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Outlook October 2013
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outlookoklahoma.com
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Outlook October 2013
October 2013
Poppa, do you have a costume for Halloween?
My granddaughter asks as she’s modeling her Greek goddess costume for me—for the umpteenth time. I tell her I’ve dressed up as a lot of things over the years: Raggedy Andy, the Tin Man from the Wizard of Oz, Mad Max, and a hobo. She suggests I go as Batman this year and twirls around the kitchen. As a grown-up, I don’t need a holiday to put on a costume and pretend I’m someone else. This morning I woke up and put on my design-firm-owner-and-magazine-publisher outfit—which typically consists of a button down shirt, khakis, brown shoes and a brown belt. When I want to mix it up a little, I go with black shoes and a black belt—yes, I’m wild like that. My all-time favorite costume is the “Dave.” I would wear it everyday if I could. It’s an ensemble that consists of a pocket tee-shirt and pair of jeans that my wife hasn’t made “disappear” yet. This is my working-on-motorcycles-and-cars look. It’s great in the privacy of my garage but is inherently inappropriate for a client meeting. When I have worn my Dave costume to work, I’ve had to hide out in my office or pretend that I’m going to fix something that needs fixing around the office. There are a few costumes I won’t be wearing anymore. Suburban dad sweaters, sweater vests and long-sleeve polos. I nixed the sweaters simply because they’re scratchy. Who needs scratchy? And because I’ve been blessed with an incredible physique that peaked early in its 30s, long-sleeve polos and sweater vests don’t flatter the way they used to. Oh, let’s not forget that one costume you won’t see me in— hopefully ever again—is the jovial, middle-aged guy costume. Me in a Hawaiian shirt and open-toed sandals. I’ve made the sensible adult fashion decision not to go Hawaiian unless I’m on vacation somewhere. They’re just silly. As for the open-toed sandals. I know they’re what Jesus would do, but believe me, no one wants to see my piggies. Truthfully, a life of wearing button-downs and Dockers isn’t so bad. My granddaughter stops twirling, I kiss her forehead and I tell her, “If you need me, I’ll be in the garage.”
35 Okie Islander
Matt Donovan skates from the AHL Sound Tigers to the NHL Islanders.
8 Facts & Figures 10 Louise
Wives With Heavenly Husbands
15 Food
Twelve Oaks Restaurant Food Faves
FEATURES
12 Driving Back to the Future
Local re-creation of the time-traveling DeLorean
20 Skating Polly
Step-sisters rock it out!
18 Business
25 Make Your Halloween Party Scary Good
23 Autumn
29 A Spicy Life Small business takes off with a tasty kick.
Dan’s Barber Stop Baxter Electric
Attractions
38 My Outlook David Cathey Food Author
31 BFFs Since 1930 Nel & Dorothy’s true friendship stands the test of time!
To advertise, contact Laura at 405-301-3926 or laura@outlookoklahoma.com.
Dave Miller, Publisher Back 40 Design President
Front cover photo by Doug Schwarz
OUTLOOK
80 East 5th Street, Suite 130, Edmond, OK 73034
405-341-5599
www.outlookoklahoma.com
info@outlookoklahoma.com
Volume 9, Number 10 Edmond & North OKC Outlook is a publication of Back40 Design, Inc. © 2013 Back40 Design, Inc.
PUBLISHER Dave Miller
CREATIVE DIRECTOR Karen Munger
ADVERTISING SALES MANAGER Laura Beam PHOTOGRAPHY Marshall Hawkins www.sundancephotographyokc.com
PRINT PROJECT MANAGER Bethany Scott
Account Executive Emily Adler
DISTRIBUTION The Outlook is delivered FREE by direct-mail to 50,000 Edmond & North OKC homes.
Articles and advertisements in the Outlook do not necessarily reflect the opinions of the magazine or Back40 Design. Back40 Design does not assume responsibility for statements made by advertisers or editorial contributors. The acceptance of advertising by the Outlook does not constitute endorsement of the products, services or information. We do not knowingly present any product or service that is fraudulent or misleading in nature. The Outlook assumes no responsibility for unsolicited materials.
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On the ice, a hockey puck can travel up to
0
10 mph David Brown of Edmond is competing in the 15th season of “The Biggest Loser.” The first episode airs
45%
of Americans will be dressing up this Halloween. Want some tips and tricks for a spooky night this year? Check out page 25.
October 8th. Once the DeLorean reaches
88MPH
The favorite children’s costumes for 2012 were 1. Princess 2. Batman
the flux capacitor activates, transporting the driver back (or forward) in time.
83 years —how long Nel and Dorothy have remained best friends. Read their story on page 31.
24th
FrightFest is celebrating its
Read more about a local reproduction of the Back-to-the-Future car on page 12.
Oct 25 6-11pm
To learn more about an Okie who has made it to the NHL, see page 35.
season of frightful fun at Frontier City. For more fearful facts, check out their ad on page 24.
Local Musicians • Food Trucks • Artists Beer Garden • Kids’ Area
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Proceeds go directly to animal care through our low-income assistance program & pet adoption program.
8
Outlook October 2013
u
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s
Around Town
Edmond Mobile Meals is hosting Edfest—Bites, Brews & Bands on October 4th from 6–10pm at the Edmond Farmer’s Market. There will be live music, featuring Kyle Dillingham, a beer tasting, food trucks and a jump house for kids. Donate your used CDs, DVDs & games at Carey Pet & Home Care’s “Play it Forward” Disc Drive for Pets through October 25th. Proceeds benefit The Bella Foundation. For dropbox locations & info, visit facebook.com/CareyPet/Events. Visit Edmond’s newest contemporary restaurant, Cafe Icon, 311 S. Blackwelder (just west of Target) for sushi, lava stone grill, Hibachi & crepes. Enjoy free edamame when you purchase an alcoholic beverage with the ad on page 13! Our favorite columnist, Louise Tucker Jones, is starting a grief counseling and support group. The group’s first meeting is on October 10th at 7pm at Mardel on 33rd and Boulevard. Read more on page 10.
outlookoklahoma.com
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Louise
Wives With Heavenly Husbands By the time you hold this magazine in your hand or read this article online, I will have spent 28 months without my husband, Carl. Two years and four months—855 days to be exact. And you know what? I’m not the only one counting days and especially nights. There are many wives with heavenly husbands and we all share a common thread. No matter the length of time passed, whether three months or three years, we still miss our mates. We still listen for their footfall and long to feel their loving arms around us. When God joined us in marriage, we took the words from Genesis 2:24 literally, “The two of them will become one.” After 45 years of marriage, Carl and I certainly were one. Through good times, bad times and everything in between, we were one. I think back on our wedding vows. So far from traditional. Carl was shipping overseas right away, thanks to the United States Army. We had only eight hours to spend together. The Chaplain knew what we were facing and tailored our vows as we pledged, “I promise to be faithful, whether here or abroad, together or apart….” After the ceremony he jokingly said to Carl, “Though I asked her to love and honor you, I didn’t ask her to obey. That’s up to her and having her promise wouldn’t do any good.” My new husband gave a little smile, knowing what a spirited young bride he had. If you are a faithful reader of my column, you know I have written often about the loss of my husband and my grief. Many responded to those articles, especially other women grieving the deaths of their husbands. We are all in a sorority of sorts without our choosing—wives with heavenly husbands. I call us that because we still feel married even though our beloved spouses are basking in Glory. But knowing that doesn’t stop our pain or our unique needs. We were suddenly catapulted into a role that requires us to do everything our husbands did as well as our own daily routines. A huge responsibility when you are in the depths of grief. If there is one time you don’t want to make important decisions, it’s when you are in mourning. Your brain is in a fog. Your heart is bleeding and you wonder if you will even wake up
the next morning, or if you actually want to wake up. But grief and responsibilities don’t wait. You are thrust headlong into them. If you’re lucky, someone will come along side you and help steer you through the maze of “beginning widowhood.” Some people are blessed with a support system of family, friends and church. Others are not. Either way, it is extremely difficult. So why am I writing all of this? First, to help everyone understand the depth and breadth of grief, but mainly to invite other “wives with heavenly husbands” to a support group. I have felt the need to start a group for a good while. There are already a half dozen ladies anxiously waiting to attend. We welcome any woman who is traveling this journey with us. Come and share your hurt, heart, love, needs, tears and laughter. We have no agenda except to help each other and to meet new friends. Our first meeting will be on Thursday, October 10, at 7pm at the Mardel conference room, 33rd and Boulevard. If possible, please e-mail and let me know you will be attending. Otherwise, just show up. I look forward to meeting you!
About the Author Louise Tucker Jones is an award-winning author and inspirational speaker. Author and co-author of four books, her work has been featured in numerous publications. Email LouiseTJ@cox.net or visit LouiseTuckerJones.com.
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Outlook October 2013
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The delorean
journey to the past and back to the future by Lance Evans
Gary Weaver knows how to attract a good crowd. As he stands at least 50 feet away from his project, he proudly folds his arms and allows the onlookers to take in his work. The kids marvel at all the little gadgets attached to the time machine replica while all the adults relive a little piece of their own childhood. As the doors to the well-known movie car lift upward
to the sky, you can vividly imagine Michael J. Fox and a crazy white-haired scientist as they try to fix history by traveling Back to the Future. Weaver is used to getting this response everywhere he goes. As he talks about the fan reactions that he receives after taking trips to the gas station or a fast-food drive-thru, you’re quickly reminded that the DeLorean is a cultural icon. “Everybody loves it,” says Weaver. “It creates chaos wherever you take it.” Weaver started making fan-based movie prop replicas as a hobby. “Car restoration came about as an extension of prop building.” His hobby expanded into automobiles ten years ago when he bought his first DeLorean and decided to do a replica of the Back to the Future time machine. “My first replica was built in a year and we sold it off. I’ve had this one for seven years.” Putting an exact replica of the time machine together can be a long and strenuous project. The machine is filled with wiring, small gadgets and other novelties that true film fanatics look forward to seeing. Weaver says that the build process for the time machine takes two years or longer to complete. The extended hours that Weaver puts into the car are definitely worth the positive reactions that he receives from movie fans. “Running a simple errand becomes an adventure. Whenever I
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Outlook October 2013
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go out, there are tons of people taking pictures.” Weaver’s road to mass acclaim wasn’t as quick as Doc’s travel through time. He started off in a single-car garage, but as his passion grew, so did his network. After meeting Chris Roush and Adam Lee, the three car enthusiasts decided to combine their resources to build more parts and re-create more famous movie props. Roush was working on numerous car restoration projects at his house, but he needed a larger workspace. In June 2011, he opened a car shop, Roush Imports. “We do general automotive repair and restoration, mostly on imports— European and Asian cars,” says Roush. The shop has also become a hang-out spot Gary Weaver in his replica for the three as they work and share their passion of car restoration. With a little encouragement from Weaver, Lee and Roush have also seen their love of car restoration transform into elaborate prop movie rebuilds.
One of Lee’s main projects has been a jeep replica from Jurassic Park. “It’s a hobby, but an expensive one,” says Lee. “For the sake of my marriage, I don’t keep track,” jokes Weaver. While the Jurassic Park jeep was a $10,000 job, the Back to the Future time machine can range from $50-$60,000. If they’re not hanging out at Roush Imports, you can find the trio showing off their replicas at Coffee & Cars OKC—a local event where car owners meet up to display their cars and sip on coffee. “We had a group of people following our cars,” says Weaver. “Everyone had a smile! I think everyone has a history with the replicas.” Weaver would love to travel back into time and take on the 1989 Batmobile, but that project would take a great deal of time and expense. “If I built one, I’d be sleeping in it,” says Weaver. “I just enjoy doing what I do. One line in Back to the Future is ‘if you put your mind to it, you can accomplish anything.’ That’s what I did!” Find more information about Roush Imports at roushimports.com or call 285-0781.
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Outlook October 2013
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FOOD FOOD Twelve Oaks Restaurant by Laura Beam
Kristi Jolly, Manager, and Lisa Janes, owner
Just a stone’s-throw away from the ambitious tempo of city life is a truly distinct fine dining getaway with an ease as natural as its country setting. Atop one of Oklahoma County’s most scenic hills in northeast Edmond, the grandeur of Twelve Oaks Restaurant captivates you at first sight—and first bite. You don’t need a three-piece suit, fancy friends or gourmet vocabulary to relish the pleasures of this genteel manor. Yet if your special occasion calls for elegance, this exquisite dinner and event retreat entertains with grand style and charm. It’s that rare combination of sophistication and leisure that has attracted guests to Twelve Oaks for nearly 20 years. Striking the perfect balance between contemporary refinement and warm, Southern hospitality, the gracious plantation-meetsVictorian restaurant is a local treasure—and the fulfillment of its original owner’s lifelong dream. In 1990, during a routine visit to the barber shop in Guthrie, Bill Horn serendipitously overheard that the church down the street was expanding. Seizing an unexpected moment of opportunity, Horn purchased the turn-of-the-
century Victorian house next to the church and had it moved to Edmond. After four years of tireless renovations and additions, Twelve Oaks opened in June 1994. Though Horn recently passed away, his legacy lives on, with his daughter Lisa and her husband Gregg Janes lovingly tending to the restaurant and grounds. In celebration of the restaurant’s upcoming 20-year anniversary, gorgeous new interior updates, décor and expanded gardens now usher in a third decade of exceptional dining. The sweeping country vistas, lavish gardens and epic storybook setting are purely enchanting, but the impeccable menu reigns as the crowning masterpiece of this manor. Even amid beautifully appointed dining rooms and cozy nooks with linen-clad tables, gentle music, candlelight and stunning sunset views, the sensational steaks, ocean-fresh seafood and show-stopping shelled lobster, in ample portion, still manage to steal the show. Though set on rolling plains, this country charmer boasts all the thrilling touches of contemporary cuisine. You’ll be hard-pressed to find a more perfectly prepared rib eye, sirloin strip or filet, thanks to the chef’s grilling wizardry and wait staff’s extensive menu knowledge. Twenty-year restaurant manager, Kristi Jolly, delights in making guests feel as comfy as if they are dining at her own home.
That includes insightful tips, like ordering your steak prepared medium plus to ensure that perfect pink middle. (Who knew such a simple, magical phrase could ensure a steak is done to absolute perfection!) The attentive staff is also happy to recommend select wines from their abundant collection to perfectly complement your meal. And with sumptuous steak, pork chop, lamb chop, lobster, salmon and shrimp entrées for the choosing, the optional pairings are plentiful. Lavish desserts like Twelve Oaks’ signature toasted pound cake with rich vanilla ice cream and praline drizzle finish your evening with sublime indulgence. Stroll the grounds afterwards and take a peek upstairs at the private party rooms with even more amazing views of this lush, culinary playground. Fine dining in Oklahoma has never been such a serene pleasure! Twelve Oaks Restaurant is located at 6100 N. Midwest Blvd., just off I-35 and Waterloo in Edmond. Visit TwelveOaksRestaurant.com or call 340-1002 to make reservations Tues.-Sat, 5:30pm-close. Laura Beam is a business and food writer and 20-year advertising and marketing executive in radio, newspaper and magazines. Share new business tips and trends with her on LinkedIn or email Laura@outlookoklahoma.com.
r py Hato.u p a H t s-S igh Late Nm-1am Thur 10p
outlookoklahoma.com
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FOODFAVES
by Laura Beam
Running Wild Catering Once you’ve set a date for your holiday office party or special event, make your next call to this renowned catering company. Nothing sets the mood like the food, so the more options you have, the better! Their expert staff will guide you through every detail of food selection, serving options and professional bar service. They can even help plan your venue, décor and entertainment. Whether your occasion calls for a full-service meal or platters of tasty nibbles, you’ll find endless options on their phenomenal menu. Choose seasonal comfort foods, gourmet creations, specialties like Italian and Mexican foods, or let your imagination run wild with unique chef-created items just for you. Whether you throw a laid-back party with a fun taco bar or host the black-tie event of the season, trust the food to these pros! Call 751-0688 or browse the diverse menu at runningwildcatering.com.
16
Outlook October 2013
Roma’s Gelato Café
Southern Okie
Espresso & Panini
gourmet spreads
Coffee and espresso-lovers, discover how delicious your favorite drink can be when you enjoy it authentic Italian style! Meticulously brewed in European fashion and served in china cups, the cappuccino, fine coffee and latte creations at Roma’s leave you with a whole new appreciation of caffeinated joy. For a truly special indulgence, choose one of their artisan gelato flavors like salted caramel, drowned in espresso—yum! Using traditional Italian recipes, ingredients and methods to craft each sublime gelato, Roma’s features a rotating line-up of exquisite flavors. And with no high-fructose corn syrup, gelato is also a lower-fat alternative to ice cream. Hungry for more? Sink your teeth into one of their made-to-order Panini like the Caprese or Prosciutto with imported Italian ingredients. Enjoy free wi-fi and board games, too!
You’ll be the “hostess with the mostest” when you add this tangy-sweet spread to everything from pot roast and sausage balls to French toast and cupcakes! Like apple pie in a jar, this mouthwatering gourmet spread is made with all-natural ingredients and contains no preservatives or high-fructose corn syrup. Owner and entrepreneur, Gina Hollingsworth, takes great pride in ensuring only fresh ingredients are used in her locally manufactured gourmet sensations. A true southern girl and experienced cook, Hollingsworth also offers many exciting recipe creations with the signature kick of saucy apple. One glance at her website and you’ll want to get cooking! Don’t miss the new pumpkin spread that’s now available. It tastes like pumpkin pie in a jar. Great for gifts, too!
Stop by 2nd & Bryant, next to Qdoba or call 708-6111. Visit romasgelato.com for more.
Find Southern Okie Gourmet Apple & Pumpkin Spreads at gourmet and gift shops around the metro. For more info, visit southernokie.com.
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17
BUSINESS
Dan’s Barber Stop by Paul Fairchild Charity, Dan Altimiller, and shannon
Good barbers do two things well: cut hair and tell good stories. Dan Altmiller, owner of Dan’s Barber Stop in Edmond, excels at both. And he’s been doing it for almost three decades. “I wasn’t exactly doing real well in school. My grades weren’t looking too hot.” Hot grades or not, Dan Altmiller is a smart guy. The longtime Edmond resident talks about his college days at Oklahoma Christian as a premed student. When he felt he’d reached the end of that road he started walking down another and enrolled in cosmetology school. It was 1984. Altmiller had good timing. Big hair needs big care. This time around, he found the curriculum more to his liking and graduated at the top of his class. He worked in the salon industry for a while before starting his own barber shop. Altmiller decided to forego the word “shop” in his store’s name and
opted instead for “stop.” The name, he says, was inspired by the second love of his life, cars and motorcycles. Altmiller’s clientele spans the gamut from kids to longtime customers now in their nineties. At any age, customers appreciate the consistent excellence of Altmiller and crew and can always expect to enjoy a chuckle or two in the jovial shop. With a level of customer loyalty once common back in the day of the corner barber shop, Dan’s brings the best of a bygone era to life, in both cuts and camaraderie. Ask him about the time a client had a heart attack in the chair. It’s a good story and— spoiler alert—it ends with the client’s wife explaining that her husband loved the shop so much he couldn’t have picked a better place to move on. Ask him about the homeless man who came to his shop for years—the guy who
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couldn’t always pay the bill but always got a great haircut. Altmiller’s business cards proudly announce that he serves the good, the bad and the ugly. In all three cases, they leave looking better than when they showed up. All three have a good time, too. If they come in around Christmas, they’ll find the Stop’s employees dressed as elves. Altmiller will be dressed as Santa. Or the Grinch. It depends, he says, on how well he’s behaved that year. “We just try to enjoy life to the fullest here,” says Altmiller. “We really do.” Dan’s Barber Stop is located at 611 S. Broadway in Edmond. Call 340-6654 for appointments and hours.
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Outlook October 2013
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Baxter Electric, Heat, Air & Plumbing by Laura Beam Steve Wynn, owner of Baxter Electric, Heating, Air & Plumbing
We’ve all been there – that dreaded moment in the dead of winter when we discover the heater is blowing cold air. Or that 107-degree summer day when the air conditioner makes a funny noise and an hour later we’re sweating profusely. Our spouse grumbles and searches the dusty toolbox for some heroic fix. Fumbling through files and receipts trying to find the name of the company we used three years ago, we know there must be an easier way. Since heat, air, plumbing and electrical systems involve some of the most expensive equipment in our homes, repair and maintenance can be daunting. Though we can’t alleviate the inevitable need for repairs, we can do the next best thing—provide a onecall solution to a trusted local company with expertise in handling any job. When the kitchen sink is overflowing, it’s not the time to
google plumbers and expect to make the most informed decision. Baxter Electric, Heat, Air & Plumbing provides that rare, one-call solution for customers. In business for 37 years, they understand that homeowners and businesses increasingly rely on complex equipment and systems. Providing outstanding service and repair work is paramount, including technological advances that deliver top-notch solutions. Even as the company continues to grow, Baxter staunchly protects the attentive, handson approach of its family-owned business. Company owner Steve Wynn and son, Josh Morphew employ technicians and contractors with many years experience in their respective trades. They undergo rigorous background checks and are licensed, bonded and insured. It’s that commitment to excellence that
resonates with customers. “We can only be as good as the people out there representing us to the public,” Morphew remarks. The most common electrical request Baxter receives from customers is for additional outlets or light switches. In the process, many customers are surprised and pleased to learn that Baxter is more than just an electrical service company, but one who can handle all their home or business comfort solutions, big or small—from installing a ceiling fan to plumbing a new bathroom addition. This multi-tasking business model is also a big hit with general contractors. Dealing with only one company and one management team expedites projects and ensures they are finished on time and within budget. Baxter Electric is located at 13732 N. Lincoln in Edmond. Find them online at baxtercompanies.com.
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The girls look like little pixie fairies—just so tiny and young and full of the energy that butterflies and hummingbirds seem to have. It’s hard to visualize these two teenage girls—one 18 and the other 13—as the new powerhouses in punk/pop music. These young musicians thrash about on stages in California, Austin, Chicago and Oklahoma City with guitars, drums and a huge fan following that’s only growing. However, within a few minutes of conversation, it becomes clear that Kelli Mayo and Peyton Bighorse are anything but typical. Kelli, the younger of the two, is a fireball of restless energy. Under a floppish mess of blonde hair and through braces, she speaks about musical influences and how the music changes through her. Peyton, who just graduated high school, is a little quieter, but her eyes light up when she talks about sharing the stage with such bands as The Flaming Lips, the Waves and other musicians twice their age. Welcome to Skating Polly—Edmond’s answer to the punk/pop scene.
Los ’s tW notnide u A erf o, uls Hi -L So es e u h n t o e , n v y c ey t or at ou ’ a rva t re l d e n s a n ost HAPPY HALLOWEEN b A n d Co e d , I ’l r o u t n l t a“Our parents went to law school together and still hang out, so that’s a c ey fe ke a o d u ’re n . . ouI started hanging out—by default,” said Peyton. “She was six a how Kelli y and . l y A t f a ho ou n nd iI vk t s d e Sh a n e and I was 11, so wem weren’t really that close at first.” , F n I o c ’ ll b wa si u e b Some kind of kindred spirit brought the Edmond girls friendship. After l on And n! ou t t h e becomingastep-sisters, an M i e m t I y r they created their own horror movie, listened to their s k ea h l os No tw Au now t h the n o favorite bands, and on one Halloween night in 2009, they made music happen. i nd e at p rfmusic, eop SWI a l so k u “I love obviously, and I was always around instruments,” said X ls le a S now n reKelli. e “I decided I wanted to be in a band. We were just messing around a so m bou th And ea n t th with instruments at a Halloween party and decided to try it out.” The I kn e lo ow st w two girls started playing. Peyton worked the drums and Kelli picked up a bo ond ut t So erf “I remember people were there and interested,” Peyton said. a guitar. onc he uls new ey ou ’ “My brother and his friends thought it was cool even though we were ma re s ch i And i ck justnmessing around.” e , I ’l onc l nu r ey ou ’ se y re g ou And o we o d, I 20 Outlook October 2013 I kn ll ’l l ow b a bo e in u
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A few weeks later, the girls accompanied Kelli’s father, Kenneth Mayo, to the Hook Echo Studios in Norman where Mayo and Peyton’s mother Amber were recording music. While checking the microphones, the two girls began singing and playing. It was enough to get Skating Polly its first gig. Where the name Skating Polly came from is actually a bit more complicated. “We originally wanted something that included both our names,” said Keli. “We had code names of ‘Kate’ and ‘Polly,’ but then ‘Skating Polly’ was just something that flew out of my mind. I like it. It’s a juvenile sounding name, but we aren’t a kiddie band.” The name had to grow on Peyton. “I didn’t like it at first, but now I do,” she said. On June 9, 2010, Peyton and Kelli performed their first show at the Opolis in Norman. “It was really crazy. The songs were really simple back then, and we messed up about five times,” said Kelli. “But I was
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ten years old, and we were just starting.” The crowd, however, thought the 10- and 14-year-old punk girls were more than meets the eye. “People told us we were really good, but I think a lot of it was the novelty of our being so young,” said Peyton. “But the day after our first show, we got another offer to do a second show.” From there, gig after gig came Skating Polly’s way, and although the opportunities came easy, the girls worked hard. Soon, the band was a regular at venues like the Opolis, the Conservatory, the Hi-Lo and Auntie’s Shanty. They were the featured band at the Norman Music Festival, and soon Skating Polly was touring along the West Coast, the Central States and in places like Kansas City, Phoenix, Denver and Chicago. “If we have a tour, we do about eight or nine shows a month,” said Kelli. “Locally, we do one or two a month.” “We try not to overstretch ourselves,” Peyton said. “We played at South by Southwest (SXSW) in Austin this year. We did eight shows at SXSW, an annual music, film, and interactive festival. It was a lot for us to play a show, sometimes two, every day there.” Though grueling and challenging, SXSW also put Skating Polly in the limelight. With music influenced by Babes in Toyland, Bikini Kill, Nirvana, Regina Spektor and The Flaming Lips, the duo says their music has its own style—a mix of punk, pop, hard, slow and original. Both girls play drums and piano and sing. Skating Polly just released their sophomore album, Lost Wonderfuls, produced by Exene Cervenka and mixed by Flaming Lips drummer Kliph Scurlock. Cervenka, vocalist for the X, became a fan of Skating Polly after their shows at SXSW. Lori Barberi of Babes in Toyland and Jody Stephens of Big Star also caught their shows. “I thought it was really cool to meet them,” said Peyton. The girls have no intention of slowing down. In October, Skating Polly heads to Washington to record with Calvin Johnson of the studio Dub Narcotic and are planning new tour dates. “We are now dedicated to the music,” said Peyton. “I thought it would be cool to be famous when I was younger, but now I want to be able to just make music.” Kelli, who is now homeschooled to accommodate their touring schedule, said her dream was to be able to just make enough from music to be able to survive and continue. “There’s still so much more to be done,” she said. “I want to help out the world in some way, and I want to be able to use music to do that. I have dedicated my life to music, and that’s what we want to do.” Skating Polly will open for Kate Nash on November 1st at the Metro in Chicago and on November 2nd at the Deluxe in Indianapolis. For more information on the band, visit skatingpolly.com. outlookoklahoma.com
21
Fall into Style Fall shoes and boots are here! Munro Trunk Show - October 3rd from 10-4.
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Edmond Women’s Club Presents Merry Marketplace
Girl’s Night Out
Designer Fashion Show Pampering • Champagne Cocktails • Hors D’oeuvres Shopping and more!
Nov. 14, 6-8:30pm Oak Tree Country Club Tickets: $15
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Outlook October 2013
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24
Outlook October 2013
Make Your Halloween Party Scary Good
by Maggie Cannon
It’s that time of the year again! The weather has changed and families are slowly preparing for the hectic holiday season.
Before having to set the Thanksgiving table or fill Christmas stockings, take a night to enjoy being a kid again. Grab your witches’ brew and black lights—you’re throwing a Halloween party. Whether you want to keep it family-friendly or have your guests so scared they won’t be able to sleep at night, here are some tips that will make this Halloween a scream-out-loud time to remember.
decorations
food & Drink
Cute: Get ‘wiggy’ with it by cutting a crazy
Cute : Cover a round cake with black icing and
Tape plastic insects all over the inside of your lampshade. The shadows of spiders and centipedes will certainly give your guests the heebie-jeebies.
Set up a Poison Bar for the adults at the party. Make DIY labels for the bottles and keep your olives in a jar labeled “Eyeballs.” Suddenly your cocktails are way cooler when you pretend they’re witches’ brew.
hairstyle out of contact paper and sticking it on your bathroom mirror. Your guests will love Instagramming their temporary ‘do.
Scream-worthy: Place 2 to 3 heads of
cauliflower in a large mason jar labeled “Pickled Brains.” Add 8 cups of boiling water, 1 cup of wine vinegar and a dash of salt and pepper. Not only will it look super creepy on the mantle, but you could even reach in and take a bite.
place it on a raised cake stand. Tape 8 cute black ribbons to the cake stand and let them hang down for an easy spider cake.
Scream-worthy: Cover pretzel rods with
melted white chocolate and place them in the fridge. Before they cool, place a pumpkin seed at the tip of each rod. Your guests won’t know whether to think your Edible Fingers are delicious or disgusting.
costumes
Cute : Sometimes when you’re the party host,
so much time is spent on the party that you don’t have time for a costume. Make it simple: dress in a solid, bright color. Grab a party hat of the same color. Boom. You’re a crayon. Grab a teasing brush and hairspray and make your hair stand on end. Spend the party carrying around a toaster and fork. We’ve all had the unshakable fear of electrocuting ourselves with home appliances.
Scream-worthy: Thanks to YouTube makeup
tutorials, looking like a zombie from The Walking Dead is totally doable. Eating that pickled cauliflower brain you made for decoration will look much more real when you’re covered in fake blood.
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(minimum of 300 sq. ft.) Time to say out with the old tile and carpet and in with new wood floors. Are you dreaming of new wood floors, but dread the mess associated with tearing out your tile? Are you tired of your 70’s carpet, but the thought of working with unreliable installers stop you in your tracks? Kregger’s Floors and More is here to help. Not only does Paul Kregger and his crew offer outstanding friendly and dependable service, but they have also created a system that elimnates many of the hassles most associated with tile removal. Their new dust collection system minimizes the dust. Although their technique is not dust-free, Kregger says it is “light-years ahead of the rest.” With most companies, replacing tile can take a week or more. Besides eliminating much of the dust, with Kreggers, your floor can be free of tile and prepped for new flooring in no time. “Most people think that the task of replacing tile is more construction than they want to deal with. With our manpower and no ‘middle man,’ your tile can be gone in as little as one day!” said Kregger. The installers are what set Kregger’s apart. This ensures customers are getting someone who knows and shows skills he’s familiar with to install their flooring. “In some stores the installers are folks the
store has known maybe a day, mabye a year. It’s hard to say. At Kregger’s all of our installers are long-time employees or family members.” Edmondite Christy Dowell says, “We have a home full of Kregger’s floors! New wood floors, tile floors, rugs, a shower and soon to be carpet. Paul and Chris and the rest of their crew have been a pleasure to work with; always courteous, respectful and punctual. They are also very trustworthy. We left our home to them for a week and came back to beautiful wood floors. It seems to me that ‘satisfaction’ is their number one goal... and I am completely satisfied! I highly recommend Kregger’s Floors and More.”
Must mention Outlook magazine. Exp. 10/31/13 26
Outlook October 2013
Kreggers is now offering an unbeatable $5.99 psf on genuine Mohawk hand-scraped wood floors installed. “What every customer is looking for is great quality at a great price. With our low overhead environment, they always get a great price and workmanship that’s second to none.” For more information call 348-6777 or stop by the store at 2702 S. Broadway in Edmond.
If wood’s not what you’re looking for, come browse through our amazing selection of carpet and tile! Also ask about our complete bathroom remodels.
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Outlook October 2013
A Spicy Life
by Mari Farthing
When Greg Johnson’s family and friends encouraged him to bottle and sell his tasty homemade creations, he listened. Lucky for us he did.
AJ’s Food Products—named for Johnson’s wife Annie—is an Edmond-based company currently producing two competition-winning BBQ sauces and six salsa varieties. Produced and packaged locally, the products are sold in several local retail outlets. Greg is a self-trained cook, but perhaps not a natural born cook. “When I was young, my mom would not let me near a kitchen because I would make too big of a mess,” he recalls with a chuckle. But that didn’t lessen his desire or dull his affinity for flavor. “When I got older, I could blend flavors together.” He spent about four years competing in Kansas City’s BBQ competitions and perfected the award-winning sauces that he sells today—Hometown Hickory (a mild sauce with a smoky flavor) and Sweet & Spicy Medium (a tangy sauce with a bit of a kick). Greg says he would have never thought about bottling and selling his creations without the encouragement of family and friends. When the Johnsons would host parties in their home, friends and family would rave about the sauces Greg prepared. When they hit the shelves in March 2013, the response was immediate and positive. Additionally, AJ’s Food Products now has three specialty salsas. Annie’s friend Carrie recommended they try a peach and mango salsa variety. “I didn’t even like mangos,” says Greg, “but everybody loves the salsa. I even like it.” The other specialty flavors include Nice-Guy Nick’s Black Bean and Corn Salsa (named for Greg’s nephew) and Megan’s Margarita Salsa (named for Greg’s niece), which features an extra kick from tequila. It’s that connection to family and friends that sets AJ’s Food Products apart, because it was family that
encouraged their business from the beginning. “We did a lot of taste-testing,” says Annie, “and we’d have to restock a lot because the products were so popular.” Their flavors were a hit. Other flavors soon followed, and the company gained a following. “When people heard we were made in Oklahoma, they would buy more jars,” said Annie. Their customers know that by buying items produced in Oklahoma, they’re reinvesting in Oklahoma. Mild and medium salsas were soon introduced, Caribbean Cool and MediterraHickory or Sweet & Spicy… nean Medium, Peach & Mango, Black Bean & Corn? along with Greg’s Margarita Salsa, Caribbean Cool, second BBQ sauce. or Mediterranean Medium? For Greg, …which one would you choose? the hardest part was unexpected. “I never used measurements when I cooked,” he explains. But he had to provide a recipe to their production company (Vinyard Fruit & Vegetable Company based in Oklahoma City). “I had to figure out how much of everything I used and write it down so I could work from a recipe.” The results have been delicious. Future plans include two new BBQ sauces, apple and mesquite, and dry rubs that will launch in the spring. The goal has always been for the Johnsons to find a way to work together, to spend more time together. Looks like a tasty future for this pairing. Find more information at www.ajsfoodproducts.com.
outlookoklahoma.com
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Outlook October 2013
BFFs Since 1930
by Lance Evans
Thank you for being a friend.
Nel and Dorothy know the true meaning of forever. The BFFs (best friends forever) have seen each other through just about everything—school, love, marriage and even death. This duo proves that the idea that a friend for life can actually be a dream come true. In 1930, Nel Francis and Dorothy Loper were two of a kind. They instantly gravitated towards each other in their second grade class and bonded due to their families’ financial status. “We were the poor kids at school,” said Dorothy. “We might have been the two poorest girls in the room,” added Nel. “That was 1930—the Great Depression.” The girls’ fathers both lost their jobs and both families were trying to deal with the financial hardships of the ‘30s. The friends would come to lean on each other throughout their adolescent years. Although the girls were able to form an instant connection, they both said that it was their differences that continued to draw them together. “We just liked each other. We’re not exactly alike—we’ve got differences,” said Nel. After looking at pictures of Nel and Dorothy throughout the years, you can instantly see the physical differences between the two. Nel’s pale skin complimented her fiery red hair while Dorothy’s blonde locks delicately framed her face. One of the main differences
between the girls’ families was their religious background. Initially, Nel’s family and Dorothy’s family attended different churches. With a little encouragement from Nel, Dorothy’s family decided to begin attending the same church and both families started to become acquainted, finding common ground in their economic circumstances. After spending time with her new friend’s family, Dorothy said that she instantly felt like part of the family. “I was always welcomed and accepted,” she said. Both families survived the Great Depression, but the girls would soon find another obstacle to tackle as they became young adults. On December 7, 1941, Pearl Harbor was attacked and the entire country prepared for World War II. The girls found themselves physically separated by the events and their friendship would be tested by war, distance and time. Dorothy went on to work at a military hospital while Nel traveled to Kansas to work. “We didn’t see each other very much during the war,” said Dorothy. While being separated for years, Dorothy and Nel would write letters to stay connected and keep their strong bond. Both ladies believe that their longtime friendship has a great deal to do with their consistent communication. “We never had a time where we were angry and didn’t speak,” said Nel. “During our whole lives,
Friendship has carried them through life.
continued on next page
outlookoklahoma.com
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Their differences continued to draw them together.
ation
r celeb y a d h
rt th bi 0 9 s hy’
t Doro
BFFs, cont.
we’ve never been out of contact with each other. How are you going to be friends with someone if you don’t stay in touch with them?” After the war, Dorothy and Nel both got married and their husbands also found time to become friends. Dorothy found a partner in Edward Loper while Nel took interest in Walter Francis after meeting him in church. “When the war was over and we all got
Nel
32
at
Outlook October 2013
together again, all four of us really enjoyed each other,” said Nel. “Ed and Walter became the best friends you ever saw.” The similarities between Dorothy and Nel’s lives continued as the years passed. They both went on to have four children and they both provided a shoulder for each other after losing their husbands. Three weeks after attending the funeral of his best friend Walter Francis, Dorothy’s husband Edward Loper also passed. “It was a tough time,” said Nel. Today Dorothy, 90, and Nel, 89, are still friends and talk on the phone often. “She’s the best friend anybody can ever have,” said Nel. Dorothy currently lives in Texas while Nel still resides in Oklahoma. The two recently got together for Dorothy’s 90th birthday and were able to catch up on old times. Although the BFFs are looking forward to spending more years together, they both feel like they’ve already made their forever. “Most of the people that write BFF don’t really know what forever is,” said Nel. “We feel like we’ve actually been around forever!”
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Outlook October 2013
sports
okie islander Matt Donovan makes
by Paul Fairchild
it look easy. He moves smoothly and effortlessly
It was Donovan’s father who inspired
across the ice, gracefully
stripping the puck from his love of hockey. Larry Donovan owns the Oklahoma City’s Blazers Ice Centre, home of his opponents—or checking the Oklahoma City Oil Kings, a youth team not them into the boards. unlike the ones Donovan grew up with. Larry The 23-year-old grew up playing hockey in Boston and passed the love Edmond native, now of the game straight to the paired with a sheer love of the game, a defenseman for the next generation. Donovan drove him from his earliest days on the ice New York Islanders, credits his father for into the pros. pushing him on the rink, “My attitude has always been to prove people is the only professional yet never so hard that it wrong about growing up playing hockey in hockey player raised and became more of a chore Oklahoma. I came up through the ranks of hockey trained in Oklahoma. than a game. and played in the best leagues in the U.S. Nobody “My father has run expected an Oklahoma kid to play at such high ice rinks in Oklahoma City my entire life,” levels,” he says, “I always wanted to prove that I could play with says Donovan, “That’s how I got started the best kids in the world, even though I was just some kid that in hockey. Even as a baby, I was a rink rat. nobody had heard of from Oklahoma.” Whether it was hanging out at public skate or pracDonovan may be brand new to the NHL, but he already has ticing on the ice by myself, I was always doing something related to plenty to be proud about. In the under-20 division of the World hockey while my dad was working.” Junior Championships, he and his teammates captured a gold As a defenseman, Donovan is like a skating wall behind the medal. Before playing in the NHL, he played for Iowa’s Cedar blue line. But he’s equally good on offense, aggressively moving the Rapids Roughriders in the United States Hockey League. In puck into scoring position—or scoring the goal himself. This aggression, his first season as a Roughrider, he was named to the USHL’s continued on next page
outlookoklahoma.com
35
okie islander, cont.
All-Rookie Team. In his second season, he secured a spot on the All-Star Team. With or without those previous accolades, now simply making it to the pros is huge. The first professional game he played is one he says he’ll never forget. Donovan made his NHL debut on April 3, 2012, against the New Jersey Devils. A morethan-solid prospect, he was signed after completing his sophomore year at the University of Denver. He spent one season honing his game with the Islanders’ American Hockey League affiliate, the Bridgeport Sound Tigers. His game, however, was already pretty well honed. With ten goals and 32 assists, he was the team’s leading defenseman. The Islanders called him up at the end of last season with just enough time to play three games. In that short time, he made six shots on the goal, a respectable number for a defenseman. This year, the Islanders will be leaning on him to replace Mark Streit, who is also well-known as a defenseman capable of taking the puck to the other side of the ice.
36
Outlook October 2013
donovan playing L AH in the
Donovan brings his love of the game back to Oklahoma every summer with the Matt Donovan Hockey Camp. The weeklong camp hosts players from ages five to eight, many of them from Edmond and north Oklahoma City. Donovan pays it forward, giving young players an opportunity he enjoyed as a kid, but one that may be hard to find in Oklahoma. “It’s awesome for me to see each kid come into camp on the first day with a smile on their face and leave the last day with the same smile,” he says, “Knowing that they had fun at my camp is the biggest thing for me because if these young kids are having fun while learning new things on the ice, they will want to keep playing.”
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37
MY outlook
by Bethany Scott
David Cathey
Author, A Culinary History of Pittsburg County How did you get started writing about food? I’ve always been fascinated and intrigued by both the art of cooking and the theater of dining out. When I started at The Oklahoman in 1990, I began keeping lists of ideas for specific jobs should they come open. Food editor was one of those jobs, and the planning paid off. How long have you been the Food Dude? I started writing the Food Dude column in October of 2008 when I became The Oklahoman’s Food Editor. Have you always been interested in food? Watching Graham Kerr, the Galloping Gourmet, really caught my interest at a young age. Pretty soon I started buying cookbooks. I learned recipes and basic cooking techniques from my mother. And my dad taught me to cook chili and how to cook on a grill, both of which are still passions. What is your favorite type of food and why? I grew up in San Diego and Austin, so I would have to say my tastes lean toward Tex-Mex and Interior Mexican food. It’s also what I cook best.
I’m sure you get this a lot, do you have a favorite restaurant? I have an answer for every mood and for every part of the city. But those answers change a lot. Right now, for Mexican, it’s Abel’s. For sushi, Tokyo Restaurant, Café Icon, Sushi Neko and Guernsey Park. Fall’s arrival means more trips to Green Chile Kitchen in Yukon. For breakfast, it’s Cafe Kacao or Cafe Antigua. I’m also a fan of La Baguette, Saturn Grill, Jamil’s, Cattlemen’s, Stella and Vito’s. Love the Peruvian food at Inca Trail and Zarate’s! I could go on and on. What inspired you to choose Pittsburg County as your focus? Pittsburg County’s culinary tradition is a frontier survival story. The foods prevalent at Lovera’s, Pete’s Place, Isle of Capri, Roseanna’s, and GiaComo’s today were the saving grace of those families two generations ago. What was your favorite experience in Pittsburg County? The time I’ve spent with Mr. Marion Fassino I count as special. Marion methodically taught me the Choc Beer brewing technique and illuminated my understanding of Italian sausage. He’s a gentleman and a scholar on those very Pittsburg County subjects. There are fewer places I’d rather be than on the porch waxing philosophical with Sammy Lovera over a Choc beer. Where can someone buy your book? In October, my book entitled A Culinary History of Pittsburg County will be available at local bookstores such as Full Circle and Barnes & Noble. Visit facebook.com/ACulinaryHistoryofPittsburgCounty for more details on my book signings.
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Outlook October 2013
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