Ozark Hills & Hollows October November 2015

C E L E B R AT I N G H E R I TA G E , FA R M A N D H E A LT H Y 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

Ozark

Hills Hollows OCTOBER • NOVEMBER 2015

30

A Harvest of Friends and Food What is a Farm-to-Table Dinner?

48

Because Browned Butter is Better Bringing toasty flavor to your dishes

FREE MAGAZINE

56

A Tale of Two Tombstones Doc Holliday mystery revealed

October • November 2015 | 1

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ECO- F RI ENDLY CERTI F I ED DEAL ER

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State Hwy MM • Exeter, Missouri • 417-846-3959

October • November 2015 | 3

fall home love

in with your

Custom orders available on furniture, lighting and linens. Let us find or make what you’re looking for.

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Hills&Hollows

STOP BY TO SEE OUR LARGE SELECTION OF HOME DECOR FEATURING THE BEST OF COUNTRY LIVING.

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COMPLIMENTARY LIGHTING custom furniture LINENS THROW PILLOWS

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QUALITY RUSTIC FURNITURE, LI GHTING AND DECOR Local craftsman, Matt Hudgins, along with his wife, Heather, invite you to visit their store in Cassville.

Unique Cross Grains furniture is crafted using superior hardware and the most durable finishes for quality that will last for years to come.

805 Main Street Cassville, Missouri

417-847-7658

October • November 2015 | 5 www.mh-customwoodworks.com

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Hills Hollows

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Page

A Harvest of Friends and Food What is a Farm-to-Table Dinner?

CELEBRATING HERITAGE, FARM AND HEALTHY LIVING IN THE HEART OF AMERICA

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 for FREE throughout southwest Missouri and northwest Arkansas.

Please enjoy our August • September issue -- and if you want to support us, please do so by advertising!

NORTHWEST ARKANSAS Brenda Majors ozarkhhmktg@gmail.com 479-715-9721

SOUTHWEST MISSOURI Rob Lotufo ozarkhillsandhollows@gmail.com 417-652-3083

Our readers are your customers!

Ozark

Hills Hollows Celebrating Heritage, Farm and Healthy 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 Layne Sleeth Kim Mobley Jerry Dean Amanda Reese Nahshon Bishop Kayla Branstetter Stan Fine PROOF EDITOR Barbara Warren ADVERTISING ozarkhillsandhollows@gmail.com 417-652-3083

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

www.ozarkhillsandhollows.com

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. Exeter Press, P.O. Box 214, Exeter, MO 65647 6 |

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Hills&Hollows

Inside:

OCTOBER • NOVEMBER 2015

FEATURES: 26

A Shot in the D’arc Exploring Early American Archery

38

AMAIZing Journey Corn Mazes and Pumpkin Patches across the Ozarks

50

Thanksgiving for the Soul Merging Good Food and Love

60

When the Whistle Blows A Tragedy Not Forgotten

PLUS: 24

Cave Conundrum Spelunking on Hold for Bats

34

Buying Your Groceries Regional Food Hubs

42

Fall Fun in the Ozarks Events You Don’t Want to Miss

45

Preparing the Farm for Winter Be Ready when Cold Weather Comes

48

Browned Butter Makes it Better Bringing Toasty Flavor To Your Dishes

59

Why Travel?

Reasons to Go, and Come Back

IN EVERY ISSUE:

Also:

Get it Here!

See a Complete List of Pick-ups to Get Your Copy of OHH

page 64

12

From the Ground Up That’s a Hard Nut to Crack

14

A Horsewoman’s Journey He Guides My Feet

16

Gear & Gadgets Hot Deer Gear

18

4 Flies Fall Trout

COVER: Happy Fall and Blessed Thanksgiving to you, our readers and advertisers. We hope you all enjoy good food and warm gatherings throughout the harvest season. To try out the Apple Cream Pie with Browned Butter that is featured on our cover, visit page 48

19

Talk To Me Plain Once Upon a Spoon

20

Backroads & Byways The Lure of the Salty Oldtimers’ Club

37

Among the Wildflowers The Elusive Strawberry Bush

54

Repurposing Revolution Double-Duty Denim

46

Good For You Pumpkin Seeds Hurrah!

October • November 2015 | 7

About Our Contributors: Layne Sleeth grew up in Shell Knob, Missouri, on a 13­acre hobby farm, where she developed a fondness for critters and all of the humble splendor that the Ozarks has to offer. Layne has a degree in communications, and works with the Arkansas Game and Fish Commission at the Ponca Elk Education Center in the Buffalo National River area. She and her husband, Brian, live on 12 wooded acres in northwest Arkansas. In her pockets of free time, Layne enjoys reading, gardening, and planning her next travel.

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.

Jesse Woodrow lives on a small farm in southwest Missouri, where he enjoys building things, gardening and spending time outdoors. He chronicles his miniadventures in hunting, fishing and self-sufficient living through writing and photography. He loves to cook, eat and visit with friends. His current passions include establishing a Boer goat herd, training a couple of nutty Beagle pups and renovating a forty acre cattle ranch and home.

Veronica Zucca has been an Ozarks resident for 10 years, moving from the sandy city of 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 freelance graphic designer, she enjoys time with her family -- taking in everything the beautiful Ozarks has to offer.

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.

Mary Lowry, originally from California, has made her home in the Ozarks for nearly 30 years. She lives on a small farm, which she loves, with her husband, and two teenagers – and is still learning to garden. She graduated Summa Cum Laude in dietetics from MSU, is a R.D., L.D. and a massage therapist. She has a passion for nutrition, and encouraging others and herself to heal and be whole – body, mind and spirit.

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A NOTE FROM THE PUBLISHER

Autumn Fires ROBERT LOUIS STEVENSON (A Child’s Garden of Verses, 1885)

In the other gardens And all up the vale, From the autumn bonfires See the smoke trail!

Pleasant summer over And all the summer flowers, The red fire blazes, The gray smoke towers.

Sing a song of seasons!

Something bright in all!

Flowers in the summer, Fires in the fall!

S

ummer is gone, and – it’s looking like a mild fall. We’ve cleared out most of the high tunnel, and put in winter crops. Turnips, mustard, radishes, beets, spinach and lettuce.

I’m happy to say I’ve still got peppers coming on, and okra. Our spring chickies are full grown, and ready for the change of season. The house smells like apple pie, and winter squash. I missed dove season, and have been too busy to do much deer scouting yet. Maybe what we need is a couple of brisk mornings to set things right and ready us for winter.

In this issue we celebrate food, and the opportunity to share treasured recipes with family and friends. We visit caves and corn mazes, We look back at local history, of disasters and gunfi ghts. We go back and look at early archers of the Ozark region, and see how times have changed for hunters. We visit local craftsmen and entrepreneurs. We look at the best of the new and explore repurposing the old.

Soon the Holidays will be upon us, and all the joy they bring. We hope we can help illuminate some of the interesting happenings in the Ozarks, maybe inspire you to try a new recipe, or take a kid out in the woods hunting. We are so thankful for all our bountiful blessings, and the opportunity to share some of them with you, our readers. We appreciate you more than you know.

Robert Lotufo Publisher, Exeter Press

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

Chad Yarnall (417) 847-3399

October • November 2015 | 9

About Our Contributors: 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.

Kayla Branstetter is a born and raised Ozarkian is an avid traveler and local educator who loves spending time with her family, reading literature, and running trails. She lives on a beef and chicken farm with her husband Chris and daughter, Berlin. Many reasons she enjoys living in the Ozarks centers on the culture, the friendly people and the beauty of each season.

Kim McCully-Mobley is a local educator, writer, self-described gypsy and storyteller with a home-based 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.

Nahshon Bishop grew up in southwest Missouri around small family farms. Since the age of nine he has been working for Bishop’s Lawn Care and Landscaping. In 2011 Shon graduated from College of the Ozarks with a degree in Horticultural. He has been working for Lincoln University Cooperative Extension in the Southwest Region of Missouri since 2011. Currently, he is the Small Farm Specialist for the Innovative Small Farmers Outreach Program (ISFOP) which serves southern Missouri counties. Shon also owns and operates Bishop Gardens L.L.C with his wife Heather, which sells early season tomatoes and strawberries, as well as cut fl owers to the public.

Katrina Hine is originally a fl at-lander from Kansas who has come to love the charm of the Ozarks. After high school she worked on two different ranches in Colorado, and then came back to Kansas to work on a commercial dairy. She married a Kansas farmboy who was in the Air Force and moved to New Mexico.

Upon returning back to Kansas she completed her degree in Gerontology and worked for many years coordinating and advocating for senior citizens and persons with disabilities. Now in Missouri, she and her husband, Randall, have two daughters and one son – who currently serves in the USAF. They have fi ve grandchildren and expect number six in June.

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PIZZA STUFFED CHICKEN ∏

∏

BY FORESTER FARMER’S MARKET

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.

Why Forester?

ALL NATURAL

RAISED WITH NO ANTIBIOTICS – EVER NEVER FED ANIMAL BY-PRODUCTS NO ADDED HORMONES OR STEROIDS 4 Boneless Skinless Forester Farmer’s Market Chicken Breasts (pounded thin) 1/4 Tsp. Salt and Pepper NUTRITIONAL 1/2 cup Pizza Sauce, plus more for topping 1/2 cup Shredded Mozzarella Cheese, plus more for topping INFORMATION PER SERVING Pepperoni 220 calories 1 Tsp. Italian Seasoning 7 g fat 1 Tsp. Garlic Powder 92 mg sodium 3 g carbohydrate 1 Tsp. Onion Powder 33 g protein 4 Slices of Provolone Cheese Preheat the oven to 350°F. Use the blunt side of a meat tenderizer to flatten the chicken. Set aside. In a small bowl, combine pizza sauce, mozzarella, and Italian seasoning.

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

Lay the chicken on a prepared baking sheet. Spread the sauce and cheese mixture over each chicken breast. Roll the chicken as tightly as you can and lay it seam-side down. Season with Salt & Pepper.

Spread some extra pizza sauce over the chicken. Top with Provolone Cheese.

Sprinkle it with mozzarella and top with pepperoni slices.

Bake for 30-35 minutes, or until chicken is cooked through or internal temperature reaches 170°.

Find more great recipes at www.foresterfarmersmarket.com

foresterfarmersmarket.com October • November 2015 | 11

groundUP From the

A GARDEN COLUMN BY SHERRY LEVERICH

That’s a hard nut to crack

G

rowing up in the Ozarks, one thing I have always associated with October is black walnut picking.

Black walnuts have such a hard shell.

Not just any old nut cracker will work with the tough barrier that lies between you and the yummy nutmeats inside. I can’t imagine how squirrels get into those walnuts, their teeth and jaws must be amazingly strong. When I was little, I would sneek outside with my mom’s hammer that she kept in a drawer in the kitchen (I would always try real hard to remember to put back). I’d sit on the sidewalk and work at cracking the walnut just right. If you hammer it too hard, the whole nut gets mushed and bits of shell get embedded in it. But, if you hammer too softly, it can take forever to get the nut apart and wiggle the pieces of nut-meat out. It’s always very satisfying to pull out a nice big nut-meat, but it can be really tricky to get it just right.

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When I was older, my dad attached a vice-type nut-cracker that he welded together, to the shop building, right under the black walnut tree. It’s such a draw... anyone that has any idle time will find a nut to crack and enjoy a little snack.

This time of year, when black walnuts first fall, they are covered with a thick green hull that rots off. Until it rots off the nut, it’s a pretty big mess. The green hull eventually turns to mush, then turns into a black rotty mess. One thing I can’t figure out is that there are maggots that eat and survive in this rotten hull. How the heck do they survive in that toxic environment?

Depending on how much it rains, this mess can last into the harvest season.

That being said, there are certain clothes considered, “black walnut picking clothes.”

Everything that they touch will be stained, including hands and fingernails. Cheap, brown jersey gloves respond well with the stains (because they are the same color), though they don’t really protect your hands from the really soggy walnuts.

Dealing with messy hulls is all about attitude. It can either be considered a horrible chore to harvest the nuts with rotting hulls that stink and stain everything they touch. Or, you can look beyond that and be happy that you are harvesting amazing black walnuts. They can be sold to make you money, or cracked and used for holiday delicacies that wouldn’t be the same without the unique and special flavor of black walnuts.

Maybe, instead of worrying about black walnut stains, go along with it for an earthy, natural dying project: Using black walnuts to purposely dye fabric or yarn is easy. Walnuts are naturally acidic and will permanently stain most natural fibers without any other additives. Simply putting whole walnuts in a container (like a jar or bucket that you don’t mind being permanently stained), filling with water and leaving, even for a day or two, will produce a stain with many color variances. Using black, rotted walnut hulls will TIP: If you just want produce a darker to use hulls, visit your stain than the local black-walnut immature green huller and get a bag hulls. Boiling full of already hulled water with the walnut hulls to use hulls will also in your dye making produce a darker, projects. but different colored dye. Another variable that can lead to color variations is the kind of fiber, or the length of time you let the fabric sit in the dye. Once the color you are wanting is achieved, strain the hulls from the liquid and keep dye in a sealed container.

Try dying a a t-shirt just to see if you like the tones, or even have fun creating a tie-dye affect. Just be careful, and consider doing it outside, because the stain is permanent, and dying can be messy. Once the fabric or yarn is dyed, rinse in cold water till the water stays clear.

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October • November 2015 | 13

A Horsewoman’s Journey

BY AMANDA REESE | PHOTO BY CHRISTINA LEACH

He Guides My Feet

“

He brought me up also out of a horrible pit, out of the miry clay, and set my feet upon the rock, and established my steps.

Psalm 40:2

”

33 Boots complimentary of White LLC Tack, Diamond, Missouri

T

he new stud arrived; he was beautiful. I walked in the pen to get a feel for him. He responded by rearing and coming toward me on his hind legs. His front feet high in the air, ready to strike at me.

Serving your equine needs with specialty feeds, supplements, deworming products and more!

The stud’s aggressive behavior was dangerous. He’d been handled incorrectly which resulted in bad behavior. The owners had overlooked his pushiness, not realizing the horse’s problems would grow worse.

The horse was in need of competent teaching and someone to direct his feet.

My plan was to help him overcome his aggressive behavior and become the horse I knew he could be. But first the stud needed to learn to respect my space.

Whenever a person handles a horse, for safety reasons and more, it’s imperative that a horse learns to respect the handler’s space at all times. Picture an invisible bubble surrounding you with

the diameter of about four to five feet, depending on the individual handler.

A horse should never enter this bubble, unless you are approaching the horse or invite the horse into your space.

After establishing some physical boundaries with the young stud, I began directing his feet and teaching him to respond to my cues. Whenever he responded correctly, I quickly released the pressure. As the stud learned to trust, wait on and yield to me, his aggression diminished.

Within a week the horse was approachable and respectful. As training progressed, he developed a very light feel on the ground and in the saddle.

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Hills&Hollows

Working this young stud reminded me how people also need direction.

Through God’s Word, from His wisdom and by His Spirit there is direction in life.

As we listen and yield to God, like the stud, we too can overcome.

The Bible says, “The steps of a good man are ordered by the Lord: and He delighteth in his way.” Psalm 37:23 God desires to direct the steps of His people and lead them down a good path.

I’ve often found myself off course, only to discover God’s love and faithfulness there guiding me back on path.

Although the enemy may attempt to discourage people and mess up God’s plan, for those who remain in God’s steadfast

love, refuse to give up and follow the Lord’s instruction, they will overcome.

Also remember God is gracious. When a horse messes up, I don’t give up on the horse. I keep working with the horse and show it the right way. God is the same with us. When we mess up; He offers mercy and grace. Confess your mistakes, ask for forgiveness and keep on going with God. The stud was ill-mannered and dangerous, but I stepped in and showed him a better way. God takes the hearts of man and shows us a better way. The stud chose to yield to me which resulted in a better behaved horse. We must humble ourselves and choose to yield to God. Then He will guide our steps and show us the way.

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October • November 2015 | 15

417-847-2137 • Junction Hwy 37 & 76 • Cassville, MO

GEAR&GADGETS

Hot

NEW GEAR FOR DEER THIS YEAR

BY JESSE WOODROW

Y

ou are getting the fever. You’ve probably been scouting, maybe even spending some time in the tree-stand. You’ve got your bow tuned, rifle sighted in, and you can’t wait for the mornings to get chilly. You’ve seen the catalogs, and will be making the pilgrimage to Cabelas or Bass Pro Shops soon.

What are the gizmos you can’t do without? Here’s my wish list – and one just for fun.

HALO XRT6 RANGEFINDER

SAFETY HARNESS

This can cover every range from archery through highpower rifle targets. Pretty cool looking, too. Maximum of 600 yards to reflective target. Scan mode allows for constant ranging.

6x Magnification. Precise to +/- 1 yard. Water resistant.

They didn’t have these when I was coming up – but they should have!

Anyone who has had a fall, a near fall, or is just prone to napping while up a tree (guilty!) shouldn’t climb without one.

NURI BROADHEAD When it comes to innovative new broadhead designs for whitetail bowhunters, the Nuri broadhead from Rexpid took the cake in 2015. With dual rotary blades, imagine two small pizza cutters, the Nuri can reportedly roll over ribs and other small bones to achieve better penetration than your typical fixed-blade head.

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SCRAPE ACTIVATOR Tie two young saplings together with a cord to form an arch about 7 to 8 feet off of the ground. Then tie a piece of a 2- to 3-foot vine to the top of the arch and hang it so the end is about 4 feet off the ground. Use oak, or whatever trees are native to your area. Once you have your licking branch created, clear the ground below it and add your own urine to activate the scrape.

FIELD KNIFE

WILDGAME INNOVATIONS DRIPPER

Although it’s not technically a hunting knife, it’s got almost everything on my list, at a great price. G-10/ stainless handle, black-coated, non-reflective, high-carbon stainless steel blade holds an edge, and it’s rust proof. The little serrated section should be adequate for cutting a rope or branch, or if you are so inclined, a pelvic bone during field dressing. It’s got a beltclip, and one of the more unique features, a textured thumb grip area over the blade for delicate post mortem surgical work. I’m gonna give mine a splash of day glow orange spray paint so I can find it in case it falls in a pile of leaves. Twenty bucks at Gander Mountain. It works for me.

The new Wildgame Innovations Wild Estrus Doe Dripper and Doe Squirt up the ante in the deer urine game. In addition to the usual scent attraction that these types of products have, the new Dripper and Squirt use a “Glo-Cote” UV enhancement that supposedly makes the included urine give off a neon-blue glow that can incite curiosity in deer. In addition to that, the two Wild Estrus scents are packaged using a double-sealed bag design, which prevents air contamination, while also providing a larger amount of urine in a seemingly smaller package.

DEER ATTRACTANT

COOLER

The next time you kill a mature buck, cut off the dark brown patch of fur and skin found near the elbow joint on a buck’s back legs. These are the tarsal glands. Cut them off, vacuum seal them, and put them in the freezer. Next fall, you’ll be ready to go. If you can’t get your hands on glands from a buck of your own, head down to a local deer processor, they should have plenty. Tarsal glands are best used during the rut. Place the gland on the end of a drag rope and run it across trails, on the way to your stand, then hang it about 15 yards away, in a tree that is within shooting range.”

I know Yeti and Pelican claim their ice lasts for up to seven days. But the Yeti 45-quart costs 450 bucks, and this Coleman 54-quart costs 80. They are rated at three days for ice retention, and that’s good enough for me. Plus, it looks cool. Like something Grandpa would keep in the back of his Woody Wagon.

Call me old-fashioned, but I’ll keep the savings, maybe buy a rifle or a new bow with it.

STAND UP AND PEE LIKE A MAN? It was bound to come around to this eventually. I’m not sure how our women readers will feel about this type of gadget, but it’s bound to be a conversation starter. There are a slew of these products out there for the outdoorswoman, this one got good marks from the (female) reviewers. Its made of soft, washable silicone, and um... let us know what you think.

BADDEST FLASHLIGHT How about 350 lumen unfiltered green LED light that comes with a 3.7V rechargeable battery and charger, built in pressure switch, and an optional barrel mount? Range is 250 yards of bright and focused green beam that helps you find your game in the distance without disturbing them. Look out white tails, piggies and coyotes, here comes the invisible green lantern.

So, to recap – be careful, judge your distance accurately, try not to fall out of your tree stand, bucks like the smell of a doe in heat, a killer broadhead is a good thing, and keep a sharp knife handy. If you can’t find an active scrape, make your own, if the doe scent doesn’t bring your big buck around, use some stinky elbow glands to do the trick. Keep your provisions cold, pee standing up whenever possible, and give the green light to undetectable night vision. Rack ‘em up!

October • November 2015 | 17

4 FLIES

for Fall Trout in the Ozarks

BY JESSE WOODROW

O

zark fly fishing this time of year can be a guessing game.

I’m arming myself with a couple of attractors, an old stand by, and a funny named wild card. Weather is fickle in this part of the country this season, and that plays into the strategy on a continuously changing basis. We talked about bugs and hoppers in late summer, and if those are still around, give them a try. If not, here are four sub-surface spectacles for you to tempt your local trout with.

PINK EGG Whether we are talking spring-stockers or spawning fall brown trout situations, they are all susceptible to egg flies.

Fish are always out to eat eggs because they are loaded with nutritional value and are an extremely easy target. Browns will stack up downstream of rainbows in the spring, and rainbows will do the same in the fall during the browns spawning session in the fall. The most popular egg fly pattern is made from yarn resembling a miniature round ball varying in colors from chartreuse to fluorescent orange. An egg pattern that has produced well the last few years is a wisp of white marabou or soft feather attached to the egg. It is supposed to resemble a bit of the egg sac still attached to the fly and at times will out-fish a similar pattern minus the feather.

OLIVE WOOLLY BUGGER No trout fishermen should ever be without a couple of woolly buggers. They can be fished like a drifting nymph or streaked through a pool to resemble an escaping minnow, or fished on a slow, strip retrieve as a leech. The most popular is a marabou tail, black chenille body with a grizzly hackle. On many a fisherman’s pick for best beginner fly, the Woolly Bugger is a trip-saver.

RED ASS Worn out with the same old offerings?

Try something special!

The Red Ass is kind of a loosely kept Arkansas secret, but as a softhackle fly, it can be effective anywhere in the Ozarks. Try casting upstream at an angle over the water, and letting it swing down in the current. Pay attention, and hang on.

PHEASANT TAIL NYMPH The Pheasant Tail is a classic that edges out another equally famous fly – the Gold Ribbed Hare’s Ear – as Arkansas’ favorite nymph. The dark brown color and slender profile create a highly realistic mayfly imitation.

Get out your neoprene waders, and a warm sweater. Stay dry, watch your local water release schedule, and hang in there, you might just land a lurking brown spawner, or a holdover rainbow.

It’s that time of the year!

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

BY LARRY ROTTMANN

ILLUSTRATION BY GARY ANDERSON

Talk To Me Plain

Once Upon a Spoon I

n 2010, I traveled to Idaho to provide hike support for my old Vietnam War army buddy, Mike (trail nickname, “Walkin’ Dude”), on his attempt to be the first person ever known to walk around the entire state. After 2,450 miles and 5,174,000 steps, he was successful – and he enjoyed it so much that he did it again last year.

During one of my down-times on Mike’s first trip, I traveled to the lower end of Hell’s Canyon, about 20 miles upstream from Clarkston, Washington, for an evening of bank fishing on the west side of the Snake River. The stream there is too broad and swift for my small canoe, so I was fishing from the shore, which is lined with large, refrigerator-sized boulders.

They were wet, algae-covered, and very slick, so extreme care had to be taken when negotiating them.

I’d been catch-and-release fishing for about an hour or two, and landing a few small bass, when I hooked into a huge smallmouth. He was extremely strong, and began swimming quickly downstream.

Since I was using light-weight 6-lb monofilament line, I couldn’t just horse him in, so I proceeded to rock-hop along the bank, trying to keep up with his powerful run.

And, then, I suddenly slipped, then fell headlong into the river.

My initial reaction was anger at myself for losing my balance, quickly followed by a sense of bitter cold; and then I was being swept along by the surging current, being beaten and battered by the large and sharp rocks in the stream. It was a remote area, and there was no one around to help. I wasn’t wearing a life jacket, but even though it was swift, the water was only about three to four feet deep, and since I was an okay swimmer, I wasn’t worried much about drowning. But, I was freezing and tired as I struggled toward the bank, which was only a few yards distance, but looked like miles away in the darkening dusk.

By sort of floundering around and dog-paddling and grabbing rocks (with one hand, because I’d never let go of my rod, for despite everything, I hadn’t forgotten the big fish that I hoped was still on my line), I finally managed to slog my way to near the shore, and with one final desperate effort, I slung myself onto a small patch of sand, and finally managed to pull myself out of the water.

I was chilled, wet and bruised, but mostly I was concerned with the big fish that had started it all, and was responsible for my current predicament. So, I quickly reeled in my line, but unfortunately, he wasn’t there anymore; what a bummer!

Mad at myself for falling, disappointed at losing the fish, and exhausted from the ordeal, I plopped down on the ground, and when I did, my left hand landed on something half-buried there which was hard and weirdly-shaped. Digging in the sand, I uncovered an unusual-looking, footlong silver spoon. Without really thinking much about it, I stuck it in my pocket and trudged the half-mile back upstream to where my pickup was parked.

It was nearly dark as I changed out of my wet clothes, threw my tackle into the truck, and headed back to my campsite.

I didn’t think at all about the spoon until weeks later, after I had returned to Missouri and was unpacking my gear.

And, there it was – a large, and obviously old silver spoon. And, except for it being somewhat tarnished, in perfect condition.

What was its story? Where did it come from? Why was it exactly where my hand landed? Could finding it be more than just a coincidence? Was I somehow preordained to travel to the Snake River, to fish at that exact spot, and to fall into the water right where and when I did? Was the escaped trophy smallmouth bass also somehow destined to be involved in this cosmic event?

Who knows. The Encarta World Dictionary defines coincidence as “Something that happens by chance in a surprising and remarkable way,” and certainly that explanation fits this entire event and its outcome of a unique utensil found in such an unlikely location. As a result of past use and the obviously long and arduous journey which had somehow brought the spoon to that secluded spot, all its markings had been worn away. A professional appraiser ascertained that it is made from sterling silver, is European in origin, and it at least over 100 years old.

I still have the spoon, in a private drawer in my tackle workshop. Every once in awhile, I take it out, hold it fondly, and examine it again. After all, only the spoon knows the full story, but it ain’t talking. At least, not yet...

About The Writer: Guest Contributor Larry Rottmann is a Missouri native, a Vietnam Veteran, a semi-retired professor of English and Journalism, a loving father and grandfather, and a totally dedicated fisherman.

October • November 2015 | 19

Backroads

BY KIM MCCULLY-MOBLEY

& Byways

The Lure of the Salty Oldtimers’ Club

“The saltiest of the old-timers are dead now and no man will hear again the rich folk-speech which so impressed me in my youth.”

—Ellen Gray Massey

T

he quote appeared in a 1981 issue of Bittersweet Magazine. Its founder was the late Ellen Gray Massey, one of my heroes. A lover of folklore and stories, she was writing in tribute to Vance Randolph, who had died in November of 1980. Massey would go on to make quite a name for herself in the folklore arena – even teaching a folklore course at Drury University, where I still teach the same class today.

Massey’s work, Vance Randolph’s stories and the providence of May Kennedy McCord, a spirited Stone County woman, who pioneered her way with making a living with words, music and life lessons in a man’s world, lend credibility to the magic of folklore and the charm of simplicity. All three embraced the pure spirit of the Ozarkian heritage with accuracy, grace, style and courage.

Galena, Missouri, is a quaint town on the banks of the James River in Stone County. It has been home to musicians, artists, storytellers, outlaws and writers for decades. Platted in 1853, the small community of some 400 people (at the junction of Missouri 413 and Highway 248) was the site of the last public hanging in the United States in 1937.

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added to the National Registry of Historic Places in 1991. It is no longer used for traffi c, but can be reached by foot as it stands guard over the James River. There remains a certain charm in the history of the logging camps, country clubs and events that have been held here – where the seasons change in style and the nuance of an evening fog hovering just above the tree line provide a simple sanctuary on an autumn evening for passersby.

The age-old adages of an oldtimer feelin’ “froggy” to a thimble-fi ngered quilter thinkin’ her work has “gone to the dogs” can be heard on a Sunday afternoon picnic near the bridge. The laughter from some brave souls on a cold fl oat trip echoes up the hill, while a big, black crow “caws” a warning at a passing motorist – as if to say, “slow down and sit a spell.”

The smell of one last cutting of freshly-mowed hay lingers in the air as a few clouds hover overhead – threatening a rain-dance of sorts on a tin-roof amidst a slow, subtle roll of thunder. The days are getting shorter and the grass is starting to crunch just a little underfoot. The fi rst frost will arrive in the weeks to come.

A blaze of color will spread across the bluff soon. This is one of the doorways beckoning people here. It has been happening for well over 150 years.

Vance Randolph, a native of Kansas who fi rst visited the Ozarks region in 1899, became smitten with the language, customs, culture, traditions and tenacity of the Ozarks, its rich heritage and its colorful people. He told people his love affair with southwest Missouri and northwest Arkansas was launched at the age of seven – while vacationing here with his parents.

He loved to spend time in the hills and hollers of the Ozarks – taking delight in the conversations he had with the people he encountered. He spoke often about the sights, sounds, smells and feel of the land, the language and the wit of those who called the Ozarks home.

His feathers would ruffl e if unsuspecting city folk would consider us backwards, lazy, uneducated or slow. His modest, unassuming personality would fi nd him waiting and watching to prove them wrong. It did not take long.

He particularly enjoyed the resourceful folk – who could work hard, spin a tale, whip up a meal out of nothing and cap it all of with a bawdy joke to chuckle about all the way home. A lover of the true hillbilly, Vance Randolph was also in love with things that money cannot buy – although he did use his skills to make a living.

He worked for the Federal Writers’ Project in the 1930s and 1940s, avidly collecting ballads, poems, songs, home remedies, tall tales, letters and stories from any native who would talk to him. By forging these friendships, giving life to the stories and paving the way for new perspectives on the tenacity of the Ozarks’ natives, Randolph would also be hired by the Library of Congress to collect and preserve songs and ballads for the Archive of American Folk Songs housed there.

Randolph had a special place in his heart for the “hillbillies and ridge-runners of the upper White River Valley.” He was enamored with those who were untainted by modernization and embraced life with grit, backbone and humor. At times, when his writing depicted the phonetic dialect of our language, and he used the word “skeered” for scared, some wondered if he was making fun of the hillbilly stereotype. He was not. He was striving to get the vernacular just right – for future generations.

He helped found the Ozark Folklore Society (later known as the Arkansas Folklore Society) in 1949 and served as president for a time. May Kennedy McCord, a well known folklorist and musician, dedicated her own expertise to this panel of storytellers – whose mission was to gather and deposit the vast amount of folklore from parts of Missouri, Arkansas and Oklahoma on the steps of the University of Arkansas in Fayetteville, to be archived and preserved for future generations. While the group’s

membership was once up around the 300 mark, it would later turn its mission over to the scholars at the university.

He fi nally received the honor of being named a fellow in the American Folklore Society in 1978 at the age of 86. Ever the colorful character, he told a friend “if a ribbon goes with (the award) I’ll pin it on my pajamas.” He was living in a nursing home at the time.

Much of his life’s work is housed at the Library of Congress in Washington, D.C. I was fortunate enough to spend some time there in August, using primary and secondary sources to research and enhance lesson plans on addressing Civil Rights issues, through literature and documentation. The University of Arkansas has a container of 98 items pertaining to Vance Randolph’s life. Though he has been gone from us over 30 years, his life’s work remains intact – in several places.

Does your family have some stories passed down from generation to generation?

Do you have some colorful words, phrases and sayings that need to be put down on paper? Join me in paying tribute to the “salty oldtimers club” and document those stories for future generations.

Tell a tale. Crack a joke. Sing an old song. Sit on your porch and just listen.

Take a walk in the colorful fall splendor – its beauty and lure are unmatched.

Vance Randolph, Ellen Gray Massey and May Kennedy McCord, I am certain, would be proud. And, for that, I am humbled and glad.

For more information, check out these sites: libinfo.uark.edu/specialcollections/findingaids/randolph1.html memory.loc.gov/service/afc/eadxmlafc/eadpdfafc/2000/af000001.pdf October • November 2015 | 21

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Another great spot at Lost Valley

Cave Conundrum

BY LAYNE SLEETH

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S

oda straws, flowstone, helictites, columns, aragonite, and stromatolites – though these words all sound a bit extraterrestrial – all of these rocky formations can be found underneath our very feet.

Caves are much like another world.

Missouri is appropriately known as “The Cave State,” with more than 6,500 caves and more being discovered each year.

Rolling hills, disappearing streams, porous limestone bedrock, springs, ravines, sink holes, and caves are classic Ozarks region signposts. Our caves are delicate ecosystems that give homes to unique biota and endangered critters.

Many people, whether they be scientists, naturalists, or just the plain curious adventure-seeking sort, have a healthy interest in what is left to be discovered underground. Caving, or spelunking, is an activity that can be exciting for those who aren’t afraid to squeeze through tight spaces within the dark depths of the earth. Of course, caves come in all shapes and sizes. Wild caves and commercially developed tour caves are both abundant here. But, as of late, you may have visited state parks or other public lands and noticed there are signs about cave closures. What’s that all about?

A cave entrance barred off at Devil’s Den State Park in Arkansas

It all has to do with bats. Caves are prime hibernation and nightly roosting habitat for bats. In mainstream cinema, bats have always gotten a bad rap, flying out at scary moments, getting tangled up in hair, and blood sucking. But these little guys are extremely useful at pest control, pollinating important agricultural crops like bananas, figs, and cashews, and even entire desert plant life relies on nectareating bats as pollinators. It is extremely rare for a bat to contract rabies; rabies cases pop up in less than one percent of bats. All things considered, bats are undeniably good for us.

But woe betide us, bats are collectively dying at an alarming rate across the Eastern and Midwestern regions of the United States. Most species only have one baby

per year, so they are vulnerable to habitat The tricolored bat pictured has been one of the bat disturbance in the first place. The culpable species found with the telltale fungus in local caves. fungus that is responsible for these some 5.5 million If you’re a fellow bat bat deaths nationally is lover, or just want to called Pseudogymnoascus keep insects down destructans. The fungus around your house, affects hibernating bats. don’t cut habitat and It shows up mostly on trees near streams and their muzzle, hence the wetlands. A little brown common name, White bat can eat over 1,000 Nose Syndrome (WNS).

Though scientists are still mosquitoes per hour. trying to understand the You can encourage bats disease, it appears that the to move in by building fungus interrupts winter a simple bat house hibernation, and the bats for them to roost in. use up their fat reserves, fly Position the house out to find food, and, thus, high up and where die of starvation in the cold it will receive ample months when their insect sunlight, as they love diet is sparse. hot conditions.

The fungus was first discovered back in 2006 in a cave in Albany, New York. Since then, the disease has been spreading and popping up in caves as far west as the Ozarks. Caves in Canada and River Caverns between Harrison and

As consequence, it has become quite Europe have seen cases of WNS, as well.

Marshall, Arkansas, offers a self-guided difficult to find open caves. Caving is not Seemingly, bat-to-bat transmission is the tour and some extreme wild cave tours. lost, however, as there are a select few primary vector of White Nose Syndrome.

Blanchard Springs Caverns is a massive caves open to exploring responsibly. The So why are so many caves closed off ? living cave system that is the only Boxley Valley, in the Buffalo National With as little as we know about fungal River area, has a particularly beautiful cave remaining cave open on National Forest transmission and causes, it is suspected on Lost Valley trail, called Eden Falls Cave. lands in Arkansas, and offers a variety of that human-assisted transmission tours with different levels of trail difficulty.

If you would like to take a commercial has occurred in instances where the It’ll be totally worth your time to learn cave tour, there’s no need to look far. To disease has been suddenly detected in more about caves and the Ozarks creatures name only a few: Noel, Missouri, is home caves several states away. This could be that call them home. to Bluff Dwellers Cavern, and Hurricane explained by frequent spelunkers coming in contact with the fungus in an eastern cave and transmitting it to another on their shoes and clothing. The disease is not known to affect humans in any way – mostly, the cave closures are an extra precaution in the imperative need to stop the spread of the disease.

In 2010, the Arkansas Game and Fish Commission closed all caves on AGFC land, and began urging private land owners to close off caves on their land. Blake Sasse, Nongame Mammal Program Leader for AGFC, conducts bat surveys throughout the year in attempt to understand what is going on with this disease in our area. Just this summer, the U.S. Fish and Wildlife Service awarded grant funds to 35 states, Arkansas and Missouri included, to conduct more A room near the entrance of Eden Falls Cave at Lost Valley research on WNS.

October • November 2015 | 25

A Shot in the D’Arc Exploring Early American Archery STORY AND PHOTOS

BY ROB LOTUFO

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T

he trees acquired the name bois d’arc, or “bow-wood”, from early French settlers who observed the wood being used for war-clubs and bow-making

by Native Americans. Meriwether Lewis was told that the people of the Osage Nation, “So much … esteem the wood of this tree for the purpose of making their bows, that they travel many hundreds of miles in quest of it.” It has been said that in the early 1800s, that one could trade an O’sage orange bow for “a comely young squaw,” or a good horse and blanket.

Many modern archers assert the wood of the Osage orange is superior even to English yew for this purpose, though this opinion is by no means unanimous.

The trees are also known as “bodark” or “bodarc” trees, most likely originating from a corruption of “bois d’arc.” The Comanches

also used this wood for their bows. It was popular with them because it was strong, fl exible and durable, and was common along river bottoms of the Comanchería.

Some historians believe that the high value this wood had to Native Americans throughout North America for the making of bows, along with its small natural range, contributed to the great wealth of the native culture that controlled all the land in which these trees grew.

Traditional bow makers (bowyers) today still prize this wood, which though not actually native to the Ozarks, was cultivated and has thrived here for over two centuries. A good O’sage orange stave (bow making blank) can be had for fi fty, or so, dollars these days, and that’s a good start. Osage is strong in tension, takes compression very well, is very dense, and

Next Generation Archery

fi nishes beautifully. The stave should be seasoned for anywhere from 1-10 years, depending on moisture content, and the preference of the bowyer.

Typically, after the stave is seasoned, it is started with a draw knife, until the bowyer fi nds the growth ring he will chose as the bow’s back (the part that faces the archer).

Then the bow maker decides on the shape that the bow will take. A variety of tools, including hatchets, saws, and often a spokeshave (a spoke maker’s small drawknife), help create the shape.

N

The Bow is often reinforced with laminations of sinew and hide glue. After several weeks of curing, this lamination can add 30 percent or more to the shooting force of the bow. Differences in each tree harvested make every bow unique, and a custom bow maker can make allowances for that in his design and construction.

diamondback snake hide for a price. All of their bows are made to order, and all are sold direct from the factory. They have 8 employees at their facility in Nixa, Missouri. Customers are encouraged to visit the plant to get fitted for their bow. If you find yourself in or around the Springfield area, drop by and take a look at the amazing array of bows. I felt like a kid in a candy store there!

Black Widow Custom Bows

orman, Jack, Bob and Howard Wilson were active in archery back in the 1940s, crafting their own self-bows and competing in national archery tournaments. In 1957 they went into business making, shooting and selling their signature laminated recurve bow.

They worked out of a remodeled chicken house, which they shared with a plethora of spiders, including a nest of black widows. Their first bows were all black, so they named the company Black Widow, which seemed pretty fitting. They continued to develop new designs through the years, and won several world championships in the 1960s.

With the advent of the compound bow, recurve bow sales dropped dramatically.

In 1976, the Wilsons retired, and sold the company to Ken Beck. Ken introduced the MA Silver Anniversary, and ushered in the revival of Black Widow. The resurgence of traditional, “stick and string” archery, coupled with Ken’s innovation and dedication, put the company back in the limelight. In 2005, Ken passed the torch to three of his longtime employees, Roger Fulton, Toby Essick, and John Clayman.

Black Widow makes recurves and longbows, with a combination of traditional and modern techniques. They use a multitude of domestic and exotic woods on most of their bows, but laminate them with modern materials for a combination of strength and performance that far exceeds the original. You can even have your bow laminated with copperhead, cottonmouth or

October • November 2015 | 27

They are a piece of his family’s history, and a continuation in a long line of Ozark archery tradition.

In this article, we are going back to the basics, which in this case means longbows. Although recurves, and later compound bows, made archery more predictable and accessible, many archers still fi nd solace in the feel and effi ciency of the longbow. The Osage longbow was an integral part of Native American

culture for hundreds of years. It was the primary weapon for hunting. Variations of these are sometimes called self bows, fl at bows, or stick bows. A self bow is a bow made from a single piece of wood.

They are elegant, light in the hand, and sturdy with a very gentle and strong pull.

These were used to take quarry as large

A different kind of Knapping A wonderful celebration of early weapon making skills and artistry can be found at the Bois D’arc Primitive Skills Camp & Knap-in near Greenfield, Missouri, each year in late September. Here you can find everything from brain-tanned buckskins to river cane blowguns, flint knapping to primitive bow and arrow construction. Mark your calendar for next years gathering! www.boisdarc.info

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as a bison, or an elk, and as small as a dangling snake or a treed squirrel.

I went out in search of some Ozark bowyers, and Osage orange bows, made in the old, one piece “self bow style”. I found what I was looking for at Counts Archery, in Monett, Missouri. David Count doesn’t make bows for sale. He sells lots of custom made arrows, and new and used modern bows. But after talking with him for a while, his history told of custom bow making.

His father passed away when he was just two years old, but left a memento that would stay with him for his whole life.

He inherited a pair of homemade Osage orange one-piece bows. His father’s was a 65-lb draw hunting bow. No sight, no gizmos, just a straight forward hunting bow, with a leather and cord grip. I’m sure many a white tail has met its demise at the end of an arrow shot from that bow. Like many couples back in the 1940s and 50s, his mom and dad enjoyed target archery together. My mom and dad did as well.

His father made his mom a beautifully crafted one piece Osage target bow, I think it had a 35-lb draw. It was fi tted with a leather grip and arrow rest, and an adjustable metal sight for target shooting.

When David grew up, he had a passion for archery, and hunting. Taking a cue from his late father, he set out to craft a one piece fl at bow out of an Osage stave. In true craftsman style, he picked out a straight tall Bois D’Arc tree, and cut it down himself. He aged it for a full three years, until it had just the right moisture content. He shaved it down to the growth

ring that would become the bow’s back. He shaped and contoured it until it best resembled an Indian fl at bow he had seen in a magazine, called the Sudbury bow. The Sudbury bow is probably the most famous of North America’s archery artifact. The original piece is held at the Peabody Museum in Boston.

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David has hunted many, many times with this fi ne bow. He killed the massive boar, shown in the accompanying photo with it. The years have passed, and that bow might seem to be a little harder to draw back than it used to, but it still hangs on the wall in his shop in Monett. His mother and father’s bows have a place behind the counter there as well. If you stop by to see him, he might even take it out and let you take a gander at them.

They are a piece of his family’s history, and a continuation in a long line of Ozark archery tradition. After delving into all this research, I’m going to start searching for a straight, tall Bodart tree of my own. Next time you see a Bois D’arc tree, or an archer shooting a classic longbow, think about it for just a while – it might bring out the inner Robin Hood in you.

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A H ARVEST OF

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W H A T FA R M -T O -T A B L E R E A L L Y M E A N S STORY BY SHERRY LEVERICH PHOTOS BY JERRY DEAN AND ROB LOTUFO

What exactly is Farm-to-Table?

It’s part of a movement to eat local, support local farming, and participate in a healthier lifestyle. Its simple meaning is to get food from a farm, and put it on your table. Sometimes it is used to describe trendy restaurants that are springing up in urban areas – restaurants devoted to the practice of procuring their produce, meats and other products from local sources, fresh. It’s also a phrase that is being used to label events, even community dinners, that are planned and organized in folks back yards, or in farmers greenhouses and barns – with the emphasis on using local grown or made products.

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Beverly and George Wardlaw, of rural McDonald County in Missouri, recently hosted a Farm-to-Table dinner at their home. They have been hosting farmto-table dinners since before they were called that, and before it was trendy. The Wardlaws never lost the natural desire to grow and eat home-grown, it’s always been part of their lifestyle.

For many people, eating and fi nding food from local farmers, or growing their own food is something they have never been exposed to. Some people grew up rural, and ate local grown when they were young, but moved away from that,

and are now coming back to it. The motivations toward this movement are as individual as the people involved. Young and old, people are craving homegrown, and home-cooked goodness. Whether your reasons are healthy living, teaching your children nutritious habits, desire to support local farming, or improving local economic development, the benefi t, overall, is positive on the community, individually and collaboratively.

For Beverly and George, having good food at their gathering means eating fresh and local – because that’s the best.

They wouldn’t have anything else for

their family and guests. Their dinner, usually held in late summer, features food that they have grown, as well as food grown by neighbors and friends throughout the area.

“This year we served Lockhart sausage, too – it’s from my family in Texas,” shared Beverly. Even though the sausage is not made local, it is a family-made product – and it also refl ects Beverly’s Texan roots.

Beverly’s dinner fed nearly 100 guests, so the need for plenty of food was real. Platters were full of fresh, ripe heirloom tomato slices, casseroles contained savory squash casserole, and bowls were full of creamy potato salad complete with fresh dill from the garden in the backyard. Bread baked in the Wardlaw outdoor bread oven, homemade sesame crackers for the just-made smoked fi sh spread, and leaf lettuce salad, pesto pasta, and fresh, sliced peaches.

Besides the family recipe Lockhart sausage, Beverly’s brother manned the smokers full of pork ribs. It was a feast,

GetGrow Grow it or Get it!

I

f you are interested in hosting or going to a Farm-to-Table dinner, growing and buying local is a must. Getting back to basics, starting a garden and raising your own food is a lot of work, and it’s hard to do everything. That’s why farmers markets are so great!

Not only do you get to peruse a variety of homegrown produce and products, but it’s a great place to share recipes, and learn more about how to grow food, or find out where your food comes from.

The eating local movement is growing because of innovative people from all ends of the spectrum taking part and addressing needs. Michelle Curren, of Powell, Missouri, recently started an online farmers market group to create a forum for those looking for local products, and those who have local products. Michelle says, “Recently I had the idea to try a Facebook farmers market. In other groups I was in, I often saw posts asking where they could find things such as raw milk, local honey, or u-pick orchards, so I thought it was possible that such a thing might work, and thought it was worth a try.”

Though Michelle doesn’t grow produce for sell, she appreciates farm-fresh products, “I’ve always been drawn to the country. My paternal grandparents were farmers and I always loved visiting their farm. I think being a farmer or homesteader takes a special person because of the affect of uncontrollable forces, namely weather, on their yields and bank accounts.”

Michelle’s Facebook page can be found under “Michelle’s Facebook Farmer’s Market.” As an advocate for buying local, Michelle mentions many benefits, “I think that when farmers are united with buyers it’s a win-win.

Buyers like knowing where their food came from, meeting the person that grew it, asking questions and learning a few things. The farmer gets to see the smile on an appreciative buyer’s face, and hopefully gets to keep a little more since they aren’t paying a middle-man.”

“I am not sure why others choose to eat local, but I know for myself that there is something satisfying about sitting down to a meal made with foods from within the vicinity. When I do, I always think of the hours and love that went into each food on the plate from seed to cooking pan. It is really a gift,” shares Alisen Payette, while she helps with the Farm-to-Table feast.

Alisen Payette October • November 2015 | 31

F and was topped off with a variety of decadent home-made cheesecakes baked by family friend, Jesse Heusties.

To accompany the meal, Beverly and George always have music. “I love the music, it’s my way of getting them here – I provide the food, and they play the music,” admits Beverly. Music is as important to the Wardlaw family as good food, and everything about their gatherings refl ects merging of time spent appreciating people, harvest

and blessings. Alisen, daughter-in-law of Beverly and George, is also a local producer of fresh broiler chickens, as well as produce. She works alongside Beverly to get ready for the event, “I think people crave events like this because it gives them a chance to stop, enjoy real food, and spend time with the people around them in a beautiful place. It takes them 32 |

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to the raw of being a human – food and friendship. What more do we need?”

Feeling at home is a feeling they want to offer, “I think it is the whole hollow that makes people feel welcome. People are free to come into the kitchen, chat with the cook, or pull up a chair and sing along with a musician, or just sit quietly by the creek,” explained Alisen.

Just like any large or holiday meal, planning and preparation is important.

Beverly has been feeding large crowds for so long, it comes natural to her. During the recovery efforts after the Joplin Tornado, Beverly, who was working for Suzanne Nelson, of Suzanne’s Natural Foods located on 32nd Street in Joplin, prepared vegetarian meals for volunteers who came to help with clean-up and restoration.

Suzanne encouraged Beverly’s nurturing attitude, “I thought it was a great idea, and I was completely in favor of it.”

For their Farm-to-Table meal, Beverly and George open the doors of their home, and their backyard for friends, neighbors and family alike. They have a creek running through their front yard, and an open fi eld where traveling visitors are encouraged to camp-out and stay for the

Farm Food Host a farm-to-table

Join the fun, and have your own Farm-to-Table celebration! Make it a gathering of friends and family that everyone can enjoy.

Small-scale is Smart If you are pulling something like this together for the first time, keep it small.

Set a number of seats, and stick to it. Encourage reservations so that you don’t end up with a surprise number of guests.

Simple Menu, Seasonal Offerings Don’t get too fancy – and stick to what’s in season.

Keep it simple – A main coarse, two vegetables, a salad and a bread. Two choices of drinks, and two dessert options are enough.

Compromise is OK Don’t fret if you can’t find everything local. If you have to buy non-local to keep the menu, it’s alright.

Not everything can be found locally grown, and not everything is in season at the same time. Talk to your local farmers, they might be able to locate an alternative that will still fit your menu, or you might be able to find alternatives at a healthfood store near you.

Keep it Eclectic Instead of worrying over matching plates, tablecloths and chairs, decide to make it fun and carefree. Start a collection of non-matching thrift-store plates and platters, tablecloths and napkins. Borrow friends and neighbors folding tables and chairs.

“I think it is the whole hollow that makes people feel welcome. People are free to come into the kitchen, chat with the cook, or pull up a chair and sing along with a musician, or just sit quietly by the creek.”

Combine Efforts If a large meal seems overwhelming, make it a potluck dinner. Invite guests, and ask them to bring a dish. Give them parameters, such as, it has to be made of something they have grown, or something they picked up from a farmer, or farmers market. Invite them to bring a copy of their recipe to share as well.

Make this a start of a tradition Keep it going. Try something different next time, or give it a theme.

Farm-to-Table pizza parties are becoming popular, and so are specific culturefocused menus. Add entertainment – a local musician can provide background music, a local artist can set up paintings and talk about their artwork.

If you have bigger aspirations, make it a public event (please check local regulations for putting on a public food event). If you have a farm, this is a great way to kick off an agritourism educational opportunity, while enjoying good food and great conversation and combining it as a learning experience. Don’t be afraid to ask for donation, or set a price per plate, and ask guests to help. It can become another aspect of your farmers market business if you can keep costs low. Get kids involved by contacting local FFA or 4-Hers to see if they will help with harvesting and serving.

night. “Every one is so busy these days that a night of good food, great music, and amazing people is a treasure,” said Alisen.

The food is plenty, and the night is young. As the day turns to night, music resonates through the air, Christmas lights twinkle, and the campfi re crackles as kids dance. Laughter, conversation and joy doesn’t end till the fi re dies and guest decide to retire.

This Farm-to-Table dinner is more of an old-fashioned homecoming, rather than a trendy eat-local event. There is nothing new here, but just a desire in our communities to come back to what is real, and what deep down we all want. To belong, and be needed, feel connected and united. When it comes right down to it, young and old alike, we can all gather together around food.

October • November 2015 | 33

Buying Your Groceries Part 3 of 3

Regional Food Hubs Sustainability is key to the success of any farming operation.

BY NAHSHON BISHOP 34 || 34

&Hollows Hollows &

ozark Hills Hills ozark

There are three main components to sustainability: A sustainable business must create a profit The use of natural resources needed for production must be used in an environmentally responsible way A sustainable business model should also include a social aspect.

While the first two pillars of sustainability are easily understood when applied to farming, the third pillar, “Social”, is a little harder to put into context. Social sustainability deals with your surrounding community. For a farmer, it could be hosting a field day for children from a local school district at the farm to discuss where food comes from. This third aspect of sustainability enhances the lives of individuals living on and around your immediate area.

The idea of sustainable is something that everyone should be striving toward.

For this series of articles, we have focused specifically on looking at food systems.

Thus far, we have looked at farmers’ markets and community gardens. While farmers’ markets play a vital role in many communities across the United States (and specifically Missouri), these organizations alone cannot feed the entire U.S. population. These markets, when coupled with the second article in this series on “community gardens” or “green spaces” throughout a municipality, offer various ways for consumers to shop for, and buy food in a sustainable manner.

The final item I would like to discuss in our series fills in the gap left by farmers’ markets and community gardens. These organizations are called food hubs.

What are food hubs?

A regional food hub is an organization that oversees the collection, storage, marketing and distribution of locally sourced food. This is a wonderful thing for farmers across the Ozarks, as well as consumers. With the current American infrastructure for food operating at an energy deficit, gathering food from local farmers is a sustainable and economically viable practice.

How are they sustainable?

A regional food hub is more

sustainable than our current system for several seasons. For example, the average fresh produce in a typical big-box store has traveled more than 1,600 miles and stopped as many as 12 times before we have the opportunity to buy it. With regional food hubs, access to multiple

How would they work? aggregation (storage) points, limits the distance they can travel to collect food.

This limit is often set with existing farms and markets in mind. A typical distance for food aggregation points in St. Louis Missouri are around 500 miles. This saves the company who collects food money, by keeping overhead costs low in shipping and receiving while allowing farmers in the immediate area to have an additional marketing avenue. On the aggregation side, a physical location is needed to store, pack, grade and ship product.

This facility then offers a number of jobs to the immediate community. On the production side of agriculture, small farmers have another way to sell produce!

This makes the management decision easier for small family farms who are thinking about expanding – having an additional revenue stream to benefit from. Today, farming equipment and land prices are prohibitively expensive. While food hubs do not traditionally offer retail prices, they are typically higher than wholesale routes.

A regional food hub is a flexible

model. The primary purpose of a food hub is to act as a middle point between producers and large consumer entities.

These entities can include anything from a local factory with a health initiative to keep health care costs lower, to a hospital, school system, local restaurant, big box stores, etc. Many of these organizations now have money allocated toward “buying local” and are more than happy to do so if a steady supply of food can be identified.

How this organization is set up depends largely on the needs of the immediate area.

There are food hubs around the

United States that are completely farmer owned and operated. This farmer owned model generally consists of a co-op created by area farmers with the purpose of selling produce to an entity that is too large for one farm to supply on a year-round basis.

This model, like most food hubs, includes a physical location where produce can be graded, packaged, stored at appropriate temperatures and finally shipped to the end user.

October •• November November 2015 2015 || 35 35 October

On the other end of the pendulum we have third party food aggregation companies who sign contracts with farmers to grow a specifi c crop. These companies typically have existing infrastructure and markets in place.

Annually, these entities require a contract to be signed by the farmer and depending on the entity transportation can be provided in

the form of a refrigerated truck to pick up the contracted product on farm. By looking at local markets, existing farm infrastructure and buildings or building sites in the immediate area that meet all the needs of an aggregation point, an educated decision can be made about the type of food hub needed to best serve the area.

Do we have any in our area?

One of the most exciting aspects about putting this article together is this section.

Currently, we have several food hubs that are

in working order, or will shortly be. The list provided below highlights some of the food hubs that I have come into contact with.

Food hubs, community gardens, and farmers’ markets are all economically viable ways that we as consumers can purchase healthy, fl avorful food. While farmers’ markets’ and community gardens can unite a community, a food hub is an organization that can make local food available to the masses and should ultimately lead to a more sustainable model of eating for Americans.

The Front Bench Regulars

written by Ozarks outdoorsman Larry Dablemont.

REAL FARM FOOD HUBS www.realfarmfoods.net/index. php/rff-hub FARMERS MARKET OF THE OZARKS FOOD HUB www.loveyourfarmer.com

Conclusion:

If you like reading about the old-timers from the pool hall, you might enjoy

FRESH MARKET PRODUCE www.marketfreshproduce.net

HOME GROWN FOOD HUB www.facebook.com/ HomegrownFoodHub GOOD NATURED FAMILY FARM www.goodnaturedfamilyfarms.com

Follow. Like. Share.

Join us in celebrating heritage, farm and healthy living in the heart of America.

Ozark

Hills Hollows FACEBOOK Ozark Hills and Hollows Magazine TWITTER @ozarkhillhollow

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Lightnin’ Ridge Books PO Box 22 Boliver, MO 65613 for $12.50, postage paid.

Or by calling 417-777-5227 36 |

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INSTAGRAM ozarkhillsandhollowsmagazine ONLINE www.issuu.com/ozarkhillsandhollows

www.ozarkhillsandhollows.com

Among the Wildfl owers

BY ROB LOTUFO

HIDDEN GEMS Xxxxxx

’ Hearts-a-Burstin The Elusive Strawberry Bush

T

he fi rst time I came across one of these, I was dumbfounded. I thought,“What the heck is this?” and, “How could I have never seen anything like it?” I stuck a few berries in the pocket of my hunting coat, and brought them home to do some research. About a year later, I found the dried berries in my pocket, along with the husk, which had turned dark brown.

Euonymus americanus is commonly referred to as Strawberry Bush, Bursting Hearts or John Baptiste – Percival. Wildlife biologists often refer to strawberry bush as an, “ice-cream plant” for deer. In fact, deer love strawberry bush so much that it can be non-existent in areas with hungry deer. The bright green shoots grow straight as an arrow (hence the name arrow-wood) and develop seed pods resembling strawberries that burst open in late summer exposing four or fi ve bright red seeds that dangle from the open pods. Hence the other common name, hearts-a-burstin. Bright green oval leaves become dark red in fall. Found in forested or woodland areas as an under-story plant, and often in swampy areas, strawberry bush has inconspicuous cream-hued blooms in late spring.

Strawberry bush euonymus is a deciduous plant with a thicket-like habitat. The common names all refer to the plant’s seed pods which fi rst appear in mid-summer.

It is an evergreen, though the number of leaves is greatly diminished during the winter. The plant is notable for its photosynthetic stems, its ridged twigs become purplish when exposed to the sun. Once the seeds have ripened in mid-autumn the red capsules burst open, scattering the orange seeds up to 15 feet. The stems are relatively weak, and taller plants lean against other shrubs or trees for support.

The leaves are well-liked by deer, which often strip the bush bare. Adapting to this phenomenon, it will spread by underground runners forming small thickets.

Stems which come in contact with the ground will readily root. This may be the reason many of us never get to see the vibrant seed clusters of this beautiful plant. If you are lucky enough to come across one, savor it for a minute, it may be a whitetail deer’s dessert tonight, and be gone from view until next year.

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October • November 2015 | 37

g ArInZein ajM y ou A visit to the exciting and innovative cornmaze and pumpkin patches of the Ozarks

BY SHERRY LEVERICH

T

his October you don’t have to travel far to be entertained, spooked and amused while area farmers delight the public with their fi elds of fair.

Not only can you find cornfields with unique and creative labyrinths, but pumpkin patches with pumpkins and squashes of all shapes, colors and sizes, and other local grown and local made crafts and entertainment. Kids will have a blast enjoying activities from ziplines to zombie shoot-outs, and mom will be able to stock up on all the fall decorations she can stuff in and on the car for the trip home.

Each of our area cornmazes and pumpkin patches are as individual as the farmers that grow and run them. Though each has it’s own specialty and focus, I think they would all agree that getting folks to the farm is a good thing, and teaching kids about farming is a worthy side-benefi t.

With the great summer growing season we have experienced here in the Ozarks this summer, the cornfi elds are high, and the pumpkins are plenty. Grass is green, and the weather is crisp and perfect for outdoor adventure.

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Farming & Fun

“The focus is on the farm,” said Colette Witt, who runs Pickin’ Patch Farm in Marionville, Mo., with husband Richard.

“Richard started this 25 years ago – what we want to do is stay true to the farm, and offer something unique.” Colette explained that, besides being open to the public, they offer fi eld trips for school groups. They take the kids through the pumpkin patch and teach them about how pumpkins grow, “and each of them gets to pick out a small pumpkin to take home, too.” Not just your run-of-the-mill pumpkins, Colette explains, “We grow all kinds of pumpkins from small ‘Jack-be-littles’ to Conestoga Giants that get 70 pounds or more.”

Besides the pumpkin patch, the Witts offer activities to keep the little ones entertained, including a sorghum maze, obstacle course and hay-rides.

Mike Campbell, of Campbells Maze Daze in Clever, Mo., is a full-time market farmer with an eye on growing and producing.

Mike grows year around, starting with

strawberries in the spring, and can be found weekly at the Greater Springfi eld Farmers Market, held at Battlefi eld Mall.

In the fall, his attention turns to the funner side of farming with his corn maze and down-on-the-farm entertainment.

Campbell’s is celebrating 15 years of fall maze entertaining this year. Mike prepares a 4-acre maze, and unlike some of the intensely designed mazes of other

venues, his is constructed primarily as a maze, a walk-through puzzle. And, of course there are hayrides, bonfi res, kids activities and other entertainments going on throughout the fall-maze season at the Campbell farm.

Most of the corn mazes in the area are family farms, and family ran events.

Farmland Adventures in Springdale, Ar., is working on their fi fth year of fall festivities. “It is defi nitely a family deal.

Our kids work here with us along with Dwain’s parents. We also have my parents that help, Dwain’s aunt, uncle, and cousin also work here,” shared LuDonna, of Farmland Adventures. Pointing out another big reason for farm innovation, is that farms need more income to survive, “Dwain’s family has farmed here for years, but we needed a way to make the farm more profi table for us, and our children.

We hope that one day when our kids are grown, that at least some of them want to stay around the farm and continue to help us. We want to give them the option to do that.” LuDonna affi rms that the ag-education part of this yearly project is important to them, “We do fi eld trips and have a lot of educational signs around the farm. We try to educate people about agriculture as well as entertain them. We have even added a patch of cotton this year to give guests something else to learn about.”

October • November 2015 | 39

Arkansas: Dickey Farms Pumpkin Patch Springdale Ozark Corn Maze Cave Springs Farmland Adventures Parsons Road, Springdale McGarrah Farms Pumpkin Patch Pea Ridge VanZant Fruit Farm and Pumpkin Patch Lowell

Missouri: Right Choices Corn Maze Southwest City The Maize Verona Campbell’s Maze Daze Clever Exeter Corn Maze Exeter Hawks Farm Lockwood Pickin’ Patch Farm Marionville

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And, fi nally, for a full-out Disneyland experience, come out in the country to Exeter, Mo., and check out Exeter Corn Maze. Art and Robyn Cole, along with their children Artie and Ashley, are ready to welcome you to their farm for fun and frights. With a gang of local help, they put on plenty of attractions that you will want to come early and stay late. The Coles spend the whole year planning for the event, and in the end, it’s a lot of fun, but the focus is still about the farm.

Making agri-tourism accessible to all, and giving opportunity for young and old alike to walk through the corn, and hand-pick a pumpkin. Robyn enjoys bringing something new

to the community, “We started it because we wanted people to have something fun to go do in the country.” They feature ziplines and cannons, zombie paintball and bounce houses, hayrides and on and on.

Take time this fall to see what our area corn maze and pumpkin patches have to offer. Can’t think of a better way to spend a beautiful fall day with the kids in the Ozarks.

J& S

FLORAL, BAKERY AND GIFTS Fantastic flowers, tasteful cakes and cookies or a unique gift for someone special

Fall Open House

October 2

Christmas Open House

November 14

So, What’s Going On in the Ozarks?

104 E. Commercial, Exeter, MO 417-835-2325

Celebrate the Season in Cassville!

November 28, 2015 SMALL BUSINESS SATURDAY

10am - 5pm

Inn of the Ozarks Convention Center Admission Two Non-perishable Food Items or $3.

BENEFITS FLINT STREET FOOD PANTRY

Hourly Door Prizes, Entertainment, Supervised Kid Area, Free Make Your Own Wrapping Paper, and more.

Chili & Salsa Cook Off

Saturday, October 24 8am LIVE MUSIC • CHILI & SALSA TASTING CRAFT BOOTHS • PET PARADE FOOD VENDORS AND MORE! Located around the Cassville Square

The Show

Thursday, October 22 7:30pm Saturday, October 24 7:30pm Sunday, October 25 2pm

MARK YOUR CALENDARS! KELLY MILLER CIRCUS Saturday, October 17

PICCADILLY AUCTION Thursday, November 5 Aurora Community Center

5K PRESENT RUN Friday, December 11

ANNUAL AURORA CHRISTMAS PARADE Saturday, December 12, 2 p.m

Aurora Chamber of Commerce

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

www.auroramochamber.com

Cassville High School FEMA Building Table seating and advance tickets can be purchased at Cassville area banks and Cassville Area Chamber of Commerce office.

You may also purchase tickets at the door.

417-847-2814 www.cassville.com Free Inflatables • Food & Crafts Live Music • History Alley Scarecrow Contest • Wagon Rides Coaster Car Race • Chalk Art Contest Arty Show & Sale • Art Feeds Bus Pet Show • Firehouse Chili Cookoff Kids Games • Car, Truck & Bike Cruise-In Lions Club Pancake Feed Skateboard Competition • 5K Run/Walk AND MUCH MORE!

FREE ADMISSION

Call 417-451-8050 for more info!

VETERAN’S APPRECIATION DAY Saturday, Oct. 10, 9am-1pm FREE Haircuts FREE Auricular Acupuncture

(Protocol for emotional balance)

FREE Chair Massage FREE Emotional Freedom Technique (EFT) Snacks provided by Farmer’s Table Cafe Chance to win a prize package from local businesses Meet the folks from Soldier On Service Dogs

STEEL CREEK ACUPUNCTURE 840 N. Pollard, Fayetteville, AR

SING, FOR A CORNFAUM ILY AMAZEING F ISIT US! ADVENTURE, V

4-acre Daytime Corn Maze with Scavenger Hunt Game 8-acre Nightime Haunted Maze Pumpkin Patch • Hayrides • Entertainment Cookouts • Pumpkin Painting Group Discounts for 10+ Weekday School Discounts

Lots of fun for the whole family!

FREE BABY PUMPKIN FOR KIDS 5-12 Certain restrictions apply

Buy tickets online or at the door

(not valid for groups)

Easy-to-use Online Reservation Form for groups or just give us a call!

Sept. 19 through Nov. 1 For hours, days or more info, visit

campbellsmazedaze.com October • November 2015 | 41

So, what else is going on in the Ozarks?

O

October and November in the Ozarks is brimming with events! Keep your weekends free, and mark your calendars so that you don’t miss out on these festivals and arts and crafts celebrations!

ARKANSAS EVENTS The Junk Ranch Fall Show 11195 Centerpoint Church Rd. Prairie Grove, Ark.

October 2 – 3

Spanker Creek Farm Fall Art and Craft Fest 8464 W McNelly Rd Bentonville, Ark.

Vintage, antique, handmade, repurposed, jewelry, boutique, upcycled, & much more.

Live music playing and food vendors too.

Friday, Oct. 2, (Early Shopping Day) 1 to 7 p.m. - $10 admission, Saturday, Oct. 3, 9 a.m. to 5 p.m. - $5 admission, kids 12 and under free.

October 14 – 18

The 31st Annual Harvest Homecoming

1991 Forest Hills Blvd.

Bella Vista, Ark.

On the Historic Square and surrounding downtown areas Harrison, Ark.

October 2 – 3 9 a.m. to 5 p.m. both days.

Fall Festival at Hobbs State Park Hwy. 12 East Rogers, Ark.

October 4 1 p.m. to 4 p.m. Step back into time during this family-friendly celebration of the Ozark way of life.

68th Original Ozark Folk Fest Downtown Eureka Springs, Ark.

Wed. -Sat. 8 a.m. to 5 p.m., Sunday 9 a.m. to 4 p.m. The farm setting has a great Ozark atmosphere with its surrounding beauty, ideal for an Arts & Craft Fair atmosphere.

Ozark Regional Arts and Crafts Festival October 15 – 17 8 a.m. to 5 p.m. Over 300 artisans.

War Eagle Mill Craft Fair 11045 War Eagle Rd. Rogers Ark.

October 15 – 18 More than 300 booths offering a wide array of handmade crafts from skilled artisans located throughout the country.

Ozark Regional Arts and Crafts Festival John Q. Hammons Center Rogers, Ark.

October 16 – 17 9 a.m. to 9 p.m. Free admission.

October 7 – 10

First Friday on the Bentonville Square

Times and events vary.

Bentonville, Ark.

November 6

Vintage Market Days Benton County Fairgrounds Bentonville, Ark.

October 9 – 11 11a.m. to 4 p.m.

Cost $10, an upscale vintage inspired indoor/outdoor market.

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“Toyland” 8 a.m. to 11 p.m. Come play with the coolest toys of the season!

Winter Market and the Lighting Bentonville Square Bentonville, Ark.

November 21 11a.m. to 5 p.m. Grab your favorite holiday treats, crafts and drinks before we light the square for the holidays!

MISSOURI EVENTS 2015 Ozarks Fall Farmfest

Apple Butter Making Days

Ozark Empire Fairgrounds Springfield, Mo.

On the Courthouse Square Mt. Vernon, Mo.

October 2 – 4

October 9 – 11

Over 750 agricultural exhibits. Free admission and parking. Friday and Saturday, 9 a.m. to 5 p.m., Sunday, 9 a.m. to 4 p.m.

Friday and Saturday, 9 a.m. to 5 p.m., Sunday, 10 a.m. to 4 p.m. This free event, est. in 1967, is one of the most established of fall Ozark events in the area. Many vendors, events and attractions throughout the fair.

Finley River Park Ozark, Mo.

October 2 – 4 Friday and Saturday, 9 a.m. to 6 p.m., Sunday, 9 a.m. to 4 p.m.

Whispering Oaks Vineyard Grape Stomp & Harvest Fest 520 Lucky Road Seymour, Mo.

October 3 Grape stomping fun with hayrides in the vineyard. Sarts 2 p.m.

Pumpkin Daze Main Avenue Republic, Mo.

October 3

Historic Carthage Square Carthage, Mo.

October 17 8 a.m. to 5 p.m.

Ozarks Bacon Fest

30th Annual Homestead Days Festival

Ozark Empire Fair Grounds Springfield, Mo.

State Hwy V Ash Grove, Mo.

October 10

Ozark Arts and Crafts Show

Carthage Maple Leaf Celebration Art & Craft Fair

11a.m. to 4 p.m. A $30 admission ticket allows you samples of Bacon and bacon infused and inspired foods, local and local and regional beers and spirits.

Shell Knob Falling for Art CASK located behind Bridgeway Plaza Shell Knob, Mo.

October 10 12:30 p.m. to 4:30 p.m. Local art and music plus kids art activities.

Ozark Regional Arts and Crafts Festival 1991 Forest Hills Blvd.

Bella Vista, Ark.

October 15 – 17 8 a.m. to 5 p.m. Over 300 artisans.

Giant pumpkins, harvest festival and crafts.

Neosho Fall Fest

Ozark Regional Arts and Crafts Fall Festival

Historic Downtown Neosho, Mo.

Washington County Fairgrounds City, State

October 3 – 4

October 15 – 17

9 a.m. to 5 p.m. both days. Crafts, vintage cars, food, music, races and rides, chili cook-off – you name it, they’ve got it!

9 a.m. to 6 p.m. Arts/Crafts, handmade, vintage, boutique, food, games, music and more!

October 17 – 18 10 a.m. to 4 p.m. Featuring live music, as well as storytelling and frontier craft demonstrations. Living historians will demonstrate Nathan Boone’s work as a hunter, explorer, soldier, statesman and farmer.

Sparta Persimmon Days Hwy 14 Downtown Sparta, Mo.

October 23 – 25 8 a.m. to 7 p.m. every day.

This free fall festival event that has been held over 20 years.

Chili & Salsa Cook-Off, and “The Show” On the Square and Downtown Cassville, Mo.

October 24 activities start at 8 a.m. Competitions, fun activities, vendors and crafts all day, with a local talent variety show, too!

2 Friends and Junk Ozark Empire Fairgrounds Springfield, Mo.

November 13 – 14 Vintage, repurposed, industrial, antiques, and shabby chic.

October • November 2015 | 43

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Winter Prep

BY SHERRY LEVERICH

Get your farm ready for the cold weather

A

s we enter the fall months, it is a good time to get the farm and homestead ready for the cold winter months ahead. Though we don’t have any way of knowing what kind of winter awaits us, being prepared for the cold, and possibly treacherous, winter weather will give us confidence to get our livestock and outdoor animals through till spring.

SHELTER

Large and small livestock alike require shelter, or at least wind-break, to protect them from the icy north winds and frigid precipitation. Now is a good time to check for stability of shelters, identify wind-break areas, secure tarps

over unnecessary openings, and check roofs of barns and sheds for leaks or loose roofi ng. Small animal housing should be situated with openings facing south, and on surfaces with good drainage to ensure fl oors stay as high and dry as possible.

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.

FOOD

Our good summer has kept the pastures growing with an abundance of grass and other cool weather crops through the fall growing season. But, when winter weather arrives, cattle and other forage eating animals will need hay or other feed. Having hay stored in a handy location, and ready to feed is an important consideration.

Since hay isn’t cheap, using hayrings and feeders to cut down on loss and waste are helpful. Position hayrings and hay

Don’t forget to keep feeders in areas of good drainage. Check supplements on hand as well. Having old hayrings and free-choice salt and feeders for repairs, minerals, and protein including replacing tubs available will help keep livestock missing bolts, or repainting rusted areas. healthy.

For the smaller critters, including chickens and your outdoor dog and cats, making sure to keep stocked with feed is important – getting to the feed store might be diffi cult during icy weather.

WATER

Coming up with a winter watering plan is important no matter how many outdoor animals you have. With large livestock, an ax to cut pond-ice is always a good stand-by. Water spigots can be kept freeze-free with heat tape, and tanks can be kept ice-free with

fl oating elements. Other options are heated tanks, or freeze-free waterers.

For outdoor pets or chickens, small heated bowls are a big help, especially when you’ve been used to rotating frozen buckets of water several times daily. Be sure to keep water fresh and clean.

LIGHT

It’s hard to come to grips with the fact that soon it will be dark around 5 p.m. If you are going to be doing chores at O-dark-thirty in the morning, or evening, having good lighting will make it a little easier. Outdoor lighting either on a pole, or under the eave of a barn

sure helps, but a good fl ashlight goes a long ways as well. Check lightbulbs of existing lights, and batteries and bulbs of fl ashlights. A good LED fl ashlight takes less energy and won’t drain batteries like older fl ashlights do. Rechargeable fl ashlights are a big help, too.

Winters can be difficult, especially when weather turns bad. But, being prepared can go a long ways to making it more endurable. That way, you’ll spend less time outdoors worrying over weary livestock, and more time cuddling by the fireplace knowing your livestock are fed, dry and comfortable.

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www.racebros.com October • November 2015 | 45

Good For You...

Roasted Goodness “I would rather sit on a pumpkin, and have it all to myself, than be crowded on a velvet cushion”

F

BY MARY LOWRY

all is one of my favorite seasons due to pumpkins and winter squash. I love everything about them ... color, shape, and all the things you can do with them from decorating to cooking.

When my children were small I looked forward to carving pumpkins with them because I would save the pumpkin seeds

and roast them. A wonderful, nutritious powerhouse snack. Even the seeds from butternut, acorn, spaghetti squash and other winter squashes are great roasted, and just as nutritious.

So if you have never tried this before let me share one way to roast them, and some of the wonderful things I discovered about them nutritionally.

- Henry David Thoreau

Clean out the pumpkin, or when baking winter squash - cut a winter squash in half and scrape the sides with a large spoon and remove the seeds. Rinse the seeds with water and remove any bits of pulp and strings. Pat dry, or let dry overnight on a clean dish towel. Place in a small bowl. For every one cup of winter squash or pumpkin seeds, stir in 1 Tablespoon of olive oil or coconut oil and mix in ½ teaspoon of salt.

Spread the seeds evenly in a single layer on a baking sheet. Bake for 15 to 20 minutes or till lightly browned and crisp in a 170 degree oven. Remove from the oven and cool on the baking sheet.

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Pumpkin seeds are also high in vitamin E, selenium and many minerals including manganese, potassium, magnesium,copper and zinc. One of many important jobs manganese does is work similar to vitamin E as protection for cells from free-radical damage. In a ¼ cup of seeds it provides almost 75 percent of the daily recommended intake of manganese. It is also an excellent source for magnesium, a mineral probably 80 percent of us need more of. It strengthens our bones and teeth, A cup of pumpkin helps the body make seeds provides energy, helps the heart relaxes blood about 30 grams pump, vessels, helps with of protein. This is regularity and relaxes over 50 percent of muscles. Charlie horses often helped and the daily needs are eliminated by increasing for most non- magnesium. active people. Pumpkin seeds are known for being a good source of zinc. A deficiency of zinc

If you don’t roast your own, you can is connected to increased colds and flu, purchase shelled and unshelled pumpkin acne, learning problems and poor school seeds in packages and in bulk bins. If in performance, decreased sense of taste and bulk, make sure it is fresh and doesn’t smell, and chronic fatigue. have a rancid or musty smell. If kept cool

The highest concentration of zinc in and dry, whole seeds will keep for a few the body is found in the prostate. Research months. Hulled pumpkin seeds should on pumpkin seeds, extract and oil has be placed in an air-tight container and shown them to be beneficial in supporting refrigerated. prostate health especially helpful for

These seeds are a good source of benign prostatic hyperplasia (BPH). heart healthy mono-unsaturated fats and BPH is a non-cancer enlargement of the fiber, anti-inflammatory omega-3 fatty prostate gland, often affecting men fifty acids, and a great source of protein. A and older. Zinc as well as the lignins and cup of pumpkin seeds provides about 30 the phytosterols in pumpkin seeds have grams of protein. This is over 50 percent been found helpful for this condition. of the daily needs for most non-active

If this is convincing you to eat more people. The seeds are also an excellent pumpkin seeds, here are some suggestions. source for tryptophan, an amino acid Sprinkle the seeds over mixed green salads. (protein building block) that is converted Add them to granolas, breads, cookies and to serotonin. Serotonin naturally helps baked goods. Use ground seeds in meat, reduce anxiety, improves mood and wellrice and vegetable dishes. Add chopped being, and is a natural sleep-aid.

Some pumpkins are cultivated only for their seed and are hull-less. Most pumpkin seeds have a white outer hull and a softer inner olive green kernel. Both are called “pepitas”, and have been a popular food in Latin America for thousands of years. In Greece, the lightly roasted and salted unhulled seeds are popular and have my favorite name for them “passatempo” which is Italian for “pastime”. If you have ever eaten them or unshelled sunflower seeds, you realize how appropriate this name is.

pumpkin seeds to your favorite hot or cold cereal in the morning. Roast more of them and snack on them often. Just don’t get carried away and save the seeds and throw the pumpkin or winter squash out!

Roasted Pumpkin or Squash Seeds

Preheat oven to 170 degrees F. 1 C winter squash or pumpkin seeds 1 Tbsp. olive oil or coconut oil ½ tsp salt (I like Himalayan salt or other natural salt) Mix ingredients together in a small bowl, spread on pan and bake 15 to 20 minutes.

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October • November 2015 | 47

Because

Browned Butter Makes it Better

Want to bring flavor up a notch for fall baking and cooking?

Try using browned butter to impart rich, toasted caramel flavors.

I have used browned butter to make pecan and pumpkin pie, but was interested in using the deliciously fl avored butter in some other recipes this fall. What a great way to compliment not only our spiced-up holiday dishes, but it makes a great accompaniment to veggies and other savory dishes as well.

How to make browned butter Brown butter is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out all of the water present. It has a more complex flavor than melted or clarified butter.

Brown Butter Creamy Apple Pie One uncooked crust for 9-inch pie dish Filling: ¼ cup butter ½ cup granulated sugar 1 egg 2 Tbls. all-purpose flour 1 tsp. vanilla 5 cups sliced peeled Granny Smith apples (5 medium) Streusel: ½ cup all-purpose flour ¼ cup granulated sugar ¼ cup packed brown sugar ¾ tsp. ground cinnamon ¼ cup cold butter Topping: ½ cup whipping cream 1 Tbls. powdered sugar ¼ tsp. ground cinnamon ½ tsp. vanilla

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1. Place the butter in a pot or pan. One stick of butter is a good amount, or use whatever amount your recipe calls for. Use only real butter, not whipped or modified.

Heat oven to 400 degrees, F. Place cookie sheet in oven to heat. In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.

In large bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fl uffy.

Beat in 2 Tbls.s fl our and 1 tsp. vanilla. Beat in cooled butter. Gently stir in apples. Pour into crustlined pie plate.

In medium bowl, stir together all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs.

Sprinkle over apples. Place pie on cookie sheet in oven. Bake 20 minutes. Reduce oven temperature to 350 degrees, F, and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool 2 hours.

In small bowl, beat whipping cream until soft peaks form. Add remaining topping ingredients; beat until stiff peaks form. Pipe or spoon onto pie.

2. The temperature you use can vary, but moderate heat allows you to keep a careful eye on the process. High heat has to be carefully watched, and can burn the butter quickly.

3. Cook, stirring constantly, while it melts and until the butter becomes a light tan color. Remove the pan from the heat. The butter will continue cooking even after you remove it from the burner. It should be nut-brown and have a toasty aroma. Overcooked butter will have a very bitter taste.

Roasted Butternut Squash with Onions, Brown Butter and Sage

Spinach Salad with Honey Brown Butter Dressing

1 3 1/2-pound butternut squash – peeled, halved, seeded and cut into 1/2-inch pieces 2 medium onions, cut into 1/2-inch pieces 2 Tbls. extra-virgin olive oil 2 Tbls. packed dark brown sugar Salt and freshly ground pepper 4 Tbls. unsalted butter 32 fresh sage leaves

4 Tbls. butter 1 shallot (or ½ onion) chopped 1 Tbls. red wine vinegar 2 tsp. honey Salt and freshly ground black pepper 6 loosely packed cups baby spinach

Preheat the oven to 400 degrees, F. In a large bowl, toss the squash with the onions, olive oil and brown sugar; season with salt and pepper. Spread the squash on a baking sheet. Roast for 1 hour, or until the squash and onions are tender and browned on the edges. Transfer the vegetables to a serving bowl.

Set a small skillet over medium heat. When it is hot, add the butter and cook until bubbling, about 3 minutes. Add the sage leaves and cook for about 2 minutes, until the butter is browned and the leaves are crisp. Season the browned butter and sage with salt, pour over the squash and serve warm.

Pork Chops with Browned Butter Garlic Sauce 1 Tbsp. salt 1 tsp. onion powder 3/4 tsp. garlic powder 1/2 tsp. white pepper 1/2 tsp. dry mustard 1/2 tsp. rubbed sage 1/2 tsp. ground cumin 1/2 tsp. dried thyme leaves

Melt the butter in a small skillet over medium heat. Add the shallot and cook until the shallot is tender and the butter turns a light brown color, 2 to 3 minutes.

Remove from the heat and stir in the vinegar, honey, and salt and pepper. Pour over the spinach in a bowl and toss.

Sweet Potatoes with Browned Butter Maple Syrup

12 (1/2-inch thick) pork chops 1 1/4 cups all-purpose flour Vegetable oil for frying Browned Garlic Butter Sauce: 1 1/2 sticks salted butter 2 tsp. minced garlic 1 Tbsp. plus 1 tsp. minced fresh parsley 1 Tbsp. Tabasco hot sauce

4 pounds sweet potatoes Coarse salt and freshly ground pepper Combine the spices for seasoning mix. Sprinkle the pork chops with about 1 Tbls. unsalted butter 2 Tbsp. of the seasoning mix, patting it with your hands. Thoroughly ¼ cup pure maple syrup combine the remaining mix with the fl our in a pan and set aside. ¼ cup chopped toasted pecans

Heat about 1/4-inch oil in a very large skillet over medium-high heat.

Just before frying each chop, dredge in the fl our, shaking off excess. Fry in hot

Preheat oven to 400 degrees, F. Prick oil until dark golden brown and cooked through, about 4 to 5 minutes per sweet potatoes a few times with a fork. Bake side. Drain chops on paper towels. Make the Browned Garlic Butter Sauce on a foil-lined baking sheet until tender, 1 to and serve immediately.

1-1/2 hours. Let cool slightly.

For the Browned Garlic Butter Sauce: Melt the butter in a 1-qt. saucepan Scoop out fl esh from sweet potatoes, over high heat until half and puree in a food processor with 1 melted, shaking the pan almost 1/2 tsp.s salt until smooth (you may constantly. Add the garlic and Don’t stop with the recipes shown here – add need to do this in 2 batches). Season continue to cook until butter is browned butter in place of plain butter in any recipe with pepper. Heat a saucepan over melted and foam on the surface that would be complimented with the addition of a medium heat. Add butter and cook, is barely browned, about 2 to caramel or toasty fl avor. Here’s a few ideas: swirling, until deep brown with a nutty 3 minutes. Remove from the aroma. Remove from heat and swirl in • Banana Bread • Cinnamon Roll Glaze heat, add parsley and Tabasco, syrup. Reheat puree and transfer to a • Buttered Popcorn • Pasta and drizzle over the pork chops • Snickerdoodles • Mashed Potatoes bowl. Pour butter over top and sprinkle and serve.

• Brush over Fresh-Baked Biscuits with pecans.

Keep it going...

• With Vegetables, such as broccoli or Brussels sprouts October • November 2015 | 49

ThanksgivinG for the soul

“

We all have hometown appetites. Every other person is a bundle of longing for the simplicities of good taste once enjoyed on the farm or in the hometown left behind.

Clementine Paddleford

Thai Ambrosia

”

Comfort often lies in tradition.

Even though Thanksgiving is a time to be thankful for our blessings, and thankful for our homes in this beautiful country – on a personal level, Thanksgiving has it’s own meaning. For most of us, memories of home, visiting with family, and – of course – delicious food, embed their occurrence into the existence of Thanksgiving.

Even food that isn’t necessarily phenomenal, becomes a comfort food reminiscent of warm kitchens and family cramming around the dinner table. For instance, the green bean casserole...it’s not a sensational side-dish, but in each family, there is a beloved aunt that makes it, right? And, it really taste great, especially alongside all the other must-have Thanksgiving dishes.

To celebrate this years fall holiday, here are a few veteran comfort foods with a little twist. Try some out, and see if anyone notices. Maybe you’ll start a new tradition for our annual national meal of love and thankfulness.

2 large red grapefruit, peeled and sectioned 2 large navel oranges, peeled and sectioned 3 celery ribs, chopped 2 large avocados, cut into 1-inch cubes 1 large cucumber, peeled, seeded, and chopped 1 jalapeño pepper, seeded and minced 1/2 cup chopped fresh basil Buttermilk-Coconut Dressing (below) 1 (5-oz.) package arugula Combine fi rst 7 ingredients in a large bowl. Pour dressing over mixture, and toss to coat. Cover and chill 1 hour. Arrange arugula around serving dish. Toss grapefruit mixture, and season with salt to taste. Spoon mixture over arugula using a slotted spoon.

Buttermilk Coconut Dressing 1 garlic clove 1 tsp. kosher salt 2/3 cup buttermilk 2 Tbls. finely chopped fresh tarragon 2 Tbls. sweetened flaked coconut 2 Tbls. fresh lime juice 1 Tbls. olive oil 1/2 tsp. ground pepper 50 || 50

Hollows &Hollows

ozark Hills Hills ozark

Peel garlic clove. Place garlic clove and salt on a cutting board, and smash garlic and salt together using fl at side of a knife to make a paste. Whisk together garlic mixture, buttermilk, and remaining ingredients until blended. Cover and chill dressing until ready to use.

Maple Roasted Brussels Sprouts with Cranberries 5 cups Brussels sprouts, halved ½ cup maple syrup 2 cups fresh cranberries Salt, to taste ¼ cup olive oil

Preheat the oven to 400 degrees, F, and grease a rimmed baking sheet. In a large bowl, combine the Brussels sprouts, cranberries, oil and maple syrup until the Brussels sprouts and cranberries are coated. Pour onto the greased baking sheet.

Roast for about 20 minutes, until the Brussels sprouts are fork tender, stirring and salting halfway through the roasting time. Remove from the oven, let cool slightly and transfer to serving platter.

G

Loaded 4-Cheese Mac-n-Cheese

Crock Pot Pumpkin Spiced Latte

12 ounces cavatappi pasta 1/2 cup butter 1/2 cup all-purpose flour 1/2 tsp. ground red pepper 3 cups milk 2 cups (8 oz.) shredded white Cheddar cheese 1 cup (4 oz.) shredded Monterey Jack cheese 1 cup (4 oz.) shredded fontina cheese 1 cup (4 oz.) shredded Asiago cheese 1 1/2 cups soft, fresh breadcrumbs 1/2 cup chopped cooked bacon 1/2 cup chopped pecans 2 Tbls. butter, melted

6 cups of milk 6 cups of strongly brewed coffee 1/2 cup of pumpkin puree 1/2 cup of vanilla extract 1/2 cup of sugar 2 teaspoons of cinnamon 3 cinnamon sticks

Preheat oven to 350 degrees, F. Prepare pasta according to package directions.

Meanwhile, melt 1/2 cup butter in a Dutch oven over low heat; whisk in flour and ground red pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat.

Toss together Cheddar cheese and next 3 ingredients in a medium bowl; reserve 1 1/2 cups cheese mixture. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture.

Toss together breadcrumbs and next 3 ingredients; sprinkle over cheese mixture.

Bake at 350 degrees, F for 35 to 40 minutes or until bubbly and golden brown.

Sorghum Sweet Corn Spoonbread 1 cup cornmeal 2 3/4 cups whole milk 4 Tbls. unsalted butter, plus additional for greasing dish

2 cups sweet corn 1 Tbls. sorghum 1 tsp. salt 1/8 tsp. cayenne 3 large eggs Preheat oven to 400 degrees, F. Generously grease a 1 1/2 quart baking dish.

Whisk cornmeal and 3/4 cup of milk in a small bowl until combined and set aside.

Melt butter in a heavy pot over mediumhigh heat. Add corn and cook corn until beginning to brown. Stir in sorghum, salt, cayenne and remaining 2 cups milk and bring to a boil. Remove from heat, cover, and let mixture steep for 15 minutes.

Add eggs and cornmeal mixture to corn mixture and mix well with whisk. Pour batter into prepared baking dish and bake until top is golden brown.

In crock pot, combine the milk and coffee. Whip together the pumpkin, vanilla, sugar and cinnamon and pour into the crock pot. Mix together well. Toss in cinnamon sticks. Cover the crock pot, and cook on high for 2 hours.

Serve in mugs with a dash of nutmeg.

Potato Rolls

2 packages active yeast 1-1/3 cups warm water (110° to 115°), divided

2/3 cup sugar 2/3 cup shortening 2 eggs 1 cup mashed potatoes 2-1/2 tsp. salt 6 to 6-1/2 cups all-purpose flour In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, cream sugar and shortening until light and fluffy. Add the eggs, potatoes, salt, yeast mixture, remaining water and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.

Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Dough can be placed in sealed container and refrigerated overnight if desired.

Punch dough down. Shape into rolls and place in 2 greased, 9 x 13inch pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees, F, for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks.

October • November 2015 | 51 October • November 2015 | 51

Feeding Comfort Tasty Collards

One P late at a Time

BY KATRINA HINE

1 Tbls. olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 tsp. salt 1 tsp. pepper 3 cups chicken broth 1 pinch red pepper flakes 1 pound fresh collard greens, cut into 2-inch pieces Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan.

Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.

Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Red Potatoes Roasted with Rosemary 3 pounds red potatoes, unpeeled, rinsed & scrubbed 1/3 cup olive oil 1/2 tsp. salt, or to taste 1/4 tsp. black pepper, or to taste 1/4 tsp. garlic powder, or to taste 1/4 tsp. Cajun seasoning, or to taste 1 Tbls. fresh rosemary (or 1 tsp. dried) Preheat oven to 350 degrees, F. Cut unpeeled potatoes into chunks and place into a bowl. Drizzle with olive oil and toss. Sprinkle with salt, pepper and rosemary, toss well and pour into a baking pan. Roast uncovered at 350 degrees for about 45 minutes, or until fork tender.

52 | ozark Hills&Hollows

S

ituated in a quiet neighborhood along Historic Route 66 is a truly tantalizing trip for your senses.

For those who hold cherished memories of supper at Grandma’s house, where flavors are measured in a pinch of this and dab of that, ME’s Place is a trip down southern soul food memory lane. The restaurant owned

by Melodee E. Kean and her husband, William Kean Jr., is more than a statement about good food; it is a statement about community and restoring the art of neighboring. The restaurant isn’t just about food, it is about coming to know your neighbors, caring and supporting the community, as a whole.

Running her own restaurant was not necessarily in Melodee’s plans, but then again, she also did not plan on running for the Joplin City Council – which she has served on since 2006. Nor did she ever picture herself becoming the first black woman to serve

as Mayor of Joplin on the heels of the worst disaster the Missouri community would ever face, the May 2011 Tornado.

Melodee takes it to heart when asked about the idea behind ME’s Place Soul Food Kitchen, “This place means family, and I want everyone that walks through that door to feel like they are walking into their grandma or mama’s house. Where the smells of homemade food makes you forget all your cares and you just relax to enjoy the experience.”

The recipes can be traced back through her family, just like the humble neighborhood that serves as the home for the quaint little restaurant.

Recipes from aunties, cousins, and of course, her own grandmother.

It was important that this venture start where family and neighborhood memories intertwine. In fact, two blocks south of the restaurant is Washington Elementary School that Melodee attended as a child. She smiles as she

“It’s not where you are, but what you make of it.”

recalls childhood memories of her grandmother, fondly known as Miss Lucy, “It didn’t matter who you were, if you were playing around her house at dinner time, you got fed.” This memory has become the foundation for ME’s Place.

Community is very important to Melodee and her vision for ME’s Place may be just the bridge that is needed to bring people back to that front porch feeling from decades ago. “What we offer is love on a plate,” adding, “food is the great equalizer.”

It is true that people are usually happiest with a full stomach, and that is her hope as a hot plate of old fashioned fried chicken, fried okra, collard greens and corn bread arrives at the table. When customers arrive, Melodee is quick to come to their side hugging one and chatting about family.

As she seats an older gentleman, he tells her that he saw on Facebook they were serving meatloaf and that he had not had homemade meatloaf in quite a while. The food seems to draw people in by the heartstrings and memories of homemade meals.

Bridging cultures is the goal that she hopes to achieve in sharing her life with her patrons. The walls of the restaurant feature the artwork of nationally known artist, Aaron “Skip” Smith, of Parsons, Kansas. “The struggle is real for small business owners, but I have a vested interest in using good ole’ fashioned home-cooked soul food to bring people together.” The emphasis on “soul” meaning that food and fellowship is not only good for your stomach, but also your soul. “We see you for who you are, not what you do or where you come from,” Melodee shares.

Melodee had never owned a restaurant before, so it has been an adventure with a lot of hard work. Even though her family teases her that she is crazy to have a restaurant, they support her 100 percent. In fact, some of her family help run the restaurant. The head cook is her cousin, Vearl Gibson, who states that cooking is her form of relaxation. Melodee quickly adds that they are not chefs, but cooks – just like Grandma.

It’s a lot of hard work, and Melodee adds that it would not be possible without the help of her husband, William, who steps in when she is out of town on community business. “I, pointblank, could not do this without him.

He does so much for me,” Melodee says of her husband. Her and William have four grown children. She also credits her strong faith in her life journey, admitting many tears and prayers have carried her to the place she is today.

With a major in marketing, Melodee graduated from Missouri Southern. She talks about doors that have opened up for her over the years that have set her on this path to restore community. “I am very grateful to all the people and opportunities that I have been blessed with over the years.”

Putting her marketing degree to work, she didn’t jump into the restaurant business blindly. “We first did a market study and found that there was no other restaurant that served southern soul food within a 100-mile radius,” said Melodee. It took two years of careful planning and the development of a business plan before she would take the leap. ME’s Place opened in September

2013, and they plan to have an anniversary celebration in early October.

A champion for small communities, she has traveled throughout the world and will be going to Tokyo this fall to discuss how Joplin responded to the tornado as an officer for the National League of Cities.

Nevertheless, this little restaurant, surrounded by childhood memories, is important. “I like eating and interacting with people, so ME’s Place is my happy place,” she states. “It means family, a place where people can come in and be themselves.”

They offer a daily menu that cuts down on produce waste and allows patrons a good selection of fresh from scratch food, typically associated with southern cuisines.

During the summer, William cooks up his special barbecue blend for some yummy baby-back ribs, offered on the Friday and Saturday dinner menu.

The classic side dishes of sweet potatoes, buttered cabbage, fried okra, collard greens, cornbread and mac –n- cheese, plus warm peach cobbler or gooey cake, tease your senses into believing you might just be sitting around the kitchen table. If the food was not enough to bring people in, then the customer service is the icing on the proverbial cake. “I like to treat people the way I like to be treated.”

They can be found giving hugs, singing and laughing with customers and if the mood strikes, they may even dance with a willing customer. The music is a mix of soft rock, blues and jazz reminiscent of the time Melodee’s youth, but if a customer makes a request, Melodee will look to see if she has it. Cultures can come together over a great plate of home cooking. “I measure the success of our food by how many customers tell us it reminds them of their Mama’s cooking.”

“God has a purpose for everyone’s life and you should try to do the best you can with it.”

October • November 2015 | 53

Repurposing Revolution

BY SHERRY LEVERICH

denim m dynamos!

W

e all have old jeans laying around that have outlived their usefulness as jeans. Maybe they have become faded, stained, torn or have shrunk, or they’re just not your style anymore. Luckily, denim is a very durable, fashionable and versatile material. It’s usually primarily cotton, which is a comfortable, breathable, natural and washable fiber. Why not give those weary worn jeans new life? Here’s a few ideas to get the wheels turning.

ROLLER COASTERS AND POCKET PROTECTORS Being that denim is very absorbent and dries quickly, drink coasters to protect furniture surfaces is a win-win.

KNOT YOUR TYPICAL DOG TOY To make a durable chew toy for your dog, cut 2-inch widths of seamlines and hemlines, at least onefoot in length. Gather 4-6 of these strips and either knot all together in the center, or knot on one end, braid the length, and knot again on the other end. Pull the knot super tight so that it can’t be chewed loose.

TUCK IT IN YOUR POCKET For a more versatile bulletin board, add some handy pockets!

Cut back pockets of old jeans, and simply use fabric glue to add them to an old bulletin board.

Be sure not to glue the top opening, too!

54 | ozark Hills&Hollows

Here are two design options: Pocket: Cut out a back pocket along pocket seam-line. Make an insert to help with stability and absorption with a piece of cardboard cut to fit inside pocket. Sew pocket secure. With sharpie markers, designs or monograms can be drawn on pocket, this makes a fun project for the family to personalize their coasters.

Rolled Seam: Cut along the a double stitched seam, making a long strip. Using fabric glue, roll tightly, making a coil. With a needle and thread, stitch the end securely to rolled-up coil to keep it from unwinding. Lay a book or other heavy object on the coil overnight for the glue to dry.

A wonderful mix of OLD & NEW

ANTIQUE & VINTAGE

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Come get inspired!

DENIM BOUQUET Flowers can be made for centerpieces, wreaths, hair, clothing or purses using cut-up denim pieces. Frayed edges give a home-spun look, and nothing more is needed than a good pair of scissors, a glue-gun and embellishments like beads or ribbons. Flowers can be made using stacks of circles, or stacking layers of rolled-up pieces of denim. Whichever method you choose, remember to think circularly, and always make the bottom layer with the largest rolls or circles. Use plenty of hot glue to keep everything positioned where you want it. To keep your flowers from going flat, tuck crumpled newspaper under petals and spray your finished flower with a finishing sealer. When dry, remove newspaper.

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NICE ON THE KNEES Make a pair of work-jeans even better by re-enforcing the knees to cushion down-on-the-ground work, and also keep them lasting longer. Cut back pockets off of a scrapped pair of jeans, and with sewing machine or by hand, sew around edge with heavy duty thread. Bonus: Keep the pocket opening unsewed, and insert a folded up washcloth for more cushion when doing extra knee-time.

Fall is for Fabulous Foliage C O R N S TA L K S • P U M P K I N S GOURDS • MUMS • ASTERS

BAG IT UP A denim purse is so easy, handy and goes with everything! The simplest design, is to cut a pair of jeans across, just above the crotch, and sew across.

To the top waistband, add a strap made from an old belt, or make a strap using denim scrap from the unused legs. Make it trendy and stylish by adding a belt around the waist, make a button closure over the top, add eyelet ruffle, sew on beaded trim and personalize it.

Final Note: If you are handy with a sewing machine, the sky is the limit!

Collect large amounts of denim, and patch together a quilt with matching pillows and curtains. Heavy denim is great for the winter months, and a lined denim quilt will keep you snug as a bug. Denim aprons are too cute embellished with ruffles and ribbons. Hem edges on squares of denim to make some country-cute re-usable napkins, or double-up a piece of denim with cotton terry cloth for a heavy, heat-protecting pot-holder.

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www.nwaplants.com October • November 2015 | 55

A TALE OF TWO TOMBSTONES The Mystery of Corsicana’s Own Doc Holliday Revealed

BY KAYLA BRANSTETTER

I

admit, I have lived in the Ozarks for the majority of my life, and not too far from Corsicana, Missouri and I never heard of, or saw the Dr. Holladay tombstone in Clark Cemetery until I met my husband, and his father, Richard Branstetter. They had claimed it was where the infamous outlaw, Doc Holliday, found his final resting place in Corsicana.

According to Richard Branstetter, he knew individuals who claimed prior to Doc Holliday’s death, he traveled from Colorado to Missouri and resided in his friend’s rock house nestled by Wooder’s Creek where he eventually died from his illness, Tuberculosis and they buried him in Corsicana. After researching both Doc Holliday, and Dr. J.A. Holladay, I discovered these two individuals, are in fact, two separate individuals, but their stories share a common theme of betrayal, murder, and controversy.

56 | 56 | ozark ozark Hills Hills&Hollows Hollows

THE INFAMOUS STORY OF DOC HOLLADAY John Henry Holliday, or better known as “Doc” Holliday, was born on August 14, 1851, in Griffin, Georgia.

In 1870, his mother, Alice Jane Holliday, passed away from Tuberculosis. That same year, Doc Holliday moved to Philadelphia to attend Pennsylvania Dental School and graduated in 1872.

He briefly returned to the South, but at the age of twenty-three, he moved to Dallas, Texas, due to what many speculated to his diagnosis of Tuberculosis. He continued his dental career, but as a result of Dallas’ night life, Doc Holliday created a reputation of gambling and fighting. His new career resulted in a murder charge, but charges were dropped, and he fled. He moved to several different locations, but later remained in Dodge City, Kansas, a city known for violence and crime, where he met and befriended, Wyatt Earp.

Doc Holliday followed his new friend to Tombstone, Arizona, a booming mining town near the Mexican border. On October 26, 1881, Holliday and Earp engaged in the most famous gun-fight of the West, the OK Corral, which involved a feud among cowboys Ike and Billy Clanton, and Frank and Tom McLaury. This famous gunfight left three men dead and injured several others, including, Doc Holliday. The law arrested and charged both Wyatt Earp and Doc Holliday with murder, but as with Holliday’s previous murder charge, the charges were dropped. After the murder of Wyatt Earp’s brother, Holliday joined Wyatt on the Earp Vendetta Ride which continued into 1882.

Once he split from Earp, Holliday traveled north to Glenwood Springs, Colorado with deteriorating health, and died in a hotel on November 8, 1887 at the age of thirty-six, from Tuberculosis.

THE NOT-SO-FAMOUS INFAMOUS STORY OF DOC HOLLIDAY After researching Dr. J.A. Holladay, I quickly discovered he was not the famous outlaw, Doc Holliday; however, his story mirrored the violence of the American West during the Nineteenth Century. My first clue was that the dates on Dr. J. A. Holladay’s tombstone did not match the dates associated with the outlaw, Doc Holliday. Dr. J.A. Holladay was born on June 12, 1841, and died on July 10, 1876. I admit, I experienced difficulty locating any information about Dr. J.A. Holladay prior to his violent death. However, I assumed, from historical research, that he moved to Missouri from Illinois based on the place of birth of two of his children. Dr. J.A. Holladay had four children with his wife, Dazrean: Lulu E. age 13 and born in Illinois; Elmer N. age 10 and born in Illinois; Line M. age 7 and born in Missouri; and Sherman E. age 4 and born in Missouri (the ages of his children were from the time of his murder). Another discrepancy I noticed involved the spelling of the last names; however, during my research, the local newspapers used the spelling “Holliday” as with Doc Holliday, but the tombstone itself, reflected the spelling of “Holladay”.

According to newspapers of that time period, Dr. Holladay’s friends spoke well of this gentleman, but he developed enemies among certain parties – and those individuals made several threats on the local doctor’s life. Apparently, this hostility resulted in Dr. Holladay’s arrest on frivolous claims. In fact, one newspaper claimed Holladay’s enemies created this fallacious charge to assassinate the local doctor. On Monday, July 10, 1876, a mob approached Dr. Holladay’s residence in Corsicana claiming to possess a warrant for perjury written by Amos N. Kelly, which was served by a constable. At first, Dr. Holladay refused to accompany the mob without an official, and once the constable, John R. Montgomery served the warrant, Dr. Holladay followed the constable to the squire’s office. After facing an all day ordeal, the county failed to establish a strong case against the doctor and allowed him to return home. His wife, Dazrean, and another woman, Mrs. Hall, accompanied him on his return home; however, Dr. J.A. Holladay would never return home alive.

Around 9 o’clock on the night of July 10, as the Holladays and Mrs. Hall walked toward Holladay’s residence, Bud Crawford, who supposedly threatened to kill Dr. J.A. Holladay earlier that day, passed the small party of three. Crawford continued walking a few steps before turning back with a pistol in his hand ordering Holladay, “that he could go no further without the

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October • November 2015 | 57

constable.” One source reported that Holladay responded, “Why, Bud, you must be a fool; you are not mad at me; I am your friend.” Crawford placed the pistol within twelve inches of Holladay’s chest, and fired. The bullet plunged into the chest at the point of collar bone and Holliday plundered to the ground between his wife and Mrs. Hall. One newspaper reported Dr. J. A. Holladay’s last words as, “I am shot; I am killed.” Witnesses reported Bud Crawford stating, “I intended to kill him anyway, and this as good as time as any,” and fled to live the life of a fugitive until late August or early September of 1876 when Reverend J. A. Sartin collected the $1,000 bounty for Crawford’s capture. According to Goodspeed’s 1888 History of Barry County, Crawford died in a Springfield jail while awaiting his murder trial.

Prior to Crawford’s capture, a coroner performed an autopsy and confirmed the bullet found in Dr. J.A. Holladay’s chest caused his death, and Attorney Amos N. Kelly, the individual responsible for writing out Dr. J.A. Holladay’s warrant, cross examined the witnesses in support of Bud Crawford.

On Wednesday, July 12th, 1876, the Independent Order of Odd Fellows organized the late doctor’s funeral, where a copious amount of people attended. One old resident claimed, “it was the largest funeral procession they had ever seen.” Dr. Holladay’s home appeared to be a house filled with tears and heartache, as the late doctor’s small child reported asking “Ma, why don’t Pa wake up? What is the matter with Pa? I want to play with him.”

reply and continued to drive home. Later, the Kellys returned to Corsicana and stopped at Morrow’s Store or William Fly’s Store to fill out the deed for Mrs. Stanley, who by chance, met them in the store.

While engaged in his conversation with Mrs. Stanley, Hall, who sat on the opposite side of the store, approached Mr. Kelly and engaged in foul language in hopes to provoke a fight. The two men fought, however, Mr. Kelly, being smaller than Hall, crawled behind the counter, where Hall drew out his navy revolver to

A VIGILANTE JUSTICE PERHAPS? Three years after the brutal murder of Dr. J.A. Holladay, on September 22, 1879, James Hall (I am not certain if he was the witness, Mrs. Hall’s husband or not), shot and killed Attorney Amos N. Kelly, the individual responsible for writing out Dr. J.A. Holladay’s warrant and defending the assassin, Bud Crawford, in front of Morrow’s Store, or William Fly’s Store in Corsicana. According to Mr. McKinney, an eyewitness, Mr. Amos Kelly returned home from Eureka Springs, Arkansas with his wife on that Sunday, September 21, 1879.

Early Monday morning, Mr. Kelly traveled into Corsicana to retrieve his buggy and take his wife over to his father’s house to execute a deed of property to Mrs. Stanley. As he returned to his home, James Hall made the following statement to Mr. Kelly, “You work from nothing, do you?” Mr. Kelly failed to 58 | ozark Hills&Hollows

shoot Kelly. As Kelly observed this gesture, he ran out of the store’s door, reportedly unarmed. Mrs. Kelly acknowledged the danger and attempted to convince Hall to not shoot her husband. As Hall passed Mrs. Kelly, he shot Kelly in the back which the bullet landed in his heart. The witness reported Mr. Kelly’s last words as “Molly, I am killed. Tell my brothers not to do anything unlawful, as I will be dead before any of them can see me.” Kelly then died, and Hall walked away, down the street with his brother, William, cursing his victim.

On October 2, 1879, Mr. Hall surrendered to the charges of the murder of Kelly, but requested they send twelve men to guard him in fear of his assassination from one of Kelly’s eight brothers. Barry County granted Hall the guards and drove him to Cassville where he was released. The Sheriff reported Hall suffered from several cuts and stab wounds on his chest which they believed to be connected with the Kelly murder. Therefore, whenever Mr. Hall faced trial, the jury deliberated for ten minutes and acquitted Mr. Hall on all charges. His acquittal, I believe, served as final justice for the late Dr. J. A. Holladay.

Corsicana is an old township located between Purdy and Wheaton, Missouri, in Barry County. In the late 1800s it was an established community with a mill, store and other businesses.

A R LOG FO A LL CAT CA EE FR

Why travel when you live in paradise?

It’s more than just a trip, it’s Making Memories

BY SHERRY LEVERICH

W

hen you live in a beautiful place, like the Ozarks, it’s hard to imagine why anyone would live anywhere else. Of course, we know that there are many amazing places and sites to see all over this country and beyond. It doesn’t take more than a day-trip to end up in a

different climate, terrain, and explore new surroundings that have their own appeal and excitement.

Taking time to have a travel adventure has it’s share of benefits.

Whether it’s a day trip, or a month-long adventure, experiences enrich our lives.

Here’s a few positive advantages:

Oh, the Stories You’ll Tell There are always sights to see and people to meet that are incredible and fascinating when you travel. Talking to friends and family about your travel adventures, and sharing photos and stories is a joy you get to keep and share.

It’s a Small World After All It doesn’t matter where you go, what you see or who you talk to, people are people. It’s a comforting feeling of unity to travel and visit people in all different cultures, and to see that they care about and think about the same things that you do.

Words Can’t Describe, and Pictures Don’t do it Justice Sometimes, seeing is believing. The scope and magnitude of some of our miraculous wonders of nature, or man-made feats of engineering cannot be captured clearly, unless seen frame-less in the eye of the beholder.

Make New Friends, But Keep the Old It’s actually really easy to make friends. Whether you visit with travel companions, or make friends on your travel route, finding common threads is easy – and with the technology, keeping in touch with friends is easier than ever. What a gift to have friends all over the country, and all over the world!

Home Sweet Home

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The feeling you get, when you are almost done with your journey, and you know that you will be sleeping in your own bed once again. The appreciation you feel for your own home and surroundings can’t be created – you can’t come home if you haven’t been gone!

If you are considering travel, but would like to go with a group, Making Memories Tours is a great option.

Taking all the guesswork and travel planning dilemmas away, travel becomes, “Sit back, relax, and enjoy the ride.”

Making Memories Tours is hosting three area tour preview open house events in

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October • November 2015 | 59

When the Whistle Blows

BY STAN FINE

A

new and exciting era was ushered in when the Union Pacific and Central Pacific’s railroad tracks came together on May 10, 1869 in Promontory Summit, Utah. When the sledge hammer drove that great golden spike into the metal and wood the age of the railroads began.

From that moment on, the great locomotives would crisscross this nation on steel tracks bringing much needed goods to large cities and small towns alike.

But, in the early morning hours of August 3, in 1969, Kansas City Southern train #77 transported something far more ominous to the small Ozark town of Noel, Missouri, and to Roxie Miller.

Kansas City Southern Railroad trains passed through the town of Noel several times a day on tracks that divided Main Street. Not much attention was given to the locomotives, cabooses and long lines of flatcars, tanker cars and boxcars except

60 | ozark Hills&Hollows

when they came to a stop blocking traffic on downtown’s Main Street. But, with a population of only nine-hundred or so, even that was only considered a minor inconvenience. More often than not, the blocked street gave locals an opportunity to get out of their cars and trucks and visit with friends and neighbors stopped on their side of the tracks.

The town was visited by thousands of tourists throughout the summer months. The visitors flocked to Noel on warm summer weekends and vacationers from all over the Midwest filled the campgrounds, while throngs of swimsuit clad adults and children paddled canoes down the slow moving Elk River.

Main Street was a collection of older stone buildings with signs painted on the large front windows while others identified the type of businesses with signs that hung over the sidewalks. Locals regularly enjoyed cornbread and butterbeans

with a glass of sweet tea at Carl’s Café, shopped for yarn, sewing supplies, or almost anything else at the Ben Franklin Five and Dime or searched for nuts and bolts at Harmon’s Hardware. For those seeking entertainment, the local theatre featured not quite so new, yet entertaining, Hollywood cinema creations which were projected onto the silver screen, but only on Friday and Saturday nights.

Small widely spaced houses of various colors rested on both sides of the narrow residential streets. Most of the old homes had once been occupied by the parents and even grandparents of the current dwellers. Children used the normally quiet streets to ride bicycles and play throughout the hot summer months, but on the hottest of days they walked to the river’s edge and swung on a rope tied to a tree limb and fell into the cool water below, laughing all the while.

Almost everything needed by the locals could be found in a Main Street store, almost. The local women traveled to Sulphur Street for their beautician needs. Two beauty shops were located on the normally quiet residential street that was no more than a block from Main Street. Kerry’s Kottage had been a Noel landmark for many years and was well patronized while the Beauty Haven shop was relatively new but already had some devoted regulars.

The Beauty Haven shop was located on the ground floor of an older two-story house rented by Roxa Adeline Miller, known to everyone as Roxie. The exterior of the building gave no indication a business was operated from within with the exception of a painted wooden sign on the porch that read, “Beauty Haven Salon.” The yard was like most others on the street with grass turned yellow by the predictable August heat, and a large oak tree which had been standing near the property line for more years than anyone could remember.

Roxie made a home for herself on the second floor of the faded yellow house.

For several years prior to September of 1964, Roxie lived in a small house in Noel and worked as a beautician at Kerry’s Kottage Beauty Salon. When she returned to Noel late in the winter of 1968 she decided to rent the unassuming yellow house on Sulphur Street and open her own beauty shop.

Roxie was forty-seven years old and twice divorced. She and her most recent husband lived together in Neosho, Missouri, located about twenty-five miles north of Noel. Roxie and Paul, a Neosho physician, had no children together and after the marriage of four years failed Roxie relocated to Noel with $8000.00, her maiden name and many regrets.

Roxie wanted to start a new life, and Noel was only twelve miles from Gravette, Arkansas, where her parents lived. Roxie wanted to live relatively near to her family, yet far enough away so she could maintain her independence and some level of privacy.

On Saturday, August 2, 1969 Roxie started her day just as she had on every previous day when her beauty shop was open for business. She arose around 8:00 a.m. and put two slices of bread in the toaster. As the bread transformed into lightly browned toast Roxie made coffee. While enjoying her morning meal, she went over the day’s schedule in her mind. There was only one appointment scheduled. Roxie recalled that Polly wanted her hair cut and styled at 10 a.m. that morning. Although no other appointments were on the schedule ladies often called at the last minute asking if Roxie could squeeze them in. Roxie always seemed to accommodate them even if she needed to stay open well past the scheduled 3 p.m. Saturday closing time.

Roxie put the bread crust, a small plate and the coffee cup in the sink. She would wash the dishes, and those from the night before, later. After her morning chores were finished she got dressed and went downstairs to the shop. She turned on the lights, swept the floor and arranged the bottles of chemicals the ladies regularly asked for. She then turned the sign hanging in the front window from “closed” to “open”.

Polly was Roxie’s first customer and asked for the same haircut and styling Roxie knew so well. As Roxie fashioned Polly’s hair the two talked about the hot August weather, townsfolk, and the large number of tourists at the campsites just outside of town. Roxie told Polly she was the only scheduled appointment that day and she hoped business would be slow as she had plans that evening.

Roxie said there was a band playing at Shadow Lake, a place in Noel along

the river where people danced and drank, that evening and she wanted to clean her upstairs living area so she could get to the club at around 8 p.m. As Polly paid for her cut and styling she told Roxie she hoped business remained slow that day so she could go to Shadow Lake that night. As Polly left she said “have fun”.

The rest of the day passed slowly, and there were no more customers. Roxie passed the time cleaning the shop and reading magazines normally perused by waiting customers. The ladies often read and talked about the magazine articles and advertisements found on the pages. Three o’clock came and Roxie turned the sign in the front window to “closed”.

cleaning her upstairs living space.

As the evening hours grew nearer to 8 p.m. Roxie got ready for the night of dancing. The attractive woman of average height pulled her dark brunette hair back, as she often wore it, and dressed for the evening. Most people remembered Roxie’s eyes. They were described as alive and captivating, and although Roxie’s nature was normally that of someone who was reserved, everyone familiar with Roxie realized she knew how to have a good time.

Roxie, excited about the evening to come, left her house at 8 p.m. At that same moment Kansas City Southern train #77 was pulling out of the Kansas City

Roxie’s home on Sulphur Street

Roxie tried to maintain a healthy lifestyle even before it was considered trendy. She often ate a sandwich accompanied by an apple or orange for lunch. She washed the food down with a glass of tea, or maybe just water. That Saturday Roxie straddled her bicycle and rode it on the narrow residential streets of Noel, waving to friends as she passed. She peddled the bicycle to Kilmer’s Grocery Store where she bought a couple of needed items, then rode the bicycle back to her home. Roxie spent the remainder of the day, and well into the early evening hours,

train yard. The diesel locomotive was pulling 115 cars, and heading south on a trip that would take the train to a final destination of Shreveport, Louisiana.

Shadow Lake was crowded with people dancing, talking and drinking.

The music was loud as was the laughter.

The lights were bright and the reflections bounced off the slow moving Elk River water. Roxie was enjoying herself and danced with everyone who asked. The time passed quickly and Roxie kept dancing because she knew the band would stop playing at 1 a.m.

October • November 2015 | 61

Southbound train #77 pulled into the Pittsburg, Kansas yard at 10:34 p.m.

A three hour layover was scheduled that would allow a new crew to take over. The new brakeman, Norman Sackett, walked the long line of cars searching for anything unusual. He reported to the engineer that everything appeared normal, and at 1:46 a.m. the train left the Pittsburg yard traveling south.

A tired Roxie arrived home at about 1:30 a.m. and too tired to bathe she undressed, put on her nightgown and fell into bed. Although it was a warm night, she was fast asleep within minutes. Train #77 with its new crew passed through Asbury, Missouri, at 2:01 a.m.

While Roxie slept and dreamed, train #77 rolled on steel tracks passing through the southwest Missouri Ozark towns of Joplin at 2:14 a.m., Saginaw at 2:34 a.m., Neosho at 2:45 a.m., Goodman at 3:10 a.m., Anderson at 3:26 a.m. and Lanagan at 3:38 a.m. The next town in the train’s path was Noel.

As the train approached Noel, Brakeman Sackett discovered that sealed containers of ammonium perchlorate, an agent used in munitions propellant, and the fl at car they rested on were on fi re. Sackett notifi ed train #77’s engineer who brought the train to a stop leaving many of the cars just outside the town.

The fi re was burning through the fl at bed car and onto the tracks. A series of small explosions occurred, and according to Noel police offi cer, Paul O’Brien, a plume of dark black smoke rose into the sky.

A decision was made to move the train through and beyond Noel where it was thought the fi re could more effectively be controlled – but the situation was about to take a disastrous turn.

Volunteer fi remen, law enforcement deputies and neighbors asked those awakened by the sounds, smoke and fi re to evacuate the area at once. As Roxie stood outside gazing in disbelief at the sight of the fi re the thick black smoke began to suffocate her, and the strong chemical smell in the air caused her eyes to burn.

Neighbors, with raised voices, were telling everyone to leave, but fi rst Roxie needed to go back into the house and climb the stairs to the second fl oor. She needed to gather her shops receipts and her purse.

As boxcars containing dehydrated alfalfa passed over Noel’s Main Street and 62 | ozark Hills&Hollows

the burning railroad ties, the railroad cars volatile cargo exploded. At 4:03 a.m. a red ball of fi re rose high above the town which was accompanied by a blast that was heard over thirty miles away. Those still lying in their beds were brusquely awakened as they were thrown onto the fl oors below.

Large pieces of metal that were once railroad cars and steel tracks were sent hurtling through the air. Those missiles crashed through windows, walls and roofs in search of random targets. An eight hundred pound wheel, once part of a boxcar, crashed through the bedroom wall and into the home of Virgil and Lottie Bentley severely injuring Lottie while she lay in bed.

Shards of glass that were once store fronts and windows in homes came to rest in yards and on rooftops and inside houses. Many people were cut by the sharp dagger-like pieces of broken glass.

Scarcely a window was left unbroken as a result of the blast’s concussion and subsequent release of debris.

With the appearance of that Sunday’s morning sun also came the full extent of the horror that had not been previously visible when darkness covered the town.

Help from nearby communities arrived, as did railroad employees. That Sunday Red Cross tents were set up on Main Street to provide aid. Ambulances continued to

sound their sirens throughout the day as the injured were taken to hospitals, while people walked the streets with blank stares as they no longer recognized those once quiet neighborhoods. That afternoon local resident, Bruce William Green, died of a heart attack at the age of 81 while talking to people on Main Street. Doctor Stiles stated the heart attack was brought on by anxiety resulting from the explosion.

In the weeks following the explosion the railroad’s insurance company agents sat behind tables placed on Main Street sidewalks and issued claim checks to those reporting damaged property.

Approximately $2,000,000 was ultimately dispersed.

In the weeks following the explosion, windows were replaced and some stores reopened while others were gone forever.

Repairs to damaged homes began but some badly ravaged structures would eventually be torn down leaving only grass covered vacant lots. A neighbor and friend of Roxie’s watched as one day two men collecting debris stopped their truck in front of the old beauty parlor. Some items were collected from the yard and thrown into the back of the truck. One of the men came from the side of the shell of a house carrying an old, and damaged, bicycle. The neighbor considered asking what was to become of Roxie’s bicycle but she reconsidered and just watched as the bicycle was tossed in the back of the truck.

An eight hundred pound wheel, once part of a boxcar, crashed through the bedroom wall and into the home of Virgil and Lottie Bentley severely injuring Lottie while she lay in bed.

By Monday afternoon Kansas City Southern workers had repaired the damaged tracks and trains once more began to pass through Noel. The fi fteenfeet-deep by fi fty-feet-wide crater born out of the blast would not prevent the locomotives and cars they pulled to ride on the new tracks.

In the hours following the blast, volunteer fi remen, police offi cers and friends and neighbors walked the streets and went house-to-house looking for those in need of help. Two volunteer fi remen walking down Sulphur Street came upon what remained of Roxie’s house. There were large holes in the roof and walls, and all the doors and windows had been blown away.

The two called out asking if anyone was inside but there was no answer. As they approached the front of the home they could Roxie’s existence in this only hope that no one mortal world tragically had been came to an untimely inside when end that early Sunday the blast morning in August when sent deadly Kansas City Southern’s projectiles train #77 came to Noel. of steel and glass tearing through the house. The two stepped over debris and entered the rubble fi lled lower level – it was hard to imagine that someone once lived there. Their eyes then looked to the stairs and there, dressed only in a blood stained nightgown, laid Roxie’s still and lifeless body. She had never completed her journey up those stairs to retrieve her purse. It was later determined that she was killed when glass and metal fragments plunged into her back and entered her chest. Roxie’s existence in this mortal world tragically came to an untimely end that early Sunday morning in August when Kansas City Southern’s train #77 came to Noel. Roxie did eventually go to Gravette, Arkansas. Roxa Adeline Miller, that feisty beautiful woman with the unforgettable eyes, was buried in Hillcrest Cemetery on Wednesday, August 6.

Even now as the darkness takes possession of the late night and early morning hours the distant sound of a train whistle causes the eyes of the light sleepers in Noel to open. Those who hear the sound of the great locomotive’s engine lie motionless in their beds, afraid to move or make a sound. They listen as the train gets closer and only after the mournful cry of the whistle and noise of the mighty engine fades away do their eyes once more dare to close.

October • November 2015 | 63

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Springfield Livestock Marketing Center 6821 W Independence Dr.

ROGERS Pig Trail Harley-Davidson

Price Cutter Grocery

Heritage Indian of NW Arkansas

1720 W Battlefield Rd.

2409 W Hudson Rd. 1711 W Hudson Rd.

Fresh Restaurant

Harps Rogers

179 N Main St.

Crescent Hotel

75 Prospect Ave.

Eureka Springs Harley-Davidson 302 Village Circle, Hwy. 62

Grand Central Hotel 37 N Main St.

Eureka Market

121 E Van Buren Ste. B

PEA RIDGE Hands On Chiropractor 522 Curtis Ave.

BELLE VISTA Bella Vista City Offices 101 Town Center

Allen’s Foods

60 Sugar Creek Center

Wishing Spring Gallery 8862 W McNelly Rd.

BENTONVILLE Bentonville Convention and Visitors Bureau, on the Square Bentonville Farmers Market on the Square

Bike Rack Brewing Co. 410 SW A Street, Suite 6

GARFIELD Perennials

Hwy. 62 between Gateway and Garfield

SULPHUR SPRINGS Butler Creek Auction Gallery 219 Butler Creek Rd.

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War Eagle Mill

East Rogers Hwy 12

A Cottage At The Barn

OZARK Orschelns Farm and Home 1324 W Hwy. NN

REPUBLIC Orschelns Farm and Home

121 E Poplar St.

1055 Hwy. 60

Pinnacle Hills Promenade Customer Service

Price Cutter Grocery

Pinnacle Hills Mall

Levi’s Gastrolounge, 224 S 2nd St. Miss Judi’s Wisteria Lane 120 W Walnut St.

Poor Richard’s Art Gallery 101 W Walnut St.

Bathe, 111 E Walnut St. White River Gallery, 115 S 2nd St. House of Webster, 1013 N 2nd St. FAYETTEVILLE Adventure Subaru 2269 N Henbest Dr.

Williams Tractor 2501 N Shiloh Dr.

1013 Hwy. 60

MT. VERNON Orschelns Farm and Home

SPRINGDALE Orschelns Farm and Home 211 N Maestri Rd.

Harps, 1308 N Thompson St. Harps, 1945 Butterfield Coach Rd. Harps, 2894 W Sunset Ave. Shiloh Museum of Ozark History 118 W Johnson Ave.

Les Jacobs Ford, 18690 Hwy. 37 Ramey Supermarket, 91 S Main St. Barry Electric, 4015 Main St. Cassville Discount Grocery 902 W 10th St.

EXETER Security Bank, 108 N Front St. J&S Floral and Bakery 104 E Commercial St.

C&C Country Store, 104 S Front St.

5888 Farm Road 1090

VA Clinic’s Gift Shop, 600 N Main St.

City of Purdy City Hall Offices

PIERCE CITY Barry-Lawrence Library

Barry-Lawrence Regional Library

101 N. Walnut St.

AURORA Perfect Images Salon 23 W Church St

Madison Avenue Bistro 122 S Madison Ave.

Aurora High School

21 S Block Ave.

18565 S Hwy. 37

1031 S Market St.

Ozark Natural Foods

Fayetteville Visitors Center

301 W 17th St.

PURDY Edgewood Creamery

Blackbird Grill

Evelyn Hills Shopping Center, 1554 College Ave.

15858 Hwy. 76

Keen Bean Coffee House

1500 E Mt. Vernon Blvd.

Colliers Drug

100 W Dickson St.

Unique Crossgrains, 805 Main St. Barry County Museum

Country Dodge Chrysler Jeep Ram

2144 E Republic Rd.

220 S 1st St.

10408 Farm Road 2180

Farmers Market of the Ozarks

1345 S Fort Ave.

Iron Horse Coffee Co.

Shelter Insurance, 500 Mill St. Arvest Bank, 503 Main St. Security Bank

Wickman’s Garden Village

A. G. Russell 715 N 2nd St.

601 West St.

Fastrip, 104 Main St. Commerce Bank, 715 Main St. Barry-Lawrence Regional Library

Race Brothers Farm Supply Co. 2310 W Kearney St.

2900 S 26th St.

1 Forest Park Dr.

Hyvee Grocery

Freedom Powersports 2741 W Hudson Rd.

EUREKA SPRINGS Holiday Island Sun Fest Market

2021 W. Republic Rd.

CASSVILLE Tomblins, On the Square Whitleys, On the Square Chad Yarnall, Farm Bureau Insurance

1321 S Elliott Ave.

101 Front St.

Fourth St. and C Hwy.

WHEATON Security Bank, 302 Main St. L&S Foods, West Main St. Country N, 218 Gillman St. PINEVILLE City of Pineville City Office/Official State Welcome Center

305 W. Prospect

503 Main Street

Chamber of Commerce

JANE Jane Store, 2980 Rains Rd. Orschelns Farm and Home

121 E Olive St.

Price Cutter Grocery 708 S Elliott Ave.

Houn’ Dawg Barber Shop 19 E Locust St.

Color Me Crazy Salon

107 Gordon Hollow Rd.

Crowder College/Jane Campus 194 College Rd.

Pettit & Pettit Law Office

SENECA City of Seneca City Hall Offices

Jim Carr Oil Company

Seneca, Goodman & Ozark Telephone

2012 S Elliott Ave. 200 S Elliott Ave.

100 W Church St.

1303 Cherokee St. 816 Oneida St.

Celebrating Heritage, Farm and Healthy Living in the Heart of America NEOSHO Neosho Newton County Library 201 Spring St.

City Hall, 203 E Main St. Orschelns Farm and Home 840 W Harmony St.

Senior Center

1017 Carl Sweeny Pkwy.

Price Cutter Grocery 1000 S Neosho Blvd,

Oriental House, 1105 W Daugherty Rd. Newton County Extension 18728 Hwy. 59

SWMO Homes

1241 N Business Hwy. 71

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Neosho Chamber of Commerce 216 Spring St.

NIXA Nixa Hardware, 510 W Mt. Vernon St. Garden Adventures 1900 W Mt. Vernon St.

Price Cutter Grocery 400 N Massey Blvd.

JOPLIN Joplin Convention & Visitors Bureau Price Cutter Grocery 1850 S Maiden Ln.

Joplin Area Chamber of Commerce 320 E 4th St.

Tractor Supply

1316 N Rangeline Rd.

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497 Hwy. 76

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Ozark

SOUTHWEST CITY Corner Cafe & More

Hills Hollows

101 N Main St.

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Junction of Hwy. 43 & Hwy O

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TIFF CITY Tiff Store, 10724 W Hwy 76 NOEL The Hog Shop Café, 221 Main St. Elk River Golf Club, US Hwy. 90 Noel Pharmacy, 222 Main St. The Beauty Salon, Main St.

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www.ozarkhillsandhollows.com October • November 2015 | 65

The Last Word

“Love is to the heart what the summer is to the farmer’s year. It brings to harvest all the loveliest flowers of the soul.” BILLY GRAHAM

“Do not condemn the man that cannot think or act as fast as you can, because there was a time when you could not do things as well as you can today.”

“Striving for success without hard work is like trying to harvest where you have not planted.”

DR. MARTIN LUTHER KING JR. 66 | ozark Hills&Hollows

“Gardening imparts an organic perspective on the passage of time.”

WILLIAM COWPER

DAVID BLY

“With every deed you are sowing a seed, though the harvest you may not see.”

ELLA WHEELER WILCOX

“If you’re afraid of butter, use cream.”

JULIA CHILD

We hope you enjoyed reading Ozark There’s still so much more to come!

Coming up in December • January: Handcrafted Chocolate, from Bean to Bar Baking and Making for the Holidays Ham Cured the Old Fashioned Way Pond Fish Stocking 101 and much more...

Hills Hollows

C E L E B R AT I N G H E R I TA G E , FA R M A N D H EA LT H Y L I V I N G I N T H E H EA R T O F A M E R I C A

October • November 2015 | 67

GREAT CARE ISN’T FAR FROM HOME

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What’s standing between you and better health? Find the physician who’s right for you.

417/269-INFO (toll-free, 1-888-818-5239) or coxhealth.com

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