COMO Magazine The Food & Drink Issue December 2024

Seasonal

local interior designer Anne Tuckley.

Meet the Plastic Surgery Team at MU Health Care

Let’s get to know the Plastic Surgery team at MU Health Care. We asked our surgeons and staff to tell us why they chose plastic surgery, to describe the best aspects of their team, to tell us what patients can expect when they receive care from the Plastic Surgery team, and to highlight anything that is new or most exciting about the program at MU. We also asked them to share a fun fact about themselves.

Stephen Colbert, MD

Chief of the Division of Plastic Surgery Professor of Surgery

If you are a Plastic Surgeon or APP, why Plastic Surgery? Plastic surgery is a wonderfully unique field that allows us to help patients with their appearance, self-esteem, function, and health. We get to treat patients of all ages with a wide variety of concerns using amazingly innovative and transformative techniques.

What are the best aspects of your team? The people. We are extremely fortunate to work with exceptionally professional, caring, and patient-focused people at every level of our team, from physicians to nurses to staff and administrators. Our care providers are exceptional and fully dedicated to providing the best aesthetic and reconstructive care for our patients.

What can patients expect when they receive their care from the Plastic Surgery Team? Patients can expect dedicated, professional, comprehensive care with particular attention to their individual needs.

What is new and/or what is most exciting about the Plastic Surgery program at MU? The most exciting thing about our program is the growth of our providers and services.

Share a fun fact about yourself or your hobbies/interests: I am a lover of good cuisine, enjoy cooking, am an amateur artist with the utmost love and dedication to my family.

Eamon O’Reilly, MD

Associate Professor Plastic Surgery

If you are a Plastic Surgeon or APP, why Plastic Surgery? Plastic surgery focuses on “Restorative Medicine” – we, as a field, address the form and function of our cosmetic and reconstruction patients, helping them be their best selves.

What are the best aspects of your team? Our motto is “Common Goal Common Mission” which helps our team

focus on individualized patient care for each and every patient we treat.

What can patients expect when they receive their care from the Plastic Surgery Team? Excellent and stateof-the-art patient care with direct and prompt patient-centered communication and decision making.

What is new and/or what is most exciting about the Plastic Surgery program at MU? The new partner from California! I just left a 20-year career in the US Navy, where I had a robust reconstruction & cosmetic practice in San Diego. Excited to bring a little bit of California plastic surgery to Mizzou.

Share a fun fact about yourself or your hobbies/interests: I have been married for 22 years and have two children currently in college. I enjoy cycling and working on old cars and trucks in my spare time.

Elizabeth Sundvold, NP

Nurse Practitioner Plastic Surgery

If you are a Plastic Surgeon or APP, why Plastic Surgery? I love the wide variety that plastics has to offer. There’s everything from trauma and reconstruction, where we improve patients’ function and quality of life, to cosmetic procedures, where we restore patients’ image and confidence so they can feel their best.

What are the best aspects of your team? Our team works very well together to provide the highest quality of care. We all converse regularly and have an open-door policy. Most importantly, we all enjoy what we do.

What can patients expect when they receive their care from the Plastic Surgery Team? Patients can expect empathetic, comprehensive, and

collaborative care with attention to detail. What is new and/or what is most exciting about the Plastic Surgery program at MU? We’re excited to grow our service with the addition of more staff. We also continue to grow our Med Spa which offers a wide array of cosmetic services from aesthetics and injectables to surgery.

Share a fun fact about yourself or your hobbies/interests: I’m from Kansas City and went to KU. I enjoy playing tennis with my husband and piano.

Austin

Egley

Cleft and Craniofacial Nurse Clinician

If you are a Plastic Surgeon or APP, why Plastic Surgery? I chose Plastic Surgery to help children who were born a little differently. I wanted to ensure that all children with craniofacial differences receive the quality care they deserve. I want to encourage these patients and help show them that they are not defined by their diagnosis.

What are the best aspects of your team? Every person, from the clinical support members to the surgeons themselves, is dedicated to helping the patients.

What can patients expect when they receive their care from the Plastic Surgery Team? A dedicated and caring team that provides quality care to all our patients. A team that takes the time to listen and develop a plan of care to address each individual patient’s concern.

What is new and/or what is most exciting about the Plastic Surgery program at MU? We are working toward becoming an American Cleft Palate Craniofacial Association (ACPA) recognized team. Becoming an ACPAapproved team will give patients and

families access to even more resources and reassure them that the care received meets the high standards set out by a worldwide accepted organization.

Share a fun fact about yourself or your hobbies/interests: My wife and I are big supporters of Mizzou athletics and enjoy attending many of the sporting events throughout the different seasons. When I’m not following Mizzou sports, I am spending time with our Aussiedoodle puppy, family, and friends.

Thomas Willson, MD

Assistant Professor Plastic Surgery

If you are a Plastic Surgeon or APP, why Plastic Surgery? Plastic surgery allows me to partner with a patient to improve or change their life in a way that few other professions, even within medicine, can.

What are the best aspects of your team? Our team is responsive, professional, and dedicated to our patients.

What can patients expect when they receive their care from the Plastic Surgery Team? Patients can expect professional, courteous, and responsive care with an emphasis on achieving the patient’s goals and seeing to their needs

What is new and/or what is most exciting about the Plastic Surgery program at MU? The most exciting thing about MU Plastic Surgery is the constant evolution and education of our physicians, APPs, and other team members as we strive to provide the best possible care.

Share a fun fact about yourself or your hobbies/interests: My wife and I have two adorable cocker spaniels.

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A Taste of Community

Hi, readers!

It’s so nice to nally speak — well, write — to you. You might’ve noticed my byline popping up in COMO Magazine and COMO Business Times over the past few months. I joined COMO Companies as a writing and marketing intern back in January, and now, four months into my full-time role, I’m writing an associate editor’s Letter. Who would’ve thought I’d make it this far? ( is is where editor Jodie Jackson Jr. chimes in, “Me! Me! I did!”)

As a self-proclaimed foodie, I’m excited to share December’s “Food & Drink” issue with you. Columbia’s dining scene is full of unique, vibrant avors, and what I love most about our college town is 1) the diversity of cuisine and 2) the abundance of local restaurants. With choices ranging from Vietnamese and Burmese to Syrian, Ethiopian, Indian, and Japanese, it’s hard to get bored around here. And let’s be honest, eating local always beats a chain. No o ense, Texas Roadhouse — I still love you!

During my senior year at Columbia College, I took a class called “Food Communications.” I gured it would be a fun, easy course to round out my communications minor, but it turned out to be unexpectedly meaningful. One topic that stood out was how food unites us — not only around the dinner table with friends and family but also within our communities, across generations and cultures.

One book from the course, e Cooking Gene by culinary historian Michael W. Twitty, left a lasting impact. In it, Twitty explores food’s deep connection to family, history, and cultural identity, sharing his journey through the Old South and back to his African roots. He writes:

“My rst baby food was cornbread and potlikker, the broth from a pot of collard greens; the rst taste of the world given to multiple generations of my family going back to the time of slavery. However, growing up in a world of ashing color TVs with kid-seducing pizza, chicken nuggets, juicy burgers,

and crispy fries led me astray. Like many African American kids, the search for identity and a sense of place put me through mental contortions before I found a way into our story through food. In the process, I went on a journey that would lead me back through the Old South to our Ancestor’s origins in Africa, tasting from the pots of Southerners of all colors, and in turn, I got a lesson in the real meaning of the word family.”

Here at COMO Magazine, we may not serve food, but we do create a product that uni es our community, and we share a sense of family among our sta — and with you, our wonderful readers.

I hope you enjoy exploring Columbia’s food scene through this issue. And check out some of my own snaps from local restaurants because, as the kids say, “ e phone eats rst!”

KELSEY WINKELJOHN ASSOCIATE EDITOR kelsey@comocompanies.com

festive Christmas tablescape styled by Anne Tuckley with décor provided by McAdams’ Ltd.

Photo by Keith Borgmeyer

Top row, from left: various pastries from Beet Box; Super Nova Crepe and Matcha from Eat Crepe Love

Bottom row, from left: seasonal charcuterie board from The Bistro; Yenta with Lox from Goldie’s Bagels; Chris’ Hot Chicken from Sycamore

The Food & Drink

Our community is fortunate to have Dr. Amy’s expertise. What initially began as a short term work relationship quickly developed into great professional respect for each other, and blossomed into an opportunity to create a position for her within our practice. The patients we serve have delighted in her care, she has been a great fit for Columbia.

“I can tell you that the warm welcome I received by the patients in this practice made all the difference in deciding where to grow professionally. The high standards of care combined with the exceptional coworkers in the practice were inspiring, and truly helped me to feel at home here. It is a great reward to have the opportunity to change lives with chiropractic care, you will find I am passionate about making every one of those opportunities count.”

SEASONAL FUN IN Warrensburg

The Holiday Blues

How to handle all the feelings during holiday season.

BY KELSEY WINKELJOHN

Perhaps pop singer Andy Williams said (or sang?) it best when he belted out, “It’s the most wonderful time of the year,” in his hit 1963 Christmas song. We’re all familiar with this classic tune and the warm, fuzzy imagery it evokes of “parties for hosting, marshmallows for toasting, and caroling out in the snow.” And who could forget that touching line about hearts glowing when loved ones are near? It seems to capture the essence of the holidays perfectly.

However, not everyone shares those sentiments.

Kelly Jackson, a Columbia-based Licensed Clinical Social Worker (LCSW) and therapist with decades of experience, has continually observed an increase in anxiety, depression, and loneliness among individuals during the holiday season.

“ ere are loads of expectations during the Christmas holiday,” Jackson explained. “It can be expectations related to, ‘I have to get this gift or that gift,’ ‘My house has to look exactly like this,’ or ‘I have to decorate like my neighbors.’”

With the rise of social media and the phenomenon of FOMO — the fear of missing out — it’s easy to feel overwhelmed by endless posts showcasing gift hauls, trendy decor, and extravagantly planned meals. ose high expectations can understandably lead to anxiety, and when

those expectations aren’t met, it can trigger feelings of depression.

In addition to anxiety and depression, many experience loneliness during the holidays, whether due to physical distance from loved ones, the absence of family, or strained relationships.

STAY MINDFUL AND GROUNDED

For those struggling with holiday expectations, Jackson advises setting achievable, meaningful goals.

“[Start by re ecting on] what you can and can’t control, what is and what isn’t important, and prioritize those for yourself,” she said. “If you can just focus on being in the moment instead of rushing ahead, that can also help.”

For some, staying in the moment may require grounding techniques, such as:

• Taking a walk.

• Rubbing your bare feet on the oor.

• Holding an ice cube in your hands.

• Limiting social media activity.

SET BOUNDARIES

Because the holidays are strongly associated with family, there’s often an expectation to spend time together, even if it’s challenging.

In these situations, establishing boundaries is crucial, Jackson said. Certain topics — like religion, questions about when you’re having kids, or politics — might be best avoided. Before gathering, let your

family know which subjects you’d like to keep o the table to keep the focus on family time. You can also set the expectation that if these topics come up, you may step out of the room. If you’re attending with a spouse, partner, or friend, consider using a code word to signal when you need a moment to step away.

You may also need to set limits on how much time you’re able to spend with your family. For instance, you could say, “Instead of coming for the whole weekend, I can join you for a meal, and we can do a video call on Christmas Day,” or “I’ll be able to stay for a few hours on Christmas Eve, but I’ll need to head home afterward to unwind.”

CELEBRATE WITH FRIENDS OR THE COMMUNITY

If you don’t have family to spend the holidays with, organizing a “Friendsgiving” or “Friendsmas” can be an excellent way to combat loneliness, build a support system, and support mental well-being. Beyond your personal circle, there are a number of community resources you can connect with during the holidays.

“ ere are usually places in the community o ering holiday meals, whether it’s a church or other gathering space,” Jackson noted.

In Columbia, Powerhouse Community Development Corporation’s “A Time to Give anks” program invites the community to enjoy a free hot meal on anksgiving. Additionally, St. Luke United Methodist Church has hosted a Christmas Day dinner for nearly fteen years, welcoming all to share in the holiday spirit.

Burrell Behavioral Health Rapid Access Unit Walk-in at 1805 E. Walnut, Columbia, Missouri 65201

NAMI National Warmline Directory

Daniel Boone Regional Library’s Mental Health Guide

A Decade of Gratitude at Heart of Missouri United Way

BY ANDREW GRABAU

Re ecting on nearly ten years as president and CEO of Heart of Missouri United Way, I’m struck by the countless memories, achievements, and faces that have made this journey so meaningful. While I may have had the title and some responsibility, it’s the people — the board members, volunteers, sta , community partners, and our vulnerable neighbors — that de ne our work and the organization itself. Leading an organization like United Way isn’t about one person, but about how we come together to address critical needs, make a lasting impact, and lift each other up along the way.

My personal philosophy of community is based on thinking globally and acting locally, which draws me to a quote by James Baldwin: “We are responsible for the world in which we nd ourselves, if only because we are the only sentient force which can change it.” is sentiment perfectly encapsulates the collective spirit that has fueled my passion and work at the Heart of Missouri United Way over the years. Our ability to accomplish so much stems from our shared commitment to serve the community and support each other along the way.

One of the most rewarding aspects of my role has been watching incredible ideas take shape into powerful programs. Whether launching new community initiatives or enhancing existing ones, I have had the privilege of witnessing teams come together, leveraging their skills and passion to make our community a better place. Every success story is a result of people’s dedication and willingness to do the hard work, and they inspire me as much as they inspire others.

So many wonderful memories came from this teamwork. To capture just a few, I wanted to share the di erence makers I had the privilege to work with, including:

• Mary Ropp’s vision behind Como Chopped, an online fundraiser that uplifted local restaurants and supported restaurant workers and small businesses during COVID, and raised more than $100,000 for the community.

• Dr. Eryca Neville’s inspiration for Read Across Columbia, which has placed more than 10,000 books in the hands of rst and second graders at Columbia Public Schools.

initiatives like the Boone Impact Group and Boone Indicators Dashboard, which have helped coordinate millions of dollars in funding and grant support throughout our community and, as a result, support thousands more each year.

• Erik Morse’s collaboration and vital insights in shaping Heart of Missouri United Way’s Community Impact model from concept to cornerstone, now serving tens of thousands across our community annually.

• David Webber’s thoughtful coordination in securing a corporate donation for thousands of pairs of socks, helping more than 4,000 of our most vulnerable and homeless neighbors meet essential needs during di cult times.

• At the risk of leaving some individuals of the list, I want to recognize others that have done so much, including Paul Pepper, Bo Fraser, Mahree Skala, Peter Stiepleman, Steve Nagel, Bob Churchill, Mitzi Clayton, David Putnam, Greg DeLine, Matt Williams, David Clithero, Clyde Ru n, Teresa Magruder … the list goes on and on. ank you all!

“We are responsible for the world in which we ﬁ nd ourselves, if only because we are the only sentient force which can change it.”

– JAMES BALDWIN

• Dee Montgomery’s tireless volunteer e orts with Give 5 and the MU Retirees Association, connecting some of our community’s most dedicated senior citizens with opportunities to serve and support United Way.

• Gary ompson’s vision while serving as CEO of Columbia Insurance Group in starting community events in the Whitegate neighborhood, creating a positive response to local gun violence, and building trust with often-overlooked community members.

• Joanne Nelson and Steve Hollis for pioneering major community

And there are so many others that have had a tremendous impact on not only Heart of Missouri United Way, and the community but also me. I have grown personally and professionally from these relationships and experiences as their e orts re ect the heart and soul of Heart of Missouri United Way and our beloved community.

As I conclude my time at the Heart of Missouri United Way, I am forever grateful for the opportunity and take each memory as a reminder that together, we can (and will!) accomplish more than any of us could alone. I have had the privilege of working alongside people who exude service and philanthropy, and I am grateful for being a small part of it. ank you!

Andrew Grabau is the President and CEO at Heart of Missouri United Way.

2024 in COMO: Tackling Challenges, Laying Groundwork for the Future

BY BARBARA BUFFALOE

As 2024 draws to a close, we can proudly re ect on the progress we’ve made in Columbia. is year was marked by bold initiatives, strategic investments, and an unwavering commitment to improving the lives of our residents. Together, we’ve tackled signi cant challenges and laid the groundwork for a brighter future. Here are some key highlights of what we’ve accomplished.

In March, we rolled out automated roll carts for trash collection and resumed curbside recycling, which had been on pause due to sta ng shortages. ese changes have increased e ciency and protected the health and safety of our sanitation workers, while also rea rming our commitment to keeping our environment clean and sustainable.

We also began critical upgrades to our water treatment plant to ensure that our growing city continues to have access to safe, high-quality drinking water. ese improvements will enhance the facility’s capacity and reliability, preparing us to meet future demands.

Voters showed overwhelming support for the capital improvement sales tax, enabling us to make signi cant infrastructure investments. With historic federal funding, we’ve expanded our eet with new electric buses and bolstered our electric vehicle (EV) charging infrastructure, both key steps in advancing our climate action goals. ese e orts will help reduce emissions and support a more sustainable transportation network for Columbia.

e nal allocation of American Rescue Plan Act (ARPA) funds has also allowed us to invest in projects that improve the quality of life for our community, from infrastructure to social services. ese funds have been crucial in addressing needs that arose during the pandemic and continue to shape our city’s recovery.

Addressing housing needs has been a priority this year, with the creation of the Housing and Neighborhood Services Department. is department, alongside our planning sta , has already adjusted our zoning code to allow for more in ll housing and will be overseeing the new

million-dollar housing trust fund that will go to the creation of more housing units. We also co-hosted a housing summit with Boone County, bringing together leaders and stakeholders to discuss innovative solutions for housing a ordability and homelessness. e summit served as a platform for developing a comprehensive strategy that re ects our community’s needs and priorities.

Public safety has seen notable advancements, too. We introduced a new Homeless Outreach Team to provide targeted support to vulnerable populations, and we’ve made signi cant investments in our police department, including a step pay plan and new recruitment strategies. e establishment of our own police academy will help ensure that we attract and train o cers who are committed to serving Columbia with integrity and excellence.

None of these achievements would have been possible without the dedication of our city employees. is year, we doubled down on investing in our workforce through initiatives such as compression pay adjustments, insurance absorption, paid family leave, and tuition reimbursement. ese e orts help us attract and retain top talent while ensuring our sta feel valued and supported in their roles.

e progress we’ve made in 2024 is a testament to the tremendous support from our community and the strength of our partnerships. e collaborative e orts of residents, local organizations, and city leaders have been instrumental in turning our shared vision into reality. Your continued engagement and commitment make Columbia a place where big ideas come to life, and for that, I am deeply grateful.

As we prepare for 2025, there is much more work ahead, but I’m con dent that we will continue to grow stronger together.

ank you for your trust and support. Let’s carry this momentum forward into the new year and keep building a Columbia that we’re all proud to call home. Wishing you and your families a joyful holiday season and a prosperous 2025.

Barbara Bu aloe currently is serving her rst term in o ce as the mayor of Columbia.

Mayor with Corrine Smith, manager of Columbia Farmers Market. Photo provided by the city of Columbia

Cajun BBQ Shrimp

BY HOSS KOETTING

It’s the most wonderful time of the year. How many times have you heard that song in the last month? I think the stores started with holiday music before Halloween this year. I can remember when there wasn’t a hint of Christmas trappings until anksgiving, but that dates me to the time of the rotary phone and only having four TV channels to choose from. I am indeed an anachronism!

Well, at any rate, we are in the midst of the holiday season, a season of great joy and anticipation. Today, there are many things to anticipate. Retailers anticipate a robust sales season to make a successful year. Restaurants anticipate many parties to celebrate the season. School kids anticipate the Christmas break, giving them far too much free time for their own good. And mostly, youngsters anticipate the inevitable windfall of gifts that they hope to receive from the fat man in the red suit.

In addition, there will be many celebrations and parties throughout the season. When we had the Market, we rarely were able to attend any because we were in the thick of it catering someone’s dinner or cocktail party, preparing a myriad of delectable treats. We were constantly trying to come up with di erent items to keep our menus fresh and not get redundant.

I’m sure that either you will be hosting a soiree or attending one where you are asked to bring an item to share. Here’s a recipe that has a little kick that will get the guests’ attention but is a little messy, so bring plenty of napkins!

Jim “Hoss” Koetting is a retired restaurateur/chef who enjoys gardening, good food, good bourbon, and good friends.

INGREDIENTS

• 4-5 lbs. shell on shrimp, head on or headless (anything from 16-25 count per pound works)

• ½ lb. real butter

• 1 tbsp. fresh rosemary leaves

• 1/8 c. minced fresh garlic

• ¼ c. chopped yellow onion

• 1 tbsp Hoss’s Cajun Seasoning

• ½ c. shrimp stock or clam juice

• 2 oz. Lea & Perrins Worcestershire sauce

• 4-6 oz. good full- avored beer

• 4 tbsp chopped fresh parsley

DIRECTIONS

1. In a large, heavy skillet melt the butter, add rosemary and onion, sauté until onion is slightly caramelized.

2. Add garlic and Cajun seasoning, sauté for a minute, add shrimp (shell on) and sauté 3-4 minutes, tossing.

3. Add stock, beer and Worcestershire sauce, cook until shrimp are rm. Don’t overcook (shrimp will start to curl tightly when this happens) or they will be tough.

4. Remove shrimp with a slotted spoon, continue cooking sauce until reduced by 1/3 and slightly thickened.

5. Add parsley, serve sauce on side to dip peeled shrimp (and French bread) in.

COOKIN’

Latest TASTE THE

Columbia’s dining scene is evolving. Refresh your restaurant rotation and discover new favorites.

BY MARY KATE HAFNER

Columbia is often considered an island in the middle of Missouri. Columbia is what visitors may “unexpect,” especially when sampling the city’s culinary scene.

We’re spoiled with food.

Residents may lament the lack of this or that, but taking in this list of new culinary spots, there is no doubting the diversity of experiences and avors available out your front door.

Columbia is a community that supports those who try in anything they do, and those who work hard are rewarded. is can be seen in many small business featured throughout this magazine and driving around town. We love local. We love sourcing locally for our food.

Columbia’s award-winning Farmers Market is fueled by a vibrant farming scene. Local produce feeds both chefs’ imaginations and diners’ stomachs while making eating fresh and seasonally a reality. e restaurants, cafes, and experiences on this list take patrons around the world and re ect Columbia’s love for an excellent bite.

Forks up!

Mahi’s Ethiopian Kitchen

Ethiopian

In a small kitchen within Alley A, cooking begins before sunrise. roughout the morning, onions and lentils marry garlic and spices like turmeric and cumin while chicken and beef cook until falling apart in large pots. By lunchtime, luscious smells of spice waft into the street, luring passersby to turn left into the alley and experience something new.

In the minimalist space that is Mahi’s Ethiopian Kitchen, diners close their eyes and transport themselves across oceans without the jet lag. As the sole Ethiopian restaurant in Columbia, Chef Mahi’s cooking provides more than a place to eat; it’s a place for exploration and introduction to a rich culture through its food.

Specialties are served atop injera, a giant, thin, spongy pancake-like bread, which is the foundation of many Ethiopian meals. Injera can be used to scoop up and eat the multicolored mounds of warm, sweet spices and long-cooked stews called wots.

Ethiopian cuisine contains multitudes of vegetarian and vegan options, which is atypical of most Columbia establishments. e mainly repeat diners can attest that animal proteins are not missed in these authentic, transportive dishes.

Best enjoyed with adventurous friends who like to share. Try the sampler platter to get a little bit of everything.

905 Alley A #1

Wed – Sat | 12 p.m. to 7:30 p.m. mahiethiopiankitchen.com

Pho Quan

Viet Vietnamese

After years of setting Columbia’s standard for Viet food, Pho Quan Viet was ready for more. Moving into a new space on Paris Road in early 2024, the beloved family-run establishment now boasts an expanded space, expanded hours, and what the people care about most — an expanded menu. Pho Quan now delights patrons with milk tea, spicy noodle dishes like bún bò huế , and one of Vietnam’s other famous foods — the bánh mì sandwich. Named after the Vietnamese baguette, the light and airy bánh mì varies based on its main protein. One of Pho Quan’s options highlights light and herbal lemongrass beef in perfect union with pickled veg and a special sauce. e bánh mì holds its own against Pho Quan’s namesake specialty pho, which can warm the cloudiest, coldest of Missouri days with its healing, clean broth.

Best enjoyed over a lunch date with an old friend. Try the pho tai bo vien. It’s why it has gained Pho Quan’s pho-fect reputation.

Sipz Sodas

Ice-cold sodas and snacks

Driving around Columbia, sometimes the craving hits for something sweet, something carbonated, and something quick. To be satis ed, a trip to Sipz Sodas’ drive-thru may be in order.

After six years in Columbia, Brenda and Joel Andrus opened Columbia’s only soda shop in May 2023. Sipz Sodas brags about introducing the concept of “dirty sodas” — where sodas are mixed with syrups, creams, and fruit purees — to mid-Mo.

Because pouring cream into a frizzy soda may be a new experience, Brenda wants customers to taste as many samples as needed to see where their tastebuds land. With thirty (and counting) di erent soda avors, one may dare say there is something for the whole family.

Neighbors and friends shared their palates and creativity to develop the initial avors. Now, monthly specials like Mizzou-themed drinks rotate each month. e most popular beverages are creations of lemonades spiked with energy drinks.

If your sweet tooth isn’t satis ed enough by the forty-four-ounce Mega Sip, Sipz also o ers house made cookies. Or, if you’d rather balance out the sugar buzz, house-baked pretzels are available, too.

Best enjoyed with the family after Saturday soccer practice. Try the crowd favorite toasted marshmallow — vanilla syrup and vanilla cream with Dr. Pepper.

124 E. Nifong Blvd. Ste. J Mon – Sat | 10 a.m. to 8 p.m. sipzsodas.com

Myanmar Kitchen

Burmese

An unassuming and delicious hole-inthe-wall, Myanmar Kitchen is Columbia’s rst restaurant dedicated entirely to the cuisine of Myanmar, the country formerly known as Burma.

You may taste familiar Asian avors. Situated between India, China, and ailand, Burmese food takes on the avors of its neighbors with its own subtle twists. Burmese food often balances sweet and spicy and uses unique ingredients such as tea leaves and chickpea our. ese ingredients are then executed in speci c fashions, such as the Burmese-style fried chickpeas, prevalent on Myanmar Kitchen’s menu, which add a delicate texture to soups and curries.

Originally from Myanmar, the owners express love and care in their dishes and welcome questions about their food. e recommended thinly sliced papaya salad is a must-order. A level three spice has a mild, pleasant kick subdued by crushed peanuts. Complement the freshness of the salad with the equally crave-worthy coconut curry. It may be hard to resist licking your bowl.

Best enjoyed on an empty stomach, your eyes closed to taste every nuanced avor. Order seconds. Try the mohinga, a sh soup made with rice noodles, a national dish of Myanmar.

1301 Vandiver Dr. # J Tues – Sat | 11 a.m. to 7 p.m.

Facebook: Myanmar Kitchen

Sage Cafe

Coffee, lunch, and brunch

Wide leather chairs, sweet smells of co ee, and smiling sta greet patrons entering Sage Cafe. Located in the previous Co ee Zone location, Sage Cafe’s motto to “stay awhile” is easy to abide in its renovated, cozy space. Sage is equally equipped as a place to meet for a weekend brunch as for a Tuesday co ee meeting. e long line of plush marble two-tops invites you to connect one-on-one with a friend over a slice of dense and perfectly just-sweet-enough almond cardamom tea cake.

Sourcing as many local ingredients as possible from mid-Mo farms, Sage’s menu elevates beloved lunch and brunch favorites by subverting expectations by sandwiching eggs between wa es for the ultimate breakfast sandwich or shaking up lattes with aromatic syrups like lavender.

Best enjoyed over brunch with a good book and Ninth Street people watching. Try a pastry (or all the pastries?) along with a seasonal sip like a S’mores Latte.

11 N Ninth St.

Mon – Sat | 7 a.m. to 4 p.m.

Sunday | 8 a.m. to 2 p.m.

Instagram: @sage.como

Wynnsome Cake & Tea

Coffee, tea, and cake

Wynnsome Cake & Tea feels like coming home. is was the intention of owner and baker, Emma Briner, to curate a space that feels like an extension of her home and a place for people to feel seen. At the core of Wynnsome is hospitality. She explains, “Wynnsome is who we are and cake and tea is what we do.” Emma’s brother crafted the tables, her curtains, and menus, and other decor are handmade gifts from creative friends.

If the atmosphere doesn’t get you at Wynnsome, the cakes and drinks will. e rotating cake menu features favorites like salted maple pistachio and fruit forward delights. Cakes are made on site by Emma and her small team with carefully chosen, high quality ingredients.

Tea drinkers can rejoice in a menu nally curated for them instead of their co ee loving friends. Sta are eager to curate an experience pairing teas and cakes for an elevated afternoon pick-me-up. While the usual co ee beverages like cappuccinos and cortados are available, she urges patrons to trust her team to deliver a cup of tea even tea haters will love.

Best enjoyed by hosting a book club with besties over a pot of tea and shared slices of cake. Try the burnt cheesecake and order one to go on your way out.

1020 E. Broadway, Suite G

Wed – Sat | Noon to 8 p.m. wynnsome.org

Endwell Taverna

Italian

Entering Endwell Taverna, you may not feel like you’re in Columbia anymore. e industrial space is warmed by ornate wallpaper accented with gold light xtures and large windows welcome a ood of natural light. ere is not a TV in sight.

Have a conversation and connect over your meal of perfectly executed eggplant parm which will leave you to test the bounds of your stomach. Upon introducing chicken riggies — an Italian-American pasta dish native to Upstate New York State — to your tastebuds, it will quickly become a craving demanding satisfaction. e rigatoni pasta dish consists of chicken and hot and sweet peppers in a spicy tomato sauce.

Come in a smaller group or be prepared to wait by the bar, with cocktail glass in hand, salivating over passing pizza. Better yet, sit at the bar, and watch the bartenders crank out an endless line of Aperol Spritz. Finish your meal with a digestivo from Endwell’s extensive drink menu.

Best enjoyed on a date night with your lovely. Try starting your night with fried chickpeas while debating which bottle of Italian wine to order.

107 N. Ninth St.

Wed – Sun | 11 a.m. to midnight

Bar open late endwelltaverna.com

El Poblano Grill & Cantina

Mexican

Mexican food is as ubiquitous as cheeseburgers in the American diet. While honoring decades of what’s expected from Mexican restaurants — think tortilla chips, queso and margaritas, and doing them well — El Poblano is introducing something di erent.

El Poblano is a place to bring your friends for a good time. e welcoming and cozy atmosphere encouraged you to saddle up in a booth. Order margaritas and graze on tortilla chips while catching up. Soon, large servings of fresh food from the expansive menu selection of family recipes will land on the table to be swiftly devoured. You’ll leave satis ed and ready to return.

Best enjoyed with all of your friends and family, ideally for someone’s birthday. Try the barrio tacos, guac, and chips with a side of margaritas.

2513 Old 63 South Ste 103 Mon, Wed, Thurs | 10:30 a.m. to 9 p.m. Fri & Sat | 10:30 a.m. to 10 p.m. Sunday | 10:30 a.m. to 8:30 p.m. elpoblanogrillcantina.com

Dada Döner

Turkish street food

Dada Döner has made the leap from food truck to brick-and-mortar.

During its short tenure in Columbia as a food truck, Dada Döner has cultivated a robust following of eaters spreading the good news about its chicken döner. Döner is the Turkish name for meat cooked on a vertical spit or rotisserie. Döner means to rotate, while the word kebab refers to meat cooked on skewers over a re. Once the outer layers start to crisp, they’re thinly sliced and served over rice or in a atbread wrap, in sandwiches, or as part of a plate with rice and a salad. Traditionally made with lamb, beef and chicken have become staples. Dada Döner complements savory sandwiches with a selection of tangy and cooling yogurt-based sauces.

Dada Döner’s menu is simple, focusing on fresh, never processed food. Other menu highlights are the chicken iskender, another kebab style dish of sliced meat layered over toasted pita topped with tomato sauce, and an answer for vegetarians, Çiğ Köfte , a vegan meatball covered in a pomegranate sauce.

Best enjoyed as a satisfying lunch when you need a break from the o ce. Try the chicken döner that made the eatery recongized.

1201 E Broadway

Tues – Sat | Noon to 7 p.m.

Facebook: Dada Doner

Jowin’s Kitchen

Gooey

Butter Bakery

American desserts

Jowin’s Kitchen’s owner and head baker, Jean Nicklas, became a Great Resignation statistic after leaving her corporate job during the COVID-19 pandemic. en she knew it was time to pursue her bakery dreams. Her dream of gooey butter cake.

Gooey butter cake is a rich dessert with a buttery crust foundation under a sweet dense vanilla cake. It originated in St. Louis in the 1930s, most likely by accident with a cake mix.

Raised in St. Louis, Nicklas makes the kind of gooey butter cake grandma would feed you. She uses a scratch recipe developed and tweaked from her family recipe to accommodate growing demand. She focuses on using the best, high quality ingredients for the best cake.

After three summers at the Saturday Farmers Market and working nearly every community event in Columbia and the surrounding area, Jean has nested in a retail space. But, do not fret, her “gooey butter cake” pop-up tent will still be around at the Farmers Market and events.

Jean now o ers nine di erent avors including turtle, chocolate marble, and seasonal favorites like pumpkin. For the winter season, she will have other delectable and giftable holiday treats such as cranberry bread to savor.

Try the lemon gooey butter cake. A seasonal gooey butter cake was deemed so good that Jowin fans demanded it be available year-round.

601 Business Loop 70 W Suite 203

Located inside the Parkade Plaza Tues – Fri | 10 a.m. to 6 p.m. jowinskitchen.com

Dear COMO Mag Readers, Welcome back to another edition of "Ask Ashley!" I’m thrilled to connect with you again—especially for this month’s Food & Drink issue. As a wedding and event planner, food and beverage selections are some of the most important—and fun—decisions I help clients make. This month, I’m diving into the essentials of crafting unforgettable culinary and drink experiences for your special occasions. From budget-friendly tips to splurgeworthy ideas—and from the latest trends to timeless choices—I’m here to guide you in making delicious memories. So, let’s raise a glass and dig in!

ask Ashley

Dear Ashley,

I want our wedding to feel sophisticated, but we’re on a tight budget. What are some affordable food ideas that won’t feel cheap?

- Thrifty in Mid MO

Dear Thrifty, You can absolutely serve elegant food without overspending!

• Going with crowd-pleasing options like pasta stations, gourmet flatbreads, or elevated comfort foods that pack flavor without breaking the bank is always a great idea.

• If a plated meal is outside your budget, consider a well-curated buffet with two or three main dishes.

• Adding a DIY topping or sauce station can make the meal feel more interactive.

• Remember, presentation matters; even a simple dish can feel luxe with the right plating or garnish.

Dear Ashley,

We’re excited about having signature drinks at our wedding! Any tips for choosing the right ones and presenting them well?

- Cocktail Enthusiast

Dear Cocktail Enthusiast, Signature drinks are a fabulous touch!

• Try choosing cocktails that reflect your personalities or the

season. For example, a refreshing cucumber-mint vodka cooler for a summer event or a cinnamonspiced Old Fashioned in the fall.

• For presentation, consider unique glassware, garnishes, fun cocktail napkins, or drink stirrers that create that “Wow” moment.

• Offering one alcoholic and one non-alcoholic “mocktail” option ensures everyone can enjoy something special.

Dear

Ashley,

We come from two different cultural backgrounds and want our wedding menu to reflect both. How can we do this tastefully without making it feel like two separate meals?

- Blending in Boone County

Dear Blending, Merging two cultures on a menu is a beautiful way to honor your backgrounds.

• One idea is to have a "fusion station” that brings flavors from both sides into one cohesive dish.

• If one culture is known for its spices, for example, pair that with a staple dish from the other that can be accented with similar flavors.

• Another idea is to alternate courses or buffet options, creating a natural flow that lets guests experience the unique flavors of both cultures.

• And don’t forget the dessert!

WHAT THE HOME PROS KNOW

SANTA CLAUS

JACLYN ROGERS

KRISTA SHOUSE-JONES

GEOFF JONES

PAINTING JOY, PRESERVING MEMORIES:

HOW LIFE’S SPECIAL MOMENTS SHAPE YOUR HOME

By Jaclyn Rogers Find more at aipaintingplus.com

Our homes are the backdrop to life’s most cherished memories — they’re more than just walls, floors, and roofs. Our homes bear the marks of milestones — both big and small — from a child’s first scribbles on the living room wall to the aftermath of a joyful holiday celebration. These moments leave lasting impressions.

Maybe it’s a crayon masterpiece that couldn’t stay confined to the paper, or a food stain from a family meal shared around the kitchen table. Perhaps it’s a scuff on the doorframe from moving in new furniture or the marks left by an adventurous pet. While these marks can feel like imperfections, they are a testament to the joy, love, and memories that fill your home.

At Ai Painting Plus, we understand that while these moments may leave their mark, you don’t have to sacrifice a beautiful home to keep those memories alive. We believe that homes should reflect both the joy of life and the beauty of a well-maintained space. Here are a few simple DIY tips to help you clean or minimize common marks on your walls and surfaces.

Crayon Scrawls

Children love to express themselves through art, but sometimes their creativity spills over onto the walls. To remove crayon marks, start by rubbing the area gently with a clean, dry cloth. If that doesn’t work, try using a small amount of baking soda or a mild dish soap mixed with water. For tougher stains, a magic eraser can be effective — but be sure to test it on a hidden spot first to ensure it doesn’t damage the paint.

Minor Scratches

Scuffs and scratches are a natural part of a home’s wear and tear, especially in hightraffic areas. To minimize the appearance of minor scratches, you can use a crayon or touch-up paint that matches your wall color. For deeper scratches, light sanding followed by a fresh coat of paint can restore the wall’s smooth finish. (Be sure to clean the surface before applying touch-up paint to avoid trapping dirt.)

Food Stains

Whether it’s spaghetti sauce on the dining room wall or a juice spill in the kitchen, food stains can be tough to get rid of. For washable paints, most stains can be removed by scrubbing gently with a sponge and a mixture of water and dish soap. For more stubborn stains, a mixture of equal parts vinegar and water can help break down the stain without damaging the paint.

Grease Marks

In the kitchen, grease marks and splatters are common. To clean these marks, mix warm water with a small amount of vinegar or dish soap and apply to the stained area with a soft sponge. Avoid using abrasive materials that could damage the paint finish.

WHAT THE HOME PROS KNOW

Jaclyn Rogers, sales representative at Ai Painting Plus, sees paint as more valuable than simply being an accent in a home. “We are painting joy into people’s homes,” she says. Jaclyn is certified as a Psychological Color Expert, which means she has demonstrated mastery in specifying interior paint in residential applications.

When It’s Time for a Fresh Coat

While these DIY tips can help maintain your walls in between professional painting, sometimes a fresh coat of paint is the best way to restore the vibrancy of your home. At Ai Painting Plus, we specialize in making homes feel new again. Whether you want to preserve the memories that have shaped your home or need to refresh a space that’s showing signs of wear, we’re here to help.

Let us help you bring back the beauty of your space without erasing the memories. With our exceptional service, quality craftsmanship, and attention to detail, we can help you keep your home looking beautiful — while preserving the joy that fills every corner.

WHAT THE HOME PROS KNOW

Geoff and Krista bring over 20 years of dedicated service as Columbia police officers to their real estate career, offering a unique and in-depth understanding of the local community. Their deep knowledge of Columbia’s neighborhoods and inner workings gives them an edge in guiding clients through the real estate process. Whether you’re buying your first home, transitioning to a new one, or investing in rental properties, Geoff and Krista are committed to helping you achieve your goals and secure a bright future in the community they’ve long been a part of.

REALTORS® Licensed in the State of Missouri

Geoff (573) 999-6833 | Geoff@bevandcorealty.com

Krista (573) 489-4961 | Krista@bevandcorealty.com

573-864-5054 | bevandcorealty.com

additional specialized team members throughout the process. Confirm your main point of contact and preferred communication style.

10. Why should I choose you? Your Realtor should provide a unique perspective and personalized attention, paired with the knowledge and resources of a skilled team.

Asking the right questions empowers you to choose an agent who will prioritize your needs, maximize your home’s value, and ensure a seamless process from start to finish.

SANTA’S TIPS FOR A JOLLY ROOF: WISDOM FROM THE ULTIMATE HOME PRO

By Santa Claus

Ho, ho, ho! As Santa Claus, I’ve landed on millions of roofs worldwide, from snowy shingles to frosty tiles. And while chimneys get most of the glory, the real hero of the holiday season is a robust and wellkept roof. I’m here with the best tips to keep your roof merry, bright, and ready to handle anything—even a sleigh landing! So, let’s check those shingles, keep those granules in place, and make sure you’re all set for a magical season.

Shingle Lifespan:

The First Line of Defense

Originally from the North Pole, Santa Claus is no stranger to rooftops worldwide. With a track record of flawless sleigh landings across billions of roofs — from cozy cottages to towering high-rises — Santa brings an unmatched level of experience. Whether it’s handling steep slopes or navigating slick shingles, Santa’s dedication and precision have made him a trusted name in holiday rooftop visits for generations.

573-823-2517

HeartlandHomesMo.com

Just like my well-loved sleigh, shingles can only take so much wear and tear before they need some attention. On average, asphalt shingles can last 20-25 years, but weather conditions and local climate can shorten that lifespan. If I spot curling, cracking, or loose shingles, I know it’s time to call Heartland Homes for a quick “check-up” before the winter chill causes leaks—or, dare I say it, a Christmas Eve surprise!

Watch for Granule Loss:

The Silent Warning

Granules are those little rough bits that coat your shingles. They act like sunscreen, protecting against harmful UV rays and giving shingles extra durability. Over time, though, granule loss is inevitable. If I’m finding granules in gutters (or on my boots), it’s a red flag that the shingles are wearing thin.

Extensive granule loss not only exposes shingles to more damage but also affects your home’s overall insulation. If you notice this, it’s best to consult an expert from Heartland Homes and see if your roof needs a bit of holiday cheer—or a re-shingling.

Seal in the Cheer with Strong Flashing

Nothing brings down the Christmas spirit faster than a roof leak! Flashing around chimneys, skylights, and vents is vital for keeping water out. Winter’s freeze-thaw cycles can weaken flashing, leading to rust and cracks. Heartland Homes can give your flashing a “festive fix” to ensure you stay snug and dry—so even if I accidentally knock over a few shingles, your roof’s ready to handle it!

Year-Round Joy with Routine Inspections

Just like a fresh coat of paint on my sleigh, regular roof inspections keep things running smoothly. A professional inspection twice a year can catch issues early, from

loose shingles to granule loss, preventing future repairs. After all, the best way to enjoy the holiday season is with peace of mind—and a cozy, secure home beneath a well-maintained roof.

Santa’s Final Wisdom for a Merry Roof

Think of your roof as the gift that keeps on giving—it protects your home, family, and holiday spirit! Regular maintenance and a little help from Heartland Homes can ensure it stays strong through the harshest winters. Give yourself the gift of a happy roof this season, and who knows? You might even hear the pitter-patter of my reindeer’s hooves. Happy holidays from your very own rooftop expert, Santa Claus!

CARING FOR YOUR LANDSCAPE AFTER INSTALLATION: EXPERT TIPS FOR LONG-TERM SUCCESS

By Brendan Rost

Find more at rostlandscaping.com

Installing a new landscape is an exciting milestone, transforming your outdoor space into a beautiful, functional environment. However, the key to ensuring that your landscape thrives and flourishes over time is proper care and maintenance. Many homeowners focus heavily on the initial installation but may overlook the ongoing attention required for long-term success. As an expert in landscape design and care, I’m here to provide some essential guidelines for maintaining a vibrant and healthy landscape after the installation is complete.

Watering: The Foundation of Health

BRENDAN ROST

ROST LANDSCAPING

WHAT THE HOME PROS KNOW

Brendan Rost is a Columbia native and son of Rost Landscaping owners Tim and Toby Rost. He grew up playing at the garden center and nursery and has worked in all divisions of Rost Inc. Brendan received his degree in horticulture and design from MU and now works as a designer in the landscaping division. He thrives on building relationships and creating unique landscapes that complement their space.

One of the most critical aspects of postinstallation care is watering. Newly planted trees, shrubs, and grass need more water than established plants, especially in the first few months. This is the time when their roots are still developing, and consistent moisture helps them settle into the soil. However, be cautious not to overwater, as this can lead to root rot or other waterrelated issues. Water deeply but less frequently, allowing the soil to dry out slightly between waterings. The best times to water are early morning or late evening when temperatures are cooler, minimizing water loss due to evaporation.

Mulching: Protection and Insulation

Mulch is a vital tool in landscape maintenance. A 2- to 3-inch layer of mulch around plants helps conserve moisture, suppress weeds, and regulate soil temperature. It also enriches the soil as it

breaks down. Organic mulches such as wood chips or bark are especially beneficial, as they add nutrients over time. Be mindful not to pile mulch directly against plant stems or tree trunks, as this can promote rot and pest problems. Keep mulch a few inches away from plant bases to ensure healthy growth.

Fertilization: Providing Essential Nutrients

Your plants will need additional nutrients annually to support their growth. Fertilizing with a balanced, slow-release fertilizer can help provide the necessary nutrients. However, it’s important not to over-fertilize, as this can lead to excessive growth, weak plants, or environmental damage from nutrient runoff. For trees and shrubs, a slow-release fertilizer with a higher ratio of potassium and phosphorus can encourage root and flower development. Follow the manufacturer’s recommendations and be mindful of the timing—fertilizing during the growing season is ideal.

Pruning: Shaping and Maintaining Health

Pruning is essential to maintain the shape and health of your plants. While many plants benefit from periodic pruning, the first few months post-installation are especially important for removing any damaged or dead growth. Avoid cutting too much too

soon, as your plants are still acclimating to their new environment. For trees and shrubs, focus on removing dead, broken, or diseased branches. Regularly check for pest infestations or diseases and address them promptly to prevent further damage.

Weeding: Preventing Competition

Weeds can quickly become a problem, especially in the early stages after installation when the soil is still bare in some areas. Regularly inspect your landscape for weeds and remove them by hand or with appropriate tools. Mulch helps suppress weeds, but it’s still important to remain vigilant. Left unchecked, weeds can steal nutrients, water, and space from your plants, hindering their growth.

By following these guidelines, you’ll set your landscape up for long-term success, ensuring that your outdoor space remains healthy, beautiful, and sustainable for years to come. Proper post-installation care doesn’t just protect your investment—it nurtures a thriving ecosystem that enhances the beauty and function of your home. If you’re not comfortable or don’t enjoy caring for your landscape remember that Rost, Inc has a landscape maintenance division that can take care of it all for you!

Battle of the Brains

What you need to know for trivia night, COMO-style.

BY KELSEY WINKELJOHN

On nearly any given night in Columbia, bars and restaurants come alive with the sounds of clinking glasses, laughter, and the soft hum of trivia questions being read over a microphone.

Groups of friends gather around tables, eyes darting between each other, searching for the one who might hold the answer to a pop culture or local history question. Mouthwatering appetizers and unique cocktail selections add to the excitement, though the sweet smell of success ultimately eclipses the enticing aromas of fried foods and liquor.

In this lively college town, trivia is an experience that brings together seasoned trivia folks and casual players of all ages, united in the thrill of competition and the pursuit of those coveted bragging rights.

Here’s where to play.

Hexagon Alley

Columbia’s Game Night Oasis

If you’ve wandered down Cherry Street recently, you might have noticed an intriguing stairway leading to a nook below street level. at’s Hexagon Alley, Columbia’s rst board game café, which opened in 2023. Inside, the ambiance is warm and inviting, with shelves housing more than 650 unique board games, and friendly sta waiting behind the bar.

But Hexagon Alley isn’t just a haven for fans of Clue or Catan. Every Tuesday, the café hosts lively trivia nights, drawing in friends, families, and even strangers for a night of competition and camaraderie. e winning team not only gets bragging rights but also receives free game passes, making it even more tempting to join the fun.

When Colleen Rieman and her husband, Kyle, opened Hexagon Alley, they envisioned it as a community hub where anyone could nd their niche, and trivia has become one of their most popular draws.

“It’s such a fun atmosphere,” Colleen said. “You see di erent groups of people — demographics and walks of life — coming together for trivia and enjoying it all together.”

While Colleen occasionally steps in to host trivia nights, Tori Price or longtime employee Jake Meyer typically leads the evening. A former barista and bartender, Meyer has become the café’s primary emcee, and his humor and charisma add to the evening’s energy.

Colleen recounts one memorable moment from fall trivia, noting that there was a customer who asked, “How am I supposed to know the answer to that question?” and Meyer, with his usual playful banter, replied, “Lady, you’re at trivia — that’s the whole point.”

e trivia often has a central theme, like fall, with questions featuring subthemes related to it, such as pumpkins or the holidays celebrated during the fall season. Trivia question creation is often a collaborative e ort for the Hexagon Alley team, ensuring content stays fresh and o ers a balanced range of di culty.

Each week features a new theme, and the team explores a wide range of categories, including anime, “Name at Song,” Taylor Swift, and Disney. e variety appeals to participants’ diverse interests and knowledge, making the experience more inclusive and increasing attendance. Hexagon Alley also embraces creativity in its themes.

“[One time we did trivia on] all of the different Kims — like Kim Kardashian and Kim Jong Un,” Colleen said with a laugh.

In the future, Hexagon Alley plans to establish a consistent schedule for trivia themes so players will know when their favorite topics are featured, though it does try to host general trivia on the third Tuesday of every month.

Between trivia rounds, step over to the counter, where the café serves up a delectable menu perfect for sharing or snacking solo. For a mix of avors, try one of the beautifully arranged charcuterie boards, available in both sweet and savory varieties, ideal for group snacking. e cafe also features delicious handhelds, like sandwiches and wraps.

Keep the fun owing with playful concoctions like the Princess Peach — a refreshing mix of gin, lemon and lime juices, peach syrup, and club soda, or Shirley Templar, a grown-up spin on a childhood classic that combines vodka, grenadine, and Sprite with a maraschino cherry to top it o .

Günter Hans

A Taste of Europe with a Twist of Trivia

Located on Hitt Street, Günter Hans brings a touch of Europe to Columbia with its Biergarten, cozy bar, and Barrel Room — a space that feels straight out of an old-world beer hall with high, thronelike chairs, rustic wooden tables, and a friendly, communal vibe. Here, trivia nights every ursday are led by host Skyler Mann, whose knack for trivia and entertaining banter make each round unforgettable.

“I used to work for the University of Missouri Concert Series as a stagehand,” Mann explained, “and somebody at the bar heard that I worked in the theatre and ran with it. ey were like, ‘ at means you can host trivia, right?’... [Now] I write the trivia every single week.”

When she rst started writing the trivia, Mann joked that her favorite part about being a host was spending a couple of hours every week where everyone had to shut up and listen to her talk. Now, with more experience under her belt, she says her favorite aspect of hosting is venturing into new topics and seeing people’s reactions to her questions.

“I always think it’s fun when I ask a question, and it’s either silent when everyone was just chit-chatting, and they’re like, ‘What did you just ask us?’ or they get really excited,” she said.

e trivia consists of ve rounds — one general, four themed — with ten questions in each. As you progress through the rounds, each question is assigned the same number of points as its sequence; for instance, the third question is worth three points. Additionally, the di culty of the questions increases as the point values rise. A favorite of both locals and college students, Günter Hans trivia rewards the winning team with a $30 gift

card, adding an extra incentive for friendly (or erce) competition.

Among Mann’s favorite themed rounds are “Top Ten,” where participants guess the top ten items in a particular category — like the highest-grossing movies of 2023 — and “Movie Madness,” where players identify lms based on cryptic plot descriptions. Writing trivia questions that appeal to such a wide range of players is part of the challenge, but it’s one Mann embraces.

“I think trivia is a great way for people who may not get to see each other a lot during the week to get together on ursday night,” she said.

While trivia may seem daunting to newcomers or those who haven’t played in years, Mann encourages everyone to give it a try. Her biggest tip? Go in with the expectation that you won’t know every answer — and that’s okay. Trivia at Günter Hans is all about having fun and connecting with others.

To elevate your experience, enjoy the pub’s wide selection of cocktails, liquors, wines, and beers, as well as its famous German-style Bretzels, Liege wa es, calzones, and bratwursts. Can’t decide what to order? Try a beer, cocktail, or gourmet Bretzel dip ight — or share with your teammates. e servers will bring everything right to your table so that you won’t miss a moment of the action.

Café Berlin and Dive Bar

Trivia for the Curious and Competitive

In addition to locally hosted trivia, Columbia is also home to trivia nights by Geeks Who Drink (GWD), a popular national trivia company that aims to turn rst-time quizzers into regulars. GWD trivia nights feature a well-polished format, written by an editorial team with decades of experience, offering fresh and varied questions.

eir website even claims that they “write more questions than Jeopardy — way more, in fact.”

GWD o ers two main trivia formats: Classic Trivia and Small Batch Trivia. Both formats span two hours, but they differ in tone. Classic Trivia, which features seven rounds that include audio and video elements, has a lively, PG-13 feel and covers a wide range of general topics, while Small Batch Trivia is a more relaxed option focused on pop culture and designed to be accessible for all ages.

In Columbia, you can enjoy GWD’s Classic Trivia at Café Berlin at 7 p.m. on Wednesdays and Small Batch Trivia at Dive Bar at 7 p.m. every ursday. Both venues have a welcoming atmosphere and full menus with burgers, sandwiches, salads, and more.

Whether you’re in it to win it or just looking for a fun way to spend an evening with friends, Columbia’s trivia nights promise great food, lively company, and an unbeatable sense of community. So, are you ready to put your knowledge to the test? May the best team win.

Local Weekly Trivia Games

1839 Taphouse

Monday @ 8 p.m.

Hexagon Alley

Tuesday @ 6:30 p.m.

International

Taphouse (ITAP)

Wednesday @ 7 p.m.

Café Berlin

Wednesday @ 7 p.m.

Dive Bar

Thursday @ 7 p.m.

Günter Hans

Thursday @ 7 p.m.

Please note that you should arrive earlier than the starting time to check in.

Sabrina Basinger Financial Advisor

O Come, All Ye Tables

This season, let your table shine with inspired touches from local interior designer Anne Tuckley. From intimate gatherings to festive feasts, these tablescapes are designed to bring warmth and cheer to every holiday celebration.

Photography by KEITH BORGMEYER

Tablescape designed by ANNE TUCKLEY

Dishes, linens, and accessories provided by MCADAMS’ LTD OF COLUMBIA

Styling locations provided by LINKSIDE AT OLD HAWTHORNE and LOMBARDO HOMES OF MISSOURI

Coming Soon!

4601 Stellar Drive, Columbia, MO at the intersection of Providence Rd. & Southampton Dr.

many of our residents have never experienced before.

By supporting Missouri Girls Town, you

•Provide services to more at-risk youth

•O er sta development opportunities

•Assist our employment of licensed clinicians

•Maintain the 10 buildings on our 23-acre campus

•Deliver aftercare services

Gifts of $100 or greater qualify for 50% Missouri state tax credits available through the Department of Economic Development's Youth Opportunities Program.

You can make a di erence in the lives of young girls. Donate online at MissouriGirlsTown.org or contact Director of Donor Relations Deanna Barger at dbarger@mogirlstown.org or 573-642-5345.

Good For You and Your Community Too!

Something to Celebrate

Columbia’s cultural melting pot embraces the holiday season.

BY LORI GALASKE

I f you have a linguistic leaning, you might wonder why the twelfth month of the year derives its name from a Latin word that means “tenth.” In years long past, the calendar consisted of ten months with January and February not being named at all. Whether tenth or twelfth, December has always been the last month of the year. It is, however, most de nitely not the least. From the sacred to the secular, traditions abound and are celebrated right here in central Missouri during these nal thirty-one days each year. With our rich array of cultures and faiths, there is something for everyone to celebrate.

Yule

e winter solstice, sometimes known as Yule, is the longest night of the year and has been observed for some ten thousand years all over the world. While this holiday happens on the longest night of the year, it is actually a celebration of light — a looking forward to the return of the sun and life in the coming year.

In Columbia, our Afghan neighbors celebrate by gathering as families. ey read poetry, tell stories, and share fruits such as pomegranates and watermelon. e winter solstice is known as Dongzhi in Chinese tradition. e festival includes the worship of heaven, earth, and ancestors. It also includes plenty of good food and family.

Chanukkah (Hanukkah)

However you spell it, this Jewish holiday means “dedication” and celebrates the miracle of the oil. In 165 BC, the Jewish people regained their temple from the Syrian-Greeks. In purifying the temple, they burned an oil lamp but only had enough oil for one night. Miraculously, the lamp burned for eight days, leading to Hannukah's eight-day celebration.

During this eight-day celebration, most of the festivities take place in the evenings (school and work during the day continue as usual). e central object is a menorah — a candelabra with nine candles: a “servant” candle used to light the remaining eight candles, one each night.

Other than the ubiquitous nightly lighting of the menorah, activities range from a single family gathering to a full-scale aunts, uncles, cousins, and friends party. is type of observance might include Jewish folk dancing, games of dreidel, gift-giving, and, of course, plenty of good food.

What type of food is traditional Chanukkah fare? First and foremost is the potato latke (pancake). Recipes vary widely and can be savory or sweet. One family has a latke contest to see who makes the tastiest variety. Sufganiyot (little donuts) are also popular. Fried foods, in memory of the oil that did not run out, are common during these eight days, but at least one mid-Missouri family also enjoys beef summer sausage, chocolate-covered cherries, poppy seed cookies, and a variety of cheeses.

Christmas

If a stroll through the mall or a dash into Target is any indication, Christmas, if not the most popular December holiday, is the most commercialized holiday.

While the reason for Christmas dates back over two thousand years, the rst recorded celebration of the

birth of Jesus wasn’t until AD 336. No one knows the exact day on which Christ was born. So why celebrate in December? One theory is that cultures across Europe and the Mediterranean observed various pagan festivals at this time of the year. Many of these festivals included some heavy (and not so holy) partying. In order to keep his people from indulging, a Christian bishop adopted December 25 as Christ’s birthday.

According to historian William J. Tighe (professor of history, Muhlenberg College), the date is more logical. e church chose March 25 as the day Mary conceived Christ. It only follows that Jesus was born nine months later — on December 25 (see Touchstonemag.com/Calculating Christmas).

Christmas began as a holiday for those of the Christian faith and is still celebrated as such. It is also celebrated by atheists and agnostics alike as a season for family and friends, for giving, and for sharing. ere are nearly as many Christmas traditions as there are families who celebrate. A drive on any given night in December through Columbia will reveal both beauty and frivolity as homes are decked out with a variety of lights, bows, Santas, reindeer, sleighs, snowmen, nativity sets, and any number of other religious and festive decor.

Whether or not a house displays decorations outside, it’s inside each home where the real observance takes place. Regardless of ethnic background, if you celebrate Christmas, food and family are sure to be at the center.

Our Russian neighbors celebrate with an annual nativity play at church on Christmas Eve. Characters in the play call the children from the audience up to the stage where they each receive gifts of Russian candy, an apple, and an orange — symbols of prosperity and generosity. On Christmas morning, it’s back to church and then home for a celebratory meal. Traditional fare includes a Russian salad, aka olivye, similar to a potato salad but with carrots and kielbasa. Another dish found on Russian tables on December 25 is a Russian Shuba Salad (herring under a fur coat).

Natasha Borlak, a local Columbian of Russian heritage says, “It’s very pretty, but it’s an acquired taste.” e table isn’t complete without Koreiskaya Morkovka (carrot salad), Golubtsi (stu ed cabbage rolls), and mashed potatoes.

After this feast, the children play a game in which small, wrapped gifts are tied along a string. e string is then hung between two chairs. e children are blindfolded, given a pair of (safety) scissors, and pointed in the direction of the hanging gifts. Whichever gift they snip o the line is theirs. e rest of the day is spent visiting with extended family and friends, sipping tea and grazing on meats, cheeses, candies, fruits, and cakes. Who knows? Someone might even pick up a guitar and start a few rounds of Christmas carols.

A Korean tradition that continues here in central Missouri is that of the Christmas cake In Korea, these cakes might be ordered from elite bakeries and cake shops weeks in advance, but they can also be made at home. e cake itself is usually either a sponge or a cream cake. It’s the decorations that truly mark it as a Christmas cake though. Snowakes, Santas, Christmas trees, reindeer, and colorful fruit are a few of the options.

For our neighbors of Mexican heritage, tamales and enchiladas are at the top of the list, along with plenty of desserts such as an or dessert tamales that are lled with a sweet pudding and drizzled with caramel sauce.

Kwanzaa

A veritable youngster in this lineup of December holidays, Kwanzaa began in 1966 and is a celebration of African heritage, unity, and cultural identity. Its founder, Dr. Maula Karenga, is a profes-

sor and chair of the department of Africana Studies at California State University, Long Beach. Observed each year from December 26 through January 1, each of the seven days is dedicated to one of the seven core principles of Kwanzaa: unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity, and faith.

Suggested ways to celebrate include lighting the Kinara (a candelabra with seven candles, one for each day of the festival) and discussing the seven principles. You might decorate your home with the symbols associated with Kwanzaa (crops, a mat, Kinara, corn, unity cup, seven candles, gifts); participate in a gift exchange; prepare traditional African food; or engage in traditional African music and dance. e idea is to celebrate what was, what is, and what will be in the future for everyone of African heritage.

As home to the University of Missouri and multiple colleges, as well as being a city that welcomes refugees, mid-Missouri’s variety of ethnic groups and their December celebrations cannot be contained in one article or one place, but the next best thing is City of Refuge’s Holiday Market on December 7. During this oncea-year event, sixteen artisans from various countries will have tables with handmade items that celebrate both their ethnic background and the December holiday they hold dear.

“What I love about the Holiday Market is that you see people literally celebrating,” said Garrett Rucinski, City of Refuge’s director of engagement. Along with international food, an appearance by Santa, and live entertainment, the Holiday Market showcases a taste of the diverse ways Columbia celebrates December holidays.

Inhabit Christmas

How can we live the story of God this season?

BY BETH BRAMSTEDT

As I sit in front of my keyboard, the sun streams through the window, warming my back. e sweet smells of a cashmere-scented candle waft through the air while the melodies of “Everlasting God” ll the in-between spaces.

“Strength will rise as we wait upon the Lord, We will wait upon the Lord, we will wait upon the Lord …”

In the Christian year, December is the time of waiting. e time of Advent. A remembrance of the years the world waited in anticipation for its king, the Messiah, to come. e time each year when we wait, amid hardship and struggle, in grief and pain, but with hope and expectation that God is not far away.

As I sit sipping my lemon and ginger tea, I nd myself pondering what I am waiting for this season. ese verses in Romans 8 from “ e Message” enter my mind.

“All around us we observe a pregnant creation. e di cult times of pain throughout the world are simply birth pangs. But it’s not only around us; it’s within us. e Spirit of God is arousing us within. We’re also feeling the birth pangs. ese sterile and barren bodies of ours are yearning for full deliverance. at is why waiting does not diminish us, any more than waiting diminishes a pregnant mother. We are enlarged in the waiting. We, of course, don’t see what is enlarging us. But the longer we wait, the larger we become, and the more joyful our expectancy.”

Where are you yearning for relief, for deliverance, this season? Can you inhabit the still un-folding story of God with joy and expectancy?

Keeping Pace With the Arcade District

Columbia’s Hub of Progress and Innovation

BY SUNITHA BOSECKER

In the heart of Columbia, there’s a place where progress meets community and creativity merges with entrepreneurship. It’s known as e Arcade District, a vibrant and growing hub led by visionary Bobby Campbell. As the founder, Campbell’s mission has always been clear: to create a space where businesses can incubate, thrive, and disrupt industries while simultaneously enhancing the community.

e Arcade District sits on Fay Street, nestled between College Avenue and Columbia College. What began as an ambitious vision has now evolved into a bustling district with twenty businesses and counting. Each year brings new developments, new partnerships, and a growing sense of purpose. At the center of it all is Campbell, who oversees the delicate balance of commercial o ce space, restaurants, and entertainment options, carefully curating a diverse yet harmonious environment.

A VISION OF INNOVATION AND COLLABORATION

When Campbell rst dreamed of the Arcade District, he envisioned more than just a collection of businesses. He wanted to create a dynamic space where innovation and collaboration could ourish.

“We’re building a place where companies don’t just exist but thrive together,” Campbell said. “It’s about making the community better, providing great food, entertainment, and most importantly, creating opportunities for entrepreneurs and startups to collaborate and be creative.”

at philosophy drives the careful selection of tenants in the district. Rather than following a rigid formula, Campbell treats the process as art, where he assesses each new addition based on its ability to contribute to the overall vision.

Scan the QR code to learn more about living the story of God this holiday season.

Scan the QR code to read more about the innovation and community spirit behind The Arcade District.

They’re Coming!

Trader Joe’s (true), Costco (apparently not), and Buc-ee’s (nope).

It turns out that the No. 1 source of “news” about the next big retailer coming to Columbia is none other than “A clerk at Aldi.”

In our search for de nitive sources for information about Costco, Buc-ee’s, and, more recently, Trader Joe’s coming to Columbia, our crowdsourcing has revealed that common source.

“A clerk at Aldi told me ...” (Note: It is “Aldi,” not “Aldi’s,” but let’s not get sidetracked by actual facts. Oh, and also, the Trader Joe’s news is true. TJ’s is coming to COMO.) But that big area that was cleared on the east side of Fairview Road, across from Target? “A clerk at Aldi” told more than a few people that the land was being prepared for Costco. Others have said — no doubt repeating the ubiquitous Aldi clerk — that the big clearing is preparation for Trader Joe’s.

e truth is — and this comes straight from the verbiage on the building permit issued by the city of Columbia Building

and Site Development o ce — that spot next to Target will soon be a massive collection of storage units.

But what’s that you’ve heard about Buc-ee’s? If Spring eld has a Buc-ee’s travel center, it seems to make sense that Columbia will get a Buc-ee’s. Our crowdsourcing has revealed that Buc-ee’s is coming to the Midway area, or to a site o Route ZZ east of Columbia. However ... spokespeople for both Costco and Bucee’s say that Columbia is not in store for one of those stores, at least not for the foreseeable future. (No matter what “a clerk at Aldi” has told you.)

Quick note: It’s uncanny how many people haven’t even heard of Buc-ee’s. Seriously? You’ve really never had a Buc-ee’s Beaver nugget or pulled pork sandwich?

In early November, we learned from multiple local news sources that a Trader Joe’s store is coming to Columbia, presumably among e Shoppes at Stadium, and likely in the former Macy’s store. Other than con rmation that the store is coming, the where and when are just speculation. ( is news came not long after we learned that Home Goods is taking over the space formerly occupied by Bed, Bath & Beyond.)

But don’t let that stop us all from jumping to conclusions.

According to our crowdsourcing, past and present retail and industry prognostications have included ...

• Southwest Airlines coming to Columbia Regional Airport. (Fact check: Tall tale.)

• Red Robin had its sharp eyes on Columbia for a restaurnt, and that was publicly con rmed back around 2008. But, according to our tested source, “ e recession put that expansion on hold.”

• A second Dillard’s, to be housed in the vacant Columbia Mall anchor building that used to be Sears, was announced in 2019, along with a Tru by Hilton hotel at the southwest corner of I-70 and Stadium. e planning ran into snags with planning and zoning and the so-called “COVID economy.”

• Just mention Trader Joe’s and a plethora of other retailers coming here “for sure” soon pops up on social channels: Sprouts, Whole Foods, and Costco.

• Remember the Hyperloop that was going to zig and zag between St. Louis and Kansas City? It seems the roughly $10 billion price tag kept that dream from becoming reality.

• At one time, Whole Foods was rumored to be coming to the Grindstone area. Another “report” had Whole Foods locating somewhere o Scott Boulevard. And then it happened. Whole Foods did build a store ... in Columbia, Maryland.

• Others on the list of “we heard they’re coming” includes Krispy Kreme Donuts, Costco (by multiple sources), Dierbergs, Whiskey Wild (there is truth to that, by the way), a “super” Target in south Columbia (likely the Discovery Ridge area), and some sort of wine emporium in the former Women’s and Children’s/Columbia Regional Hospital.

Be sure to pass along your “I heard it was coming” reports to jodie@comocompanies.com. If you want your report to go to the top of the list, be sure to add, “A clerk at Aldi told me.”

www.columbiahba.com

COMO Magazine The Food & Drink Issue December 2024

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