Connection May 2013

FREE

We ALL

screamfor A FAMILY TRADITION Three generations in the grocery business

ROCKIN’ OUT WITH THE BLACK MOODS Popular band has deep southwest Missouri roots

ice cream Famous recipe comes to Monett

HIGH PIES

and other culinar y

DELIGHTS An unbreakable spirit

PIERCE CITY RISES ABOVE THE TRAGIC TORNADO

MAY 2013

MAY 2013

CONNECTION MAGAZINE | 1

Know your numbers. Join us at the

Mercy Health Fair!

Visit us, get your numbers and learn how to prevent issues like diabetes, heart disease and more.

Reduced-Cost Lab Screenings:

Choose the location and date

• Comprehensive Health Panel, $15

most convenient for you.

Complete Metabolic Profile | Lipid Profile | Complete Blood Count • PSA Test (Prostate Cancer Screening, $10

Tuesday, May 21 | 6-10 a.m.

• Hgb A1C (Average Blood Glucose), $5

Mercy Hospital Cassville

• EKG (Heart Screen), $10

Jack Byrd Wellness Center

• PFT (Lung Screen), $10

Thursday, May 23 | 6–10 a.m.

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• Weight, BMI, Waist Measurement • Blood Pressure, Pulse-Ox • Blood Sugar Screen • Albumin Screen Pre-registration is not required, but it will speed the process if you are having blood drawn. Also remember to fast for 12 hours prior to having your blood drawn. For more information, call 417-847-6000 (Cassville) or 417-678-7800 (Aurora).

2 | CONNECTION MAGAZINE

MAY 2013

CONNECTION MAGAZINE

contents May 2013

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6 WE ALL SCREAM FOR ICE CREAM Famous recipe comes to Monett 13 A FAMILY TRADITION Three generations in the grocery business 16 AN UNBREAKABLE SPIRIT Pierce City rises above tragic May 4, 2003, tornado 22 MORE THAN A MARKET Saturday events designed to help revitalize downtown Cassville MAY 2013

29 HIGH PIES AND OTHER CULINARY DELIGHTS 32 ROCKIN’ OUT WITH THE BLACK MOODS Popular band has deep southwest Missouri roots 42 GROWING BEAUTIFUL ROSES 46 SCHOOL WITH A VIEW Reunion will honor Pleasant View’s rich history 49 MONETT COLLECTOR HAS TRULY NOT LOST HIS MARBLES CONNECTION MAGAZINE | 3

TO M B L I N

Connection

A MAGAZINE DEDICATED TO SOUTHWEST MISOURIANS

W H E R E Q UA L I T Y I S T H E D I F F E R E N C E .

PUBLISHERS Mike and Lisa Schlichtman

JEWELRY & GIFTS

EDITOR Lisa Schlichtman editor@monett-times.com ART DIRECTOR Veronica Zucca connection@monett-times.com ADVERTISING REPRESENTATIVES Robyn Blankenship Greg Gilliam Sheila Harris Marion Chrysler Cassie Brewer Anastasia Shilling Maria Barger GRAPHIC ARTISTS Melody Rust

Cassville 417-847-2195

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CONTRIBUTORS Lindsay Reed 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 PHOTOGRAPHERS Sarah Lee Mike Scott Amanda Solak Chuck Nickle Kerry Hays Patti Richardson Jeff Terry LeAnne Pfeiffer Jon Whitlock DISTRIBUTION Jim Bower TO ADVERTISE 417-847-2610 - Cassville 417-235-3135 - Monett Send e-mail inquiries to editor@monett-times.com Mailing address: P.O. Box 40, Monett, MO 65708 Connection is published monthly and distributed free in Cassville, Monett, Exeter, Washburn, Pierce City, Mt. Vernon, Aurora, Verona, Roaring River, Eagle Rock, Shell Knob, Purdy, Wheaton, Freistatt, Marionville, Seligman, Golden and other surrounding areas.

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

MAY 2013

S I HAVE TRAVELED OVER the years, I’ve come to realize that it is the people who make a community truly special. You can live in the most gorgeous, postcard-worthy town, but if the citizens living there aren’t friendly and engaged in making newcomers feel welcome, the beauty is really very hollow.

When I made the move to Cassville back in 1986, I didn’t know what to expect. St. Louis is my hometown, and I couldn’t imagine what life would be like in small-town America. It wasn’t immediately a perfect fit. It took me awhile to adjust to life lived at a slower pace, but over time, I began to feel more and more at home.

As I look back over the past 27 years, I find myself thinking of all the people who made the extra effort to make me feel welcome.

I call those special people “encouragers,” and it is because of their positivity and influence that Cassville became the place where Mike and I chose to put down roots and raise our family.

There is one woman in particular who has been a constant source of quiet support for me over the years. I met her through my role as owner and editor of the Cassville Democrat newspaper. In 1995, when we first purchased the Democrat, the task of putting out a weekly newspaper was daunting for a young journalist, and there were times I doubted my abilities. But just when I thought I couldn’t do it, I would get a handwritten note or a visit from this particular person who seemed to sense when I needed a boost.

This woman’s name is Ruby Reese, and she is a true inspiration to me. I marvel at Ruby’s soft-spoken demeanor and her gift for making people feel incredibly special.

When Ruby talks to you, it’s as if you’re the only person on the planet. She is completely focused on making sure you know she cares about you; there’s never a sideways glance or a look at her watch. Every time I am in Ruby’s company, I feel happier. It’s as if my capacity for joy has been enlarged by being in the presence of a woman who exudes loving kindness.

I have kept the notes Ruby has sent me over the years, and she may not even realize that I have accumulated quite a stack.

When I’m feeling blue or begin worrying about the job I’m doing, I often sift through Ruby’s words, looking for those kernels of encouragement that help me believe in myself again.

It is individuals like Ruby who make our communities stand out from the rest. I am sure I am not the only person Ruby encourages, and I also know there are other “Ruby’s” out there making a positive impact on those around them. As I write this, I am inspired to be a better “Ruby” myself, and I encourage our readers to reflect on the impact they’re making on the people around them. You never know what a difference a kind word can make in the life of someone God places in your circle of influence. I know Ruby’s words have had a huge impact on my life and my career, and for that, I’m eternally grateful.

Keep connecting,

Lisa Schlichtman editor@monett-times.com

on the cover: Sterling Zucca enjoys some Anderson’s Ice Cream from New Beginnings Ice Cream in Monett.

Styling by Veronica Zucca. Clothes by The Trunk in Monett. Photo by Patti Richardson.

MAY 2013

CONNECTION MAGAZINE | 5

EDITOR’SNOTE

A

editor’s note

s In 1936, Carl and Frieda Anderson opened an ice cream parlor called Anderson’s Ice Cream in Joplin, Missouri.

America was rising out of the Great Depression, and ice cream was an affordable luxury. The rich creamy flavor of Anderson’s Ice Cream brought smiles to people budding with hope for a better future.

6 | CONNECTION MAGAZINE

MAY 2013

We all scream for ice cream

STORY BY AMANDA L. REESE

In the middle of a highly competitive ice cream market, Carl and Frieda agreed to never write down their recipes on paper.

Instead, the couple memorized exact measurements and learned the batching process well in order to keep their secret safe.

Today, the same ice cream Carl and Frieda made popular in the 1930s is available in Monett. New Beginnings Ice Cream & Deli, owned by Guy and Deborah Stegman, brings the delectable taste of Anderson’s Ice Cream back to life with 81 of the original 85 flavors available.

“We wanted to do something family friendly with reasonable prices,” says Guy. “A family of four can all come in and have a scoop of ice cream for less than $10.”

Although affordable, Anderson’s Ice Cream ingredients are high quality, according to Billy Garrigan, owner and operator of Anderson’s Ice Cream in the historic Candy House at Redings Mill in Joplin.

“We don’t cut corners; Anderson’s Ice Cream is made with a high percentage

MAY 2013

Famous recipe comes to Monett PHOTOS BY PATTI RICHARDSON

of cream, 14 percent,” says Billy. “A lot of ice creams are made with only 4 percent cream, so there is more milk, which means larger amounts of sugar have to be added.”

Billy first brought Anderson’s Ice Cream back to life in 2012. He had fond memories of going to Anderson’s as a kid.

The ice cream parlor shut down in 1996 after the death of Raymond Anderson, Carl and Frieda’s son.

“I thought it was special. Everybody that went there thought it was special,” says Billy. “So I asked myself, how can we bring it back?”

A man named Bill Wilds worked for the Andersons for 31 years. Bill quit making ice cream after Raymond’s death, but he knew the Andersons’ secret recipes and had learned first hand how to make the ice cream.

Billy took Bill to lunch and shared his dream of not only re-establishing Anderson’s Ice Cream but also his hopes to restore the special atmosphere he remembered from his childhood -- a simple place where people were happy.

CONNECTION MAGAZINE | 7

Bill agreed to teach Billy how to make Anderson’s Ice Cream.

“In the beginning, Bill seemed real serious, but it didn’t take long before I figured out he was a jovial guy and loved kids,” said Billy. “We had a lot of fun making ice cream together.”

Billy opened Anderson’s Ice Cream and Cinnamon Rolls at Redings Mill on May 25, 2012. Business boomed, and Billy got what he was hoping for -- smiles on the faces of his customers.

People have made financial proposals, trying to entice Billy into expanding Anderson’s Ice Cream into a franchise, but so far, Billy has only been willing to share the recipe with the Stegmans.

“Guy and Deborah are my friends, and I trust them,” says Billy. “They are extremely hardworking people and capable of bringing Anderson’s Ice Cream to Monett.”

Billy successfully taught Guy and Deborah the art of making Anderson’s Ice Cream, but during the learning process, many batches were dumped down the sink.

Billy wanted the ice cream to be just right.

8 | CONNECTION MAGAZINE

“There are exact measurements, and our ice cream tastes the same every time,” says Billy.

Billy, Guy and Deborah would like Anderson’s Ice Cream to remain authentic.

In the wrong hands, people might cut corners and spend less money on the ingredients.

“It would be cheaper to do it wrong,” says Deborah. “We are not trying to be millionaires, just make a living.”

Guy hand-makes the ice cream in the same tradition as Carl and Frieda Anderson did. Customers can watch the process through a plexiglass window at New Beginnings.

“To maintain freshness, Anderson’s Ice Cream is made nearly every day,” says Billy. “The Andersons were known for having freezer-fresh ice cream. We are trying to do the same.”

“We don’t want the ice cream to sit on a shelf for two or three months,” says Guy. “Freezers have a way of sucking the taste out of food.”

The fruit-flavored ice creams are made with real fruit; no artificial flavoring is added.

“For May, we are doing a sort of Berry Utopia,” says Deborah. “We will focus on a lot of berries and follow the season with fresh fruits.”

GUY AND DEBORAH STEGMAN AND BILLY GARRIGAN

MAY 2013

Along with Anderson’s Ice Cream, the menu at New Beginnings offers smoked brisket, chicken and pork sandwiches made with a variety of freshly baked homemade breads. The sour dough has become a favorite. Deborah uses a 200-year-old start she got from Nancy Anderson, of Monett.

All the meat used at New Beginnings is antibiotic-, steroid- and additivefree. The Stegmans also have frozen organic meat available for purchase in-store and are taking weekly orders for fresh meat arriving every Thursday.

“The meat is American; it’s also USDA inspected daily,” says Guy. “We are providing a meat that is better for people, and it tastes better too.”

The Stegmans are always open to suggestions and want to serve their customers well.

Guy and Deborah have done everything from making pies at Christmas to catering meals to creating a special ice cream recipe upon customer request.

In addition, New Beginnings offers homemade candy from The Candy House, fresh cinnamon rolls, Farmer’s Brother coffee and a variety of meal options with different daily specials.

“Everything is homemade,” says Deborah. “It is all from scratch. Even the barbecue sauce is homemade.”

Deborah calls their line of work, “a labor of love.”

“This is a place to come and unwind,” says Guy. “We want suggestions of what we can do to better serve our customers.”

To place an order or contact Guy and Deborah Stegman, call New Beginnings at 417772-7206. New Beginnings is located behind Bruner Pharmacy on 106 Fourth Street. Also check them out on Facebook for updates on daily specials.

MAY 2013

CONNECTION MAGAZINE | 9

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10 | CONNECTION MAGAZINE

MAY 2013

HEALTHYCONNECTION

High quality protein counts

By Nancy Ridgley

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.

For many years, we as dietitians thought that most people consumed more than enough protein to prevent a protein deficiency. But now, we have a new perspective. More research is showing that a greater intake of protein may:  Increase muscle synthesis (for

strength and mobility)  Decrease muscle breakdown  Boost satiety (calorie for calorie,

protein is more satiating than carbohydrates or fat, which is important for weight control)

Strawberry, Spinach and Cottage Cheese Salad Ingredients: 6 ounces baby spinach 1/4 cup sliced green onions 1/2 cup light raspberry vinaigrette

Toss spinach and green onions with vinaigrette.

Divide on plates and top with strawberries and walnuts. Spoon cottage cheese over mixture and serve. Makes four 1 cup servings.

 Improve glycemic control (diabetes)

It is true that most Americans get plenty of protein: 1.2 to 1.3 g/kg/day. But getting the right protein at the right time is key. To receive the benefits of protein as listed above, it’s best to distribute protein intake throughout the day -- for example, 30 grams of high-quality protein (about 4 ounces) consumed at breakfast, lunch and dinner. When polled, Americans are consuming only 12 grams of protein per day at breakfast, 23 grams at lunch, 35 grams at dinner and 11 grams from snacks.

A high quality, or complete protein, means it has all nine essential amino acids -- those that the human body cannot manufacture on its own. High quality proteins are found in lean meats, poultry,

MAY 2013

1 cup sliced fresh strawberries 1/4 cup chopped walnuts 2 cups low-fat cottage cheese

fish, seafood, dairy foods and eggs.

My favorite way to get high quality protein is from the dairy group. Whey protein from milk is highly usable by the body. Whey protein is also one of the richest sources of Leucine, an amino acid, which triggers muscle protein synthesis.

Calories

211

Total Fat

11 grams

Carbs

18 grams

Protein

16 grams

Add a Greek yogurt smoothie to your breakfast to increase your protein intake earlier in the day.

Greek yogurt is very high in protein along with cottage cheese and skim milk.

Enjoy the recipe above with high quality protein cottage cheese.

CONNECTION MAGAZINE | 11

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A family tradition Three generations in the grocery business STORY AND PHOTOS BY MELONIE ROBERTS

When Mike and Carolyn Flummerfelt, owners of Town and Country Supermarket in Pierce City, heard the devastating news that their business was destroyed by the May 4, 2003, tornado, they faced some serious questions, both personal and professional, about trying to rebuild.

“We thought about it but knew we didn’t want to rebuild the size we were before the tornado,” said Carolyn. “We knew we needed to grow bigger to serve our customers.”

But their losses were great.

“The [coin-operated] toy machine was the only thing that survived,” said Mike.

Mike was in the hospital recovering from a bad fall when the terrible news came.

“I cried,” he said. “We had been there 16 years.”

The couple moved to the area after Mike had worked in the grocery business for over 23 years, first for Piggly Wiggly and then at Milgram’s.

“I was transferred to Milgram’s in

MAY 2013

Cassville after they closed their Springfield store,” Mike said. “Ramey’s bought out Milgrim’s and transferred me to the Moss store in Monett. That’s when we became aware that the Pierce City store was for sale.

“I figured if I was going to kill myself at a job I might as well be working for myself,” he said.

Mike and Carolyn discussed the proposition with their then 16-year-old son, Mark, who had learned the business from the ground up.

CONNECTION MAGAZINE | 13

“He said he would be interested in going into the business with us, and Carolyn was ready to do something, so we stuck our necks out,” Mike said. “We’ve been here in Pierce City for 26 years, now.”

“It’s our goal to give our customers what they want.

We make up our own ad fliers, targeting the products we know our customers like.”

-- Mike Flummerfelt After the tornado destroyed their downtown business on Commercial Street, the family was once again at a crossroads.

“I feel like there were a lot of businesses that were waiting to decide if they were going to rebuild based on our decision.” Mike said. “Knowing we needed to grow, I approached the [First Baptist] church about buying their land.

“The church board knew the town needed a grocery store, so they gave their land to us,” he said, referring to the site where the new store now sits at the corner of Elm and Washington Streets. “When Doug [Thompson] approached me about buying our lot so he could rebuild, I just gave it to him. He turned around and gave his lot to the city, so they could build a new city office.”

Mike then approached Associated Grocers (AG) in Springfield for assistance in designing the new, bigger store he had planned to build.

“AG was very much a part of this process and getting us back into business,” Mike said. “They recommended this format.”

14 | CONNECTION MAGAZINE

After announcing at a city council meeting their plans to come back “bigger and better than ever,” other business owners were spurred to action.

“I think Gene [Kluck] was the first to

come back,” Mike said. “And then Casey’s [General Store]. It took us 10 months to get back. We opened on March 24, 2004, on this location.”

Dedicating themselves to serving the community they love, the Flummerfelt family has expanded and added several lines of frozen food items, typically called “convenience foods.” The business also sponsors a ball team and donates regularly to civic and community groups, such as the Dacy Foundation, the Pierce City R-6 School Student Council, cheerleading and athletic activities and local churches.

“It’s our goal to give our customers what they want,” Mike said. “We make up our own ad fliers, targeting the products we know our customers like.”

It only takes a stroll down the brightly lit aisles for residents to revisit the “pretornado” Pierce City. Photos of former businesses lining Commercial Street hang on the store’s walls. Aisle markers bear names of city streets instead of generic numbers.

MAY 2013

CAROLYN, MIKE, MADISON, MICHAEL AND MARK FLUMMERFELT

“This store is all about Pierce City,” Mike said. “We try to be the best that we can be.”

That work ethic was passed down from his father, George, who was a meat cutter for the Safeway chain before opening his own store, Flummerfelt’s Market on Cherry Street in Springfield around 1945.

“I was the ‘candy tester’ in the Cherry Street store until I was in fifth grade,” Mike grinned. “My dad sent welcome letters to new residents in Springfield, offering grocery delivery service and fresh cut meat orders.”

The tradition continues with his own son, Mark, and grandson, Michael, who started helping bag groceries at the Commercial Street location at the age of 3.

“He would stand on a milk crate and help bag groceries,” Carolyn said. “We even had a little apron made for him that matched ours.”

The younger Michael is also credited with building the Town and Country Supermarket’s website while he was a

MAY 2013

student at Pierce City High School.

Their granddaughter, Madison, works in the deli and in the office after school and on weekends.

Mark works in the family business as the meat cutter, ordering prime cuts of beef and custom-cutting them in the store.

“If a customer wants a special cut of loin or chuck, they just have to let us know,” Mike said.

In addition, the store offers party platters of meats and cheeses or fruits and vegetables, and specially packaged freezer bundles.

Mike’s long career in the grocery business started because of the cute little blonde he met in high school.

“I wanted a car,” he grinned. “Carolyn wouldn’t go out with me if I didn’t have a car. So I started working at Ralph Brown’s Supermarket in Springfield.”

The high school sweethearts are still going strong, despite the many changes in the grocery industry over the years.

“We recently added standard and craft beer selections and frozen margaritas to our refrigerator case,” Mike said.

“When the economy tanked, it really impacted us,” he continued. “We may not be the biggest grocery store in the area, but we cater to every customer who comes in our doors. Every one of our employees is like a family member to us. We strive to provide our customers what they want.”

Flummerfelt’s Town and Country Supermarket is located at 110 North Elm in Pierce City. The grocery is open from 8 a.m. to 9 p.m. Mondays through Saturdays and from 9 a.m. to 7 p.m. on Sundays. For additional information, call 417-476-2233.

CONNECTION MAGAZINE | 15

An unbreakable spirit

STORY BY MURRAY BISHOFF

PIERCE CITY RISES ABOVE TRAGIC MAY 4, 2003, TORNADO

but against the odds, Pierce City rallied.

Like a spark, collective acts of kindness, true leadership, a fi ghting spirit and fl ashes of light along the way showed the way out of the darkness.

At fi rst, the way out was far from clear. No one warned the property owners about the rain that came a few days after the storm. Without roofs, the water that seeped through the 19th Century brick buildings caused the walls to bow. Within a week, cracks began forming as the two-story, row-house construction began breaking apart. Soon it became apparent that the entire south side of Commercial Street cracked from building to building.

During the tornado, the stone structures held back the raging wind from sweeping away the Morrow Trailer Park on the south side of the railroad tracks, preventing dozens of deaths. But once the rains came, the buildings had taken all the stress they could endure.

When President George W. Bush came to visit on May 13, 2003, nine days after the tornado, Pierce City residents still felt raw with emotion. Every business in town was damaged and shuttered. Many were no longer standing. Volunteers at St. Mary’s Catholic Church served the only meals in town for many.

Flanked by U.S. Senators Kit Bond and Jim Talent, Bush told the crowd at St. Mary’s, “We will do everything we can to get you the help you need.”

There were already glimmers in the darkness.

From the outset, Mayor Mark Peters seemed to be everywhere. Able to show remarkable PHOTO BY MURRAY BISHOFF calmness, Peters

“Bent but not broken.”

These are the words that have came to characterize the Pierce City community.

Before the May 22, 2011, tornado in Joplin, the devastation from the May 4, 2003, tornado in Pierce City surpassed all precedents in southwest Missouri.

More lives may have been lost elsewhere, but nowhere had a tornado roared through the center of a city like it did in Pierce City. The tornado destroyed almost every building in the business district, along with 71 homes. Few towns have had the resolve to rise again from such damage.

“I remember sitting in the mayor’s offi ce crying the next day,” said City Clerk Julie Johnson. “I said, ‘My job is gone. The town is gone.’”

And so it seemed, but there was more to Pierce City than rubble. Most of the houses still stood, and the schools had escaped, though the fl agpole in front of Central Elementary stood at a sharp angle, bent as the storm swung around the south side of the campus.

Pierce City had become a jigsaw puzzle -- its parts scattered and its string of historic buildings battered and broken.

Many communities would have given up,

16 | CONNECTION MAGAZINE

ramped up the small town’s government to an unprecedented degree, holding weekly city council meetings. He made it clear from the start that complacency was not an option.

The quick arrival of the Federal Emergency Management Agency (FEMA) provided direction. Now everyone, even volunteers from surrounding communities, could help.

Members of the Methodist Church in Pierce City found the metal cross from their church’s roof -- a hollow metal block that the storm twisted but could not destroy. It became a symbol, and today, the cross stands in the church lawn, the only monument to the storm, next to a plaque bearing the words, “bent but not broken.”

PHOTO BY MELONIE ROBERTS

Gene Kluck, the World War II veteran and owner of the Friendly Supply hardware store, declared he would rebuild. Kluck set a standard for determination that made everyone sit up a little straighter.

MAY 2013

PHOTOS BY LINUS CAMPBELL

Then came the grand land swap. The Baptist Church had started building north of town and now its old building was too damaged to repair. The congregation offered its land to Mike and Carolyn Flummerfelt for Town and Country Supermarket. The Flummerfelts offered their land to Doug Thompson with Thompson Family Drug. Thompson offered the site of his drug store to the city.

Great ideas were embraced, like the FEMA architect’s suggestion to design the new city hall to resemble the original train station, in the same location.

On May 19, 2003, Governor Bob Holden addressed the graduating class at Pierce City High School. No governor had ever spoken at a PCHS graduation.

“I’ve heard some of the stories about what you did with your week when school was closed -- helping clear debris, moving out people’s belongings, aiding in the distribution of food, water and clothing and cleaning up the town,” Holden said.

“I was touched by the story of the group of students who cleared the yard of a man who used to be their janitor at the school, so he could get into his house to see what personal effects had not been destroyed.

MAY 2013

“My wish for you graduates,” Holden concluded, “is that you will be thankful for each new day and what you can contribute to it. This class and this community may have been temporarily bent, but you are not broken. Nothing can break you or the spirit of the Class of ‘03.”

Through it all, everyone remembered Dale Taunton, the one casualty of the storm in town. Taunton died standing by the entrance to the National Guard Armory, helping to shepherd people inside as the storm approached. For a decade, the Dale Taunton Helping Hands Award has been given, celebrating his sacrifi ce as the highest honor in the community.

Out of the loss and destruction came

PHOTOS BY MURRAY BISHOFF

a new business district, a new city hall, record sales tax income, bigger public facilities and a sense of resilience. There is still part of a badly bent utility pole on Pine Street that refl ects the storm’s fury that Sunday evening 10 years ago.

Bent but not broken. The legacy lives on.

CONNECTION MAGAZINE | 17

Building a Community Of Grace

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MAY 2013

BOOKREVIEW

Remarkable Creatures

by Tracy Chevalier REVIEWED BY ANNE ANGLE

It is hard to say who are the more remarkable creatures in this historical fiction story: the two women who tell their story in first person narrative or the fossil discoveries they make on the beaches and in the cliffs along the southwest coast of England in the early 1800s.

Mary Anning (1799-1847) and Elizabeth Philpot (1780-1857) are real women around whom a fictional story has been structured. Anning was very poor and uneducated while Philpot was middle class and well educated. Though it appears the two women have nothing in common, they both have a fascination for fossils and they form an unusual friendship based on this mutual interest.

At some point, they both fall in love with the same man, letting jealousy and envy hurt their relationship. The resolution to this issue adds interest to the story.

The early 1800s was not a time when women had a voice in the scientific or academic world. It was before Charles Darwin presented his ideas on common ancestry and evolution, but the discoveries made by these two women laid the groundwork for Darwin and other natural scientists’ thinking.

Anning discovered the first documented ichthyosaurus and plesiosaurus. Philpot voiced the idea that these fossils were the skeletons of some creatures unknown to the scientific

community at that time and no longer existing on earth. Because Anning was uneducated, she had no opinion about this radical thinking, but she knew she had seen lots of fossils and none were like these.

Philpot taught Anning how to catalogue and document her findings.

Thanks to Philpot’s social standing, she had contact with scientists of that era, which enabled her to become the spokesperson for Anning’s discoveries.

Some men in the scientific community were claiming they had discovered the fossils themselves, or that Anning had modified some of the specimens. In the story, Philpot even had the audacity to go to the annual meeting of the Geological Society of London where no “lady” had ever been allowed to cross the threshold before.

Her intention was to defend the validity of Anning’s findings.

During the early 1800s, it was culturally unacceptable for a woman of Philpot’s position in society to get “down and dirty” on the beaches or to go anywhere alone, but she had such a passion for fossil hunting that she ignored shuns she was given and followed her heart’s desire. She was also frowned upon for the time she spent with Anning, who was “beneath her” socially. Class structure is one of the main themes of the story.

The religious community was just beginning to doubt the idea of a young earth,

but what Philpot was hypothesizing was heretical. William Buckland (1784-1856), an ordained minister, friend of Philpot, eccentric English scientist and first professor of geology at Oxford University, spent much of his time trying to reconcile religion with the radical thinking surrounding the discoveries the ladies made.

Could this story have been told about any other time in the history of mankind? I think not. It is a story of changing times; a story of cultural upheaval; a coming-of-age story for women. We have come a long way, ladies.

Tracy Chevalier has written several historical fiction novels, including “The Girl With A Pearl Earring” and “The Lady and The Unicorn.” Chevalier lives in England with her husband and children. Her most recent novel, entitled “The Last Runaway,” is about a Quaker who moves to Ohio and becomes involved with the Underground Railroad.

Anne Angle is a retired Cassville High School life sciences teacher. An avid reader, Anne is an associate member of Crowe’s Cronies Book Club based in Cassville.

MAY 2013

CONNECTION MAGAZINE | 19

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MORE THAN A SATURDAY EVENTS DESIGNED TO HELP REVITALIZE DOWNTOWN CASSVILLE S T O R Y B Y L I N D S AY R E E D

It’s Saturday morning, and residents from across southwest Missouri have gathered in downtown Cassville to browse the selection of fresh produce and artisanal products, like jams, soaps and bakery goods, offered by dozens of local gardeners and vendors.

22 | CONNECTION MAGAZINE

Shoppers stop in front of a small stage to enjoy music offered by a local bluegrass band, and children wait in lines to get their cheeks decorated with glitter paint or receive a free colorful helium balloon.

Cooking classes and craft demonstrations are offered under canopies on the lawn surrounding the historic Barry County Courthouse, and community members stop to chat with friends and neighbors as they wander the maze of booths set up around the square.

This is the Cassville Main Street Association’s vision for the Cassville Farmers’ Market, which opened April 6 on the south side of the downtown square in Cassville on Seventh Street. The market is sponsored by the Garden Sass Farmers’ Market Association.

Although the local farmers’ market has started small with only a couple dozen vendors, there are hopes that it will one day achieve the success seen in larger cities where markets draw hundreds of shoppers each and every week.

“In a lot of the surveys for the DREAM Initiative, a Saturday market was one of the most requested ideas,” said Mary Cupps, a member of the Cassville Main Street Association promotions committee. “We wanted to facilitate things and bring people together to get through some obstacles to make this a reality.”

Cupps said initiating the Saturday farmers’ market on the square was mainly a matter of talking with people and sharing ideas and needs.

“Garden Sass was willing and ready to go with it and really wanted it,” said Cupps. “We just started talking to people, explaining to the city and Barry County officials what was needed to bring everybody on board.”

Through the Cassville Main Street Association, partnerships were formed between the Garden Sass Farmers’ Market, which has operated a successful market in the Cassville City Park for a number of

MAY 2013

N A MARKET years, and the Barry County Commission and the City of Cassville. These partnerships have allowed local vendors access to county and city facilities and streets to offer a Saturday market venue.

“We are an open farmers’ market,” said John Potter, Garden Sass Farmers’ Market Association president. “Anybody local can set up and sell goods at our markets. Our only requirement is that everything sold at our market is locally produced or grown.”

In addition to attracting food enthusiasts, home cooks and chefs from across the area with a rich array of fruits and vegetables, the local market will offer arts and crafts items and bakery goods that should please any shopper.

Garden Sass has also committed to providing a special event on the square each month. These special programs will include free bluegrass music in July and cooking demonstrations or a cooking contest in September. Food items used in the demonstration or contest will be provided by market vendors.

“We hope that the Saturday market will provide more opportunities for the public to shop the farmers’ market,” said Potter. “The Cassville Main Street Association is really working to revitalize downtown and bring more people to the square each week.”

Even though Garden Sass has taken the lead on recruiting vendors for the Saturday market, the Cassville Main Street Association is working diligently to

MAY 2013

“We hope that the Saturday market will provide more opportunities for the public to shop the farmers’ market. The Cassville Main Street Association is really working to revitalize downtown and bring more people to the square each week.”

JOHN POTTER GARDEN SASS FARMERS’ MARKET ASSOCIATION PRESIDENT

promote the new weekly event.

The promotional committee worked with local graphic artist and Connection art director Veronica Zucca to design a beautiful logo for the Cassville Farmers’ Market, and a banner was ordered for the Saturday venue.

Promotional flyers will also be distributed throughout the community this summer.

“We want to get the flyers out to the local resorts,” said Cupps. “We hope to attract some of the people passing through Cassville on their way to the lake or Roaring River who might want fresh fruits and vegetables while camping. We feel the market will also give visitors something fun to do on Saturday mornings.”

The Cassville Farmers’ Market will be open on the square in Cassville from 7 to 11 a.m. each Saturday through November 23. The market will not be open on May 4 during the Cassville Area Chamber of Commerce’s annual Dogwood Car, Truck and Motorcycle Festival, but vendors will offer fresh produce and other items during the chamber’s annual Chili and Salsa CookOff on October 26.

The Garden Sass Farmers’ Market will also continue to offer goods and produce at the pavilion on Mineral Springs Road in the Cassville City Park from 7 to 11 a.m. each Tuesday this summer.

CONNECTION MAGAZINE | 23

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BY SALLY REINHARDT

sidecar-sally@juno.com

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 enjoying 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.”

“Mother May I” was not only a game played when we were youngsters but also an expression directly related to moving forward with an action needing mom’s approval. There have been times when I wished a simple affirmation could still be expressed and moving forward would be that simple again.

This month offers a specific role in conjuring up memories of our mothers and their influence in our lives. I decided to query a few friends and ask them for their first thoughts when I mention the word, “mother.” Perhaps you can relate to a few of these images as well. Here are a few snippets:

“”

“I never thought my mom fit the average mother scenario, nor does she fit the average grandma mold either. She has a quick and raucous sense of humor that rises to any occasion without hesitation.”

“”

“Being a mother is one of the hardest jobs I’ve ever held. You come to it ill prepared. I must admit, however, that motherhood is also one of life’s most wonderful experiences.”

MAY 2013

“”

“Best friend comes to mind for myself and my husband.

She frequently recommends that I should be sure to cook her son-in-law a good meal after his day at work.”

“”

“Mom was the glue that held our family gatherings together. She was the self-appointed organizer, dispensing a distinct young and happy outlook.

Emulating her has been a positive way to journey through life.”

A mother’s influence symbolizes a standard to be recognized. As I was reflecting on the title of my article, it dawned on me that my son somehow has slipped into the “After 55” category. How did that happen so quickly? He often reminds me about lessons he learned as a child -- incidents that I have forgotten. How we influence our children forever remains a hallmark for their

“”

“Undisputed love and discipline were given out to the four children raised in our home. While I did not always like doing the chores, lessons learned and then being taught are proving invaluable.”

lives and a pivotal preparedness tactic in raising their own children.

So, a special thank you to all mothers, be they biological, surrogate or Mother Nature.

They tangibly reveal God’s perspective just when we need it the most. A good reminder is Proverbs 31:31 -“Give her the reward she has earned.” There are times when mothers need to rest. It helps to rejuvenate their spiritual, emotional and physical health as noted in Exodus 34:21 -“Six days you shall labor, but on the seventh day you shall rest.” Remember to live a full life each day. It’s the only one we get.

See ya down the road.

CONNECTION MAGAZINE | 25

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Congratulations to Hunter Elizabeth Willis, the 1-year-old daughter of Kayla and Josh Willis, of Purdy. Hunter’s grandparents are Mike Patton, Sherry Thomas and Rusty and Glenda Willis, and her greatgrandparents are Beth Mahaffey and Robert Willis.

We invite you to share a photo of your child to be featured in Connection’s very own proud parent cutest kid contest.

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

Email your child’s photo to editor@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.

MAY 2013

CONNECTION MAGAZINE | 27

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510 E. Hwy. 32 • Stockton 28 | CONNECTION MAGAZINE

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MAY 2013

AND OT H E R CULINARY DELIGHTS Story by Sheila Harris Photos by Sarah Lee and Sheila Harris

The first thing to catch the eye when stepping into the Red Barn Café and Hen House Bakery in Mt. Vernon is the well-stocked bakery display case filled with desserts with enough eye-appeal to make a grown woman cry.

Cry for a sample, that is.

Coconut cream and lemon pies, piled high with meringue that easily achieves a six-inch height, vie for attention with delectable chocolate-silk confections, adorned with mounds of piped-on whipped cream, cobblers brimming with fruity perfection and rich, chewy pecan pies. Eight-inch-tall, melt-in-your-mouth cheesecakes in various flavors are a marvel to behold and compete with enormous German chocolate cakes covered in gooey, coconut sweetness.

MAY 2013

CONNECTION MAGAZINE | 29

Freshly baked cinnamon rolls of outrageous proportions, huge cookies in a variety of flavors and fruit turnovers oozing their bounty from the seams reside side-byside in a second bakery display case.

All choices add up to a difficult decision for the selection of only one dessert.

Luckily, desserts at this establishment are sold by the slice or whole, and by the piece or by the dozen, so any flavor you really want to try but can’t handle on the spot can be purchased for future enjoyment.

Shari Copenhaver, owner and baker extraordinaire of the Red Barn Café and Hen House Bakery, began her baking career at age 15 in the previous Stoker’s Truck Stop in Mt. Vernon and never let the grass grow under her feet afterward. Definitely qualifying for the title of professional pastry chef, Shari worked at the Paradise Grill in Branson for a number of years, where she filled orders for specialty desserts for various stars, including June and Johnny Cash, Glen Campbell and John Davidson.

In what she called “taking a rest from working in a restaurant,” Shari also worked as a private cook for Dick Bushman, of Spring Hill Press in Mt. Vernon, for a time, as well as for John Q. Hammons.

Five years ago, Shari felt the time was right to open her own restaurant on the Highway 39 Business Loop in Mt. Vernon, where she converted a mechanic’s garage into her primary location. Decorated in rustic barn décor with an onsite bakery, the Red Barn Café has become well known throughout southwest Missouri. Featured several times in area magazines and included in a book entitled “Best Breakfasts in Missouri,” the Red Barn Café never suffers from a slow spell.

Desserts are not the Red Barn Café’s only claim to fame, as one will discover when they sit down for a huge, homecooked meal.

“I don’t use any ingredients from a can,” stated Shari. “Everything we make is homemade from scratch, including the pie crusts. I want people to have the opportunity to eat traditional meals just like mom and grandma made, and that’s what we provide.”

30 | CONNECTION MAGAZINE

The Red Barn Café’s full menu does indeed offer the kinds of meals one remembers from childhood, including steaks, pork chops, fried chicken featuring Shari’s special breading and chickenfried steaks covering an entire plate and smothered in homemade gravy. Every dinner is completed with a trip to the soup and salad bar, choice of potato, vegetable of the day, and best of all, a loaf of wonderful homemade bread, comparable to none.

The huge menu also includes traditional burgers and sandwiches, including Philly steaks, reubens and pork tenderloins, a Midwest specialty often unavailable in other regions.

For those watching their waistlines, lighter fare is also offered. There’s grilled

The Red Barn caters

Within a 50-mile radius of Mt. Vernon, the Red Barn Café provides catering for your special events. They may be contacted by telephone at 417-466-4650.

“We let our customers choose from our menu what they would like for us to cater,” said Shari.

“Call ahead and book us for your event. We’re always happy to provide your meal.”

MAY 2013

chicken and a number of salads, including Red Barn’s Barnyard Salad featuring turkey, ham, roast beef and vegetables piled on a bed of greens.

The outstanding homemade breads and pastries offered by the Hen House Bakery are not without behind-the-scenes effort.

“We have a bakery crew that comes in and works a total of about 12 hours every night, so that we will have enough baked goods on hand to get us through each business day,” said Shari.

As a contender for “Best Breakfast

in Missouri,” the Red Barn Café offers a traditional breakfast menu, as well as a full breakfast buffet that opens at 6 a.m.

Mondays through Saturdays and 7 a.m. on Sundays.

Shari’s hard work, as well as the labor of the entire staff, is paying off handsomely.

Shari has opened two additional locations: one downtown on the square in Mt. Vernon, which serves lunch and dinner and offers beer and wine selections, and the newest Red Barn Café and Hen House Bakery, which opened in April at 510 East Highway 32 in Stockton, offering the same full menu as the Mt. Vernon facilities.

“It really pleases me to be in a position to open a restaurant in Stockton,” said the soft-spoken Shari. “I’m able to provide employment to a number of people in an area where jobs have been hard to come by.

“I’ve got a wonderful group of employees here in Mt. Vernon, too,” added Shari. “I couldn’t do it without them. Several of them have been with me the entire five years since I’ve opened.”

It is just this attitude of appreciation and concern for others that makes Shari’s business such a success in the Mt. Vernon area where she grew up. Everyone who knows her loves her, and seldom does a patron walk into her restaurant who does not give her a greeting or a hug, or who does not leave as a friend.

Business hours

The Red Barn Café and Hen House Bakery is open at 107 West Mt. Vernon Blvd. and at 510 East Highway 32 in Stockton from 6 a.m. to 9 p.m. Mondays through Saturdays and from 7 a.m. to 3 p.m. on Sundays.

Their location on the Mt. Vernon square at 101 North Hickory is open from 11 a.m. to 2 p.m. Mondays through Fridays and from 5 to 8 p.m.

Friday and Saturday nights.

The downtown location is also open from 7 to 11 a.m. on Saturdays for breakfast and from 9 a.m. to 2 p.m. on Sundays for brunch.

OWNER SHARI COPENHAVER

MAY 2013

CONNECTION MAGAZINE | 31

Rockin’ out wi

POPULAR BAND HAS DEEP SOUTHWEST

32 | CONNECTION MAGAZINE

MAY 2013

Black Moods

with The

WEST MISSOURI ROOTS

Story by Lisa Schlichtman * Photos by Jeremy Huse

WHEN THE BLACK MOODS TAKE THE STAGE AT FAMOUS MUSIC VENUES LIKE THE VIPER ROOM IN L .A. OR THE MA JESTIC THEATRE IN TEMPE, ARIZONA, THE GROUP IS PERFORMING FOR AN AUDIENCE OF 1,000, WHICH IS ALMOST TWICE THE SIZE OF WHEATON, THE HOMETOWN OF TWO OF THE BAND’S THREE MEMBERS. Joshua Kennedy and Ryan Prier, who both hail from Wheaton, and Phoenixraised Chico Diaz make up The Black Moods, a gritty rock and roll band based in Tempe that just released its self-titled debut album in January. Kennedy is the lead guitarist and front man, Prier plays bass and sings back-up and Diaz rounds out the group on the drums.

“The Black Moods” album features 10 original songs, including the group’s sing-along anthem “Hey You,” which is also the single chosen for the band’s fi rst music video, which debuted on YouTube last month.

The group has been touring throughout the U.S. to promote its new album. Their schedule included a performance at the Double Deuce in Wheaton on March 29 and performances

MAY 2013

CONNECTION MAGAZINE | 33

at Bumpers in Monett earlier in the month.

Coming home keeps The Black Moods grounded in their musical roots, and both Kennedy and Prier say they look forward to reconnecting with the friends of their youth. The duo has been playing together since their early teens.

“We grew up around it,” said Kennedy, whose dad, Mike Kennedy, played in the popular local band, Midnight Express, during the 1990s. Prier’s dad was also a member of another country-western band in the area during that time.

“When I was around 11, I was bored so I picked up a guitar,” said Prier. “Dad’s band practiced out in our garage, and he showed me what he knew. I’m self-taught.”

Kennedy has musical memories that date back to his days as a toddler. He said the fi rst instrument he ever played was a plastic Scooby Doo guitar that his mom, Brenda, strung with fi shing line after he broke the original strings.

“I would get on stage and play next to Mike (McCracken, Kennedy’s uncle and a member of Midnight Express) when I was about 2,” said Kennedy. “I remember I was just knee high to Mike. I eventually graduated to a real guitar.”

Neither Prier nor Kennedy took guitar lessons growing up. Instead, the two spent every spare minute they had playing music together.

“We never studied it; it just started happening,” said Kennedy. “We learned by getting together and playing every night.”

“Once we got jobs, we got together as soon as we got off work,” added Prier.

While attending Wheaton High School, Kennedy, Prier, Prier’s brother, Kevin Prier, and Kennedy’s dad, Mike Kennedy, formed the band Further More, and they played gigs around southwest Missouri and northwest Arkansas.

In time, Kennedy and Prier realized their rock and roll dreams weren’t going to play out in Wheaton, and the pair made the move to Arizona, where they enrolled in the Conservatory for Recording Arts and Sciences.

From there, encounters with music legends, such as Robin Wilson of Gin Blossoms fame and Gene Simmons from K.I.S.S., gave the small town boys the contacts they needed to begin making 34 | CONNECTION MAGAZINE

The Black Moods: MUSICAL MASTERY WITH ROCK AND ROLL ROOTS Review by Vinee McCracken In a world of music that is dominated by computer-generated sounds and production tricks, The Black Moods provide a refreshing sound that can only be described in two words: rock and roll.

Infl uenced by acts such as Led Zeppelin, Pink Floyd and The Doors, you will be hard pressed to fi nd a group that pairs musical mastery and chemistry quite like The Black Moods. The Black Moods are a guitar-driven rock band that adopt a “don’t bore us, get to the chorus” attitude. The guitar riffs, powerful rhythm section and raspy vocals culminate to produce a sound comparable to a darker version of The Black Crowes.

While many acts claim to be better live, The Black Moods are deserving of the reputation that they have garnered as a truly entertaining live act. Josh Kennedy plays the front-man better than most with his hair-tossing moves and boot-stomping antics. Kennedy’s ability to demand the audience’s attention while singing and playing intricate riffs is very impressive.

Ryan Prier’s physical presence (he’s 6’5) and looming demeanor plays perfectly into his role as bass player. Although he is the most reserved of the trio, Prier’s harmonies and cool bass grooves are crucial to the group dynamic.

It is a rare quality when a drummer gains the audience’s attention, but Chico Diaz’s animated gestures and Tommy Lee-like drum tricks add another element to the band’s eclectic stage presence.

At their performance at The Double Deuce in Wheaton, the group incorporated original songs with a variety of covers ranging from The Eagles to Oasis. In between sets, the band members were busy shaking hands and chatting with all the patrons of the establishment, many of whom have known the group for nearly a decade. If you love rock and roll music, The Black Moods’ live show will rival any local act in southwest Missouri.

MAY 2013

inroads into a tough business.

“We started hanging around people we wanted to be like, with people who could make this happen,” said Kennedy.

After being involved with several different bands and various other musical gigs, Kennedy and Prier formed a band called Chalmers Green, which eventually evolved into The Black Moods.

“We wanted to turn Chalmers Green into something more marketable,” said Prier. “Our name, The Black Moods, is English slang. Josh read about it in a book on Jim Morrison. It means depressed, melancholy, but we’re not depressed. We wrote a song called Black Moods fi rst, and then we tried it out as a name, and it stuck.”

Diaz became the third member of the band after the original drummer left. The Phoenix native didn’t grow up listening to rock and roll like his band mates but instead was raised on hip hop and studied jazz and Latin music. He started playing drums when he was 10, and it became his passion.

After playing in various bands around the Phoenix/Tempe area, Diaz had the opportunity to audition for Prier and Kennedy, and he was invited to join the group that was then known as Chalmers Green.

“They taught me a lot, especially about rock,” said Diaz, referring to the Wheaton pair. “They’re good, and it just comes so natural to them. I think it has to do with their roots in country music.”

For the past two and a half years, The Black Moods have been working harder than ever, making a strong push to complete their fi rst album. In between busy schedules, which includes a gig for Kennedy with Gene Simmons’ son Nick’s new band, the trio of talented musicians was able to track 16 songs and edit those down to the 10 songs recorded on the debut album.

Music and lyrics come together spontaneously for The Black Moods.

Kennedy often creates the skeleton of

a song, and Prier specializes in musical arrangements.

“Sometimes when I have an idea for a song, I walk around humming two lines over and over again and a song will start to build around it,” said Kennedy.

“Then we go in and start messing around,” said Prier.

“It’s really very easy for us to write,” adds Diaz. “We keep it super simple, creative.”

The end result is a large collection of original songs -- 10 in particular that the group deemed strong enough for an album.

The Black Moods’ music has a classic rock infl uence with a Led Zeppelin, Tom Petty fl avor. The three musicians manage to blend those styles into a signature sound that is all their own.

“We think we appeal to anyone who likes good music,” said Kennedy. “We want our songs to relate to people from 8 to 80.

We play what feels good to us.”

To keep up with The Black Moods’ upcoming tour dates, visit their website at www. theblackmoods.com You can also follow them on Facebook or Twitter (@TheBlackMoods) or subscribe to their YouTube channel at www. youtube.com/theBlackMoods.

MAY 2013

CONNECTION MAGAZINE | 35

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CONNECTION MAGAZINE | 37

BY S U SA N F U N K H O U S E R

TALKIN’ TRASH 38 | CONNECTION MAGAZ MAGAZINE

William Shakespeare sagely penned, “Let me embrace thee, sour adversity, for wise men say it is the wisest course.” Members of the inaugural Purdy Spanish Club recycling team can certainly attest to the validity of Shakespeare’s words.

In 2006, the Spanish Club, which was founded in 1999, dreamed of expanding its established community service projects while at the same time raising money to fund club projects and scholarships for graduating seniors. Their dreams gave birth to the Purdy Recycling Project. A core group of dedicated students gathered recyclable items each Friday, first targeting only the high school and then expanding to the entire campus.

Unfortunately, they were unable to collect a large enough volume of materials to interest a broker, so they ended up giving away everything but the aluminum.

DID YOU KNOW?

The average person generates over 4 pounds of trash every day and about 1.5 tons of solid waste per year.

In addition to a shortage of recyclables, the group also faced adversity in the form of storage constraints, processing problems, equipment needs and skepticism from state officials and others that they could achieve and maintain their goals. Historically, most school recycling programs fail. Founding Purdy Recycling Project member and former Spanish Club President Jordan Justus recalled, “People said we’d never be able to do it, but that just gave us incentive to prove them wrong.”

A TRIUMPH IN TRASH Prove the doubters wrong they did. Over the course of the next few years, Spanish Club members and their dedicated advisor and mentor, Gerry Wass, continued their efforts to build up the budding recycling program by: securing a better recyclables broker, who provided them with a semi-trailer for storage; partnering with Marvin Carney who brought in the City of Purdy’s paving roller to crush cans; writing and receiving a grant from Solid Waste District N, headquartered in Monett, as well as other grants; purchasing four balers and other equipment; and taking an enormous step in expanding their reach by opening up the recycling program to the community.

As the amount of recyclables received by the program continued to grow, space constraints became an even greater problem. The group dreamed of erecting its own recycling center and wrote yet another grant with that goal in mind. Once again, Solid Waste District N came through for the program, and in the fall of 2008, the Purdy School and Community Recycling Center opened its doors in a new 36foot by 70-foot metal building.

The first winter was a chilly one without a furnace, but through the help of various grants and recycling sales, the group was able to purchase an oil furnace that runs entirely on oil they drain from collected filters, which they crush for recycling.

Since its inception seven years ago, the Purdy Recycling Project has recycled approximately 600,000 pounds of trash and has earned approximately $25,000 in profits from the sale of its recyclables. A large portion of funds raised go toward scholarships for graduating seniors who have dedicated countless hours of work to make the program successful.

A TRASHY REPUTATION The Purdy Recycling Project quickly gained a reputation for its community service. Current Spanish Club member Esmeralda Perez noted, “A lot of people now know Purdy for its recycling program. That’s pretty awesome.”

As the only known schoolbased, industrial recycling program in the nation, the Purdy Recycling Project wanted to help other schools and organizations interested in starting their own programs.

Members made themselves available for speaking engagements and workshops and published a how-to manual and autobiography entitled “Bringing It Back Around; The Story of the Purdy Recycling Project.” The group also caught the attention of Governor Jay Nixon, who visited Purdy for a tour of the recycling facility, and earned national recognition when they won the Sea World/ Busch Gardens Environmental Excellence Award.

DID YOU KNOW?

In 2009, Americans produced enough trash to circle the earth 24 times.

MAY 2013

DID YOU KNOW?

FROM TRASH TO COMMUNITY TREASURE As the program continued to grow, so did its dreams.

During her sophomore year, Spanish Club member Cynthia Salas served as development officer. This position comes up with new ideas and oversees their implementation. Cynthia and fellow Spanish Club member Jesus Perez wanted to renew the Purdy playground and park. When seeking advice from a dedicated group of community members, it was decided that the project was too large to tackle alone. However, the patrons desired community betterment and loved the idea of beginning with park improvements, so they banded together to form the Purdy Renewal Project, an affiliate of the Community Foundation of the Ozarks and Purdy’s first tax-deductible, charitable organization dedicated to community improvement.

DID YOU KNOW?

Over 75 percent of waste is recyclable, but we only recycle about 30 percent of it.

The Purdy Spanish Club donated $1,000 to help get them started, and in return, the club was given three seats on the Purdy Renewal Project Board. Together, the two groups applied for grants and solicited donations. In January of 2013, the children of Purdy reaped the benefits of the group’s hard work as they watched volunteers install the new Toddler’s Choice playground equipment. They MAY 2013

Recycling one aluminum can saves enough energy to listen to a full album on your iPod.

Recycling 100 cans could light your bedroom for two weeks.

plan to purchase additional equipment for older children in the near future.

“I’m so grateful to the Purdy Renewal Project for their support,” said Cynthia. “I’m very proud of the playground equipment. I’m glad that I got to see this project completed before I graduate. When I see the kids playing on the equipment, it will be nice to remember that we were a part of it all.”

THaNkS FoR THE TRaSH. . .

AND THE OPPORTUNITY Cynthia also expressed her gratitude to Gerry Wass for his years of dedicated service in establishing the Purdy Recycling Project. Through all the ups and downs, he never lost faith that his students could succeed in their endeavors.

“He’s taught us everything,” said Cynthia. “Even when things aren’t going well, he’s always happy and upbeat.”

Esmeralda added, “I think I speak for everyone. Sometimes, we may not show it, but we’re really thankful for Senor Wass for giving us the opportunity to do this. I’m proud of the time I’ve spent recycling. I’ve learned leadership while helping others, thanks in large part to Senor Wass.”

Wass, in turn, waxed sentimental when speaking of his veteran students. “I’m already beginning to miss this group of graduating seniors, as I realize how much all their work in this program has changed them into confident, hardworking adults who really enjoy helping their community. We’ve overcome so many obstacles together.”

DID YOU KNOW?

Americans throw away 25,000,000 plastic bottles every hour.

A STINKY CHALLENGE The sour adversity of which Shakespeare spoke continues to rear its ugly head in the midst of the Purdy Recycling Project’s efforts to improve its community and environment. With the continued economic slump, recycling prices have dropped drastically in the past few years.

Cynthia and Esmeralda are two of approximately 10 graduating seniors each of whom have given over 200 hours of service to the Purdy Recycling Project. Each of these students is eligible to receive approximately $300 of hard-earned scholarship monies, but sadly the funds aren’t there. “This group of students has earned $3,200 worth of scholarships by working over a thousand hours in the program, and the club is determined to honor its commitment to them,” said Wass.

FROM GARBAGE TO GARDENING AND OTHER GLORIES Progress and new plans continue to be made by the Spanish Club and the Purdy Recycling Project. In addition to staffing the recycling center, members established a community garden last summer on land in the city center donated by Ed Mareth.

An additional school staff member was inspired to contribute his time and efforts to the process. Science teacher Joshua Hughes explained that he was not interested in the recycling program in the beginning.

“However, after co-teaching two recycling classes with Senor Wass and working for a year with the program, I have learned so much and grown as a person,” said Hughes. “Senor Wass has become not only a co-worker, but a friend and mentor. I have also learned a lot about recycling. My family now keeps two trash cans in our utility room, one for trash and one for recyclables. We have cut our trash load in half since we started recycling. That’s just in one household. Imagine if every household in Purdy did the same.”

CONNECTION MAGAZINE | 39

Hughes took over teaching duties for one of the school’s three recycling classes and is aggressively seeking support from community businesses.

He and Wass hope to establish a high school class for credit during the summer months, but the realization of this dream depends on the availability of funds to pay two teachers.

DID YOU KNOW?

If every American recycled just one-10th of their newspapers, we could save about 25 million trees each year.

“I see the recycling program as a win-win situation,” said Hughes. “The students

are learning work ethics, responsibility, pride and ownership. We are not only sending less trash to landfills, which helps the environment, but we are also bringing in a small amount of money for Purdy students through the recyclables we sell.”

Wass also remained enthusiastic as he reflected on how far the program has come and the vast amount of wisdom the group gained in the midst of great adversity. “I could not have foreseen how unique our program would become and how many opportunities it would give me to truly feel like I have a place in a community for the first time in my life. I find myself wondering where it all will go and feeling thankful. I think I’ve benefited from it all more than anyone else.”

The Purdy School & Community Recycling Center accepts the following recyclables every Tuesday from 3:30 to 6 p.m.: #1 AND #2 PLASTICS, RINSED WITH LIDS REMOVED ALUMINUM CANS, RINSED CARDBOARD, BROKEN DOWN TO LAY FLAT WHITE PAPER CATALOGS, MAGAZINES AND JUNK MAIL NEWSPAPERS USED BOOKS USED CELL PHONES FEED BAGS TIN CANS, RINSED STYROFOAM USED OIL FILTERS Interested in learning how to start your own recycling program? Please contact Gerry Wass via email (gerryw@ purdyk12.com) or phone (417-442-3215) to schedule a tour or request a presentation. You can also purchase a copy of the club’s 60-page how-to manual, “Bringing It Back Around: The Story of the Purdy Recycling Project,” for $25.

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MAY 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 MAY’S CUTEST PET WINNER

Callie, who belongs to Austin and Aubrey Kelley, of Verona, is a Catahoula farm pup. She loves the warm sun, the open fields and most of all “her people.”

MaY’S RuNNER-uP Email your pet’s photo to editor@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.

MAY 2013

Ernest T is a boxer owned by Jami and April Witt, of Pierce City.

CONNECTION MAGAZINE | 41

CUTESTPET

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

growing beaut

By Sherry Tucker Nothing is more beautiful and classic than a rose.

With hybridizing and breeding, rose selection and variety have become more broad than ever. Selecting and building a rose garden that creates the ambiance desired, or the ease of maintenance necessary, has become quite simple.

Roses are wonderful used as a stand-alone floral accent, added to a flower garden, used for border among other hedge or arranged in a regal garden devoted to roses. Before choosing a rose, it is important to consider the soil properties that are required for healthy roses, sunlight necessary and disease susceptibility of the varieties. Keeping roses spaced properly and well pruned to promote healthy air flow within the plant will deter disease. Mulching with shavings or rock also helps drain water and promote healthy bushes.

FLORIBUNDA ROSES are available in a large variety of colors, like the tea, but have smaller more clustered blooms on larger plants. They also need continual pruning but are hardier and less disease prone than tea roses.

TEA ROSES develop large blooms on single stems. The range of colors available is wide, from yellows to reds, deep oranges and whites. Mr. Lincoln is one of the oldest, most popular tea roses. It is a deep red and actually has a splendid rose smell, which is not present in a lot of hybridized varieties.

Tea roses can get up to six feet tall and three feet wide. They have to be continually pruned to promote repeated blooming.

Tea roses can be susceptible to black spot and other diseases, but it varies among the hybrids. A rose spray can be used to deter the effects of these diseases.

42 | CONNECTION MAGAZINE

CLIMBING ROSES come in different kinds of blooming characteristics, though they are all bred to produce long, climbing canes. Nothing beats a climbing rose to meander up a trellis in a country or English garden. When choosing a climbing rose, read all the requirements, growth habits and disease resistance as it can vary greatly.

MAY 2013

utiful roses Mother’s day craft project: dried rose wreath

SHRUB ROSES are the easiest, hardiest rose available. Though the shrub rose doesn’t have large tea rose quality blooms, it does have heavy blooming that lasts through the summer. Shrub roses can be pruned often, or just a couple of times through the growing season. This bushy plant can be cut low to promote a ground cover look, or grown tall as a hedge. One of the most widely available and popular lines of shrub rose is the “Knock-Out.” There are several colors available.

If you grow roses, you have the opportunity to dry them for use in dried floral decorating. For a simple, elegant and easy project, try making a wreath.

Roses can be gathered for drying at various stages of development. If they are too mature, they will fall apart, but petals can still be used for potpourri.

Lay or hang roses until they are dry and firm.

Using a bought or homemade grapevine wreath as the base, gather other dried greenery, moss or accents to accompany the dried roses. Clip all but one-half inch of the stem from the base of the rose.

Lay out flowers and accents to form the composition and establish a design before permanently attaching. A heavy duty craft glue or a hot glue gun can be used to attach everything. Spray lightly with a clear spray lacquer to strengthen the fragile flowers. After attaching a wire to the back of the wreath, it is ready to hang and enjoy.

Worried about Japanese beetles?

A Japanese beetle invasion can be hard to control and last for more than a month. Rather than using chemicals, Master Gardeners suggest letting the beetles do whatever damage they are going to do, then prune and let the rose regrow.

Normally, a flush of blooms will be lost, but a late summer bloom-out will follow.

MAY 2013

Sherry Tucker is a Barry County native and a produce grower at the local Garden Sass farmers market, which is open during the summer months in Cassville.

She and her family live on a farm northwest of Exeter.

She blogs online about homesteading for Mother Earth News magazine and is a freelance agricultural writer who frequently contributes to Ozarks Farm and Neighbor.

CONNECTION MAGAZINE | 43

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MAY 2013

MAY 2013

CONNECTION MAGAZINE | 45

School Pleasant View School 1889-1949.

Sisters Julia Howard Helvey and Jean Howard Berg on the first day of school in 1950.

46 | CONNECTION MAGAZINE

By the end of the 19th Century, one-room schools dotted rural communities across the United States.

This was the same for Barry and Lawrence counties.

These small schools served neighborhoods and were close enough that students could walk, so you would ďŹ nd buildings some six to eight miles apart.

There were no big yellow school buses. Automobiles were not in use. Horses and buggies were the main transportation. Children would walk as far as three or four miles to school. Some would ride their horses.

The Pleasant View community, north of Mt. Vernon, was like all others. Farms were scattered throughout the area, and large families needed education for their children. A small building had accommodated these families for nearly half a century, but by 1889, a new, two-story building rose from the prairie. At one time, there were more than 100 children attending school in that building.

Sadly, in February of 1949, this stately structure burned. It had served to educate youth for 60 years.

As the ames rose high into the cold, night air, families worried that the school program would end for the community.

MAY 2013

ol with a view

Reunion will honor Pleasant View’s rich history STORY BY JULIA HOWARD HELVEY “No way” was the response of the community as the school board and all the families decided they would have a new Pleasant View School building ready for classes to start by fall.

The men worked feverishly in the blistering summer heat and humidity. The women came, armed with buckets and rags, and helped with the painting, staining and cleaning.

I was one of the first graders who entered that building, and I can still smell the newness of the wood, paint and the oil on the floor. In just days, we were smelling the chalk dust as we did arithmetic and spelling lessons on the bright green boards.

The big windows on the north let in lots of light and were above the long shelves of books, many of which had been saved from the fire. The new building was an all-electric school, one of the first in the nation.

Electricity was relatively new to rural areas, so this school was state of the art.

No more wood-burning stove to heat the building.

Electric panels in the wall provided comforting heat for studying.

Mrs. Mary Ross was the teacher at Pleasant View District No. 35 for about 20 years and was happy to be in this beautiful new building.

MAY 2013

Besides bringing many pots of her blooming begonias to brighten all those windows, she always had the room decorated for the seasons. We cut leaves from bright construction paper each fall to put in the windows, before we decorated with pumpkins and turkeys. There was no end to the Christmas shapes we could cut and paste.

Then came February. Not just hearts, but Washington and Lincoln silhouettes were above every bulletin board and in the windows.

A basement served as the lunchroom with hot lunches served each day. It

was also used for 4-H and other community activities.

Many alumnae realized this school needed to be honored with a reunion -- the first ever. Though the doors were closed in 1962 and students were bused to Mt. Vernon Elementary School, the legacy of this special school and the education so many received proudly survives.

Jean Howard Berg, who retired as director of the Barry-Lawrence Library System two years ago, decided to make a reunion possible. Many former students who attended the school during the 1940s and

into the 1950s have been meeting with Jean to make this happen. Photos and stories have been sent to the reunion organizers from students who saved many memories.

On Sunday, May 26 at 2 p.m., all Pleasant View School alumnae are welcome to meet at the Ozark Prairie Church, which is located at 15032 Lawrence RD 2077 just one mile north of the school property for a celebration of education and friendship.

For more information about the upcoming reunion, please call Jean Berg at 417-466-4230.

Pleasant View School built in 1949.

CONNECTION MAGAZINE | 47

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1-800-255-4194 48 | CONNECTION MAGAZINE

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Monett collector has truly not lost his marbles STORY AND PHOTOS BY MELONIE ROBERTS

MAY 2013

Tootles: “Lost, lost, lost.”

Peter Banning: “Lost what?”

Tootles: “I’ve lost my marbles.”

Many may remember forlorn Tootles from the movie, “Hook,” the tale of Peter Pan and Tootles’ distraught search for his lost marbles.

Each smooth glass globe contained one of Tootles’ happy thoughts, and the loss of his prized possessions was intolerable.

For Monett businessman Jerry Hamm, owner of Broadway Treasures, located at 501 East Broadway, each of his collectible marbles contains a memory or a story as well.

CONNECTION MAGAZINE | 49

“I first started collecting in 1981,” Jerry said. “I came across some antique marbles at a flea market and bought them for $60.

I came home with some pretty valuable marbles.”

Jerry didn’t realize, at first, the value of his new purchase.

“I didn’t even know what I had,” he said.

“The old, handmade marble just caught my eye. I got some books to find out what I had purchased and then started collecting and trading to upgrade my collection.”

At one time, Jerry had the “comic book collection,” a series of 12 marbles named for such superheroes as the Green Hornet, Superman, Spiderman and Popeye.

50 | CONNECTION MAGAZINE

“They were named after the superheroes because of the colors used to make them,” Jerry explained. “They dated back to the early 1930s.

“I sold my collection several years ago when I owned a store in Pierce City,” Jerry added. “I’ve started rebuilding the collection but not to the same level that I had.”

Jerry said it is the color and variety of patterns that grabs his attention more than anything, but there are some subtle differences, even in the factory-made spheres that can add or detract from their value.

“If you find an agate with some flat facets, it’s probably a handmade agate,”

MAY 2013

Jerry said. “The smoother the cut, the better the stonemason.”

Marbles come in all types of materials and sizes from glass “pee-wees” measuring less than a half-inch to spheres measuring nearly two inches across. Marbles can be hollow and made of metal (“steelies”), wood or clay.

Marbles have been used to entertain youth as far back as the Egyptian Pharaohs.

Marbles were discovered in the tomb of King Tutankhamen, and marble games were popular among Greek and Roman youth and throughout the Middle Ages.

Mass-manufactured glass marbles only came into existence in the 1900s, with artisans competing to come up with the most unique designs and colors.

“Some manufacturer’s errors were tossed out,” Jerry said. “Akro Agate had a corkscrew agate with errors, and they tossed them out behind the factory. After the plant shut down, people dug them up, but it’s illegal to do that now. I guess the ones that were dug up decreased the value of collector’s editions.”

MAY 2013

In addition, glass artisans across the nation are making contemporary marbles that are miniature works of art.

“Finding a good value these days is more difficult,” Jerry said. “There are knowledgeable collectors out there who know what they are looking for, and you don’t find [rare marbles] like you used to.”

Still, Jerry keeps an eye out for prime condition Black Widows, Bumble

Bees, Cat’s Eyes, Watermelons, fancy Benningtons and crockery samples that come his way.

“I never played marbles as a kid,” Jerry said. “We lived in rural Iowa on a farm. My marbles were the piggies I kept in a little pen.

“I still have marbles from when I was a kid,” he continued. “My mom brought me some black marbles and some Raven’s Wood marbles from a conference she attended when I was young.”

Jerry and his wife, Carol, occasionally attend marble shows in Kansas City or Tulsa, Okla.

“I’ve been collecting for almost 30 years,” Jerry said. “My wife has even gained an interest, probably by osmosis. She goes with me to marble shows.”

In addition to plants that have ceased production, Jerry also knows about most of the current marble manufacturers in the United States and in Mexico, where a majority of the commercial marble sets are made today.

“It’s a fun hobby and profitable,” Jerry explained. “If I have any regrets, it is letting go of the 12 comic book marbles and some oxbloods in eight different styles.

“If anyone has questions about marbles, I’m happy to offer advice,” Jerry continued. “Some people can study books for years and still not know what they have. Some hybrids are pretty hard to identify.”

Broadway Treasures can be found on Facebook and is open from 10 a.m. to 5 p.m.

Thursdays through Saturdays.

For more information, call Jerry at 417-489-0011.

CONNECTION MAGAZINE | 51

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802 West Street Cassville, MO 65625 417-847-5238

Financial Advisor

www.edwardjones.com Member SIPC

SOLVE PROBLEMS LIKE A PRO AND SAVE LIKE ONE TOO.

• Submersible pumps • portable generators • drain snakes. Tackle problems fast with professional-quality tools and expert advice, without hiring an expensive contractor.

CALL TODAY FOR NEW 2013 CATALOG 1-888-845-9582

Making Memories Tours

www.makingmemoriestours.com

Journagan True Value Hardware & Lumber

1200 E. Church Aurora, MO

417-678-4488 Mon-Sat 7:30 a.m. - 6:00 p.m.

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

MACKINAC ISLAND & MORE June 16 – June 25, 2013

© 2012 True Value ®Company. All rights reserved.

52 | CONNECTION MAGAZINE

A TRIP TO TEXAS STARTS OREGON COAST & WITH COWBOYS CALIFORNIA REDWOODS July 22 – July 28, 2013

August 11 – August 25, 2013

NATIONAL PARKS OF THE WEST

August 28 – September 6, 2013

Check out the website for upcoming and new trips each month.

MAY 2013

and b o t t l e s VARIETY IS THE

brews

SPICE OF LIFE

Summer Ale This seasonal craft beer from Samuel Adams is an American wheat ale that balances bright citrus fl avors, hops and a touch of spice. Summer Ale is thirst quenching and lively, perfect for any summer outing.

Huge selection of speciality beers and wines Taste Testing

• Gift baskets available the way you want it • Mix A Six • Cigars and tobacco • Cheese assortments

5% DISCOUNT

on all spirits and wines (on case buys only)

Shiner Ruby Redbird Created by Spoetzl Brewery in the Texas hill country, the Shiner Ruby Redbird is actually brewed with genuine Texas Rio red grapefruit and ginger. It’s a lager that’s fruity, crisp and refreshing.

Stella Rosa Stella Berry This Italian rosé is a propriety blend produced from various grapes, which give the wine a vivid magenta characteristic. Natural wild strawberries and blackberries add a uniquely delicious fl avor to a wine that is naturally carbonated.

Open 7 days a week Mon. - Thurs. 10 a.m. - 8 p.m.

Fri. - Sat. 10 a.m. - 10 p.m.

Sun. 10 a.m. - 8 p.m.

100 Chapel Drive Suite H, Monett, MO • 417-635-1011 MAY 2013

Hob Nob Pinot Noir Elegant and bursting with cherry fl avors, this delightful red from France is medium-bodied with soft tannin that creates a smooth, rich, red berry fl avor.

CONNECTION MAGAZINE | 53

Graduation & Mother’s Day gifts

20% off of designer purses thru May

Starbucks CoffeeTM Homemade Cupcakes Soups and Sandwiches

JEWELRY AND ACCESSORIES

MAGNETIC THERAPY JEWELRY Junior, Misses & Plus sizes

Over 8,000 sq feet of antiques, collectibles, vintage signs, jewelry, local crafts and cabin décor

417-858-2602

www.newredbarn.com Located on Hwy 39 next to Meeks in Shell Knob

405 Plaza Drive • Monett 417-678-3644 • 417-342-4839

Authorized Service Dealer

FAMILY OWNED AND OPERATED SINCE 1971

BEATTHE CROWD Get your lawnmowers and string timmers serviced today!

235-7739

210 Hwy 37, Monett 54 | CONNECTION MAGAZINE

862-4378

2310 W Kearney, Springfield

Big Store with a lot of Stuff!

Race Brothers carries a complete line of farm and home supplies including clothing,lawn and garden, outdoor power equipment,pet supplies,tack and livestock supplies and much more!

You will find our service outstanding whether your needs are for home or acreage in the country.

358-3592

2309 Fairlawn Dr., Carthage MAY 2013

my C O N N E C T I O N

“My Connection” photos should be e-mailed to editor@monetttimes. 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.

Mike and Donna Knight, of Monett, traveled to Cozumel, Mexico, and took along their copy of Connection magazine. The Knights enjoyed a relaxing scuba diving tour of the island on a trip with 24 people through Extreme Scuba in Joplin, Missouri.

Lonnie Nine, of Monett, and Chet Nine, of Roeland Park, Kansas, took Connection to the St. Louis Cardinals’ spring training camp in Jupiter, Florida. t

Kathy Stephens, of Washburn, enjoyed her visit to Pearl Harbor this February while paying respect to the USS Arizona and visiting the “Mighty Mo” with her sons, MSgt. Stephen Muse, stationed at Joint Base Pearl Harbor-Hickam, and MSgt. Travis Muse, who was visiting from Moody AFB in Georgia. The three took time to pose for a picture with Connection magazine.

t

Christiane and Wilhelm Tidow live in Ahrensburg, a town close to Hamburg in northern Germany. This photo with Connection magazine was taken in Italy during the Tidow’s skiing holiday in the Dolomites, UNESCO world heritage site. Christiane’s pen pal Betty from Monett sends Connection magazine to the Tidows in Germany each month.

MAY 2013

CONNECTION MAGAZINE | 55

Home Decor, Totes, Handbags, Jewelry, and More!

“Pitiful

Now over 55 booths!

to Posh” Antiques • Collectibles Children’s items and more Repurposed Vintage Furniture 110 W. Broadway • Monett

417-236-5664 417-772-7219

Whitley

Cash Rebates $2,300 to $5,500 FREE Loader on Select Models!

4 Year Full Fleet Warranty!

0% Financing Up To 84 Months On Select Models!

Pharmacy

*Offer Available 3-1-13 Through 6-30-13.

101 West 8th * Cassville 417-847-2717 Mon. - Fri. 8:30 a.m. - 5:30 p.m.

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

www.restauranteacambaro.com

Swartz Tractor Sales & Service “Your #1 Tractor Repair Service In The Four State Area!”

Tractor sales & service

DUKE

12483 Hwy. 59 • Neosho, MO • (5 1/2 Miles East of Wal-Mart) 417-451-2224 • 417-850-7572

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

DID YOU KNOW?

505 Plaza Drive, Monett • 417-354-8408

Daily lunch & dinner specials.

Happy Happy Hour Monday Monday -–Friday Friday 44p.m. p.m. 7 p.m. p.m.

Acambaro is open daily, Monday – Thursday 11 a.m. – 9 p.m., Friday – Sunday 6 a.m. – 10 p.m.

Dine in or carry out.

56 | CONNECTION MAGAZINE

• 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.

www.hospicecompassus.com

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

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

MAY 2013

A healthier body, a richer life...

We provide nutritional counseling.

HERB DEPOT & Organic Market

Coming Soon: Bulk Org anic Foods!

Healthy Organic Foods • Supplements • Herbs Teas • Smoothie Bar • Frozen Foods Gluten Free Foods • Essential Oils Bath & Body Products

417-235-5500 • 600 BRIDLE LANE • MONETT

Monday - Friday 9 a.m. - 6 p.m. • Saturday 9 a.m. - 3 p.m.

Soni Copeland, N.D., CNHP • www.herbdepotmarket.com

Our Energy, Our Future Join the nationwide effort in informing Capitol Hill of the concern you have for affordable energy in the future. Make affordable energy in the future a reality.

Missing Teeth?

Loose Dentures?

We have the solution!

Mini implants can replace missing teeth or secure loose fitting dentures for a fraction of what they used to cost!!

Call today for your FREE consultation!

Crane Family Dentistry 204 North Commerce Crane, Missouri 65633

417-723-1723

www.cranefamilydentistry.com *Implantology is a specialty area not recognized by the ADA that requires no specific educational training to advertise this service.

MAY 2013

Barry Electric Cooperative

Cassville, Missouri During Office Hours • 847-2131 For more information visit HYPERLINK “http://www.ourenergy.coop” www.ourenergy.coop.

CONNECTION MAGAZINE | 57

Community

CONNECTION The first annual Doug Weatherly Alumni Basketball Tournament was held on March 24 at the Pierce City High School gymnasium.

1. Crystal and Jeff Charles.

2. Kaitlyn Graves and Layla Miton.

3. Jerri Jasumback and Jaxson Saffer.

4. Rhonda Hatfield.

5. Kaelyn Osborn.

6. Megan and Brandon Golubski.

7. Janice Rosebrough and Mikhala Myers.

8. Mike Knight and Mike Coones.

9. Terry Fey and Kaylin Stickley.

10. Jason Chapman and Kenny O’Hara.

11. Kevin Hatfield.

12. Cedric O’Hara and Becca Hatfield.

The Monett Senior Citizens Center hosted a St. Patrick’s Day dinner on March 16.

13. Wyatt Burton, Jorie Nichols, Zach Jones, Johnathan Collins, Cheyenne Short and Anthony Eden.

14. Gail Smith and Lorena Wells.

15. Bonnie Wheaton, Ken Gauthier and Teresa Barb.

16. Eldon and Mary Williams.

17. Leatrice Strother, Judy Pennington, Peggy Lamp and Mildred Graves.

18. Vernal Caldwell, Loretta Hurlbut and Sharon VanDerhoef.

19. Danny and Peggy Vore.

20. Ann and Melvin Kennedy.

21. Julie Hall, Joann Martin and Ruth Ann Richardson.

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MAY 2013

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The Monett Chamber of Commerce held its annual banquet on March 7 at the Scott Regional Technology Center in Monett.

1. Emilee Dailey, Chelsi Hagebusch and Justin Medley.

2. Sherlin and Nadine Bollman.

3. Keith and Brenda McCracken, Shari Asher and Jennifer Prine.

4. Kari Bass, Susan Childress and Laura Bahl.

5. Suzy and Coe McElmurry.

6. Tammy and Dennis Pyle.

7. Karen and Chris Lauridsen.

8. Stacy and David DeSutter.

9. Rusty and Regina Bowsher.

10. Amanda Stokes, Janell Patton, Leichelle Cotney and Genny Maroc.

11. Mary Blewett and Laura Stupperich.

12. Diana and Max May.

13

The Trinity Lutheran School’s Teachers Education Association hosted its annual school carnival on March 8.

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MAY 2013

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13. Nancy Bushman and Pam Schoen.

14. Halle, Sandra, Parker and Marcus Schoen.

15. Herschel and Bonnie Worm.

16. Mabel Parks and Wanda Thompson.

17. Loretta and Joe Pennington.

18. Shanna Jelinek and Carole Kleiboeker.

19. Marty Hagedorn and Madeline Hagedorn.

20. Dan and Joan Haines.

20

CONNECTION MAGAZINE | 59

you ask. . . we deliver. you ask. . . we deliver. you ask. . . we deliver.

on Most Models

-OR-

• 0% to 5.25% Financing Available WAC There’s a reason you should5 be washing your car. . . w/Cash or Standard Thru 10-31-12 Year and it’s not just about looking pretty.Financing.

Warranty!

Washing your car is vitally important to maintaining on Most& Models your car’s paint. Our Soft Touch and Touch Free Swartz Tractor Sales Service

Rebates Up To $5,000

Free Loader

Automatic car washes remove dirt and pollutants “Your #1 Tractor Repair Service In The Four State Area!” that degrade your vehicle’s clear coat and ultimately damage it’s surface.

12483 Hwy. 59 • Neosho, MO • (5 1/2 Miles East of Wal-Mart)

-OR-

Free Loader

• 0% to 5.25% Financing Available WAC on Most Models w/Cash or Standard Thru 10-31-12 Financing.

-OR• 0% to 5.25% 1060 Old Exeter Rd. • Cassville Swartz Tractor Sales Service Rebates Up & Financing Hwy. 76/112 • Cassville “Your #1 Tractor Repair Service In The Four State Area!” WAC To $5,000 Available 12483 Hwy. 59 • Neosho, MO • (5 1/2 Miles East of Wal-Mart) 417-846-3711 w/Cash or Standard Thru 10-31-12 417-451-2224 • 417-850-7572 Sue Childress Financing.

Rebates Up To $5,000

5 Year 417-451-2224 • 417-850-7572 Warranty!

PEOPLE WHO KNOW NUTRITION TRUST DIET CENTER Owner

Dana Salsman

Swartz Tractor Sales & Service Protecting the Ones Office Manager PEOPLE WHO KNOW NUTRITION Mendy Hubbard YouManager LoveTRUST Is Our Policy DIET CENTER 309 Kyler • Monett, MO 65708 • 417-235-7175 • schild@sofnet.com Sue Childress PEOPLE WHO KNOW NUTRITION Owner Dana Salsman TRUST DIET CENTER Office Manager Mendy Hubbard “Your #1 Tractor Repair Service In The Four State Area!”

12483 Hwy. 59 • Neosho, MO • (5 1/2 Miles East of Wal-Mart) 417-451-2224 • 417-850-7572

Your family is your top priority. Whatever your budget and your needs, our insurance policies can Hours: Mon. Thurs. help protect those whoand matter most6 toa.m. you.- 4:30 p.m. and Tues. Wed. and Fri. 6 a.m. - 2 p.m. www.trogdoninsurance.com

Connection can be mailed right to you!

Connection Call us today to can mailed right canbebe mailed receive a one-year to subscription. right toyou! you for

Connection 417.235.3135 can be mailed $40 a year!right Call us today to to you! receive a one-year subscription.

Connection magazine Call us today to 417.235.3135 will continue to be offered receive a one-year free to anyone in our subscription. distribution area.

417.235.3135

magazine 64 | Connection CONNECTION MAGAZINE

Thankto be you will continue offered in our free forto anyone reading Connection distributionmagazine area.

Connection!

will continue to be offered

60 64 || CONNECTION CONNECTIONMAGAZINE MAGAZINE

free to anyone in our distribution area.

64 | CONNECTION MAGAZINE

New, State-Of-The-Art Dean Gautney, CIC

Dental Office

Manager P.O. Box 405 • 111 S. Market St. • Mt. Vernon Sue Childress 417.466.2800 • fax: 417.466.3066 TROGDON AGENCY, INC. Owner Dana Salsman 309 Kyler • Monett, MO 65708 • 417-235-7175 • schild@sofnet.com COMPLETE INSURANCE SERVICE Toll Free: 1.800.748.7756 Hours: Mon. and Thurs.

6 a.m.

4:30 p.m. and Tues.

Wed. and Fri. 6 a.m.

- 2 p.m.

Office Manager Mendy Hubbard Manager

Not only do our equipment, Children’s & Family New, State-Of-The-Art Dental Office 309 Kyler • Monett, MO 65708 • 417-235-7175 • schild@sofnet.com warranties and services

Dentistry exceed industry standards,

Hours: Mon. and Thurs. 6 a.m. - 4:30 p.m. and Tues. Wed. and Fri. 6 a.m. - 2 p.m.

We offer digital X-rays, ortho, crowns,

socanals. doOffice we.

New, State-Of-The-Art Dental bridges and root

Children’sWe& Family accept most dental plans Dentistry

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 Missouri Medicaid providers up to age 21. quality service you deserve. We use the best

We offer& digital X-rays, ortho, crowns, Children’s Family bridges and root canals.

Dentistry computer technology to secure and better serve

our customers by providing better information, faster service and more consistent quality.

We accept dental plans Thomas ALMS Jr.,mostD.D.S. We offerwww.kenscollisioncenter.com digital X-rays, ortho, crowns, 155 W. Patterson • Mt. Vernon, Mo. • 466-3443 Missouri Medicaid providers up to age 21.

bridges and root canals.

HOURS: Mon. - Thur: 8:30 - 11:30 a.m. and 12:30 - 5 p.m.

s ’ n e K

We accept most dental plans

OCTOBER 2012

Thomas ALMS Jr., D.D.S.

Missouri Medicaid providers up to age 21.

155 W. Patterson • Mt. Vernon, Mo. • 466-3443

712 W. 10th St. • Cassville, MO 65625 HOURS: Mon. - Thur: 8:30 - 11:30 a.m. and 12:30 5 p.m.

417-847-1200 • 800-900-1593 • Cell: 417-846-5252 • Fax- 417-847-1600

Thomas ALMS Jr., D.D.S.

MAY 2013 OCTOBER 2012

155 W. Patterson • Mt. Vernon, Mo. • 466-3443 HOURS: Mon. - Thur: 8:30 - 11:30 a.m. and 12:30 - 5 p.m.

OCTOBER 2012

recipe box

RECIPES COLLECTED

FROM FAMILY AND FRIENDS

If you have a recipe you’d like to share, email to Darlene Wierman at darlene@cassville-democrat.com

tomato salad 1 lb. ripe tomatoes 1/2 cup chopped purple onion 1/4 cup green or black olives 2 cloves garlic, minced 1/2 cup chopped parsley 3 tbsp. chopped basil 1 tbsp. wine vinegar 1/4 cup olive oil Core tomatoes, chop into small pieces and place in a medium-size serving bowl. Peel and dice onion and combine with the tomatoes.

Stir in the rest of the ingredients. Best served at room temperature.

easy potatoes on the grill Large white potatoes 1 large onion, sliced Butter, melted Salt and pepper Heavy foil

For a bit more erbs flavor, add freshng!h before grilli

Peel one large potato for each person and slice them very thin. Roll out enough foil to double wrap the potatoes and onions.

Place one layer of potatoes on the foil and follow with one layer of sliced onions. Salt and pepper this layer and the pour several tablespoons of butter over this layer. Repeat layers until all potatoes are used. Wrap loosely, but securely in the doubled foil. Make sure it is completely closed.

Place on the grill as the steaks or burgers are cooking. The potatoes are done when the potatoes are easily pierced -- about 25 to 30 minutes.

MAY 2013

spinach salad 2 quarts fresh spinach, chopped 2 cups shredded cheddar cheese 6 hard-cooked eggs, chopped Dressing: 1 cup ground celery 1 cup ground onion 1/2 cup vinegar 1 cup Miracle Whip 1 tsp. Tabasco sauce 1 tsp. salt Mix all together just before serving.

CONNECTION MAGAZINE | 61

RECIPES

from the

Di n e OUT out

Dine Dine

DININGDIRECTORY DININGDIRECTORY DININGDIRECTORY

AROUND THE WORLD CAFE & ICE CREAM FACTORY 809 Main Street CASSVILLE

out

Mon-Sat 7am-8pm, Sun 8am-2pm

DINE GRILL

180 W. Third Street Verona 417-498-6487

DI NI NG DIR E CTORY ACAMBARO

505 Plaza Drive ACAMBARO MONETT

505 Plaza Drive 417-354-8408 DI NI NG DIR EE CTORY DI NI NG DIR CTORY Mon-Thu 11am-9pm and Fri-Sun 6am-10pm MONETT ACAMBARO ACAMBARO 417-354-8408 BAYOU 505 Plaza Drive 505 Drive and 864 Plaza US11am-9pm Highway 60Fri-Sun 6am-10pm Mon-Thu MONETT MONETT MONETT 417-354-8408 417-354-8408 417-235-7800

Mon-Thu 11am-9pm and Fri-Sun 6am-10pm Mon-Thu and Fri-Sat Fri-Sun11am-9pm 6am-10pm Mon-Thu 11am-9pm 11am-8pm and PROMOTION

BAYOU

Real Boiled Seafood on Saturday Nights

BAYOU BAYOU 864 US Hwy BLACK BIRD60 BAR & GRILL 864 US Highway 60 864 US Highway 1321 S. Elliott Ave.60 MONETT MONETT

Dine

out

MONETT AURORA 417-235-7800 Mon-Thu 11am-8pm, Fri-Sat 11am-9pm 417-235-7800 417-678-2100 Mon-Thu 11am-8pm Sports bar: Fri-Sat until and 1am Fri-Sat 11am-9pm 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

BLACK BIRD BAR & GRILL BLACK BIRD BAR & GRILL DENALI DREAMS 1321 S. Elliott Ave.

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

New Orleans BBQ shrimp Cooked in plenty of garlic butter and spices. Served with French bread

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.

D1321 IBroadway NI NGAve.DIR S. Elliott BLACKBIRD BAR E CTORY 316 AURORA AURORA MONETT 417-678-2100 AND GRILL ACAMBARO 417-678-2100 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

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.

417-772-7092 505S. Plaza DriveAve. 1321 Elliott Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm MONETT AURORA DENALI DREAMS DENALI DREAMS 417-354-8408 MOCHA JO'S 316 Broadway 417-678-2100 Mon-Thu 11am-9pm and Fri-Sun 6am-10pm 316 Broadway 404 Broadway MONETT Mon-Thu 11am-9pm, Fri-Sat 11am-10pm, MONETT 417-772-7092 BAYOU Sun closed 417-772-7092 417-635-1107 Mon 6-9pm, Tue-Thu 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 MOCHA JO'S BUMPERS BAR AND GRILL MOCHA JO'S 417-235-7800 MONETT FAMILY RESTAURANT 404 Broadway Mon-Thu 11am-8pm and Fri-Sat 11am-9pm 103 3rd Street 404 Broadway 608 E. Broadway MONETT MONETT 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 417-235-5667 1321 S.7 days Elliott Ave. F 8am-10pm M, T, Th 8am-8pm, W 7am-3pm, Open 6am-9pm AURORA Tue-Wed 3pm-12am, Thu-SatRESTAURANT 3pm-1am MONETT FAMILY MONETT FAMILY RESTAURANT 417-678-2100 RICHARD’S HAWGWILD BBQ 608 E. Broadway 608 E. Broadway Downtown MONETT MONETT AURORA 417-235-3772 DENALI DREAMS 417-235-3772 DENALI 417-678-4294 Open 7 daysDREAMS 6am-9pm 316 for Broadway Open 7 days Call hours6am-9pm 316 Broadway MONETT RICHARD’S HAWGWILD BBQ RICHARD’S HAWGWILD BBQ 417-772-7092BEAN UTOPIAN MONETT Downtown Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm Downtown 200 Washington Street 417-772-7092 AURORA AURORA PURDY 417-678-4294 MOCHA JO'S7am-9pm, Mon 6-9pm, Tue-Thu 417-678-4294 417-442-3014 for hours FriCall 7am-10pm and Sat 8am-10pm 404 Broadway Call hours Open for Tuesday through Saturday 9:00am - 8:00pm MONETT 62 | CONNECTION UTOPIAN BEAN MAGAZINE 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 Fried Portobello mushrooms Battered crispy and served on a toasted Kaiser roll.

The French Fry Po’Boy sandwich The true Po’ Boy. French Fried Potatoes on bread, smothered in brown debris gravy.

Open Tuesday through Saturday 9:00am - 8:00pm

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 fl our tortilla burrito fi lled with ground beef, rice, beans, yellow and white cheddar cheese and topped with delicious chorizo sauce. And to fi nish 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

TA S T E

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.

LAS PALMERAS

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

10 E. Broadway Monett 417-236-0969

MEXICAN GRILL We pick up and return your

vehicle Las Palmeras Mexican Grill in in the Cassville area. downtown Monett is the perfect dining destination for those seeking authentic Mexican cuisine. The We pick up and return your restaurant offers an extensive menu We pick up and return your with lunch specials, combination vehicle in the Cassville area. vehicle in the Cassville area. 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 and spicy queso. Young diners can order off of the children’s menu featuring quesadillas, tacos, burritos, chicken fi ngers and tamales, served with beans and rice or fries. You won’t leave hungry because every entrée comes with a bottomless basket of chips and salsa.

MAY 2013

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

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

CHOW DOWN

YUM

DELICIOUS

CAFE

APPETITE

Experience the fi nest 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.

DINING DIRE C TORY EBEN EZER RESTAURANTE ACAMBARO DIRE C TORY DINING 212 Broadway DINING 505 Plaza Drive DIRE C TORY ACAMBARO MONETT MONETT ACAMBARO 505 Plaza Drive 417-354-8408 Mon-Sat 11am-9pm MONETT

505 Plaza11am-9pm Drive and Fri-Sun 6am-10pm Mon-Thu 417-354-8408 MONETT Mon-Thu 11am-9pm and Fri-Sun 6am-10pm BAYOU 417-354-8408

MONETT

Now under new management...3rd Street Grill & Pub! Enjoy our juicy steaks, grilled to perfection, served with all the fi xin’s. Our seafood dinners are another favorite, with our crab legs second to none! Relax in the friendly atmosphere of our sports bar with a large screen TV for your viewing pleasure. Join us for Karaoke on Thursdays and Fridays at 8:00 p.m., and while you’re at it, register now and get in on some action during our Pool and Volleyball Tournaments. At 3rd Street Bar & Grill, whether you need food or just a drink, we’ll make you feel at home! We are located at 107 3rd Street in Monett. We are open Tuesday through Saturday from 11 a.m. to 9 p.m. and on Sunday from 12 p.m. to 5 p.m.

RIVER

out out

Mon-Thu 11am-9pm 864 US Highway 60and Fri-Sun 6am-10pm FAMILY ROOM BAYOU MONETT BAYOU 864 US Highway 60 STEAKHOUSE 417-235-7800

417-772-7218

ROARING

DININGDIRECTORY DININGDIRECTORY DININGDIRECTORY

ENJOY

Dine Dine Dine

Hwy 112 Cassville, MO 417-847-2330

864 US Highway Highway 60and Mon-Thu 11am-8pm 641 W. 60Fri-Sat 11am-9pm 417-235-7800 MONETT MONETT Mon-Thu 11am-8pm and & Fri-Sat 11am-9pm BLACK BIRD BAR GRILL 417-235-7800 Mon-Thu 11am-8pm and Fri-Sat 11am-9pm 417-772-7211 1321 S. Elliott Ave. BLACK BIRD BAR & GRILL AURORA Mon-Wed Thu-Sat BLACK11am-2pm, BIRD BAR & 11am-9pm GRILL 1321 S. Elliott Ave. 417-678-2100 AURORA 1321 S. Elliott Ave. 417-678-2100 AURORA

MO’S DINER DENALI DREAMS 417-678-2100 316 Broadway 104 Old Business DENALI DREAMS37 MONETT PURDY DENALI DREAMS 316 Broadway 417-772-7092 MONETT 316 Broadway 417-442-7871 Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm 417-772-7092 MONETT

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

MOCHA JO'S 417-772-7092

Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm 404 Broadway MOCHA JO'S MONETT MOCHA JO'S 404 Broadway 417-635-1107

MOCHA JO’S MONETT

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

404 Broadway 417-635-1107 MONETT M, T, Th 8am-8pm, WFAMILY 7am-3pm, F 8am-10pm MONETT RESTAURANT 417-635-1107 MONETT M, T, Th 8am-8pm, W 7am-3pm, F 8am-10pm 608 E. Broadway 417-635-1107 MONETT FAMILY RESTAURANT MONETT MONETT FAMILYWed RESTAURANT 608 E. Broadway Mon, Tue, Thu 8am-8pm, 8am-3pm, 417-235-3772 Fri608 8am-10pm , Sat 9am-3pm MONETT E. Broadway

Open 7 days 6am-9pm

417-235-3772 MONETT

Open 7 days 6am-9pm RICHARD’S HAWGWILD BBQ 417-235-3772

RICHARD’S HAWGWILD BBQ Open 7 days 6am-9pm Downtown RICHARD’S HAWGWILD BBQ DOWNTOWN AURORA RICHARD’S HAWGWILD BBQ Downtown 417-678-4294 AURORA AURORA Downtown Call for hours 417-678-4294 417-678-4294 AURORA Call for hours BEAN UTOPIAN 417-678-4294 Call for hours Call for hours

200 Washington Street UTOPIAN BEAN PURDY UTOPIAN BEAN 200 Washington Street 417-442-3014 PURDY

200 Washington Street9:00am - 8:00pm Open Tuesday through Saturday UTOPIAN 417-442-3014 BEAN PURDY

Open through Saturday 9:00am - 8:00pm 200 Washington St. 417-442-3014 52 | Tuesday CONNECTION MAGAZINE Open Tuesday through Saturday 9:00am - 8:00pm PURDY 417-442-3014 52 | CONNECTION MAGAZINE

52 | CONNECTION MAGAZINE Tue-Sat 7:30am-8pm

MAY 2013

CONNECTION MAGAZINE | 63

Did you know?

Hidden

Treasures www.barnseeker.com

orders welcome CUSTOMCustom ORDERS WELCOME. and pieces cancan be be viewed in Pieces viewed store in east of Neosho store, east of Neosho.

QUALITY Specialize in making Curly maple and ANTIQUE tables and furniture cherry new lumber. out of old lumber.

FURNITURE

You can view Connection online. www.cassville-democrat.com www.monett-times.com

Every piece is individually crafted using hand selected reclaimed lumber from old barns and outbuildings and new native figured hardwood lumber selected from a local small sawmill

Email or call 479-616-6622 Emailkenwerbach@yahoo.com Ken Werbach or Call 479-616-6622

Mocha Jo’s Good for breakfast, lunch and supper... or just come in for coffee and dessert Happy Mothers Day

404 BROADWAY MONETT

635-1107

Always Grateful & Thankful for our Customers MON TUE WED THU

8am 8pm

8am 8pm

8am 3pm

FRI

8am 8am 8pm 10pm

Open Saturday 9am - 3pm • Sun-Closed Gift Cards, Mugs, Sweatshirts, & Consignment Items.

64 | CONNECTION MAGAZINE

The Style You Want If you’re running out of space in your home, it’s time to talk with Morton about a new building. From basic storage buildings to garages that complement your home, Morton will work with you from concept through completion to ensure your project runs smoothly and results in a quality building.

Morton buildings are custom built to meet your needs and style. Working with your sales consultant, you can get exactly what you want and need in a building.

�  ­ €

417-235-7804 Monett Mo

Š2012 Morton Buildings, Inc. All rights reserved. A listing of GC licenses available at mortonbuildings.com/licenses.aspx.

Reference Code 043.

MAY 2013

Miller will have a city-wide garage sale.

For dates and more information, call 417452-3371.

JUNE 1 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.

Mt. Vernon will host its city-wide garage sale all day at sites throughout the city. For more information, call the Mt. Vernon Chamber of Commerce office at 417-466-7654.

Pierce City fishing derby will be held at the park from 8 a.m. to noon. The event is sponsored by the Pierce City Volunteer Fire Department. For more information, call 417-476-2323.

A cruise and burn-out, sponsored by the Wheaton Street Machines, will be held on Main Street in Wheaton from 5 p.m. to dark.

For more information, call 417-652-3314.

The Miller Lions Club will host a Hootenanny Fundraiser at the bandstand located on Main Street. Proceeds go toward the local Lions charities. For more information, call 417-452-2100 or 417-576-7148.

JUNE 1 AND 2 St. Mary’s Catholic Church in Pierce City will host its annual picnic on the church grounds in the afternoon. The picnic will be a two-day event.

MAY 2013

stay connected

JUNE EVENTS JUNE 3 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 $3 cover charge with all proceeds benefitting the center.

JuNE 18 The Southern Beekeepers of Missouri will meet at 7 p.m. at the First United Methodist Church of Monett. Anyone interested in bees is welcome to attend. For more information, call Leon Riggs at 417-2355053 or Kevin Young at 417-847-5464.

JUNE 6 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.

JUNE 20 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.

First Friday Coffee will be held from 8 to 8:45 a.m. at Les Jacobs Ford in Cassville. For more information, call the Cassville Area Chamber of Commerce at 417-847-2814.

JUNE 21 AND 22 The Cassville Rotary Club will host its annual Rotary Rodeo at the Bill Hailey Arena in Cassville beginning at 8 p.m. both evenings.

JuNE 8 aNd 9 The Shriners Golf Tournament will be held in Shell Knob. For more information, call the Shell Knob Chamber of Commerce at 417858-3300.

JUNE 22 A mini hot rod event will be held at Ruby’s Event Center, located on Highway 37 in Seligman. For more information, call 417662-3612.

Ski and Sports in Shell Knob will host its 12th annual MasterCraft reunion on Table Rock Lake. For times and more information, call 417-858-6366.

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

Free fishing will be offered at Roaring River State Park. No license or trout tag is required. For more information, call the Cassville Area Chamber of Commerce office at 417-847-2814.

JuNE 28 Mt. Vernon will hold its 11th annual Red, White and Boom July 4th celebration at the Spirit of ‘76 Park. For more information, call Mt. Vernon City Hall at 417-466-2122.

JuNE 15 Celebrate Aurora’s “Light the Night” at 3 p.m. in Baldwin Park. Fireworks will begin at 9:20 p.m. There will be activities, music, special events, bands and a 5K run. For more information, call 417-678-4150.

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.

CONNECTION MAGAZINE | 65

STAYCONNECTED

JUNE EVENTS 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 the second, third and fourth Saturdays of the month from 7 to 10 p.m. featuring the Funtimers Band.

ADVERTISINGINDEX Aaron’s Storm Shelters Acambaro Mexican Restaurant Ava Belle’s Flea Market Barry Electric Cooperative Baywash Car Wash Bennett-Wormington Funeral Home Bookmarks Brownsberger’s Bumpers Bar and Grill Buzz Stop Carolyn Hunter, DMD, PC Carey’s Cassville Florist Christine’s House of Style Community National Bank Country Dodge CoxHealth Crane Family Dentistry Denali Dreams Diet Center

To advertise, contact a sales representative today.

Robyn Blankenship ADVERTISING DIRECTOR 417.342.3168 sales@cassville-democrat.com

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Doug’s Pro Lube Eastside Church of Christ Ed’s Flea Market Edward Jones Feed and More First State Bank of Purdy Fohn Funeral Home For the Birds Four Seasons Realty Four States Dental Care Freedom Bank Herb Depot Hidden Treasures Hospice Compassus Ila Bohm’s Home Décor Journagan True Value Kelly Reed - Coldwell Banker Ken’s Collision Lackey Body Works Les Jacobs Ford Lowe’s Auto Glass Lucky Hammer Auction Co. Making Memories Tours Memories Photography Mercy

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Mocha Jo’s Coffee Café Monett Rental and Sales Monett Strawberry Festival Morton Buildings New Hope Baptist Church Ozark Healthy Herb Shop Peppers and Company Perennials, Etc. Pettit & Pettit Pitiful to Posh Race Brothers Red Barn Antiques Red Barn Cafe Sater/Old Town Pharmacy Scott Regional Technology Center Security Bank Smile Designers Dentistry Spiritual Streams Fellowship Starla K Fashion Jewelry Swartz Tractor The Trunk Tomblin’s Jewelry & Gifts Trogdon Agency, Inc. Whitley Pharmacy Willis Insurance, Inc.

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Sheila Harris ACCOUNT EXECUTIVE 417.669.3667 sharris@monett-times.com Marion Chrysler ACCOUNT EXECUTIVE 479.244.7082 mchrysler@cassville-democrat.com Cassie Brewer ACCOUNT EXECUTIVE 417.847.2610 cassvilleads@gmail.com Anastasia Shilling ACCOUNT EXECUTIVE 417.847.2610 connectionsales@gmail.com Maria Barger ACCOUNT EXECUTIVE 417.235.3135 Greg Gilliam ACCOUNT EXECUTIVE 417.489.1718 777caregiver@sbcglobal.net 66 | CONNECTION MAGAZINE

MAY 2013

PART ING SHOT

Parting Shot

BY JEFF TERRY

“CLOUDS COME FLOATING INTO MY LIFE, NO LONGER TO CARRY RAIN OR USHER STORM, BUT TO ADD COLOR TO MY SUNSET SKY.” -- Rabindranath Tagore, Indian poet

MAY 2013

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68 | CONNECTION MAGAZINE

MAY 2013