STATE CAPITAL .

The Missouri State Penitentiary opened in 1836 and was decommissioned in 2004. Nowadays, guides lead tours through the rooms of the prison, detailing chilling stories of former inmates and the happenings inside the prison walls. HAVE YOUR MIND BLOWN IN AUGUSTA.

Artist Sam Stang operates a world-class glassblowing workshop. Call ahead to ensure that his shop is open. 5508 Locust, 636-228-4732.

KATY TRAIL AMENITIES RESTROOMS

TRAILHEAD

PARKING

Sedalia

REPAIR STATION BIKE SHOP FARM STAND

The Katy’s rails-to-trails history is nowhere more apparent than in Sedalia, where the path runs alongside the restored Katy Depot, built in 1896. Today, the station houses exhibit galleries (including a display on the city’s railroad history), a kidfriendly room (yes, with a toy train), and a gift shop (the ideal spot to pick up a Katy Trail souvenir). Pro tip: Consider taking Amtrak, with your bike, to Sedalia, then pedaling east on the trail. Just remember: You’ll need to figure out how to get back to your car if you park it at the Kirkwood station.

HOSPITAL LIBRARY LODGING POINT OF INTEREST RESTAURANTS SHUTTLE TOUR ORGANIZER VISITOR INFO WATER WINERY/BREWERY GIFTS/SOUVENIRS VENDING MACHINES CAMPING PLAYGROUND ATM GROCERY TRAIN STATION

182.0

PLEASANT GREEN

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188.5

CLIFTON CITY

194.0

BEAMAN

202.0

SEDALIA

4/6/20 9:37 AM

M AY 2 0 2 0 / S T L M A G . C O M

STATE OF THE STATE PARKS

An avid cyclist, Missouri State Parks director Mike Sutherland has traveled all 240 miles of the Katy Trail by bike, and he’s eager to share his enthusiasm with fellow riders. ON HIS MOST MEMORABLE EXPERIENCES RIDING THE TRAIL:

“To pick one would be difficult, but it’s always interesting to bump into so many people from so many places. It’s not an exaggeration that, weekly, I will bump into and talk to someone from another country who’s riding on the Katy Trail.” ON HIS FAVORITE PARTS OF THE TRAIL:

“Anytime I’m riding along the river is always a really special place. It’s a nice reward as you’re riding to have the river flowing next to you.” ON TIPS FOR RIDERS:

“Just get out there and do it. It’s great, no matter if you’re a seasoned rider or a beginner.”

BIKES & TYKES

TRAIL USAGE OVER TIME

Locals account for 70 percent of traffic on the Katy Trail each year. The most popular part is the Confluence section, running from Machens to Matson in St. Charles County. Last year, that section attracted 149,011 visitors, an 11 percent increase from 2018. Trail coordinator Melanie Robinson-Smith believes that attendance will continue to rise.

212.5

GREEN RIDGE

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217.0

BRYSON

221.0

WINDSOR

228.5

CALHOUN

A trip with a child is far different from a spin on the Peloton. It requires patience, frequent stops, and an abundance of encouraging words. As you’re plotting a course, keep in mind those little legs have to pedal far more than you, so consider capping the trip at 5 miles. Start at Eco Park, at the northern end of historic downtown St. Charles. For a brief history lesson, stop at the First State Capitol, where state legislators met in the early 1800s. Continue past the Lewis & Clark monument (the statue of Seaman the Newfoundland’s a favorite) and nearby Boat House and Museum (with full-size keelboat and pirogue replicas). After passing beneath I-70, take a break by picking up a pie at Dewey’s Pizza, followed by a treat at U-Swirl Frozen Yogurt. If you and your tots are really feeling adventurous, continue south along the trail to Webster Park, just past Family Arena.

237.5

CLINTON

4/2/20 7:55 PM

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Excellence in Nursing Awards 2020 Recognizing the unsung heroes of health care

B Y J E N R O B E R T S , K E L LY S I E M P E L K A M P, A N D S A M A N T H A S T E V E N S O N

For more than a decade, St. Louis Magazine has spotlighted the remarkable efforts of nurses across the region. We do this in May to coincide with National Nurses Week, which concludes each year on Florence Nightingaleâ&#x20AC;&#x2122;s birthday, May 12. These professionals consistently exhibit selfless care, compassion, and service, but this year, as the COVID-19 crisis is challenging the medical community and altering the very fabric of our lives, itâ&#x20AC;&#x2122;s a particularly appropriate time to acknowledge their inspiring work. These oft-unsung heroes of health care rise to their best when patients are at their worst, treating St. Louisans facing a wide range of conditions and circumstances and providing comfort at a particularly trying time. So this year, beyond recognizing the honorees in this feature, chosen by a prestigious selection committee, we encourage you to reach out to nurses across the region with a simple message: Thank you. May 2020 stlmag.com

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E N A

★

2 0 2 0

WO M E N ’ S H E A LT H

EMERGENCY DEPARTMENT

Saint Louis University School of Nursing

St. Luke’s Hospital

Kelly Lovan-Gold

On March 20, Judy Wilson-Griffin, a perinatal nurse specialist at SSM Health St. Mary’s Hospital, became the first person in St. Louis County to die from the novel coronavirus. “Judy was an amazing person and such a dedicated nurse,” says Lovan-Gold, who worked with her in women’s services at St. Mary’s for years. “Her contribution to our patients and to the nursing profession cannot be overstated… She was truly an inspiration to all of us, and we are all heartbroken over her loss.” ¶ Since COVID-19 began taking its toll on the St. Louis community, Lovan-Gold has noticed a stark contrast at the hospital: new screening procedures, guidelines for preserving PPE (personal protective equipment), and strict visitor guidelines. “The last time I worked, it was kind of eerie and felt like a different place, a place I didn’t recognize,” she says. “I think that was when it really sank in for me that this was something really serious and things were going to be very different.” ¶ An instructor at SLU School of Nursing, she’s spent much of her time teaching virtually “to help prepare the next generation of women’s health nurses to jump into action in a few short weeks.” ¶ The experience has also caused her to reflect on her own choice to become a nurse. “When you are a nurse, you feel it in your soul,” she says. “We know there are risks to our health, but our desire to provide care is still there despite the risks.” Nurses are wearing N95 masks so much, she says, they are starting to get bruising and irritation on their faces from the tight-fitting masks. Yet they continue to serve patients, “regardless of the toll it is taking on them,” she says. “I am in awe of them.” ¶ At the same time, she understands the urgent need to be there for patients, including patients in her unit who are admitted for pregnancy complications and would normally draw on a support network that can’t currently be there because of precautionary visitor guidelines. “These are scary times,” Lovan-Gold says. “We need to lean on each other, metaphorically speaking, for support.”

Lashonda Walton

While life has changed dramatically around her during the COVID-19 crisis, Walton’s routine in many ways has remained the same. “I still come in, change into my scrubs, and go to the charge nurse desk to get my assignment,” says Walton, who works in the emergency department at St. Luke’s Hospital. “I have to wear my PPE every day now, which includes goggles or a face shield, a surgical mask, and my N95 mask. I used to work in trauma, so I used to wear this all the time; now I need to wear it every day.” ¶ Many patients are anxious, she says of the present moment. She’s sometimes able to help calm them by introducing herself as Boots, a nickname she got for her love of boots and shoes. “I’ve been doing this for a while now,” she says. “The more calm you are, the better you can take care of a patient. It comes with experience. I come in and do what I love to do.” ¶ At the same time, she’s noticed a greater appreciation for nurses. “People who I wouldn’t expect to get calls from call to check in on me or just say thank you,” she says. ¶ Her advice to patients and colleagues? “People should stay home. If you don’t need to go to a hospital, stay home,” she says. “Colleagues, come to work with your game face on. We’re all in it together. This too shall pass.”

ORTHOPEDICS

Jean Kiburz

SSM Health Cardinal Glennon Children’s Hospital Kiburz, who decided to become a nurse while in high school, chose to specialize in pediatrics after spending a rotation at Cardinal Glennon 37 years ago. Today, as a pediatric orthopedic nurse, she treats everything from broken bones to scoliosis. O N H E R J O B ’ S GR EAT EST REWARD: “It’s not always something really impressive. It’s more the collective little things you do every day that help your team, help a family, and help a child that really make a difference.” ON CA R I NG FOR CH I L DR EN: “Kids are such little barometers of truth, and they know when you like them. It is an honor and a privilege to get to work with children and their families and have them bond with you, work with you, and allow you to care for them in their vulnerability.”

stlmag.com May 2020

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EMERGING LEADER

Kerry Zimmerman Barnes-Jewish Hospital

★

2 0 2 0

COMMUNITY CARE/ A M B U L AT O RY CA R E

Kimberly Ewing

RESEARCH

Cynthia Copeland Barnes-Jewish Hospital

St. Louis Children’s Hospital When international nurses were integrated into the team, Zimmerman was selected to help train them. She not only did research on their home countries but also helped the nurses acclimate by taking them to the zoo and other cultural attractions. Zimmerman is recognized for the care she provides. When one long-term patient without any family was placed in a nursing home, Zimmerman regularly visited her. “Kerry is an amazing person who excels at work,” notes one colleague, “but also devotes much of her off time to helping others.” BIG G EST RE WA R DS : “Helping people understand what is happening with their health, medication, and bodies can empower them to take better care of themselves.” HOW C OVID -1 9 HAS AFFEC TED HER R OU T INE : “The typical day has not changed except for increased background stress. The nurses I work with continue to be generous and thoughtful. We continue to help each other with patient care and logistics.”

Ewing works tirelessly to help refugee families. In one instance, a colleague recalls, Ewing received a call from a school asking for help in providing immunizations to more than 80 children. Ewing made calls until she found a location that could accommodate the children and their families. She even secured translators so the families could understand information on the vaccines that each child needed. “Kim became an expert in working with these refugee families,” a colleague notes, and “has contributed to the mission of doing what’s right for kids in the community.” ON PR OV I D I NG CA R E TO R EFU G EE FA MI L I ES : “It’s really important for us to be able to talk to the family. We want to be able to explain what the vaccines mean, why their children need them, and what they are protecting them against.” T H E I MP ORTA NCE OF G I VI NG BACK : “When you’re working to improve health care disparities in the community, everybody benefits.”

Copeland’s research focused on ways to reduce the incidence of pressure ulcers in patients undergoing extracorporeal membrane oxygenation, who are confined to bedrest and often sedated. Copeland not only researched bed types, product use, and turning standards but also took it upon herself to educate operating room personnel. She spent months planning the training and making sure that it became standard practice on the floor. “She is a valuable resource,” says a colleague. “She can draw on a huge amount of data that she follows and collects. We continue to benefit from her efforts as they become our successes.” A DV I CE FO R N EW N U RS E S : “Education, education, education. Take advantage of every education opportunity that is available to you to build your practice. Nursing is always evolving, improving, and growing.” T H E R EWA R DS OF TH E J O B : “Since I work with numbers so much, it’s nice when the numbers go my way and I see positive results. It’s also rewarding working with a team.”

E D U CAT O R

Deirdre Schweiss

Goldfarb School of Nursing at Barnes-Jewish College “The only reason that patients are in the hospital is for 24/7 nursing care, because the rest of the disciplines are not there on a continuous basis,” Schweiss, an assistant professor at Goldfarb who’s also worked in pediatrics, often tells her students. “We’re the ones at the bedside. That’s an important role.” W HAT SH E H OPES TO T EACH H ER ST U DENT S: “To always be inquisitive, always to seek out the best practice. The most important lesson—and I stress this over and over again—is to listen to the child, or just watch them. And, listen to the parents. The parents or caregivers are the experts on their children. If we don’t listen, we could miss things and the child could potentially suffer.” THE G REATE ST CHAL L E NG E O F NU R SI NG : “Not getting burned out and emotionally drained. But I’ve often said if I stop having things touch me, I have to get out of the profession. We have children in the hospital who are dependent on breathing machines and have all kinds of equipment on them and keep coming back for different reasons. It’s hard not to wonder, Are we making a difference? Not that all ages don’t pull on your heartstrings, but the little guys tend to pull just a little bit harder.”

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C A R D I O VA S C U L A R

Anastasia Schmidt

Barnes-Jewish Hospital, St. Louis Children’s Hospital Family members often ask if Schmidt can be their loved one’s nurse again, after they’ve witnessed her care, a colleague says. When Schmidt started at Barnes-Jewish Hospital, her eagerness to learn, unassuming demeanor, and her care for patients set her apart. A fellow nurse recalls Schmidt’s care of a patient who experienced many setbacks after bypass surgery. “Anna developed a bond and took care of them as often as possible,” the colleague remembers. “Anna tried to include the wife as often as possible in the daily care routine; she made her feel needed and important, not a bystander.” THE PRO FESSIO N’S C HA LLEN GES : “We work with the sickest people in the hospital, and people don’t always leave our unit alive, which is really difficult, but there’s also real value in giving someone a meaningful, peaceful death with their loved ones surrounding them.” THE IMP O RTANCE OF PAT IEN T CARE : “Working in pediatrics has made me realize that everyone is someone’s family member, so applying that to adults has been beneficial for me and the families I work with.”

★

2 0 2 0

H O S P I C E / H O M E H E A LT H / PA L L I AT I V E CA R E

Flora Badra BJC Hospice

Badra’s father was a doctor, and her mother was a nurse. “I felt that they gave to others, and I just wanted to follow suit,” she says. A former patient’s daughter recalls, “In the midst of the greatest storm imaginable, Flora came in and restored peace to my mom—and our family—in a way in which we would have never imagined with a terminal diagnosis hanging over our heads.” Badra made more visits, says the daughter, even after her mother was moved during the last week of her life. “Flora’s gentle kiss on my mom’s forehead is something that will stay in my heart forever.” WHY SHE CHOSE HOSPICE WORK: “When I was 13, my dad was sick. He had heart issues. I guess he was my first hospice patient. He was in the bed next to me. Mom was kind of tired and said, ‘I’m going to go sleep. Dad is going to be with you, because you can hear him better than I can and you sleep light.’ He died...while I was lying next to him. It kind of triggered that caring for hospice, for dying patients.”

A D VA N C E D P R A C T I C E

Mary Sullivan Washington University School of Medicine

As a nurse practitioner, Sullivan is constantly updating herself on the most recent literature and sharing that knowledge with others. She was selected to lead a new fellowship program that will provide educational opportunities and experiences for new advanced-practice providers with limited experience in the ICU setting. “We had an ECMO [extracorporeal membrane oxygenation] patient who was decompensating. No one could determine what the problem was. Mary jumped in and made some necessary changes, and the ECMO circuit became fully functional again,” recalls a colleague. “She literally saved the patient’s life.” ADV I C E FO R N EW NU R SES: “Never be afraid to ask questions. You have a huge responsibility, and someone’s life depends on you. Identify a person on each shift whose opinion and expertise you trust. I have been a nurse for 22 years, and I still do that every shift.”

HOW SHE C ONNEC TS WITH PATIENTS:

“They tell me their story. I try to reach them on a human level before I take care of them so I understand their pain, something they like, something they don’t. My patient is not just a disease; my patient is a person with life stories and families, unique in their own way.”

SCHOOL

Heather Christman Clayton School District

Known to students as Nurse Heather, Christman has been a nurse for 16 years and a school nurse at Glenridge Elementary for four. She sees roughly 50 students in kindergarten through fifth grade in a nine-hour workday. Christman takes on a new challenge every day—no two kids’ cases are the same. On top of treating kids, she teaches nursing students at Saint Louis University how to conduct vision and hearing tests. THE JO B’S G REATE ST CH A L L ENG E: “You have to think outside the box, because you’re not in a hospital setting. I had a student last year break his nose on the playground. I immediately just took off my vest, put it on the kid’s little nose, picked him up, and walked him into the office.” THE JO B’S R EWA R DS: “I now have roughly 350 students that I happily call all of my own children.”

stlmag.com May 2020

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Thank you to our incredible nurses for everything you do to keep our community healthy and safe, today and every day. Washington University School of Medicine proudly congratulates our Excellence in Nursing Award finalists: David Potter Mary Sullivan Ashley Morton Leslie Hasamear

Megan Knetzer Lisa Silverman Angela Kaminski

Our medical professionals rise to unprecedented times with the same qualities we bring to every challenge: courage, intelligence, expertise and compassion. Join our team at jobs.wustl.edu.

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E N A

P E D I AT R I C S : N E O N ATA L

Lisa Silverman Washington University School of Medicine

A leader in the newborn nursery, Silverman is committed to offering the best evidence-based care. “Both physicians and nurses feel comfortable going to Lisa to ask questions,” says a colleague. She’s known for clearly answering questions with thoughtful explanation. Recently, she was asked about lab results indicating that a baby with jaundice didn’t need immediate action. Instead, “Lisa explained to the nurse what she thought those results meant and what her plan was for following up.” That attention to detail can make a big difference for the smallest patients. BIG G EST CHAL LEN GES : “Trying to educate parents from all walks of life, while respecting their cultures and beliefs, especially those who don’t vaccinate their children.” GREATE ST REWARDS: “I have the opportunity to teach new parents about their newborns and what to expect. If they take one thing from what I tell them, create a safe environment, and have a healthy infant, then I’ve done my job.”

★

2 0 2 0

A D M I N I S T R AT I O N

Becky Allen Mercy Hospital St. Louis

As a NICU nurse manager at Mercy Hospital St. Louis, Allen often has to divide her time between budgetary and care issues. “If I find a day where I am spending a lot of time doing the administrative stuff, I can feel that I’m missing the day-to-day touchbases with the nurses and families,” she says. Allen also looks for ways to improve processes—for instance, she researched and advocated for a new breastfeeding system in the NICU that involved a barcode tracking system, a new milk room, and software to streamline the procedure. H OW SH E A PPR OACH ES L EA DER SH I P: “Connection. I think collaboration is a strong way to connect with people. I like to connect in an authentic way as a leader. I think that’s really important, because all these interpersonal relationships that we have, it makes them more meaningful to come from trust, authenticity.” U NDER STA NDI NG A NU R SE’S I MPAC T: “I was cleaning out a drawer of my home, and I found an old card from a mom who had written me a thank-you note. She wrote, ‘You came to work like it was just another day. You made such a difference in my life.’ I want new nurses to understand: You might be looking at it like it’s just another day, clocking in and clocking out, but you have the opportunity to make a difference in the life of a family.”

MEDICAL-SURGICAL NURSING

Julia Williams Barnes-Jewish Hospital, Goldfarb School of Nursing at Barnes-Jewish College

Williams had dreamed of becoming a nurse since she was a child in Liberia. Now she’s a registered medical-surgical nurse with Barnes-Jewish Hospital, a focus she chose because she “can really be involved in the patient care, from the time they come through the door until they can leave.” While helping a patient who did not want treatment, for instance, Williams sat down at his bedside and told him that he’d never improve if he ignored those who were trying to help him. “Her tone was no-nonsense, but her face was kind and understanding,” a colleague noted. “Her impact and connection with the patient and his family truly made a difference.” A C H A LLE N G E O F NU R SI NG : “Sometimes, when patients and families have to make a decision, they ask, ‘What do you think about this?’ Sometimes they’re trying to make a decision to withdraw care or a decision not to have certain surgeries. You have to put yourself in that position. You wonder what goes through their mind and ask yourself, ‘Am I going to give them the right answer?’” H ER J OB ’S B EST MO M E N T S : “To see patients go home, then come back to find us and say, ‘Thank you.’”

P E D I AT R I C S : N O N - N E O N ATA L

Renée Davis

Saint Louis University School of Nursing Davis is an assistant professor at SLU School of Nursing and a pediatric nurse practitioner at Memorial Hospital Belleville. Growing up, she wanted to be a doctor, but when she reached high school, she started to consider becoming a nurse instead. One of the core principles that has stuck with her is cura personalis, a Latin term she learned in nursing school that means caring for the person as a whole. WHY S HE LOVE S NURSING : “I found that I could work with the science part, the people part, the child part, with families—the whole picture—and to be able to care holistically for patients.” ON B EI NG A NU R SE: “It’s not something you leave at the door whenever you leave work. It’s with us all the time. It’s not only a job or a profession; it is the type of person you are and the way that you approach everything in your life, the way that you plan, you assess. It’s not what you are; it’s who you are.”

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It takes a special person to be an SSM Health nurse. We’re proud of all 5,469 of them. Each of our caregivers takes the time to listen and understand their patients, including the five finalists in the 2020 Excellence in Nursing Awards.

We congratulate: Kim Pastrana SSM Health St. Clare Hospital

Jean Kiburz Kimmie Pacatte Kaitlyn Stumpe SSM Health Cardinal Glennon Children’s Hospital

Terra Borkowski SSM Health St. Mary’s Hospital

Cardinal Glennon Children’s Hospital DePaul Hospital Saint Louis University Hospital St. Clare Hospital St. Joseph Hospital St. Mary’s Hospital Medical Group SSM Health at Home

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E N A

★

2 0 2 0

ACUTE CARE/

N E U R O L O GY/ P S YC H O L O GY/

FA M I LY P R AC T I C E

B E H AV I O R A L H E A LT H

Janice Meyer

Nicholas Bauer

Meyer’s colleagues describe her as compassionate and the resident cheerleader for patients and staff. A nurse practitioner at Mercy Clinic Primary Care, Meyer “invests in her patients not only professionally but on a personal level, and that is why they are so fond of her,” says a colleague. Even during hectic days, colleagues say, she makes sure to slow down and be present, whether she’s diagnosing a patient’s rare spinal tumor (to the amazement of doctors specializing in that type of tumor) or ensuring that patients with wheelchairs can get out of their cars and get into the building. A C HA LLEN G E O F THE JO B: “Access to care for some patients is troubling—the cost of that care. We try our hardest to use medications that are affordable… I want to be cognizant that many of our elderly patients are on a limited income.” ADVICE FO R NEW N U RS ES : “Recognize that it’s a big learning curve. You have to allow yourself to not know everything, to maybe not make the right decision. We’ve all been there. You learn from it.”

While leading a team of nurses, Bauer follows the philosophy “Leave it better than how you found it.” Bauer is the manager of patient care for neurology and inpatient rehab and the manager of the MS Infusion Center at Missouri Baptist Medical Center. He’s always thinking of new ways to keep the team enthusiastic—for example, by giving staff members their own Disney character names. ON B U I L DI NG A H EA LT H Y T EA M: “If I know how to do something, then I should be willing to share that information with anyone, because it’s not going to do me any good to keep that knowledge to myself. There should always be some level of turnover, because people are growing and learning.” ON B ONDI NG WI T H PAT I ENT S: “We truly try to get to know you as a person—not just as a room number.”

Mercy Clinic

INTENSIVE CARE

Mary McCoy Mercy Hospital St. Louis

Missouri Baptist Medical Center

What’s the most interesting part of being a trauma and neuro ICU nurse manager? Studying the brain, McCoy says. “What a brain injury looks like in this patient looks completely different in a patient with the same exact injury,” she says. “The way the brain responds, how different a fever in the body can impact your brain function—it’s really fascinating to me.” Her job also demands oversight of a fast-paced department. For instance, during a recent time when the ICU was busier than usual, McCoy helped fill positions beyond her own responsibilities as needed. Then, when another nurse was falling behind on other duties because a patient required constant attention, McCoy gave the patient a wheelchair tour of the hospital. ON WH AT PEO P LE M I G H T N OT K NOW A B OU T NU R SI N G : “The nurse is really the eyes and ears of physicians… Often it’s the nurse who notices that very minute change and is communicating it to the physician team so the interventions can happen.” O N A CU R SE OF R ETA I NI N G S O M U C H M E D I -

“I always think I have every disease. [Laughs.]”

CA L K NOWL ED G E:

ONCOLOGY

Ashley Morton Washington University School of Medicine

Morton often goes far beyond the call of duty, whether it’s taking an active role in clinical trial research at Washington University, participating in a Surviving & Thriving workshop for patients with pancreatic cancer, or spending long periods visiting with patients and their families during trying times. As a colleague notes, Morton “understands that patients and families can often feel lost, scared, and angry when faced with situations out of their control. Ashley brings her comforting presence to them in the moments they need her the most.” She’s there for her peers, too. “When we are faced with difficult days, she is the calming force that keeps us all pushing forward,” the colleague says. “She is simply the nurse that others strive to become.” CH A L L ENG ES OF T H E J OB : “I have the benefit of seeing patients in the office on a rather frequent basis, which allows for the development of fast-formed relationships. Discussing or delivering news that is not of a positive nature with those whom you’ve developed a connection is a challenge. Even when meeting patients for the first time, it can be difficult to discuss a diagnosis of stage IV cancer that likely is not curable.”

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E N A

Finalists ACUTE CARE/ FA M I LY P R AC T I C E

Lauren Carqueville Mercy Clinic Primary Care Gina Heberlie Midwest Health Group Michelle Jackson St. Luke’s Hospital Janice Meyer Mercy Clinic Primary Care A D M I N I S T R AT I O N

Becky Allen Mercy Hospital St. Louis Pam Golden SSM Health Saint Louis University Hospital David Potter Washington University School of Medicine, Barnes-Jewish Hospital Beth Riemer Mercy Hospital South

HOSPICE/

ORTHOPEDICS

A M B U L AT O RY

H O M E H E A LT H /

Crystal Bailey Betty Jean Kerr People’s Health Centers Terra Borkowski SSM Health St. Clare Hospital Kimberly Ewing St. Louis Children’s Hospital Kim Pastrana SSM Health St. Clare Hospital Allison Vierling St. Louis Children’s Hospital

PA L L I AT I V E CA R E

Leslie Hasamear Washington University School of Medicine Jean Kiburz SSM Health Cardinal Glennon Children’s Hospital Megan Knetzer Washington University School of Medicine

Flora Badra BJC Hospice Rachel Sauer Mercy Specialty and Home Infusion INTENSIVE CARE

Kathleen “Kitty” Bess Barnes-Jewish Hospital Mary McCoy Mercy Hospital St. Louis Jessica Tocco St. Luke’s Hospital

E D U CAT O R

Janelle Holthaus Barnes-Jewish Hospital Jean Krampe Saint Louis University School of Nursing Deirdre Schweiss Goldfarb School of Nursing at Barnes-Jewish College EMERGENCY DEPARTMENT

Vijay Divakaran Mercy Hospital South Samantha Marquard Saint Louis University School of Nursing Mary Sullivan Washington University School of Medicine

Jennifer Elbert Mercy Hospital Washington Rachel Hager Mercy Hospital St. Louis, Barnes-Jewish St. Peters Hospital Kathryn Sanders Missouri Baptist Medical Center Lashonda Walton St. Luke’s Hospital

Brittany Ash Mercy Hospital Washington Amanda Cross Progress West Hospital Debbie Gray Mercy Hospital St. Louis Sonja Green Mercy Hospital St. Louis, Maryville University Anastasia Schmidt Barnes-Jewish Hospital, St. Louis Children’s Hospital

2 0 2 0

COMMUNITY CARE/

A D VA N C E D P R A C T I C E

C A R D I O VA S C U L A R

★

MEDICAL-SURGICAL NURSING

Ashley Comeau Missouri Baptist Medical Center Mary Moll Mercy Hospital South Julia Williams Barnes-Jewish Hospital, Goldfarb School of Nursing at Barnes-Jewish College N E U R O L O GY/ P SYC H O L O GY/ B E H AV I O R A L H E A LT H

Nicholas Bauer Missouri Baptist Medical Center DeNelle Cordia Mercy Hospital South Kaitlyn Stumpe SSM Health Cardinal Glennon Children’s Hospital

EMERGING LEADER

Connor Abts St. Louis Altenheim Amina Musa Barnes-Jewish Hospital Kerry Zimmerman Barnes-Jewish Hospital

ONCOLOGY

Cristina McGroarty Saint Louis University School of Nursing Ashley Morton Washington University School of Medicine

P E D I AT R I C S : N E O N ATA L

Heather Miller Mercy Kids Children’s Hospital St. Louis Kimmie Pacatte SSM Health Cardinal Glennon Children’s Hospital Lisa Silverman Washington University School of Medicine P E D I AT R I C S : N O N - N E O N ATA L

Ellen Coates St. Louis Children’s Hospital Renée Davis Saint Louis University School of Nursing Allison Faron St. Louis Children’s Hospital Angela Kaminski Washington University School of Medicine, St. Louis Children’s Hospital RESEARCH

Cynthia Copeland Barnes-Jewish Hospital JoAnn Franklin University of Missouri Sinclair School of Nursing SCHOOL

Heather Christman Clayton School District Pam Holzer Francis-Howell School District Mary Ellen Simmons Ladue School District WO M E N ’ S H E A LT H

SPECIAL THANKS TO THE SELECTION COMMITTEE

Rita F. D’Aoust, associate dean of teaching and learning, Johns Hopkins University School of Nursing Rebecca Harris-Smith, dean of nursing and allied health, South Louisiana Community College; board of directors, National Black Nurses Association | Debra Harrison, executive coach at MEDI; former chief nursing officer, Mayo Clinic | Sarah Thompson, dean of the University of Missouri School of Nursing Brigit VanGraafeiland, assistant professor, Johns Hopkins University School of Nursing | Carli Zegers, assistant professor, the University of Missouri–Kansas City | Phyllis Zimmer, founder, the Nurse Practitioner Healthcare Foundation | Debra Toney, president, National Coalition of Ethnic Minority Nurse Associations

Jody Bakameyer Mercy Hospital Washington Annie Lee Barnes-Jewish Hospital Kelly Lovan-Gold Saint Louis University School of Nursing

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T E X T

B Y

NICHOLAS PHILLIPS

P H O T O G R A P H Y

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M AT T S E I D E L

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Childcare has become a concern for Drs. Aaron and Christie Pickrell. Of their three kids—6-year-old Kinsley, 3-year-old Brooks, and toddler Hudson—two recently contracted undiagnosed fevers. To play it safe, Christie, an emergency physician, and Aaron, who’s a hospitalist, alternated their shifts to care for them at home. Meanwhile, Christie says, she worries about her own safety at work and fears for her patients infected with COVID-19. “We went into medicine to cure illness,” she says. “To know that there’s no cure is a horrible feeling.”

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Kailey and Michael Pillman’s daughter, Autumn, was born in December 2018 with biliary atresia, a rare liver disorder. After a year of waiting for the right organ donor, they chose another path: Michael would donate a portion of his liver. When Autumn grew sicker earlier this year, the family made it to a hospital in Pittsburgh, where she got the transplant on February 13—just weeks before such elective procedures were postponed because of COVID-19. “I think we might not have her here if she hadn’t made the cut,” says Kailey.

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Dr. Mai Vo recently had what she calls “a meltdown.” She noticed the number of COVID-19 patients ticking up at the hospital where she trains kidney doctors. She discussed it with her husband, Dr. Giao Vuong, a gastroenterologist. They needed a lawyer, she told him, to draft their wills and appoint guardians for their children, 8-year-old Catly and 4-year-old Luc, should the worst come to pass. But mid-conversation, she stopped, walked across the street to the house of her sister, Dr. Mimi Vo, sat down, and cried. Hard. “I can’t even remember the last time I cried like that,” she says. “Then I wiped up my tears and went home. My children don’t need to see me crying.”

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Lucas Rouggly didn’t launch his nonprofit, LOVEtheLOU, in North St. Louis a decade ago as a grocery delivery service. Its focus has been teen mentoring, small-business development, and housing. Last year, for example, the nonprofit rehabbed this house and gave it to the family of Tawana Lawson (see p. 5) on a rent-to-own basis. Yet in the wake of COVID-19, Rouggly asked his scheduled volunteers whether they might want to collect food instead. They came through—big-time. So did Lawson: She’s helped coordinate grocery delivery for elderly and immunocompromised residents in the area, some of whom passed along the names of others facing tougher circumstances. “That was really encouraging,” says Rouggly.

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Drs. David and Alison Curfman already had their hands full with three kids—7-year-old Ben, 5-year-old Kate, and 3-year-old Josh—when baby Meg was born February 2. Then COVID-19 hit. David, a neurologist, saw a drop in patient volume, which freed him up to watch the kids more. But Alison came off maternity leave six weeks early to return to work. Thanks to an emergency lifting of regulations, virtual care is exploding; Alison, who specializes in pediatrics, is helping speed it along. Yet she will soon move to the emergency department, where she is at risk of exposure to the novel coronavirus. Says Alison, “I wake up at night fearful of leaving my children.”

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Quinn Metzler, the first-born child of Kat Hinkle and Owen Metzler, arrived prematurely on Leap Day, February 29—right before hospitals banned visitors and local governments issued stay-at-home orders. Therefore the baby’s grandparents, aunt, and first cousin were able to visit during Quinn’s first week. Since then, though, the family has come no closer than the couple’s storm door. Hinkle’s mother baked banana nut bread, placed it in a bag, and hung it on the door handle; Hinkle’s niece, who’s almost 3, has tried to kiss the baby through the glass. She asks questions like “Why can’t you come out?” Hinkle says, “It’s hard to explain it to her in a way that’s not scary.”

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Not everyone under a stay-at-home order feels cooped up. Blaine Deutsch lives on nearly an acre close to Queeny Park. He has a backyard vegetable garden so robust that it relieves him from buying produce in the summer. He also keeps two beehives and some hens (though, as a vegan, he donates their eggs to friends). A creative director at a large corporation, Deutsch quickly transitioned to working from home; his wife, Laura Neuwirth, is learning to use tech in her role as a special education teacher. With or without COVID-related restrictions, Deutsch says, they’d be outside a lot. “I was just out this morning, letting the hens out,” he says, “and I saw that the radishes and turnips are starting to sprout.”

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S P EC IA L A DV E R T IS IN G S EC T IO N

SUMMER FUN PLANNER

Missouri State Penitentiary Tour / Jefferson City The Missouri State Penitentiary (MSP) was the oldest continually operating prison west of the Mississippi, opening its doors in 1836. Step back in time and discover the intriguing 168-year history of the decommissioned prison on one of their guide-led tours. Hear about escape attempts, riots, female inmates, and more. Or, take one of the paranormal tours for a guaranteed fun and frightening experience! You will discover a fascinating part of history as you walk through the dungeon cells and other areas of the prison. Book your tour at missouripentours.com or call 866-998-6998. MISSOURIPENTOURS.COM | 866-998-6998

Springfield, Illinois Travel along the iconic Route 66 to Springfield, the history-filled capital of Illinois. While in town, pick up a complimentary Explorer Passport. Engage all of your senses as you take part in Abe’s Hat Hunt and the Living Legends of Route 66 adventure throughout Springfield. Transport yourself with the sights, sounds, smells, tastes, and experiences that are sure to entertain travelers of all ages. One city, two adventures, including 20 sites, attractions, culinary treasures, and museums in one passport of memorable fun. VISITSPRINGFIELDILLINOIS.COM 3

Boys & Girls Clubs of Greater St. Louis Summer Camps Imagine a place where your child can make lifelong friends, visit some of the best attractions in St. Louis; enjoy sporting, STEM, and cultural activities; take field trips; and learn to swim—all in one summer! That place is the Boys & Girls Clubs of Greater St. Louis, which are offering day camp for all ages across nine locations in St. Louis City & County. The camp hosts kids and teens across the region and is one of the most affordable, high-quality summer day camp programs in the St. Louis City and County areas. BGCSTL.ORG | 314-335-8000

Look forward to a full calendar this season! These destinations, events, and activities provide fun for a range of interests.

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S P ECI A L A DV ER TI S IN G S EC T IO N

Take steps towards a cure. Give help and hope to people affected by ALS right here in our community by participating in the St. Louis Walk to Defeat ALSÂ®.

FOR MORE ACTIVITIES FOR ALL AGES AND INTERESTS THIS SUMMER, VISIT

stlmag.com/ family.

Please visit WalkToDefeatALS.com to learn more about the status of the St. Louis Walk.

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S T. LO U I S SAG E

HISTORY

What was the Missouri Leviathan? I

N 1836, a dime museum opened

on the St. Louis riverfront. It boasted many curiosities: stuffed exotic birds, a twoheaded lamb, live alligators, a wax figure of then-President Andrew Jackson, and entertainment by ventriloquists and magicians. The most notorious exhibit, though, was a huge skeleton: the purported remains of a beast that, according to one newspaper ad, “made the earth tremble under the step of his feet.” Its name: the Missourium or Missouri Leviathan. Unveiled in 1840, the skeleton stood about 15 feet high and 30 feet long. (It was so large, a three-piece band was hired to play inside its rib cage.) The bones were not fakes. The museum’s owner, Albert C. Koch, had unearthed them himself. Koch, a German-born immigrant, had both a P.T. Barnum–esque flair for spectacle and a passion for fossil collecting. Upon digging up the giant skull just south of St. Louis County, near what’s now Kimmswick, Koch at first surmised that it had come from a mastodon, that close relative of the woolly mammoth that once roamed Missouri. But he noted that its right tusk stuck out sideways and remained in place during the rough ride back to the city. The “correct and indisputable” inference, Koch wrote, was that this was a previously undiscovered

HOW THE LEVIATHAN STACKED UP 15 FEET HEIGHT OF MISSOURI LEVIATHAN

9 FEET HEIGHT OF MASTODON

5 FEET 6 INCHES HEIGHT OF AVERAGE HUMAN

animal, a hippo-like beast with the thick skin of an alligator that dived underwater for food and needed flared tusks to protect itself from floating debris. After excavating more large bones in the Ozarks, Koch felt that he had enough to assemble a full mount and displayed the finished product in St. Louis. Unsatisfied with ticket sales, Koch sold the museum in 1841 and took the exhibit on a tour that ended in London. One visitor there was Richard Owen, superintendent of natural history at the British Museum. He concluded that Koch’s beast was in fact a composite of several mastodon specimens, a mistake that Koch eventually conceded. But Owen was so impressed by Koch’s find that he arranged for the museum to purchase the bones for £1,300 (the equivalent today of about $153,000). Observers have criticized Koch as incompetent at best, a carnival huckster at worst. More recently, historian Lukas Rieppel has argued that “despite his commercial ambitions, Koch was genuine in his commitment to paleontology.” Today, the area where Koch found the tusked skull is protected as Mastodon State Historic Site. As for the Missouri Leviathan, you can still go look at it—albeit reassembled into the anatomically correct form, a mastodon skeleton. It now stands in Hintze Hall of London’s Natural History Museum, where millions of people see it each year.

ST. LOUIS MAGAZINE, VOL. 26, ISSUE 5 (ISSN 1090-5723) is published monthly by St. Louis Magazine LLC, 1600 S. Brentwood, Suite 550, St. Louis, MO 63144. Change of address: Please send new address and old address label and allow 6 to 8 weeks for change. Send all remittances and requests to St. Louis Magazine, Circulation Department, 1600 S. Brentwood, Suite 550, St. Louis, MO 63144. Periodicals postage paid at St. Louis, MO, and additional mailing office. Postmaster: Send address changes to St. Louis Magazine, 1600 S. Brentwood, Suite 550, St. Louis, MO 63144.

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