Connection April 2016

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A magazine dedicated to Southwest Missourians

APRIL 2016

Prom traditions

All dressed up and ready to go

Bring on spring Set your sights on a seasonal refresh

Caring for all

Dr. Purves sets the standard

Shell Knob

Organizations that make the area a gem

Good earth

Monett transplant digs into the country life

IN BLOOM

a special section toCONNECTION ConnectionMAGAZINE magazine | 1

2 | APRIL 2016

It’s time for a new beginning!

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4015 Main St. Cassville, MO 65625-1624 (417) 847-2131 • barryelectric.com CONNECTION MAGAZINE | 3

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Scott Young

Financial Advisor 100 Chapel Dr Suite B Monett, MO 65708 417-235-7465

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4 | APRIL 2016

EDITOR Kyle Troutman editor@cassville-democrat.com

ADVERTISING REPRESENTATIVES Sheila Harris James Craig Marion Chrysler

Shane A Boyd

Financial Advisor

PUBLISHER Jacob Brower connection@monett-times.com

Marketing director Lisa Craft community@monett-times.com

To learn more about why Edward Jones makes sense for you, call or visit a financial advisor today.

Financial Advisor

A magazine dedicated to Southwest Missourians

Financial Advisor

Financial Advisor

Financial Advisor 100 Chapel Dr Suite B Monett, MO 65708 417-235-7465

Member SIPC

CONTRIBUTORS Murray Bishoff Meagan Ruffing Nancy Ridgley Shawn Hayden Darlene Wierman Melonie Roberts Sheila Harris Susan Funkhouser Pam Wormington Brad Stillwell Jared Lankford Julia Kilmer Jennifer Conner Anne Angle Dionne Zebert Jane Severson Verna Fry Angie Judd Cheryl Williams Sierra Gunter PHOTOGRAPHERS Chuck Nickle Brad Stillwell Jamie Brownlee Amy Sampson DISTRIBUTION Greg Gilliam Kevin Funcannon TO ADVERTISE 417-847-2610 - Cassville 417-235-3135 - Monett Send email inquiries to connection@monett-times.com Mailing address: P.O. Box 40, Monett, MO 65708 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.

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Front Street 417-835-8111 CONNECTION MAGAZINE | 5

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Go with Us. Grow with Us. OPENING FOR THE SEASON APRIL 2nd Saturdays • 8 a.m. - 12 p.m.

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MONETT SOUTH PARK Near the tennis courts 6 | APRIL 2016

In Bloom 10 Shake it off

It’s high time we get into the swing of spring

39 Collective knowledge

Front Porch Conversations with Garden People takes root

44 They all pitch in

Monett Community Garden begins its second successful year

53 R-N-R Farms

22

Rick and Rita Cameron made a business of local, natural food from home

Planting time Alaskan farm-raised gardener, Christel Vore, relishes the growing season

Cabbage, Swiss chard, celery, kale and broccoli made up just a portion of the family garden in Palmer, Alaska. A combination of bedding plants and seeds were used to plant the Vore family’s produce.

April 2016 Photo courtesy of Christel Vore

CONNECTION MAGAZINE | 7

Contents 29 Care for Health

Dr. Purves of Cassville gave medical attention above and beyond

59 The prom process

Year after year, the teens turn out, decked out, to party in style

Photos by Valerie Miller

15

17 19 21 33 34 50 67 69 73 74

Healthy Connection

by Lindsay Sparks, RD, LD Proud Parent contest Recipes: Fresh dining Bottles & Brews Cutest Pet contest Community Calendar Submitted photos My Connection Familiar Faces Ad list Parting Shot

JOIN US ONLINE: facebook.com/MyConnectionMo twitter.com/myconnection_mo

Have an idea for a story you would like to see in Connection Magazine?

Email it to connection@monett-times.com

8 | APRIL 2016

See dealer for

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CONNECTION MAGAZINE | 9

How to make a smooth transition into summer:

Skyoval

This photo of an old barn north of Monett was recently captured by Candra Bass of Monett.

10 | APRIL 2016

IN BLOOM

SPRING TRANSITION

5 Simple Steps Did you hear that?

That was the sound of a bird chirping outside your window. Did you see that? Tulips are springing up from the ground.

Spring is here, and summer is not far behind. Summer brings all kinds of fun and exciting adventures for our children, as well as more wiggle room in a family’s calendar.

The transition of seasons is a sure thing, but going from school schedules to summer living can be met with a little bit of disappointment for the parents who are worried about keeping their children busy for that many hours a day.

These five tips for making the school to summer transition are simple, yet practical; easy, yet fun.

Give them a try this year and add to this list as you find your own ways to make your dive into summer a relaxing one.

1.

Take advantage of your town/city’s local programs.

It does not matter if you live in a small town of a few thousand people or a big city with hundreds of thousands of people. Each area has a plethora of activities for children and families throughout the summer. Most libraries have summer reading programs with incentives for the kids. This is a great way to get your kids involved in their community, as well as keeping up their reading skills when they are on break from school. The library is also a great way to stay cool on hot summer days and when you are looking for something free to do with your kids. Another idea is to check with your local park or recreation center. Sign your kids up for swim lessons or get them involved in community events, such as oneday craft camps or guided nature walks. If your town only offers a handful of programs, check out your surrounding areas. Better yet, start a bucket list with your kids of things you would all like to do over the summer. Have fun with checking experiences off of your lists while making everlasting memories.

CONNECTION MAGAZINE | 11

2.

Make a family calendar.

Keep things simple this summer. Easier said than done? A practical solution to this overwhelming predicament is to buy a large dry erase board calendar and hang it up where the whole family can see. Write down important dates, appointments and trips that are non-negotiable. Don’t forget to leave room for spontaneity and down time. Isn’t that what summer’s all about? Getting everyone on the same page is key to better communication within the family which keeps everyone’s priorities in check.

3.

Weed through fall and winter clothes to prepare for spring and summer weather. Hands down, there is nothing more daunting than approaching warmer weather and hearing, “Mom! My flip-flops are too small!” “Dad! I can’t find my shorts from last year!” Save yourself the headache and start going through your kids’ clothes now.

Make three piles:  Donate pile: This is anything that you can pass along to a friend or family member who you know would get good use out of it. Or, you can donate these items to your local Goodwill store.  Throw-away pile: These are the clothes that have stains, holes, rips, tears and just look down-right raggedy. Throw them out.

 Resale shop pile: For those super-nice clothes, shoes and accessories that you have decided not to pass on to other people, go ahead and drop them off at your local resale store. The best time to go if you don’t mind waiting a few minutes for the employees to go through your items, is early in the morning on a weekday. The worst time is after school during the week or any time on the weekend. A good seller to buyer ratio when looking for a place to resell your children’s clothes is 50/50.

Meaning, you (the seller) get 50% of what the store would try and sell it for. For example, you bring in a pair of name brand jeans that your daughter has outgrown. The store will offer you $4 because they plan to mark them at $8. Take the money you earn from the sale of these clothes to buy new ones for your kids this summer. It might not cover the entire cost but it will at least put a dent in what could be a high price shopping spree.

4.

It’s time for a checkup!

Now is the time to go through all of your kids’ outdoor toys. Think bikes, motorbikes, scooters and toy bins. This is when you want to take inventory of what needs new batteries, new tires and a good old wash-down with the hose. If you find a lot of toys that your kids no longer play with, follow the same rules you would with weeding through clothes. Pull out that bike that has been sitting there since last summer because it has a flat tire. Take the time to give these items a little TLC now so that your kids can play with them later. This just takes the stress off of sending your kids outdoors to play on a nice

summer day, only to have one of them come crying to you because their power wheels car needs to be charged. A lot of the big-ticket items, such as motorized vehicles, come with a warranty at which point you can call the manufacturer and request various parts that you might need to renew. If you do not have a warranty, call the company anyway and see what your options are. Most of the time these companies are willing to work with consumers and will offer some sort of discounted option.

5.

Daylight is your friend.

With summer hours comes longer days. This can be a frightening thing for some parents who wonder what they’ll do with their kids home all day, but don’t worry. More time outside just means more rest for the weary.

Wear. Those. Kids. Out! Get them off of the electronics, out of the house and outside for some fresh air. As long as it’s not too hot, insist that your kids stay outdoors as long as possible. This results in something called imagination, which is a good thing for children to know how to use.

Summer is around the corner!

Gear up for the next few months with these practical tips and allow yourself more time to enjoy watching your children play ball outside with your cup of lemonade and your feet propped up. Before you know it, summer will be over and fall weather will be taking over with bonfires, campouts and back-toschool shopping. Then it will be time for a whole new transition. n

Meagan Ruffing is a parenting journalist who is excited about summer but also, slightly dreading the next few months without school. Visit her at MeaganRuffing.com and follow her on Facebook at writer/meaganruffing. Her forthcoming book, “Overwhelmed to In Control: Keeping Things Simple When Life Gets Tough,” will be available on Amazon this summer.

12 | APRIL 2016

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CONNECTION MAGAZINE | 13

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Health is in season

H

erbs and spices have been used for centuries both medicinally and to enhance flavor.

They decrease the need for added sugar, salt and fat in cooking, and pack a powerful punch of nutritional benefits.

Whether you grow your own herbs and spices, buy them at farmers’ markets, or purchase from the grocery store, utilizing them can transform your meals from bland to grand.  Herbs are the leaves, stems or flowers of an aromatic plant and can be used fresh or dried. If you use fresh, try adding them at the end of cooking to preserve flavor and color.

With herbs, you will want to use 2-3 times more fresh herbs vs. dried, as dried herbs are stronger.  Spices are the bark, roots, seeds, buds or berries of an aromatic plant.

They are usually dried (ground up or whole) and some may be fresh (such as ginger). Make sure to store your spices in tightly covered containers in a cool, dry place.

“

An herb is a friend of physicians and the praise of cooks.

— Emperor Charlemagne, 9th century

Happy cooking!

Healthy Connection If you are new to cooking with herbs and spices, here are some health benefits and cooking tips for a few of my personal favorites:

Basil

an annual herb with a spicy aroma and flavor notes of pepper, clove, mint and licorice.

Oregano

a perennial herb with a warm and slightly bitter taste that can be more flavorful dried than fresh.

Garlic

the bulb of a plant from the onion family with a distinctive pungent and slightly spicy flavor.

Cinnamon

considered one of the first known spices and is the dried inner bark of various evergreen trees within the genus Cinnamomum.

Tumeric

originates from the root of the plant Curcuma longa and is popular in Indian dishes such as curry.

Anti-inflammatory, antibacterial properties; high in Vitamins A and K, and also excellent source of iron.

Tear the leaves, rather than chopping with a knife, to prevent blackening. Combines well with garlic, lemon, olive oil, tomatoes, peppers, eggplant, potatoes, beans and rice.

May increase brain antioxidant activity; contains chemicals that might help reduce cough and improve immune function; also might help digestion by increasing bile flow.

Often used in Italian dishes but can also be added to sandwiches, scrambled eggs, or whole wheat bread topped with mozzarella cheese; pairs well with peppers and tomatoes.

When garlic is crushed or minced, it releases allicin, a potent antibiotic and anti-fungal compound; research suggests it may help lower cholesterol and blood pressure.

This is a very versatile spice that can be added to a wide variety of dishes. It pairs well with almost all vegetables, meats, fish and poultry and can be added to home-made salad dressings.

Some studies have found that it may reduce inflammation, have anti-oxidant effects, fight bacteria, and help to lower blood sugar.

Adds a sense of sweetness without added sugar and is very versatile – sprinkle on toast, oatmeal, or yogurt; add to shakes or smoothies.

Anti-inflammatory and antioxidant rich Curcumin, the bright yellow compound found in turmeric, has been the focus of intense research due to its potential to decrease risk for developing cancer, heart disease, arthritis, and Alzheimer’s disease.

Add to roasted cauliflower, rice dishes, vegetable stir fries for a curry flavor, soups, scrambled eggs, or grilled foods; add a pinch in smoothies, in a glass of milk, or in hot tea.

Reference: Nutrition411. Herbs: A Guide for Cooking With Herbs.

Available at: Nutrition411.com/content/herbs-guide-cooking-herbs

lindsay sparks, RD, LD, is a registered dietitian at the Center for Health Improvement at Cox Monett Hospital. She graduated from Missouri State University and resides in Springfield. When Lindsay is not busy being a nutrition nerd, she enjoys running, yoga, camping, floating and spending time with her husband in the beautiful Ozarks.

CONNECTION MAGAZINE | 15

Time to SPRING into THE NEW SEASON!

OUR COMMUNITY

with in The Heart f The Ozarks with continuing care

32 Residential Care Apartments 78 Bed Skilled Nursing Facility

58 Independent Living Homes Fitness Center & RehabCare Group

A Tradition Of Caring Since 1925 Continuing Care Retirement Community

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SALE DATES

April 2 & 3 • April 16 & 17 Antiques • Vintage • Primitives Pinterest project supplies Farm sale treasures

ENJOY THE FREEDOM

SECOND CHANCES AN OCCASIONAL MARKET

Saturday 9 a.m. - 4 p.m. • Sunday 12 - 4 p.m.

3 Miles West of Hwy. 37/60 Junction MONETT, MO

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ANTIQUES & FLEA MARKET Vintage furniture • Used appliances Antiques • Collectibles Home decor items

Large new room with furniture & appliances!

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417-678-2210

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16 | APRIL 2016

of Southern Missouri

ShELL Knob CASSVILLE 97 S. Main Street 24828 Hwy 39 417-846-1719 417-858-3136 SELIGMAn GoLdEn WILLARd 36042 Hwy 86 502 S. State Hwy AB Hwy 37 S. 417-742-1776 417-271-3814 417-662-7000

Tyler Hodge is the 4-year-old son of Alex and Jessica Hodge of Cassville.

Tyler is April’s cutest kid.

t Co n g ratu l a

Proud Parent

io ns,

T yle r!

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.

CONNECTION MAGAZINE | 17

F

ohn

www.fohnfuneralhome.com

Funeral HoMe

The area’s most often chosen funeral home.

Gospel Meeting with

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Sunday • 10:30 a.m. & 6 p.m.

Monday - Wednesday • 7 p.m.

Sunday Morning Bible Study - 9:30 a.m.

Everyone welcome!

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Monett, Missouri 65708

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18 | APRIL 2016

Come by for a personal tour of our new addition and see why LACOBA Homes has been the facility of choice in Monett and the surrounding community for over 49 years.

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Springtime favorites

Recipes

Pasta Primavera Ingredients: 1 bunch fresh basil 3 cups chicken broth, divided 1/2 cup olive oil 2 cloves garlic 1 pound fettuccine pasta 2 tablespoons olive oil 1 large leek, white and light green parts only, chopped

1 bunch green onions, chopped 2 jalape単o peppers, seeded and diced 2 pinches salt 2 zucchinis, diced 1 cup chopped sugar snap peas 1/2 cup shelled English peas 1 bunch asparagus, stalks diced, tips left whole 1/2 cup grated Parmesan cheese, or as needed

Directions: n Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems. n Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth. n Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. n Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalape単o and salt; cook and stir until jalape単o is soft, about 5 minutes.

n Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalape単o mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more. n Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat. n Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.

Strawberry Spinach Salad

RHUBARB STRAWBERRY CRUNCH

Ingredients

Ingredients

2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup distilled white vinegar 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tablespoon minced onion 10 ounces fresh spinach, rinsed, dried and torn into bite-size pieces 1 quart strawberries, cleaned, hulled and sliced 1/4 cup almonds, blanched and slivered

Directions n In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

1 cup white sugar 3 tablespoons all-purpose flour 3 cups sliced fresh strawberries 3 cups diced rhubarb 1-1/2 cups all-purpose flour 1 cup packed brown sugar 1 cup butter 1 cup rolled oats

Directions n Preheat oven to 375 degrees F. n In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish. n Mix 1-1/2 cups flour, brown sugar, butter, and oats until crumbly.

You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture. n Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

n In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10-15 minutes before serving.

CONNECTION MAGAZINE | 19

MInt crusted rack of lamb Ingredients: 1 cup fresh mint leaves

1/4 cup Dijon mustard

2 cloves garlic, sliced

2 teaspoons honey

2 tablespoons olive oil

2 tablespoons extra virgin olive oil

1/2 cup plain bread crumbs

2 teaspoons rice vinegar

salt and ground black pepper to taste

2 teaspoons honey

1 pinch cayenne pepper, or to taste

1 teaspoon Dijon mustard

1-1/2 tablespoons finely grated Parmigiano-Reggiano cheese

1 pinch salt and freshly ground black pepper to taste

1 teaspoon vegetable oil salt and pepper to taste

2 (1-1/4 pound) racks of lamb, trimmed

Directions:

n Preheat oven to 400 degrees F.

n Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.

n Line a baking sheet with foil. n Cook mint leaves in a pot of boiling water for about 10 seconds.

n Season each rack with salt and black pepper on all sides.

n Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.

n Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.

n Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.

n Transfer lamb racks to the foil-lined baking sheet. n Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.

n Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.

n Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125-130 degrees F. Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

n Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside. n Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette until combined, about 30 seconds. Set vinaigrette aside.

Strawberry Pie

Tangy Rhubarb Salsa

Ingredients

Ingredients

1 (9 inch) pie crust, baked 1 quart fresh strawberries

2 cups thinly sliced rhubarb

1 cup white sugar

1 small red onion, coarsely chopped

3 tablespoons cornstarch

1 large green bell pepper, seeded and

3/4 cup water 1/2 cup heavy whipping cream

coarsely chopped

Directions n Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. n In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture.

Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

1 large red bell pepper, seeded and coarsely chopped 1 large yellow bell pepper, seeded and coarsely chopped

2 teaspoons brown sugar

1 jalape単o pepper, seeded and coarsely chopped, or to taste

2 teaspoons coarse salt

1/2 cup chopped fresh cilantro 3 roma (plum) tomatoes, finely diced

5 tablespoons Key lime juice 1 pinch garlic powder, or to taste ground black pepper to taste

Directions n Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl. n Place red onion, green, red, and yellow bell peppers, jalape単o pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in Roma tomatoes.

20 | APRIL 2016

Source: AllRecipes.com

n Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

Bottles & Brews

Savor the flavors

New Belgium Snapshot A wheat beer added to the New Belgium list of brews in 2014, Snapshot is tart and citrusy, pouring a lemonyellow color and finishing with a slightly sour note. It features cascade hops, pale and wheat malts and spices of coriander and grains of paradise. The beer garners an 81 out of 100 from reviewers on BeerAdvocate. com.

Molson

A new offering with the Price Cutter expansion in Cassville is Molson, a Canadian beer and official beer of the National Hockey League. Brewed with Canadian water, prairie barley and no preservatives, Molson can best be described as a Canadian Coors, as it is owned by the same company.

BEER, WINE

& SPIRITS

Visit our locations in

Monett Purdy and Cassville

Victoria Lunazul Tequila

A fair-priced, smooth-drinking tequila, Lunazul has been made in Mexico for more than 250 years.

Lunazul, which translates as blue moon, comes in multiple flavors, including blanco, reposado and anejo, meaning white, rested and aged, respectively. The blanco is either unaged, or aged less than two months in stainless steel or neutral oak barrels.

First produced in 1865, Victoria is Mexico’s oldest beer brand and one of the country’s most popular brews, selling in 39 U.S. states and the District of Columbia in 2014. Another new offering with the Price Cutter expansion, Victoria is a medium-bodied, slightly sweet Vienna-style lager, which unlike many other Mexican beers, is best not served with lime.

It has earned a 70 out of 100 from reviewers at BeerAdvocate.com

CONNECTION MAGAZINE | 21

Christel, Christel,

how does your garden grow?

Giant cabbages, grown by Julian Kristek in Palmer, Alaska, averaged about 50 pounds that season. These overgrown vegetables were donated to the local zoo, fairground show barns and wildlife preserves for animal consumption. The large heads contained seeds in the center, which were harvested from the winning cabbages, which averaged more than 100 pounds. These crops were specifically grown for 4-H competition at the Alaska State Fair.

“

Photo by Melonie Roberts

If we didn’t grow it or shoot it, we starved.

22 | APRIL 2016

— Christel Vore, Monett transplant from Kotzebue, Alaska

Christel Vore and husband, Chris, work in tandem to get cabbages in the ground before inclement weather moves in for the evening, while Julian Kristek, 11, used a hand plow to dig another furrow for other crop sets.

IN BLOOM

WHEN IN SPRING

Native Alaskan brings gardening traditions to southwest Missouri

C

hristel Vore of Monett doesn’t quite have a handle on growing warm weather crops, but she is eager to learn.

Vore grew up on her family’s homestead near Kotzebue, Alaska, 35 miles down river on the Noatak, on an island owned by her mother’s side of the family.

“We’ve always gardened,” she said. “If we didn’t grow it, shoot it or

raise it, we starved.”

In that remote area of the country, located above the Arctic Circle, the growing season was naturally short — from April to August — so family members on the island grew large amounts of produce for canning, dehydrating and freezing to get through the remaining months of the year. The family also caught and processed salmon, Alaskan white cod and other fish, and hunted moose, caribou, rabbit, squirrel and seal,

supplementing their diets with a variety of wild edibles and berries.

“During salmon season, we had to catch enough not only for ourselves, but to feed the sled dogs all winter,” she said. “We used sled dogs for transportation in the winter, along with snow-goes, or snowmobiles. In the summer, we traveled by boat.”

The extended family, consisting of 12 children and their parents, worked together on the matter of survival.

Julian Kristek, 9, of Palmer, Alaska, displays the first harvesting of broccoli and cauliflower from the family garden. The short growing season allows for cold-weather crops to flourish from April to August.

The 18 average hours of daylight allows for vegetables to grow at a rapid rate.

This first harvest was in June.

Story by Melonie Roberts

CONNECTION MAGAZINE | 23

IN BLOOM “On the island, everyone had a job,” Christel said. “Mine was stick and rock collector. No matter how many rocks you gathered the year before, it seemed as if they multiplied prolifically, and there were always more rocks every growing season. I didn’t have to worry about job security.”

Christel developed her love of gardening during those early days on the remote family homestead.

“I grew into other job responsibilities, like starting seeds and watering the plants. I had to make sure they grew.

We would plant them in May or June and have to have everything harvested by the second week of August, when we would typically get a hard frost.”

Keeping a garden in Alaska was a challenge. The garden pests there were somewhat different from those in southwest Missouri.

“We had moose, caribou and rabbits trying to eat the crops, and birds trying to build nests with the seedlings.”

The family used a number of natural pest deterrents, such as onions, peppers and garlic planted around the perimeter of the garden, deterrent sprays, and blood meal.

“We co-planted marigolds with herbs and annuals to deter worms, aphids and other garden pests,” Christel said.

After a portion of her family — including her father and mother, her twin sister and four other siblings — moved to the lower 48 and settled in southwest Missouri, Christel decided to continue her family tradition of gardening and pass those traditions to her son, Julian.

“I think that every kid should have the opportunity to play in the dirt,” she said. “I’ve started planting the cool weather crops already. We have kale, cauliflower, broccoli, green and red cabbage, asparagus, Brussels sprouts, onions and three kinds of potatoes.”

With the longer growing season, Christel is excited to try her hand at warmer weather crops, including tomatoes, melons and cantaloupes.

“There is nothing as delicious as a warm, sweet, fragrant cantaloupe,” she said.

As the temperatures start their slow climb into spring, Christel plans on adding green beans, corn, celery, zucchini, watermelon, cantaloupe, tomatoes, bell peppers, jalapeño peppers, artichokes, pumpkins and eggplants to the little plot behind the home of her in-laws, Max and Lisa Craft.

Photo by Melonie Roberts

24 | APRIL 2016

Julian Kristek, 11, re-mounds potato hills in the family garden plot located just east of Monett. Kristek and his mother, Christel Vore, recently relocated to the Monett area from Alaska, where they primarily grew cold weather crops due to a short growing season.

They have three kinds of potatoes in the ground — Yukon Gold, Pontiac Reds and Kennebec.

Photo by Melonie Roberts

Julian Kristek displayed his first premium and division champion ribbons from the Alaska State Fair for exemplary collard greens he grew in Palmer, Alaska.

Passing her love of family tradition to her son, Christel Vore, right, guides her son, Julian Kristek, left, in digging a hole the proper depth for cabbage. Vore, a blend of native Athapaskan, Native American and Iñupiat, grew up on a remote island above the Arctic Circle in a culture defined by the premise if the family didn’t grow it, shoot it or raise it, they starved. A recent transplant from Alaska, Vore is eager to try her hand at some warm weather crops in the Show-Me State

Simple planting guide for Connection’s planting zone: Snap and pole beans

April 25-May 30

Kale

March 25-April 5

Beets

April 1-15

Okra

May 10-25

Broccoli

March 25-April 5

Onion sets

March 25-April 15

Cabbage

April 1-20

Peppers

May 15-30

Carrots

March 25-April 10

Squash

May 15-30

Corn

May 1-July 20

Tomatoes

May 15-30

Cucumber

May 10-30

Watermelon May 10-20

Source: A.E. Gaus and R.R. Rothenberger, Missouri Department of Horticulture

“The soil here is great,” she said.

“This looks good, well fertilized. I’m optimistic we’ll get a bumper crop, if we can keep the deer out of it.”

Then will come the preservation of the freshly-harvested foods to supplement meals throughout the next Ozarks winter.

“We’ll blanch, vacuum pack and freeze some items, and can or dehydrate others,” she said. “I love dehydrated zucchini chips. They’re quite good for you. But right now, I’m anxious for the kale to get started so we can have sautéed kale with bacon and feta cheese. It’s delicious, and I can’t wait.”

In the meantime, Christel will most likely devote many after-work hours to the cultivation of the family’s small garden patch.

“I can find myself here,” she said.

“It’s relaxing. It’s just you, the sun and nature. What else do you need?”

CONNECTION MAGAZINE | 25

The following recipe will provide a sample of Christel’s eagerly awaited dish.

Sautéed Kale with Bacon and Feta

1-1/2 lbs. fresh kale, rinsed, stems removed and roughly chopped 3 strips bacon, diced 1 tablespoon olive oil pinch of red pepper flakes 1 medium red onion, thinly sliced 2 large cloves of garlic, minced 1/3 cup of water or vegetable broth balsamic red wine vinegar 1/2 cup crumbled feta cheese

Directions:

Sautéed kale, bacon and feta cheese is one of the tasty dishes Christel Vore of Monett makes with her homegrown kale.

“I don’t buy kale from the store,” she said. “It tastes like dirt.

I take my kale very seriously.”

Dehydrated Zucchini Chips

zucchini, or yellow squash, washed, dried and sliced very thin olive oil spray (optional) assorted seasonings, sea salt, Cajun easing, garlic salt or seasoned salt

Directions:

2 Lay thinly-sliced zucchini slices in a single layer on dehydrator trays. Coat slices evenly with olive oil cooking spray. Sprinkle evenly with seasoning of choice.

2 Set dehydrator to 125 degrees to 250 degrees. Dry for five to six hours*.

Chips are done when crispy.

Dehydration times vary depending on temperature and humidity. Younger zucchini tend to be less full of water, allowing for easier dehydration, more flavor and easier to slice uniformly. Chips made with the olive oil spray will not have as long a shelf life as those made without it.

2 Fry bacon in a large skillet until crisp. Remove with slotted spoon and drain on paper towels.

2 Pour off and discard all but 1 teaspoon of bacon grease from skillet, add olive oil to skillet. Add a pinch of red pepper flakes, garlic and red onion.

Sauté until onions are soft and garlic is golden.

2 Increase heat to medium. Carefully add chopped kale. Sprinkle liberally with sea salt band coarsely ground black pepper. Using tongs, cook and stir kale in seasoned fat until evenly coated and slightly wilted, about two to three minutes.

2 Add water or vegetable broth, stir until combined. Partially cover pan with lid or foil, cooking and stirring occasionally for about five minutes, or until tender. Cook longer if softer greens are desired.

2 Remove from heat, stir in feta cheese, reserved bacon and 4-6 good splashes of Balsamic red wine vinegar.

1

Creamed New Potatoes and Peas 1 lb. new potatoes, thoroughly scrubbed 1 cup fresh green peas 1/2 cup pearl onions (optional) 3 tablespoons butter or margarine 2 cloves of minced garlic 1/3 cup onion, chopped very fine 3 tablespoons cornstarch or 5 tablespoons flour 3 cups Half-and-Half cream or milk 1 teaspoon finely chopped fresh parsley

Directions:

2 Place new potatoes in large saucepan, cover with lightly salted water, bring to boil and reduce to simmer. Continue to simmer 8-10 minutes until just tender. Drain and set aside.

2 Place peas and pearl onions in small saucepan and cover with water.

Simmer about 4 minutes until just tender. Drain and set aside.

2 In large saucepan, over medium heat, sauté minced garlic and chopped onion in melted butter until onions are translucent. Stir in cornstarch and seasonings until well blended. Slowly add milk, stirring with a wire which, until smooth. Bring mixture to a boil, cook and stir about two minutes, until thickened. Stir in potatoes, peas, pearl onions and parsley. Heat through and serve.

26 | APRIL 2016

Source: AllRecipes.com

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Aurora Agri-Center

29 N. Elliott St. • 678-3536 Your gardening headquarters

Make Your Holiday Meal Reservations With Us!!!

1 FOR $1.00 when you buy one entree of $6.00 or more you receive a second entree for $1.00 must purchase 2 drinks with special.

Valid Location 202 S. Hwy 37, Monett, MO Not valid with any other offers or discounts. Must present coupon. • Expires: 4/30/2016

202 S. Hwy 37 • Monett 417-235-8200 OPEN 6am-10pm EVERYDAY 1772 S. Glenstone Ave.• Springfield 417-823-9904 OPEN 24 HRS A DAY

CONNECTION MAGAZINE | 27

s Collision Center ’ n e K

Mocha Jo’s

Good for breakfast, lunch and supper... or just come in for coffee and dessert

The Area’s Finest Collision Repair Facility

At Ken’s, we do things differently

404 East Broadway • MonEtt

635-1107

Monday 10 a.m. - 8 p.m.

Thursday 10 a.m. - 8 p.m.

Tuesday 10 a.m. - 8 p.m.

Friday 10 a.m. - 8 p.m.

Here at Ken’s we use the XRAY Repair Planning™ to improve the quality and speed of the collision repair process. To find hidden damage that others miss. 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 – anywhere else is just a body shop!

Wednesday 10 a.m. - 3 p.m. Saturday 10 a.m. - 3 p.m.

Sunday - Closed Gift Cards, Mugs, Sweatshirts, and Consignment Items.

712 W. 10th St. • Cassville, MO 65625 • 417-847-1200

www.kenscollisioncenter.com 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.

Big store with a lot of stuff!

235-7739

210 Hwy 37, Monett

28 | APRIL 2016

862-4378

2310 W Kearney, Springfield

358-3592

2309 Fairlawn Dr., Carthage

Photo courtesy of the Barry County Museum

Family doctor, father remembered

Purves Hospital paved way for doctors, set standard for medical care

I

n a modern era of large hospital systems, and a rush to see as many patients as possible, there was once a time when doctors practiced medicine in a different way.

One was Dr. Gail Alexander Purves, a D.O. who practiced in Cassville for more than 50 years.

“He was the kind of physician who if you went into his office and had something bothering you, he’d talk to you for an hour,” said his son, Gail Purves Jr. “Today, docs have to see as many patients as possible. He also made house calls and delivered babies. Back then, general practitioners took care of the entire family.”

Story and photos by Julia Kilmer

In 1946, Dr. G. A. Purves and his wife, Velma, moved to Cassville and decided to build a hospital.

The facility accommodated 18 patients, and was equipped for surgeries, obstetrics and a variety of illnesses. Velma Purves served as his assistant.

The hospital opened in 1947, and local physicians were invited to use the facility.

Doctors came and went over the years, but due to different medical approaches, not all doctors practiced at the hospital.

“The M.D.s and D.O.s didn’t associate with each other back then,” said Bob Mitchell, former Cassville Democrat editor and publisher. “Dr. Mary Newman was an M.D., so she took all her patients to St. Vincent’s Hospital in Monett.”

Shown is the Purves Hospital, completed in 1947 where Mercy now sits. The entrance faces Gravel Street. The facility was built by Dr. G.A. Purves, who owned the hospital until 1951, then practiced in Cassville until 1997.

The hospital changed names and hands a few more times before Mercy finally took the reins in 2001.

In 1946, Dr. G. A. Purves and his wife, Velma, moved to Cassville and decided to build a hospital.

CONNECTION MAGAZINE | 29

Pictured is the porcelain examination chair that Dr. G.A. Purves used during his medical career. A special section at the Barry County Museum is dedicated to artifacts from his long-standing medical career in Cassville. Dr. Purves is credited for building the town’s first official hospital, which is still used today, and paving the way for future doctors and a new standard of medical care for Barry Countians.

“One of my dad’s most common beliefs was, don’t use medication if it wasn’t necessary,” Purves said. “He believed that there were way too many things that people could take care of that just needed rest. He believed in using [chiropractic] manipulation to relieve pain.”

Purves remembers many patient scenarios, some quite comical.

“People would call him frequently to take fish hooks out, then they would show up with the family dog,” he said.

“Things like that happened pretty commonly. I think they were afraid to tell him it was the dog for fear they would turn him down. But he would still help them.”

In lieu of cash, he remembers his father receiving eggs, hams and chickens for payment.

“Garden produce was real common, too,” Purves said. “Compared to families here, I’m sure he made good money, but compared to a doc in the city, he didn’t make much.”

In the 1950s, farmers came to town on Saturdays to trade produce and see the doctor.

“He was the kind of person who could sit down next to a farmer with a third-grade education, and go across the room with a state senator and feel just as comfortable,” Purves said. “They looked at him as someone who was just as common as they were.”

30 | APRIL 2016

One day, in 1958, a 10-year-boy was carried into the hospital bleeding profusely from a ripped abdomen after falling off his horse onto a barbed-wire fence.

Bud Fielder, a hospital employee, remembers the incident, and Lloyd Ball, hospital janitor at the time, running in with a child wrapped in a rain coat.

For some reason, a doctor wasn’t available, so Fielder called Dr. Purves, who then had a private practice, and arrived in five minutes.

“He had been ripped open all the way around his mid-section to his spine,” Fielder said. “His ribs were exposed and internal organs were ripped open. Doc looked up and told Nurse Perriman to get the OR ready, and get ready to do the anesthesia. Then he looked up and said, ‘Bud, old boy, you are going to scrub with me and work across the table until another doctor shows up.’ It was absolutely amazing to watch Doc repair and start stitching that boy back together.”

After two hours and 200 stitches, the doctor quit counting. The next morning, miraculously, the boy was walking down the hall pushing his IV. Today, Johnny Hilery, 68, doesn’t

remember much, other than his saddle being loose.

“If Dr. Purves were here today, I would tell him thanks. He saved my life.”

Some residents still remember the doctor.

“He had an office on Seventh Street,” said Cassville resident Janice Stumpff, owner of J&L Hair Fashions. “I remember my son being real sick. We took him in to see Dr. Purves, and he put him in the hospital.”

Purves also remembers important lessons his father taught him. Before turning 21, he bought a bottle of whiskey. He knew the store owner, who, on a second trip, confronted him about his age.

He told his dad, who said, ‘”Son, you like him, don’t you? And he likes you, too? You don’t lie to people that care about you. Next time you’re in there, show him your driver’s license, face the music and get it over with.’”

Over a 50-year career, Dr. Purves saw many changes.

“In 1947, a major surgical case was kept in the hospital for at least 10 days,” he wrote in a letter. “Now, they are able to return home in four or five days. The same holds true for obstetrical patients.”

Shown are medical instruments Dr. G.A. Purves used in his 50-year medical career. The items are on display in the main entrance of Mercy Hospital as a tribute to the well-respected family doctor who was known for caring about people. Many are the same instruments doctors use today, just different designs. From glass syringes to forceps, Gail Purves Jr., who donated them, remembers his father using them as a boy, and can explain every one.

“ Back then, a hospital stay was $5 plus medication.

“Although everything was less expensive, it was still hard to make ends meet,” Dr. Purves wrote.

In 1951, he sold the hospital, but maintained a private practice until 1997.

“He had a knack for diagnosing illnesses overlooked by others,” the younger Purves said. “People would tell me how an illness they had went untreated, then someone would direct them to dad and he would tell them what was wrong and provide a remedy for it.

“So one day, I’m sitting across the table from my dad after I was a grown man, and I asked him, ‘How is it that, you being a general practitioner, could see what was wrong with people, but specialists, in their own field, overlooked it?’ And he would say, ‘Even a blind dog stumbles across an acorn now and then.’

“I’ve never figured that out. He was never one to talk about his own achievements.”

Dr. Purves’ original hospital is still used today, and is currently operated by Mercy. Items used in his practice are on display in the main lobby of Mercy, and at the Barry County Museum. n

Even a blind dog stumbles across an acorn now and then.

— Dr. G.A. Purves explains how he was able to diagnose patients, who had been previously misdiagnosed

Gail Purves Jr. looks at a ledger his father, Dr. G.A. Purves, used in his medical practice to record office visits and charges, which in the 1950s, averaged about $1-2 per an office visit. If a patient didn’t have the ability to pay, Dr. Purves often took eggs, chickens and garden produce for payment. He also made house calls. As a young boy, Purves remembers someone pounding on the door at 3 a.m. to get help from his dad for a resident having a heart attack. Dr. Purves sold the hospital in 1951. After changing hands a few times, the hospital was taken over by Mercy in 2001.

CONNECTION MAGAZINE | 31

GardeninG starts here!

• Garden seed • Fertilizer • Insecticides • Garden tools • Vegetable plants

Learn a Living Graphic Design is a two year course preparing students to work in the graphics industry.This course focuses on the development of visual concepts and basic design principals and elements of visual communications.

Emphasis will be on the creative process, typography, color systems, vector based artwork, photo editing, photography, document production and imagery though different forms of software and communications.

Jumpstart your college degree by earning up to 4 college credit hours at OTC by completing this program.

Instructor: Beth Garrett

To learn more, check out our website at www.monett.srtc.schoolfusion.us

FARM PRO

213 S. Highway 37 Monett, Mo. 417-235-0505

Look for us on Facebook.

32 | APRIL 2016

417-235-7022 • #2 David Sippy Drive • Monett Office Hours: Monday - Friday 8 a.m. - 4 p.m.

Meet Sadie, the Chihuahua; and Nikkio, the cat. Sadie and Nikkio belong to Jon and Amanda Mattingly of Exeter. According to the Mattinglys, Sadie assumes this position when in trouble — a position to which longsuffering Nikkio is accustomed.

Cutest Pet

April ’s winners!

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.

CONNECTION MAGAZINE | 33

April 2016

Calendar April 1

n First Friday Coffee will be held at Cassville Health Care and Rehab, beginning at 8 a.m. sponsored by the Cassville Chamber of Commerce.

April 2

n Annual Table Rock Lake Shoreline cleanup day. n The Cassville Senior Center will hold its regular monthly dance from 7-9 p.m.

April 4

n Hearing Wellness will offer hearing tests and hearing aid cleanings starting at 10 a.m. at the Cassville Senior Center.

April 6

n Blood pressure check at the Cassville Senior Center, 10:30 a.m.

April 7

n Paint class begins at 9 a.m. at the Cassville Senior Center.

April 8

n The first day of the annual Cassville Spring Sidewalk Sale. n Shell Knob Chamber of Commerce Home and Business Show.

April 9

n The second day of the annual Cassville Spring Sidewalk Sale. n The second day of Shell Knob’s annual Chamber of Commerce Home and Business Show.

April 12

n Card Games will be held at noon at the Cassville Senior Center.

April 13

April 24

n Ozark Festival Orchestra Young Artists concert, 3 p.m., at the Monett High School Performing Arts Center.

April 26

n Card Games will be held at noon at the Cassville Senior Center.

April 27

n Nell’s Nails starts at 9 a.m. at the Cassville Senior Center. Call 847-4510

April 28

n Grace’s Foot Care Services. Beginning at 9 a.m. at the Cassville Senior Center, call 847-4510.

April 29

n Monthly birthday dinner at the Cassville Senior Center.

April 29-30

n SKITS will perform “The Bold, the Young and the Murdered” at 6:30 p.m. and at 2 p.m. on May 1.

Central Crossing Senior Center Shell Knob, 417-858-6952

n The Central Crossing Senior Center will be offering an interactive free workshop “A Matter of Balance” managing concerns about falls. The workshop will be held on April 5, 7, 12, 14, 19, 21, 26, 28 from 8 to 10 a.m. Each class is limited to 12 people and will be taught by instructors Sara Patterson and Marisa Andrews.

To sign up call, 417-858-6952.

Regular events:

n Grace’s Foot Care Services, beginning at 9 a.m. at the Cassville Senior Center, call 417-847-4510.

 Domino Poker, every day from 12:45.

April 21

 Paint classes, every second and fourth Monday of each month.

n Paint class begins at 9 a.m. at the Cassville Senior Center.

April 22

n First day of the Shriners International Bass Tournament on Table Rock Lake.

For more information, call the Shell Knob Chamber of Commerce. 417-858-3300.

April 23

n Shriners International Bass Tournament on Table Rock Lake. For more information, call the Shell Knob Chamber of Commerce. 417-858-3300. n CASK Creative Arts of Shell Knob Spring Art Open House and Children’s Art Show will be held from 1-4 p.m. at the Gallery.

34 | APRIL 2016

 Mah Jongg, every Monday and Wednesday from 9 a.m. to 3 p.m.

 Line dancing, every Tuesday and Thursday from 9 to 10:30 a.m.  Quilting for Charity, every Wednesday and Thursday from 9 a.m. to 3 p.m.  Knitting and crocheting classes every Thursday from 9 to 11 a.m.  Pinochle, every Thursday from 12:30 to 3 p.m.  Cards Galore, every Friday from 9 a.m. to 3 p.m.  Wood Carvers, every Thursday, 9 a.m. to 3 p.m.  Wii Bowling, every Wednesday. 12:45 to 3 p.m.

Community support groups  The 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 417-269-3610 to register.  Celebrate Recovery meets at 7 p.m. at the Golden Baptist Church on Highway 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.  The Alcoholics Anonymous (AA) Group of Cassville meets at 8 p.m. at 1308 Harold Street in Cassville on Sundays, Tuesdays and Thursdays every month.  The Turning Point AA 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.  DivorceCare divorce recovery seminar and support group meets at the First Baptist Church, 602 West Street in Cassville, at 6:30 p.m. on the first Tuesday of each month. Call for more information 417-847-2965.  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 Seven and Cale streets in Monett, 417-4423706.  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. 417-489-7662.

Dayto n Bake r, 6, of with h Shell K is lase n r bazo Shakin oka w ob, takes pe ’ in the hile pla rfect a Shell. im ying la ser tag at

Shell Knob

as its usual the Shell w in ’ in ak Sh ow at d models The Car Sh l makes an hicles of al atured. fe e er hit, with ve w y last centur e th ng ni span

Photos by Kyle Troutman, editor

In this special advertising section is able to showcase a fine selection of Shell Knob businesses and organizations that make the area a gem among Ozark travel destinations.

THANK YOU FOR YOUR FINE SUPPORT

Central Community United Methodist Church

TABLE ROCK LAKE

SUNDAY SERVICES 8:30 and 10:50 a.m.

Grillin’ to the Music April 11, 2016 • 6-9 pm

“CoNNECt” wIth US oN oUR wEb pAGE oR fACEbook

25682 State Hwy YY • Shell Knob Mo 65747 • 417-858-6707 WWW.CCUMCSHELLKNOB.ORG

Big Creek Leather 20020 Lost Ln. Shell Knob, MO 65747 | 417-858-2353

Bridgeway Plaza State Hwy 39 Shell Knob 417-858-6826 ICE • LURES • LIVE BAIT • FISHING LICENSES • HUGE SELECTION OF BEER AND WINE

First Baptist Church of Shell Knob See our website for service schedule: www.firstbaptistshellknob.com

25896 Hwy. YY Shell Knob, Mo 65747 • Phone: 417-858-3496 Bob Gaddis – Pastor

Custom Leather Items • Seats of All Kinds Leather and Vinyl Repairs bigcreekleather.com CONNECTION MAGAZINE | 35

Special shell knob advertising section

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Lucas Coates, 3, of Spr ingfield, takes his tur n on the swings at Shakin’ in the Shell.

38 | APRIL 2016

IN BLOOM

Photo by Julia Kilmer

Know to grow

I

t’s been said that American way of life has gone from a front-porch society to a privacy-fence society, but, like the Easter lilies, a group is emerging just in time for spring that hopes to start some conversations about the art and science of gardening.

The group, called Front Porch Conversations with Garden People, centers around a mutual passion for gardening.

“The group is an informal gathering of people who like to garden, share information and learn new things,” said EJ Adams, Barry County master gardener and group leader. “Members will not only hear speakers addressing different topics, but also have a group of people who have gardening experience of different kinds, and opportunities to ask questions and get to know other gardeners in the community.”

Master gardeners kick off another class to draw enthusiasts Story by Julia Kilmer

GARDEN PEOPLE

Front Porch Conversations with Garden People members Iva Roller, left, and Kenny Redmon, discuss the virtues of various plants while trying to decide which ones to take home, while other members share planting tips and ideas during a brunch and plant exchange at the Bayless House last spring.

Members meet monthly to hear a speaker and exchange ideas, and at events such as a plant exchange each spring and other local events.

Gardening is not just an event, Adams said, it is a lifestyle, and offers many benefits.

“Along with taking steps toward eating healthy, the other nice thing about gardening is there is a certain amount of exercise and physical activity with it,” she said. “And I’ve read that gardeners have long, healthy lives and you’re getting that exercise over a longer span of time, such as with the gardening season. So I think it can bring about a healthy lifestyle and control over what goes into your food, but also the physical activity that goes into gardening.”

CONNECTION MAGAZINE | 39

For Adams, gardening has just come naturally.

“I grew up in a gardening family,” she said. “I spent my early years on a farm. My parents were big vegetable food gardeners, and my mother did a lot of canning and freezing. After I got married and had my own home, I got more interested in gardening. I was never able to do classes because they held them during the day and I worked. I lived in Johnson County at that time.

“I moved here in 2002 and was in the first group of Master Gardeners in Stone County in 2002. I stayed with the group until I discovered there was a group in Barry County then transferred, about this time last year. I worked with them to get their by-laws set up. We have a group now, and we’re trying to generate more interest.”

Meetings for the Front Porch Conver-

40 | APRIL 2016

sations group will kickoff for the season at 7 p.m. March 10 at the Cassville Branch Library. March’s topic will be “Preparing Your Garden” with a presentation by two members of the Barry County Master Gardeners. Thereafter, the group will meet on the second Thursday of the month from March through October, focusing on a different gardening topic each month.

The Cassville Friends of the Library are providing financial support and the Barry County Master Gardeners are planning the meetings.

“We hope to see some familiar faces in March, and hope that others will come and check us out,” Adams said. “Whether you are an experienced gardener or a newbie, you will find useful information in the presentations, and there will always be a group of master gardeners available to help answer questions or provide guidance.”

Master Gardeners stop to capture the moment of a great day working with plants at the farmers market in Cassville last spring. The master gardeners, along with the group Front Porch Conversations with Garden People, are gearing up for another planting season.

For those who want to take their love of gardening to the next level, an informational meeting about becoming a master gardener will be held March 31 at 9 a.m. at the Cassville Branch Library.

The program format will consist of 10, three-hour classes, and a variety of gardening topics will be presented by extension agents, horticulturists and other experts.

“It is an amazing learning opportunity,” said Becky Wogoman, administrative assistant for the extension office. “The meeting is an orientation meeting for anyone interested in the class.”

Graduates are encouraged to become active master gardeners who volunteer in their communities, and must complete 30 volunteer hours their first year, and 20 volunteer hours each year thereafter.

IN BLOOM BLOOM IN

Photos by Julia Kilmer Master Gardeners members pitch in at the farmers market in Cassville to make plants available to customers. Members brought plants from their own gardens, and seedlings started to sell at the market.

Kenny Redmon explains what each of the plants are, along with their benefits, at a Front Porch Conversations with Garden People brunch at the Bayless House in Cassville last spring. The group is made up of like-minded residents who enjoy gardening and share knowledge, tips, and hold various events centered around the subject matter. (right) Front Porch Conversations with Garden People members Charlie Phaneuf, right front, and Kenny Redmon, browse through catalogs of pictures of plants and flowers brought in by members, which listed helpful details and information learned about growing each one. Elaine Phaneuf, left, exchanges ideas with another member.

CONNECTION MAGAZINE | 41

IN BLOOM

Members of Front Porch Conversations with Garden People planted a shrub at the Cassville Branch Library in memory of Steve Soutee, a master gardener who passed away.

“You’re strongly encouraged to join an established club, like the Barry County Master Gardeners,” Wogoman said.

“They’ve done a lot of work in the community.”

For instance, the Barry County group is currently involved in the planning and development of the gardens at the Bayless House in Cassville, and has provided landscape plans and guidance to the Monett Senior Center and the Cassville Senior Center. They have also planted and maintained beds at the Cassville Branch Library. In addition, individual members work on projects at their respective churches, libraries and community buildings to fulfill volunteer hours.

Members of Front Porch Conversations, along with area residents who are interested, are invited to attend the orientation meeting to learn about becoming a master gardener, and are also

42 | APRIL 2016

encouraged to use their knowledge by volunteering in their community.

“I think that’s why our group fits so well with the master gardeners group, because the master gardeners offer the opportunity to educate and beautify their community,” Adams said. “We want people to be aware there is a [master gardeners] group in Barry County now and that opportunity to become one is available. I think when you have an active master gardener group, the community really does benefit.”

For more details about the master gardener class, cost, or to register, call the Barry County Extension office at 417-847-3161. Wogoman advised anyone who may be interested to secure a place.

“We’ve had a lot of interest, and people have seen the master gardeners out working,” Wogoman said.

For more details about the master gardener class, cost, or to register, call the Barry County Extension office at 417-847-3161.

“This orientation will serve as a helpful resource to provide a general overview of the master gardening program objectives,” said Reagan Bluel, Barry County program director and regional dairy specialist. “I’m confident we’ll have a great time learning while participating in an engaging discussion about gardening content that you’ll all enjoy.”

Barry County Master Gardeners is a volunteer arm of the University of Missouri Extension, whose mission is to provide education and provide beautification of their communities. n

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Blooming Opportunity Abundant and attractive squash is harvested from the community garden.

44 | APRIL 2016

TOGETHER WE GROW

IN BLOOM

Workers collect dirt to fill the beds last spring to start planting at the community garden.

Monett Community Garden starting its second year On March 5, preparations began for the second year of the Monett Community Garden, a project of the Healthy Schools/Healthy Community Initiative through Cox Monett Hospital.

With a year of experience behind them and more participants coming forward, organizers anticipate greater success and more to share in 2016.

According to Leesa Ginther, community garden coordinator, last year’s efforts generated 400 pounds of produce.

The original 50-by-50-foot fenced-in garden, located south of the Monett Justice Center on Bridle Lane, underwent a variety of experimentation during the three planting seasons last year. Lessons learned will improve the experience and the crop.

“Our original plan was for this to be a year-round garden,” Ginther said.

“That takes some careful planning.

Spring planting takes place in the first two weeks of March for a harvest at the beginning of May. This spring, we’re planting broccoli, cauliflower, cabbage,

Story by Murray Bishoff

Brussels sprouts, spinach, Romaine lettuce, kale, red and yellow onions and peas. That’s also a typical fall crop.

“We’re adding beets and carrots this year. The summer garden we plant in the first weeks of May, with tomatoes, bell peppers and cucumbers. We harvest that at the beginning of August. We plant the ‘cold’ plants in mid-August.

We kept them going till we shut down the garden in December.”

The project also had an herb garden, which Ginther hopes to expand this year.

For the first year, the community garden had seven volunteers. Participants logged their hours, and the produce was distributed based on the amount of time invested.

Shawn Hayden, initiative coordinator with Cox Monett Hospital, observed in a traditional community garden, with assigned plots in a big garden area, people tend to work independently. This community garden tries instead to encourage cooperation and a joint sense of

accomplishment.

“One of the best things about a community garden is that it’s a real conversation piece,” Hayden said. “People like the thought and everything behind it.”

The first year brought a number of unexpected lessons. The garden was constructed on raised beds, requiring a minimum of weeding, tilling and big machinery. Ginther built the beds out of topsoil, manure, compost and peat moss.

In addition, the city provided some dirt.

Initially, plants did not flourish. Tests showed nothing wrong, but after visits by master gardeners and Robert Balke, a horticulturalist for the University of Missouri Extension Service, the group concluded the dirt acquired from the city must have had a concentration of some herbicide in it.

Ginther reworked the dirt for the fall planting, which seems to have overcome the problem.

“There’s a learning curve,” Hayden said. “I think that problem happened in a lot of gardens.”

CONNECTION MAGAZINE | 45

IN BLOOM

An overview of work planting for the spring season Ginther observed that even the gardeners had to learn about handling the harvest, another part of the learning curve.

“Broccoli usually has caterpillars,” Ginther observed. “I grew up in the country. I’d have to tell the city people to put the broccoli upside down in cold water. The worms come to the top. You pick them off, wash the broccoli and put it in the fridge.

That’s the way me and Mom and Dad used to do it.”

Another unpleasant discovery came in the fall. The scheduled watering strategy for the winter squash proved too much. Leaves got mold and the crop was lost.

“It was sad,” Ginther said. “They were full of blooms.”

The common white cabbage butterflies also became an unexpected pest. Their caterpillars went to town on the broccoli and cabbage crops.

46 | APRIL 2016

Ginther responded by placing plants in hoop houses that she covered with plastic. This year, she plans to get summer mesh, a fiber to cover the hoop house that will keep out the insects and even let moisture through. Another option she found, but probably will not use, involves putting women’s hosiery over the vegetables, which will grow into the nylon and stretch, but places a barrier that insects cannot penetrate.

Some changes came out of necessity. Flooding in December came up into the garden, washing out the beds closest to Kelly Creek. Ginther had the beds rebuilt, placing boards around the gaps under the raised beds to keep the dirt from washing out.

New beds will allow tomatoes to grow near the fence, on the good bottom dirt, where they can be tied for support. Water also raised the shed

in the corner of the garden. Now the repositioned shed has been tied down in the corner.

The harvest brought many good surprises.

“The size and the amount of the squash was amazing,” Hayden said.

“The squash and zucchini were abundant,” Ginther added. “The fall broccoli was amazing. So was the basil.”

Another change this year will involve what gets planted.

“People from the University of Missouri last year brought down seeds we planted, and a lot of what they grew was unique to the common table,” Ginther said. “There were odd plants like Kohlrabi, some weird looking broccoli and some odd eggplant. People wouldn’t eat it. In order to save space, we’re going to stay traditional and make the most of the space we have.”

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IN BLOOM

To further enhance the experience, more activities will be added this year, in addition to weeding and harvesting.

During the first session on March 5, leaders provided instructions on starting seeds indoors. A woodworking class on how to build a vegetable washing station is planned, along with a session on drying herbs. Another class will share canning strategies, especially valuable for those who have never tried it.

A big garden party is planned on May 7. University Extension staff will offer classes along with various activities.

“We’ll try to showcase it as a fun community event,” Hayden said.

A number of high school students came the first Saturday. Ginther found they worked hard, hauling dirt and shoveling rock. Membership increased three times from the size of last year’s participants.

“I’ve found doing public health projects that it takes the third year for people to start talking and make the activity grow,” Ginther said. “In our drug take-back program, it went from four pounds of drugs the first year to 400 pounds by the third year.

I think the garden will keep growing too.”

Ginther especially liked seeing the age spread among the participants.

“One mom came with two little boys,” Ginther recalled. “One of them reminded her to go regularly.

He would dig up a carrot and eat it while they worked. Usually the children’s job is to plant flowers. We have a bed for that. We also have chairs and umbrellas on the patio where people can gather and just relax.

“We had an older lady who was

about 80 come. She had probably gardened most of her life. She was a wealth of information. We have two beds that are 24 inches high for handicapped people to work. It’s a garden for everyone.”

“One of our goals is to have a big enough harvest for the workers,” Hayden said. “We want to increase access to healthy food for the community. That’s what the grant is for.”

Besides splitting up the harvest, Ginther plans to share more of the 2016 produce with Crosslines, which hopes to augment its food pantry with fresh food. If there is a big enough harvest, Ginther said the grocery distribution run on Mondays by the Community Kitchen may receive a quantity.

For those who would like to try using the community garden’s strategy at their own home, organizers have posted a list of supplies for building a raised bed garden at Lowe’s.

Volunteers are always welcome at

“The Boss” is the honorary nickname given to the senior citizen who likely outranks all the volunteers at the Monett Community Garden in terms of experience. She comes frequently to help and give advice to the up and coming crew.

the community garden. Gardeners can register, sign the policy and procedures statement and receive a code to the lock. The garden is available to workers from daylight to dark. n

CONNECTION MAGAZINE | 49

P HOTO S U B M I S S I ON S Do you have a photo you would like to see published in Connection Magazine?

Email it to connection@monett-times.com for consideration.

These photos of Verona Beach at Spring River were captured by Wiley Miller.

50 | APRIL 2016

Michael Brittenham captured this photo south of Monett on March 8.

Gerry and Carol Bounds of Monett captured these photos during a recent trip to Napa Valley, Calif. The photos show the hillside vineyard overlooking Meritage Resort, and the “grape crusher� statue at Vista Point south of Napa, overlooking the valley.

CONNECTION MAGAZINE | 51

These photos were captured by Valerie Miller.

52 | APRIL 2016

IN BLOOM

PURE RESOURCE

Fresh foods store at home

Rick and Rita Cameron of R-N-R Farms stand beside their new home-based store, in which they will sell items like fresh produce, meats, jams and jellies, plants and local crafts.

I

n this day and age, more things are becoming homebased — home-based businesses and operations of various sorts.

But Rick and Rita Cameron of R-N-R Farms are opening a homebased food store.

If home is where the heart is, all you need is love, and fresh, naturally-grown food and meat is on the menu every day, Rick and Rita have found the perfect trifecta of bliss.

And now, they are sharing wholesome foods direct from their farm which have all been personally raised, grown or made by the two,

Story and photos by Julia Kilmer

and a lifestyle mentality, with their local community and anyone who wishes to take part at their table.

Previously traveling to sell fresh foods and meats at area farmers markets, beginning this month, the couple plans to open their own, home-based store.

“We get calls almost every day,” Rick said. “They say they don’t want to bother us at home. But this is the farm.”

“We don’t have to do the farmers markets anymore,” Rita said. “It’s a lot easier than pulling a trailer. It helps us keep our costs down and manage our time.”

Along with good food, pair shares a lifestyle with neighbors and community 27627 Stallion Bluff Road, Shell Knob OurFarm2U.com facebook.com/ourfarm2u 417.242.1767 CONNECTION MAGAZINE | 53

Rita Cameron of R-N-R Farms works in the garden to prepare it for spring to produce a bounty of fresh foods for their new home-based store.

After feeding their sow, Rick and Rita Cameron discuss current and future plans for their farm and a new, home-based store they will open this month, at R-N-R Farms, which they own and operate.

54 | APRIL 2016

Rick Cameron, of R-N-R Farms, shows with his hand the height an onion plant he is growing via hydroponics, a popular new way to grow plants in water, was just a few days previous, compared to now. Fresh produce is just one of the healthy items grown naturally that will be available at their new home-based store on their farm.

IN BLOOM Everything grown at the farm is done naturally, without the use of pesticides, antibiotics or hormones.

The idea to grow their own food started as a means to stay healthy, then blossomed into a way of life and philosophy, so that others might enjoy the same benefits thereof.

“When we started our farm, it was to provide wholesome foods for ourselves, and that turned into providing good food for our community,” Rick said.

The store will have fresh produce, farm fresh eggs, jams, jellies, beef and pork, buffalo and wagyu meat when available, garden plants, heirloom seeds and local crafts.

Rita makes the jams and jellies, and likes working in the garden.

Along with good food comes an endless supply of good company. Pet dogs Rebel, Daisy Mae and Dixie keep the two company and frolic around the property while the two stay busy doing chores each day.

“They all come out with me when I’m gardening,” Rita said. “They love hanging out.”

They also enjoy company from friends and neighbors.

“I don’t think there’s one night a

“

People ask a lot of questions about how we grow things, and they’re welcome to come out and see us. If we went out of business for encouraging people to grow their own food, we would be OK with that.

— Rick Cameron

week we don’t have people coming over to enjoy food,” Rita said.

Last year, they began using hydroponics, a highly efficient and increasingly popular means of growing certain types of produce in water.

“We do tomatoes, peppers and lettuce,” Rick said. “Tomatoes do extremely well. A system like this will produce twice the tomatoes in roughly half the time. We will sell Baker Creek heirloom tomatoes, which are all organic, non-GMO. Everyone prefers the heirlooms for their taste.”

Rita also enjoys taking care of their Rhode Island Red and Ameraucana chickens (also called Easter Eggers for the greenish-blue shades of eggs they produce).

The two met in Las Vegas 10 years ago when they both worked in real estate, and married in 2012.

Both share the same initials, RRC, and same letters in their first names, and work well as a team, so it seemed fitting to name their business R-N-R Farms.

“We were really good friends,”

Rita said. “He’s my best bud.”

Curious customers often ask about their lifestyle, and when questions come up, the two are always willing to share information and “how-to’s” for a healthier lifestyle, and with no major health conditions, the two are poster children for the healthy lifestyle mentality.

“We encourage people to do it themselves,” said Rita.

“People ask a lot of questions about how we grow things, and they’re welcome to come out and see us,” Rick said. “If we went out of business for encouraging people to grow their own food, we would be OK with that.”

At times when they have to be away from the farm and eat lesshealthy options, they are reminded what a large gap exists between the retail food market and home-grown market.

“When we’re out and have to get something to eat, I feel it,” Rita said.

“It doesn’t agree with us,” Rick said. “You feel so much better when

CONNECTION MAGAZINE | 55

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you eat your own food all the time.

The labeling process at the store is so misleading and doesn’t have the same meaning on a retail level. For instance, free-range eggs just means the chickens have access to outside but are not free to run loose. Our ancestors had shorter life spans, but that was due to accidents and disease, not what they ate.

“When I look back on my history, I see family members who were 80 and 90 years old. People didn’t spray their food with anything, raised everything all-natural, and they lived longer. My great-grandmother lived to be 97, and she didn’t use Crisco, but bacon grease and lard.”

With a successful, home-based operation, the Camerons are living examples of the idiom, “Where there’s a will, there’s a way.”

“I think if people would raise their own food, they would find they don’t have to earn as much money outside the home,” Rick said.

“You will save so much more by growing your own food,” Rita said.

“Why pay 80 cents for a bell pepper, or a dollar for a tomato that doesn’t have any flavor? The flavor is so much better and healthier and not sprayed with dangerous pesticides when you grow it yourself.”

Their way of life has begun rubbing off on neighbors, who come over to work in the garden or contribute in various ways.

One neighbor likes to pick and break beans, and brings home-made jewelry for the store. Another is excited about starting hydroponics, and another decided to get their own chickens.

But for the Camerons, it’s just another day on the farm, and each day comes with a bounty of not just wholesome, delicious food, but other, lasting benefits as well.

“It’s real satisfying when you raise your own food,” Rick said. n

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The matchless wonder of proms Pierce City High School students enjoyed getting away from it all as they traveled to the cozy and low lit lodge at Roaring River State Park for their 2004 prom.

P

Glorious springtime pageantry has grown beyond the imagination of past participants

roms remain one of the high points of the high school experience. No matter what detractors say, proms have always been “a big deal.”

For many, a prom offers a first introduction into the pageantry of adult fashion. Few teenage boys have had a previous opportunity to wear a tuxedo, and for many, a prom may become their only chance to wear one prior to their wedding day. For girls, a prom is a chance to be a real princess for a day, with all the accessories.

Proms have gradually become more elaborate, more ornate and more expensive over the decades. No matter what they have become, start people talking about their proms and the memories flow.

Story by Murray Bishoff

One formula has held over the years.

The junior classes organize the proms for the seniors. Few underclassmen get an invitation.

Berniece Morris recalled her Pierce City High School prom in 1951 as an evening of excitement for the students. She recalled the girls wore nice dresses, at tea length in the traditional A-line design, and a few full length. Many dresses were made by the mothers, others purchased, but none were so ornate that they could not have been made at home. Many of the girls wore a single strand of pearls and perhaps little pearl earrings. Other accessories like hats and gloves simply were too much.

Berniece did not recall any tuxedoes among the boys. She thought they wore regular suits or just trousers, white shirts and ties.

The dance took place in the old Pierce City gym, gone for more than 50 years.

“It wasn’t much of a gym,” Berniece said.

Though she does not recall the dinner, it was the custom to have a dinner before the dance, which would have been in the old school cafeteria, but not a particularly fancy affair. There was a small band, she recalled, but what they played has faded away. She figured they likely played something jazzy, as that was pre-rock-’n’-roll, and country music she thought would not have interested her classmates.

“After the dance was over, we country kids just went home,” she added.

By the 1960s, Monett students were having a quite different experience. Skip

CONNECTION MAGAZINE | 59

The not-very-deep but ever versatile stage of the Monett City Park Casino provided the setting in 1961 for a garden made of money trees to match the “Over the Rainbow” prom theme.

Doug and Bernadine Hobson at their 1958 Monett prom.

Teachers and school board members alike turned out for prom night. Pictured are Mr. and Mrs. Jennings Conyers, while he served on the school board, at the 1961 Monett prom.

60 | APRIL 2016

Smith recalled the 1965 prom had “In the Misty Moonlight” for a theme. By then, kids were listening to rock on Chicago’s WLS and Fayetteville’s KWAY radio. That night, the band was Jimmy and the Galaxies, an all-black band from either Springfield or Joplin.

“The kids were filtering out when the band started hitting the Southern Comfort,” Skip said. “The music was a mix of slow and fast songs. The Twist was a popular dance. Many did the Mashed Potato. ‘Little Latin Loopy Lu’ [a hit in 1963] had most of the popular dances in it. There weren’t any line dances and not much country music. We just kind of moved with the music.”

The boys wore slacks and blazers.

Tuxes were only available in Springfield or Joplin. Skip said the girls wore evening wear “but not real formal. They weren’t worried about ruffles and fluffery,” he added.

The kids came in the best cars they could access. Skip drove his father’s gold 1964 Ford Galaxy.

After the dance, held at the old City Park Casino, the prom gang migrated down to the Gillioz Theater for a movie. That night is was the thriller “Hush Hush, Sweet Charlotte,” “a wonderful horror story for you and your date,”

Skip noted. The film let out after midnight, and while many students went home, Skip and his friends cruised the town, from Broadway to 13th Street to Cleveland and Central, until the wee hours of the morning.

Jeanne Ann [Pilant] Camp went to proms on her junior and senior years, 1961 and 1962. She recalled her proms had a theme, live bands and a sit-down dinner at the Casino, catered by the mothers of the juniors and seniors.

Dates from outside the school were not allowed at the dinner, only at the dance.

At one of her proms, Max Brown’s Band from Neosho played. The other band came from Fayetteville. Both played rock ‘n’ roll. “They were good. It was a lot of fun,” Jeanne Ann said.

For the junior prom, the theme was “Sayonara.” She went with her future husband, Paul Camp, to his 1959 prom, where the theme was “Mardi Gras.”

Jeanne Ann recalled no limos either.

Many of the classmates double and triple dated to arrive together. The girls wore poof skirt formals and the boys wore rented white jackets and pink carnations.

“The boys could rent a white jacket from McGinty-Frolich, Mansfield’s or the Gillioz Clothing Store,” Jeanne Ann

Monett senior Bill Smith pictured dancing at the 1963 Monett prom. Note the different skirt lengths between the dancer at left and the girl seated at right.

said. “The girls usually went to Springfield to find their dresses. The Monett stores did not carry the evening gown thing. Or moms could make the dresses.

It was doable.”

After the dance, the gang went to the Gillioz for a movie, mostly with dates.

Some went home to change between events. When the movie ended, a breakfast was served at the American Legion Home by the junior and senior parents.

“Prom was a huge deal,” Jeanne Ann said. “You always wanted to go, and make sure you had a date. I made sure I got to go.”

Styles kept changing. Berniece recalled the 1960s saw the popularity of tent dresses, then the sleeveless dress with the little round crew neckline worn

by Jacqueline Kennedy Onassis, Formal skirts got longer as daily skirts got shorter.

In 1974, the new high school, now the middle school, had not quite settled into everyone’s routine. Lisa [Atwell] Craft recalled her prom was held in the gym of the Central Park School, then the middle school. The dinner, which she did not attend, was held in the high school cafeteria, for MHS students only.

Those who had other dates met them after the meal.

Lisa wore a sleeveless navy blue gown with an Empire waist and a straight skirt.

“I don’t remember many tuxes,” she said. “Mostly it was suits and ties. When it came to colors, people wore what they wanted.”

Her strongest memory of the night came from the band. Monett students Jen Henbest, Randy Masters, Bill Nimmo and Mike Fisher played rock for the night, including their signature song, “House of the Rising Sun.” Ann [Heim] Saunders went to proms in 1980, 1981 and 1982. In that last year, she had been crowned homecoming queen, so she wore that gown to her prom. As a blonde, she conceded the white dress probably left her looking washed out. That year, the Gunnysack dress style had its day. Ann’s dress had lace up from the bodice to the neck, long sleeves, skirts to the floor, “a lot of lace, and ruffles down the dress,” she recalled. “Some of the girls wore the dresses off the shoulders. Gunnysack dresses weren’t real flattering.”

Accessories were still minimal, but high hair was coming into style.

Boys, like Ann’s future husband, David Saunders, by that point had mostly moved to tuxes. David came in a white tux with tails.

Janice Campbell, left, and David Eckes, right, are pictured dancing at the 1961 Monett prom.

David Saunders and Ann Heim at the 1982 prom

CONNECTION MAGAZINE | 61

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“We looked tacky, but we thought we looked good,” Ann said. “There might have been a few limos. Generally, you would get the nicest car in the family and drive that. David’s dad had an old white Cadillac. He borrowed that.”

There was no prom royalty at the time. The school annually elected royalty for homecoming, both in football and basketball [Rose] seasons, plus a courtesy king and queen. Ann recalled being elected the courtesy queen, never knowing what the title meant or why she was picked.

Her prom dance had only a disc jockey, who played a mix of music, including disco.

“Our dance was in the lower gym at the rear of the E.E. Camp gym,” Ann said. “We completely decorated it, so it became a really small space. It was so hot. We’d get so sweaty that we were constantly going up to the big gym to cool off.

“For us, it was fun to get dressed up. It was exciting to be out on our own. We basically stayed out all night.

We started early, had a movie at the Gillioz and went to breakfast at someone’s home. The breakfast was approved by our parents. I’m sure there was some cruising. It depended on the level of freedom you had from your parents.”

Sometime in the 1990s, prom evolved further. The introduction of Project Prom made after-parties into a parental mission. Often, dances were followed by long trips on the bus to an exotic location, such as Branson, to keep the students occupied and deter private efforts that might involve drinking.

Gowns went from sequined tube dresses to more exotic couture gowns.

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Golf carts were used to ferry promenaders from the parking lot to the Monett High School door in 2004 so girls would not wear out their feet walking a block in high heels before the dance got underway.

A line of girls from the 1999 Monett prom, when dresses were mostly monochromatic and without a great deal of shape.

Fashion Crossroads in Monett, she saw a real change take place that continues to this day.

“In the 1970s, all we had to do was hang it out and it sold. Now, girls get a very particular vision of what they want their dress to look like, and they will search to the world’s end until they find it,” Berniece said. “They get their ideas from the magazines. We don’t stock inventory like that. I’ve had mothers say, ‘That looks close to what you’re looking for,’ but the girl won’t settle.

The gowns they want are very expensive. Girls may shop with their friends, but when it’s time to buy, they come back with their mothers or their grandmothers, whoever has the checkbook. We still sell to them. Sometimes, it’s lace covers over the shoulders or a shrug that ties at the waist. They like to add to their outfits.”

“Prom has always been extravagant for its time,” said Jeanne Ann Camp, who served as junior class sponsor about 10 years ago. “When they started renting limos and trying to do prom like a movie premier, it got really expensive. When I

64 | APRIL 2016

This 1987 prom shows typical styles for both members of the couple.

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Here’s Kelly Garrett and John Apostol heading out to their prom in 1988.

Also from the 1987 prom are Cristi Robberson and John Apostol.

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A group of girls from the 2011 Monett prom showing these days, any style, any length dress will fit if it meets the high water mark for fancy.

was the class sponsor, the prom moved from the high school to the Hill Creek Lodge [southwest of Pulaskifield], where they still have it. We decorated the day of the prom and had a committee to take care of the particulars. That’s a wonderful place for a prom. And the kids danced their little feet off.”

Ann Saunders said by the time her oldest son, David, who graduated in 2007, began going to proms, even the ground rules seemed to have changed.

The school banquet before the dance had its last outing in 2004. That just threw open the doors for new horizons.

“The girls decide everything now, and the boys say, ‘OK,’” she said. “As the parent of a son, I had to find out what was happening. The girls decide on where to eat — everything. He paid for the tux and the limo. It was really expensive.

He got invited to three proms. They ate in Springfield and Arkansas and would come back. For them, it’s almost not about the dance.

“We were there a lot longer. David went crazy for a tux, top hat and cane.

I said, ‘No. You’re a teenager. You’ll just lose it.’”

Her youngest son, John, is now a senior, giving Ann a chance to see the latest round of prom activity.

“I think the girls are dressed even more over the top now then ever,” she

said. “Some, if they get to be a homecoming attendant, will wear the same dress. Most have to get a different dress, and they want to make sure they register the dress so no one can wear the same thing.”

Berniece agreed, but added that no matter how exclusive a girl might try to be, with shoppers scouring racks far and wide, there’s no guarantee of a unique look.

Monett stores still try to cater to the prom crowd. Donna Hammond at Peppers and Company said the store sees many shoppers for a wide range of accessories for finishing touches, especially jewelry and rhinestones for prom, plus some nice gowns for those willing to look.

Hammond lamented some of the fashion changes since she attended prom in the 1970s.

“Today, there’s less and less dress and more and more skin,” she observed.

Proms more than ever have entered the realm of Cinderella, with fairy tale pageantry and sequin-covered gowns far beyond anything a mother could make at home. The world of proms has stretched into a new stratosphere where parents’ checkbooks have not gone before.

But what is the cost of making an unforgettable memory? Some things are still priceless. n

Send your photo with Connection Magazine to be included on the My Connection page.

Email it to connection@monett-times.com

From left, Andrea Blankenship, her grandmother Dorothy Porter of Washburn, and cousin Tanya Stamey took Connection Magazine with them during a trip to North Carolina. “Grandma had never been to the ocean before and turned 80 last year so we decided to take a trip!” Blankenship said.

Andy and Jeanie Cash of Monett took Connection Magazine with them to Shakespeare Theatre in Ashland, Ore.

My Connection

Grady Armstrong, 1, of Monett, didn’t let a minor detail like not yet knowing how to read stop him from enjoying the February edition of Connection Magazine during a recent trip to the doctor’s office.

Armstrong is the son of Ryan Armstrong and Cori Cole.

Gerry and Carol Bounds of Monett took Connection Magazine with them on a trip to the Sequoia Grove Winery in Napa Valley, Calif.

CONNECTION MAGAZINE | 67

The Ozark Festival Orchestra held its annual pops concert and benefit silent auction on Sunday, Feb. 21 at the Monett High School Performing Arts Center.

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Gary and Linda Thomas Chris and Ginny Fuldner Jane and Bill Baker Carolin Hopkins, Trauta Helsel, Betty Taylor and Bernice Critchfield

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The Monett Chamber of Commerce held its annual membership meeting on March 4 at the Scott Regional Technology Center in Monett.

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Opening day at Roaring River

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BARRY COUNTY FARMERS COOP 6 The annual opening of trout season took place on March 1 at Roaring River State Park, south of Cassville.

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The Monett Senior Citizens Center hosted its monthly dance on March 7 at the Monett City Park Casino with a St. Patrick’s Day theme.

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CONNECTION MAGAZINE | 71

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Ad List Acambaro . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Ava Belle’s. . . . . . . . . . . . . . . . . . . . . . . . . . 16 A Beautiful Image . . . . . . . . . . . . . . . . . . . 27 Aurora Agri Center . . . . . . . . . . . . . . . . . . 27 Barry Electric . . . . . . . . . . . . . . . . . . . . . . . . . 3 Barry County Coop. . . . . . . . . . . . . . . . . . 70 Bennett-Wormington Funeral Home. . . . . 3 Bentonview Park Health and Rehab . . . 56 Big Creek Leather Co.. . . . . . . . . . . . . . . . 35 Big Creek Resort . . . . . . . . . . . . . . . . . 36, 38 Burrus Jewelers. . . . . . . . . . . . . . . . . . . . . . . 3 Carl Pyper. . . . . . . . . . . . . . . . . . . . . . . . . . 66 Carolyn Hunter, DMD . . . . . . . . . . . . . . . 75 Cassville Health & Rehab. . . . . . . . . . . . . 58 Central Community United Methodist Church . . . . . . . . . . . . 35 Central Crossing Senior Center. . . . . . . . 37 CJR. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Coast to Coast Home & Auto. . . . . . . . . 14 Community National Bank. . . . . . . . . . . . 56 Cornerstone Bank. . . . . . . . . . . . . . . . . . . 58 Country Dodge. . . . . . . . . . . . . . . . . . . . . . 58 Country Fresh Market. . . . . . . . . . . . . . . . 37 Cox Medical Centers. . . . . . . . . . . . . . . . . 76 Crane Family Dentistry. . . . . . . . . . . . . . . 27 Diet Center. . . . . . . . . . . . . . . . . . . . . . . . . 14 Doug’s Pro Lube. . . . . . . . . . . . . . . . . . . . . 56 Eastside Church of Christ. . . . . . . . . . . . . 18 Edward Jones. . . . . . . . . . . . . . . . . . . . . . . . . 4 Farm Pro . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

First Baptist Church . . . . . . . . . . . . . . . . . 35 First State Bank of Purdy. . . . . . . . . . . . . 32 Fohn Funeral. . . . . . . . . . . . . . . . . . . . . . . . 18 Four Seasons Real Estate. . . . . . . . . . . . . 14 Four States Dental Care. . . . . . . . . . . . . . 48 Freedom Bank of Southwest Missouri. . . . . . . . . . . . . . .16, 36 Fritz Implement, Inc.. . . . . . . . . . . . . . . . . . . 6 Grande Tire. . . . . . . . . . . . . . . . . . . . . . . . . 66 Guanajuato . . . . . . . . . . . . . . . . . . . . . . . . . 62 Hangar Kafe. . . . . . . . . . . . . . . . . . . . . . . . 57 Hodde Medical Clinic. . . . . . . . . . . . . . . . 58 Houlihans . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Ila Bohm’s . . . . . . . . . . . . . . . . . . . . . . . . . . 57 J. Michael Riehn, Attorney. . . . . . . . . . . . 48 J&J Floor Covering . . . . . . . . . . . . . . . . . . 69 Jana Bricker. . . . . . . . . . . . . . . . . . . . . . . . . 57 Jug & Plug. . . . . . . . . . . . . . . . . . . . . . . . . . 35 Ken’s Collision Center. . . . . . . . . . . . . . . . 28 Lackey Body Works. . . . . . . . . . . . . . . . . . 62 Lacoba Homes, Inc.. . . . . . . . . . . . . . . . . . 18 Les Jacobs. . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Macadoodles . . . . . . . . . . . . . . . . . . . . . . . . . 2 Missouri Loan Center. . . . . . . . . . . . . . . . 68 Mocha Jo’s. . . . . . . . . . . . . . . . . . . . . . . . . . 28 Monett Main Street. . . . . . . . . . . . . . . . . . . . 6 Morton Buildings. . . . . . . . . . . . . . . . . . . . 48 Mountain View Estates. . . . . . . . . . . . . . . 37 Oak Pointe Assisted Living. . . . . . . . . . . . 63 Old Town Pharmacy . . . . . . . . . . . . . . . . . . . 5

Ozark Methodist Manor. . . . . . . . . . . . . . 16 Paul Enterprise, Inc.. . . . . . . . . . . . . . . . . . 38 Peppers and Co.. . . . . . . . . . . . . . . . . . . . . 47 Pitiful to Posh. . . . . . . . . . . . . . . . . . . . . . . 13 Race Brothers. . . . . . . . . . . . . . . . . . . . . . . 28 Ramey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Remax Lakeside. . . . . . . . . . . . . . . . . . . . . 37 Roaring River Health & Rehab. . . . . . . . . 13 Scott Regional Technology Center. . . . . 32 Second Chances. . . . . . . . . . . . . . . . . . . . . 16 Security Bank of Southwest Missouri. . . . 5 Shell Knob Chamber of Commerce. . . . 36 Shell Knob Small Engine. . . . . . . . . . . . . . 38 Shelter Insurance. . . . . . . . . . . . . . . . . . . . 47 Smile Designers Dentistry. . . . . . . . . . . . 63 State Farm. . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Superior Spray Foam. . . . . . . . . . . . . . . . . 62 Swartz Tractor. . . . . . . . . . . . . . . . . 9, 47, 63 The Jane Store. . . . . . . . . . . . . . . . . . . . . . 47 Tomblin’s Jewelry. . . . . . . . . . . . . . . . . . . . 43 Totally Home. . . . . . . . . . . . . . . . . . . . . . . . 38 Tried & True Candles & Tans. . . . . . . . . . 62 Trogdon Marshall. . . . . . . . . . . . . . . . . . . . . . 6 Visionhealth Eye Center. . . . . . . . . . . . . . 65 Whitley Pharmacy. . . . . . . . . . . . . . . . . . . 43 Wickman Gardens. . . . . . . . . . . . . . . . . . . 13 Willis Insurance. . . . . . . . . . . . . . . . . . . 9, 36 Youngberg Chapel. . . . . . . . . . . . . . . . . . . 43 Ziggies Cafe . . . . . . . . . . . . . . . . . . . . . . . . 27

CONNECTION MAGAZINE | 73

Photo by Candra Bass of Monett, taken near a dirt road in the Eagle Rock area.

74 | APRIL 2016

“Flowers always make people better, happier, and more helpful; they are sunshine, food and medicine to the mind.” — Luther Burbank

Parting Shot

April is OrAl CAnCer AwAreness MOnth

Call Free FOR A

CAnCeR SCReenIng APRIl 25-28

New Patients Welcome!

Carolyn Hunter, DMD

77 Smithson Drive, Cassville, MO 65625 www.carolynhunterdmd.com

(800) 639-4959 or (417) 847-2461

• Dentures, Partials & Bridges • Crown & Veneers • Routine & Periodontal Cleanings • Implants • Sleep Apnea Appliance • Adult Ortho CONNECTION MAGAZINE | 75

76 | APRIL 2016