Come Home 016
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Vol. 2, Issue 9
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WELCOME HOME This past week, I had the honor of speaking to a group of high school business education students. I took several magazines and gave a short speech about my background and how I got started wth Come Home. I gave my spiel and waited for the dead silence that usually follows when speaking to teenagers who do not want to embarrass themselves in front of their peers. After a few minutes, the teacher broke the silence and asked for questions. I got a few, but I could tell as they hem hawed around that they did not really want to speak up. Then I asked if any of them wanted to start a business, and to my surprise most of them did. I encouraged them to share their ideas, and together we tried to brainstorm about how they could get started. They began to ask me for advice, and I shared a few things with them that were passed on to me by others. Work hard, always be willing to work harder than anyone else. Keep your chin up, there are going to be really great days, but really bad days too, so don’t give up.
Come Home Contributors Heather Hinrichs Publisher & Editor Jessica Kibling
Associate Editor & Designer
Monique Wilson
Writer & Copy Editor
Contributing Writers Jessica Kibling Lauryn Tapley Monique Wilson Tara Coker Rita Herrmann Heather Hinrichs
Learn to weather the storms, and there will be storms. Don’t quit when things get tough, just get tough. Dream big, but start small, be realistic and set realistic goals.
Contributing Photographers Beth Crenshaw Amber Thomason Ashton Keeton
Find a need and fill a need. Know your market and what they need or want. Above everything else, love, love, love what you do. It will make working hard and weathering the storms much easier. I don’t know if they will remember what I said when they set out on the great adventure of owning a business, but I do know that in sharing with them I renewed myself a little. Every now and then we need to be reminded of why we do what we do, as well as why we love what we do and their enthusiasm did that for me. I hope you enjoy this issue. Lots of good stuff about people who dream big, work hard and reap great rewards. I told those kids it is hard to own your own business, but the satisfaction and pride of owning your own business is incomparable to anything else I have ever done career-wise. I hope no matter what age you are - 18 or 80 - if you dream of owning a business that you do it. Whether it is a pizza place or a pottery shop. Even if it is an antique store, a spa and salon or a fitness place, do it. Dream big, work hard and always love what you do. You will never regret that you went for it.
Heather
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contents
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Oh My, Pizza Pie! Written by Monique Wilson Photographed by Beth Crenshaw
Osage Clayworks Written by Jessica Kibling Photographed by Beth Crenshaw
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Come Home Kids Trick or Treats? Written by Heather Hinrichs & Lauryn Tapley Photographed by Ashton Keeton
Outdoor Places, Cozy Spaces Featuring Tara Coker of re•vamp Photographed by Amber Thomason
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Come Home Kitchen Foil Packet Meals Prepared by Jessica Kibling Photographed by Aston Keeton
Making History - One Vote at a Time Written by Rita Herrmann
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M l h F a
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Oh My, Pizza Pie! Written by Monique Wilson Photographed by Beth Crenshaw
Many people would go to Vegas for their honeymoon given the chance. What if you lived in Vegas, got married there and then decided to come to Lakeview, Arkansas, for a honeymoon? And you loved it so much, you ditched Vegas, decided to retire near the Trout Fishing Capital of Cotter and start a second career with a pizza business that wins national and international awards. No, I’m not pitching a new movie idea. It’s real life. Well, the real life of Rick and Jane Mines, and they are loving every minute of it.
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Rick and Jane are the owners of Nima’s Pizza, a small pizza restaurant in Gassville, Arkansas. It’s small and cozy restaurant, filled with heavenly smells, decorated with lots of awards, and while it only seats 24 people at capacity, they serve more than 100 pizzas a day. They may be small, but they thrive like a bee hive with all the activity in their small place. It all started 14 years ago when they bought the pizza business. There was a catch though, Rick and Jane had NEVER been in the pizza business or any restaurant business before. They loved to cook gourmet meals and entertain friends, but they worked in the corporate world. So, how did this happen? Rick is originally from Canada, and Jane from southern Illinois. They met in Las Vegas and married. Jane had the idea to come to Arkansas for some trout fishing for their honeymoon. Rick jokes that he didn’t really know there was an Arkansas, but Jane had fond memories of the White River from her childhood and family vacations there. So to please his new wife, Rick expanded his U.S. geographical knowledge. They liked it here and thought it would be a great place to retire. Rick recalls that after “five minutes of retirement,” he decided, why not try the pizza business. The White River is quite an allure to tourists and fishermen. In 2008, a couple of gentlemen stopped by for some pizza after a day on the river, and unbeknownst to Rick and Jane, they were experts at the International Pizza Challenge contest in Las Vegas. A few weeks after their visit, they called Rick and Jane and asked them to compete. Only 140 teams from all over the world are invited to compete, which makes it quite an honor. They decided, why not? There are two divisions to the contest, traditional (two toppings only) and nontraditional (anything goes). From the first contest they entered, Rick and Jane achieved success. They placed second in the region in their first contest. That might have been their first victory, but certainly was not their last. They have taken their pizza talent to many other national and even international contests. Their accolades are so numerous that
they have both been made charter members of the U.S. Pizza Team. Yes, there really is a U.S. Pizza Team. The team went to China to compete in November 2015. That was the first time there had been U.S. competitors in China. They packed up their ingredients to take with them to competition. They took the meatballs, fire-roasted peppers, their special fivecheese blend and other fresh items. However, all of their ingredients were seized by customs, and they had to go to Chinese markets and to find replacement products for their pizzas. It must have worked. Jane placed first and Rick placed third at the international convention. Only .23 of a point separated Jane from Russia, but she beat Rick by a whole two points. The nearly 15-hour plane ride home was brutal for Rick with Jane reminding him of that score difference several times along the way. He was smiling and laughing as he told the story nearly a year later, so I think he was proud of his wife and tickled that he placed third as well. With all the awards hanging on the walls, the plaques on tables, and the newspaper stories and pictures all around, it was time for some proof of this award-winning pizza. Rick was kind enough to treat us to one of their special competition pizzas. Anyone can have a taste, but make sure to plan ahead because you have to call 24 hours in advance to order their special recipes. We were fortunate enough to taste the most recent traditional award winner. Remember, the traditional category only uses two toppings. Thankfully, cheese is not included in the two. This pizza featured sauce, grated mozzarella and provolone cheese, sliced chorizo, a latticework of fire-roasted peppers, and then in each section of lattice, a small dollop of the special five-cheese blend. The pizza is cooked to a golden crispness in a 600-degree oven before they bring it to the table whole so the customer can see it before it’s cut. It was beautiful. When Rick cut and served it, the cheese strung all the way across the table. It was hands down one of the best pizzas I have ever eaten in my life. Nima’s Pizza is a special place. It’s
Come Home 9
small and cozy, filled with heavenly smells, decorated with lots of awards, and busy. The team that works there is something to watch. Everyone knows the system, and they can interchange roles. They make their dough daily. One batch of dough will make 26 large pizzas and they average six batches of dough every Friday and Saturday. That’s a lot of weekend pizza! They take that fresh dough, toss it around in the air, stretch it to the needed size and then begin to build. All toppings are freshly prepped daily. They hand
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grate 800 pounds of mozzarella cheese a week. That’s not a typo – 800 pounds! Every day they slice mushrooms, onions, and tomatoes; cook sausage; and prep all the things for the other items on the menu. Nima’s just doesn’t have pizza, they have calzones, sandwiches, wings, and salads. They also have freshmade desserts most days.
their tips. Their place was saved from the storm, and now they donate all gratuities to the local Salvation Army to pay it forward to those that need help. Another way they give back to the community is to supply and decorate a 40-foot live tree for Christmas. When it is time, they host a community gathering to kick off the holiday season.
Rick and Jane may not be natives, but they’ve made Gassville their home. And like any good neighbor, they take care of their community. Since 2008 when a devastating tornado ripped through Gassville, Nima’s hasn’t kept
All of these things make for a pretty extensive line-up for non-restaurant experienced people, but they buckle down, work together and they hit it out of the park. Here’s to many more years of pizza, fun and awards!
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Osage Clayworks
History and art in the corner of the Ozarks
Visiting Osage Clayworks is like stepping back in time. The pottery shop calls the old Stamps General Store in Osage home. Created in 1901 where a proposed rail line would have steamed through the Ozark Mountains, the building is on the National Register of Historic Places. The railroad route changed, but the store had already planted its roots by that time. Potter Newt Lale purchased the store from Frank Stamps in 1979, and aside from a few changes like a new roof and wiring, much of the store remains the same as its heyday as the center of the Osage community. Relics of the store are displayed around the showroom, in the large picture windows and in cases scattered about. Old post office boxes now hold handmade coffee mugs. A wooden row of seats used to fit customers with shoes now face a pottery wheel. That’s where you will find Newt. Sit right down and he spin you a tale about life, art and history as he spins clay into works of art. A native of arid south Texas, Newt knew growing up that he wanted to live somewhere with trees and running
Written by Jessica Kibling Photographed by Beth Crenshaw
water. As a junior at Texas A&M, Newt went to a clayworking exhibit just to get out of class for the day. Little did he know at the time, that decision would change his path in life. After graduating with a degree in architecture (that he never used), Newt decided to move to the Ozarks in 1974. One of his professors in school had moved to the area and touted its beauty and availability of affordable land. Newt purchased 40 acres of land on a hill just up from the Stamps General Store, where he picked up his mail and formed a friendship with Frank Stamps. The land was completely wooded and lacked running water, and his wife Amy, laughs now that it came with nothing but a dream. That dream was enough for Newt. A natural gas pipeline ran through the area, which made it ideal for setting up a pottery kiln. With little more than a chainsaw and hoe, he carved out a home on the hill and a place to create his art. He set to work making his pottery and hauling it to craft shows across the area. Fate and a craft show in Memphis brought Newt together with Amy. She was there to sell her work, ornate miniature pots. She was intrigued by Newt’s work and asked where he was from. He told her he lived in a small town in Arkansas that she had never heard of. When Amy pressed him for the location, Newt stubbornly dogged her question assuming that she would not know of a small town called Osage.
Turns out that Amy grew up a few miles down the road in Alpena, where she learned to crafted things out of the clay bank beside her house. Frank Stamps, the owner of the general store, even drove her school bus. Not long after they met, Amy and Newt were married. She moved up on the mountain with him, where they hauled water together from a nearby creek to make their pots. When the opportunity arose in 1979 to purchase the general store that Newt had admired for years, they jumped. The Stamps family wanted to keep the history of the store intact and decided that the antiques and artifacts that had been a part of the store for nearly 80 years should stay with the building. Newt and Amy moved into the historic building and finally had a place of their own to showcase their art – Osage Clayworks. Over the years, it has become a family business. Their daughter Jessa grew up in the general store-turned-pottery shop. Luckily, Jessa turned out to be a bit of an artist herself and married a man who learned to enjoy the art of pottery as well. She loves the building so much that she decided to hold her wedding on the front porch. Between Newt, Amy, Jessa and sonin-law Donald, the family creates 500 works of pottery a month. It takes nearly six weeks for a piece of clay to become a final work of art. After it is molded into shape, it sits on a drying rack until there are enough pieces to
fire a kiln – typically once a month. Then, it is glazed and fired. Firing a kiln is a major undertaking. The conditions have to be just right before they start the 16-hour process. The Lales typically fire it up at night, and spend the evening watching over it together, as it heats up to 2400 degrees Fahrenheit to cure the glaze finish of their pottery works. Everything they create is designed to be functional. They don’t strive to make art that simply sits on a shelf, they want their platters, cups and bowls to be used as part of daily life and enjoyed. That’s why every piece is oven, dishwasher and microwave safe, in addition to being lead free. “The best part of what I do is when people return to the store and say that the mug they purchased is their favorite and they drink their coffee from it every single day,” says Newt. “That’s why we do it.” Their functional work is used daily at the Low Gap Café in Jasper. Dinners and coffee are served up at the busy café on plates and mugs handcrafted by Newt. When patrons are caught admiring the pieces, the diner is quick to tell them about the local artist who created them and send them over to Osage for pieces of their own. In addition to her pottery, Amy spent 19 years teaching school. She and Newt laugh when families enter the store because the first things parents say to their children is – “DON’T TOUCH ANYTHING!” From her time as a teacher, she knew that they needed a way for kids to enjoy the store too, so they began making small pinch pots with the children several years ago. Each child gets their own lump of clay and Amy or Newt show them how to pinch it into a small pot. The pots are left there to dry and are gathered up each month when the kiln is fired. Because so many little pots are created – more than 100 each month – they have set up a trade-in system. Rather than trying to keep track of which pot belongs to which child and having to ship their pinch pot to them when it is ready, each child who makes a pot, gets to choose one that was created by an earlier visitor to take home that day. In addition to showing them the craft of pottery, this makes
them part of the process and teaches them to share with others. Amy explains, “To us, clay is a vessel for connection. It isn’t about selling pots, it’s about sharing the joy of what we get to do and hoping that others find joy in it too.” They share the joy of other’s artwork in the store as well. Taking a look around, you will find locally-made woodwork, quilts, soap and even a blown glass chandelier crafted by a neighbor. There is a thriving community of artist in the area that you might not know about, but they are strong supporters of one another and their crafts. Making a living as an artist isn’t easy, and not many are able to do it. But the Lales have been blessed in their little corner of the Ozarks. “I am grateful for the opportunity to market my work and make a living from it,” shares Newt. “Especially living where we do. Some think it is the middle of nowhere, but it’s heaven to me.”
Come Home 17
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Trick or Treats?
Copy-cat candy bars
Written by Heather Hinrichs & Lauryn Tapley Prepared by Lauryn Tapley Photographed by Ashton Keeton
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Eula Vivan (Dysart) Wiles, born January 28, 1906, was an excellent homemaker. She raised seven kids on farm. She kept an immaculate home, sewed, knitted, crocheted and loved to cook. In her later years, she worked in the sewing department at Woolworth’s. She was beautiful and loved to dress up with lots of pretty jewelry. At Christmas time, she loved to make fudge. She hosted huge family gatherings during the holidays and always made homemade gifts for everyone. Her apron only came off when the festivities began. This was not an uncommon description of women in the 1930’s; however, what is uncommon is that five generations later, the same description fits her great-great-granddaughter Lauryn Tapley. Lauryn Tapley, born June 22, 2006, is an excellent middler schooler with a scientific mind and a flair for technology. She is raising two dogs, Charlie and Sassy. She hates to do chores, but she loves cooking, baking, sewing, painting, animals and making crafts. Lauryn especially loves being in the kitchen with her mom baking banana bread. The best part is making lots of different kinds of banana bread then sharing it friends and family. Lauryn’s dad is the biggest fan of her baking since he gets to reap the benefits. I met Lauryn several years ago when she began coming to my educational summer classes and paint parties. Over the years, I have had the chance to to work with her in several different camps, including painting and sewing, but where she really stood out was in the cooking classes. Lauryn is a natural in the kitchen. She is eager to learn and try new things. She lights up when she is making something for people to try. I asked Lauryn to tell me about herself, and she thought for a minute and then said, “My favorite color is purple. I am creative, brave, but maybe not the bravest. I like chocolate, and I think I have a mind of my own. Oh, and I would like to go to Paris someday.” I agree with Lauryn, and I am not sure I could have described her any better. For this Come Home Kids section, I asked Lauryn to create a few copy cat candy bars for Halloween. She jumped on Pintrest and found several different recipes she thought other kids would enjoy making this time of year. “These recipes are really easy, fun to make and they tasted really good. The Crunch Bars are may favorite and taste the closest to the real thing.” Lauryn plans to have a slumber party soon so her girlfriends can make all of these copy cat candy bars again. She will tie on her apron, the one handed down to her by her Grammie Eula, and it won’t come off until the festivities begin.
Payday Bars
Ingredients 10 oz. Peanut Butter Chips 14 oz. Sweetened Condensed Milk 3 tbsp. Butter 2 cup Mini Marshmallows 24 oz. Dry Roasted Peanuts
Directions 1. Prepare a 9×13 in. pan by buttering bottom and sides. 2. Pour half of the peanuts into the pan. 3. Over medium-low heat, melt chips and butter. 4. Add in condensed milk and marshmallows, stirring until everything is melted and blended together. 5. Pour mixture over peanuts in the pan, distributing evenly and gently pressing down. 6. Top with remaining peanuts and press down to help adhere top layer of peanuts. 7. Allow to cool and set. 8. Cut into desired serving size.
Butterfingers
Ingredients 16 oz. Candy Corn 16 oz. Peanut Butter 16 oz. Milk Chocolate Chips
Directions 1. Melt candy corn in microwave by heating for 30 seconds, stirring and repeating until completely melted. 2. Add in peanut butter and mix until thoroughly combined. If mixture gets too hard to work with, microwave for another 30 seconds and then stir. 3. Mixture will be warm to touch, but you need to form into shapes and place on parchment paper. 4. Place in refrigerator to set. Ideally, leave in freezer for several hours to make chocolate set up quickly in next step. 5. Melt chocolate in microwave by heating for 30 seconds, stirring and repeating until completely melted. 6. Dip candy corn and peanut butter bars in melted chocolate. Make sure to coat completely. Then return to parchment paper. 7. Place bars back in refrigerator to set.
Three Musketeers Ingredients 7 oz. Jar Marshmallow Fluff 2/3 cups Hershey’s Chocolate Spread 12 oz. Chocolate Almond Bark Directions 1. In a microwave-safe bowl, melt 6 oz. of chocolate almond bark, stir until smooth. Spread evenly into a greased parchment lined loaf pan. Refrigerate 5 minutes until set. 2. In a separate bowl, mix together marshmallow fluff and chocolate spread. Microwave for 30 seconds, stir, and pour evenly over the chocolate in the loaf pan. Refrigerate 20 minutes or until firm enough to cut. 3. Remove the candy from the pan and peel off the paper. Cut into 8 bars for full size candy bars or 16 for fun size bars. 4. Melt remaining candy coating in a bowl and dip the ends and sides of the candy bars until completely coated in chocolate. 5. Let the chocolate set.
Crunch Bars
Ingredients 24 oz. Milk Chocolate Chips 1 1/2 cups Rice Krispies Cereal
Hours: M-F 10 to 5:30 Sat. 10 to 3
Directions 1. In a microwave-safe bowl, melt chocolate chips by heating for 30 seconds, stirring and repeating until completely melted. 2. Stir in cereal. 3. Pour into a 9×13 in. pan that has been lined with foil and greased, leaving “handles” over the edges of the pan. 4. Refrigerate 30 minutes until set. 5. Remove from pan using “handles” and cut into desired sized rectangles.
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Come Home Kitchen
Foil Packet Meals
Whether you are camping or just enjoying a night out by the fire pit, foil packets are a great no-fuss meal option. Packets can be prepared in advance with your favorite ingredients, leftovers, veggies fresh from your garden or even dessert, and tossed on the pit whenever you are ready. You can also cook them in the oven or on a grill. Here are a few of our favorites to try on a fall fire.
Prepared by Jessica Kibling Photographed by Ashton Keeton Home 35 ComeCome Home
*Foil packet tips for all recipes*
Always use heavy duty foil. Once packet is assembled, gather the two long edges of the foil and roll together tightly until snug over the food inside. Roll the short edges in towards the center of the pack until snug against the food. Place over fire pit or grill until food is thoroughly cooked. Remove from heat, allow foil to cool and enjoy directly from the packet or on a plate.
Hearty Sausage & Vegetable 1 lb. chopped Polska Kielbasa sausage 1 cup chopped bell pepper 1 cup chopped mushrooms 2 cups chopped red potatoes ½ cup chopped red onion 4 tablespoons butter Cavendar’s Greek seasoning to taste Prepare 4 large foil squares. Divide butter into thin pats and place approximately 1 tablespoon in the center of each foil square. Chop all ingredients and divide equally between the foil squares. Sprinkle each pack generously with Cavendars’s Greek Seasoning.
Southwest Chicken 1 15-oz. can of black beans, drained 1 15-oz. can of corn, drained 1 10-oz. can of Rotel, drained 4 chicken breasts 4 tablespoons butter ½ cup shredded cheddar cheese Taco seasoning to taste Prepare 4 large foil squares. Divide butter into pats and place 1 tablespoon in the center of each foil square. Place one chicken breast on each foil square. Mix black beans, corn and Rotel, and top each chicken breast with one fourth of the mixture. Sprinkle with taco seasoning. After cooking, top each packet with cheese.
Veggie Lovers 2 large chopped zucchini 2 large chopped yellow squash 3 chopped bell peppers ½ cup chopped red onion 1 cup chopped mushrooms 4 tablespoons olive oil Italian seasoning Garlic powder Prepare 4 large foil squares. Drizzle each with 1 tablespoon of olive oil.
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Chop all ingredients into cubes or slices about inch thick, and divide equally between the foil squares. Sprinkle each pack generously with garlic powder and Italian seasoning.
Think smores are the only dessert you can make over a fire? Think again!
Congratulations to the 2016 winners of
Caramel Apples 1 ½ cup chopped apples ½ cup granola 4 tablespoons of caramel ice cream topping Cinnamon Nutmeg 1 tablespoon butter Prepare one oversized foil square. Divide butter into pats and place in the center of the foil square. Place chopped apples in center of foil square. Sprinkle with cinnamon and nutmeg. Top with granola and caramel topping. Cook until apples are tender. Top with ice cream or whipped cream if desired.
Kirk Brown and Matt Johnson of Mountain Home 2015 & 2016 Champions This year’s event raised more than $25,000 for
Great Things start... Growth can be both challenging and exciting. This Fall, it’s about a new adventure for us all. Community First Bank is proud to announce it’s taking a step forward to bring equity and progressiveness to our community by partnering with another successful community bank, Equity Bank. Sharing the advantages of growing with you and our community while remaining the friendliest place to bank in town is our priority. Your friends at the bank would love the opportunity to visit and share with you the vision for the future. Visit our website, give us a call, or come by to see us anytime and we’ll show you how we go forward together.
from Great Roots. 870-391-8000 www.communityfirstbank.com
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Making History -
One Vote at a Time Written by Rita Herrmann The morning broke with a light drizzle falling from overcast skies, and a young couple stepped outside their Hannibal, Missouri, home to walk downtown. It was 1920, and election day in the small river village. After several blocks, the couple arrived at the polling place to be greeted by the young man’s father, but it was the young woman who made a permanent mark on history simply by signing her name. Her name was Marie. On August 26, 1920, President Woodrow Wilson signed into law the 19th Amendment to the U.S. Constitution, known as the Women’s Suffrage Amendment. The right of citizens in the United States to vote shall not be denied or abridge by the United States or by any State on account of sex. Congress shall have power to enforce this article by appropriate legislation. Prior to this, women had no effective say in the government of the United States because they were not allowed to vote. A few individual states granted women the right to vote earlier in our nation’s history, like Wyoming, which gave women the vote in 1869, but that right was not available to all women until this amendment was made law in 1920. It was a hard-fought battle. The history books mention the very public battle for women’s right to vote through the stories and work of Elizabeth Cady Stanton, Susan B. Anthony, Carrie Chapman Catt, Alice Paul and Lucy Burns. The amendment was initially introduced in Congress in 1878 by Senator Aaron Sargent, but took 41 years of continued work before it was passed. The work began decades before, with early organizations like the National Woman Suffrage Association and the American Woman Suffrage Association formed in 1869. During the years leading to 1920, women who supported the movement were often shunned by their communities, disparaged by adversaries and even imprisoned for daring to question the established norms.
1938 photograph of voters from the Library of Congress
Yet, for every woman who is well-known for her role, thousands of others remain unknown, though their work is immeasurable. They are the heroines of the movement. The individual warriors who stood in the face of the political machine, raised a fist of defiance and did not flinch. They continued to slog through the muck of politics and bear the burden of being socially outcast. They fought for themselves, for their daughters, their mothers, their sisters and friends. They fought for you. They fought for me.
Their work was not only to gain the right to vote for women in this country, but moreover, was for all citizens to have an equal say in their government. When I think of what these women endured so I could stand in a ballot box and let my vote be counted, I am humbled. I am humbled by women like Marie Louise Ruoff, who was born in 1893 in Missouri. She was the daughter of Joseph Mattheus Ruoff and Ana Katherine Rein, who emigrated from Germany to America around 1890. Marie was the second of their four children, and the only daughter. When she was quite young, her mother contracted tuberculosis, while her father died when she was only 13 years old. With both parents gone, Marie and her brothers were raised by their uncle John Ruoff and his wife Maria. At the age of 23, Marie married Morris King Byrum, the son of local politician Lacy Morris Byrum and his wife, Ella King. The Byrums were very active on the political scene of northeastern Missouri. After President Wilson signed the amendment on August 26, 1920, the town of Hannibal, held a special election a few days later to fill an open seat for alderman. Prior to the election, Marie had a friendly competition with her friend, Nita Harrison, regarding which of the two of them would cast the first vote in their town. August 31 became the day where Marie made her mark on history. Living some 15 blocks from the polling place, Marie and her husband began walking at 5:30 a.m. in the rain. When they arrived, their clothes were quite damp, but they were the first voters at the polling place. At 7 a.m. that day, Marie signed the register and cast her ballot, thus becoming the first woman to vote in the election. Byrum had just cast her ballot when her friend Nita Harrison arrived by automobile. At 7:01 a.m., Harrison became the second woman to cast her vote in Hannibal. The two friends knew at the time they were the first women to vote in their small town. However, soon Marie learned she was the first woman to vote in the state. It was some time later that she learned she was, in fact, the first woman in the U.S. to vote after the passage of the amendment. While Marie has the significance of being the first woman to vote after the passage of the amendment, she was not the first woman to vote in the United States (like Wyoming, noted above). Her significance is important since her hand, casting her ballot on that day, symbolized a long fight waged by so many women prior to that moment. When I read the stories of the people who campaigned for a right I still enjoy today, I am reflective. They cut a path through the thickets so that I — we — would have a better path to walk. They endured family and friends who thought their movement was pointless, they were ridiculed by the public, turned away from their social groups and yelled at by strangers on the street, all for believing they should have a say in their government. Yet each supporter of the movement
Marie Louise Ruoff - Missouri State Archives made their stance however they could, whether it was giving speeches, organizing rallies, picketing the White House, lobbying congressmen or rallying the people of a small river town to accept the controversial legislation. While grand movements in the societal fabric make for great news stories and do indeed land in the history books, it is the small determined steps we take every day that create the change we endeavor to see in our lives. Marie’s name will not be found in many history books, and her name is known to few. She is not as famous as Stanton or Anthony, yet she is as much an integral part of the history of the 19th Amendment as any of them. That’s why you should remember her name. She was a symbol of the American woman of 1920, a common woman doing an uncommon thing on that day. I did not learn of Marie Ruoff Byrum from a history book or a documentary. Instead, I stumbled upon the information in 2012 while conducting genealogical research, a hobby of mine. Marie is my first cousin twice removed. More precisely, her father and my great grandmother were siblings. She was born of strong German stock, just like me. She called a small town home, just like me. She held her right to vote in high regard, just like me. As the American presidential campaign gains momentum, I may groan at the spectacle it has become, but I do not bemoan the process. Our Constitution designed a democratic election process of which all adult citizens are now able to participate. When my grandmothers were born, they were born in to a country that would not allow them to vote when they became adults. It is my duty as a citizen to participate in the voting process. It is respectful to the men and women who struggled for me to have this right and that’s why I participate in the voting process.
GUY PEEPLES, M.D., F.A.C.S.
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