CrossRoads: November 2022

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BY AVALANCHE

Avalanche is a functional illiter ate who left the St. Louis area three decades ago in search of adventure. He enjoys motorcy cling and all things outdoors. He lives with his wife and dogs.

BY CINDY MOORE

Cindy Moore is the mother of three superlative kids, servant of two self-indulgent felines and wife to one nifty husband. Her ficticious occupation? Archeo logical Humorist: someone who unearths absurdity and hilarity in strange and unusual places including public restrooms, the lint filter, and church meetings. Most recently, she excavated a find in her neighbor’s bird feeder.

BY DAVID FINKELSTEIN

David Finkelstein is a Master/ Skilled Automotive Service Tech nician and retired shop owner. He's invented garage service tools for mechanics, served on both nation and local automotive trade industry boards, has done years of consulting with various auto manufactures plus test drives new vehicles weekly. David has pioneered "Car Talk Radio" over 35 years ago, as his new show "Automotive Insight" can be heard on Saturdays, on the Real Talk Radio Network.

BY STEVE BRYAN

Born and raised in South St. Louis, Steve Bryan is now based in Anaheim, California, and has been allowed access to movie and television sets to see actors and directors at work. Though his writing has taken him far from St. Louis, Steve is, at heart, still the same wide-eyed kid who spent countless hours watch ing classic movies at neighborhood theaters.

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Literacy on wheels

By Brett Auten

WITH A TIP OF THE CAP TO THE COUNTY'S RURAL PAST, T he St. Charles City-County Library District unveiled a new tool for exploration and discovery.

The Library to You Bookmobile was made public at the Spencer Road Branch last week and will soon be a regular passerby throughout the county. The library district has had a couple of versions of the bookmobile in the past, but it has been since 1997 since one has been in regular rotation.

“Since we began services, we knew this was a large and spread-out county and one of our biggest challenges is reaching those who aren't near a full-time, operating library,” Jason Kuhl, Library CEO said.

When Kuhl announced that no tax dollars were used to fund the project, a round of applause broke out. The price tag was picked up by supporters of the St Charles City-County Library Foundation And a big reason why things moved quickly was the Amy Haberkorn Memorial.

Amy Haberkorn passed away this year at the age of 52. She worked for over a decade as a reading specialist at Pheasant Point Elementary. Amy was sur vived by her husband, Scott Haberkorn and her twin daughters, Samantha Haberkorn, and Toni Shikany among others. Several members of the family and

friends were there to mark the occasion, gathered around the Bookmobile and snapping photos.

“This is unbelievable,” Scott Haberkorn said. “This is perfect. This is what she did for 16 years. We knew from day one that we were going to put her name all over it. It was incredible how quickly the project took off. There was great teamwork (with the district). They have been phenomenal.”

Behind the wheel of this custom-built chariot of knowledge is Kris Cento. She heard whispers of the bookmobile's possibility and thought, that would be the kind of position she would enjoy.

“It turns out, not everyone was lining up to drive it,” she said.

Cento began a soft launch in August, taking it through the rural parts of the county.

“It's really neat,” she said. “I think it rekindles some memories for people.”

For now, the Bookmobile's schedule is as follows; Portage des Sioux (at the former library lot) from 3:30 – 5 p.m. on Oct. 11. St. Joseph's Catholic Church in Josephville from 4:30 – 6 p.m. on Oct. 13, the Flint Hill-St. Theodore Knights of Columbus Hall in Wentzville from 2:45– 3:45 p.m. on Oct.13, Lauderdale Realty in Defiance from 1:30 – 3 p.m. on

The St. Charles City-County Library District unveiled its new Library to You Bookmobile last week, returning services to rural areas of the county

Oct. 6 and Oct. 26 and Big Creek Church in Foristell from 10:30 a.m. to noon Oct. 8 and Oct. 22.

“We will see what the people want and need and best serve them

from there,” Cento said.

For more information, check the library's new website at www. stchlibrary.org.

The Community News receives statewide awards

The Community News was the recipient of four awards in the statewide Missouri Press Association 2022 Better Newspaper Contest.

These awards were for work done during the 2021 calendar year. The Community News was recognized among weekly newspapers across the state of Missouri.

Columnist Cindy Moore received First Place for Best Columnist – Humorous. Staff writer Charlotte Beard won two Second Place awards for Best News Story and Best Story About Education.

Beard also received an Honorable Mention award for Best Story About Rural Life or Agriculture.

“It’s always nice to see the work of our staff recognized,” said Mathew DeKinder, Publisher and Editor-In-Chief of the Community News. “I am incredibly proud of the level of professionalism and hard work our entire staff puts into this paper on a weekly basis.”

Department of Public Health extends WIC services contract through 2023

The Department of Public Health has ex tended its contract with the Missouri Department of Health and Senior Services to continue operating the Women, Infants and Children (WIC) program in St. Charles Coun ty through 2023.

WIC offers nutritional as sistance and education at no cost to participating pregnant or breastfeeding wom en, postpartum women, in fants, and children up to age five. Primary services include providing nutritious foods designed to maintain overall health and aid in develop ment, risk assessment, nu trition counseling, breastfeeding promotion and support, health screenings and referrals to beneficial health care.

“Proper nutrition plays a crucial role in maintaining good health,” says St. Charles County WIC Program Coordinator Megan Hickey. “WIC starts parents and their children on the path toward healthy develop

ment and better overall health. Through supplemental nutrition and direct support, these families will receive the ideal combination of nutri ents and nutrition education to meet the specific needs for each individual.”

To be eligible, St. Charles County WIC participants must meet income guide lines, be a Missouri resident, and be at “nutritional risk” as determined by a health pro fessional. Income eligibility guidelines are based on gross household income.

Services are provided at the Department of Public Health’s WIC offices, located at 1650 Boones Lick Road in St. Charles, by appointment from 8:30 a.m. to noon or from 1 to 4:30 p.m. Monday through Friday (ex cept county holidays). Persons interested in applying for WIC services or scheduling an appointment should call 636-949-7402. To learn more about the program and its services, please visit sccmo.org/WIC.

SUBMITTED PHOTOS: The St. Charles City-County Library District unveiled its Library to You Bookmobile last week. The bookmobile will provide service to those who live in extended areas of the district's coverage area. Amenities for the St. Charles City-County Library District's Library to You Bookmobile include: free Wi-Fi, Chromebook use on site, browse a small collection and print, copy and scan documents.

SUBMITTED PHOTO

Crisis Nursery expands to Lincoln County

The Saint Louis Crisis Nursery has announced the opening of its newest Family Empowerment Center (FEC) located in Lincoln County, the eleventh FEC in the metro area. The Crisis Nursery Lincoln County Family Empowerment Center is a product of the ongo ing collaboration between the Crisis Nursery and Mercy Hospital.

The Lincoln County Family Empowerment Center will be located on the Mercy Hospital Lincoln campus in Troy, and serve Lincoln County families with children under the age of 12.

Crisis Nursery Social Worker Kayla Stratman will provide individualized support to help families move beyond crisis into stability. Ser vices will include home visits to assess family needs, strength-based counseling, parent education classes, budgeting classes, and diaper and food giveaways.

“We are very grateful to Mercy Lincoln for this opportunity to help Lincoln County families,” said DiAnne Mueller, CEO of the Crisis

State Historical Society of Missouri collecting material for Route 66 centennial

U.S. Highway 66, fondly called “Route 66” or “The Mother Road,” is celebrating its centennial in 2026. To prepare for the iconic road’s 100th anniversary, the State Historical Society of Mis souri is launching a Route 66 collecting initiative focused on preserving the road’s history within the state.

Examples of items the society seeks to collect include photographs, postcards, film and home videos along the route, records of road side businesses, oral histories of people who traveled or worked along the road, small sou venirs or artifacts, artwork and architectural drawings of iconic structures and places.

“We’re very interested in stories and materials ranging from the road’s origins to its peak period in Missouri (circa 1926-1960) to its decline following the rise of the Interstation Highway system,” said Kathleen Seale, coordinator of the State Historical Society’s Rolla and Springfield Research Centers.

Missouri is where Route 66’s name became official, as the highway received its number assignment via a telegram sent April 30, 1926, to Springfield. A gathering there of the proposed highway’s supporters that included Cyrus Avery, the Oklahoma highway commissioner now widely known as the “Father of Route 66,” and John T. Woodruff, a Springfield attorney and business owner who was Missouri’s leading proponent of highway development.

“Supporters had lobbied hard for the number 60 to be assigned to the new highway as roads ending in the number “0” were be ing reserved for the most important transcontinental routes,” said

Nursery. “With the opening of this Family Empowerment Center, the Crisis Nursery will be able to carry out the critical work of sup porting families and preventing child abuse and neglect in Lincoln County.”

“The Crisis Nursery has been helping families in the St. Louis re gion for years, and having a new home on our hospital campus will make it easier for our patients in Lincoln County and surrounding areas,” said Tony Rothermich, Mercy Hospital Lincoln administra tor. “We’ve seen benefits in our other hospitals and look forward to helping more in our area.”

The Crisis Nursery and Mercy have collaborated since 2017. The Crisis Nursery’s Jefferson County FEC is located in Mercy Hospital Jefferson, and the South County FEC is at Mercy Hospital South.

A ribbon-cutting ceremony took place Oct. 14 at 1004 E. Cherry St. in Troy.

Seale. “Failing to get Route 60, the Springfield group rejected other proposed numbers until 66 was offered and ac cepted.”

Route 66 played a significant role in the nation’s transportation history as the main artery connecting Chicago to Los Angeles by the late 1920s. In Missouri, the highway followed earlier trails, dirt tracks and gravel roads from the Mississippi River at St. Louis to the Kansas border west of Joplin. Motels, restaurants, gas stations, and roadside attractions thrived on the steady commerce from travelers along Route 66.

Anyone with questions or would like to donate to the Route 66 in Missouri collection can contact the State Historical Society of Missouri. A donation form on the SHSMO website is available to download: shsmo.org/support/materials.

Two Duchesne students are baking for charity

Two Duchesne students are using their baking talents to raise money for St. Louis charities.

Juniors Julia Winkeler and Katie Hill began holding bake sales for their fellow students in the halls of Duchesne last year as part of an assignment for STEM class. STEM is an auxiliary class in Duch esne’s Scholars Academy curriculum.

“One of our assignments was to do a mini-capstone project to benefit the community,” explained Winkeler. “Katie and I part nered up and came up with the idea to do a bake sale.”

Their first bake sale was held in December of 2021 and raised $454 for the St. Louis chapter of the Make-a-Wish Foundation. In February, another bake sale raised $360 for the Wings Program, which helps pay hospice bills for pediatric patients.

The duo continued their work into this school year with a sale benefiting Kids Rock Cancer, an organization that uses music to help pediatric patients cope with their cancer diagnosis. For three days, students could choose from a variety of tasty treats for purchase and help support a good cause.

“We feel very strongly about helping pediatric patients because we both have personal experiences with our family members hav ing childhood diseases,” said Winkeler.

Winkeler and Hill’s next bake sale will be on Dec. 4 at the Pio neer Christmas event and during lunch on Dec. 5 and 6. The pro ceeds will be donated to the St. Louis Chapter of the Make-a-Wish Foundation.

PHOTO COURTESY DUCHESNE HIGH SCHOOL : Julia Winkeler (left) and Katie Hill sell their baked goods to passing students.

MDC encourages turkey hunters to submit fall feathers

The Missouri Department of Conservation (MDC) is asking Missouri turkey hunt ers to save and submit feathers from birds they harvest this fall for a research project that will improve the ability to estimate turkey abundance across Missouri.

Hunters who successfully harvest a turkey during either the Archery Deer and Turkey Season or Fall Firearms Turkey Season can voluntarily submit feathers from their turkey at no cost.

Interested hunters are asked to retain a wing and three-to-five feathers from the breast after Telechecking their turkey. They will then be mailed a feather submission packet, including a postage-paid return envelope to submit feathers at no cost.

To receive a feather submission packet, hunters must register to participate at mdc.mo.gov/turkeyfeathers.

For more information on turkey hunting

By Brett Auten

It is progress as promised as a new Wen tzville middle school opened its doors this semester.

North Point Middle School, located at 2275 West Meyer Road, opened the school year on time, thanks in part to the support of taxpayers and funding from Proposition C.

With its continuing growth, the Wentzville School District has been ultra-busy, completing 10 construction projects, all of which have come in on time and under budget. All 10 construction projects were completed under props E and C. The Wentzville School District was the fastestgrowing school district in Missouri for the past two decades and now has more than 17,300 students.

The halls were bustling with the sound of the new students enjoying the space and making the most of this 216,962 square foot school. North Point Middle School is the largest middle school built in the Wentzville School District to date.

The building has many new details, including the introduction of an American Sign Language class and the inclusion of flexible seating throughout its classrooms. Accord-

ing to experts, this flexibility in seating gives students the opportunity to increase productivity and adapt to their new learning environment.

in Missouri, visit MDC online at https:// huntfish.mdc.mo.gov/hunting-trapping/ species/turkey.

The building itself is ready to adapt and grow, with a possible classroom wing expan sion built directly into the floor plan.

Dr. Kelly Mantz has been beaming since taking up her post as building principal.

“Without a doubt, it has been a pleasure welcoming staff, students, and parents to our new home,” Mantz said. “We have decided that North Point Middle School is a place where everyone belongs and students become the best versions of themselves. Every thing that we do, day in and day out, is for the betterment of our NPMS community.”

The school has spacious views and wideopen hallways on both the first and second floors and the building utilized the same

blueprints from Frontier Middle School, a practice which officials said saved the Wentzville School District $1.3 million since 2005.

While the two schools have similar blue prints, each have their own unique culture.

The large open common areas have become commonplace for group work or class collaboration.

The school also features two gymnasiums and a large health room. The main gymnasium and surrounding areas serve as the storm shelter and will comfortably protect all students and faculty if such a need arises.

The students are given the opportunities to join clubs, activities, and eighth grade sports as well as a new six-lane, 200-meter gravel track to let loose at.

The North Point Middle School faculty and staff introduced Den Time on Sept. 6 as a designated time for students to meet with like-minded students. They are being given the opportunity to learn about how to be academically successful while navigating middle school.

“Our goal is for students to meet other students who share the same interests and discover that they are more alike than different,” Mantz said.

The new North Point Middle School in the Wentzville School District opened the school year on time thanks to funding from Proposition C

Learn and grow

PHOTOS COURTESY WENTZVILLE SCHOOL DISTRICT: North Point Middle School, located at 2275 West Meyer Road, opened the school year on time. The 216,962-square foot school is the largest middle school built in the Wentzville School District to date.

The halls were humming with activity when North Point Middle School made its debut this semester. The school is the 10th project completed by the Wentzville School District thanks to Props E and C.

By Brett Auten

Aside from on the roadway, the sight of deer doing their thing is enjoyable and relaxing. But, forcing or enticing deer to a specific area just for our amusement can be fatal.

The Missouri Department of Conservation is re minding people not to feed deer in counties that have been deemed Chronic Wasting Disease management counties, which includes St. Charles. St. Louis, and Warren among others. Residents in these counties can help stop the spread of a deadly deer disease by following the deer-feeding ban.

Chronic Wasting Disease is a fatal neurological dis ease that infects only deer and other members of the deer family. The disease has no vaccine or cure and is 100% fatal. Chronic Wasting Disease is spread from deer to deer and the potential for transmission increases when deer gather in larger, concentrated numbers. Unnatural congregation of deer in places such as feeders and mineral licks substantially increases the chances of spreading the deadly disease.

Jason Isabelle is a deer-family specialist and certified wildlife biologist with the Missouri Department of Conservation.

“Hunters, in particular, will put corn in piles to get an idea, through video, to take inventory of bucks that are in an area,” Isabelle said. “Deer try to be as ef ficient as possible and will take advantage of it. Deer feces, urine, saliva is all deposited (at the area) and infection becomes very risky.”

To reduce the spread of the disease, the Missouri Department of Corrections has put in place special regulations within these management zones. These prohibit the use year-round of grain, salt products, minerals, and other consumable products used to attract deer within these counties. In the St. Louis region, the counties where the deer feeding ban ap plies include St. Charles, Warren, Franklin, Crawford, Washington and Jefferson.

“I understand that people like to view deer. I do my self,” Isabelle said. “But it puts an undo amount of interaction in a specific area. Typically, they like a little

Feeding of deer in St. Charles County is prohibited in order to stop the spread of the deadly Chronic Wasting DiseaseOFF the menu

space and don't really socialize with other deer outside their social group or family.”

Feeding deer causes an unnatural congregation of animals in one spot and increases the likelihood that an infected deer may spread the disease to others. Feeding of wildlife is permitted within 100 feet of a residence or occupied building but it is recommended that any feed placed near your home is done so in a manner to exclude deer from accessing it, such as bird feeders six feet or more above the ground and or feed ers designed specifically to exclude deer.

Mineral licks such as salt blocks, mineral blocks, trophy rocks, and other commercially produced consumable at tractants will increase the risk of spreading Chronic Wasting

SUBMITTED PHOTOS: A salt block is shown on the ground on wooded private property with houses seen in the background. Resi dents in counties surround ing St. Louis can help stop the spread of a deadly deer disease by following the deer feeding ban and not putting out salt blocks or other at tractants.

Chronic Wasting Disease is a fatal neurological disease that infects only deer and other members of the deer family. The disease has no vaccine or cure and is 100-percent fatal. Chronic Wasting Disease is spread from deer to deer and the potential for transmission increases when deer gather in larger, concentrated num bers. Unnatural congrega tion of deer in places such as feeders and mineral licks substantially increases the chances of spreading the deadly disease.

Disease. These types of products are prohibited by law yearround in management zone counties.

“This disease threatens Missouri’s deer herd, hunting tradi tions, and many businesses supported by hunting,” Franklin County Conservation Agent, Corporal Ben Pursley said. “Deer are a resource that is enjoyed by more than just hunt ers. It’s everyone’s responsibility to help stop the spread of this disease.”

For more information on Chronic Wasting Disease and on how to help slow the spread go to mdc.mo.gov/cwd.

“Deer hunting is a huge economic driver,” Isabelle said. “When you understand the seriousness of Chronic Wasting Disease, it all makes sense.”

Mineral licks such as salt blocks, mineral blocks, trophy rocks, and other commercially produced consumable attractants will increase the risk of spreading Chronic Wasting Disease.

A wet and wild WORKING VACATION

FINALLY, the camper and utility trailer were hooked up to my new and old trucks respectively, the dogs were in the old truck with Staci, and we were off to the mountains for our “working vacation” to gather firewood for the upcoming winter. Of course, we were already a day-and-a-half behind schedule in leaving, due to work and other obligations. No worries, it was still a weekday, and traffic was light; there was still lots of room in the mountains.

It began raining shortly after we turned off the pavement onto the Forest Service gravel road. A number of vehicles were heading downhill, as archery season for big game was ending; lots of hunters were headed home, some with meat and ant lers, but all with good stories, true or oth erwise. The rain increased in intensity the higher we got. This was to set the stage for the coming days.

In addition to emptied hunting camps, one or more small long-term transient group camps had recently been aban doned. Not all of the recently vacated campsites were left in pristine condition; one looked as if a porta-potty got turned over as the former inhabitants left. We continued up the mountain and further into the high country. The higher we got, the more brilliant the fall foliage became.

After another half-hour or so of driv ing, we found a seemingly good spot, but the rain was relentless. Staci brought up the concern of being able to drive out of there if the roads got much worse. While

we pondered that issue, our decision was made by another camper arriving and parking about 50 yards away from where we were thinking of camping. We didn’t drive all this way to stay in a trailer park, so back down the road we went, turning into a spot that was close to the road, but would be isolated from other campers. After an hour of sliding about, we found it impossible to level out the camper on the sloped surface; the mud had become so soupy and slick that turning and back ing were impossible tasks, as any input of throttle or steering simply pushed the truck and camper sideways down the slope. Getting out of that spot without damage was the highlight of that particu lar episode.

After another search, we found a decent spot close to the road, and not too far from some good-looking firewood. Camp was set up, the dogs were fed, and finally, the rain stopped for a while. While we made it into the mountains, no fire wood was collected that day. We were up early the next morning, we ate a quick breakfast and got out to do some work. It had rained much of the night, and more fell pretty much all day. Things were so dry last year that freshly cut wood from a recently fallen live tree would burn in the fireplace without any difficulty. This year, enough rain fell that even the dead trees were heavy with moisture. The wood will need to be split soon so it will season and dry out enough

for a hot fire.

The heavy wood began overloading our utility trailer, so we had to unload about one-third and put it into the back of the truck. So much for filling all the available space! Late in the afternoon we finally packed it in, empty cargo space and all. The rain had not ceased for the duration; when we got back to camp, muddy and drenched, it was 35 degrees. It continued to rain as we got the dogs and ourselves fed. The highlight of the trip for me was the hot shower in the camper. Staci had wisely brought along a little bottle of vodka. While neither of us are big drink ers, the adult beverage was welcome for its medicinal purposes as a vasodilator – it restored circulation to our numbed fingers and toes. Warmed and relaxed, we went to sleep and headed down the mountain the next morning.

The camper proved its worth as a mobile base camp. The refrigerator, stove, forced air furnace and hot water heater all worked fine, and made our otherwise difficult days a bit nicer. Having said that, the domestic situation was nearly as chilly as the working conditions. Even the Newfoundlands, bred to swim in the Arctic Ocean, were not having any fun in the cold and wet slop.

Back home, after we were thawed out, cleaned up and the wood was put away, we decided that next time we need to separate “work” from “vacation,” as the former certainly overwhelmed the latter.

PHOTO BY

Misguided Misguided

– BY CINDY MOORE –

I NOW UNDERSTAND WHY GPS WAS INVENTED – TO GIVE PEOPLE SANITY. See what I did there? G.P.S…Give…Peop…oh never mind.

Recently, I took a little fieldtrip along with some of my high school lady friends. It’s been a while since high school. How long you ask? They still taught foreign languages – specifically, cursive writing.

We still keep up and try to get together every few months to cry about what’s going on in the world; like the high price of gas. But we also laugh a lot, especially when we find out one of our high school cheerleaders has been incarcerated.

On this get together we decided to take a drive up one of the area canyons and chat over a picnic. None of us were familiar with the destination so being the wise techy girls who keep up with the future we blasted on “Wake Me Up Before You Go Go” by WHAM, then each plugged the directions into our phones.

Soon we came to one of those tricky technical parts of the drive: whether to take a left or right at an off-ramp.

“Turn right here,” one said.

“Are you sure?” I asked.

“Positive,” she answered.

“Negative,” chimed in the others. “Ours says go left.”

I immediately hearkened back to my high school math skills: a

positive plus a negative equaled…the middle. I drove straight.

“What are you doing?” The front seat passenger barked.

“No one could decide. I took the path of least resistance.”

“Well, you need to turn around.”

I asked the other two if they concurred, but they were deep in discussion about the scandal just surfacing concerning our eleventh-grade drivers-ed teacher.

I raced ahead a tad above the speed limit and made a slightly illegal U-turn. That may have been the scandal recently unearthed – that he had passed my driving skills.

I approached an intersection and proceeded through the green light only to have the gals in back awaken from their deep conversation and yell, “STOP! It’s red!”

I panicked, but drove ahead and yelled, “Since when does green mean stop?!”

“Oh, our mistake. We were looking at the light in the wrong lane.”

They then proceeded with their gossip.

After many more misdirections and several reroutes, we arrived at our destination.

“Isn’t technology great,” said one.

“Yes,” I thought to myself. “But backseat drivers are still a men ace. Some things technology will never change.”

BY DAVID FINKELSTEIN

The 2022, 230i and its sister product, the M240i xDrive Performance Sports Coupe is positioned as one of BMW's smallest vehicles offered to consumers. Regardless of the adaptation, this all translates to an excep tional and nimble car to drive.

But let us not sidestep both vehicles’ amazing and quick harmonious acceleration. The 2 Series’ well-engineered initial base turbocharged four-cylinder engine is reported to offer up excellent low-range as well as mid-range power. This standard en gine produces some 255 horsepower, and it is matched with a rear-wheel-drive underside setup. With the optional, larger six cylinder, the performance curve is quite strong when needed passing power is desired while traversing at highway speeds.

At road test, I spent quality seat time with the M240i xDrive. With its six-cylinder en gine generating 382 horsepower, it has overwhelming and commanding acceleration. The xDrive system is an advanced and seamless all-wheel drive, "no compromise" me chanical arrangement. This benefit improves road dynamics and enhances overall safety and harmonious stability.

Keep in mind, the M Sport suspension package further results in a fairly rigid and firm ride. This could prove to be a minor annoyance for some. Breaking is positive and more than capable.

Besides having the standard AWD chassis on the M240i xDrive, also included are LED headlamps, 19-inch performance tires and wheels, exclusively designed front and rear bumpers, upgraded brake hardware, suspen sion and its driveline differential plus a power operated sunroof, dual zone automatic cli mate controls, and a rear wind spoiler.

All models include the factory’s fouryear/50,000-mile basic bumper to bumper, and powertrain warranty. The 2 Series also includes four years/unlimited miles of road side assistance and three years/36,000 miles of regular dealer service visits.

Similar to various other auto manufac turers, with each new generation of redone models, the overall size tends to increase slightly. BMW Motors is no exception, as they too offer the new 2 Series a bit larger than its outgoing version. It is positioned in the compact sports coupe category. That now places this Sports Model in the class of other premium small luxury automobiles such as the Mercedes-Benz CLA, Acura ILX, Alfa Giulia, Infiniti Q50, Lexus RC and the Audi A3 and S3.

As expected, when it comes to engineering and packaging, there is just so much room the designers have to work with due to its overall proportions. This resulted in the new M240i having plenty of "up front" room for the driver and passenger. However, the tradeoff is that the rear seat space is somewhat lacking for full size adults. In the simplest terms, it's for "occasional seating" at best. I will add though, ingress and exiting of the coup's doorways weren't a problem, even if you're over six-foot tall. Front seating is quite comfortable, plenty of head, leg and shoulder room plus controls and gauges are unclut tered and uncomplicated.

Advanced safety systems in part, include blind spot detection and their radar governed front collision warning system, plus a rearview camera. The 2022 BMW M240i xDrive gets an EPA rating of 23-MPG city/32-high way. Premium grade fuel is recommended. At road test, the MSRP was $48,550 before addi-

tional options. The shipping and destination charges aren't included, they came out to be an additional $995. It is manufactured in San Luis Potosi, Mexico. The two engines offered, as well as the car's eight-speed automatic transmissions are manufactured in Germany. The factory no longer offers the 2 Series in a convertible variant for the 2022 model year.

Falling in love with movie theaters: The Granada Theater The Granada Theater

BY STEVE BRYAN

People love many diverse things: puppies, babies, friends, money and good books.

But is it possible to fall in love with a theater? Speaking for myself, I became enchanted with the Granada Theater on the South Side of St. Louis when I was still in grade school. In the 1970s, several movie theaters were operating in the area, includ ing the Kingsland and the Avalon, but I always stopped to see what was playing at the Granada, especially when they had a double feature.

According to “Cinema Treasures,” a great theater resource, the Granada opened in 1927 with the Ron ald Coleman film “Beau Geste.” Over the years, the theater opened and closed under new management more than once, even becoming a dollar theater at one point. The Granada closed for good in 1986 af ter showing the Michael Keaton/Gedde Watanabe comedy “Gung Ho.” There were attempts to restore the theater, but it was razed in December 1992.

Looking back at this almost-forgotten landmark, the Granada really was an interesting place to see a movie.

In 1982, when the first “Porky’s” movie came to town, Bevo Area residents lined up to see what the fuss was all about. (They learned quickly!) Long lines of patrons waited on the sidewalk hoping to find open seats inside. The Granada also hosted Three Stooges movies and lots of Disney films featuring Kurt Russell, Don Knotts and Tim Conway.

Going to the Granada also was educational. Lou Jobst, my high school religious study teacher, shared his insights about “Close Encounters of the Third Kind,” a science-fiction epic that packed theaters. A talented musician, Lou spoke to our class about the power of music and how it can break down communication barriers, even when visitors from outer space were involved. The Granada also showed Martin Scorsese’s documentary “The Last Waltz,” which covered the last performance of the Canadian/ American group called the Band.

There were times, however, when the Granada Theater struggled to hang on. There was enough family fare on the second-run circuit to fill seats, but the movie industry was changing. After closing for a while, we were able to see Mel Brooks’ comedy “Blazing Saddles” when they reopened. George Lucas’ “Star Wars” made it to the South Side in 1978 and packed the Granada once again. When I was in high school, I even saw “Animal House,” much to the surprise of my classmates.

Although many people loved this theater as much as me, my heart was broken when I saw the Granada being torn down. Inside, it was beautiful and ornate with candy machines built into the lobby walls and an awesome balcony. Streaming services are fine, but I would love to go back and spend some quality time with the theater that I really loved.

If you, like me, were fond of a specific theater, let us know.

Granada Theatre Photo courtesy http://cinematreasures.org

In today’s world, grocery shopping can seem more like a burden than an opportunity to gather supplies for your family’s favorite meals. With prices of everyday ingredients fluctuating almost daily, it’s important for many families to make their dollars go further at the store.

Easy ways to stretch your grocery budget, like using versatile ingredients, can make the checkout experience a little less impactful on your household’s finances. Consider the benefits of mushrooms, which provide a delicious option to enhance flavor in favorite recipes while extending portions in an affordable way.

SAVE MONEY

Stretch your dollars by stretching your meals using a process called “The Blend.” Blending finely chopped mushrooms with ground meat can extend portion sizes of your favorite meaty recipes and help your bottom line. Chop your favorite mushroom variety to match the consistency of ground meat, blend the chopped mushrooms and meat together then cook to complete the recipe. For burgers, use a blend of 25% finely chopped mushrooms and 75% ground meat. For tacos or chili, use 50% mushrooms and 50% meat or an even higher mushroom-to-meat ratio.

SAVOR THE FLAVOR

The savory umami taste of mushrooms means a flavorful experience in blended recipes like burgers, where the chopped mushrooms help hold in the juiciness. Or, you can chop, quarter, slice or enjoy them whole in recipes like Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies with Mushroom Orzo Risotto, Creamy Spinach, Mushroom and Lasagna Soup or Blended Pasta Sauce paired with your favorite pasta.

ONE CARTON, MULTIPLE DISHES

Thanks to mushrooms’ versatility, you can buy one large carton of mushrooms to chop up then bulk up multiple dishes, from a morning omelet to hearty soups to blended burgers.

SERVE UP NUTRITION

Low-calorie, low-sodium, fat-free and cholesterolfree, mushrooms are nutrient rich and can play a starring role in a variety of meals. With an array of fresh varieties and nearly endless ways to prepare them, they can be your powerhouse from the produce department.

Find more recipe ideas and ways to make the most of your grocery store dollars at MushroomCouncil.com.

Garlic-Rosemary Butter Roasted Chicken Thighs and Veggies

with Mushroom Orzo Risotto

PREP TIME: 20 MINUTES | COOK TIME: 50 MINUTES | SERVINGS: 4

INGREDIENTS:

Chicken:

8 boneless, skinless chicken thighs salt, to taste pepper, to taste

6 tablespoons unsalted butter

16 ounces mushrooms, such as white button, crimini or portabella, quartered

3 zucchinis, sliced in half moons

3 large carrots, thinly sliced

4 sprigs fresh rosemary, leaves removed and roughly chopped

4 cloves garlic, minced

DIRECTIONS:

To make chicken: Preheat oven to 450 F.

Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until brown on both sides, 4-5 minutes on each side.

In large bowl, toss mushrooms, zucchinis and carrots with rosemary and garlic.

On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.

Bake 20 minutes until chicken is cooked through and vegetables are tender.

To make orzo: In small pot over medium-low heat, warm broth.

Orzo:

4 cups chicken or vegetable broth

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 small yellow onion, diced

2 garlic cloves, minced

16 ounces mushrooms, such as white button, crimini or portabella, finely chopped

1 cup uncooked orzo pasta

1/8 teaspoon black pepper

1/3 cup white wine

1/3 cup shredded Parmesan cheese

Using skillet from chicken over medium heat, add butter and olive oil. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.

Add orzo and black pepper. Stir and cook orzo 2 minutes. Add white wine and cook until evaporated, about 1 minute.

Add broth to orzo, 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding next. Remove from heat and stir in Parmesan.

Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.

RECIPE COURTESY OF EMILY WEEKS, MS, RD, ON BEHALF OF THE MUSHROOM COUNCIL

For the

Blended Pasta Sauce

RECIPE COURTESY OF THE MUSHROOM COUNCIL

INGREDIENTS:

2 tablespoons extra-virgin olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1 pound mushrooms (such as white button, crimini or portabella), finely chopped

1 pound 80% lean ground beef

1 tablespoon Italian seasoning

1 teaspoon kosher salt

1 jar (24 ounces) marinara sauce

cooked pasta salt, to taste pepper, to taste grated Parmesan cheese

DIRECTIONS:

In large pot over medium heat, add oil and cook onions, stirring occasionally, until just soft, about 3 minutes. Add garlic and cook 1 minute.

Add mushrooms and cook 5 minutes, or until mushrooms are soft and reduced in size.

Add ground beef, Italian seasoning and salt; cook until browned throughout, about 6 minutes, stirring and breaking up lumps. Skim off fat, leaving about 2 tablespoons.

Stir in marinara sauce and reduce heat to low. Cook 10 minutes.

Serve over cooked pasta, season with salt and pepper, to taste, and top with grated Parmesan.

INGREDIENTS:

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1 medium onion, small diced

8 ounces mushrooms, such as white button, crimini or portabella, sliced

1 jar (24 ounces) marinara sauce

1 can (15 ounces) diced tomatoes

2

tomato paste

2 teaspoons balsamic vinegar

1

1

granulated sugar

dried basil

1/2 teaspoon salt

1 teaspoon oregano

1/2 teaspoon black pepper

1 bay leaf

3 cups vegetable broth

6 lasagna noodles, broken into pieces

1/2 cup heavy cream

5 ounces fresh baby spinach

1 cup whole milk ricotta

1/2 cup shredded mozzarella

for topping

DIRECTIONS:

Heat large pot over medium heat. Add olive oil, garlic, onion and mushrooms. Cook, stirring occasionally, until onions and mushrooms soften, 4-5 minutes.

Add marinara, diced tomatoes, tomato paste, vinegar, sugar, basil, salt, oregano, pepper, bay leaf and broth. Bring to boil over high heat then reduce heat to low and simmer. Add lasagna noodles and cook, stirring often, until softened, about 15 minutes.

Remove from heat and remove bay leaf. Stir in heavy cream and spinach until wilted, 2-3 minutes.

Divide between bowls and top each with dollop of ricotta and sprinkle of mozzarella.

WEEKS,

RD, ON BEHALF OF THE MUSHROOM COUNCIL