THE
Priceless
Please Take One!
OCTOBER 2018 / VOLUME XIII / Issue III
DINING ON THE CORRIDOR... ~ Tulsa to Oklahoma City and everywhere in between ~
LOOKING FORWARD
Not just a magazine...a part of your life!
Next Month:
NOVEMBER: Giving Thanks DECEMBER JANUARY FEBRUARY MARCH APRIL MAY JUNE JULY AUGUST SEPTEMBER OCTOBER
Christmas Edition Health & Fitness Bridal Edition Home Improvement Sports Real Estate / Industry Travel
ON THE COVER... Kanon and Hadlee Hilbert are pictured in their parents’ pizza business, Dough Boyz Pizza Company. The children are having fun with all the ingredients used by Dough Boyz. The dough made by this local Depew company is not only distributed along The Corridor but all over Oklahoma and a few other states. The children’s pizza making ability turned into fun along with a great cover for the magazine. Enjoy the procedures used to make pizza COVER PHOTO by in the article on page 6. CRYSTL’S PHOTOGRAPHY Lou Ann Bailey Katen Campbell
Patriotic Edition
ALWAYS FREE DELIVERY
Back To School Fall Festivals
inside Lincoln County
Dining Guide
918.377.2945 918.629.4574 - CELL
Credit Cards Accepted / 1003 Broadway • Davenport OK • vintagerosefloral@yahoo.com
The Corridor Magazine is published by The Corridor, LLC www.corridor-magazine.com
OUR ADVISORY TEAM: PUBLISHER:
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Jeree Milligan, Rick Reily, Diane Brown, Pastor Paul Ragel, Missy Husted, Donnie Schroeder, Robbie McCommas and Michelle Brown ©2018. All rights reserved. Reproduction without written permission from the publisher is strictly prohibited. All requests for permission and reprints must be made in writing to The Corridor Magazine, at the above address. Advertising claims and the views expressed in this magazine do not necessarily represent those of the publishers or its affiliates.
SO YOUR GUTS HATE YOU? COME SEE US FOR SOME DIGESTIVE ENZYMES!
Good Health is Our Business
VITAMINS • MINERALS • HERBS HOMEOPATHIC MEDICINE
918-225-2622
123 N. CLEVELAND / CUSHING, OK 74023 Paula Porter, Owner
wholefoods/cushing THE CORRIDOR / OCTOBER 2018 3
DINING OUT EDITION
Los Hermanos Macias MEXICAN RESTAURANT
208 E. Broadway St. Drumright OK 74030
918-729-8065 HOURS: DAILY 10AM TO 9PM Artwork by Mongo Allen 4 THE CORRIDOR / OCTOBER 2018
5
EDITORIAL by Joe Gooch
6
DOUGH BOYZ PIZZA by Robbie McCommas
10
WINGS 4U by Michelle Brown
14
NAIFEH’S DELI & GRILL by Missy Husted
18
THE KITCHEN by Robbie McCommas
22
RESTAURANT DIRECTORY
26
CAFE 33 by Michelle Brown
32
PASTOR PAUL’S PASSAGES by Paul Ragle
34
KIDS ON THE CORRIDOR by Jeree Milligan
38
DELILAH’S DILEMMAS by Diane Brown
46
CORRIDOR CUTIES
50
NOTES ON THE CORRIDOR by Rick Reiley
53
SHOP THE CORRIDOR
54
RECIPES by Jeree Milligan
From the EDITOR What’s on the spit? The definition of a spit is a thin rod to roast meat on. My favorite movie of all time is Jeremiah Johnson staring Robert Redford and Will Geer. On their first introduction, Jeremiah approaches Will who is cooking outdoors and says, “What’s on the spit?” Later in the movie while Will is being chased by a gigantic grizzly bear, he jumps through the cabin window and yells, “Skin him pilgrim. I’ll go get another one!” I could possibly fill every page of this October issue with quotes from the Jeremiah Johnson movie. What would I do without my 1967 classmates? Dakota and I have been renting for the past six weeks while waiting for our new home to close. I’m honored to have Country Chuck who brough his pick-m-up and trailer. I’m blessed with help from Joe Bill, the strongest 69 year-old man in the world, and
by JOE GOOCH
hopefully City Chuck can stay out of Florida long enough to lend a hand. So, there you have the A team, with Joe Don, Joe Bill, City Chuck, and Country Chuck! Hmmmm....we could be a 70 year-old moving company. My new quote to live by for the next 30 years is: “ONE small warm hug is worth more then ONE billion cold texts!”
Joe Don
City Chuck
Joe Bill
Country Chuck
THE CORRIDOR / OCTOBER 2018 5
DOUGH BOYZ
From generation to generation, the legend continues… by ROBBIE McCOMMAS
Have you ever stopped for fuel and spotted a warming case with gourmet pizza for sale inside a convenience store and thought, ‘that looks like handtossed, homemade pizza?’ And, when you purchased a slice your thought was confirmed? Likely, you have already tried a piece of the legendary recipe. But, if you haven’t, be on the lookout! When you see the Dough Boyz emblem you know it’ll be tasty. The dough, inspired by an Italian gentleman, has made a powerful mark to pizza cuisine available in convenience stores and pizzerias across Oklahoma. What originated as a dream in the 1990s has sustained nearly three decades for a Depew family who began making pizza in the town of Davenport. Kerry Hilbert loves pizza, is a driven, family man who wouldn’t give up. Together with his wife, Shelly, the couple raised three boys, Kreg, Kyle and Kody. They grew their family among the business and taught them how to help. Committed to research, they’ve attended the International Pizza Expo in Vegas many times. They sample pizza while on vacation anywhere, and every6 THE CORRIDOR / OCTOBER 2018
where they go to make sure they are offering the best product they possibly can. It all started in Davenport nearly 30 years ago. Kerry owned a grocery store and desired to have a pizza restaurant. Angelo Costante, an Italian customer of the grocery store, helped Kerry with the pizza dough recipe using fresh yeast that produced a hand tossed flavor. Later, a pizza restaurant, called Sports Page Pizza and Eats, was established next door to the store. Eager for growth, Kerry decided to offer his product to convenience stores by setting the stores up with a pizza oven, a warmer, refrigerated prep table and pans at no cost. In return, the store would purchase the homemade dough and all products to make the pizza from him. At this time, the business was called, Add-A-Pizza. “From 1989 to 1998, while my dad was out selling, my mom helped with the books, made dough, drove trucks and was the backbone of the operation,” Kerry’s son, Kreg, stated. “They both worked lots of hours. I remember being in the dough room for long
periods playing while my parents were working.” With a mind to grow the business even bigger, Kerry sought help. “Max Stoll, Glen Nichols, Sr., Larry Stribling and Leroy Guest took me under their wings,” Kerry earnestly stated. “We wouldn’t be where we are today without their mentoring. I picked their brains constantly. They never pulled any punches, and weren’t afraid to tell me if I had a bad idea.” The Hilbert’s business moved to Depew in 2008. There they bought and transformed a building into a warehouse and pizza kitchen to prepare, freeze, and ship pizza dough and all the toppings. Eventually, they built a new building. Both Kerry and Shelly, originally from Depew, were both glad to be back home. At this time, Shelly became a secretary for the Depew school Superintendent. Kerry changed the name of the business to Dough Boyz, commemorating the boys who’d grown up working beside their parents. “I tried telling my mom I was allergic to flour when I was a kid,” Kreg laughed. “It didn’t work, I still had to made dough!” The two younger sons also grew up making dough, loading trucks, delivering and lending a hand where needed. Today, Kreg works the business full time while Kyle serves as Oklahoma State Representative and helps when it fits his schedule. The youngest son, Kody, recently found interest in pursuing other employment. Both Kreg’s and Kyle’s wives, Taylor and Alexis, help with the business. In addition, Kreg and Taylor have two children. Though Kreg initially attended college playing baseball, an injury brought him home and he went to work in the business as a career. “I learned more from my dad than any professor out there,” Kreg said with sincerity. “ We were very poor when we first started. He’s been an entrepreneur his whole life.” Kerry was selected Creek County Entrepreneur of the Year in 2008. The company has had great employees over the
years. Kreg said he’s especially thankful for family who have worked at Dough Boyz, including PaPa Jimmy Hightower and Grandpa John Terrell. Both of whom have given a lot of service in maintenance and construction in day to day operations. Dough Boyz also offers catering. Equipped with a mobile kitchen and the ability to set up anywhere, the company has catered weddings, concerts, church events, company parties and more. Their food trailer can serve 200 hot, fresh pizzas per hour on location! Aside from pizza, they serve pasta, hot subs, chicken wings and dessert. “I’d like to tell anyone who is interested in food service to contact the Food and Agriculture Products Center at OSU in Stillwater,” Kerry added. “They really helped us in the beginning.” Kerry was asked, “What’s your vision for the future?” “Whatever my boys want to see,” he answered. “My vision is complete, it’s been met. We’re making a good living for all. It’s about what they want now. God has definitely blessed us.”n
KYLE, at age 7
KREG, at age 5
KODY at age 6 months
THE CORRIDOR / OCTOBER 2018 7
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WINGS 4U....and Me! by MICHELLE BROWN
PHOTOS by KB PHOTOGRAPHY
Every small community has a main drag usually filled with businesses, convenience stores and restaurants. But does every small town have a restaurant that specializes in chicken wings? Cushing certainly does. Nestled right off Main Street, WINGS 4U ‘And The Rest of The Chicken’, will spark your taste buds with its old fashioned recipes like you never imagined! Before entering this stylish restaurant, you will have a choice to eat on the comfortable patio or inside. Once inside, I am sure you will experience the energetic atmosphere that my family felt right away. We were immediately greeted by a crew of friendliness and smiles. Born out of faith and a love for her community, owner, Karen Crapse, has poured her heart and soul into the restaurant. Although being a business owner is not new to Karen, owning and operating a restaurant is. Determined to be successful, Karen admits this has been quite an adventure. Karen’s idea began with a desire to bring the “mom and pop small town restaurant” back to Cushing. Karen sat in the very same building that houses the restaurant now, praying for a place to begin. Soon after that, the former restaurant moved and the building became avail10 THE CORRIDOR / OCTOBER 2018
able. In January of this year, the renovation began and shortly after, the idea became reality. The unique name has even a unique story behind it. Her husband had the idea of serving wings and Karen felt they should use the rest of the chicken too. Karen told me her that businesses always have a number in the name. Thus, the name WINGS 4U ‘And The Rest of The Chicken’ was born! When reading the menu, you will be excited at the choices available. Chicken Waffle Tacos, Wings by the Piece, fried or grilled Chicken Wraps or even Buffalo Chicken Salad. And their soon to be famous….breaded Onion Straws! And for dessert, you simply must try the Banana Cream Sugar Waffle! Which, by the way, is Karen’s Grandmother’s recipe. On the menu, I counted 10 homemade sauces (and I sampled almost all of them!). Growing up in Georgia, yet calling Cushing her home, Karen has incorporated southern style kitchen recipes in the restaurant. She enjoys watching things grow through hard work. “This is certainly a labor of love. I want the restaurant to grow for myself and for the community. Good service and good food is a great feeling.” Karen loves to support and give back to her community and acknowledges how important
that is for a small town to survive. After 35 years of marriage, Karen shared that she and her husband, Dr. Fred Crapse, have finally embarked on a goal together. After working a long day, he joins Karen at the restaurant, helping cut up chicken and even mingling with patrons. Karen says she takes pride in listening to her customers and their thoughts. So get out along The Corridor, down Cushing way, and stop in and say hello to Karen and her crew. They will greet you with a smile and cook up some mouth watering WINGS 4U! n Wings 4U has an extensive menu...something for almost everybody!
WINGS 4U ‘And The Rest of The Chicken’ will spark your taste buds with its old fashioned recipes like you never imagined! Wings 4U offers both indoor and patio dining.
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THE CORRIDOR / OCTOBER 2018 11
A Journey Moment
CHICKEN FRIED STEAK | CATFISH | BRISKET SMOKED BRISKET | SMOKED PULLED PORK 20 OZ & 12 OZ. RIBEYES 1023 N. BROADWAY on ROUTE 66 in
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HOURS: MONDAY-THURSDAY 10-9 / FRIDAY-SATURDAY 10-10 / SUNDAY 10-3 THE CORRIDOR / OCTOBER 2018 13
Naifeh’s Deli & Grill M I O R E S TA U R A N T
How do you know someone is from the state of Texas? Just listen. . .they’ll tell you within seconds of starting the conversation with you. For much of our history, those of us from the Great State of Oklahoma weren’t as vocal about our state pride, but thanks to the Made in Oklahoma Coalition, local businesses, and because we want to take any jab at Texas that we can, it’s much more common to express pride in Oklahoma! It’s hard to go anywhere these days and not see several people wearing Oklahoma t-shirts. My husband and I went to a major air show in Oshkosh, WI, where I, of course, wore my Oklahoma t-shirts, and I saw at least two others while we were there. I personally love supporting Made in Oklahoma (MIO) businesses and products. For this go round of oozing my Oklahoma Pride, and it happens to fit right into this dining Issue, I want to focus on one of those great restaurants along The Corridor. Naifeh’s Deli & Grill in Cushing was recently awarded the Made in Oklahoma Restaurant of the Year, and I got to sit down with Joe, Mr. Naifeh himself, for a few minutes. Joe has been in the restaurant business for over 30 years, opening Naifeh’s Deli & Grill in 2004. His son Nick has helped with that off and on throughout his life. Nick told me that he had left the family business a few times trying to find a career he likes but he keeps coming back 14 THE CORRIDOR / OCTOBER 2018
by MISSY HUSTED
OF THE YEAR
to the restaurant. It’s in his blood and he seems to have accepted that and has now dived in head first to help run the best restaurant he can in Cushing, OK. My first question to Joe was, “How is the MIO restaurant of the year chosen?” He said, “Restaurants across Oklahoma are nominated through the Made in Oklahoma Coalition. After that the nominations are narrowed down to 12 restaurants that are then put out on social media for voting. What makes Naifeh’s stand out from other restaurants? Good food always comes to mind, but you also have to have good service to keep people coming back, and being community minded. Joe says many of his employees have been with him for years, and he drew a few out of retirement to come join his team when he opened in 2004. A few key anchors to the business are Bev who is the “baking guru”, Angie one of the managers, and Loretta who you’ll usually see up front talking to everybody and keeping them happy. They have all been with him since he opened the doors. You’ll often drive by and see the “Momma Says” sign and that is referring to Joe’s mom, Elizabeth, who still comes in a few times a week to visit with restaurant patrons and to keep Joe in line. One of the things that I noticed while there helped me to see that Joe is a great community supporter. During my interview with Joe and Nick, someone from another restaurant came in needing to borrow a product that they both used. Joe was happy to help support a business that could be seen as competition. He loves the Cushing community and wants what is best for everyone. Not many competing businesses would offer that kind of help. Now that we have the great customer service and community mindedness out of the way, let’s talk about what we’re all really here for – the food. The menu at Naifeh’s is very large and diverse. First, they try to use the freshest ingredients possible and as many MIO products as he can find. His juicy burgers come from Ralph’s Packing in Perkins, OK. His breads and batters are made with flour from Shawnee Milling Co, in Shawnee. Griffin’s condiments are used, and what meat he doesn’t get from Ralph’s he gets from Advanced Meat out of Enid. Naifeh’s also makes as many of their menu items from scratch that they can. When I was walking through the kitchen they were pulling homemade chips out of the fryer. When they first started they used packaged foodstuffs and learned that homemade was far superior and worth the extra time it took to make them.
Every other Wednesday, they have a Cushing favorite, the Lebanese Lunch: cabbage rolls, tabouly, Lebanese tater tots, and pita bread. The cabbage rolls, one of “Momma’s” recipes, are made on site, hand rolled in small batches so that you get the home cooking that has made the Naifeh’s name. Tabouly is an everyday menu option and you can buy it by the quart or as a side order. It has become a staple on tables across the country, especially during the holiday season. Naifeh’s hand breads their chicken fry, they have real mashed potatoes, and most of the salad dressings are made on site. The salads are made with an iceberg and spring mix which give them a nice variety of texture. Speaking of salads... I had a Mediterranean Chicken Salad there the other day (I had to do some research before the interview, right?). The chicken was cooked and seasoned to perfection, was nice and juicy, had several toppings like black
ICH
DELI CLUB SANDW
olives, feta cheese, and toasted almonds, and was served with the homemade lemon, oil, and garlic dressing. Often when you go somewhere and eat a salad, you leave hungry... not the case here! Wow! It was tasty and filling! When I say the menu is diverse, I want to be sure to point out that there is something for everyone! Don’t like burgers? They have homemade soups, salad, deli sandwiches and wraps. Don’t like any of those options? They have chicken strips, catfish, and shrimp. Are none of those working for you because you are gluten free and vegan? They have menu items for you, too! Gluten free bread and homemade falafel. They also offer a kids’ menu. Oh, and don’t forget dessert! Bev makes everything from scratch and no one wants to miss that! So, get out on The Corridor and support local businesses while enjoying the delicious food that is offered! n
TABOULY
ONION BURGER
THE CORRIDOR / OCTOBER 2018 15
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THE KITCHEN
by ROBBIE McCOMMAS
...Welcome to a destination restaurant along The Corridor
“The ‘kitchen’ is the heart of the home, where families get together to hang out and have community within the family.”
~ Kristi Winchester
The ‘kitchen’ is not only a place to cook a meal. It’s a gathering place where memories and meals are homemade and seasoned with love. In Downtown Prague a new restaurant has emerged with a ‘country kitchen’ environment. The owners carefully studied each phase of construction keeping with their theme, “A place that has the feel of Grandpa’s barn while sitting at Grandma’s kitchen table enjoying a meal,” Kristi described. In May of this year The Kitchen opened for business with owners, Rob and Kristi Winchester and Rob’s mother and step father, Jerry and Jenny Pratka. The couples began working side by side with a goal in mind. They started with Jerry’s concrete/construction company warehouse which sat next door to a hair saloon. They gutted the buildings and proceeded, making sure every element of construction aligned with their vision. Jenny’s desire was a gift shop with candles, home
decor and the like. From there, the whole idea transpired to offer food, then exploded into a fabulous menu! The Kitchen opens at the crack of dawn each morning serving breakfast, then moves into a popular lunch spot, and finally, a dinner menu that includes Czechoslovakian recipes! Talk about history, this restaurant recognizes the Czech immigrants who settled Prague in 1891. Kristi said they use recipe books to stay with the theme and glam them up a bit! These ancient recipes are offered typically on Fridays for dinner. “Old World Czech didn’t use a lot of vegetables,” Kristi explained. “Often meals included beef, pork base with dumplings, tomatoes, cabbage, potatoes and sauerkraut. One popular entree’ is Klobase Sausage with sauerkraut peas and barley. We also offer sauerkraut with mustard beer sauce served with Czech ribs, steaks, pork chops and goulash. The community really enjoys these dishes.” The Kitchen is famous for their sweets! Kolaches and mouth watering cupcakes with delicious frosting are baked daily along with homemade cookies. One is sure to pick out a treat after they eat. Find The Kitchen on Facebook to see dozens of food samples and read some awesome reviews. On review states, “My 100% Czech mother-in-law fully endorses tonight’s Czech supper. She said the dumplings may even be better than hers!!!” Another one read, “Everything is so good. Whatever you do don’t try any cupcakes or baked goods because there’s no turning back!” The meals are geared toward a healthier food option. The daily menu includes breakfast quiche, break-
HOMEMADE CARROT CAKE MUFFINS...a must try! 18 THE CORRIDOR / OCTOBER 2018
COMING
CTOBER 11
O
NS 2 LOCATIOYOU TO SERVE R! BETTE
ON THURSDAY, OCTOBER 11 we will be opening a second location – in addition to the Ripley location, we will have a Stillwater location @ 211 N. PERKINS RD. #36 Rosewood Hills Shopping Center (Next to Walmart)
fast sandwiches, biscuits and gravy, smoothies, soups, salads and sandwiches and dinners with steak and pork chops. “We’ve tried to make The Kitchen a destination of somewhere to go, where one can experience a nice atmosphere and enjoy a sandwich and a cookie,” Kristi explained. Pulling up to the restaurant makes you say, ‘wow’. The owners have excelled on a rustic, clean, nostalgic look. The inside will not disappoint, a really neat environment welcomes you to an exceptional establishment. The townspeople are raving about it. Traci Davenport, who, when asked if she’d been there? Said, “YES! I eat there everyday, I love it, they’re probably tired of me!” The hours have been put in, ‘The Kitchen’ owners have done a great job. Honor them with your presence! They even have game day specials including a sandwich and a cupcake with Red Devil Pride! n
On all BERNINA purchases of $5,000 or more made with your BERNINA Credit Card October 13, 2018. 72 Equal Monthly Payments Required.
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e Untitled-1 1
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THE CORRIDOR / OCTOBER 2018 19 8/30/18 5:54 PM
FRIDAY NIGHT
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A N T S AL O N
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UR S TA
RESTAURANT DIRECTORY ~F BRISTOW Boom-A-Rang 117 S Main 918-367-9650 The Lunch Box/Abounding Grace 302 N Main St 918-807-5036 Mid America Stockyards 36970 W. Hwy 16 (918) 367-2300
CHANDLER
B’s Restaurant 600 N Price Ave. 405-258-0533 Boom-A-Rang 912 Manvel Ave. 405-258-6793 Manvel Avenue Coffee Co. 905 Manvel Ave 405-258-0905
CUSHING
Backroom Cafe 201 E Broadway 918-306-4242 Boom-A-Rang 1420 E Main St 918-225-0505 Circle S Meats 823 N Little Ave 918-223-9507 Homestead 1001 E Main 918-225-2415 Mi Casa 211 N Cleveland 918-225-2299 22
THE CORRIDOR / OCTOBER 2018
ALL 2018 ~
Naifeh’s 600 E Main 918-225-3115 Steer Inn 1340 E Main 918-225-3501 Wings 4U 1430 E Main 918-725-1500
YALE
Chavas Mexican Restaurant 301 N. Main St. 918-387-2203 Mugsy’s Hwy 51 918-387-4200
DEPEW
Dough Boyz Catering 918-324-5551 kerryspizza@live.com
PERKINS
Café 33 419 E Hwy 33 405-547-5581
STROUD
D’s Specialty House 507 W 4th St 918-968-4228 Five Star 619 N 8th Ave 918-987-0227 Ranch House 1200 N 8th Ave 918-968-4807
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Ladonna’s 524 S Dawson 405-279-3233
DAVENPORT
Dan’s BBQ Pit Hwy 66 918-377-2288 Scotty B’s 1110 Broadway Ave 918-377-2468 Tammy’s 1023 N Broadway 918-377-2230
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THE CORRIDOR / OCTOBER 2018 25
CAFE 33 WESTERN STEAKHOUSE
Elegance by MICHELLE BROWN
PHOTOS by KB PHOTOGRAPHY
Have you visited Perkins lately? Well if not, you are missing out. Perkins may be a small, rural town, but it is packed full of successful businesses and restaurants, and friendly, generous people are replicating that success. Café 33 is one sensation that Perkins can be proud of. And by the full parking lot scene as early as 6:00 a.m. and as late as 10:00 p.m., people obviously agree. Café 33 success can be attributed to owner, K.J. Hamel. She is no stranger to the restaurant business. Her background includes steakhouses, catering and restaurant bartending. KJ formally ran the restaurant at the Perkins Sale Barn. But she wanted more. She wanted to add steak to a menu and not just any steak. To accomplish this inspiration, K.J. opened Café 33 in October 2015. As an entrepreneur, K.J. is a firm believer that steak should come from a Certified Angus Beef Gold Level. This means only certified angus beef is served and only a certain number of steakhouses earn this Gold Level status. Her desire was to create an atmosphere to 26 THE CORRIDOR OCTOBER 2018
include steak that was different from any restaurant or diner that customers had experienced in Perkins. And K.J., without a doubt, has accomplished just that. Café 33 is elegant, warm, inviting, and oh so western. Its decor entails rustic rich browns, vibrant turquoise and cowhide. The Whiskey Bar is as classy as it is luxurious. Plainly stated, it is beautiful. Three meals a day are served and each has its own personality. Breakfast is served with tumblers and lunch with smaller portions. Dinner has its distinct character as the lights are dimmed and the linen napkins come out. No matter the time of day, the service is impeccable. One thing is for certain, regardless which mealtime you choose at Café 33, you will be comfortable and relaxed. The menu choices are excellent. Whether you stop in for breakfast to order Shipwreck Biscuits (biscuits, gravy, hash browns and cheese) or at lunch to order Cowboy Crash, (red skin potatoes, steak tips and more) you will not be disappointed. Fresh fish to include salmon, flounder, grouper or
tuna are available two times a week. Maybe you will choose breaded cube steaks. And of course, you can choose from many different steak cuts including the ultimate, ribeye steak. An upcoming excitement is the new bar menu due to be out as I write. As I mentioned before, K.J. has an impressive background in catering. In 2010, she bought Hello Catering. It is housed and operated within Café 33 as the kitchens share a wall. This successful business woman proudly states that she caters daily to events such as luncheons, weddings, and corporate affairs. Café 33 has many regular customers. K.J. mentioned, “They are loyal and I appreciate that. It is wonderful. They are why I do this.” She said that
sometimes she looks out among the crowd and does not see one familiar face. People come many miles to enjoy this steakhouse, including from Guthrie, Edmond and even Tulsa. To enjoy a tranquil drive arriving at such an upscale, pleasurable restaurant is quite unusual. Yet, that is what you will experience when you travel along The Corridor and dine at Café 33. n
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{ CULTURAL SHOCK!
PA S TO R PA U L’ S PA S S A G E S
by Pastor Paul Ragle
{
After I had shaken the final hand, the big wooden front doors closed. The whole church building was strangely silent..... When our family moved to SW Pennsylvania in 1993, I was excited to begin my pastorate with the good folks at Perryopolis First Christian Church. In Oklahoma and Texas our family had been accustomed to a Sunday routine in which we attended Sunday school, worshipped with the church family, then went out to lunch with friends from the congregation. Our family was in for a cultural surprise in Pennsylvania. Our very first Sunday in Perry, a big crowd of folks showed up to meet the Ragle gang and to check out “how the new broom sweeps.” We received a warm welcome! Our kids enjoyed meeting Sunday school teachers and fellow students. Connee and I were surrounded by a sea of friendly faces asking us what they could do to help our family settle into the community. As I shared my first sermon, the Perryopolis Disciples nodded their heads up and down, and when our family came forward to transfer our membership to the church, we received a standing ovation. After singing the benediction at the worship service, I stood at the sanctuary door greeting those who had come out for our first worship as congregation and pastor. As they headed out the door, many people thanked me for the sermon and expressed their excitement to have me as pastor and to have our family within the congregation. After I had shaken the final hand, the big wooden front doors closed. The whole church building was strangely silent. Everyone except the Ragle family had left the premises. I looked at Connee; she looked at me. We looked at our three children who were looking at us. “What happens now?” we all thought together in 32 THE CORRIDOR / OCTOBER 2018
unison. “Where did everybody go? I guess it’s up to me to turn off the lights and lock the doors,” I said out loud. We had been so used to going out for lunch with church friends after worship on Sundays that we were left a little bit in shock. Cultural shock! The Sunday routine in Perryopolis for most families was to go home for old-fashioned Sunday dinner. It wasn’t that our congregation was stand-offish, Sunday lunch and afternoons were about their families. I asked Connee, “Did you put a pot roast in the crock pot this morning?” She answered quickly, “Nope!” We went home and rummaged through the fridge to see what we could fix our hungry kids for lunch. Over the next eleven and more years, I have to say that spending Sunday dinner and afternoons with my own family was a special gift. A dozen years later we moved back to Oklahoma so we could live closer to my wife’s sister and her family. Our very first Sunday with our new congregation, we were warmly welcomed, but, even before Sunday school began, we had already been invited out to Sunday lunch after worship with a whole group of families. Since returning to Oklahoma, nearly every Sunday, we break bread with church friends at local restaurants. We experience fellowship with our church family, not only in the church building on Sunday mornings, but fellowship continues after worship in a myriad of local restaurants. That also is a gift for me and my family. During Sunday school and church, pastors are busy folks, so it is wonderful to fellowship and share Sunday dinner with our church family! And special thanks to those who have bought our lunch on more than one occasion! n
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Family Owned & Family Focused Parks Brothers Funeral Service of Prague, Meeker, Chandler and Stroud and Asa Smith Parks Brothers Funeral Service of Harrah continues its rich heritage of remaining independently owned and operated, a tradition that began in 1913. As a family serving families, we are committed to providing the best and most respectful care when being trusted with a member of your family. We are continuously improving the professional development of our people in an effort to lead, guide and direct every detail of a funeral service. Remembering life is important and when properly done, it allows our memories to guide our journey and pay tribute to a life well lived. Thank you the confidence placed in us for the past 104 years. Caring for you and a member of your family is a sacred trust and we are honored to share in it with you.
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Delilah’s DILEMMAS
Delilah had been awakened in the middle of the night by an apparition of a man standing at her bedroom door. Once she checked the house for intruders, and cold-cocked Joel to near unconsciousness (after he sneaked up behind her) the two went back to bed. It was mid-morning the next day, and upon Dooby’s arrival at the ranch, they discovered Dooby’s apartment above the garage had been broken into. Oddly, nothing seemed to be missing. At this point, Delilah told Dooby about the man who showed up at her front door the evening before, claiming his car had broken down, and requesting the use of her phone. “He was about six feet tall, thin build with broad shoulders, short, brown hair, and brown eyes,” Delilah recalled. She winced. “What?” Dooby asked. “Well, his eyes were . . .” Delilah pondered. “Creepy.” “Creepy,” Dooby repeated. “Yeah,” Delilah said. “You know, malevolent, eldritch.” “Eldritch.” Dooby repeated. Delilah put fisted hands on hips and glared at Dooby. “I’ve just never heard that word,” Dooby said, defensively. “He wasn’t wearing a coat either,” Delilah continued. “I thought that was peculiar. Just a hoody. And Gus and Joel didn’t see any cars on the side of the road. Of course, if indeed his car was broken down, it could’ve been north of here, in which case they wouldn’t have seen it.” About that time, Gus meandered through the back door. “I checked the barn and the thtable,” the toothless ranch hand said. “Doethn’t look like anyone’th been in either one.” “It wasn’t Billy, was it?” Dooby asked as an afterthought. Billy was Marietta’s abusive ex-boyfriend and father of the twins she carried. Just a few months earlier, after she had taken a particularly extensive beating, Gus had rescued her with the help of Billy’s neighbor, Debbie, and brought her to 38 THE CORRIDOR / OCTOBER 2018
by
DIANE BROWN
live on the ranch. Billy had very publicly vowed retribution to such a degree that he was a primary suspect in the shooting of Delilah and death of Blaize. Although his airtight alibi cleared him of suspicion, he remained a threat in the back of everyone’s mind. “It wasn’t Billy,” Delilah said. While it was mid-morning in Oklahoma, it was mid-afternoon in Greece. Abigail and her rich, elderly husband had just left their hotel suit. Eli had been inconspicuously watching their abode most of the day. Ten minutes after the couple departed, he entered the suit u n noticed. He took a deep breath to steady his nerves. Once he was composed, he opened the door to the entry hall closet with gloved hands. It was empty. He moved silently and swiftly into the living room. He let out a low whistle. Three steps framed the large, sunken space. It was open and airy with ten-foot ceilings and marble floors and pillars. And even though the overstuffed, silk upholstered furnishings in a taupe and cream color scheme were minimal, they made a dramatic statement. At the far end of the room was a wall of windows covered with sheer silk drapes. There were no personal items in that room, so Eli moved around the edge to the left, and entered the door on the right. It was Abigail’s bedroom; the plushest room he had ever seen, decorated in the same colors, the same rich fabrics and appointments, and the same type windows that were in the
living room. Eli was not certain what he was looking for, but he was certain that he would know it if he saw it. He knew she was smuggling something into the United States, so it had to be small. He had to consider how she would transport it. If they were taking commercial flights, security would be tricky. Anything they carried on the plane with them would be checked before they boarded, he thought, as he carefully checked the clothes in her closet; the hems, pockets, folds. They would be required to remove their shoes. He picked up each shoe and examined them. She wouldn’t carry it in her shoes. Next, he checked her luggage for secret comp a r t ment s . H idden com p ar tments wer e Spy Lesson 1 0 1 . N o compartments. He advanced to the dresser drawers and found nothing of interest there. He looked in the drawers of the bedside table, hoping to find personal papers. But it was empty. With a disappointed sigh, he went to her bathroom and riffled through all of her cosmetics, checking for false bottoms in jars of $400 moisturizer and hidden compartments in her cosmetic bags. He finally had to admit that he wasn’t dealing with some amateur smuggler. She had been doing this for some time, and she was clever and calculating. Eli checked his watch. He had been in the apartment for twenty minutes, and was beginning to feel anxious. He quickly made his way to Henry’s bedroom which was altogether different; smaller, warmer, with a more lived in
look. The bed had been made, but it also had been laid upon, no doubt for an after-lunch-nap. A small blanket was thoughtlessly draped at the foot of the bed, while a well-read newspaper cluttered the remaining coverlet. An open book, turned upside down, sat next to a half-full glass of water on the bedside table, and a walking cane was hooked on the intricately carved, wooden bedpost. A pair of worn, gray slacks were draped across the back of a wingback chair. Eli repeated the search he had conducted in Abigail’s room, going through dresser drawers and toiletries, with the same disappointing results. On his way to the closet he heard it. Voices at the front door. “I’ll only be a moment, Love,” the man said. Eli had two choices. He could dive under the bed or try to hide in the closet. Since the closet was closer, and the footsteps were, too, he opted for the closet, and as he stepped into his hidey-hole he wondered how long he’d be there. No sooner had he closed the closet door than Henry entered the room. Eli slipped to the side of the sliding doors and waited with bated breath. If Henry opened the door at the other end of the closet, he was safe. But he would certainly be seen if Henry opened the door closest to him. Eli waited, listening intently. He couldn’t tell what Henry was doing, but whatever it was, it didn’t require getting into the closet, and he was only in the room a few minutes. Sweat was beading on Eli’s forehead as he bided his
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time. He used the sleeve of one of Henry’s shirts to wipe his face dry. After ten minutes of silence, Eli exited the closet. Anxious to get a respectable distance from the place he had illegally broken into, Eli hastened to the bedroom door. Just as his hand grasped the door knob he froze. He tilted his head to one side as he considered his newest revelation. “Surely not,” he said in a low whisper. He spun on his heels. His gazed zeroed in on the walking cane. It was really quite exquisite. The Fritz handle was solid Mother of Pearl attached to an ebony shaft by, what appeared to be, a 14 Karat gold collar about half an inch wide. Eli ran his hand down the shaft, and with some effort removed the rubber ferrule which showed little to no sign of use. It was new, Eli concluded. And hand crafted, he suspected. He put the ferrule back on the bottom of the cane, and focused on the gold band. He noticed minuscule hash marks on the gold band; a single line on each side of a double line. And then, after holding the cane under the light of the table lamp, and turning it slowly, he noticed a single dot on each side of a double dot on the ebony shaft. He smiled as he lined the hash marks up with the dots and tugged gently. The handle and gold band came off to reveal a hollowedout shaft. Eli tipped the shaft upside down, and its contents
tumbled out into the palm of his hand. Dooby and Delilah had not resolved the creepy guy issue. While Dooby was concerned enough to suggest that a call be made to Charlie, the Lincoln County Sheriff, Delilah wanted to drop it. Her suggestion tended toward sleeping with a loaded Ruger. That idea sent chills up Dooby’s spine, given that Delilah’s experience with firearms would more likely result in bullet holes in the walls, broken windows, and pulverized furniture; not to mention self-inflicted wounds. When Dooby proposed that he and Karon stay at the ranch instead of Karon’s house, Delilah put her foot down and insisted that Karon recuperate in the comfort of her own home. “I shouldn’t even have told you,” Delilah said. “It’s not only about your safety and the safety of everyone else living here,” Dooby argued. “It’s about protecting everyone’s belongings.” “It’s not like I’m sitting on a plethora of treasures,” Delilah said. “I don’t keep a lot of cash on hand, and I don’t have an excess of jewelry.” “True,” Dooby said. “But the few pieces you do have are extraordinarily valuable. And what about the Renoir and Alexandrite?” Delilah sighed. “Very few people know about the Renoir and Alexandrite,” she said. Dooby left the argument to meet the electrician at the stable, and Delilah and Marietta began preparing stew
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for lunch. As Delilah chopped vegetables, she considered the list of those who knew about her worldly goods. The first person to come to mind was her old attorney, Mr. Thomas, who was in prison for murdering the son of the previous owner of the ranch, and the attempted murder of Delilah. What if mister eldritch had been in prison with the crooked attorney, and the attorney told mister eldritch about the valuables on the ranch, and now mister eldritch was out of prison and stalking the ranch? “Do we want cornbread with the stew?” Marietta asked, while tending to the meat browning in the pot. “Delilah?” Marietta said, after she received no response. “What?” Delilah said, coming out of her reverie. “Cornbread?” Marietta urged. “Yes, sweet cornbread,” Delilah said, as she sat her paring knife on the counter. She washed her hands, and dried them on the way the living room, where she sat at the old, oak desk and placed a call to the Lincoln County Sheriff. “Oh, good, Charlie. You’re in,” she said cheerfully. “Are you going to be there this afternoon? I’d like to come in and visit with you about something.” Down at the stable, Dooby was reviewing the blueprints with the electrician, and noting the few modifications they had previously agreed to when his cell phone rang. Although he didn’t immediately recognize the number, it did seem vaguely familiar, so he excused himself, and stepped away from the table to answer the call.
“How well do you know Henry Henderson?” was the first question Eli asked Dooby, once the perfunctory greetings were out of the way. “What do you mean?” Dooby asked. “Let’s start with how he acquire his wealth,” Eli said. “Old money,” Dooby said. “Really old money. Really old money invested really well.” “Okay,” Eli said. “So, as far as you know there’s never been any suspicion of . . . illicit activity?” Dooby laughed heartily. “No!” he said, adamantly. “Have you got people that can run a cursory check on him?” Eli asked, his tone quite serious. “Yeah,” Dooby said. “Good. I need it as quickly as possible,” Eli said. “What have you found?” Dooby said, with emphasis on each word. “Yeah,” Eli said, heavily. “I found something, and you’re not going to believe it.”
what has eli discovered in the shaft of henry’s cane? Is the good Henry henderson not so good? And what is Delilah cooking up now (besides stew)? Don’t miss the November installment of Delilah’s Dilemmas in the Corridor Magazine!
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44 THE CORRIDOR / OCTOBER 2018
To REGISTER: www.lighthousetts.com/schedule/html OR Email brian@lighthousetts.com
INSTRUCTOR is a 12-year veteran police officer and CLEET instructor. THE CLASSROOM PORTION will be held at 116 W Broadway/Drumright, OK
BACKROOM CAFE
Come in and enjoy our mouth watering soups, salads, sandwiches and yummy homemade desserts. We are dine in or carry out! We are located inside the Copper Penny Trading Company in downtown Cushing so do a little shopping while you are here! We are open Tuesday through Friday from 11:00 a.m. til 2:00 p.m. We are the best kept secret in town! 918-306-4242
BOOM-A-RANG DINER
Traveling back in time has never been easier than with Boomarang Diner! Come experience the 50s with our unique atmosphere! And we serve up the best burger you’ll ever eat...”Not fast food, good food fast!” That’s our motto and we believe it’s the only way! Word of mouth has filled our restaurants for over 25 years. Come see the many reasons why! We offer breakfast, carry out, gluten free options. 1/2 off Burgers on Mondays! Kids eat for .99 Tuesdays! All you can eat catfish on Fridays! 918-367-9650
201 E. BROADWAY CUSHING
117 S. MAIN / BRISTOW 912 MANVEL AVE / CUSHING
FIVE STAR BBQ
and steakhouse 619 N. 8th AVE. / STROUD
LADONNA’S
GRILL & CATERING 524 S. DAWSON / MEEKER
MI CASA MEXICAN FOOD 211 N. CLEVELAND / CUSHING
MUGSY’S HWY 51 / YALE
NAIFEH’S
MEDITERRANEAN 600 E. MAIN / CUSHING 918-225-3115
INSIDE THE COPPER PENNY TRADING POST
All our meals are hickory smoked daily! We offer Daily Lunch Specials! Tuesdays we offer All You Can Eat Ribs & Sides and Friday All You Can Eat Catfish & Sides. Catering, Dine In and Carry Out are available, along with several healthy options and gluten free items. We just celebrated our 10th Anniversary of serving our customers and are looking forward to the next 10 years! Open Sunday-Thursday 11am-9pm, Friday and Saturday, 11am-10pm - 918-987-0227 At LaDonna’s we serve fresh homestyle cooking made from scratch! All meals are cooked to order and it is our goal to have the best service possible! We also offer a private dining/banquet room for your gathering. Let us cater your event! We also have a big screen TV - you may call ahead with reservations or just stop by! Or if it’s more convenient, you may take advantage of our carry out. 405-279-3223
LaDonna’s
Great Mexican food may be enjoyed by dining in or carrying it out or having it catered! We have an awesome Tuesday Special: Double Combo Fajitas for only $14.99 all day! Mi Casa also has a nice banquet room. If you’d like to call for reservations, please call 918-225-2299!
Small town boy makes grub! Darrell Mueggenborg is no stranger to wearing many different hats. The life-long Yale resident has been working hard running 3 or more family businesses for the last 35 years. Though, the ventures have changed a few times over the years, the one constant has been Darrell, his wife, Jennifer, and two sons, Dustin and Derick. Now Open! It gives me great pride and satisfaction to prepare the best meal for you and your family each time you order. We use only the freshest ingredients in everything we make. Food is cooked to order, never prepared ahead of time. Each day we prepare our meals from scratch so that your meal will be nearly perfect every time you order. You may enjoy our Mediterranean delicacies by dining in, driving thru or carry out. We offer healthy options and gluten free options in our sandwiches and more! THE CORRIDOR / OCTOBER 2018 45
Cuties of The Corridor Contestants
LYNLEE JAMES JUDD IV BLAKELY BALDWIN
JOLEE RAE BARRIER
STELLA PLACE SADIE PARIS
SOPHIA ARELY BARJAS
BLAKLEY ROSE EVANS
LANIE JO & LYLA NICHOLE PACK
MAXWELL BEHNE
46 THE CORRIDOR / OCTOBER 2018
o t s k n Tha r u o l l a ts! n a t s e cont
LINCOLN ROARK
HENRY THOMAS
KOLBY BARNETT
Cuti
ANNO
D U N C I N G T H E 2 01 8
t s e t es o on C f Th e Corridor
WINNER! 2009 Roderick Shields
2010 Ashlyn Morris
2015 Harrison Allen
2011 Sayler Rackley
2016 Kyson Pettigrew
2012 Taylor Johnston Lau
2012 Kinley Clovis
2013 Chloe Gross
2014 Brant Young
2017 Jaycie George
s n o i t a l u e t a a R r g e C o n a e ! OUR 2018 .. J o l e r e R R IS. i E e r N N e I r l W a Jo B
Kemp’s DRUG & GIFTS
$50 Gift Certificate
for the contest winner! WONDERFUL SELECTION OF BABY GIFTS!
We also take care of your baby by filling all your prescriptions with care!
215 N. Main Street / Bristow, OK / 918.367.3391 THE CORRIDOR / OCTOBER 2018 47
0
0 PRESENTED BY
WATCH BUCKVENTURES ON AIRTIMES: Wednesday Wednesday Friday Sunday
8:30pm CST 11:30pm CST 3:30pm CST 12:00 noon CST
JEFF DANKER, OWNER
00 As Seen on BuckVentures This Fall
Call Daniel McVay / CELL: 918-223-7780 Jeff Danker / CELL:405-229-8458
DANIEL McVAY
CORPORATE OFFICE: 855-384-LAND / https://nationalland.com At National Land Realty, we love the land God has entrusted to this great nation, and we are dedicated to enhancing the lives of others through our innovative land brokerage services.
0
We are a full-service real estate brokerage company specializing in farm, ranch, recreational, plantation, timber, equestrian, waterfront, and commercial land across the
48 THE CORRIDOR / OCTOBER 2018
country. For over a decade, our main focus has revolved around establishing long-lasting relationships and helping our clients and customers accomplish their goals. While we are a national team, each of our Land Professionals are local to each of the areas they serve and are dedicated to carry out our mission of matching the right buyers with the right property.
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RED DIRT ART GALLERY AND STUDIO
405-206-2438 palmerstudiosinc@gmail.com muralsbypalmer.com BOB PALMER, PRESIDENT Everyone loves pizza! Our program is simple:
Straightforward per-person price for allyou-can-eat pizza, cooked on site. We bring our pizza truck to you! With DoughBoyz Catering, not only are you getting the freshest pizza in town, you’re also getting premium products. Our family recipe calls for all gourmet, specialty pizzas. Call or email us today for your next company picnic or customer appreciation day. (918) 324-5551 kerryspizza@live.com THE CORRIDOR / OCTOBER 2018 49
Notes
ALONG THE CORRIDOR
by RICK REILEY
JAKE FLINT: Organic Homegrown Troubadour
Songwriter Jake Flint hails from the Mounds, Oklahoma area and has woven his way into the fabric of Okie Red Dirt music one stitch at a time. I’ve learned that he was born in Holdenville, Ok in 1982.,... ‘the son of a wildcat oilman and a hard working mother of two..’. he was transplanted to Tulsa where he says he always felt like the ‘outcast country kid in the city.’ I’d heard Jake on the radio a few times and keep seeing his name online and mentioned by many of the red dirt artists I know and admire. I got the chance to meet him in Okemah last July and was really impressed with his version of a Tom Skinner/Bob Wiles tune ‘Used to Be’ made popular by the Red Dirt Rangers and others. (‘There used to be a place to go dance in this town…..’ goes the refrain). It seems Jake’s dad was a music lover and raised him on such artists as John Denver, James Taylor and Dire Straits as well as Guy Clark, Steve Earle, John Prine and many others. And through hanging out with his older sister and her friends also got a sampling of 90’s grunge rock from NIrvana, Pearl Jam and the Foo Fighters. That seems to be a good and well rounded start. Jake’s introduction to actually playing music came as a result of his father being diagnosed with ALS (Lou Gehrig’s disease) and became unable to provide interaction with his son. So a couple of his music loving friends stepped in to teach Jake to play guitar and took him to regional bluegrass festivals where he developed a love for bluegrass which lead him to other bands such as Phish, String Cheese Incident and Bela Fleck and the Flecktones. Soon Jake was writing his own music. Always aware of Texas and Oklahoma songwriters he began to chart his own course through those red dirt waters. He names such Oklahoma artists as Mike McClure, Tom Skinner, Bob Childers, Jason Boland, Chris Knight, 50 THE CORRIDOR / OCTOBER 2018
Cody Canada as early and steady influences. As it turns out one of his ‘press people’ in Nashville is a friend of mine and I was able to get some questions to him which he was quick to answer. RR: What have you been listening to recently? JF: I listen to lots of talk radio, NPR and podcasts. I am on a big writing kick so I don’t like a lot of musical stimulation or the songs I’m working on end up morphing into a James McMurtry song or a Blaze Foley song or wherever I’m listening to hard at the time. I’ve been listening to Erin O’Dowd’s new album “Old Town” a lot, Andy Adams “Back To Square One”, Nellie Clay “Never Did What I Shoulda Done” & “Born Too Late”, Luke Lomax “Catahoula” among others. I love getting new material, especially from local artists and diving into them. RR: Tell me about how your last year’s album release, ‘I’m Not Ok’, came to be.
JF: ‘I’m Not OK’ is a chronicle of my life through my late teens and early 20’s…. I have a hard time writing fiction so everything here has its roots in real life experience. From bluegrass to folk, to tear in your beer country music, to red dirt rock to 80’s rock ballads it’s a story of life from love, love lost, love never gained, addiction, recovery, religion, life, death……flies…. (Hence, the Fly Song on the album!)
RR: Anything else you feel folks ought to know? Please include anything else you feel folks ought to know? JF: I love them all so very much! Thank you all for your love and support. Keep Spreadin’ the dirt!
RR: How has the Oklahoma background, growing up here, lended itself to your songcraft? JF: It is everything. From the elder songwriters that I’ve studied since I fell in love with good songs (Tom Skinner, Bob Wiles, Jimmy Lafave, Bob Childers, Gene Collier, Scott Evans…) that shaped my favorite bands (Cross Canadian Ragweed, The Great Divide, Jason, Boland, Stoney La Rue )...The Oklahoma music scene historically has always produced exceptional talent for decades and I am blessed to have been exposed to them early and often….. He’s currently working primarily as a solo and duo act with his partner, Jacob Dement but is always ready for a full band gig when the occasion arises. He has several upcoming shows in and around the Tulsa area and is currently booking in Texas. He’s also appeared semi regularly on Cushing’s KUSH Radio as well as Willie’s, The Great White Buffalo and George’s Stable in Stillwater.
Why God? I aint lookin for a fortune I ain’t lookin for a raise Just lookin for a purpose And to keep my demons at bay.
RR: Any especially memorable experiences with other Red Dirt artists you’d care to relate? JF: Many nights sitting outside the Colony ( a songwriter friendly tavern in Tulsa) having long talks with the late Tom Skinner and Brandon Jenkins (editor’s note: may they both rest in peace) are some memories I often revisit and treasure. Meeting and developing a friendship with Mike McClure who has helped me shape my sound into what it is and taught me everything I know about putting songs on tape. He has been a huge influence on me musically and professionally. I also learned from Tom Skinner to write songs while looking in the mirror, literally and figuratively. Blessed to get to hear old stories from MCClure and Craig Skinner and all the others who were blessed to spend their lives with Tom. RR: What would you call the highlight of your journey so far? JF: Releasing singles to Texas Radio (‘Cowtown’ and ‘Long Road Back Home’) and being blessed with the opportunity to play at Cain’s Ballroom twice this year both times to a full house…..and I am excited for everyone to hear our live recording that was done there! RR: What’s the future hold in store? JF: I want to continue to work, build a bigger audience, play bigger shows, and play music until I die. This is all I want to do…..forever.
In addition to ‘Cowtown’ and ‘Long Road Back Home’ which have received significant airplay in the Texas markets here are a few tunes from the collection that I particularly like:
I Wonder Why I Wander This is a bluesy southern rock tune in a minor key with some nice acoustic fingerpicking’, Hammond organ, electric guitar…. There’s a good chance that I’m a ramblin’ man…… Drownin’ A love gone wrong /drinkin’ song…….my favorite kind. I held onto the hope but you’d already let me go Somewhere between love and goodbye So i’m drownin’ myself to keep you from killin’ me I’m hidin’ in a bottle of our old memories …… Hurry Up and Wait A song about waiting patiently and impatiently for the right combination of work, life, love to come along and help it all make sense. The lead guitar work here reminds me of some Neil Young’s raunchiest and best. Whole New Kinda Blue ...A song about missing someone you never took the chance to meet. Flint’s musical journey is a satisfying glimpse of a man who lives, loves, makes mistakes, makes amends, looks to the future while learning from the past. The recording and production done at the deft hands of Mike McCLure whose signature values shine through this collection of songs anchoring them in the Oklahoma Texas red dirt tradition so loved by so many. For more info: http://www. JakeFlintMusic. com Facebook: Jake Flint Music
n THE CORRIDOR / OCTOBER 2018 51
32nd
Cushing Rotary Radio Auction Sunday, October 28, 2018 - 1-6pm Cushing High School Agri-Civic Building For many years, the Rotary Club of Cushing has held the Rotary Radio Auction as the club’s primary fundraiser. The club doesn’t use funds from this event to pay for costs or operating the club nor for fellowship activities. All proceeds of this event are invested in Cushing’s youth and occasionally on community projects. Your Rotary Club hosts: Summer Reading Program night swim and picnic 3rd Grader Dictionary Project University Scholarships Annual Teacher Appreciation Banquet Fill the Bus Campaign to assist teachers with school supplies Rotary Youth Leadership Awards Camp Student Rotary Guests of the Month Rotary Park - on 9th Street Summer Baseball League Team support Little League Soccor Team This is our 32nd year for this event. We would appreciate your continued support to help our Rotary Club join to make good things happen in Cushing for our youth - for our community. Thank you, in advance, for your support of Cushing youth and your local Rotary Club.
Heather Candler President 2018-1019
52 THE CORRIDOR / OCTOBER 2018
On Auction day, you may attend the event at the Agri-Civic building and place your bids on site or you may listen to KUSH Radio - AM 1600, and call your bids in at one of the phone numbers listed here:
918-223-5215 918-223-6035 If you would like to donate an auction item, please call Kevin Caldwell at 918-240-1678 or David Reid at 918-223-6566.
Any Time You Are
Dining Out
ALONG THE CORRIDOR, also enjoy these friendly merchants!
Old Songs Sung Here LLC
COPPER PENNY IN HISTORIC DOWNTOWN CUSHING
ANTIQUES COLLECTIBLES FURNISHINGS
TRADING CO. 201 E. BROADWAY / CUSHING, OK / 918-306-4242 TUESDAY - SATURDAY 10AM - 5PM
D BOOTH SPACES AVAILABLE • WE BUY ESTATES! D BEAU MONDE’ SALON AND SPA Becky Spire - Owner/Stylist y Teeka e Spir h
Las ist Art
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SPECIALIZING IN DESIGN HAIRCOLOR / MEN’S & WOMEN’S HAIRSTYLES CELL: 918.285.6376
112 N. HARRISON / CUSHING / 918.225.3166
Always Shop The Corridor! THE CORRIDOR / OCTOBER 2018 53
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THE CORRIDOR / OCTOBER 2018 55
901 SOUTH ROLAND
918-367-3423 BRISTOW, OK
WWW.BRISTOWDODGE.COM
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