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February 20, 2013
Matt Reid | St. Joseph News- Press
GARDENING FOR A CAUSE
Sensory garden encourages community involvement By BROOKE VANCLEAVE St. Joseph News-Press
I
t might be a little early to be thinking about planting and gardening yet, but Grace Becker and Jamie Patton can’t wait to get their hands dirty. The two women are the brains behind a new community garden project at Northwest Missouri State University. They recently received a grant through the Missouri Natural Resources
Conservation Service to fund the creation of a community garden with raised beds that are childand handicapped-accessible. Ms. Becker is a graduate student working towards a Master of Science in agriculture. The idea started last May when she was searching for a thesis project. “It’s in a location where basically anyone can access it and utilize it for educational opportunities,� says Dr. Patton, associate professor of soil studies.
LEFT: Grace Becker, a graduate student at Northwest Missouri State University, measures for flag placement at the site of the new community sensory garden in Maryville. ABOVE: From left, Dr. Tom Zweifel and Dr. Jamie Patton hold the tape down for Carey Stroburg to take a measurement at the new sensory garden location at Northwest Missouri State University in Maryville. The campus already has an in-ground vegetable garden that has provided produce to the local senior center and food pantry for the past four years. The new garden will include raised beds at 10, 20 and 36 inches to accommodate children, wheelchair-bound gardeners or volunteers who need to sit in chairs because of back problems. The grant also includes funding for a sensory garden. “A sensory garden has plants and structures that appeal to all five senses,� Ms. Becker explains. She says campus horticulturalist Rego Jones will select plants and flowers that will appeal to touch, sight, taste, sound and smell. In this way, the community will not only be able to view the garden, but they can interact with it. “There’s some easy ones, such as lemon geraniums, when you touch the leaves it smells very much like lemon. There will be pathways so that the community can access these beds from all sides. The whole idea is to actually touch, feel, get involved with the garden itself,� Dr. Patton says.
The benefits of having a community garden extend beyond simply providing locally grown produce. Dr. Patton says that while the raised beds are mainly for food production, the sensory garden will be an educational display. She and Ms. Becker want the garden to be a learning experience for anyone interested in nature or agriculture. “Educational opportunities just abound from these kinds of projects that are so much different than a traditional lecturetype educational situation,� Dr. Patton says. She hopes better accessibility will increase community involvement at the garden. In the past, work on the in-ground community garden was largely undertaken by volunteer labor from students and faculty in the agriculture department. With the new raised beds and sensory garden, anyone can enjoy the flowers and vegetables produced there, including children from Horace Mann Laboratory School and their families. The new garden will also provide “a centralized meeting place for organizations to get outside,� Ms. Becker says.
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“A lot of us have moved away from the farm and moved away from growing our own food. It’s a way to reconnect with our heritage and food production,� Dr. Patton adds. “It’s a lot of fun getting everyone out there to see what a piece of food really looks like. There’s always something to learn when we get people out in nature, and we’re not as familiar with those aspects of our lives as we used to be.� Although it’s still in its planning stages, Ms. Becker says the team will start putting down paver stones and raising beds as soon as the ground warms up. With spring quickly approaching, this could be sooner rather than later, allowing them to fi nish the project hopefully by early summer. Dr. Patton is eager to begin work, and hopes the community shares her enthusiasm for the raised beds and sensory garden project. “Any time you can get a suntan and grow some food, play in the water and the dirt, it’s a good day!� she says. Brooke VanCleave can be reached at brooke.vancleave@newspressnow.com. Follow her on Twitter: @SJNPVanCleave.
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Doctor moves on after long career
Wednesday, February 20, 2013
Dr. C. Keith Goeking transitions to next life phase
By JENNIFER GORDON St. Joseph News-Press
By Feb. 4, Dr. C. Keith Goeking’s staff had dispersed. His access representative moved to the front desk of the 36th Street location of Heartland Health Women’s Health. His patient care technician Linda Hamm started assisting Dr. Brooke Seevers, who was hired on by Heartland Health in the fall. Dr. Goeking had gone home. The St. Joseph physician retired Feb. 1 after almost 40 years of practice, 32 of which were spent in town. He made his last day calm, only scheduling a few procedures. By midafternoon, the contents of his office sat in cardboard boxes. Casey Fry was his last patient. She’s been coming to Dr. Goeking since she was in her late teens or early 20s, she can’t remember exactly when he became her doctor. “He’s just down to earth, and he doesn’t make me nervous and he’s funny,” she says. Ms. Fry joked that she’d ask for his recommendation for a new OB/GYN when she was done being mad at him for retiring. Her sentiment is what Dr. Goeking wanted from his patients and co-workers upon his retirement. “I wanted to stop before my partners were looking at me and thinking, ‘I’d wish he’d quit,’” he says with a smile. The first time Dr. Goeking delivered a baby, as a medical student at the University of Virginia in January of 1972, he knew he had found his specialty. Since then, he estimates he’s delivered close to 8,000 children. In his career, he’s seen technology change prenatal and postpartum care. Scopes have cut down surgery recovery time. Care for premature infants has progressed as well. When he first started practicing, babies born at 28 weeks had a low chance of survival, and if they were born before that, their chances were really slim. Now medicine can give babies born at 24 weeks a chance at a full life. What he considers the best field of medicine has also been a challenging one. “The hardest thing in the world is to tell a mother that her baby’s dead. I’d rather tell her she has cancer than tell her her baby’s dead,” he says. But through the bad news he’s had to give, he’s learned how resilient people are. He watched his patients recover from difficult situations and move on with their lives. He also was reminded often of the uncertainty of life, and how he didn’t know all the answers. Encountering what puzzled him reinforced his faith. He credits prayer for helping him with the significant decisions in his career. Dr. Goeking incorporated advice from his mother into his practice, too. When she learned he was going into gynecology, she told him the most important thing he could do was listen to his patients. He says he kept that in mind as much as he could. “I think that’s good advice for almost anybody,” he says. He was thinking about his mother when he decided to retire. The way he sees it, aging has three stages: the young old, ages 65 to 75 years old, the medium old, 75 to 85, and the frail old, 85 and older. The young old aren’t as constrained by health issues. For the most part they can travel and do the activities they want to do. The medium old age group starts to slow down, health
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Dr. C. Keith Goeking poses with Casey Fry, his last patient before his retirement. wise. They have to start thinking about who will take care of them when they get to be in the frail old category. Dr. Goeking’s mother came to St. Joseph during her medium-old years and lived for almost 20 more years. Eventually, Dr. Goeking, who’s almost 67, and his wife will move near one of their children, who are scattered all over the country. For now, they’ll just travel around visiting them. He had to miss out on two trips this year to see his grandchildren, so that’s
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the first destination on his list. Next there’s Ireland or Israel or Greece or somewhere in Africa. He’s looking forward to where he’ll go during the next phase of his life, but he’s also happy with where he’s been. “I have no regrets about the chosen field or the place that I’ve lived or the people I’ve worked with. I’m going into retirement satisfied that I’ve been able to do that best I can,” he says. Jennifer Gordon can be reached at jennifer.gordon@newspressnow.com. Follow her on Twitter: @SJNPGordon.
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Wednesday, February 20, 2013
Matt Reid| St. Joseph News- Press
LEFT: Molly Kretzer, right center, dances with her father, Gary Kretzer, during the American Heritage Girls daddy/daughter dance at Living Hope Church. ABOVE: Jenna Stickley enjoys refreshments with her father, John Stickley, during a dance break at the American Heritage Girls daddy/daughter dance at Living Hope Church.
A GIRL THING
By ERIN WISDOM St. Joseph News-Press
Rebecca Hodges’ and Gloria Burton’s daughters spent one Saturday this month learning selfdefense and the next at a daddy/daughter dance. Last fall, they went on a hayrack ride pulled by Belgian horses and learned fire safety at a camp out. And in the spring, they’ll learn more outdoor skills and might march in the Apple Blossom Parade. This variety in their social calendars comes courtesy of American Heritage Girls, a faith-based scouting organization with a newly formed chapter in St. Joseph. Ms. Hodges and Ms. Burton are among five mothers who opted to begin the local chapter after learning about the organization from Focus on the Family founder James Dobson’s book “Bringing Up Girls.” “We were looking for something Christ-centered that was fun and exciting, and the girls could learn new things,” Ms. Burton says. American Heritage Girls was founded in Ohio
in 1995 with the mission of “building women of integrity through service to God, family, community and country,” according to its website, www.ahgonline.org. It serves girls in kindergarten through 12th grade and now has more than 500 troops throughout the United States. The local chapter has about 30 girls in kindergarten through sixth grade who meet from 4:15 to 5:30 p.m. the second and fourth Mondays of each month. They also have monthly activities such as those mentioned above on the first Friday or Saturday of the month, in addition to some “extra” events such as this month’s daddy/daughter dance. Through all of these, girls can earn badges in categories such as life skills, leadership, teamwork, character development, social development and spiritual development. “We’re definitely a Scout-like organization, but faith-based,” Ms. Hodges says. “We pray before meetings, and a lot of the badges are faith-based.
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We do service projects with faith-based organizations. We just incorporate faith into everything we do.” Similar to other Scouting organizations, American Heritage Girls has five age-based levels, each with a historically significant name such as “pioneer” or “patriot.” The girls break into these groups at meetings in order to each focus on age-appropriate activities. The local chapter began this year with only the three youngest levels but hopes to add the oldest two — one for seventh- and eighth-graders and the next for ninth- through 12th-graders — as its members grow up and its numbers increase. Registration for next school year’s session will begin in April, and anyone interested either in signing up a student or in being an adult leader can e-mail Ms. Hodges at ahgstjoe@hotmail.com. Dues are $50 per year, which includes the cost of a uniform. There’s also a onetime cost in the form of an $18 handbook. Wyatt Park Baptist Church serves as the char-
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Chocolate stouts to seek out
Wednesday, February 20, 2013
These chocolate beers fill the gap in a year without Boulevard Chocolate Ale By SHEA CONNER St. Joseph News-Press
A year ago, people all over St. Joseph had chocolate on the brain, but it wasn’t because forgetful husbands knew Valentine’s Day was quickly approaching. It was because bottles of Boulevard’s Chocolate Ale were popping up on a limited, scattered basis around the city. Folks were seriously going nuts about the stuff, packing places like Boudreaux’s and Cafe Acoustic hoping to get a taste when they received a few bottles. Joetown won’t be going through the same craze in 2013. Boulevard will not brew any Chocolate Ale until 2014 at the earliest. But even though Boulevard won’t be making Chocolate Ale this year, the area’s appetite for a drink that infuses chocolate and alcohol hasn’t subsided. In fact, many beer connoisseurs would attest that there are several chocolate stouts that taste better than Boulevard Chocolate Ale. You just have to keep an eye out for them. Here’s a guide to five chocolate stouts you can find in the area.
chocolate aroma and flavors are pretty subtle compared to the toasted malt and hop tastes. Ebony in color with a rich creamy head, this stout leans more to the bitter and dry than other chocolate beers. If you can find it, you also might want to give Rogue’s Double Chocolate Stout a try. Although it’s brewed much like the standard chocolate stout, this one’s flavored with imported Dutch bittersweet chocolate. In 2010, Rogue Double Chocolate Stout received Shea Conner | St. Joseph News- Press If you’re missing Boulevard Chocolate Ale, try any one of this variety a Gold Medal at the World Beer Championships. of chocolate stouts. Smooth Endings carried Rogue Double Chocolate olate aromatics. It’s a Rogue Chocolate Stout Portland’s Rogue Brew Stout for a short time, but no warm, jet black stout with a flavor that lingers much and Pub is celebrating the longer does. The standard like an espresso. It’s sweet 12th anniversary of this upfront, but it’s balanced deep, dark stout, which was with a mild bitterness in first released in the U.S. for Valentine’s Day in 2001. the middle and finish. Rogue Chocolate Stout You can purchase a pint at the St. Joseph Hy-Vee is brewed with “natural chocolate flavoring,” but the store.
Its popularity is beyond justified. Roasted barley and chocolate are beautifully melded together in this delicious English stout. It’s a deep, rich, aromatic and satisfying stout that Samuel Smith’s boasts an opaque brown Organic Chocolate Stout color and even some fruity If you can get your hands notes from Sam Smith’s on a bottle, cherish the mo- yeast strain. Of all the chocment. Right now, no store in olate ales you’ll find, this St. Joseph carries Samuel one is the most sweet and Smith’s Organic Chocolate the least bitter. The Organic Stout, but the aforemen- Chocolate Stout is fermenttioned Hy-Vee store in ed in open-topped stone vesKansas City does. The only sels, and for all those vegans problem: They can’t hang paying attention out there, on to it for very long. Em- it’s USDA Certified Orployees have confirmed that ganic. the Organic Chocolate Stout is usually sold out just days Shea Conner can be reached after the store gets a ship- at shea.conner@newspressnow.com. Follow him on Twitter: @stjoelivedotcom. ment.
chocolate stout also can be found at the Hy-Vee store located at 5330 N.W. 64th St. in Kansas City, just three miles south of the Zona Rosa shopping district.
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Young’s Double Chocolate Stout
This black British stout is quite smoky, calling to mind a German rauchbier (which were brewed using malted barley dried over an open flame). However, it’s also brewed with both chocolate malt and actual chocolate, so with that in mind, Young’s Chocolate Stout strikes the perfect balance between bitter and sweet. Mr. Weille recommends that those who are new to craft beers start with Young’s Double Chocolate Stout before trying others because it has the best “chocolate presence.” David Allison, co-owner of the First Ward House in St. Joseph, would agree. That’s why his bar carries cans of Young’s Double Chocolate Stout. “I personally love the taste and texture of it. It reminds me of chocolate milk as a kid — when mom or dad let you make your own and you filled the glass half way up with chocolate,” Mr. Allison laughs. “It’s a very smooth stout.” You can also find pints of Young’s Double Chocolate Stout at Smooth Endings Fine Wine, Spirits and Cigars in St. Joseph, as well as Hy-Vee.
Cocoa Loco Triple Chocolate Stout by Arcadia Ales
The brewers at Michigan’s Arcadia Ales basically did go “loco” when they threw everything but the kitchen sink into this triple chocolate stout. Cocoa Loco blends three different chocolate malts, cacao nibs and 63 percent semi-sweet chocolate chips, creating a sweetly delicious brew. However, the addition of blackstrap molasses produces an earthy, caramelized tone and a somewhat bitter finish. Arcadia recommends that this unique stout should be paired with foods such as brie, cherry cheesecake, seared Ahi tuna, vanilla ice cream and berry pies. “We just ordered two cases of that. It’s been selling really well,” says Patrick Sherer of Smooth Endings, the only store in St. Joseph currently carrying Cocoa Loco (in four-packs of 12-ounce bottles)
Imperial Coffee Chocolate Stout by New Belgium Brewing
New Belgium’s Imperial Coffee Stout should appeal to Starbuck’s regulars. Brewed with several roasted and rich dark malts in Colorado, this stout is rich, with lots of coffee and baker’s choc-
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