PRESORTED STANDARD U.S. POSTAGE PAID JOPLIN, MO PERMIT 17
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TABLE OF CONTENTS July • August 2017
DEPARTMENTS
8 | The Scene
Stunningly beautiful images from Roger Nomer concerning the glass artwork from Dale Chihuly, currently on display at Crystal Bridges Museum of American Art in Bentonville, Arkansas. Laurie Sisk shoots some aerial imagery from a recent air show in the skies above Neosho.
12 | The 10-Spot
Need a quiet area for an old-fashioned picnic? The JMAG staff highlights 10 parks that are ideal for this kind of activity in our neck of the woods.
32 | Profile COVER STORY
David O’Neill spends a Saturday afternoon with Eli Crawford and his four-legged friend, Raymond. Crawford, the son of Randy “Big R” Crawford, has started his own business called simply, “Saturday’s BBQ.” No frills. No side dishes. Just delicious meats.
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Summer Cooking Rebecca Haines sits down with a Carthage couple, Chad and Nicole Backerman, who lead a traveling competition barbecue team that includes their 9- and 12-year-old sons. PAGE
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Summer Cooking
Road Trippin’
Kevin McClintock interviews the owners of Wiestside BBQ in Webb City and highlights other locallyowned and operated barbecue restaurants in the Four States as well as chain restaurants.
Three area women travel deep into the heart of Texas to visit Magnolia Market at the Silos in Waco, a nationallyrecognized boutique home décor store founded by Joanna Gaines, offering a broad range of gifts, house accessories, antiques and designs featured on the popular HGTV show, “Fixer Upper.”
38 | Taste
Michael Coonrod takes a detailed look as to why Kansas City is known (sorry, Memphis and Austin!) as the barbecue capitol of the world.
48 | Style
Bailie Broadwater, our talented intern from Missouri Southern State University, takes her camera and talents in hand to snap pictures of a number of local models wearing clothing and accessories from Boutique 714.
54 | Just Junkin’
Ivy Hagedorn uses her vast knowledge to turn ordinary jewelry into what she calls “wearable art.” Amanda Stone sheds light on Hagedorn’s Tarnished Charm creations.
56 | Mind Your Business A Joplin man has created his own line of “patriotic” clothing that is sure to be a hit with anyone who loves the red, white and blue.
63 | J List We list what we think are 5 top barbecue cities found in the United States. 4
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FROM YOUR EDITOR
Amanda Stone HEAD WRITER Michael Coonrod Rebecca Haines David O’Neill CONTRIBUTING WRITERS
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merica’s birthday has come and gone, and Labor Day is around the corner, but you don’t really need a circled date on the calendar to head outside to grill or smoke up some meats. It’s become a year round phenomenon. Let’s face it — we Americans love to grill. We love nothing more than a combination of our own back yard and wood-smoked barbecue or slow-cooked outdoor ribs. The facts even blew me away. For example, 75 percent of all U.S. adults own a grill or smoker. Of those people, 63 percent grill year-round. The top three reasons for cooking outdoors is to 1) improve flavor; 2) personal enjoyment and; 3) entertaining friends and family. So it makes sense, then, that the copy of JMAG you now hold in your hands is centered around grilling or smoking in the great outdoors. In our cover package — Outdoor Cooking — we’ve lined up some great stories and features for you. We think you’ll enjoy them. You’ll read about several new barbecue restaurants in our area — Saturday’s BBQ and Wiestside BBQ — as well as a rundown of existing eateries in town. You’ll read about Betsy Wood, an experienced griller who is a member of the competitive “Gettin’ Basted” barbecue team, as well as “Caveman Cuisine,” a competitive team that involves an entire family, including a 9- and 12-year-old. You’ll be surprised to learn just how many local restaurant owners and individuals in our little neck of the woods have concocted and are now selling abroad their own brands of barbecue sauces. Our
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Kevin McClintock Editor 10-Spot covers some of the nicest areas in the Joplin area to take those baskets full of barbecue to have a relaxing family picnic. You’ll also read about a road trip to the popular Magnolia Market in Waco Texas; a new local clothing store that has created their special brand of patriotic shirts and hoodies called “Rock Rifle Trading Company;” a really cool collection of menus from some of Joplin’s most favorable local restaurants; and writing tips from Granby-born writer Wade Rouse. We’re especially excited and proud to have the very first column from P. Allen Smith, the designer and gardening/lifestyle expert who hosts two public television programs, “P. Allen Smith’s Garden Home” as well as “P. Allen Smith’s Garden to Table” and author of the best-selling “Garden Home” series of books. We wrote about our exclusive visit to the 500-acre Moss Mountain Farm in our last issue. P. Allen Smith will now be an honored contributor in future JMAGs. Remember, if you have an interesting idea for a story, or if you know someone who would make a great subject for a feature, don’t hesitate to contact us or leave a message. You can reach me at kmcclintock@joplinglobe.com, by mail at JMAG, 117 E. Fourth St., Joplin, Mo. 64801 or by calling us at 417.627.7279. Kevin McClintock Editor JMAG
Roger Nomer Laurie Sisk Rebecca Haines Bailie Broadwater David O’Neill Amanda Stone Kevin McClintock CONTRIBUTING PHOTOGRAPHERS Laurie Sisk COVER PHOTOGRAPHY Courtney Adams Gina Langston Regina Carnahan Justin Oden CONTRIBUTING ARTISTS Courtney Adams LAYOUT/DESIGN THE JOPLIN GLOBE Mike Beatty mbeatty@joplinglobe.com PRESIDENT AND PUBLISHER Carol Stark cstark@joplinglobe.com EDITOR Kevin McClintock kmcclintock@joplinglobe.com JMAG EDITOR Bob Barth bbarth@joplinglobe.com DIRECTOR OF ADVERTISING Jack Kaminsky jkaminsky@joplinglobe.com CIRCULATION MANAGER 117 East 4th Street Joplin, MO 64801 (800) 444-8514 joplinglobe.com To Subscribe: 800-444-8514 Press 1 To Advertise: 800-444-8514 EXT. 7239 JMAG is a publication of Newspaper Holdings, Inc. and is published bi-monthly. All rights reserved. No portion of this publication may be produced in whole or in part without the written permission from the publisher. The publisher reserves the right to accept or reject any editorial or advertising matter. The publisher assumes no responsibility for return of unsolicited materials.
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TheScene A pictorial glimpse into an important event from the JMAG area. Photography by Roger Nomer
Some of Chihuly’s glass sculptures lining the new trail at Crystal Bridges. Chihuly has been an innovator for more than 40 years with glass, paint and neon.
Over the years, Dale Chihuly’s creations have become familiar around the world; the indoor and outdoor display at Crystal Bridges features new works by the artist, as well as iconic works.
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The glass artwork of Dale Chihuly is currently gracing the Ozarks forests surrounding Crystal Bridges Museum of American Art in Bentonville, Arkansas. JULY | AUGUST • JMAG
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TheScene A pictorial glimpse into an important event from the JMAG area. Photography by Laurie Sisk
U.S. Air Force Major Joe “Rifle” Shetterly, of Kansas City, preps to wow the crowds gathered to watch the Celebrate Neosho Air Show.
Shetterly’s RV-8 Sports Airplane soars through the wild blue skies above Neosho Hugh Robinson Airport.
Keyton Brady, 10, shows his glee as a carnival ride is about to spin him in circles.
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“Whole family loved it! This was a surprise weekend getaway for our 2 boys, ages 6 and 8...we loaded up for the weekend and went to Branson just to visit this museum. We were thoroughly impressed! The boys were more into seeing and doing and my husband and I loved reading and listening to all of the commentaries...” — Danielle C, Hawk Point, Missouri I really learned a lot from this attraction. People were super nice and it was very interesting. Great for kids and adults alike. — Joe H, Ozark, Missouri Respectful, Educational, & Interesting — Bagwilltravel55, Toronto, Canada
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JULY | AUGUST • JMAG
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TheTenSpot Ten things you’ll learn about almost any unspecified subject, leaving you more enlightened. Written By Amanda Stone Photography by Roger Nomer, Laurie Sisk and Kevin McClintock
There are plenty of gazebos and pavilions to hold a party; Schifferdecker Park is also home to the golf course, the city’s largest aquatic center and The Joplin Museum Complex.
Best Grilling Spots Outdoors Before food became fast, grills reigned supreme at public parks. It’s rare to see park grills in action these days, but we think it’s time to fire them up again. Load up the family, grab the charcoal and pack a cooler; it’s time to spend a summer day at the park. These are ten of our area favorites with grills. Don’t forget the matches.
Municipal Park
Jolly Mill Park
521 Robert Ellis Young Drive, Carthage
31630 Jolly Mill Drive, Pierce City
The locals call the park “Muni,” and it has plenty to offer families looking for a day of fun. Located off Route 66, much of the park was built by federal work projects during the Depression using native stone. Besides pavilions and playgrounds, the park has an 18-hole golf course, a skating rink, a swimming pool, a baseball stadium and is home to Kiwanis Kiddieland, which still offers rides for only 50 cents.
An afternoon at Jolly Mill is a step back in time. Built in 1848, Isbell’s Distillery was the center of the town of Jollification. When faced with paying taxes on spirits in the 1870s, the owner began milling flour instead, then eventually grist. The town became known as Jolly Mill, although the mill ceased operating in 1973. Now the scenic area is on the National Register of Historic Places. Families enjoy wandering the grounds, taking in the historic buildings, splashing in the crystal clear creek and playing on the unique playset. Note: There is a fee of five dollars per car load and dogs are not permitted.
Called “Muni,” the park is a great place for young ones to swing and slide. Nearby Kiwanis Kiddieland is also a major hit among the tykes. 12
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A winter picture of Jolly Mill, one of the oldest parks found in Southwest Missouri.
The aquatic center serves as the main draw to Ewert Park.
Ewert Park
Schifferdecker Park
Seventh Street and Murphy Boulevard, Joplin
Seventh Street and Schifferdecker Road, Joplin
Although smaller compared to other Joplin parks, Ewert packs punch. There are playgrounds, pavilions, tennis courts and plenty of shade trees, but the aquatic center is a big draw. It’s just the right size to entertain older kids, while allowing parents to enjoy some shade and still be able to keep an eye on the younger ones. Grill, play on the playgrounds, and then hit the pool. Sounds like a perfect day.
As far as parks go, Schifferdecker has it all: gazebos, pavilions, playgrounds, a golf course, an aquatic center, skate ramps, sand volleyball and horseshoe pits. The Joplin Museum Complex is a local treasure located on the grounds as well. Spending the whole day at Schifferdecker would be a breeze. Pack enough food to grill lunch AND dinner.
Schermerhorn Park
Schermerhorn Park with the cave, unique stone terracing, sand play pits and the nearby bubbling Spring River, is a hidden Kansas outdoor gem.
3501 S. Main Street, Galena, Kansas Schermerhorn’s unique terracing, walls and stone structures were built in the 1930s and 1940s by the WPA. Situated on the banks of Spring River, the playground and cooking areas are a throwback to a time that will remind you of your youth. The park is home to Schermerhorn Cave and the Southeast Kansas Nature Center, both of which the whole family will enjoy. JULY | AUGUST • JMAG
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TheTenSpot
This park has a nice walking and biking trail accessible to all ages.
Schlanger Park
McIndoe Park
725 E. 6th Street, Pittsburg, Kansas
Glendale Road, Joplin
Schlanger Park is home to a disc golf course, pavilions and a universally-accessible playground, which allows children with and without disabilities to play. With fun for everyone, Schlanger Park is a great place to sit back, relax and grill some dogs. The Community Foundation of Southeast Kansas is still working on funding for adding accessible basketball courts, a butterfly garden and a shelter house.
Kids often judge a park by its playground, but McIndoe is in a league of its own. Nature is the playground, with fishing and water fun as the highlights. Shoal Creek runs along the length of the park, along with a paved walking trail that meanders up to the Audubon Center. It’s wellshaded, and all the picnic spots are good ones. Grand Falls is right around the corner, so after the grilling is done head over for a hike and a splash.
Here, nature is your playground; McIndoe is one of Joplin’s most beautiful and shaded parks. It’s also home to Grand Falls, Joplin’s No. 1 tourist attraction. 14
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Swimming, tennis, picnicking or fishing from Center Creek’s banks, this Carl Junction-based park has it all.
Southwest Missouri’s premiere park for disc golf.
Center Creek Park 201 Valley Lane, Carl Junction This sprawling park is home to the region’s largest, longestrunning Bluegrass Festival, held the 4th Saturday each September. For the rest of the year, the walking/biking trail, playground, swimming pool and tennis courts offer plenty of family fun.
Morse Park E. Spring Street, Neosho With winding trails and a bubbling stream, Morse Park is an ideal, shady picnic spot on a hot summer day. Bring chairs and fishing poles to relax while the food is cooking. There are playgrounds, ball fields, basketball courts and tennis courts, but the stream will keep the kids busy for hours.
McClelland Park 4400 McClelland Boulevard, Joplin Simply stated, McClelland is a large, beautiful park; the 27-hole course is a favorite among disc golfers far and wide. If the family can’t hang for that much walking, nature and Frisbee-throwing, leave them at home and grill with friends. Inspiration Point, located near the intersection of Glendale Road and McClelland Park Boulevard, has been providing breathtaking views for years.
At this sprawling park on the edge of Neosho, you’re encouraged to bring your fishing poles. JULY | AUGUST • JMAG
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WHAT’S ON THE CALENDAR
Save the Date JULY
See the following Date Book pages for more comprehensive information on events.
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Third Thursday, downtown Joplin
Movie in the park, “Finding Dory”
Community BBQ, 4-7 p.m., Missouri Green Party, Cunningham Park
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Joyful Hearts Conference, Central Christian Center
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“Back to the Ranch” Summertime Vintage & Handmade Market, Civil War Ranch, Carthage
Save the Date AUGUST Sunday
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Marian Days, first week of August, Carthage (thru 8/6)
First Friday Wine Share, downtown Joplin
Waterun 2017
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First Thursday Artwalk, Joplin
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Emancipation “Park Days” Celebration, Ewert Park, Joplin
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Shoal Creek Water Festival, Shoal Creek, Joplin
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31 Missouri Southern State University vs. Fort Hays State, season opener, Fred G. Hughes Stadium
19 H.A.M.B. Drags, Mo-Kan Dragway
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COMING UP IN SEPTEMBER Saturday, Sept. 9-10 Alpha Airfest 2017, Joplin Regional Airport Thursday, Sept. 21 Third Thursday, downtown Joplin Friday, Sept. 22 Guilty By Association Truck Show, downtown Joplin
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Date Book JULY Joyful Hearts Regional Women’s Conference 7 a.m. - 3 p.m. each day Thursday, July 20 through Saturday, July 22
The fourth annual Joyful Hearts Regional Women’s Conference will take place, with more than 500 women from around the area expected to attend for three days of worship, word, laughter and togetherness. This year’s conference concept will be around the word “Shine.” The keynote speaker will be Candace Payne, “Chewbacca Mom.” Central Christian Church 417.781.5982
The Snow White Show Wednesday, July 26 through Sunday, July 30
The Disney classic princess comes to life in this play at the Joplin Little Theater, 3009 W. 1st Street. 417.623.3638
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Summertime Vintage & Handmade Market 10 a.m.-4 p.m. each day Saturday, July 29 and Sunday, July 30
The “Back to the Ranch” Summertime Vintage & Handmade Market is a “true, one-of-a-kind experience.” There will be 150 vendors from 10 states. There will also be live music, a classic car show and numerous food vendors. Admission is $5; children 12 and under are free. Westwoods Civil War Ranch 11838 Civil War Ave. in Carthage. 217.883.0570.
Date Book AUGUST Marian Days Thursday, Aug. 3 through Sunday, Aug. 6
Each year, during the first week of August, the population of Carthage swells from 15,000 to roughly 80,000, thanks to the unique cultural phenomenon known as Marian Days. Estimated to be the largest North American religious pilgrimage of its kind, Marian Days brings thousands of Vietnamese Catholic families to Carthage from all around the world to celebrate their faith. There will be mass ceremonies, seminars, live entertainment, an annual solemn procession and lots and lots of unique foods. CMC Campgrounds, Carthage www.dongcong.net.
Emancipation “Park Days” Celebration Friday, Aug. 4 through Sunday, Aug. 6
Joplin commemorates Emancipation Day — the signing of the act by President Abraham Lincoln in 1862 that made slavery illegal — each year on this weekend at Joplin’s Ewert Park. The celebration has been going strong since the 1920s. It includes live entertainment, a car show, food, gospel music and fun activities for kids. Ewert Park, Joplin 417.624.6937
Shoal Creek Water Festival 9 a.m.-3 p.m. Saturday, Aug. 12 An annual family-friendly event held along the banks of Shoal Creek and includes a popular duck race, cardboard boat races, shoebox races, kayak races and a kid-friendly fishing tournament. The Wildcat Park Centennial Celebration will take place in conjunction with the Water Festival to commemorate 100 years of the park serving as a gathering place for creative outdoor fun. www.wildcatglades.audubon.org.
H.A.M.B Drags 11 a.m.-9 p.m. Friday, Aug. 18 and Saturday, Aug. 19
Early style dragsters, gassers, rails, bikes and stock cars will fill the air with roaring noise, taking people back to America, 1950s style. These hot rods and race cars will speed down Mo-Kan Dragway’s long, paved strip. Mo-Kan Dragway, Asbury 417.642.5599
SEPTEMBER Alpha Airfest 2017 10 a.m.-5 p.m. on Saturday, Sept. 9 and 10 a.m.-4 p.m. on Sunday, Sept. 10 The second annual airfest, hosted by Alpha Air Center, will take place at the Joplin Regional Airport. 417.623.0262
Guilty By Association Truck Show 8 a.m.-11 p.m. Friday, Sept. 22 and Saturday, Sept. 23
This is the ninth annual big rig truck show that will feature more than 550 trucks along with plenty of barbecue, music, a truck/tractor pull and a 400-plus Special Olympics convoy that all takes place in downtown Joplin. www.chromeshopmafia.com/guilty-byassociation-truck-show
Waterrun 2017 5-7 p.m. Saturday, Aug. 5 The wettest, wildest fun run — or walk — in Joplin. Choose from a 1-, 2- or 3-mile run through sprinklers, fire hoses and super soakers. August heat? Who needs it! Proceeds will benefit Valley of Joplin RITECARE and their mission to aid language-impaired children. Snacks will be provided at the end of the race, as well as a medal. JULY | AUGUST • JMAG
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THE BBQ SEASON
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Caveman Cuisine in Carthage Family finds fun, fulfillment in competitive barbecue Written and photographed by Rebecca Haines
In the heart of the season, Caveman Cuisine is on the road these days. Chad and Nicole Backerman, of Carthage, lead the traveling professional competition barbecue team with their sons, Brett, 12, and Cole, 9. Since 2006, the family has competed across the area. Nicole said in a typical season, March through November, the family will travel to approximately 30 competitions. “We like doing the competitions because of being able to take the boys and doing the family thing,” Nicole said. 20
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Chad and Nicole Backerman and their sons, Brett and Cole — Caveman Cuisine — pose with their prizes received from their award-winning barbecue. The family travels for competitions across the nation, and the boys participate in the kids divisions.
“All of the barbecue teams are really good people. Friday night is all about getting together and partying and having fun with each other. Saturday morning is when we do our turn-in’s and afterwards everyone’s hanging out again. They always say the American Royal is just the largest family reunion ever.” The American Royal Invitational in Kansas City averages close to 500 teams. Judges are estimated to eat two pounds of meat in two hours in order to sample every entry. Scores are based on three categories: appearance, taste and tenderness. So what makes Caveman Cuisine stand out? “Unique flavor, I guess,” Nicole said. “You have to really make it bold because generally the judges are going to take one bite and judge it off that one bite, so you have to make sure you have enough flavor in there.” Some hunting is required to make Chad’s exact recipes. For example, the preferred parsley is found only in Pittsburg, Kansas.
Chad Backerman prepares an entry to a barbecue competition.
“My husband’s pretty picky about meat and products that he uses, and it has to be consistent, so sometimes we go long distances to get what we need,” Nicole said. That flavor, winning usually in the chicken and pork categories, has been enhanced through the years, and is much sought after. There’s something to be said about a team that has been invited to the American Royal Invitational seven times, won Reserve Grand Champion in 2009, and first place in pork with a perfect score. In 2010, Caveman Cuisine claimed first place in chicken in the American Royal Open. And due to their success at the 2014 American Royal, the Backerman’s recipe for chicken rub hit Walmart store shelves. To date, the Backermans have won 26 Grand Champions, 18 Reserve Grand Champions and 11 perfect scores with 180 pins. They have earned a spot twice at the Sam’s Club BBQ Tour National Championship, which offers the biggest prize in competition barbecue. In 2013, they won second place in chicken with a perfect score, and the following year took first place in pork. So far this season, the Backermans are in the running for the grand prize of $50,000. Though the payout is larger in the Sam’s Club competitions, the Jack Daniels World BBQ Championship in Tennessee is more prestigious because
The Caveman Cuisine chicken rub is now available at area Walmart stores.
participants are from across the globe. Caveman Cuisine has been invited three times; in 2012 they won ninth place overall, and in 2015 they claimed 10th place overall and ninth place in chicken. Every single one of their road trips are filled with family moments, especially the competition in Nebraska which is held in conjunction with a carnival and county fair. Chad and Nicole said the annual trip turns into a great opportunity to spend time with family in Nebraska, and a time to remember the true priorities in life. “We enjoy it,” Chad said. “As long as we’re having fun we don’t have any chances of getting burned out. It’s important to just step back and remember we’re doing this for fun.”
The two Carthage natives have been married for 15 years but together for 24. Food brought them together, when Chad first met his future wife when, as a waitress, she took his order. “I tell him I’ve been waiting on him ever since,” Nicole said with a big laugh.
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SummerCooking
Gettin’ Basted Barbecue competitions means serious business By Amanda Stone Photography courtesy Betsy Wood
Barbecue isn’t all backyards Competition-style “bite-through” chicken on Gettin’ Basted’s preferred cooking apparatus, a Gateway Drum Smoker. The chicken is cooked in just the right shape with just the right “bite through” texture. and burgers. When competing is involved, it’s serious business. competitions around the country is often a family affair. Well, mostly. “It’s neat to watch the kids growing up with it. They have “We like the taste of winning. That’s the thing about barbecue no idea how weird it is to pile into an RV and go to barbecue that got us hooked. There aren’t very many sports where old, fat competitions every weekend,” said Betsy. “Their friends are people can be competitive,” laughed Betsy Wood, one of four barbecue people, too.” members of the competitive barbecue team Gettin’ Basted. Competitions are held in parking lots, town squares, Her brother Brad Leighninger and his wife Sarah, along with campgrounds and stadium lots, but Gettin’ Basted has also had Betsy’s husband Michael, make up the remainder of the team, the opportunity to compete and attend awards ceremonies in the with Brad serving as head pitmaster. Sarah is the head taster and dessert maker, and helps put together their competition boxes. Her mountains of Colorado, the Tennessee Titans stadium, Arrowhead Stadium, the Kansas Speedway and an upscale desert resort in candy bar cheesecake has won numerous perfect scores in dessert California, among many others. categories. Betsy cleans up after each of the four categories and It’s not all fun and games, though. Competition rules are preps for the next turn-in, be it chicken, pork ribs, pork shoulder specific and the judges are strict. Requirements to be a Certified or beef brisket. She calls it “the turnover,” and it happens in that Barbecue Judge, or CBJ, are equally strict, involving classes, order every 30 minutes at every competition sanctioned by the certifications and continuing education. The KCBS is the largest Kansas City Barbecue Society, or KCBS. Michael is left with competitive barbecue organization in the world, with contests everything else, which includes a lot of loading and unloading, around the globe. When the team first began competing, Michael prepping smokers and as he put it, “grunt work.” said they had no clue what they were doing. After doing some The Woods live in Joplin while the Leighningers live near Springfield, but that doesn’t stop them from coming together most research on the rules and regulations, of which there are many, and borrowing a smoker, they took seventh place out of around 60 weekends to compete. Their friends are now “barbecue people;” teams at their first competition in Springfield. They took sixth at they vacation together, ring in the New Year together and look their next, which was at the Lake of the Ozarks. forward to a little friendly competition on the weekends. What “We were thinking, ‘this is easy, we’re really good at this.’ they don’t do is eat barbecue. Our third contest, up north of Kansas City, was an awakening at “We’re tired of it, but we’re also just really picky at this point. how hard it actually is. We got murdered. We had no idea about When we get together with barbecue people, it really is some the level of competition. I think it was good though that we did of the best food because these people don’t just know barbecue. so well at the beginning, because it gave us the confidence to They know good food,” said Michael. continue,” said Becky. Brad and Sarah have three children, so traveling for 22 JMAG • JULY | AUGUST
Team Gettin’ Basted enjoys “the hardware” they win at barbecue competitions around the country
That first year, they cooked eight contests, then 19 the next year, then 39 the next, and so on. Gettin’ Basted is now in their fifth year of competing and their Facebook page is littered with pictures of their wins; proof that practice makes perfect. Brad even teaches classes in competition barbecue, which are always at full capacity. When they began attending contests, they often arrived at a venue on a Friday night and started cooking at 9, much like many competitors do. They stayed up cooking most of the night in order to watch the fire and be ready for turn-ins beginning at noon on Saturday. That’s the “low and slow” method. “Some people’s time lines are a mile long for everything they have to do. There are a lot of spreadsheets in barbecue,” said Michael. These days Gettin’ Basted opts for the hot and fast method, which means more sleep and more fun with the same, if not better, award-winning food. They don’t have to start cooking until 5:30 on a Saturday morning to be ready by noon. Gateway Drum Smokers make it possible, and Gettin’ Basted swears by them. Their success led to the Gettin’ Basted restaurant on the strip in Branson in addition to a food trailer, with menus boasting many of the team’s winning dishes. Guests can even order the awardwinning “Molly Burger,” named for Brad and Sarah’s daughter who competes (and wins) in kids’ barbecue contests. According to Betsy, each member of Gettin’ Basted has a day job, so for now, competing is a hobby saved for the weekends. Competing at a KCBS event in the Caribbean or Europe are on Gettin’ Basted’s bucket list, but until then they plan to continue traveling and competing across the country. Find more information online at www.gettinbasted.com, www.kcbs.us and on Facebook.
Betsy and Michael Wood and Brad and Sarah Leighninger make up the competition barbecue team Gettin’ Basted
Molly Leighninger gets in on the fun with competition barbecue in the kids’ contests. Her award-winning “Molly Burger” is on the menu at the Gettin’ Basted restaurant in Branson.
BEAT THE HEAT! Specials
417-553-0826 613 S. Main St., Joplin Mo
CLOTHING • JEWELRY • ACCESSORIES • DISTINCTIVE HOME DECOR 23 JULY | AUGUST • JMAG
SummerCooking
Simply Saucy Local culinary spots for sauces Written and photographed by Rebecca Haines
Secrets to sweet, savory tastes are in the sauce. Taking a look at three local spots where sauces and dressings reign supreme — Hackett Hot Wings in downtown Joplin as well as the Woodshed Burger House and Ott’s Salad Dressing and Sauces in Carthage — there’s one thing they all have in common: Customers can’t get enough of them. Whether you’re out on the town for a dining experience or shopping for your own ingredients, these three suppliers will add some flavor to your palate. HACKETT HOT WINGS “We have nine different sauces and we sell a lot online,” said JeVon Hackett, who operates Hackett Hot Wings with his brother, Floyd Hackett, Jr. “People use it for ribs, pulled pork, popcorn — they do a lot with it.” Every sauce at Hackett’s is made inhouse; the most popular is the “Hot and Honey” sauce. On average, the Hackett brothers make between 50 to 70 gallons a week. The recipes originated from their father, Floyd Hackett, Sr., as he developed a keen cooking skill for his family. “He made everything from scratch,” JeVon said. “This was his vision.” The different Hackett sauces include: Bar B.Q. (“A sweet base and mild for almost anyone.”); Honey (“A sweet honey base but with a unique spin to kick up the flavor.”); Hot & Heavy (“The sweet balances the hot in a blend that is one of our most popular flavors.”); Beer (“A true Hackett signature sauce that has a hint of beer taste and a kick of hot sauce.”); Mild (“We may call it mild but it does have some heat.”); Hot (“Hot takes our signature Memphis-style red sauce and kicks it up a notch.”); and Suicide (“Suicide is for those who like it nothing but hot, suicide hot.”). 24 JMAG • JULY | AUGUST
JeVon Hackett whips up a bowl of hot sauce. Between 50 to 70 gallons of sauce is made weekly at the popular eatery.
About done and ready to pour over some grilled chicken wings.
Just a few of the sauces created and sold at Hackett Hot Wings in downtown Joplin.
WOODSHED BURGER HOUSE One of Carthage’s newest restaurants is taking taste buds by storm. Caleb Stiles, the head chef at this restaurant inside Cherry’s Art Emporium on the Square, puts some zing on mundane sauces and creates some signature tastes, such as the maple bacon onion jam on the “Maple Leaf Burger.” “Along with the protein on the plate there’s the sauce that goes with it,” Stiles said. “I’ve always had multiple dipping sauces for the steaks or other things. Over time we’d like to add more; I love creating that. It’s all about hitting every facet of taste. So if you get all of them in there, you keep getting people to come
A quadruple sampling of Woodshed’s delicious sauces.
back because they get addicted to that full flavor.” OTT’S SALAD DRESSING AND SAUCES For 70 years, Ott’s has supplied dressings, marinades, sauces and dips in a wide variety of tastes. A reputation of delicious began when Walter and Ruby Ott shared their family’s dressing at their local café, which later became Ott’s Famous Dressing. As the years went on, the Otts focused their business on the dressing production and purchased some land on Fairview Avenue in Carthage. Today, the name brand can be found in more than 2,000 grocery stores across 15 states — all produced at the Carthage facility. Close to 34 food service distributors purchase more than 40 flavors of Ott’s. Their famed barbecue sauces include: Original Barbecue; Classic Barbecue; Sweet Hickory Barbecue; Sweet & Mild Barbecue; and Original Wing Sauce. For $25, a
A line of Ott’s sauces at a local supermarket, produced for decades at the Ott’s Carthage plant.
unique “BBQ Gift Set” can be purchased, which includes a combination of Ott’s famous dressings, sauces, honey mustard dressing and seasoning salt as well as an oven mitt, a baster, a pen, magnet and recipe card. “Ott’s has been around for many years and it’s a blessing to be a part of it,” said Dustin Larsen with Ott’s. “It’s withstood the test of time and the changing market. We’re thankful to the people that make it what it is today, and we’ll continue to try to maintain its integrity and keep the same values. It was founded at the Crossroads of America, and the core of our business is still there.” JULY | AUGUST • JMAG
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SummerCooking
Carl Wiest works up some ribs and brisket and burnt ends in his professional smoker. Wiestside BBQ is the area’s newest barbecue restaurant, located in Webb City.
New barbecue joint thriving in Webb City Written and photographed by Kevin McClintock
Wiestside BBQ, the newest barbecue restaurant to open in the Joplin metro area, isn’t your typical barbecue joint. “We’re a hybrid barbecue place,” said Carl Wiest, who co-owns the Webb Citybased restaurant with his wife, Julie. Doors officially opened April 28, 2016. “We started out just basic barbecue, but we offer a variety of barbecue you can’t find anywhere else.” Sure, Wiestside offers the traditional standalone basics: pulled pork, ribs, brisket, burnt ends and pork shoulder. But they also have quite a few dishes unique to their restaurant, such as 26 JMAG • JULY | AUGUST
four heaping and huge “Highfalutin’ Samwiches.” The favorite is called “The WiestSide,” a $10 monstrosity filled with chopped brisket, smoky cheesy corn, pulled pork, bacon with chipotle BBQ sauce and smashed between two slices of buttery grilled Texas toast. Another, “Glutt’N fer Punishment,” is the “meanest samwich” found on the menu, comprised of brisket, pulled pork, shredded chicken, smoked sausage and blanketed with ghost pepper cheese. Their single-, double- and triple-patty smoked hamburgers are called “Sawedoff,” “Double barrel” and “Gunslinger.” They also have their own sauce, a whitecolored barbecue sauce called “Alabama Blonde.” Popular sides include smoked cheesy corn, smoked and baked brisket beans, homemade “Carl slaw” and a very popular potato salad. Fried Oreos are also huge favorites. When Carl and Julie met, Carl had been smoking meats — primarily as a
beloved hobby — for years. Both had been involved in small-time catering and both had food service backgrounds. But while Julie thought she knew what barbecue was, Carl proved her wrong. “I introduced her to what she knows now as barbecue,” Carl said with a grin. “She thought barbecue was a ‘bucket of meat (drowning) in sauce.’ But that’s not the real stuff. I started showing her what real barbecue looked and tasted like.” “My mind was blown,” Julie said, picking up the story’s thread. “I got on the phone with my mom and aunts and I started calling everyone and telling them, ‘I married a genius!’” “Smoke permeates everything,” Carl added. “It even permeated (Julie) over time.” With Carl’s many years of smoking experience as well as catering his meats to fundraisers and functions, and Julie having taken Franklin Tech’s culinary courses as well as managing a variety
of food concession stands at local carnivals, they both knew they wanted to work together in the food industry. Initially, the couple wanted to run a public concession stand of sorts, “but God had a different plan for us,” Julie said. So they began tossing around catering ideas, and settled on one where they would offer wedding barbecue; people prepping for weddings could come in, sample their meats, and hire them to cater their weddings. But again, Julie said, God led them down a different path. And that path led to WiestSide BBQ. “A bunch of doors slammed in our face in our journey,” Julie said, “but God opened the door for us to be here.” Wiestside BBQ opened for business in the storefront that formerly housed the Ensenada Mexican Restaurant at Zora Street and North Range Line Road (The Oakland Plaza shopping center). During that first week of business, Carl said he slept roughly five hours, at times working stretches of 39 hours and 30 hours without sleep. He was smoking during the lonely night hours and manning the register during business hours. “We did have a point about a month after we’d opened, after the initial rush had died down, when we were sitting in the dining room on a Friday night and it was completely dead, and I asked, ‘Is this how it ends?’ And we prayed. We prayed our butts off that night. And I woke up the next morning on fire.” Business picked up soon after that, and they have now passed that allimportant first year in business. “I never wake up — not a single time ever — where I don’t want to come in here and work,” Julie said. “There have been so many jobs (in the past) where I said I just didn’t want to get up and work. But I’ve never done that here. “This place is fun, it’s challenging and it’s rewarding.”
Carl’s old smoker, which his wife Julie, who co-owns the restaurant, has turned into a unique decoration next to the front door.
Carl also smokes the meats a day early — these delicious smoked meats will be served inside his restaurant the next day.
The wood that fuels his smoker and creates Wiestside BBQ’s delicious meats. JULY | AUGUST • JMAG
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SummerCooking
Locally-owned joints: Big R’s BBQ
Hackett Hot Wings
1220 E. 15th St., Joplin
520 S. Main St., Joplin
Memorabilia-filled (including a wall of license plates!) restaurant where the “R” in the name stands for Revolution — “We are something different … BBQ was a way to make a lesser meat taste edible ... we’ve changed that. We are not fancy. We are real.” This family-owned, locally-owned restaurant has been in business since 1985, and opened at its 15th street location in 1998. Known for its hickory woodsmoked meats, homemade rolls and pies and a full bar.
A relaxed, Memphis-style restaurant specializing in 13 flavors of chicken wings and Southern specialties. At Hackett’s, you can get your wings in either a homemade dry rub or sauce — it’s their true specialty, anywhere from a Caribbean rub to a Memphis-style hot sauce. The Hacketts came to Joplin from Memphis in 2003; five years after opening on Langston HughesBroadway, they moved to their existing downtown location.
Woody’s Smokehouse BBQ 24124 Demott Dr., Joplin Opened in 2004, Woody’s specializes in smoked meats, including brisket, turkey, pork loin, sausage, pulled pork, chicken and baby back ribs; the meat is smoked for 15 hours to make it tender. For breakfast, build-your-own burritos are featured. Customers pass by bottled beer and soft drinks embedded in ice in a long tank near the counter. At the counter, they place their order and walk away with their food within a minute or so. It’s fast. “That’s our main goal — fast-food barbecue.” 28
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Boomers BBQ and Catering
MAJOR CHAINS:
1123 W. Central Ave., Carthage
Billy Sims BBQ, 2830 E. 7th St.
At Boomers, barbecue is their No. 1 passion. “It’s just what we love to do … we focus on offering good, down home friendly service and awesome food.” Some of the most popular items include their pulled pork, cole slaw and moist and tender ribs. And bottles of their homemade barbecue sauce are commonly purchased and taken home.
Rib Crib, 2915 E. 24th St., Joplin and 2909 N. Broadway, Pittsburg, Kansas
The Bar B Q Joint 416 S. Neosho Blvd., Neosho
Red Hot & Blue, 2601 S. Range Line Road Logan’s Roadhouse, 209 N. Range Line Road Texas Roadhouse, 3317 S. Range Line Road Charlie’s Chicken and Barbecue, 2020 E. 32nd Street in Joplin and 1527 N. Main Street in Miami, Oklahoma
A family-owned and operated restaurant that opened in 2014 that describes itself as a “hometown, friendly establishment serving meat and sides cooked fresh daily, outdoors on a woodfilled smoker. No fuss, no frills (and) get it while it’s hot! Meats served include brisket, pulled pork, ribs, sausage and rib tips; popular sides include baked beans, baked mac-n-cheese, coleslaw and chips. They also have yummy “pulled porkloaded baked taters.”
Baxter Springs Smokehouse 2320 Military Ave., Baxter Springs, Kansas “We believe that we have the best BBQ in the Four States Area” who is always “smokin’ great meats!” This locallyowned and operated restaurant opened in late 2006, and offers a casual and familyfriendly environment.
Big Ben’s BBQ Station 2817 The Loop, Carthage “Welcome to a new generation of BBQ.” Described as “affordable, swift and distinct,” this restaurant began life inside a “rundown gas station” in Cherokee, Kansas, before moving to Pittsburg and, finally, moving to Carthage, which is owner Benjamin Weaver’s hometown. Now, “Big Ben’s seeks to capture the hearts of BBQ lovers around the entire Joplin area.”
Smokey Racks BBQ 912 W. Fourth St., Pittsburg, Kansas Known for its brisket and ribs and its spicy pork-loaded spuds! Overall, as one customer described it, “great barbecue and staff!” JULY | AUGUST • JMAG
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SummerCooking
Barbecue Techniques Barbecue remains one of the most traditional foods in the United States. Here are the most popular barbecue techniques used:
Smoking The original, or traditional way, is the process of flavoring, cooking and/or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat and fish are the most common smoked foods. Temperatures are usually low, from 115 to 145 degrees. Due to these low temperatures, cooking times are long: Several hours.
Baking Using a masonry oven or baking oven that uses convection to cook meats and starches with moderate temperatures for an average cooking time of roughly an hour, but barbecue-baking can also be done in traditional stove ovens. It can be used to cook meats, breads and other starches, casseroles and desserts. It uses direct and indirect heat to surround the food with hot air to cook, and can be basted in much the same manner as grilled foods. 30
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Braising
Grilling
It is possible to braise meats and vegetables in a pot on top of a grill. A gas or electric charbroil grill are the best choices for barbecue-braising, combining dry heat charbroil-grilling directly on a ribbed surface and braising in a brothfilled pot for moist heat. The pot is placed on top of the grill, covered, and allowed to simmer for a few hours. There are two advantages to barbecue-braising; it allows browning of the meat directly on the grill before the braising. It also allows for glazing of meat with sauce and finishing it directly over the fire after the braising. This effectively cooks the meat three times, which results in a soft, textured product that falls off the bone. The time needed for braising varies depending on whether a slow cooker or pressure cooker is used; it is generally slower than regular grilling or baking, but quicker than pit-smoking.
Grilling is done over direct, dry heat, usually over a hot fire of about 500 degrees for a few minutes. Grilling may be done over wood, charcoal, gas or electricity. The time difference between barbecuing and grilling is due to the difference in temperature (it’s ALL about the temperature). For example, at low temperatures used for barbecuing, meat takes several hours to reach the desired internal temperature. It’s the most common way to barbecue meats in America.
BBQ Meats and popular cuts Beef Brisket - BBQ brisket, smoked brisket. Chuck - Roasts, hamburgers. Rib - Short rib, rib eye steak, prime rib. Plate - Short ribs, outside skirt steak. Typically inexpensive, tough, fatty meat. Short Loin - T-bone steaks. Sirloin - Less tender than short loin, but more flavorful. Tenderloin - Most tender. Filet mignon served separate, or left in T-bone & Porterhouse steaks. Flank - Used mostly for grinding, except for the long and flat flank steak. Round - Lean cut, moderately tough, lower fat marbling. Moist cooking & medium doneness. Shank - Used primarily for stews and soups. Toughest of the cuts.
Pork
Lamb
Blade Shoulder - The top part of the shoulder, often called pork butt or Boston butt. Used to make pulled pork.
Lamb is often sorted into three kinds of meat: Forequarters (neck, shoulder, front legs and ribs); hindquarter (rear legs and hip), while the
Arm Shoulder - The bottom part of the shoulder, also called Picnic; cured on the bone to make a ham-like product or used in sausages.
Shoulder - Shoulder roast and chops
Spare Ribs & Side Ribs - Taken from the pig’s ribs and the meat surrounding the bones. Baby Back Ribs - Taken from the pig’s loin (top of the rib cage between the spine and spare ribs, below the loin muscle. Loin - An especially-important area; can be cured for back bacon or side bacon; can be divided into roasts (blade loin, enter loin, sirloin or crown roast) or pork tenderloins or pork chops. Legs/Hams - Cured with or without bone for hams; legs are usually cut bonein for roasting or leg steaks can be sliced from the bone; three common cuts of the leg are the rump (upper portion), center and the shank (lower portion).
loin include ribs between the two other halves.
Rack - Rib chops and riblets, also rib roast Loin - Loin chops or roast Leg - Sirloin chops, leg roast (leg of lamb) Breast - Baby chops
Chicken Because of its relatively low cost, chicken is one of the most used meats in the world. Nearly all parts of the bird (breast, wing, leg) can be used for food, and the meat can be cooked in many different ways. The most popular styles of cooking chicken are roasting, rotisserie, Churrasco-grilling and BBQ-Smoking.
Half - Full-length split down the breast and back producing approximately equal left and right sides. Breast Quarter - Half breast, a wing and portion of the back. Leg Quarter - A thigh, a drumstick, and portion of the back. 31 JULY | AUGUST • JMAG
SummerCooking
Bringing the Meat ‘To Its Knees’ With a no-frills approach, Saturday’s BBQ triumphs Written and photographed by David O’Neill
Unfazed by frightful weather, Eli Crawford hasn’t missed a weekend since opening last November.
Brisket emerges from the smoker, which sits inside the ‘95 Chevy van that contains it. 32
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It’s a given: Friday evenings find Eli Crawford at Saturday’s BBQ, south of the Range Line-Interstate 44 intersection, setting up shop on the gravel lot of a vacant truck stop 100 yards south of Silver Creek Road. There, Crawford gently kneads seasoning into hefty slabs of ribs, brisket and pork shoulder. He then checks on his smoker, already quietly ablaze inside the ‘95 Chevy van customized to house it. Usually at Crawford’s heels is Raymond, a 5-monthold pit-hound mix and Crawford’s de facto food taster. Overnight, something epic transpires as the brisket, rib racks and pork shoulders soak up all that hickory smoke. By 8 a.m. Saturday, it’s game on, as fans form a line for Crawford’s takeout treasures. His broad grin belies his amusement at newer customers’ reactions, which range from the sincerest of variations on the standard “Mmmmm” to ecstatic, indecipherable utterances. That said, he’s more or less easily parted with the recipe: Top-quality, USDA-inspected meat, salt and white pepper. That’s it. “After that, it’s about our process,” Crawford says. “We call it ‘bringing the meat to its knees’ —smoking it until it’s just perfect. We keep sauce on hand, but it’s not encouraged.” No frills means no side dishes. “I’m just the main course, the entree,” Crawford says. Crawford stresses “the care that goes into the process,” part of which is his scouting out and personally chopping the hickory wood used in the smoker, which took four months to build in 2007. Crawford did so with help from friend Lars Ramsey, who at the time owned a specialty metal-fabrication business and was well-suited to the task. A proper smoker, Crawford says, has “insulation, a firebox and a cooking area. You can’t have the flame ever touch the meat. It’s a cardinal sin.” Meat smoking, Crawford explains, was perfected in the South. “The poorest people took the cuts that were thrown out and said, ‘Heck, let’s figure out a way to eat this!’” They soon
Smoke ‘em if you got ‘em: Saturday’s indescribably good meat includes brisket, ribs, pulled pork, and pork chops. And that’s about it.
On Range Line Road just south of I-44, Saturday’s BBQ begins serving customers as early as 8 a.m. Most everything’s gone by around 3 p.m.
discovered that with a lot of patience and a little seasoning, they could transform cheap, tough cuts into some glorious eats. Crawford was almost literally born into the business: Dad is Randy “Big R” Crawford, the man behind Big R’s restaurant in Joplin. Baby Eli nearly took his first breath at the former Big R’s in Anderson, but Mom made it to the hospital, where he weighed in at 13 pounds. Of his mounting success, the younger Crawford offers ardent tribute: “I owe that all to my Dad.” His father is proud, and rightly so. Saturday’s BBQ has sold out every weekend since it opened in November, 2016. On Memorial Day weekend, everything was gone before noon; most weeks, the pickings are slim before 3 p.m. Marketing is minimal — Saturday’s BBQ has no Facebook page — but the
Ending his long day on scrap detail, Saturday’s new hire Raymond sits down to supper.
business model does favor perfect attendance. Crawford has shown up every single Saturday rain, sleet or shine. He took on the bucketing rains that disrupted the area in April, for instance, by shuffling orders out to customers’ vehicles. The meat may sell out, but it’s hard to fathom the low-key Crawford doing so himself to, say, a restaurant chain. As much as he fancies feeding paying customers and even helping out the occasional hungry highway drifter, Saturday’s isn’t about growth or profit margins. “It’s about doing what I love, every weekend, and doing it right here.” JULY | AUGUST • JMAG
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SummerCooking
County Fair Round-up By Kevin McClintock
Well, both the Newton County Fair (July 3-8) and Jasper County Youth Fair (July 8-15) have come and gone, though officials in both counties are already planning for the 2018 incarnations. But there are still a number of county fairs set for late July and August. Enjoy! • Beginning today and running through Saturday, July 22, the McDonald County Fair is held at the McDonald County Fair Grounds located directly behind the McDonald County High School. Popular events include the ScareCrow Contest at 11 a.m. this morning, a youth tractor pull from 6:30-9 p.m. on Friday, July 21; and an often-hilarious tractor driving contest — 2 p.m. Saturday, July 22 — where kids of all ages drive a four-wheel tractor through an obstacle course. • Running from Saturday, July 22 through Saturday, July 29, is the Labette County Fair in Oswego, Kansas; 2017 is its 106th year. Night events, held at the McKinzie Family Arena, include horse show timed events on July 22, Pony and draft horse pulls at July 23 and 24, mini bike races on July 28 and Hot Wheels demo derby on July 29. • The 91st annual Cherokee County Fair is an educational venue for 4-H, agricultural and youth of all ages, and won the Blue Ribbon Fair award in 2011. Events are scheduled from Monday, July 24 through Saturday, July 29. • The Ottawa County Free Fair is scheduled from Saturday, Aug. 19 through Sunday, Aug. 27. Scheduled events include: Tractor driving contest in the west parking lot and a demolition derby at the Fairgrounds Grandstand; the carnival full of fun rides opens on Tuesday, Aug. 22; a horse pull on Thursday, Aug. 24; an antique tractor show on Friday, Aug. 25 and Saturday, Aug. 26. • The Benton County Fair & Expo Center — theme this year is “Making Memories and Celebrating Community” — is set for Tuesday, Aug. 8 through Sunday, Aug. 12 in Bentonville Arkansas. The fair is free for kids ages 0-6 and $5 for ages 7 and up. Purchase $25 armbands for unlimited rides. 34 JMAG • JULY | AUGUST
Menus Galore Written and photographed by Kevin McClintock
Dale Stroud, sales manager for Allied Restaurant Supply in Joplin, began his collection of menus from existing and defunct local restaurants roughly five years ago. “Because we’re in the industry,” Stroud said of Allied, the family-owned business that sells professional restaurant supplies and equipment, “I thought it would be something different.” There are between 70 to 80 menus on the wall behind the store’s main counter. A majority of the menus are from local establishments still thriving today: Fred and Red’s, for example, or Granny Shaffer’s Restaurant and Wilder’s Steakhouse. A few others, however, are from restaurants that have closed their doors, such as the Kitchen Pass Restaurant & Bar and Empress Lion. His favorite menu is from Mi Torito Mexican Restaurant in Galena, Kansas — “It just pops out at you.” One of his most prized menus, historically speaking, hails from the St. James Cafe formerly at 103 E. Central in Miami, Oklahoma. “A lot of people collect caps, and I do too, but I wanted to do something different here,” Stroud said. “As the years go by, the (menus) will have a lot more history to them.”
Just a few of the scores of local restaurant menus lining the wall behind the main counter inside Allied Restaurant Supply at 1316 S. Main St.
ed te, the old-fashion Always a local favori e, ag rth Ca in isler’s hamburgers from Wh in 1953. ed lish ab est s wa which
Buy Gates – It’s a Kansas City Tradition! Since 1946 A colorful menu from a Joplin classic that’s still going strong today — Stogey’s Coney Island at the 2600 block of 7th Street.
A classic menu from a past Joplin favorite, the Kitchen Pass Restaurant & Bar’s front-cover guarantee.
Don’t forget to pick up your seasonings and sauce at your local grocery store! Not much could be found about Buffalo’s Half-a-Hill Restaurant, located in Buffalo, Missouri with its nesting quail on the front cover. But it’s one of the most historical menus found in the collection.
1325 Cleaver Blvd.........816-531-7522 1221 Brooklyn...............816-483-3880 103rd & State Line........913-383-1752 10440 E. 40 Highway....816-353-5880 1026 State Avenue.........913-621-1134 Linwood and Main.......816-753-0828 We Also Cater • 816-923-0900
www.gatesbbq.com JULY | AUGUST • JMAG
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Operation BBQ Relief Bring relief by filling stomachs By Michael Coonrod Photography by Roger Nomer and courtesy Stan Hays
Something good came from the May 22nd, 2011 tornado: the outpouring of aid from those who wanted nothing more than to help people in their time of greatest need. Stan Hays, Jeff Stith and Will Cleaver, who all operate barbecue businesses or competition barbecue teams in the Kansas City area, were three of those who came to help their neighbors. They did what they knew best: barbecue. Rallying pit masters, enthusiasts and judges to meet them in Joplin, they worked to feed the storm’s victims and the first responders who came to help the city rebuild. “We found a need that was not being met while we were in Joplin,” Hays said. “We realized that from the time of the disaster to the time the larger non-profits could get their resources together to start providing hot meals, was on average three to five days. We could be there much quicker and help much sooner after the disaster occurred.” “We are a stop gap from the time the disaster happens until the time the local civic and church groups get up and going,“ added Cleaver. “When we realized we were uniquely qualified to fill that gap was probably four to five days into being in Joplin. We left and filed the paperwork to make it a non-profit the week after returning home.” What they took away from the rubble and devastation of storm-torn Joplin was an idea that quickly morphed into a nonprofit organization called Operation BBQ Relief. Based from Pleasant Hill, Missouri, it is a 501 not-for-profit corporation that brings 36 JMAG • JULY | AUGUST
Nicole Backerman, of Carthage, a barbecue business owner and Operation BBQ Relief volunteer, hands out free barbecue meals back in May, 2016 at Cunningham Park in Joplin. “The only thing we knew to do was cook,” Nicole said. “We served anyone affected by the tornado – military, police, volunteers; 120,000 meals in two weeks.” OBR, she continued, is “a great organization and we’re proud to have been a part of it.” Meat being grilled out in front of the Toys R Us parking lot in the days following the 2011 tornado.
together competition barbecue teams from eight states to feed displaced families impacted by a natural disaster, whether it’s a tornado, hurricane, flood, hurricane or wildfire. Hays and Cleaver, co-founders of the charity, spent 11 days in Joplin. They estimate they served more than 120,000 meals. “It was overwhelming,” Hays said. “We felt the love and appreciation each day and that is what drove our volunteers who were getting four to five hours of sleep a night. To this day, that simple hug and thank you helps remind us why we do what we do. Additionally, that hug and thank you is what hooks many of our new volunteers when they first deploy and keeps them coming back.” The Joplin operation was used a model for future disasters. Since 2011, Operation BBQ Relief has responded to 34 disasters — 188 days in the field — in 30 U.S. states, stretching from Colorado in the west to 2012’s Hurricane Sandy on the east coast. “It changed our perspective of what is important in life,” said Cleaver and Hays of their charity. “Our careers are important, but it made us prioritize things differently; giving more time to our family and to the organization than working all the time. It keeps us motivated to grow the organization so we can help more people and respond more often.” Most recently, the team deployed to the scene of a tornado in western Wisconsin where they fed 1,000 meals to a community in need. “Sometimes our smaller deployments have as great a need as our larger ones. They just don’t have the resources or means to help their fellow neighbor,” Hays said. “It is hard to put into words the feelings and emotions. In many cases we do not feel we have done much. We just used our God-given talents to make great barbecue to provide a hot meal to those in need. Each volunteer handles it differently. Most will tell you it is very humbling to be thanked and hugged knowing the person lost so much.”
An Operation BBQ Relief tent and sign showing the states (in red) where volunteers for this charity have helped victims in need.
Volunteers begin loading up barbecue meals to Joplin storm survivors in this photo taken days after the May 22, 2011 tornado.
Five years later, during a ceremony remembering the storm’s victims, Operation BBQ Relief came back to feed hungry Joplin residents.
Details: To volunteers or donate, call 1.844.627.7353 or visit www.operationbbqrelief.org. JULY | AUGUST • JMAG
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Taste Showcasing recipes, restaurants or food celebrities in the JMAG area. Written by Michael Coonrod
Kansas City: Barbecue Royalty Great things often come from humble beginnings. In 1907, few might have guessed that an African-American man from Shelby County, Tennessee would shape the culinary culture of a Midwestern city for more than a century. Some say Henry Perry worked as a riverboat cook on the Mississippi before moving to Kansas City. He opened a stand in an alley selling smoked meats in the garment district, selling slabs of ribs for 25 cents and serving them inside wrapped newsprint. His sauce was reported to be peppery and harsh, not sweet like later generations of KC barbecue. While some regions are known for smoking a particular meat — beef in Texas or pork in the Carolinas — Kansas City serves a variety of meats. Perry, the “father of Kansas City barbecue,” may have started that tradition, too. His menu included mutton, pork, beef and raccoon. His success led to the opening 38 JMAG • JULY | AUGUST
of the first barbecue restaurant in Kansas City less than five years later. When Perry died in 1940, he left the restaurant to employee Charlie Bryant, who ran it with help from his brother, Arthur. After Charlie Bryant passed away, Arthur moved shop to 18th and Brooklyn, only four blocks from famed Municipal Stadium, home of the former Kansas City Blues baseball team. This was also the first home of the Kansas City Chiefs. This move led to national recognition for Arthur Bryant’s Barbecue. Major League players would dine there while fans stopped by before games to eat or take their dinner with them to the ballpark. Even today, with the Royals and Chiefs playing on the eastern edge of the city, fans on game day still make the honored trek to the restaurant before heading off on Highway 70 to the stadiums. Kansas City, the “barbecue capitol of the world,” now boasts well over 100 purveyors serving barbecue. The menus are more diverse now, some with themes like Brazilian or Korean, but it seems everyone loves their ‘cue. Other notables in the game include Gates and Sons Bar-B-Q, formed when Arthur Pinkard, who cooked for Henry Perry, joined forces with George Gates. There are currently five restaurants in the area and they serve
barbecue sandwiches at Chief’s games. Russ Fiorella, Sr. was a butcher at his family’s grocery stores before selling the family mansion in Brookside to open Smokestack Barbecue. His oldest son, Jack, later opened his own restaurant, eventually rebranding it as Fiorella’s Jack Stack Barbecue. There are now 5 locations in the KC area. Rich Davis formed KC Masterpiece in 1977, starting with a sweeter, thicker sauce with more molasses than most. He parlayed the city’s barbecue reputation into what is claimed to be the number one premium sauce brand in the United States. He developed and sold the sauce before opening a restaurant, which is against the trend. There are enough restaurants in Kansas City to fill an encyclopedia of ‘cue, but did you know there’s a non-profit organization? The Kansas City Barbecue Society has more than 20,000 members worldwide. Started in 1986, the group is dedicated to having fun while promoting barbecue. They sanction more than 500 competitions each year across the globe and offer assistance to civic and charitable organizations to produce them. They even offer educational programs with the goals of teaching, preserving, and celebrating barbecue as “a culinary technique, sport, and art form.”
The Top 5 Kansas City Barbecue Restaurants (as rated on the Yelp! Mobile app)
Q39 1000 West 39th Street, Kansas City (816) 255-3753 Chef Rob Magee, a graduate of the Culinary Institute of America, worked in some of the country’s finest kitchens before becoming obsessed with Kansas City barbecue. He first formed a competition team, winning a number of national championships, then turned his attention to building a restaurant where the entire menu would be made from scratch. “Until tonight I was torn between who has the best BBQ in Kansas City. But tonight I’ve dubbed Q39 the best,” said Brandon H. on Yelp! “Whenever we have visitors we take them to the big three: Q39, Jack Stacks, Joe’s KC. Without fail, they all rank Q39 their favorite.”
Delicious dishes from Q39, voted the No. 1 barbecue restaurant in Kansas City by Yelp! voters.
Photography courtesy Anna Petrow JULY | AUGUST • JMAG
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Taste
Joe’s Kansas City Barbecue
Arthur Bryant’s Barbecue
3002 West 47th Avenue, Kansas City (KS) (913) 722-3366
1727 Brooklyn Avenue, Kansas City (816) 231-1123
In 1990, Jeff and Joy Stehney went to their first barbecue competition. They loved everything about the experience and soon formed their own competition barbecue team. After winning several prestigious competitions, including The American Royal Open, they partnered with Oklahoma Joe’s Smoker Company and opened their first restaurant in Stillwater, Oklahoma. That same year they opened the restaurant at the intersection of 47th Avenue and Mission Road in Kansas City. “Just as advertised and hyped! It truly is a place to eat before you die,” said Chris E. (Yelp!) “Formerly Oklahoma Joe’s, the BBQ here was as good as we had ever experienced anywhere and worth the notation on anyone’s BBQ bucket list.”
Jack Stack Barbecue - Freight House 101 West 22nd Street, Kansas City (816) 472-7427 Jack and his wife Dolores began smoking gourmet quality meats over hickory wood in the 1970s. Today the third generation of Fiorallas operate 5 restaurants in the KC area and a catering company. The menu includes seafood, lamb ribs, certified Angus beef steaks and side dishes like their Hickory Pit Beans. “Jack Stack is a topnotch BBQ joint in a top notch BBQ town,” said Derek C. (Yelp!) “This is a nice upscale restaurant that serves excellent BBQ.” 40
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Once proclaimed as “the best restaurant in the world” by New Yorker columnist Calvin Trillin, Arthur Bryant’s has hosted presidents and celebrities since 1930. Their meats are slowsmoked over a blend of oak and hickory woods before served with the sauce Arthur perfected. Current owners Gary Berbiglia and Bill Rauschelbach are preserving the traditions as well as the original flavor. “This, my friends, is the real deal barbecue joint. No frills,” said Michael H. (Yelp!) “Just don’t expect ny fancy, modern barbecue restaurant in some modern shopping area. This is old school in a mostly industrial warehouse looking area of KC.”
Char Bar 4050 Pennsylvania Avenue, Kansas City (816) 389-8600
Char Bar is a “southern-inspired smokehouse” combining barbecue competitor Mitch Benjamin’s expertise, “MeatMitch” sauces and a love of beer. The menu also features meatless options for those who don’t share a smoked meat obsession. They’re striving to create a place where locavores, carnivores, and herbivores can mingle together as “Charbarians.” “They have some of the best BBQ that didn’t get mentioned with the big boys in town,” said Santiago E. (Yelp!) “I know everyone loves the other ones, but I feel like this is where the locals will like to go when. {sic] Plus their patio area is one of the best in KC.”
Kick Up the Heat... Without the Meat By Amanda Stone
Summer grilling conjures images of man and meat, but limiting your grilling repertoire is doing your palate a supreme disservice. Vegetables ripened in the heat of summer get their flavor bumped up a notch with a little char from the grill. Make a rainbow of grilled
veggies the main course, or toss them next to the burgers for a full-grill meal. Corn, peppers and tomatoes gardengrown and ripened under the hottest summer sun have a noticeable flavor edge on the grocery store competition. Visit your local friend or farmer for the freshest veggies to throw on the grill. The following grilled avocado recipe is a great way to serve a variety of veggies in one dish; we can’t pluck avocados off the tree in
this area, but they add a nice density to an otherwise light and zingy dish. Corn on the cob begins losing its sweetness as soon as it’s picked, so it’s especially important to enjoy it quickly. Elote is Mexican corn on the cob, served hot off the grill and traditionally slathered in mayonnaise, cheese and spices, then squirted with lime. It tastes like summer with a little kick — perfect for your next backyard grilling session.
oil so the corn doesn’t stick. Place the corn on the grill, rotating them every 30 seconds or so to ensure even cooking/ charring. Cook until the corn is browned and lightly charred. Transfer corn to a large serving plate. Top each cob with a tablespoon of crema, a liberal sprinkling of cotija cheese and a few pinches of Ancho chile pepper. Garnish the plate with a few wedges of lime and cilantro leaves. If you’d like to make an Elote Salad, cut the kernels off the cob. Transfer them to a bowl. Add the Mexican crema, cotija cheese and ancho chile pepper. Toss together and salt to taste, adding cilantro if you choose. Serve with lime wedges.
ELOTE (MEXICAN CORN ON THE COB) Ingredients:
• Olive oil or vegetable oil, for grill • 4 ears of corn with husks • 1/4 cup Mexican crema or mayonnaise or sour cream • 3 tablespoons crumbled cotija cheese or feta • 1 tablespoon ground Ancho chile pepper • 1 lime, cut into wedges • Handful of cilantro leaves, for garnish
Instructions:
Pull back the corn husks and remove the silk. Remove a few strips of husk and use them to tie the remaining attached husk around the end of each cob, forming a handle. Turn grill to high heat. Brush the grates with
Recipe adapted from www.pbs.org.
2 of the peppers. Chop and add to the bowl. For more heat, leave the seeds and membranes in the peppers. Add 1 tablespoon of olive oil, salt, and pepper to the bowl then mix well to coat all the vegetables. Turn vegetables onto parchment paper. Place in oven and roast until lightly browned, turning once or twice during cooking. In the meantime, slice the avocados in half lengthwise. Coat each half of the flesh side of the avocado with a little olive oil. Place the avocados flesh side down on the grill and grill until warmed through and slightly charred. If you don’t want to start the grill, roast the avocados in the oven with the other vegetables.
GRILLED AVOCADO WITH ROASTED TOMATOES Ingredients:
• 3 avocados • 3 limes, cut in wedges • 1 1/2 cups grape tomatoes • 1 cup corn, fresh or frozen • 1 cup onion, chopped • 3 serrano or jalapeno peppers • 2 garlic cloves, peeled • 1/4 cup cilantro leaves, chopped • 1 tablespoon olive oil plus more for avocados • Himalayan salt, to taste • Ground black pepper, to taste • Black beans (optional)
Instructions:
Prepare the grill for a medium-hot fire. Set the oven to roast at 550 degrees or as high as it will go. Line a baking sheet with parchment paper. Add tomatoes to a bowl along with the garlic cloves and corn. If using fresh corn, slice it from the cob and add to a bowl. Chop onion and add to bowl. Remove stems, membranes, and seeds from
Turn grilled avocados over and fill the center with the roasted vegetable mixture. Top with chopped cilantro and sliced peppers. Squeeze with fresh lime juice and serve with extra wedges of lime on the side. Recipe adapted from www.onegreenplanet.org.
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RoadTrippin’ Unique destinations for hitting the road. Written By Kevin McClintock Photography by Kathleen Schrader
Large crowds and, at times, a harsh Texas sun are bearable when you’re here to see the “Fixer Upper” goods inside.
MIGRATION TO
MAGNOLIA MARKET Joanna and Chip Gaines ‘dream’ a popular draw Tucked away in the heart of Texas, situated on the Brazos River and about an hour’s drive south from Dallas, sits the city of Waco. For many years, the famed Suspension Bridge and a museum dedicated to Dr Pepper soda, invented in Waco, were the city’s primary tourist spots. But no longer. Located in the heart of Waco, just a few blocks south from said Dr Pepper Museum, sits Magnolia Market at the Silos. This is the nationally-recognized boutique home décor store founded by Joanna Gaines, offering a broad range of gifts, house accessories, antiques and designs featured on the popular HGTV show, “Fixer Upper.” Any HGTV watcher will immediately recognize Joanna Gaines’ 42 JMAG • JULY | AUGUST
name, or her husband Chip. Their reality television show has aired on HGTV through four seasons. In the show, the Gaines’ work with a budget of about $200,000 to renovate a home in central Texas for a home-choosing couple. It has become one of the network’s most watched programs. Magnolia Market, Joanna said in a release, “holds a special place in my heart. This entire business idea was born completely out of a dream I didn’t know could ever come to life. It’s truly only because a fiercely faithful, brave and bold husband pushed me to pursue my dream that it ever came to be.” Many people from the Four States are making the 443-mile trip to Waco just to visit the Market. Recently, Webb City resident Allison Candela Pittman made the trip with several girlfriends. “I thoroughly enjoyed our trip to Magnolia Market. The people we encountered in Waco were super friendly and helpful. I found the food truck selections to be delicious and tried my first ever truffle fries! The Market store has a variety of beautiful home furnishings and even though it was very crowded, the large, friendly staff moved things right along. I purchased a very nice mug that was made in the USA! Our only disappointment was the line for the bakery — it was just too hot to stand in the long line for a cupcake.” Details: Located at 601 Webster Ave. in Waco, Magnolia Market is open from 9 a.m. to 6 p.m. Monday through Saturday. For more information, call 254-235-6111 or visit online at www.magnoliamarket.com.
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RoadTrippin’
The silos dominating the market’s skyline are empty, though signs suggest they will be utilized and opened to the public sometime soon. 44
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An outside view of Magnolia Market at the Silos.
Magnolia Market is tucked away in bustling downtown Waco, though the setting of Magnolia Market makes you believe you’re in a rural area of the country. JULY | AUGUST • JMAG
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RoadTrippin’
Some kitchen items for sale inside the main market place.
Lots of things to see — if you don’t mind a crowd. The best time to shop without much bumping elbows is during the final two hours before the Market closes for the day.
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An open courtyard serves as a rest area where people can eat or drink on beanbags...
...or on swings.
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Style Highlighting the latest trends and styles in clothing and accessories. Photography by Bailie Broadwater
Christine in maxi dress $3899; Abbi in cut-out top, $2799, white bralette, $1299, denim shorts, $2999, and bracelets, $450 each; Lilly in off-shoulder top,$2799, shorts $3299 and red choker, $999.
CLOTHING AND ACCESSORIES FROM:
Boutique 714 48
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3929 E. 7th Street, Joplin
Savannah in plaid dress, $ 3499 and choker, $999.
Lilly in floral tank dress, $ 3299, Pink bracelet, $499 and blue bracelet, $699.
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Style
Savannah in “lake life” tank, $ 1999, floral shorts, $1999 and tassel necklace, $1099.
Christine in T-shirt dress, $2699, floral kimono, $2999 and necklace, $1699.
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Abbi in blue lace-up dress, $2899 and bracelets, $499 each.
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GardenStyle WITH P. ALLEN SMITH Creative tips and ideas for home and gardening enthusiasts.
Go Wild with Native Plants By P. Allen Smith When establishing Moss Mountain Farm, preserving the native landscape was at the forefront of my mind. I always recall from English poet Alexander Pope when I begin to build or design: We should first “consult the genus of the place.” To me, that means understanding the land and working with its inherent properties. This can also mean considering native plants and other species when choosing items for the garden. I try to plant a diverse range of vegetables, flowers and fruits to attract beneficial insects and 52
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A hummingbird over a field of wildflowers. Photography by Mark Fonville
pollinators, but I’m also making a concentrated effort to cultivate the native wildflowers and species into the landscape. These are the flowers pollinators feel most at home with, so it makes sense to include them! However, it’s tricky work. Wildflowers are more difficult than you might think. We live under the illusion you can take a packet of wildflower seed, throw them on the ground, and suddenly they emerge and bloom at your feet. That’s hardly the case. There’s a lot more involved in getting those plants established and integrating them into the ecology. For example, the pasture at Moss Mountain Farm had cattle grazing for many years, so it’s a challenge to reestablish native wildflowers. But I still try! Another benefit to native plant species is they rarely require pesticides and use less water, because they’re already adapted to the landscape. Reducing those two factors can improve the water quality of a community and its aquatic life. In my home state of Arkansas, I’ll often find wildflowers on the road nearby and gather seed before they mow. I did that this year with Baptisias and with Echinacea pallida, which is one of our native coneflowers. I planted those along my driveway to get them started. I also harvested seeds from the native Coreopsis and Rudbeckias and sowed them in different places around the farm. Usually I leave with a good case of chiggers, but it’s worth it. When gathering seeds, a good rule of thumb is to use around 40 or more seeds per square foot, depending on your landscape. Not all will germinate and this is a good place to start. You must also consider the land, however. If there’s runoff in the area or if it’s on a slope, you may need more. Despite the hazards, I’d encourage you to cultivate your native plants as well. Here are a few ideas to get started with “wildscaping” or incorporating more native flowers into your homestead to offer shelter and food for pollinators and other wildlife:
• Lemon mint, or purple horse mint, is a native annual wildflower that grows to be 2 to 3 feet tall and is attractive to many butterflies and bees. It’s drought-tolerant but does need re-seeding each year. It’s a wonderful “nurse crop” which, once established, can make way for other plants in the coming year. • Bee Balm is as Southern as chocolate gravy, in my opinion, and it’s a magnet for butterflies and hummingbirds. However, it’s not appealing to deer or rabbits, in most cases. • Northern Sea Oats is an ornamental grass which will tolerate part-shade, and the oatlike heads provide winter interest. • Asters are another tough perennial which soak up any attention you bestow on them and reciprocate with pretty little blue and lavender flowers in summer and fall. • Woodland Phlox is a delicate wildflower that’s more fragrant than you might expect. It’s hardy and disease-resistant, and I think clusters of this beautiful gem are so romantic!
• Hopefully, that’s enough to get you started. And while you’re traveling the back roads and highways of your lovely state, keep an eye out for the plants and flowers that seem to thrive and consider taking a few home with you! If you’d like to see how I’m incorporating flowers into my landscape, consider taking a tour of Moss Mountain Farm. Visit pallensmith. com/tours for more information. P. Allen Smith is an author, television host and conservationist with a passion for American style. His show, “Garden Home,” airs on AETN Create, KMOS Create, KOZJ Create and OPT Create. Check your local listings for “Garden Style.” Smith uses his Arkansas home, Moss Mountain Farm, as an epicenter for promoting the local food movement, organic gardening and the preservation of heritage poultry breeds. He created his farm to serve as a place of inspiration, education and conservation and provides visitors from around the country with tours of his property, which may be booked at pallensmith.com/tours. A rich sea of colorful wildflowers. Photography by Jane Colclasure
• Hummingbirds will flock to tubularshaped flowers such as honeysuckle and cardinal flowers. Songbirds will feed on mulberry, hackberry, black cherry trees and beauty berry, which can be found in the most surprising places at the farm. JULY | AUGUST • JMAG
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JustJunkin’
Showcasing the love we have for anything “vintage” in the Four State area. Written by Amanda Stone Photography by Roger Nomer
Ivy Hagedorn works on a piece of jewelry inside her home studio.
Tarnished Charm Turning jewelry into ‘wearable art’ If a mad scientist, an artist, a historian and a jeweler came together, they might have a slim chance of creating pieces that rival Ivy Hagedorn’s of Tarnished Charm. Her interests are varied, her knowledge is vast and her abilities are seemingly limitless. The word “jewelry” doesn’t do her creations justice. Hagedorn calls them “wearable art.” Hagedorn’s home studio, workshop and laboratory is packed with materials. Most are old, a few are new, and all 54 JMAG • JULY | AUGUST
hold potential. Antique printers’ drawers Hagedorn acquired years before she would put them to use are now lined with pieces and parts of vintage jewelry and other curiosities. Each narrow drawer holds a range of buckles, clasps, earrings, pendants, lockets, cameos and baubles of all sorts. Some are broken and she will repair them, but some pieces’ brokenness will serve a purpose, proving that not all that is broken should be fixed. Sometimes broken is beautiful as it is; those pieces will lend their beauty to others. Several of the pieces in the drawers aren’t readily identifiable, simply because they’ve fallen out of fashion; rhinestones glitter on vintage shoe clips, dress clips, collar bars and vinaigrette holders. Memorial pins with tiny tintypes of long-lost loved ones peer out of their allotted drawer space, along with Venetian micro-mosaic tourist jewelry, in which tiny bits of glass form equally tiny images. Parts of tiaras, clip-on earrings, links from bracelets and bits of
all things beautiful and salvageable lay in Hagedorn’s collection. “This is my happy place when I’m needing inspiration,” said Hagedorn, referring to the drawers packed with her treasures. “Sometimes a friend will pick a few pieces and I’ll create something for them. It’s like a jewelry challenge.” Jars line the shelves in her studio, each filled with what some may consider oddities, but with which Hagedorn knows will be of use at just the right point. Her collection is not limited to vintage jewelry; paper is one of her passions, so many shelves hold sheaths of printed, colorful pages waiting to be folded, wrinkled and charmed. A headdress composed of paper and silk flowers and painted a uniform silver sits atop a Styrofoam head, which seems to be standing guard over the room of gems and jewels. Provisions for reliquary pieces, or containers which hold relics, also have allotted space on Hagedorn’s studio shelves. She suspends miniscule bones,
crystals, flowers, prints and other relics in resin surrounded by a handmade bezel, or grooved ring which holds it all in place. Hagedorn said she knows her reliquaries are not for everyone, but they are one of her favorite things to create. “There’s a certain alchemy involved. Those really start as nothing and becomes something pretty. People either love it or they’re utterly disgusted by it,” said Hagedorn. Her wide range of interests can occasionally be problematic. Hagedorn said she has to talk herself down sometimes, especially when she sees a new technique, like electroforming. She said it’s hard to walk away from learning a new skill, but it would take time to be proficient; Tarnished Charm is a onewoman show, and time isn’t something she has to spare. When she isn’t traveling around the country setting up and tearing down her impressively complex booth space at shows, she’s working in her studio or helping get Joplin’s Empire Market off and running. At Joplin’s Hip Handmade Market, held each spring and fall, Hagedorn can usually be found sitting among her “wearable art,” hands always busy, always creating. She looks up, flashes a big smile and visibly enjoys making a connection with people interested in her art. She might point out a worn name inscribed on an old locket, or the faded picture still tucked inside.
to go rummage through all my stuff and find the thing that fits that style.” Only the very most broken, rustedthrough, brittle, beyond-salvageable pieces make it to the trash can, but not before Hagedorn harvests any rhinestones or other parts she may need someday. “It breaks my heart when I hear that someone literally threw away their mother or grandmother’s jewelry. Styles come and go and come back again. Plus you can always take things and completely re-imagine them,” said Hagedorn. One of the custom orders she is currently working on involves taking apart a pair of old clip-on earrings and using the beads in a necklace. “They’re pretty as is, but they’re just not their style,” said Hagedorn. “I can shorten or lengthen earrings, necklaces and bracelets, too. I’ll often come in and adjust the fall of my own necklace to make it work with what I’m wearing. I can customize just about anything.” Tarnished Charm can be found on Facebook, Etsy and at www.tarnishedcharm.com
Each piece tells a story. Part of sharing the stories is learning the history behind her found pieces. Hagedorn has done extensive research on multiple eras of jewelry, including how and where it was manufactured. Her knowledge allows her to fix customers’ broken heirlooms or turn them into something more modern, Much of her all while sharing the jewelry is history of the piece. Part created using of working with vintage vintage pieces. pieces though, is knowing when it’s gone, it’s gone. “I don’t need to buy more of certain pieces, but it’s hard to resist. They’re not going to be making more,” said Hagedorn. Inspiration isn’t in short supply. “Sometimes I see something that’s been sitting here for ages, then it just comes to me. I put it together with something else and make something and it just works,” said Hagedorn. “Other times I’ll have a concept in mind and I’ll go find the pieces. I work sometimes from the inspiration of the materials themselves and then other times I have a design concept in mind and I have
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MindYourBusiness Spotlighting a new or existing business or event in the JMAG area Written By Kevin McClintock Photography by Israel Perez
Patriotism — with an edge Joplin man launches homegrown patriotic clothing line With the recent shift in political winds, Joplin entrepreneur Greg Powell believes people feel safe enough to once again display their love for country in public. To help them do that, he launched on June 15 a new clothing line of shirts, tank tops and hoodies that proudly show love and appreciation for the American flag, the military, police officers and firefighters. “Late last year, I got really enamored with the rise of patriotism and nationalism going through America,” Powell said. “So after the election rolled around and in the months afterward, I started to see just this explosion 56 JMAG • JULY | AUGUST
Designer Emiliegh Butler shows off different shirt designs at Rock Rifle’s booth at a recent Third Thursday event in downtown Joplin.
with people wearing patriotic, country-first, veteran-supported type gear.” Due to how divided, politically, the nation is right now, “The craziest thing to me is the fact that most people felt uncomfortable with expressing what they believe in. That is a weird thing. You almost feel bad about it. I don’t know if three years ago this would have been the right thing for me to do. I don’t know if a lot of people would have said, ‘Wow, this is pretty cool but I don’t want to offend someone or I don’t want to (get attacked). But now...?” Powell has worked in marketing for the last 14 years, helping to connect his client’s products with vendors online. “(I’ve been) working with dozens and dozens of companies over the years, but I always had this desire to try it myself, to start my own brand and to see if it would take hold.” That brand, his brain child, is Rock Rifle Trading Company.
“One of the easiest ways to show what you believe in,” the 36-year-old said, “and to show what you’re passionate about … is by wearing it on you. It’s self-expression on your chest.” The Rock Rifle line of clothing offers 12 different shirts for women and 11 for men. Powell calls them “Patriotism — with an edge.” Designs range from showcasing “Tactical” and “Colonies” American flags to a third with the flag and words: God, Family Country. A fourth with the American Revolutionary-era “Don’t Tread on Me” symbol. Probably the two most popular designs, Powell speculates, will be American flag designs with a blue line highlighted and another with a red line highlighted. The first, called “Thin Blue Line” is dedicated to police officers everywhere. The latter, dubbed “Fire Fighter Brotherhood,” is a hat tip to our nation’s firefighters. To test the patriotic mood of Joplin
Joplin resident Greg Powell founded and recently launched Rock Rifle Trading Company, which sells men’s and women’s shirts. The locally-created designs honor the American flag, the U.S. military, the police and firefighters.
residents, Powell decided to give one of his shirts a test run. He wore one as he made his way down Fourth Street to Red Onion. A 62-year-old woman stopped to tell him that she loved his shirt. Later, a few blocks away, still walking around the downtown area, a lady in a parking lot exited her car, saw the shirt and said, “I love that shirt. Where can I get one?” Not only are older Americans loving the shirts — Powell was going to originally target 18-45 — but women go out of their way to complement the shirts and their designs. Before rockrifle.com launched, Powell’s company had 5,000 followers on Instagram. “That (was) encouraging to me, and it reinforces what we thought when we started this thing, that there’s a lot of people who really want to showcase their beliefs, passions and patriotism.” The catchy name, Rock Rifle, is a combination of two weapons that are historic in America’s history and religion: the rock thrown by David to take down
Two of Rock Rifle’s more than 20 designs on display at their Third Thursday booth.
Goliath, and the rifle used by members of SEAL Team 6 to kill Osama bin Laden. “I thought it was just the perfect name,” Powell said. Details: To sample Rock Rifle’s shirts or
to place orders, go to rockrifle.com. Powell is donating $1 from each sold shirt to Operation Homefront, which gives money in support of families with deployed service men and women overseas. 57 JULY | AUGUST • JMAG
MindYourBusiness
Wade Rouse: On Becoming a Writer Professional tips from a best-selling local author By Kevin McClintock kmcclintock@joplinglobe.com
Bestselling author Wade Rouse leads a double life — on purpose. He uses his God-given name for his published non-fiction work — wellreceived humorous essays and memoirs. For his fictional works — novels such as “The Hope Chest” and “The Charm Bracelet” — he uses a completely different name, and one that’s very near and dear to his heart. That chosen name, Viola Shipman, is his grandmother’s name. “My novels are a tribute to my Ozarks grandmothers, and I chose my maternal grandmother’s name, Viola Shipman, as a way to pay tribute to the women whose heirlooms and lives inspire my fiction,” he said. “Moreover, their lessons and love inspired me to become a writer and, I hope, the person I am today. There is no greater honor than knowing that people will say my grandmother’s name forever when they pick up one of my novels.” Rouse visited Joplin’s Books-A-Million earlier this year to sign books and meet his fans. He said he prefers small towns rather than the larger cities when it comes to meeting his fans. That’s because Rouse was born and raised in Granby — “My maternal grandparents lived just a rolling hill away from me in Granby, and my paternal grandparents lived in Neosho. My fondest memories are of the childhood summers I spent at my grandparents’ log cabin in southwest Missouri on Sugar Creek.” An East Newton High School graduate, Rouse always wanted to be a writer. “My grandmothers used to take me to the library in Neosho, and that helped kick off my love of reading and writing. Erma Bombeck was my writing idol growing up. I loved that she made everyday life — the mundane and minutiae — hilarious. She also wrote about what she knew: Family. My grandmothers and I read her together.” The following is some of Rouse’s advice — 58
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aside from being a novelist, he has also been a journalist, magazine writer and public relations professional — for aspiring writers when it comes to writing profession: TACKLING THAT FIRST NOVEL “I always wanted to be an author but worked in “parallel” careers (journalism, PR, magazines) because I thought writing a book and being an author were just pipe dreams, things that only happened to other people. When I neared 40 and was unhappy in my career, I said that I wanted to write a book and someone I loved said, “Why haven’t you? Start writing then.” It was that simple. Why hadn’t I? And that resonated. So I worked nearly three years on my first book, studied all the guides to literary agents (you have to have an agent to sell your book), spent a few months perfecting my query letter to agents and sent my letters out on New Year’s Eve in 2004. A week later, I had seven agents requesting to read my manuscript; a week later, I had three offers of representation; and a week or so later, my book sold to Penguin. That was seven books ago … I still don’t have a writing room facing the ocean, but I do have a lovely cottage near Lake Michigan with a writing studio overlooking the woods and a home in Palm Springs with an office facing the mountains.” A TYPICAL “WRITING” DAY “I wake early and begin writing by 6:30 a.m. or 7. I write best when I’m fresh, when the distractions of life have yet to intrude on the day. I’m noise-obsessed, so it must be quiet. I write, first, what calls to me: it could be the book I’m working on, an essay, or something that has no place in anything in which I’m currently working but I know that I can’t lose. Then, I set in on the book I’m writing. I will typically write until midday (coffee is my friend!), and then I will eat lunch and work out (either the gym or a long run (I’m a big runner). Working out, I’ve found, allows me to not only take care of my body after sitting for so long, but also allows me to work
through what I’ve written, how to improve it, or how I want to proceed … the more physically tired I become, the more mentally alert and free I become). When I get home, I will write down all the things that bounced around in my head when I was working out, especially outlining where I want to go next in a book or how a scene/ character/dialogue needs to be improved, and then I start in on what I term the “business of the day.” That includes, nearly every day: Writing magazine essays, doing publicity for a book (social media, promotion, interviews), blogging for my web sites, answering emails from readers, my agent, my editor, my publisher, etc., and at least one or two nights a week involve a Skype or Face time with a book club. In addition, I’m typically on the road and on tour for a book, or doing an event, library visit, or lecture, two months out of the year. All of that requires discipline. It’s an
insanely busy life, but I feel blessed and excited every single day that I wake up and get to do what I do. It’s a dream.” STAY FOCUSED “I believe leading a literary life requires talent AND perseverance. You must be willing to work harder than you ever have in your life, you must believe, and you must never quit. You must also treat life as an author or artist as a business and not a hobby. I call it BART – Business + Art = Success.” THE MADNESS OF WRITING “Writing is madness and salvation. It is a driving desire to tell a story that you simply cannot get out of your head … no matter how much medication you take. It calls to you, “Tell me,” and so you do, no matter the cost, financially, physically, emotionally, creatively, professionally. Writers write because there is no other choice. And I believe when we do just that – when we write what we desire to write because we must – great things occur.” OVERCOMING FEAR “The biggest intangible in becoming a writer: Overcoming fear. More than anything else, you must be fearless. You must yearn to write because you have to write, no matter what anyone else thinks. Writing must call to you, as
much as eating, breathing, being. The greatest writing — the reason any writer writes, the reason any artist creates — is not and should never be the end result: the commercial success, the notoriety, the praise. All of that is great, yes, but it is not a valid source of inspiration and creation. The reason I write is because I have a story in my head that yearns to be told, one that talks in my head, begs to get out. So I tell it. Every day. In my own voice.” BEING YOUR OWN CHEERLEADER “No one can make you write. I cannot rappel into your home and stand over you with a menacing look and a laptop. You have to want to write. You have to sit down every day and make it happen. This is seemingly the simplest, but often the hardest part. I compare writing to the first time I trained for a marathon. We all tend to look at the end. There is no way I can run 26.2 miles, I thought. That’s even too long of a daily commute. But as I started to train, I took it all in smaller chunks. Two miles. Five miles. 10 miles. Wind sprints to help my pace. But I trained every day. And I ran a great time. You don’t get very good at anything unless you put in the time and effort.” BE A PERFECTIONIST “You must have a quest for perfection: You finished your first draft. Congratulations. You
have about a dozen more. Sit back down. If you write and think you are done, you are sorely mistaken. One of my favorite quotes (often attributed to Mark Twain) that I recite to authors is: ‘If I had more time, I would’ve written you a shorter letter.’ If it takes me a year to write a book, a good chunk of that is spent on editing.” DISCOVERING YOUR ‘WRITING’ VOICE “You must have a unique voice: Voice is the only thing that sets a writer apart from another, and it cannot be taught. I joke there is only so much that separates Sedaris from Shakespeare: We all utilize the same tool belt … same words, same themes. We all tend to write about the same things: Love, faith, family, sex, work, pets, war, death, but it’s how we tell those stories that makes us unique. Anne Lamott is one of my favorite writers and teachers of writing. She explains voice this way to writers, and I do as well: if you were all a choir, and I gave you the lyrics to the same song, and stood up here and listened to you sing, from a distance, it would largely sound the same. You’d be singing the same words, hopefully together and in tune. But if I dropped a mic over each of your heads, the song would sound totally different. The sound of your voice, the way you interpret those words would be uniquely you. A writer must do the same, except silently, on paper.”
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Recognizing and appreciating the people and events that make up our local historical past.
Written by Brad Belk Photography by Joplin Historical & Mineral Museums, Inc.
Shotgun House The term “shotgun” refers to a home that is designed in a manner that if one was to fire a shotgun through the front door, the pellets would travel straight through its entirety and exit through the back door. With its economical wooden frame and rectangular design, more homes could be placed on a city block. In Joplin, this housing blueprint was adopted throughout the community, becoming a popular neighborhood style during Joplin’s early developmental years.
Spanish Revival An outstanding example of the Spanish Revival style of architecture is the Lucius P. Buchanan home, located on the Missouri Southern State University campus. This 1926 structure contains many of the key Spanish Revival elements such as the barrel-tiled side gable roof, stucco walls, recessed arches and wrought iron embellishments. Today, the home has been restored and now serves as the Ralph L. Gray Alumni Center Office of Alumni and Constituent Relations for the Joplin university, and is referred to simply as “The Mansion.” In 2016, the Buchanan home was listed on the National Register of Historic Places, making it
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the second home in Joplin to be recognized by the United States Department of the Interior. The only other single stand-alone house on the NRHP is the Bonnie & Clyde apartment located at 34th and Oak Ridge.
Sphinx Charles Schifferdecker’s mausoleum at Mount Hope Cemetery has many interesting Egyptian features; from the inverted bell capitals with palm leaves, to the raised relief of twin cobras symbolizing death. However, the two most fun and curious elements are the male sphinxes sitting patiently on either side of the entrance. These twin, enormouspawed stone creatures, wearing Egyptian headwear, stay ever vigilant night and day, guarding the entry into the tomb. For years, a debate has centered around the question if the sphinxes faces resemble Charles Schifferdecker, or, did the mausoleum’s architects Garstang and Rea simply create a talking point that will live in perpetuity?
Straw Hats Men’s straw hats were a popular fashion statement during the 1920s and 1930s. A “Straw Hat Day” in Joplin was declared on May 15, 1928, with the declaration for men to put away their felt hats and don a summer straw hat. Joplin mayor A. C. Maher declared a tongue-in-cheek “dire warning” to the men parading on Main Street as he stated in a 1935 Joplin Globe article: He was prepared to back up his “statements with the full support of the police and fire department.” He further proclaimed, “On and after May 15, such males as persist in wearing felts (hats) will be subject to what may appear to them as unseemly conduct at the hands of the police and fireman. Officers are instructed to approach felt-hatted citizenry with a vicious scowl, confiscate the offensive headdress and conduct the offender to a haberdashery, where his wrongs may be righted. Firemen are instructed to turn their hose at will on all winter-hatted gentry.” Coulter-McGuire, which was located at 610 Main, ran a timely advertisement in The Joplin Globe by offering a wide selection of 50 high grade straws, all ranging in price from a $1.19 to $2.45.
SPOTLIGHT BIOGRAPHY Jesse G. Starr Jesse G. Starr was a successful businessman and a leader in the Joplin banking community. He was one of the founders of the Conqueror Trust Company. In 1908, Starr became the vice president of the bank. He played a major role in the merging of two banks — the Miners Bank and Conqueror Trust bank. The new institution took the name of the Conqueror First National Bank of Joplin. Starr was elevated to the president’s position of the newly formed company in December 1927. This lending institution became the largest bank in southwest Missouri. Starr arrived in Joplin during the late 1890s, from nearby Aurora. In Joplin, he was engaged as an ore buyer and smelter company
representative. He was active in civic affairs, serving on the Joplin Park Board, and was a member of the Masonic Lodge and Rotary Club of Joplin. In 1929, Starr and some fellow associates sold a natural gas field in Oklahoma to the Utilities Power and Light Corporation of Chicago for $2 million. These capitalists developed the natural gas property in 1918, utilizing the natural gas for a smelter they were operating in Quinton, Oklahoma. JULY | AUGUST • JMAG
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F. Taylor Snapp
MINING THE PAST
Sludge Mill & Tables
F. Taylor Snapp was elected mayor of Joplin in 1922. He served four years during a stormy period of visible and active involvement from the members of the Ku Klux Klan. Snapp was defeated in 1926 by Jesse F. Osborne. Snapp began his long career in the banking business as a cashier in 1900 for the Citizen’s State Bank. He served on the board of directors until his death. Also, Snapp was involved in lead and zinc mining. He was one of the principal owners of the Snapp-Warren Mining Company. Snapp was an avid golfer who won the Joplin city golf championship and led the charge of establishing Schifferdecker Golf Course in 1922. He died in dramatic fashion at his home after an explosion occurred in the basement. Snapp was not alone. Delmar O. Sutton also died from the blast. Sutton was repairing Snapp’s oil furnace. The Joplin Globe reported that the explosion blast “rocked the neighborhood” at 5th and Sergeant. Snapp grew up on a farm five miles northwest of Joplin. He attended Joplin High School. As an adult, he was involved with the Masonic Lodge, a leader in the Joplin Country Club in Riverton, Kansas, member of the St. Nichols Club, and was president of the Joplin Auto Club.
Screen Ape
The Sludge Mill was an above ground milling process that treated fine grained ore previously discarded from other milling procedures. At times the tailing piles (waste rock kicked out of the mill) were milled several times over to extract the ore. The Sludge Table was a slightly sloping vibrating table that utilized water suspension of fine sand and rock. Next, separation on the basis of density occurred. These contents of zinc, lead and waste rock were then placed into suitable containers.
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The Screen Ape was a laborer in the lead and zinc processing mills. When more than a ton of rocks and minerals arrived at the mill, they were immediately dumped and the separation process initiated. The screen ape was in charge of breaking boulders with a heavy sledge hammer. After smashing the big rocks and minerals, the smaller pieces fell through the grill or grizzly bars, and that product continued through the milling process.
Stope & Sump The Stope is an underground opening or room where ore is mined. The Sump was an excavation area where mine waters were collected. It was desirable to dig a hole where water would drain and be pumped to the surface. Mining under the water table was a continual concern that was dealt with daily. In addition, water pumps were particularly busy during bountiful days of rain.
TheJList
Five things you should know about a person, place or thing. Written by Kevin McClintock
5 Best BBQ Cities in America
1
Louisville
Kentucky is known for it’s barbecue... barbecued mutton, that is. Yep, lamb. It’s a peculair tradition, dating all the way back to when President Lincoln’s parents served it at his wedding. Aside from mutton, the region is known for its pork shoulder and brisket as well as the state’s famous black dip sauce. Feast BBQ and Doc Crow’s Southern Smokehouse & Raw Bar are two popular spots.
2
Oklahoma City
Due to its centralized location, Oklahoma barbecue takes some of the best from its neighbors: Missouri and Texas. But it also spins in a bit of localized flavor, such as brown-sugar-cured brisket, for example, or dishes filled to the brim with sausage and, yes, bologna. Leo’s, Bedlam BAR-B-Q and Iron Star are some of the top choices.
3
Austin
4
Memphis
If you want old-school, Texas-style barbecue, you won’t find a better spot in the Lone Star State than in Austin. The state capitol is known for its juicy meats — brisket, ribs and sausage — and dry rubs. Stiles Switch — old-fashioned barbecue and locally crafted beers — Franklin Barbecue and Kerlin BBQ are some famed spots.
It’s not just the city of blues. There’s also a loyal following for Tennesseestyle barbecue which is dry-rubbed, smoked over hickory and slathered with sauce during cooking. Some of the popular hotspots include Payne’s Bar-B-Que, Cozy Corner (barbecued Cornish hen!), Bar-B-Q Shop and Coletta’s, which serves a barbecue pizza that was beloved by Elvis Presley.
5
Kansas City
“Kansas City — Kansas City here we come!” Rated No. 1 in numerous online and magazine polls, Kansas City and barbecue goes all the way back to the 1920s, with the
famed Arthur Bryant’s restaurant, and later, Gates Bar-B-Q. Today, newcomers Q39 and Char Bar offer burnt ends and pulled pork and just about every other dish imaginable.
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PartingShot A picture is truly worth a thousand words. Photography by Roger Nomer There are more than 300 pieces of Dale Chihuly’s artwork currently on display at Crystal Bridges Museum of American Art in Bentonville, Arkansas. This is the first indoor-outdoor exhibition — “Chihuly: In the Gallery and In the Forest” — held at Crystal Bridges. Admission for the exhibition is $20 for adults. The indoor exhibit closes Aug. 14. The outdoor portion — “Chihuly: In the Forest” — will be on display through Nov. 13. Admission for this portion is $10.
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» COME JUDGE
for Yourself.
GOLFERS FROM AROUND THE WORLD COME TO CHALLENGE THE JUDGE and the two other golf courses in Prattville at RTJ Capitol Hill. Bring your clubs and come take on Judge hole number 1, voted the favorite hole on the Trail. Complete your day in luxury at the Marriott and enjoy dining, firepits and guest rooms overlooking the Senator golf course. With the Marriott’s 20,000 square feet of meeting space, 96 guest rooms and luxurious Presidential Cottage combined with three world-class golf courses, business and pleasure can definitely interact in Prattville.
THE ROBERT TRENT JONES GOLF TRAIL AT CAPITOL HILL is home of the Yokohama Tire LPGA Classic on the Senator Course September 18 to 24, 2014. The Marriott Prattville is part of the Resort Collection on Alabama’s Robert Trent Jones Golf Trail. Visit www.rtjgolf.com or call 800.949.4444 to learn more. 66
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NEW
The Showboat Branson Belle presents an All-NEW Show COUNTRY ON THE LAKE, a live concert and BBQ lunch adventure at Noon! The NEW Show features rising Nashville stars backed by a live band performing country hits from Kenny Chesney, Rascal Flatts, Little Big Town, Zac Brown Band and many more! Plus, a relaxing cruise on Table Rock Lake and All-NEW Meal, slowsmoked BBQ from Silver Dollar City pitmasters, loaded mashed potatoes, grilled corn with roasted peppers and apple cinnamon ice cream pie. It truly is a party on the lake that you won’t want to miss!
LIFE IS BETTER ON A BOAT
| 800.775.BOAT(2628) • ShowboatBransonBelle.com JULY AUGUST • JMAG
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