Connection August

FREE

In good hands EDITOR

BIDS A BITTERSWEET FAREWELL

FRESH BAKED GOODNESS

MARK CHAPMAN BAND

COME BY LAND OR BY AIR

Crazy Redhead’s Bakery and Cafe is a homemade hit

Making its mark on Music City

Hangar Kafe caters to pilots and the public

A magazine dedicated to Southwest Missourians AUGUST 2013

AUGUST 2013

CONNECTION MAGAZINE | 1

2 | Connection Magazine

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Connection

A magazine dedicated to Southwest misourians

PUBLISHERS Mike and Lisa Schlichtman EDITOR Lisa Schlichtman ART DIRECTOR Veronica Zucca connection@monett-times.com ADVERTISING REPRESENTATIVES Robyn Blankenship Greg Gilliam Sheila Harris Marion Chrysler Cassie Brewer Anastasia Shilling CONTRIBUTORS Murray Bishoff Meagan Ruffing Jo Anne Ellis Nancy Ridgley Lisa Craft Darlene Wierman Sally Reinhardt Melonie Roberts Sheila Harris Susan Funkhouser Anne Angle Pam Wormington Sherry Tucker Vinee McCracken Charlea Mills PHOTOGRAPHERS Sarah Lee Mike Scott Amanda Solak Chuck Nickle Kerry Hays Patti Richardson Jeff Terry LeAnne Pfeiffer Jon Whitlock Joshua Boley DISTRIBUTION Jim Bower

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Connection is a publication of the Cassville Democrat, The Monett Times and Rust Communications.

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e

6 ConneCtion Magazine

CONTENTS August 2013 8 FResH BAKeD GOODness Crazy Redhead’s Bakery and Cafe in Mt.Vernon is a homemade hit

15 MARK CHAPMAn BAnD: making its mark on Music City

20 COOKInG In THe suMMeR HeAT 26 A sTITCH In TIMe Cassville-based quilting group elevates old-fashioned hobby into art form

31 THese BOOTs ARe MADe FOR ROCKIn’

On the cover: lisa Schlichtman and Sherry tucker share the same passion for Connection. lisa gives Sherry a few pointers about heading up September’s issue as the new editor.

37 COMe By lAnD OR By AIR Hangar Kafe in Mt. Vernon caters to pilots and the public

43 WHeelInG AROunD WHeATOn Burn-outs are highlight of car club’s cruise-ins

45 PAR FOR THe COuRse

august 2013

ConneCtion Magazine | 5

editor s not ’ c ConneCtion Has Been an integRaL PaRt of my creative life since december 2009 when we first introduced the magazine to the southwest Missouri community. now 45 issues later, I find myself faced with the difficult task of composing my final editor’s note.

By the time you read this, i will be living in steamboat springs, Colorado, serving as editor of the steamboat Pilot & today newspaper. our move to Colorado came quickly and ahead of schedule, but the opportunity was one we felt we had to pursue. the decision to leave is bittersweet and saying goodbye to Connection is one of the hardest parts of our departure.

6 | ConneCtion Magazine

My career in publishing now spans almost three decades, and the launch of Connection is definitely a high point on my journalistic journey. From the very beginning, readers have loved this magazine, and it was thrilling for me to watch as each community in our target publication area of Barry and Lawrence counties quickly claimed it as their own. the support we receive from advertisers, from contributors, from readers and from the interesting people and places we feature in our pages each month is truly phenomenal.

Because Connection is free, i want to thank our advertisers who see value in the magazine and make its publication possible. in particular, i am indebted to those businesses who bought into our vision from the very beginning and have never missed a month of advertising in the magazine. these businesses include: Barry electric, Community national Bank, Dr. Carolyn Hunter, DMD, Fohn Funeral Home, Freedom Bank, First State Bank, Mocha Jo’s, Race Brothers, security Bank, the southwest area Career Center (now scott Regional technology Center), The Trunk and Tomblin’s Jewelry and gifts. Cox Monett Hospital, who graces our back cover each month, was actually the very first advertiser to jump on board the Connection band wagon. i remember talking to Janell Patton about our idea for Connection during coffee at Mocha Jo’s. She loved the concept and immediately signed on to take our premier advertising spot without even seeing a mock-up of the magazine. Her belief in what we were attempting to create gave me the confidence to forge ahead, and by

august 2013 =

august 2013

EdITOR’S nOTE

ote

committing her advertising dollars in a year’s contract, she helped green light our first issue. in just six weeks time, we were able to get our first issue of Connection on the streets, and we have watched the magazine grow into a publication that people can’t wait to get their hands on each month. Connection has become so popular that we usually run out of magazines within a week and a half of their initial distribution.

The magazine’s rock star status can be attributed to the communities we cover. the pages of Connection are filled with interesting and intriguing stories that we discover right here at home. it seems as if almost every resident of Barry and Lawrence county has a story to tell, and our readers have done a great job of helping me uncover these hidden gems. i have been blessed with a very talented magazine staff of photographers and writers who have a knack for bringing stories alive with their words and images.

Producing a monthly magazine is a team effort, and Connection has always been a collaborative effort. early on, i was lucky enough to forge a creative partnership with graphic artist Veronica zucca, who serves as Connection’s art director. Connection was born from our shared creative vision, and it has been a joy to work side by side with such a gifted artist. Veronica is the one who makes Connection’s pages come alive each month, and she deserves a lion’s share of the credit for Connection’s success. as i look ahead, i see a bright future for this magazine. thanks to the support of my boss, Ron Kemp, i was given the opportunity to hand pick my successor, and i am pleased to announce that sherry tucker will be taking over as

editor of Connection beginning with the september issue of the magazine. sherry is an accomplished writer, and she shares my passion for this magazine. i have full confidence in Sherry’s abilities, and I expect Connection to continue on without a hitch.

Change is inevitable and sometimes a little unnerving, but in the case of anything creative, change can bring about the opportunity for new life and growth. sherry will introduce herself when she crafts her first editor’s note for the september issue, but i wanted to be the first to welcome her to her new position with the magazine. she has been a contributor for the past few months and has shown herself to be an adept wordsmith. as a Barry County native, sherry is very familiar with our lovely corner of the state and will continue the tradition of uncovering interesting stories to tell in the pages of the magazine. she also adheres to the same high standards

like P.S. If any of you would is to stay in touch, my email . lschlichtman@gmail.com

for quality we have always attempted to showcase in Connection. i am leaving my beloved magazine in good hands, and with Veronica’s continued involvement, the magazine can only get better and better.

With tears in my eyes, i bid farewell and thank you for accepting Connection with such open arms from the very beginning. over the past three years and eight months, i have shared a little of myself in this editor’s note, viewing this page of the magazine as a conversation with my readers, and I’ve truly treasured the dialogue it’s sparked. This magazine has opened my eyes to all that southwest Missouri has to offer, and like I’ve described it before, Connection is like a love letter to the area you call home. as i head off to a new adventure, a piece of my heart stays behind. Blessings and best wishes to each of you, and keep connecting with this wonderful magazine we’ve all grown to love.

Lisa schlichtman

ConneCtion Magazine | 7

Fresh baked goodness Story by Meagan Ruffing

|

Photos by Kerry Hays and Veronica Zucca

T h at C r a z y R e d h e a d ’ s B a k e ry a n d C a f é j u s t off the square in M t. V e r n o n i s e v e ry t h i n g i t ’ s chalked up to be.

Heather and Ted Scharbach may be transplants to this tiny town, but they are certainly no strangers to the hustle and bustle of local demands.

Both raised in Chicago, Illinois, the Scharbachs made their way to southwest Missouri in 1999 when they left their 80-acre farm in Wisconsin. “We raised dairy goats,” says Heather. “We owned 40 acres of land across the way, but when we sold it, we needed another source of income.”

The couple decided to buy land in Greenfield.

“The day we moved here it rained,” remembers

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C r a z y R e d h e a d ’ s Ba k e ry a n d C a f e i n M t. V e r n o n i s a h o m e m a d e h i t

Heather. “It was really hot that summer. We had weeks where it was over 100 degrees.”

Their move to Missouri came only a few short years after Heather was diagnosed with Lyme’s Disease.

All of their children were homeschooled until the eighth grade at which point each youngster entered Mt. Vernon’s school system. Heather has continually worked part time while raising her children but says it was always her dream to open a bakery.

“My dad grew up in a bakery his whole life.

His dad owned the bakery. We had some of the best shortbread ever,” says Heather. “Both sides of our family (Ted and Heather’s) baked. Mom didn’t bake a lot but she could cook. My maternal grandma taught me how to make bread at age 6.”

Heather has always made it a point to bake for her family at home. “It was probably 15 years ago I was making a batch of blondes, and I was dumping everything I could possibly think of into them,” she says. “My son said, ‘You should call these crazy red heads.’”

Hence, the name. That Crazy Redhead’s Bakery and Café was a tribute to Heather and Ted’s late son Andrew. The feeling of family is apparent everywhere in the building; from the name stenciled on the front of the windows to the young women behind the counter who happen to be the Scharbachs’ daughters, Allison, Alexi and Abigail.

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Connection Magazine | 9

Alexi came up with the pull-apart breads.

“They’ve always got some kind of cheesecake flavor that they want to make,” says Heather. “The cheesecake cakes came from my children trying to stump me with what they wanted on their birthday for their cakes.” Heather’s kids would try and throw their mom for a loop by asking for unlikely combinations that Heather would -- by no surprise -- pull off to everyone’s liking.

“My signature ‘thing’ is my Irish car bomb cake,” says Heather. It starts with chocolate stout cake, layered with a Bailey’s Irish cream cheese cake, topped with Irish whiskey mousse, and finally, the whole thing is covered with Irish whiskey ganache.

“I’m a massive chocoholic,” jokes Heather.

“I love a good chocolate cake with a really good frosting.”

The bakery opened on May 15 with no official announcement to the community. “We were really sneaky,” says Heather. “I wanted to have my staff trained and kind of go on it gradually. The little things that went wrong in those first few weeks weren’t really a big deal since we weren’t that busy. We were really busy the second week, and we put our first ad in the paper but are still trying to decide if we want to do a grand opening.”

Ted, who has been in the remodeling business since the 1980s, remodeled the former Tri-County Counseling building into what it is

10 | Connection Magazine

today. “We pretty much gutted the entire building from floor to ceiling, wall to wall,” says Heather.

The renovations took Ted seven months to complete. “The real working chimneys were in such bad shape that we capped them off,” explains Ted. “All the heating and air and plumbing are brand new.”

The purchase of the building couldn’t come soon enough since Heather was baking out of her

august 2013

basement at the time. “A year before we opened, I started a commercial kitchen,” says Heather.

“I took over Ted’s shop in the basement, and I started taking orders and selling to coffee shops in the area. It got busier and busier.”

Heather says her muffins were a hit at the coffee shops, and her cinnamon rolls and scones have always been a favorite. “The products are consistent,” she says. “I make things that I know people will like.”

Ted and Heather get up at 4:30 every morning to make it to the bakery by 5 a.m. to get things going. “The cinnamon rolls are rolled out and rising, the bread is rising, and I get things

“If it’s not g o o d, i t doesn’t come out of the k i tc h e n .”

-Ted Scharbach

baked off and the cases full by the time people get here at 7 a.m.,” says Heather. “It’s more time consuming than anything we’ve ever done. Every day is different.”

The Scharbachs say they’ve been blown away by the response from the community.

“People have been really supportive,” says Heather. “They’ve been on board with us having everything fresh. We don’t buy bagged lettuce.

Our sausage is locally made. We take it out and have it butchered locally. Once tomatoes come in season, we’ll buy those locally. Our cream cheese is made specifically by Schreiber.”

“Bottom line,” adds Ted. “If it’s not good, it doesn’t come out of the kitchen.”

The setup of their menu is a bit different than your standard go-to shop. Ted and Heather prefer the “build-your-own” breakfast or lunch option. They provide little white slips on the counter where you can fill out, for example, what you would like in your omelet, what side you would like, and you just keep building from there.

Everything is listed on blackboards that hang on the walls behind the front counter, and the special for the day, including their daily soups, are listed on another blackboard that hangs just to the left of the register.

Simply put, this is a place that everyone must try. If not for the homemade food or the friendly faces -- then certainly for the back-tobasics, good-for-the-soul kind of people who are just doing what they love to do; living their dream.

For hours and menu options, please call That Crazy Redhead’s Bakery and Café at 417-3169068 or visit their Facebook page, which also lists their specials for the day. The shop is located at 218 South Hickory in Mt. Vernon.

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Connection Magazine | 11

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august 2013

by KAtHERINE Boo

BooKReVieW

behind the beautiful forevers abdul Hussain was an undernourished as tHis nonFiCtion BooK oPens, Reviewed by Jo Anne ellis teenager from a Muslim family we see an ordinary day in January 2008 in outnumbered by Hindus, who shrewdly Mumbai, india. in this rapidly modernizing sorted and sold trash to support his family, country, the government has built the and even helped improve their “hut” in the sparkling new sahair airport at the edge slums. of Mumbai and surrounded it with luxury His mom, zehrunisa, pushed so hard hotels to welcome visitors to the globalized, to improve their tiny lean-to, that she privatized india. had a screaming fuss with the one-legged the author explains: “it was about as prostitute, Fatima, who lived on the other hopeful a season as there had ever been side of their curtain wall. this ruckus in the years since a bitty slum popped up resulted in fatima setting herself on fire in the biggest city of a country that holds perhaps just to get attention, but she died one-third of the planet’s poor, a country dizzy now with development and circulating a grizzly death. abdul and his father were arrested as probable causes of fatima’s money...” death, and their long, difficult jail time Hardly a “bitty slum,” annawadi, across caused the family to give everything to pay the street and on the edge of a sewage bribes hoping for their release. lagoon, is the undercity of 3,000 people Boo also tells the story of asha, a rare squatting since 1991 on a half-acre of land woman who became known for her political owned by the airport. But the beautiful savvy. she became a go-between to solve people arriving on new jets could not disputes, until she was called the “slumlord” see the squalor of annawadi; the airport of annawadi and charged bribes to use people erected tall, gleaming aluminum her influence. Her lovely daughter, Manju, fences covered by ads for Italian floor tile, worked hard to become the first woman with the slogan “BeautiFuL FoReVeR from the slum to graduate from college.

BeautiFuL FoReVeR BeautiFuL In sharp contrast, Manju’s friend, Meena, FoReVeR.” longed to find true romance and ended her With the sharp detail of a journalist life with rat poison rather than be forced to and the heart of a new friend, Katherine marry a rural farmer who paid her parents.

Boo shows us what is “behind the Beautiful If this sounds like fiction, it is not. It is Forevers,” something you may never forget.

I have enjoyed writing book reviews reality in the undercity life at the outskirts this is the debut book by Boo, a for Connection magazine since the of Mumbai’s airport in India. Through these Pulitzer Prize-winning journalist and staff first issue in December 2009. I will amazing true life stories documented by writer at new Yorker magazine. after deeply miss working with dear friend Boo, we learn of the depths of poverty, marrying an indian citizen, Boo spent terrorism, cruelty, prostitution and drug most of the last decade dividing her time and fellow book club member, Lisa dealing, but we also see the glimmers of between the united states and india.

Schlichtman, who asked me to write hope, and the results of hard work.

For four years, from 2007 to 2011, she the reviews. Now that she is leaving, through the oscar-winning movie, documented people in the annawadi slums I will relinquish my book reviewing “slumdog Millionaire,” viewers saw a raw looking for “resonant stories…that might privileges -- hopefully to Anne Angle but hopeful story from India. This nonfiction illuminate the structure of a society.” another book club member. Please book too is a sobering account of the true she found abdul, asha, Fatima, sunil struggles of the poorest indian citizens. and others who became friends and allies keep those pages turning.

Jo Anne Ellis lives in Cassville and is a member of the Crowe’s Cronies book club. She is a retired English teacher and a another Pulitzer Prize nomination as she learned about their struggles to School ofPerhaps graduate of the University of Missouri Journalism. In addition to being an avid reader, Jo Anne loves to travel and awaits Boo. survive. spend time with her grandchildren.

BOOKREVIEW

REVIEWER’s NotE:

Jo Anne Ellis lives in Cassville and is a member of the Crowe’s Cronies book club. She is a retired English teacher and a graduate of the University of Missouri School of Journalism. In addition to being an avid reader, Jo Anne loves to travel and spend time with her grandchildren.

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august 2013

Mark Chapman Band:

BY MELONIE ROBERTS

MAKING Its MARK oN MUsIC CItY A local band is making big waves on the Nashville scene.

TH e M AR K CH AP M An BAn D, B A se D In P IeRCe CITy, R eCen Tly WO n T H e BATTl e F OR TH e s ADDl e COM P e T I T I O n AT TH e W OR l D-FAM Ou s WI l D H O R se s AlOOn In COu n TR y M u s IC’s C A P I TA l .

The Mark Chapman Band, one of the premier bands in the southwest Missouri area, has provided tour support for notable country stars Josh Turner, eli young Band, Easton Corbin, Justin Moore and Joe Diffie. Anchored by the songwriting and vocal skills of lead vocalist and founder Mark Chapman, of Pierce City, MCB members include Jeff Chapman, Mark’s brother, also from Pierce City, and Bill Bruce, Randall Wildman and Paul napierski, all from Springfield.

Chapman, who took a stab at breaking onto the nashville scene a few years ago, is pleased with the band’s success in the recent competition.

“I’ve been playing for over 10 years,” Chapman said. “The music came out of the college experience. I had a friend who august august 2013 2013

ConneCtion ConneCtion Magazine Magazine || 15 15

lived down the hall that played guitar. He showed me a few chords, and I took to it.

When others would be out in the evening, I would stay in and play. I would sit in the stairwell at Missouri state and sing. People would start stacking up on the staircases.

“ I W R I t E A B o U t W H At I KNoW AND PUt It IN A WAY t H At E V E R Y B o D Y R E L At E s t o .

I write about the everyday life of the farmer and the local scene.”

MARK CHAPMAn “Some of the first shows I ever did were for free,” he added. “I started writing my own songs and playing my own material. I got a lot of reinforcement early on.”

On his first foray into Nashville, after winning a competition in Branson, Chapman had high hopes that didn’t quite pan out.

“I worked with Joe scaife, a producer who has worked with Alabama, Montgomery Gentry and Gretchen Wilson, among others,” Chapman said. “I worked with him for about three years and met with five major labels. I even had three meetings with Dreamworks, but the deal just didn’t pan out. In Nashville, it’s all about matching the right song with the right artist. It’s all about timing.”

Chapman said he had a pretty good understanding of how things worked in Music City, but most of the hustle and bustle of the business was not what he had in mind.

“I never set out to do anything but play and sing,” he said. “I came home and started a band, playing country and 80s rock, and gained some success locally.”

16 | ConneCtion Magazine

august 2013

The Battle for the saddle competition was kind of a fluke.

“I got a Facebook message from a friend who said I should enter the contest,” Chapman continued. “We submitted our press kits to the Wildhorse people and were told we were in the top 20 in the competition. I made sure the guys could make the trips each time. each round we got closer and closer. There were a lot of talented groups out there. I really felt it could go either way, but we kept going and were fortunate enough to win.”

The Mark Chapman Band will be performing at least once a month at the Wildhorse saloon in the coming year.

“They are great people, great to work with,” Chapman said. “They have bigger and better stages at the Wildhorse. They host a lot of big names and stuff is going on there all the time. We’ve worked hard to get here, and we’re going to go for the gold and hope it bears fruit.”

One of Chapman’s original songs that has resonated with the people of Joplin, and other tornado-ravaged communities, is “Where Would you Go (If you Couldn’t Go Home?),” a heart-rending ballad of the devastation and loss suffered by those who live in tornado alley. All proceeds from the song were donated to the

august 2013

American Red Cross to help the victims of the May 22, 2011 tornado in Joplin.

“We didn’t play that one during the competition,” Chapman said. “We kept the tempo upbeat and positive. I wish we had played that song. It would have made a mark as a real artist, singing about things pertinent to today’s events. I have received so many e-mails about how that song and video helped others in some way. It didn’t do as well as we had hoped it would, but it really has touched so many people’s lives.”

The band will soon be working with Michael Knox, who discovered countrysinging sensation Jason Aldean.

“He has a wealth of knowledge,” Chapman said. “He can make us better just with what he knows. We’re going to try to generate some buzz about the band outside the area. We’re going to try and make that happen in the very near future.”

All the travel has cut down on Chapman’s writing time.

“Over the past year and a half, I’ve written very little,” he said. “The more you do, the more proficient you get at it. I have a home studio retreat to work on new material, it’s just a matter of finding the time.”

Musically influenced by the likes of Garth Brooks, George strait, Tim McGraw and Keith urban, Chapman gets inspiration for his material from the everyday things in life.

“I write about what I know and put it in a way that everybody relates to,” Chapman said. “I write about the everyday life of the farmer and the local scene.”

Chapman and his band are currently working to compile material for a new compact disc, his fourth, featuring his best material from the past four to five years. CDs already released include “Mark Chapman,” “Mark Chapman: live from the snorty Horse saloon” and “The nashville sessions.” songs may be downloaded at CDBaby, iTunes and Amazon.

For information on tour dates for the Mark Chapman Band, visit www. markchapmanband.com/home.cfm.

ConneCtion Magazine | 17

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BLUE Zones By nancy Ridgley

1. Sleep seven and a half hours five days per week.

2. Eat four vegetables daily.

3. Exercise 30 minutes every day.

4. No unprotected sex with a stranger.

5. Three friends that have meaning.

6. Have not smoked for 5 years.

7. Live in a faith-based community. attend faith-based meetings four times per month.

8. Your height is twice the size of the circumference of your waist. if you answer “yes” to all eight questions, you can expect to live to be 86 years of age if you are male and 90 years of age if you are female. if you answer “yes” to only two out of the eight questions, males can expect to live to 65 and females to 69.

HErE arE SOME OF THE COMMON THEMES FrOM THESE FIVE VErY DIFFErENT CITIES THaT IMPrOVED THEIr QUaLITY OF LIFE. 1. surround yourself with the right kind of people . . . people that bring out the best in you.

2. Develop meaningful relationships.

3. grow your own foods.

4. Have purpose in life, i.e. “What do i get up for in the morning?”

5. engage in mindless exercise, i.e., kneading bread for one hour every day.

Some foods that were mentioned as staples in these five different countries are: black beans, fish, unleavened bread, sheep’s milk, wine, tofu, vegetables, goya fruit, sage, rosemary and oregano teas. it is unlikely that i will be moving to Costa Rica anytime soon, so i think i will adopt these “Blue zone” behaviors in Monett. i hope you are enjoying a very healthy summer!

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

august 2013

ConneCtion Magazine | 19

HeaLtHYConneCtion

ACCORDInG TO DAn BeTTeR, AuTHOR OF THe new york Times bestseller, “Blue zones,” there are eight behaviors most likely to increase life expectancy. Mr. Better found the people in sardinia, Italy; Okinawa, Japan; loma linda, California; nicoya, Costa Rica; and Ikaria, Greece, have the most centurions than anywhere in the world. so, if we practice these same behaviors listed below, we too can have the longevity that these five places claim.

cooking in the summer heat

BY SHERRY TUCKER

The hot summer sun is beating down and heating up. It makes sense to ďŹ nd refuge from the extreme weather, either indoors or in cool shady places outdoors. The yard dogs follow the shade through the day. The cows know their favorite trees to lie under.

My favorite spot to be on a hot day is a cold creek. even on the hottest days, a cold ozark creek can turn my lips blue. nothing beats spending a hot afternoon chasing minnows, catching craw-dads or searching for tadpoles in a cold running creek. at the end of a hot day, whether it was spent working or playing, it’s a delight to head out to a garden patch and pick vegetables to use for supper. it is such joy to plan a whole meal around veggies gathered from your own garden, or community farmers market; all fresh, in-season and locally grown. this is a benefit of living in our corner of rural America.

Plan a meal with fresh and cool in mind. in the midst of the heat, it makes no sense to turn on the oven. sticking to outdoor or stove-top cooking helps shorten cooking time and keeps extra heat from entering our homes. Planning a meal menu in the summer can be fun when fresh veggies are at hand. try out this menu for a meal that is filling and satisfying without weighing you down or heating up the kitchen.

Ratatouille is the main course. a skillet meal in and of itself, this combination of veggies simmered together brings together many beloved summer flavors. Boiled new potatoes and fried sweet corn accompany that ratatouille well with their more subtle flavors. Adding a fresh cucumber and tomato salad brings the whole meal together. served with nothing more than fresh cantaloupe and watermelon chunks for dessert ends this meal with a refreshing note.

20 | ConneCtion Magazine

ratatouille

1/3 cup olive oil 1/2 tsp. Tabasco sauce 1 bulb of garlic, cloves separated, husked and smashed 1 medium onion thinly sliced 3 small zucchini, sliced 1 medium eggplant, pealed and cubed 3 large, ripe tomatoes coarsely chopped 1 large sweet pepper, cut into strips 1 tsp. salt 1 tbsp. fresh or dried oregano Heat olive oil over medium heat in a large skillet. add onion and garlic along with tabasco sauce. Cook until onion becomes translucent and tender, but not browned. add remaining ingredients one at a time, stirring together with onions, including salt and oregano. Cover and simmer on low for 20 to 30 minutes until vegetables are tender, stirring occasionally. Can be served hot or cold. Makes 6 servings.

boiled new potatoes

1 1/2 lbs. small red or yukon gold potatoes 4 tbsp. butter 1/2 cup sour cream 1 tbsp. chopped fresh dill weed or parsley 1 tsp. salt 1/2 tsp. pepper Wash potatoes, brushing to clean all dirt and using a knife to remove spots or large eyes. Half any potatoes larger than a golf ball. Place potatoes in a large pan along with cold water to cover. over high heat, boil potatoes for 20 minutes or until fork tender. Drain out all the water, and add butter, sour cream and herb, along with salt and pepper. gently tumble potatoes to coat, then pour into a glass serving dish. serve warm.

august 2013

fried sweet corn

6 ears of fresh sweet corn 4 tbsp. butter (1/2 stick) salt and pepper to taste Shuck and wash ears of corn very well. With a serrated knife, cut raw corn off of the cob. Then, use the knife and scrape off any leftover corn bits and pulp from the cobs and discard cobs. Heat skillet over medium and melt the butter.

Add all of the corn. Using a spatula, stir the corn frequently to keep it from burning or sticking. If it does stick, add a tablespoon of water. Cook for six minutes or until done. Add salt and pepper to taste. This is a good way to use corn that is a bit past its prime for eating off the cob. Chopped peppers and onions can also be sauteed for five minutes before adding corn to add more texture and flavor.

drying fresh herbs

By Sherry Tucker

August is a great time to use fresh herbs in cool summer cooking, but fall is just around the corner. It’s a perfect time to harvest some of the herbs that are at their peak. Drying is the easiest way to preserve and store herbs for use through the year. Oregano, sage, thyme and rosemary grow very similarly on woody, bushy plants (though their leaves are very different).

Basil, tarragon, mint and parsley grow on plants with green stems and take a little longer to dry thoroughly.

Gather:

cucumber and tomato salad

2 large burpless cucumbers, peeled and sliced or chunked 1 quart cherry tomatoes, washed and halved Dressing: 1 cup Greek yogurt 1 1/2 tbsp. chopped fresh dill 1 1/2 tbsp. minced garlic 1 tsp. grated lemon peel 1 tsp. lemon juice 1/2 tsp. pepper 1/2 tsp. salt

Combine all dressing ingredients and refrigerate.

Before serving, toss dressing with cucumbers and tomatoes.

Serve cold.

august

2013

Most herbs grow to be bushy by mid-summer. Take a pair of garden shears or scissors and cut off full twigs from various areas of the plant. Be sure to never harvest more than a third of the plant. If the plant is growing too tall or wide, this is the perfect opportunity to prune and shape the plant.

Wash and bundle:

Gently wash the herbs, just to remove dirt or bugs. Lay out on a towel to dry, then gather several together and loosely tie with twine at the base of the stems.

Dry:

Find a place to hang the herbs to dry for a couple of weeks. A clothes hanger works well to tie the bundles onto. As long as the herbs are spread out and have good air circulation, they will dry quickly. If mold is found on any of the herbs, discard. Once they have air-dried as much as possible, untie the bundles and spread out on a cookie sheet. Placing the herbs in the oven at 150-200 degrees for 30 minutes will pull out any remaining moisture, which is necessary to keep the herbs from molding when storing in an airtight container. If using a dehydrator, just dry the herbs according to the directions given with the dehydrator.

Store:

Jars or resealable plastic bags work well for storing dried herbs. Remove the herb leaves from the stems and funnel into jars or bags. Herbs are ready to use.

Using home-grown herbs adds amazing flavor to many dishes. Try using oregano, parsley and basil to spaghetti sauce, and rosemary, thyme and sage to the next stewed chicken for the best chicken broth you’ve ever tasted.

Connection Magazine | 21

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www.brunerpharmacy.com 22 | Connection Magazine

Located at Scott Regional Technology Center 2 David Sippy Drive | Monett, Mo. Visit over 40 different exhibitors

Free food samples provided by: • Apex Physical Therapy • Prime Cut Catering • The Bayou Lunchbox • Missouri Farm Bureau Insurance

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CuTeKID

Connection’s

proud parent cutest kid contest

, August s winner! ns Congratulatio e to danika, th ughter 4-year-old da Kayla of Mark and Purdy.

Sandoval, of

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.

Danika Kinzley sandoval

Email your child’s photo to connection@monett-times.com. Photos should be sent in the original JPG format at the highest resolution possible. Remember to include your child’s name, parent’s name, age, city and your contact information. The contest is open to children ages 10 and under. the photos submitted will be used for the sole purpose of this contest.

august 2013

ConneCtion Magazine | 23

Building a Community Of Grace

We Cater!

New Hope Baptist Church

3 miles west of 37 on Hwy W • Then ¾ miles north to FR 1052

Sunday School..............10 a.m.

Worship........................11 a.m.

Sunday Evening...............6 p.m.

Wednesday Evening.........6:30 p.m.

Friday-Celebrate Recovery........6 p.m.

Pastor Charles Stults

107 W. Mt. Vernon Blvd.

Mt. Vernon, MO Mon. - Sat. 6 a.m. - 9 p.m.

Sunday 7 a.m. - 3 p.m.

417-466-4650

101 N. Hickory, On the Square

Mt. Vernon, MO

Wine and Beer Served Mon. - Fri. 11 a.m. - 2 p.m.

Fri. and Sat. 5 p.m. - 8 p.m.

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510 E. Hwy. 32 • Stockton 24 | Connection Magazine

august 2013

Perhaps I have conformed to a senior yardstick in life, but I have had the urge lately to contact past acquaintances. I find myself looking at pictures in albums and sending them to share with friends. Filled with curiosity and anticipation, it has turned out to be reassuring and uplifting to the psyche to hear from them in return.

Also, due to the mobility of this world, many of our children and their families no longer live close to us. A phone call cannot replace the experience of being with them. My children, who reside in St. Louis, made a recent residence change and I wanted a visual image of their new surroundings.

Somehow it makes the distance seem less perplexing.

The outcome of this contemplation prompted a recent trip to St. Louis for

after

a first-hand exchange with friends and family. While not directly cautioned, a few questions were made about my embarking on the long drive “at my age.”

Admittedly, I did give the thought a passing consideration. Keeping in mind, Psalm 92:14, “in old age they are always green and full of sap,” I packed my bag and headed for the open road.

The hustle and bustle of the hurried big city pace always amazes me. There were enough cars in a single parking lot to completely suspend traffic in Purdy. However, to my surprise, several common connections to our area were mentioned when speaking casually with strangers.

Some had friends or relatives in the area or had traveled this way for business purposes. Emphasizing, as demonstrated by the magazine you

hold in your hand, that we are all connected in some way.

One of my most comforting connections upon my return is always the final left turn I make, heading down my farm road toward home. There I encounter the lush green landscape and the cattle enjoying their God-given meal of the day, while baby calves romp and play.

Achieving my goal and completing my journey was well rewarded. It emphasized my stamina “at my age” and allowed me to check off a few items on my bucket list. Sometimes our thoughts, as we mature, want us to believe what might have been is no longer possible.

Investing in 1 John 2:8, it emphasizes that “the true light is already shining” and offers us renewed confidence.

See ya down the road.

Sally Reinhardt is a transplant from the big city of St. Louis, who now lives in Monett with her husband. Sally said it was strictly by accident or fate that she ended up living in Monett. “I never imagined I would one day be living in the Ozarks, much less enjoy the opportunity to share my writings,” said Sally. “This, of course, just proves it is best to keep life’s options open. I have found here an entirely new outlook and a new set of sights, sounds and friendships.”

sidecar-sally@juno.com

august 2013 august 2013

Connection Magazine | 25

lovin’life

Lovin’ life55

By Sally Reinhardt

A stitch in time Cassville-based quilting group elevates old-fashioned hobby into art form s to R Y a n D P H oto s B Y M e Lo n i e Ro B e Rt s

CoLoniaL WoMen WeRe no strangers to the idea of reusing, recycling and repurposing items for the home, and in that era, quilts made of worn clothing, flour sacks and scrap materials were commonplace. Pioneer women took pride in their tiny quilt stitches and elaborate stitch patterns used to piece together these functional works of art. today, quilt-making has been elevated to an art form, with groups of stitchers dedicated to mastering new patterns, sharing hints and tips and encouraging new members to jump into what Kathleen ortiz calls “an addicting hobby.” Kathleen is a member of the ozark Country Quilters, one of the more active quilting guilds in southwest Missouri.

“We were founded in 1986 by Charlotte Bull, of Cassville, and the club was chartered in 1987 with 39 members,” Kathleen said. “today, we have 62 members from seven states, many from Missouri and arkansas.”

Helen Heffner, president of the guild, has been a member for 18 years. “this offers members a chance to do what they love and have fellowship with other like-minded people,” Helen said. “our members enjoy seeing what others are working on and are always happy to help novice quilters who are having problems with a pattern.”

Kathleen rarely follows pattern

26 | ConneCtion Magazine

instructions. “i got a pattern that had incomplete instructions, so i added some strips of material and just did my own thing,” she said. “i have even redesigned a complicated pattern. My quilts never

end up looking like the pictures in the magazine or on the cover of the pattern.” during the guild’s May airing, which is a traditional gathering of quilt club members to show their completed work, members told stories about their quilts

august 2013

e

and the inspiration behind them. “this one is called ‘What snowmen do When no One is Watching,’” said Mary Knapp, when describing her quilt designed with blue embroidered snowmen frolicking on a white background. the quilt was edged in frosty blue stars in various colors. although many members of the club are not retired, they make time to attend workshops and one of two annual retreats, held at War eagle in arkansas.

“We get together for a weekend of food, fun and quilting,” Kathleen said. “We have one in the spring and one in the fall.”

august 2013

“It’s a great time to get together,” added Helen. “no cooking, no cleaning and no husbands. Just 24 hours of quilting.”

Members bring their own projects to the retreats and take time to catch up with each other on what’s happening professionally, personally and most importantly, with quilting.

“We even have several mother/ daughter members that attend the retreats,” Kathleen said, “and one mother/ daughter/granddaughter group that comes every year.” the retreat features a different vendor

ConneCtion Magazine | 27

each year. The vendor provides materials and other supplies for members who run out of something or forgot items at home.

One associated activity members enjoy is visiting area quilt shops and browsing through new materials and sup-plies for their craft.

“You can buy quilting supplies online, but where is the fun in that?” asked Helen.

“We all have our favorite haunts and enjoy spending hours looking at new fabric, patterns and getting ideas for our next UFOs.”

“UFOs are ‘unfinished objects,’” added Kathleen. “We all have some of those, and retreats are a good time to get caught up on them or start something new.”

“Quilting is addicting,” said Helen. “It’s relaxing.”

“It’s calming in times of stress,” added Kathleen. “There was a time when I couldn’t do anything but sit, and that’s when I picked up handwork. Quilting helped keep me sane during a very troubling time in my life.”

Ozark Country Quilters members donate quilts to families in need throughout the community as well as for select fundraising activities.

The group meets at 9:30 a.m. on the

first Tuesday of each month for sit-and-sew lessons, followed by a business meeting at 1 p.m. at the former Fields Photo Archives building, located on Highway 248 in Cassville. They also host workshops and special events on the third Thursday of

each month, including the May Airing, the June Tea and the Christmas party in December. Dues are $18 a year.

For more information, call Helen at 479-359-1356 or e-mail Kathleen at bluerose43@sbcglobal.net.

Helen Heffner, Charlotte Bull and Kathleen Ortiz.

28 | Connection Magazine

august 2013

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Bill Pay & Internet Banking at www.sbswmo.com Connection Magazine | 29

Why

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30 | Connection Magazine

41 7 . 6 7 8 . 21 8 7 TO L L F R E E : 8 7 7 . 6 7 8 . 21 8 7

w w w. p e t t i t l a w o f f i c e . c o m august 2013

B y M e lo n i e Rob e rt s

. these ,

Boots are made for

rockin’ 8

august 2013

I’m not sure who originally said “Life’s too short to wear bad shoes,” but he or she definitely had a point.

Bad shoes have been medically proven to cause bunions, corns, calluses, flat feet, back pain, knee and joint pain and a host of other ailments. But there is hope for the foot-weary.

Rockin’ D Boots, in Stotts City, is owned by Dean Woody, a custom bootmaker who creates molds of his customers’ feet and builds footwear around the bunions, fallen arches and other problems their feet have developed over decades of abuse and illfitting shoes.

“I can watch a person walk and tell where they are hurting,” Dean said. “I can make a pair of boots to fit that person and relieve years of back pain or foot pain.

“I don’t make a ‘pair’ of boots,” Dean said. “I make a right boot and a left boot. People’s feet aren’t identical. I make a pair of carefully measured forms designed specific to that person’s feet, and they belong to that one customer from that day on. Each customer has their own forms.”

Not only does the customer have his or her own shoe forms, they have the opportunity to pick the leather of their choice for their custom-made boots, including exotic skins such as alligator, ostrich, elephant and wild boar.

“I have various leathers including 72 accent colors,” Dean said. “I have 40 colors of thread. No two sets of boots are alike. My

Connection Magazine | 31

customers won’t go out and find a dozen other people wearing the same thing.

The look of the boot is limited only by the customer’s imagination.”

Each pair is hand-sewn on a World War II era American machine.

“These machines were originally used on battleships in the Navy,” Dean said. That company sold to Sutton Shoe Machine in St. Louis, a business that closed in 1976.

“There are only a handful of people left in the United States that can work

on these machines,” Dean said. “But these old machines are still good. They’re workhorses.”

Dean has created several boot designs for his customers, including playing cards, a cross, black and white patchwork over teal, butterflies and bright hunter orange.

“I can almost guarantee if a person can think it up, I can put it on a boot,” said Dean, who started making shoe and boot repairs and eventually transitioned into the bootmaking business about four years ago.

“I hammer down the seams on the inside of the boots to make a smooth edge,” Dean said. “This is a dying art. Machine made products are not the same quality.

One company’s size 7 is another’s size 6.

Handmade boots are not as economically priced as mass-produced items, but they will last much longer.”

An important part of the footwear is the heel, whether it is on a boot or a shoe.

“I make my own heels,” Dean said. “With factory boots, the heel will collapse. Mine won’t.”

Materials used in the process include leather or recycled car tires that have been made into flat sheets.

“The recycled rubber is a comfortable, springy material,” Dean said. “It also wears well. It’s good to relieve back pain.”

Dean has a customer in Europe who orders several pairs of boots at a time at a base price of $400 per pair. Work boots start at about $250 per pair.

“These boots will last three years or more,” Dean said. “For the average person who buys seven to nine pair of work boots

32 | Connection Magazine

august 2013

a year, that’s a pretty good savings. In this economy, people are spending more on repairs than buying new. We’re no longer a disposable economy, but people will spend a lot of money on comfortable boots.

“A gentleman once told me there are two things in life worth spending money on,” he said, “good foot apparel and a good bed. A good night’s sleep and a good pair of shoes make a happier employee.

“If people spend their hard-earned money on my product, I don’t want it to fall apart,” he continued. “These boots are American made with American pride.”

He also makes saddle tack, knife sheaths, belts, tool belts and other leatherwork items.

“Your attitude is a lot better when you’re doing something you love,” Dean said. “I love doing this. It’s something I can do the rest of my life.”

For more information on ordering a pair of Dean’s custom boots, call 417-4893495.

august 2013

Connection Magazine | 33

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Add an important item to your back-to-school list.

For parents, back-to-school season means it’s time to stock up on school supplies. But it can also be a good time to think about how to save for your child’s future education.

Developing a strategy for achieving your education savings goal – or other savings goals – can help you stay on track.

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Old Town Pharmacy 100 Chapell, Monett 417-635-1100 34 | ConneCtion Magazine

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Member SIPC august 2013

We invite you to share a photo of your pet to be featured in Connection’s very own Connection’s Cutest Pet contest.

Connection’s Cutest Pet

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

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

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

AUGUST’S WINNER Jack and Jill are brother and sister, who like sleeping on a dog’s bed, which they occupy most days. The pair live in Golden with Jim and Janet Pendergraft, along with two other cats and a pug.

AUGUST’S RUNNER-UP Bandit is owned by Jim and Mona Bower, of Cassville.

august 2013

ConneCtion Magazine | 35

CutestPet

If you think your furry or feathered friend is the cutest in the area, let us know!

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36 | Connection Magazine

august 2013

Sto ry a n d p h otos by S h e i l a H a r r i s

At first thought, a new restaurant constructed in the middle of 2,000 acres of farmland and located several miles from the nearest town might not sound like such a wise business venture. But for Kiman and Darlene Kingsley, who, along with Kiman’s brothers Kaland and Kaleb Kingsley, jointly own Plane Cents Aviation, LLC, a crop-dusting business, a restaurant for their employees was swiftly becoming a necessity.

Hangar Kafe in Mt. Vernon caters to pilots and the public

“We were spending about two hours away from the job just driving to town and back for lunch,” stated Kiman. “It just seemed practical to me to build our own restaurant, staff it and provide meals right here on the farm.” august 2013

Connection Magazine | 37

Kiman and Darlene, seemingly undaunted by the idea of adding another project to their already busy lives, quickly set about planning for the construction of a restaurant. As they did, it occurred to them that with the convenience of the air strip already in place for use by their cropdusting planes, there was no reason they should not create a restaurant open to the public, one which would be accessible by both ground and air.

Excited by the idea, they quickly put the wheels in motion to make it happen.

The pleasing result is Hangar Kafe at Kingsley Field, which opened in April of this year, and offers customers a unique dining experience. Constructed in a quonset-style building to match the many aircraft hangars on Kingsley Field, the south end of Hangar Kafe features wall-to-wall and floor-to-ceiling windows, affording diners an unobstructed view of incoming and outgoing planes to and from the airstrip situated to the west of

38 | Connection Magazine

For Kiman Kingsley, a fourth-generation farmer raised near Miller, flying has always held an inherent appeal, prompting him to enroll in a pilot training program immediately after graduating from high school. While others in the program had aspirations of becoming commercial airline pilots, Kiman’s sights were focused on becoming a crop-duster, something he viewed as the perfect way to combine his agricultural background with his love for flying.

Since completion of the Mizzou Aviation flight school and the acquisition of his pilot’s license in 1989, the skies have been wide open to him. After working for several years for Underwood Pipeline Patrol, where he flew above oil pipelines from Tulsa, Oklahoma, to Houston, Texas, to ensure their security, Kiman bought his first airplane and began crop-dusting with his brother, Kaland Kingsley.

In 2006, Kiman left the pipeline patrol to devote his attention to the Kingsleys’ crop-dusting business, Plane Cents Aviation, LLC. Never content with the status quo, Kiman has made a habit since then of scouting the country for small aircraft in need of tender loving care, rebuilding them, and then either reselling them or putting them into service for crop-dusting. Also, he has added a hot air balloon to his collection of aviation conveyances and often travels around the country to balloon rallies, where he enjoys a far different form of flight.

Because pilots have often asked Kiman if he could teach them how to crop-dust, he has also implemented a crop-dusting training school on his farm, one which is drawing students from around the world. The Kingsleys provide onsite living facilities for students, who complete a 40-hour course that teaches flight techniques unique to crop-dusting. Kiman says because of the necessity for minding the details, crop-dusting is not suitable for everybody, but for those who are determined, it can provide a rewarding career. He hopes to expand his training program over the next year to make room for more students.

the building. Ozarks Skydive Center, LLC, owned and operated by Bryan and Lyn Wolford, is located adjacent to the east side of Hangar Kafe, so on weekends, diners are treated to a view of skydivers landing on the lawn as well.

Open every day from 6 a.m. until 10 p.m. (except Fridays and Saturdays when they’re open until 11 p.m.), Hangar Kafe’s business hours are convenient for everyone. Offering a full menu for breakfast, lunch and dinner, a large salad

bar and a patio menu with grilled items on weekends, Hangar Kafe has a taste for every palate, including homemade desserts and huge, juicy, speciallyseasoned hamburgers, which fill up oversized buns. Jars of tasty apple butter, cooked onsite by the Kingsleys, are also available to purchase.

While lunch time draws a big crowd every day, Darlene said their Thursday, Friday and Saturday night specials draw the largest crowds of all.

“Thursdays are fried chicken nights,” stated Darlene. “Friday nights we serve

august 2013

frog legs and catfish, and Saturday nights feature steak dinners for two. Our regular and patio menus are available as well, but a lot of people come in just for our specials.�

In addition to the food, another attraction at Hangar Kafe is the live entertainment scheduled every weekend.

Beginning at 6 p.m. on Saturday nights throughout the summer and fall seasons, area bands representing a variety of genres, including country, pop and a little of the blues, are scheduled to perform. Beginning at 1 p.m., Sunday afternoons will boast live gospel music played in conjunction with alternating old-fashioned Sunday picnics and ice cream socials. The Sunday picnics will feature call-ahead or orderat-the-door picnic baskets filled with your choice of goodies provided in a basket for easy transport to the covered patio area where the musicians will be performing.

The Sunday ice cream socials will feature an ice cream machine and toppings bar on the patio for the creation of custom-made

august 2013

Connection Magazine | 39

sundaes while listening to the music.

Hangar Kafe opened in April of this year, and business has been even brisker than the Kingsleys anticipated.

“People like the idea of something a little out of the ordinary, and we certainly provide that,” said Darlene. “Although after a while, different becomes the same, so we hope to keep adding and changing things a bit to keep things spiced up. Because we’ve had such an overwhelming amount of interest in our restaurant, we already have plans in the works to add a banquet room so we can provide seating for large parties, or for those who would like to reserve it for special occasions.”

Because of the calls they receive on a regular basis inquiring about the presence of overnight accommodations, the Kingsleys also plan to add an 18slot RV park with concrete pads and full hook-ups, an in-ground swimming pool and a children’s play area. In the planning phase, also, are quonset cabins that will be available for overnight rental.

According to Darlene, the business was invited to join the Route 66 Association because of their proximity to old Route 66 three miles to the south. As a result of that affiliation, Hangar Kafe will be added to a

40 | Connection Magazine

map featuring attractions near the historic thoroughfare. In addition, the Kingsleys’ airstrip will soon be listed on aeronautical charts, as well as on airnav.com, a valued resource website for pilots, which provides airport information supplied by the FAA. Although the Kingsleys average about 150 aircraft landings and take-offs a day on their runway, they believe air traffic to the restaurant is still an untapped market, although it is increasing as word of the

airstrip and restaurant spread. They have had pilots fly in from as far away as Wichita, Kansas, and Dallas, Texas, and with the addition of overnight accommodations, they expect many more. The Kingsleys also plan to construct two additional hangars for use as rental space by private airplane owners.

Mark Ingram, an experienced pilot from the Butterfield area, is one of many regular customers who speaks highly of both the Hangar Kafe and the Kingsleys’ airstrip.

“They have one of the best grass runways I’ve landed on,” said Mark, “and their runway edge lights and rotating airport beacon are a huge plus. It’s nice to be able to take my plane out for a good meal and to visit with other area pilots.”

For special occasions, the Kingsleys’ own airplanes and hot air balloon will be put into service, when guests will have the opportunity to take a plane ride or a hot air balloon ride for a small fee.

For Kiman and Darlene, a welcoming atmosphere and family-friendly fun are important, and at Hangar Kafe at Kingsley Field, that’s exactly what you will find.

“We couldn’t run this place without the wonderful people we have working for us,” said Darlene with tears in her eyes. “I cannot express my appreciation enough to both them and the customers who are making our business a success.”

Hangar Kafe is located northeast of Stotts City and west of Miller in Lawrence County at 3103 Lawrence 1070, although Darlene said the address cannot be located with a GPS. If you’re coming by car from the junction of Highways 96 and 97 in Lawrence County, go north and follow the signs. For more information, call 417-452-2277. august 2013

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Connection Magazine | 41

Wheeling a

A

A

uTOMOBIles have been an American way of life since ttheir heir beginning. And shortly after Henry Ford F ord rolled out his first car, someone was llooking ooking to modify it.

Whether to make something their own or to make a car go faster, people over the ages have been making modifications to cars. However, what’s the point of having a slick ride if there is no place to show it off? To this end, car clubs were created, and Wheaton street Machines carries on the tradition. starting in April and continuing through October, the Wheaton street Machines car club hosts cruise-ins on Main Street in Wheaton the first Saturday night

ClUB PReSident laRRy ROGeRS, POSinG BeSide hiS 1966 CheVy C10.

42 | ConneCtion Magazine

of every month. According to larry Rogers, club president, the cruise-ins attract 60 to 100 vehicles and a few hundred people depending on the weather.

“That’s pretty good turnout for the small town of Wheaton,” larry said. not only do the cruise-ins provide some entertainment for the locals but for visitors as well. Car buffs and owners come from around the area to show off their rides and socialize.

Chris Ruscha and his wife, sheila, drive down from Verona and try to make it every month.

“We started coming to this one and really enjoy the town, and the people here are nice so I keep coming back,” Chris said.

Cruise-ins begin at 5 p.m. and run until dark. Besides the cars, trucks and bikes,

the event offers music and food. However, Wheaton street Machine’s cruise-ins have become extremely popular because of one event in particular -- burn-outs.

“Anyone can sign a waiver and do a controlled burn-out on a red/green stoplight ‘til you dang near pop the tires, and some of them do,” larry said.

For J.J. Jones, of Granby, there is nothing better than doing a burn-out and hearing the crowd cheer.

“I come to have fun and burn up a set of tires,” J.J. said. “I am number one when it comes the burn-outs.”

WheatOn’S Main StReet iS lined With VintaGe and MOdeRn, CaRS, tRUCKS and MOtORCyCleS dURinG the WheatOn StReet MaChine CRUiSe-inS.

august 2013

g around Wheaton BUrN-OUTS arE HIGHLIGHT OF Car CLUB’S cruIse-Ins

GaRRy GOld, OF aURORa, taKeS dOC tilFORd, OF WheatOn FOR a BURn OUt in hiS 1968 CheVelle COnCOURS at the JUne 1 CRUiSe-in.

Burn-outs and cars aside, members of Wheaton street Machines decided they needed to be more than just another car club.

“Mainly, we are a car-based club, but we are also a non-profit club,” Larry said.

“We do a lot for the community, and we try to back it whatever way we can.”

The club has donated money to families whose homes have burned down or who have lost loved ones to cancer or an accident. The club also awards scholarships, according to member Charlie Rogers.

“We have kids interested in going on

Story and photos by Joshua Boley to vo-tech in Springfield, and we do a $500 scholarship at the end of the year.” Charlie said.

The club currently has 22 members with four officers. Officers are: Larry Rogers, president; Gary Cartwright, vice president; Tom stipp, treasurer; and shelly Rogers, secretary. The club also became an llC two years ago.

Members must be at least 16 years old and pay the $25 annual membership fee.

The membership fee covers the member as well as anyone in their immediate family and provides the member with a shirt and decal.

Wheaton street Machines does not require members to live in Wheaton to become a member. “you can live anywhere in Missouri or a different state. It doesn’t matter,” larry said. “We would like to have as many locals as possible however.”

The club also is unique, because it does not require members to own a vehicle. “like I said, we are a car-based club, but a lot of us don’t even have cars,” explained Larry. “We just come to help do what we can for the community.”

for more information on the club or the cruise-ins, “like” Wheaton Street Machines on facebook.

august 2013

ConneCtion Magazine | 43

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Par

for the

course Golf legend Arnold Palmer once noted, “Golf is deceptively simple and endlessly complicated; it satisfies the soul and frustrates the intellect.

It is at the same time rewarding and maddening -- and it is without a doubt the greatest game mankind has ever invented.” Palmer surely spoke on behalf of the legions of link lovers who embrace the joys and frustrations of golf.

August is National Golf Month. In its honor I invite you to stroll with me onto the course to meet father and son team and golfing buddies extraordinaire, Kevin and Phillip Roller. Their path, both on and off the course, reflects the words of another famous golfer, Bobby Jones, who said, “Golf is the closest game to the game we call life.

You get bad breaks from good shots; you get good breaks from bad shots -- but you have to play the ball where it lies.”

Kevin’s journey down the fairway began in Purdy at the age of 12. Unlike many golfers, a love for the links didn’t run in the family. “No one in my family played, but my friend John Garrett got me started.

We played all day, or until we lost all of our golf balls.” As Roller continued to develop his skills on the course his father, Bill Roller, joined him, encouraging him to take his golf play to the next level. “Without Dad’s support I wouldn’t have gone as far.”

august 2013

By S u san F unk house r

And far he went. As a freshman he joined the Purdy High School golf team, coached by Superintendent Richard Place.

By his junior year, Kevin was the sole member of the Purdy golf team, but he continued to hone his skills and finished 14th in the state his senior year, qualifying for the All-State team and seeing his name on Purdy High School gymnasium’s All-State banner. Kevin attended Kansas City Kansas Community College on a golf scholarship. A thumb injury prevented him from seizing a similar opportunity at Missouri Southern State College, but he continued to play, achieving the course record of 59 at the Cassville Golf Club, a record he still holds.

Kevin eventually played professionally in 1991 and 1992. As a part of what was then known as the T.C. Jordan Tour, Roller played courses in North Carolina, South Carolina, Florida, Georgia and Mississippi.

Connection Magazine | 45

Kevin and Phillip Roller enjoying a birthday party at Cassville Golf Club.

He also played in a Nike Ozarks Open tour event in Springfield that came as a surprise.

“They only had four spots, and I was ranked sixth, so I didn’t think I’d qualified, but I got a phone call. They said, ‘Be here in an hour.

You’re in the Highland Springs tournament.’

I was over an hour away and didn’t have a caddy, but I made it,” said Kevin. “I had no time to warm up, but a volunteer caddy was waiting for me on the 10th tee. As I prepared to tee off, the storm sirens blew.

Play was postponed until the next day . . . thankfully!”

Kevin left the professional scene in 1992 after his son, Mason, was born. “It was so hard to leave him to go play,” Kevin said. “I didn’t want to miss seeing him grow up and being involved in his activities. I knew then that golf wasn’t the career for me. I enjoyed the time and the opportunity, but being a dad is more important.”

Kevin continued to play golf recreationally, and when his youngest son, Phillip, reached his teen years he, too, caught the bug and began learning the game from his dad. Purdy High School principal and then golf coach Bob Vice invited Phillip to practice with the golf team during his eighth grade year, and he began his official membership on the team as a freshman.

Kevin’s former professional golfing pal, Billy Wynn, hooked up the father and

46 | Connection Magazine

son with golf coach Dana Bellinger, of Ft. Worth, Texas. Phillip worked with him in September 2011. When Phillip returned to Texas in December after applying the techniques he learned from Bellinger, the coach was amazed at his progress. He told the Rollers, “You’re welcome to come back, but there’s not much need. Apparently I’ve worked myself out of a job.”

Phillip attributes his golf success to his coach, mentor, golfing pal and friend, a man he also calls “Dad.” Kevin has helped coach the Purdy teams for the past four years. “I owe a lot to my dad,” said Phillip. “He and I have spent countless hours practicing. He’s helped me every time I’ve asked, and a few times I haven’t.”

That relationship, along with Phillip’s dedication to the sport and the encouragement and guidance he received from Purdy golf coach Eli Ernst and former coaches Bob Vice and Grant Young, led to a scholarship offer from Missouri Southern State University coach Mike Wheeler.

During his high school career, Phillip qualified for the state tournament every year. As he continued to hone his game, he set his sights on repeating his dad’s AllState achievement, falling just short of the goal his junior year. The stakes were high and the pressure mounted his senior year, as Phillip faced his final opportunity to make the All-State team.

As any golfer will attest, the most perfect of rounds is fraught with rough patches. Phillip and Kevin worked their way through a particularly difficult time when Phillip got sick during an October tournament in St. Louis, so sick he couldn’t finish play. He was diagnosed with strep and treated with antibiotics, but two weeks later he struggled to get out of bed.

Feeling and walking much like an elderly man, Phillip’s condition grew worse. After reaching the point he was unable to stand, the Rollers sought emergency care for Phillip. The Cox Monett emergency room diagnosed him with rheumatic fever, and Springfield rheumatologist Stephen D. Armstrong concurred, although none of the healthcare professionals ever felt 100 percent certain of the diagnosis because of rheumatic fever’s rarity.

Seeking clarity, the Rollers took Phillip to Mayo Clinic. The blood tests they ran confirmed a diagnosis of rheumatoid arthritis, commonly referred to as RA, an autoimmune disorder that most often attacks the small joints and tissues of the hands and feet. According to the Mayo Clinic website (www.mayoclinic.com), if left unmanaged RA can lead to bone erosion and permanent joint damage. It also causes extreme fatigue.

Most people diagnosed with RA are between 40 and 60 years of age; Phillip was 18. The doctors at Mayo Clinic started Phillip on a medication regiment to help with the pain, swelling and fatigue, but he reports, “It never helped much. Prednisone helped the most. I’m still on a low dose of it. The pain level varies from day to day.

It’s worst at bedtime and getting up in the mornings. There were nights I wanted to sleep on the couch, because getting up and walking to my bedroom was so excruciating.”

Fearing Phillip’s golf future was in jeopardy, the Rollers contacted Coach Wheeler at Missouri Southern, who assured them that the scholarship offer still held. Wheeler continued to encourage and support his young golfer, praying for him and maintaining contact with the family to check on his condition. “I couldn’t ask for a better coach,” Phillip said.

Phillip’s course on the high school level also took an interesting path. He soon

august 2013

discovered that walking the tournament rounds wasn’t an option. After trying pull carts of various models and finding the pain in his feet unbearable, Phillip accepted the fact he needed a motorized cart in order to continue playing golf his senior year.

“Playing golf doesn’t hurt; walking does,” Phillip said.

Determined to help Phillip continue to play the game he loves, Purdy High School Athletic Director Jennifer Schallert Cornelius contacted Tim Thompson with MSHSAA to secure permission for Phillip to ride in a cart due to his condition. Cornelius was instructed to secure letters from Phillip’s doctor, his parents and the Purdy School District, stating the need for the cart due to Phillip’s medical condition. After reviewing the submitted information MSHSAA agreed to allow Phillip to use a cart. The Rollers and the Purdy School District are grateful for MSHSAA’s understanding and willingness to grant an exception to their no-cart policy.

With the cart and scholarship hurdles overcome, Phillip and Kevin courageously faced life and golf with RA. Kevin recalls, “There were so many unknowns. Could he continue to play, and if so, at what level? I was so uncertain, but I never mentioned it to Phillip. We just kept playing.”

“I tried not to think of the possibility that I wouldn’t be able to play golf anymore,” Phillip added. “I just thought I could push through it and manage, and that’s what I did. Dad helped me by keeping things as normal as possible. We just kept practicing.”

Kevin adds, “We had to make some minor adjustments to his swing. A golfer must forcefully transfer his weight from one foot to another during the course of his swing. Phillip struggled to do that because of his RA symptoms. We narrowed his stance so that the push wasn’t so hard on him.”

With the help of swing modifications, cart usage, steely determination and steady encouragement from his dad, Phillip finished sixth in the state his senior

year, a fact about which the elder Roller is extremely proud. Phillip followed in his dad’s footsteps, achieving membership on the All-State team. His name will soon join his dad’s on the All-State banner displayed in the Purdy gym.

“Phillip and I never discussed how much I wanted him to make All-State,” said Kevin. “I didn’t want to add any more pressure to him, but words cannot express how proud I am to share that banner with my son.”

The Roller father/son bond is visibly strong, and both give a portion of the credit to golf. Kevin notes, “Phillip and I have become best friends in the time we’ve spent together. Golf has given us a very special relationship.” As Phillip prepares to take his first swing as a member of the Missouri Southern State University golf team this month, his coach, father and biggest fan will be there to support him. No matter what the game of life may bring, Kevin and Phillip Roller will play the ball where it lies, and they’ll do it together.

Kevin and Phillip Roller at the 2013 State Tournament, where Phillip placed sixth and repeated his dad’s All-State golf team accomplishment.

august 2013

Connection Magazine | 47

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92-95 = eXCellent Delicious, well made, overall superior quality and typicity.

96-100 = eXCePtiOnal Balanced, classic and probably highly sought after. exceeds expectations, an epiphany, the juice that dreams are made of.

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1. SeaGlass Sauvignon Blanc 2011 Santa Barbara County

Rating: 91 Beautiful wine with a typical aroma of grapefruit but also of pear; the pear really becomes more prominent in the flavor followed by grapefruit and dusty granny smith apple; monster sauvignon Blanc to pair with any vegetables you throw on the grill.

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Rating: 89 this blend of chardonnay, riesling and moscato has tropical aromas, mostly of grapefruit; the flavor however, is an off-dry combination of honey, ripe cantaloupe and peaches. august 2013

ConneCtion Magazine | 49

my c o n n e c t i o n “My Connection” photos should be e-mailed to connection@monett-times.com. Photos should be sent in the original JPG format at the highest resolution possible. A short explanation of who is in the photo and where the photo was taken should also be included.

Calling themselves the “Four Broads Abroad,” these four Mizzou grads pose with Connection magazine at Machu Picchu, the Sacred City of the Incas in the mountains of Peru. From left, are: Sally Gunderman, of Tucson, Arizona; Jo Anne Ellis, of Cassville; and Darlene Johnson and Axie Hindman, of Columbia.

Sylvia and Red Phillips, of Cassville, pose with Connection at Monkey Island in Grand Lake, Oklahoma.

Sean Thomas, David Thomas and Ken Hall posed for a picture with Connection outside the Crystal Bridges American Art Museum in Bentonville, Arkansas.

50 | Connection Magazine

Les Jacobs Ford in Cassville hosted a First Friday Coffee event in June and a group of those attending posed with Connection. Pictured, from left, are: Dana Kammerlohr, Michelle Bredeson, Caleb Buntin, Dove Haney, Steve Runnels, Landon Fletcher, Susie Jacobs, Steve Shiveley, Stacy Runnels, Chuck Pilant, Scott Fitzpatrick, Dave Steinmann and Mindi Artherton. august 2013

Jacqueline Brown, of Cassville, visited the Great Wall of China and brought along an issue of Connection in May. She traveled with a group from Missouri Southern State University where she is a senior, double majoring in international business and accounting.

Jim Bower and Joe Zucca took a copy of Connection with them to an artifacts show in Temple, Texas. Both Cassville men are avid arrowhead collectors.

Alice Varner, of Washburn, and Dorothy Jones, of Monett, pose on Washington Island, Wisconsin, with Connection during a Making Memories Tours’ Mackinac Island trip.

On Memorial Day, Skip and Joyce Carpenter, of Aurora, along with their grandson, Tyler, of Germantown, Maryland, posed with their copy of Connection in front of The Tomb of The Unknown Soldier at Arlington Cemetery in Washington, D.C.

Tod and Anna Thomas, of Monett, traveled to Ocho Rios, Jamaica, for a 14-day stay at Sunset Jamaica Grande Resort.

The couple are pictured with Connection atop Mystic Mountain after taking the Sky Explorer to see the gorgeous panoramic view of Ocho Rios. Tod rode the famous Mystic Bobsled while on the mountain, and the couple enjoyed an afternoon of fine dining at the Mystic Mountain restaurant overlooking the Bay of Ocho. august 2013

Connection Magazine | 51

my c o n n e c t i o n

Nadean Merritt, of Purdy, enjoying her Connection magazine and her great-granddaughter, Faith, at South Padre Island in Texas.

June Runk, of Monett, took along her copy of Connection when she went to visit Santa Claus at his house in North Pole, Alaska, this June.

Jessica Schad, of Monett, recently returned from an Agricultural Travel Seminar with Crowder College where the group visited several New England states. Jessica posed with Connection at the 9/11 Memorial in New York City.

Several people from Barry County traveled to Phenix City, Alabama, on June 1 to attend the wedding of Jeff Reed and Liz Caldwell and took a Connection magazine with them.

52 | Connection Magazine

august 2013

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august 2013 ConneCtion Magazine | 53

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out

864 US Highway 60 864 US Highway 1321 S. Elliott Ave.60 MONETT MONETT AURORA 417-235-7800 417-235-7800 417-678-2100 Mon-Thu 11am-8pmBAR and Fri-Sat 11am-9pm BLACKBIRD Authentic New Orleans Muffulettas

Tuesday–Thursday 11a.m.–8p.m.

Friday–Saturdau 11a.m.–9p.m.

Sunday 12p.m.–3p.m.

Full-service bar Wine list Weekend entertainment Catering available Carryout available Delivery available Children’s menu available Reservations accepted

Creole Creamy Red Beans and Jalapeno Cornbread

Mon-Thu 11am-8pm and Fri-Sat 11am-9pm

AND GRILL BLACK BIRD BAR & GRILL

BLACK BIRD BAR & GRILL DENALI DREAMS 1321 Elliott Ave. 1321 S. S. Elliott Ave. D1321 IBroadway N I NGAve.DIR E CTORY S. Elliott 316 AURORA AURORA AURORA MONETT 417-678-2100 ACAMBARO 417-678-2100 417-678-2100 417-772-7092

Southern Style Seafood, Steaks, Pasta, Po-Boys, Muffulettas

New Orleans BBQ shrimp Cooked in plenty of garlic butter and spices. Served with French bread Fried vegetable tray Hand battered cauliflower, mushrooms and artichokes Wop salad Romaine lettuce tossed with Manzanilla olives, sliced black olives, artichoke hearts, capers, Pecorino Romano cheese and diced ham in a zesty Italian dressing

Gumbo, red beans and rice, Jambalaya Truly authentic, made daily on site. New Orleans’ version of soup of the day Fried Portobello mushrooms Battered crispy and served on a toasted Kaiser roll.

Roast beef Po’Boy sandwich Served on crunchy New Orleans French bread, smothered in brown debris gravy. This classic is measured by how many napkins it takes to eat one.

New Orleans-Style, Hand-Breaded Catfish, Shrimp or Oysters Hand breaded raw seafood fried crispy on the outside and tender on the inside. Served in a basket or on a toasted crunchy Po’ Boy sandwich.

Try Our Seafood Muffuletta.

New Orleans Muffulettas Actually born in New Orleans, served on a large 10-inch bun, that we actually import from the real bayou in New Orleans. Mortadella, Genoa salami, sliced ham and Provolone cheesed, baked hot and toasty with our own hand-made chopped olive dressing. *Also served in halves.

505 Plaza Drive Mon-Thu 11am-9pm, Fri-Sat 11am-10pm, MONETT DENALI Sun closed DREAMS DENALI DREAMS 417-354-8408 MOCHA JO'S 316 Broadway Mon-Thu 11am-9pm and Fri-Sun 6am-10pm 316 Broadway 404 Broadway MONETT BUMPERS BAR AND GRILL MONETT 417-772-7092 BAYOU 417-772-7092 417-635-1107 108 3rd Tue-Thu Street Mon 6-9pm, 7am-9pm, Fri 7am-10pm and Sat 8am-10pm 864 USTue-Thu Highway 60Fri Mon 6-9pm, 7am-10pm and Sat 8am-10pm M, T, Th 8am-8pm, W 7am-9pm, 7am-3pm, F 8am-10pm MONETT MONETT MOCHA JO'S MOCHA JO'S 417-235-7800 MONETT FAMILY RESTAURANT 417-235-5667 404 Broadway Mon-Thu 11am-8pm and Fri-Sat 11am-9pm 404 Broadway 608 E. 3pm-12am, Broadway Thu-Sat MONETT Tue-Wed 3pm-1am MONETT MONETT 417-635-1107 BLACK BIRD BAR & GRILL 417-635-1107 417-235-3772 M, T, Th 8am-8pm, W 7am-3pm, F 8am-10pm 1321 S.7 days Elliott Ave. F 8am-10pm M, T, Th 8am-8pm, W 7am-3pm, Open 6am-9pm AURORA MONETTDREAMS FAMILY RESTAURANT DENALI MONETT FAMILY RESTAURANT 417-678-2100 RICHARD’S HAWGWILD BBQ 608 E. Broadway 316 608Broadway E. Broadway Downtown MONETT MONETT AURORA MONETT 417-235-3772 DENALI DREAMS 417-235-3772 417-678-4294 Open 7 days 6am-9pm 417-772-7092 316 for Broadway Open 7 days Call hours6am-9pm MONETT Tue-Fri 7:30am-9pm, RICHARD’S HAWGWILD BBQ RICHARD’S HAWGWILD BBQ 417-772-7092 UTOPIAN BEAN and Sat 8:30am-8:30pm Downtown Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm Downtown 200 Washington Street AURORA AURORA PURDY 417-678-4294 MOCHA JO'S 417-678-4294 417-442-3014 Call for hours 404Tuesday Broadway Call hours Open for through Saturday 9:00am - 8:00pm MONETT UTOPIAN BEAN UTOPIAN BEAN MAGAZINE 417-635-1107 52 | CONNECTION 200 Washington Street M, T, Th 8am-8pm, W 7am-3pm, F 8am-10pm 200 Washington Street PURDY PURDY 417-442-3014 MONETT FAMILY RESTAURANT 417-442-3014 Open Tuesday through Saturday 9:00am - 8:00pm 608Tuesday E. Broadway Open through Saturday 9:00am - 8:00pm MONETT ConneCtionMAGAZINE Magazine 5254 | | CONNECTION 52417-235-3772 | CONNECTION MAGAZINE The French Fry Po’Boy sandwich The true Po’ Boy. French Fried Potatoes on bread, smothered in brown debris gravy.

Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm

Open 7 days 6am-9pm

RICHARD’S HAWGWILD BBQ Downtown

If you’re searching for authentic Mexican cuisine, guanajuato in Verona is the restaurant for you. the hidden gem of a restaurant offers a large menu with 37 different daily lunch specials offered from 11 a.m. to 2 p.m. Choices include combinations of enchiladas, tacos and burritos as well as fajitas, quesadillas and egg rancheros. For dinner, guanajuato features a tex-Mex plate, chimichanga de camaron and the speedy gonzalez, a large flour tortilla burrito filled with ground beef, rice, beans, yellow and white cheddar cheese and topped with delicious chorizo sauce. And to finish off any meal, there are mouth-watering sopapillas served with strawberries, honey or ice cream. guanajuato is open from 11 a.m. to 8:30 p.m. Mondays through thursdays, from 10:30 a.m. to 9 p.m. on Fridays, from 10 a.m. to 9 p.m. on saturdays and from 10 a.m. to 8:30 p.m. on sundays.

The Bayou 864 hwy 60, Monett 417.235.7800 www.Bayoumonett.com

Photos by Tony Zadnick

DININGDIRECTORY

Mon-Thu 11am-8pm, Fri-Sat 11am-9pm BAYOU BAYOU Sports bar: Fri-Sat 1am & GRILL BLACK BIRDuntil BAR

Crabmeat au Gratin Baked in casserole dish with a very rich blend of seasonings and cheeses.

Seafood Platters All of our seafoods are served with fries and hush-puppies, piled high with catfish, shrimp, oyster and crab cakes.

Lasagna roll Florentine Filled with Ricotta cheese, spinach and Italian sausage, smothered in our own Alfredo and marinara sauces.

Mardi Gras Pasta Chicken and Andouille sausage, baked with tri-color rotini pasta, smothered in cheesy Alfredo sauce. Very colorful dish.

Panaad porch chops with red beans and rice Pan-fried breaded pork chop and Creole red beans. A New Orleans Classic.

Hand-cut ribeye and Prime rib Charbroiled, seasoned and Seared. Cooked to order.

417MAG.COM • 417 MAGAZINE

5

We pick up and return your 10 e. Broadway LAS vehicle in the Cassville area. Monett 417-236-0969 PALMERAS

MEXICAN We pick up and return your We pick up and return your GRILL vehicle in the Cassville area. vehicle in the Cassville area.

Las Palmeras Mexican grill in downtown Monett is the perfect dining destination for those seeking authentic Mexican cuisine. the restaurant offers an extensive menu with lunch specials, combination platters, soups and salads and seafood specialties. the chicken Laredo, a braised boneless chicken breast served with grilled mushrooms, bell peppers, tomatoes, onions and melted cheese, is among the house favorites. another specialty is the bistek ranchero, a hand-cut ribeye steak grilled and topped with Las Palmeras’ special Ranchero sauce. the restaurant offers savory chicken, beef and shrimp fajitas as well as a full list of appetizers, including bean and cheese nachos, guacamole salad OCTOBER 2012 and spicy queso. young diners order the children’s Wecan pick up off andof return your menu featuring quesadillas, tacos, burritos, chicken fingers and tamales, served with beans and rice or fries. you vehicle in the Cassville area. won’t leave hungry because every entrée comes with a bottomless basket of chips and salsa.

OCTOBERaugust 2012 2013 OCTOBER 2012

ENJO FEAST

F L AV

EAST

I N D U LG E

CHEW

M U N C H E AT N O S H

F L AVO R

BROIL E AT

M O U T H WAT E R I N G

highways 96 and 97 lawrence County 417-452-2277

CHOW DOWN

YUM

DELICIOUS

CAFE

APPETITE

DININGDIRECTORY DININGDIRECTORYDI

ENJOY

Hangar Kafe

Dine Dine

out out

505 Plaza Drive MONETT 417-354-8408

Mon-Thu 11am-9pm and Fri-Sun 6am-10pm

BAYOU DINING

DIRE C TORY

864 US EZER HighwayRESTAURANTE 60 EBEN

ACAMBARO MONETT 212 Broadway DINING 505 Plaza Drive DIRE C TORY 417-235-7800 MONETT MONETT Mon-Thu 11am-8pm and Fri-Sat 11am-9pm ACAMBARO 417-354-8408 Mon-Sat 11am-9pm BLACK BIRD GRILL 505 Plaza11am-9pm Drive BAR Mon-Thu and & Fri-Sun 6am-10pm MONETT 1321 S. Elliott Ave.

BAYOU 417-354-8408 AURORA

Mon-Thu 11am-9pm 417-678-2100 864 US Highway 60and Fri-Sun 6am-10pm

MONETT MO’S BAYOUDINER 417-235-7800

Come by land or by air! For a unique dining experience, visit the Hangar Kafe at Kingsley Field, Lawrence County’s newest attraction. Hangar Kafe’s glass-fronted building offers diners a view of incoming and outgoing airplanes on their grass airstrip, which features runway edge lights and a rotating beacon. open daily from 6 a.m. until 10 p.m. sunday – thursday, and from 6 a.m. until 11 p.m. on Friday and saturday, the Hangar Kafe features homecooked meals, a large salad bar, fresh-baked desserts, a patio grill menu on weekends and specials, including fried chicken on Thursday nights, frog legs and catfish on friday nights and steak on saturday nights. the Hangar Kafe also hosts a variety of area bands on saturday nights, and gospel musicians on sunday afternoons, when old-fashioned picnics and ice cream socials will be held. From the junction of Highways 96 and 97 in Lawrence County, go north and follow the signs. For reservations or questions, call 417-452-2277.

ROARING

RIVER

Experience the finest in casual dining and take in a breathtaking view of the park at the Roaring River Restaurant, located inside the emory Melton inn and Conference Center. the restaurant offers a wide variety of delicious entrees in a rustic atmosphere. Full-service breakfast, lunch and dinner are offered. service hours are from 7 a.m. to 8 p.m. every day. Pictured here: Catch of Day, which features your catch fried or baked to perfection.

hwy 112 Cassville, Mo. 417-847-2330

104 Old Business DENALI DREAMS 864 US Highway 60and37Fri-Sat 11am-9pm Mon-Thu 11am-8pm MONETT PURDY 316 Broadway BLACK 417-235-7800 MONETTBIRD BAR & GRILL 417-442-7871 Mon-Thu 11am-8pm and Fri-Sat 11am-9pm 1321 S. Elliott Ave. 417-772-7092

Mon-Sat 6am-2pm AURORA Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm

BLACK BIRD BAR & GRILL 417-678-2100 MOCHA JO'S 1321 S. Elliott Ave. AURORA

404 Broadway MOCHA JO’S DENALI DREAMS 417-678-2100 MONETT

404 Broadway 417-635-1107 316 Broadway M, T, Th 8am-8pm, W 7am-3pm, F 8am-10pm MONETT MONETT DENALI DREAMS 417-772-7092 417-635-1107 MONETT FAMILY RESTAURANT 316 Broadway Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm MONETT 608 E. Broadway Mon, Tue, Thu 8am-8pm, Wed 8am-3pm, MOCHA 417-772-7092 Fri 8am-10pm , JO'S Sat 9am-3pm MONETT

Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm 404 Broadway 417-235-3772 MONETT Open 7 days 6am-9pm MOCHA JO'SCAFE RED BARN 417-635-1107 RICHARD’S HAWGWILD BBQ 404 M, T,N. ThBroadway 8am-8pm, W 7am-3pm, F 8am-10pm 101 HICKORY. MT. VERNON MONETT Downtown 107 W. MT. VERNON BLVD., MT. VERNON MONETT 417-635-1107 AURORA FAMILY RESTAURANT

510 E. HWY 32, STOCKTON

608 E. Broadway 417-678-4294

M, T, Th 8am-8pm, W 7am-3pm, F 8am-10pm

417-466-4650 MONETT Call for hours MONETT FAMILY RESTAURANT 417-235-3772 Call for hours UTOPIAN BEAN 608 OpenE.7Broadway days 6am-9pm MONETT 200 Washington Street

RICHARD’S HAWGWILD BBQ 417-235-3772 PURDY

RICHARD’S HAWGWILD BBQ Open 7 days 6am-9pm 417-442-3014 Downtown

Open Tuesday through Saturday 9:00am - 8:00pm DOWNTOWN AURORA RICHARD’S HAWGWILD BBQ 417-678-4294 AURORA 52Call | for CONNECTION MAGAZINE Downtown hours 417-678-4294 AURORA UTOPIAN 417-678-4294BEAN Call for hours

Call hours 200 for Washington Street

PURDY

UTOPIAN BEAN 417-442-3014

200 Washington Street9:00am - 8:00pm Open Tuesday through Saturday UTOPIAN BEAN PURDY

200 417-442-3014 52 | Washington CONNECTIONSt. MAGAZINE

Open Tuesday through Saturday 9:00am - 8:00pm PURDY 417-442-3014 52 | CONNECTION MAGAZINE

Tue-Sat 7:30am-8pm

august 2013

ConneCtion Magazine | 55

Coming this Fall Mums (largest variety around), Pumpkins (6 different varieties), Corn stalk, and Straw We also have fall vegetable plants and hanging baskets!

Nature and Garden Center Tuesday-Thursday - 9 a.m. - 5 p.m.

Friday and Saturday - 9 a.m. - 4 p.m.

Closed Mondays and Sundays through Labor Day weekend.

16062 State Hwy 76 • Cassville

417-847-2920

“I wish I had known about hospice earlier” (The most frequent comment by our hospice families)

DID YOU KNOW? • Hospice is about living, not dying.

• Medicare, Medicaid, and most private insurances have a Hospice Benefit that you are entitled to use if you meet criteria.

• With Hospice Compassus, YOU are in charge. You have a team of highly trained professionals ready to provide excellence in COMFORT CARE. • Hospice Compassus patients CAN retain their personal physician and pharmacy.

• Hospice patients CAN go to the hospital.

• ANYONE can refer a patient to hospice.

• Nursing Home patients CAN have Hospice.

• Hospice Compassus patients receive I-to-I care from a TEAM including a doctor, nurse, aide, social worker, chaplain, and volunteers.

RESIDENTIAL | COMMERCIAL FARMS | LAND

87 Main Street • Cassville, Mo.

417-847-0156 fax: 417-847-5009

www.fourseasonscassville.com 56 | Connection Magazine

www.hospicecompassus.com To schedule an informational meeting or a patient/ home evaluation, please contact Hospice Compassus: 417-235-9097 845 Hwy 60, Suite A, Monett, MO 65708 (c) Hospice Compassus 2011

Call for Free DVD!!

No one is denied service because of age, race, sex, sexual orientation, religion or diagnoses.

august 2013

from the

recipe box ReCIPes COlleCTeD FROM FAMIly AnD FRIenDs

lettUCe/pea SaLaD 1 head lettuce (washed, dried very well) 1 bag frozen peas (medium-size bag, rinsed and patted real dry) 1 can water chestnuts (well drained) 2 bunches green onions 2 cups cubed cheddar cheese (shredded is not as good) 1 1/2-2 cups diced celery 2 cups hellmann’s mayonnaise (the best brand to use) Prepare this salad the DaY BeFoRe you want to serve it. after lettuce is thoroughly dried, tear into pieces in put in large bowl (one that doesn’t have a large size rim). on top of lettuce, place the chopped green onion, celery, drained water chestnuts, and well drained, uncooked frozen peas. Do not mix over the top of this, spread the Hellmann’s mayo to edges of bowl sealing the salad in cover tightly and place in fridge until the next day. Dice 2 cups cheddar cheese and place in a plastic bag and put in fridge to toss with salad the next day. Just before serving, add the cubed cheese to the salad and mix all well.

NOTE: Do not add salt as it will draw moisture and salad will have liquid in it by the serve time.

broCColi SaLaD 3-4 heads worth of broccoli florets, cut into bite-size pieces 1 medium red onion, diced finely 3/4 cup salted cashews halves, broken OR may substitute water chestnuts for the cashews 3/4 cup raisins 6 slices bacon, crisp cooked and crumbled

DRESSING 1 cup mayonnaise (or 1/2 cup mayo and 1/2 cup plain yogurt) 5 tbsp. salad vinegar 3 tbsp. sugar dash of freshly ground black pepper

Combine all the salad ingredients together in a large bowl. in a small bowl, whisk together the dressing ingredients. Pour dressing over salad, mix to coat.

Refrigerate for a few hours to develop flavors. It’s best when made the day before!

potato SaLaD

Boil the potatoes until they are fork tender. (if you’re not sure how to boil the potatoes, this is a good resource.) Drain the potatoes and set aside. Meanwhile, 4 cups cubed red potatoes 10 slices bacon, cut into 1-inch pieces cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on 3/4 cup mayonnaise a paper towel-lined plate to drain. Pour off all but two 1 tablespoon dijon mustard tablespoons of the bacon drippings in the skillet. add 2 teaspoons granulated sugar the mayonnaise, mustard, sugar and salt to the reserved 1 teaspoon salt bacon drippings in the skillet and whisk to combine. in a 4 hard-boiled eggs, chopped large bowl, combine the potatoes, eggs, celery, onion and 1 stalk celery, diced green pepper. Pour the dressing over the ingredients and 1 small onion, chopped gently stir to evenly coat. stir in the bacon. Cover and 1/2 medium green pepper, chopped refrigerate for at least three hours before serving.

august 2013

ConneCtion Magazine | 57

ReCiPes

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

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

Community

ConneCtion The Cox Monett Hospital Auxiliary hosted its annual salad luncheon on May 31.

2

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1. Allie and Julie Kuhnert.

2. Tami Kruse, linda schad and evelyn schad.

3. Tim and Glenda sellars.

4. Beverly and shelby Kuhnert.

5. Bruce and linda Johnson.

6. Danielle Coatney and Ashley linebarger.

7. Genny Maroc, June Brandt and Doris Rau. 8. emily Dailey and Ashley linebarger.

9. Pam Ramsey and lenore nielsen.

10. Raymond and Mary McMeley.

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ConneCtion 8

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The Friends of Jolly Mill Park held their annual Tal Wooten Memorial Music event on June 22 at the park.

1. Bob and Debbie Berger.

2. susan smith and lauren Rector.

3. Dan and Pat Miller.

4. Keith and lisa Hayes.

5. Gary and Alison West.

6. Drew Meier and nicole Wormington.

7. steve and Cindy lionsakis.

8. Pam and Joe Boman.

9. Robbie and Madelyn Berger.

10. Grayson and Scarlett MayďŹ eld and Anthony and Kasie Brandon.

9 august 2013

10 ConneCtion Magazine | 59

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Community

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ConneCtion Monett hosted its annual Strawberry Festival along Broadway on May 31 and June 1.

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1. Anallely Aldaba, Deanna Bolanos, Marco Bolanos and yoselin Bolanos.

2. Princess Fox and Amy sampson.

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3. Renea Hammond and John and Jax stout.

4. sandra and steve Deines.

5. Courtney Ruark, Michelle Crais, sydney Ruark and Caleb Crais.

6. Jeanette Freeze and stephanie Ball.

7. Jennifer and stephanie Cordero.

8. Cindy, Brandon and Will evans.

9. Jesse Jastal and Ireland Mertens.

10. Jarrett and Ranea Venable.

11. Jordi, Hailee and Melissa Alvarado.

12. Kim, easten and Boston Goetz.

13. Micki, Allie, Macy and Andy Garren.

60 | ConneCtion Magazine

august 2013

Community

ConneCtion

1

Monett Fourth of July celebration was held at Monett’s South Park on July 4.

2

1. Aleah Palmer and lexi stow.

2. Joanna samons, sydney Burton, Abby samons and Rebecca Burton.

3. Cassandra Medrano, liseth serrano, Kayla Martinez, Ociel Gonzalez, David Guerrero, Aaron Camarillo, Alberto salas, David Verde, 3

4

David Garcia, Ricky Gonzalez and Dakota lagay.

4. Jenny and Paislee and Ben skewes.

5. Jesus Baidon, Aaron lopez and Jonathan lopez.

6. Junior and elizabeth Kelley, Tera Kessinger and Maria Kelley.

7. shelley, Traven, Ariana and Augie Madison.

6

8. Obi, Roxi and spencer nevin.

9. Haleigh and leslie stephenson, linda West, Chris Cendroski and Kris strouse.

5

10. Tammy Graham, lola Williams and Randy Graham.

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10 ConneCtion Magazine | 61

Community

ConneCtion Sacred Heart Catholic Church in Verona hosted its annual Summerfest celebration on June 8.

1. Autumn, Alex and Asher Freiburger.

2

2. lila Wilks and emma Faye Ruscha.

3. Mariela Almaraz and santiago Almaraz.

4. Jim Carr, Regina Carr, Carroll Hilton, Ron Hilton and Diane Percy.

5. Ian Freiburger, Helen Ruscha and noah and seth Freiburger.

1

6. elvira sustaita, Henry sustaita and stephanie sustaita.

7. McKenzie and Rebecca Hull and Viola Kirk.

8. Johnny Green and Jerry Green.

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9. savannah, Rick, Chantil and Madison Miller.

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Community

ConneCtion The Waldensian Presbyterian Church of Monett held its annual ice cream social on Thursday, June 27.

1. Bill and elner Medlin.

2. Bonnie and Hershel Worm and Dayton Mackey.

3. Charles and Karen Brady.

4. Joyce and James lawrence.

5. Aubry, Porter and Kelin Kruse.

6. Jerry and linda Gaines and Dolores Thompson.

7. Charlotte and Bob Bounous.

8. Phyllis and Mike Garrett and eli, silas and Owen Garrett.

8 august 2013

ConneCtion Magazine | 63

Go Farther.

www.kenscollisioncenter.com

{Without leaving Monett} Get connected by calling 235-2007. drury.edu/monett

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

so do we.

With over 60 years of combined experience, our reputation speaks for itself. Our technicians receive the highest level of training to provide you with the quality service you deserve. We use the best computer technology to secure and better serve our customers by providing better information, faster service and more consistent quality.

Did you know?

You can view Connection online.

www.cassville-democrat.com www.monett-times.com

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1200 E. Church Aurora, Mo.

417-678-4488 Mon-Sat 7:30 a.m. - 6 p.m.

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

© 2012 True Value ®Company. All rights reserved.

august 2013

S

Stay connected

September events

the Month of September

the stella senior Citizens Center and the aurora senior Citizens Center hold weekly dances. the stella dance is held every Friday night from 7 to 10 p.m. with music by the McDonald County Playboys and Frosty garland and the Road Hogs on alternate Fridays. the aurora dance is held every saturday from 7 to 10 p.m. featuring the Funtimers Band.

September 2 the monthly dance at the Monett senior Citizens Center will be held from 7 to 10 p.m. the dance features evelyn Lock and the outriders Band. there is a $3 cover charge with all proceeds benefitting the center.

September 5 the seligman Lions Club is hosting a community dance at the seligman Community Center from 7 to 10 p.m. Frosty garland and the Road Hogs is the featured band. there is a $4 cover charge with all proceeds benefitting the Seligman Lions Club.

September 6 the Cassville area Chamber of Commerce will hold its First Friday Coffee from 8 to 8:45 a.m. at towneley Furnishing. For more information, call the Chamber at 417-847-2814.

September 6-7

September 20-22

September 26

the Cassville Fall sidewalk sale will be held both days with local merchants offering special promotions and discounts. For more information, call the Cassville area Chamber of Commerce office at 417-847-2814.

Marionville will host its annual applefest with activities planned all three days. For more information, call 417-830-7784.

the Pierce City senior Citizens will host a dance from 7 to 10 p.m. at the Pierce City senior Center.

September 7 a dance will be held at the Cassville senior Citizens Center at 1111 Fair st. from 7 to 10 p.m. the dance features the Roaring River sounds Band. there is a $4 cover charge.

September 14 a senior rock-a-thon will be held at the shell Knob senior Citizens Center. For more information, call 417-858-6952.

September 17 the southern Beekeepers of Missouri will meet at 7 p.m. at the First united Methodist Church of Monett. anyone interested in bees is welcome to attend. For more information, call Leon Riggs at 417235-5053 or Kevin Young at 417847-5464.

September 19 the seligman Chamber of Commerce will hold a dance at the Chamber of Commerce event Center on north Highway 37 at 7 p.m. snacks are optional, and there is a cover charge of $4.

September 28

September 21 the shell Knob Chamber of Commerce will host its annual Shakin’ in the Shell festival with live music, food, crafts, children’s games and a car show. the event will be held from 10 a.m. to 10 p.m. For more information, call 417-858-3300.

Mt. Vernon will host its annual city-wide garage sale. Maps will be available at Casey’s, Mcdonald’s and the Mt. Vernon Chamber of Commerce office on the day of the sale. For more information, call 417-466-7614 or e-mail mtvernonchamber.com.

The seligman Chamber of Commerce will host a 4x4 Mud Days at Ruby’s event Park on Highway 37, south of seligman.

The Aurora Houn’ dawg pageant will be held for children ages 4-12.

For more information, call the aurora Chamber of Commerce at 417-678-4150. the Discovery Quilters Quilt show will be held at the shell Knob elementary school. For more information, call 417-858-3300.

September 22 the Harlem ambassadors will perform at Monett High school at 3 p.m. the cost is $8 for advance tickets; $10 at the door and free for children 10 and under. For more information, call the Monett Chamber of Commerce at 235-7919.

if you have an event you would like featured in our monthly events listing, please email the event information to Lisa Craft at community@monett-times.com.

august JuLY 2013 2013

ConneCtion Magazine | 65

New Patient Special Free Dental Exam and X-Rays

advertisingindex Acambaro Mexican Restaurant

48

Diet Center

Ava Belle’s Flea Market

34

Doug’s Pro Lube

24

Barry Electric Cooperative

30

Drury University

64

Baywash Car Wash

36

Eastside Church of Christ

36

Bennett-Wormington Funeral Home

48

Edward Jones

34

Bookmarks

44

Find It Again

14

Brownsberger’s

29

First State Bank of Purdy

12

Bruner Pharmacy

22

Fohn Funeral Home

41

Bumpers Bar and Grill

14

For the Birds

56

Carolyn Hunter, DMD, PC

36

Four Seasons Realty

56

Cassville Golf Club

18

Four States Dental Care

66

Community National Bank

14

Freedom Bank

CoxHealth

68

Hospice Compassus

56

Crane Family Dentistry

34

Ila Bohm’s Home Décor

48

Journagan True Value

64

Ken’s Collision

64

Lackey Body Works

56

To advertise, contact a sales representative today.

Dale A. Kunkel, DDS and Associates 2 Convenient Locations 825 Hwy 60, Ste. H • Monett, MO 65708 P. 417-635-1173 • F. 417-635-1174 2040 LaQuesta Dr • Neosho, MO 64858 P. 417-451-1566 • F. 417-451-5262

4statesdentalcare.com You don't have to pay to find out what's wrong…

Only to fix it!

Hablamos Espanol 66 | Connection Magazine

Robyn Blankenship ADVERTISING DIRECTOR 417.342.3168 sales@cassville-democrat.com Sheila Harris ACCOUNT EXECUTIVE 417.669.3667 sharris@monett-times.com Marion Chrysler ACCOUNT EXECUTIVE 479.244.7082 mchrysler@cassville-democrat.com

3

3

Les Jacobs Ford

4

Lowe’s Auto Glass

64

Making Memories Tours

18

Mercy

2

Mocha Jo’s Coffee Café

44

Monett Chamber of Commerce

22

New Hope Baptist Church

24

Peppers and Company

18

Pettit & Pettit

30

Ramey 49 Race Brothers

44

Red Barn Antiques

48

Red Barn Cafe

24

Sater/Old Town Pharmacy

34

Security Bank

29

Smile Designers Dentistry

22

St. Lawrence Christian Academy

41

Cassie Brewer ACCOUNT EXECUTIVE 417.847.2610 cassvilleads@gmail.com

Swartz Tractor

44

The Jane Store

30

The Little Store

30

The Pink Zebra

22

Anastasia Shilling ACCOUNT EXECUTIVE 417.847.2610 connectionsales@gmail.com

The Trunk

12

Greg Gilliam ACCOUNT EXECUTIVE 417.489.1718 777caregiver@sbcglobal.net

Tomblin’s Jewelry & Gifts

3

Trogdon Agency, Inc.

48

Visionhealth Eye Center

29

Whitley Pharmacy

12

Willis Insurance, Inc.

4

august 2013

By JeFF teRRy

BLue HeRon Hanging out at CaMPBeLL Point on taBLe RoCK LaKe.

august 2013

ConneCtion Magazine | 67

PART InG sHot

Parting Shot

68 | Connection Magazine

august 2013