Connection February 2014

Free

Spicing it up with essential oils STRENGTHENING FAMILIES IN THE OZARKS

A fresh start

All because two hearts became one

KEN KETELSON GOES BACK TO BASICS WITH FARM TO TABLE FARE

2014 WEDDING TRENDS 10 great ideas for this year’s bride-to-be

unveiled un a SpeCiaL SuppLement oF CONNECTION

Where to tie the knot

BEAUTIFUL VENUES FOR AN UNFORGETTABLE WEDDING

February 2014

February 2014

ConneCtion Magazine | 1

2 | ConneCtion Magazine

February 2014

WHITNEY MOUNTAIN LODGE. SEE MORE WEDDING AND EVENT VENUES ON PAGE 52. whitneymountainlodge.com

FEBRUARY 2014

unveiled veiled

A SPECIAL SUPPLEMENT OF CONNECTION

46 DRESSES 50 2014 WEDDING TRENDS 10 great ideas for this year’s bride-to-be

52 TUX TIPS 53 WHERE TO TIE THE KNOT

CONTENTS

6 13 18 28 31 38

Racing

For tHe Fun oF tHe SPort

Diff erent strokes LoCaL artiSt FinDS Her niCHe

A fresh start Ken KeteLSon goeS baCK to baSiCS

Spicing it up WitH eSSentiaL oiLS

Journeys: WHere tHe roaD beginS

Strengthening families in the Ozarks aLL beCauSe tWo HeartS beCaMe one

o n t h e C oV e r :

olivia Clark is our cover model, dressed in a fully ruffled wedding dress available at norma’s inline Fashions in aurora. sleeveless, with it’s form-fitted bodice, full skirt and adequate train which is embellished with layers of ruffled organza, this bride will, no doubt, be the center of attention as she walks down the aisle.

February 2014

ConneCtion Magazine | 3

Show your love

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4 | Connection Magazine

February 2014

Connection

EDITOR’S NOTE

PubLiSHer Jacob brower eDitor Sherry tucker thorntonlives@gmail.com art DireCtor Veronica zucca connection@monett-times.com

Where is your heart?

a Magazine DeDiCateD to SoutHWeSt MiSSourianS

aDVertiSing rePreSentatiVeS Sheila Harris Marion Chrysler Lindsey Hall ContributorS Murray bishoff Meagan Ruffing nancy ridgley Lisa Craft Darlene Wierman Melonie roberts Sheila Harris Susan Funkhouser Pam Wormington amanda reese anne angle Joshua boley Steve Chapman Layne Sleeth Dori thomas PHotograPHerS Sarah Lee Mike Scott amanda Solak Chuck nickle Kerry Hays Jeff terry Leanne Pfeiffer Jon Whitlock DiStribution Jim bower greg gilliam to aDVertiSe 417-847-2610 - Cassville 417-235-3135 - Monett Send e-mail inquiries to thorntonlives@gmail.com Mailing address: P.o. box 40, Monett, Mo 65708 or P.o. box 486, Cassville Mo 65625 Connection is published monthly and distributed free in Cassville, Monett, exeter, Washburn, Pierce City, Mt. Vernon, aurora, Verona, roaring river, eagle rock, Shell Knob, Purdy, Wheaton, Freistatt, Marionville, Seligman, golden and other surrounding areas.

Connection is a publication of the Cassville Democrat, the Monett times and rust Communications.

February 2014

WHAT DO YOU LOVE, AND HOW DO YOU SHOW YOUR LOVE?

i haVe been bLeSSed, and it haS been an honor and a privilege to be part of Connection. Connection is in its fifth year, and i have been editor for seven months, now. there is a lot of heart in Connection. i think a lot of that is due to our wonderful contributors, who are all local, and cover local stories.

Dori Thomas, a new contributor, has a heart for healthy living. among other stories, she wrote about our breast cancer survivor in october, and in this issue, she shares the story of weight-loss and adjusting life to new healthy habits. Steve Chapman, another new contributor, crafted January’s story of trapper, danny powers. steve’s storytelling shares his heart for family, tradition and inspiration. though she has contributed stories for awhile, Amanda Reese will be sharing her heart in a new quarterly column she calls, strengthening Families in the ozarks. nurturing healthy communication among those that you love is her focus this month. Kerry Hays has, for some time now, shared his heart through his talented eye for photography. another dimension of kerry’s talent shows through as he presents the story of Freddie Fryar and the birth of nasCar. his heart for sharing the love of a good story shines through his writing.

Sheila Harris, who shares an artist story with us this month, can’t help but share her heart for inspiration and encouragement for reaching goals and progressing through life in absolutely everything she writes. what a blessing to see such talent and love shared from each of our story contributors, columnists, photographers and staff. all of these people, and every story that we tell, reflects the nature of the community in which we live. again, i say, we can be proud of living in the ozarks and living among people of heart, folks of talent and neighbors that love. i am also proud to publish, this month, our wedding and prom feature. it is plain to see that for a perfect wedding here in the ozarks, there is no need to look any further than your own backyard. everything needed to dress the part, and pull off an unforgettable party, no matter what the style, is available right here. i hope that our features and suggestions are helpful for your wedding or party planning, as well as our young prom partygoers! enjoy your February! as we pass through the rest of the winter and move into warmer weather and longer days, i hope for you all the best in health and happiness.

Sherry Tucker Take care now,

ConneCtion Magazine | 5

RACING for the fun of the sport

STORY AND PHOTOS BY KERRY HAYS

each year in February, stock car racing fans from around the world mark the beginning of another season with the running of the Daytona 500 at the international Speedway in Daytona beach, Florida. this year in particular will mark the 55th running of the race on a track that has become synonymous with the sport itself. February is also the month in which Cassville resident Freddy Fryar was born – an interesting correlation for a man who spent most of his life competing and improving the sport.

Freddy was born on February 15, 1935, in Chattanooga, tennessee. His earliest memories from childhood are centered on family – and racing.

“We made a picnic out of it, usually my dad’s brothers and my aunts and uncles and cousins,” said Freddy. “We’d all go in different cars and we’d meet up at the track.

We’d have all kinds of food and drinks. it was like a family reunion, and we’d just make a day of it.” auto racing traces its roots to the moonshiners in the south who modified their cars to outrun the authorities that tried put a stop to their livelihood. Freddy grew up with family stories that confirmed these origins. “you know how stock car racing got started? it was through the moonshiners

6 | ConneCtion Magazine

in tennessee, georgia, alabama and the Carolinas. the cars were souped-up, and they were always betting on which car would outrun the other one, so finally they made a track out in the field, and they started racing around the track,” said Freddy who also explained that most of the early cars were modified with two to three carburetors and bigger engines.

Freddy’s family dabbled in the moonshining trade, and from an early age, he was smitten by the need to watch and eventually drive fast cars.

“When i was 5 or 6 years old, we went to Lakewood Speedway in atlanta, georgia, – a one-mile dirt track,” Freddy recalled. “they raced indy cars there and motorcycles back in the late 30s and after the war. We went there every time they had any kind of race after 1945 when they started back racing again.”

Freddy was the fourth of six children, and his older brother Harold began racing in 1948. Freddy would often accompany his brother to races and help out in any way that he was allowed. “i went with him every time i could, every time they had room in the pickup truck,” said Freddy who also noted that cars at that time were towed to a race on the ground using a tow bar. as he grew in age and size, Freddy was

February 2014

Freddy would post 826 feature event victories and more importantly, the respect and admiration of his peers.

given responsibilities by his older brother to prepare the car – and the track for the upcoming race. “by the time i was 14, they let me warm the car up and pack the track on the dirt tracks,” said Freddy. “i’d drive slowly on a track that was really wet, and they’d pack the track to get the water off of it.” it was around this time that Freddy moved from observer to participant in the sport he had come to love. “one night we were in anniston, alabama, – it was a quarter-mile dirt track.

While i was out there warming the car up, the track got good, and the flagman threw the green flag. Heck, I stood on it and run with those other boys. i was 14 and my brother came out on the track waving his hat and motioned me in the pits. i didn’t even have a helmet on either, i was just out there packing the track. So, when i got in the pits he said, “‘ok, get your fanny out of my car. you run faster than i did so it’s time to get your own.’”

Freddy took his brother’s advice and traded a Wizard motorbike for a 1935 Plymouth coupe. He used house paint in colors of red, white and blue to change the finish and prepared for the race with the help of his older brother. “everybody worked on their own cars. in those days, we didn’t have

February 2014

any mechanics,” said Freddy. “i had an advantage on some of the younger guys because my brother was helping me and he’d been racing for several years by then.”

This first race took place on Fort oglethorpe Speedway in georgia, and Freddy would race that car for about a year before being approached by some older friends who had just been discharged from the air Force. they wanted to build a car and asked Freddy to be part of their efforts. this car was a 1934 Ford coupe, and it was modified in the usual manner for the time

with a roll bar and bigger engine. Their first race was in Huntsville, alabama.

“My brother had warned me about going down there, he said, “‘Don’t go down there those guys are fast, they’re from all over. they’re from alabama, georgia, tennessee and Mississippi. it’s a hornet’s nest,’” Freddy said. “i had to get a notarized statement from my mom and dad before they would let me race. i carried that in my pocket all the time. We started in the pit gate, where you sign in and they asked if we were modified or just street stock. I said,

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Saturday and drive pretty much wide open until i got to birmingham by race time at 7 o’clock,” Freddy said. “i’d have to be back by 6 o’clock on Sunday night.”

Freddy’s stock car racing involvement in the south would parallel the birth and development of naSCar as its sanctioning and governing body. He would go on to race in the NASCAR Modified Series, Late Model Sportsman’s Series, and even the Winston Cup Series. He raced on the beach at Daytona as well as on the track that now stands as its successor.

He earned nicknames such as the “Fast

‘make it stock.’ there were probably 50 cars there and they had qualifying. An official came over and said ‘We’ve got to move you up to modified – you’ve got the fastest time of the night.’ it scared me to death, i was starting on the pole in the race and i had never run with the big boys.” in spite of his misgivings, Freddy posted a respectable finish. “i led the thing for quite a while. one of the veterans got by me, and then on the last lap coming off of turn four, one of them turned me sideways and spun me and rolled me down the front straightaway,” Freddy remembered. “I finished second rolling across the checkered flag.”

During this time, Freddy continued to attend high school and work on this and other cars every night. on the weekends he would race, sometimes along with his brother, and together they would develop a fearsome reputation. Later on another brother, billy, would also join in the fun. “racing was a lot different then, it was fun – there wasn’t so much money, and everybody had to do their own thing. We got all of our parts out of wrecking yards,” Freddy said. “We’d go in and see what we could get off of junk cars and put them on our race cars to make them run better.”

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Freddy continued to race throughout the south after graduating from high school, and usually finished within the top three. At the age of 21 he took a job in a large factory as a maintenance mechanic and a year later would leave that job to enlist in the army reserves.

Stationed at Fort Jackson in South Carolina, Freddy’s commander was a racer as well who would often show some leniency on the weekends when Freddy would need to race. “i’d drive all the way from Fort Jackson to birmingham, alabama; get off at noon on

Freddy”, “beaumont ace”, “Fast Freddy the beaumont ace”, and the “bayou bandit.”

During a racing career that spanned 37 years where he specialized in short tracks, Freddy would post 826 feature event victories and more importantly, the respect and admiration of his peers.

Freddy continued his involvement in the sport following his retirement from racing in 1987. He served as a crew chief for owners such as Sterling Marlin, Mark Martin and richard Petty. He was instrumental in developing the trucks used

by Petty in the naSCar truck series as

February 2014

crew chief/manager when it first began in the mid-1990s. It was while serving as a crew chief that Freddy would meet and marry his wife, Georgia, who grew up in the Cassville area. Georgia continues to enjoy listening to Freddy’s stories and learning about the racer she initially met as a crew chief.

Over the past few years, Freddy has started to receive well-deserved recognition for his years in the sport of stock car racing. Two years ago, he was inducted into the Alabama and Ozarks Racing Halls of Fame. This past December, he received the same honor from the Georgia Hall of Fame.

Freddy recognizes that as time goes on, men like him will no longer be there to tell the stories of how it began. He’s grateful to have been acknowledged for his contributions to a sport that is now

February 2014

followed by millions of enthusiasts. As many anxiously await the start of another year, Freddy shared his thoughts on running at Daytona for the first time.

“We wanted to go to Daytona, but we didn’t have the type of car to run down there,” remembered Freddy. “One of my friends come in with a 1940 model Ford sedan, and we said, ‘Man, can we use your car? We want to go to Daytona!’ We put a roll cage in it and took all the stuff off of our short track car and went to Daytona. They started everybody that came – about 80 or 90 cars, I still have the lineup somewhere in a scrapbook. A lot of people started the race, it was amazing that nobody got killed.”

The year was 1956 and Freddy started 36th. He would finish the race in 12th place and carry memories for the rest of his life of an experience that was a heck of a lot of fun on the beach of Daytona.

Connection Magazine | 9

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February 2014

Essential health benefits from soluble fiber by nancy ridgley

TOP 5 FOODS LOADED WITH SOLUBLE FIBER:

FEBRUARY IS AMERICAN HEART MONTH. So, in honor of this month, i want to share with you some important information on soluble fiber. In the United States, there are many silent killers. these can range from type 2 diabetes to cancer. However, the number one killer of both men and women in the u.S. is heart disease. this disease accounts for one in four deaths. in order to beat such staggering odds, one must take preventative measures. The first is having a simple blood test. total cholesterol and low-density lipoprotein (LDL) levels are key indicators of heart disease. elevated levels put individuals at a higher risk for developing heart disease.

However, there is a way to influence these numbers in a positive way. the answer is increasing your soluble fiber intake. Consuming 5 to 10 grams of soluble fiber each day can reduce LDL levels by 5 percent.

Keep in mind; if you are eating your recommended daily allowance of foods as outlined by the MyPlate guidelines (found at www. livestrong.com), you are most likely getting enough fiber. MyPlate instructs individuals to fill half of their plate with fruits and vegetables at each meal.

Counting fiber grams is unnecessary if one follows that simple rule. there are some foods, however, that each of us can add to our diets that are packed with this important dietary material.

BEANS 4.8 g per cup

ORANGES 1.8 g per orange

QUICK AND EASY PANTRY BEAN SALAD Ingredients: 1-15 oz. can dark-red kidney beans, rinsed and drained 1-15 oz .can low-sodium black beans, rinsed and drained 1-16 oz. can chickpeas, rinsed and drained 1/2 cup (or one 2 1/2 oz. can, drained) pitted and sliced black olives 1/2 cup diced red onion (optional) 1/4 cup reduced-fat Italian-style salad dressing Nutrient Analysis Per Serving: Calories: 291 Total Fat: 5g Sat Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg

Sodium: 567 mg Total Carbohydrates: 47 g Dietary Fiber: 15 g Sugars: 5 g Protein: 16 g

1 cup serving has approximately 4 g of soluble fiber

Directions: Stir all ingredients together in a large bowl. Eat right away or cover and refrigerate 1 hour or more to let flavors blend.

BRUSSELS SPROUTS 2 g per 1/2 cup Recipe Courtesy of JTRD Nutrition Education Services

Nancy Ridgley, RD, LD, CDE, is a registered and licensed dietitian, certified diabetes educator, a Mad Dogg-certified spinning instructor and director of community wellness at Cox Monett Hospital. She also holds certifications in adult weight management and childhood and adolescent weight management. The mother of three enjoys spinning, reading, Mizzou football, travel, spending time with her children and extended family and having coffee with friends. For more information about wellness and living a healthy lifestyle, check out Cox Monett Hospital’s wellness blog at www.realwellnessforrealpeople.blogspot.com.

February 2014

OATS 3 g per 3/4 cup

FLAXSEED 1.1 g per tablespoon

ConneCtion Magazine | 11

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February 2014

Different strok e s

local artIst fInds her nIche STORY BY SHEILA HARRIS PHOTOS BY KERRY HAYS

Although professional Pierce City artist Becky Golubski paints many diff erent subjects in a variety of mediums, she considers her “Pet Portraits” her signature work. Created with pastels on a 12”x16” surface, each pet portrait is based on a pet she has known personally, or the pet of someone who has commissioned a portrait. With amazing accuracy, Becky captures the endearing personality of each animal, right down to the mischievous gleam in a dog’s eyes, or the self-satisfi ed demeanor of a cat.

“My fi rst pet portrait was of my brother-inlaw’s dog, Scruffy, a West Highland Terrier,” stated Becky. “Scruffy was so adorable that I felt an irresistible urge to paint her. First, I took a lot of pictures of her until I was able to catch her in just the right pose, then drew her on my prepared surface with vine charcoal. I set in the darkest shades of pastels with denatured alcohol, and fi nished with the lighter shades. Because I enjoyed painting Scruffy so much, I knew right away I had found my niche, something an artist is always searching for. I realized that creating pet portraits was something I wanted to pursue.”

After completion of Scruffy’s portrait in 2006, demand for Becky’s pet portraits quickly began to escalate. When Cassville veterinarian, Brent Herrin, spotted Scruffy’s image where it was displayed in the Brown Bag Lunch Box in Monett, he invited Becky to display her portraits on the walls of his offi ce. She soon received commissions to paint several more portraits. Since that time, she has painted approximately 70 canine portraits, as well as a variety of other subjects. A memorial portrait of John Duke, a deceased bloodhound from the Hannibal area, was her most recent painting to complete.

February 2014

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Before painting a commissioned portrait of a pet, when possible, Becky prefers to observe the pet in its natural surroundings and take her own photos of it, a process which could take an hour or two.

“I’m looking for a photo which captures a spark of the animal’s

true personality,” she declared, “something that will inspire me when I begin to paint.”

For Becky, art has been a lifelong passion, one which she now pursues fervently, both as an artist and an advocate. A 1984 graduate of Monett High School, Becky says she owes much of her dedication as an artist to her high school art teacher, John Bremer.

“Mr. Bremer was a constant source of encouragement for me when I was in school,” stated Becky. “I wouldn’t be where I’m at now, if it wasn’t for him. My goal after high school was to attend the Kansas City Art Institute, a college well-known for its training in art and design. Because I would not otherwise have been able to make the trip to Kansas City for the interview required for acceptance, Mr. Bremer arranged a school field trip to the Art Institute for that day. With his help, I was able to attend KCAI.”

One year of schooling at the Kansas City Art Institute was followed by further training at Avila University in Kansas City.

However, following her marriage to Ed Golubski and the birth of their two sons, Becky placed her pursuit of art on the back burner for a period of about 10 years while she devoted her time to her family.

Her creative passion was never quenched, however, and was quickly rekindled after taking several different refresher art classes, including a watercolor class taught by professional Monett artist Carol Shipman, and a class in pastels taught by Mary Ellen Pitts, now deceased. Several years ago, she was also inspired by a telephone call from John Bremer, who, with his retirement pending, asked her if she would like to pick up one of her pastel works that he had kept for display in his classroom since her high school days.

“It was a real treat to see one of my paintings from so many years ago,” stated Becky. “Due to multiple moves during the early years of our marriage, I had lost a lot of my earlier artwork, so the return of my painting was a like a surprise gift from the past.”

After the Golubskis’ sons Chris and Craig left home, Becky appropriated their bedrooms for use as her art studios. One is dedicated to the use of pastels, the other to oil painting, a skill she began learning only three years ago. Becky creates all of her pet portraits with pastels, but likes to switch to oils from time to time to paint landscapes and other subjects of interest.

“I like to rotate between different mediums,” declared Becky.

“I’ve just finished three consecutive pastels, and now have a strong urge to work with oils again.”

Becky has recently completed her first pet portrait using the technique known as pyrography, or wood-burning. It’s a skill she would like to pursue, in part because it is so unique. When a pet’s image is burned into wood, it imbues the finished portrait with a rustic, timeless quality, perfect for a study or a hunting lodge.

14 | Connection Magazine

Inspiration: 101

By installing banks of windows, which extend to the ceiling on two walls, retired high school art teacher, John Bremer, of Monett, converted his former garage into a studio flooded with natural light, an area where he now spends a large part of his time. After teaching high school art for 42 years in the Mount Vernon, Pierce City and Monett school districts, he has now become an artist in his own right.

He first began working on his own collection of paintings while taking care of his disabled mother about 10 years ago.

“The necessary periods of confinement prompted me to become creative,” he stated.

Using a variety of elements which add textural interest, and patterns of colors, which create a three-dimensional effect, each of John’s large abstract paintings makes a bold and unique statement. They can be viewed online at www. johnbremerart.com.

He was recently honored by an invitation, which represented the dream of a lifetime, to display his work in a one-person art show. His paintings can be viewed at The Marc in Mt. Vernon through mid-February.

February 2014

Becky also serves on the board of the Joplin Regional Arts Council, where she acts as publicity agent, preparing press releases for upcoming art shows.

Becky’s true passion, though, is her painting. Her work has been on display in many area art shows, including the George A. Spiva Art Center in Joplin and The Marc in Mt. Vernon, where her paintings will be featured in a one-person show beginning March 7. Beginning April 25, her work will be on display in a one-person show at ArtCENTRAL in Carthage.

Her paintings may also be viewed in several area businesses, including Utopian Bean Coffee House & Café in Purdy, where, in addition to many other paintings, a print of her first pet portrait of Scruffy is on display. Country View Animal Clinic, southeast of Monett on Farm Road 1107, also displays her paintings, as well as the office of Monett Mufflers & More at 310 North Central in Monett.

Becky is hoping to begin teaching a class in pastel painting sometime soon.

“Teachers reap a double reward,” stated Becky. “Because they’re constantly teaching and practicing the fundamentals, they not only become very well-grounded in their own art work, but they are in a position to inspire others, just as I was inspired so many years ago by Mr. Bremer.”

“Mr. Bremer was a constant source of encouragement for me when I was in school. I wouldn’t be where I’m at now, if it wasn’t for him.”

Becky not only works as an artist, but is also a member of several art advocacy groups, including the Pierce City Arts Council, which she founded six years ago, and where she now serves as the president. Along with the annual Pierce City Arts Festival, held annually in May, the PCAC also sponsors “Draw Pierce City,” a contest open to any artist, age 18 or older, who submits a drawing or painting of a Pierce City scene, past or present. Last year’s contest boasted a record number of entries, with participants from as far away as Springfield and Carl Junction. Entry deadline for the 2014 Draw Pierce City contest is February 22.

In addition to her work with the Pierce City Arts Council, Becky, along with her friend, April Davis, serves as co-director for the Thomas Hart Benton Four State Regional Art Competition; the largest in the four-state area. Held annually in October on the Crowder College campus in Neosho, the contest regularly draws from 100 to 120 entrants.

February 2014

For more information about Becky Golubski’s professional Pet Portraits, or upcoming art shows and competitions, Becky may be contacted at 417-489-3041. Her work may be viewed online at pastelpetportraits.webs.com.

Connection Magazine | 15

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February 2014

Connection’s

proud parent cutest kid contest FebRUaRY’s WinneRs 2-year old twins, Will and Wes, are this month’s cutest kids.

They are the sons of Kim and Todd Kilgore, of Pleasant Hill. Their grandparents are Evelyn and the late Verdayne Riddle, of Cassville.

v b R o t H e R lY

LOV E

Are you a proud parent? If so, take this opportunity to show off that cute kid of yours.

We invite you to share a photo of your child to be featured in Connection’s very own proud parent cutest kid contest. email your child’s photo to connection@monett-times.com. photos should be sent in the original JpG format at the highest resolution possible. remember to include your child’s name, parent’s name, age, city and your contact information. the contest is open to children ages 10 and under. the photos submitted will be used for the sole purpose of this contest.

February 2014

ConneCtion Magazine | 17

a fresh start

Story and photos by Kerry Hays

Looking for a place to eat this Valentine’s Day that offers the ambiance and culinary delights worthy of sharing with your loved one?

K e n K e te l so n g oes back to basics w i t h fa rm to ta bl e far e 18 | Connection Magazine

Look no further than Eureka Springs, Arkansas, and create lifetime memories at a new restaurant fittingly called “Fresh.”

Fresh is the brainchild of Ken Ketelsen who opened the restaurant and shops in the early summer of last year. From the beginning of this endeavor, Ken wanted to offer an experience that was different, innovative, simple, and well... fresh.

“To me ‘Fresh’ signifies a variety of things,” Ken shared. “It signifies the freshness of the ingredients that we serve. It signifies a fresh way of thinking and doing things – keeping things simple.

Going back to basics, keeping seasonings simple and fresh.”

February 2014

Ken grew up in a family that regularly went to the market and purchased what they needed for that day’s meals. His dad learned the butcher trade in the slaughterhouses of Germany and sold only premium beef, pork and chicken. He learned to cook at an early age from his mother and grandmother who, together, blended the best culinary traditions of Ireland, Switzerland and Italy.

“I had never really been exposed to fast food as kid,” said Ken who began working in his father’s butcher shop and supermarket, by the age of 8, on the weekends.

As he grew older, Ken would eventually go to college and earn a degree in social work. He also continued to build upon the cooking skills he learned from his family to supplement his income.

“I always worked in restaurants to make extra money throughout my college experience,” Ken said. “Even when I got my first job as a social worker, I worked three nights a week at a restaurant – both in the front and the back of house.”

At the age of 21, Ken operated a small catering company that served the Hamptons in New York, where he attended college. He opened his first restaurant at the age of 28. His professional career also continued to advance as he returned to school and received an MBA.

Ken first visited the Eureka Springs area at the invitation of friends he had met while still living

February 2014

in New York. He moved here over 18 years ago, “after a series of life events that made me want to sit in the woods,” according to Ken.

From 1996 to 2001, Ken purchased a building and operated both Sonny’s Pizza, and Olives. At the same time, he used his experiences in the health service industry to serve as the COO of Vista Health, which is now called The Vantage Point, until early last year.

Connection Magazine | 19

noted that they even make the tomato juice used for the Bloody Mary’s offered during the summer months.

Myra Poynor serves as the pastry chef and provides the delightful deserts that are offered. Meals are prepared by two chefs, Josh Campbell and John Streety who collaborate with Ken on menu ideas.

“We collaborate on ideas, and initiatives, menu development and seasonality [as well as] items that we’re able to source,” said Ken. “Basically, I oversee day-to-day operations including front of house, making all of the numbers work, and collaborating on new ideas.”

The financial volatility and uncertainty of the health service industry caused Ken to continue exploring other avenues. He purchased the building which is now Déjà Vu and started another business unrelated to the food service industry. Déjà Vu is in its third season and located directly across the street from the building that now houses Fresh.

{ } “Fresh goes beyond the food, it goes to the juices, and it goes to the breads. We make everything we serve.”

Ken Ketelson

“I knew my company was selling, and I wasn’t sure what that would mean for me,” said Ken. “At some juncture, I started across the street because of my love for old and collectible things. This property had been for sale and had been in major disrepair.

Once I began to realize that the sale of my company was imminent, I also realized that my 10-plus year heath care run was getting to a place where it was overly stressful. It wasn’t allowing me to be as creative as I wanted to be, and that’s when I bought this place.”

Ken credits the responsiveness of the local community for the early success of the restaurant. Free parking is offered with over 40 spaces located near the site.

Word of mouth has expanded his patron

20 | Connection Magazine

base to include the tourists who visited the area last summer. A large part of its appeal are the genuine efforts made by Ken to network with local growers and farms for the sourcing of meats and produce that are served on the menu.

For Ken, fresh means more than the fact that a large majority of his foods are organic and grown locally. He carries this concept of freshness into every area of the restaurant’s service.

“Fresh goes beyond the food, it goes to the juices, and it goes to the breads. We make everything we serve,” said Ken who

Fresh even carries over into the manner in which the food is cooked. Most of the food is prepared using 100 percent freshpressed olive oil, lots of items are grilled and seasoned minimally, according to Ken.

“Fresh foods are often abundant with their own flavor requiring few additions to make them healthy and flavorful,” said Ken who also noted that salt is used sparingly, and all the salad dressings are made inhouse.

Ken also believes it is important to be responsive to the suggestions and ideas expressed by the restaurant’s patrons. The

February 2014

“Sunday Menu” began as a Sunday brunch, but was changed to combine the best foods offered from the lunch menu with items that were originally part of the brunch.

“You can now order an eggs benedict and you can order a filet mignon at 10 o’clock in the morning,” said Ken who also shared that future plans for the site include a large deck to expand outdoor seating during the summer months.

Fresh provides a seasonal dining experience and Valentine’s Day will be no exception later this month. The restaurant will offer theme-based specials that will begin on the 14th and carry through the following weekend.

“We have lots of wonderful ideas up our sleeve. We will be doing some entrees for lovers – entrees for two,” said Ken. “We’ll also have homemade desserts and, of course, homemade chocolates.”

Ken’s vision to provide a healthy eating experience combined with serving fresh foods that are provided by local sources will continue to grow and develop in the coming months.

Ken meanwhile hopes to keep things simple and basic never losing sight of providing a memorable – and profound dining experience.

“We try and be as innovative and creative as we can and we want your experience to be different here than you would find anywhere else.”

Fresh is located at 179 North Main Street in Eureka Springs, Arkansas.

Fresh is normally open Thursday through Monday for lunch and dinner with limited hours during the winter months. Groups of more than four should make a reservation by calling 479-253-9500. Fresh can be followed on Facebook and by going to freshanddeliciousofeurekasprings.com.

February 2014

Connection Magazine | 21

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22 | Connection Magazine

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February 2014

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OP 1.

Champagne must be the most romatic of beverages. it’s light, bubbly, sometimes sweet, and seems to taste even better when sharing it with someone special. but for this Valentine’s day, why not try Champagne’s well-known -- but often overlooked -- cousin, asti?

Martini & Rossi Asti Candied, creamy, floral and fruity. pair with desserts or fresh fruit.

2.

Marco Negri Moscato d’Asti

Visit our locations in

MONETT, PURDY AND CASSVILLE

light and elegant with a rich, fruity bouquet. slightly fizzy. serve with desserts or as an aperitif.

Like Champagne, the region from which the grapes are grown determines each sparkling wine’s name, whether it is an Asti, Asti Spumate or a Moscato d’Asti.

1.

3.

Ruffi no Moscato d’Asti pleasantly sweet and fragrant with distinct notes of peach and orange blossoms.

Classic moscato pairing is with fresh bread, salami, figs and melon. it also pairs well with spicy asian foods.

4.

Ballatore Gran Spumante

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aromas of peaches and apricots. well-balanced and rich. refreshes with melony flavors and a crisp, clean finish.

2.

February 2014

3.

ConneCtion Magazine | 23

YOUR NEIGHBORHOOD PHARMACY Pick up your diabetic testing supplies here

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24 | Connection Magazine

February 2014

One Breath Away r e V i e w e d b y k e r r y m at t i n G ly One Breath Away is Heather gudenkauf’s third book, and it is absolutely captivating! as a “new york times” bestselling author, Heather explores the tragic events that shape a community, tests the ties between parents and their children, and shows just how quickly the normalcy of our lives can be shattered. in the midst of a spring snow storm at broken branch, an unknown, armed man walks into an elementary classroom.

While disarray and confusion are happening inside the school, the town of broken branch watches and waits. as in Heather’s previous books, she writes from varying characters’ perspective. usually having this many perspectives can be confusing and irritating, but Heather gudenkauf does it with amazing intensity, that it just flows through the text. Here are some of her characters: OFFICE MEG BARRETT: She holds the responsibility of the town’s children in her hands, her daughter should have been at school that day the tragedy unfolded...but she wasn’t.

WILL THWAITE: the grandfather of two children in the school. He’s an old man just trying to care for his grandchildren.

HOLLY BAKER: Daughter of Will thwaite. Her children are a thousand miles away from her in broken branch. She totally despises her father. She finds out about the tragedy unfolding with a frantic call from her daughter who is inside the school.

AUGIE BAKER: Daughter of Holly, granddaughter of Will. augie is 13 years old, and finds herself in the center of the school’s lock-down.

PJ BAKER: Son of Holly and augie’s little brother.

MRS. EVELYN OLIVER: teacher for the third grade and she’s two weeks from retirement when tragedy strikes.

by Heather Gudenkauf

as the gunman enters the town and then the school, no one has any idea which classroom he’s in, if he’s alone, or even why he would enter the school. broken branch is a small town, and for the most part, everyone knows everyone.

As the police work to figure who the gunman is, the snow storm rages on – limiting other authorities trying to come to help. So, the tiny police force of broken branch is on their own.

“We’re always one breath away from something, living or dying, sometimes it just can’t be helped.”

For Mrs. oliver, the third grade teacher, she has enjoyed a great career and has loved being a teacher. unfortunately, it’s her classroom the gunman enters. She tries to keep her students calm, and looks for a way to safely get them out. She’s not really a follower, but a tough old soul, and she tries whatever she can do to deter the gunman from what he came to do. as thoughts of her husband and children flash in her mind, her life is changed in an instant. as Will makes his way to the school, he thinks of his estranged daughter, Holly, who is in a hospital badly burnt, with her mother at her side.

He has been taking care of the grandchildren, augie and PJ. As Will reflects on the times he has let his only daughter down, his will to make sure augie and PJ are safe swells with great emotion.

When Officer Meg Barrett arrives on scene, her own fears come to life. Her daughter would have been in that very same third-grade classroom had she not left for spring break with her father the day before. as her investigation deepens, it becomes apparent that the gunman has a request, and that is to see her. He wants her to come inside, the rumors begin to fly, is it an ex, a brother? Meg is not prepared for the shock she feels when the gunman confronts her. as the past and present connect, the characters and their stories become one… one breath away is terrifying as you realize this could happen to me. the intense emotion of these unexpectedly wonderful characters – especially as they stare down the barrel of a gun into the eyes of a madman. i was most taken by the bravery of Mrs. oliver, who is not only brave, but caring, sensitive, loving and simply amazing. i kept thinking i had everything all figured out, then my “suspect” would be blown out of the water. this book had me flipping pages like a mad woman wondering just who is this guy??

Kerry Mattingly lives in Exeter, with her husband Rod and two daughters, Logan and Jolie. She is an avid reader, enjoying varying styles of writing, including fiction and non-fiction. She especially enjoys books that have a heart-stopping storyline. Kerry enjoys cheering for the Exeter Tigers, and is active on the Exeter R-6 School Board, and the Calvary Baptist Church youth group.

February 2014

ConneCtion Magazine | 25

Gifts For All Occasions!

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Sat. 8:30 a.m. - 1 p.m.

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417-235-8200 417-847-0782 26 | Connection Magazine

February 2014

Connection’s Cutest Pet

PET CONTEST WINNER

Email your pet’s photo to connection@monett-times.com.

Photos should be sent in the original JPG format at the highest resolution possible.

Remember to include your pet’s name, city you reside in and your contact information.

if you think your furry or feathered friend is the cutest in the area, let us know! we invite you to share a photo of your pet to be featured in Connection’s very own Connection’s Cutest pet contest.

Remi is February’s cutest pe t. She is a rescue puppy owned by Felicia and Keith Hayworth, of Ex eter.

February 2014

ConneCtion Magazine | 27

Spicing it up with essential oils Story by Dori Thomas

S

picing it up this Valentine’s Day is made easier by adding essential oils to your holiday creations. Food is sensual, and many work hard to make an extraordinary treat for their special someone, hoping to inspire romance and energize the relationship. It can be done, one drop at a time, when food-grade quality essential oils are utilized in the kitchen.

Essential oils have been around for thousands of years. It is the volatile liquid that is distilled from plants; including seeds, bark, leaves, stems, roots, flowers and fruit.

Essential oil enhanced cooking can be a lot of fun, as well as support a healthier lifestyle.

Dried herbs lose up to 90 percent of their healing nutrients, therefore, they offer very little benefit other than flavor. A properly distilled essential oil is 50 to 70 times more therapeutically potent than fresh or dried herbs. Essential oils have a chemical structure that is similar to human cells and tissues. This makes them compatible with human protein and enables them to be readily identified and accepted by the body. Adding essential oils also increases the ion exchange in the cells of the foods, which increases the cell surface and allows more oxygen uptake, which enhances greater enzyme function.

Essential oils are known for their energizing and slimming effects. So, adding them to your diet daily is beneficial in many ways.

Essential oil cooking collection: Rosemary Refreshes the mind, uplifting Basil Energizing, help restore mental alertness Oregano Strong immune system enhancing properties, antiviral Thyme Strong antioxidant, supports the immune and respiratory systems Clove Stimulating, revitalizing, immune enhancing, high antioxidant properties Cinnamon Bark Warm and spicy, promotes healthy cardiovascular and immune functions Ginger Energizing, supportive to the digestive system Nutmegl Soothing, boost energy Lemon Invigorating, enhancing and warming Orange Helps with indigestion, uplifting and calming

28 | Connection Magazine

February 2014

Peppermint Patties

Orange Chocolate Dip

12 oz. dark chocolate chips 1/3 cup coconut oil 1/3 cup cocoa powder 1-2 drops Peppermint essential oil*

Melt in a double boiler 1/2 cup raw honey and 3/4 cup cocoa powder.

Add 1/2 tsp. sea salt and 1.5 oz of dark chocolate. Stir until melted.

Add 1-2 drops Orange essential oil*. Stir. Serve with strawberries, bananas, or angel food cake bites.

Melt coconut oil and chocolate chips together in a double boiler. Add cocoa powder a little at a time, stir until well blended. Add peppermint essential oil.

Stir well. Remove from heat and allow to cool slightly. Drop by tablespoon full onto wax paper (make into heart shapes for a special touch). Allow to cool completely before eating.

Lemon-Orange Shrimp Kabobs 1/2 cup extra virgin olive oil 2 tbsp. Dijon mustard 3-4 cloves garlic, minced 4 drops each Orange and Lemon essential oil* 1 drop Basil essential oil* 30-40 medium sized shrimp Mix olive oil, mustard, garlic, and essential oils in glass bowl. Set aside. Thoroughly wash shrimp (ensure shrimp is de-veined and shelled) and place in marinade. Coat shrimp well and marinate for 30 minutes to 1 hour. Thread 3-4 shrimp onto skewers.

Coat cold grill with oil, heat grill to medium temperature and grill shrimp for 3-5 minutes or until pink. Turn kabobs once to ensure even cooking. Add to salad, serve with rice or serve alone. Makes 8-10 servings.

Essential oils kill unfriendly and unwanted microbes that can survive cooking. When you have finished cooking your meats, add two to three drops of anise seed, fennel, rosemary or thyme, and let the meat cool in a covered pot to ensure the oil can penetrate and soak into the meat.

After steaming vegetables, add one to two drops of lemongrass, melissa, ocotea, peppermint, spearmint or lemon to enhance the enzymatic action of the food and increase the natural enzyme secretion in the GI (gastrointestinal) tract.

Using essential oils in the kitchen also saves time and money as only a small amount is needed to transform your dishes into deliciousness. It literally takes only a few drops to season an entire recipe that serves four people. Two drops of an essential oil is equivalent to 2 ounces of dried herbs. They are stable and potent for years when stored properly, whereas dried herbs have a limited shelf life.

Essential oils provides a variety of complex and delightful aromas and flavors.

They also travel easy and can be added to foods and beverages while away from home. Add pizzazz to those dishes and inspire romance this Valentine’s Day with some essential oil exploration in the kitchen. *Most essential oils are cosmetic/fragrant oils and not for internal use. Be sure you are using a food grade essential oil before adding to food.

February 2014

Connection Magazine | 29

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February 2014

Journeys:

Where the road begins Story by Dori Thomas

You’ve heard the saying “everyone is on their own journey.” In fact, it’s become so well used that some think of the statement as a cliché. But to those who have been on a personal weight-loss journey, it’s no cliché, it’s a real event that has changed their lives drastically and forever.

Journeys: The Road to Well-Being, a health and wellness program provided by Cox Monett Hospital Wellness Center is so appropriately named. Created 11 years ago by dietician Nancy Ridgley, Journeys provides health and wellness programs for the community to help control obesity and diabetes, and prevent other chronic diseases, such as cancer and heart disease. Journeys focus is on changing lifestyle behaviors, such as smoking, overeating and inactivity.

About 600,000 people die every year from heart disease – that’s one out of every four deaths. Heart disease is the leading cause of death for both men and women.

Cardiovascular disease, including heart attack and stroke cost us in the U.S. over $300 billion each year. These facts are all too true for a few recent graduates of the Journeys program. Kristie Preddy, who lost her sister to a stroke in 2011, and Lisa Schell, whose father died of heart disease at age 56, decided to take action so they did not suffer the same fates. They wanted to have long and healthy lives, to enjoy grandkids and “feel good in their skin” again.

Along with coworker Catherine Weaver, these three ladies lost over 230 pounds and diminished their risk of cardiovascular illnesses, all with support from each other and the Journeys staff.

February 2014

With focus on mental, physical and emotional health, Journeys incorporates three components for successful weight loss and weight maintenance: Behavior change, Nutrition education and meal planning, and activity and exercise programs. An experienced education team of a licensed dietitian, licensed professional counselor and certified fitness instructors lead the participants to meet their goals.

This 20-week program is a lifestyle change, not a diet. And, is that ever evident in the lifestyle changes that have become part of everyday life for the graduates.

Kristie, who shed 80 pounds in the program and was at extreme risk of a stroke in October 2012, is now running marathons and enjoys long bike rides with her family.

Lisa, now 70 pounds lighter, is also running marathons along side her husband, 25-year-old son and 21-year-old daughter.

Catherine, who rid herself of 75 pounds, applied what she learned and is now encouraging others to take charge of their weight and habits.

The program, which Lisa says “educates and motivates,” is all about accountability. Keeping track of the steps you take on your journey to better health each day is the key. By writing in a

log-book about your food and activities, and having these logs reviewed by professionals help program participants break unhealthy habits and learn how to avoid pitfalls. The three graduates also had each other to be accountable to as well. Getting up at 5 a.m. to exercise, and knowing the others where there waiting for them, was great inspiration when they just didn’t feel like going. The support of family and friends was the biggest factor in their success is a key theme in all three graduate’s testimonies about the Journeys program. Sharing encouraging words, successes and failures is a team effort with the Journeys staff and the program participants. Weighing in and working out together weekly was the push these ladies needed to avoid health disasters. The tools gained in 20 weeks will now be available to Kristie, Lisa and Catherine, and all other graduates from the program for the rest of their lives.

The Journeys program is able to help those who are ready to make life changing decisions. These graduates are now able to remove the fear of heart disease from their lives, enjoy every day to the fullest feeling their very best, and are able to say they have completed that journey and are moving on to a healthier chapter in their lives.

Celebrate American Heart Month by taking the necessary steps to start the journey to your best health and wellness.

The passage is available and the progress track-able if you just decide to start down the road to well-being.

Connection Magazine | 31

Kristie Preddy’s Journey as a working wife and mother the journey to health and fitness has always taken a back seat to other obligations. i felt spending the time to workout and focus on my health was taking time away from my husband, children, and career. I would find myself promising to “take care of myself” when we finished building our house or when the children grow up just a little bit more.

unfortunately, we are not promised time in the future. this was made clear when my one and only sister lost her lifelong battle with morbid obesity. on october 9, 2011, my sister passed away due to a massive stroke just days after her 41st birthday. Her death was devastating to the whole family but especially for her husband and two boys.

32 | ConneCtion Magazine

over the next year i talked even more about becoming healthy but ended up eating through the grief and gained twenty more pounds. My husband and i had numerous conversations about how i needed to make changes but again i felt “taking time for myself” was cheating my family.

My wake-up call came on october 1, 2012 after attending a health fair through my employer. My blood results were so concerning that i got a call at home from my doctor’s office that evening. I was told that i was a stoke concern if measures were not taken immediately. on october 2, my journey to health and fitness began. I finally began to focus on exercise and healthy eating. over the next ten months, thanks to the Journeys Program’s staff, i learned that focusing on my health and fitness was the best gift I could give to my family. by spending one hour a day working out i give my kids a mother that can fit into the seat of a roller coaster. My daughter has a mom that can run a 5K or go shopping with her for fun. and now i can wrestle with my boys until tHey are exhausted. My husband now has a wife that can run with him or go on a long bike ride. but the best thing is that my husband and kids can now give me a big old bear hug because they can finally get their arms around me. Little did i know that by taking that one hour a day for “me time” my family’s quality of life would be greatly improved. the best news of all. . . i am no longer at risk for a stroke or heart disease.”

it has been said that life is a journey, not a destination. that has certainly proven true throughout my life as i’ve struggled with my weight. as a child growing up in sunny Florida and very much a tomboy, my weight wasn’t particularly a problem. i was very active year round. even on those times i chose to read, i’d climb my favorite tree and do it up in the branches. throughout junior high and high school, i remained active with lots of long distance running, biking, swimming and racquetball – again year round. and although i was consciously more aware of my weight, my mother pushed good nutrition, and my activity level kept everything in balance. it really wasn’t until i went off to college in the midwest and i started off for my first run in the rain that i realized the proverbial, “you’re not in kansas anymore.” warm rains had been replaced with cold ones, year round sunny weather with actual seasons. my exercise level changed drastically and consequently so did my waistline, with the added encouragement of college eating. marriage, and the birth of two children left me ever-fighting an extra 50 pounds, which, over the years, turned into a notso-comfortable 75. long work hours with frequent evening activities meant i had to work out in the morning, which meant getting up by 3:20 a.m. if i faithfully did so and carefully watched what i ate, i could take some weight off. i’d just get tired of the routine, decide to sleep in instead, and the pounds would come back, even if i continued to be careful with what i ate. my husband swears i could eat nothing more than a banana a day and i’d still be overweight if i didn’t exercise, because my body grew up on so much. i’ve come to believe there is probably some truth to that. turning 50, i realized i had to get my weight and exercise under control for my health, if nothing else. i was tired of feeling uncomfortable in my own skin. i

February 2014

Catherine Weaver’s Journey hope i have another 50 years left ahead of me, and i don’t want to spend them feeling like i’m 100. Joining Journeys was the answer i needed. recording and turning in my food logs, weighing in weekly with nancy and working out each week with the class gave me the push i needed. as the weight started to come off and the success started building, it became even better. as an extra bonus i joined with a friend from work so we saw each other daily. that added another measure of accountability, encouragement and support. that’s what i’ve found to be the most help: accountability, encouragement and support.

February 2014

now 75 pounds later, we have another friend from work who has joined, with two more starting in the next session. Success breeds success. nancy works us and pushes us hard, and that’s exactly what i need. after nine months, i have yet not to be sore from one of her workouts, and that’s how i know it’s good for me. nancy works us hard because she wants us to be successful and that’s why we all join in the first place! nancy is a great encourager and doesn’t compromise on what’s best for us. She has been a great support and that’s why i still go twice a week to Journeys classes.

Journeys is aptly named because this is indeed a journey. although i’ve reached my goal weight, my journey will never be over because i’ll always need to be active and watching what i eat to keep it there. nancy and the Journeys program was the answer i needed. if you’re struggling on your weight control journey, come join us. we can always make room for more!

JOURneYS ClaSSeS Tuesdays, 5 to 7:15 p.m.

ClaSS tOPICS Individualized meal planning Behavior change Portion control Fitness Dining out Label reading Goal setting Weight maintenance Stress management

ClaSS ReGIStRatIOn call 417-354-1280

Physicians, friends, family and patients can make referrals to the program. Contact office for the cost. Payment plans are available.

OtHeR SeRVICeS Ongoing fitness classes include indoor cycling, dance aerobics and circuit training.

ConneCtion Magazine | 33

jour·ney noun ‘jǝr-nē

1. a traveling from one place to another, usually taking a rather long time; trip: a six-day journey across the desert.

2. a distance, course, or area traveled or suitable for traveling: a desert journey.

3. a period of travel: a week’s journey.

4. passage or progress from one stage to another: the journey to success.

34 | ConneCtion Magazine

lisa Schell’s Journey Welcome to my journey! i started my journey on January 8, 2013. october 12, 2012, was an eye-opening experience for me. i became a grandmother for the first time to the most precious little boy ever, raice Michael baker. i decided the moment i laid eyes on him that the next chapter in my life was beginning. Without some major health interventions, i would not be able to be an active grandma. My grandson deserved to have a healthy grandma. My father died of heart disease at 56. He had his first heart attack on his 40th birthday. i am 45 years old and knew that i needed to implement some life changes. i knew heart disease ran in my family and i was headed for a health disaster if i didn’t make some health changes.

My youngest daughter will never know the amazing grandpa she was blessed with, because he died of a heart attack when she was 8 months old. i promised my daddy before he died that i would monitor my cholesterol and make healthy choices, but i never made good on that promise until i started Journeys. i promised my children when i was on my deathbed it would be because of something i had no control over was killing me, and not because of the unhealthy choices i made.

on october 2, i was blessed to have two ladies i work with join Journeys. i was eager to get started with them, but i signed up too late and there was no room. i asked nancy to put me on the waiting list for January 8. i knew Journeys produced results, because a good friend had already achieved amazing results. i was looking for ways to become healthy and decided Journeys was my answer. i decided to live by the following quote i was told by a good

friend: “being overweight is hard, losing weight is hard, maintaining weight is hard, choose your hard!” i had been in the hard phase of being overweight. i decided i would choose to lose the weight.

February 2014

Although I couldn’t start the program until January 8, I was surrounded by great friends that were already in the Journey program, and I tried to mimic their behavior.

I started meeting my “Sisters in Sweat” every morning at 5:00 a.m. to work out. By the time I began my own Journey’s program on January 8, I had already lost 18 pounds!

I reached my goal of 150 pounds on June 5th in just 20 weeks!! My total weight loss was 70 pounds.

“I promised my daddy before he died that I would monitor my cholesterol and make healthy choices, but I never made good on that promise until I started Journeys.”

I believe many things contributed to my success. I surrounded myself with an amazing support system, the biggest of which was my family. I remember the first night of Journeys I was very nervous. I didn’t know if I could even complete the workout.

My husband knew of my apprehensions and was so encouraging. That night, when I returned home, he had a hot bath drawn and told me just to go soak and relax. The next day while I was at work he read my entire Journeys folder and prepared meals for me that were on program.

My “Sisters In Sweat” were all so amazing! My fellow Journey friends and I continued working out every morning, and being held accountable to them was monumental for me. I decided I had to allow no excuses, and at 5:00 a.m. I couldn’t come up with an excuse for not working out.

February 2014

My Journeys family offered me amazing support. The support of Nancy, Brad, Lauren, Steve and Abby always made me feel like I could be successful. My purple folder, given to me the first night of Journeys, became sacred to me. I looked at it as my success folder. Everything Nancy wrote in that folder meant something to me. It became a joke, because I was so protective of that folder and who was to write in it, and what they wrote! I will always cherish that folder, because it took the journey of a lifetime with me!

My future holds so many opportunities for my family and I. My health will allow me to be involved in so many more family events. My family and I are now registered for our first 5K on August 3. I never thought I would be running a race with my husband, my 25-year-old son and my 21-year-old daughter! Exercise to me was a painful word before my journey. I now look forward to my workouts, which include running, walking, spinning, Zumba, elliptical, circuit training and my new found love of hiking!! I am currently mapping out all the hiking trails close to me so I can begin hiking them with my husband. He loves riding his Harley and I am terrified of riding. I made a deal with him and decided I would ride the Harley to the trail if he would be my hiking partner! Sounds like this is the start to an amazing next chapter in my life!

Thank you Journeys for helping me make life-changing decisions that will allow me to live this life God gave me to the fullest. I am one blessed lady.

Health Central American Heart Month February Means Heart Disease Awareness http://www.healthcentral. com/heart-disease/ american-heart-month.html

Recommended resources for more information Find out more about Journeys: http://www.coxhealth.com/body.cfm?id=3570 Find weekly tips for better heart health: http://www.cdc.gov/features/heartmonth/ Centers for Disease Control & Prevention (CDC)

Connection Magazine | 35

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StrengtHening FaMiLieS in tHe ozarKS “My beloved is mine, and I am his…” Song of Solomon 2:16a NIV FaMiLy iS a beautiFuL picture of god’s love, grace and provision of companionship. although family life can be calm, then hectic, full of laughter and joy, and then turn to tears and pain, there is an ever-budding opportunity for love, connection and deep bonds within a healthy home. regardless of your loved ones inability to properly install a roll of toilet paper or failure to put something away when they are done with it, remember it’s a blessing to be part of a family, and just think – it all started when two hearts became one.

When you and your spouse, or your father and mother made a marriage commitment, it was a beautiful yoking together of two individual people. From that day forward a family was born. both man and wife were purposed to be “joint heirs” in life. the mindset, “it’s all about me,” had to go. Plans and decisions would involve what was best for both people as a whole. Marriage is the opportunity to share, care, and give to your beloved like you have never given before. this month, my heart is bursting to share about the importance of healthy communication. the words of our mouths have the power to build up or to destroy. Psalm 18:21 reads, “the tongue has the power of life and death, and those who love it will eat its fruit.” (niV). Poorly chosen words can work against us and those we love. it’s imperative to be careful what we say, but it is also important to communicate the truth in love. this will allow your relationships to thrive.

38 | ConneCtion Magazine

All because two hearts became one

Story by amanda L. reeSe

Here are some timely tips regarding effective communication and conflict resolution. The following bullet points and ideas were contributed by Dr. Heidi Henderson, former Marriage and Family Counselor and current Marriage and Family Instructor at Crowder College.

Speak in First Person

When discussing an issue with your spouse, always remember to speak in first person. use “i”, not “you”, “they”, or “people.” be accountable for yourself and your own feelings, not your spouse’s or others.

• do not assume or mind read do not put words in your spouse’s mouth or tell them what they think or feel • do not finish the other person’s thoughts or statements • do not let anyone else speak for you/ do not speak on anyone’s behalf • do not go from subject to subject. discuss one issue at a time • State everything in terms a 6-year-old can understand

Sample “I” Message

i feel _______ (feeling word) when you_______ (behavior). because _______ (how i am affected), i would like you to_______ (requested change).

For example… i feel disappointed when you break a promise. because it makes me feel taken for granted and not important to you, i would like you to not make promises you cannot keep.

Speak Directly

be clear, concise and assertive, while remaining respectful of the other person.

When your spouse is speaking to you, focus on them. it is impolite to ignore your spouse when they are communicating with you. if they are taking time to say it, obviously it means something to them.

• use good eye contact and open body language • make sure your eyes and body match what you say • Lay all your cards on the table • avoid hidden agendas and any deception • don’t beat around the bush – be direct

Amanda is a local wife, mother, author and motivational speaker. Throughout the course of ‘Strengthening Families in the Ozarks,’ she hopes to share biblical insight, relational tips and information for personal growth to enrich and strengthen the bond of family in our communities.

February 2014

Know Your Needs

“individuals become frustrated and hurt when they believe the other spouse should intuitively know what they need. this is an irrational belief – most humans need specific instruction,” says Dr. Henderson. tell your spouse i need direction, comfort, feedback, encouragement, advice, for you just to listen, acceptance, space, or a hug. Whatever you need, identify it, and ask your spouse specifically for the need. Do not expect them to be responsible for reading your heart and mind.

Check In

often what we are trying to communicate and what is heard are two different things. to eliminate confusion, try repeating what you think you heard. this approach works great for MoPS (Mother’s of Preschoolers) ‘Mentor Mom’ Carmen Jenkins and her husband, Lane, of Monett.

“My husband and i call it the ‘drive-thru’ approach,” shares Carmen. “When ordering food, you place your order, and then the person on the other end repeats the order back to you. this ensures they got the order right.”

• ask your spouse to reiterate what you said • if they are unclear, reword what you said • make certain you are allowing your spouse time to finish their statements

February 2014

ALWAYS AVOID • digging up the past • Laughing or belittling the person • using sarcasm and joking • Formulating your response while the other person is speaking • Leaving issues unresolved for very long effective communication is not about starting World War iii in your home. throwing the past at each other is useless. Carmen says her husband Lane likes to say the “past has passed.” effective communication is about being proactive, identifying the problem, discussing both views, and concluding a solution to the problem.

Setting the Stage for Success

the greatest tool my husband and i have when overcoming conflict, is to start with prayer. it is hard to keep a bad attitude when you pray and ask god to guide the conversation. try these tips to successfully diffuse unhealthy communication and work toward a positive conclusion.

• pray together first • Limit discussions to 20-30 minutes • agree on the issue to be discussed • eliminate all distractions • monitor your voice tone (it will encourage or discourage communication) • do what you say, and say what you mean • be aware of “fighting words,” and an “achilles heel,” don’t go there!

• demonstrate interest, responsiveness and concern

in a healthy relationship there is allowance for individuals to express their own feelings and thoughts, even if they differ from one another. it’s okay to agree to disagree. Control and manipulation have no place in a healthy home. respect should be given at all times. Sarcasm, put downs, and mocking is inappropriate and rude. you and your spouse are one, the perfect team. to hurt your spouse, is to hurt yourself. also remember – two of the greatest needs in marriage are love and respect. Women need to feel like they are loved, and men need to be respected.

When women don’t feel loved, it is very hard for them to show respect. Concurrently, when men are disrespected, they struggle showing love to their wives. the answer is for wives to consciously show respect to their husbands and for husbands to purposely show love to their wives.

Have a great February, enjoy your spouse, and remember marriage is the perfect opportunity to share, care, and give to your beloved.

ConneCtion Magazine | 39

<<<<<<<<<<<<<<<<<<< <<<<<<<<<<<<<<<<<<< <<<<<<<<<<<<<<<<<<< WalnUt StReUSel BReaD

Streusel: 1/3 cup packed brown sugar 1/3 cup old-fashioned rolled oats 1 tbsp. all-purpose flour 1/4 tsp. ground cinnamon dash of salt 2 tbsp. butter, melted 2 tablespoons chopped walnuts Bread: 9 ounces all-purpose flour (about 2 cups) 1/2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 5 tbsp. butter, softened 2/3 cup sugar 3 large eggs 1 tsp. vanilla 1 cup buttermilk

preheat oven to 350° to prepare streusel, combine first 5 ingredients in a medium bowl. add 2 tbsp. melted butter, stirring until well combined. Stir in nuts. Set aside. to prepare bread, weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and 1/2 tsp. salt in a bowl, stirring well with a whisk.

Combine 5 tbsp. butter and granulated sugar in a large bowl; beat with a mixer at medium-high speed until well blended. add eggs, 1 at a time, beating well after each addition; beat in vanilla. beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined.

Scrape half of batter into a 9 x 5-inch loaf pan coated with baking spray; sprinkle with half of streusel mixture.

Spread remaining batter over streusel; swirl. sprinkle remaining streusel on top of batter. bake at 350° for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. remove from pan; cool completely on wire rack.

40 | ConneCtion Magazine

Sweet and savory

Sure to bring smiles!

Do you have a recipe you’d like to share?

Send it to Darlene Wierman at darlene@cassville-democrat.com

aPPle FRItteR BReaD

1/3 cup brown sugar 1 tsp. ground cinnamon 2/3 cup white sugar 1/2 cup butter 2 eggs 1 1/2 tsp. vanilla 1 1/2 cups flour 1 3/4 tsp. baking powder 1/2 cup milk 1 apple, peeled and chopped mixed with 1 tbsp. sugar and 1/2 tsp. cinnamon

Glaze: 1/2 cup of powdered sugar 1-3 tbsp. of milk or cream preheat oven to 350˚ Grease a 9×5 inch loaf pan. in a small bowl mix the brown sugar and cinnamon, set aside. beat the white sugar and butter together until creamy. add eggs, one at a time until incorporated and then add vanilla. mix the flour and baking powder together in a bowl. stir into the butter mixture. add the milk and mix until smooth. pour half of the batter into the prepared pan. add half the chopped apples and half the brown sugar mixture. pour remaining batter over those layers; top with the remaining apples and brown sugar mixture. with a knife, swirl over the top of the batter. bake for 30-45 minutes until toothpick inserted in the middle comes out clean. allow to cool before drizzling with glaze.

February 2014

<<<< <<

<<<<<<<<<<<<<<<<<<< <<<<<<<<<<<<<<<<<<< recipe box <<<<<<<<<<<<<<<<<<< FROM THE

eaSY Banana BReaD

1 yellow cake mix 2 eggs 3-4 overripe bananas 1/2-1 cup chocolate chips, or nuts

mash bananas thoroughly in a large bowl. add remaining ingredients and mix well. batter will fill 2 small loaf pans, or one large loaf pan. spray pans well with cooking spray and a little bit of flour. bake at 350° for 35-40 minutes (bake longer if using larger loaf pan).

ORanGe PeCan tea BReaD

1 3/4 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice 1/2 cup sugar 1/2 cup buttermilk 1/4 cup chopped pecans, toasted 3 tbsp. milk 3 tbsp. vegetable oil 3 tbsp. orange marmalade 2 tsp. grated orange rind 2 large eggs Cooking spray 1/2 cup powdered sugar 2 teaspoons fresh orange juice 1 1/2 tsp. chopped pecans, toasted preheat oven to 350° lightly spoon flour into dry measuring cups; level with a knife.

Combine flour and the next 5 ingredients (flour through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and the next 7 ingredients (sugar through eggs), stirring with a whisk; add to flour mixture, stirring just until moist.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

Combine powdered sugar and juice, stirring until smooth. drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons pecans.

February 2014

ConneCtion Magazine | 41

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February 2014

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Connection Magazine | 43

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44 | Connection Magazine

February 2014

unveiled veiled A SPECIAL SUPPLEMENT OF CONNECTION 45 GORGEOUS GOWNS 50 2014 WEDDING TRENDS

10 great ideas for this year’s bride-to-be

52 TUX TIPS 53 WHERE TO TIE THE KNOT

Beautiful venues for an unforgettable wedding

February 2014

ConneCtion Magazine | 45

Gorgeous Bridal and prom dresses were provided by Normaâ&#x20AC;&#x2122;s Inline Fashions, Aurora, and Peppers and Co., Monett.

Photos provided by LaDonna McVay Photography and Angela Hughes Photography

46 | ConneCtion Magazine

February 2014

gowns

Wedding dresses always come in all forms, but Norma does notice an ebb and flow of style trends, “I am seeing a lot of lace this year. Lace everywhere, especially lace sleeves.”

Mermaid dresses are waning in popularity, but varied skirt lengths are readily available. With Norma’s keen eye, and experienced advice, any bride seeking a dress authority should visit her in Aurora.

Kelsey Kaiser models a beautiful, sleeveless wedding dress with tulle filled, full satin skirt. The simplicity and femininity of the styling of this dress lends itself perfectly to a country wedding.

February 2014

ConneCtion Magazine | 47

Linda, of Peppers and Co., provides a large variety of prom dresses in all sizes, styles and colors. “I really try to keep a good variety, so the girls can find something unique that they won’t be able to find someplace else.”

what is trending this year in party fashion?

“Sequins is very popular, the majority of dresses have sequins accents.

Bright colors are very popular, too,” Linda said.

Pretty in pink, Hannah Pitts wears this glimmery pink choice, with a classic evening dress fit.

48 | ConneCtion Magazine

This glamorous silver and gold number is modeled by Sarah Thomas.

February 2014

Maddie Yonker is ready for fun with this hipster appealing strappy gold dress, with formal length skirt.

February 2014

Sporting a little black cocktail dress is Katie Kaiser. Very versatile and appropriate for any season, this black dress will outlive the prom season.

ConneCtion Magazine | 49

2014

WEDDING

trends

Say goodbye to Mason jars and hand-painted monograms. While it had a good run, the shabby-chic theme is making way for 2014’s vintage glamour and old-world charm. The woodland wedding has rustic elements with natural, but sophisticated, glam accents.

Here are some other hot trends for this year’s PrettY in PinK bride to consider for Pink is a popular her special day. alternative to the

BY VERONICA ZUCCA

bling is baCK Glamour is making a come-back in a big way. A jeweled neck line will add sparkle and sophistication -- two must-haves for a 2014 wedding.

traditional white dress.

Stay away from the bubble-gum hue, though.

Blushes and nudes are classy and chic.

something blUe Adding a bold pop of color is a great way to make your look unique. Indigo is one of this year’s popular hues, along with poppy red or tangerine.

50 | ConneCtion Magazine

February 2014

Pattern PoP Stripes or lattice patterns are being seen more this year. Keep it minimal, as these bold statements can be overpowering.

big blooms An over-sized, over-flowing bouquet of deep purples and lush reds look romantic and rich. Try a cascading arrangement, rather than the more traditional round-shaped bouquet.

laCe 2014 is all about romance and glamour.

3/4 length lace sleeves add a classy touch.

Embellishments, such as rosettes and feathers, are seen on this year’s runways.

The many-petaled tree peony is predicted to be the flower of the year.

PerfeCtlY imPerfeCt Hand-frosted buttercream or ruffled ribbons add texture and dimension. Try an ombre effect in a shade that complement your color scheme.

short anD sweet Fun and flirty, a short dress is great for a summer wedding. Pair a high hem with a more modest neckline.

February 2014

ConneCtion Magazine | 51

TUX TIPS Mike Brownsberger, of Brownsbergers apparel in Monett, shared some tuxedo and suit trends that he has noticed in men’s styling recently. “I have seen the trend stay with the non-pleated pants, as opposed to pleated. The color choice in vest and ties is in bright colors, and the colors that are offered are nearly unlimited.” As far as suit color, Mike said, “There is more of an emphasis on gray suits, and charcoal colors, but black is always the most popular.”

big tiP! “To match your date’s dress color, do not rely on a picture from a phone – the color just isn’t accurate. Bring in a sample of the fabric. But, if you don’t know what your date’s dress color is, there are a lot of neutral colors that look great with anything.”

TUXEDO RENTALS Huge selection of styles and colors

fashion forwarD “In tuxedo fitting, there is a trend, especially with the young crowd, toward a slimmer, trimmer fit.” This non-traditional fitting trend has been seen in wedding parties, and with prom fashions.

siZe matters When getting outfitted for your formal occasion, be sure to get properly measured so that when your suit arrives, it fits perfectly.

“We have ‘try-on’ garments here at our store in all sizes. It really helps ensure a good fit by trying on jackets and pants. We also have our own inventory of shoes.”

GROOM’S TUXEDO FREE With five paid tuxedos in wedding party

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52 | ConneCtion Magazine

February 2014

WHERE TO

tie the knot

BY SHERRY TUCKER

s

OUTHWEST MISSOURI is full of beautiful venues for an unforgettable wedding.

Whether you are looking for something lakeside, romantic, rustic or formal, there is a place for you. Though there are plenty of sites in which to exchange vows, donâ&#x20AC;&#x2122;t forget that a simple wedding in a backyard or your country church can be just as elegant and memorable.

In choosing a place to have both the ceremony and reception, remember to consider how many guests will be attending, how many of the party require overnight accommodations, what kind of reception you will have, and, of course, how much money you want to spend.

on the CreeK Jolly mill 11262 Jolly Mill Lane PIERCE CITY Contact Margie McCormack: 417-440-0054, Jolly Mill Park on Facebook, weddingwoman89@aol.com Historic Jolly Mill offers spacious lawns of luscious green grass, huge trees and the sounds of a rippling creek in the background.

The completely outdoor accommodations is a must for anyone desiring an outdoor summer wedding. Your wedding can take place anywhere along the creek, or on the large rustic grandstand built alongside the beautiful Capps Creek.

During the reception, everyone will be tempted to take off their shoes wade and in the creek and walk through the soft, green grass.

February 2014

ConneCtion Magazine | 53

loVe anD loCal historY Jones memorial Chapel, mt. Vernon 11110 Lawrence 1137, just off Hwy. 174 MT. VERNON Contact Kathy Fairchild: 417-466-3076 www.jonesmemorial.jimdo.com ichs@mo-net.com For a tasteful, traditional wedding venue, consider the Jones Memorial Chapel. The Chapel houses the Lawrence County Historical Society Museum and is alongside the historic, Adamson Cabin.

The chapel seats up to 165, and has an accommodating reception hall. This stately brick building lends itself as a perfect background for any formal wedding.

www.facebook.com/pages/Jones-Memorial-Chapel

PerfeCt garDen south monett City Park 101 South Lincoln, at the junction of Hwy. 37 and Hwy. 60 MONETT Contact Rayetta Tate: 417-235-3544 rtate@cityofmonett.com, www.cityofmonett.com With the beautiful pond, fountain, gardens and trees, the Monett City Park makes a traditional, picturesque wedding unbelievably easy. Along with the naturally scenic park, is the newly rebuilt Casino. The Casino can be rented for a gathering, or a catered event.

It has a full kitchen and can even accommodate dancing.

Adjacent to the city park is the newly built YMCA, which has, among all its exercise equipment, a full size pool and kids waterpark.

54 | ConneCtion Magazine

February 2014

ViCtorian eleganCe Crescent hotel 75 Prospect Avenue, EUREKA SPRINGS, ARK. Contact Jodie English, Director of Sales: 479-363-6320, crescenthotelsales@gmail.com www.crescenthotel.com

For a spectacular Victorian wedding, the accommodations provided by the 1886 Crescent Hotel and Spa are worth consideration. They offer several ceremony sites in their hotel and on their grounds, including the highly manicured front lawn garden that can be ďŹ lled with chairs for a large wedding party and contains a beautiful gazebo. With plenty of rooms to accommodate overnight guests, and its location nestled within the uniqueness of Eureka Springs, it is a great way to combine wedding and vacation.

natUral granDeUr whitney mountain lodge 12483 Lodge Drive GARFIELD, ARK. Contact Linda Maihoffer, Event Coordinator: 479-899-2432 www.whitneymountainlodge.com Hidden in the Lost Bridge community, just south of GarďŹ eld, sits Whitney Mountain Lodge with a breathtaking overview of Beaver Lake. Surrounded by natural beauty, and very private and serene, this lodge is the perfect way to ensure countless pictures of pure, effortless simplicity. An outdoor ceremony takes place at the edge of a bluff that overlooks the lake, sky and rolling hills adorned with Ozarks beauty. With an indoor banquet hall and rooms for guests and wedding party, this location entices those looking for simplicity and relaxation.

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ConneCtion Magazine | 55

DineOUT Daddy Joe’s Catfish Hole 600 Dairy Street Monett 417-635-1112 Monday - Thursday • 11 a.m. - 2 p.m.

Fridays and Saturdays • 11 a.m. - 8 p.m.

Sundays • 11 a.m. - 2 p.m.

Guanajuato Restaurante 180 W. Third Street Verona 417-498-6487 Monday - Thursday • 11 a.m. - 8:30 p.m.

Fridays • 10:30 a.m. - 9 p.m.

Saturdays • 10 a.m. - 9 p.m.

Sundays • 10 a.m. - 8:30 p.m.

Las Palmas Cantina & Restaurante 530 E. Church Street Aurora 417-678-0740 Call for business hours

Maggie Mae’s Tea Room 206 W. Fourth Street Miller 417-452-3299 Monday - Saturday • 11 a.m. - 2 p.m.

56 | Connection Magazine

Offering U.S. Farm-raised catfish, Daddy Joe’s Catfish Hole is located at 600 Dairy Street, Suite H in Monett. Come by and try one of our signature catfish sandwiches, a hand-breaded filet with mayo, dill pickles on a sourdough hoagie, served with our almost famous coleslaw. Other menu items include dinner baskets, sandwich baskets and family pack baskets of chicken, fish and or shrimp. Side items vary from pickled tomato relish, onion rings, french fries, fried okra, fried green tomatoes, fried green beans, coleslaw and hush puppies. Daily lunch specials prepared to suit your appetite from 11 a.m. to 2 p.m. Monday through Saturday, and 12 p.m. to 2 p.m. on Sundays. Eat in or carry-out orders are available.

If you’re searching for authentic Mexican cuisine, Guanajuato in Verona is the restaurant for you. The hidden gem of a restaurant offers a large menu with 37 different daily lunch specials offered from 11 a.m. to 2 p.m. Choices include combinations of enchiladas, tacos and burritos as well as fajitas, quesadillas and egg rancheros. For dinner, Guanajuato features a Tex-Mex plate, chimichanga de camaron and the Speedy Gonzalez, a large flour tortilla burrito filled with ground beef, rice, beans, yellow and white cheddar cheese and topped with delicious chorizo sauce.

And to finish off any meal, there are mouth-watering sopapillas served with strawberries, honey or ice cream.

For classic Mexican dishes, and a Margarita recipe voted “The Best in Northwest Arkansas,” visit Las Palmas Cantina & Restaurante, where “dining is always a fiesta,” and catering is available. The large menu offers exciting choices, including savory appetizers from Nachos to Besitos del Diablo (Jalapeño poppers with shrimp filling), house specialties such as Chicken Laredo and Carne Asada, a large selection of seafood delicacies and many variations of traditional enchiladas, tacos and fajitas. Visit other locations: Rogers, Arkansas: 200 S. Poplar Street, 479-986-0622.

Tontitown, Arkansas: 1115 Herre de Tonti E. Blvd., 479-306-4068 Bentonville, Arkansas: 301 N. Walton Blvd., 479-824-4022 www.laspalmasmexicanfood.com

We love weddings! From custom floral arrangements to appetizers and full-meal catering, let Maggie Mae’s Tea Room help you prepare for your big day. Or, visit Maggie Mae’s Tea Room in scenic Miller, Missouri, for a delicious lunch served in a charming atmosphere.

Choose from a wide selection of hearty sandwiches, fresh salads, or our soup-of-the-day. Every meal calls for dessert and we have it, with mouthwatering homemade bakery treats from a dessert menu, which rotates daily. Maggie Mae’s Tea Room may be contacted at 417-452-3299. Maggie Mae’s Tea Room is located inside Nature’s Corner Gift Shop at 206 W. Fourth Street in Milller. Nature’s Corner offers a wide variety of gift ideas and is open from 9 a.m. to 5 p.m., Monday through Friday, and until 3 p.m. on Saturday.

February 2014

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ACAMBARO

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BAYOU

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BLACKBIRD BAR AND GRILL 1321 S. Elliott Ave., AURORA 417-678-2100 Mon-Thu 11am-9pm, Fri-Sat 11am-10pm, Sun closed

BUMPERS BAR AND GRILL 108 3rd St., MONETT 417-235-5667

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212 Broadway, MONETT 417-393-8879 Tues-Sun 11am-9pm

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With just a click of your mouse, you can read the newest issue of the area’s most talked about publication.

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You will also see local news updated daily, popular poll questions, local sports, and so much more!

RICHARD’S HAWGWILD BBQ DOWNTOWN AURORA 417-678-4294 Call for hours

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FR EE A mag azin e ded icat ed to Sou thw est Miss our ians

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400 MAIN ST., CASSVILLE 417-847-0782 • 7 days a week 5am-9pm

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February 2014

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APRI L 2011

26 | ConneCtion CONNECTION MAGAZINE| 57 Magazine

Fa M T J

Swan C

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PAINTING Services

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505 Plaza Drive, Monett • 417-354-8408 Interior/Exterior FREE Estimates

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Kevin Coley Owner

AUTO • HOME • FARM BUSINESS • BONDS Happy Hour Monday – Friday 4 p.m. – 7 p.m.

Live music on Valentine’s Day! We can cater your special event.

Sunday - Thursday 11 a.m. - 9 p.m.

Friday & Saturday 11 a.m. - 10 p.m.

Dine in or carry out!

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TROGDON AGENCY, INC.

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Authorized dealer

Family owned and operated since 1971 Race Brothers carries a complete line of farm and home supplies including clothing, lawn and garden, outdoor power equipment, pet supplies, tack and livestock supplies and much more!You will find our service outstanding whether your needs are for home or acreage in the country.

235-7739

210 Hwy 37, Monett 58 | Connection Magazine

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2309 Fairlawn Dr., Carthage February 2014

my C o n n e C t i o n karmen eden, of Cassville, went on a medical mission trip to Gressier and leogane, haiti (this photo is in leogane). altogether, there were a total of 38 local participants that traveled to haiti, including bSu and Crowder nursing students, and members of the First baptist Church of anderson. they gave wellness kits to over 1,200 people, and medically treated over 700 people in their six-day trip.

above, ed sanders and Joyce hastings are holding a copy of Connection in Jamaica. below, is rob sorrenson, and pat and bob Sorrenson, of exeter.

pat Chapman and ralph Kelley, of Cassville, went to australia and new Zealand and brought a copy of Connection along.

Connection went to draper, south dakota, last october. pictured from left, is dakota doss, pat wimsatt, paul wimsatt and leland doss. drake doss is holding Connection.

â&#x20AC;&#x153;my Connectionâ&#x20AC;? photos should be e-mailed to connection@monett-times.com. photos should be sent in the original JpG format at the highest resolution possible. a short explanation of who is in the photo and where the photo was taken should also be included.

February 2014

ConneCtion Magazine | 59

Come Meet the Friendly Employees

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BENNETT-WORMINGTON FUNERAL HOME 216 Second St. • Monett, MO 65708 417-235-3141 • 800-743-9697 Rick Wormington ~ Owner

Not only do our equipment, warranties and services exceed industry standards,

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With over 60 years of combined experience, our

901 E. Hwy. 60, Monett 417-235-BANK (2265)

reputation speaks for itself. Our technicians receive the highest level of training to provide you with the quality service you deserve. We use the best computer technology to secure and better serve our customers by providing better information, faster service and more consistant quality.

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444 S. Rinker, Aurora 417-678-BANK (2265) www.cnbbanking.com

1-800-255-4194 60 | Connection Magazine

s ’ n e K 712 W. 10th St. • Cassville, MO 65625 417-847-1200 • 800-900-1593 Cell: 417-846-5252 • Fax 417-847-1600 February 2014

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Community Connection Women of Cassville United Methodist Church hosted their 11th annual Tinsel Tea to benefit the churchâ&#x20AC;&#x2122;s food pantry, serving approximately 175 guests during the fundraising event.

1. Barbara White and JoAnne Ellis. 2. Michelle Kent and Sylvia Phillips. 3. Mindi Artherton and Emily Wood.

4. Bertie Bailey and Bobbie Tucker. 5. Brenda Fletcher and Sandy Cullers. 6. Stephanie Marple and Melanie Stringer.

7. Stacy Runnells. 8. Christy and Heide Hermansen. 9. Janet Mills. 10. Patty Door and Carmella Buckner.

11. Melissa Vollenweider and Jill LeCompte.

February 2014

Connection Magazine | 61

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Roaring River State Park offered a guided, “First Day Hike,” a national event that took place on January 1, through the Devil’s Kitchen trail where hikers got to learn about and observe three different caves, as well as the rock formation called Devil’s Kitchen. More than 50 hikers came out for the event.

1. Paula and Krysta Rawlings. 2. Gina and Kenny Stringer. 3. Debbie Stubbs, Laura and Bob Allen, and Mike Stubbs. 4. Jess Nichols, Caleb Tucker, Jamison Nichols, Jason and Julie Ball. 5. Sherrie Hansen and Nancy Manire. 6. Amy, Katherine, Christopher and Gregory Simmons.

7. Jasmine and Brodie Carter, Heidi and Sebastian Carter.

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Community Connection

The 29th annual Christmas community dinner in Monett was held on Dec. 25. The event was held at the First United Methodist Church for the third year, the event continued the tradition established by Linn Thornton, who died in June.

1. Helen and John Berning. 2. Brancy Saucedo and Kaylee McCaslin. 3. Shelby Stark and Carol Slagle.

4. Wanda Proctor and Larry Pogue. 5. Nancy Stephens and Lucille Reeves. 6. Mary Ryder and Lois Hunter.

7. Karen Baez and Gary Gaines. 8. Teresa Weeks, Eli Cargile and Aylssa Cargile. 9. Gary and Laura Churchill.

10. Betty and Leonard Cook. 11. Robert McMillan, Wendy Koenig, Emily Koenig, Joanna Koenig and Heidi Costello.

February 2014

Connection Magazine | 63

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Sun 10 a.m. - 4 a.m.

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64 | Connection Magazine

of Southern Missouri

WILLARD GOLDEN 36042 Hwy 86 502 S. State Hwy AB 417-742-1776 417-271-3814 CASSVILLE 97 S. Main Street 417-846-1719 SHELL KNOB SELIGMAN 24828 Hwy 39 Hwy 37 S. 417-858-3136 417-662-7000 February 2014

March 2014 events The Stella Senior Citizens Center and the Aurora Senior Citizens Center hold weekly dances. The Stella dance is held every Friday from 7 to 10 p.m. with music by the McDonald Playboys and Frosty Garland and the RoadHogs on alternate Fridays. The Aurora dance is held every Saturday of the month from 7 to 10 p.m. featuring the Funtimers Band.

March 1 The opening day of trout season will kick off at 6 a.m. at Roaring River State Park.

The Miller Lions Club will host its first Saturday Fish Fry from 11 a.m. to 2 p.m. at the Lions Club Building, located on Main Street in Miller.

A dance will be held at the Cassville Senior Citizens center at 1111 Fair St. from 7 to 10 p.m. The dance features the Roaring River Sounds Band. There is a $4 cover charge.

March 3 The monthly dance at the Monett Senior Citizens Center will be held from 7 to 10 p.m. There is a $3 cover charge with all proceeds benefiting the center March 7 The Cassville Chamber of Commerce will host its First Friday Coffee at Access Family Care Medical and Dental. For more information, call the Cassville Chamber of Commerce at 417-8472814.

March 8 The Seligman Chamber of Commerce will hold a dance from 7 to 10 p.m. at the Chamber Event Center on North Highway 37. OK Country will perform.

Snacks are optional and there is a cover charge of $4. For more information, call the Seligman Chamber of Commerce at 417-662-3612.

February 2014

March 13 The Cassville Soroptimist Club will host its annual Potato Bake luncheon at noon at the Cassville United Methodist Church.

March 18 The Southern Beekeepers of Missouri will meet at 7 p.m. at the First United Methodist Church of Monett. Anyone interested in bees is welcome to attend.

For more information, call Leon Riggs at 417-235-5053 or Kevin Young at 417847-5464.

March 20 The Seligman Chamber of Commerce will hold a dance from 7 to 10 p.m. at the Chamber Event Center on North Highway 37. Live music. Snacks are optional and there is a cover charge of $4.

For more information, call the Seligman Chamber of Commerce at 417-6623612.

www.cassville-democrat.com

stay connected

Connection is now

online!

With just a click of your mouse, you can read the newest issue of the areaâ&#x20AC;&#x2122;s most talked about publication.

Log on to www.cassvilledemocrat.com today!

You will also see local news updated daily, popular poll questions, local sports, and so much more!

March 22 The Seligman Chamber of Commerce will hold an open mic gospel sing from 7 to 10 p.m. at the Chamber Event Center on North Highway 37. Snacks are optional and there is a cover charge of $4. For more information, call the Seligman Chamber of Commerce at 417-6623612.

March 27 The Pierce City Senior Citizens will host a dance from 7 to 10 p.m. at the Pierce City Senior Center.

FR EE A mag azin e ded icat ed to Sou thw est Miss our ians

If you have an event you would like featured in our monthly events listing, please email the event information to Melonie Roberts at reporter@monett-times.com.

hS oWm e EET hom e

pierc e city nativ e histo ric frisco resto res home on stree t in mone tt

The hum as a canvasan body

MONETT MOULAG E ARTISTS HAVE MASTERE D THEIR CRAFT

Unexpe treasurected s

GOLDEN PIONEER MUSEUM SHOWCASES A VARIETY OF COLLECT IONS

APR IL 2011

Magazine | 65 26 Connection | CONNECTION MAGAZINE

Swa

PARTING SHOT

“

by JeFF terry

I WANT TO THINK AGAIN OF DANGEROUS AND NOBLE THINGS. I WANT TO BE LIGHT AND FROLICSOME. I WANT TO BE IMPROBABLE AND BEAUTIFUL AND AFRAID OF NOTHING AS THOUGH I HAD WINGS. MARY OLIVER

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February 2014

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68 | Connection Magazine

February 2014