Connection october web

fRee

M

Think Pink

SeRViNg UP TRADiTiON, THe THAi WAY

PAGE 34

PAGE 22

TOUR THROUgH THe

yo u r g u I d e f o r Al l tH In gs PI n K!

HAUNTeD BARN iN eXeTeR

g r e at i d e a s o f h o w yo u c a n s h o w yo u r s u p p o r t

Inspired by Eden A story of survival

PAGE 30

HAUNTeD HAPPeNiNgS iN MT. VeRNON PAGE 39

PAGE 8

PLUS:

A STeP-BY-STeP gUiDe TO CReATiNg A DRieD OKRA WReATH PAGE 36

oCtober 2013

BEER is going

back to its roots PAGE 15

oCtobeR 2013

ConneCtion Magazine | 1

2 | Connection Magazine

october 2013

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www.fsb-purdy.com oCtober 2013

ConneCtion Magazine

contents October 2013

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8 InsPIReD bY eDen 15 beeR: goIng baCK to Its Roots 22 seRvIng UP tRaDItIon, tHe tHaI waY 27 tHe safe waY to tRICK oR tReat 30 toUR tHRoUgH tHe HaUnteD baRn

oCtober 2013

34 tHInK PInK sHoPPIng gUIDe 36 DRY It oUt, Use It UP! 39 HaUnteD HaPPenIngs In Mt. veRnon 44 boUnD anD DeteRMIneD

ConneCtion Magazine | 5

Connection

A magazine dedicated to Southwest misourians

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

NEW

Fall & Winter items arriving everyday!!!

Junior, Misses & PLUS SIZES Available!

PUBLISHER Ron Kemp EDITOR Sherry Tucker thorntonlives@gmail.com ART DIRECTOR Veronica Zucca connection@monett-times.com ADVERTISING REPRESENTATIVES Greg Gilliam Sheila Harris Marion Chrysler Anastasia Shilling CONTRIBUTORS Murray Bishoff Meagan Ruffing Nancy Ridgley Lisa Craft Darlene Wierman Sally Reinhardt Melonie Roberts Sheila Harris Susan Funkhouser Anne Angle Pam Wormington Amanda Reese Joshua Boley 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 thorntonlives@gmail.com Mailing address: P.O. Box 40, Monett, MO 65708 or P.O. Box 486, Cassville MO 65625 Connection is published monthly and distributed free in Cassville, Monett, Exeter, Washburn, Pierce City, Mt. Vernon, Aurora, Verona, Roaring River, Eagle Rock, Shell Knob, Purdy, Wheaton, Freistatt, Marionville, Seligman, Golden and other surrounding areas.

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

6 | Connection Magazine

october 2013

O

Editor’s note:

nCe again, october is upon us. i love october. it seems like once october is gone, it becomes a constant whirlwind of holiday activity. i do love the holidays, but i like to keep october safe from that kind of hustle and bustle and enjoy the changing of seasons, and appreciate the warm days before winter sets in. one tradition my family has made, is to take a day trip to Pea ridge national Military Park every october. everyone that can make it, cousins, aunts and children, meet at the entrance of the park and we hike the perimeter by foot. it takes several hours to walk the entire park, as it is more than seven miles. We pack some snacks and drinks, and take off! it’s a real treat to spend the whole day surrounded by trees in every color of fall transition. at every corner, the beauty of the fall trees looks like a picture postcard.

We all enjoy getting to walk together and visit without being rushed. My son, Caleb, is a history buff, and we all know he will take time to read every historical marker we pass. almost every year we will see a deer or two, or even a wild turkey. We also try out some

oCtober 2013

persimmons (if it has frosted on them) and split open some seeds to see what kind of winter weather we will endure. after we are done with our hike, we always stop at Garfield for a “mile-high” sized ice cream cone to reward ourselves for the physical feat.

When we are making traditions, it’s hard to realize at the time what an impact it is making on your memories, and especially that of the children. the comfort that cherished memories bring to you later in life are priceless. in our lives, we all will face trials. i hope that the story of Christi eden’s journey through breast cancer is inspiring to all of our readers. even though breast cancer and the “pink” campaign is an important focus in october, it is something that resonates with us all, as we have struggles that bring us awareness of our mortality. i’m going to enjoy october and try to make it last as long as possible. i want to watch the trees change and notice the transition every single day. i wish you all a wonderful month.

Sherry Tucker

On the cover: exeter

Corn

Maze

is

selling a unique variety of pink pumpkins this year in support of breast Cancer Month.

awareness all

proceeds

from the pink pumpkins will go to a local person affected by breast cancer.

Photo by veronica zucca.

Take care now,

ConneCtion Magazine | 7

When first given the opportunity to interview a breast cancer survivor for the October issue of Connection, I initially thought that I could write something to share and inspire other breast cancer survivors. Little did I know that I was going to be inspired myself.

Inspire Story by Dori Thomas

Christi Eden is a breast cancer survivor alright, but she is so much more: mother to seven children as well as fostering three others, home school teacher, wife, piano player, hobby farmer, gardener, college student and artist. Most importantly she is now also true to herself.

I sat down with Christi recently to discuss her cancer journey. She invited me into her beautifully unique Butterfield home and into the cozy sitting nook inside her private oasis, her bedroom. With the fish tank gently gurgling behind her, she told me about her surviving journey.

In November 2010, Christi was chugging away at life, fostering troubled children, raising her own children, and working on adopting a child. She was active in her church, active in her children’s lives, kept up the home and did her best to make everyone around her happy, putting everything and everyone before herself to keep it all running smoothly. That is, until she found a small bump on her chest. She already hadn’t been feeling well, so she gave in and went to see the doctor.

The lump was benign but the doctor found cancer deeper within. She had options, lots of options. Doctors were telling her what she should do, when to do it and how it was going to 8 | Connection Magazine

be. Friends were “coming out of the woodwork” with opinions and advice.

Against her better judgment and her intuition, after deciding a double mastectomy was the best route to go to remove the cancer from her body, she took the doctors’ advice and allowed them to add expanders during the surgery, “just in case” she wanted reconstructive surgery down the line. “After all I had never woken up without breasts before, so I wasn’t sure what to expect,” she told me during our visit. And, she admitted that the cancer was not her first priority, just weeks before her surgery, the adoption finally went through, and keeping her family together was the most important thing to her. “I didn’t want anything to happen with the adoption, and I certainly didn’t want our foster status to be affected.”

The decision to take the advice of the doctors caused Christi six months of pain and frustration as her incisions refused to heal and the skin was slowly dying. The term suffering does not really describe what Christi went through. Besides having drains hanging out of her and very little range of motion or feeling in her arms and back, she also needed her family to bathe and care for her for some time after the surgery. The roles october 2013

red by Eden were reversed for the first time. “not staying true to myself caused me so much more time and pain,” she told me. in a private Facebook photo album, Christi chronicled the entire process, from the moment she got out of surgery, she has shared her most intimate photos so that others can see what happened to her after a mastectomy with plans of reconstruction. this photo album is an eye-opener and inspired me to want to know more about Christi and her experiences with breast cancer.

Finally, in July she had enough of the doctor visits to cut off the skin that was dying then getting stitched back up each time, she told them to remove the expanders, and that she was not going to have reconstruction. once removed, she healed quickly. the decision to end the notion of reconstruction was an easy one for Christi, it was never a priority for her in the first place, but it was not so easy for others to accept. “Women were the worst actually. they said that our breasts are part of our identity. the men were actually more supportive, stating that my health was the most important thing to consider. although my doctor did ask me what my husband thought about my decision, oCtober 2013

which really infuriated me.”

Christi now has to deal with what she calls “the breast glance.” often people will not even try to hide that they are noticing something is different about her. “it’s so annoying. i have stopped people and told them that it is breast cancer, it’s the real deal!” going so far as to do a speech about it in a recent college course, she is hoping to make others aware that this is

a terrible disease, and it’s not necessary to stare at others that are “different.” She could have worn bras to fake it, but that is not who she is.

She also defied the doctor who wanted her to take a prescription drug for the next five years to control estrogen in order to keep the cancer at bay. after doing her own research, she decided that was not the best route for her which again

upset her doctor. “the risks were just too high,” she told me.

So for the first time in her adult life, she decided it was time to be true to herself.

She no longer puts everyone and everything before taking care of herself. She has been able to cross some things off her bucket list because of this new attitude, things she never thought she would do, but always wanted to.

ConneCtion Magazine | 9

“I got my nose pierced. I always wanted to, but thought that those around me would think it was inappropriate or wrong. I decided I didn’t care and did it. I love it!”

Christi and her husband also booked a cruise instead of their usual camping trip and have a date night every week now. They plan more family time and Jim even purchased a motorcycle. Christi loves her “new” self, saying she feels more feminine now than she ever has. “I am more me today than I ever was. Before, I would do what was expected of me.

Now, I reserve the right to do whatever I please.” She told me that she has tossed out all that isn’t important and kept what is. “It makes you figure out who you are, when all of this is blown away.” She is more true to herself, says things that may make people uncomfortable

and puts it all out there for everyone to see who she truly is. “I am really that person now, when before I tried to be the person everyone else wanted me to be.” A great example of this is her Facebook post on the day of her surgery “Be jealous ladies, no more bras!” She says

10 | Connection Magazine

she caught some flak for it, but it was truly how she felt.

“I don’t want to come across as a rogue who does everything she wants and begone with consequences. I always consider God first. That my children should follow God is the number one thing to me, and I don’t want to do anything to screw up their perception of Him,” she stated.

As I finished up the interview that afternoon, Christi told me a story about a moment that changed her life and inspired her to create a beautiful art creation I was admiring. “That is to remind me to never stop hearing the ticking.” She told me a story of the day in biology class while watching a video about a scientist who studied genomes, she heard him say that he could make the discovery before anyone else would. When asked why he was so different, he replied that it was because he hears ticking. Christi immediately broke down in class because she knew exactly what he meant. You see, from the moment of her diagnoses of cancer, Christi began to hear ticking also. “I never want to stop hearing the ticking,

so I made that to remind me.”

She told me that after her diagnosis, everyone wanted her to slow down, take it easy.

But I can’t “because time is ticking and I’m never going to slow down.” For this survivor, it’s all about what you can do exponentially. She shared that their oldest daughter (Ginger and husband, Chris) is now also a foster parent and hopes to adopt soon. When people praise her for being a foster parent, she admits she isn’t super mom. “You are not wonderful, you are just willing.

Somebody has to do it.” She went on to say, “What kind of impact can you have? We have seven children of our own, so we are trying to make our impact.”

Well, she certainly had an impact on me that afternoon.

She reinforced my resolve to live the healthiest, best life I can, to be thankful every day for your blessings and tribulations.

And, most importantly to be true to oneself no matter the situation or event. She is proof that a great attitude can conquer most obstacles. God bless you Christi Eden, you are Superwoman, whether you realize it or not! october 2013

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Connection Magazine | 11

Library Connect “I wish I had more to do at work. All I do is read books all day,” said by no librarian ever.

One of the fallacies about our job is that we get to read at work. We wish. However, we do read off the job. The Cassville staff reads a wide variety of genres. We all have our favorites, but most of us are eclectic in our choices. The following favorites are available in the Barry-Lawrence Regional Library system.

Rot and Ruin

by Jonathan Maberry young adult fiction

What does it mean to be human? it’s been 14 years since First night and the zombies infested the world. Fifteen-year-old Benny must find a job or face losing part of his food ration. out of job options, he grudgingly takes the job of hunting zombies with his older brother tom, one of the best zombie hunters but whom benny believes is a coward. through this journey, he learns the truth about tom and what really happened on First night. tom also teaches benny that the zombies aren’t the monsters he thought they were but that the true danger can be found in the living. this was really a fun book for me; great writing with characters you love. Plus, you really can’t go wrong with zombies. a.J.

The Duck Commander Family: How Faith, Family, and Ducks Built a Dynasty

by Willie Robertson

adult nonfiction if you’re a fan of the hit show “Duck Dynasty” then this is the book for you. read along as Willie robertson and his wife Korie tell how it all began. Learn how struggles and hardship led to the legacy that is Duck Dynasty today. a story of faith, family, and of course, ducks! a.r.

12 | ConneCtion Magazine

oCtober 2013

ctions Press Here

by Herve’ Tullet

picture book Who knew simple dots on a page could be so much fun? this interactive book, even the youngest child will enjoy, was the 2013 Missouri Library association’s building block Picture book award Winner. enjoy it today! V.F.

The World’s Strongest Librarian

by Josh Hanagarne

adult nonfiction What do you call someone who is 6’7” tall, weighs 260 pounds, has extreme tourette Syndrome, loves Stephen King’s books and can dead lift 590 pounds? the world’s strongest librarian of course! Josh Hanagarne is a librarian at the Salt Lake City Public Library. His memoir is funny, sad, inspiring and engaging. it’s a great read. C.W.

Plainsong

by Kent Haruf

adult fiction as a Colorado native i was immediately drawn to this story embedded within the plains of eastern Colorado. the author did an excellent job of evoking the dry, windy and often seemingly desolate landscape. i was pulled into the lives of the numerous interesting and varied characters the plot revolves around. People in the small town of Holt and the surrounding area are drawn together in relationships that seem unlikely, but prove enriching for all concerned. the quiet stoicism of the rural ranchers, and their daily struggles against the harsh climate, isolation and loneliness made for an often poignant and yet satisfying read. this is the first in a series of books about Holt and its denizens and i, for one, will read them all. J.S.

It’s been said that the smartest card in your wallet is your library card. If you don’t have a library card, why not? Residents of Barry or Lawrence counties may get a card at no charge. Having a library card gives you access to millions of books, CDs, DVDs, magazines and more, at no charge. It allows you to use the library’s computers and Internet service for free. It gives you access to scores of online databases that can help you improve your job skills or enhance your education. The Barry-Lawrence Regional Library system has 10 branches conveniently located throughout the counties, Aurora, Cassville, Eagle Rock, Marionville, Miller, Monett, Mt. Vernon, Pierce City, Purdy and Shell Knob. Each branch offers free events and programs. Visit your local branch and see what you’ve been missing.

The Cassville Branch library staff consists of Verna Fry, youth services; Jane Severson, library clerk; Angie Judd, library clerk; Amanda Miller, adult services; and Cheryl Williams, supervisor.

oCtober 2013

ConneCtion Magazine | 13

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A

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b g a n i ck o STORY AND PHOTOS by JOSHUA BOLeY

Beer •

A oCtober 2013

to its •

roMa, Balance and finish are words typically associated with wine. however, these words are now being used to describe what some thought was a fad. they are describing craft beer. a craft beer, in simplest of terms, is a beer with distinctive flavors produced in small batches. because of their lower

production in comparison to large breweries, craft beers tend to be more regional. brewing within the craft beer scene comes in two basic forms; the breweries and the home brewers.

For southwest Missouri, Springfield has become the hub for craft beer breweries.

Springfield first appeared on the craft beer scene when the Paul Mueller Company,

a stainless steel fabrication manufacturer, started Springfield Brewing Co. in 1997 to show off its wares and fabricating techniques. according to bryan bevel, director of operations and partner at Springfield brewing Co., the brewery was purchased from the Paul Mueller Company and became a separate business two years ago.

ConneCtion Magazine | 15

Bruce Johnson, head brewer at Springfield Brewing Co., keeps a watchful eye on a batch in process.

“Right now with three breweries in Springfield and a fourth about to open in Buffalo, the Brewing Company has been the hallmark,” Bryan said. The new location in Buffalo will actually be a meadery, which produces honey wines and meads.

Besides Springfield Brewing Co., Springfield is also the home to Mother’s Brewing Company and White River Brewing Co. Jeff Schrag, owner of Mother’s Brewing, explained that the idea to start a brewery came to him the day after Thanksgiving in 2008. “I was a reading an article about extreme craft beers. I thought I could do a craft brewery in downtown Springfield and not give up anything else.” Jeff said.

Jeff bought an old Wonder Bread factory on June 2, 2010, and brewed his first beer, as a brewery, on April 1 of the following year. Mother’s first beer was later sold to the public on May 12, 2011.

Both breweries keep an eye on the home brew scene to some extent and have that scene to thank for leading both of their head brewers down the path to working at craft beer breweries.

16 | | Connection ConnectionMagazine Magazine 16

Bruce Johnson, head brewer at Springfield Brewing Co. had been a software developer for 23 years prior to making the career shift to brewer. “I had been a home brewer since 1996 and enjoyed that a lot and was just looking for something different to do because I was getting burned out on the software thing,” Bruce said.

Doug Riddle, head brewer at Mother’s, has been with them practically since their beginning actually started as a home brewer. “I got into home brewing and met a lot interesting people that were nice and willing to share what they were doing, and it snowballed from there,” Doug said.

Bryan explained that Springfield Brewing Co. even hosted an event where the winner of a home-brew contest came to their brewery and helped design ESB (extra special bitter) beer that they currently have on tap. A local home brew club held the contest to pick the winner of the beer.

The event met the Brewers Association guidelines for a brewing competion and they asked Springfield Brewing Co. if they would be interested in manufacturing the beer as part of the prize for the winner, and they agreed. After reviewing the winner’s recipe, Springfield Brewing Co.’s head brewer confirmed that the recipe was good enough to be entered at the Pro-Am competition.

The Springfield Brewing Co. management agreed with the head brewer and entered it in the contest. They await results of that competition and have thoughts that it would be sort of like winning an amateur golf tournament and then playing at the Master’s; a chance for a small time home brewer to

mix it up at a large contest.

“That’s why we did the ProAm beer, Bryan affirmed, so we could involve the home brewers to come down and see a production brewery brew one of their beers.”

Head Brewer Doug Riddle has been with Mother’s Brewing Company almost since their beginning.

Home brewing happens on a regular basis in homes all across Missouri and Arkansas.

It happens in homes like that of Caleb Wardlaw, of Rocky Comfort. Caleb, along with his friend Matt Ceola, have been brewing consistently for a couple years now.

“There are so many variables and so much science behind it that the possibilities are endless,” Caleb said. “You could get better and better if you had the desire to follow the science.”

Caleb and Matt’s equipment for brewing includes a beer keg with one end cut off that is used to do the majority october 2013

The lineup of beers that Mother’s Brewing Company offers inside their tasting room.

of the boiling. Boiling is done with the use a propane tank and burner with a stand.

Other equipment includes a variety of measuring devices, a thermometer, spatula and a large glass bottle used for fermenting called a carboy.

“From the start to cleaning up it takes four to five hours depending on your mash schedule and boiling time,” Caleb said. “The most difficult part is just allotting the time for it.”

Time management and knowing your equipment is a consistent factor when it comes to home brewing or brewing for distribution explained Doug. “I have a couple thousand gallons brewing at any time and one wrong valve could basically scuttle a batch and ruin it.”

As the craft beer scene grows, misconceptions about craft beer have arose.

According to Jeff, there are three major misconceptions.

“Number one misconception is that dark beer is more powerful, bigger and more flavorful than non-dark beer,” Jeff said. “I tell you what, october 2013

there are a lot of very pale, clean, clear beers that have a lot more pop and a lot more flavor than some really dark beers.”

Darkness in beer is created by a little bit of highly roasted

malt, and the roasted malts may or may not affect the flavor of the beer. According to Jeff, a dark beer, such as Guinness, has the same amount of calories and alcohol content as regular Coors.

Home Brewer Caleb Wardlaw, of Rocky Comfort, measures out the water he will use to start his brew.

Wardlaw pours a porter he had previously brewed.

“Misconception number two is that light beers have the same alcohol level as a regular beer,” Jeff said. “The only way to make a light beer is pull the alcohol out. “ Jeff explained that alcohol to calorie ratio for beer is one to one.

“Misconception number three is you should drink beer from a bottle or can,” Jeff said.

So much of taste is derived from smell, and by keeping the beer contained a beer drinker is robbing themselves of the full flavor of the beer. Jeff suggests that the wine drinkers have the right idea by using a glass with a wide opening and allowing the beer to get some air.

Beer drinkers looking to broaden their beer horizons will find that both Springfield Brewing Co. as well as Mother’s Brewing Company provide options to fit a variety of pallets.

According to Bryan with Springfield Brewing Co., he currently has three on the market with a fourth that rotates with the seasons.

“We offer pale ale, a Germanstyle pilsner called the 11 Point Connection ConnectionMagazine Magazine | 17

“We had four beers in the beginning. Sandy, which is our summer seasonal hopped up wheat. Towhead is a filtered Midwestern wheat on a German Kölsch yeast. In Three Blind Mice we took elements from three different brown styles. Finally, Little Helper is our India Pale Ale.” Jeff said.

For those looking to get into home brewing, Matt mentioned that two shops in northern Arkansas offer home brewing supplies and ingredients.

Anuway Hydroponics located at 2711 W. Walnut Street Ste 1 in Rogers, Ark., can be reached at 479-631-0099.

The Home Brewery is located at 455 E. Township Street in Fayetteville, Ark., and can be reached at 479-587-1440, or found on the Internet at www. thehomebrewery.com.

and Walnut Street Wheat.”

Mother’s offers 15 beers with four of them making up their main line.

v B Defining

Ales •

•

•

& Lagers

•

•

•

•

•

•

•

eer connoisseur, Joe Zucca, of Cassville, explained

the differences between ales and lagers and how

they can be classified.

“There is a difference in yeast between ales and lagers, Joe said. “Ale yeast feeds at the top of the liquid in warmer temperatures. Lager yeast feeds at the bottom in cooler temperatures.”

The variance in the way both of these beers break down sugar to alcohol creates two separate categories of drinks, “Ales include pale ales, porters, stouts and bitters among others. Lagers are the pilseners, bocks and oktoberfests to name a few,” said Zucca.

Before prohibition, “Ales ruled the beer kingdom,” but since that time, lager manufacturers, like Budweiser and Miller have thrived. Now, ales are marketed at a smaller level, “Ales are more often identified with specialty beers, like Boulevard, Fat Tire and Sierra Nevada to name a few,” explained Zucca.

To understand a little better, Joe said, “The color and overall character has to do with the malted barley or grain used as yeast food. The longer it’s roasted, the darker the beer, much like coffee. Throw in some hops for bitterness, and there you have it! The tip of the beer lover’s bottle!”

18 | Connection Magazine

Home brewers Matt Ceola and Caleb Wardlaw both say that being with friends is one of the best parts of home brewing.

Craft beer is not just a fad. It is an emerging trend as beer drinkers search for variety and experiment with pairing beers with foods. As consumers begin to move from mass produced foods to more grass roots companies, craft beer is already there waiting to welcome them.

“We are not going to unseat InBev, but the craft beer

section has become almost as popular as the wine section in most liquor stores, and there is a reason,” Bryan said.

For more information about Springfield Brewing Co. and Mother’s Brewing Company and where purchase there beers visit them on the web at www. springfieldbrewingco.com and www.mothersbrewing.com.

october 2013

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Shell Knob, Missouri 417-858-3151 McQueen Funeral Home Wheaton, Missouri 417-652-7268 october 2013

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

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Hablamos Espanol Connection Magazine | 19

YOUR “I wish I had known about hospice earlier” (The most frequent comment by our hospice families) NEIGHBORHOOD PHARMACY DID YOU KNOW? Pick up your diabetic testing supplies here

We now have vaccinations available!

Two locations to serve you

Sater Pharmacy 705 Main, Cassville • 417-847-2315

Old Town Pharmacy 100 Chapell, Monett • 417-635-1100

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• 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 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

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

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

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

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

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Gift Cards, Mugs, Sweatshirts, & Consignment Items.

20 | Connection Magazine

New Hope Baptist Church

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

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

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

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

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

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

Pastor Charles Stults october 2013

Breast wishes

S

eveRal YeaRs ago, as I was ContenteDlY grazing on my evening meal, my husband, as if announcing a breaking news story, suddenly declared, “Honey, your breasts are sagging!” it was enough to put me off my food. aghast, i looked down at myself, but from my short-range perspective and personal involvement, i was unable to assess the situation with any clarity. of course, i knew things like this happened to most women when they reached my age, but I never really expected to be one of them. it was so unfair! i had just reached a time in my life when i was finally comfortable with my disappointingly small breasts, breasts which had always been the bane of my self-image during my younger years. now that i was middle-aged, however, i had been basking in the certainty that mine would remain perky while others became pendulous. Due to the piercing nature of my husband’s observation, though, i realized i had only been deluding myself, and now had one more breast issue to adapt to. it was a joyous day for me when the Wonder bra hit the market, ushering in a new era in brassieres, offering all of the plumped-up, pushed-up delicacies a small-breasted woman could hope for. thankfully, we’re past the time when a woman’s moral integrity could be called into question if it became known she wore a padded bra. i am reminded, however, of gretchen (not her real name), a girl in my junior high school gym class, whose character had been considered dubious because of her penchant for enhancing her very real assets with padded undergarments. not to mention her penchant for sailing brazenly through the halls with her attributes jutting out to an alarming degree, bringing to mind the prow of a ship cleaving the water. but who am i to talk? if i could sport cleavage of my own, i might have developed subversive proclivities, which would make even gretchen blush with shame, and even more so, my teenage son, for whom maternal antics were always a source of potential embarrassment.

At one point in time, I believed my small breast size to be divine retribution for a naughty childhood incident in which my cousins and i had spied on my voluptuous aunt while she was bathing. ever after, i lived in anticipation of the day when i, too, would develop such shapely breasts, but they never materialized.

By Sheila Harris

I finally conceded defeat in my late teens and have since learned to laugh about the relatively insignificant, yet humiliating incidents I’ve dealt with as a result of my diminutive breast size.

Most memorable was the time my mother-in-law questioned my ability to breast-feed my firstborn, fearing I lacked the capacity to properly nourish her grandchild. although i forgave her for doubting me, the word chagrin suddenly took on new meaning. twelve years later, though, my chagrin multiplied when that same firstborn out-cupped me by two bra sizes. on another occasion, after searching to no avail, i resorted to asking a well-meaning, elderly saleslady in a large department store where to find bras in my size. Not only did I have to ask once, but I had to repeat myself a second time at a much higher volume. My husband, typically not a coward, but sensing trouble, scuttled for the door, escaping just as the saleslady responded to my question in a reverberating tone. “i’m sorry, honey. i’m not sure they even make bras that small.” there was a time when, if i could have done it without an economic qualm, i would have beat a path to a surgeon’s door in my quest for a ravishing bust-line. but practicality won out, and i resigned myself to my meager endowment, more or less content with my husband’s assurances that my breasts were “just right,” though, apparently, now a bit droopy.

My childhood friend, tammy, did go to a surgeon, though. She went first for breast augmentation. And, at age thirty-four, she went again, this time for a mastectomy. For tammy, breast size suddenly became irrelevant. as she fought for her life against the cancer that ravaged her body, perspectives, both hers and mine, were forever changed. our breasts, upon which we based, in part, the way we viewed ourselves as women, became a most unreliable gauge of the femininity which resided in our souls. because, as tammy, experienced, the physical manifestations of her womanhood could be taken away. as for me, i have become more conscious of my position as a living spirit, created in the image of god and feminine in my innermost being, regardless of the size of my breasts.

Sheila Harris, who resides in Purdy, is a reader, writer, gardener and blossoming student of politics. She has an avid interest in the connection between the spiritual and the physical, and the way our choices affect the world around us, on both a personal and collective level. Sheila is a frequent Connection contributor and works as an advertising sales representative for The Monett Times and all its magazine products.

oCtober 2013

ConneCtion Magazine | 21

Serving up tradition, the Thai way

Story by Sheila Harris | Photos by Sara Lee

Because of its unassuming appearance and my unfamiliarity with Thai cuisine, Pad Thai, a small Thai restaurant in Neosho, is probably not a place I would have naturally gravitated to if it had not been highly recommended by a friend. However, after discovering its wonderful cuisine, I know I will be returning on a regular basis.

22 | Connection Magazine

Located at the north end of Business Highway 86 in Neosho, the quaint rock structure with brightlypainted pink gables which houses Pad Thai is rumored to have once also been home to one of Neosho’s first filling stations, followed by numerous businesses thereafter. Pad Thai, owned by Thai native Va Hang, has occupied the building for the past seven years. Mr. Hang purchased the property on a trip through Neosho while returning to his home state of Michigan, because Southwest Missouri, he said, reminded him

of Thailand. Mr. Hang owns and operates another Thai restaurant in Michigan as well.

Since its opening, Pad Thai has been managed by Yer Lee of Neosho.

Lee, as she prefers to be called, is a native of Laos, who has worked in restaurant management since immigrating to the United States 28 years ago. Her ability to efficiently run a very busy eating establishment with only six employees, including herself, speaks highly of her skill as a restauranteur. In its seven years of business, Pad Thai has established

october 2013

itself as a popular lunch and dinner destination, not only for Neosho area residents, but for many who drive from surrounding cities as well.

“We have a lot of customers who make regular trips over here from Monett and Cassville,” declared Lee.

John and Agnes Bruner, owners of Bruner Pharmacy in Monett, are two Pad Thai patrons who eat there often.

“We like everything about Pad Thai, from the cozy and clean atmosphere to the delicious, healthy food,” stated Agnes Bruner.

Eager to try it myself, I stepped from Pad Thai’s rather plain entryway into the elegant amenities of its dining area, and was immediately reminded of the the old adage that appearances can be deceiving. With exquisite details, from tables covered in doublelinen cloths topped by oriental silk runners and artfully-folded cloth napkins, to freshly-painted, textured walls in a rich shade of gold and windows draped in hues of burgundy, the inviting atmosphere instantly spoke of greater things to come.

The large menu, filled with an almost bewildering array of items with Thai names, would have been difficult to navigate without the help of my courteous server, Yer Hang, who was happy to assist me.

After asking me if I preferred rice or noodles with my meal, she pointed me to the respective pages of the menu which contained items served with each of them. After much questioning, I placed my order and sat back in anticipation of a culinary delight.

Because efficient service is a trademark of Pad Thai, I didn’t have long to wait.

“We want to be able to provide healthy meals served quickly for people who come in with only a little

october 2013

time to spare,” declared Lee, who has been managing a restaurant since she was 15-years-old. “If a person has only a few minutes for lunch, sometimes they think a cheeseburger from a drive-up window is the fastest meal they can get. But when they discover how quickly we can serve them a healthy meal, they come here instead.”

“We don’t offer a buffet at Pad Thai,” she continued, “because I like to prepare every meal to order, to make sure the food is hot and fresh.

Everything we cook here is from scratch, and I want every customer to appreciate the full flavors of what we offer.”

My meal was no exception.

Served piping hot within minutes of ordering, the main portion was generous, featuring spicy stir-fried chicken and a variety of vegetables, including broccoli, crinkle-cut zucchini and carrots, with aromatic seasonings pleasing to both the nose and palate. Attractively garnished with shredded raw vegetables and a side of steamed rice, my meal was also accompanied by a Thai spring roll.

The name Pad Thai might sound a bit unusual for this unique restaurant, unless you also know that the word pad is translated into English as vegetable, in which case

Connection Magazine | 23

Pad thai is open from 11a.m. - 9 p.m., Monday through friday. they are closed saturdays and open sunday from 11 a.m. - 8 p.m. they may be contacted by telephone at 417-455-0988. the name of the restaurant takes on a whole new meaning. Vegetables are indeed the star performers at Pad thai, and are used liberally and in various combinations in the majority of items on the large menu.

“We prepare all of our vegetables fresh every day to ensure that our meals are the finest quality,” stated Lee. After finishing my meal,

i questioned Lee about the difference between Chinese and thai cuisine. “thai food is typically spicier than Chinese food,” she explained.

“We use a lot of herbs and seasonings when cooking. in fact, almost every meal is prepared with a variety of herbs, including basil, lemon-grass and galangal (a relative of ginger), to name a few.”

Traditional Thai dishes PAD THAI: the hallmark of thai cuisine, Pad thai is the name given to noodle dishes prepared with ground peanuts and a variety of vegetables and spices and your meat of choice.

SPRING ROLLS: Prepared with finely-chopped pork or chicken and delicately-seasoned vegetables, then wrapped in rice paper and fried to a golden brown, spring Rolls are a classic staple food of most asian cultures, popular for special occasions, as well as snacks.

TOM YAM GOONG: Called the “aroma of thailand,” this fragrant soup, both spicy hot and sour, boasts lemongrass, lime leaves, galangal, shallots, and chilies with shrimp and mushrooms.

TOM KHA GAI: sweeter than tom Yam goong, this mild, delectable soup is a combination of boiled chicken, coconut milk, lemongrass and galangal.

KAO PAD: otherwise known as fried Rice, this classic thai dish offers the perfect blend of herbs and spices, prepared with the meat of your choice.

24 | ConneCtion Magazine

to ensure the authenticity of traditional Thai flavors, Lee orders all of the spices for Pad thai directly from Hong Kong, although vegetables are purchased from local distributors.

With a menu containing six pages filled with a variety of meat and vegetable combination platters, served with either rice or a wide selection of noodles, Pad thai’s meals range from mild to very spicy.

So large is their menu that a person would have to make numerous trips to the restaurant to get a good feel for all they offer.

“Kao Pad, or Chicken-fried rice, is a favorite with high school and college students,” said Lee. “My favorite, though, is Pad Kna Pao made with a spicy thai paste made from basil leaves.” according to tradition, thai cuisine is virtually an art form, and contains a balance of sweet, sour, salty and spicy flavors achieved with the perfect combination of herbs and spices. Pad thai has obviously mastered that art. oCtober 2013

CUteKID

Connection’s

proud parent cutest kid contest

X COnGrATS reILYnn!

reilynn Pearl Schulz is three-month-old daughter of Jared and Shawnna Schulz, of monett. She is Connection’s cutest kid for october.

Are you a proud parent?

If so, take this opportunity to show off that cute kid of yours.

We invite you to share a photo of your child to be featured in Connection’s very own proud parent cutest kid contest. email your child’s photo to connection@monett-times.com.

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

oCtober 2013

J.B Photography ConneCtion Magazine | 25

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Halloween has to be one of the most anticipated holidays of the year.

A day when you can play dress up and get free candy? Yes, please! Kids are clamoring all year long about what they want to wear for their costume, months before October even arrives.

Times have changed though. Trick or treating is still fun, but the safety surrounding this event has become almost a must when sending your kids out the door. With just a few simple tips, you and your family will be ready for a fun and safe Halloween on October 31.

Landon Hundley, father to 9-year-old son Daniel says, “It’s a great time to teach, remind and test kids on their safety skills, like crossing the street and recognizing houses with lights.”

Trunk or Treat; a spinoff from the traditional trick or treat, is usually held in a church parking lot where people dress up in costumes, open the trunks of their cars and pass out candy. This is also an option for those families who want the

The safe way to trick or treat this Halloween

By Meagan Ruffing

trick or treating experience without the added stress of taking their children doorto-door. “I like trunk or treat because you know where your kids are getting their candy from,” says Melissa Richardson.

“You don’t have to worry about whose

1. Always check each piece of candy when you get home. Anything open or suspicious looking should be tossed.

2. Walk door-to-door with your kids to ensure that they are safe when approaching a house they might not know. If you have schoolaged children and want to give them some ‘independence’ this year, stand a few feet behind them as they ring the doorbell or hang back toward the end of the driveway.

3. If you do decide to go up to each door with your children, be sure to make a connection with the person who lives at the house.

“This is so-and-so from church.” Or, “Honey, remember Mrs. X who delivers our mail? This is her house.” This nonchalant introduction will help your child make a connection and distinguish between strangers and neighbors.

4. If possible, buy a costume with reflectors or sew them on. The added safety in being able to see children on the road, especially when cars are present, is invaluable.

5. Stay close to your kids. Depending on how busy your street is, you may have other kids in the neighborhood who are wearing the same costume as your child. It’s easy to get kids mixed up when everyone looks the same and it’s dark outside. Take it one step further and have them carry something specific that only you and your child would know about (patch sewn on costume, glow stick with specific color or a special candy bag).

porch you are on or what is waiting for your children there.”

Whether you decide to trick or treat, trunk or treat or do both this year, this list of 10 safety tips will help you and your family have a safe and fun Halloween.

6. Only go to neighborhoods that you are familiar with. If you are new to the area, ask other parents where they take their kids or scope out some areas before the big night to get a feel for each place.

7. Watch out for older kids (think teenagers) who might be out by themselves. It’s easy for a big group of teenagers to cut in front of or ‘take over’ the trick or treating scene when there are little kids around.

8. Beware of dogs. If you are not familiar with the house and you hear a dog barking or you see a ‘Beware of Dog’ sign; it’s best to steer clear.Rather than put you and your child in danger, it’s best to move on to the next house.

9. Have a pep talk with your children before heading out for the night. Go over simple safety tips with them, and remind them to have fun.

10. Let your kids have fun dumping out their candy bags at home.

Be realistic about the fact that they are excited and may want to eat more candy than what is normal in your home. Once you have rationed out how many pieces each child gets to eat – put the rest up for another day. If you have more candy than you know what to do with, consider donating it to a food bank, giving it to one of your children’s friends who was unable to trick or treat this year or putting it in a ziplock bag and saving it for celebrations throughout the year such as birthdays, get togethers or a ‘something special’ treat to sneak in your kid’s lunchbox.

Meagan Ruffing is a freelance parenting writer living in southwest Missouri. She and her husband look forward to trick or treating and trunk or treating with their three children this Halloween.

Have fun this Halloween, and rest assured that your little ones will be in safe hands with this simple list of safety tips.

october 2013 Connection Magazine | 27

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By Kris Carr Serves 2 2 large cucumber (peeled if not organic) Big fistful of kale Big fistful of sweet pea sprouts 4-5 stalks celery 1-2 big broccoli stems 1 pear or green apple 1 inch piece of ginger or less

Are organic foods healthier?

By Nancy Ridgley

Wash and prep all ingredients.

Juice all ingredients.

The most important thing to remember is to eat a healthy diet, choosing from a wide variety of foods, whether or not it is grown organically or not.

My clients often ask, “Should I buy organic?” Whether or not organic foods have greater health benefits or not, the demand is growing. According to the Organic Trade Association’s 2012 Organic Industry Survey, sales of food and non food organic products grew by 9.5% in 2011.

What is organic?

To be considered organic, the product must meet federal standards for production and processing, such as forbidding the use of synthetic fertilizers and pesticides, sewage sludge, irradiation, and genetic engineering for fruits and vegetables and nuts and grains. For organic meat, the animals must have access to the outdoors, and they can’t be given any growth hormones, antibiotics, or other drugs.

The feed must be 100% organic.

Choosing to buy organic is a personal

preference. At this time, there is no scientific evidence that states organic is healthier. The only exception is possibly higher phosphorus levels and 6% higher content of Vitamin C in organic produce. Also, the taste and appearance of organic does not show significant difference.

However, the difference lies in the use of pesticides in conventional foods vs. organic.

Researchers state that pesticide residues are in 38% of conventional foods and 7% of organics.

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.

october 2013

Connection Magazine | 29

healthyconnection

Green Juice Recipe

Tour through the haunted barn

By Jon Thomas

F

or eight years, the Coles have put extra time, money, labor and thought into the “Haunted Barn” that has been operated by about 30 people made up of mostly local teens. The inside of the barn is spacious, indeed, as I got a private tour headed up by the Coles son Arty Joe, or A.J. as he prefers. The tour wound back and forth for what seemed like 10 minutes. I exited before we got to the upstairs as I waited another five minutes or more for my guide to make it around and down the slide from upstairs to the ground outside the entrance. The tour, of course, was in the middle of the day, and I could only imagine if I were there on a dark night, I might have found the chicken exit much sooner.

After the Haunted Barn tour, I overheard the Coles’ daughter, Ashley, insisting that it may be the “greatest place ever.” My daughter, who was along for the ride, instantly agreed when she laid her eyes on the biggest air pillow jumping device I have ever seen.

Upon hearing there was a five-acre pumpkin patch, I looked enviously toward the “Pumpkin Cannon,” then at the corn maze, then at the “Corn Gun,” and imagined a virtual endless supply of seeded ammunition. This

30 | Connection Magazine

was a revelation that indeed this was possibly the greatest place in the world. Added to the “Haunted Barn,” the “Barnyard” was created a few years ago to upgrade the

here just enjoying themselves. I like the decorating and getting into the fall season. Its hard work, but worth it.” For the Coles, who have been married for 13 years and both

attraction. Throw in a few less highpowered activities such as the “Hay Mountain” and “Cow Train” for the kiddies; it makes the Exeter Corn Maze a unique piece of Americana.

Robyn Cole says her motivation for improving and growing each year is emboldened by her children, “We do it because we love it, our kids love it, and I love it even more when I see all of the other kids running around

graduates from nearby high schools, they feel a real connection to the 140-acre Cole family farm and they think you will too. According to Arty, he believes that, “There is something for everyone here this year. Each season we put a little more into it, and I really like what we have this year. I think a lot of people are going to like it also. We have ticket packages for people who like the

october 2013

Kyle and Kelly Utter, children of Brian and Stacy Utter, of Exeter, have enjoyed working in the Haunted Barn for several years. Last year, Kelly wore a gorilla costume for the gorilla cage area, while Kyle worked in several different areas in the barn, “Sometimes I’m a scarer, and I jump out and scare people,” said Kyle. He and Kelly laughed as they recalled funny moments while working in the barn, “I was doubled over laughing when a girl, who was really scared of chainsaws, got scared in the pole room and ran into one of the poles.” Kelly explained that the pole room is a maze made up of tall poles, “After she ran into the pole, she got ok, then ran into the wall.”

Stacy, with husband Brian, don’t work much in the barn, but help out with other parts of the seasonal activities, “I sell tickets sometimes, and they come from all over to go through the barn and the maze.” Brian says of this year’s barn, “It’s going to be different. They work on it all through the year and come up with new ideas.

They always change stuff and try new things,” talking about Artie and Robyn Cole, owners of the Exeter Corn Maze and Haunted Barn.

They explained that if a group of younger children are going through, they tone it down so that little ones won’t be too scared. But, for teens and adults, they don’t hold back. Kelly explains, “In my experience, the biggest guys scream the loudest and the highest!” The kids have a lot of fun, but work really hard. Brian advises, “Don’t get there at closing,” it takes awhile to get through the barn, so make plans accordingly.

Haunted Barn and aren’t into the cow rides. We can help those out that just want to participate in a few things and maybe don’t want to do everything here. We just want there to be something for everyone to do that’s fun.”

Whether you wish to tour as a group or alone, you are welcome at the Exeter Corn Maze. If the amount of effort spent producing

october 2013

this extravaganza is any indicator to its success, the Coles will have plenty of visitors this season and many more to come. The Exeter Corn Maze website is, www.

ExeterCornMaze.com and for the locals, just head on out toward Exeter and go south on Highway MM until you get to the stop sign and go left… it’s right on the left!

See you there.

Connection Magazine | 31

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32 | Connection Magazine

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

Connection’s Cutest Pet

PeT COnTeST WInner

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

Photos should be sent in the original JPG format at the highest resolution possible. Remember to include your pet’s name, city you reside in and your contact information.

OCTOBer’S rUnner-UP

Angel is six-year-old cat owned

by Pat Hall, of monett.

oCtober 2013

OCTOBer’S WInner roy is a norwegian elk hound, owned by Jake Blair, of Mt. vernon.

ConneCtion Magazine | 33

CUteStPet

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

k n i b p o t k c o thin n i wareness A r e c n a st C october. rt for brea f o o p p h t u s n r o u he m Show yo oughout t r es. h t k in p g l business a c lo e s e by sportin at th ink pride p r u o y d Fin

4

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7 10 9 1 brACe YoUrSeLF Da Vinci bracelet with breast cancer awareness ribbon beads. available at Whitley’s Pharmacy. 2 FASHIoN STATemeNT Sheer pink striped scarf detailed with fringe. available at ila bohm’s. 3 THAT’S A WrAP! two-tone wrap band watch with gold studs. available at Pink zebra boutique.

4 LooKING GooD iSo Daily Shape hairspray. available at Christine’s House of Style. 5 For A reAL mAN george Strait Cowboy Cut Collection by Wrangler pink and grey plaid button-down. available at race brothers. 6 WILD SIDe Pink “wild about a cure” t-shirt. available at Whitley’s Pharmacy. 7 KeYCHAIN awareness ribbon and rhindsone heart key chain. availble at Pink zebra boutique.

34 | ConneCtion Magazine

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oCtober 2013

ConneCtion Magazine | 35

Dry it out! Use it up!

By Sherry Tucker

Dried leaves, flowers and seedpods can be used for decoration that is not only beautiful, but seasonally appropriate.

A bowl of pine cones and sweet gum balls, or a tall vase filled with cattails is a classic use of natural items that are available right here in the Ozarks.

If you grow okra, you may be surprised to know that the dried pods can be used for interesting arrangements. Jay Reed, of Ozarks Home Gardens, uses dried okra pods to create beautiful wreaths. “Last summer I wanted to make something to represent the never-ending hot, hot sun of the summer we endured. I wanted to make my daughter a sun mirror, so I decided to use the okra.”

After creating the sun mirror, using a wreath base, Jay continued creating okra wreaths. Jay shares his method of assembling an okra wreath, which uses a wire wreath frame for a base.

Though this method is specifically for okra pods, Jay suggest, “This technique works for any dried seed pods, as long as they are sturdy. Use more fragile seed pods for floral arrangements using Styrofoam.” He also shared that the okra pods can be left outside to dry on the stalk, or can be brought inside to finish drying. Once they are all brown without any green, they are dry enough to use for this project. Make sure to have plenty of pods before starting your project. “All varieties of okra will work.”

#1. Use a sturdy wire wreath frame, (which can be purchased at a craft store) and a hot glue gun. Protect your work surface from the hot glue by laying down a piece of cardboard or several layers of newspaper.

Jay advises using a high temperature glue gun, but any will work.

Before beginning, use an eight-inch piece of coat-hanger wire to form a loop and tighten it directly to the back of the wire frame to use for hanging the wreath when complete. Jay’s technique involves hot gluing a strip of denim or burlap onto the wire frame to create a base for the okra pods to adhere to. “I like using denim, not only because it is a great way to recycle, but because it accepts the hot glue so well.”

#4. Once the inside half is done, proceed similarly to create the outside layer, “Make sure you keep your lines straight with the angle created by the circular base. Continue to mix shapes and use assorted colors and textures.”

#2. After the frame is completely covered with denim, the edges need to be covered.

With a pair of craft shears, split an okra pod in half, and then into fourths. Hot glue these smaller strips of okra around the entire perimeter of the wreath. “Edging a wreath for any application is really important to make it look professional,” explains Jay. “It hides the wreath edge so that no gaps will be seen when the wreath is complete.”

#3. Glue the inside layer of pods. “Pick out good pods, and create movement by choosing pods that curve in different directions,” suggest Jay. “Make a pool of hot glue and attach the pod at the center of the wreath pointing inward, using the base of the okra in the center of the wreath. Hold the pod till the glue has cooled enough to hold the pod in place.”

#5. Now that the inside and outside of the wreath are complete, using the shears, split pods in half. Hot glue these okra halves around the entire circle on top of the centers where the bases of the inner and outer rows of okra meet.

#6. The wreath is now complete. Check to make sure all pieces are secure, and use more hot glue if needed to make sure all pods are held tight. Jay uses a variety, called Devils Claw okra, for accent spaced intermittently on the inside and outside of the wreath.

Once complete, spray with laquer, “I spray with an acrylic sealer.

I don’t like shine, so I use a matte finish and two coats,” said Jay.

Jay added that miniature Indian corn, and other dried materials can be used with this same process. “Just keep it moving, keep it fluid,” as he encourages using an artistic eye and experiment with textures. Jay and Steve of Ozarks Home Gardens can be found at the Garden Sass Farmer’s market in Cassville. They have seeds for different kinds of heirloom okra varieties, as well as the interesting Devils Claw, for those interested in growing their own pods.

36 | Connection Magazine

october 2013

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Haunted happenings in Mt. Vernon

STORY BY MEAGAN RUFFING PHOTOS BY LEANNE PFEIFFER

there is a little white house that sits among your typical Mt. vernon neighborhood homes. Kathy and Joe Myers’ house is a bit different, though. their house not only looks normal, it is normal until you head down to the basement.

oCtober 2013

ConneCtion Magazine | 39

The original home was built in 1873 and was bought for $155 by Enos and Mary Hinshaw on February 10 of that same year.

The Hinshaws eventually sold their home to Enos’s parents; Jacob A. and Penina Hinshaw, for $300 on January 28, 1878.

Just shy of 20 years later, the house was sold to the Mt. Vernon Methodist Episcopal Church for $600 when it became the parsonage on June 24, 1896. It would stay as the church parsonage for the next 60 years.

The three-bedroom, one and a half bathroom house started out as a four square; sometimes called a Prairie Box, which just means that the house was literally laid out in a four-square style.

When Kathy’s mother and stepfather, Dale and Shirley Huff bought the house in 2001, they decided to remodel it. “The kitchen was completely gutted,” says Kathy. The pie safe was where the opening to the kitchen used to be, but her parents flip-flopped the two and painted over most of the original wood with white paint.

The remodeling took about two years, and when it was finished the Huffs put it on the market in 2003 with Kathy and Joe purchasing it in 2005. The only interesting things that were found when remodeling the house were an old bowling pin and two wooden crates with the words ‘Kraft Pimento Pasteurized Process Cheese.’

Down the creaky cellar stairs there is an opening to a crawl space just to the left. Kathy has a mini curtain hanging over the opening but lifted it up for a peek inside. It was here that she says Joe and their son Caleb heard voices. “They had been watching Ghost Adventures,” says Kathy. Joe and Caleb had gone down to the basement with a tape recorder and were saying, “Would you crawl in there?” It was on that same night that they all sat down at the kitchen table and played back the tape recorder. That is when they heard the whispers. It said, “Die,” or “Maybe it was a growl,” says Kathy. “The second recording said ‘Hey.’”

Kathy plays the audio on her cell phone over and over as it is hard to hear the faint whispering that was recorded. It is audible, but it takes a few times to decipher what is being said. Whose voice is it? No one knows but the Myers’ believe it is a ghost.

40 | Connection Magazine

october 2013

One day when Joe was upstairs in his bedroom, he heard the front door open and close. He went downstairs to find the front door locked but there was no one there. “Our cat Blue turned and looked at me,” he said.

Kathy was in the kitchen not too long ago, by herself, when she heard someone say “Mom.” “It was only me in the kitchen,” says Kathy. “There was no TV on and I heard a young voice say ‘Mom.’ It sounded very close and I went outside and walked around and no one was around. I had heard a child’s voice before in the kitchen and could not find the source. It’s faint,” she says. “Nothing’s ever been scary. It’s interesting. I hear a child. I can’t tell if it’s a boy or a girl but I can tell that it’s little.”

female figure sitting on Caleb’s bed. When she did a double-take, the figure was gone.

Kelby says she has heard a male voice say her name several times but there was no one there. And Caleb and one of his friends, who videotaped their time in the basement, say they saw white orbs fading in and out when they played back the tape – as well as a voice that said his friend’s name; neither of which they ever heard or saw when they were down there. It was only until they played the tape back that they realized what was on it.

The Myers’ are open to having a team of paranormal experts come out and explore their home but have not made any plans as of yet. For now, they are just getting ready for Halloween when they will decorate their front yard with tombstones and skeletons. “It’s our favorite time of the year,” says Kathy. “Joe does all of the decorating outside.”

Halloween or not, this house is haunted all year long. Lucky for the Myers’ – they don’t seem to mind their live-in ghosts and goblins.

The opening to a crawl space in the Myers’ basement where voices have been heard.

With all of this paranormal activity going on in the Myers’ house, Kathy says she is not the least bit scared. “I don’t mind going downstairs by myself,” she says. “I don’t lift up the curtain or anything, but I have to get stuff off of the stairs every other week,” where she stores cleaning supplies and other household products.

Caleb and his sister Kelby have also experienced strange things. Kathy says her animals typically stay out of Caleb’s room.

One of Kelby’s friends remembers waking up in the middle of the night and seeing a october 2013

Connection Magazine | 41

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bY SALLY reINHArDT

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.”

the words, “Make new friends, but keep the old. Some are silver and some are gold,” came to mind the other day, reminding me of my girl Scout days. i surprised even myself by recalling a narrative that occurred that far back in history and is still relevant today! “there are many varieties of listeners from the selective, waiting for their turn to talk; to the heart listener whose concern and understanding lighten our burdens. a person can hear but a friend listens; a person can know but a friend understands. the warmth of friendship can stop stress even in our most intense moments.”

Why do we need a variety of friends who are all different in character, and how is it possible to get along with them all? i think that each one helps to bring out a “different” part of us. With some we are polite and with others we joke and laugh a lot or talk about serious matters. building a fellowship requires a two-part interaction – listening as well as sharing. it is a mutual exchange of ideas and needs at the moment.

Friends are like pieces of a jigsaw puzzle.

As pieces fit together to make a complete

oCtober 2013

picture, together they form a treasure box when completed. one of my favorite places i return to often, knowing i will experience such joy among friends, is the Pierce City Senior Center. entering the building you are met with the audible sounds of laughter and activities. tuesday and Friday mornings line dancing classes are offered, followed by exercise class led by a qualified instructor. a delectable lunch at a nominal price is also available on these two days. the warm hand of friendship is extended as people gather for quilting classes or bridge lessons. if you have a special occasion that calls for renting a space, the senior center is available to fill that need.

Since the building opened in 2005 after the tornado, the purpose and objective has been to serve the community. this they accomplish with a helping hand and willingness to meet your needs. each step we take or opportunity we explore is a part of our future. Sometimes we see it immediately and sometimes it manifests itself in the future. every single loving kindness that we impart today has

the potential of returning great warmth and joy to our hearts at any moment in time. it is an amazing blessing when the renowned giver of all blessings allows us to revisit those opportunities and once again feel the warmth of an occasion experienced. Each time events are remembered the feelings are renewed and embraced. re-connections are made and sometimes, no matter how many years have passed, the encounter of love and friendship flood our heart as if no time had passed at all. it’s human nature to wish for a life like someone else. even if we know in our hearts that another person’s world isn’t perfect, it doesn’t stop us from our superficial longings. Remember that the grass isn’t greener on the other side. it’s greener on the lawn most cared for. You can have all types of acquaintances, but true friends are sometimes hard to come by. We are like angels with only one wing.

We fly only by embracing each other. Let me take this time and space to thank all who have embraced me and shared in my many flights. See ya down the road.

ConneCtion Magazine | 43

Bound and De A

A student’s experience with the Upward Bound program provided by s many people know, the economy is in a rough spot. For rising seniors such as myself, and current college students, this is becoming more and more of a realization. We look for financial aid and scholarships, but there’s only so much we can do on our own. Upward Bound college preparation program, organized locally by Crowder College, helps bridge the gap and help high school students prepare for college. Upward Bound is a program that I have been involved in since my freshman year in high school, and I know first hand just how rewarding and challenging this program can be.

Even though this program is very modern, it was started in 1964 during the War on Poverty. It was designed to give students who wanted to further their education the opportunity to do so with a little extra help. The program has evolved over the years and in our region alone the program has around 300 students from

44 | Connection Magazine

37 different schools. The program is split up into north and south Upward Bound groups, each group has its own academic coordinator. Each coordinator has different goals for their students, however, the overall goal is for us to get a four-year degree.

Jamie Ward, an Upward Bound coordinator said, “I want my students to look at the big picture and decide what they want to do, I want them to find their passion.” Other coordinators said they wanted students to recognize their potential and use it to their advantage.

Although students work very hard to achieve these goals through the school year, the work is not done when summer starts. Every summer, students are required to live a month on campus and take the classes they plan on taking their next year in high school, as well as a research class.

Research classes are three hours long and provide some options for careers or just for fun. As a student of Upward Bound I know just how hard we work each and

every year, but I also know how much fun we have. After we have successfully completed the summer month at Crowder, we attend a cultural trip. This year we went to San Antonio, Texas. We spend a week wherever the trip may be then head home and begin our hard work, at school, again.

As challenging as this program can be, it teaches us new things all the time. We are constantly learning and becoming better prepared for college, and our adult future.

To some people the challenge is too much and they quit the program. However, for

october 2013

eterMined

By mArIAH BlAnKensHIP

ed by Crowder College

those that stay in Upward bound the full four years gain readiness for college that the average student does not receive. We find out in advance what it’s like to live on a college campus, and we have an opportunity for extra scholarship opportunities.

Krissy Long, an Upward bound coordinator said, “this program offers opportunities that some students may have not otherwise gotten.” i know, to me, this program has offered up a lot of opportunities. We get to go on college visits to multiple schools including my personal

und. ories in Upward Bo ds and great mem en fri g on y e-l M lif e d. m in s out in my m I have made so emory that stand m e on s ay alw th is friend, Mat ew Each year, there d sit outside and my ul wo we en wh r be a little first year I remem more year, it was itar and sing. Soph gu y pla d ul rms with the do wo , r Maynard movies in ou tch wa d an all yb pular d play volle wars were very po different. We woul rm rooms. Prank do n ee tw be r ll. ha wa e e across th occasional prank dorm room and on my n ee tw be lly cia . We made each last summer, espe I was always hers d an et rg ta my s s alway all her Chaundre Hall wa I remember taking al jokes we pulled. tic ac pr e ted th lia th ta wi use. She re other crazy throughout the ho it g din hi d an om t d barely ge in. stuff out of her ro e door where I coul th st ain ag om ro ole favorite. Myself by moving my wh er, by far, was my m m su is th , ar ye s a fun d one Although that wa our homework, an bored after we did t ge d ul the wo ds dy en and some fri t my whole bo in a laundry bag. I fi in e m t pu ople to pe , ed rooms. Then night they decid to the other girls r oo fl e th on nd ou g in their bag and scooted ar are people by hidin uses so we could sc ho r he ot r minds a to ou e e m s to mak carried me every year seem To d. be e th r de un ger. closets and r friendships stron hool. e while making ou at Exeter High Sc ior sen a is little more creativ ship Mariah Blanken

favorite, University of arkansas. they also pay for me to take the aCt and pay for my college application fees. besides helping financially, our academic coordinators are strong moral supporters that learn who we are and what we want to do with our lives. i have had three different coordinators and each one has taught me something different and helped me in a different way. Jamie Ward is my current aC, and she is helping me apply to college and figure out the best way for me to guide my future. i have gained so much personal growth through this program that i wouldn’t trade it for the world. this program is something i believe all students should try to get accepted into. i thought it would be hard to get accepted, but as long as you are someone who is willing to better your future and wants to work to become more prepared than your fellow classmates, then this is something you should consider. oCtober 2013

ConneCtion Magazine | 45

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Your summer dr PA rT T W O

CaRolIne KenneDY onCe obseRveD, “tHe aRts aRe one of tHe tHIngs tHat MaKe tHIs CoUntRY stRong. we alwaYs tHInK It’s oUR eConoMY oR oUR MIlItaRY PoweR, bUt In faCt, I tHInK It’s oUR CUltURe, oUR CIvIlIzatIon, oUR IDeas, oUR CReatIvItY.” tHIs stRengtH of oUR natIon PoweRfUllY PResents Itself In tHe lIves of two PURDY HIgH sCHool stUDents I aM PRIvIlegeD to IntRoDUCe to YoU tHIs MontH In oUR seConD glIMPse Into tHe sUMMeR aCtIvItIes of oUR loCal YoUng PeoPle. Dana Cunningham, a Purdy High School senior, and Katherine Wise, a Purdy High School junior, were accepted into this year’s Missouri Fine arts academy, held on the Missouri State University campus. the academy, held June 9 through 29, is a three-week summer residential program for highly motivated student artists in visual arts, theatre, dance, creative writing and music. both Dana and Katherine are star vocalists in Purdy’s music department and submitted solo vocal auditions for the academy. each day, Dana and Katherine experienced two-hour vocal classes led by instructors Melinda Lein, assistant professor of music at Wingate University in north Carolina, and Chris thompson, coordinator of vocal studies at Missouri State University. thompson is also an accomplished soloist, conductor, music director and pianist. He has performed leading lyric baritone roles across the United States and england. He made his Carnegie Hall debut in 2012.

Dana studied vocals under thompson, where she learned a variety of breathing and other vocal techniques. “i enjoyed every second of that class. one day, we even took a nap! Chris said, ‘You know, we’ve been working really hard, and i just feel like we need a nap,’ so we took one!”

Katherine didn’t get to nap. Melinda Lein had them hopping . . . literally! “one day we had to jog in place while singing

48 | ConneCtion Magazine

to learn to control our singing while our bodies are trying to breathe. i learned a lot in her class. For example, she taught us that simply speaking the word, ‘Hi’ requires the cooperation of over 1,000 muscles. She’s really into anatomy. She says, ‘if you don’t know how it works, you can’t do it.’”

KatHeRIne’s fIRst DaY at tHe MIssoURI fIne aRts aCaDeMY

Dana and Katherine came together for a master vocal session each day, co-taught

by Lein and thompson. Katherine recalls, “Chris adjusted performers’ faces, stood on their toes and grabbed their ponytails. it was hilarious . . . unless it was your turn!” both girls also took interdisciplinary 101, a class for which they earned college credit, taught by artists from a variety of disciplines. Composed of two different sections, iD 101 exposed Dana and Katherine to a wider world of art. one section involved watching videos designed to arouse strong emotions within the students. Katherine notes, “Some of them were boring. others were maddening, upsetting and fascinating. one of them, an activist video that had no narration, made me so mad! When i told the instructors they said, ‘good! that’s what we want!’ they really got you to think.” the second section required hands-on learning and the planning and implementing of presentations. Katherine’s group dealt with sculptures using a unique medium.

“We were the sculptures. We had to choose an emotion and portray it. the instructors ran down our ideas, and it made us really mad at first. It took us awhile to realize they were doing it on purpose, to see how much they could bring out of us.” the teaching worked. Katherine’s group wrote and performed “Stuck” for their final presentation. each performer appeared on stage and found himself stuck. “it represented the rut we were stuck in when the class began. at the end we got unstuck together when we learned to think outside the box.”

Dana’s instructors invited her group to eavesdrop on conversations going on around them and record phrases that caught their attention. “We wrote down our responses and made skits from them.

oCtober 2013

Adventures dream in art

By Susan Funkhouser

It was really cool! We also brought to class two poems or songs from which we took out phrases. We combined these together to make a group poem, but we had to cut it down to 14 lines. It was super hard! We decided to present our poem using dancers behind a white sheet with a spotlight to illuminate their silhouettes. Artists drew a cage on an overhead projector onto

the sheet, “capturing” the dancers, while pianists and vocalists performed in the background. The end product was so awesome, but the development of the plan was frustrating because we all had so many ideas, and we had to figure out how to make it all fit together.”

Dana and Katherine each chose two elective classes before the Academy

began. Dana selected ‘A new Day, a New Dawn,’ which explored the change in music that occurs in conjunction with societal changes. The class also expanded her abilities in sight-reading and rhythms. Her second elective, ‘Art and Music of Change,’ explained social movements begun by artists throughout history. “We took a hands-on approach by asking what we

Academy members dressed in recycling-themed attire for an evening dance. Dana is pictured on the back row, far right. Katherine appears in the middle row, far right.

october 2013

Connection Magazine | 49

could do to change the world. One day, we talked about how people rely on makeup and clothing to feel beautiful. We dressed up the next day to gauge people’s reactions.

It was really interesting and mind-opening.”

Katherine chose to explore the worlds of opera and Broadway in her elective classes.

“My opera class consisted of artists from all different disciplines, which worked well when we created our own opera, a twist on the movie Twilight. Like any good opera, they all died in the end!”

Katherine experienced life on the Broadway stage in her second elective.

“We did nothing but perform Broadway songs. We had to have something ready every day because you never knew when you would be called on to perform. I sang I Dreamed a Dream from Les Miserables and Music of the Night from The Phantom of the Opera.

Late nights found Dana and Katherine heading in different directions again, Dana to a choir class, ‘Dive into Choral Music,’ and Katherine to a visual arts class, ‘Book is Art,’ where she created an accordion book featuring a poem she wrote. “It’s about God and us,” Katherine shared.

Eyes, spies, terrible lies, world in shambles and all people do is ramble; We watch and we wait, pondering our fate; We rush and we run; but one day our world will be done; But through our eyes He watches and cries.

While at the Fine Arts Academy Dana and Katherine enjoyed trips to Tent Theater, where they saw a performance of 110 in the Shade, and to the Springfield Art Museum, where they toured the Watercolor USA exhibit. They also experienced a talent showcase by the Fine Arts Academy faculty, as well as a faculty art show and a discussion night where faculty members explained different career paths available in the arts. Dana found that evening particularly helpful. “It helped me see the possibilities. I’m seriously considering majoring in music and pursuing my doctorate. I can see myself as a music professor and a performer. I would love to have my own studio someday and give private lessons.”

50 | Connection Magazine

A selection of Academy participants pose before Art Jam. Pictured standing, from far right are Katherine and Dana

Katherine found encouragement outside the group setting, after Chris Thompson heard her sing I Dreamed a Dream. “He pulled me aside and said, ‘You already have the raw talent for opera. Most opera singers don’t get that until their late 20s or early 30s.’ Chris gave me the confidence to pursue a career in opera. I’m planning to attend MSU and major in opera or musical theater. The Fine Arts Academy Dana as Art! Dana Cunningham sports her new face painting job, compliments of new friend Abby Shultz.

made me decide. I kept seeing posters saying, ‘Follow your passion. Find your place.’ Finally, I said, ‘Fine! I’m doing it!’”

Both girls returned to Purdy stronger artists and young women, and both thank the Academy. Dana notes, “I would really encourage students interested in fine arts to audition for the Academy. It was really cool to be with people from so many different disciplines. Everybody really appreciated what everyone else did. It didn’t matter what area. It taught me the importance of collaboration. It’s made me a more confident singer and artist in general.”

Katherine echoes Dana’s sentiment.

“Everyone was so passionate about their art. We didn’t judge the other arts; we simply experienced them. Some of it was odd, but it was so fascinating. I would never have experienced anything like it anywhere else. The Fine Arts Academy made me realize who I am and what I want to do.”

Caroline Kennedy believes that the arts make our nation strong, but her conclusion may be a bit short-sighted. The impact of the arts on our society is only as strong as the artists who create it. It is they, the Danas and Katherines of the stage, the screen and the canvas, who make America the beautiful masterpiece that she is by drawing personal strength from passionate creativity.

october 2013

It’s not gel, it’s en Vogue!

Sculptured Nails

Go pink for October!

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october 2013

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Connection Magazine | 51

Our family... caring for yours!

Flu vaccines now available.

CALL TODAY FOR NEW 2013 CATALOG 1-888-845-9582 Neatest little town in Missouri

ALL ROADS LEAD TO M CRANE aking

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On scenic Highways 413 &emories 265

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VISIT OUR HISTORIC MAIN STREET SHOPS

Convenient drive-through and delivery service

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BRUNER PHARMACY 321 Broadway, Monett • 235-3139 Pharmacy hours: Monday - Friday 8:30 a.m. - 6 p.m.

Saturday 8:30 a.m. - 5 p.m.

Store open until 9 p.m.

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Is your furry or feathered friend the cutest?

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EUREKA SPRINGS FUN TOUR October 10 – October 11, 2013

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November 1 – November 3, 2013

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December 3 – December 6, 2013

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

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To Toenter enteryour yourpet pet ininConnection’ s Cutest Connection’s Cutest Pet Petcontest, contest,email emailaaphoto phototo to editor@monett-times.com editor@monett-times.comfor foryour your chance win giftgiftcertificate chancetoto wina $25 a $25 certificate from Preffered PetPet Supply from Preferred SupplyininMonett.

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32 || Connection CONNECTIONMagazine MAGAZINE 52

Nathan Roetto 204 North Commerce AAMS® Crane, Missouri 65633

Jim Haston

Financial Advisor

Financial Advisor

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

7 East Broadway Monett, MO 65708 417-235-8216

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Financial Advisor

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

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

OCTOBER 2012 october 2013

bo Come see our large selection of

Beer, Wine Spirits

&

Visit our locations in

MONETT, PURDY AND CASSVILLE

and ttles

brews

Rex-Goliath Pink Moscato think pink with this mouth watering sweetness with a vibrant citrus finish.

Chill and serve this refreshing wine with spicy dishes or your favorite desserts.

Butterfly Kisses Pink Pinot Grigio Does it get any girlier than this? Lightly spiced and highlighted with bright citrus along with hints of summer berries. a perfect wine for gathering with the ladies.

Barefoot Bubbly Pink Moscato Barefoot Pink Moscato Kick your shoes off and enjoy the mandarin orange and sweet jasmine aromas of this deliciously sweet sea of pink goodness.

Subtle flavors of cherry, raspberry, and pomegranate wash ashore in the flavorful experience.

get the night started with this pink party pleaser. Pair with cheeses, sweet treats or fresh fruit. it is sweet and bubbly with flavors of red tree fruit and fresh berries.

Korbel Pink RosĂŠ any time is a good time to celebrate. the blend of grape varieties are designed to have very bright fruit flavors and aromas.

Pop this bubbly rosĂŠ and serve with with fresh fruit or cheeses. oCtober 2013

ConneCtion Magazine | 53

FIND IT AGAIN

ANTIQUES & FLEA MARKET

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HOURS: MON. - SAT. 9 a.m. - 5:30 p.m.

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Available at Exclusive Dealer For Amazing Hoops

Tom and Terrie Burris and Luetta and Sarah Barton, of Monett, took the July issue of Connection “tanking” on the Middle Loop River in the beautiful Sandhills in Mullen, Nebraska.

Nerium AD Brand Partner www.kayepilkenton.nerium.com

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FLEET VEHICLE SERVICE - We service ALL makes and models

54 | Connection Magazine

Shane and Summer Enlow, from Pierce City, with their children Ellie, River and Eden. The family vacationed on Sanibel Island, Florida.

october 2013

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

Jack Varner, Dale Reed, Ernest Buckner and Leon Mahurin pose with bluegrass superstar Rhonda Vincent at the Starlite Theatre in Branson.

Darrell and Kim McCracken, along with their son, Austin McCracken , and daughterin-law, Chelsea, all of Monett, are posing with their copies of Connection at the Iberostar Lindo Resort in Playa Del Carmen, Mexico.

Karla Rickman brought Connection with her to Panama City Beach, Florida. In the photo along with Karla are Lisa Scott, Roxie Henderson and Leona Keeling.

A mission team including 53 members from Solid Rock Baptist Church, Wheaton Southern Baptist Church, Ridgley Southern Baptist Church and Arnhart Baptist Church met at Circle G Church in Glendo, Wyoming, in July. The team constructed a porch on the church, seen in the photo, during their visit.

october 2013

Connection Magazine | 55

Did you know?

A NAME YOU CAN TRUST. Family Owned Since 1946

Bennett-Wormington Funeral Home You can view Connection online. www.cassville-democrat.com www.monett-times.com

216 Second St. • Monett, MO 65708 417-235-3141 • 800-743-9697

Rick Wormington ~ Owner

www.bennettwormington.com

Let us do the dirty work for you.

You have better things to do.

With our Soft Touch and Touch Free Automatic car wash, you will be sparkling clean and ready for summer fun in no time.

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

• Worship - 10:30 a.m.

• Sunday Evening Worship - 6 p.m.

• Wednesday Evening Bible Study - 7 p.m.

1060 Old Exeter Rd. • Cassville Hwy. 76/112 • Cassville

417-846-3711 56 | Connection Magazine

october 2013

recipe box ReCIPes

ColleCteD

fRoM faMIlY anD fRIenDs

layered pumpkin pie 4 oz. cream cheese, softened 1 tbsp. sugar 1 tbsp. milk 1 1/2 cups thawed Cool whip 1 prepared graham cracker crust 1 cup cold milk 1 16-oz. can pumpkin 2 4-oz pkgs. instant vanilla pudding 1 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves

Mix cream cheese, 1 tablespoon milk and 1 tablespoon sugar with wire whisk until smooth. Stir in Cool Whip and spread on bottom of curst. Pour 1 cup cold milk into large bowl. add pumpkin, pudding mixes and spices. beat with wire whisk until well mixed. Spread over cream cheese layer. refrigerate 4 hours. May be garnished with additional topping.

pumpkin roll 3 eggs 1 cup sugar 2/3 cup pumpkin 1/2 tsp. cinnamon 1 tsp. salt 1 tsp. baking soda 3/4 cup flour

beat eggs; add sugar. blend in pumpkin and remaining ingredients. Spread onto greased, waxed paper on cookie sheet.

Sprinkle with nuts. Bake 5 minutes at 375˚. turn out onto tea towel covered with powdered sugar and roll it in the towel into a long roll. Let cool.

Unroll the log and spread on Cream together: 8 oz. cream cheese the filling. Re-roll and chill.

1 tsp. vanilla 2 tbsp. margarine 1 cup powdered sugar 2 tbsp. milk

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

Send it to Darlene Wierman at darlene@cassvilledemocrat.com

oCtober 2013

pumpkin dump cake 1 cup pumpkin 1 can Milnot 1 tsp. cinnamon 4 eggs

1/2 tsp. salt 1 1/2 cups sugar 1 box yellow cake mix 2 sticks butter

Mix first 6 ingredients and pour into a 9 x 13-inch baking dish. Sprinkle cake mix over the top; melt butter and pour over cake mix. bake at 350˚ for 50-60 minutes.

ConneCtion Magazine | 57

reCiPeS

FroM tHe

DININGDIRECTORY DININGDIRECTORY

Dine

out Dine DineOUT out DI NI NG DIR E CTORY

ACAMBARO ACAMBARO

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

DI NI NG DIR E CTORY BAYOU ACAMBARO

864 Plaza US Highway 505 Drive 60

PROMOTION Real Boiled Seafood on Saturday Nights

417-235-7800

Dine

out

1321 US S. Elliott Sports bar: Fri-SatAve. until 864 Highway 601am AURORA MONETT 417-678-2100 417-235-7800

Authentic New Orleans Muffulettas

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

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

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

Try Our Seafood Muffuletta.

D INI NG Ave. DIR E CTORY 1321 S. Elliott 316 Broadway Gumbo, red beans and rice, Jambalaya Truly authentic, made daily on site. New Orleans’ version of soup of the day Fried Portobello mushrooms Battered crispy and served on a toasted Kaiser roll.

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.

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

417-678-2100 Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm MONETT

Mon-Thu 11am-9pm, Fri-Sat 11am-10pm, 417-354-8408 MOCHA JO'S DENALI Sun closed DREAMS

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

404 Broadway 316 Broadway MONETT BAYOU MONETT 417-635-1107 417-772-7092 EBEN 864 US EZER HighwayRESTAURANTE 60 M, T, Th 8am-8pm, W 7am-3pm, F 8am-10pm Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm MONETT 212 Broadway 417-235-7800 MONETT FAMILY RESTAURANT

MOCHA JO'S MONETT Mon-Thu 11am-8pm and Fri-Sat 11am-9pm 608 Broadway E. Broadway 404 417-393-8879 MONETT

MONETTBIRD BAR & GRILL BLACK

Tues-Sun 11am-9pm 417-235-3772 417-635-1107

1321 S. Elliott Ave. Open 7 days W6am-9pm M, T, Th 8am-8pm, 7am-3pm, F 8am-10pm AURORA 417-678-2100 RICHARD’S HAWGWILD BBQ

GERALDI’S MONETT FAMILY RESTAURANT Downtown 608Sale E. Broadway 397 Barn Rd. AURORA MONETT DREAMS DENALI CASSSVILLE 417-678-4294 417-235-3772 316 Broadway Call hours6am-9pm 417-846-1000 Openfor 7 days MONETT Mon-Thu 11am-8pm, Fri 11am-9pm, 417-772-7092 UTOPIAN BEAN RICHARD’S HAWGWILD BBQ Sat 11am-8pm, Sun 11am-3pm Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm

200 Washington Street Downtown PURDY MOCHA AURORA JO'S 417-442-3014 417-678-4294 MOCHA JO’S 404 Broadway

Open Tuesday through Saturday 9:00am - 8:00pm Call for hours

MONETT 404 Broadway 417-635-1107 52 | CONNECTION UTOPIAN BEAN MAGAZINE MONETT M, T, Th 8am-8pm, W 7am-3pm, F 8am-10pm 200 Washington Street 417-635-1107 MONETT FAMILY RESTAURANT PURDY Mon, Tue, Thu 8am-8pm, Wed 8am-3pm, 417-442-3014 608 E. Broadway Fri 8am-10pm , Sat 9am-3pm

Open Tuesday through Saturday 9:00am - 8:00pm MONETT 417-235-3772

5258 | | CONNECTION MAGAZINE Open 7ConneCtion days 6am-9pm Magazine

RICHARD’S HAWGWILD BBQ Downtown AURORA

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

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-8pmBAR and Fri-Sat 11am-9pm BLACKBIRD AND GRILL DENALI DREAMS BLACK BIRD BAR & GRILL

1321 S. Elliott Ave. MONETT ACAMBARO AURORA AURORA 417-772-7092 417-678-2100 505 Plaza Drive

Tuesday–Thursday 11a.m.–8p.m.

Friday–Saturdau 11a.m.–9p.m.

Sunday 12p.m.–3p.m.

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

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

GRILL

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

Photos by Tony Zadnick

DININGDIRECTORY

417-354-8408 864 US Hwy 60 11am-8pm and Fri-Sat Mon-Thu 11am-9pm Fri-Sun11am-9pm 6am-10pm MONETT BLACK BAYOUBIRD BAR & GRILL Mon-Thu 11am-8pm, Fri-Sat 11am-9pm

DINE

180 W. Third Street verona 417-498-6487

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

BAYOU MONETT

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.

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

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

417MAG.COM • 417 MAGAZINE

5

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

10 e. broadway monett 417-236-0969

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

Caribe Mexican grill in downtown Monett is now open! if you’re looking for traditional Mexican cuisine, this is the destination for you. We offer an assortment of items with daily and weekend specials, combination platters, soups and salads, and vegetarian dishes. the Caribe Fajitas, a sizzling platter of chicken, beef, shrimp, and chorizo combined with onions and bell peppers, is quite tasty. another specialty is the Chimichanga original, your choice of shredded beef, shredded chicken, or ground beef wrapped in a flour tortilla, deepfried, topped with your choice of sauce. We also offer specialties OCTOBER off the grill 2012 including We pick up and return your chicken breast, tilapia and salmon, as well as a yummy list of appetizers including vehicle in theones, Cassville wings and onion rings. For the young there isarea. a children’s menu featuring mini chimichangas, chicken fingers, cheese enchiladas, bean burritos and more tasty items.

With a bottomless basket of chips and salsa included with any entree, you’re sure to leave satisfied.

OCTOBER 2012 2013 oCtober

ENJO FEAST

F L AV

417-354-8408 MONETT Mon-Thu 11am-9pm and Fri-Sun 6am-10pm 417-772-7092

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

864 US Highway MOCHA JO'S 60

E N J OY

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

MONETT 404 Broadway 417-235-7800 MONETT Mon-ThuMEXICAN 11am-8pm and RESTAURANT Fri-Sat 11am-9pm REYES 417-635-1107 M, T, ThW. 8am-8pm, W 7am-3pm, F ST. 8am-10pm 429 CHURCH BLACK BIRD BAR & GRILL 1321 S. Elliott Ave. AURORA, MONETT MO FAMILY RESTAURANT AURORA 417-678-1269 608 E. Broadway

417-678-2100

MONETT Sun-Sat 11 a.m. - 8 p.m.

218 S. Hickory mt. vernon, missouri

417-235-3772

Open 7 daysDREAMS 6am-9pm DENALI

Just south of the square

316 Broadway HAWGWILD BBQ RICHARD’S

417-316-9068 COME SEE HOW GOOD FRESH AND HEALTHY FOOD TASTES! Come build your own breakfast or lunch at that Crazy redHead’s bakery and Café, downtown Mt. Vernon’s newest restaurant. the breakfast menu includes breakfast sandwiches and omelets with your choice of ingredients, three kinds of tortillas for wraps and everybody’s favorite: biscuits with homemade sausage gravy. the lunch menu includes delicious homemade soups, fresh salads and mouth-watering daily specials. build your own sandwich or wrap with your choice of deli meats, cheeses and fresh veggies. top it off with cool, creamy gelato or a large selection of freshly made bakery items. Find that Crazy red Head’s bakery and Cafe at 218 S. Hickory, Mt. Vernon, Missouri, just south of the square. business hours are tuesday through Friday, 7 a.m. - 4 p.m. (breakfast served until 10:30 a.m., lunch until 4 p.m.) and Saturday, breakfast all day 8 a.m. - 2 p.m.

MONETT RICHARD’S HAWGWILD BBQ Downtown 417-772-7092

DOWNTOWN AURORA Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm 417-678-4294 AURORA Call for hoursJO'S MOCHA 417-678-4294 404 Broadway UTOPIAN BEAN Call for hours MONETT 200 Washington Street 417-635-1107 PURDY M, T, Th 8am-8pm, W 7am-3pm, F 8am-10pm 417-442-3014

SUNRISE FAMILY RESTAURANT Open Tuesday through Saturday 9:00am - 8:00pm

MONETT RESTAURANT 202 MISSOURIFAMILY 37 608 E. Broadway MONETT 52 | CONNECTION MAGAZINE MONETT 417-235-8200 7 417-235-3772 days a week 6am-10pm

Open 7 days 400 MAIN ST 6am-9pm CASSVILLE

RICHARD’S HAWGWILD 417-847-0782 7 Downtown days a week 5am-9pm

BBQ

AURORA 417-678-4294 Call for hours UTOPIAN BEAN

Put your business in the dining guide spolight!

UTOPIAN BEANSt. 200 Washington 200 Washington Street PURDY PURDY 417-442-3014 417-442-3014 W Open Tuesday through Saturday 9:00am - 8:00pm Tue-Sat 7:30am-8pm

52 | CONNECTION MAGAZINE

to advertise, contact a sales representative today.

Sheila Harris aCCoUnt eXeCUtiVe 417.669.3667 sharris@monett-times.com

anastasia Shilling aCCoUnt eXeCUtiVe 417.847.2610 ashilling@cassville-democrat.com

Marion Chrysler aCCoUnt eXeCUtiVe 479.244.7082 mchrysler@cassville-democrat.com

greg gilliam aCCoUnt eXeCUtiVe 417.489.1718 777caregiver@sbcglobal.net

oCtober 2013

ConneCtion Magazine | 59

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We appreciate your support of Connection, and we hope you look forward to receiving and reading the magazine each month. If you have any suggestions or feedback you would like to share, please don’t hesitate to contact me at editor@monett-times.com.

Sincerely,

Connection magazine will continue to be offered free to anyone in our distribution area.

Lisa Schlichtman Connection editor

Connection magazine will continue to be offered free to anyone in our distribution area.

Please fill out the attached subscription form. Send the form along with a check payable to The Monett Times, a money order for $40 or your credit card information to P.O. Box 40, Monett, MO 65708. or P.O. Box 486, Cassville, MO 65625

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CONNECTION MAGAZINE 53 october| 2013 Toll Free: 877

communityconnection

on

west Missouri’s

1

2

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7

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Community

6

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se fill out the attached subscription . Send the form along with a check ble to Monett Times, money order 40 or your credit card information to Box 40, Monett, MO 65708.

People at the 55th annual Wheaton Barbecue on Aug. 24 at the Wheaton City Park.

12

connection

1. Stacey and Craig Williams. 2. Alicia Lindeman, Keira Weldy and Tina Lindeman. 3. Rylie and Kaitlin McCurdy. 4. Lauren Blackburn, Miriam Holloway and Regan Blackburn. 5. Front row: Kinsey, Michelle and Helen Penntengill. Back row: Jeff, Tyler, Lisa and Dwayne Pettengill and Natalie and Tim Thompson. 6. Robert Frank, Kaylie and Julie Buttler. 7. Breanna, Sonny and Kaydence Saige.

onnection

8. Tim Lindeman and Margaret Lindeman. 9. Heather Waltrip, Stacey and Ryan Henderson. 10. Wade Lauderdale and Jerome Ewing.

11. Vernon McCracken and Nova Schwandt. 12. Mary and Ron McGrath.

O. Box 40 • Monett, MO 65708

october 2013 Free: 877.403.6397 • 877.752.9275

Connection Magazine | 61

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connection

On Aug. 10 the Monett Chamber of Commerce hosted a Monett Business Showcase.

1. Andrea DeLeon. 2. Diane Kunkel, Kaysha Daugherty and Sydney Arkoski. 3. Gary and Michelle Crim. 4. Matt Ticknor.

5. Kylee Campbell, Tiffany Barnes and Brisa Rueda. 6. Sammy Clapper. 7. Dayle Kinkel, Jackie Wasson and Paige Henderson.

8. Colette Witt and Todd Schubert.

62 | Connection Magazine

october 2013

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The city of Monett hosted an open house of the newly rebuilt Casino on Aug. 3.

1. Juanita Hilton and Joyce Reed. 2. Nicole, Kimberly and Pam Wormington. 3. Leon and Norma Hilton.

4. Mary and Frank Rauen. 5. Mike Garrett and Mary Lemings. 6. Diana and Richard Werner.

7. Phyllis Garrett and Gorden Brown. 8. Richard and Anita Werner.

october 2013

Connection Magazine | 63

Grass-fed beef

Brittany Gold REALTOR速

bgold@southwestrealtors.net

for sale

417.732.2195 417.342.7735 417.732.4130

Office Mobile Fax

BETTER HOMES & GARDENS REAL ESTATE SOUTHWEST GROUP 1652 US HWY 60 REPUBLIC, MO 65714 www.CallSouthwest.com

www.CallSouthwest.com An Independently Owned and Operated Franchise.

Get Life Insurance from Someone Who Actually Knows about Your Life.

From our freezer to yours No hormones no antibiotics Grass-fed only

7

$3.35 per pound (based on hanging weight)

Edward Jones operates as an insurance producer in California, New Mexico, and Massachusetts through the following subsidiaries, respectively: Edward Jones Insurance Agency of California, L.L.C., Edward Jones Insurance Agency of New Mexico, L.L.C., and Edward Jones Insurance Agency of Massachusetts, L.L.C.

Deadline order:

October 26 Contact Kirk and Pam Wormington

417-235-6698 wormingtonfarms@gmail.com 64 | Connection Magazine

Shane Boyd Financial Advisor

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

Nathan Roetto

Donald E Weber

417-466-4620

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

AAMS速 Financial Advisor 594 North Spring Park Blvd Mt. Vernon, MO 65712

www.edwardjones.com

Financial Advisor

Member SIPC october 2013

stayconnected

stay connected

November events

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

Nov. 1 The Cassville Area Chamber of Commerce will hold its First Friday Coffee from 8 to 8:45 a.m. at First State Bank. For more information, call 417847-2814.

Nov. 1 and 2 The Seligman Chamber of Commerce will host a craft show at Ruby’s Event Center from 8 a.m. to 5 p.m. For more information, call 417-6623612.

Nov. 2 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.

Nov. 3 The Ozarks Festival Orchestra in Monett will host the Pops Concert pie benefit at 1:30 p.m. at the Monett City Park Casino.

For more information, call 417316-3302. october 2013

Nov. 4 The monthly dance at the Monett Senior Citizens Center will be held from 7 to 10 p.m.

The dance features Evelyn Lock and the Outriders Band. There is a $3 cover charge with all proceeds benefitting the center.

Nov. 11 Shell Knob VFW Post #2203 will hold a Memorial Service for Veterans Day at 11 a.m. at the Memorial Cemetery located adjacent to Fohn Funeral Home.

For more information, call Dave Atkinson at 417-858-0171.

Nov. 5 The Aurora Chamber of Commerce will host the Holiday Radio Auction on KSWM AM 940. For more information, call the chamber at 417-678-4150.

Nov. 16 The Cassville Area Chamber of Commerce and participating merchants will host a Christmas Open House throughout the day.

For more information, call the chamber office at 417-847-2814.

The Monett Chamber of Commerce and participating restaurants and organizations will host Festival of Flavors from 5:30 to 7:30 p.m. at the First United Methodist Church’s Family Life Center.

Tickets are $10. For more information, call the chamber office at 417-235-7919.

Nov. 9 The Shell Knob Senior Citizens will host a fund-raising breakfast at the senior center at 7 a.m. For more information, call 417-858-6952.

The Aurora Chamber of Commerce will host a Miss Holly Pageant, which is open to the high school girls in Barry, Lawrence and Stone counties. For more information, call 417-678-4150.

Nov. 19 The Southern Beekeepers of Missouri will meet at 7 p.m. at the First United Methodist Church of Monett. Anyone interested in bees is welcome to attend. For more information, call Leon Riggs at 417-235-5053 or Kevin Young at 417-847-5464.

Nov. 21 The Seligman Chamber of Commerce will hold a dance at the Chamber Event Center on North Highway 37 at 7 p.m.

Snacks are optional and there is a cover charge of $4.

Nov. 27 The Monett Festival of Lights at Monett’s South Park begins on Nov. 27 and will continue through Dec. 30 from 5:30 to 9:30 p.m. every night. For more information, call the Monett Chamber of Commerce at 417235-7919.

Nov. 28 The Pierce City Senior Citizens will host a dance from 7 to 10 p.m. at the Pierce City Senior Center.

Nov. 30 The Mt. Vernon Chamber of Commerce will host the Village of Lights Homes Tour from noon to 4 p.m.

Shell Knob merchants will hold a holiday open house. For more information, call 417-858-0413.

The Seligman Chamber of Commerce will host a special dance. The “Saturday Night Special” will be held from 7 to 10 p.m. at the Chamber Event Center. For more information, call 417-858-0413.

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

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advertisingindex Acambaro Mexican Restaurant 46 Ava Belle’s Flea Market 11 Barry Electric Cooperative 38 Baywash Car Wash 56 Bennett-Wormington Funeral Home 56 Bookmarks 11 Brittany Gold, Better Homes 64 Brownsberger’s 26 Bruner Pharmacy 52 Carolyn Hunter, DMD, PC 3 66 Cassville Area Chamber of Commerce Children’s Smile Center 14 51 Christine’s House of Style Community National Bank 51 32 Country Dodge CoxHealth 68 52 Crane Family Dentistry Daddy Joe’s Catfish Hole 26 32 Diet Center Doug’s Pro Lube 46 Eastside Church of Christ 56 El Mariachi 32 Exeter Corn Maze 3 Edward Jones 64 11 Feed & More Find It Again 54 First State Bank of Purdy 4 Fohn Funeral Home 19 42 Four Seasons Realty Four States Dental Care 19 42 Freedom Bank Hospice Compassus 20 Ila Bohm’s Home Décor 54 Journagan True Value 46 47 Ken’s Collision Lackey Body Works 38 26 Les Jacobs Ford Lowe’s Auto Glass 26 52 Making Memories Tours Mercy 2 Mocha Jo’s Coffee Café 20 3 Monett Chamber of Commerce 28 Moulage by Mae New Hope Baptist Church 20 47 Peppers and Company Pickin’ Patch farm 6 4 Pink Zebra Boutique Pitiful to Posh 51 38 Pettit & Pettit Ramey 53 Race Brothers 28 Red Barn Antiques 28 Red Barn Cafe 14 20 Sater/Old Town Pharmacy Security Bank 47 11 Smile Designers Dentistry Starla K’s Fashions 6 14 State Farm The Jane Store 42 The Trunk 46 Tomblin’s Jewelry & Gifts 4 Trogdon Agency, Inc. 66 54 U.S. Automitive Whitley Pharmacy 66 Willis Insurance, Inc. 51 Zumba Fitness 38

66 | Connection Magazine

Come in and check out our Salt Block Recipes Collection

HOME DECOR TOTES HANDBAGS JEWELRY AND MORE!

Whitley Pharmacy

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.

Protecting the Ones You Love Is Our Policy Your family is your top priority. Whatever your budget and your needs, our insurance policies can help protect those who matter most to you. www.trogdoninsurance.com

Dean Gautney, CIC

TROGDON AGENCY, INC.

P.O. Box 405 • 111 S. Market St. • Mt. Vernon 417.466.2800 • fax: 417.466.3066

COMPLETE INSURANCE SERVICE

Toll Free: 1.800.748.7756

FALL FESTIVAL CASSVILLE

2013 Chili and Salsa Cook-Off and Craft Fair Craft booths (open at 8 a.m.)

Chili and salsa tasting Sonic’s Chili Dog Challenge Pet parade Live music

Saturday, October 26th

Music variety show featuring HomeTown Sound and the Redhots along with other local talent.

Purchase table seating and advanced tickets for a reduced rate at the Chamber of Commerce.

Tickets are $6 in advance, $8 at the door, kids 12 and under are free!

The Fall Show is at the FEMA building and event center at the Cassville R-4 elementary campus.

Thursday, October 24, 7:30 p.m.

Saturday, October 26, 7:30 p.m.

Sunday, October 27, 2 p.m.

Visit www.cassville.com for a schedule of events or call 417-847-2814 for more information. october 2013

PaRt Ing SHot

Parting Shot

bY JeFF TerrY

Down a old gravel road On a hill I go home To visit the reasons I don’t feel alone.

Where good people love me ‘Cause I’m one of their own.

A place out in the country That I call Home sweet home.

Where chickens are laying And Horses run free.

Where Grandma is baking A pie just for me.

Where all the Men gather By the barn talking cars.

And women talk about babies and empty out canning jars.

Where children feel safe Even when they are grown.

And love is the reason It still feels like home.

-- Connetta Jean

oCtober 2013

ConneCtion Magazine | 67

HEALTHY FAMILIES BEGIN HERE

Cox Monett is your baby hospital, with whole-family support for every step of your journey into parenthood. Whether you’re planning a family or already pregnant, learn how our Family Beginnings program can help you prepare.

417/354-1300

68 | Connection Magazine

coxhealth.com/monett

october 2013 Your Monett experts, friends, neighbors.