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1901 E 32nd St. Ste 20 - Joplin - (417) 781-2046 - Mon-Fri 8:30-5pm & Sat 9-Noon
volume 5
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ON THE COVER:
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Minding your business: Signet Coffee
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Joplin Farmers Market
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Health: The benefits of Yoga
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From Farm to Table
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Health: Sialendoscopy
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Area Farmers Markets
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LIVING: Pools
10 THE 10-Spot 65 THE J List 66 THE Parting Shot
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Profile: A Joplin Century Farm
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STYLE: McAuley fashion show
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Taste: Unique recipes fresh from the farm
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Music to the Ears: Summer concert schedule
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History: Glossary of History and Architecture
The J Team
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6 THE SCENE
The Joplin Globe
EDITOR Kevin McClintock Phone: 417.627.7279 Fax: 417.623.8598 E-Mail: kmcclintock@joplinglobe.com
Contributing Photographers Michael Coonrod Drew Kimble Ryan Richardson Andra Bryan Stefanoni David O’Neill Laura Sisk
President and Publisher Mike Beatty Phone: 417.627.7291 Fax: 417.623.8450 E-Mail: mbeatty@joplinglobe.com
Sales Manager Janette Cooper Phone: 417.627.7236 Fax: 417.623.8550 E-Mail: jcooper@joplinglobe.com
Magazine Writer Ryan Richardson
Cover design Brian Huntley
EDITOR Carol Stark Phone: 417.627.7278 Fax: 417.623.8598 E-Mail: cstark@joplinglobe.com
Circulation Director Jack Kaminsky Phone: 417.627.7341 Fax: 417.623.8450 E-Mail: jkaminsky@joplinglobe.com
Director of Advertising Brent Powers Phone: 417.627.7233 E-Mail: bpowers@joplinglobe.com
Director of Magazines Julie Damer Phone: 417.627.7323 Fax: 417.623.8450 E-Mail: jdamer@joplinglobe.com
Contributing Writers Brad Belk Michael Coonrod Andra Bryan Stefanoni David O’Neill Bobbie Pottorff
graphic design Publications Press, Inc. Contributing Artists Allison Ezell Brian Huntley Regina Carnahan Lindsey Gregory Michael Duntz
J Mag is a publication of Newspaper Holdings Inc. and is published monthly. All rights reserved. No portion of this publication may be reproduced in whole or in part without written permission from the publisher. The publisher reserves the right to accept or reject any editorial or advertising matter. The publisher assumes no responsibilty for return of unsolicited materials.
from the editor
Correction: It has come to the attention of J MAG that we inadvertently published some out-dated information when describing The Stables Casino in the casino round-up published in our May issue. The casino is run solely by the Modoc Indian tribe, that off-track betting was done away with in 2010 and, as of last November, blackjack was no longer offered at the popular casino. We apologize for any inconvenience this may have caused.
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We’re also proud to present a special Style section showcasing six McAuley High School students in a recent fashion show who designed their own costumes (each representing a country) with proceeds going to charity. It was a great event and we should be proud of these kids.
Kevin McClintock Editor, J MAG
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Also in this issue, read about area yoga establishments, how a Freeman doctor is the only one in the area specializing in Sialendoscopy, how to beat the heat in our 10-Spot as well as learn all about owning a pool in our Living section.
As always, you can reach us here by e-mail at kmcclintock@joplinglobe.com, by mail at J MAG, 117 E. Fourth St., Joplin, Mo., 64801, by phone at 417.627.7279, or you can find us on Facebook.
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In this month’s J MAG, we tackle those “green growing things” in a big way, primarily focusing on the growing popularity of farmers markets, and how more and more people are turning to these venues for fresh fruits and vegetables.
You can read about Joplin’s efforts to launch a reinvigorated farmers market in Ewert Park beginning in June, as well as read about five local vendors who display their wares each week at the Webb City Farmers Market. There is also a detailed listing of the farmers markets located here in Jasper County and abroad and a story and list of area century farms. Also, check out our Taste section, which features a half-dozen recipes provided to us by the Webb City Farmers Market volunteers.
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oled up inside a tin can of a space station the size of a small bus, Soviet cosmonauts back in the late 1970s began growing vegetable plants to see if it could be done. It was the job of Valentin Lebedev to grow the plants, which he wrote about in his book, “Diary of a Cosmonaut: 211 Days in Space.” He referred to the plants as his “green friends” and said the presence of “green growing things” helped lighten the mood on the tiny station. It was more than an experiment to him, he wrote. He was drawn to the fragile green plants, finding himself staring at them, carefully watering them and feeding them each day, even stroking them at times. These “green friends of men” broke the monotony of life on a sterile, gray station, he said, in an environment outside where no green things could ever hope to grow.
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the scene
C o m i c Bo o k F r e e Day Photography by Laura Sisk
Alisha Davis helps her son, Mike, 4, skim through boxes of bargain comic books in front of Hurley’s Heroes Comics & Games during the recent National Free Comic Book Day.
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Artist Aaron Kuder, of Fayetteville, Arkansas, recently demonstrated his artistic talents, inking the likeness of the Dark Knight and the Man of Steel, during National Free Comic Book Day, which takes place during the first Saturday of May.
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Rebekah Walters, a member of the Joplin High School’s Cartoonist Club, offers to the public the club’s very own graphic novel collection, as well as free sketches.
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the scene
Joplin Crusaders Photography by Laura Sisk
Walter Coleman, running back for the Joplin Crusaders, attempts to dive between two Kansas Cougars linebackers during a rare springtime football game at Fred G. Hughes Stadium on the Missouri Southern campus.
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Steve Hamilton, Joplin Crusaders quarterback, drops back for a pass during a May game against the Kansas Cougars in Joplin. The 20-6 win kept the Crusaders undefeated in the semi-professional Central Football League.
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Return man Danny Knigthen eludes traffic to eventually score a touchdown. Since 2001, the Crusaders have accumulated a record of 135-16.
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Beating the Heat WRITTEN AND PHOTOGRAPHED BY MICHAEL COONROD
Beating the Heat Summer in the Joplin area means lots of daylight and high heat indexes. A relief, considering this past winter may have seen some people playing Jimmy Buffett’s “Boat Drinks” over and over again. And while we’re all glad Mother Nature finally released her icy grip on our little corner of the state, even “St. Somewhere” can get too hot for comfort. So what do you do when you’re tired of running through the sprinklers or hiding in the AC? Here are 10 pretty cool (and we emphasize the word cool) ideas.
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Swimming Pools
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Grand Falls This is also an easy target. But did you know that the falls has a history dating back to the 1860s? It’s the largest continuously flowing waterfall in the state and a hot spot for swimmers during the summer.
This one’s obvious. Joplin has three different swimming parks to choose from: Ewert, Cunningham and the Joplin Aquatic Center. The city completely renovated Cunningham in 2012, and the Aquatic Center last year. All three have features that will appeal to adults and kids. You can even rent Cunningham or the Aquatic Center for private pool parties.
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Wildcat Glades
Also found on Shoal Creek, this conservation and Audubon center has much to offer for visitors. You can cool off at the 6th Annual cardboard Boat Race on Aug. 9. Contestants can compete for cash prizes and kids under 13 can build and sail a shoebox boat.
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Casinos
Slip across the Oklahoma border to “casino country.” Try your hand at Texas Hold ‘Em, bet on Blackjack, or just have a seat at your favorite slot machine. You can choose from more than a dozen places to stay cool while gambling for cold, hard cash or just chill at one the restaurants.
Joplin Public Library
If Spelunking isn’t your thing, the library has many programs to choose from. There’s something going on there almost every day during the bitterly hot months of June and July. Kids can try an art class, hit a Lego workshop or even chill out while reading to certified therapy dogs (books provided).
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Carthage Civil War Museum
Maybe you’re more history buff than art lover; so head over to Carthage and learn more about The Late Unpleasantness. The museum holds artifacts and information from The Battle of Carthage as well as a display about Myra Belle Shirley: better known as Belle Starr, the “bandit queen.” Belle was born in Carthage and was a notorious cattle and horse rustler in Texas and Oklahoma.
This cave near Noel in McDonald County has been open since 1927. Bones and artifacts dating back several thousand years have been found inside. You can glimpse the crystal lake, see the giant balanced rock and hear chimes from some of the cave’s formations. Best of all, the temperature inside the cave is a constant 60 degrees.
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George A. Spiva Center for the Arts
Get out of the sun and relax while enjoying exhibitions from Kathy Ruth Neal or Michael Gorey. Teens and younger children can also enroll in classes to experience different areas of art. From painting to sculpting and even a program called “Messy Art” for your preschooler. There’s something for every interest: “A Night at The Gallery,” on June 20, is a lock-in for your tween with more projects than you could squirt with a Super-Soaker.
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Ice Cream If all else fails, freeze your brain with a treat from one of several shops, or make your own. It doesn’t matter whether it’s ice cream, custard, or yogurt: seize a shake, capture a concrete. Frozen doesn’t just have to be the DVD your kids are watching again and again.
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Bluffdweller’s Cavern
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Just off Route 66, this Miami, Oklahoma landmark still has the original Wurlitzer pipe organ. Though it was built in 1929, the theater still presents art exhibits and a variety of musical entertainment.
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The Coleman Theater
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cover story
Fa r m e r s m a r k e t s Written by Ryan Richardson
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n i l p Jo
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f m Reborn armers arket
New market at Ewert Park primed for an early summer debut Running through September on Thursdays from 4:30 p.m. to 7 p.m. and again on Saturdays, 10 a.m. to 2 p.m., this year’s market will mark the first appearance at Ewert Park.
With the fresh approach to the Joplin Farmers Market, they looked towards the success of the neighboring market in Webb City.
“We feel that Ewert Park is close to the center of town and we have a dedicated spot for it so that we aren’t competing with anything else like we did in the past,” Bloomberg said. “We’re trying for more vendors. We’re trying to get that downtown crowd out there. We have six extremely large food vendors who are ready to go, so
“They have been running for over 15 years and they are doing it right because they have been so successful,” Bloomberg said. “They have a list of vendors waiting to get in and by the time noon rolls around on a Saturday, their food is gone. They have been extremely helpful with their advice and we have even told them we want to have the success they do. Without their advice, we wouldn’t be where we are right now.”
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Since 2008, the Joplin Farmers Market has bounced between Memorial Hall, the City Hall parking as well as monthly stops during Third Thursday events. Joplin Parks and Recreation director Paul Bloomberg, who is a part of the committee organizing the market, said the change in venue is a way to attract a new, bigger crowd.
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That community — built around farmers, healthy shoppers and most importantly, supporters of the local economy — will return to Joplin this month with the latest
the food is going to be there. We just need the people ready to come and shop.”
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magine walking through the produce aisle that is filled with the products of local farmers, fresh from their field to your table. Local musicians playing in the background, along with crafters providing entertainment for the throngs of people who have shown up to buy locally.
iteration of the Joplin Farmers Market at Ewert Park.
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Farmers markets date back to antiquity. Long before retail outlet stores, there were the center markets — the primary form of exchanging homegrown goods for cash. Such examples of these markets can be seen in the popular fantasy series “Game of Thrones” as well as the History Channel’s “Vikings.” There is also a market shown in the movie “Braveheart.”
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To increase vendor presence, vendor fees are waived for farmers selling produce while widening the radius vendors can come to hawk their wares — 120 miles. “Trying to expand it as big as we can, the radius at 120 miles is going to be very helpful along with the waiving of the fees,” Bloomberg said. “We’re not bringing in a ton of revenue for the city just yet because we are trying to get this going for now. But we aren’t costing the city much right now (either). There are a lot of volunteers giving their time to this project. We don’t have someone who just manages this project so we aren’t revenue negative. That speaks volumes about the dedication of the people who want to see this project work.”
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With the expansion to two dedicated days per week for a four-month span, Bloomberg hopes this new attempt at establishing a farmers market in Joplin will stay permanent — hopefully with an eventual extension into the non-summer months.
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According to a survey conducted by Farmers Markets Today magazine, more than 85 percent of farmers market vendors traveled fewer than 50 miles to sell at a farmers market. In fact, more than half of farmers traveled less than 10 miles to their market, according to a survey by the U.S. Department of Agriculture. This is important to some, where studies have shown that produce can lose nutritional value as time stretches after harvesting.
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he first recorded farmers market took place more than 5,000 years ago in ancient Egypt, when farmers hugging the Nile River carted their fresh produce to towns to be sold. Today, farmers markets outnumber supermarkets. Some markets are as small as three to four booths. The largest market in the world is located in Tokyo, Japan, with 1,700 stalls. Regardless of the size, fresh fruits, vegetables, meats, flowers, baked goods and prepared foods are exchanged each day, with spoken words and handshakes all around.
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In America, informal markets have been around since the early settlers in Jamestown. The modern farmer markets that have tents lined up in rows with tables and common eating areas started in the 19th century by the city-owned High Street Market in Philadelphia, Pennsylvania. A major shift in the 20th century saw the municipalowned farmers markets gradually shift to private control. Today, more markets are found in small towns and rural areas rather than the larger metro areas.
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We can see it where we have 300 to 500 people showing up on Saturday and that number is only going to keep growing with the vendors that we get,� Bloomberg said. “We envision this as a fixture just like it is in other cities. We have the farmers willing to come, we just need the people here.�
A short history of farmers markets
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Recent estimates collected by the Farmers Market Coalition suggest more than 60,000 American farmers participate each year in farmers markets and generate $1 billion in consumer spending.
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On the Cover
F ro m Fa r m t o Ta b l e Written and photographed by Kevin McClintock
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From
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Farm to Table
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n unidentified woman, two sacks of goods hanging from her shoulders, pointed at a cluster of giant red strawberries and asked local farmer Tim Green if they were sprayed with chemicals like the ones found on the shelves of supermarkets. “No ma’am,” Green said, and went on to explain in some detail about the produce
Evidence shows that overall prices at a typical farmers market are lower than prices at a supermarket because the process of production is more concise; there is less distance to travel and fewer middlemen. According to Farmers Markets of America, prices at a market are lower than those found inside a supermarket 91 percent of the time. grown on his five-ace farm outside Galena, Kansas. The woman, appearing satisfied, ended up purchasing the fruit. “I have people who come to our house all the time, asking me what we do with our greens,” he said with a good-natured chuckle. His farm, Green’s Greenhouse and Garden, was one of the first local vendors to display wares at the Webb City Farmers Market back in 2002. “We’re happy to tell (buyers) anything they want to know about what we do and what it’s all about.”
“This is the ancient form of food gathering,” said Eileen Nichols, director of the Webb City Farmers Market. “It really is. You can see who has made the food, and they in turn can tell you directly what they do and how they did it. People really appreciate that.”
A wide variety of foods awaits at a local farmers market.
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That explains why these types of open-air markets have become so popular in the first place. In 2013, the number of farmers markets grew to more than 250 across the state, making Missouri one of the top states for established farmers markets. Nationwide, the number of successful markets swelled from 1,755 in 1994 to more than 8,100 in 2013.
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Being able to do that — providing a venue where a buyer can ask a vendor detailed questions about what they have to offer — is one of the key advantages of a farmers market. No longer are buyers forced to read labels on packages of fruits or vegetables and leave a store with questions unanswered.
Landon Braker, 5, peeks over some of the produce grown and picked from the family Braker Berry Farm located outside Joplin.
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A portion of the Webb City Farmers Market Mural showing honey bees doing their “thing” in flowers in a quiet corner of the Missouri countryside.
The eight most recommended foods to buy at farmers markets are: Tomatoes, carrots, berries (blueberries, raspberries and strawberries), onions, asparagus, peaches, any item that is organic and grass-fed beef and dairy products.
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And such transactions, dating back to antiquity, often begin and end with a smile, an exchange of money, and a firm handshake. In the last decade alone, farmers markets have become a favorite marketing method for many farmers throughout the United States, and visits to the market are weekly rituals for millions of American shoppers.
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The Webb City market has thrived in due part because it’s an established reciprocal operation. Quality vendors set up shop, showcasing fresh produce, fruits, breads, meats and milks. Due to the quality of these products, about 5,000 people visit the market during those three days a week. Because there are enough people willing to buy the products, the farmers selling there are able to turn a nice profit, ensuring they come back again and again. Nichols and her all-volunteer staff have also done a credible job allowing their vendors to expand and grow
and to increase the marketability of their farming operations. This way, they can offer more varied products to buyers, which means more income lining their pockets. “All of our growers are professional growers,” Nichols said. “They want to make a living doing this.”
Kenney Farms Expansion One market vendor that has successfully expanded its farming operations into other lucrative areas is the Kenney Family Farm located 10 miles outside Stockton. A long-time homeraised beef operation, the family expanded into a U-Pick berry farm (strawberries,
blueberries, raspberries, blackberries and pumpkins) as well as a fall-based fun area based around a hay maze. They began coming to markets in Webb City, Springfield and Fair Grove three years ago, selling their berries in the spring and pumpkins and sweet corn later in the year. Overall, they farm 1,700 acres. “We’ve been farming all of our lives, but we’ve been doing berries now for four years,” said Peggy Kenney. “I’m a master gardner and I’d gone to a small produce conference and it really struck my interest, so we (transitioned into that). “We love to show people what we do and
Webb City Farmers Market Mural depicts a moment when the market is being set up, before the shoppers arrive. It shows a large, grassy field leading into the market pavilion, where vendors are unloading their goods. Also included are the Children’s Community Garden and the bell that is rung to signal the market’s opening.
to show them where their food comes from. And if people are interested, and they ask questions, it’s just a part of the whole educational process. “If we can strike an interest,” she continued, “and if children know where their food comes from, if they learn that at an early age, that just grows up with them for life.” Green’s Greens The beauty of farmers markets is it allows farmers to sell their wares no matter the size of their land.
“It’s amazing what you can do on five acres,” said Green, who has been utilizing his “green thumb” for more than 70 years now. They harvest a few hundred pounds of tomatoes each year — bright, shiny and the size of grapefruit. “We’re the only ones I know of who grow all winter within about 200 miles,” Green said. Their secret? The family utilizes what are called high tunnels — long, rounded structures in which the retired couple also
The U.S. Department of Agriculture estimates more than a million customers visit farmers’ markets on a weekly basis.
grow several varieties of lettuce, radishes, onions, cucumbers and green peppers. “We have all the fixin’s for a salad, any time you want it,” Violet Green said in a recent Joplin Globe article. A high tunnel, or hoop house, is a low-
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Tim and Violet Green have a small five-
acre farm, but they put those five acres to good use. On that land are three high tunnels and a greenhouse.
The entire mural found in Webb City of the same-named farmers market. The project’s funding was raised through Kickstarter and led by muralist Kyle McKenzie. It is located on the north wall of the Middlewest Building at the corner of Main and Broadway.
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season for tomato and to produce lettuces and cole crops for winter markets.
It’s called the “100-mile Teng Yang, whose farm is near diet.” At times, food found inside Granby, produces a range of a local chain food store has traveled cold-tolerant crops with a more than 1,500 miles from the spot it was high tunnel, low tunnels, produced and picked. The 100-Mile Diet — in and row covers. which followers eat foods grown only within a 100mile radius from their homes — is an experiment Dennis Hatfield some people around the country are trying, mostly specializes in tomatoes buying from farmers markets or locally-owned stores and strawberries on a farm selling locally-grown foods. They hope the diet near Pierce City. He uses will reduce the use of fossil fuels, contribute a heated greenhouse for late to their local community and give them season tomato production. a better understanding of where their food comes from.
Strawberries for sale from the Kenney Family Farms.
cost version of a greenhouse that can help market gardeners extend their growing season in order to improve the profitability of their farms. And while most tunnels are unheated, Green installed wood-fired furnaces for the times deep in the dead of winter when temperatures fall below zero. Because of the cover and heat, they are able to crop cucumbers, romaine lettuce, green peppers, and row after row of Red Deuce, Red Bounty and Carolina Gold tomatoes in late December. During the spring, the Green family is busy with blackberry bushes and rows of asparagus plants as well as producing 700 to 800 quarts of their trademark strawberries. The Greens use drip irrigation via a network of tiny spouts to each and every plant, and they practice heavy pruning to keep the plants from getting too wet and overgrown.
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“We sell all we can grow,” said Tim, and interacting with the public is part of the fun of his ‘hobby.’ “People may not know a thing about a tomato plant, they may take them home and kill them. So we can tell them here all about it and what they need to do and put them on the right track.”
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Samples of honey products produced by the Webb City-based Amost Apiaries, Inc.
Other farmers utilize similar technology. Greg Braker farms near Oronogo uses two high tunnels to extend the growing
Some of these farmers may have chosen not to expand their operations or to go to such lengths had venues like a farmers market not existed, helping them link up with potential buyers.
Yet, a market isn’t just made up of veggies and fruits. Markets allow growers to field items that may not “seem” like crops but nonetheless are. Like honey, for instance. Honey People need to realize, said Jann Amos, of the Webb City-based Amos Apiares, Inc., “that honey is a crop. You don’t go out to the (bee) hive and turn on a spigot and fill up with honey,” though some folks may think that’s the case since honey can be found on store shelves year round. But of course that’s not the case.
“Bees are wild critters,” Amos said. “People tend to think of them as calm and domesticated, but they’re not. I always
Each colony is comprised of 60,000 to 80,000 bees — queen, male drones and female workers.
Kettle Corn Howard Burnison is a fixture at area farmers markets — he and his giant popcorn maker on the edge of the covered pavilion. There, he makes giant batches of kettle corn inside a huge kettle.
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While the lighter clover honey is produced and collected from mid-May to the first of July — and the darker honey through the first of September — that doesn’t mean Amos’ work ends when harvesting concludes. Like a crop farmer, he works hard all through winter to ensure his 200 colonies survive, keeping them fed on syrups and heavy proteins and culling a number of them, combining weaker ones with the more robust groups. He then swaps queens in April before sending them “out to pasture” to buzz around flowers to gather nectar. They will fly as far as two to three miles from the hives to harvest among the wild-growing flowers in the surrounding fields. Each colony, during a good year, can produce between 80 to 90 pounds of honey.
think of myself as a reindeer herder. (The bees) are going to do what they’re going to do, just like cattle or horses.”
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Like cattle, pigs or chickens, the bees are his “herd” and the nectar they produce serve as his “crop.” The honey bees he uses are known as Buckfast, which were originally developed in England.
Local farmer Tim Green makes a transaction during a busy Tuesday evening at the Webb City Farmers Market.
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The U.S. Department of Agriculture’s farmers market directory lists a market in every U.S. states except for Hawaii and Nevada.
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Due to America’s drive to eat more healthy, farmers markets have increased in numbers from 1,755 in 1994 to 8,144 in 2013.
Like all the products at local markets, his kettle corn is made the “natural” way — cholesterol and butter free, with no trans fats, Gluten or MSG. Having grown up on a farm, Burnison was working as a construction contractor, traveling throughout the country, before he says God told him to make a career switch, and he chose kettle corn.
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“My wife thought I’d fallen into a wagon,” he said with a chuckle, “but as stubbornheaded as I am, it’s really turned out nice. I just enjoy speaking with people and seeing new faces.”
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That’s exactly what he gets to do when he’s creating huge batches of kettle corn. He especially loves when the kids come and watch him, seeing the smiles on their faces as the kernels pop, telling the kids they can catch for free all the “foul balls” that get thrown from the kettle. He sells about 70 bags each day at market. The unique taste can be explained by the
hybrid corn type he uses. It is ordered from Nebraska and Iowa. He uses what are called “mushroom”-shaped kernels — round and large, like the ball of the thumb. The size allows each kernel to hold more salt or cinnamon, increasing the overall taste. Movie theater corn, for example, uses the smaller “butterfly wing” type of corn. “We enjoy seeing the faces of people light up when they eat our kettle corn. We are
“Our raw milk is thicker, richer and creamier,” said Micah Robinson, the son of Dr. Mark Robinson, who launched the dairy business. “It hasn’t been pasteurized or homogenized, and it’s additive-free. That’s the big difference. “Truthfully, I can’t drink (store-bought) milk. It makes me sick.” Raw milk also contains flora and lactic acids that are actually very good for you.
Many farmers prefer the simplicity, immediacy, transparency and independence of selling directly to consumers inside a farmers market. By contrast, relations with agricultural conglomerates can be burdened with quite complex contractual details.
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“We’re (one of the few) grade-A retail raw milk plants in the state of Missouri,” Robinson said.
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Raw Milk Another unique product found at the Webb City farmers market are gallons of raw milk produced by the dairy cows of Marlee’s Creamery in Carthage.
No doubt, he continued, “it’s real important that we eat local and become much more aware of what we’re eating. It’s important to know where food is coming from” these days.
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humbled when people say, ‘this is the best kettle corn I have ever eaten.’”
The popularity of raw milk “is growing big-time,” Robinson said. “I’ve watched it grow from hardly anyone (knowing anything about it) to thousands of people wanting it.”
Buyers from around the Four States visit the Webb City Farmers Market during a recent Friday morning. The market is home to 45 booths, and include live music, crafts, educational demonstrations and lunch.
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Gallon jugs of raw milk produced by Marlee’s Creamery in Carthage.
Originally, the Robinson family sold their milk to another firm that bottled and sold the milk, but now the family shoulders the entire process, from milking to bottling to selling either at farmers markets in Webb City and Springfield or at the Carthagebased Wholistic Pathways Family Health Center on State Highway 96.
They milk 17 Jersey cows, which can be distinguished by their long eyelashes and gentle faces. The cows produces roughly 40 gallons a day. Raw milk, treat properly, is considered just as safe, if not safer, to drink than pasteurized milk, according to the Robinsons.
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While there are a score of farmers markets in the Four States, that number dwindles when compared to large cities. For example, there are 107 markets found in New York City. In the Los Angeles area, there are 88 markets.
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Area Hearing & Speech Clinic
2311 S. Jackson Joplin, MO 64804
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Kooky Kohlrabi
ou never quite know what veggie you’ll stumble across at your favorite local farmers market. Recently at the Webb City Farmers Market, a round green veggie named Kohlrabi made an appearance, supplied by the Seneca-based Lee Family Farm.
“G R A N D”
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In his book, “The 150 Healthiest Foods on Earth,” nutritionist Jonny Bowden described the kohlrabi as “a cross between an octopus and a space capsule.” “It’s a member of the cabbage family and quiet alienlooking,” said Eileen Nichols, manager of the Webb City market, about the vegetable with the German name. Translated, it means “cabbage turnip.” The vegetable, Nichols continued, “is very tasty and nutritious.” Inside the thick skin lies a crisp, juice vegetable that is high with antioxidants. It’s always good to see new vegetables that aren’t tomatoes and green beans.
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“I encourage our growers to try new things, but for true success our customers have to try new things too,” Nichols said.
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cover story
A r e a F a r m e r s Ma r k e t s By Kevin McClintock
Looking for fresh foods? A listing of our farmers markets
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ou can read about the relaunched farmers market here in Joplin as well as a handful of vendors populating the nearby Webb City Farmers Market, long recognized as one of the best found in the Show-Me State. But these two markets certainly aren’t the only ones found in the Four States. Here is a quick list of area markets showcasing the freshest fruits, vegetables and meats from local farms, big and small. The first grouping are those located in Jasper County. The second are those found in neighboring Missouri counties or across the border in Kansas.
JASPER COUNTY Joplin Farmers Market Ewert Park 417-625-4750 Thursday, 4:30 p.m. to 7 p.m., opens June 5 Saturday, 10 a.m. to 2 p.m., opens June 7 Open June through September Items accepted from a 120-mile radius
Freeman Hospital Farmers Markets Twin markets at Freeman West and Freeman East campuses 417-347-2410 Freeman East, Wednesday, 4 p.m. to 6:30 p.m. Freeman West, Thursday, 7 a.m. to 10:30 a.m. Both markets are producer only
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Webb City Farmers Market Under twin pavilions at King Jack Park 417-673-5866 Tuesday, 4 to 6 p.m. Friday, 11 a.m. to 2 p.m. Saturday, 9 a.m. to noon year-round EBT/debit/credit accepted Producer only, no reselling
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Carthage Farmers Market On the Square, 119 E. 3rd Street (Carthage True Value Hardware) 417-358-3579 Wednesday, 7 a.m. to sell out Saturday, 7 a.m. to sell out Missouri-grown produce only Reselling allowed on produce/plants only Oronogo Farmers Market Near City Hall 417-629-7886 Thursday evenings
SURROUNDING AREA
Nevada/Vernon County Farmers Market 304 W. Austin 417-667-1448 Saturday, 8 a.m. to noon Open from May to October Items accepted within 50-mile radius
Pittsburg, Kansas Farmers Market Located at Broadways and 2nd Street 417-842-3519 Wednesday, 11 a.m. to 1 p.m. Saturday, 7:30 a.m. to noon Producer only, value-added allowed
Mount Vernon Farmers Market On the downtown square 417-678-0152 Saturday, 7 a.m. to noon Eighty percent of produce must be grown or made by vendor 2014
Open Farmers Market of Aurora East side of Oak Park 417-678-0152 Saturday, 8 a.m. to noon Wednesday, 8 a.m. to sell out Reselling allowed
Fair Grove Farmers Market Highway 125 and Main Street 417-759-1175 Wednesday, 3:30 p.m. to 7 p.m. Open from April until the first week of October
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Aurora Local Farmers Market West side of Oak Park 417-678-2324 or 417-236-5101 Saturday, 8 a.m. to noon Wednesday, 8 a.m. to sell out Thursday, 5 p.m to 7 p.m. (beginning in June) Produce must be grown in Lawrence County or adjoining county only
Tenth Street Community Farmers Market At the Moore Pavilion at 10th and Popular in Lamar 417-682-4780 Wednesday, 2 p.m. to 6 p.m. Saturday, 8 a.m. to 1 p.m. Open from March to December Crafts featured on the fourth Saturday of the month
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Diamond Farmers Market 103 S. Main Street 417-325-4220 Saturday mornings Producer only, though baked goods, jams and jellies allowed.
B2B (Back to Basics) Farmers Market Two locations, Pineville and Anderson 417-226-4540 Tuesday, 8 a.m. to 1 p.m. on the Pineville Square Thursday and Saturday, 8 a.m. to 1 p.m. at the intersection of Highways 59 and 76 in Anderson Open from May to October Items must be from McDonald County and neighboring counties only Reselling allowed if posted
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Newton County Farmers Market On the north side of the Neosho Square 417-638-5453 Monday-Saturday, 8 a.m. to sell out Reselling allowed
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Markets are Seasonal S upermarkets have one advantage over a farmers market — they can line shelves with items no matter the season, because produce and fruits can be shipped in by refrigerated trucks from all corners of the country. A market, even one open yearround like the one in Webb City, doesn’t have that luxury because they value freshly-picked food items from nearby farms.
According to Farmers Markets of America, customers drawn to farmers markets shop locally for three main reasons: food quality, better prices and a great social atmosphere.
So it’s important, says Eileen Nichols, manager of the Webb City farmers market, that buyers understand the changing seasons. While strawberries may be available by mid-May, they won’t be around in late November.
What people really need is a seasons’ chart showing what fruits and vegetables are available at what times of the year.
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“It’s why social media (such as Facebook) is so important — we encourage people to check in to see what’s available (at the market).”
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“There’s never an average week because everything depends on the season. In fact, I try to warn people about that. People aren’t used to change. They go to the grocery store and they see it on the shelves year-round. Look at fruit — right now it’s strawberries, sometimes they sell out as quickly as 11 minutes after we open. Later, we’ll have watermelon, and then that’s the end of that. We then move into blueberries.”
You can also take a peek at the market’s web site at http://www.webbcityfarmersmarket.com.
Dr. Brett Wilson, D.D.S.
5227 S. Main, Ste. D • Joplin, MO 417-622-0004 • joplinpediatricdentistry.com
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Information courtesy agebb.missouri.edu.
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profile
m i s s o u r i c e n t u ry Fa r m s Written and photographed by Ryan Richardson
Family-owned farms recognized throughout the Show-Me State
Missouri Century Farms W
hile farming was once one of the biggest industries in Southwest Missouri, finding a family-owned farm has become an increasingly scarce proposition.
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But since 1976, The University of Missouri Extension Office has recognized farms throughout Missouri that have been family owned for more than a century. Since its inception, there have been more than 8,000 farms inducted into the Missouri Century Farm program, including nearly 70 in Jasper County alone.
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Last year, Galen Carter and his wife Connie were welcomed into that rather exclusive club. Their property west of Carthage, near Civil War Road, has been in Galen’s family since his great grandfather Orville Frost purchased it in 1905. Named Maplewood Farms — for the Maplewood trees that once dotted his property’s landscape — the farm has been in Galen’s family since the turn of the century.
Galen Carter holds a photo of his great grandfather, who was the first owner of Maplewood Farms in the early 1900s. Carter’s family has owned the farm for over 100 years. A 1960s era tractor still sees work on Carter’s farm.
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“There is quite a bit of pride that goes into what we do here,” Carter said. “We take the time to manage it. We produce good livestock. I walked this land with my grandpa. I worked with him in the fields. What we did then is what we still do now. This was what I raised to
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On the 160 acres he owns, Carter now raises cattle on two-thirds of his farm, while using the rest of his land as crops. He built a new farm home in 1989, on the foundation of the previous house. Two stone buildings that once housed chicken coops and a barn built in 1936 holding an aging 1960s-era tractor are the oldest remaining structures predating electricity on the farm. While electricity and fresh running water come fresh from the city, Galen still attempts to do things the oldfashioned way — heating his home via a wood-burning structure to cut down on propane usage, for example.
Two stone chicken coops were built in the 1940s to expand the amount of livestock available on the farm
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“He sold it to his son, Elmer, who sold it to my grandfather in 1912,” Carter said. “My family has been walking around these farms and a few of the properties we owned... since just after the Civil War.”
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Jasper County Century Farms, some of the oldest found in Southwest Missouri: • S.C. And Edith A. Stukey, farm established in 1854 • John L. Brown, farm established in 1858 • Samuel L. Murto, farm established in 1858 • Philip and Emilie Stemmons, farm established in 1858 • Margaret R. Davis, farm established in 1866 • J.D. Everts, farm established in 1866 • John D. Hornback, farm established in 1866 • C.L. Williams, farm established in 1866 • Eugene Petefish, farm established in 1867 • Ralph Gresham, farm established in 1868 • Walter L. Rush, farm established in 1870 • Rex and Betty Alexander, farm established in 1871 • Oscar and Phyllis Clyman, farm established in 1872 • Robert J. Stukey, farm established in 1873 Information courtesy University of Missouri Extension
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That club is something that Extension program director Janet LaFon hopes to see grow in the foreseeable future.
The Carters were one of two families earning the title of century farm last year.
“We want to see the interest in the program keep growing more than it already has,” LaFon said. “One hundred consecutive years, 40 acres and the annual contribution to a farm income is something that a lot of farmers are approaching and we want them to know the their dedication to farming is a big honor that we are excited to share with them.”
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do. It is important families keep a hold of their property and continue to work it.”
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“We knew about the program but we didn’t know the deadlines properly so we missed it by a year,” Connie said. “We were a year late, but we’re part of the club.”
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Galen Carter, along with his wife Connie and their grandson, pose in front of the house they built in 1989 on the foundation of the original farmhouse. Most of the original structures on the farm are gone.
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taste
Fa r m F r e s h r e c i p e s By Kevin McClintock
From Farm to Kitchen Table yummy market veggie and fruit meals
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hen a good portion of your typical farmers market’s floor space is dedicated to nutrient-rich vegetables, it’s really easy to plan, prepare and present tasty vegetable dishes to keep the family healthy. In fact, eating healthy is simple with the bounty of products available at a number of local farmers markets here in Jasper County and abroad. Here are six recipes — most vegetable, one chicken pasta dish and one dessert — courtesy of Eileen Nichols and the Webb City Farmers Market.
Bon appétit!
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s ini Roll-Up h c c u Z d le il Gr
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cchini 3 medium zu Olive oil er Salt & pepp cheese t a o ley g 3 ounces ced flat pars in m y el in f n 1 tablespoo
mon juice 1 teaspoon le inach Fresh baby sp Fresh basil
e into ¼ lengthwis e ic sl d n a h side ini . Grill eac the zucch il ff o o e v d li n o e n juice. with Slice each and lemo oth sides y b le sh rs u a r p B h s. lined with cheese wit inch strip Mix goat on a plate e s. c te la u p in d m n mixture ll a for 4 the cheese i from gri f in o h c n c o o zu sp e p. Add tea Remov cchini stri ce about 1 zu la P h c . a ls e e f w o at paper to with end m the end d roll up lf-inch fro n a a h f a a t le u l o ab 1 basi leaves and 2 spinach f roll. bottom o
Grilled Zucchini Roll-Ups
1 pound fresh gr ee 1 large clove of n beans garlic, crushed 1 tablespoon lem on juice
Green Beans an d
Parmesan with Garlic
2 tablespoons E xt 1\4 cup Parmes ra Virgin Olive Oil an cheese, grated Salt and pepper to taste
Trim and re move (if nec essary) the st the beans w rings from th ith enough e beans. Co w ater to cove reduce heat. mbine r in a sauce Simmer, co p an . Bring to a vered, for 6 Drain. Plun boil, –8 minutes ge the bean or until ten s into ice wat add garlic an d er -c ri sp. er ; drain. Hea d salt and p t olive oil in epper to tast beans and m a sk e. Sauté. Ad illet, ix well. Sau d the lemon té until hea platter. Spri juice and ted through nkle with ch . Spoon onto eese. a serving
Parmesan d n a s n a e Green B with Garlic 1 sliced cucumber, seeded 1 red bell pepper, diced 1 yellow bell pepper, diced Pint of cherry tomatoes, halved 1/2 red onion, sliced 1/2 pound feta cheese 1/2 cup Kalamata olives, pitted Vinaigrette
Greek Salad 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/4 red wine vinegar 1 teaspoon kosher salt 1/2 freshly ground pepper 1/2 cup olive oil
pers, tomatoes and onion Combine cucumber, pep in a large bowl. ts er all vinaigrette ingredien In a small bowl, mix togeth r ove te ret aig olive oil. Pour vin except olive oil. Whisk in d olives and toss lightly vegetables, add cheese an
Greek Salad
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Spinach Tagliatel
1 red, 1 yellow & 1 gree All seeded and cu n pepper, 6 baby eggplant, t into quarters cut lengthwise into quarters 2 tablespoons oliv e oi 8 plum (egg or It l alian) tomatoes halved
agliatelle T h c a n i p S tables e g e V d e l il with Gr
le with Grilled Veg
1 red onion, sliced 2 cloves garlic, cr ushe 1 tablespoon chop d ped fresh purple basil or fresh gree n Freshly ground bl basil ack pepper 1 pound fresh spin ac 1 Preheat grill to a h tagliatelle high heat.
etables
Place red, yello w and green pe pper quarters Cook for 5 to , skin side up, 10 minutes un under grill. til skins are bl peppers in a pl is tered and char astic food bag red. Place and set aside Remove skins until cool enou from peppers. gh to handle. C ut flesh into th surfaces of eg ick slices. Bru gplant lightly sh w cut ith oil. Grill fo until tender an r 2/3 minutes d golden. Place each side or tomatoes, skin Cook for 2 m side down, un inutes or unti der grill. l soft. Heat re a medium hea maining oil in t. Add onion a fr yi ng pan over an d garlic. Cook, or until onion stirring, for 4 is soft and go m inutes lden. Add red eggplant, tom , yellow and gr atoes, basil an ee n peppers, d black pepper four minutes. to taste. Cook, Cook pasta in st ir ring, for bo ili n g water in a la packet directi rge saucepan ons. Drain wel following l. To serve, div serving bowls ide pasta betw . Top with vege een warm table mixture .
oney
rown Sugar & H Grilled Peaches with B
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lved 4 medium peaches, ha d 1 teaspoon butter, melte or 2 r ga su n ow 4 teaspoons br
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Grilled Peaches with Brown Sugar & Honey
brown sugar teaspoons Splenda & Honey, for drizzling
ly ove pits and light aches in half, rem pe ut C . r gh ga hi su n m iu r or Splenda/brow Heat grill to med e with brown suga kl rin Sp r. er if using a tte bu coat with side (a little long ch ea on es ut in d drizzle l for 2 m ove from grill an em on all sides. Gril R ). rn bu r ga su d t don’t let sh of nutmeg an tabletop grill – bu rving warm. A da se re fo n be ze s fro he or ac pe e cream with honey over t. It’s good on ic bi a up sh di is th ice cinnamon can sp with honey. of ad yogurt inste
& Chicken Pasta Roasted Elephant Garlic 4 elephant garlic cloves eled (about 1 1/2 ounces), pe 4 large shallots, peeled erably 1 tablespoon olive oil (pref extra-virgin referably 3/4 cup chicken broth (p reduced-sodium) 3/4 cup dry white wine
rjoram 1 1/2 teaspoons dried ma chicken s les ne bo 3/4 pound skinless unks ch h breasts. cut into 1-inc 3/4 pound penne f parsley 1/2 cup chopped flat-lea cheese mano 2 tablespoons grated Ro pepper Salt and freshly ground
ots on a piece of Lay garlic and shall s. ee gr de 0 45 to completely. Preheat oven oil. Wrap to enclose ive ol th wi le izz dr d rlic and aluminum foil an minutes. Remove ga 20 t ou ab d, ne fte so Roast until garlic is both. Meanwhile, in chop or mash them ely fin d to an il fo m ne, and marjoram shallots fro an, bring broth, wi ep uc sa m d iu an ed m w, e ium-lo a non-reactiv , reduce heat to med en ick ch d Ad . es ut ut 10 min es. a boil. Boil 3 min ite throughout, 8 to wh is en ick ch til un water, simmer, uncovered, pot of boiling salted ge lar a In s. ot all sh ge c and utes; drain. In a lar Stir in roasted garli ll firm, 10 to 12 min sti t bu r d de an , ten se til ee un rsley, ch cook penne icken and sauce, pa ch th wi sta pa t ho serving bowl, toss ste. salt and pepper to ta
Roaste d Elep & Chic hant Garlic ken Pa sta
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history
THE JOPLIN MUSEUM COMPLEX E x p l o r i n g t h e p a s t s i n c e 19 31 WRITTEN BY BRAD BELK PHOTOGRAPHY BY KEVIN MCCLINTOCK
c
GLOSSARY of History & Architecture T
The Commercia
l Club
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his unique plac e was establishe d in the 1880s their interests. to promote Jopl According to T in businessmen he Joplin Globe, th Membership fe and e club boasted es were $1 per 450 members in Club Theatre, m on th . T he 1907. Wednesday even which occupied ing meetings w the corner of 4t mansard roof an ere held at the h and Joplin. K d imposing cent nown for its Vic ral tower, the C the day, includ torian massive lub Theatre was ing nationally-k home to the cu no wn speakers, m later Fox featur ltural events of ajor theater prod e films and vaud uctions, profes eville shows. In most magnificen sional acts and December 1918 t temple of amus , The Joplin Glo ement between was severely da be reported, “the K an maged by fire. M sas City and sa lt water to the uch of the Clu from the flames southwestward” b T heatre’s elaborat . One year earl e Victorian faça ier, the Joplin C merged to join de om perished mercial Club di another busine ssolved when th ss club - the ne e members wly established Joplin Chambe r of Commerce .
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ces CorporEleacttriec ComOpanyffi be , The Joplin Glo
ict he he Empire Distr ked to Joplin. T l historically lin al e ic ar br O fa K ry M ve and TA to the e richly sewn in ar ns io to at t or en rp three co mmon commitm y also share a co he T . ge ced some ta ri he of our in has experien pl Jo n ow nt ow in. D sinesses left downtown Jopl When other bu s. ar ye e th h ug these s thro ver to return — ne dramatic change — ct ri st di al to commerci spite the ability the downtown rs remained, de te ar qu py ad cu oc he e KO three corporat Globe and TAM here. The Joplin yw an st of its own. d pa te ul ca rf lo be re ith a colo w ch ea , es ur ct stru own, the big former historic ation of downt or st re e th t ou ks ab lty to the When one thin eir steadfast loya th r fo d re be remem three need to be . re co city’s central
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“Cokey Bump” is referred to as the hard callous lump that forms where the hand brushes across the knee while shoveling. The heavy weight of the hard rock, lead and zinc minerals forced the hand on the knee, especially after the repetitious motion of loading the required 100 ore buckets per shift.
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Mining the Past
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dis he 1910 Newman building gest ding of America’s third lar style architecture. A rebuil a new ating fire in 1871, produced city, following the devast ponent was the style. One particular com go ica Ch the as n ow kn look were adopted horizontal panes of glass ge, lar ese Th w. do win Chicago the new era of tes and greatly influenced throughout the United Sta an department construction. The Newm glass-and-steel skyscraper or. They were es of glass on the first flo store valued the large pan newest trends ing spaces to showcase the pp ho w-s do win ing nd outsta of the day. in fashion and products
Cast Iron
his is a mixture of iron an d carbon. Cast iron was a dominant build ing material used by builders until the full application of structural steel. Also, cas t iron was smelted, molded and prefabricate d into various building accessories. Some of it can still be found both in the exterior and interior of the Newman Building / Joplin City Hall. The faç ade is enhanced by cast iron railed balconies, wh ich stand prominently centered on the third sto ry. A generous amount of the material is used on the staircase as well. The cast iron staircase rai ling, coupled with the decorative wreaths (each one possessing the symbolic letter N in refere nce to the Newman family’s name), add rich style to the mezzanine.
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hitecture Chicago-Style Aplarc goys elements of the Chica
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Spotlight Biography LLY DOLLY COs wiNfe.NPeO rcy was born in
rich’ olly was Percy Wen ng composer. a prolific rag-time so e m ca Joplin and be possessing nal recording artist sio es of pr a s wa ly ol D hits of the e cleverest rag-time th g sin to e ng ra l the right voca s were composed by lumbia record song Co o tw st fir er H y. da d Rose Rag.” Both a Love” and “The Re ul H a ul H y “M y, Perc to his hometown 1911. Percy returned r, be em pt Se in debuted Wenrich. During s father, Daniel K. hi of l ra ne fu e th 28, 1916, to attend s Herald on April ew N in pl Jo e th by reminisced an inter view s favorite lady and hi to in ht sig in e m Percy shared so e in Joplin. about his earlier lif
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Spotlight Biography “IRISH” JOHNNY COPELAND
J
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oplin’s Johnny Copeland was a successful local amateur and professional boxer. A native of Joplin and a 1965 graduate of Joplin High School, he won multiple Golden Gloves championships in Joplin, Miami and Springfield, and was a four-time Golden Gloves champion in Kansas City. As a professional fighter, he won 33 fights, including 26 by knockout. During his pro career, Copeland went toe-to-toe with world champions Antonio Cervantes and Aaron Pryor, although he was on the losing end of both bouts. However, he left a flood of memories in the ring. His signature move beyond the ropes was an unforgettable greeting — a friendly punch to the gut. Yes, instead of a hand shake, Johnny preferred to give you a big grin and a fist to the midsection.
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F
Spotlight Biography BOB CUMMINGS
or Bob, an establish ed actor, attitude wa s ever ything. Alth significant motion ough Cummings ha picture roles in “K d some in gs Row,” “The Lost M Murder,” and won oment” and “Dial a 1954 Emmy in th M for e drama “Twelve An exchanges in televisi gr y Men,”it is his co on sitcoms he’ll be m re edic m em bered most. In 1955 professional photog rapher snapping a , he played Bob Co be lli vy ns, a of beautiful models Show” (1955-59) an . Titled the “Bob Cu d later renamed “L m ov mings e That Bob,” a few filmed in Joplin. Cu segments of his show mmings, known th s were en as Charles Cum School graduate. H mings, was a 1928 is youthful looks all Joplin High owed him to contin in another television ue performing at th show, “My Living D e age of 56 oll.” This mid-1960 playboy fantasy, of s show portrayed th fering Julie Newmar e ultimate as se xy robot AF709 pr anything Cummin ogrammed to do ab gs asked of her. He solutely als o substituted as the ho after Jack Parr left, st of the “Tonight and before Johnny Sh ow” Carson took up th e microphone.
Chat
For over a century, chat piles were visible landmarks of the Tri-State Mining District. They were the product from discarded crushed waste rock following the milling process. For decades, the small pieces of chat were utilized to build roads, ballast for railroads and mixed with concrete to create sewer pipes. The angle that the sides of a pile make is referred to as the “angle of repose.” A unique characteristic of the tiny, jagged, angular fragments was its inherent ability to be stacked to tremendous heights. From numerous references during the 1930s, passing travelers on the trains looked out their windows on cold winter nights and mistakenly believed these white mountains of chat to be snow peaks. A few of these mountains of chat still remain near the former giant mining communities of Cardin and Picher, Oklahoma.
Crystal Cave
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his cave has been one of the more fascinating geological curiosities of the region. Crystal Cave is lined with translucent calcite crystals. The main cave is eight stories below the street level at Fourth and Gray. The primary chamber is 225 feet in length, 55 feet in width, and 10 feet in height. This large, unique geode has been a conversation for generations. During the spring of 1998, a drill hole was placed inside the primary cave. The office of the Missouri State Geologist provided a technical crew and geologists to conduct a video inspection of a small part of the cave lying on the City of Joplin property. Although the camera was stationary, crystals were present. The question that seems to be on everyone’s mind is how can this cavern be accessed again, as it once was? Since the closing of the mines in the Tri- State District, the water table has risen. An astounding fact attributed to the mining era is that during its heyday, millions of gallons of water were pumped out each day. Presently, Crystal Cave is filled with water. A secondary issue is its location. Currently, there are three property owners that have rights to the cave. For any future access to the cave, an agreement between all three parties would have to be inked. Therefore, water and legal issues would need to be addressed before the cave could ever see sunlight. In addition, a substantial war chest would need to be secured to allow people or technology to view Crystal Cave as a possible tourist attraction. But one thing is certain — the cave is not going anywhere. Time is an ally for future development on this site.
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minding your business S i g n e t C o f f e e R o a s t e rs Written and Photographed By A n d r a B rya n S t e fa n o n i
Coffee time
Pittsburg is home to a coffee bean roasting business
“I never laugh until I’ve had my coffee.”
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Clark Gable
A row of bagged and sealed coffee beans for sale at the Pittsburg, Kansas store.
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eah and Dennis Posterick’s home town of Little Falls, Minnesota (population 8,000), has a coffee bean roasting business.
So they were surprised, upon visiting their son and daughter-in-law several years ago in Pittsburg (population 20,000), that there are no such businesses — even in larger cities — in the Four State Area.
Small batch roasting, Dennis explained, allows for quality control of every bean. The temperature and duration at which the beans roast must be watched closely. “For this batch, it’s 240 degrees for 14 minutes,” Leah said as she checked roasting profiles on a clipboard.
“We just assumed every town has one,” Leah said.
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Their son was looking for a way for the family to live in closer proximity. Leah had experience in accounting with a large non-profit foundation, and Dennis, who can “build just about anything,” Leah said, had experience running his own auto body business.
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Located at 206 S. Broadway in Pittsburg Kansas, the business purchases green coffee beans from wholesalers and farmers around the world — Sumatra, Ethiopia, Kenya, Brazil, Colombia, Costa Rica, Nicaragua, Guatemala, Mexico and Hawaii — and roasts them in small batches in the store each Monday.
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With mentoring from a friend who owns a coffee roasting business, the Postericks moved to Pittsburg and Signet Coffee Roasters was born.
Dennis Posterick measures out a bag of freshly-cooked beans.
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Leah Posterick is hard at work on a roasted batch of beans — for this batch, it’s 240 degrees for 14 minutes before the beans are allowed to cool.
As soon as each batch of coffee beans has cooled, Dennis divides it into onepound and 6-ounce bags and seals them to lock out light and oxygen. So strongly do they feel about the importance of freshness that if they have any bags left older than two weeks, they discount them by 25 percent.
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“You can taste the difference,” Dennis said. “You really can.”
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The business also is gaining a reputation for custom, signature blends. “We sell to Joplin Avenue Coffee Company, and the Joplin coffee trolley, and there’s a possibility of Sweet Caroline’s, which is opening in the Gryphon Building,” Leah said. “We’ve done signature blends for the Colonial Fox Theater in Pittsburg and the Minerva Candy Company in Webb City. We’re really happy with the reception we’ve gotten so far.
“Next, we’d like to have all the large companies in town work with us on signature blends that we can do for them,” she said. “We can really personalize it.” The business has a few tables for those who wish to purchase fresh brewed cups of coffee or freshly baked muffins, bars and cookies to eat while reading the newspaper or using a laptop. Counters and display cabinets were hand-crafted by Dennis, who also designed the store’s attractive window displays. Their daughter, who still lives in Minnesota, is the company’s unpaid marketing director, Dennis Posterick sells a coffee and muffin to Cheryl Mayo inside the Signet Coffee Roasters.
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“It’s definitely not for everyone, but owning a small business really works for us, ” Leah said. “It’s a family thing.”
Signet Coffee Roasters is located at 206 S. Broadway and is open from 7:30 a.m. to 4:30 p.m. Monday through Friday, and on Saturday from 8 a.m. to noon. The business can be found on Facebook and online at www.signetcoffee.com.
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while their son is the company’s unpaid IT director.
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health yo ga
By David O’Neill
A Mindful Practice
How practicing yoga affords its students harmony— mind, body and soul.
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hrista Tullis discovered yoga when she was just 5 years old.
“My eldest brother is 15 years older than I am. When he married a wonderful lady from Canada, she brought yoga into my life, and yoga was something I naturally loved.” Thanks to her limber young limbs, Tullis quickly mastered the elaborate poses — touching her head with her toes or balancing her knees on the backs of her elbows. “When I went into a headstand over into a backbend, I fell over laughing,” she says. Tullis, now an author and instructor for 13 years at Yin Pilates & Yoga Studio (523 S. Main), says yoga has completely shaped the person she is now. “It’s a way of life that promotes peacefulness, strength, flexibility, balance and respect for yourself and all living things. You see, yoga for me isn’t about bending my body into contorted poses and chanting. It’s a way of centering myself in my body. It gets me out of my head for a while.” While its wide-ranging mental and physical benefits most markedly include increased flexibility, reduced stress and improved functional movement, Tullis insists “anyone seeking to reach harmony in their body and mind will eventually find themselves in a yoga class.”
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What Yoga Is, and Isn’t Merriam-Webster defines yoga as “a Hindu theistic philosophy teaching the suppression of all activity of body, mind and will in order that the self may realize its distinction from them and attain liberation.”
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Downtown Yoga’s (321 S. Virgina Ave.) Dai Flake, however, breaks it down in more easily digestible terms: “Yoga is the union of the mind, body and the spirit.” Students, she says, can practice one type or any combination of the different types of yoga, from slower “yin” to more powerful “yang,” or meditation and stillness.
Yoga Terminology Yoga has its own vernacular, and if you’re planning on investing your time and effort into practicing, you might as well start learning it. The following 10 terms, and their pronunciations, are a beginning. Namaste!
Yoga means unique things to the individual, and it’s not uncommon for the practice in general to incorporate a number of styles or poses. “Yoga is different for everybody and every body,” says Flake, who currently offers “power” yoga, which connects physical movement with breath, and deep stretching, or “yin” yoga. Says Studio One Fitness’s (1201 E. 32nd St.) Angela Horner, “Yoga is a great addition to a comprehensive fitness program. It can increase flexibility and strength and can be helpful for stress reduction.” In today’s society, she adds, “stress reduction is very relevant.” Yoga is a spoke on the wheel of health, Horner says, explaining that her approach, which balances exercise, nutrition and natural health, “produces the best results for my clients, which improves their quality of life.”
Yoga was never intended to be a fitness trend or fad. Practiced for centuries, yoga came about as a method of preparing the body for meditation. Says Flake, “back in the 1970s, westerners discovered the more physical side of yoga through the poses, and now it’s a great all-over mind and body exercise with very little impact on the joints and within one’s own body limitations,” Flake says. Those who practice yoga — not “do,” Flake points out — can at first be motivated by different goals. Flake, for example, was dragged to a class eight years ago as a way to loosen up too-tight limbs.
• Asana (ah-sahn-ah) — A yoga posture or pose. In a yoga practice, students move through a series of asanas. The space, or movement, between asanas is called transition. • Mudra (moo-drah) — The hand gestures used in yoga. This word is often combined with other words in order to create a full image of the desired hand gesture. For example, anjali mudra, is the term used to indicate the gesture of placing the palms together in front of the heart. • Namaste (nah-mah-stay) — A greeting or salutation in the Hindu language. • Om (ooumm) — Om is a mantra, often repeated during meditation, that’s used to center the mind. The sound of Om is commonly used to open or close a class.
“We are merely practicing our bodies to become stronger — mentally, physically and spiritually. It’s an entire body strengthening, relying solely on our own body weight, which is better for the joints.”
• Prana (prah-nah) — Prana means energy, or life force, and is similar to what the Chinese culture refers to as chi. At times, it may also refer to the breath.
Yoga’s heavy focus on breathing, she says, helps calm the mind, which in turn calms the body, allowing the muscles to relax.
• Pranayama (Prah-nah-yah-mah) — The ability to control one’s breath for a specific purpose. • Savasana (Sah-vah-sahnah) — This so-called “corpse pose” is the final posture in most classes. It’s a resting pose that provides space for the mind and body to relax. • Ujjayi (ooo-jay-ee) — A calming breathing technique. • Vinyasa (Vihn-yah-sah) — Vinyasa literally means to place in a special way. In a yoga class, it refers to the linking of movement with breath through a series of postures. • Yogi or Yogini (Yo-gee or Yo-gee-nee) — These terms refer to an individual who practices yoga. A yogi refers to a male practitioner while yogini refers to a female practitioner. 47
“This allows the body to open up for a deeper practice,” Flake says. Depending on the student, some types of yoga are a better fit than others. “Each student needs to find that style of yoga that will be more suited, given limitations and current situations in life,” Flake says. “Tight, strong athletes may need to complement their training with Yin, or deep stretching. Those going through mental or physical trauma, meanwhile, will lean towards therapy yoga for their practice.”
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A misconception, says experts, is that yoga involves competition. But try to think of the last time you were invited to a yoga tournament.
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Rather, yoga “is practiced in a noncompetitive environment, within one’s own body limitations,” says Flake. This applies even when yoga takes place in a large group setting. Tullis agrees: “One’s yoga practice should be to gain greater control of your body and mind. If you approach yoga as a competition with yourself or others, you
may end up reinforcing habits that would be better left at the door.” Now That’s a Stretch You’ve probably seen the how’d-they-dothat poses more experienced yoga devotees can pull off. In a word, it’s flexibility, and that comes only with “practice, practice, practice,” says Flake. “It’s about starting with the basics and building a solid foundation with proper alignment before moving into more advanced poses.” Says Horner, “Anyone who is interested in participating in a yoga class should remember that you’re not going to be able to do every pose with flexibility and ease when you are just starting out. As with any form of exercise, it takes time and dedication to get better at and enjoy yoga.” At Studio One, instructor Mary Greenwood offers a mix of yoga and Pilates at the intermediate level in a
small studio setting. While many of Greenwood’s students have attended for years, beginners are welcome, “and there are modifications for the more difficult moves in her classes, so all levels can practice together,” Horner says. Seniors are also welcome. ”We offer a yoga class that’s specifically geared toward seniors that’s done completely from a chair, so if a person is unable to get down on the floor, they can participate in this class,” Horner says. Flexibility, says Tullis, is relative to “proportion, compression, tension and orientation of one’s individual body. We are all vastly different, based on multiple factors. Acceptance for where you are now and having gratitude for yourself is the best course,” she says. “That said, minor adjustments in form and mindfulness can improve range of motion immediately.” Newer students, Tullis says, will find that tension in the muscles often stems from protection mechanisms. “Strengthening the joints and muscles supporting the spine will often improve flexibility. I suggest people actually tighten the muscles they’re trying to stretch, signaling the
brain to override the protective reflexes. Yoga is best approached one moment at a time, without the future goal of complexity in movement.” The weight-conscious are often drawn to yoga as a way to burn calories — which Flake calls a definite bonus — and the athletic sometimes seek out its muscle-strengthening and flexibilityheightening properties. While sports such as running and biking strengthen muscles, they shorten the range of motion that’s needed to stay injury and pain free, Flake says. “Through yoga, we are able to regain flexibility and maintain total body strength to make outdoor play so much more enjoyable.”
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Food for Thought Those beset by flawed dieting can also benefit, over time. Tullis says the subtle communication that occurs between the body and mind through yoga can yield healthier dieting choices. “As you cultivate greater respect for your body, you will seek to provide the best nutrition available,” she says. “Of course, a natural food diet is best. Think of what our species would eat. You won’t find cookies growing in nature… believe me, I’ve looked.” Adds Flake, “Try to consume fresh vegetables, fruits and a well-balanced meal. Eat to live, don’t live to eat.” Just Breathe Our experts all agree that yoga is among the most inclusive forms of exercise there is. “It’s for everyone of all ages and sizes,” Flake says. Aside from loose-fitting, comfortable togs and a mat, “it only requires one thing: breath. So, just breathe.” “The goal,” Flake says,“is not to master a certain pose or to lose weight. It’s what we learn about ourselves along the way, so we say, enjoy the journey.”
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Sialendoscopy
Overcoming Salivary Gland Disease Freeman Health System’s Dr. Scott McClintick is now offering patients an alternative called sialendoscopy. He is, in fact, the sole surgeon performing this relatively new procedure in the Four-State Area.
W
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hen a hospital stay involves surgery, it typically means staying longer, picking up more slack after insurance does its part and, most significantly, invasive surgical procedures associated with potential complications.
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Fortunately, medicine is increasingly trending toward minimally invasive procedures, and Freeman Health System’s Dr. Scott McClintick is embracing that trend with a relatively new procedure offering patients an alternative called sialendoscopy. He is, in fact, the sole surgeon performing this relatively new procedure in the Four-State Area. Upon completion of his residency in otolaryngology — the study of ears, the nose and the throat — in 2010, McClintick first was introduced to the procedure during a fellowship concerned with head and neck cancer surgery and microvascular head and neck reconstruction at the University of Iowa. “There, I obtained specialized training in treating cancers of the mouth, throat, neck, thyroid and salivary glands. It was during this year that I was exposed to saliendoscopy.”
Who Benefits? Patients who benefit suffer from a recurrent or chronic salivary gland infections or salivary gland stones, conditions called sialadenitis and sialothiasis, respectively. “There are people who get infections in their salivary glands, and an infection or small stone can block the duct where saliva is produced, resulting in dry mouth and pain in the glands,” McClintick says. “If someone has a chronically infected salivary gland, the procedure can help that patient.” The fancy names, incidentally, derive from the root word “sialo,” which translates to saliva.
How It’s Performed Freeman acquired the equipment used to perform sialendoscopy about a year ago, and in that time, McClintick has helped dozens of patients. What helps makes to procedure innovative, he says, “is that we are able to treat conditions in a minimally invasive manner that would otherwise require a surgical procedure, such as surgical removal of the affected salivary gland.” Nor should the patients be concerned with scarring, since no incision is made.
McClintick performs the outpatient procedure with the patient under general anesthesia. “Once the patient is asleep, I identify the salivary gland duct — the small opening where saliva normally flows — and gently dilate the opening to allow the introduction of the sialendoscope, which is about 1 millimeter in diameter, about the size of the tip of an ink pen,” McClintick says. Once he’s inserted the scope into the salivary duct, he slowly advances it while looking for a stone, which is a hard, calcified mass that can block the flow of saliva. Another culprit that can cause discomfort is “stricture,” or inflammation, of the duct itself, in the cases of chronic or recurrent sialendenitis.
Dr. Scott McClintick holds a scope that is used to slip into a salivary duct to find stones, or hard, calcified masses.
If there is a stone present, McClintick passes what he calls a “very small basket” through the scope to retrieve the stone, thereby relieving the obstruction. “If there is ‘stenosis,’ or scarring, then usually I will inject a very small amount of steroid solution, much like you’d inject a knee if it were inflamed from running too much,” he says. Typically, the procedure takes from 30 minutes to three hours, with the longer scenarios involving the removal of a stone.
Speedy Recoveries Once the procedure is complete, the patient is woken up and discharged home. Although it is not a particularly painful surgery, the patient, can expect some mild swelling and discomfort of the gland following surgery, he says. Patients head home armed with pain medication and antibiotics, and McClintick typically advises them to take two to three days off from work to give swelling and discomfort time to subside. While not all patients are candidates for the procedure and may ultimately require surgery, should the minimally invasive sialendoscopy route fail to alleviate their condition, McClintick says he can help those who are good candidates. “Medicine is moving toward less is more,” McClintick says. “Certainly, any time you can accomplish the same goal while minimizing the hospital stay and the potential complications, then it’s nice to offer a procedure like this.” 51
living Pools
By Bobbie Pottorff
These aren’t glamour pictures from a home in Beverly Hills, but this file photo of a black-bottomed pool, with cascading waterfall, can be found right here in Joplin.
swimming
IDEAS
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Pools offer escape from summer heat
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ight about now you would probably love to picture yourself lounging and splashing around in your very own swimming pool. Images dance through your mind of the burgers cooking on the grill and the kids laughing and bellyflopping into the cold, beautiful water of your brand new pool. “This is just our second pool season,” say Dan and Diana Martin, local pool owners. “We’re looking forward to getting it clean (finally) and having our first cookout of the season by the pool.”
In some locations, adding an in-ground pool is considered a home improvement and could cause an increase in your home assessment. In addition to adding a pool, most cities have building codes that require fencing of a certain type and height for safety reasons. “We wouldn’t have an above-ground pool,” say the Martins. “We wanted to do it right, have it attractive and possibly add a little value to our property.” Safety should always be at the top of anyone’s list. In fact, safety is the No. 1 concern of families when it comes to deciding whether to install a pool or not. Contractors can install alarms or alerts on doors and gates leading into the pool area. This can give the pool owner a head start on catching children before danger strikes. Special drains are now installed to prevent kids and small adults from entrapment.
Experienced sub contractors are used to help install the pool, electrical work and concrete. “Weather permitting, your pool can be done within about a week,” says Tullis. “First the hole is dug and rock is put in the bottom and tamped down. Then they set the pool and do the plumbing. Then back-fill with rock as the pool is filling up with water.” From low to high, the cost of putting in a pool can be anywhere in the range of $26,000 to over $100,000. Tullis says it really all depends on how extravagant the features and fixtures are. Other options to consider include a heating system, water features, slides, diving boards and basketball goals. And Tullis says that’s just a few of the many more options available. ”If our kids were still home, we would’ve wanted a larger and deeper pool with a diving board,” say the Martins. “But since it’s just the two of us, this pool size works good.” Now the Martins plan to entertain their family and friends and get some really good exercise.
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According to the Association of Pool and Spa Professionals, there is no set amount as to how much one’s property value can increase by putting in a swimming pool because there are too many factors to take into consideration when deciding what kind of pool to choose.
“We have a friend with the same size and type of pool,” say the Martins. “We knew they were really happy with it and we didn’t want to deal with liners or painting concrete.”
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Buying a swimming pool is a major investment, and there are many things to consider before diving in and deciding what kind of pool you want. First you need to weigh the pros and cons of having a swimming pool. And because cost is a major component, everything from insurance to property values must be part of the overall equation.
“We only do fiberglass pools by Water World, and our most popular is a white, 14x32, figure-8 shape,” says Tullis. “Salt systems are on probably half of our pools. We can also do heating and LED lighting systems along with features such as hot tubs, slides, sports equipment and more.”
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“We are currently installing four or five pools,” says Makala Tullis with Home Pro. “And we have just ordered another 15 for upcoming projects.”
As recently as last August, music superstar Usher nearly lost his 5-year-old son to a pool drain incident.
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One Joplin home improvement company says they are busier than ever when it comes to installing pools and helping customers realize their dreams.
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Want to add some spice to your backyard pool, consider these improvements: Pool Finishes Make plain Jane pools a thing of the past with stunning aggregate pool finishes, liners, pool plaster and pool tile designs.
Decking and Coping Set the stage for a dynamic pool scape with a custom decking and coping design only you can dream up.
Water Features From exotic fountains to whimsical jets, water features add a dramatic splash to any backyard swimming pool.
Lighting Create a colorful mood and a safe environment with a well-designed swimming pool lighting design.
Hot Tub
Recreational Add-ons
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Add a splash of fun for kids of all ages with slides, diving boards and other recreational add-on’s.
Cleaners and Controls
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Turn up the romance and escape to a relaxation getaway when you add a therapeutic hot tub.
Make pool maintenance easier than it has ever been with automated cleaners and pool controls.
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Fa s h i o n S h ow
style
Photography by 12Eighty-One McAuley High School Charity Fashion Show All Dress Designs Created by the Students Representing a Foreign Country
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SHEA SCHRADER JAPAN
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MARIA MARIN BRAZIL
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YONG LEE CHINA
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KATIE CARR United States Of America
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style Fa s h i o n S h ow
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HUNTER HUTHSING ITALY
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F ASHION SHOW
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MORGAN HUGHES MEXICO
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music to the ears Summer Songs by Ryan Richardson
DOWNSTREAM
SUMMER
Over the past few years, Downstream Casino has brought quality, big name acts to Joplin such as Nelson, Peter Frampton and The Band Perry. Summer 2014 is shaping up to be another banner year.
Sammy Hagar and the Wabos Once a successful solo artist as well as the frontman for 80s guitar-gods Van Halen, Sammy Hagar will make his first appearance at the Downstream Casino on Saturday, June 28 at 8 p.m. Hagar might have changed his turn over the past decade, reinventing himself as a distiller of high end rums, but Hagar still shows the guitar chops that made him famous in the early 80s with hits like “I can’t drive 55.” Tickets for lower pavilion are $75, middle pavilion at $50, and lawn seat at $30.
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Little Big Town
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Ringing in America’s birthday on July 3 is country vocal group Little Big Town. Bringing their unique blend of four-part harmony, bluegrass and footstomping country rock, they continue to tour the country more than a decade after their 1998 debut. In recent years, they have opened for Keith Urban, Kacey Musgraves, Rascal Flatts and Sugarland. Tickets for lower pavilion are $60, middle pavilion at $50, and lawn seat at $30. Show starts at 8 p.m.
CASINO RELEASE
SONG LINE-UP For their outdoor pavilion concert series, four major shows are slated between June and October, with some rather large names making an appearance to the large, outdoor stage near the casino.
Doobie Brothers Classic rock titans The Doobie Brothers will close out this year’s pavilion season on October 3. Selling over 40 million records over their five decade spanning career, this band was voted into the vocal group Hall of Fame in 2004. Tickets for lower pavilion are $40, middle pavilion at $30, and lawn seat at $20. Show starts at 8 p.m.
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Rest assured, this is one show that yelling “Free Bird” is acceptable. Tickets for lower pavilion are $60, middle pavilion at $50, and lawn seats at $30. Show starts at 8 p.m. on August 22.
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Southern rock legends Lynard Skynard will bring along their anthemic songs such as “Sweet Home Alabama,” “Simple Man,” and other classic rock staples. Keeping the family aspect that has long since been the band’s staple, their current line-up includes nine members, topped by original vocalist Ronnie Van Sant. This band never really has stopped touring, despite an airplane disaster claiming the lives of several original members.
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Lynard Skynard
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The
List: Wall Art
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here are a number of examples of so-called “wall art” found throughout Joplin, particularly in the downtown area. And no, we’re not talking about graffiti. We’re talking murals, paintings and other unique designs bringing color to the normal grays and greens of a city. Here are five examples of “wall art” found throughout the center of town. Take a Sunday drive around town and spend some time appreciating the beauty of the art and history on public display. We doubt you won’t be disappointed. As a side note, we’ve also added a sixth picture. Most of you will recognize the lion’s head (and its three buddies) located along the 600 block of S. Virginia Ave. I had names for these big cats when I was younger (Looie and Gooie were two of the names — hard to remember the rest. I was a kid, after all). Even to this day, I still smile when I drive past them.
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parting shot
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Photography by Michael Coonrod
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A silent, perfectly still moment in time on the quiet southern bank of Shoal Creek in Joplin.