Ozark Hills & Hollows February • March 2018

Ozark

FEBRUARY • MARCH 2018

C E L E B R AT I N G O U R H E R I TA G E , N E I G H B O R S A N D R U R A L L I V I N G I N T H E H E A R T O F A M E R I C A

22

The Greatest of These is Love The Human/Chicken Relationship

26

Somethings Brewing in the Ozarks Discover Unique Beers

46

Early Regional Archaeology Unearthing Jakie Shelter

FEBRUARY • MARCH 2018

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February • March 2018 | 1

This spring, explore the great outdoors at Dogwood Canyon Nature Park. Experience world-class activities like horseback riding and wildlife trams tours in some of the most beautiful settings imaginable. After, enjoy lunch on the water at the Canyon Grill. Call or visit the website to plan your outing.

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844.539.2971 DOGWOODCANYON.ORG

February • March 2018 | 3

Celebrating Our Heritage, Neighbors and Rural Living in the Heart of America

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OZARK HILLS & HOLLOWS IS A BI-MONTHLY MAGAZINE THAT HIGHLIGHTS THE LIFESTYLE, PASSIONS AND BEAUTY OF THE PEOPLE AND ACTIVITIES IN THE OZARK COMMUNITIES WE LIVE IN.

Ozark

Hills Hollows

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Exeter Press P.O. Box 214, Exeter, MO 65647

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We welcome Dr. Ashley Brooks, OD to our practice!

Dr Brooks is accepting new patients!

Daniel Sines, MD

Randall Cole, MD

Jim Myers, OD

Mary Sullivan, OD

C. Scott Woodward, OD

Austin Bell, MD

Andrea Horne, OD

Voted #1 in Eye Care by Citiscapes and Democrat-Gazette • World-class eye care in Northwest Arkansas for over 40 years • Cataracts… specializing in most advanced intra-ocular lenses available • LASEK… advanced treatment with the VISX® Star S4 IR Excimer Laser • Glaucoma…the latest procedures from diagnosis to treatment to surgery provided with expert care • ASOPRS-certified Ophthalmic Plastic and Re-constructive Surgery • Expert care from routine checkups to treatment for conditions like macular degeneration or diabetes-caused vision problems

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Leigh Valens

Malissa Payne

25 Cunningham Corner, Bella Vista

(479) 246-1700

Mary Springer

Drew Gentle

Rhonda Dixon

February • March 2018 | 5

Ozark

Hills Hollows Our hope is to provide a window into the lifestyle, passions and beauty of the people and activities that are going on all around the Ozark communities we live in.

Our publication is widely available throughout southwest Missouri and northwest Arkansas.

Please enjoy this issue -- and if you want to support us, please do so by advertising!

Sherry Leverich ozarkhheditor@gmail.com 417-846-6171

Our readers are your customers!

Ozark

Hills Hollows Celebrating Our Heritage, Neighbors and Rural Living in the Heart of America PUBLISHER Rob Lotufo ozarkhillsandhollows@gmail.com EDITOR-IN-CHIEF Sherry Leverich ozarkhheditor@gmail.com DESIGN AND PRODUCTION Veronica Zucca ozarkhhart@gmail.com

WRITERS AND PHOTOGRAPHIC CONTRIBUTORS Katrina Hine Jerry Dean Kim Mobley Nahshon Bishop Amanda Reese Stan Fine Kayla Branstetter Beckie Block Layne Sleeth Savanna Kaiser Lisa Florey Wes Franklin GRAPHIC DESIGNER Jason Medlock

PROOF EDITOR Barbara Warren

FACEBOOK Ozark Hills and Hollows Magazine TWITTER @ozarkhillhollow INSTAGRAM ozarkhillsandhollowsmagazine ONLINE www.issuu.com/ozarkhillsandhollows

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Ozark Hills and Hollows is published bi-monthly by Exeter Press. In the pages of Ozark Hills and Hollows magazine, we hope to capture the spirit of country living in our beautiful region. Please feel free to contact any of our staff with comments and questions, and pass along any story subjects or ideas to our editor at ozarkhheditor@gmail.com. 417-652-3083 Exeter Press, P.O. Box 214, Exeter, MO 65647

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Inside:

FEBRUARY • MARCH 2018 FEATURES: 22

The Greatest of These is Love The Human/Chicken Relationship

26

Somethings Brewing in the Ozarks Discover Unique Beers

34

Asian Influence Making Homemade Sushi

46

Early Regional Archaeology Unearthing Jakie Shelter

PLUS: 20

Gear & Gadgets Need a Neck Knife

38

Repurposing Revolution Love Those Leftovers

43

Good For You Treat Your Feet

52

Holler From the Hills Reader Photos

IN EVERY ISSUE: 10

From the Ground Up Tasty, Bitter Greens

12

Among the Wildflowers Pokeweed

14

COVER: "Springtime is the land awakening. The March winds are the morning yawn."

— Lewis Grizzard Cover photo by Julian Rad, Wildlife Photographer

A Horsewoman's Journey He Speaks

16

Backroads and Byways Heaven and a Small Town

40

Back Home in the Hills Montrose and Zeke

54

Bloodline Discovering Who I Am

56

From the Hollow Dreams Had Meaning

February • March 2018 | 7

ABOUT OUR CONTRIBUTORS: Katrina Williamson is a city girl who was born and raised in California. She relocated to the Ozarks 22 years ago where she married a cattle farmer. She soon realized she had always been a country girl at heart. Together, they raise cattle, goats, and three children.

When she is not spending time with her family, she is writing, reading, working in her garden or enjoying her chickens. She takes delight in writing about life experiences, farm life and also the beauty of nature. Check out her blog, happylifetaketwo.wordpress.com

Larry Dablemont has a degree in wildlife management from the University of Missouri, and writes about all aspects of the outdoors.

Owner of Lightnin’ Ridge Publishing, he puts out an outdoor magazine, has written ten books and writes a weekly columns for 40 newspapers in three states. Does public speaking and publishes books for other writers. Born and raised on the Big Piney River, he worked many years as a naturalist for the Arkansas State Parks and as a naturalist for the National Park Service on the Buffalo River.

Kim McCully-Mobley is a local educator, writer, self-described gypsy and storyteller with a homebased project dubbed The Ozarkian Spirit. The essence of this project is anchored in keeping the stories, legends, lore and history of the Ozarks region alive for the generations to come. She makes her home in Barry County on the Mobley Chicken Ranch with her husband, Al. She is always looking for that next adventure on the backroads and byways.

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Tom Koob is a city boy who relocated to southwest Missouri to pursue his love of the outdoors and fishing.

Tom and his wife Cindy have lived in Shell Knob on Table Rock Lake for 25 years. He enjoys studying and writing about the history of the Ozarks. Some of his work is published in his book Buried By Table Rock Lake.

Amanda Reese has spent most of her life training and teaching with horses. She has also studied journalism and is currently working on two books centered around her love of horses and God. When she is not riding or writing, Amanda enjoys spending time with her husband and two daughters on their farm.

Wes Franklin is a born native of the Missouri Ozarks, where he has lived all of his life. He enjoys reading and writing about local history, especially Ozark folklore and culture, as well as classic literature. He also enjoys shooting blackpowder weapons. He is closest to heaven when roaming the hills and hollows of his beloved Ozarks.

Barbara Warren is a freelance editor with several years experience. She is currently working on her fifth book to be published this winter. She has had short stories and articles published in magazines such as Mature Living and Home Life, as well as being a devotional writer for Open Windows. Barbara is one of the founders of the Mid-South Writers Group, and has been speaker at writers conferences and other area writers groups. She lives on a farm in the beautiful Ozarks, where they raise beef cattle.

Sherry Leverich is a native Ozarkian. Born in northwest Arkansas and raised in southwest Missouri, Sherry grew up on a dairy farm where she developed a love for agriculture and all things outdoors. She writes, farms and gardens on a small homestead with her husband and three sons, and raises produce for a local farmers market with her mom.

Veronica Zucca has been an Ozarks resident for over 10 years, moving from Virginia Beach, Va. She and her husband raise their two children in a quiet hollow in Southwest Missouri. When she’s not working as a graphic designer, she enjoys time with her family and all the beauty the Ozarks has to offer.

Stan Fine is a resident of McDonald County in Missouri. Born in Long Beach California, he spent his childhood in the west, but went to high school in St. Louis. He then married his high school sweetheart, Robin. There they raised their two sons, David (who passed away with cancer in 2006) and Rob. Stan was a Detective Lieutenant in a St. Louis suburb and attained a Bachelor of Science in Criminal Justice Management, and a Master of Science in Administration. He retired in 2006 and he and Robin moved to Noel. Robin passed away, due to cancer, in 2013 after 46 years of marriage. Stan now plays golf, substitute teaches, and writes, especially in the wee morning hours.

A NOTE FROM THE PUBLISHER

Why We Do It?

W

The Garden In Winter

by Lucy Maud Montgomery Frosty-white and cold it lies Underneath the fretful skies; Snowflakes flutter where the red Banners of the poppies spread, And the drifts are wide and deep Where the lilies fell asleep.

But the sunsets o'er it throw Flame-like splendor, lucent glow, And the moonshine makes it gleam Like a wonderland of dream, And the sharp winds all the day Pipe and whistle shrilly gay.

Safe beneath the snowdrifts lie Rainbow buds of by-and-by; In the long, sweet days of spring Music of bluebells shall ring, And its faintly golden cup Many a primrose will hold up.

Though the winds are keen and chill Roses' hearts are beating still, And the garden tranquilly Dreams of happy hours to be In the summer days of blue All its dreamings will come true.

e're in the peak of the winter doldrums in the Ozarks right now. Cold, windy and cloudy days, snow and ice always looming. Keeping the animals fed and watered is much more of a task these days. It's pretty chilly out there.

I can't help but think that a week on a sunny beach might be a pretty good idea right about now. When you have got a menagerie like many of us out here do, that's not a very easy option. Even less so for large-scale farmers with hundreds or thousands of lives depending on them. And then I start to think about farmers in much harsher climates, like the Dakotas, Montana or Colorado. We don't really have much to complain about. But sometimes we all question our choices, and I've been pondering "why?" lately. Why Farm? Why take on tens of thousands of chicks to raise, month in and month out? Why chose to tend to herds of cattle, sheep or goats?

For most, it's not about money. There are much easier and less stressful ways to make a living, complete with guaranteed incomes, benefits and job security. For some it's tradition. It's what their fathers, and their father's fathers did. It's a life they know, and love. In fact, I think most farmers love what they do, they would about have to, or they'd have changed careers a long time ago. But, I think it goes even deeper than that.

I think that most of us out here in the country get excited about the renewal of life. Birthing babies, watching things grow. Seeing that dark, rich field turn light green with seedlings, then deep green all summer, then amber and tan before harvest time.

Marveling at calving time, and watching those babies bond with their proud momma cows. Seeing those fierce brooding mother hens guarding their nests for weeks, until the little chickies peep out, then follow her around the yard like little soldiers. I think one of the best things about keeping rabbits is that they can pop out a litter of kits most anytime, even in the dead of winter. Nothing cheers us up around here like a new baby calf, rabbit or chick. Also sunshine, and warm days, green grass and blue skies. They are right around the corner. That's what I keep telling myself.

February is a month for romantic gestures, and we look into places to go and things to do with that special someone in your life. In this issue, we put the Brew in February, tapping into some local craft beer makers, touring their facilities, and sampling some truly unique recipes. We take a special detour in our food section to highlight Asian influenced cuisine in the Ozarks, and not just Springfield Cashew Chicken! We've got fishing, and hunting, archaeology and heritage. We'll visit small towns with big stories to tell, and stop to smell the wildflowers on the way. We have some secrets to keeping our feet and toes healthy, and tips for repurposing leftovers.

Side trips with Kim Mobley, Amanda Reese, Larry Dablemont and Wes Franklin are always entertaining, and sometimes educational. We hope you find lots of interesting things to read on these cold winter nights, and we appreciate your support. May the good lord bless you and your family, and keep you safe and healthy this season. I hope you enjoy traveling through Ozark Hills and Hollows with us.

Here's to blue skies and sunny days, Robert Lotufo Publisher, Exeter Press

Mary Lowry is certified in LMT, RDN and LD. She has a passion for Cranial Sacral , Raindrop Technique, Reflexology and Swedish Massage

Simply Natural Massage 203 West Main, Wheaton, Missouri • 417-652-7354 Tues. thru Fri. 9 a.m. - 5 p.m. • Sat. 9 a.m. - 2 p.m.

February • March 2018 | 9

groundUP From the

Tasty, Bitter Greens

BY SHERRY LEVERICH

I am ready to garden!

After this long winter, I am chomping at the bit to dig up some soil and get some spring plants started! By mid February, it will be a good time to consider getting those hardy greens planted, especially if the ground isn't frozen and the sun is shining.

Spicy, dark greens have been on my mind and I am craving rich flavors added to my salads and stir-frys. I have always planted arugula, mustard greens, kales and spinach, but this year I want to try a few new ones as well.

It's a good idea to get these greens planted as soon as possible, if we have a warm spring, or a lot of up-and-down weather, those plants can bolt quickly and become less productive for greens harvesting. Bolting is when the plant stops growing and producing leaves, and becomes focused on flowering and seed production. It's the plants way of protecting the next generation. It senses the end of it's growing season and directs it's attention solely on seeds for the next growing season.

Most greens like moist, well-tilled soil.

When direct-sowing seeds in a garden, it's especially important to consider drainage, and slightly mound rows so that potential rains won't wash away or drown young plants and emerging sprouts. This has caused me to have to re-plant many times.

I like direct-sowing outside, though – these plants are hardy and once they get some nice weather, they really take off and produce like crazy!

Some gardeners swear by starting inside first, then transplanting outdoors.

If that is your plan of choice, just be sure to keep plants (after they germinate) in a cool location with plenty of sunlight while indoors or the plants will quickly become leggy and weak. Before transplanting outdoors, take a few days to “harden” the 10 |

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plants with lengthening trips outdoors in a protected area...not too much sunshine or wind on the first couple of days until they are strong enough to handle outdoor weather conditions. It's also not a bad idea to cover vulnerable young plants with a white cover cloth for the first week or two they are outdoors.

Once plants are strong and growing well, thin to about one plant every 6-inches. I'm not quite sure of the growing behavior of these new varieties, but hope to find out soon!

TATSOI has rich green round leaves, and I can't wait to try! Sounds like it starts easy, and leaves grow into a beautiful rosette!

Can be used like you would use spinach in salads and recipes.

GARDEN CRESS is spicy and tender and can be used by itself on sandwiches like sprouts, or with salads and much more.

Water Cress is native in these parts, but

sometimes hard to find. Eat while young and tender – spiciness similar to mustard greens, but leaves are succulent.

RADICCHIO is a bitter Italian red heading green that is beautiful – similar to red cabbage. It's great chopped and added to salads for extra flavor and texture. Harvest small heads, about 4-inches diameter.

ENDIVE and ESCAROLE are lacy, light green, frilly leaves of endive are often called frisee, while the broad-leaf are often called escarole. Yummer bitterness, adding sophistication to a potentially bland salad.

Good luck with your spring plantings – be sure to start some radishes and beets too! You will be sad if you can't enjoy those great little bulb roots this spring as well! I know winter has been long, but once the sun is shining on your back and you get some dirt under your nails, you will be feeling better!

Forester Farmer’s Market® is butcher-shop quality chicken – a healthy, wholesome chicken that is rare in today’s marketplace.

Our nutritious, hometown quality will take you back to a time when chicken was chicken.

Thai Chicken Soup

BY FORESTER FARMER’S MARKET 1 lb. Forester Farmer’s Market chicken breast, cut into 1" pieces 2 (1-in.) pieces peeled fresh ginger, divided 1 tbsp canola oil 2 tsp fresh garlic, minced NUTRITIONAL INFORMATION, 2 tbsp green curry paste PER SERVING: 2 cups unsalted chicken stock 240 CALORIES 1/2 cup water 9 G FAT 1 G SATURATED FAT 2 tbsp fresh lime juice 18 G CARBOHYDRATE 1 can (13.5oz.) light coconut milk 3 G FIBER 1/4 cup fresh cilantro stems 1 G SUGARS 1 cup fresh snow peas, diagonally sliced 21 G PROTEIN 3 oz. uncooked brown rice vermicelli noodles 1/2 cup fresh cilantro sprigs Lime wedges

Why Forester?

ALL NATURAL

RAISED WITH NO ANTIBIOTICS – EVER NEVER FED ANIMAL BY-PRODUCTS NO ADDED HORMONES OR STEROIDS CAGE-FREE

My goal is to provide your family the same quality chic ken that Ma cooked for Dad. Trea t your family to chicken that’s chic ken.

Dr. Ed Fryar, Foun der

Mince 1 piece of ginger to equal about 1 tablespoon. Heat oil in a Dutch oven over medium-high. Add minced ginger and garlic; sauté 1 minute. Stir in curry paste; cook 1 minute. Add chicken; cook 3 minutes, stirring occasionally.

Add remaining piece of ginger, stock, 1/2 cup water, juice, coconut milk, and cilantro stems; bring to a simmer, cook 10 minutes.

Discard ginger piece. Stir in peas & noodles; cook 3 minutes or until noodles are tender. Top with cilantro sprigs; serve with lime wedges.

Find more great recipes at www.foresterfarmersmarket.com

foresterfarmersmarket.com February • March 2018 | 11

Among the Wildflowers

This POKE packs a punch

BY ROB LOTUFO

T

he lowly Pokeweed. We've all seen it on the side of the road, growing beside the barn, or even on a barren patch of ground. Clusters of indigo berries, red streaked stalks standing up to ten feet tall, supporting a canopy of large green leaves. Poke Sallit, Poke Root, Poke Berry – these are all useful to the careful harvester, but can be dangerous, even deadly if not used correctly. The Missouri Department of Conservation warns “all parts of pokeweed should be considered toxic.” I was buying pokeberry jelly from a lady at a fair one time, and she told me “two berries a day will cure Rheumatism and Arthritis, but 3 or more will kill you.” Whether you call it American spinach, bear's grape, croakum, garget, inkberry, cancer root, American nightshade, pigeon-berry or skokeweed, this plant is serious stuff.

In the springtime, young leaves (before any red color has crept into them) are harvested by legions of loyal foragers, boiled at least twice, then fried in bacon grease to make the classic Poke Sallit, Poke Salad, or whatever you chose to call it. Young tender stems may be cooked and eaten like asparagus, or chunked crossgrain and fried like okra. This “Pokra” can even be pickled to enjoy another time.

The name “pink” is not derived by the color of the flower, but by the serrated petals that resemble something cut by pinking sheers.

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Toxins in poke can cause symptoms like diarrhea, vomiting, internal bleeding, heart issues, convulsions and even death.

On the bright side, chemical components of poke are being studied, with positive results as treatment for cancers, HIV and other viral diseases. Native Americans used this plant in tea, poultice and extract form to cure any number of common ailments, from rheumatism and arthritis to bruises, sprains and swelling.

Many animals supplement their diets with poke, namely the berries.

They are unusually low in acid content for berries, at 12 percent, but with up to 30 percent protein. Each berry contains exactly ten seeds. Mourning doves are one of their biggest fans, with possums, raccoon, black bears and coyotes lining up for them as a late fall staple as well.

Be prepared.

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Both the fruit and foliage are a favorite of whitetail deer, who seem completely unaffected by the components that are so toxic to humans.

Understandably so, poke derives it's name from the Native American word for blood. Early Americans, and natives as well, extracted a very permanent blood-red ink from this plant. It is said that some settlers use poke dye to color some of their less than perfectly hued grape wines. On a positive note, many who imbibed probably received a complimentary arthritis treatment, unless they ended up having convulsions or dying from the potent dye itself.

My advice to any of you who are brave enough to try this plant as a health treatment, or dietary supplement is, “handle with extreme care.”

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www.cassville.com February • March 2018 | 13

A Horsewoman’s Journey

BY AMANDA REESE

He Speaks “In the past God spoke to our ancestors through the prophets at many times and in various ways. But in these last days He has spoken to us by His Son, whom He appointed heir of all things, and through whom also he made the universe.” Hebrews 1:1-2

T

here is more to riding than sitting on a horse and holding the reins. Great riders effectively communicate with horses, expressing themselves in ways horses understand and respond to. Riders speak to horses using leg, seat, rein, and verbal commands, along with other aids and cues.

The leg cues and aids can be broken in two parts: driving leg pressure and supporting leg pressure. When driving leg pressure is applied, the rider is asking the horse to move or respond with energy.

Driving leg pressure brings a horse’s hind legs up under the body. When driving legs are applied bilaterally, a horse moves forward. In maneuvers such as a lead departure, driving leg pressure is unilateral. Supporting leg pressure refers to leg aids used to help horses maintain frame, direction, or gait. For example, a

supporting leg may be used to keep a horse’s hindquarters in the correct position.

The seat is another effective means of communicating with a horse. Riders who communicate well through their seat use unilateral and bilateral weight to cue the horse. The slight shifting of the pelvis forward or backward also serves as cues to the horse.

The reins extend contact from a rider’s hands to the horse’s mouth. They are used to direct, block and shape a horse. As horses and riders advance, rein cues become lighter and subtle.

Verbal commands are spoken to the horse in an appropriate tone and volume.

Verbal commands include words such as: whoa, walk, trot, canter, gallop, back, easy, stand, wait, over, quit, clucking (the clicking of a rider’s tongue), and smooching (a kissing sound made with the riders lips).

PERSONAL APPLICATION It is amazing how horsemen and horsewomen have developed ways to communicate with horses that instill understanding, trust and obedience in a horse. This reminds me of God communicating with people.

God speaks. There is more to a relationship with God than just being aware of Him. The Bible teaches that God speaks to us. The greatest way He has spoken to mankind in these last days, is through His Son, Jesus. “In the past God spoke to our ancestors through the prophets at many times and in various ways. But in these last days He has spoken to us by His Son, whom He appointed heir of all things, and through whom also he made the universe,” Hebrews 1:1-2.

The life, death and resurrection of Jesus speaks powerfully of God’s love for us. John 3:16 says, “For God so loved the world, that He gave His only begotten Son, that whoever believes in Him should not perish, but have eternal life.” God’s love for us is communicated through Jesus.

God also speaks to us through His Word, the Bible (read Hebrews 4:12; 2 Timothy 3:16; Romans 10:17), the words of Jesus (John 10:27-28), the Holy Spirit (Romans 8:14), and God even speaks through His creation (Psalm 19:1-2).

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February • March 2018 | 15

Backroads

& Byways

BY KIM MCCULLY-MOBLEY

Heaven And A Small Town If Heaven is going to be any better than growing up in a small town in the Ozarks, I’m not sure that I can stand it.

This past week was mighty special.

My parents moved to Aurora, Missouri, to get rich in 1950. Jobs were plentiful here after World War II. They had lots of family and friends in northwest Arkansas. Their first date was a basketball game. That would set the tone for what they would spend years doing. They were newlyweds with a young daughter. Soon, my brother would make his arrival in the 1950s and I would come along in 1961. My parents never moved away from Aurora, Missouri, and I remain eternally grateful.

The richness did come though. My family became rich in stories, tenacity, extended family and friends.

Small towns give you a sense of peace, a sense of direction a sense of knowing who you are and where you have been.

Before electronics took over our world, it seemed like everyone in my neighborhood still kept up with my business by looking out their window as I whizzed down Wilson Avenue perched on my turquoise bike with the white banana seat.

By the time I made it to junior high and high school, there were four men who taught me some valuable life lessons.

Three of these men were educators and coaches in the public school system, while the fourth one is a lifelong educator – who still teaches me something every single day. It took me a while to get things in place, but we were able to honor them as

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they broke ground in yet another way.

My bucket list is long and crazy. But sometimes you get to mark something off that list. January 12, 2018, found me helping to induct these four men into the Charter Class of the Houn’ Dawg Hall of Fame in front of the crowd in the Aurora High School gymnasium. This project is

part of creating the Houn’ Dawg Alumni & Outreach Center at the old armory.

The armory was built during the 1940s for the National Guard unit, due to budget constraints, the government, the city and the school chipped in to make it happen. When the National Guard constructed a new armory some 25 years ago, the school was able to purchase the old armory from the city and has continued to use it in a variety of ways.

When central offices were relocated to the downtown area, plans were put in place to create a Houn’ Dawg Alumni & Outreach Center at the old armory. Soon, we began to talk about creating a Houn’ Dawg Hall of Fame. As hundreds of names began to float around for consideration, there were four who came to the top rather quickly.

“We make a living by what we get, but we make a life by what we give.”

Those famous words were spoken decades ago by Winston Churchill. He surely must have been speaking about Aurora’s Ken Ackley, Fred Baum, Ed Cook and Poss Jackson when he uttered them.

Sis Ann Broyles and Curt Cook, representing the late Ed Cook, Fred Baum, Ken Ackley and Eugene “Poss” Jackson. All four honorees of the Charter Class of the Houn’ Dawg Hall of Fame have made names for themselves throughout the Ozarks in a variety of communities and organizations.

These men have have created legacies of giving back to Aurora and the southwest Missouri Ozarks. It is with great pleasure that we take the time to honor them for their service, their compassion, their heart for all things red and black, all things Houn’ Dawg and all things Aurora.

Let me take some time to introduce you to each one. Ken Ackley is a legend in the southwest Missouri Ozarks.

He and his wife, Pat, were married for over 58 years – before her death in 2016. They raised four children of their own, as well as four more nieces and nephews in the wake of a family tragedy. Ackley is the creator of the Veterans Memorial in Maple Park Cemetery. He has designed the memorial to pay tribute to veterans going back to the Revolutionary War and has also paid homage to emergency response personnel, police officers and firefighters. He has thought of everything, including a way to call special attention to the women of the armed forces and volunteer brigades, who have often been overlooked in the past. Ackley is a veteran himself and an honorary graduate of the Aurora High School Class of 2012. He dropped out of high school as a teenager to help his widowed mother put food on the table. His career path would include stints in farming, construction and entrepreneurship. When he retired, Ackley just worked harder. He is active in Aurora and Lawrence County historical societies, the Holy Trinity Catholic Church and the Aurora Lions Club. In addition to his children, he has 14 grandchildren, nine greatgrandchildren and one on the way.

Next up is Fred Baum. Baum is a retired teacher and coach. He grew up tough on a 165-acre farm with a family of 10. He is a 1954 graduate of AHS, where he played trumpet in the band and also played football. That 1954 grid team included the familiar names of Charles Spangler and Don

1100 S. Elliott Aurora, Missouri 417-678-3333

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MARK YOUR CALENDARS! Saturday, March 24th Business Expo & Easter Egg Hunt at Aurora High School (Doors open at 10 a.m.)

Saturday, June 16th Light The Night Festivities at Baldwin Park Mustang Mania at Jimmy Michel Motors

Aurora Chamber of Commerce

121 E. Olive, Aurora, Missouri 417-678-4150

www.auroramochamber.com

February • March 2018 | 17

King. After graduation, Baum went to college at what was then Southwest Missouri State College.

After college, Baum went on to teach at Koshkonong, Pacific, Fordland and finally back home to Aurora. He taught industrial arts and coached at Aurora for 22 years. His focus was to always make sure his students felt loved and included in his presence. After retirement, Baum continued to make a name for himself in the outdoor world, where he raised award-winning beagles, modeled clothing for Bass Pro and even hosted an outdoor television show. He and his wife, Connie have been married for over 38 years. One of his legacies was the start of the Woodbutchers’ Follies Talent Show, which ran its course in Aurora for 22 consecutive years, before being relaunched in 2016. This spring will mark the third showing of the new version. The Baums have four children, seven grandchildren and two great-grandchildren.

The third honoree for the Charter Class is the late Ed Cook. Cook was a coach, teacher, janitor, administrator and more for Aurora Schools. He worked hard.

His family tells a story about his mother carrying him for 11 months. When he was born on a kitchen table, he weighed in at 14 pounds and had a leg injured during the birthing process. As a toddler, he had to wear a special shoe and brace. He worked that leg to build it up and would later be a star on the basketball court for Will Rogers High School in Tulsa. After high school, he would join the United States Navy and served during World War II. Following the war, he returned to the Ozarks and attended college, where he played basketball for Southwest Missouri State. Following graduation, he would launch his career in education. Hundreds of folks in southwest Missouri still know his name and he has been gone since 1989. He was a hardcore coach, an intense administrator, a humorous teacher, a patriot and a vocal advocate for children with special needs. He had a great sense of humor and always stepped up to fill the

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gap when a position opened up or a budget shortfall presented itself. When he noticed there was a piece of land in White Park that needed trees, he went and planted some by the tennis courts. He and his wife, Carolyn, were married for 43 years. They had three children, five grandchildren and four great-grandchildren.

The last honoree is Eugene “Poss” Jackson. When it came to occupations in Aurora, from 1962 to 1986, involving a whistle, a record player and a clipboard, Jackson most likely had a part in it.

Because of him, hundreds of former students still know the lyrics to the “Chicken Fat” song. Most of them still cringe when they recall the stamina it took to exercise your way through the recording. Jackson coached basketball, track, golf and football. He was part of the 1969 state championship entourage that put Aurora on the map. The players remain legendary – and so does the coaching staff. Jackson was born in Webb City in 1924, and was raised there until graduating high school in 1942.

After graduation, Jackson moved to San Francisco, California, where he joined the United States Navy in 1945. At the end of World War II, he returned home to Missouri, where he went to Southwest Missouri State College and graduated in 1950. He went on to coach and teach in Pierce City for nine years, West Plains for two years and then Aurora for 24 years until his retirement in 1986.

He and his wife, Freda, were married for 65 years before her death in 2016. They had three children, four grandchildren and four great-grandchildren. He makes his home in the Missouri Veterans Home in Mt. Vernon. Jackson has been honored by other communities and organizations with awards and distinctions. He is always humbled by them. His number one goal has always been to help turn young boys into men of character, grit and determination.

As I contemplate the lives of these four men, I remain humbled by the fact that our paths have crossed in this community I call home. Their lives have touched others outside these city limit signs. I know my experience is not unique, but it still feels special to me.

Small towns offer us something that’s hard to describe or recreate. It’s those magic moments of exercising to an old tune on a record player in P.E. class, hearing the bleat of a whistle on Kelley Field or driving by Maple Park Cemetery to see the next piece of a memorial that’s been over a decade in the making.

It’s watching your parents trudge up the steps of the old armory to take you to a basketball game, where the door opens and you are greeted with the smell of popcorn, a rush of hot air and the sounds of basketballs on an old gym floor.

It’s listening to your brother do play-by-play on an old transistor radio and signing the ticket at Hilltop Market, knowing your parents will come in and make good on it come payday.

It’s about looking for the best in people, holding them accountable and digging in your heels when the going get’s rough. And, sometimes, it’s about getting an opportunity to say, “thank you” in a big way to those who have always gone above and beyond the call of what was expected from them.

That’s where my little bit of Heaven comes into play. If it gets any better than this, I’m just not sure I can stand it.

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www.fohnfuneralhome.com February • March 2018 | 19

BY JESSE WOODROW

I

t's not a new concept, but it is gaining in popularity these days. The stealthy neck knife can be your your secret weapon in time of need. The only actual requirement to be called a neck knife is that it must have a sheath secure enough to hold the knife upside down without any chance of falling out, and a cord, strap or chain to tether it around your neck. That being said, to be comfortably wearable, and unobtrusive, the knife itself should be of a modest size, light weight and smooth, not bulky or with rough or protruding edges. Here are a few of the current models that any knife aficionado would be proud to hang around their neck. Prices range from 16.00-32.00

SMALL BUT FIERCE CRKT's S.P.E.W. (Small Pocket Everyday Wharncliffe) This little stinger weighs just 3 ounces, measures 6.25 inches, and is a scary looking piece of cutlery. Machined G-10 handles for a secure grip, and a bead blasted matte finish give it a no-nonsense look.

This knife is very high on my concealed blade wish list.

Less than 20 bucks.

USEFUL JEWELRY SOG's "Snarl" is a creation unto itself. Satin finished 9Cr13MoV stainless, single-piece construction, beautifully detailed. Weighing in at just 1.9 oz, this is some killer tactical jewelry. A little under 32 bucks.

These knives won't make it through any metal detectors, but they are very well concealed with most apparel, handy to reach, and great for most any task you have. Once you get used to one, you may not leave home without it.

Have fun shopping, keep your blades sharp and your wits about you. It's a crazy world out there.

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INCONSPICUOUSLY NECESSARY This "Minimalist" knife comes with a stonewashed matte-finished blade. It is definitely more of a handful than some of these mini-knives, but weighs a mere .64 ounces. As a friend of mine in the knife business says, "very stabby looking". At 24 bucks, give it a poke.

HANDY FOR CAMPING Boker's magnum Lil Friend Micro is a stubby little fellow that weighs in at just 1.3 ounces. 440 stainless, with G-10 scales, Boker didn't scrimp on their material selection. You are not going to be stabbing a lot of bad guys with this little guppy of a blade, but I'm sure it will open boxes, field dress your quarry in a pinch, cut rope, whittle kindling or tackle most of your blade needs. Priced at under 19 bucks..this is a quality knife made to last.

FOR THE TRADITIONALIST For a bare bones, skeletonized single billet constructed drop-point design, this knife is very sexy. With ACUTO440 steel construction and a no frills approach, this is a very nice option, especially f you favor more of a full-size cutting tool. About 25 bucks.

SURVIVALIST 101 Cute, with a very grippy handle.

This is a great camping, survival and firestarting tool. It will perform most knife-centered tasks with ease, it's got great hand feel, and it might be a little more sociable in a crowd than some of the more aggressive looking blades you could hang on your neck. A little under 23 dollars.

PROCEED WITH CAUTION Easily the most threatening knife in this field, this is another complete departure from the knife standard. This is a two-fingered stabbing tool if there ever was one. Offered in three grind patterns, I'd take the double ground for personal protection. Made of 440 stainless, and weighing 1.75 ounces, this is one dangerous blade. Handle with care. Well worth the 24 dollar price tag.

If you’re in Barry County, I’m for you.

Chad Yarnall (417) 847-3399

BASIC DUTY Say hello to Boker's Lil Friend. Matte-finished 440 stainless. Arrowhead point, single piece construction, this is a no-nonsense, multi-use knife. Slightly aggressive looking, but not flashy at all. A great everyday carry. A nice little piece of metal for about 16 bucks. My budget favorite.

February • March 2018 | 21

t e t s a e r G e Th e v o L s i e s of the THE HUMAN/CHICKEN RELATIONSHIP

BY KATRINA WILLIAMSON

T

his time of year, you can see that love is in the air. Couples going to special dinners.

Buying trinkets, or jewelry. Taking long weekend trips to spend time with one another.

That is what we do as humans; we desire to spend time with each other. We want to love and be loved. We also want to know about one another. We observe each other and want to know what makes the other one tick.

Friends and family who love one another, want to know each other on a deeper level. We want to know their favorite color. What their most favorite meal is to eat. We want to know where they like to go, or what activities they enjoy doing. We feel it is our duty to understand our loved ones’ behavior. We all know what makes them mad, sad, happy or frustrated. We know when they are heart-broken or if they are busting at the seams with excitement. It is human nature to care for others. We can know what they are thinking by the simple 22 |

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facial expressions they make.

I know with my family, with one look at each other we can burst into fits of laughter and not a word was spoken. We know each other inside and out and like nobody else. The only way to get to know another human being, is to have a conversation with them, spend time with them, and observe them. As humans, this comes natural.

Our uttermost desire is to have close relationships in our life. But, do we think about having that same type relationship with other beings on this earth?

There are many people who have that same type of relationship with their cat or dog. They know their pet’s behaviors and know when they are sad or happy. They know what makes them who they are. What about your chickens? Do you know what makes them happy? Do you know their favorite meals or treats? Do you really know why your chickens do what they do? There are some, I am sure, that know exactly what makes their chickens exactly who they are, but some, really don’t have a clue.

To make our chickens happy we must observe them and talk to them. You probably wonder what I mean when I say talk to them, but we need to speak to them in their language. We must do some research to figure out why they behave the way they do.

Here are a few behaviors that we may wonder why chickens do them.

WHY DO CHICKENS ROOST? By nature, chickens want to roost in the highest point they can get to.

They prefer to be gathered together in a group. They do this because it creates warmth and provides the feeling they are safe while they sleep. Your chickens will be happier if you create a place which allows them to follow their instincts. There are two basic rules when creating your roost.

The first rule, do not place the roost over the nesting boxes where the chickens will sit to lay their eggs. The second rule, do not place the roost over your walking path to the nesting boxes to pick up the eggs.

WHY DO CHICKENS BROOD?

hatch her eggs, it will be quite a blessed time. Some don’t like to allow their hens to brood and put they prefer to place the eggs in an incubator, but they forget they have the world’s best incubators right in their little chicken coop. Like the saying goes – Mother knows best.

WHY AND WHERE DO CHICKENS MOLT? When the temperatures begin to become cooler we think of fall activities, pumpkin pie, and winter approaching.

Chickens also start preparing for winter. Due to shorter days and cooler temperatures it is sign for chickens to renew their feathers. Losing feathers and re-growing them is called molting and occurs every year when the days get shorter.

During molt, chickens usually stop laying eggs and use that time to build up their nutrient reserves. Even though they are not laying, it is still crucial that they maintain the same high-quality diet that they have been on. Molting and growing in new feathers requires a lot of energy, so be sure their diet consists of at least 16% protein.

When a hen is sitting in her nesting box a little bit more than usual, and possibly a bit more aggressive than normal, it is because she has decided she wants to sit on her eggs and raise chicks. Of WHY DO THEY course, hens can brood EAT ROCKS? on her eggs with or As chickens’ forage, they without a rooster on naturally consume small site. Without a rooster, pieces of rock, or gravel. The the eggs will not be pieces pass through their fertile and will not digestive system and lodge hatch. If you don’t want into their gizzard, where they her to brood there are chew up seeds, grains, bugs, several methods that and grasses they eat. They you can try to “break” need grit because chickens her from brooding. Not don’t have teeth and are not all breeds go broody, able to chew their food to aid but some breeds are digestion. The rocks grind more likely than others. their food the way molars Some breeds will go grind our food. broody whether or not they have eggs. It is quite incredible she knows how to keep the eggs at the right All chickens are different. Some will temperature and humidity. She will even lose a few feathers and grow back quickly pluck some feathers so her bare skin can and others will lose a lot of feathers and be right next to the eggs. A mother hen may take 12 to 16 weeks to grow back. with chicks is the cutest thing you can see, Make sure you show love to those that so if you choose to let your broody hen don’t look quite like they used to, it is

February • March 2018 | 23

WHY DO CHICKENS ROLL IN THE DUST? Chickens love to dust. In fact, dust baths are absolutely necessary. They use their wings and legs to loosen up the dirt and then roll in the dirt throwing the dust upon them. This helps with preventing parasites and mites and to clean themselves. Chickens do not take water baths they take dust baths. All chickens should have access to dust baths. If they are not free range, then it is easy to create a spot where they are kept so they can dust themselves. A simple shallow pan or kiddy pool filled with loose dirt, sand, hardwood ashes, or a combination of all these would make a great place for any chicken to relax in their dust bath.

painful for them and increases stress. So, don’t panic when your chickens start to lose feathers and stop laying eggs. Molting is a normal and natural process.

WHAT DO CHICKENS PREFER TO EAT? Chickens are omnivores. In the green season, chickens will supplement their diet with grasshoppers, fly larvae and any other insect they spot crawling through the grass. While grazing they may also find snakes, frogs, or lizards to supplement their diet. In the winter, when insect life is nearly nonexistent, this is traditionally when farm flocks were supplemented with vermin. They don’t mind indulging in flesh from time to time. Some people don’t like the idea of their chicken eating meat, but chickens aren’t vegetarians.

Chickens like a little variety in their meals. They will appreciate it if you put a

&

little protein in their diet. To add protein to their diet, you can supplement with scrambled eggs or hard cook eggs. Cooked chicken, beef, lamb, or pork scraps can be given to your chickens as well. Meat can be cooked or raw, depending upon your preference. Dried meal worms are also a great source of protein, and chickens go nuts for them.

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These are just a few behaviors that your chickens will display. Every flock is unique and only you can determine what is normal or abnormal behavior for your chickens. The best way to build a relationship with your chickens is to spend time with them, observe them, talk to them, and most importantly, listen to what they are telling you. Relationships in every form takes work. Whether it is a husband and wife, mother and daughter, brother and sister, friends for life, or human and chicken, they all have something in common. They require patience, kindness, humbleness, respect, devotion, dedication, communication, and a whole lot of love, and the greatest of these is love.

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February • March 2018 | 25

Something's Brewing in the ozarks

Travel Off the Beaten Path to Discover Beer as Unique as their Creators Just like any craft, brewing is particular and as unique as the people who make it.

Breweries are popping up around us and the gifted crafters behind these new establishments are intelligent, talented and distinctive with their style and on-tap offerings. Though cutting edge, they are bringing some old-world charm to the communities – working toward slowing things down, rather than speeding them up.

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Spending quality time with patrons and friends, with an emphasis on subtle flavors and characteristic nuances. These folks want you to join them on this journey to create more than a new flavor or ale, but to create a niche for them to show us what they got, and enjoy it alongside.

Each brewmaster, and each brewery has it's own flare, and direction. These guys really “geek-out” about their craft, and when they talk about their creative concoctions, you can't help but see the passion in their eyes. They love what they are doing and they want to share it with you. I think a big part of it is the mystification of it all. Bringing simple ingredients together – and with their expertise in brewing techniques, they create a symphony of flavors from it, and recreate it over and over again.

Todd and Tammy Ebbinghaus

Indian Springs Brewing Co. Neosho, Missouri

T

odd is fascinated with the nostalgia and history that saturates so many corners of these beautiful Ozarks. Indian Springs, near Neosho, Missouri, was a booming town built on the foundation of healing waters with medicinal qualities (similar to how Eureka Springs was born). The echoes of this forgotten community resonate through Todd and Tammy and what they are accomplishing, not only through their brewery, but their deeply felt connection with family and community.

Indian Springs Brewery taproom is located on the square in downtown Neosho (their brewery is on location in Indian Springs, just a few miles away in rural McDonald County in McNatt).

“I love being here,” said Tammy – who obviously enjoys serving anyone who stops by during their Thursday through Saturday afternoons and evenings.

Indian Springs offers a blonde, a wheat and a brown at their taproom currently. Tammy's favorite is the wheat, and Todd prefers IPA. Of course, brewmaster Todd is always creating and has new brews coming, and will eventually provide more of their own.

They offer other local brews on tap as well. Among his more creative projects, Todd said, “I've made smoked beer, tasted like bacon (with a smile).” He enjoys working with the IPA's and Porters, so we will continue seeing some creative flavors and nuances with those base brews.

Todd was an avid baseball player through school and college. His love of breweries and beer started from a collection, “My first love was baseball, and I started collecting baseball collector cups.” After time, the smell of beer intertwined itself into Todd's love of baseball. In the early 90's Todd found himself touring Colorado breweries and becoming increasingly fascinated with the craft itself.

Slow but steady, this couple now find themselves serving up drinks to an evergrowing crowd on weekends, joining in on community events, and creating some of their own. You won't want to miss out – take time to hang out with Todd and Tammy at Indian Springs on the square in Neosho sometime this spring or summer, you won't be disappointed.

February • March 2018 | 27

Joe Zucca

Hungry Hollow Brewing Co.

Cassville, Missouri

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J

oe has been brewing for what seems like his whole life. It's become ingrained in him. To finally follow his dream and bring Hungry Hollow Brewery to life in his own backyard in a beautiful valley in southwest, Missouri, is a product of many years of hard work and experience in the brewing industry.

Joe explains the mystique of brewing, “Being able to extract sugar from malted grains and some hops and yeast to our hard, karst Ozark water and in the end you have a work of art! Within the science of the process are pitfalls and obstacles, like off-flavors one must maneuver around with proper temperature control and tank procedures. It's an amazing process ~ Zymurgy!”

Hungry Hollow brews are primarily available in larger, glass bottles, found at locations all over the Ozarks, “We make full-bodied, big beers with a lot of flavor. They are meant to be sipped and enjoyed, even shared as you would a nice bottle of wine. We are hoping to hybridizing wine and beer fans.”

Joe's experience with big brewers helped develop his skill, “Brewing for Boulevard Brewing Co. was the biggie, but also having creative freedom as head brewer at Bike Rack Brewing Co. led my creativity astray in a good way! I personally like big, hoppy beers so that translates into the beer I make.” Not afraid to go for it and follow with his gut, Joe gets a buzz from the creative process itself, “We are balls to wall, let the reins free for packed concentrated flavor! Quality is key. I don't cut corners when it comes to the process. I use premium ingredients which comes through in our beer.”

Always eager to try something new, Joe shares a special project, “During my time at Bike Rack, I aged a Double IPA in a once-used whiskey and twice-used gin barrel from Rock Town distillery. We are doing a Hungry Hollow version of that right now. This batch will be small with a very limited release.”

“I am trying to break brewing conformity. My approach is to always question things. Just because most are doing it one way doesn't mean you have to. Our custom-built brewhouse says it all. I designed and built it piece by piece, including the wood-fired steam system.”

What does the future hold for Hungry Hollow? “We came out of the gate with our Three Point Five Imperial IPA, which has set the tone for what we are trying to achieve. It's big and flavorful with and ABV of 10.5 percent.

We've also released our Ozark Farmhouse French-style Saison and our Onding Imperial Porter. I am working on a very light Jasmin and Mosaic dry-hopped beer that should be ready around early spring. I have a mildly soured fruit beer is in the works, too. One that I can't wait to make is a 20 percent ABV (that's 40 proof) beer!”

February • March 2018 | 29

Take it from Tom The Beer Whisperer

Are you overwhelmed by the variety and choices of brews provided by our prolific and creative brewmasters throughout the region? No worries -- Tom the Beer Whisperer, is here to help with his list of 10 Must Try Beers. Tom is a local connoisseur of brewed beverage, from Springfield, Missouri, and encourages craft beer enthusiasts to try new brewers and drinks.

1 Ozark Farmhouse French style Saison

Hungry Hollow Brewing Company Cassville, Mo. An 8% ABV (alcohol by volume) Imperial Saison. I recently found this new gem in the Ozarks nestled in Cassville, Missouri. They currently have three great beers, but I wanted to list 10 different breweries so I narrowed it down to this one for its originality. A tad sweet initially, floral and fruity and aromatically spectacular. This beer showcases what Ozark brewers can do, it's a world-class beer and an Ozarks must!

2 Sleeping Bear Imperial India Dark or Black IPA

Show-Me Brewing Springfield, Mo. Show-Me is a homebrew shop that also has a taproom running up to 12 taps brewing 10 gallons at a time. Because of the extremely small batch, the stats tend to vary, but it hovers in the 10% ABV, 100+ IBU range. It is by far my favorite of the style and due to the unique nature of this brewery, I deem it an Ozarks must visit for any craft beer lover.

3 Salted Cherry Sour

Bentonville Brewing Company Bentonville, Ark. I'm not a huge fan of cherries or the Gose, but this one made a believer out of me. Salty and tart as per style, it is crafted so magnificently that I could not find a flaw. I found it refreshing and delicious. They have many great beers, but this one stands out. You won't regret a visit to this brewery.

4 Arkansas Farmhouse

Saddlebock Brewery Springdale, Ark. In the interest of full disclosure, I am employed by this brewery.

That being said, this beer is what Ozark beer is all about. Using a Belgian yeast strain and incorporating Arkansas rice and grits that are locally milled gives an Arkansas flair to the classic style.

Coming in at 9.2% ABV, it drinks remarkably easy making it dangerous and an Ozarks must try.

Visit his website at www.tomthebeerwhisper.com or email him at tomthebeerwhisperer@yahoo.com 30 |

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5 MILF

Mother's Brewery Springfield, Mo. A multi-barrel aged Imperial Stout that also employs cacao nibs and raisins. It is typically released in late January or early February which makes it the perfect winter fireplace beer.

6 Slaughter Pen IPA

Bike Rack Brewing Company Bentonville, Ark. This relatively new IPA is crisp, delicious and refreshing. It feels like a hybrid of the West Coast and New England style IPAs — fresh and fruity, great anytime but ideal for summer drinking.

7 Wet Hop Pilsner

Springfield Brew Co Springfield, Mo. Springfield's oldest brewery/brewpub, this specialty seasonal may be the best American craft pilsner I've ever had. At 6.25% ABV, it takes a few liberties with the style, but just sit back and enjoy. It's everything you want in a pilsner and so much more.

8 APA

Ozark Beer Company Rogers, Ark. At only 4.3% ABV, it's definitely a beer you can session on all day and it's become an NWA classic which is why I added it to this list— clean, tasty and crafted impeccably. Stop by the brewery for this one, stay for the seasonal brews.

9 Java The Kolsch

4 By 4 Brewing Company Springfield, Mo. A 5.5% ABV Kolsch that incorporates coffee. Coffee blondes are starting to pop up, but the addition of coffee to Kolsch is different. Somehow it works combining both refreshing and satisfying aspects to the beer.

10 Citadel Tripel

New Province Brewing Rogers Ark. I said that this is a brewery to watch when they first emerged in 2016 doing many fine brews, but this a Belgian style Tripel shows their brewing expertise. Floral and fruity, and concealing that 9% ABV amazingly well.

T

ie and Timber is a hybridized creation of Colorado beer-craft and Ozark settlement. Jen and Curtis, who met in Colorado, where Jen is from, but are now following their dreams in Missouri, where Curtis is from, are also combining nostalgia and current trend in their business design.

Even the name of their Brewery, Tie and Timber is meaningful in the Rountree community in downtown Springfield where they are nestled.

Their brewery, slated to officially open in April, is positioned next to railroad tracks (tie) and built at the site of an early lumber company (timber) that serviced the Springfield area for years.

Both Jen and Curtis have backgrounds in information technology (IT). Bringing their critical thinking skills into a whole new realm, the couple are excited to share their enthusiasm not only of their beer, but also their hopes and dreams of creating a warm, inviting destination.

Jen, brewmaster at Tie and Timber, is inspired and fascinated with beer creation and all things culinary, really. Living in Denver, Jen has been exposed to the concept of “neighborhood breweries” for a long time. Jen has lived as a creative person and loves cooking, and creating with fiber and needlework (among other things) – but once she started brewing, she was intrigued, “Since that first beer I have been hooked...I just fell in love with it.”

Among their home-spun brews, Jen is proud to offer a New England IPA (East Coast IPA). “It's not bitter – It's a style I really gravitated to, with hop-forward flavor,” explained Jen. Traditional IPA's have a faithful following, but this less bitter, juicy, sweet hoppy flavor provided in the New England IPA has picked up steam within the last 4-5 years in Colorado, says Jen. Jen is working on several base styles that she can customize. Watch out for her Porters and her amazing Kolsch.

“I have a vision of opening a neighborhood brewery and bringing people together,” shares Jen.

Jennifer Leonard

Tie & Timber Beer Co. Springfield, Missouri

February • March 2018 | 31

Beer Guide Become a

con no isseur of Ozark brews!

With breweries and taprooms popping up, even in our rural communities, it's a great way to enjoy a day trip and learn interesting facts about beer making, and even get a history lesson. Many of our local breweries invite visitors to take a tour, sample their brews and learn more about the craft and all the nuances involved with creating great beer. Here are a few destinations that you should check out, and if you are interested in starting your own home brew, you will definitely want to visit Show-Me Brewing.

BENTONVILLE BREWING COMPANY 479-903-7330 1700 S 1st St, Rogers, AR 72756 www.bentonvillebrewing.com Bentonville Brewing Company was founded in Bentonville in 2013 and opened their doors in 2015. Due to general craziness and a need to grow rapidly, BBC has temporarily re-located to Rogers, AR while they wait for a brand new facility to be built. Bentonville Brewing Co's beer is not only available in the best bars and restaurants throughout Benton and Washington County but you can also get it in bottles so you can enjoy it at home! They have a tasting room at the brewery so you can enjoy the beer at it's freshest and check out where and how they make it.

HUNGRY HOLLOW BREWING COMPANY 17-342-2072 14396 Farm Road 2140, Cassville, MO 65625 www.hungryhollowbrewing.com Located in rural Hungry Hollow just outside of Cassville, Missouri. All of HHBC’s beers are crafted in a wood-fired steam brewhouse with the finest ingredients including the hard limestone-filtered water that the Ozarks are so known for. Although the brewery has been in operation just under a year, they plan to have a grand opening event in April.

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Est.1997

MACADOODLES 417-226-4686 53 Macadoodle Ln, Pineville, MO 64856 www.macadoodles.com Macadoodles strives to provide a clean, friendly shopping experience for the entire family. We want every customer to feel appreciated and important, while being able to shop the widest variety of fine wine, spirits and beer in the area. Macadoodles also provides those extra amenities that most other stores do not, such as corkscrews, bottle toppers, wine sealers and savers, as well as gift bags. We stock everything you need to complete your party needs.

GUESS WHO? 479-268-4169 214 SE Walton Blvd, Bentonville, AR 72712 www.guesswhobentonville.com Let’s start by talking about selection. In addition to our wonderful domestic beers, Guess Who?Beer Room carries over 1,000 different Craft and Imported beers, a variety not equaled anywhere in the state! Guess Who? has Craft Beer Experts on duty to discuss these different selections and help match the right beer to your individual taste, and our Tasting Bar is open daily with three selections to tantalize your taste buds.

INDIAN SPRINGS BREWING COMPANY 417-454-9498 109 E Main St. Neosho, Missouri 64850 www.indianspringsbrewing.com Indian Springs brews beer in rural McDonald County and self-distributes it the taproom located on the Historic Square in Neosho. The taproom offers a large variety of craft beer. They are a kid friendly atmosphere with small food items and craft soda. Indian Springs just opened it's doors last October and continues to grow – providing venue for community events, music and themed entertainment. They also enjoy providing different dining options by inviting food trucks on the scene.

PRESTONROSE FARM AND BREWING COMPANY 479-938-0199 201 St Louis Valley Rd., Paris, Arkansas www.prestonrose.squarespace.com Prestonrose Farm and Brewing Co. is a small certified organic farm with an on-farm pico brewery! Beer-to-go sales and tasting flights as well as farm market! Unique, Small Batch Farmcraft Beer and Heirloom Organic, Hops, Vegetables, Herbs, Cotton, Peanuts and Fruits. This is a special destination for a spring or summer day trip! Definitely worth the scenic drive to get there.

SHOW-ME BREWING 417-315-8617 1925 E Bennett St., Springfield, Missouri 65804 www.showmebrewing.com Our home brew supply store offers the area’s greatest selection of grains, hops and yeast. As well as all the equipment you need to make beer at home! We pride ourselves in providing excellent customer service and helping new and experienced brewers alike to make the best beer possible. In addition to being a full service home brew supply store, we also have high-end, professional grade brewing equipment which you can come and use. Our experienced brewing specialist can lead you step-by-step through the entire process, from recipe construction to fermentation and ultimately bottling. Our wide selection of all the grains, hops and yeast, allow you to create any style of beer you want.

As a licensed microbrewery, we also serve our craft beer made in house by the glass and growler. We craft our beers in small batches with great care. This also gives us the opportunity to rotate different, unique beer through on a regular basis. Watch beer being brewed while you’re here enjoying craft beer you will only find in our taproom, or just hang out and talk with other people as passionate about craft beer as you are.

TIE AND TIMBER BEER COMPANY Address - 1451 E Cherry St., Springfield, Missouri 65802 tieandtimberbeerco.com The Tie & Timber Beer Company brews premium, fresh, craft beer and provides an atmosphere where our neighbors can put aside their concerns and simply enjoy the company and conversations around them; a place to share ideas between friends, family, and strangers.

February • March 2018 | 33

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How We Make Sushi

in the

Ozarks

A

merica is indeed a great melting pot. Luckily, that pot is brimming full of wonderful food inspirations from all over the world! In recent years it has become easier to find specialty ingredients in the area, so that even more authentic dishes can be created right at home. It's fun to try new tastes.

Japanese cuisine has become more popular in the area, and sushi is something we crave and seek out when we are searching for restaurants no matter what city or area of the Ozarks we may be traveling in. Our enjoyment of sushi has been our motivation to try it at home. I am not ashamed to share with you a completely Americanized version

of sushi. I am hoping it might convert some who have denounced sushi. I do not feel confident using any raw fish at this point. Maybe someday – if I can find someone to help me buy and handle the right kind of fish, but for now, we are content using cooked salmon, shrimp and other novelty fillers. Call it Country-fied Sushi if you want!

FUTOMAKI FAT ROLL Traditional sushi

SUSHI VEGGIES

A sheet of Nori with rice pressed on it, fillings laid on rice, then rolled and tightened, and sliced.

Green Onion Cucumber Carrot

Uramaki INSIDE-OUT ROLL Placing a layer of sushi rice down first, and then setting the sheet of Nori on top makes an inside-out roll, where the rice shows after it's rolled instead of the Nori. Sometimes Uramaki is rolled in sesame seeds or other coating.

Avocado Sesame Seeds Chia Seeds

Nigiri HAND ROLLS This is just a shaped ball of rice with your favorite fish laid on top. Simple and sweet, this is a great solution to anyone who doesn't like Nori (seaweed sheet).

See recipes and more on page 50

February • March 2018 | 35

Some special sushi ingredients and supplies can be found at larger grocery stores or Asian markets in the city. Sushi rice, eel sauce, nori, wasabi and pickled ginger may not be found at every grocery store.

SAUCES AND CONDIMENTS Seasoned Rice Vinegar Soy Sauce Sriracha with Mayonnaise Cream Cheese Eel Sauce Pickled Ginger Wasabi Pickled ginger and wasabi are not typically used inside sushi. Wasabi is sometimes mixed in small amounts with soy sauce to dip sushi slices into before eating. Pickled Ginger is eaten between different sushis to “cleanse the palate.”

rice LONG GRAIN WHITE RICE Our all purpose rice – can be used for stirfry, fried rice, as well as many other dishes.

SUSHI RICE (short grain rice) Short grain rice gives sushi it's characteristically stickiness that lends itself to the necessary texture needed for rollable sushi.

MEATS AND COOKED ITEMS Salmon Shrimp Bacon Roasted Asparagus Boiled Egg Crab Stick (imitation crab meat) 36 |

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BROWN BASMATI RICE Brown rice is more hearty, fiber rich and healthy than the white rice. All brown rice has to cook more than twice as long as more refined white rices as well. It's chewy texture makes it good as a side with stirfry or entrees with sauces.

JASMINE RICE A sweeter, aromatic, soft rice that can be used in most recipes that call for rice. It works really nice if kept light with just a few herbs and spices, and served with grilled meat and roasted vegetables.

In sushi, preparation is everything. The vast majority of getting ready for sushi, is preparing vegetables, sauces, carving fish, and making rice; while only a small portion is actually rolling and slicing sushi.

SUSHI ASSEMBLY COMPONENTS Bamboo sushi mat Cover with plastic wrap with every roll Sharp knife For slicing sushi Cutting board A small bowl of water mixed equal parts with rice vinegar for spreading sushi rice with fingers Nori (seaweed) Whole sheets Sushi Rice, mixed with seasoned rice wine and chilled

Potstickers are delicious dumplings They are filled with a meat/cabbage mixture similar to eggrolls. If you can't find potsticker wrappers, wonton wrappers work just as well!

When making potstickers, place just enough meat mixture on the wrapper so that the edges can still be sealed.

Moisten the edges with a wet finger and press edges all around to seal.

Lay filled potstickers on a piece of parchment paper until time to cook.

February • March 2018 | 37

Repurposing Revolution

BY SHERRY LEVERICH

What do you do with the dinner leftovers? Do they go in a storage container for tomorrows lunch? Work them into tomorrows dinner plan, or does it sit on the kitchen shelf for a week before throwing out? Maybe you don't want a third meatloaf sandwich, or yesterdays rice just doesn't translate quite as well re-heated. Here's some inspiration on real ways to use leftovers.

CAT SNACK

Chicken skin, either cooked or not, chopped fine and boiled in water until done or tender, with a small amount of stale bread cubes is a great snack for cats.

After cooking, let cool and serve to cats in small amounts. The oil and protein found in chicken skin might not be delectable (or healthy) to us, but cats love it and it's good for them in small amounts. Try it out!

FOR T HE BIR DS

Especially this time of year, before trees are budding and bugs are flying, birds can use a little boost!

Remarkably, a lot of birds are omnivores, and are ready to eat just about anything you are ready to throw out. Birds need protein and grains, they even need small amounts of salt and minerals. Any cooked grains, potatoes, nuts, crushed egg shells, even stale cheese and bread is great for birds. The only drawback of sharing leftovers, is the potential to draw other unwanted pests... such as opossum, raccoon or skunk. Looking for an area or platform that is elevated, and may not be accessible or noticeable to a varmint passing by is the best option.

ANY T HING GOES

If you happen to have chickens or swine, you practically have a garbage disposal and recycling center. Pigs will seriously eat about anything. They may turn their nose up to a rotten cucumber once in awhile, but they generally will not turn anything away.

Chickens (and ducks) are notorious omnivores that eat and peck just about anything to pieces.

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'DEM BONES

Leftover bones from roast, ham, roasted chicken, etc... these make great broth. Add onion, celery, carrots or any other leftover veggies, as well as a little salt and pepper, and choice of herbs. Cover with water and boil for a couple of hours. Strain the broth and use it for soup, use it for making rice, or for making gravy. It's healthy and creates a richer taste in recipes. The boiled bones? Just discard them (or make jewelry out of them, search “bone jewelry” on pinterest), or compost them. They could be a potential health hazard if given to dogs, cats or other animals.

END OF WEEK SOUP

A great use for that bone broth! Bring all the leftovers out of the fridge, and into the soup!

Chop any meats up and add to the stock. Saute all leftover veggies (beans, corn, cauliflower, corn, broccoli...practically anything can go in soup!) in a little butter and add to the soup – chop up baked potatoes, or other veggies that are larger than bite size.

Add sauted onion and garlic if you don't have them leftover for extra flavor. Canned tomatoes or leftover salsa add great flavor as well! Add any leftover cooked noodles, pasta or rice just a few minutes before serving so that they don't turn to mush. Cut stale bread into cubes and toss with seasoned salt and butter and toast in oven for croutons to serve with your leftover soup!

SUPER SA L AD

Leftover steak, grilled chicken or salmon are great salad toppers! Simply thin slice, warm in a skillet, or eat cold over a salad with your favorite dressing.

Croutons out of day-old french bread makes an ordinary salad extraordinary.

Left-over lima beans or peas are also a great addition to salad, as well as leftover hard-boiled egg slices.

February • March 2018 | 39

Montrose McGruder and Zeke Jones

BY LARRY DABLEMONT

T

he old men who were the front bench regulars in the pool hall when I was a kid said that when Montrose McGruder was a boy his daddy chopped a tree down for firewood and one of the main limbs fell on him. The way I heard it, he was knocked out for near about a week, saving his family quite a bit on groceries for Montrose was a big boy. But he eventually came around though he never was much for protracted thinking since it happened…. he was a little bit on the goofy side.

Some felt it was the blow to his head that messed him up, but others just thought it was genetics. When I was a kid, I didn’t really understand genetics, but whatever it was, poor old Montrose must’ve had it awful bad. But being crazy had its good side I reckon… he was always happy, and if anyone made fun of him he had no idea what was happening. And he lived in a very nice world most of us never saw.

Montrose was getting up in years and very social. He went to church on a regular basis, and interpreted for God the messages he felt needed to be passed on. So when he came in one spring night 40 |

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and told all of us who were sitting there watching a four-handed game of snooker on the front table that he had met Jesus on the Piney whilst he was setting minnow traps, no one seemed real surprised. At Ol’ Bill’s urging, he insisted that he had talked to Jesus for more than an hour.

Everyone grinned a lot but nobody said much, so Montrose volunteered some of what he and Jesus had talked about.

The snooker game came to a halt while everyone doubled over with laughter when Montrose said, “They was a lot we argied about and we didn’t agree on ever’ thing, but he brought up some good points an

whilst I’m fairly certain he’s a republican, I think over all, he is a fine fellow!”

And then there was Zeke Jones.

His name ‘Zeke’ was short for Ezekyal Somolon Jones. Zeke’s folks weren’t nearly as educated as he had become, and they spelled both his first names wrong on the paperwork so he was stuck with them.

They did get Jones right though. At least that’s what my grandma told me, and she knew things like that. No one in my dad’s pool hall where I worked after school knew him by anything but Zeke.

He was what they call ex-centric. But I think he might have been real educated

because of the way he talked. He only came into the pool hall on rare occasions, but he always made an impact. He was a spiritual man, sort of. He spent about a half hour once giving me the details of how it was indeed possible that Noah was swallowed by that whale and how he thought it may have come about. I thought about telling him I didn’t think it was Noah who got ate by the whale, it was either Joshua or Jonah.

But I couldn’t remember which so I didn’t say anything.

One cold winter night when we were all sitting there on the front bench… me and ol’ Jim and ol’ Bill and Jess Wolf and Saldy Reardon… Zeke got to carrying on about how he had been visited by an angel back during the squirrel season. I don’t know what got us into that, but I think some young fellow had been talking about how his wife was just an angel and he was so happy with her. Ol’ Bill said sort of quiet-like how the guy hadn’t been married long or he wouldn’t be talking that way.

And that’s when Zeke told us about seeing a real angel when he was hunting way back in the woods over on the other side of the Big Piney. She had descended before him out of the heavens, with long golden hair and wings that sparkled and shined like ivory. He said she was the most beautiful woman he had ever seen but even so, it near about scared him to death.

My dad had told me many times that while he knew I would never be able to just sit there in the pool hall while I was working and keep quiet, seein’s as how I was the way I was, he insisted that I keep my mouth shut in case of arguments over politics or religion.

But no one else said a word, so I couldn’t help but ask Zeke if the angel had actually talked to him.

“For a long spell, son,” Zeke said.

“I come to find out she was part of a sort of survey, where angels were sent out by God to talk with selected men of greater intellectual capacity, and I was one of the chosen ones.”

Bill snorted about that. “I reckon maybe God tol’ some angels to go out yonder an’ find some drunk squirrel

hunters an’ axt ‘em if they thought it ought to be legal to hunt squirrels with dogs,” he grinned in his skeptical manner, “or maybe to get some good squirrel recipes.”

“It wasn’t so far from that… oh ye of little faith,” Zeke went on. “She said that the great Creator was interested in finding out if more commandments should be added to the first ten, and He placed great value in the opinion of a man with a greater understanding of the historical aspect of the Bible and the flaws of society in general.”

Saldy Reardon was rolling a cigarette, something he did often, and he leaned over to Norman Salyer, who was sort of napping a little, as he often did there on the front bench.

“What’d he say?” Saldy asked.

Norman just sort of shrugged his shoulders and lapsed back into relaxation.

“I figger we have enough rules in the Bible,” Ol Jim said with a shake of his head. “I am pretty sure it says somewhere’s ‘thou shalt not lie’!”

Everyone snickered at that, knowing full well that if old Zeke wasn’t guilty of anything else in his whole life, lying wasn’t one of the things he wasn’t guilty of.

My dad had told me a time or two that I would have to get a quite a bit older before I would fully understand what was and wasn’t lying. He said that lots of times it sounded like he was lying to my mother when he really wasn’t guilty of anything other than trying to keep the peace. The Bible does say ‘blessed are the peacekeepers’, and while he was home with mom, I think that was his favorite verse.

Lying to a woman is likely not a sin, the way I seen it then. You can’t tell a woman she’s ugly if she is, but don’t think she is. And if some lady asks you what you think of her new dress you have to say it looks really nice, even if it looks like it might have been made out of an army tent and slept in by a hibernatin’ bear. I remember telling girls in school how pretty their hair was, just to get them to help me with my homework.

The reason I think it might be okay to lie to a woman is knowing that God Himself told Eve she was fully equal to

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Adam, knowing full well she didn’t have as many ribs as Adam did. Every Sunday school teacher I ever had was a woman and every one of them said that men and women were equal. They overlooked the fact that me and my cousin, Butch McNew, could beat girls several years older than us at arm-rasslin’.

Most every man there in the pool hall knew that women weren’t equal to men at hardly nothin’, but every one of them were hesitant to say so. It isn’t the truth that makes women happy, it is lyin’ to them.

And ol’ Bill said once that that is the very reason that lyin’ ain’t always a sin, because God wanted men to make women happy and that was the way to do it.

But Zeke Jones said the beautiful angel which visited him in long white satin clothing and gold speckled white wings was interested in whether or not he felt there should be a commandment concerning gambling. Should one be added saying, “Thou shalt not gamble?” the angel asked him.

Zeke said he told her right out that he was against it, because most of his old friends on the front bench of our pool hall played nickel and dime poker on Friday nights at old Bill Hoyt’s place, and adding another commandment to the ones they broke on a regular basis would certainly place them on very shaky ground, despite all the good points they had.

“I told her that if there was indeed a survey of good men from a country sort of background they’d be ten-to-one against any such additions to the ten commandments.” Zeke said. “Well the angel said ten-to-one was awful good odds, and she’d bet that good men everywhere would overwhelmingly approve of a dictate against the activities of reprobates.”

You see, that’s what I meant about Zeke, he said things that used words you

never heard before… ‘a dictate against reprobates’?

Ol’ Jim Splechter tried to act like he knew what Zeke was talking about. “I bet she wuz right ‘bout that. Good men ought to stand up agin’ repper-baits. An’ I’m ag’in usin’ goggle-eyes on a trotline too by golly!”

Zeke paid him no mind. “Well, that beautiful golden-haired blue-eyed angel was wearing a gleaming gold bracelet, just sort of hovering there above the ground to keep her sandals out of the dirt, and I was just marveled by it. In turn she had been eyeing my old ’97 Winchester pump-gun and she just up and told me she would bet her bracelet against my shotgun that when the tally was in, the anti-gambling amendment would be added and poor ol’ Bill and Jess and Jim and Virgil would have to be judged as the sinners they were.”

It was then he hauled out the bracelet, shiny and gold and heavenly looking, and several of the Front Bench Regulars gathered around to look at it. “Well, she was an honest angel,” Zeke said, “and when she lost the bet, she brought this to me on my next squirrel hunt. I would like to keep it, but I am needing the money and I suppose I would pass it on to someone with a wife or daughter if I could get what it is worth.”

Rupert Sims, who had two different girlfriends, was excited. It was plain to see it was either pure gold or something similar, and he had to know what it would take to buy it. Zeke thought about it

awhile and then said that while it had been appraised at 200 dollars he had decided to sell it for 100.

“But,” he said, “I have decided to let someone have it for 50 dollars tonight if it is a tranfer involving cash.”

You know, Zeke never did sell that bracelet. Rupert wanted it something terrible but he only had nine dollars on him with some change. He got into a bit of a heated argument with ol’ Bill Stalder when Bill said that he’d bet his shotgun against that bracelet that Zeke would go to hell before any of the rest of ‘em did just for bringing the spiritual aspect of life into a pool hall, while there were two fellows playing snooker on the front table for a cold soda pop and peanuts.

My dad came in about then and broke it up and Zeke went home with his bracelet. A week or so later I asked my Grandpa McNew, the most church-goin’est and good man I had ever knew, if he thought it was a sin to gamble.

Grandpa thought about it a moment and said he’d bet a dollar that it was indeed a sin. Then he laughed heartily at his joke. And I never did find out for sure if gambling is a sin. I hope not, cause I took some awful chances when I was a kid.

The Front Porch Regulars, available from Lightnin' Ridge Press: Write to Larry Dablemont at Box 22, Bolivar, Mo 65613 email me at lightninridge@windstream.net or call 417-777-5227.

Specializing in land, ranches and farms Office licensed in Missouri and Oklahoma Member of two Multi-list Systems

417.226.3363

obrienrealty.biz 42 |

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Donnie & Tammy O’Brien, agent/owners 26 Peacock Lane, Jane, MO

Good For You

Treat Your Feet Are they sore?

If you have been on your feet all day, or have worn tight, or ill-fitting shoes, those dogs might be barking.

Let them air out and stretch.

Soak them in a pan of warm water with a couple of Tablespoons of Epsom Salts. Adding tea tree oil to this will also destroy any nasty fungus that can creep into the hot and damp shoe environment.

After you have soaked them, take time to use a heavy moisturizer and massage your feet. Stretch and pull, and massage every toe...then put on some soft socks or slippers.

Another way to massage your feet – roll a tennis ball under your foot on the floor. After that – put them up!

Lay down, or prop up the recliner and let those feet feel some relief after being under pressure all day.

To prevent chronic aching feet, look for shoes to fit correctly and give good arch support, or find some supportive or cushioning inserts.

O

ur poor feet. The endure so much strain and trauma. It’s a wonder they can continue doing their job day in, and day out. Yes, sometimes they ache, have cramps, or get ingrown nails or heel spurs, ouch! Here are a few things we can do to show our feet and toes a little TLC.

Do they smell?

If your feet get stinky there are some easy strategies that might help! Keep them clean!

Scrub those feet good to remove bacteria or fungus that might be promoting the smells.

Wash those socks extra good. Try soaking dirty socks in vinegar or baking soda an hour before sticking them in the washing machine. Are shoes getting damp from wearing them all day, or using them at the gym? A day in the sunshine will help, or find a spot with better ventilation to store them when they are not in use.

If you are going to be active all day, take along an extra pair of socks to change into if the ones you are wearing get damp – cotton or other natural fiber is best. These measures will help your feet smell better, and help prevent infections that can cause itching, burning and even smellier feet.

Are your nails a mess?

Take care of your toenails just as you would take care of your finger nails. Scrub nails with a nail-brush to remove dead skin and push back cuticles. Clean under nails, and clip each nail straight across and not too close to prevent ingrown nails. Moisturize with oil or heavy lotion.

Are your feet cold or numb?

Circulation might be a problem.

Exercise, weight loss and discontinuing smoking are the most common recommendations. Exercise of any kind is the best way to increase circulation in the furthest points of your body.

In the winter, feet get cold just from being an extremity. Keep them bundled and warm. Wool socks are the best at keeping feet warm. Dry socks are a must for keeping toes from chilling to the bone!

Do you get foot cramps?

Cramps can sometimes be caused if there is a deficiency of magnesium, potassium or other vital nutrients. Cramps of all kinds can also be a sign of dehydration.

Eating a healthy, rounded diet and drinking plenty of water and other fluids will help feet and toes feel good. Bananas are high in potassium, and can help...or for some reason, people say drinking pickle juice will make cramping stop!

Right by your side with 24-hour care.

Skilled Nursing | 417-354-1276 February • March 2018 | 43

Celebrating Heritage, Farm and Healthy Living in the Heart of America

Always available online at www.issuu.com/ozarkhillsandhollows

Available on news-stands throughout the region and bordering states with A subscriber base that is growing with every issue published.

We also provide free issues to all advertisers and in the local distribution area at the following locations: Chamber of Commerce Offices, Banks, Community Centers, Libraries, Restaurants, Hospitals and Medical Centers, Welcome Centers, Tourist Attractions, and others.

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Litfea isRodeo s u J R

ace Brother’s Farm and Home Supply has all of your Rodeo needs for all ages. Junior Rodeo season is upon us! Whether your family is involved directly in the events and opportunities, or not, be sure to attend and cheer on these brave and energetic kiddos!

The Ozark Junior Rodeo Association (OJRA) is an association that brings together kids from all over the area to participate in a variety of engaging rodeo events. It is designed to encourage all kids to participate on a competitive level, featuring educational opportunities and group events that can help kids develop their confidence and coordination. It can be a great way for kids to make new friends, compete with the best and develop a passion for the sport.

The OJ’s feature great events that involve all kids ages and capabilities, including, co-ed barrels, calf riding, poles and goat tying, stock ✔ WESTER N WEA R riding, breakaway rope, team roping, bareback ✔ B LUE J EA N S riding, bull riding and bull dogging. ✔ COWBOY BO OTS ✔ B ELT WI TH B UCK LE ✔ COWBOY H AT ✔ RO PES ✔ PROTECTI VE VEST ✔ PROTECTI VE H ELMET ✔ CH A PS

Rodeo Checklist:

Family owned and operated since 1971.

For over 30 years, Race Brothers Farm and Home Supply has been owned and operated by the DeForest family, who is dedicated to providing the Ozarks with quality service and products including a complete line of farm and home supplies.

CLOTHING | ELECTRICAL PLUMBING | LAWN AND GARDEN OUTDOOR POWER EQUIPMENT TOOLS | TRUCK ACCESSORIES PET SUPPLIES | TOYS C AT T L E H A N D L I N G E Q U I P M E N T

SPRINGFIELD 2310 W. Kearney 417-862-4378 CARTHAGE 2309 Fairlawn Drive 417-358-3592 MONETT 210 Hwy 37 417-235-7739

www.racebros.com February • March 2018 | 45

Jakie Shelter

BY TOM KOOB

B

efore the Cherokees were forced through southwest Missouri on the Trail of Tears; before the Delaware established their extensive trading camp on the James River; even before the proud Osage walked the ridges of the Rio Blanco. Before these peoples, another indigenous group made their homes in the bluff shelters along the river and stream terraces of the upper White River Valley. These people were the Bluff Dwellers and some of them once lived at Jakie Shelter.

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We do not know where they came from or where they went. They lived here for thousands of years, perhaps hunting megafauna like the mastodon, giant sloth and short-faced bear near the end of the last glaciation. Later, they hunted modern deer and turkey, fished the waters for eels, spoonbill and mussels, and gathered walnuts, pawpaws and frost grapes.

The upper White River Valley has been home for Native Americans for at least 1012,000 years.

During these millennia, the aboriginal peoples left many signs of their presence.

Indian campsites were almost always near water. The alluvial terraces, bluff shelters and caves along the White River and its tributaries provided ideal locations for permanent and temporary habitation.

These sites offered available water, proximity to food sources, and shelter or suitable settings for shelter for Native Americans.

The earliest record of human habitation in the White River Valley

Open House at Jakie Shelter crowd viewing excavated features

consists of spear points dating to at least 10,000 BC, during the Paleo-Indian or Early Hunter period. These were a nomadic people who followed game trails and never stayed in one place for long.

This period, at the end of the ice age, was characterized by cold weather, flooding exacerbated by melting glaciers and dust storms of fine loess. Water tables were much higher during the Early Hunter era.

Temporary campsites were not necessarily on stream terraces. More likely, these early people made their homes on bluffs or ridges where flowing springs provided water.

American Indians became hunter/ foragers during the Dalton period (8,0007,000 BC). These people primarily hunted, but with the extinction of megafauna, they also did more gathering of edible plants. They also stayed in one location for longer periods. Cultural advances include the use of bone needles to fabricate fitted clothing, the use of nets for trapping small animals and fish, food processing tools,

woodworking, and ceremonial practices.

The Ozark Bluff Dwellers were unique to this area. Archaic peoples (7,000-1,000 BC) became less nomadic and often lived out of a semi-permanent home. Flint knapping became more specialized and produced implements like the Rice Lobed notched point and the Jakie Stemmed point. Examples of Archaic ingenuity were excavated at Jakie Shelter off the Kings River: a ground stone celt for crushing food products and a full-grooved ax.

Weaving plant fibers was practiced as well as some cultivation of plants. Ceremonial burials including the use of grave goods became a part of the lives of the Archaic peoples.

Several advances took place during the Woodland Period of 1,000 BC-AD 900.

Indians of the White River area began building houses, making pottery and growing crops. These technologies were probably imported from more advanced cultures like the Hopewell and Caddoan and adapted to the local environment.

Bray with skeletons on display

The spear and spear thrower were still the primary hunting weapons. Art objects, some crafted from exotic materials like mica, conch shell, obsidian and copper, were in use. Corn was cultivated for both consumption and ceremonial purposes.

Technological and socio-cultural advances continued into the Mississippian Period of AD 900-AD 1700. The Native Americans of this time developed a rich cultural life before the influence of European explorers. The people living in the area that would become Table Rock Lake were more isolated and the terrain was not amenable to large organized group living. Nevertheless, these people began using shell-tempered pottery, basketry, pipes and the bow and arrow. Farming became more widespread and involved plants other than maize. Evidence of these innovations was unearthed at Jakie Shelter.

Ceremonial practices of the Mississippian era are indicated by burial practices, body adornment and mound February • March 2018 | 47

The medicine woman Burial

building. Seventeen burials would be unearthed at Jakie Shelter yielding considerable information about the lives of these people. The social development of the indigenous White River inhabitants had reached its culmination before the influence of other displaced Indian tribes and the encroachment of white settlers.

Starting with the explorations of De Soto in 1540, life began to change in the lodges and bluff dwellings along the White River and its tributaries. The introduction of trade goods is evidenced by finds at the Jakie site. By the early 1700’s, the Osage were hunting and living in southwestern 48 |

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Missouri. Over the next one hundred and fifty years, many different tribes would move through or temporarily live in the upper White River area including the Delaware, Shawnee, Kickapoo, Cherokee, Piankashaw, Peoria and Wea. The Bluff Dwellers seem to have faded into the rocks and trees.

The land between the Kings and White Rivers has fairly good soil by Ozark standards. This attractive area is called Hickum Prairie for Robert Hickum who settled here in 1828. In the high meadows of Hickum prairie at elevation 1163, streams begin and flow in all directions.

In 1889, Jacob Lemaster homesteaded a 160-acre farm southeast of Golden. Jacob’s land contained a free-flowing spring which became his namesake. Jakie Spring gushes forth clear Ozark water and becomes Jakie Creek. About a mile above Jakie Creek’s confluence with the Kings River, in a quiet, grassy hollow, the rocky overhang of Jakie Shelter hugs the valley wall above the creek.

Some of the evidence of Indian life in this area is part of the historical record.

The bulk of these peoples’ lives is only told through the archaeological record.

Fortunately, fairly extensive archaeological work was done by the Missouri Archaeological Society and others prior to the filling of the big reservoirs of the upper White River. Unfortunately, almost all of these sites are now lost forever. From 1955 through 1956, the Table Rock Salvage Project excavated some very important sites on the upper Kings River, including Jakie Shelter.

Carl Chapman and Robert Bray of the University of Missouri and other members of the Missouri Archaeological Society oversaw the work at Jakie Shelter. The shelter was “dry” in that it did not have water flowing through it and was protected from the elements.

Archaeological relics are typically much better preserved in a “dry” shelter. The area in and around the bluff shelter was marked off in a grid pattern with each square given its own identification.

Excavation at Jakie Shelter revealed evidence of use over a prolonged period of time. A variety of artifacts were found in the different layers excavated. The Jakie Stemmed point is named for the unique shaped stone blades found at this site.

They date from 5000-4000 BC. Seventeen burial sites were found at Jakie. One of the skeletons was deemed to be that of a “medicine woman”. Along with her remains was an interesting assortment of personal belongings including beads, awls, a whistle, red ocher and a flint knife.

The other skeletal finds ranged from the remains of infants to adults.

The dig at Jakie Shelter revealed four layers or strata of human occupation.

Excavations were carefully performed, starting at the surface down to six feet, within the rock overhang and across the midden in front of the shelter. All of the

strata showed evidence of fire makingashes and charcoal. The oldest layer contained evidence of Archaic and possibly Paleo use. Relics in this layer included a serrated lanceolate point and a polished ground-stone celt.

Stratum three contained significant quantities of projectile points. Large, square-stemmed points and a full-grooved axe of the Archaic period were unearthed in stratum two. The layer nearest the surface held artifacts attributable to the Mississippian culture, including shelltempered pottery shards, as well as items associated with European influence. Of the seventeen skeletal remains found at Jakie Shelter, eight can be associated with the Mississippian period. The others are probably older. In some cases, burials appear to have been placed over previous graves. Several of the interments had associated items of burial offerings.

The “medicine woman” was judged to be a female of 56 to 75 years of age.

The items buried with her indicate she was a woman of importance. A polished shell gorget was found beneath her chin.

Examination of her bones indicated lesions similar to those caused by osteomyelitis.

Keith Shumaker of Golden, Mo. worked at the Jakie Shelter site in 1956.

Keith was one of three local young men hired by the Table Rock Salvage Project to assist with the dig at Jakie. Local help was employed to help locate possible archaeological sites and also to work the digs. Keith was paid $1.25 an hour for his hard work at Jakie.

Using a mattock, Keith and the others working the site scraped away the soil looking for ashes, flint chips or any other sign of human habitation. If an interesting stratum was found, a small shovel, trowel and paint brush were used to carefully outline and remove an object. Bones were of particular interest. Keith Shumaker was digging in one of the grid squares when his mattock struck something unusual.

He immediately informed Bob Bray and upon further examination, they uncovered a human skull. This find was the burial of the “medicine woman” found at Jakie.

An “open house” was held at the Jakie site in May, 1956. Over 5000 people from

the area visited the dig site to view the archaeological work in progress. Keith remembered the open house held at Jakie Shelter as being a very large event with thousands of visitors coming from the region to view the archaeological work.

To accommodate the big crowd, the road to Jakie was improved by grading. Local Boy Scouts, Sheriff ’s deputies and several members of the Missouri Archaeological Society were recruited for crowd control and as guides. Keith relayed the local store ran out of refreshments well before noon. Shumaker said he learned a lot from Chapman and Bray and is glad he had the experience working at Jakie Shelter.

The archaeological work done at Jakie Shelter reveals some of the little we know about the Bluff Dwellers. They were the first “lake” residents. They had families.

They hunted and fished and cooked. They had art and joy, illness and death. The Bluff Dwellers came from another place and established new lives along the waters and hollows of the White River Valley.

They found Jakie Shelter and made it their home.

February • March 2018 | 49

Continued from page 34 Potstickers Filling Ingredients: 1 pound ground pork (can use beef or venison) 1/2 medium head cabbage, finely chopped 6 green onions, finely chopped 2 cloves garlic minced or finely chopped

2 tsp. fresh ginger root, finely grated ½ tsp. White pepper 1 tsp. Soy sauce 1 tsp. Rice vinegar 1 tsp. sesame oil 2 tsp. Corn starch 2 finely sliced mushrooms (your choice)

Preheat the oven to 350 degrees, F. Combine all ingredients; stir batter by hand, mixing well. Divide between 4 well-greased small loaf pans. Bake 30 minutes.

Cool completely, and cut into bars. Drizzle with glaze or sprinkle with powdered sugar.

Sushi Rice (enough for 3-4 large sushi rolls) 1 cup sushi rice 1 ½ cups water 1/2 cup rice vinegar Preparing Ingredients: 1 (14 ounce) package wonton wrappers 1/3 cup vegetable oil 3/4 cup water In a medium bowl, mix together the filling ingredients.

Chill in the refrigerator 6 to 8 hours, or overnight.

Place a tablespoon of the pork mixture into each of the wonton wrappers. Moisten edges, and fold the wrappers.

In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the potstickers into the oil seam sides up. Heat 3 minutes, until getting golden brown on bottom. Pour water into the skillet. Gently boil 7 to 8 minutes, covered. Remove lid and continue to cook as water evaporates. Gently shake pan to keep potstickers from sticking. When water has all cooked off, remove potstickers from heat. Serve immediately with dipping sauce or other sauce, and rice.

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2 teaspoons honey (or sugar) 2 teaspoons salt

Rinse the rice in a colander. Cook the rice in a rice cooker according to the manufacturer's instructions. Or, in a medium saucepan, combine the rice with 1 3/4 cups of cold water and bring to a boil over high heat. Cover and simmer for 20 minutes. Remove from the heat and let stand, covered, for 15 minutes. Meanwhile, rice vinegar, sugar and salt stirring to dissolve the sugar.

Transfer the rice to a large bowl.

Sprinkle the seasoned vinegar all over the rice while using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel and cool to room temperature.

Potsticker Dipping Sauce

Spicy Crab Salad (also makes a great sushi filling)

1 tsp. Sriracha chili sauce (or other red chili sauce) 1/3 cup soy sauce 1 tsp. rice vinegar 1 tsp. sesame oil 2 tsp. Sugar 1 sliced green onion

1 finely chopped green onion 2 Tbsp. mayonnaise 1 tsp. sriracha chili sauce 6 oz. imitation crab, chopped fine Mix all ingredients and keep refrigerated.

Mix all together and drizzle by spoonfuls over cooked potstickers when serving. serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

Sushi Assembly Place a nori sheet lengthwise on a plastic-wrapcovered bamboo rolling mat, shiny-side down. Wet your hands in water/vinegar mix and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side.

Place a variety of julienne vegetables, along the center of the rice. Add one to two different meats, and drizzle with sauce or strips of cream cheese. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join. Wrap plastic wrap over roll while you are rolling the sushi. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm.

The sushi can be cut with the plastic-wrap or without it (sometimes keeping the plastic wrap on helps the sushi roll to keep it's shape). It can be tricky to get good slices and cut cleanly through the nori and fillings. Using a sharp knife helps, and cleaning it often while cutting helps as well. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces.

Repeat this process with the salmon and various fillings, nori and rice. Drizzle finished sushi rolls with Sriracha mayonnaise, eel sauce, sesame seeds, crushed nuts, chopped bacon...whatever you like! Present sushi rolls with wasabi and pickled ginger.

Uramaki (Inside-out Rolls) are prepared the same way, but spread out the rice on the plastic-covered bamboo mat first, then lay nori on top, place vegetables and meats on nori, and roll as you would for a regular roll.

Nigiri dip fingers in vinegar/water mixture and shape about a tablespoon of rice in your hand. Place on plate and top with thinly sliced salmon, or a butterflied shrimp.

Dap with sauce of choice and other condiments.

February • March 2018 | 51

Holler from theHills Breanna Gregg, an area youth and avid FFA student, as well as owner and operator in her families White City Hereford Hogs in Galena Missouri, enjoys watching her sweet momma sows nursing newborn piglets on their farm.

Alice Leverich was startled one evening to find a hawk in her henhouse among her chickens! On closer inspection, the hawk seemed to be injured, and Alice let it stay in a closedoff area of her chicken coop. After a couple of days out of the winter weather, the Coopers Hawk regained its strength, Alice opened the door and off it flew.

Jim and Vickie Senters of Exeter, Missouri, were pleasantly surprised to find their granddaughters footprints on their storm door one frosty winter morning. Their daughter, Kerry, had let her niece, Lakelyn, press her little footsies against the door a couple of weeks earlier -- though they went unnoticed until they re-appeared that frosty morning.

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Got something you want to share?

Send letters and photos to Ozarkhhart@gmail.com, or mail them to: Ozark Hills and Hollows, P.O. Box 214, Exeter, Mo 65647

As Long as There Has Been Fabric, There Have Been Quilters

Q

uilts are sewn by loving hands, painted on barns for every one to see, and passed down from mothers to children.

Still today people are asking others to make them a quilt. Originally quilts were patched together from scraps and made warm with batting made of all sorts of things -- newspaper, horse hair, cotton or layers of other fabrics.

The layers are put together by sewing all layers together to bind them for use. Many old quilts have survived to this day, saved by family, collectors and found in attics and cedar chests.

The Ozark Country Quilters, located in Cassville, Missouri, invite the public to attend their 2018 Quilt Show April 6 & 7 9 a.m. - 5 p.m.

Crowder College Community Building Cassville, Missouri $5 admission at the door Quilters love to show off their ideas color selections and patterns. This is a judged show and winners are awarded ribbons to merit their efforts. Quilters are judged in different categories, best in show, first, second and third place in large, medium and small, etc.

Comments are useful to the quilter as the judges point out strengths and weaknesses. There will also be vendors present with fabrics and supplies for purchase.

For more information, contact Vickie Clancy at vickie.clancy@yahoo.com, or call 417-213-1818.

February • March 2018 | 53

Bloodline DISCOVERING WHO I AM

BY STAN FINE

T

he inspiration for this story came from a single piece of paper. That sheet of paper with ink imprinted words placed there more than 150 years ago was thought to be so irreplaceable that it had been encased in glass and metal. My brother who lives one, well maybe now that I have aged into my late sixties, two stone throws from my house recently asked that I come to his home.

I find it extraordinarily strange that the most seemingly insignificant sight, sound or word can become the birth of great curiosity within my mind. My brother, Bill, seems to understand what sparks my interest and his telephone call ignited that spark. “Hey, you need to walk over here and take a look at something I came across in an old box.” I could sense by the tone of his speech that he was excited as he spoke about the discovery of an old letter that would most assuredly be of interest to me. His words seemed to flow so quickly that they fell atop one another and I knew that I had to learn more about this prized discovery. “OK, I’ll be right over.”

As my eyes focused on a large cardboard box resting on the patio table’s glass top I, almost without thought, lowered myself onto a chair’s cushion. It seemed as though he wanted me to share in his enthusiasm but I calmly maintained my reserve as he pulled from that box a letter encased in metal and glass. “Here, take a look at this,” he said as he extended the hand that held the prized discovery.

I began to read the letter that was sandwiched between two slightly discolored pieces of old glass. Dated January 5th 1864 and written in beautiful ink penned script, it began, “Dear wife, iseat myself down to rit you those few lines to inform you of my health.” The writing continued from the front and onto the full length of the paper’s reverse side ending with the signature, “Levi Fine,” and the sentiment “fore this time to his wife and children.”

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The author talked of his acceptable health; He asked about relatives Martha and Sarah Downing. “Tell Sarah Downing that James is getting better.

He is talking about coming back to the company.” Levi gave some mention to a recent battle. In that engagement his regiment had taken 115 prisoners and killed 35 enemy soldiers. He had emerged from the action unscathed.

After the passage of some moments I posed a question to my brother, “who is Levi Fine?” There was silence as my brother tried to compute the relationship details. “He was our grandfather’s grandfather. Yeah that’s right, our father’s great grandfather who served in a union cavalry regiment during the Civil War.” Well, I knew right then and there that I had to learn more about Levi Fine. Little did I realize the surprises that lay ahead as I began my research into the lives of my relatives, both recent and distant. The first unanticipated revelation came as I learned of the existence of Vinette Fine.

In 1775, and during the struggle to create this nation, Vinette Fine and his brother Peter served in the First Independent Company of Dunmore County, Virginia under the command of Captain Jacob Holeman. The brothers called Shenandoah County, Virginia home, but only Peter would return to his family there.

In 1783 Peter, Vinette and several other men gave pursuit to a band of Indians who had stolen several horses.

The search for the horse thieves led the group of men to Crystal Creek, North Carolina.

There the two groups engaged in a fight that resulted in the recovery of the stolen animals but left Vinette fatally wounded.

His body was left by the frozen waters with the intent to later retrieve the body – however Vinette’s remains were never recovered. The creek was renamed, Fine’s Creek as was the township that stands there even to this day.

Vinette fathered Abraham Fine and to Abraham a son, Abraham Melier Fine, was born. The Fine family made their way west and found a home in Montgomery County Missouri. Another war came upon this country and Abraham’s son, Levi enlisted the union army’s 3rd Missouri Cavalry Regiment under the command of Colonel John Montgomery Glover.

George Marion Fine was the son of Levi Fine. Not much is known about this man, my great-grandfather. He was thought to be someone who professed to be a holistic healer. The husband of Martha Louise Johnson Fine, traveled between Benton County, Arkansas and McDonald County, Missouri offering for sale roots and herbs thought to cure those complaining of the grip or other maladies.

George Marion is buried in McDonald County’s Petty Cemetery. Martha gave birth to Floyd Fine Sr. My grandfather, Floyd Fine Sr., served one term as McDonald County Sheriff.

From 1940 through 1944 he and one lone deputy kept the peace in the then sparsely populated hills and valleys of the county nestled deep within the Southwest Missouri Ozarks.

George Marion Fine and Martha Louise

I recall hearing the story about the sheriff and three moonshiners. It came to my grandfather’s attention that three men were cooking illegal shine in a remote valley deep within the woods.

Hearing about the three law breakers my grandfather decided to shut the operation down and deal with the three lawbreakers.

As the story goes my grandfather drove down a rarely used country dirt road until the road came to end. From there he walked as quietly as possible through the woods until he came upon a man seated on the ground with his back resting against a tree. The man appeared to be asleep and as luck would have it neither the crunch of the leaves nor snap of the twigs beneath the soles of my grandfather’s shoes caused him to awaken. Possibly he had been sampling some of his own mixture. Lying conspicuously across the napper’s lap was a double barreled shotgun.

Without disturbing his sleep my grandfather came upon the would-be lookout and with pistol drawn cautioned him against making a sound. The shotgun was removed from the man’s reach and the sheriff, using his one and only pair of handcuffs, secured the surprised man to the tree.

“I say by God, how many fellas are down there at that still?” Staring at the business end of that Smith and Wesson .38 revolver the man was quick to answer, “Two, just two, I swear that’s all.” “Well then, I’m gonna go on down there and see about those two shiners.” “Wait,” the man once again spoke.

“What if something happens to you and I’m stuck here attached to this here tree.” Without hesitation my grandfather answered, “Well by God, you’re gonna be in these here woods a long time.” Luckily for the restrained man his two cohorts were captured without incident and the still was destroyed.

Not one to leave a perfectly good pair of handcuffs behind, my grandfather gathered up the man as he and his two friends walked out of the valley and to his car. Following his term as County Sheriff my grandfather served eighteen terms as Noel’s City Marshall. Floyd and his wife, Phoebe are buried in the Noel, Missouri Cemetery.

Floyd and Phoebe had one child, Floyd Jr. My father, Floyd Fine Jr. continues, at the ripe old age of 93, to be counted among the living and resides on the outskirts of Noel. My mother, Mary, left this world some years ago and rests quietly in the Noel Cemetery.

The women, the wives of these men played no small role in their lives and the character of those women also finds its way into my life.

Those women were by no means passive Floyd Fine Sr. by-standers. They did not stand behind their husbands, they stood alongside them.

Floyd senior’s wife Phoebe Cecil Hagerman Fine was a strong willed outspoken and Phoebe Fine independent woman who owned her own business. Abraham Fine’s wife, Cynthia Harper Fine, moved from Kentucky to Missouri in 1810. She never tired of telling stories of the early development and growth of the “Show-me” state she came to love. She was the mother to twelve children and loved life to the fullest.

My mother and father, Floyd Fine Jr. and Mary, and my brother, Bill

Mary Louise Barr Fine, my mother, was, to say the least, a unique person.

She married early in life and bore three children, me being the middle one. She spent her childhood in Pineville, Missouri and times were hard; but then so was she. I recall a seemingly insignificant compliment once made about Mary Louise Fine; I was told she was a good swimmer.

Maybe so, but I remember her as a gentle person and a loving mother.

Levi Fine survived the bullets, cannonballs and December 1863 War Between the States battle at Jacksonport, Arkansas but he never returned to his Montgomery County, Missouri home and to the loving arms of his wife, Martha A. Watkins Fine. He died at a Kansas City, Missouri hospital on the eighth day of May in the year 1865. The cause of death was listed as "Rheumatic Carditis." Levi is buried in the Fort Leavenworth National Cemetery, Ft. Leavenworth, Kansas.

There, a stone Civil War era marker identifies his resting place.

The title, “Discovering Who I Am,” was not the original name for this story.

My first choice of names dealt with the idea that I learned more about my descendants than was previously known.

However the more I learned the more I realized what I was really doing. I was finding out more about myself.

I am, by all means, the descendant of Vinette, Levi, George Marion, Floyd Sr. and Floyd Jr. but there is much more there than the sharing of blood. As I came to know these men I came to realize why I have come to be the person I now am. I found a better understanding of myself. I discovered who I really am.

Finding the irregular bits and pieces of the puzzle of one’s place in this world can be so very difficult but it’s best to begin by looking at the ones who came before you.

February • March 2018 | 55

FH

ROM the

OLLOW

Dreams Had Meaning in the Old Ozarks

BY WES FRANKLIN

I don’t believe dreams mean a darn thing.

However, I think psychiatrists and old-time Ozarkers had/have one thing in common in that they did/do put a lot of stock in dreams, albeit for different reasons and from very different perspectives.

While psychiatrists look inward, Ozarkers looked outward when it comes to dreams. To quote directly from folklorist Vance Randolph’s 1947 book “Ozark Superstitions”: “To dream of muddy water means trouble, to dream of snakes presages a battle with one’s enemies, to dream of money means that the dreamer will be 56 |

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poorer than ever before. A dream of white horses is unlucky, and may mean sickness or death in the family. A dream of death is good luck if the dream comes at night and usually signifies a wedding, but to fall asleep in the daytime and dream of death is very unfortunate.

A dream of childbirth is always welcome, a sign of a happy and prosperous marriage.

The man who dreams repeatedly of

fishes will attain great wealth. To dream of chickens is bad luck, and the vision of a black boat means an early death.”

It is also supposedly bad luck to dream about cattle; dreaming about a hoe or a rake is a sign of a happy marriage; girls who always dream about storms and floods will marry into money; and it is good luck to dream about pigeons or doves and, of course, signifies future romance.

To continue directly from Mr. Randolph: “The first dream that one has in a new house, or when sleeping under a new quilt, will nearly always come true – many mountain girls are anxious to ‘dream out’ a new quilt or coverlet.

The same may be said of a dream related before breakfast, or of one dreamed on Friday and told on Saturday.”

You can stop bad dreams by stuffing a cloth in the keyhole of your bedroom door, or by having someone place a knife under your pillow (not sure if it works if you place it there yourself ).

If you’re single and curious about who your future mate might be, look at the new moon over your right shoulder and say these words: “New moon, new moon, do tell me who my own true lover will be, the color of his (or her) hair, the clothes that he/she will wear, and the happy day he/she will wed me.” You’ll dream of your special someone to be that night.

You can also count nine stars every night for nine consecutive nights and on the ninth night you will dream of your future spouse. “A simpler method,” wrote Randolph “is to stare very hard at the brightest star in sight and wink three times; this produces the the dream on the first night and gets the same result with much less expenditure of time and energy.”

Like most Ozark superstitions, these can probably trace their origins to the British Isles, though I suspect the rugged and mysterious Ozarks created its own variations.

So what old Ozark superstitions do you know about?

Photo of Vance Randolf, Pineville, Missouri.

Mary Celestia Parler Collection (MC 1501), Special Collections Library, University of Arkansas Libraries, Fayetteville.

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February • March 2018 | 57

TheLast Word

“To wear dreams on one’s feet is to begin to give a reality to one’s dreams.”

Roger Vivier

PHOTO BY CINDY TUCKER, CINDY TUCKER PHOTOGRAPHY

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