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Weddings
An elegant, unique venue, Villa de Alpine is perfect for small weddings, receptions, parties, and corporate events up to 100 guests. EVENT CENTER
2 | February 2018
417-459-9387 www.villadealpine.com
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Connection Magazine | 3
Wedding Feature
The lovely wedding cake for Kristina and Ryan Haskins wedding was made by the bride’s mother.
4 | February 2018
F e b r u a r y 2018
22 | Pedal Power
Bob Berger treks across the United States for multiple sclerosis charity
30 | Prom for all
FOCUS on Prom group at The Loft in Monett offers unlimited fashion options
34 | The Clever Barn
The crowd-pleasing event location serves many functions
48 | Missouri Distillers Trail
Craft liquors make a name
Wedding
Features
8 | Where to “I do�
Southwest Missouri offers many pleasing venues to tie the knot
15 | Proper planning
Wedding planners Kathy McCoy and Carey Howe share their devotion to helping couples wed
19 | Floral Notes
McCoy and Howe provide recommendation on just the right arrangements
Connection Magazine | 5
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Cross-country Charity Geared for adventure Distillers Trail Missouri’s finest Prom poise Monett showroom Venue options For every bride Planner prep Cassville team shines
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Weddings On the cover: Kasondra and Jason Clark Cover photo by JB Photography
Over 80 of our family-tested, delicious, time-saving recipes for maximum fat-loss and abundant energy!
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This book tells the story of how I lost 80 lbs of fat, without counting calories or exercising, while practicing the principles outlined in this book.
Contents 29 Healthy Connection: Heart age
40 Recipes: Romantic treats 43 Proud Parent contest 45 Parenting Column: Bright smiles
56 Community photos
before &
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Patty Burge is the creator of the Pilgrim’s Plan Cookbook and the wife of the Pilgrim himself, Dennis Burge. She overcame the need for medications for high blood pressure, type ll diabetes and arthritis by following the Pilgrim’s Plan, and has developed this cookbook as a way to help anyone learn to prepare quick, easy, healthy meals that will help you regain your health and live more abundantly.
“I came that they may have life, and have it abundantly.” John 10:10 (NASB)
Email today for your copies of The Pilgrim’s Plan and The Pilgrim’s Plan Cookbook pilgrimbbq@gmail.com • denandpatt@gmail.com Find us on Facebook at Community of Pilgrims 6 | February 2018
57 Community Calendar 60 Familiar Faces
63 Bottles & Brews
65 Cutest Pet contest 66 Parting Shot
Have an idea for a story you would like to see in Connection Magazine? Email it to connection@monett-times.com
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ever after
Happily Hitched
Tiffany and Nick Mercer capture their moment with the Purdy fire engine.
Photo by JB Photography
Connection Magazine | 7
Venue Variety
This former church has been turned into a wedding chapel on the grounds of Southern Charm Plantation, located on Hwy. K, just off Hwy. 174 between Mt. Vernon and Republic. The non-denominational chapel is located adjacent to a large event center, where weddings can also be held, and near an outdoor pergola, for summer garden weddings.
Brides have several local venue options
8 | February 2018
Georgia couple has started a new venture in southwest Missouri. James and Christine Benton, formerly of Valdosta, Ga., took a leap of faith and purchased a former church, activity center and 10 acres of land to develop Southern Charm Plantation, a wedding and event venue in rural Mt. Vernon, that is now open for business. “Our son moved to Nixa after getting married,” Christine said. “After our first grandchild was born, we decided to move closer to our son and his family.” With that in mind, the couple ventured to southwest Missouri, bought the defunct church property and went about turning it into a wedding and special-event venue. “My mom was a wedding planner,” Christine said. “So, I grew up in the business. It seems like there was something going on every weekend. Mama would take us girls with her to help with parties.” Once grown, Christine and her sister, Sharon, opened their own party-planning business in Valdosta. When Christine moved to Missouri in September, the parting was difficult. “I miss her every day,” she said. “I really do.” The new element to the newly-established business in rural Mt. Vernon is the couple owns the event venue. “That’s new for us, but I think it’s going to work out,” Christine said. “We are up here fluffing the space every day.” The Bentons have made connections with some other event vendors, including MERP Entertainment and Sweets and Smiles Bakery, both of Kimberling City, Shakers bar tending service out of Republic and Shannon’s Custom Florals in Springfield. “They have been so helpful to us in getting set up and getting the word out about us on their Facebook pages and business pages,” Christine said. The chapel can comfortably seat 200 guests, while the outdoor pergola/garden area can seat up to 400 easily. The event center can also accommodate 400 guests, along with catering staff, a disc jockey and event staff.
Story by Melonie Roberts
Southern Charm Plantation 11189 Hwy. K in Mt. Vernon For more information, visit www.southerncharmplantation.com or their Facebook page.
Bridal suites and groom rooms are available at both the chapel and the event center at Southern Charm Plantation in rural Mt Vernon. Situated on 10 acres, the facilities boasts two large parking lots, a children’s room in the chapel, a caterer’s area, stage and lighting, and more.
Connection Magazine | 9
Someplace nice 9131 Wallaby Rd. in Stark City For more information, visit www.Hatfields.complace.com or their Facebook page.
For a bit of rustic charm, SomePlace Nice in Pierce City offers that down-home country feel with their private vintage-feel barn overlooking a picturesque valley that offers a “million dollar view.” The venue, owned by Kevin and Rhonda Hatfield, can comfortably accommodate 400 to 500 guests, and brides can enjoy a virtually stress-free wedding by utilizing the on-site caterers, staff photographer, videographers, florists, hair stylists and more. Kevin can serve as an officiant, while Rhonda can be retained as a “day of” coordinator to oversee with the minutia of details. “We think our location and design, is what makes our barn special,” Rhonda said. “Secluded for privacy, with a beautiful view in all seasons, yet there is easy access from Interstate 44 or Highway 60. “We really try to make each couple or event special,” she said. “We have a huge room full of decorations, ranging from rustic to elegant, that can be used at no additional fee. There is a mini fridge in the bride’s dressing room filled with beverages for the girls as they get dressed, and we always give the bride or the couple a little memento to remember us by. We also have a honeymoon suite available for the newlyweds.”
10 | February 2018
Karlee Mason and Ethan Heilig chose SomePlace Nice event venue in rural Pierce City as their site for a wedding and reception. The rustic barn is nestled overlooking a picturesque valley in a quiet country setting. . The venue offers a working kitchen and plenty of floor space for tables and decor.
SomePlace Nice eveNtS ceNter llc Hatfield’s SomePlace Nice Rustic Event Center Weddings • Prom • Anniversaries • Birthdays • Reunions Quinceaneras • Corporate Events Wedding packages include use of decorations and honeymoon suite. SomePlace Nice” event venue. Rustic-vintage event barn, overlooking a picturesque valley, in a serene country setting in Pierce City, Missouri... Weddings • Prom • Anniversaries • Birthdays • Reunions • Quinceaneras Corporate Events • Wedding packages include use of decorations and honeymoon suite.
9131 Wallaby road, Pierce city, missouri 65723 (417) 825-2626 • Hatfields.someplace.nice@Gmail.com
Happy Valentine’s Day
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Connection Magazine | 11
Villa de Alpine, in Marionville, allows brides to marry, host a reception, or both, in a majestic castle setting. The venue is also available for other events, including proms, family gatherings and holiday celebrations.
Perhaps the most majestic venue in southwest Missouri is the castle of Villa de Alpine event center in Marionville. This small venue is a bride’s dream, accommodating up to 100 guests in a massive castle setting that hearkens back to the Knights of the Round Table. Event planner Macy Boyd, said the venue can provide elegant place settings, linens and centerpieces in a variety of styles. “Our showroom is perfect for family events and other small venue gatherings,” Boyd said. “We have a gigantic wooden table that can seat up to 14, or smaller tables that can accommodate a larger number of guests.” Boyd has been working her party-planning busi-
12 | February 2018
ness for a year, and has a variety of vendors to recommend to clients wanting to use the castle, including MERP Entertainment and Sweets and Smiles Bakery, both of Kimberling City, Shakers bar tending service out of Republic. “The wedding business is booming,” Boyd said. “But there is nothing else like this in southwest Missouri. This is a unique, extravagant setting. “This is a dream come true for me,” she said. “I love planning and decorating. The great thing about our show room is there are a lot of stations where caterers and bartenders can set up and serve guests in an open house type of reception. It’s a more relaxed atmosphere, and not so much pressure on the bride.”
villa de alpine 614 W. Jonathon Dr. in Marionville For more information, call 417-459-9387, visit their website: www.villadealpine.com or find them on Facebook
Event planner at Villa de Alpine, Macy Boyd, prepares table settings, and offers a choice of several decor and catering options and for small gatherings that can accommodate up to 100 guests. The castle interior offers a majestic backdrop for photos in a variety of locations.
The Villa de Alpine showcase offers a variety of counter spaces throughout, allowing guests to casually mingle while never wandering too far from an hors d’oeuvres or bar station.
Connection Magazine | 13
The GaMBrel Barn 18015 Lawrence 1125 in Verona For more information, call 417-498-6966, visit: www.thegambrelbarn.com or find them on Facebook
The Gambrel Barn, located in Verona, offers 5,000 square feet of room to accommodate indoor weddings, receptions and other special occasion events, as well as a shabby chic bride’s dressing room and a barbershop style groom’s room for the bridal party’s use.
The Gambrel Barn, located in Verona, is a new barn built with reclaimed wood and decor to look like it has been overlooking a peaceful valley for decades. The venue offers a climate-controlled barn which can accommodate indoor and outdoor weddings, receptions, parties and other events no matter what the season. The 5,000-square-foot barn can easily accommodate 400 guests, with the adjacent lean to providing room for about 100 more. An outdoor area features a 10- by 20-foot wooden pergola, beautifully landscaped, for outdoor weddings. “We ask that any bride who uses The Gambrel Barn leave a piece of decor behind for the Something Borrowed room,” said Erica Johnson, co-owner of the venue, along with husband Matthew. “This will allow decor to be used for future brides if they so choose.”
14 | February 2018
The Gambrel Barn, in Verona, features an open air lean-to, which can be utilized for additional seating for up to 100 guests for any special occasion.
Photo courtesy of Melanie Myhre
Sweet & Simple Wedding planner: ‘I want to give brides and grooms the joy and not the stress’
very bride wants to have a perfect wedding day. But let’s face it — wedding planning is downright stressful. Even simple, small weddings on a budget can quickly spiral into big projects with an even bigger price tags. And if you’re not the crafty type to begin with, it only adds to the stress. But it doesn’t have to be that way, because brides have another option—they can enlist the services of an experienced wedding planner. Kathy McCoy and Carey Howe of Carey’s Cassville Florist in Cassville utilize their combined years of expertise together to help make wedding days unforgettable for brides every day. McCoy also works as event and wedding director for Blue Spring Heritage Gardens in Eureka Springs, Ark. “Carey loves to work with the flowers and decor, but I handle more of the details,” said McCoy. “We are a good team.” “My employee Kathy is a whiz at wedding planning,” said Howe. “She has had 35 years experience in the floral business working with brides and in wedding planning.” Howe brings more than two decades of experience herself working in the floral and wedding fields advising brides. “Between the both of us, we can put a beautiful wedding together,” she said.
Story by Julia Kilmer
Tyler and Kristina Lacy hired Howe and McCoy of Carey’s Cassville Florist, and their combined experience, to help advise them on planning their wedding, getting twice the experience and expertise. Their wedding took place at Blue Spring Heritage Gardens in Eureka Springs, Ark., where McCoy also works as event and wedding director.
McCoy said she works to make the process enjoyable for brides. “I want to give brides and grooms the joy, and not the stress,” she said. “The wedding itself goes fast, so it’s important to embrace the whole experience. I want them to look forward to the showers, family events instead of being stressed.” Getting vendors lined up well in advance are the first priorities of wedding planning, McCoy says. “A bride needs to get her six-month to one-year agenda with her major players lined up first — the venue, photographer, cake, etc., and then she can relax and the process becomes a little more fun because you can take time to go to cake tastings, find the best DJ, etc.” A bride might think that hiring a wedding planner is too pricey, but not necessarily so.
Connection Magazine | 15
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16 | February 2018
Specializing in weddings, anniversaries, birthdays and business events
10 E. Broadway • Monett, MO (Old Black Kettle)
417-772-7211 Catering Services Available
No event is too large or too small
Wedding planners duo Carey Howe and Kathy McCoy of Carey’s Cassville Florist, work as a team to help brides plan their wedding day.
“I sit down and see what the needs of the bride and family are, then we negotiate,” McCoy said. “It’s just an additional part of what we do here [as florists]. Every wedding is so different, and every wedding planner is different, but they can sure be worth the money, plus they’re there with you at the event. I can go as far as calling vendors for brides and handling the details, or just make suggestions. We negotiate [based on the bride’s needs].” And with Howe and McCoy, brides needing help literally get two for the price of one, and twice the experience. During the planning process, McCoy and Howe encourage brides to make their wedding ‘their own,’ down to including family history if they choose. “I always ask the bride and groom, ‘What’s your heritage?’” McCoy said, “and encourage them not to do a ‘cookie-cutter wedding,’ and to put some touches of their personalities in there.” Photo courtesy of Melanie Myhre
As professional wedding planners, they also try to shield the bride and groom from anything that might go wrong on their big day. “You always have the interactions of the families,” McCoy said, “and family members who come in and have their ideas on how things should be done. All those things need to be handled so they’re not stressful [for the bride and groom]. You just plan all that, and have the answers to family members’ questions ready before they arrive. As a wedding planner, you have to be ready and have your ducks in a row because you have all these questions and different things that can come up. My goal is to never let the bride, groom or mother know that there was something going on.” As both florists and wedding planners, they have also learned how important compassion is because of the emotional spectrums they see in their line of work. “The most important thing to understand is their budget, but also the emotion of a wedding,” McCoy said. “If you don’t understand that, you shouldn’t be a wedding planner. That’s what we deal with in the floral world — seeing people in their highs, like with a wedding, and in their lows, as in when they’ve lost someone.” For anyone considering wedding planning as a career, McCoy advises them to try it first. “The best thing they can do is go and give their services to someone,” she said. “Do a couple of weddings, because there are things that come up you would never dream of. The No.1 trait of a good wedding planner is a having a good sense of humor, and knowledge. But most important is a bride’s budget, and understanding emotion.”
Wedding planning Tyler and Kristina Lacey enjoyed a memorable wedding day, thanks to the services of wedding planners Carey Howe and Kathy McCoy, of Carey’s Cassville Florist.
For more information, call McCoy and Howe at 417-847-2363, or email, bluespringheritage@gmail.com
Connection Magazine | 17
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1-800-255-4194 18 | February 2018
417.466.2910 100 S. Hickory, Mt. Vernon, Mo. East Side of Square
Carey Howe of Carey’s Cassville Florist says that the flowers pictured, which feature loose, elegant, traditional styles, living greenery and with a bit of sparkle, are what’s currently trending in weddings. Photos and descriptions courtesy of Wedding Trends 2018 magazine
ne of a bride’s biggest decisions to make when planning a wedding are her flowers. What type of flowers will she use? What type of bouquet she will hold as she says, “I do?” What flowers to use for decor and how to display them? What color combinations? To help take the guesswork out of what can easily become complicated and overwhelming decisions for brides, florists Carey Howe and Kathy McCoy of Carey’s Cassville Florist, offer their expertise on what’s trending in wedding flowers. “From what I can see this year, the trends seem to be going toward a clean and layered look with loose and elegant floral bouquets,” Howe said, “and classic styles with a hint of sparkle. For instance, the traditional style, such as the peony, roses, garden roses, with a touch of silvers and metals, and whimsical added. They are formal, but not stuffy, with lots of detail, layers and textures, giving the eyes a variety to look at.
The latest bridal flowers trends are featuring golden sunflowers, rust-colored lilies, greenery, vibrant peonies and roses and a brilliant spectrum of colors, Carey Howe of Carey’s Cassville Florist says.
Local florists share latest in wedding flower trends, offer their expertise
Connection Magazine | 19
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20 | February 2018
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Photos and descriptions courtesy of Wedding Trends 2018 magazine
Free-form bouquets are also trending in brides’ choices for wedding flowers, says Carey Howe of Carey’s Cassville Florist.
“In our area, I am still seeing simple, round stemtied bouquets that are very colorful, to soft and delicate. Most brides here in the Ozarks still tend to pull toward simplicity and color. It could be that people in our area tend to be on a budget more than other areas, but that’s OK. Flowers don’t have to cost two arms and a leg. There are so many varieties that are less costly and can still mimic the larger, more expensive bouquets that are pictured in magazines.” A wedding Howe recently collaborated on for floral arrangements featured lots of glitter and silver, Howe said. “It was delicate but sparkly. I think that idea is catching on quickly, and it is very fun,” she said. Howe and her assistant Kathy McCoy also work as a team to offer weddings services to brides. For more information on floral arrangements or planning for an upcoming wedding, they can be reached at 417-847-2363.
‘Flowers don’t have to cost two arms and a leg. There are so many varieties that are less costly and can still mimic the larger, more expensive bouquets that are pictured in magazines.’ Connection Magazine | 21
Peddling across
America
Bob Berger in the Atlantic Ocean with his Trek replacement bike.
22 | February 2018
Day 12: Seven riders during one of many climbs between San Diego and Austin
One Monettan’s ride of a lifetime brings pain, adventure
E
very year, adventurous people check experiences and travel destinations off their “bucket list” of things they want to do or places they want to go in their lifetime. Bob Berger of Monett undertook one such adventure last fall, leaving memories, including pain, that will endure. Berger, a retired founder of WinTech and a bicycling enthusiast, had long thought about a ride across America. The opportunity to join one such trek proved irresistible. Berger joined the Bike the U.S. for MS (Multiple Sclerosis), a 3,070-mile trip that turned into 3,240 miles across nine states, from California to Florida. Sponsored by the Adventure Cycling Association, the trip went from San Diego to St. Augustine, Fla., in 53 days, from Sept. 8 to Oct. 29, 49 on bikes and four to rest. As a fundraiser for a worthy cause, the trip had a double meaning that appealed to Berger. “I hadn’t raised money since the
Story by Murray Bishoff
eighth grade,” he said. “I hit up all the family and my close friends. They told us we had to raise $1 per mile. One month before leaving, I sent letters to friends and family, offering to match the first $3,070 dollar for dollar. By the time I left for San Diego, the first $3,070 had been donated. I raised over $10,000. As a group we raised in excess of $70,000.” Similar to the MS 150 that rides across southwest Missouri, the Bike the U.S. for MS organization contributes to research and in-home relief, such as building access ramps at the homes of victims. Rather than a group of hotshots, Berger found himself in more of a group of contemporaries, “old fogies riding across country together.” “Our average age was over 60.” Berger said. “I’m 63. The two oldest were 70. It took three of the 20- to 30-something route leaders to equal our average age.” Initially, the group started with 17
riders and four route leaders. Some joined for part of the ride. One rider, Aaron, stopped in Austin, Texas, having ridden the second half the previous year. One man, Clyde, joined at the Louisiana border, at the guard rail where he was injured and had to stop last year. Others dropped out along the way. Coordinators ran two vans and a trailer with the group. One van went ahead to the daily destination point. One accompanied the bikers and served as a rest stop. “It was like getting up, going out for a ride, and coming back each day,” Berger said. However, the reality was much more difficult. “I would never do this again,” he said. “It was a dangerous ride because of the traffic. We saw pine tree lumber trucks from East Texas to Florida, passing us on the road with pine logs hanging off the back of their trucks 18 inches from your head.” Connection Magazine | 23
Bob Berger shows off his rider number at the beginning of the trip. Bob and Debbie Berger together in Austin, Texas
“Many obstacles were encountered along the way. Here we had to walk our bikes through a washed out section of road.”
“The best four miles of the trip was across Mobile Bay, Ala., on the ferry,” Berger recalled.
24 | February 2018
Berger with Apache Chief John Muskrat Wesley. He was a tribal leader of the Apache Reservation and supposedly a direct descendant of Geronimo.
No one was hit by a vehicle, or a log, but Berger said for the last two weeks, many of the riders felt a creeping paranoia about whether they would make it to the end. Then there were the temperatures. Starting out, temps ran 112 degrees on the handlebars going into Blythe, Calif., varying to 55 degrees in the rain riding out of Van Horn, Texas. Two mornings in the Florida panhandle, temperatures measured 38 degrees in the morning. Crucial, as it turned out, was the presence of Dr. Nick, a physician and fellow rider. Berger said everyone got saddle sores, including himself after the first two weeks. The doctor regularly examined all the riders and put those who needed them, including Berger, on antibiotics. One day, a rider fell and cracked his elbow open. Berger said they stopped at a restaurant, cleared a table, the doctor responded like a MASH surgeon ... put the elbow back together and off they went again. One rider needed six stitches after falling and cutting his leg on the front chain ring. Another bruised or cracked ribs in a fall. One man slipped in the bathroom and needed stitches on his elbow. One hit a dog and went down, receiving “all kinds of minor scrapes.” One woman got whiplash on a boat launching ramp while they waited to cross Mobile Bay. Berger fell two days in a row approaching Austin, Texas. The first time he came too fast round a corner on a wet chip and seal road. The second time his back wheel slid sideways while crossing two inches of water on a low water bridge. He landed on the same hip both days. By the time they reached Austin, he had a temperature of 102.5. “I do not think I would have finished if Debbie, (Berger’s wife, who joined him in Austin for part of the ride) had not taken me to an emer-
gency room with the fever. The doctor would have probably told me to lay up for a week.” Two days later, Berger came down with a bladder infection, at which point Dr. Nick put him on a third antibiotic. In addition to the danger, riders had to keep fueled to carry on. “I calculated it was easy to burn an extra 6,000 calories a day,” Berger said. “And we did nothing but ride and sit all day. I didn’t even walk across the parking lot. There was no end to eating. I had a 20-minute rule before starting the next meal. We went into a pizza place and cleaned out all they had.” Berger surprised himself at his eating. One time, he ate most of a grocery store eight-piece chicken bag sitting on the curb outside. At a rib store he ordered a half-slab complete meal and ate all the ribs himself. His routine became a McDonald’s Big Breakfast, high calorie snacks as gas stations and rest stops, a full meal at the destination town between 1-3 p.m., and another full meal from 6-7 p.m. “I will never eat an egg biscuit sandwich served at a gas station again — the driest, stale biscuits known to man,” Berger said. The group, as they sat together at restaurants, admittedly looked scruffy and were often mistaken as a motor-
cycle gang. Berger said when they told people they were bicycling across the country, respect for them soared. Some even offered to buy their meals. “On days off, if we could, we’d visit local people suffering from MS,” Berger recalled. “We did that twice. We painted at one man’s house and cleaned up outdoors at another. Everyone had a family or a close friend who suffered from MS. I knew about the disease, but I didn’t know how many people it touched. It was very sobering.” In addition to injury, Berger had his own misfortune on the trip. His specialized $4,500 Roubaix bicycle was stolen on Oct. 14 while they stayed at a church in Baton Rouge, La. Connection Magazine | 25
“I was fortunate to find a bike shop open the next day, a Sunday. I bought a Trek entry level road bike to finish the last 800 miles. My daughter-in-law, Emily Berger, did a social media blitz of the Baton Rouge area and I ended up on the 6 and 10 p.m. Channel 9 News. It was a human interest story about a bike group raising money for MS and one of their bikes is stolen in our town. I was a big celebrity by the time it was over. By the next day a Baton Rouge ‘Good Samaritan’ offered to replace my bike. I was already out of town on my Trek replacement bike. I talked to him by phone, thanked him for his generosity and suggested he make a donation to the MS ride, and he did!” Emily Berger ended up selling the bike bought in a pinch on Craig’s List. The group tended to stay overnight in campgrounds or at churches. Berger, who has never enjoyed sleeping on the ground, took a fold-up cot with him, suspending him about six inches above the ground. “Not bad, but the cot squeaked all night every time I moved a muscle,” he said. Family members showed interest in the adventure. Debbie Berger and family friends Bob and Terry Black joined the group in Austin, Texas, for two days. Bob and Debbie rode a tandem bike. “The first day had many short steep hills in Bastrop State Park. Terrible!” Berger said. “We walked the tandem up five or six of them. The heat killed Deb and the Blacks. The next day we had far better terrain. Deb and I ‘smoked’ the 66-mile ride and impressed the group that day.” One day from the end of the ride, the group encountered a pair of newlyweds on a tandem bike attempting to ride to California. Berger warned them they had a difficult ride ahead, 26 | February 2018
especially facing the mountains. One of the group kept in touch with them on Facebook. “Nine days later, they switched to a motorcycle,” Berger said. “We concluded that would probably saved their marriage.” The trip ended on a high note, with a strong tail wind behind the riders as they headed into St. Augustine. Berger arrived at the beach and put his front tire into the Atlantic Ocean, to mirror the photo taken at San Diego, where back wheels were in the Pacific. “I knew I could now relax and not worry about getting hurt,” were Berger’s first thoughts. Berger had his share of afterthoughts and advice for anyone considering such a journey. “I do not regret that it’s over at all,” he said. “It was the experience of the year for me. “I would sit down and tell any bike rider all the positives and negatives, and make them aware of the dangers of the ride. I’m on a list of referrals for others who want to make the ride. It affected people differently. The camaraderie with the people we rode with was amazing. I got to know them very well. The group is trying to stay in touch, sharing emails. Some of them are interested in doing a ride in New
England. I said no. I can rent a car to see the countryside.” Berger said he’d never climbed so many hills in his life. Some of them were quite unlike southwest Missouri, and would go uphill for 15 miles, then the next day it was downhill for 30 miles. “There’s nothing in West Texas anyone needs to see,” Berger said. “Once you’ve seen one cactus, you’ve seen them all.” He recommended interested persons should try multi-day bicycles trips lasting perhaps up to a week. Many rides are available across the state, including those sponsored by BAM (Bike Across Missouri) that follow Historic Route 66. “That’s the way to find out if this kind of thing is for you,” he said. The one regret Berger recalled was taking the ride during the time Hurricane Irma blew into Florida. The Bergers own a house in the Florida Keys and the hurricane went over the top of it with 130-mile per hour winds. The storm destroyed 450 homes on that island, but the Bergers had only minimal damage, though it took three weeks to get any information. Berger got the nickname “The Big Dog” of the trip. By the end, he looked back at the attribution with pride.
Riders with their back wheels in the Pacific Ocean ready to leave San Diego.
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H e a lt h y c o n n e c t i o n
What is your heart age?
H
eart disease is the leading cause of death for men and women in America, causing one in four deaths. Each year, about 735,000 Americans have a heart attack. This February during Heart Month, take some time to consider how you can improve your heart health. Although heart disease, also known as cardiovascular disease, can refer to a variety of heart or blood vessel problems, it generally involves the process of atherosclerosis. Atherosclerosis is the buildup of fatty plaque in the arteries, caused by elevated cholesterol and triglycerides in the blood. Plaque thickens and stiffens the artery walls, which can limit blood flow. It also becomes dangerous if a piece of it breaks off and causes a blood clot or if a blood clot forms on the plaque’s surface. If the blocked artery supplies blood to the heart or brain, it can lead to a heart attack or stroke. One way to know your risk for heart disease is to calculate your heart
age. Developed by the Framingham Heart Study, heart age is the predicted age of a person’s vascular system based on how many risk factors they have. A study done in 2015 showed that the average predicted heart age for adult men and women was 7.8 and 5.4 years older than their chronological age, respectively. The heart age of African American men and women was higher than any other racial/ethnic group, more than three years older than other races/ ethnicities.
Heart attack:
Studies suggest that more than three in four heart attacks and strokes could be avoided or postponed if people manage or control their cardiovascular risk factors. Modifiable risk factors include smoking, overweight/obesity, sedentary lifestyle, high cholesterol or blood pressure, and an unhealthy diet.
• Breaking out in a cold sweat, nausea, light-headedness
It is important to recognize the signs of a heart attack or stroke. If you have any of these symptoms, act fast and call 911.
• Chest discomfort - a feeling of pressure, squeezing, or fullness in the center or left side of the chest • Upper body pain or discomfort – including the arms, back, shoulders, neck, jaw, or upper stomach • Shortness of breath or trouble breathing • Stomach ache or feeling of heartburn
Stroke
(remember the acronym FAST): • Face drooping • Arm weakness • Speech difficulty • Time to call 911
Want to find out your heart age? Visit https://www.cdc.gov/vitalsigns/cardiovasculardisease/heartage.html
LISA Ramirez, R.D., LD is a registered dietitian at the Center for Health Improvement at Cox Monett Hospital. She obtained her bachelor’s degree
in dietetics and Spanish from Missouri State University and is working on a master’s degree in public health. Lisa is passionate about international development work and has volunteered throughout Central America working in the area of health education and promotion. In her free time, Lisa enjoys biking, running and all things outdoors.
Connection Magazine | 29
Ashton Ratliff looks at one of the formal gowns on loan by the FOCUS on Prom project. The group offers to loan special occasion gowns, costume jewelry and shoes to local high school girls attending events such as homecoming, prom or Christmas dances.
30 | February 2018
A Cinderella beginning FOCUS on Prom group loans formal wear for special occasion events
M
embers of the FOCUS Group of Monett are collecting gently used prom and special occasion dresses to loan to other young ladies for proms, homecomings and other special occasions. “Our group, Focusing on Community, Unity and Sisterhood, started this project in 2011,” said Dana Hesington, one of the group members. “Prom and special occasion dresses cost so much, and they are only worn once or twice, before being hung in a closet and forgotten. We have a selection of gently used dresses, costume jewelry and shoes to loan to young ladies attending special events at area schools. We’ll loan them to anyone needing a dress. There is no criteria to meet for financial need.” The group, formerly headquartered at First United Methodist Church in Monett, has moved to The Loft, located above Mocha Jo’s, on Broadway in Monett. “We offer private boutique-style showings for young ladies looking for a special occasion dress,” Hesington said. “We have a limited amount of costume jewelry, evening bags, and shoes to loan as well. Instead of these young ladies having to purchase gowns, we loan them out. Each dress is cleaned upon its return, and then is available for the next event.” There have also been donations of unused makeup products, including Clinique, Estée Lauder and Lancôme.
Story by Melonie Roberts
FOCUS on Prom project members pictured, from left, are: Julie Witt, Kari Bass, Kelley Carr, Mary Stluka, Becky Pilkenton and Dana Hesington. The group has been collecting gently used formal wear to loan to area high school girls since 2011.
“The makeup items will be given to the young ladies,” Hesington said. “Once used, they cannot be returned.” The group has partnered with another organization in the Springfield/Republic area to offer a greater selection of formal wear if girls can’t find a suitable dress locally. “Some girls need larger sizes, or just can’t find the dress they are hoping to find, so we reached out to a friend and now we can let girls shop both collections,” Hesington said. Dresses that have gone out of style
aren’t just trashed in a local dumpster. “We recently donated 70 dresses to Verona High School because there was a need,” Hesington said. “Some have gone to the drama department, and others are being used in the Family and Consumer Sciences class teaching girls to deconstruct older dresses to fashion new creations. We are very excited about that.” Hesington and other group members shop after holiday sales to take advantage of clearance-priced clothing, shoes, jewelry and bags.
Connection Magazine | 31
“We’ve got you covered.” - Dana Hesington “It’s our way of giving back to the community,” she said. “We are happy to accept donations from anyone wishing to help with the project.” While the group’s project is called Focus on Prom, the dresses are available for any special occasion. “We had a couple of girls borrow gowns for the Christmas parade, the Miss Holly pageant, and county fairs,” she said. “They’re for any special occasion.” The group holds onto the stylish creations for five years or more before rotating them out for newer styles. “We know that girls want to look fashionable,” Hesington said. “By having that goal, we need donations of dresses that are more up-to-date. We don’t want any girl deciding to forgo attending prom or competing in a pageant because she doesn’t have a dress.” The purpose of the ministry is a simple one. “We want to raise girls up and make them feel just as beautiful as the next one,” Hesington said. “The most beautiful girls I know are the ones who are able to give confidence to others.” With 13 current members, the group is flexible enough to meet the scheduling needs of nearly any girl looking to borrow special occasion formal wear. Team members include Hesington, Kelley Carr, Julie Witt, Renee Swearingen, Becky Pilkenton, Ann Saunders, Susan Childress, Kari Bass, Toni Williams, Sue Fulton, Lori Madison, Regina Bowsher and Mary Stluka. “We’ve got you covered,” Hesington said. To donate, or to schedule a showing, call Hesington at 417-669-1701.
32 | February 2018
No formal outfit is complete without a little bling to set it off. Members of FOCUS on Prom have collected various items of costume jewelry to help complete any special occasion gown.
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Connection Magazine | 33
The Clever Barn as seen after the first snow of the season 2017.
There’s no place like The Clever Barn Farm venue becomes magnet for weddings, events The scene entering the front door of The Clever Barn. The kitchen area is at left. The staircase is at right. Randy Walden’s artwork is at center, displayed with antiques around the grounds.
This was the scene at a Sweet 16 birthday party at The Clever Barn. “The 16-year-old girl loved pink so everything was pink and this picture is the epitome of a Sweet 16 party out here,” said Laura Walden.
34 | February 2018
W
eddings, anniversaries, birthdays...these can take place anywhere. But to make a place tailored around these special occasions, to shape a place where people gravitate to enjoy a special ambiance, that takes a special gift to be a special gift. That’s what has happened on the farm of Laura and Randy Walden, southwest of Clever. They have created The Clever Barn. The Waldens live on century-old farm at 3647 Jasmine Road, about three miles from town. On the farm is a barn that dates back more than 120 years. The couple used the upstairs for parties, hosting Waldopalooza for the Fourth of July and Waldoween in October. They had a bar upstairs and a dance floor that looked out onto the grounds, where a bonfire blazed. After a successful fall event in 2013, where they hosted about 100
Story by Murray Bishoff
An indoor wedding at The Clever Barn during a rainstorm and flooding. More than 80 guests attended, undisturbed by the weather, and enjoyed the covered deck immensely that night.
people and had live music, Laura said, “I had a crazy idea. I told Randy, ‘What would you think if we’d open the whole barn for weddings and parties and stuff?’ He said, ‘That would be a lot of work.’ And I said, ‘We love to work. And it’s here.’ So we did.” It was no small job. The lower level of the barn was, frankly, “nasty.” The couple dug out the chunks of broken concrete, hay, and junk that had accumulated from their kids, some of which had gotten moldy. Since 2005, Laura works full-time at Ozarks Community Hospital in Nixa, processing medical records releases, and Randy runs a heating and cooling business plus his “Handy Randy” services where needed. They started the next day, as time permitted. Laura recalled commenting, as they were rooting around, “I hope you know not many women would do this.”
But there was a finish line. On May 17, 2014, they opened. The Clever Barn has 5,000 square feet total of space. The upstairs has a dance floor with a deck and a projection screen, and looks out over the bonfire space outdoors. The downstairs has the casual gathering place, with the kitchen, bar, food area, game room with foosball and restrooms. Around the grounds, Randy set up fountains, an outside bowling alley and a Kids Zone jungle gym — activities to appeal to all ages. With time, the lower level of the barn has expanded the area used for recreation, squeezing more into Randy’s shop area. “In the first year, we had four graduation parties, two weddings, countless birthday and anniversary parties,” Laura said. “The next year was amazing. I know we had seven or eight graduation Connection Magazine | 35
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An outdoor wedding at The Clever Barn in September. Organizers brought their own hay bales and decorated everything themselves. More than 100 guests attended the wedding and reception.
parties, plus reunions, lots of anniversaries, a lot of surprise 30s, 40s and 50s parties, class reunions, baby showers and so on. It’s a very relaxed, rustic, fun hangout.” Until The Clever Barn opened, residents in the rural vicinity had no comparable place to go for events. People flocked in from the Marionville and eastern Barry County vicinity. “Word of mouth can make or break you,” Laura said. “We’ve been very fortunate to have great reviews. We’ve worked hard to earn those comments. It’s nice to be appreciated and acknowledged.”
The most intimate gathering Laura recalled was the first wedding in December 2014, with the ceremony upstairs and the reception on the ground level. About 30 people attended. After the big moment, the couple and guests gathered around the gas log fireplace, kids throwing darts for entertainment. That contrasted with the Total Highspeed customer appreciation party last year, attended by more than 300 people, where Randy counted 96 vehicles parked around the grounds. Gatherings have run the gamut. Eighth-grade graduation parties became big last year. Themed birthdays — especially for small children — have been quite elaborate. One was thrown for the 5-year-old son of a mother who also has many foster children, using a cowboy theme. She brought in hay bales and a cut-out of a red barn and cows for photos. “Even more elaborate have been Sweet 16 parties,” Laura said. “The moms really go nuts for those, bringing in extravagant cupcakes and their own decorations. “I had a Bohemian-style wedding one time — the most colorful wedding we’ve had out here. Every table had a
different colored tablecloth. There were old vases of all shapes and sizes on all the tables, with fresh flowers. Outside, they strung Sunshine Rays like fish lines, and hung flowers on them. It had almost a Hippie look to it. That was cool.” As a general strategy, Laura gives the party organizers an hour to set up, or a little longer if the arrangement is really complex and has a complicated food package. One disc jockey brought in his own photo booth. One wedding brought in a horse and a motorcycle as background for photos. “I’ll help you unload, but otherwise I don’t hang around,” Laura said. “I think people appreciate that. We’re just a place. It’s their party. I want to offer things that are unique. We just got a limo a couple of months ago … We’re about three-quarters to where I want to be.” Connection Magazine | 37
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Two-hour photo sessions are available at no charge, if patrons bring their own photographer. Space is also offered without charge for benefits. In the future, Laura would like to open to the public more often, host music festivals and family-nights-out, install a popcorn maker and a grill. She is planning jam sessions for musicians and movie nights. “Another thing that we do that kind of sets us apart is we include our pets,” she said. “Everybody seems to really like this idea and it seems to open up conversation at parties and even the shy kids that would otherwise be off by themselves at a party. I see them going up to our dogs or cats and loving on them, and then the other kids come around and it’s a great feeling when I see that. I was told that having our dogs, Echo and Pepper, here gives our place an even more homey touch. “I want to knock down the wall between the kitchen and my husband’s shop for our next project. I’d like to sell food and get a liquor license and be here for private events. The doors upstairs on the barn are nine feet tall. You can look up from the bonfire area and see all of what everyone’s doing. Nobody has anything like this. We have big, big, big plans for this place. We want to impress you with our uniqueness and spoil you with our sweetness.” Laura would like to leave her job in the coming year and operate The Clever Barn full-time. Updates are available on Facebook at The Clever Barn. She takes reservations and text messages for information at 417-350-2343.
On The Spot Financing
JJim im & K Kim im N Nesbitt
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Hours:
Contact Us:
Monday-Friday: Monday Friday 9:00-5:00 Monday Saturday: 9:00-12:00
Fax: Fax: ((417) 417) 4 442-0151 42 Office: Office: ((417) 417) 442 442-0150 Kim N Nesbitt: esbitt: ((417) 417) 84 846-7211 6 Sales les Manager: Manager: (417) 332-7928 Email: ji jimnesbittmotors@gmail.com mnesbittmo Website: Jimnesbittmotors.com
Address: 405 D State State Highway Highway C, Purdy, MO 65734
s ’ n Ke Collision Center The Area’s Finest Collision Repair Facility
At Ken’s, it’s all about the details You know Ken’s Collision as The Area’s Finest Collision Repair and Glass Facility, and now Ken’s is proud to offer Professional Auto and Truck Detailing. Our experts bring back that New Car Feeling inside and out, cleaning and polishing your vehicle with the same attention to detail that we give every car and truck we repair. Just another way we work for you, the customer, to make sure your car is fixed right, to Factory Specifications with the right parts, by highly trained technicians.
Ken’s Collision Center – when it’s time to focus on the details!
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Prime Rib dinner for two! Valentine’s Day Specials! February 14 - 18
107 W. Mt.Vernon Blvd. Mt.Vernon, MO Mon. - Sat. 7 a.m. - 9 p.m. Sunday 7 a.m. - 3 p.m.
417-466-4650 Connection Magazine | 39
Blue Cheese Crusted Filet Mignon with Port Wine Sauce Ingredients 1 tablespoon butter 1/2 cup minced white onion 3 cloves garlic, minced 1 tablespoon chopped fresh thyme 3/4 cup low-sodium beef broth 1/2 cup port wine 1 tablespoon vegetable oil 4 filet mignon steaks (1 1/2 inch thick) 3/4 cup crumbled blue cheese 1/4 cup panko bread crumbs
Directions
Shrimp Scampi Ingredients 8 ounces angel hair pasta 1-3/4 cups low-sodium chicken broth 2 garlic cloves, minced 1/4 teaspoon salt-free lemon-pepper seasoning 1/4 cup chopped green onions, divided 1/4 cup minced fresh parsley, divided 1 pound uncooked shrimp, peeled and deveined
Directions n Cook pasta according to package directions. Meanwhile, in a large saucepan, combine the broth, garlic, lemon-pepper and 3 tablespoons each green onions and parsley. Bring to a boil. n Add shrimp; cook for 3-5 minutes or until shrimp turn pink. Drain pasta and place in a serving bowl. Top with shrimp mixture and remaining onions and parsley.
40 | February 2018
Lobster Scrambled Eggs Ingredients 4 eggs 1/2 teaspoon chopped fresh tarragon 4 ounces cooked lobster meat, cut into bite-sized pieces 1 pinch cayenne pepper 2 tablespoons butter 1 pinch salt and ground black pepper to taste
Directions n Beat eggs and tarragon in a small bowl. Set aside. n Sprinkle lobster pieces with cayenne pepper. n Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.
• Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated. • Preheat the oven to 350 degrees F. Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven. • Roast steaks in the oven for about 15 minutes for medium rare, with an internal temperature of 145 degrees F. You may adjust this time to allow the steaks to cook to just under your desired degree of doneness if medium rare is not what you prefer. • Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture. • Preheat the oven’s broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Recipes
Breakfast, dinner or dessert, we have you covered when it comes to bringing a smile to the face of that special someone this Valentine’s Day.
Red Velvet Cupcakes Ingredients 1/2 cup butter 1-1/2 cups white sugar 2 eggs 1 cup buttermilk 1 fluid ounce red food coloring 1 teaspoon vanilla extract 1-1/2 teaspoons baking soda 1 tablespoon distilled white vinegar 2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon salt
Directions n Preheat oven to 350 degrees F. Grease two 12 cup muffin pans or line with 20 paper baking cups.
Heart cookies Ingredients 1-1/2 cups butter, softened 2 cups white sugar 4 eggs 1 teaspoon vanilla extract 5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt
Directions n In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover and chill dough for at least one hour, or overnight. n Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into heart shapes with a cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Chocolate-Covered Strawberries Ingredients 16 ounces milk chocolate chips 2 tablespoons shortening 1 pound fresh strawberries with leaves
Directions n In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. n Insert toothpicks into the tops of the strawberries. n Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
n Bake 6 to 8 minutes in preheated oven. Cool completely.
n In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt. Stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly. n Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Connection Magazine | 41
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Pr o u d p a r e n t
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 younger. The photos submitted will be used for the sole purpose of this contest.
Tinley is February’s cutest kid.
Congratulations,
Tinley!
Tinley Buckhannan, 6 months old at the time of this photo, is the daughter of Levi and Emilea Buckhannan of Marionville. Connection Magazine | 43
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Parent column
Taking care of your child’s teeth: An age-by-age guide
February is National Dental Hygiene month which means it’s a great time to get your kids on board with learning how to brush their teeth and actually enjoying it. No more battling your kids to take responsibility for cleaning their teeth or going back and “doing it again.” These insider tips from a mom who has been there and done that will have you feeling prepared to tackle the tricky life-lesson of teaching your children how to take care of their teeth.
Ages 0-2
Ages 3+
It’s never too early to start cleaning the inside of your child’s mouth. For this age, when your child has not yet sprouted his first tooth use a damp washcloth to wipe his gums down after nursing or bottle-feeding. If your child has a few teeth, use a finger brush with a tiny amount (the size of the tip of a pencil) of fluoride-free toothpaste and do it yourself. Getting your children in the habit of cleaning their mouths is a great way to get them prepared for their very first visit to the dentist.
By now, children should be seeing a dentist and brushing their own teeth with adult supervision. Buying a toothbrush with a smaller, softer head will ensure your children have the best toothbrushes for their mouths. For the younger ages (3-5), using a pea-sized amount of toothpaste with fluoride in it will ensure your children are getting the protection they need to keep their tooth enamel strong. To make the actual process of tooth brushing more fun, humming the “Happy Birthday” song is a great way to get your child involved in the process. Doing this serves two purposes: 1) Making sure your children are brushing their teeth long enough and, 2) Keeping them engaged long enough to keep the toothbrush in. No promises that your child won’t smile and laugh while doing this, but that’s part of the fun.
Around age 2 is when your dentist will recommend doing a “Lap” exam for their first dental visit. This just means the child sits in your lap (facing you) and lays back with his or her head on your knees. The dentist goes knee-to-knee with the parent while looking at the inside of your child’s mouth. The exam is usually just a few minutes long and the dentist is checking for any signs of decay.
Your child should be seeing the dentist every six months for regular check-ups once they turn 3.
Flossing and brushing Your child should be seeing the dentist every six months for regular check-ups once they turn three. Flossing is encouraged even at this young age, especially when kids are learning to do some basic tasks for themselves. Buying the kid-friendly floss sticks is much easier than trying to use the floss adults use. You can get all sorts of fun floss sticks that are colored, flavored and even character-shaped to help encourage flossing. If you see that your children are having a hard time with wanting to brush their teeth or brush them long enough to actually make a difference, try brushing your teeth with them. Grab your toothbrush and do it together. Kids are more likely to try new things and be encouraged to brush their teeth when they see that mom and dad do it too. Have a brush-yourteeth-a-thon and see who can brush them the longest. There will still be some children who just don’t want to brush their teeth. Try taking them to the store and letting them pick out their own toothbrush. Sometimes taking ownership and making decisions for themselves is what strongwilled children want when they are starting to take on more self-care responsibilities. Go ahead and splurge on an electric toothbrush if you can. There are disposable ones for about $5 with character-themed heads, or if you want to go the fancier route, you can buy an actual spin brush from your dentist or at the store for about $40 (and up) where you replace the toothbrush head about every three months. You will be able to gage where your children are at in their dental hygiene habits. Do what works for you and your family and try not to get wrapped up in what your friends’ kids are doing. It can be easy to compare parenting styles, especially when it comes to when your child should start going to the dentist. Take the pressure off of yourself and follow these guidelines for a place to start with what works for you and your child. Call around to different dental offices to see what the best fit is for your child; word-of-mouth is often the best way to find the right dentist.
Connection Magazine | 45
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If you have a child with special needs, look for dentists who specialize in this. Most kids get anxious about going to the dentist anyway, so if you can find one who is sensitive to your child’s needs, you’ll be setting them up for a successful visit. Calling ahead of time and talking to the front office about what your child’s specific challenges are and asking if the dentist is familiar with working with children like yours can take the worry out of the appointment for you as the parent. Even if your visit does not go as smoothly as you had hoped, you can always try another dentist. Teaching your children about keeping their teeth clean is a great way to introduce what it means to take care of their bodies. Don’t be afraid to tackle the tooth-brushing battle with your kids. They may surprise you at how well they can keep those teeth sparkling white.
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(417) 235-7900 Jeff Bell of Bell & Associates 20+ years of experience 46 | February 2018
Meagan Ruffing is a parenting journalist who likes tackling the harder parenting moments by talking about them. For more parenting tips, visit www.meaganruffing.com.
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Connection Magazine | 47
The spirit of the
Distillers Trail Owners admittedly enjoy their work
Mark McMillin, Lt. Gov. Mike Parson, and Curtis Miller, COO of On Your Left Marketing, at the Governor’s Convention on Tourism, held in Branson on Sept. 27.
48 | February 2018
Why ship it all to Tennessee just to buy it back a bottle at a time? - Mark McMillin
Greg Wells, left, owner of Missouri Ridge Distillery, located on Ozark Mountain Highroad near Branson, discussed updates on establishing a Missouri Distiller’s Trail with Mark McMillin, one of those helping organize the effort.
M
ark McMillin has a plan. He is working hard, with the assistance of a few distillers, officials with the Missouri Department of Agriculture and the Missouri Department of Tourism, to establish the Missouri Distillers Trail, featuring some of the finest craft distillers in the state. “Tennessee and Kentucky have similar programs,” McMillin said. “I knew of several places in Missouri, with no formal way to tour them. I think Missouri tourism could really benefit from something like this. We already have the wine trail, so we know it’s possible.” “There are a lot of craft bartenders re-creating the old drinks. What was old is new again. Also, more women from 21 to 29 are drinking whiskey now. That would never have happened in the past.” So, after giving the project some
Story by Murray Bishoff
thought, McMillin decided to reach out to regional distillers to see if there was interest in establishing a tourism trail encompassing operations ranging from Kansas City and St. Louis to southern Missouri, and all points in between. “They are all busy with what they are doing and can’t take on any more,” he said. “So I’ve been doing a lot of the footwork to get it off the ground. Everything is in the early stages, but we are planning to create a 501(c)3 and to create our own non-profit.” Why call it a Distiller’s Trail instead of a Moonshine Run or Gin Junket? “We have all types of award-winning spirits in Missouri,” McMillin said. “There is gin, moonshine, tonic and all kind of flavored whiskeys. We all agree that Missouri farmers grow the best grains and we have the best water. Our barrels are known worldwide. Why ship it all to Tennessee just to buy it back a bottle at a time?”
Connection Magazine | 49
Smith Creek Moonshine, located on Branson Landing, is becoming a destination spot for locals and tourists alike. The business offers bistro-style dining and free tastings of the distillery’s 13 flavors of moonshine.
Greg Wells, left, owner of Missouri Ridge Distillery, located on Ozark Mountain Highroad near Branson, discussed updates on establishing a Missouri Distiller’s Trail with Mark McMillin, one of those helping organize the effort.
50 | February 2018
According to McMillin, the four building blocks to making great spirits are water, grain, barrels and passion. And small crafters are more discerning in the selection of their products. Greg Pope, owner of Missouri Ridge Distillery near Branson summed up craft distilling rather bluntly. “I’m not relying on the barrel to polish a turd,” he said. “You look at the big guys and they are buying grain by the train load. There is no way, physically, to have the same kind of quality control as a small crafter does. By the same token, that’s why we do 600-gallon batches instead of 100,000-gallon batches.” Pope, who is renowned for making beer, decided to advance his brewing career into distilling spirits has several signature varieties at his distillery on the Ozark Mountain High Road. “You have to make a great beer before you can make a good whiskey,” Pope said. “Whiskeys are grain products, so, basically, they’re beer. The mash is the basis for both of them. And all of your fruit-based products are wines that get distilled into brandy. Rum is all cane-based sugar product.” “Bourbon and whiskey are one and the same. They are just different styles. Whiskey is the class, but the style is bourbon, There are also single malt, Scotch and Irish. They are all just different classes of whiskey. The recipe is what determines the style you’re going to make.” To meet the requirements for bourbon, the product must be made in America, contain a minimum of 51 percent corn, distilled to no more than 160 (U.S.) proof (80% alcohol by volume), and aged for a minimum of two years in new, charred oak barrels.
Pope won a gold award for his 96day bourbon at the Denver International Spirits competition, and another for a 214-day product at the Taste of the Cocktail event at the North American Whiskey competition in New Orleans. “My 96-day bourbon beat 10-yearold bourbons from other distilleries,” Pope said. “But we are not just a whiskey distillery. We also make rum, moonshine and flavored moonshines.” When the alcohol is distilled out of the grain and the mash is ready to be discarded, Pope tosses it into the woods on his 16-acre property to feed the deer and other wildlife. He is also planning to set bee hives on the property and harvest the honey for use in his spirits. “My product will be as locally made as possible,” he said. Tena Smith, manager of Crown Valley Distillery in Branson, said the business holds the honor of being the first legal distillery in Branson since prohibition. “When you think of Branson and its heritage, you think of the Bald Knobbers and moonshine,” she said. “For us to be able to provide another Missouri-made product and share our knowledge with customers is one of the things that made it so nice for us to come to Branson. It was something we’ve always wanted to do.” Smith, who grew up in wine country in California, is eager to help develop new products for the Branson market. “We make corn whiskey, cherry maple whiskey and cinnamon whiskey,” she said. “We are also developing a honey nut and chocolate espresso that will be available by the end of the year.”
Kala Russell, co-owner of IT Co. in Springfield, a cocktail aficionado and certified specialist in spirits, is the brainchild behind the flavor profiles of the distillery’s offerings. In the background, advises employee Carl Calbird that over-shaking can bruise drinks and change the flavor profiles.
My 96-day bourbon beat 10-year-old bourbons from other distilleries - Greg Pope, Missouri Ridge Distillery
David Burley, lead distiller at Copper Run in Walnut Shade, said the distillery creates small batches with big passion. Customers can even purchase and craft their own barrel of whiskey based on a recipe of their own making. The finished product will feature their own distinctive label, as well.
Connection Magazine | 51
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Currently, a barrel of whiskey is aging on site, but won’t be on the market for another six months. Two of the distillery’s products, the signature Cold Water Whiskey and the Washboard Gin, have won multiple awards in competition. “A lot of people are moving to the higher proof spirits as their appreciation of spirits improves and matures,” Smith said. “It’s a natural progression.” Smith works with master distiller Scott Eckl of Bonne Terre, who has also worked in the winery at the parent company, Crown Valley Brewing and Distilling in St. Genevieve, to develop the new signature styles that will only be available at the Branson location. In addition to the parent company’s vineyards, brewery and distillery, there is a tiger sanctuary and a bison operation that are represented at the Branson distillery. Fizzy Izzy Root Beer is a soft drink named for one of the tigers residing at the sanctuary. The bison meat is incorporated onto the adjoining bistro’s menu selections. Wines and beer from the parent company’s distillery are also offered at the Branson location. There is also a selection of bourbon infused spices, fruits and sauces available in the gift shop. A few miles down the road, on Branson Landing, is Smith Creek Moonshine, the outlet for the distillery, which is located off-site. Owned by Jared Story and Perry Smith, the company manufactures 13 different flavors of moonshine: sweet tea, peach, lemon lime, orange creme, butter cake, strawberry shortcake, chocolate silk, coffee, cinnamon, ginger snap, apple pie, salted caramel and straight. “We rotate a couple of flavors out a couple of times a year to offer people a different taste experience,” said Adam Mink, general manager. “All flavors are 50 proof. The straight moonshine is 100 proof.”
At Smith Creek, customers can make flavor suggestions the owners consider incorporating into the rotation. “They make small batch runs to see how the new flavors go over,” Mink said. “We’ve had suggestions such as bacon, pickle and habanero jelly.” The mix master at the bar, can mix the spirits to make delicious combinations such as strawberry lemonade and coffee with a hint of chocolate silk. “The flavors intermingle to make a delicious new taste experience,” Mink said. “We have a menu of combinations that guests can choose, or they are welcome to create their own. We give shoppers the opportunity to sample a drink they have never had anywhere else.” The shop sees traffic of about 500 customers a day, but that average spikes during the holidays. There are live performances on Fridays and Saturdays. “We want to become a destination location for shoppers,” Mink said. “We don’t want to be just another bar. We want to be the place where customers can drop in for a bite to eat, enjoy the music and kick off their weekend activities.” Copper Run Distillery, near Saddlebrook, distills “small pots with big passion.” David Burley is the distiller, and crafts spirits not only for Copper Run, but for businesses and individuals, as well. “We brewed a barrel for Mama Jean’s,” Burley said. “ They named it 15 Beavers. It’s a quinoa and rye mix. It’s an overwhelming flavor. It really is.” Nine years ago, Copper Run became the first distillery in the Ozarks since Prohibition. The artistry of their distilling process comes from the care and craftsmanship, and premium grains, used in the process. “Our water is phenomenal,” Burley said. “It’s as good as Kentucky’s and Tennessee’s. And white oak is phenomenal for barrels [we age in].”
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Connection Magazine | 53
Scott Sholts, co-owner of Missouri Spirits in Springfield, said not only does the distillery craft product for other labels, but rolled out their own signature labels for bourbon, vodka and corn whiskey.
Adam Mink, general manager of Smith Creek Moonshine in Branson, said owners Jared Story and Perry Smith, accept suggestions from guests on flavors they would like to see captured in a 25-proof beverage.
54 | February 2018
Customers have the opportunity to craft their own barrel of spirits. The Signature Barrel Program (SBP) allows customers to “buy a barrel” and design their own exclusive whiskey recipe in collaboration with the distillers at Copper Run. They also have a hand in designing the label. “My favorite part of the process is when the heads start to come out,” Burley said. In Springfield, Missouri Spirits, located on Walnut Street, is making its mark with its cocktail bar and friendly atmosphere. Co-founders Kayla Russell and Scott Sholts renovated an old auto body detail shop and converted it into Springfield’s first, and only, distillery and cocktail bar.
Currently, the duo craft small batch runs for other labels, including Moonies, Backwoods and Big Whiskeys, in addition to their own. “We bottle and blend and flavor and distill and all kinds of fun stuff for other companies.” Eventually, Russell and Sholts rolled out their own recipes for bourbon, corn whiskey and vodka, using a 300-gallon copper still, manufactured in Springfield according to his own design specifications. “The equipment is where the art comes in,” he said. Following trends on the east and west coasts, Russell enjoys showcasing their signature base spirits with simple, strong, fresh ingredients to create flavor profiles that appeal to their customer base. “The best cocktails, in my opinion, have only three ingredients,” Sholts said. “We believe in using fresh, locally sources ingredients, but we also follow some of the trends. All of those things are factored in. We want to make things that people like and are going to buy.” “Missouri is one of the few states where customers can have bottle sales and tastings at a distillery,” McMillin said. “A lot of states won’t allow that. But the wine industry is what set that up for us... them and Anheuser Busch. “Our inspiration comes from our philosophies. We’re in the Ozarks, we’re in Missouri, and we’re Missouri-focused. Since we’ve opened our tasting room, sales have tripled, and that’s been good.” “We keep things simple,” Sholts said. “We keep things friendly.” “And you’ll find that everyone who works in a distillery seems to be very happy and pleasant,” said McMillin. “They love their jobs.”
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Connection Magazine | 55
Community photos
Photo by Pam Dorton of Verona
Submit your photos to Connection Magazine. Send photos to connection@monett-times.com
56 | February 2018
Photos by Cathy Lewis of Pierce City
Calendar
February 2018 This photo was captured by Sharon Ketelsen of Marionville.
Feb. 1
Benefit enrollment counseling by
appointment at the Cassville Senior Center. Call 847-4510.
“I’ve enjoyed your magazine and have seen many photos that make me smile,” Ketelsen said.
Paint class at the Cassville Senior Cen-
ter, 9 a.m.
Feb. 2
First Friday Coffee, sponsored by the
Cassville Chamber of Commerce, will be held at the Blake Fields Law Office from 8-8:45 a.m.
“I’d like to share this one of my girl being greeted by her favorite two equine friends. Eight-year-old Anna is well loved by these marvelous creatures.”
Feb. 3
The annual Cassville Chamber Ban-
quet will be held in the Cassville High School commons area at 6 p.m.
The Seligman Chamber of Commerce
will host a dance at the Seligman Chamber Event Center at 7 p.m. Admission is $4 each, and attendees are asked to bring a snack to share. No alcohol or smoking is allowed. For more information, call 417-662-3612.
Feb. 5
Notary Services available at the
Central Crossing Senior Center in Shell Knob from 10:30 a.m. to 1 p.m.
Computer classes at the Cassville Se-
nior Center starting at 10:30 a.m. Call 847-4510 to sign up.
Feb. 7
Blood Pressure checks will be avail-
able at the Central Crossing Senior Center in Shell Knob from 10:30 a.m. to noon.
Blood pressure check sponsored by
Ozark Methodist Manor will begin at 10:30 a.m. at the Cassville Senior Center.
Graces Foot Care by appointment at
Cassville Senior Center. Call 847-4510.
Feb. 10
The Seligman Chamber of Commerce
will host a dance at the Seligman Chamber Event Center at 7 p.m. Admission is $4 each, and attendees are asked to bring a snack to share. No alcohol or smoking is allowed. For more information, call 417-662-3612.
Feb. 15
Tomorrow’s Leaders Today, Health-
care Day, sponsored by the Cassville Chamber of Commerce.
Paint Class at the Cassville Senior
Center at 9:00 a.m.
Feb. 17
The Monett Historical Society will be
having a Valentine’s Dinner at 6 p.m. at the Event Center. Tickets are $30 per person. For more information, call 417235-9763. The meal will be prime rib or chicken cordon bleu.
The Seligman Chamber of Commerce
will host a dance at the Seligman Chamber Event Center at 7 p.m. Admission is $4 each, and attendees are asked to bring a snack to share. No alcohol or smoking is allowed. For more information, call 417-662-3612.
A fundraising breakfast will be served
from 7:30-10 a.m. at the Central Crossing Senior Center, Shell Knob.
Feb. 18
The Ozark Festival Orchestra will
present its Young Artists and Soloist Showcase concert at 3 p.m. at the Monett High School Performing Arts Center.
Feb. 19
The American Red Cross blood drive
will be held at the Church of Christ in Monett.
Feb. 20 Grace Health Services at the Central
Crossing Senior Center in Shell Knob. Call for an appointment 417-858-6952.
The Pierce City Senior Center will hold
its regular monthly dance.
Feb. 24
The Seligman Chamber of Commerce
will host a dance at the Seligman Chamber Event Center at 7 p.m. Admission is $4 each, and attendees are asked to bring a snack to share. No alcohol or smoking is allowed. For more information, call 417-662-3612.
Feb. 26
Nell’s Nails will be at the Central Cross-
ing Senior Center by appointment. Call 417-858-6952.
Feb. 28
WIC will be at the Central Crossing
Senior Center. Call 417-858-2114 for an appointment.
Nell’s Nails at 9 a.m. at the Cassville
Senior Center. Call 847-4510 for an appointment. Walk-ins welcome.
Connection Magazine | 57
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4 WAYS TO SUBSCRIBE:
Call 417.847.2610 between 9 a.m. and 4 p.m, M-F
Visit our 600 Main Street office between 9 a.m. and 4 p.m, M-F
Celebrate Recovery meets at the Family Life
Center in Cassville every Tuesday at 6 p.m. Meeting at the same time is Celebration Station for children. The Caring People, a single moms support
group, meets the second Monday of each month from 5:30 to 7 p.m. at the Family Life Center in Cassville. This is jointly sponsored by The Caring People organization and First Baptist Church, Cassville. A meal and children’s activities are provided. The meeting is open to anyone. For more information, call 417-847-2965. Grief Care Support, sponsored communi-
ty support by Integrity Hospice, is held the last Thursday of every month at 10 a.m. in Marionville at Methodist Manor, 205 South College Ave., in the Alice Lounge. Care group is for anyone experiencing grief through loss. Aurora Diabetes Support Group meets the
third Wednesday of each month at Mercy Hospital in Aurora in the Private Dining Room at 4-5 p.m. It is free and open to the public. Parkinson’s Support Group meets at 2
p.m. at the First United Methodist Church, 1600 N. Central in Monett on the second Thursday of every month. No charge to attend. Call 417-269-3616 or 888-354-3618 to register. Grief Support Group meets the first and third
Tuesdays of each month at Oak Pointe of Monett, 1011 Old Airport Road, from 11 a.m. to 12:30 p.m. For more information, call Kathy at 417-235-3500.
58 | February 2018
Mail a check for $28.75 to Subscriptions, P.O. Box 486, Cassville, MO 65625
Celebrate Recovery meets at 7 p.m. at the
Golden Baptist Church on Route J in Golden every Monday of each month. Dinner is served at 6:15 p.m. This is for anyone with hurts, habit or hang-ups. Alcoholics Anonymous (AA) Group of Cassville meets at 8 p.m. at 1308 Harold Street in Cassville on Sundays, Tuesdays and Thursdays every month. Caregiver Support Group meets at Oak
Pointe of Monett from 11 a.m. to 12:30 p.m. on the first Wednesday of each month at 1011 Old Airport Road in Monett. For more information, call Kathy 417-235-3500. Turning Point Alcoholics Anonymous
group meets at 7 p.m. at the west corner of Mitchell Plaza on Highway 86 in Eagle Rock on Mondays and Tuesday every month. Cassville Al-Anon Family Group meets at 8 p.m. at the United Methodist Church in Cassville every Thursday of each month. Narcotics Anonymous meets at 8 p.m. the first Tuesday of every month in the basement of St. Lawrence Catholic Church, located at the corner of Seventh and Cale streets in Monett, 417-442-3706. Narcotics Anonymous and Alcoholics
Anonymous group meets at 7 p.m. the first
Tuesday of every month at the First Baptist Church Activity Center, 618 Second Street in Washburn. 417489-7662.
Email darlene@cassville-democrat.com
Cassville Senior Center Dominoes every Tuesday and Friday at noon.
Call 417-847-4510 for more information.
Monett Senior Center Pinochle every Monday, Wednesday and
Friday at 12:30 p.m. Pitch every Tuesday and Thursday, 12:30 p.m. Bingo Monday through Friday, noon
Central Crossing Senior Center 20801 YY 15 Road, Shell Knob
Alzheimer Support Group meets at 2 p.m.
on the third Thursday of each month. Friends’ Bridge every Friday. Call Quita
at 417-271-9803 for details. Cards Galore every Friday with Pitch
beginning at 9 a.m. Domino Poker, every day from 12:45 p.m. Mah Jongg every Monday and Wednesday
from 9 a.m. to 3 p.m. Line dancing every Tuesday and Thursday
from 9-10:30 a.m. Quilting for Charity every Wednesday and
Thursday from 9 a.m. to 3 p.m. Balance and flexibility class is held every Monday
from 9:30-10 a.m. Wii Bowling is every Wednesday from
12:45 to 3 p.m. May 10 in the last day.
Do you have an event you would like to have featured in our calendar? Email it to darlene@cassville-democrat.com
We are looking to honor 10 southwest Missouri women for their roles in making our community a great place to live! Tell us why a woman you know (or yourself) deserves to be featured
10 Influential
in our 10 Influential Women feature in the May 2018 edition by emailing your nomination:
connection@monett-times.com Nomination deadline is March 1.
Women
A magazine dedicated to Southwest Missourians
Connection Magazine | 59
2
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3
10
5
6
8 The Purdy community held a
Christmas parade
on Dec. 16 on Highway C.
9 60 | February 2018
1. 2. 3. 4. 5. 6.
Teresa Lowery holding Brynne Morris, Ashley Thomas and Hannah Morris Madelyn and Sarah Phillips with dog Gemma Alexa, Samuel, Teanna and Camilla Robles Rodney Roller, Janice Varner Bradley and Brittany Lueckenhoff with dog Oakley Roger Burns, Bob Mareth and Louise Burns
7. Front: Shepherd, Epsie and Mayless Carter. Back: Ryan and Haley Carter 8. Levi Maddocks, Adrien Taee and Lucas Maddocks 9. Front: Maverick and Marshall Arndt. Back: Lee Neill, Kendal Arndt, Darlene Neill and Jenny Frazier 10. Lisa and Anna Hoffman
Fa m i l i a r fa c e s
2
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3
7 Verona held its first
Christmas parade
since 2008 on Dec. 16 in the town’s residential district.
4
7
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JosĂŠ and Maria Alberto Jacquelin Bussell, Willow Welters and Newa Welters Austyn Allen, Don Schatz, Amanda Heckmaster, Courtney Schatz and April Schatz Chloe and Gerald Lechner, Cary Rose, Valerie Gilmartin, Marilyn Lampkins and Mac Gilmartin Front: Nathan and Sophia Ellingsworth. Back: Kesha, Shawna and Kenny Ellingsworth Melanie and Gisela Salas Ethan Hutson, Danielle Stellwagen, Dillon Bussell and DeDe Hutson
5 Connection Magazine | 61
The Monett Historical Society held its New Year’s gala,
A Night At The Museum: Jailhouse Rock,
on Dec. 31 at the Monett Museum downtown.
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Mary and Bob Holmes, Jeanne Ann Camp Bryan and Jenn Jackson, and Diana Roller Rusty Bowsher and Darren Bass Kelley Carr and Julie Beckwith Cindy Hess and Julie Witt Marney and Bessie Nowland
62 | February 2018
7. Susan and Don Feigel 8. Michelle Goodson and Brittie Oakley 9. Nikki and Don Weber 10. Steve Wise and Kris Johnson 11. Murray and Julie Bishoff
B o t t l e s & br e w s
Ad list Three Olives Vodka
A medium-priced vodka, Three Olives is distilled in the UK and comes in multiple flavors, including naked, grape, cherry, loopy, pink grapefruit, apples and pears, cucumber lime, fresh watermelon, raspberry, peach, coconut water and many more. The taste is full and smooth with a little woodiness and vanilla bean pod, and it finishes with traces of mint and eucalyptus.
New Belgium Accumulation
A white IPA, New Belgium’s Accumulation is a boot against the tradition of brewing dark beers for winter. Reviewers say the brew is citrusy with good flavor and a high drinkability factor. On BeerAdvocate.com, the brew has a 3.72 out of 5 rating with 2,058 people casting votes.
Leinenkugel’s Snowdrift Vanilla Porter
Back by popular demand for winter, Leinenkugel’s Snowdrift Vanilla Porter is a more full-body flavor beer with tastes of cocoa, coffee and caramel, brought out by roasted malts and aged on vanilla. On BeerAdvocate. com, the brew has a 3.42 out of 5 rating with 1,811 people casting votes.
Abita Andygator
Billed a creature of the swamp, Abita’s Andygator is a high-gravity brew made with pale malt, German lager yeast and German Pearle hops. Andygator is fermented to a dry finish with a sweet flavor and fruity aroma. It has earned a Helles Dopplebock designation, reaching 8 percent ABV. On BeerAdvocate.com, the brew has a 3.55 out of 5 rating with 1,638 people casting votes. .
Acambaro Mexican.................................... 55 Aire Serv....................................................... 42 Assing, Dr. Dale.......................................... 44 Barry Electric............................................... 42 Bernie’s Floral & Vintage.......................... 18 Burrus Jewelers.......................................... 18 Chic-Fish-Kin.............................................. 53 Civil War Ranch.......................................... 11 Community National Bank....................... 18 Country Events Center............................. 20 Cox Medical Center................................... 68 Crane Family Dentistry............................. 46 Dennis Burge.................................................6 Diet Center.................................................. 16 Doug’s Pro Lube......................................... 27 Edward Jones.................................................3 Family Room Steak House...................... 16 First State Bank of Purdy............................2 Fohn Funeral Home................................... 27 Four Seasons Real Estate......................... 33 Four States Dental Care........................... 44 Freedom Bank of Southern Missouri..... 67 Friendly Tire................................................. 53 Guanajuato Mexican................................. 53 Herb Depot................................................. 28 Jim Nesbitt Motors.................................... 39 Ken’s Collision Center............................... 39 Kiddie City................................................... 47 Lackey Body Works................................... 52 Les Jacobs.................................................... 42 Monett Chamber of Commerce.............. 67 Monett Insurance Center......................... 46 Ozark Methodist Manor........................... 38 Pepper’s and Co......................................... 67 Quick Draw Gun......................................... 52 Race Brothers............................................. 28 Red Barn Café............................................. 39 Riehn, J. Michael; attorney....................... 28 Roaring River Health & Rehab................. 27 Scott Regional............................................. 36 Security Bank of Southwest Missouri... 38 Shelter Insurance............................. 11 & 47 SomePlace Nice LLC.................................. 11 Superior Spray Foam................................. 52 Swartz Tractor............................................. 36 TH Rogers Lumber Co............................... 33 The Gambrel Barn...................................... 16 The Jane Store............................................ 67 Tomblin’s Jewelry....................................... 20 Trogdon Marshall....................................... 55 Villa De Alpine...............................................2 White’s Insurance...................................... 44 Whitley Pharmacy...................................... 36 Willis Insurance Agency............................ 33 Youngsberg Chapel.................................... 20
Connection Magazine | 63
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A magazine dedicated to Southwest Missourians
April 2017
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June 2017
May 2017
July 2017
diving in
Fear of swimming is no excuse
7KH ŨŶų WƃƄ
Continuous cycle
Circus in Joplin full of spectre
Collecting materials to help the earth
VDŬŭOŮ ƏS
simply Weezee
Jo Tate Memorial Ride continues path of success
Tasteful jewelry by Shell Knob artisan
)DWŴŮƉ¢V ƌƉLEƎƌů
Gifts and experiences to share with Dad
Crafts man 's
Influential Women
Future of
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(HORSE)SHOES
EFCO RENOVATION
SHARING MEMORIES Summers of yesteryear GYPSY VANNERS Horses with a presence
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Soaring
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October 2017
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Beyond barriers WE ARE ALL RELATED
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UNDER
New Heights
Angel Gowns
Volunteer Spirit
Get ready for transition
Locals talk about fight club
‘You have nothing to prove’
Love letter to Monett
OAK POINTE
Hometown memories
Assisted living excellence
A magazine dedicated to Southwest Missourians
FISHIN’ RIGGS
Couple retired to share hospitality
COSTUMES
ȱ ȱę ȱ for your child
SHARING ALL WE HAVE
HELPING HAND
Hospital volunteers care to help
A magazine dedicated to Southwest Missourians
COMMUNITY RECOLLECTION OF HOLIDAYS PAST
SPREAD THE MESSAGE CHRISTIAN BIKERS TAKE TO THE ROAD FOR CHARITY
December 2017
January 2018
Finding freedom dare to dream Favorite gifts ȱ Ĵ
Finding the new you in the new year
Revisions
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Ho-Ho-Holidays
A Good Fit Cassville sisters SUHDFK ÀWQHVV
Lighter step Winter workouts
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‘Keep it simple’ tips
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Home birth story a peaceful beginning
Ladies of SKHĜ Knob
Memories restore us
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Christmas Tea with the
Thankful COMFORT WHEN NEEDED
Back-to-school
HOOD HOMES RENEWED DWELLINGS
LOST LESSONS ONE-ROOM SCHOOL HOUSE :KDW WKH NQHZ WKHQ
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Nova belongs to Kenny and Jessica Nichols of Exeter.
Cutest pet
February’s WInner!
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 Cutest Pet contest. 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 of residence and your contact information.
MEET NOVA! Connection Magazine | 65
P a r t i n g Sh o t Photo by JB Photography Miranda Moats at her bridal shoot in Springfield, Mo. with the original street art of Andrea Ehrhardt.
“Nobody has ever measured, even poets, how much a heart can hold.� -Zelda Fitzgerald
66 | February 2018
Let us help you remember your Special Valentine!
Save Now With Our
Place your Valentine’s Day bakery orders now!
Hand-dipped ice cream Old-fashioned bulk candy & spices
THE JANE STORE
2980 Rains Rd., Jane, Mo. 417-226-1234 A unique Ozarks experience Breakfast and lunch served Tuesday through Saturday • 6 a.m. - 3 p.m. Breakfast and lunch served Tuesday through Saturday • 6 a.m. - 3 p.m.
ENJOY THE FREEDOM ALWAYS DEFINING, EXCITING & UNIQUE
416 Broadway, Downtown Monett
417-235-7622
CASINO NIGHT! Monett Chamber Foundation Fundraiser
FEB. 10 • 7:00 - 10:00 p.m. Monett City Park Casino NEW EVENT!
www.freedombk.com Grand
of Southern Missouri
GOLDEN WILLARD 36042 Hwy 86 502 S. State Hwy AB 417-742-1776 417-271-3814 SHELL KNOB SELIGMAN CASSVILLE 97 S. Main Street 24828 Hwy 39 Hwy 37 S. 417-846-1719 417-858-3136 417-662-7000
PrIZe! Tickets: $35 in advance blaCKJaCK table! $40 at the door Valued at $2,000. Tickets buy admission, Must be $500 in chips, 21 or older to attend one drink, and food.
Sponsorship ship opportunities oppor available! Call 417-235-7919 for information. infor
www.monett-mo .monett-mo.com .com or facebook.com/MonettChamber book.com/MonettChamber. book.com/MonettChamber
Connection Magazine | 67