Inside Columbia Magazine August 2014

+ + +

GOOD SPORTS Meet Carter Arey And 6 Other Inspiring Athletes At The Top Of Their Games

Growl Power

Score Style Points With Fashionable Game-Day Gear

How Does Your Garden Grow?

Tips And Recipes For A Late-Summer Harvest

AUGUST 2014

$3.99USD

Volume 10 • Issue 5

AUGUST 2014 inside columbia

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living, working & having fun in columbia, missouri

08.14 76

Sticks & Stones Bullying can be a child’s worst nightmare and many parents remain in the dark about what their kids are going through. Learn how to identify the signs of bullying and hear from a local teen about her own experience and her struggle to overcome the abuse by her peers.

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Good Sports How well do you know your neighbor? In Columbia, there are many local athletes who are not always recognized for their inspirational efforts on and off the field. From the Paralympic hopeful to the Ironman competitor, you’d be surprised what your fellow Columbians have achieved. Meet seven of these extraordinary athletes and get an insider’s view on Coach Kim Anderson’s return to Mizzou.

PHOTO COURTESY OF JERRY HUGHES

AUGUST 2014 inside columbia

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contents

08.14 AUGUST

volume 10, Issue 5

72

120

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in every issue 14 Editor’s Note 22 Introductions 24 On The Web 142 A New View 146

The Final Word

+ GOOD SPORTS + + Meet Carter Arey And 6 Other Inspiring Athletes At The Top Of Their Games

Growl Power

Score Style Points With Fashionable Game-Day Gear

How Does Your Garden Grow?

Tips And Recipes For A Late-Summer Harvest

AUGUST 2014

$3.99USD

VOLUME 11 • ISSUE 5

AUGUST 2014 INSIDE COLUMBIA

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on the cover Columbia’s Carter Arey played for Team USA in the team's silver-medal finish of the 2014 Incheon World Wheelchair Basketball Championship.

Read more about Arey and other notable Columbia athletes on Page 82.

Photo by L.G. Patterson

datebook

l 27

28 Spotlight 30 Kevin’s World 32 Reviews In A Flash 34 Calendar: August Events

l 43 44 Shopping

Gear up for the game.

50 Moving & Shaking Boone Olive Oil Co. offers premium oils and vinegars.

52 Fashion MU graduate Emily Ponath will bring her fashion truck to CoMo next month.

54 Hometown Heroes

Pageant queen Patricia Mabengo sees strength in the women of her native land.

56 Entrepreneurs A proud Mizzou alum outfits fans in style.

58 Fitness Sweat it out with CrossFit. 60 Business Briefs See who’s making news in Columbia business.

66 Robinson’s Ramblings Caring people come in all shapes and sizes.

70 Gardening

Keep your garden growing despite brutal August weather.

72 Eco-Health A quick and easy guide to composting.

74 5 Things To Do …

Before summer is over.

l 91 92

Chef’s Secrets Put sizzle in your summer with a grilled watermelon salad.

94 The Wine List Add some olé! to patio season with a Spanish white.

96 Mixology Craft a refreshing cocktail with European ingredients.

l 115 116 A Wedding Story Celebrate the nuptials of Shannon Gardner & Joseph Brodhacker.

120 A Wedding Story Celebrate the nuptials of Emily Stoll & Scott Dahm.

124 Wedding Planner Make your wedding flowers stand out.

126 Wedding Planner Check out these five fall wedding trends.

128 Announcements Mid-Missouri brides and grooms share their happy news.

136 On The Town

98 Cooking With Brook Make room on the grill for sweet corn.

102 Home Cooking

Join the canning craze.

104 Dining Out Cheerleader Pub & Grill is a comfort zone for SEC fans.

AUGUST 2014 inside columbia

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from the editor

The Games People Play

O

ne of my proudest moments in grade school P.E. class came in the third grade when I won the Sportsmanship Award. I was an awkward, graceless kid who ducked when a ball came in my direction. (I still blame Kelly Washam’s line drive single to my left eye and resulting shiner for my lifelong fear of baseballs.)

That year, with that little certificate, I discovered that playing the game could be its own reward, even when you’re not very good at it.

The individuals we profile in this issue have all discovered a deep passion for their respective sports. They experience the rewards of competition both in moments of triumph and in those quiet, often lonely moments of practice and preparation. What separates them from people like me is that they’re all at the top of their games.

In a month where a lot of focus goes to football, we’re shining a spotlight on some athletes who don’t garner as much attention but whose athleticism and enthusiasm inspire envy and pride.

Don’t worry — we haven’t forgotten about the football fans.

Sandy Selby

Associate Publisher & Executive Editor

We show you how to assemble a whole wardrobe of Tiger-ific gear for everyone in your family.

Kids are heading back to school this month. For many, it’s a happy time, highlighted by new clothes, pristine notebooks and reunions with friends. For some, though, it marks a return to a daily nightmare. Inside Columbia’s Anita Neal Harrison examines the serious issue of bullying, helps parents identify the signs that their child could be a victim, and introduces you to a local teenager who tells her chilling story in the hope that she can spare others the same pain she experienced from bullying.

This issue is packed with insightful, uplifting, thoughtprovoking, and flat-out-fun stories. I hope you’ll discover something inspiring on these pages.

what’s on your mind? email me at

sandy@insidecolumbia.net.

On The Road With Inside Columbia

Pictured from left to right are Neil Carr, Nancy Rezabek, Lisa Wells, and Hannah and Larry Wakeman.

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When most of us think of a 400-mile road trip, we picture ourselves stuck behind the wheel of our sedan or SUV, heading down a long stretch of highway. The five people pictured here spent a week in June biking 400 miles.

“That’s bicycles, not motorcycles,” says Nancy Rezabek. “We did the Ride the Fault Line, riding from Sikeston, Mo., through Arkansas, Tennessee and Kentucky before completing the ride back at Sikeston.”

Nancy reports there were 302 registered riders from 20 states, but only this group brought along the June issue of Inside Columbia!

inside columbia staff Publisher Fred Parry fred@insidecolumbia.net associate Publisher Melody Parry melody@insidecolumbia.net associate Publisher & executive editor Sandy Selby sandy@insidecolumbia.net

Copy Editor Kathy Casteel kathy@insidecolumbia.net ASSISTANT Editor Anita Neal Harrison anita@insidecolumbia.net Editorial & PHOTOGRAPHIC Assistant Morgan McCarty morgan@insidecolumbia.net Contributing Editors

Entertainment: Kevin Walsh Food: Brook Harlan

Photo Editor L.G. Patterson lg@insidecolumbia.net Graphic Designer Trever Griswold trever@insidecolumbia.net Graphic Designer Kate Moore kate@insidecolumbia.net Graphic Designer Rudi Petry rudi@insidecolumbia.net

Contributing Writers Amy Crump, John Robinson, Ray Speckman, Amanda Stafford Contributing Photographer Wally Pfeffer editorial interns Heather Finn, Alex Leininger, Alaina Leverenz, John Scarpinato Inside Columbia is published monthly

by OutFront Communications LLC, 47 E. Broadway, Columbia, Mo. 65203, 573-442-1430. Copyright OutFront Communications, 2014. All rights reserved.

Reproduction or use of any editorial or graphic content without the express written permission of the publisher is prohibited.

Postage paid at Columbia, Mo. The annual subscription rate is $14.95 for 12 issues.

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inside columbia AUGUST 2014

inside columbia staff Sales Manager Deb Valvo deb@insidecolumbia.net operations manager Kalie Clennin kalie@insidecolumbia.net marketing representative Jessica Card jessica@insidecolumbia.net Marketing Representative Rosemarie Peck rosemarie@insidecolumbia.net Marketing Representative Joe Schmitter joe@insidecolumbia.net Marketing Representative Jes Weddle jes@insidecolumbia.net Director of Customer Retention Gerri Shelton gerri@insidecolumbia.net

Office Manager Kent Hudelson kent@insidecolumbia.net Assistant Finance Manager Brenda Brooks brenda@insidecolumbia.net Distribution Manager John Lapsley

Culinary Adventures Center Executive Chef Dennis Clay dennis@insidecolumbia.net Sous Chefs Jackson Portell, Mike Russo

Inside Columbia magazine 47 E. Broadway Columbia, MO 65203 Office: 573-442-1430 Fax: 573-442-1431 www.InsideColumbia.net

Please Recycle This Magazine.

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Subscriptions

Subscription rate is $14.95 for 12 issues.

Call toll-free 855-788-7054 to place an order or to inform us of a change of address, or subscribe at www.InsideColumbia.net.

For bulk subscription rates, contact Brenda Brooks at 573-442-1430.

Advertising

Inside Columbia is the best way to reach Columbia’s upscale consumers. Information about advertising is available online at www.InsideColumbia.net or by calling 573-442-1430.

News Releases & Event Notices

Contact Sandy Selby at 573-442-1430, fax to 573-442-1431, or email to sandy@insidecolumbia.net.

On The Town

Send your photos with the event description and subject names for captions to design@ insidecolumbia.net, or mail to 47 E. Broadway, Columbia, MO 65203. Not all photos received will be published.

Engagements/Weddings

Visit us at www.InsideColumbia.net/BridesWeddings or email anita@insidecolumbia.net.

Letters to the Editor

Send letters to 47 E. Broadway, Columbia, MO 65203 or email to editor@insidecolumbia.net.

Inside Columbia reserves the right to publish any letter to the editor.

Custom Publishing

Let us publish a specialty magazine exclusively for your company or organization. Call Melody Parry at 573-449-6644 or email melody@ insidecolumbia.net.

Reprints

Want to reproduce an article you’ve seen in Inside Columbia? We can provide reprints and customize them on glossy stock for your promotional needs. Minimum quantity is 500 copies. Call Fred Parry at 573-442-1430 or email fred@insidecolumbia.net.

Writer’s Guidelines

Inside Columbia is always on the lookout for story ideas and talented freelance writers.

To suggest a story idea or request a copy of our writer’s guidelines, email the editor at sandy@insidecolumbia.net.

Sponsorships

Inside Columbia is proud to support worthy community organizations. Submit sponsorship proposals to Fred Parry, Publisher, 47 E. Broadway, Columbia, MO 65203, or email fred@insidecolumbia.net.

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inside columbia AUGUST 2014

discover

Shopping

DOWNTOWN COLUMBIA

Welcome to the District!

The city is starting to install meters that allow you to pay via credit card, debit card, or even your phone. They’ve started on Ninth Street so make sure you download the Park Mobile app and get rid of that pocketful of quarters.

e e r F rking!

Pa

Weekends & evenings after 6pm are free!

discover

www.DiscoverTheDistrict.com/transit/parking Visit the site for info on:

Parking & Transit Public Parking Bus Routes Taxi Stands Deliveries Street Closures

For information call 573-442-6816 twitter @the_district

facebook/discoverthedistrict

Follow #DiscoverTheDistrict on social media for up-to-theminute specials from your favorite shops and restaurants!

Dining

Suzie

introductions

Unofficial College Of BBQ Knowledge Mascot Suzie the pig (featured on Page 131) visited us from Barbed Wire Farm in Ashland to pose with the teams competing in the College of BBQ Knowledge. Owner Courtney Collins delivered a then-unnamed Suzie to the doorstep of L.G. Patterson's studio that Thursday. She quickly acquired a name (Suzie) and about a dozen fans and admirers. Barbed Wire Farm raises livestock and sells homemade goods.

write for us! Inside Columbia magazine accepts queries and spec submissions. The topic should be of interest to local readers, using Columbia/Boone County sources when possible. Please email queries and spec submissions to Sandy Selby, associate publisher and executive editor, at sandy@insidecolumbia.net.

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photoS by l.g. patterson

AUGUST 2014 inside columbia

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on the web

@InsideColumbia.net l Homes l Brides l Fashion l Society Gallery Health l Visitors & Newcomers l Events l Contests l Subscribe Food & Wine

Festival Time!

Mid-Missouri foodies and wine aficionados are counting the days until Inside Columbia’s 2014 Wine & Food Festival. (Check out the special Wine & Food Festival website at www.ColumbiaWineFest.com for an official countdown!).

This year’s festival, which runs from Sept. 29 through Oct. 4, features a mouthwatering menu of events, including: Wine, Dine & Design Dinners, where Columbia’s best chefs wow guests with culinary delights, accompanied by fine wines specifically paired with the evening’s offerings. These dinners are a treat for all the senses, because the tables feature amazing decorations created especially for the event by local designers, florists and event planners.

Taste Of Missouri Farm To Table, which highlights the abundant and flavorful offerings available from Missouri’s farmers and wineries.

Seeing Red: A Blind Tasting, where you’ll have the opportunity to taste and pass judgment on a dozen different red wines during an evening filled with surprising revelations for both the wine novice and the advanced oenophile.

Sip & Shop, a bargain hunter’s bonanza where exclusive deals and wine samples await passport holders at many of Columbia’s finest shops.

Tickets go on sale this month. Visit www.ColumbiaWineFest.com for additional details.

There’s More To The Story Keep an eye on www.InsideColumbia.net for brand-new blog entries, fresh calendar items and updates to stories in this issue.

blog for us!

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Tweet Tweet In the past few months, many happy Columbians have picked up fabulous prizes just for participating in our weekly giveaways on Twitter. Are you following us?

You’ll find us on Twitter @Inside_Columbia.

Submit your pitch to editor@insidecolumbia.net.

stay connected @Inside_Columbia

AUGUST 2014 inside columbia

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datebook

planning ahead spotlight 28 kevin’s world

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reviews in a flash

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AUGUST events

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SCHOOL COLORS Columbia Public Schools open for most students on Aug. 19, with kindergarteners starting a couple of days later on Aug. 21. Whether you’re young or old, big or small, go out and pick up some freshly sharpened crayons. There’s nothing better than a fresh box of crayons to get you, and your kids, in the back-to-school mood.

— MORGAN McCARTY

photo by l.g. patterson

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datebook

spotlight l can’t-miss events

compete AUGUST 11 Rain or shine, the National Football League will test the skills of young athletes in the NFL Punt, Pass & Kick competition.

Athletes between the ages of 6 and 15 are invited to participate in this exciting event at Cosmo Park and compete for the chance to move on to the national, NFL-sponsored competition. In January, Columbia’s own Eryn Puett not only won the Girls 10-11-yearold division in the national competition but also achieved a record score in each category! Cleats, football shoes and turf shoes are prohibited. Free; 9:30 a.m. check-in, competition at 10 a.m.; Cosmo Park Football Field 4, 1615 Business Loop 70 E.; 573-8747460; www.gocolumbiamo.com/ParksandRec

Harvest The Fun! It’s time again for the Missouri State Fair.

From fiddling championships to tractor pulls and pie contests to livestock shows, the Missouri State Fair is the place to go to see how rural Missourians are proud to live their lives.

“The Missouri State Fair is a showcase of rural experiences, offering the opportunity to learn from experts in the field,” says Tammie Nichols, the fair’s marketing director. “The exhibits and competitions taking place in various departments — including home economics, fine arts, floriculture, 4-H and FFA — offer a bountiful and diverse supply of information on topics from gardening to food preservation.”

From its start in 1901, the Missouri State Fair has been a place for Missourians to put their best efforts against their neighbors’ best. There are competitions for livestock, agriculture, household arts, fine arts, trucks and tractors, auctioneering, horseshoe pitching and more. The number of entries in competitive exhibits and livestock shows this year is expected to reach nearly 30,000.

Along with the competition and education, the Missouri State Fair also draws crowds with all-star entertainment.

The 2014 concert lineup includes Florida Georgia Line, Scotty McCreery, Joan Jett, Sara Evans, Joe Nichols, MercyMe, Jake

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MISSOURI STATE FAIR Aug. 7–17 7:30 a.m. to 10 p.m. daily $8 adults, $6 seniors, $2 children 6–12, free for 5 & younger Missouri State Fairgrounds 2503 W. 16th St., Sedalia 800-422-FAIR (3247) www.mostatefair.com

Owen and Halestorm.

Fairgoers don’t have to purchase a concert ticket to be entertained, though. Several shows and activities are included in the gate admission. The free entertainment ranges from Terry DaVolt’s Comedy Hypnosis Show to Those Funny Little People, an act featured on “America’s Got Talent!” that appeals to all ages with a mix of comedy, music, dance and audience interaction.

An event started last year, the Missouri Woman in Agriculture Contest, is returning in 2014. Winners will be honored on Aug. 14 — that day will also offer free gate admission to all women.

A new event day on Aug. 16, Celebrate Kids in Agriculture, will offer free gate admission for children 12 and younger, free old-fashioned harvest games and special kids’ contests.

The 2014 theme is Harvest the Fun! as a reminder of the fair’s most important mission.

“The food, midway and entertainment are enjoyable,” Nichols explains, “but the premise is to provide an opportunity to educate our state’s youth involved in agriculture, as well as the nonagriculture community.”

More information on the Missouri State Fair is available at www.mostatefair.com.

— ANITA NEAL HARRISON

sample AUGUST 23 The South East Craft Beer Fest will bring Columbians craft beers from more than a dozen breweries in Southeastern states. Logboat Brewing Co. hosts the event and is the only Missouri brewer featured.

The festival will introduce Columbians to craft brews currently unavailable here, and familiarize the breweries with the Columbia market. The event will offer 45 beers; tickets are expected to sell out. $49 and up; 2 p.m. general admission (earlier for VIP and Brew Pass ticket holders); 504 Fay St.; 573-777-9425; www.secbeerfest.com

celebrate AUGUST 25 On Aug. 25, 1939, “The Wizard of Oz” premiered, starring Judy Garland, Frank Morgan, Ray Bolger, Jack Haley, Bert Lahr, Billie Burke and Margaret Hamilton. It won the Oscar for best original song with “Somewhere Over the Rainbow” and ranks as one of the top 10 movies of all time by the American Film Institute. Celebrate this classic film’s 75th anniversary at the Missouri Theatre by watching it the way it was meant to be viewed: on the big screen, in the most beautiful house in town. $8; 7 p.m.; 203 S. Ninth St.; 573-882-3781; www.concertseries.org

AUGUST 2014 inside columbia

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kevin’s world l by entertainment editor kevin walsh

The Fairest Of Them All Nearby Sedalia has made plenty of noise over the years.

S

edalia may not leap to mind as a cultural epicenter for Missouri, but it has contributed its fair share.

In the late 19th century, railroads replaced the river as both a commercial and cultural conduit. As a railroad nexus and the trailhead for a constant stream of cattle drives, Sedalia served as a destination for a wild, rowdy mix of wranglers and commercial travelers.

Such was the demand for rough entertainment that brothels became endemic, offering diverse entertainment as a means to appeal to– and sometimes appease– clientele from every part of the country and every echelon of society. It was in these brothels that Scott Joplin codified ragtime.

With highways and automobiles came a decline in civilian rail traffic, but as a crossroads, Sedalia remained relevant.

Through the bums and ’bos of the Dust Bowl years and the halcyon days of the 1930s, ’40s and ’50s when Missouri’s nationally syndicated country music broadcasts were on radio and TV, the town remained musically vibrant. Sedalia native Leroy Van Dyke paid tribute to his hometown and its heritage with his hit, “The Auctioneer,” immortalizing the town’s stockyards. Then came the interstates and cultural homogenization.

Save for entertaining soldiers from nearby Whiteman Air Force base, Sedalia — although home to the Missouri State Fair since 1901 — faced a few relatively fallow cultural decades.

Forty years ago this summer, though, the State Fairgrounds in Sedalia hosted the infamous Ozark Mountain Music Festival. At the time, residents feared a return to the town’s Sin City days, but over time most have come to see the event as a watershed moment for a generation of Missouri baby boomers.

The three-day festival — hosted by Wolfman Jack and featuring dozens of national acts, including Aerosmith

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and Bob Seger — sold only 40,000 or so tickets, but by day two 175,000 fans had shown up and Sedalia was again the playground of out-of-town revelers filled with energy and abandon, looking for what townsfolk regarded then as low entertainment. (For details on this important but oftoverlooked festival, watch Jeff Lujin’s documentary, “The Story of the Ozark Mountain Festival: Three Days of Sodom and Gomorrah in Sedalia, Mo.,” released just last month by Kansas City’s Dustbin films.)

This year’s Missouri State Fair runs from Aug. 7 to 17 and, as always, tries to provide a diverse entertainment mix for a varied crowd of visitors.

The acts range from country (Eli Young Band, Scott McCreery and midMissouri’s own Sara Evans) to Christian (MercyMe) to rock (Joan Jett and the Blackhearts).

It is with ex-Runaway Jett that I would like to stop, expound and recommend.

Let’s set aside the obvious appeal of seeing a hard-rock legend mature and still in her prime. If your fair-going group includes any females — especially teens or tweens — they could do worse for a role model than Joan Jett, whose stream of anthemic ’80s hits flew directly in the face of rock’s deserved reputation as a gender-biased boy’s club. Throughout her career, Jett has served as inspiration and role model for a couple of generations of female musicians, from Riot Grrrl’s Bikini Kill to rockers like L7. She even has her own Barbie doll.

Jett recently upped the ante by

JOAN JETT publishing an autobiography and, in 2013, released a new record called “Unvarnished” that is a stunning return to form for her, featuring a song co-written and produced by Nirvana’s Dave Grohl. (Jett is a two-time Rock and Roll Hall of Fame nominee herself and fronted the remaining members of Nirvana for a rousing rendition of “Smells Like Teen Spirit” during their induction to the Rock Hall.)

The 10-day fair will host more than a dozen different acts. Check out the complete playlist and good fairgoing to all!

Pepsi Grandstand Concert Schedule Thursday, Aug. 7 Scotty McCreery and Kelsey K Friday, Aug. 8 Joan Jett and the Blackhearts and Black Stone Cherry Saturday, Aug. 9 Sara Evans and Joe Nichols Tuesday, Aug. 12 Beatlemania Live Wednesday, Aug. 13 Florida Georgia Line, Here’s To The Good Times Tour 2014 and Colt Ford Thursday, Aug. 14 An Evening With MercyMe Friday, Aug. 15 Jake Owen’s Days of Gold Tour starring Jake Owen and Eli Young Band with special guest The Cadillac Three Saturday, Aug. 16 Halestorm and Sevendust Visit www.mostatefair.com for concert details and tickets.

Kevin (aka Kelvin) Walsh considers himself a student of music’s effect on people. Since moving to Columbia in 1975, his professional ventures have included music retailer, radio show host and a brief stint as Truman the Tiger. He currently hosts “The (So-Called) Good Life” from 3 to 6 p.m. every Wednesday on KOPN-FM 89.5 and streaming live at www.kopn.org.

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datebook

reviews in a flash

movies

“The Giver”

In the wake of several successful young-adult book-to-film adaptations — “Ender's Game,” “Divergent”" and “The Hunger Games” — comes this month’s release of “The Giver,” based on Lois Lowry’s bestselling and Newbery Medal-winning book.

The protagonist in “The Giver” is Jonas, a teenager who lives in a futuristic community that seems idyllic and contented, yet colorless in its commitment to conformity.

Forged as a reaction against the chaos and suffering of a war-torn world, communities seek to create serenity and unity among their inhabitants; techniques for achieving this serenity call for mandatory daily injections that keep citizens peaceful “for the good of all” and the “release” of inhabitants to an unseen destination if they are flawed as children, fail to conform to the standards of the community or become burdensome in their old age.

When Jonas becomes “the Receiver” for the community, he meets a man on the boundaries of civilization who calls himself “the

(The Weinstein Co.) Wide Release: Aug. 15 Starring: Jeff Bridges, Meryl Streep, Brenton Thwaites, Odeya Rush, Alexander Skarsgård, Katie Holmes Trailer: www.thegiverfilm.com Genre: Sci-fi, drama Rated: PG-13

Giver.” This hermit, who lives in a library full of books, is the living keeper of knowledge about the community and the sage Jonas’ elders turn to when they need wisdom drawn from memories of the past. As “the Giver” tells Jonas, their world used to be different: “There was more, much more.” With that, he proceeds to “give” — or show — Jonas the limitless beauty and terror mankind is capable of by pulling him into a million of mankind’s memories, from birth and death to love and hatred and everything in-between.

These enlightening experiences introduce Jonas to emotions he never knew existed, and as they awaken dormant parts of his soul, he begins to see colors in the monochromatic world around him. But all knowledge comes with a price, and as Jonas learns the horrible truth that his entire world is based upon a lie, he must decide whether to recede back into tranquil numbness in a colorless world, or muster the strength and willpower to fight for reality and an authentic human existence, no matter how messy and painful it may be.

— reviewed by amanda stafford

MUSIC: 5 NEW ALBUM RELEASES

"Hypnotic Eye"

Artist: Tom Petty & the Heartbreakers (Warner Bros) Release Date: July 29

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"My Old Friend: Celebrating George Duke" Artist: Al Jarreau (Concord) Release Date: Aug. 5

inside columbia AUGUST 2014

"Space Invader" Artist: Ace Frehley (Entertainment One) Release date: Aug. 19

“In Motion: The Remixes”

Artist: Amy Grant (Amy Grant Label, Universal)

Release Date: Aug. 19

“Moonshine in the Trunk”

Artist: Brad Paisley (Sony Nashville / Arista) Release Date: Aug. 26

books

How I Discovered PoetrY

By Marilyn Nelson (Dial Books, 2014)

Poetry lovers who wish to honor the late Maya Angelou would do well to pick up the book, How I Discovered Poetry,

by Marilyn Nelson. The author, a Robert Frost Medal recipient and Newbery Honor winner, served as the poet laureate for the state of Connecticut, where she lives and works at the University of Connecticut.

Nelson’s book is a collection of 50 introspective sonnets that reflect the growing pains of Nelson’s childhood and our country. With gentleness, Nelson reveals the sting and the pride of being the daughter of one of the early black officers in the U.S. Air Force and a career mother, whose “all-white class may be a Negro first,” she writes. In Traveling Light, Nelson’s words found a touch point in my own memories of growing up in a military family as she recalls, “We stand numb as he gives away our toys.” Telling Time made me chuckle, Queen of Sixth Grade was wrenching, and Parking Lot Dawn sets the tone for a time of self-discovery in Nelson’s teenaged soul.

Memories of polio shots, new siblings and the desire for a horse are mixed in with a growing awareness of the Red Scare, Emmett Till, Little Rock and being the first in many situations. In her search for identity, Nelson reflects our own search as a country and as individuals.

Take time to read How I Discovered Poetry this summer, and then extend your poetic journey with some Angelou and Naomi Shihab Nye poems for good measure.

— REVIEWED BY AMY CRUMP AUGUST 2014 inside columbia

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august events

Calendar AUGUST 1–3 

Andrew Lloyd Webber created the music for “Joseph and the Amazing Technicolor Dreamcoat,” a musical retelling of the epic Bible story, and the cast from TRYPS children’s theater will be performing it at Macklanburg Playhouse. There is almost no dialogue in this show, but if you want an uplifting, feel-good, song-filled time, this is the show for you. $10 adult, $5 child; 2 & 7 p.m.; 100 Willis Ave.; www.trypskids.com

AUGUST 1–3, 7–10 Maplewood Barn Community Theatre presents “Julius Caesar.” Travel back through the millennia to witness the crumbling of the Roman Empire in this Shakespearean classic. $7 ages 11 & up,

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$1 children 10 & younger; 8 p.m.; 2900 E. Nifong Blvd.; 573-227-2276; www.maplewoodbarn.com

AUGUST 4  Grab your boots! Get your hat!

Bring your children for a musical journey up and down the amazing Atlantic seacoast when the Columbia Public Library presents Marsh Mud Madness with Roger Day. Marvel at loggerhead turtles, ghost crabs and other cool coastal residents in a show that gets every child engaged. Even parents will want to stomp in the mud with the award-winning Roger Day. Free; 9:30 a.m., 10:30 a.m. or 6 p.m.; 100 W. Broadway; 573-443-3161; www.dbrl.org

 events with this icon are family friendly AUGUST 7 

Stephens Lake Park Amphitheater Concert Series presents the Unsigned Artists Showcase. KBXR-FM 102.3 finds the talent by inviting local unsigned artists to submit one song on MP3. Five winners will perform a 20-minute set each during the concert. Come be a part of discovering new talent in the beautiful setting of Stephens Lake Park. Free; 7 p.m.; 2001 E. Broadway; 573-874-7460; www.gocolumbiamo.com/ParksandRec

AUGUST 7–17  The Missouri State Fair is back in Sedalia. Read more on Page 28. $8 adults, $6 seniors, $2 children 6 to 12, free for children 5 & younger; 7:30 a.m. to 10 p.m. daily; Missouri State Fairgrounds, 2503 W. 16th St., Sedalia; 800-422-FAIR (3247); www.mostatefair.com

AUGUST 8 

Gear up for some minion fun and mischief at this month’s Movies in the Park, “Despicable Me 2!” Ex-supervillain Gru is adjusting to family life and trying to earn an honest living, but the Anti-Villain League needs an insider’s help to crack a case. Meanwhile, Gru’s beloved minions are kidnapped en masse for some malevolent purpose and Gru needs to save the day. Cheer him on if you feel like that’s what you wanna do!

Watch the movie at Flat Branch Park. $2 ages 9 & older; 9 p.m.; 101 S. Fourth St.; 573-874-7460; www.gocolumbiamo.com/ParksandRec

AUGUST 9–10

Get ready for a night of pure fun as Columbia’s own Theron Denson brings the best Neil Diamond tribute on the planet to The Blue Note. From national television appearances to the Vegas stage, Denson has made “The Black Diamond: A Neil Diamond Tribute” a show no Neil Diamond fan should miss. The Black Diamond’s talent and charisma will have you singing along to all the best Diamond songs. $12 in advance, $15 day of show; doors open at 7:30 p.m., show at 8:30 p.m.; 17 N. Ninth St.; 573-874-1944; www.thebluenote.com

AUGUST 9–16 It’s 1934 and The Cleveland Grand Opera company prepares to welcome tenor Tito Morelli, the greatest tenor of his generation, for a sold-out, onenight-only performance as Otello, his greatest role. Through a hilarious series of mishaps, Tito gets a double dose of tranquilizers, dropping his pulse so low the opera house manager believes he is dead. And it’s all downhill from there! The Arrow Rock Lyceum Theatre presents Ken Ludwig’s “Lend Me A Tenor,” a Tony Award-winning farce full of mistaken identity, slamming doors and bawdy humor. This madcap comedy is guaranteed to leave audiences teary-eyed with laughter. $35; 2 & 8 p.m.; 114 High St., Arrow Rock; www.lyceumtheatre.org

AUGUST 11 Stan Utley, one of America’s greatest golf teachers — and a University of Missouri alumnus — had a desire 24 years ago to give back to the community, and that desire found expression in the Rainbow House Golf Classic. This annual tradition, taking place at Country Club of Missouri, partners Rainbow House with PGA golfers to support the nonprofit’s mission to keep children safe AUGUST 2014 inside columbia

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and to support families in crisis by providing safe shelter and supportive services to children, teens and families.

From $200; 7:45 driving range opens, 9 a.m. shotgun start; 1300 Woodrail Ave.; 573-474-6600, ext. 2115; www.rainbowhousecolumbia.org

AUGUST 11  Athletes between the ages of 6 and 15 can test their skills in the NFL Punt, Pass & Kick competition. Read more on Page 28. Free; 9:30 a.m. check-in, competition at 10 a.m.; Cosmo Park Football Field 4, 1615 Business Loop 70 E.; 573-874-7460; www.gocolumbiamo.com/ParksandRec

AUGUST 12 “As I move forward,” says awardwinning vocalist Janiva Magness, “I’m more willing to put myself on the line …

As it turns out, the more vulnerable I allow myself to be, the more strength I draw from that.” That vulnerability and strength is on full display on Magness’ powerful new

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album, “Stronger For It,” which Magness is bringing to Mojo’s. Through her passionate vocals and, for the first time through her own original songs, Magness delivers the most moving and intimate album of her career. $10; doors open at 7 p.m., show at 8 p.m.; 1013 Park Ave.; 573-874-1944; www.mojoscolumbia.com

August 13 Who better to cover the Paralympics — the international sporting event for athletes with physical and intellectual disabilities — than Niko von Glasow, the world’s best-known disabled filmmaker? Even though he openly dislikes sports and thinks the games are “a stupid idea,” von Glasow makes an endearing guide to London’s 2012 Paralympic Games in “My Way to Olympia,” an insightful, funny documentary. This Center Aisle Cinema screening at the Columbia Public Library is a collaboration with “POV,” PBS’s award-winning nonfiction film series.

Free; 6:30 p.m.; 100 W. Broadway; 573-443-3161; www.dbrl.org

AUGUST 15

The 2014-15 University Concert Series season kicks off when one of country rock’s legendary bands returns to the Missouri Theatre. Get ready for the Ozark Mountain Daredevils with special opening act Mark Bilyeu and Cindy Woolf. With more than 40 years’ performing and still not missing a beat, the Daredevils will have you dancing and singing along to such hits as “If You Wanna Get to Heaven,” “Jackie Blue,” “Chicken Train” and more. From $32; 7 p.m.; 203 S. Ninth St.; 573-882-3781; www.concertseries.org

AUGUST 16  Featuring local and regional talent in a mini-festival atmosphere, Coolin’ Down with the Blues invites you to grab a blanket or lawn chair and say, “so long,” to summer with an evening of jazz, R&B and blues in

Douglass Park, plus kids’ activities as well. Free; 3 to 8 p.m.; 400 N. Providence Road; 573-874-7460; www.gocolumbiamo.com/ParksandRec

AUGUST 16

True/False Film Fest hosts the fifth annual Boone Dawdle, a celebration that includes a surprise-filled bike ride from Columbia to Rocheport, a local foods picnic at Les Bourgeois Vineyards, a concert and an outdoor film screening, followed by a director Q&A. Ticket packages include the whole shebang, which offers all of the events plus perks; a party pass for those who want to skip the bike ride; and a combo pack with 2015 True/False advance passes. Prices vary, increasing on Aug.8; 1 to 11 p.m.; ride departs from Flat Branch Park, 101 S. Fourth St.; 573-442-TRUE (8783); www.truefalse.org/dawdle

AUGUST 20 

Learn about other cultures through dancing, music, games and more at Family Fun Fest: Around the World. The whole family will enjoy face painting and other activities at Flat Branch Park. Free; 6 to 8 p.m.; 101 S. Fourth St.; 573-874-7460; www.gocolumbiamo.com/ParksandRec

AUGUST 22–24, 29–31

Talking Horse Productions presents “Bingo! The Winning Musical,” a splashy, zippy, fun new musical comedy. A group of die-hard bingo players will stop at nothing to get to their weekly game.

In-between the number-calling, strange rituals and fierce competitions, love blossoms and long-lost friends reunite.

Lovable characters spring to life with a smart, funny script and bouncy, hummable tunes. You’ll be laughing in the aisle when not playing bingo along with the cast! $12, $10 for seniors & students; 7:30 p.m., except 2 or 6 p.m. on Sundays; 210 Saint James St.; 573-2681381; www.talkinghorseproductions.org

AUGUST 23

The South East Craft Beer Fest will feature dozens of craft beers not usually found outside Southeastern states. Read more on Page 28. From $49; 2 p.m. general admission (earlier for VIP & Brew Pass ticket holders); 504 Fay St.; 573-777-9425; www.secbeerfest.com AUGUST 2014 inside columbia

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AUGUST 23

AUGUST 24

Take in the beauty of midMissouri and raise money for the Missouri Bicycle and Pedestrian Federation at BikeMO 2014. The ride starts and ends at Les Bourgeois Vineyards in Rocheport. The road route passes through several historic towns, including Boonville, Blackwater and Arrow Rock, and offers rides of various lengths. There is also the option of riding on the Katy Trail. $30; registration 7 a.m., ride starts at 8 a.m.; 14020 W. Highway BB, Rocheport; www.bikemo.org

Downtown Columbia will once again host Mid-Missouri Pride Fest, an annual celebration of the lesbian, gay, bisexual, transgender, queer, questioning and ally community in mid-Missouri. This event, spread out from Déjà Vu to Flat Branch Park, welcomes all families and includes entertainment, food, vendors, information on community organizations, children’s activities, live performances and more. Free; 11 a.m.; downtown Columbia; 573-673-2032; www.midmopride.com

AUGUST 23–SEPTEMBER 4

From the iconic songbook of Johnny Cash comes a unique musical about love and faith, struggle and success, rowdiness and redemption, home and family. The biopic “Walk the Line” told the silver-screen story of the events in Cash’s life. In “Ring of Fire,” Cash’s music takes the spotlight, from the opening chords of vintage country to rockabilly, rock ’n’ roll, searing ballads and gentle songs of

AUGUST 25  love and deep faith. Arrow Rock Lyceum Theatre presents this celebration of songs that are such a part of our collective experience. $35; 2 p.m. & 8 p.m.; 114 High St., Arrow Rock; www.lyceumtheatre.org

There’s no place like the Missouri Theatre to watch “The Wizard of Oz,” especially on the 75th anniversary of the movie’s premier.

Read more on Page 28. $8; 7 p.m.; 203 S. Ninth St.; 573-882-3781; www.concertseries.org

AUGUST 26 

The Columbia Art League invites the public to “Interpretations II,” an opening reception for a show that celebrates the marriage of visual and literary art.

As they did for the first Interpretations event in 2013, participants submit one work with any theme. Then, there is an art swap: Each visual artist receives a work from one of the writers, and each writer receives a piece of art. The task for each artist and each writer is to create a second work of art or writing that interprets the piece received. The goal of the show is to celebrate how we all see the world differently. The show runs from Aug. 26 to Oct. 31. Free; 6 to 8 p.m., 207 S. Ninth St.; 573-443-8838; www.columbiaartleague.org

AUGUST 28–31, September 4–7, 11–14

INTERPRETATIONS II

Maplewood Barn Theatre presents “Something’s Afoot,” a musical comedy that puts a satirical spin on a familiar whodunit plotline: One by one, 10 houseguests get bumped off while gathered at an isolated island

estate — but, of course, there’s a big twist at the end. Murder has never been as hilarious as in this musical mystery spoof. $9 ages 11 & up, $1 children 10 & younger; 8 p.m.; 2900 E. Nifong Blvd.; 573-227-2276; www.maplewoodbarn.com

AUGUST 30  It’s time for some Tiger tailgating!

Mizzou’s football season kicks off with the University of Missouri vs. South Dakota State at Faurot Field. Prices TBA; 2:30 p.m.; 600 E. Stadium Blvd.; 800-CATPAWS (228-7297) or 573-884-7297; www.mutigers.com

stay connected If you’re hosting an event Columbians should know about, submit it to our online calendar, the comprehensive digital guide to what’s happening in mid-Missouri. To submit an event, visit www.InsideColumbia.net/Calendar and register an account. Fill in the event’s information in a brief form and click Save.

life

tales of the town shopping

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MOVING & SHAKING

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FASHION 52 HOMETOWN HEROES

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ENTREPRENEURS

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FITNESS

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business briefs

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robinson’s ramblings

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GARDENING

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eco-health

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5 things

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STARRY, STARRY NIGHT The Swift-Tuttle comet is making its annual rounds and along with it comes the Perseid meteor shower early this month. According to the National Aeronautics and Space Administration, this year’s summer show of shooting stars is expected to peak in the night and early morning hours of Aug. 12 and 13. During the peak time, stargazers will see more than 100 meteors an hour. Gather the entire family, grab a telescope and head to a campground to sleep under the stars. This year’s meteor shower coincides with a nearly full moon, which will make viewing more difficult than usual, but not necessarily impossible. Happy gazing!

— MORGAN McCARTY

photo by l.g. patterson

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shopping l BY HEATHER FINN, ALEX LEININGER & JOHN SCARPINATO

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Gear Up For The Game

Foam finger

by Rico/ Tag Express, available at The Mizzou Store ($4.99)

Stock up on tailgating essentials for the whole family.

Football season isn’t

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just about the games.

Nail polish, available at Elly’s Couture ($24)

Make sure you’re supporting your team in style with these tailgating must-haves.

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Flask by Smathers & Branson, available at Bingham’s ($65)

Tiger shirt by Lovers + Friends, available at Girl Boutique ($162)

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HMissouri gold

seal crewneck sweatshirt by JanSport, available at The Mizzou Store ($49.99)

HKey chains by Smathers & Branson, available at Binghams ($25)

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photos by l.g. patterson

shopping |

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Fire up the grill and whip up some tasty tailgating grub.

1 Dip mixes by Lambs & Thyme, available at Frameworks ($3.99 each) 2 Striped cup by Slant, available at Tallulahs ($11.99) 3 Roasted raspberry chipotle sauce by Bronco Bob's, available at Frameworks ($8.99) 4 Picky People's Pickles, available at Frameworks ($8.79) 5 Black insulated basket by Reisenthel, available at Tallulahs ($85) with ripple kitchen towel by Now Designs, available at Tallulahs ($10) and cotton dishtowel by MU Kitchen, available at Tallulahs ($7.50) 6 Mizzou tongs by Sportula, available at The Mizzou Store ($36.99) 7 Grilling fork by Outset, available at Tallulahs ($17.50) 8 Mizzou spatula by Sportula, available at The Mizzou Store ($29.99) 9 Dip mixes by Davis & Davis, available at Tallulahs ($4.75 each) with Kansas City Classic Rub by Urban Accents, available at Tallulahs ($9)

shopping |

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Passionate Patterns Strap on your stripes and practice your cheers, football season is drawing near!

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1 Face paint by Team Colors, available at The Mizzou Store ($5.99) and pink Mizzou “eye black,” available at The Mizzou Store ($2.99) 2 Black Mizzou polo by Pennington and Bailes, available at Binghams ($69), with striped Mizzou button-down shirt by Pennington and Bailes, available at Woody’s Gentlemen’s Clothiers ($95), and twotone button-down shirt by The Frat Collection, available at Woody’s Gentlemen’s Clothiers ($88) 3 Striped bow tie by High Cotton, available at Woody’s Gentlemen’s Clothiers ($55) 4 Tiger bow tie, available at Woody’s Gentlemen’s Clothiers ($22.99) 5 Missouri bow tie by Southern Proper, available at Binghams ($65) 6 Mizzou khaki pants by Pennington and Bailes, available at Binghams ($145) 7 Infinity scarf by ZooZatz, available at The Mizzou Store ($22.99) 8 Striped shirt by Lily Aldridge for Velvet, available at Girl Boutique ($79) and Chain necklace by Lily Dawson Designs, available at Girl Boutique ($35)

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Accessories Spice up your tailgating outfit with these accessories.

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1 Sunglasses, available at Elly’s Couture ($14.99) 2 Hair tie, available at Elly’s Couture ($2.50, or buy 5 and get 1 free) 3 Black and gold beaded cuff, available at Calena’s Fashions ($21.99) 4 Baby hair bows, available at Go Baby Go ($6) 5 Gold bangles, available at Girl Boutique ($24)

AUGUST 2014 inside columbia

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moving & shaking

l bY ANITA NEAL HARRISON

Oil Strike Boone Olive Oil Co. brings wonder to Columbians with its collection of premium olive oils and vinegars.

WHAT DO PEOPLE FIND WHEN THEY WALK INTO BOONE OLIVE OIL CO.?

It’s a unique experience to walk into our store. I remember when I first walked into that store in Minnesota, I wasn’t sure what to expect. I was thinking, “How special can olive oil be? How many different types of olive oil can there be?” And for the average person walking into our store, it’s going to be overwhelming. I mean, it’s a big beautiful store with 50 containers of olive oils and vinegars, and people don’t know where to start. So we spend a lot of time training our staff in what good olive oil is, how it’s produced, how it gets to our store.

What we’re really proud of in our olive oils is how fresh it is, the fact that we know exactly which farms they come from, and we know the olives have been sustainably produced and milled and transported to our stores.

WHY IS KNOWING HOW FRESH THE OIL IS SO IMPORTANT? You have to think of olive oil as the juice of an olive. It goes rancid. When you go to a grocery store, you don’t know where the olive oil is from, you don’t know how fresh it is, you don’t know when it was harvested or how fresh the olive was when it was crushed. We actually display the harvest dates of all of our oils right on the container, so you know exactly where the olive oil came from and how fresh it is.

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alking into Boone Olive Oil Co. is an exotic experience, where customers can marvel at the assortment of more than 20 varieties of olive oil and almost as many choices of vinegar.

Owner Murad Mohammad, who grew up in Columbia, opened the emporium at 20 S. Ninth St. with three of his brothers — Munir, Mekram and Mustafa — just last April.

Mohammad knows how overwhelming it can be to enter a shop with that much selection of a specialty product — he recalls the awe that engulfed him when he walked into a similar shop in Minnesota back when he knew next to nothing about olive oil.

His initial unease soon shifted to wonder, though, as he discovered how good fresh, premium olive oil could be. In a recent conversation with Inside Columbia, Mohammad shared how he and his brothers hope to bring the same sense of wonder to Columbians.

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photos by l.g. patterson

YOU OFFER OLIVE OIL TASTINGS TO CUSTOMERS. WHAT’S THAT LIKE? We start everyone off with organic, unflavored olive oil. The reason we do that is everyone wants to go to the flavored stuff. We have really cool flavors — green chili olive oils, lemon olive oils — but before you do that, we want people to really experience what good, quality, unflavored olive oil is.

It’s kind of like tasting wine. There’s a specific method to taste olive oil.

It’s almost like taking an olive oil shot. You can really taste how fresh the olive oil is that way. What shocks almost everybody who walks into our store is when you taste olive oil straight like that, you can taste the grassiness, the earthiness, the subtle notes in the olive oil — just like wine.

DO PEOPLE ALSO DIP THE BREAD IN OIL TO TASTE IT? We do have fresh-baked bread for people to dip their olive oil into, but we encourage people to taste it [alone] first. The bread is nice for tasting all of the flavored oils.

SOME PEOPLE READING THIS MIGHT BE INTERESTED BUT STILL FEEL INTIMIDATED. WHAT WOULD YOU SAY TO THEM? I would say it doesn’t matter if you are an experienced chef or someone who is just looking into getting into cooking or experimenting with food.

We have a wonderful staff that has been trained to share the experience of tasting olive oils and can share suggestions on pairings of vinegars and olive oils.

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fashion

l bY HEATHER FINN

Trends To Go MU graduate Emily Ponath will bring her fashion truck to CoMo next month.

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MILY PONATH HAS BEEN FOSTERING HER PASSION FOR FASHION FOR QUITE SOME TIME.

“From an early age, I changed clothes a lot, sometimes around three times a day,” she says. “I didn’t think much of that until I got to college and decided I wanted to major in textile and apparel management.”

After college, Ponath worked as a buyer in the corporate world before buying for a boutique in St. Louis. The boutique remained open for about 1½ years before a lack of foot traffic led to its demise. For Ponath, it was time for something new.

“When that boutique closed, I kind of wanted to open my own store, but I wasn’t sure I was comfortable with the amount of foot traffic that I thought I would get in St. Louis,” she says. “I kept seeing things on TV about fashion trucks, so I decided to open a truck instead.”

Enter Rack + Clutch, Ponath’s mobile fashion venture. The Rack + Clutch truck, which is filled with items that Ponath picks out herself, is based in St. Louis and can be found at events or in front of businesses in that city and surrounding areas — including Columbia. “[Customers] can expect to be greeted with excitement,” Ponath says. “We’re always very welcoming, wanting people to come in and check it out. We’ll answer all their questions and explain to them what we do, where we park and how it works. Our products are fashion-forward, fun accessories and clothing that are almost always under $50, so you can walk in, see what you like and be able to afford it.”

Ponath, who admits she has a problem with authority, says she doesn’t like being told what to do by people that she isn’t quite sure know what needs to be done. “That’s honestly why I’ve quit three or four jobs without having another job,” she says. “I just didn’t understand why you wouldn’t do everything you could to the best of your ability to benefit your business.” Now, with Rack + Clutch, she doesn’t have to take orders from anyone. “It’s what I want to do, it’s work for myself, and it’s cool because my company

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is growing and the business is doing well,” she says.

Owning and operating a fashion truck isn’t all glitz and glamour, though. “Unlike with boutiques, UPS doesn’t just come to your store and drop the boxes off so you can set up everything there and shut the doors at night,” Ponath says. “I have to set up everything every day. I have to haul the stuff back and forth from my house to the truck. Sometimes the truck breaks down, so we have to wait on the tow truck to come or I have to check the oil and the fluids. I’m dirty a lot of the time, even though I’m dressed all cute with my hair and my makeup.”

It’s that dedication and dirty work that make Ponath’s business so successful. “It’s what makes it work,” she says. “[I make money] because I do all that stuff, even though that’s definitely not the fun part.”

The fun part is interaction with customers, Ponath’s says. “My customers are amazing,” Ponath says. “I didn’t realize how excited everyone was going to be about this. Even if I’m having a bad day, if somebody comes and knocks on the truck door and asks, ‘Are you open yet?’… It makes everything worthwhile.”

Ponath hopes to bring Rack + Clutch to Columbia during the weekend of Sept. 20. Stay tuned to the business’s website at www. rackandclutch.com or the Rack + Clutch Facebook page to find out where the truck will be parked.

PHOTO COURTESY OF EMILY PONATH

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hometown heroes l bY ANITA NEAL HARRISON

Hope In The Congo Pageant queen Patricia Mabengo sees strength in the women of her native land.

Every hour, an average of 48 women and girls are raped in the Democratic Republic of the Congo.

That’s 1,152 women a day.

Those numbers — from a 2011 study published in the American Journal of Public Health — are staggering, and for Patricia Mabengo, a native Congolese woman who grew up in Columbia, the report isn’t easily dismissed as an unfortunate situation in some distant African land.

“Just because I live in the United States and I grew up in the United States, it doesn’t mean what’s happening in the Congo is no longer a part of me,” she says.

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abengo is drawing attention to sexual violence in the Congo as a finalist in the Miss Africa USA pageant that will take place Aug. 9 in Maryland. This humanitarian pageant allows African women in the United States the opportunity to showcase their culture and advocate for their native nations. Mabengo, 27, moved to Columbia from the Congo when she was 8 after her father earned a master’s degree in agriculture and economics from the University of Missouri. She won the title of Miss Democratic Republic of the Congo in March, and for her platform, she is raising awareness against “rape as a weapon of war” and the work of the Panzi Hospital in Bukavu, Congo, which has a mission of healing women and restoring lives of rape survivors.

“My main goal in participating in the pageant is to portray a different vision of the Congo,” Mabengo says. “I plan to represent the people of the Congo not as victims but rather as survivors. And I want to portray the ability of the Congolese people to help each other, and that’s what they’re doing in the Panzi Hospital.”

The hospital specializes in treating gynecological disorders that result from reproductive trauma and injuries from sexual violence. One such disorder, vaginal fistula, can leave women with permanent incontinence and unable to have children.

The founder and medical director of Panzi Hospital, Dr. Denis Mukwege, is an internationally recognized expert in fistula repair. He is also a well-known humanitarian, whose honors include the Clinton Global Citizen Award and the UN Human Rights Prize.

Mabengo, who graduated from MU in 2011 with a degree in international studies, began partnering with the Panzi

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››› Miss Africa USA Find out more about the Miss Africa USA Pageant at www.missafricausa.org.

Hospital in 2013. A former president of MU’s African Students Association, Mabengo was looking for a way to continue her involvement in the African community. She had professional experience in event planning — she worked at the Hilton Garden Inn before taking her current job in customer relations at Hubbell Power Systems in Centralia — and when she read about the work of the Panzi Hospital, she decided to launch a fundraiser using the crowdfunding site GoFundMe and social media.

“I was inspired by what the Panzi Hospital was doing,” she says. “I wanted to work with Panzi Hospital, and I decided a first step would be to raise money.”

She set — and met — a goal of $1,000.

Not long after that success, Mabengo decided to enter the Miss Africa USA pageant, which she’d first heard about back in 2005. Her main reason for entering was the chance the winner would have to return to her native country and work with the organization she had promoted. That’s a huge prize for Mabengo, who hasn’t returned to the Congo since leaving as a child.

But win or lose, Mabengo is determined to make a difference for her fellow Congolese women. In 2015, she plans to start earning her master’s degree in public administration with a focus on nonprofit management — a degree she expects to use to start her own nonprofit for the Congo within the next decade.

“I do not want the world to keep seeing the Congo as a hopeless nation,” she says, explaining the difference she wants to make right now. “Congolese women are often depicted as just rape victims. I want to talk about them as rape survivors, not victims. I want to talk about the Panzi Hospital and showcase the strength of the Congolese women and the Congolese people, instead of us always looking weak in the media.

I think that [strength] is important to showcase because nobody wants to help a hopeless nation. And there’s so much hope in the Congo.”

››› SUPPORT SURVIVORS Learn more about the work of the Panzi Hospital, read Congolese women’s survivor stories and donate online at www.panzifoundation.org.

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entrepreneurs l bY JOHN SCARPINATO

Calling Every True Son Showcase your Mizzou pride outside of the stadium.

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att Snively never thought that he would make a career in the fashion industry, but today the entrepreneur and Mizzou graduate is the founder of Every True Son Apparel — a clothing line designed to embody a classy, clean and traditional look exemplifying the core values of his alma mater.

“Fashion was certainly not one of the things that I necessarily thought I would end up doing in my life,” Snively says. “But it was always something that I had an interest in as far as my personal taste or style.”

Snively considered developing a clothing line while a student at the University of Missouri. After graduation, the idea still held appeal for the young alumnus. “When I went to football games I always liked getting a little dressier, maybe buy a striped tie or something,” Snively says. “So when Mizzou announced that they were moving to the SEC, I thought it was a great opportunity to embrace that Southern style and charm.”

When Snively decided to pursue his dream, he knew he wouldn’t be able to do it on his own. “I think we were at a family gathering and it was just one of those things where I was talking about my idea,” Snively

Check out some of Every True Son Apparel’s latest merchandise at Alumni Hall and Woody’s Gentlemen's Clothiers, which will begin carrying Every True Son products this fall.

Visit online at www.everytrueson.com.

says. “My brother, Evan, and I obviously grew up in the same Mizzou family and Evan’s wife, Kelsey, is from St. Louis.”

Before long, Snively’s idea had grown into a family business. “Kelsey is an incredible graphic designer, so we started talking about things and before we knew it, we decided that we needed to all be doing this together as an organized effort."

The business startup took more time and effort than Snively anticipated. “It’s something that you really have to dig into and commit to do,” he says. Key to that commitment is finding the right partners. “We have been really fortunate to deal with people who also have really high standards and the right mindset,” he says.

“For some of our T-shirts and menswear, we partnered with 10Star Apparel Kelsey, Evan and Matt Snively in Dallas, which is the

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company that [former Tiger quarterback] Chase Daniel owns and founded, so there was a nice Mizzou connection there.”

The clothing line’s logo attests to the theme of the company. It has a simple design featuring six columns, representing the columns at Mizzou. To an outsider it may seem uninteresting, but to a Mizzou fan, the icon is significant.

Snively and his team offer Mizzou pride and tradition as an outlet for fans to pick up something a little bit different. “We want fans to take pride in wearing Mizzou apparel, not just to sporting events,” Snively says.

“That’s why we have designed some dressier options specifically for you to wear to the office, the golf course or around town.”

The company plans to expand its line this fall with an emphasis on women’s products. “We are looking to release a puffy vest for the winter and a couple more shirt designs coming out,” Snively says.

“We are really just looking to see what’s working and what the fans respond to.

We’ll adjust accordingly.”

PHOTOS COURTESY OF EVERY TRUE SON APPAREL

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fitness l by ALEX LEININGER

Are You Fit For CrossFit? Sweat it out with this workout sensation.

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ack Jones’ passion for fitness began when he was a student guru now includes a CrossFit gym franchise. Greg Glassman and Lauren Jenai founded CrossFit — a short, high-intensity at the University of Missouri. Trapped by his obsession workout program — in 2000. CrossFit employs a combination with video games, he found himself in a personal rut with of cardio, weightlifting, gymnastic and corevery few social outlets. After years of building moves to maximize overall fitness. discontent, Jones started a YouTube channel With its emphasis on endurance and variety, called The Healthy Gamer, and his physical We want to teach the program expanded quickly, and currently and mental transformation took off. boasts more than 9,000 gyms worldwide.

“I used to be super shy and introverted,” that if there’s a Columbia has three CrossFit locations. The Jones says. “I was playing World of Warcraft challenge, you facilities run on a different business model than like 16 hours a day when I went to MU, and traditional gyms, focusing less on complexities. having been through that, CrossFit helped should just walk “You don’t need a lot of expensive bring me out of it. There are millions of people right up and do it… equipment for CrossFit,” says Jones, owner out there who have no social outlet and feel of CrossFit Audacity. “A lot of gyms make like they have nothing but a video game, and their own equipment, like wood boxes, to seeing that you can change your life, if you get started. The business model of a CrossFit gym is that you want to, was the real drive for building my YouTube channel.” want every one of your paying members to come in. You only Jones’ transformation from video game hermit to fitness

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get the amount of members that you can actually serve, which is why it’s at a higher price point.”

CrossFit has become so popular, Jones says, because it works better than any other program. The program focuses on forming habits and building endurance rather than achieving quantitative goals. Whereas most gyms just offer equipment, Jones says CrossFit gyms emphasize a strong personal trainer relationship. With this and smaller class sizes in mind, a greater sense of community can be achieved.

“There are a lot of connections between CrossFit and life,” Jones says. “For example, if you’re trying to achieve a heavy lift, you’ll often see people go up to the bar and hesitate. We want to teach that if there’s a challenge, you should just walk right up and do it, because you’ll be able to carry that over into anything else that’s difficult in life.”

Audacity is run by a small group of trainers, and offers regular CrossFit classes on Mondays, Wednesdays and Fridays, in addition to Foundations classes for beginners on Tuesdays and Thursdays. Each class is set at an hour long, but can be as short as 30 minutes. The various workouts are quick and intense, but anyone can do them.

“The biggest misconception people have is that they need to be in really good shape to do CrossFit, but that’s not the case,” Jones says. “Everyone who does CrossFit now was someone who didn’t do CrossFit before, so nobody should be overwhelmed. Most people are surprised at how easy it is to integrate into their lives.”

Visit www.map.crossfit.com to locate an official CrossFit affiliate location.

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State University for two years. He replaces Sammie Henson, who left MU to become head coach at West Virginia University.

Head wrestling coach Brian Smith also named 2011 MU graduate Todd Schavrien as the team’s new volunteer assistant coach.

business briefs

Inside Track Find out who’s making news in Columbia.

The Columbia Chamber of Commerce honored state Rep. Chris Kelly with its 2014 Outstanding Citizen Award at the chamber’s 109th Annual Meeting & Awards Banquet in June. The award recognizes a Columbian who has made a significant contribution to the community.

Recipients are nominated by their peers and selected by a chamber committee.

The chamber also handed out three other awards. Susan Hart with Huebert Builders Inc. received the 10th Annual Memorial Debin Benish Outstanding Businesswoman award. The 2014 Emerging Professional of the Year award went to Kris Bezenek with Trabue, Hansen & Hinshaw Inc. The 2014 Ambassador of the Year is Jan Beckett.

Two Columbians have won regional awards in the EY Entrepreneur Of The Year 2014 program. Cris Burnam, president and BURNAM chief operating officer of StorageMart, was a winner in the services/real estate category. Dan Schuppan, president of MBS Textbook Exchange Inc., won honors SCHUPPAN as the distribution award winner. The EY Entrepreneur Of The Year 2014 Award program recognizes business leaders in more than 145 cities in more than 60 countries. Regional award winners are eligible for the EY Entrepreneur Of The Year National Award, which will be announced on Nov. 15 in Palm Springs, Calif.

Mike Brooks, president of Regional Economic Development Inc., is retiring in the fall. Brooks, who has been at REDI since 2009, plans to move back to his native Indiana.

Joan Gabel, Dean of the Robert J. Trulaske, Sr. College of Business at the University of Missouri, has been appointed to the board of directors for the Association to Advance Collegiate Schools of Business.

AACSB International

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is a global organization of educational institutions, businesses and other entities devoted to the advancement of management education.

University of Missouri golf head coach Mark Leroux led the United States to a second-place finish as head LEROUX coach of Team USA at the 2014 Toyota Junior Golf World Cup in June. The Toyota Junior Golf World Cup is the world’s only junior golf championship in which national teams compete for the world championship.

Team USA and Venezuela tied for second, four shots behind tournament champion Norway.

University of Missouri men’s basketball coach Kim Anderson has completed his staff with the hiring of Rob Fulford as an assistant coach.

Fulford joins the Tigers Fulford after five years at Huntington Prep in Huntington, W.Va. Moberly native Alex Clemsen has joined the University of Missouri wrestling program as head assistant coach. Clemsen Clemsen was assistant coach at the University of Virginia for five years and director of wrestling operations at Oregon

Brian Burnett has joined the University of Missouri system as chief financial officer. Burnett was senior executive vice chancellor for BURNETT administration and finance at the University of Colorado-Colorado Springs. He replaces Nikki Krawitz, who retired last year.

Stephens College has named Gail Humphries Mardirosian as dean of the School of Performing Arts. Mardirosian comes to Stephens from American University in Washington, D.C., where she was a longtime faculty member.

The Callaway Bank recently promoted Diane Bruemmer to vice president. In her new role, Bruemmer is manager of the customer care team, overseeing the team’s response to customer inquiries and requests via telephone or online. In addition, the customer care team maintains many

BRUEMMER

CARNAHAN

MOSELEY

of the bank’s treasury management services such as ACH origination, e-deposit and merchant card services.

The Callaway Bank also announced the election of Mary Carnahan and Joe Moseley to the bank’s corporate board of directors. Carnahan is retiring from Brown, Willbrand, Simon, Powell & Lewis P.C. Moseley is vice president of public affairs for Shelter Insurance Cos. University of Missouri English professor Noah Heringman has been selected as a fellow of the National Humanities Center in Research Triangle Park, N.C. During his time at the center, Heringman plans to work on his new book, Deep Time and the Prehistoric Turn.

Kimberly Hoffman, associate dean for learning strategies at the University of Missouri School of Medicine, has joined the 2014-2015 class of Fellows in the Hedwig van Ameringen Executive Leadership in Academic Medicine Program at Drexel University College of Medicine in Philadelphia. ELAM, a program of the Institute for Women’s Health and Leadership, promotes the advancement of women in medicine. Hoffman is one of only 54 women in North America accepted into the program.

Chormaic Sullivan, a 2014 Rock Bridge High School graduate, placed first in the SkillsUSA Culinary Arts SULLIVAN (left) & SCOLES national competition in June. Classmate Austin Scoles, another 2014 Rock Bridge High School graduate, placed second in the SkillsUSA Commercial Baking national competition. Both winners were students in the Columbia Area Career Center culinary program. Sullivan won a full four-year scholarship to the Culinary Institute of America in Hyde Park, N.Y.; Scoles received a partial scholarship that he will use at Johnson and Wales University in Charlotte, N.C. Lawrence Ganong, co-chair of the University of Missouri department of human development and family studies, and professor in the Sinclair School of Nursing, has received the 2014 Friend of the Great Plains Interactive Distance Education Alliance Award.

IDEA honored Ganong for his work on an online program and for inspiring faculty commitment to human-science degree programs.

KOMU-TV 8 News won four gold awards, two silver awards and one bronze award from the Kansas City Press Club at its annual Heart of America awards ceremony in June.

The station won gold in the Breaking News category for its team reporting of Ryan Ferguson’s release from prison.

Gold awards also went to news anchor Brittany Pieper in Beat Reporting for education reporting, reporter Mihir Bhagat in Sports Reporting, and news anchor Emily Spain and videographer (continued on page 63) AUGUST 2014 inside columbia

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photo by clay stansberry

(continued from page 61) Scott Schaefer in the Feature category.

Spain and Schaefer also received a silver award in the Profile category, and Jim Riek won silver for a Public Service Project. A bronze award in the Public Service Project category went to Pieper, Spain, news anchor Megan Judy and News Director Stacey Woelfel for “Poverty in Plain Sight,” an ongoing KOMU series on poverty in midMissouri.

Bob Hutton, executive director for administrative services at Columbia College, will retire in September. Hutton has led the college’s administrative services division for more than 18 years.

During his tenure, Columbia College has added or acquired 12 new structures, including Southwell Gymnasium, Atkins-Holman Student Commons and the new Gerald T. and Bonnie M. Brouder Science Center. Hutton also helped increase the college’s physical footprint in other cities, overseeing the acquisition of the Rolla, St. Louis and Jefferson City campus buildings, and the construction of the Lake of the Ozarks campus.

N.H. Scheppers Distributing Co. has appointed Matt Stone as a route sales representative for the company’s nonalcohol beverage division. The company also announced Jason Bradshaw’s promotion to route sales representative for the Anheuser-Busch family of brands.

New officers of Columbia Metro Rotary for 2014-2015 are: Gena Patton, president; Rose Hayden, presidentelect; Shane Winter, secretary; Don Ludwig, treasurer; Shawn Barnes, past president; Jim Cherrington, historian.

The board of directors includes Karen Brown, Anna Drake, Shatenita Horton, Pat Hostetler, Sandra Logan, Jeremy Morton, Andrew Stone, Bob Unrath and Tonya Wolff.

TRADITIONS PLAZA, ARTIST'S RENDERING

The Mizzou Alumni Association is celebrating the University of Missouri’s 175th anniversary with plans to develop Traditions Plaza on Conley Avenue.

Located across from Jesse Hall, the space (continued on page 64)

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business briefs (continued from page 63) will include an amphitheater for concerts, outdoor movies, rallies, outdoor classes and other gatherings. Etched into granite tiles around the plaza, markers will pay tribute to current and past MU traditions, notable alumni and historical happenings.

Construction on the plaza begins this month; a dedication is set for Oct. 24, during Homecoming weekend.

University of Missouri Health Care has earned LEED Gold Certification from the U.S. Green Building Council for its new patient tower and Ellis Fischel Cancer Center. St. Louis-based HOK designed the $190 million expansion project. The Leadership in Energy & Environmental Design certification cited the hospital’s north-south orientation and its roof gardens.

The American Bankers Association has ranked The Landrum Co., parent company of Landmark Bank, among the top 10 financial institutions in the country. The 2013 ABA Banking Journal performance ratings rank The Landrum Co. ninth among privately held midsize banking companies, based upon return on average equity.

PROVISION LIVING AT COLUMBIA, ARTIST'S RENDERING

Provision Living, a St. Louis-based operator of senior living properties, broke ground in June on a new $20 million assisted-living and memory-care community in Columbia. The three-story building, located at 2333 Chapel Hill Road, will contain 63 assisted-living residences and a 32-unit state-of-the-art memory-care neighborhood for those with Alzheimer’s or related dementia. Facility operators expect to create 70 new full- and part-time positions when completed in the fall of 2015.

Five Missouri health care systems have formed a collaborative network to provide additional options for patients in central and northeast Missouri. The founding members of the Health Network of Missouri — University of Missouri Health Care in Columbia, Bothwell Regional Health Center in Sedalia, Capital Region Medical Center in Jefferson City, Hannibal Regional Healthcare System

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PHOTO BY L.G. PATTERSON

and Lake Regional Health System in Osage Beach — will share best practices in business, clinical and operational practices to improve access and coordinate health care for patients in the communities they serve. The network includes more than 1,000 hospital beds, more than 9,300 employees and approximately 1,000 employed and affiliated physicians.

AAF International recently opened its cleanroom facility for HEPA filter manufacturing in its Columbia plant.

The new cleanroom contains four core process steps — media pleating, filter assembly, testing and packaging — in a space designed, constructed and validated according to international standards as defined in ISO 14644: Cleanrooms and associated controlled environments.

First Midwest Bank has expanded its Columbia operations by opening a second full-service banking branch at 1215 Fellows Place. The new branch is the seventh First Midwest location, joining another Columbia branch at 10 E. Southampton Drive, plus four in Poplar Bluff and one in Puxico.

The University of Missouri has purchased the Missouri Theatre from the Missouri Symphony Society. The university estimates the $3.7 million acquisition will save MU an estimated $57.8 million in future construction costs. The Missouri Symphony Society will continue to use the venue at 203 S. Ninth St. for offices and performances.

The theater, built in 1928, is on the National Register of Historic Places as Missouri’s only remaining pre-Depression-era movie palace and vaudeville stage.

2013 annual report. The marketing department received a Gold Award of Excellence in the Video Commercial category and a Silver Award of Distinction for its internal marketing blog.

The American Academy of Family Physicians has recognized the family and community medicine program at the University of Missouri School of Medicine with a Top 10 Award. The MU School of Medicine ranks fourth in the nation in numbers of graduates choosing family medicine from 2011 to 2013.

The Global Leadership Excellence Forum honored the University of Missouri Trulaske College of Business with a 2014 Leadership 500 Excellence Award for outstanding achievement in leadership development and programs.

The awards, published in the April issue of Leadership Excellence Essentials, salute top leadership practitioners and highlight their roles in the industry.

Hamra Enterprises of Springfield has acquired seven franchised Noodles & Company restaurants in Columbia and St. Louis. Hamra, which also owns two Wendy’s franchises in Columbia, plans to develop additional Noodles & Company franchise locations along Interstate 44 in Missouri.

State Farm Insurance Co. donated nearly $120,000 in May to the University of Missouri to support the Office of Financial Success, Fire Rescue Training Institute, the College of Education Achieve Program and University Hospital’s Mobile Age-Older Adult Driving program. The gift brings State Farm’s total giving to Mizzou academic programs to $1.8 million.

The public relations and marketing departments of Columbia College recently received four Communicator Awards from the Academy of Interactive and Visual Arts. The public relations department received two Silver Awards of Distinction for its work on the college’s

Share news about your business with the readers of Inside Columbia.

Contact the business editor at kathy@insidecolumbia.net or fax your press releases to 573-442-1431.

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robinson’s ramblings l by john robinson

The Good Badass Samaritan Caring people come in all shapes and sizes.

H

ome was calling. It was Friday, straight-up noon, and the sun’s heat was shimmering on the highway ahead of me. I’d been on the road for three days, a speaking tour that threaded through a library, a Rotary Club, a radio station, a chamber event and a bookstore. Now my car, Erifnus Caitnop, pointed her nose toward Columbia, and we both looked forward to some rest.

Before the tour, I bragged on Facebook that by the time we returned to the CoMo city limits, Erifnus would show nearly 290,000 miles on her odometer.

Not so fast.

Cruising along Interstate 70, we fell into the rhythm of the road, and all was good. Then Erifnus shot me a stark SOS. Her battery light came on and I knew what it meant. Her alternator had quit, and she wasn’t making electricity. Without her pacemaker, she would die soon.

I turned off the radio, shut down the air conditioner, and we kept rolling toward the safety of Tiger Town. I called her mechanic at University Garage and told him to prepare a bay for her. “Think we’ll make it?” I asked him.

“Not likely.”

But the car kept running, rolling at 70 miles per hour, and hope springs eternal in old bones and brains. Maybe we could make it on the juice left in her elderly

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battery. But Erifnus was doomed, and the problem reflected out of her eyes. The precious battery charge bled out through her headlights, shining in safety mode as they’d done since I drove her off the Legend Automotive lot 15 years ago.

In my mind, I prepared for the worst. If the car lost all power, we’d glide to the side of the road and I’d start making calls — the nearest mechanic, a wrecker, my wife.

We kept driving, and I tried to steer clear of thick traffic. But this was I-70.

Erifnus was showing symptoms of a heart attack. Passing Warrenton, her dashboard’s brake light came on. Two miles down the road, her headlight indicator began flashing. When the speedometer and tachometer started swinging wildly from zero to infinity, I knew her time had come. The big green highway sign told us the Wright City exit was a mile away.

A long mile.

We stayed in the right lane and I coaxed her like a thoroughbred rounding the final turn. She rolled up the ramp and we coasted into an empty parking lot next to a gas station.

Erifnus was dead.

Our landing pad was a typical interstate gas station. The mechanic bay was long gone, replaced by aisles of snack foods and Slurpee machines. Along the side of the

gas station, a man was crouched, airing a front tire on his car, which looked nearly as seasoned as Erifnus. I approached him carefully because, well, you never know.

“Where’s the nearest auto repair shop?”

He jumped up from his crouch and pointed. “Just down the service road.

You broke down? Wait a second, and I’ll give you a lift.”

The guy looked older than I did, with a weather-beaten face covered by a beard that some folks would label “Taliban” but in rural American reality was more closely akin to “Duck Dynasty.” His wiry frame moved like a crab through the car’s floorboards, picking up beer bottles and trash to make a spot for me.

“Oh, that’s OK, man,” I answered.

“You’re busy. I can walk …”

A cigarette hung alternately from his lips and fingers as he spoke. “I’ll take you. I know the mechanic. Good guy. They got a wrecker. I always jump at the chance to help somebody.” His enthusiasm was disarming.

Still, I knew that riding shotgun on this new adventure might turn out badly.

I hadn’t hitchhiked much since college.

In fact, the last time I stuck out my thumb, a hearse picked me up. But that’s another story.

“Vietnam vet,” he said proudly.

“Always glad to help an American.” He Photos by john robinson

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sized me up, too, figuring I was a longhaired, T-shirted, ball-cap-wearin’ good ol’ boy. He wasn’t wrong, really, since that’s how I was dressed. Truth is, on my travels along the back roads, I can play the good ol’ boy part to perfection, especially when I hear banjo music.

He kept talking — a helpful trait that would give me clues. “I was a badass in my younger days,” he said, and I believed him. “Came back from 'Nam and painted cars — 'Vettes, Mercedes. I own a Mercedes right now.”

I didn’t ask to see it.

He continued: “I don’t like to fight, but if they come at me … Wife left me a couple years ago; ran off with another man. I thought about beating his ass, but I just let it go. The guy’s dead now, anyway.”

He took a deep drag on his cigarette, through teeth the color of his fingers.

“Women …” He rolled his bloodshot eyes. I agreed because, well, I was in survival mode.

“Let’s get you to the mechanic.”

I walked over to Erifnus, opened the door and changed into running shoes, just in case, but left my camera and overnight bag and notebooks in my car.

I cranked up Erifnus’ windows, locked her doors and gave her a goodbye pat, lest she never see me again. With a sigh, I climbed into his car and began the next leg of this adventure. Seatbelt for me, none for him.

He drove out of the lot and onto the street, and I hoped that this mission would not change from rescue to recovery. Pictures went through my mind — Cheryl, the kids and grandkids, the dogs. Would I ever see them again? Would I ever taste another Booches Burger, or an Ozark Turtle from Randy’s? Would I ever dip into Stephens Lake again or lose my balls on Gustin golf course?

As we drove slowly toward the repair shop, he kept talking through another cigarette. “Worked at a body shop for 40 years. Even painted commercial jets … dangerous stuff.

Some guys got sick and died ’cause they took off their masks while painting. That jet paint hardened in their lungs and they suffocated. I’ll be 68 next birthday. Got cancer and the doc says my days are numbered. So I’m just glad to help folks when I can.”

“Man, I really appreciate the ride, but I could have walked. You’ve got things to do …”

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“Got nothin’ better to do than helpin’ a brother out.”

I agreed.

We got to the mechanic, but he was busy until Monday. Erifnus would have to lay over. Worse, the mechanic’s wrecker was stationed at an all-day off-road mud race. “Sorry,” he said.

“That’s OK. I’ll call AAA.” I whipped out my phone.

The AAA agent reminded me that the tow was free for up to 100 miles.

“You can get my car to Columbia?”

“Sure.” Done deal. But the wait for a wrecker would take two hours.

“I’ll drive you back to your car,” my Samaritan driver said.

“Oh, man, I can walk.”

“Bullshit,” he said. “Get in.”

I got in.

Erifnus was still there when we arrived, and my driver hung around the whole time we waited for the tow truck. I asked him if he minded if I took his picture.

“No problem,” he straightened up a bit. “Just don’t use my real name.

There are people who want to kill me.”

I believed him.

A big guy rolled up to us, riding a Harley chopper with a dramatic sunburst paint job. “Hey, I noticed the camera,” he said. “I’m out shooting pictures of old barns. Know any good places?” I told him a few places to try.

“Name’s Curtis Plunk,” he introduced himself. “People call me Curplunk.”

Rimshot.

My two new friends began a passionate conversation about choppers and cool paint jobs and gangs and fights and bars and the law.

The Samaritan finished his dozenth cigarette as a flatbed wrecker backed up to Erifnus. Jeff the tow truck driver tipped the flatbed and cranked Erifnus onto its deck, chaining her down like a French criminal. I said goodbye to the Harley guy, and turned to the Samaritan to hand him five bucks. He refused. “I don’t take charity.”

“It’s for gas … or beer. Anyway, it’s only five bucks.” He refused.

Then I got an idea. I climbed the flatbed and dug a book out of Erifnus’ backseat. I scribbled: “Thanks for saving my life. There are good people in the world.”

“Here,” I handed him a copy of A Road Trip Into America’s Hidden Heart.

“You’ll be in the next book,” I told him.

“Don’t use my real name,” he said.

“People wanna kill me …”

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gardening l BY HEATHER FINN

Get Growing It's time to give your garden some high-summer TLC. Maintaining a thriving garden in the hot, dry month of August can be intimidating. Andrew Thomas, research assistant professor in horticulture at the University of Missouri, and Liz Graznak, owner of Happy Hollow Farm, agree that with a little commitment and TLC, you can keep your garden growing strong all month long. Follow these steps to keep your garden in commission until fall finally arrives.

1. Mulch your garden.

Mulch, a material that enriches and insulates soil, is a must for keeping your garden moist during the dry month of August. If you’re looking for easy, homemade mulch, Thomas recommends compost or even shredded newspaper bits. Hay and straw are his top choices for mulch. “I use a lot of hay and straw in my garden,” Thomas says. “Not only does mulch help with watering by making the soil more evenly moist, it helps work against weeds.”

Graznak also strongly recommends straw or hay, but points to last fall’s dry leaves as an effective alternative. Regardless of what material you choose, “always, always, always mulch,” Graznak says.

2. Water deeply.

To protect your garden from the relentless August sun, both Graznak and Thomas say watering deeply is more important than watering frequently. “When you water, it’s more important to do a deep, thorough watering than to water for just five or 10 minutes at a time every day,” Graznak says. Watering two times a week for anywhere from 30 minutes to two hours should do the trick, she adds. Thomas also recommends letting the garden dry out between watering to reduce chances of disease and fungus.

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3. Remove dead or dying plants.

Has your tomato plant seen better days? It might be time to say goodbye. “If a plant is dead or dying and not producing any more fruit, a lot of people want to just leave it there, thinking it will come back again,” Thomas says. “The best thing to do is to get rid of them, because that’s when you build up disease in the garden.” And, according to Thomas, you can even make use of dead plants by adding them to your compost.

Have no fear if clearing out your garden leaves it looking a little sparse. According to Graznak, you can keep your fruits and veggies growing strong with consistent planting. “If your plants are dying, you can plant them again and have them growing into the fall season,” Graznak says. “I have produce growing all summer long because I continue to plant every three or four weeks or so.”

4. Plant a fall garden.

Your motivation for gardening may be fizzling out in the peak of summer heat, but both Thomas and Graznak say late summer and early fall are great times to grow.

“You’re burned out, it’s hot and you’re kind of tired of your garden,” Thomas says. “But go ahead and plant some lettuce, spinach, cabbage, squash, cucumbers and green beans. August is a really good time to plant a late summer/early fall garden. Take advantage of those quick-season crops.”

If you’re looking for produce or help with your fall gardening concerns, Graznak recommends making a stop at a local farmers market. “You can always find transplants for fall crops at the [Columbia Farmers] Market,” Graznak says.

“Come and ask questions.”

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eco-health l bY ALEX LEININGER

A Quick & Easy Guide To Composting Here’s a hassle-free way to clean up your yard … and the environment, too.

AFTER A FEW MONTHS, THE FINAL PRODUCT should be a brown, crumbly

Organic farming is a basic part of sustainable agriculture and horticulture, and yet it can be a complex subject to tackle. There are many educated, hard-working farmers dedicated to the art of sustainability, but there are ways for everyone to get involved. Tim Reinbott, superintendent of the University of Missouri’s Bradford Research and Extension Center, has a few at-home composting tips for those interested in going green.

WHAT GOES INTO A COMPOST PILE is more about the proper balance between brown and green plant matter. Wood clippings, shredded newspaper and dry leaves are great examples of brown matter; grass clippings and food waste from the kitchen make for good green additions.

Almost all food waste that isn’t meat, fish or dairy products can go in the pile.

Start your pile with some larger brown elements such as twigs and leaves, and then continue to mix both brown and green elements all the way to the top.

CONTAIN ALL OF THE COMPOSTING INGREDIENTS to retain heat and assure the pile does its job effectively. You can purchase tumblers in stores or online, an easier option for beginners because it helps when turning the contents of the pile.

A cheaper option would be to make a

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container yourself. Reinbott recommends using wire fencing to help aerate the pile, but a wood cage is another option.

Containers can be various sizes: the most important requirement is that it keeps your compost in the designated area.

MAINTAINING THE PILE is just as important as creating it; compost should be doing its job constantly. If bacteria are breaking down the plant matter correctly, the compost pile should feel warm, even in the winter. A sunny location is helpful in retaining that heat; keep the pile watered to prevent dryness. The pile must retain moisture, so break out the hose when rain isn’t falling. Turning your pile consistently will help the materials blend and interact with each other. Use a shovel or pitch fork to turn the pile if you don’t have a tumbler.

soil that doesn’t give off an unpleasant odor. Composting isn’t a complicated activity, but there are a few things to avoid that could stunt a compost pile’s progress. Avoid these small pitfalls, and you’ll be ready to transform your yard in no time.

1. Don’t be afraid to make your pile huge. A large mass is crucial to the breakdown process as long as everything fits in the container.

2. Mix up the materials. Using one material is not only boring — it will harm your plants’ diets. Think of your mixture as a food pyramid for the compost pile: It needs different groups of nutrients to be healthy.

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5 things l bY MORGAN McCARTY

5 Things To Do …

Before Summer Is Over Don’t let summer fade without taking full advantage of everything CoMo has to offer.

1

In the frigid months of winter, it can be difficult to remember warmer days. Before summer ends and these warm days slip into cooler temperatures, be sure to take advantage of these CoMo gems so that when you’re curled up next to the fireplace you can hold close the memories of summer adventures.

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Columbia is fortunate to have a fantastic library just west of the heart of downtown. Visit the Columbia branch of the Daniel Boone Regional Library (100 W. Broadway) and travel through time and space via the pages of your favorite authors. You can also take part in the communitywide reading program One Read by picking up a copy of this year’s featured read, “The Boys in the Boat: Nine Americans and Their Epic Quest for Gold at the 1936 Berlin Olympics” by Daniel Brown. Find a park bench and start turning those pages.

4

Hike To Devil’s Icebox

The natural cave located in Rock Bridge Memorial State Park (5901 S. Highway 163) is a half-mile hike comprised of a boardwalk with viewing platforms and numerous stairs. Hikers will pass the 63-foothigh natural tunnel known as the Rock Bridge and the double-sinkhole entrance to Devil’s Icebox and Connor’s Cave. Although Devil’s Icebox is closed, visitors can wade into the underground stream at the entrance and into the 150foot long Connor’s Cave. Missouri State Parks recommends bringing flashlights and wearing helmets and good shoes. Parking is available off Highway 163, just south of South Rock Quarry Road.

Enjoy An Outdoor Concert

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Read A Book

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True, the MKT Nature and Fitness Trail is open year-round, but some would argue it is most beautiful in the summer and fall. Luscious leaves arch over the 10-foot-wide trail as brooks and creeks babble and flow to the side and sometimes even under the trail. Grab your bikes and pick a trail entrance; there’s nearly 9 miles of trail connecting the downtown Columbia trailhead (Flat Branch Park, 101 S. Fourth St.) to the statewide Katy Trail. For an added challenge, keep going on the Katy all the way to Rocheport and beyond.

Grab some meats and cheeses from your favorite deli, fresh bread from the bakery and an assortment of fruits and veggies for a picnic in the park.

There are close to 75 parks and recreation areas in Columbia to plop down a blanket and basket for an afternoon. Visit www.gocolumbiamo.com/ParksandRec/Parks to view a full listing of Columbia’s parks. You can also bring your own food to the A-Frame at Les Bourgeois Vineyards in Rocheport (14020 W. Highway BB) for an afternoon or evening overlooking the Missouri River.

S

Bike The MKT

Pack A Picnic

Only a couple of Stephens Lake Park Amphitheater concerts remain for the summer 2014 season. These free concerts take place on the first Thursday of each month from May through September at the amphitheater (100 Old 63 N.). The concerts are open to all ages; guests are encouraged to bring a blanket or a low lawn chair. The show begins at 7 p.m. and typically lasts until 9 p.m. Check the city calendar at www.gocolumbiamo.com/CMS/webcal/ for updates on the artists performing.

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Bullying takes many forms.

Learn how to help your child deal with and avoid this painful scourge of childhood.

By Anita Neal Harrison ILLUSTRATIONS BY KATE MOORE

I

t started with some mean comments in sixth grade.

Kara Bennett doesn’t know why her classmates turned on her.

Some of them had been her friends, but that year they singled her out and began picking on her because she didn’t dress like them, didn’t wear makeup like them and didn’t fix her hair like them. Their insults hurt from the start, and at first, Kara didn’t believe the unkind taunts of her classmates.

“But when it’s just constant, you start to believe,” she says. “ ‘Well, maybe I am fat. Maybe I am worthless.

Maybe no one here does like me.’ ” Kara put up with the bullying on her own and tried to deal with it the best she could — which wasn’t too well. Her mother, Annette, says she was unaware of the cruelty her daughter faced and didn’t realize the impact it was having on her.

“Kara learned to mask her hurt,” Annette says.

As the bullying progressed, Kara began to share some of her hurtful experiences with her mother. Annette tried to make things better for her daughter by contacting the school and even law enforcement when things turned physical. But despite her efforts, little seemed to change.

Then it got worse.

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n the winter of 2013, during her freshman year of high school, Kara accused a fellow student — a junior — of raping her. She went to the police, who told her she had no proof; the prosecuting attorney told her and her parents that a trial would be a “horrifying” experience.

When word got out, Kara faced the wrath of several students who hated her for making the accusation. They called her a liar, said the rape never happened, told her she deserved it, called her fat and even told her to go kill herself.

There were threats of violence, including death threats. Some of the bullying occurred in person; the rest came through text messages and social media.

That’s when Kara began starving herself and entertaining thoughts of suicide. She started cutting herself.

“I wanted to have control of some part of my life,” she says to explain the cutting. “I wanted to physically see the pain the others were causing.”

Annette knew things were bad, so she arranged for Kara to finish her freshman year through the homebound program, available to students who are unable to attend school due to various physical, behavioral or emotional difficulties.

Still, the bullying continued — mostly through social media and texting — and Annette had no idea just how desperate Kara was.

“She couldn’t verbalize that,” Annette says, adding that Kara even lied to the first therapist she took her to see.

Annette admitted Kara to the Missouri Psychiatric Center after finding some of

her daughter’s writings on suicide. Kara had never told her parents that she was having suicidal thoughts.

“I think she didn’t want to tell me because it would hurt me,” Annette says. “And I don’t necessarily think she wanted to kill herself. I think she just didn’t know how to deal with it anymore. She didn’t want to deal with that pain anymore. So in her eyes, that was the only way out.”

In the hospital, Kara began dialectic behavior therapy, which covers the core strategies of validation and problemsolving, and teaches mindfulness and distress-tolerance skills. Treatment has helped, Kara says.

“I realized how to deal with bullying and that it isn’t just me,” she says.

“I learned a whole bunch of coping methods.”

Kara returned to school last fall for her sophomore year, and some of her fellow students picked up the bullying again.

“But then they started to realize that I’m not going to take it anymore, that I’m putting an end to it when it starts,” she says.

When people say something mean about Kara now, she responds assertively to her tormentors: “That’s false. You just want to get something out of me to make yourself feel better, and you’re really the one who’s struggling here.” Kara also doesn’t hesitate to show her principal any hurtful text message or social media posts she receives; those instances occur less frequently these days.

“It still hurts,” she says of the few bullying incidents that do take place,

“but I know what they’re saying isn’t true, and I’m a lot stronger than I was.

I’m not as vulnerable.”

Kara says she hopes her story will help other children and teens who suffer at the hands of bullies.

“Because that feeling of not wanting to go to your own school, where you should feel safe, is the worst feeling in the world,” she says.

SCHOOLYARD ANGST Kara will return to her same school to start her junior year this month. She won’t be the only bullying victim or survivor on campus. The U.S. Centers for Disease Control and Prevention estimates that bullying affects as many as one in four students in Missouri. The CDC calls bullying a public health risk that manifests itself in a variety of health complications ranging from persistent headaches to stomachaches, sleep disorders and mental health problems. Some victims even drop out of school.

It’s really not all that strange that the CDC takes the same view of bullying as it does influenza and HIV/AIDS rates, says Rebekah Freese, a clinical instructor in the University of Missouri School of Social Work. She believes the public health angle is the right approach to combat bullying. “[The CDC] defines public health as ‘the science of protecting and improving the health of families and communities,’ ” Freese says. “Just like HIV/AIDS, bullying is impacting not only individuals but also our communities around us.”

forms of bullying The Centers for Disease Control and Prevention outlines several types of bullying: Physical bullying involves causing harm to someone’s body. Examples include hitting, kicking, punching, spitting, tripping and pushing.

Verbal bulling is saying or writing mean things. Examples include teasing, namecalling, threatening or offensive notes or hand gestures, inappropriate sexual comments and verbal threats.

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Relational bullying, sometimes referred to as social bullying, involves hurting someone’s reputation or relationships. Examples include leaving someone out on purpose, telling others not to be friends with someone, spreading rumors about someone and embarrassing someone in public.

Property bullying, sometimes included in physical bullying, is the theft or damage of someone’s property. Examples include taking something that belongs to someone

else and refusing to give it back, altering or destroying property and deleting personal electronic information.

Cyberbullying, or bullying carried out through cellphones, computers, tablets and other electronic devices, is called “electronic bullying” by the CDC, and is described as one context in which verbal, relational and property bullying occurs.

It’s important to remember that those who bully others do not need to be stronger

BULLYING IS …

One significant challenge researchers and communities face in dealing with bullying is an inconsistency in defining it. Just this year, in an effort to improve research on bullying, the CDC released the following “uniform definition of bullying”: Bullying is any unwanted aggressive behavior(s) by another youth or group of youths who are not siblings or current dating partners that involves an observed or perceived power imbalance and is repeated multiple times or is highly likely to be repeated.

Bullying may inflict harm or distress on the targeted youth including physical, psychological, social, or educational harm.

This new uniform definition builds on one put forward 20 years ago by psychologist Dan Olweus, a pioneer in bullying research and developer of the Olweus Bullying Prevention Program. Both definitions limit bullying to conduct that meets three criteria: behaviors that are aggressive, repeated and involve a power imbalance.

According to the uniform definition, a single incident of mean or aggressive behavior might require discipline — for example, a student gets mad during a game and pushes a smaller student — but it is not bullying. Neither is it bullying in a conflict between two students who are evenly matched — say, two girls who clash because each wants to gain social dominance in a given situation.

“We have to educate the public and

parents and students as to what constitutes bullying,” says Susan Perkins, coordinator for elementary guidance and counseling at Columbia Public Schools.

“It’s not just being mean to somebody. If kids are having difficulties in their friendships, there can be a bullylike behavior, but we have to keep in mind that these are repeated behaviors … We don’t want to label everything as bullying because when bullying is happening, it’s serious and something that needs to be addressed right away.”

In the CDC’s 2013 High School Youth Risk Behavior Survey, 25.5 percent of Missouri respondents — or 1 in 4 — reported being bullied on school property during the 12 months before the survey.

Nationwide, the percentage was 19.6 percent, or 1 in 5.

A PUBLIC HEALTH PROBLEM Like other public health issues, bullying has its own risk factors, signs and symptoms, complications and protective measures. StopBullying.gov, a website managed by the U.S. Department of Health & Human Services, provides information to help the public recognize, respond to, and prevent cases of bullying. The website’s resources, as well as information from Freese, Perkins and Karen Weston, chair of the Columbia College education department, draw a picture of bullying. It isn’t pretty.

J Risk Factors or bigger than those they bully. The power imbalance can come from a number of sources — popularity, strength, cognitive ability — and children who bully may have more than one of these characteristics.

There are risk factors for becoming a victim and a bully. Generally, children are more likely to be bullied if they are … »» Perceived as different from their peers — overweight, underweight, dress differently, new to a school or unable to afford the “cool” things. »» Perceived as weak or unable to defend themselves. »» Depressed, anxious or have low self-esteem.

»» Less popular, with few or no friends. »» Socially inept and seen as annoying or provoking, or they antagonize others for attention.

Children are more likely to bully others if they … »» Are aggressive or easily frustrated. »» Have less parental involvement or have problems at home. »» Think badly of others. »» Have difficulty following rules. »» View violence in a positive way. »» Have friends who bully others.

“Many bullies are trying to fit in, have the mentality that they are better than others or are mimicking friends or family members who bully,” Freese says.

It’s important to note that bullying is not usually a simple interaction between a child who bullies and a child who is bullied. Instead, it often involves groups who support each other in bullying others.

J Signs & Symptoms Recognizing the warning signs is an important first step in taking action against bullying. Statistics from the 2008-2009 School Crime Supplement show that an adult was notified in only about onethird of bullying cases.

There are several reasons why children don’t tell adults about bullying, and understanding these reasons can make it easier for adults to help bullying victims. »» Bullying can make a child feel helpless. Victims may want to handle it on their own to feel in control again; they may fear being seen as weak or a tattletale. »» Children may fear backlash from the one who bullied them. »» Bullying can be a humiliating experience. Children may not want adults to know what is being said about them, whether true or false. They also may fear that adults will judge them or punish them for being weak. »» Bullying victims may already feel socially isolated, convinced that no one cares or could understand. »» Children fear rejection by their peers. Friends can help protect others from bullies, but victims fear losing this support.

Adults should follow up with children exhibiting any of these signs of being bullied: »» Unexplainable injuries. »» Lost or destroyed clothing, books, electronics, etc. »» Frequent headaches or stomachaches, feeling sick or faking illness. »» Changes in eating habits, such as skipping meals or binge eating.

Children may come home from school hungry because they did not eat lunch. »» Difficulty sleeping or frequent nightmares. »» Declining grades, loss of interest in schoolwork or refusing to go to school. »» Sudden loss of friends or avoidance of social situations. »» Feelings of helplessness or decreased self-esteem. »» Self-destructive behaviors such as running away from home, harming themselves or talking about suicide.

These warning signs can also point to other issues or problems, such as depression or substance abuse, so it’s important to talk to children to determine what is causing their stress.

J Complications Bullying causes physical, social, emotional and academic harm.

“Common issues for the victim are that they feel unsafe, they begin to isolate, shut down and often appear depressed,” Freese says. “If it is not resolved, bullying has been known to lead to suicide and acting out in violence toward others, [including] becoming a bully.”

Along with depression, children who are bullied are more likely to experience anxiety, loneliness and changes in sleep and eating patterns. Research shows these issues may persist into adulthood.

Other complications for bullying victims include health complaints, such as frequent headaches or stomachaches, and decreased academic achievement and school participation. Bullied children are more likely to miss, skip or drop out of school.

For some children, therapy can help avoid these complications, Weston says.

“If your child seems to be very de-

pressed or highly anxious and that continues, usually we say more than a couple of weeks, at least check out whether they might need some therapy,” she says.

Those who bully also need help to avoid their own set of negative outcomes — at risk to abuse alcohol and other drugs in adolescence and as adults; get into fights, vandalize property and drop out of school; engage in early sexual activity; accumulate criminal convictions and traffic citations as adults; and abuse their romantic partners, spouses or children as adults.

“For the bully, they are not learning how to socialize in a [healthy] way,” Freese says. “They are not learning appropriate means to express their emotions and deal with anger or depression.”

Bystanders, too, face negative effects.

Children who witness bullying are more likely to use tobacco, alcohol or other drugs; to have increased mental health problems, including depression and anxiety; and to miss or skip school.

PROTECTIVE STEPS Protecting students from bullying doesn’t stop at prevention. Children must be protected from the adverse effects.

Schools have many options to address bullying, but parents, too, can take action to help safeguard their children from the harm of bullying.

1. Parents can help children understand bullying. Tapping into descriptions and information resources, parents can teach their children what bullying looks like.

“Talk to your kids about whether they’ve been bullied, do they know someone who is bullied, what is their plan if they were to get bullied?” Freese says.

More questions parents can ask their children: »» What does “bullying” mean to you? »» Describe what bullies are like.

Why do you think people bully? »» Have you ever felt scared to go to school because of bullying? What

what to do if your child is bullied Children aren’t the only ones who don’t report bullying. Parents, too, sometimes hesitate to contact the school because they think it won’t help or will make the situation worse.

Those parents need to know that counselors and administrators get that concern, says Betsy Jones, counseling coordinator for grades 6 to 12 at Columbia Public Schools.

“You can call and have a confidential conversation with a counselor or an assistant principal to have them observe and see what they notice,” she says. The idea, she notes, is to alert the school to where and when the bullying is happening so adults there can make a report based on their own observations and avoid disclosing the report of the parent or student.

Another option for students and parents is the Missouri School Violence Hotline, which provides four

ways to give an anonymous report of bullying and other incidents of school violence: 1. Call 866-748-7047.

2. Fill out an online form, available at www.schoolviolencehotline.com.

3. Download the free “MO ReportIt” application.

4. Text to 847411 using the keyword “Reportit.” Include school name and city.

ways have you tried to change it? »» What do you think parents can do to help stop bullying? »» Do you ever see kids at your school being bullied by other kids?

How does it make you feel? »» Have you ever tried to help someone who is being bullied? What happened? What would you do if it happens again?

Parents should talk to their children about the harm caused by bullying so they will understand why it’s unacceptable and why it’s important for them to seek help if it happens to them or someone they know.

“This isn’t a one-time conversation,” Freese notes. “It should be woven into the conversations that parents have with their kids frequently.”

2. Parents can teach children how to stand up safely to bullying. Offer specific actions, Weston says. That might mean devising an acceptable comeback — such as, “Why say that stuff

to me? I know it’s not true” — or helping children develop more confident body language, such as walking with head up, making eye contact and smiling.

Weston adds, however, that most bullying victims won’t become more assertive overnight — and that’s one reason children need to know that standing up can also mean getting an adult to help.

3. Parents can encourage children to do what they love. “Parents can get kids involved in different activities, whether it’s sports or music, where they’ll have a group of friends who enjoy doing some of the same things they do,” Weston says. “Having friends around them who are supporting them is important so they’re not believing what the bully is saying about them.”

4. Parents can model kindness and respect. “Watch how you respond to the customer service representatives,” Freese says. “How are you answering the phone? How do you talk about your boss at home? Do you gossip about others in

bullying prevention at school

At Columbia Public Schools, multiple programs provide messages to counter bullying. These include the guidance program curriculum, which offers instruction in interpersonal relationships; the Positive Behavior Interventions & Support program, which sets schoolwide expectations taught in classrooms and assemblies; and U Matter, a campaign that primarily aims to prevent student alcohol and drug consumption but also covers making the right decisions in general.

Some of the instruction is specific

to bullying, but much of it comes at bullying from other angles, such as teaching conflict resolution, mindfulness and problem-solving skills.

According to StopBullying.gov, a website managed by the U.S. Department of Health & Human Services, the prevention approaches that show the most promise involve the entire school community in creating a culture of respect.

That’s the goal at Columbia Public Schools, says Susan Perkins, coordinator for elementary guidance and counseling in the school district.

“We’ve really talked about digging deeper into developing skills that prevent the bullying,” she says, “so if we can help kids develop the empathy and the problem-solving skills, then hopefully, kids will be able to avoid becoming a bully, as well as be able to address the bullying issue.”

the earshot of your children? [How do you respond] to jokes made by others in private and in public?

“I encourage all parents to think of themselves as being on stage with a big spotlight on their every move,” Freese continues. “We all will stumble and fall, and when we do, [we need to be] vulnerable with our children by saying, ‘I really messed up here, and my plan to change this behavior is …’ ” 5. Parents can keep the lines of communication open. “Start early; practice talking with your child about their day, who are their friends, what happened at school,” Freese says. “A typical response from a child is, ‘My day was good.’ Have them describe the day.”

And don’t let the conversation drop when the child becomes a teenager, Freese adds. “Teens are very private and want to be independent, and it is more crucial than ever to be communicating in a validating and nonjudgmental way with your teen,” she says.

Annette Bennett urges parents to get help for their children, as she did for Kara.

“The only thing I can say is to seek professional help,” she says, “and make sure that the therapist is right for your child … and if that therapy doesn’t work, don’t stop. Find a different one, or things will get worse. They’re not going to get any better [without help], and it’s not just going to go away.”

Freese points out that bullying does not have to happen.

“Bullying is a public health issue that is totally preventable,” she says. “It will take each and every citizen making a conscious effort to remedy this problem.”

read more on the web To learn more about how you can help your child with bullying, including school policies and information about cyberbullying, visit www.InsideColumbia.net.

BETH SHEPARD

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BY HEATHER FINN, ALEX LEININGER & JOHN SCARPINATO PHOTOS BY L.G. PATTERSON

ow well do you know your neighbor?

Columbia is full of local athletes who don’t always get the recognition they deserve for their inspirational efforts on and off the field.

From the Paralympic hopeful to the Ironman competitor, you might be surprised at what your fellow Columbians have achieved. Meet a few of CoMo’s unsung athletes and the stories behind their successes.

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Carter Arey

“The first day I started playing this sport, I didn’t just think, ‘I’m going to have fun with this sport and test it out,’ ” Arey says. “It was more like, ‘I’m seeing this as an opportunity to do something cool with my life.’ I transformed everything about me.”

Arey was born with proximal femoral focal deficiency, a birth defect that results in a shortened femur, and has been wearing a prosthetic leg since he was 4 years old. Yet he played basketball for the Rock Bridge Bruins throughout his high school career.

Wheelchair basketball wasn’t even on his radar as a kid, but today, 24-year-old Arey works to bring attention to the sport.

“I hold a very unique and cool perspective in that I came from a highly competitive able-bodied sport background,” Arey says.

“Now I’m in this sport, and it just needs to be known more. I’ve taken it upon myself to see that as my role within the sport: take this sport as far as possible, and raise awareness about it.”

Learn more about the Mizzou wheelchair basketball program at www.mizzourec.com/programs/sportscompetition/mwb.

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arter Arey’s journey to Team USA began when he snuck into the University of Missouri student recreation complex to play pickup basketball. At the time, he wasn’t a student, and he certainly wasn’t a wheelchair basketball player.

“I ended up getting spotted by the head coach of the University of Missouri wheelchair basketball program,” Arey says. “He saw my prosthetic leg and told me I was eligible … Two days after that, I came back in and sat in the sport wheelchair and gave it a go.”

Fast-forward just four years, and Arey is coming up on his final year as a Mizzou wheelchair basketball player and working on a degree in sports management. His playing has improved greatly since that first day in the chair — in fact, just last month, Arey traveled to South Korea to compete in the 2014 Incheon World Wheelchair Basketball Championship and earn a silver medal with the U.S. National Team.

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lazing a trail is exhilarating, and Lindsey Martin and Tommy Skosky of Columbia College know the feeling. After taking part in back-to-back cross-country, indoor track and outdoor track seasons during the 2013-14 season, Martin and Skosky became the first two Cougars to represent their school at the National Association of Intercollegiate Athletics Outdoor Track & Field National Championships.

“It was great,” Martin says. “To be at nationals with just me and Tommy was a little different than having our whole team

around, but it was still really exciting and I had a lot of support.”

Martin is also the first Columbia College athlete to be named an All-American three times in one year — for crosscountry, indoor track and outdoor track — as a top-tier national qualifier in each season.

So what did it take to become such trailblazers? According to Skosky, the primary requirements were time and effort. “[Getting to nationals] took a lot of hard work and a lot of miles,” the 19-year-old says. “I ran every day over the summer, and when I got to college, I trained throughout all three seasons.”

Between athletics and academics, the two don’t get much down time. “Most of my time is spent either running or studying,” says 21-year-old Martin, who also volunteers with Special Olympics. “I don’t know the last time I said I was bored. Maybe in the middle of a 12-mile run.”

The hectic schedules paid off, however. Martin was recognized for her academic efforts with the NAIA ScholarAthlete Award, and Skosky landed a spot on the Academic All-American Midwest Conference Team.

It doesn’t stop here. Martin — who ran her first 5K (a run that spans a bit more than 3 miles) at 11 years old — hopes to land a “top five” spot at cross-country nationals and win the 5K event at both outdoor and indoor nationals next year. Skosky, who originally tried out for his middle school cross-country team to stay in shape for soccer, hopes to continue qualifying for and competing in nationals every season, and maybe even win the 5K event.

Martin credits her coach for the team’s — and her — success. “I’ve come a really long way since high school,” Martin says. “I think a lot of that goes to show how incredible my coach, Tim Cornell, is. I have run three minutes faster in the 5K than I did in high school … I’m training really smart, and I think that’s a huge testament to his ability as a coach. It’s been incredible to see the progress that everyone on our team has made.”

Get to know the Columbia Cross Country program at www.columbiacougars.com.

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eth Shepard, residency coordinator at University Hospital, has been active her entire life, but it wasn’t until she moved to Columbia that she found the support she needed to achieve goals she never thought she could obtain.

“I was sort of like a wolf pack of one,” Shepard says. “I was pretty content and then one of my friends asked me to join her at this run group called Couch to 3.1.”

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motivation to start running while teaching them the tools they need to live a healthier lifestyle. Shepard didn’t exactly fit in as the traditional newbie. She had been running in triathlons prior to joining, but after one visit she was hooked. She returned to the running group every week.

“The people were so kind, and so inviting, and I became really involved with Ultramax Sports,” Shepard says. “I just feel like I found the benefits of supporting your fellow runner and cyclist versus just going out and slugging by yourself.”

Currently, 40-year-old Shepard serves the group as a coach leading the group on their runs. “It’s amazing how a group can support you,” Shepard says. “Your mind can talk you out of a lot of things, whether it’s running, applying for new jobs or even cleaning your house, but if you know that you have a group that’s there and you are accountable to, that’s good motivation.”

It was that group motivation that drove Shepard to sign up for an Ironman race last year. “I had these two friends who were turning 40 last year and it was on their bucket list to do an Ironman,” Shepard says. “I refused to sign up, but agreed to train with them all summer.”

The trio trained side by side and eventually convinced Shepard to sign up two weeks before the race. “I never thought I would do an Ironman, ever, but on that day we showed up and we did it,” Shepard says. “Our group of three made it a point to stay together the entire day. That’s what got us through that race.”

Visit www.ultramaxsports.com/train to join a running group and kick-start your training.

DAVID JOHNSON BASKETBALL

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avid Johnson’s roots are in Columbia, so when he was asked to come back and coach his alma mater’s basketball team, it was an offer he couldn’t refuse. Johnson’s road back to Hickman High School has followed a twisting path to get where he is today.

“After I graduated from Augustana College in Sioux Falls, I played five years of pro basketball in Australia and did some basketball development officer work,” Johnson says. “I got to meet some wonderful people, play in a nice town and win a national championship. I wouldn’t change that experience for the world. It taught me how to adapt to different cultures.”

Once Johnson returned to the United States in 1990, he bounced around between different coaching positions around the country, including Brainerd Community College and his first stint at Hickman in 1993, and served as athletic director at a Division II college in Virginia. It wasn’t until 1996 that Johnson returned to Columbia for good.

Today, Johnson not only gives his time to his Hickman team, but also to the Columbia community. “It means everything to me to give back to the community,” Johnson says. “I want to be a role model for kids because I had people who helped, guided, supported and gave me direction when I was down.”

As president of the Midwest Sports Academy, 52-yearold Johnson provides children of all ages with basketball opportunities. “We teach them the game and the fundamentals of basketball, but more importantly just to enjoy life and have fun with what they’re doing while getting some exercise and doing something that is positive and productive,” Johnson says.

This past year, Johnson led the Hickman boys basketball team to the state championship game. Although the outcome was not in the Kewpies’ favor, Johnson is optimistic for next year.

“We’ve got Jimmy Whitt back, who was the best player in the state of Missouri,” Johnson says. “We do have a very young cast of guys who have not played at the varsity level, but they are promising in regard to their talent and skills.”

Check out the Hickman boys basketball schedule at www.kewpieathletics.com.

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Visit www.mutigers.com to view the upcoming women’s volleyball schedule.

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oxley Keala traveled 6,000 miles to find a little bit of home in the Show-Me State.

The 19-year-old Hawaiian, a setter for the University of Missouri volleyball team, had been a top recruit since her freshman year in high school. Keala knew competitive volleyball at the collegiate level was on the horizon, but knowing which college court to covet was a different story.

“I was being recruited my freshman year, and I really had no idea that MU even existed,” Keala says. “Coming from Hawaii, we’re only familiar with schools on the West Coast and some of the big ones on the East, but after I visited my sophomore year I fell in love and decided to come to MU.” Like many college freshmen, Keala anticipated a new experience in a new locale.

Little did she know she wasn’t the only Hawaiian moving to Columbia. Carly Kan, her longtime sports rival and friend from Hawaii, had also committed to play at MU in the fall.

LOXLEY KEALA (left) & CARLY KAN (right)

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“I wanted to go to a school that not many Hawaiian kids were going to,” Keala says. “We had no idea that we were both looking at the same school, and when I found out she was committing at the same time I was, I realized how great we would be for each other and the program.”

Sharing a “Hawaii connection” and a formidable years-long rivalry with one another, both players quickly realized the advantages of their history on opposite sides of the court.

They seem to know exactly what the other player is going to do before they do it, and Keala says that is especially important for their setter-hitter relationship.

“For us, the connection was natural,” Keala says. “Freshman year was the best year of my life by far, because I got to come into such a successful program. Volleyball affects everything I do, and since we were winning, it was so easy for me to do well in school and to do well socially.”

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outhful distaste for the sport she now loves gave Carly Kan a greater appreciation for the activity that now takes up a majority of her time.

“I started playing volleyball when I was 6 years old, I think, and I actually didn’t like it very much,” says the 19-year-old hitter on the University of Missouri volleyball team. “But at some point in time it all changed, and I absolutely love volleyball now.”

Like her teammate, Loxley Keala, Kan hails from Honolulu. Her decision to come to the mainland revolved around potential time on the court.

As top recruits, the two carried high expectations for the program in their freshman year. Kan looked forward to anything she could bring to MU’s star-studded program in a season that saw the team win Mizzou’s first Southeastern Conference championship as it went 35-1, falling to Purdue in the second round of the NCAA tournament.

“I got to start this year, which was really huge for me, because I honestly just wanted to get some playing time,” Kan says. “It was a bigger role than I expected, and I was just excited to get on the court.” Freshman starters don’t have much time to make freshman mistakes, she says, but Kan concedes that she still made some of them.

“I think that I really had to grow up pretty fast,” she says. “College is a whole new level, and I really had to learn how to adapt to the fast-paced nature of the game.”

According to Kan, Hawaiian players are often shorter and scrappier than mainland players. The emphasis is on defense, which helped Kan in her transition to college games. Another asset, of course, was the familiar face beside her on the freshman roster all year.

Kan and Keala quickly bonded throughout their first year at college, despite being on-court rivals all through high school. “When we got here, we actually weren’t very close, but after getting here we became really great friends,” Kan says. “We got so close this past freshman year, and it was like ‘How did we not know each other before?’ ” AUGUST 2014 inside columbia

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im Anderson made his mark at Mizzou as an athlete in the 1970s. His former athletics director describes Anderson’s trip back to Columbia.

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FROM LEFT TO RIGHT: University of Central Missouri Athletics Director Jerry Hughes, former Mizzou basketball coach Norm Stewart and new Mizzou BASKETBALL coach Kim Anderson

“More than winning, he is a leader of the highest character.”

K

im Anderson’s ascent to the University of Missouri’s head coaching position began its circuitous route when legendary basketball coach Norm Stewart retired at season’s end in 1999.

Anderson, who played for Stewart’s Mizzou team from 1973 to 1977, and served as an assistant coach for Stewart in the early ’80s, was on the short list of possible Stewart replacements, but Mizzou Athletics Director Mike Alden had his sights set on a young upand-comer from Duke: Quin Snyder.

Eventually, after Snyder took the job as the new Mizzou men’s basketball coach, Anderson landed a job with the Big 12 conference, living in Dallas and heading up basketball operations.

Enter University of Central Missouri and its athletic director, Jerry Hughes.

“It was in 2002, and I had gotten rid of our basketball coach,” Hughes says. “One of the college’s board members was a good friend of both Norm and Kim. Of course, I knew them also.” Hughes targeted Anderson as the new UCM Mules coach.

“We went to the Big 12 conference basketball tournament in Kansas City and talked with Kim,” Hughes says. “Eventually we talked again at the Perkins restaurant in Lee’s Summit about Kim returning to Missouri and becoming the coach at UCM. Kim was making a good salary with the Big 12. We put together a financial package that rivaled his compensation with the Big 12 and made an offer.

Hughes said the move to Warrensburg was like

coming home for Anderson and his wife, Melissa, who were both Missouri natives. “UCM became better for their return,” he says. “[Anderson] has won more games than any other coach in school history, and won the Division II championship this year. More than winning, he is a leader of the highest character.”

When Mizzou basketball coach Frank Haith bolted for the University of Tulsa on April 18, “the stars began to align for Kim,” Hughes says.

“On the 19th of April, Kim told me he had been contacted by Collegiate Sports Associates Executive Search and Consulting, who had been retained by Missouri to assist in identifying candidates for Mizzou basketball,” Hughes recalls. “He said he thought he had a good shot. It was his dream job.”

On April 23, Hughes got the call he was both hoping for and dreading. “Mike Alden called me,” he says. “He told me he wanted to proceed with talking with Kim about the Mizzou job. Of course, I said yes. I didn’t want to lose Kim but this was a fantastic opportunity.”

The University of Missouri Board of Curators met on April 28 and approved Anderson’s hiring.

“Kim called me,” Hughes says. “It was a bittersweet moment. During his 12 years as coach of the Mules, Kim had two tempting offers from Kelvin Sampson, first when Sampson was coach of Oklahoma and later when Sampson moved to become head coach of Indiana. Both times, Kim decided to stay in Warrensburg.

“Finally what he wanted — and where he belongs — came to pass.”

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recipes & reviews Chef’s Secrets

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mixology

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Cooking With Brook

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HOME COOKING

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p

Did you know that in Japan, some watermelons are grown in wooden boxes to produce a cubed watermelon?

The Wide World Of Watermelon Originally from South Africa, today’s watermelon boasts an incredible 1,200 varieties. Watermelon is a botanical vegetable, related to both squash and cucumbers. The most popular variety, the one we all know and love, has many health benefits. Watermelons are high in vitamins A and C, potassium and fiber; they’re also fat-free and very high in lycopene, the phytonutrient that helps eliminate free radicals in our blood. Watermelons are considered among the world’s healthiest and tastiest foods.

— dennis clay

photo by l.g. patterson

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chef ’s secrets l by dennis clay

Not Your Ordinary Salad Shake up expectations with this tasty summer dish.

F

or this salad, I wanted to expand on how we perceive watermelon. Yes, it is great to have a cold slice of the juicy fruit on a hot summer day, but this salad will show you how to refine your perception of a simple food and expand it into an elegant, savory dish worthy of any dinner party.

You can also utilize the watermelon rind, something that usually ends up in the compost pile. Pickling the white pith is a great way to use all of the melon and showcase your culinary repertoire. Be sure to peel away the green with a vegetable peeler while the watermelon is still whole. This will make it easier to separate the white pith from the red fruit.

Grilled Watermelon Salad Serves 4

½ of a small, seedless watermelon (peeled, reserve white pith), flesh sliced ½-inch thick 2 heads purple radicchio, split in half 1 small red onion, peeled and sliced, ¼-inch thick 4 tablespoons extra-virgin olive oil 1 teaspoon salt Vinaigrette (recipe follows) ½ cup pickled watermelon rind (recipe follows) 1 large head butter leaf lettuce, cleaned and chopped medium 8 ounces feta cheese, crumbled Heat grill on high. Season the watermelon, radicchio and red onion with oil and salt.

Grill each piece of watermelon, radicchio and onion until the outsides are lightly charred and the pieces are cooked about halfway through. Transfer grilled items to a plate and allow them to cool slightly. Chop the grilled fruit and vegetables into medium dice. Toss with the vinaigrette, the pickled rind and the butter lettuce. Top with the crumbled feta cheese. Serve immediately.

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photos by l.g. patterson

Vinaigrette

3 tablespoons white balsamic vinegar 1 tablespoon honey 2 tablespoons fresh mint, chopped ¼ teaspoon white pepper ½ teaspoon salt ¼ teaspoon fresh garlic, crushed ½ tablespoon Dijon mustard ¾ cup extra-virgin olive oil In a food processor or blender, combine all of the ingredients except the olive oil and mix thoroughly. With the motor running, slowly drizzle in the olive oil to form an emulsion.

Alternately, if you don’t have a food processor or blender, you may use a mixing bowl and a whisk. You will have to chop the mint finely first and whisk the oil in very slowly.

Pickled Watermelon RIND 1 cup watermelon rind, green removed and white pith diced small ½ cup apple cider vinegar ¼ cup water 3 tablespoons sugar Pinch of salt Place all ingredients in a small saucepan and bring to a gentle boil. Reduce the heat and simmer for 5 minutes. Allow rind to cool completely. Strain and use.

dennis clay is the executive chef at Inside Columbia’s Culinary Adventures. Learn more about Chef Clay and upcoming Culinary Adventures classes at www.CoMoCulinary Adventures.com.

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flavor

the wine list l by kathy casteel

Summer White Add some olé! to patio season.

THE DOG DAYS OF SUMMER ARE UPON US. KEEP YOUR COOL BY SERVING SPAIN’S SIGNATURE WHITE WINE, ALBARIÑO. The best known of Spanish white wines, Albariño shares similar aromatic traits with Viognier, Gewürztraminer and Petit Manseng, boasting a crisp, citrusy flavor that’s easy on the palate in warm weather.

Martín Códax Albariño is a refreshing, food-friendly wine from the Rías Baixas of Galicia, on Spain’s Atlantic coast. Light and elegant, it carries an intense floral aroma with apricot and peach notes and an herbal undercurrent. Layered flavors of ripe lemon zest sharpen the underlying taste of apple and pear, smoothed with a hint of melon. The wine balances high levels of sugar and acidity, which give it a remarkable freshness.

Serve it chilled with seafood, poultry,

rice and fresh cheeses. Albariño lightens any summer meal as it cuts through the heaviness of cream sauces and pasta dishes. For a real treat, pair it with shrimp and grits, a divine choice for patio dining.

The Martín Códax winery (called a bodega in Spain) is a cooperative supported by more than 550 families farming 1,400 acres of seaside vineyards by hand. The label name honors the medieval troubadour Martín Códax, whose Galician ballads extolled love and passion for the sea. His 13th-century songs, found in 1914 on a leaf of parchment inside the binding of an old book, represent the oldest surviving written Spanish music. The troubadour is as iconic in Galicia as the wine that bears his name.

The Grape Of Galicia

Albariño is the main grape of Rías Baixas, and the best known of Galicia, an autonomous Spanish region just north of Portugal.

The small, thick-skinned green grape thrives in the maritime climate of northwest Spain. Called “the wine of the sea,” Albariño complements seafood and shellfish, two staples of Galician cuisine.

The name derives from the Latin albus, which means “white.”

Brought to the Iberian peninsula by Cluny monks in the 12th century, the grape was tabbed “Alba-Riño” (the white from the Rhine). Albariño is actually the Galician name for the grape.

In Portugal, it is known as Alvarinho, and sometimes called Cainho Branco.

In the past century, Albariño has emerged as a distinctive varietal that appeals to the palates of wine drinkers in Europe, America and beyond. Vines that were once found growing around the trunks of poplar trees and in bushes along the outer margins of Galician fields are now cultivated in distinctive coastal vineyards, nurtured by vintners who craft a wine completely different from those produced across the Miño River in Portugal.

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mixology l BY MORGAN McCARTY

Dutchman In Paris

¾ ounce St. Germain ½ ounce Bols genever Elderflower presse to taste 1 lemon curl Pour the St. Germaine and genever over ice in a shaker. Shake well. Pour shaker’s contents into a Champagne flute with a lemon curl hanging in it. Top with elderflower presse to taste.

Melton’s Mixology Tips The genever will melt the ice, so be sure to add more ice to the shaker than you normally would.

Sambucus Spritzer This refreshing cocktail is crafted with European ingredients.

During her extended trip through Europe, Lydia Melton — a native Columbian who owns the artisan café Günter Hans — found herself at a genever festival in Hasselt, Belgium. Gin, as we know it, would not exist without genever. According to Melton, the malty-tasting alcohol is the original form of gin and extremely popular in Holland. In particular, Bols genever is a nice complement to elderflower, Melton says, because it contains juniper, which gives the alcohol a piney, almost resinous taste.

Elderberry plants, also known as sambucus, produce white flowers and then clusters of small berries. The delicate elderflower is only

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available for harvest a couple of months each year. The sweet juice pressed from the flowers is a popular cocktail ingredient, either as liqueur or juice presse. Melton uses both to concoct a late-summer cocktail that refreshes and invigorates. The Dutchman In Paris is light, sweet, malty and crisp, combining the sweetness of St. Germain elderflower liqueur with the malt flavor of genever and the slight citron of an elderflower juice presse.

Fans of a French 75 would enjoy this cocktail. Melton suggests pairing it with chicken, brunch or a light salad — or nothing at all. This cocktail can be sipped all by itself on a late August afternoon.

You can play with the ingredients of this drink at home. For example, swap out genever for gin, or use lemonade instead of elderflower presse.

To make this drink in a true European fashion, use genever.

To make it in an American fashion, use gin.

It’s OK to try things as you go along. You need to sample things to learn.

Günter Hans begins selling elderflower presse in-house this month. Stop by 1020 E. Broadway to learn more, or visit www.gunterhans.com.

PHOTO BY L.G. PATTERSON

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cooking with brook l BY FOOD EDITOR BROOK HARLAN

This May Sound Corny Make room on the grill for this family favorite.

M

id-summer is the time for sweet corn and there are a million ways to prepare it. The best ways involve lots of butter. Sometimes you have enough going on with your menu items and all you need is a simple accompaniment. Just take the corn, husk and all, and toss it on the grill. Char the outside of the husk and you are good to go.

Husk Or No Husk Have you ever shucked a raw ear of corn? It’s not the easiest thing to do. The corn silk gets everywhere, most of the time it doesn’t all come off, and the corn needs to be rinsed.

Usually, there is still a little left when you take a bite. Grilling fresh sweet corn with the husk on will steam the corn; the silk will stick to the husk and peel off easily. Once peeled, the pulled-back husk works well as a handle.

Butter Have you ever tried to put a cold butter patty on a hot ear of corn?

It melts, but cools the corn and is hard to spread. Try softening your butter on the counter for 15 to 20 minutes, and then whip it. You can salt the whipped butter to your liking. The process makes it easier to slather your corn with butter.

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brook harlan is a graduate of the Culinary Institute of America in Hyde Park, N.Y. He is a culinary arts instructor at the Columbia Area Career Center.

PHOTOS BY L.G. PATTERSON

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› Grilled Corn 8 to 12 ears of corn, husks on 1 pound compound butters (recipe follows) Make a fire of wood or charcoal in grill; allow to heat until coals/wood have a coat of white ash on the outside. Grill whole ears of corn in the husk, rotating every couple of minutes until the outside husk is charred. Remove from grill and serve with compound butters.

VARIATION Spread ears of corn on rack in a preheated 400-degree oven for 15 to 20 minutes.

Compound Butters 1 pound (4 sticks) butter Allow sticks to sit at room temperature for 15 to 20 minutes. Divide for seasoning.

Stick 1: Cilantro/Lime Butter

Stick 4: Lemon-Dill Butter

1 to 2 tablespoons minced cilantro Juice of ½ to 1 fresh lime Salt to taste

2 tablespoons fresh dill, minced Juice of ½ fresh lemon Salt to taste

Stick 2: Southwest Butter ⁄4 teaspoon chili powder ⁄8 teaspoon cumin 1 pinch ground cayenne Salt to taste 1 1

Stick 3: Salted Butter Salt to taste

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Whip slightly each stick of butter separately in a bowl with a whisk or with a mixer.

Add in ingredients for each flavor profile and season to taste with salt. Keep each compound butter at room temperature to serve. The butter can be made several days before and stored in the refrigerator; just bring chilled butters to room temperature and whip again before use.

› Seasoning While whipping the butter is a good time to add flavor. There are numerous combinations of compound butters. Think about your flavor profiles and what you like.

Try making some flavor combinations. Most pounds of butter from the grocery store come quartered, so try making four types of compound butter next time you are cooking corn. Your company will love it. Try these flavor combos: SALTINESS: soy, Worcestershire, smoked salts SWEETNESS: honey, syrup, brown sugar ACID: lemon, lime, vinegars DISTINCTIVE FLAVORS: green onion, cilantro, dill, liquid smoke, barbecue sauce SPICES: cayenne, cumin, chili powder, chipotle

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home cooking l BY JOHN SCARPINATO

Cannery Row Stock the cabinets with summer’s bounty to enjoy all year long.

Apple Butter Makes about 8 to 9 pints

8 pounds apples* 2 cups apple cider 2 cups vinegar 2¼ cups white sugar 2¼ cups packed brown sugar 2 tablespoons ground cinnamon 1 tablespoon ground cloves Wash fruit, remove stems, quarter and core. Combine cider and vinegar in large pot, add apples and cook slowly until soft.

Press fruit through a colander, food mill or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine doneness is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill sterile half-pint or pint jars with hot apple butter, leaving ¼-inch headspace. Adjust lids and process according to the recommendations in the table. *Use Jonathan, Winesap, Stayman, Golden Delicious, MacIntosh or other tasty apple varieties for best results.

Apple Butter Process Time In A Boiling-Water Canner Pints & Half-Pints

Altitude (feet) 0 - 1,000

1,001 - 6,000

6,000 +

5 minutes

10 minutes

15 minutes

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Canning is a way to control the food you eat, but newcomers to the hobby often find the process overwhelming. Vera Massey, nutrition and health education specialist at University of Missouri Extension, offers some helpful suggestions to those who are delving into the process.

“The most important thing for people to remember is that canning is not the same as cooking,” Massey says. Unlike cooking, canning requires you to follow the recipe strictly. The National Center for Home Food Preservation offers many different recipes tested by the U.S. Department of Agriculture to ensure safety.

“There are really only two safe methods to can,” Massey says. “The boiling-water canner method and the pressure canner method.” According to the National Center for Home Food Preservation, the acidity of the food canned determines which method to use. In order to determine the acidity of a food, you must check its pH value.

The lower the pH value, the more acid the food. Sound like something straight out of chemistry class? That’s because canning is a lot like science.

If you decide to take a stab at canning, you may find yourself wondering why the recipe calls for adjustments based on altitude. According to the National Center for Home Food Preservation, water boils at lower temperatures as altitude increases. Lower boiling temperatures are less effective at killing bacteria. In order to compensate for the lower boiling temperatures, you must increase the process time or canner pressure. The Geography Division of the Bureau of Census reports the city of Columbia at an altitude of 755 feet.

“My motto is ‘if in doubt, check it out,’ ” Massey says. If you are unsure about something, the National Center for Home Food Preservation website

offers plenty of tips and tested recipes.

The website includes an extensive “frequently asked questions” section.

Locally, the Boone County University of Missouri Extension office is a great resource. Massey offers classes throughout the year to give canning enthusiasts a visual way to learn the different canning methods.

Ultimately, homemade canned foods make a great gift and can be extremely satisfying. “There is a sense of accomplishment that comes with canning,” says Massey. “Especially if you’ve grown and harvested your own foods.”

For more information on canning, visit the National Center for Home Food Preservation website at www.nchfp.uga.edu or contact the local University of Missouri Extension office at 573-445-9792 and ask for Vera Massey.

Source: Adapted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA, revised 2009.

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dining out l BY MORGan McCARTY

Rah, Rah, Rah! A local pub & grill offers a home for all fans of the SEC.

Cheerleader Chicken Skewers, Kick-Off Smoke House Burger

When the University of Missouri joined the Southeastern Conference in 2012, the Tigers — along with the Texas A&M University Aggies — joined an elite group of competitive schools. At game time, each of the 14 SEC schools’ fan bases turn out with pride for their home team — even while on the road. This was part of Ravi Puri’s inspiration for opening Cheerleader Pub & Grill last September.

Puri first arrived in Columbia with his family in 1987. He joined the Environmental Trace Substances Research Center at the University of Missouri as a group leader. With his wife, Mona, and two sons, Raman and Vivek, the Puris quickly began serving the community.

After eight years, Puri felt ready to move on and build his own business.

In 1996, The Puri Group opened its first Comfort Inn east of Columbia, in Kingdom City. Today, The Puri Group owns and operates two hotels in Columbia — the Hilton Garden Inn and the Holiday Inn Express & Suites — and four hotels in Jefferson City —

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DoubleTree by Hilton Hotel, Hampton Inn, Comfort Suites and the Truman Hotel and Conference Center. Mona, Raman and Vivek remain integral parts of The Puri Group; Vivek also works as a local attorney and Raman is a local physician.

...Puri hopes that all FAns can find a home...

In 2007, after the American Grill opened in the Columbia Hilton Garden Inn, The Puri Group realized a demand for a local, family-friendly restaurant, independent of a hotel and supportive of Mizzou and college sports. A few years later, Puri began hearing from visiting SEC fans staying at his hotels that they were intimidated by Tiger country and wished they had a place to call their own while here. Puri decided the time was right to open a freestanding restaurant that catered to all SEC fans who are

Ole Miss Smothered Chicken PHOTOS BY L.G. PATTERSON

proud of their teams. Inspired by the effect cheerleaders can have on a team and a crowd, he named the restaurant concept Cheerleader Pub & Grill.

The restaurant brings various dishes and details of other SEC cities to Columbia, and balancing those elements with hometown pride is no easy task. Puri and his family toured all 11 SEC states to find the best foods from each conference school’s hometown, such as “Bama Stuffed Nachos” and “Tennessee Tackle Tenderloin.” The extensive lunch and dinner menus feature a wide variety of appetizers, salads, burgers, wraps, sandwiches, pizzas, special entrées and kids’ items — all carefully crafted and supervised

by Chef Craig Hindelang. “We spent a tremendous amount of time, about 10 months, comparing the various dishes served in sports grills across the country to develop a unique menu,” Puri says.

The contemporary, open restaurant was designed by the Puri family around a rectangular bar with 45 seats and 42 taps (21 of the same on either side), flanked on either side by open dining areas. Puri claims the bar is the largest in Columbia.

An expansive patio is located outside.

Just inside the front doors, glass cabinets display wares for sale from SEC schools.

Every wall is decorated with photos and paraphernalia from all of the SEC schools.

No matter where a guest sits, he or she has a view of the current game on one of the restaurant's 22 LCD televisions. “People sit at home and watch sports games on the TV and have average food with their families,” Puri says. “We are just providing the same ambience here at the restaurant with good, appetizing food cooked from scratch. We provide an ample portioning of food with elegant presentation.”

Puri is proud to own a local establishment. “Most of the hotels and restaurants in Columbia are franchises from out of state, which means money is leaving Columbia,” he says. “We are going to have 14 franchises in 11 different states, who are the members of the SEC teams. Columbia will be the franchise headquarters.”

Cheerleader Pub & Grill is located at 1400 Cinnamon Hill Lane, just off the Stadium Boulevard exit of U.S. 63. “The place is far from the madding crowd,” Puri says.

Puri hopes that all fans can find a home at Cheerleader Pub & Grill. Young and old, from near or far, there is a seat at the bar or tables for everyone, he says. “This is a place where sports, fun and good food unite.”

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o R E S T A U R A N T S

o R E S T A U R A N T S

special advertising section

lll american

AUGUST 2014

Dining GuidE Basic listings in this guide are not related to advertising in Inside Columbia magazine.

Premium listings (those denoted in purple type with full descriptions) are part of an advertising package purchased by the restaurant. Inside Columbia magazine welcomes information from restaurant owners and managers about new establishments or changes to the current listing.

Contact us at morgan@insidecolumbia.net.

( Reservations Taken

lll Price Of Average Entrée

y Romantic

$ - $10 and under

 Family Friendly

$$ - $11-$15

_ Good For Groups

$$$ - $16-$20

 Drink Specials

$$$$ - $21 and up

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 Free Wi-Fi Available

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44 Stone Public House $-$$$ 3910 Peachtree Drive, Suite H 573-443-2726 Hours: 11 am–10 pm Tues– Thurs, 11 am–midnight Fri– Sat, 10:30 am–9 pm Sun 63 Diner $  5801 Highway 763 N. 573-443-2331 www.63diner.com Hours: 11 am–9 pm Tues– Sat, Closed Sun–Mon Abigail’s $$–$$$$ ( 206 Central St., Rocheport 573-698-3000 Hours: 11 am–2 pm, 5 pm– last party leaves Wed–Sun, Closed Mon–Tues Addison’s $–$$$ ((except Fri–Sat) y _  709 Cherry St. 573-256-1995 www.addisonssophias.com/ addisons Hours: 11 am–midnight Mon–Sat (bar until 1), 11 am–11 pm Sun (bar until midnight) Cat’s Kitchen $ 1502 Paris Road 573-443-0991 Hours: 6 am–2pm Mon– Thurs, 6am–8 pm Fri, 6am– 11 am Sat, Closed Sun Cattle Drive $–$$ 7 N. Sixth St. 573-817-2000 Hours: 4 pm–midnight Mon– Thurs, 11 am–midnight Fri-Sun

Claire’s Café $ 595 N. Route B, Hallsville 573-696-2900 Hours: 6 am–8pm Mon–Sat, 7 am–2pm Sun Coley’s American Bistro $–$$$ ( y  _  15 S. Sixth St. 573-442-8887 coleysamericanbistro.com Hours: 11 am–2 pm and 4– 10 pm Mon–Thurs, 11 am– 2 pm and 4–11 pm Fri, 11 am–11 pm Sat, 4–9 pm Sun Columbia Star Dinner Train $$$$ (  6501 N. Brown Station Road 573-474-2223 www.dinnertrain.com Hours: Board at 5:15 pm, depart at 6 pm Sat; board at 12:15 pm, depart at 1 pm Sun Reservations must be made 3 days prior to departure.

D. Rowe’s $-$$$  _ ((6+) 1005 Club Village Drive 573-443-8004 www.drowes restaurant.com Hours: 11 am–10 pm Mon– Thurs, 11 am–11 pm Fri–Sat, 11 am–9 pm Sun (bar until 1:30 am) Flat Branch Pub & Brewing $-$$$  _  115 S. Fifth St. 573-499-0400 www.flatbranch.com Hours: 11 am–midnight daily

G&D Steak House $-$$$  2001 W. Worley St. 573-445-3504 Hours: 11 am–9 pm daily The Heidelberg $–$$ _  410 S. Ninth St. 573-449-6927 www.theheidelberg.com Hours: 11 am–1 am Mon– Sat, 10 am–midnight Sun Houlihan’s $-$$ 2541 Broadway Bluffs Drive 573-815-7210 Hours: 11 am–10 pm Mon– Thurs, 11 am–11 pm Fri–Sat, 11 am–10 pm Sun Jersey Dogs $ 5695 Clark Lane, Suite P 573-355-4106 www.twitter.com/JdogsDogs Hours: 10 am–3 pm Mon– Tues, Thurs–Fri, 10 am–5 pm Sat, Closed Wed & Sun Jimmy’s Family Steakhouse $-$$$  _ 3101 S. Providence Road 573-443-1796 Hours: 11 am–9 pm Mon– Thurs, 11 am–9:30 pm Fri–Sat Mad Cow $  _  503 E. Nifong Blvd.

(Rock Bridge Shopping Center) 573-214-0393 www.madcowcomo.com Hours: 10 am–9 pm daily Mugs Up Drive-In $  603 Orange St. 573-443-7238 Hours: 11 am–8 pm Mon– Thurs, 11 am–9 pm Fri– Sat, Closed Sun, Closed Nov–Feb

Murry’s $-$$$  3107 Green Meadows Way 573-442-4969 www.murrysrestaurant.net Hours: 11 am–midnight Mon–Sat, Closed Sun Tellers Gallery and Bar $$–$$$$ y  820 E. Broadway 573-441-8355 Hours: 11 am–12:30 am Mon–Sat (bar until 1:30 am), Closed Sun Trailside Cafe & Bike Shop $  700 First St., Rocheport 573-698-2702 www.trailsidecafebike.com Hours: 9 am–6 pm Mon– Tues, Closed Wed, 9 am–7 pm Thurs–Fri, 8 am– 7 pm Sat, 9 am–7 pm Sun

lll asian ABC Chinese Cuisine $ 3510 I-70 Drive S.E. 573-443-3535 Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat Bamboo Terrace $$ 3101 W. Broadway 573-886-5555 Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat Bangkok Gardens $–$$ _y 811 Cherry St. 573-874-3284 www.bangkokgardens.com Hours: 11 am–2 pm Mon- Sat, 5 pm–8:30 pm Mon–Thurs, 5 pm–9:30pm Fri–Sat, Closed Sun

special advertising section

Chim’s Thai Kitchen $  www.letseat.at/ ChimsThaiKitchen 3907 Peachtree Drive 573-777-8626 Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat 11505 Smith Hatchery Road (Cooper’s Landing) 509-295-3810 Hours: 4 pm–10 pm Wed– Fri, Noon–10 pm Sat, Noon–9 pm Sun, Closed Nov–Mar 201 N. 10th St. 573-355-9590 Hours: 11 am–10 pm Mon– Thurs, 11 am–11 pm Fri–Sat, 11 am–9 pm Sun Chopsticks $ _ 1705 N. Providence Road 573-886-9005 Hours: 10 am–10 pm Mon–Thurs, 10 am–11 pm Fri–Sat, 11 am–10 pm Sun Formosa $ 913A E. Broadway 573-449-3339 Hours: 10 am–10 pm Sun– Thurs, 10 am–11 pm Fri-Sat Geisha Sushi Bar 804 E. Broadway 573-777-9997 Hours: 11 am–2 pm lunch Mon–Sat, 5 pm–9:30 pm dinner Mon–Thurs, 5 pm–10:30 pm dinner Fri–Sat, Closed Sun House of Chow $-$$ y 2101 W. Broadway 573-445-8800 Hours: 11 am–2 pm and 4:30 pm–9 pm Mon–Sat, Closed Sun HuHot Mongolian Grill $–$$  _  3802 Buttonwood Drive 573-874-2000 www.huhot.com Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat Jina Yoo’s Asian Bistro $-$$$$ y ( 2200 Forum Blvd.

573-446-5462 www.jinayoo.com Hours: 11 am–2 pm and 5 pm–9:30 pm Mon–Thurs, 11 am–2 pm and 5 pm– 10 pm Fri, 5 pm–10 pm Sat, 5 pm–8:30 pm Sun Jingo $-$$  1201 E. Broadway 573-874-2530 Hours: 11 am–11 pm Mon– Tues, 11 am–2 am Wed-Sat, 11:30 am-10:30 pm Sun Kampai Sushi Bar 907 Alley A 573-442-2239 www.kampaialley.com Hours: 11:30 am–2:30 pm Mon-Fri, 5 pm–10 pm Mon–Thurs, 5 pm–11 pm Fri–Sat, 5 pm–9 pm Sun KUI Korean BBQ $$ 22 N. Ninth St. 573-442-7888 www.kuibbq.com Hours: 11am–2:30 pm, 3:30–9:30 pm Mon–Sat Osaka Japanese Restaurant Sushi Bar and Hibachi Steakhouse $$-$$$ _ 120 E. Nifong Blvd.

573-875-8588 Hours: 11:30 am–2:30 pm Tues–Sat, 5 pm–10 pm Tues–Thurs, 5 pm–10:30 pm Fri–Sat, 5 pm–9:30 pm Sun, Closed Mon

Peking Restaurant $  212 E. Green Meadows Road 573-256-6060 Hours: 11 am–2:30 pm Mon–Sat, 4:30 pm–9:30 pm Mon–Thurs, 4:30 pm–10 pm Fri–Sat, 11 am–3 pm and 4:30 pm–9 pm Sun Saigon Bistro $  _ 912 E. Broadway 573-442-9469 Hours: 11 am–7 pm Mon– Thurs, 11 am–8 pm Fri–Sat, Closed Sun Sake $$ (  16 S. 10th St. 573-443-7253 Hours: 11 am–1:30 am Mon– Sat; Noon–midnight Sun Thip Thai Cuisine $ 904 E. Broadway 573-442-0852 Hours: 11am–2:30 pm, 5–10 pm daily

lll bakery

& cafÉ

B&B Bagel Co. $  124 E. Nifong Blvd.

573-442-5857 Hours: 6 am–4 pm Mon–Fri, 6 am–3 pm Sat–Sun BBC II $ 220 S. Eighth St. 573-445-1965 www.facebook.com/ breadbasketcafe Hours: 10 am–11 pm Mon– Thurs, 10 am–midnight Fri, 11 am–midnight Sat, 11 am– 9 pm Sun Blenders: Smoothies + Juices $ 308 S. Ninth St., Suite 113 573-889-8430 Hours: 7 am–7 pm Mon–Sun www.blenderscolumbia.com Café Utopia $ 1013 Walnut St. 573-795-0987 Hours: 10 am–3 pm Tues–Sat Dande Café $ 110 Orr St. 573-442-8740 www.dandecafe.com Hours: 7 am–3 pm Mon–Fri, 8 am–3 pm Sat Hot Box Cookies $ 1013 E. Broadway 573-777-8777 Hours: Noon–midnight Sun, 11 am–midnight Mon-Tues, 11 am–1:30 am Wed–Thurs, 11 am–2:30 am Fri–Sat Main Squeeze Natural Foods Café & Juice Bar $  28 S. Ninth St. 573-817-5616 www.main-squeeze.com Hours: 10 am–8 pm Mon– Sat, 10 am–3 pm Sun Peggy Jean’s Pies 3601 Buttonwood Drive, Suite E 573-447-PIES (7437) www.pjpies.com

Hours: 10:30 am–5:30 pm Tues–Fri, 9 am–1 pm Sat, Closed Sun–Mon UKnead Sweets $ 808 Cherry St. 573-777-8808 Hours: 9 am–8 pm Mon– Thurs, 9 am–10 pm Fri–Sat, Closed Sun The Upper Crust Bakery Café & Catering $_ 3107 Green Meadows Way 573-874-4044

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special advertising section

www.theuppercrust.biz Hours: 6:30 am–8 pm Mon– Fri, 8 am–8 pm Sat, 8 am– 3 pm Sun The Uprise Bakery $ _  10 Hitt St. 573-256-2265 Hours: 6:30 am–8 pm daily, bar open 5 pm-1 am daily

lll bar & grill 1839 Taphouse $ _ 212 E. Green Meadows Drive, Suite 2 573-441-1839 Hours: 4 pm–1:30 am Mon– Sat, 4 pm–midnight Sun Bengals Bar & Grill $_ 227 S. Sixth St. 573-875-2337 Hours: 11 am–1:30 am, Closed Sun Billiards on Broadway $ _ 514 E. Broadway 573-449-0116 www.billiardson broadway.com Hours: 11 am–1 am Mon– Sat, Noon–midnight Sun Booches Billiard Hall $ 110 S. Ninth St. 573-874-9519 Hours: 11 am–midnight Mon–Sat, Closed Sun Broadway Brewery $-$$$ 816 E. Broadway 573-443-5054 Hours: 5 pm–midnight Mon, 11 am–midnight Tues–Sun Cheerleader Pub & Grill $–$$1400 Cinnamon Hill Lane 573-442-6066 Hours: 11 am–11 pm daily

CJ’s in Tiger Country $ _ 704 E. Broadway 573-442-7777 www.cjs–hotwings.com Hours: 11 am–2 pm and 4 pm–9 pm Tues–Fri, 11 am– 9 pm Sat, Closed Sun–Mon D&D Pub and Grub $ 6307 Leupold Court 573-442-7302 www.danddpubgrub.com Hours: 11 am–1:30 am Mon– Sat, 11 am–midnight Sun DC’s Bar & Grill $ _ 904 Business Loop 70 E. 573-256-0111 Hours: 11:30 am–1:30 am Mon–Sat Deuce Pub & Pit $-$$ _  3700 Monterey Drive 573-443-4350 Hours: 3 pm–1 am Mon– Wed, 11 am–1 am Thurs-Sat, 11 am-midnight Sun The Fifth Down Bar & Grill $  _  912 Rain Forest Parkway 573-442-8700 Hours: 11 am–1 am Mon–Sat Harpo’s $  _ 29 S. 10th St. 573-443-5418 Hours: 11 am–1 am Mon– Sat, 11 am–midnight Sun www.harpos.com International Tap House $ 308 S. Ninth St. 573-443-1401 www.internationaltaphouse.com Hours: 1pm–1am Mon–Thurs, Noon–1am Fri, 11am–1am Sat, 11am–midnight Sun

KLiK’s $  205 N. 10th St. 573-449-6692 Hours: 11 am–1 am Mon–Fri, 4 pm–1 am Sat Legends Restaurant & Bar $–$$ $$ 10 W. Nifong Blvd., Suite M 573-441-2211 Hours: 11 am­–­10 pm daily McNally’s $ _  7 N. Sixth St. 573-441-1284 www.mcnallys.biz/mcnallys Hours: 4 pm–1:30 am Mon–Sat Nash Vegas $ 929 E. Broadway www.facebook.com/ NashVegasBar Hours: 4pm–1:15 am Tues–Fri, 12 pm–1:15 am Sat, Closed Sun Ninth Street Public House $ 36 N. Ninth St. 573-777-9782 www.9thstreetpublichouse.com Hours: 3:30 pm–1 am Mon–Fri, noon–1 am Sat, noon–midnight Sun Pem’s Place $  _  3919 S. Providence Road 573-447-7070 Hours: 5–9 pm Tues, 5 pm– 1 am Fri–Sat Quinton’s Deli & Bar $ 124 S. Ninth St. 573-815-1047 Hours: 11 am–1 am Mon– Sat, 10 am–3 pm and 5 pm–midnight Sun Shiloh Bar & Grill $ _ 402 E. Broadway 573-875-1800 www.shilohbar.com

Hours: 11 am–1 am Mon– Sat, 11 am–midnight Sun With live music, TVs on every wall, a huge outdoor patio, and drink specials every day, Shiloh is always busy, but during football season it’s positively teeming. The menu features house favorites, such as the Shiloh Burger — a beef patty topped with bacon and Swiss.

Sports Zone $-$$$ _  2200 1-70 Drive S.W. (Holiday Inn Executive Center) 573-445-8383 Hours: 11 am–midnight daily Stadium Grill 1219 Fellows Place (Stadium Boulevard & College Avenue) 573-777-9292 www.stadiumgrill columbia.com Hours: 11 am–9 pm Sun– Thurs, 11 am–midnight Fri–Sat Tiger Club $(_  1116 Business Loop 70 E. 573-874-0312 Hours: 2 pm–1 am Mon–Sat The Roof $–$$ 1111 E. Broadway Hours: 4–11 pm Mon–Tues, 4 pm –midnight Wed, 4 pm–1 am Thurs–Sat, 4 pm–midnight Sun 573-875-7000 www.theroofcolumbia.com The Tiger Zou Pub & Grill $-$$ _  3200 Penn Terrace, Suite 121 573-214-0973 Hours: 11:30 am–1 am Mon–Sat, 11:30 am– midnight Sun

Trumans Bar & Grill $-$$ _ 3304 Broadway Business Park Court 573-445-1669 www.trumansbar.com Hours: 6 am–1:30 am Mon– Sat, 9 am–midnight Sun Willie’s Pub & Pool $ _ 1109 E. Broadway 573-499-1800 www.williesfieldhouse.com Hours: 11 am–1:30 am Mon– Sat, 11 am–midnight Sun

lll barbecue Buckingham Smokehouse BBQ $-$$  www.buckinghamsbbq.com 3804 Buttonwood Drive 573-499-1490 Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat 5614 E. St. Charles Road 573-777-7711 Hours: 11 am–9 pm Mon– Thurs, 11am–10 pm Fri–Sat, Closed Sun Como Smoke and Fire $–$$ 4600 Paris Road, Suite 102 573-443-3473 Hours: 11 am–9 am Mon– Thurs, 11 am–midnight Fri–Sat Lonnie Ray’s Café and BBQ $-$$$ 81 E. Sexton St., Harrisburg 573-874-0020 Hours: 11 am–8 pm Tue–Fri, 8 am–8 pm Sat, Closed Sun–Mon Lutz’s BBQ $$ 200 E. Nifong Blvd.

573-636-4227 Hours: 10 am–8 pm MonSat, Closed on Sundays Ranch House BBQ $ 1716 Lindberg Drive 573-814-3316 Hours: 7 am–9 pm Mon– Thurs, 7 am–10 pm Fri–Sat, Closed Sun Rocheport Bike And BBQ $  103 Pike St., Rocheport 573-698-3008 Hours: 11 am–7 pm Wed–Sun Shotgun Pete’s BBQ Shack $ 28 N. Ninth St. 573-442-7878 Hours: 11:30 am–9:30 pm Tues–Thurs, 11:30 am–2 am Fri, Noon–midnight Sat, Closed Sun–Mon Smokin’ Chick’s BBQ Restaurant $-$$$  _ 4603 John Garry Drive 573-256-6450 www.smokinchicksbbq.com Hours: Mon–Thurs 11 am– 9 pm, 11 am–10 pm Fri–Sat, 11 am–8 pm Sun

lll breakfast & diners

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1005 E. Walnut St. 573-874-7804 Hours: 6:30 am–2:45 pm daily Lucy’s Corner Café $ 522 E. Broadway 573-875-1700 Hours: 6 am–2 pm Mon–Fri, 7 am–1 pm Sat-Sun

lll coffee Coffee Zone $  11 N. Ninth St. 573-449-8215 Hours: 6:30 am–9 pm MonSat, 8 am-9 pm Sun Dunn Bros. Coffee _  1412 Forum Blvd.

573-446-4122 www.dunnbros.com Hours: 6 am–8 pm Mon–Fri, 7 am–6 pm Sat–Sun Fretboard Coffee $ 1013 E. Walnut St. 573-227-2233 www.fretboardcoffee.com Hours: 7 am–3 pm Mon–Fri, 8 am–3 pm Sat–Sun It’ss Coffee and Yogurt $ 2300 Bernadette Drive (Columbia Mall) 573-256-1077 Hours: 10 am–9 pm Mon– Sat, 11 am–6 pm Kaldi’s Coffeehouse $  www.kaldiscoffee.com 29 S. Ninth St. 573-874-2566 Hours: 6 am–11 pm Mon– Fri, 7 am–11 pm Sat–Sun 2902 Forum Blvd., Suite 103 573-874-1803 Hours: 7:30 am–7 pm Mon– Fri, 7:30 am–6 pm Sat, 7:30 am–5 pm Sun 1400 Forum Blvd. (Schnucks) 573-446-2800 Hours: 6 am–8 pm daily Lakota Coffee Company $  24 S. Ninth St. 573-874-2852 www.lakotacoffee.com Hours: 6 am–midnight daily Lollicup Tea Zone 23 S. Ninth St. 573-256-1933 2300 Bernadette Drive (Columbia Mall) 573-447-4701 www.lollicup.com Hours: 10:30 am–10 pm Mon–Sat, 11:30 am–5 pm Sun (Ninth Street), 10 am– 9 pm Mon–Sat, 11 am– 6 pm Sun (Columbia Mall) Shortwave Coffee $ 915 Alley A 573-214-0880 www.shortwavecoffee.com Hours: 7 am–1 pm Mon–Fri, Closed Sat & Sun

lll deli

Broadway Diner $ 22 S. Fourth St. 573-875-1173 Hours: 4 am–2 pm Mon– Sat, Closed Sun

Hoss’s Market & Rotisserie $–$$$   1010A Club Village Drive 573-815-9711 www.hosssmarket.com Hours: 10 am–8 pm Mon– Sat, Closed Sun

Café Berlin $  220 N. 10th St. 573-441-0400 www.cafeberlinincomo.com Hours: 8 am–2 pm, 5pm– 1am Mon–Sat, 8 am–2pm, 5pm–midnight Sun

Lee Street Deli $ 603 Lee St. 573-442-4111 www.williesfieldhouse. com/lsd Hours: 9 am–7 pm Mon–Fri, 1 am–3 am Fri & Sat latenight, 10 am–5 pm Sat–Sun

Ernie’s Café & Steakhouse $ 

New Deli $ _ 3200 Vandiver Drive,

special advertising section

Suite 10A 573-474-2200 Hours: 11 am–8 pm Mon–Sat New York Deli $ 1301 Vandiver Drive 573-886-3354 Hours: 8 am–6:30 pm Mon–Fri, 9 am–3 pm Sat, Closed Sun Pickleman’s Gourmet Café $–$$ www.picklemans.com 2513 Old 63 S. 573-886-2300 Hours: 10 am–2 am daily 1106 E. Broadway 573-875-2400 Hours: 10 am–2 am Sun– Wed, 10 am–2:30 am Thurs–Sat 3103 W. Broadway, Suite 105 573-875-0400 Hours: 10 am–10 pm Sub Shop $   www.subshopinc.com 573-449-1919 209 S. Eighth St. Hours: 8 am–midnight Mon–Fri, 10 am–midnight Sat-Sun 2105 W. Worley St. Hours: 10 am–9 pm daily 212 Green Meadows Road Hours: 10 am–9 pm daily 601 Business Loop 70 W., Suite 203 (Parkade Center) Hours: 8 am–8 pm Mon–Fri Subzone $ 916 E. Broadway 573-443-0921 Hours: 11 am–10 pm Sun– Tues, 11 am–2 am Wed–Sat

lll dessert & ice cream Cold Stone Creamery 904 Elm St., Suite 100 573-443-5522 www.coldstone creamery.com Hours: Noon–10:30 pm Sun– Thurs, Noon–11 pm Fri–Sat Freddy’s Frozen Custard & Steakburgers $ 100 Brickton Road 573-442-2415 Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat Randy’s Frozen Custard $  3304 W. Broadway Business Park 573-446-3071 Hours: 11 am–9:30 pm, Mon–Thurs, 11 am–10:30 pm Fri-Sat, 11 am–9:30 pm Sun Sparky’s Homemade Ice Cream $ 21 S. Ninth St. 573-443-7400 Hours: 11 am–11 pm daily (March–Dec) Closed Sun–Thurs (Jan–Feb)

lll fine dining 11Eleven $-$$$$ 1111 E. Broadway 573-875-7000 thebroadwaycolumbia.com Hours: 6 am to 10 pm Sun– Thurs, 6 am to 11 pm Fri–Sat Bleu $–$$$$ ( y _ 811 E. Walnut St. 573-442-8220 www.bleucolumbia.com Hours: 11 am–9 pm Mon, 11 am–10 pm Tues–Thurs,

11 am–midnight Fri, 10 am–midnight Sat, 10 am–9 pm Sun CC’s City Broiler $$$–$$$$ y 1401 Forum Blvd.

573-445-7772 www.ccscitybroiler.com Hours: 5 pm–10 pm daily Chris McD’s Restaurant & Wine Bar $$–$$$$ y ((5+) 1400 Forum Blvd. #6 573-446-6237 www.chrismcds.com Hours: 4:30 pm–10 pm Mon–Sat, Closed Sun Churchill’s $$$$ ( 2200 I-70 Drive S.W. (Holiday Inn Executive Center) 573-445-8531 Hours: 5:30 pm–10 pm Tues–Sat Glenn’s Café $$–$$$$ (y _  29 S. Eighth St. 573-875-8888 www.glennscafe.com Hours: 10 am–11 pm Mon– Sat, 10:30 am–11 pm Sun Grand Cru Restaurant $$–$$$$ ( _ y 2600 S. Providence Road 573-443-2600 Hours: 11 am–late night Mon–Fri, 5 pm–late night Sat, Closed Sun Jack’s Gourmet $$–$$$$ (y 1903 Business Loop 70 E. 573-449-3927 www.jacksgourmet restaurant.com Hours: 4 pm–10 pm Mon– Sat, Closed Sun Les Bourgeois Bistro $–$$$$ ( y _  12847 W. Highway BB, Rocheport 573-698-2300 www.missouriwine.com Hours: 11 am–8 pm Tues-Sat, 11 am–3 pm Sun, Closed Mon Mar–Oct: 11 am–9 pm Tues–Sat, 11 am–3 pm Sun, Closed Mon Les Bourgeois, situated on a bluff overlooking the Missouri River as it winds through a thick grove of trees, can easily claim one of the best views in central Missouri.

One of Missouri’s largest wineries, every aspect of production, from the vineyard to the bottle, happens on-site. The famed appetizer every diner must sample is Gorgonzola cheesecake, served warm with basil pesto, tomato coulis and toasted Ellis Bakery bread.

Room 38 Restaurant & Lounge $–$$$ y _ ( 38 N. Eighth St. 573-449-3838 www.room-38.com Hours: 11 am–1 am MonSat, Closed Sun Sophia’s $–$$$ y _(except Fri and Sat) 3915 S. Providence Road 573-874-8009 www.addisonssophias.com/ sophias Hours: 11 am–midnight Mon-Sat, 11 am–11 pm Sun

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Sycamore $$$ y ( 800 E. Broadway 573-874-8090 www.sycamorerestaurant.com Hours: 11 am–2 pm Mon– Fri, 5 pm–10 pm Mon–Sat, bar open until 11 pm Mon– Thurs and midnight Fri–Sat, Closed Sun Trey $$$ 21 N. Ninth St. 573-777-8654 Hours: 11 am–10 pm Tues–Sun The Wine Cellar & Bistro $$$ ( y 505 Cherry St. 573-442-7281 www.winecellarbistro.com Hours: 11 am–2 pm Mon– Fri, 5–10 pm Mon–Sat, 5–9 pm Sun

lll international Café Poland $  807 Locust St. 573-874-8929 Hours: 10:30 am–7:30 pm Mon–Fri Casablanca Mediterranean Grill $–$$ _ 501 Elm St. 573-442-4883 www.casablanca-grill.com Hours: 11 am–10 pm Mon– Sat, noon–5 pm Sun Curries Indian ToGo Restaurant $ 2518 Business Loop 70 E. 573-355-5357 www.currieskitchen.com Hours: 4 pm–10 pm Mon–Sun Günter Hans $ 7 Hitt St. 573-256-1205 www.gunterhans.com Hours: 4 pm–11 pm Mon– Thu, 11 am–11 pm Fri–Sat, Closed Sun India’s House $–$$ 1101 E. Broadway 573-817-2009 Hours: 11 am–2:30 pm, 5 pm–9:30 pm Mon–Sat, 5 pm–9 pm Sun International Café $–$$ 26 S. Ninth St. 573-449-4560 Hours: 11 am–9 pm daily Oasis Mediterranean Cafe $   2609 E. Broadway 573-442-8727 Hours: 10 am–8 pm Mon– Sat, 12–6 pm Sun Olive Café $–$$  21 N. Providence Road 573-442-9004 Hours: 10 am–9 pm Mon– Sat, 10 am–8 pm Sun Rush’s Pizzeria & Bakery $–$$$  _ 1104 Locust St. 573-449-RUSH (7874) Hours: 11 am–10 pm Mon– Thurs, 11 am–2:30 am the next day Fri–Sat, 4 pm– 10 pm Sun

inside columbia AUGUST 2014

Italian Village $–$$$ _ 711 Vandiver Drive #B 573-442-8821 Hours: 10 am–11 pm Sun– Thurs, 10 am–midnight Fri–Sat The Pasta Factory $–$$ _ ( y 3103 W. Broadway, Suite 109 573-449-3948 www.thepastafactory.net Hours: 11 am–10 pm Sun–Thurs, 11 am–10:30 pm Fri–Sat Umbria Rustic Italian $-$$$$ ( y 904 Elm St., Suite 108 573-447-UMBR (8627) www.umbriaitalian.com Hours: 11 am–10 pm Sun– Thurs, 11 am–11 pm Fri–Sat

lll mexican Carlito’s $  12 Business Loop 70 E. 573-443-6370 Hours: 11 am–7 pm Mon– Fri, Closed Sat–Sun El Campo Azul $–$$ 504 Business Loop 70 W. 573-442-3898 Hours: 11 am–10 pm daily El Jimador $ _ 3200 Penn Terrace 573-474-7300 Hours: 11 am–10 pm Mon–Thurs, 11 am–10:30 pm Fri–Sat, 11 am–9 pm Sun El Maguey 901 E. Nifong Blvd.

573-874-3812 21 Conley Road 573-443-7977 Hours: 11 am–10 pm Mon-Thurs, 11 am–10:30 pm Fri–Sat El Rancho $ 1014 E. Broadway 573-875-2121 Hours: 11 am–2 am Mon– Wed, 11 am–3 am Thurs– Sat, 11 am–11 pm Sun El Tigre $–$$$ 10 W. Nifong Blvd., Suite M 573-442-2983 Hours: 11 am–10 pm Mon– Sat, 11 am–8 pm Sun Freebirds World Burrito 1020 E. Broadway, Suite F 573-474-1060 Hours: 11 am–10 pm daily www.freebirds.com José Jalapeños $( _   3412 Grindstone Parkway 573-442-7388 www.josejalapenos.com Hours: 11 am–10 pm Mon–Thurs, 11 am–10:30 pm Fri–Sat

lll italian

La Siesta Mexican Cuisine $-$$ _  www.lasiestamex.com 33 N. Ninth St. 573-449-8788 3890 Range Line St., Suite 115 573-228-9844 Hours: 11–10 pm Mon– Wed, 11–10:30 pm Thurs– Sat,11 am–9 pm Sun

Babbo’s Spaghetteria $$  _ 1305 Grindstone Parkway 573-442-9446

La Terraza Grill $ 1412 Forum Blvd., Suite 140 573-445-9444 www.ltmexican.com

Taj Mahal $–$$  ( 500 E. Walnut St., Suite 110 573-256-6800 Hours: 11 am–2:30 pm, 5 pm–9:30 pm daily

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www.babbos spaghetteria.com Hours: 11 am–2 pm and 5 pm–9 pm Mon–Thurs, 11 am–2 pm and 5 pm– 10 pm Fri, 5 pm–10 pm Sat, Noon–8 pm Sun

special advertising section

Hours: 7 am–10 pm, Mon– Thurs, 10:30 am–10:30 pm Fri–Sat, 7 am–9 pm Sun Las Margaritas $ 10 E. Southampton Drive 573-442-7500 Hours: 11 am–10 pm Sun–

Thurs, 11 am–10:30 pm Fri–Sat

Mi Tierra 2513 Old 63 S. 573-214-0072 Hours: 10 am–10pm Mon– Thurs, 10 am–10:30 pm Fri–Sat, 10 am–9 pm Sun Pancheros Mexican Grill $ 421 N. Stadium Blvd.

573-445-3096 www.pancheros.com Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat Rio Grande Mexican Restaurant $  3306 W. Broadway Business Park 573-445-2946 Hours: 11 am–10 pm Sun– Thurs, 11 am–11 pm Fri–Sat Taqueria El Rodeo $  805 E. Nifong Blvd.

573-875-8048 Hours: 9:30 am–10 pm daily

lll pizza Angelo’s Pizza and Steak House $_( 4107 S. Providence Road 573-443-6100 www.angelospizza andsteak.com Hours: 11 am–10 pm Mon– Sat, 11 am–9 pm Sun Arris’ Pizza $–$$$ _  ( 1020 E. Green Meadows Road 573-441-1199 www.arrispizzaonline.com Hours: 11 am–10 pm Mon–Thurs, 11 am–11 pm Fri–Sat,11 am–10 pm Sun Brooklyn Pizzeria $ 909 Cherry St. 573-449-2768 Hours: 11am–12am Sun– Thurs, 11am–2am Fri–Sat G&D Pizzaria $–$$$ _  2101 W. Broadway 573-445-8336 gdpizzasteak.com Hours: 11 am–10 pm Mon– Sat, Closed Sun George’s Pizza and Steakhouse $–$$ 5695 Clark Lane 573-214-2080 Hours: 11 am–10 pm daily Gumby’s Pizza & Wings 1201 E. Broadway 573-874-8629, www.gumbyspizza.com www.gumbyscolumbia.com Hours: 10:30 am–2 am Mon–Wed, 10:30 am– 3 am Thurs–Sat, 10:30 am– midnight Sun Kostaki’s Pizzeria $$$  www.kostakispizzeria.com 2101 Corona Road #105 573-446-7779 Hours: 11 am–10 pm Mon– Thurs, 11 am–11 pm Fri–Sat, Closed Sun 3412 Grindstone Parkway 573-446-7779 Hours: 4–10 pm Mon–Wed, 4–11 pm Thurs, 4 pm– midnight Fri, 10 am–midnight Sat, noon–10 pm Sun Pickleman’s Gourmet Café $–$$ www.picklemans.com 2513 Old 63 S. 573-886-2300 Hours: 10 am–2 am daily

1106 E. Broadway 573-875-2400 Hours: 10 am–2 am Sun– Wed, 10 am–2:30 am Thurs–Sat 3103 W. Broadway, Suite 105 573-875-0400 Hours: 10 am–10 pm Playing With Fire $ 573-579-1192 www.pwfpizza.com Shakespeare’s Pizza $–$$ _ www.shakespeares.com 227 S. Ninth St. 573-449-2454 Hours: 11 am–10 pm Sun– Thurs, 11 am–1:30 am Fri–Sat 3304 W. Broadway Business Park Court #E 573-447-1202 Hours: 11 am–10 pm Sun– Thurs, 11 am–11 pm Fri–Sat 3911 Peachtree Drive 573-447-7435 Hours: 11 am–10 pm Sun– Thurs, 11 am–11 pm Fri–Sat Southside Pizza & Pub $–$$ 3908 Peachtree Drive 573-256-4221 www.southsidepizza andpub.com Hours: 3 pm–1:30 am Mon–Fri, 11 am–1:30 am Sat, 11 am–midnight Sun Tony’s Pizza Palace $  416 E. Walnut St. 573-442-3188 Hours: 11 am–2 pm Mon– Fri,4 pm–11 pm Mon–Thurs, 4 pm–12:30 am Fri–Sat, 4 pm–9 pm Sun

lll southern & homestyle Dexter’s Broaster Chicken $ 711 Vandiver, Suite A 573- 447-7259 Hours: 10:30 am–10:30 pm, Mon–Sun Jazz, A Louisiana Kitchen $–$$$    214 Stadium Blvd.

573-443-5299 www.jazzkitchens.com Hours: 11 am–9 pm Sun– Mon,11 am–10 pm Tues– Thurs, 11 am–11 pm Fri–Sat JJ’s Cafe $ (_ 600 Business Loop 70 W. 573-442-4773 www.jjscafe.net Hours: 6:30 am–2 pm daily Lee’s Famous Recipe Chicken 2316 Paris Road 573-474-5337 2200 W. Ash St., Suite 102 573-445-6650 www.showmelees.com Hours: 10 am–9 pm Sun–Thurs, 10 am–10 pm Fri–Sat Midway Family Restaurant 6401 Highway 40 W. 573-445-6542 www.midwayexpo.com Hours: 24 hours, 7 days a week Perche Creek Café $  6751 Highway 40 W. 573-446-7400 Hours: 6 am–2 pm Mon–Sat, 7 am–Noon Sun Zaxby’s $–$$ www.zaxbys.com 1411 Cinnamon Hill Lane 573-442-2525 Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat 3922 S. Providence Road 573-447-8500 Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat v

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celebrate

weddings & society SHANNON & JOEY'S wedding story

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EMILY & SCOTT'S wedding story

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WEDDING PLANNER

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announcements

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on the town

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DETAILS MATTER With a little time and effort, you can take your wedding reception chairs from simply functional to an essential part of the décor. With the help of wedding planner extraordinaire Anne Hanks, owner of Annabelle Events, try your hand at weaving a sash through the chair back. Choose a color that’s complementary to your color scheme and wow your guests with this decorative element.

— MORGAN McCARTY

Find instructions for how to complete the weave at www.InsideColumbia.net.

photo by l.g. patterson

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a wedding story l BY ANITA NEAL HARRISON

Shannon Gardner & Joseph Brodhacker

Married JUNE 8, 2013

S

hannon Gardner thought nothing of it when her mother mentioned a plumber was coming to their house to work on a leak. Home from college, Shannon was resting on her parent’s couch when the plumber arrived.

She perked up immediately.

“He wasn’t what I expected,” Shannon says. “Mom and I made [impressed] faces at each other, and I mouthed, ‘Oh my.’ ” The plumber was Joseph “Joey” Brodhacker. He and Shannon didn’t talk much that day, but when he returned a few days later — after Shannon was back at school — Shannon’s mother decided to help them along.

“They give different stories about how it happened,” Shannon says, “but somehow, he ended up with my number and called a few weeks later.”

Shannon and Joey’s first date was on March 27, 2007. Five years later, Joey

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arranged for both of their families to be at Shannon’s grandmother’s house.

After dinner, Joey presented Shannon with a photo album documenting their relationship. At the end was a letter.

“When I looked up, teary-eyed, he was down on one knee,” Shannon says.

“My mother cried, and my grandmother started clapping.”

Joey and Shannon were wed on June 8, 2013, at the Evangelical Free Church of Columbia. The Rev. Jamie Page officiated.

A sign next to the sanctuary’s open doors read: “Once in a while in the middle of an ordinary life … love brings you a fairy tale.” Wedding guests stepped into that fairy tale as they entered the sanctuary, where soft piano music, low lighting, a profusion of candles, ivory rose petals and burlap trimmed with lace filled the church with romance.

Shannon wore a one-shoulder ivory tulle ball gown by Oleg Cassini featuring a sweetheart neckline, elaborate beaded lace appliqués and a chapel-length train. She paired the gown with an ivory

fingertip-length veil with a floral motif, and her jewelry brought touches of yellow, including a yellow diamond necklace Joey gave her as a wedding present.

Shannon carried a hand-tied bouquet of white flowers, accented with brooches, rhinestone sprays and a replica of her grandmother’s rosary.

Shannon’s bridesmaids wore oneshoulder floor-length clover green jersey dresses accented with charmeuse on the bodices; the maid of honor wore the same dress but in royal purple. The women carried round, hand-tied wildflower bouquets in purple and yellow.

Joey wore all black, Johnny Cash style.

He wore black crocodile boots, and his boutonniere was a white orchid accented with turkey feathers from a bird he had shot; copper wire wrapped the stem.

Joey’s groomsmen wore black suits with clover green vests and ties, and yellow Viking pom boutonnieres, also accented with turkey feathers.

The ceremony began with a slideshow documenting the couple’s lives, followed PHOTOS BY LOVE TREE STUDIOS

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the details BRIDAL GOWN David’s Bridal

RECEPTION BAND The Comic Book Society

STATIONERY Hoot Design Co.

BRIDESMAIDS’ GOWNS David’s Bridal

CAKES Velvet Cupcake Pohlman’s Create-A-Cake, Wooldridge

JEWELRY JC Penney; Swell Caroline Custom Jewelry

HAIRSTYLING Kim Olson, Hair Therapy Salon

RINGS Kay Jewelers (engagement ring) Gary B Robinson Jewelers (wedding bands)

BUTTERFLIES Cloverlawn Butterflies, Orlando, Fla.

WEDDING COORDINATOR Brook Bartlett

FIREWORKS/LANTERNS/SPARKLERS Skywriter Production by Ryan Adams

PHOTOGRAPHY Love Tree Studios

VIDEOGRAPHER Complete Music Video Photo, St. Louis

HOT AIR BALLOON The Aerial Advantage

LIMOUSINE White Knight Coaches & Limos

CANDY BAR & CUSTOM DECORATIONS Galley Ho! Petite Party Planning and Dessert

CUSTOM SLIDESHOW Creative Motion Video by Alex Aslanidis

TUXEDOS Savvi Formalwear

CATERERS Hy-Vee; Smokin’ Chick’s BBQ; Blowin’ Smoke BBQ

by Chad Martin

MAKEUP Erica Durnil, BeautiControl

FLORIST Alan Anderson’s Just Fabulous!, Ashland CEREMONY MUSIC Michael Butterworth on piano Einar Palm on organ

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CAKE TOPPER Sarah Stacy Custom Cake Toppers

RENTALS A-1 Party & Event Rental

CUSTOM TOOTHBRUSH SOUVENIR KITS Oral B

OUTDOOR LIGHTING Exclusive Events Inc.; Event Design and Production

GROOM’S SHOTGUN/GROOMSMEN’S GIFTS Bass Pro Shops

by a candlelighting in honor of late loved ones. The service also included a blessing of the hands ceremony; an assembly of a unity cross, which uses a sculpted cross to represent the wedding covenant; and a wedding song written and performed by Shannon’s father. After the wedding, guests released monarch butterflies as the bride and groom left the church and entered a white Princess Rolls Royce limousine.

The reception took place on the grounds of the Prairie Grove Shotgun Sports Club, chosen in homage to Joey’s favorite pastimes of hunting, fishing and trapping. As guests arrived, a photographer took group or individual photos for a guestbook album. Guests could then have fun with skeet shooting and tethered hot air balloon rides while waiting for the wedding party to arrive.

Lace runners topped burlap-covered tables, which gave the room a femininechic-meets-rugged-outdoors feel, a match for the couple’s personalities. The chargers, napkin rings and floral vases added copper accents; centerpieces alternated between floral arrangements and small wroughtiron trees holding hanging candles. The tables also held Mason jars with candles, framed photos of the couple’s dogs and pet pigs, and a bottle of homemade blackberry wine with custom labels.

The head table stood in the center of the room, beneath crystal chandeliers hanging from a beam structure. The centerpiece was a surprise for the groom: a new custom Beretta shotgun.

Other fun touches of the night included a nontraditional choreographed first dance to “The Hunter’s Wife” by Pistol Annies, a bouquet toss from the hot air balloon, a release of floating lanterns, a fireworks show and a sparkler tunnel exit for the bride and groom.

“One of the most memorable moments was when I looked around and saw not only my husband but our families smiling and laughing,” says Shannon, who changed into a strapless tea-length gown for the reception. “We had planned our wedding and reception for everyone’s enjoyment; we wanted them to have fun and be entertained, for them to feel the love and appreciation we have for them being a part of our lives.”

Forgoing a honeymoon, Shannon and Joey settled into married life at their home on 40 acres outside Columbia.

Shannon is a registered dental hygienist and landlord, and Joey is a master plumber and owner of JB Plumbing.

Shannon is the daughter of Nina Page of Columbia, and Stephen and Sally Gardner of Columbia. Joey is the son of Joseph and Cynthia Brodhacker of Columbia.

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a wedding story l by anita neal harrison

W

hen Emily Stoll’s co-worker first encouraged her to get in touch with Scott Dahm, Emily wasn’t interested.

“She was dating Scott’s brother,” Emily says, noting the two eventually got married, “and she said, ‘You should meet my boyfriend’s brother. He’s in the Air Force, he lives in New Mexico, and he’s currently deployed in Africa.’ And I said, ‘That all sounds horrible!’ I really didn’t want anything to do with any of that. But then I saw a picture of him.”

Emily and Scott began sending messages to each other online, and two months later, in February 2010, they met as soon as he got home from his deployment.

“And the rest is history!” Emily says.

Three years later, following another deployment — this one to the Pacific theater — Scott joined Emily’s family on a trip to Breckenridge, Colo. One afternoon, Scott and Emily went off by themselves to stroll the picturesque downtown. As the sun started setting behind a mountain, Scott asked a woman to take his and Emily’s picture and then whispered to the stranger that he was going to propose and she should keep taking pictures. After the first photo, Scott got down on one knee, pulled out a ring and asked Emily to spend the rest of her life with him.

Scott and Emily were wed on Aug. 24, 2013, at the First Baptist Church of Columbia.

Emily wore a lace-covered A-line gown with a sweetheart neckline, lace cap sleeves and a corset back. The gown’s champagne lace was embellished with rhinestones and pearls. Emily’s fingertip-length veil was edged with rhinestones; during the ceremony, she wore a blusher. Her hair was pulled back in a sophisticated, low twist.

She carried a hand-tied bouquet of ivory garden roses.

Emily’s bridesmaids wore long, navy blue dresses with floral embellishments on the single shoulders. Their bouquets were smaller versions of the bride’s.

Scott wore his Air Force mess dress uniform. His groomsmen wore navy blue tuxedos with gold vests and pocket squares. The groomsmen’s boutonnieres were single garden roses.

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Married August 24, 2013

Emily Stoll & Scott Dahm

PHOTOS BY CATHERINE RHODES PHOTOGRAPHY

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The ceremony honored both Scott’s Catholic upbringing and Emily’s Baptist background. Music was an important part of the ceremony and at various times featured a string quartet, a piano and flute duet, traditional organ music, music on two grand pianos and a vocal soloist.

Just before Emily made her appearance, there was a children’s procession, with the ringing of hand bells. One of Emily’s uncles and one of Scott’s aunts read Scripture; Emily’s stepfather, the Rev. Ed Rollins, officiated the service.

“It was very important for us to have wonderful music and family be a part of our wedding ceremony,” Emily says.

After the ceremony, two of Scott’s friends from the U.S. Air Force Academy formed a saber arch for Emily and Scott outside the church. Per custom, as the bride and groom passed under the arch,

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one of the officers used his saber to tap Emily on the behind and said, “Welcome to the Air Force!”

The reception took place at the Cherry Hill Event Center. Emily’s stepmother, Yana Stoll, made all of the table decorations. Navy blue table runners topped tables covered with ivory linens.

The centerpieces were ivory silk floral arrangements in glass vases, tied with blue ribbons and surrounded by tea lights.

Guests were served a plated meal, followed by toasts from the best man, the matron of honor and Emily’s mother and father. The couple shared their first dance and then honored their parents by inviting them to come up and dance.

“Seeing our family and friends laughing, dancing and enjoying themselves was the best part of our reception,” Emily says.

The one-layer, square wedding cake was adorned with the Air Force Special Operations Command logo. Scott and Emily cut the cake with a saber.

The night ended with Scott and Emily’s families forming a circle around them and singing and swaying to the last song.

Scott and Emily honeymooned for eight days and seven nights at the Sandals Grande St. Lucian Spa & Beach Resort in St. Lucia. Today, they make their home in Clovis, N.M. Scott is a special operations pilot for the U.S. Air Force and stationed at Cannon Air Force Base. Emily is the academic services coordinator for Upward Bound at Clovis Community College.

Emily is the daughter of Deborah Carr and Ed Rollins of Columbia, and Chet and Yana Stoll of Chesterfield. Scott is the son of Paul and Linda Dahm of Kansas City.

the details BRIDAL GOWN Blossom’s Bridal, Chesterfield

BRIDESMAIDS’ GOWNS Alfred Angelo Bridal, Albuquerque, N.M.

HAIRSTYLING The Strand

TUXEDOS Tip Top Tux, Kansas City

PHOTOGRAPHY Catherine Rhodes Photography

LIMOUSINE White Knight Coach & Limousine

FLORIST Kent’s Floral Gallery

DJ DJ Udes, Springfield

CAKE The Upper Crust

RINGS Meierotto Midwest Jewelers, Kansas City

REGISTRY Bed, Bath & Beyond; Honeyfund.com; Wounded Warrior Project

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wedding planner l bY ANITA NEAL HARRISON

Need some bouquet inspiration or DIY tips? Check out our

Blooming Trends

Brides & Weddings Pinterest board.

New ways to make your wedding flowers stand out.

W

hen little girls imagine a wedding, one of the first props they find is a bouquet.

A wedding just wouldn’t seem like a wedding without flowers.

Exactly what those flowers look like, however, changes with the times. Darla Manley, a master floral designer at Allen’s Flowers, shares what’s trending in wedding flowers right now.

More texture: Brides today want more than soft blossoms in their bouquets.

“There’s more texture going into the designs,” Manley says. Foliage, feathery flowers, curly willow, thistle, scabia pods, succulents and more can give bouquets unexpected interest.

Brooches: Using brooches in bouquets is another way to add texture. Some brides choose to use only brooches, but Manley prefers a mix of brooches and blooms. “Those look really sharp,” she says.

“You can do a straight brooch bouquet and then place flowers on top of it. That way, you get to use unique flowers that are a 124

inside columbia AUGUST 2014

little more costly because you only have to use a few of them, like cattleya orchids and phalaenopsis orchids.”

Softer color: “We’re still seeing color, but it’s more toned down, so it’s the softer, more romantic look,” Manley says. “We’re not seeing the bright orange and the hot pink.” One popular color trend is a water scheme. “It’s not necessarily a beach look, but a water look,” she says. “So light peaches and blues and pale greens – shades in that color scheme.”

Faux cascades: Those perfect round bouquets have been tossed. “Cascades are definitely coming back,” Manley says, “but it’s more of a hybrid, where it’s still a hand-tied bouquet, but it has draping elements, like clematis and different kinds of greenery that are going to drape naturally, so it’s not a true, full, bouquetholder cascade.” Manley adds that along with naturally draping elements, hand-tied bouquets might also have flowers strung on a thin line to create a faux cascade look.

Tied up in romance: Lace is a popular bouquet binding. “There is still some burlap, but thank God, it’s going away,” she says. “For the most part, we’re seeing more romantic materials — satin, lace, organza and things like that for binding. We’re also seeing a more natural look where the bouquets are actually tied with foliage, which absolutely looks fabulous. And that will go with any design, whether it’s more of a pop look or a romantic look.”

Reception flower fun: Another trend Manley likes is using the reception flowers to get guests interacting. “I’ve done several receptions this year where there are scavenger hunts worked into the table arrangements,” she says, adding that trivia games can also make use of table decorations. It’s a good idea, Manley says, “because the more guests interact, the more they enjoy [the reception] and the more memorable it is. Every one that we’ve done, that’s the main thing that you hear about the wedding — how much fun it was.”

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wedding planner l BY HEATHER FINN

5 For Fall Keep these trends in mind as cooler weather approaches.

As the seasons change, so do wedding trends. Get a jump-start on fall wedding crazes with this list of the top five trends to watch as the cooler weather rolls in.

1. Let your bridesmaids sparkle and shine in jewel tones.

According to the StyleList website, going bold and bright will be all the rage this fall (and is just summery enough to work for the rest of the current season), so outfit your bridesmaids in emerald green, ruby red or deep sapphire blue. Just be sure to pair the bold dresses with more neutral shoes, bouquets and makeup to keep the look from becoming too overwhelming.

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2. Keep your menu local.

Celebrating locally grown, farm-totable food is as trendy as ever — and good for you. When choosing your menu, look for locally sourced, organic options. Your choices will change with the seasons, but as StyleList mentions, a farm-to-table menu is the perfect way to recognize and appreciate the community where you and your partner are starting your lives together.

3. Go Gatsby for the reception.

If it were Jay Gatsby’s wedding, you know it would be extravagant.

According to StyleList, Leonardo DiCaprio’s recent rendition of the character has brought larger-than-life galas back into style. Encourage guests to don their best 1920s-style attire and dance the night away. Any time of year is a great time for a party, right?

4. Show (just a little) skin with a lacy gown.

Lace is making an appearance in this year’s fall wedding dresses. A touch of lace in the back, shoulders and sleeves of your dress will reveal just enough skin to be trendy without being tacky.

And according to StyleList, lace is breathable enough to keep you from overheating on a warm day.

5. Make hairstyling easy with a laid-back braid.

This season, opt for a trendy, textured braid rather than a classic, intricate chignon. This relaxed style is not only easy to execute, but will look fabulous with that lacy dress — and keep your hair off your neck when the weather is warm. StyleList recommends a relaxed fishtail side braid for optimum texture and weight.

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announcements

Joyful Occasions Mid-Missouri brides and grooms share their happy news.

Tiana Stratman and Daniel Wood will marry on Nov. 8 at Les Bourgeois Vineyards in Rocheport. Tiana is the daughter of Gregory and Teresa Stratman of Rolla. She is a 2007 graduate of the University of Missouri School of Journalism and currently works as a marketing specialist for Les Bourgeois Vineyards.

Daniel is the son of Rick Wood of Hermosa Beach, Calif., and Samantha Martoni of Hilo, Hawaii. He graduated from the University of Missouri with a degree in business administration in 2008 and is currently a programmer for CenturyLink.

Caitlin M c Cormack and John Way will marry on Sept. 27 at Cedar Creek Resort. Caitlin is the daughter of John and Sylvia McCormack of West Plains. She graduated from the University of Missouri with a Bachelor of Arts in communication in 2011; she received a Master of Business Administration in 2014. Caitlin currently works as a marketing specialist for Mizzou execMBA program. John is the son of Michael and LaVonne Way of Columbia. He graduated from the University of Missouri with a Bachelor of Science in business administration in 2012 and currently works as a claim representative for State Farm Insurance.

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COBB/GRIGERY PHOTOS BY SALT & LIGHT PHOTOGRAPHY

Carrie Cobb and Jeremyah Grigery will marry on Sept. 20 at Bradford Farm in Columbia. Carrie is the daughter of Russ and Betty Cobb of Columbia. She graduated from Columbia College in 2012 with a Bachelor of Arts in psychology and is currently a funding documents coordinator for Veterans United Home Loans.

Jeremyah is the son of Michael and Debbie Grigery of Hallsville, and Dianne Vuletich of San Diego, Calif. He graduated from the University of Missouri in 2012 with a Bachelor of Science in business administration with an emphasis in marketing and is now the director of paid search at Veterans United Home Loans.

Would you like to see your wedding featured in Inside Columbia?

Ask your photographer to send us a CD with 15 to 20 high-resolution photos from your wedding and reception, accompanied by a note that includes the bride and groom’s contact information. If your wedding is chosen for a feature, you will be contacted by a reporter who will interview you for the story. Photo disks will only be returned if accompanied by a self-addressed, stamped mailer. Mail the photo disk to Editor, Inside Columbia, 47 E. Broadway, Columbia, MO 65203.

Erica Roth and Adam Akers will marry on Jan. 3 at Firestone Baars Chapel on the Stephens College campus. Erica is the daughter of Michael and Elaine Roth of St. Mary and the late Jamie Green. She expects to graduate this month from the University of Missouri with a bachelor’s degree in health sciences. Adam is the son of Scotty and Jill Akers of Columbia. He is a 2002 graduate of Rock Bridge High School and currently works as a fiber optic splicer at ICom, based in Centralia.

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THE KINGS OF CHARCOAL

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BY MORGAN MCCARTY TEAM PHOTOS BY L.G. PATTERSON EVENT PHOTOS BY MORGAN MCCARTY

grand champion john cupp & suzie the pig

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Swine & Dine

e

Inside Columbia’s College of BBQ Knowledge brings another year of beer, barbecue and fun.

Eight teams of backyard barbecue enthusiasts gathered at Inside Columbia magazine June 19 for a good old-fashioned barbecue competition during the 2014 College of BBQ Knowledge. The teams submitted their best efforts in the categories of sauce, chicken and ribs. Following Kansas City Barbeque Society competition rules, a panel of judges

selected a winner for each category; trophies for overall efforts went to the Grand Champion and Grand Reserve Champion.

Over the course of the evening, experts offered backyard barbecue lessons and demonstrations. Spicewine Ironworks demonstrated how to cook ribs and chicken in a back-to-basics session. Chefs Brook Harlan and Den-

nis Clay instructed attendees on the preparation of cured bacon, and grilled poblano and corn salad. Meanwhile, on the patio, CoMo Smoke And Fire showed guests how to approach brisket. Guests dined on pulled pork and tasty side dishes, and enjoyed refreshments from the N.H Scheppers beer trailer while folk-bluegrass band The Woodsmiths played.

Cook N’Que Grand Champion (503.3600) • Best Pork Ribs (173.1200)

John Cupp (pictured on page 131) 1 Type of smoker used: Oklahoma Joe (“It’s borrowed.”)

2 Barbecue style: Kansas City 3 Cooking since: Backyard barbecue since 2006; KCBS since 2007. “This is the first competition I’ve done since 2010. I missed it.”

4 What song best represents your team’s barbecue style? “Power In The Name Of Jesus”

by Alvin Slaughter

5 What’s your favorite cut of meat to cook? “What fits the grill.”

6 Where do your recipes come from? “I’m not that smart, but I can steal from anybody.”

7 What’s your secret to successful barbecue? “I never had children, so this is my baby.

You have to do the process correctly.”

8 What do you love about barbecuing? “I grew up playing sports and then I got out of high

school and didn’t have any competitions. I get to use my competitive spirit. I’ve worked in the food service industry for 18 years, so I like to connect with that.”

9 Why is your barbecue the best? “It is the best because I am blessed. You have to know who you’re cooking for at a competition. You only get one bite and the judges have to think to themselves, ‘That’s the best bite I’ve ever had.’ For friends and family, you get to know their tastes.”

Trailboss BBQ Grand Reserve Champion (502.7312) • Best Sauce (169.6800)

Steve and Becky Stone 1 2 3 4

Type of smoker used: Hunsacker Smoker made locally by Spicewine Ironworks Barbecue style: Memphis (dry-rub, optional sauce) Cooking since: 2006; “Both of us are also certified KCBS judges,” Becky says.

What song best represents your team’s barbecue style? “Bad To The Bone” by George Thorogood and the Destroyers

5 What’s your favorite cut of meat to cook? Ribs 6 Where do your recipes come from? “We make everything from scratch,” Steve says. “He can taste everything,” Becky says.

7 What’s your secret to successful barbecue? “Technique is part of success,” Steve says. “We like our meats to shine and don’t like to mask anything.”

8 What do you love about barbecuing? “I like cooking outdoors,” Steve says.

“I like the people and the community feeling,” Becky says. “Everybody helps each other, it’s like a big family. I love doing this. He loves to cook — never gets tired of it. We cook year-round.”

9 Why is your barbecue the best? “It’s our rubs and how we cook and that we put rubs on before and after cooking.”

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Blowin’ Smoke Best Chicken (174.2972)

Chad Martin and Tyler Rasmussen 1 Type of smoker used: Homemade 2 Barbecue style: Midwest 3 Cooking since: “This is the first time,” Martin says.

4 What song best represents your team’s barbecue style? “Ring of Fire” by Johnny Cash

7 What’s your secret to

successful barbecue? “The secret is up your ash,” Martin says.

8 9 What do you love about barbecuing? “The atmosphere, the talking, competition,” Martin says.

5 What’s your favorite cut of meat to cook? Chicken

6 Where do your recipes come

from? “Trial and error,” Martin says.

Smoke-A-Holics BBQ

Why is your barbecue the best?

“Love and time,” Tyler says. “We take it low and slow.”

Bryan Strickland and Chris Lammers 6 Where do your recipes come from?

1 Type of smoker used: Homemade by Strickland with offset stick burning

“Find a base and tweak it around what you like,” Strickland says. “We make everything from scratch.”

2 Barbecue style: Georgia/Texas (sweet heat meets peppery, salty and savory)

3 Cooking since: “A longtime,” Strickland

7 What’s your secret to successful bar-

4 What song best represents your team’s

8 What do you love about barbecuing?

says. “For family and in backyard settings.

We’ve always had fun with it.” barbecue style? “I Like It, I Love It, I Want Some More Of It” by Tim McGraw

becue? “Put the powder for your rubs through a grinder,” Strickland says.

“Eating it,” Chris says. “And seeing everyone’s faces who eat it.”

5 What’s your favorite cut of meat to

Top secret

“Put the powder for your rubs through a grinder.”

– Bryan Strickland

cook? Brisket

Basic Bacon Cure Ingredients: • 61⁄2 pounds of bacon • 1⁄2 pound (8 ounces) kosher salt • 1⁄4 pound (4 ounces) sugar • 1 ounce tinted cure mixture • Aromatics, ground, as desired

From Chef Brook Harlan

Salt Box Method: Coat fresh pork belly with basic dry cure; shake off and discard excess. Place meat on a nonreactive rack in a nonreactive container and

refrigerate for 5 to 8 days (roughly 1 day per quarterinch thickness). Flip every other day, and discard extracted liquid. Once bacon becomes somewhat firm,

rinse off cure and slice, cook or smoke as desired. Discard any dry cure that has touched the meat; unused dry cure that remains in the container may be sealed and stored for future use.

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Vs

My3Sons BBQMo Spencer, Casey, Jacob and Chad Knowles 1 Type of smoker

7 What’s your secret

to successful barbecue? “Just go all the time,” Chad says. “The more you do it, the better you get. To get the flavor profile you want, you have to play with it. You gotta change it and see how far you can take it. Cook like you want and don’t worry about the judges.”

used: Spicewine Ironworks smoker with charcoal

2 Barbecue style: Midwest

3 Cooking since: 2005 4 What song best represents your team’s barbecue style? “Hit Me With Your Best Shot” by Pat Benatar

8 What do you love

5 What’s your favorite

about barbecuing?

“I like making people happy with my cooking and starting with an idea and trying to figure out where I want to go with it,” Chad says.

cut of meat to cook?

Brisket

6 Where do your

recipes come from?

“Trial and error,” Chad says. “Everybody helps everybody at the competitions. Most of the barbecue cooks know each other and help each other to a certain degree. There’s always some sniggin’.” sniggin’ (verb): spying on the other guy

9 Why is your barbe-

cue the best? “Everybody’s is good. It’s all totally different. It’s hard to mass-produce,” Chad says. “It’s all about the process, the journey.”

Grillers In The Mist Steve Andriano, Jerome Gerke and Ron Meyer 1 Type of smoker

7 What’s your secret

2 Barbecue style:

8 What do you love

used: Homemade converted 500-gallon smoker “with a whole lotta love.”

Columbia via Kansas City

3 Cooking since: 5 years

4 What song best rep-

resents your team’s barbecue style? “Hot, Sweet and Sticky” by Montrose Rock Candy

5 What’s your favorite cut of meat to cook?

“Pork Butt Money Meat”

6 Where do your reci-

• 2 tablespoons sugar • 2 tablespoons salt • 1⁄2 gallon hot water Stir the salt and sugar into the hot water to dissipate.

134

• 1⁄2 teaspoon black pepper 1 • ⁄4 cup cilantro, chopped • 4 ears corn on the cob, husks • Zest of 1 lime removed and soaked • Juice of 2 limes in brine for 30 minutes 1 • 2 tablespoons butter, melted • ⁄4 cup cotija cheese, finely grated • 2 tablespoons mayonnaise • 4 poblano peppers, • 1 tablespoon soy charred,peeled, • 1 teaspoon paprika seeded and diced • 1 teaspoon salt

For the salsa:

inside columbia AUGUST 2014

about barbecuing?

“Everybody shares and it comes together after,” Steve says.

9 Why is your barbecue the best? “The quality of the cooks,” Steve says.

10 Where’d you get

your name? “We stole it off a T-Shirt,” Steve says. “We also have a theme song.”

pes come from? “We make them up and test them on one another,” Steve says.

Charred corn and Poblano Salsa, Elote Style For the brine:

to successful barbecue? “We don’t get too hung up on it,” Steve says.

Set your gas grill on high or start your coals in a starting chamber 20 minutes prior to grilling the corn. Remove the corn from the brine and pat dry.

Brush the corn with the butter and char it evenly on the hot grill. After the corn

From Chef Dennis Clay

is grilled, remove it; allow it to cool slightly before removing the kernels from the cob. Be sure to “milk” the cobs to get all of the flavor. In a mixing bowl, combine the remaining ingredients, stir to combine and serve warm.

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The Woodsmiths

The Woodsmiths are a three-

Miss Nancy’s BBQ Nancy Terrell, Laura Rice and Jim Elkthunder 1

Type of smoker used: “An ugly drum,” Nancy says. “Drums are winning a lot of competitions,” Jim says.

7 Where do your recipes come

2 3 4

Barbecue style: Kansas City

8 What’s your secret to suc-

Cooking since: Three years What song best represents your team’s barbecue style?

“Get The Party Started” by Pink!

5

What’s your favorite cut of meat to cook? “One from a pig or a cow.”

6

What do you love about barbecuing? “Eating it!” Nancy says.

from? “The Internet,” Nancy says. “I have to be able to measure. Then, I adjust and match.”

cessful barbecue? “Have fun,” Nancy says. “You can’t go and be serious at these things.”

9 Why is your barbecue the

best? “I think it’s my sauce, with the fruit and juices,” Nancy says.

“Nancy is the brains and I’m the brawn,” Jim says.

piece independent folk band from Columbia, comprised of Derek Tarwater on guitar, vocals, mandolin and banjo, Tim Huffman on washtub and acoustic bass, and Corey Sims on gypsy drum kit and hand percussion. The Woodsmiths play upbeat songs about some gritty subjects — from sleeping in squat houses to drinking whiskey by the riverside.

Popular tracks include “Home Town Drunk,” “Ginseng Sullivan” and “The Devil’s Hands.” All songs are written and composed by the band. To learn more, visit www.reverbnation.com/ thewoodsmiths.

Mo Swine Nick Evans and Steve Concannon 1 Type of smoker used: Homemade 2 Barbecue style: “CoMo” 3 Cooking Since: Eight years tailgating Mizzou games together 4 What song best represents your team’s barbecue style? “Booty Song”

by Tim Wilson

5 What’s your favorite cut of meat to cook? Ribs 6 Where do your recipes come from? “I could tell you, but then I’d have to kill you,” Concannon says. “We try them out at tailgates and see how they do,” Evans says.

7 What’s your secret to successful barbecue? “You can overtry and overdo your cooking,” Concannon says. “You have to get a good system down.”

8 What do you love about barbecuing? “Everything!” Evans and Special thanks to Our contest organizer, Jamey Johnson, and our judges Coil Construction for event setup Special thanks to Suzie the pig for her reluctant cooperation

Concannon say.

9 Why is your barbecue the best? “Having been around it for a while,

there’s good and bad, but of that, there’s a subset of different tastes; there’s room for everyone,” Concannon says. “Consistency,” Evans says. “You have to tinker with the variables.”

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on the town

stay connected @insidecolumbia

Columbia Northwest Rotary Singdig Columbia Northwest Rotary hosted its End of the Year party June 25 at Mojo’s. Proceeds benefited the Guatemala Milk Program. The group announced the Rotarian Rookie of the Year and five members competed in a Singdig contest.

Brian and Kat Cunningham

David Ries, Cale Kliethermes, Nicole Shelby, Steve Smith and John Cleek Jr.

Greg and Angela Holloway

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Ross Duker and John Cleek Jr.

Mark Hassemar and Rick Royer

Cale Kliethermes, Nelly Roach, Tom Trabue and Russ Duker

photos by DOn waltman

on the town

submit event p your hotos!

email insidec editor@ olumbia .net

Farm-To-Table Farmers Market Fundraiser The Columbia Farmers Market and Fayette Farmers Market joined together in Blue Bell Farm’s new event barn for an evening of delicious, locally grown food, plus libations and music. Chef Joshua Smith prepared a dinner using market ingredients generously donated by Columbia and Fayette farmers market vendors. All funds from the dinner will be used to support the markets’ access to healthy foods SNAP match program.

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photos by Greg Rannells

on the town VISIT OUR ONLINE GALLERY @ WWW.INSIDECOLUMBIA.NET.

Camp Citizen Jane Camp Citizen Jane, now in its fourth year, is a collaboration between Stephens College and Columbia Public Schools to teach girls ages 13-17 the tools of filmmaking. Selections of their work will be shown at the Citizen Jane Film Festival Nov. 7-9.

Venice Imani Villesca, Gabby Guerra, Lauren Schneider, Madison Nikomi Rice and Kirsten Izzet

Isabel Thoroughman

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Kylie Williams and Adeleta Karabegovic

Kylie Williams, Jordan Laguna and Adeleta Karabegovic

Haley Padilla, Aubrey Atkins, Gwyneth Caldwell and Ava Mace photos SUBMITTED BY CAMP CITIZEN JANE

a new view l

by l.g. patterson @picturelg

As a photographer, I have access to some unique points of view in the community. Here is one of them, in A New View.

Assignment: Barbecue Contest

The Location: Recess Inc. Studios

E

very now and again, I get an idea for a photo that sounds really good at first, and then it takes a turn in the other direction.

It happened once with chickens, so I thought I would try with pigs. I thought it would be fun to get all the contestants at the magazine’s barbecue competition to pose with a live pig.

Good idea, right?

Well, the pig wasn’t too thrilled with the idea.

Even though the owner called her “Bacon,” the Inside Columbia staff quickly bonded with the pig and named her “Suzie.” Suzie didn’t like to be held much. She squealed and ran around my studio while we tried to corral her. After photographing all the contestants, my minions were tired and Suzie was just lying in the corner quietly.

A few days later, Suzie’s owner asked, “What did you do to that pig? It’s just the sweetest thing now.”

It may have been all the attention she received by the staff that changed her demeanor. My guess is that seeing firsthand what other pigs look like on a grill changed her attitude.

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advertising index l

businesses to know

Mustard Seed Fair Trade.......................................... 21

1839 Taphouse........................................................ 106

Flow’s Pharmacy..................................................... 109

A-1 Party Rental....................................................... 129

Ford Motor Co........................................................... 47

MU Licensing & Trademark.................................... 37

Aarow Building........................................................... 53

Frameworks Gifts & Interiors.................................. 16

MU Veterinary Medical Teaching Hospital........ 113

Accounting Plus....................................................... 127

Friends of Centralia Battlefield............................. 145

N.H. Scheppers Distributing.................................. 26

Andrew Stone Optometry.................................... 109

Gary B. Robinson Jewelers...................................... 51

Neurology, Inc............................................................ 73

Anytime Fitness........................................................ 117

Gunter Hans............................................................. 105

Osage Beach Premium Outlets................................ 2

Arrow Rock Lyceum Theatre.................................. 29

Harper, Evans, Wade & Netemeyer...................... 24

Osaka........................................................................ 106

Automated Systems................................................ 112

Hawthorn Recovery Services, Inc.......................... 111

Outdoor Occasions.................................................. 117

Binghams.................................................................... 97

Houlihan’s................................................................. 123

Ozark Mountain Biscuit Co................................... 107

Bluestem Missouri Crafts....................................... 121

Image Technologies.................................................. 37

Phat Guys Open........................................................ 65

Boone County Fire Protection District................. 99

Inside Columbia’s Culinary Adventures................ 90

Piano Distributors..................................................... 75

Boone County National Bank................................. 45

Inside Columbia Digital Edition.............................. 105

Playing With Fire.................................................... 106

Boone Hospital Center............................................. 10

Inside Columbia E-Newsletters................................ 97

Postal & Sign Express............................................... 51

Boone Olive Oil Co.................................................... 21

Inside Columbia magazine Wine & Food Fest..... 103

Riback/DKB.............................................................. 143

Bur Oak Brewing....................................................... 42

Inside Columbia magazine’s Subscriptions ........ 127

Robinson’s Cleaners................................................. 97

Bush & Patchett......................................................... 35

Jim’s Lawn & Landscaping...................................... 68

Room 38.................................................................... 107

Callahan & Galloway................................................ 67

Joe Machens................................................................ 8

Rost Landscaping.................................................... 101

Camping World....................................................... 147

Joe Machens BMW................................................. 139

Rusk Rehabilitation Center................................... 108

Cancer Research Center.......................................... 18

Joe Machens Chrysler Dodge Jeep Ram............ 130

SECraft Beer Festival............................................... 36

Cevet Tree Care....................................................... 110

Joe Machens Ford Lincoln......................................... 9

Senior All Night Party........................................ 40-41

City of Columbia Water & Light............................ 99

Joe Machens Hyundai................................................ 6

Senior Marketing Specialists.................................. 25

Coil Construction.................................................... 145

Joe Machens Mitsubishi.......................................... 23

Serenity Valley Winery............................................ 121

Coley’s American Bistro......................................... 107

Joe Machens Nissan................................................ 95

Sheri Radman RE/MAX Boone Realty................ 125

Columbia Center for Neurology &

Joe Machens Toyota Scion........................................ 7

Shortwave Coffee...................................................... 21

Multiple Sclerosis..................................................... 112

Joe Machens Volkswagen of Columbia............... 141

Socket.......................................................................... 16

Columbia Eye Consultants Optometry................ 68

Joplin Convention & Visitor’s Bureau.................... 18

Songbird Station...................................................... 101

Columbia Independent School............................... 12

Kliethermes Homes & Remodeling..................... 137

Southside Pizza & Pub........................................... 106

Columbia Landcare................................................... 55

Lakota Coffee............................................................ 49

State Farm Cheryl Kelly & Phyllis Nichols............ 33

Commerce Bank.......................................................... 5

Landmark Bank.......................................................... 15

Stephen Rust Design Studio................................... 121

COMO Connect......................................................... 22

Las Margaritas......................................................... 107

Stifel Nicolaus............................................................ 71

Concannon Plastic Surgery & Medical Spa........ 59

Les Bourgeois Vineyards............................................ 3

Tallulahs..................................................................... 20

Copeland Law Firm................................................... 71

Lizzi & Rocco’s........................................................... 111

The Broadway Hotel................................................ 119

Courtyard Marriott................................................. 123

Macadoodles............................................................. 35

The Callaway Bank.............................................. 38,39

Creative Surroundings............................................. 25

Major Interiors.......................................................... 49

The District................................................................. 21

D&H Pharmacy.......................................................... 17

Makes Scents........................................................... 125

The Fitness Company............................................... 25

D&M Sound................................................................ 31

MFA Oil....................................................................... 93

Treats Unleashed...................................................... 71

Despain Cayce Dermatology & Medical Spa...... 31

Mike McGlasson State Farm................................... 67

University of Missouri Health Care.................... 4,19

Downtown Appliance............................................. 148

Miller, Bales & Cunningham.................................... 73

Waddell & Reed........................................................ 113

Dr. Erin Jones............................................................. 119

Missouri Cancer Associates................................... 57

William Woods University.................................... 143

Dr. Shelley Lyle......................................................... 125

Missouri Ear, Nose & Throat................................... 33

Wilson’s Fitness....................................................... 114

Edward Jones....................................................... 62,63

Missouri River Festival of the Arts....................... 34

Woody’s Gentlemen’s Clothiers........................... 20

First Midwest Bank................................................... 61

Moresource, Inc........................................................ 69

Flooring America....................................................... 67

MO-X........................................................................... 75

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the final word

T

20 Years And Counting

his month marks the 20th anniversary of the launch of our first publishing venture in Columbia. In the summer of 1994, my wife and I moved to town (for the third time) and began our quest to chronicle the twists and turns of life in this Midwestern college town. After the launch of more than a dozen publications, and the ups and downs that come from such entrepreneurial endeavors, we both agree that it’s been a great ride. Not long after starting our publishing company, we started our family. Both experiences have given us a unique perspective on what life is really all about in Columbia, Mo., a town we have grown to love.

Columbia has grown and changed a lot over these last two decades. As the city’s growth claims center stage in local debate topics, I appreciate the fact that Columbia has been able to preserve much of its small-town charm. Take, for example, our vibrant downtown business district. Many towns that have experienced our rate of growth have abandoned the hearts of their cities in favor of more modern, sprawling developments on the outskirts, built around box stores and fast-food chains. While we have our share of sprawl, the core of our city is intact and open for business, nightlife and inhabitancy.

Like Columbia, our business ventures have grown and expanded over the years. We’ve also been challenged by the desire to maintain that tricky balance of becoming a larger company while preserving a workplace that feels like the small company it was 20 years ago. It’s not easy, but in spite of our organic growth and unsettling changes in our industry, our core values have remained largely unchanged.

We’ve been talking about our company’s core values quite a bit lately, and it seems only appropriate that on this 20th anniversary we take the opportunity to share these values with you so that you have some understanding of the vision that drives our team at the magazine. Sharing these values with you is also a way of letting you know that we’re willing to be held accountable for living out these important values in all that we do. In no particular order, here they are:

“It’s not easy, but in spite of our organic growth and unsettling changes in our industry, our core values have remained largely unchanged.”

1.

2.

3.

4.

5.

We are passionate about our community and our products.

We are committed to creating results for our advertisers and readers.

We are guided by integrity, a strong work ethic and a commitment to excellence.

We thrive as part of a talented, versatile and creative team.

We are energized by the unexpected.

I love this list! Every week, our staff discusses these core values and we recognize the employee who has done the best job that week of living out these values. This practice keeps it fresh and at the top of our minds.

Perhaps the greatest benefit of living and working by these tenets is that they help keep us grounded, through the ups and downs of life and business. When we’re thrown a curveball by a major advertiser or by some unexpected change in the industry, we are well-positioned to ride out the storm because we can go back to the values that made us what we are.

In a like manner, these values keep us rooted and focused when times are exceptionally good. Inside Columbia has been blessed to receive more than its fair share of recognition for excellence in the magazine industry. We love to celebrate this success, but when we start getting a little too big for our britches, these values can also bring us home and back to reality.

During these last 20 years, we’ve seen a lot of other magazines come and go. If you listen to the pundits and soothsayers, you might question our optimism about the next 20 years. Truth is, we’ve never been more confident. While it would have been tough to predict in 1994 that so many of our readers today would be getting the bulk of our content through their cellphones, the bottom line is that they are still getting their content from us. Content is king and it always will be. When I read this column 20 years from now, I’m sure I’ll again be amused by the technological transformations that have taken place in such a short period of time. But nonetheless, we’ll still be here sending you content about the things that matter most in your life.

Finally, I want to take this opportunity to thank the citizens of Columbia for their warm welcome so many years ago and for their loyal support through these last two decades. Our readers, advertisers and community leaders have been so generous and loyal with their time, attention and financial resources. We want to extend our heartfelt gratitude for their wonderful support.

We’re proud to call Columbia home and we can’t wait to see what the next 20 years holds for this incredible community.

Fred Parry, Publisher fred@insidecolumbia.net

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