$3.99 NOVEMBER 2019 VOLUME 15 ISSUE 8
11.09.19 Announcing Diamond Banc Boutique opening at
BUCHROEDERS
Check our social media for an amazing designer giveaway /Buchroeders
/Buchroeders
The Diamond Banc Boutique will carry luxury designer handbags and jewelry at competitive pricing, including previously owned items. Some of the designers include: Louis Vuitton, Hermès, Chanel, Prada, Burberry for purses as well as David Yurman and Tiffany & Co. 1021 E Broadway, Columbia, MO 65201 | 573.443.1457 | brdiamonds.com
®
PROMOTIONAL CONTENT
JOE MACHENS
STEPHEN NAGEL
General Manager, Joe Machens Ford A small-town boy from Middletown, MO, Nagel grew up working on the family cattle farm and rock quarry. Nagel learned the art of hard work and the value of good customer relationships. That work ethic served him well when, after graduating from Wellsville-Middletown R-1, he joined the Navy. Nagel served as an E-5 jet engine mechanic in Hawaii and later as Military Police in Memphis, TN. After 8 years in the Navy, he remained in Memphis and married his wife of now 25 years, Carolyn, who is from St. Louis. While in Memphis, Nagel acquired extensive experience in the car business working his way up from detailing cars to eventually running the two largest Ford stores in the midsouth for AutoNation. After an 18-year career with AutoNation, he knew it was time for a change. “I always wanted to move back home,” Stephen said, and that wish finally came true in 2015. Happy to be back in Missouri, Nagel knew he wanted to stay in the car business. That opportunity came, in a big way, with the chance to partner on the purchase of Columbia Honda. Not long after that, he was invited to also partner on the purchase of the Joe Machens dealerships. Now back in the Ford-Lincoln business that he knows and loves, Nagel is optimistic about the growth in front of him. “Columbia is a hub,” he says. “It is a great community that serves the entire area of mid-Missouri. We want to take the good that was established here and build on that…be a good community partner, not just for our customers, but for the folks that work here.” Machens Ford has a successful history of being recognized as the number one car dealer in the state for 21 years, and Nagel says that trend continues. “We’re definitely growing,” he says, “We’re hiring and expanding and we are committed to being a good community partner. We want to provide a great place for people to work and do business. In the end, it’s not about me, or the dealerships, or the cars and trucks. It’s about people.”
888.601.3323 snagel@machens.com www.machensford.com
“
In the end, it’s not about me, or the dealerships, or the cars and trucks. It’s about people.
“
IS AN ENGAGEMENT RING FOREVER? 3 Tips to Ensure Your Engagement Ring Lasts.
A DIAMOND MAY BE FOREVER, BUT YOUR ENGAGEMENT RING ISN’T. Contrary to popular belief, an engagement ring is not a “buy it and forget about it” purchase. It’s more like a car. Regular inspections and maintenance are required to keep your ring in good condition. Here are three things you need to know about your engagement ring to keep it in tip-top shape. 1. GET IT CHECKED REGULARLY. The best thing you can do for your ring is to bring it to a jeweler for regular checks. We recommend twice yearly (like an oil change) to make sure everything is as it should be, as well as after any mishaps (like a fender bender). For example, if you hit your ring against a hard surface or drop your ring down the garbage disposal, a jeweler should be your first stop. Even if your ring looks fine, there may be damage that can only be seen under a microscope. A jeweler will be able to asses any damage and make sure you aren’t at risk for losing stones. After your check-up, a jeweler will professionally clean your engagement ring, even if there is no damage to the ring. You’ll be amazed at the difference a professional cleaning can make to your ring’s sparkle. 2. IT WILL NEED TO BE REFINISHED. Engagement rings are made from precious metals. These metals are beautiful and easy to manipulate into ornate pieces, but this means they are also susceptible to damage. Over time your ring will have fine dings and scratches that will need to be buffed out (like getting your car polished and waxed). We recommend having your ring refinished every two to three years. White gold engagement rings will also need to be re-plated with rhodium. Rhodium is added to white gold rings to give them their bright white finish. If your white gold rings are starting to look dingy or tarnished it’s probably time to get it refinished and re-plated. However, you should have your ring refinished sparingly, as refinishing buffs off a layer of metal and getting it done too frequently can cause the ring to thin prematurely. That’s why it’s essential to only have your ring refinished every two to three years. 3. YOUR SETTING WILL WEAR DOWN. The diamonds and precious gemstones in your engagement ring are held in place by prongs and/or a channel setting. Since you wear your engagement ring every day, these settings will naturally wear down over time (like the tread on your car’s tires). Ultimately, they will need to be rebuilt. Since the settings hold your stones in place, it’s imperative to get your settings checked during your regular inspection. It is much easier, not to mention cheaper, to repair a worn down prong or channel setting than it is to replace one that is completely missing from years of wear or to replace a lost diamond.
1021 E. Broadway (Downtown) Columbia 573.443.1457 | brdiamonds.com
8 INSIDE COLUMBIA NOVEMBER 2019
There’s Another Way Underground pipe replacement can be a stressful and expensive project causing damage to trees, plants, lawns and costly hardscaping. Now with state-of-the-art technology, broken water lines, root infested sewers and undersized conduits can be replaced or installed in a new location without dangerous or destructive trenches. Our crews are qualified in all phases of rehabilitation, including new construction, line replacement, point repairs and pipe bursting.
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Don’t let the bed bugs bite! BED BUGS ARE A REAL PROBLEM
People use to think of bed bugs as a cute, make believe bedtime cliché – “Sleep tight, don’t let the bed bugs bite”. The truth is they are quite real and far from cute! Bed bugs have been a known human parasite for thousands of years and have been in the United States since the 17th century. By the 1940’s, bed bugs were all but eliminated, but due to the banning of effective but harmful chemicals and increased international travel, bed bugs have made a big time come back. Steve’s Pest Control will eliminate your bed bug problem. Steve Guarantees It.
For more information or in need of our services call us today 573-874-2020 StevesPestControl.com
features
Inside Columbia
features November 2019
C O N T E N T S
44 CUTE TO BOOT FALL FAVORITES FOR YOUR FEET
62 SHOP TALK HOW LOCAL STORES ARE SURVIVING THE ONLINE ERA
52 FOOD FOR THOUGHT
FIVE CULINARY EXPERTS DISH ON BEING A FOODIE IN COLUMBIA
INSIDE COLUMBIA NOVEMBER 2019 11
Join us for our
Holiday Open House Appetizers by Hoss’s Market, great stocking stuffers, holiday gift sets, prizes, chair massages and a “Day of Beauty” drawing 20% OFF ALL PRODUCTS & 20% OFF GIFT CARDS ALL DAY (MAX $500) FRIDAY, NOVEMBER 15TH, 4:30-7 PM
1100 Club Village Drive, Columbia, MO • (573) 875-3008 thestrandsalonandspa.com
$ 10 0 GI FT C ARDS FO R O N LY $ 8 0!
The Columbia Art League is a member organization that fosters high quality arts education at affordable rates by providing a variety of classes, seminars and workshops throughout the year. Scholarships are available for some programs. Classes are taught by experienced instructors and professional artists.
CREATE APPRECIATE LEARN I AM COLUMBIA ART LEAGUE 207 S 9th St. | 573-443-8838 | columbiaartleague.org
12 INSIDE COLUMBIA NOVEMBER 2019
All Holiday Season Long!
C O
N
T
E
N
T S
Nov 2019 In every issue 15 16
ONLINE FROM THE EDITOR
Flavor
70
Insider 23
27
SPOTLIGHT Fall Into Art celebrates its 10th year with special surprises.
69 DINING OUT A Japanese dining popup offers an exciting alternative to our brickand-mortar cuisine scene.
77
DASH Take your leftover turkey south of the border with a zesty tamale pie.
28
CALENDAR
32
BOOKSHELF Allen Eskens’ new novel probes racism and prejudice in mid-Missouri in the 1970s.
79
COOKING WITH BROOK Bake up a classic southern side dish: fresh, hot spoonbread.
35
HIGH NOTE Learn the stories behind today’s top songs.
85
DINING GUIDE
Life 37
38
HEALTH & FITNESS A clinical dietician shares how to lighten your calorie count this Thanksgiving.
40
5 THINGS How to have hip lips: 5 things to say to sound current.
42
ROBINSON’S RAMBLINGS A holiday feast isn’t in the cards for some Columbians. Learn how to help those facing food insecurity.
48
ENCOUNTERS Things perk up for MU Business School students with Kaldi’s collaboration.
38 70
Views 91
92 103 104 106
ON THE TOWN A NEW VIEW DARKOW DRAWS THE FINAL WORD
On the cover
Inspired by our foodies’ grocery store recommendations, we sought out the most colorful produce in Columbia. INSIDE COLUMBIA NOVEMBER 2019 13
THE REDESIGNED 2020 GLC SUV The head of the class leaps ahead.
2020 GLS SUV
Mercedes-Benz of Columbia
1710 I-70 Drive SW • Columbia, MO 65203 • (573) 886-7040 Columbiamercedesbenz.com *MSRP for 2020 GLC SUV includes transportation charge. Excludes all options, taxes, title, registration, [and dealer prep]. Options, model availability, and price may vary. [See dealer for details.]
14 INSIDE COLUMBIA NOVEMBER 2019
Enjoy additional digital content on our website and social media.
what’s online...
CORNFIDENTIAL
Visit our Facebook page for a video of Chef Brook Harlan demonstrating the best way to remove corn from the cob for his recipe shown on page 79.
FALL REMEDIES
Learn the best natural methods for flu prevention and remedy. Just visit insidecolumbia. net and search “Remedies that work.”
KNOW WAY! CARVING 101
Learn the easiest — and quickest — way to carve a turkey for your family’s Thanksgiving. Just visit insidecolumbia. net and search “Carving turkey.”
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InsideColumbiaMagazine INSIDE COLUMBIA NOVEMBER 2019 15
from the editor
OLIVIA DESMIT
FOOD, GLORIOUS FOOD!
FROM FRESH INGREDIENTS TO TASTY DISHES, OUR NOVEMBER ISSUE HAS YOU COVERED.
T
Olivia DeSmit
Editor | odesmit@insidecolumbia.net Inside Columbia magazine
hose get-to-know-you questions they ask during icebreakers have always stumped me. The most difficult one is probably “What’s your favorite food?” Personally, I don’t think it’s fair to restrict someone’s favorite food to one specific dish. How could anyone possibly pick only one? But, if I absolutely had to choose one, mine would be pasta — the best is tossed with butter, white wine and fresh lemon and sprinkled with parsley. In our Food Lovers’ Guide to Columbia, five local foodies reveal their favorite dishes if they were not faced with the usual dilemma of eating at just one restaurant. By eating only one course per restaurant, you’re able to enjoy all of your favorites in only one night. Have you ever done a dining tour of Columbia in one night? Share it with us on social media, we’d love to read about it. One thing our two features have in common this month is a push to support local businesses. Our five foodies recommend where they go for the freshest ingredients, and oftentimes, it’s to locally owned businesses. If you’re looking for a bit more persuasion on why shopping local matters, our feature on how local businesses are surviving in the internet shopping era is sure to convince you. Local business owners are having to adapt to rapid changes in demand — and your support is absolutely essential. We also try to do our part in shopping local. For our fashion article this month, we hit two of the most popular local shoe businesses: Dryer’s and American Shoe. Check out the article on page 44. As the weather gets chillier and a little less colorful, we hope you’ll find some cheer and inspiration in these pages.
Happy reading!
16 INSIDE COLUMBIA NOVEMBER 2019
Lindsey Schaefer, cancer survivor
Her cancer was aggressive. So were we. At Ellis Fischel Cancer Center, we have specialized teams for each type of cancer so that when bloodwork like Lindsey’s shows signs of a rare and aggressive form of leukemia, we’re able to create and start a full treatment plan in less than 24 hours. With cancers like hers, time can mean all the difference. And with specialists like ours, pursuing the latest research and knowing exactly what to do at a moment’s notice can too.
Ellis Fischel Cancer Center MovingCancerCareForward.com
MEET THE ZIMMER TEAM
ON IR
Inside Columbia Staff CHIEF EXECUTIVE OFFICER Carla Leible cleible@zrgmail.com FOUNDER & PUBLISHER EMERITUS Fred Parry fred@insidecolumbia.net PUBLISHER Melody Parry melody@insidecolumbia.net EDITOR Olivia DeSmit odesmit@insidecolumbia.net ASSOCIATE EDITOR Peg Gill peg@insidecolumbia.net CONTRIBUTING EDITORS Brook Harlan, Chip Price
Aric Bremer
Sales Representative, Clear 99 TELL US ABOUT YOURSEL F I grew up in Sedalia but moved to Columbia to go to Mizzou and work at Clear 99. I've pretty much been doing both ever since! I stay busy working in sales, on Clear 99, doing public address announcing for Mizzou basketball and volleyball and a single father of three children ages 16, 13 and 9. Also I have to mention I'm a die-hard St. Louis Cardinals baseball fan.. WHAT WH DO YOU LIKE BEST ABOUT YOUR JOB? Raising money for all of the different organizations we work with ... MU Health Care Children's Hospital, Central Missouri Food Bank, Honor Flight and more. Also, helping small locally owned businesses grow and reach their dreams for their families and employees. WHAT IS YOUR FAVORITE RESTAURANT? D. Rowe's. You can literally eat there and order something different every time. e games are always on TV and David and Meghan Rowe are the two nicest people in Columbia.
18 INSIDE COLUMBIA NOVEMBER 2019
CONTRIBUTING WRITERS Amanda Elliott, Madeline Ewing, Jamie Mac, Lauren Puckett, John Robinson, David Morrison, Alex Fulton ART DIRECTOR Tim Flanner tflanner@zrgmail.com PHOTO EDITOR L.G. Patterson lg@insidecolumbia.net GRAPHIC DESIGNERS Jenn Smith jsmith@insidecolumbia.net Megan Schmeling mschmeling@insidecolumbia.net CONTRIBUTING ILLUSTRATORS AND PHOTOGRAPHERS John Darkow, Wally Pfeffer, Nancy Toalson, Walsworth Family Columns Club, Justin Kelle
Diamonds?
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573-446-2655 appletreequilting.com INSIDE COLUMBIA NOVMEBER 2019 19
Inside Columbia Staff ADVERTISING COORDINATORS Jeff Ausmus jausmus@zrgmail.com Kalie Kramel kkramel@zrgmail.com Stefanie Joseph sjoseph@zrgmail.com MARKETING REPRESENTATIVES Cathy Atkins catkins@insidecolumbia.net Lindsey Baxter lbaxter@insidecolumbia.net Denise Wilson dwilson@insidecolumbia.net Kelly Ross kross@insidecolumbia.net Haley Goans hgoans@insidecolumbia.net Maddie Boccardi mboccardi@insidecolumbia.net Nicole Poulos npoulos@insidecolumbia.net DISTRIBUTION ASSOCIATE Steve Leible
INSIDE COLUMBIA MAGAZINE Zimmer Strategic Communications 3215 Lemone Industrial Blvd., Suite 200, Columbia, MO 65201 www.InsideColumbia.net Office: 573-875-1099
Inside Columbia is published monthly by Zimmer Strategic Communications, 3215 Lemone Industrial Blvd., Suite 200, Columbia, MO 65201, 573-875-1099.
INTERIOR DESIGN ASSOCIATES 1202 Rogers Street, Columbia MO 65201 573.874.1755 www.interiordesignassoc.com 20 INSIDE COLUMBIA NOVEMBER 2019
Copyright Zimmer Communications, 2019. All rights reserved. Reproduction or use of any editorial or graphic content without the express written permission of the publisher is prohibited. Postage paid at Columbia, Mo. The annual subscription rate is $12.96 for 12 issues.
Beyond the walls of the bank is a community we’re invested in. Just like you, we are the everyday people who make up this community. To us, it’s about being more than your banker; it’s about taking care of people. Together, as volunteers, friends and neighbors, we live well and bank well. B ANKOFMISSOU RI .CO M
The Best Part of Your Day! At Dermistique, we are constantly continuing our education so we are up on the latest trends, equipment and procedures so you leave feeling phenomenal.
CARRISSA ABNEY Licensed Cosmetologist
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LINDSAY SEYMOUR Licensed Esthetician
MORGAN PRITCHET1 Licensed Nail Tech and Esthetician
OLIVYA PETERS Licensed Cosmetologist
WILLIAM HAINES Licensed Esthetician
Treat yourself so you have the energy and love to care for others. We offer chemical peels, derma planing, enzyme peels, Lam Probe, ThermoLo, manicures & pedicures, massage, eyelash extensions, custom spray tanning, full body waxing, and more!
SCHEDULE YOUR APPOINTMENT LOCATED IN THE SHOPPES AT STADIUM dermistique.com | 573.447.1000
INSIDE COLUMBIA NOVEMBER 2019 21
Details SUBSCRIPTIONS
Subscription rate is $12.96 for 12 issues. Call 573-875-1099 to place an order or to inform us of a change of address, or subscribe at www.InsideColumbia.net. For bulk subscription rates, contact Becky James at 573-875-1099.
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ON THE TOWN
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Want to reproduce an article you’ve seen in Inside Columbia? We can provide reprints and customize them on glossy stock for your promotional needs. Minimum quantity is 500 copies. Call Cathy Atkins at 573-875-1099 or email catkins@insidecolumbia.net.
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There’s a hidden Steve’s Pest Control red truck somewhere in the magazine. Find it and send an email to insidecolumbia@zrgmail.com with the page number and where the truck is “parked.” The first reader to email with the correct information will win a free service from Steve’s Pest Control! “Now you’ve got a friend in the pest control business!”
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Confidence. Every piece in your home composes the gallery of your life. Make sure your exhibit is artful, too. Connect with a design consultant today.
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Inside Columbia
insider MONIKER MISMATCH
“November” comes from the Latin word “novem,” which means “nine.” It was so named because it was the ninth month of the year in the Roman calendar, which started with March. Since we use the Gregorian calendar, which starts with January, it doesn’t sync up.
November 2019
C O N T E N T S
27
Find Inspiration at Fall Into Art
28
24 Events to Fill Your Calendar
32
Missouri-born Author Raises Issue of Racism
35
Learn the Stories Behind Today’s Top Songs
insider
SPOTLIGHT
26 INSIDE COLUMBIA NOVEMBER 2019
insider
SPOTLIGHT
Art With Heart FALL INTO ART TURNS 10.
BY PEG GILL
C
olumbia prides itself on being a
Fall Into Art features a wide variety of
constraints at the venue, only 55 could be
community that values art and
art in various mediums that’s available
accommodated. The festival drew 4,000
encourages creative expres-
for sale, with certain pieces earmarked
people last year, and the silent auction
sion. At the same time, people here are
for a silent auction that benefits the food
raised $3,500. She hopes this year’s event
also passionate about helping those in
bank. All exhibiting artists are asked to
will be even more successful.
need. These two interests intertwine at
contribute a piece of art for the auc-
Fall Into Art, a free, annual art-focused
tion. A sheet listing the minimum bid
with children’s activities such as painting
fundraiser to benefit the Food Bank for
accompanies each item, and the winning
and drawing, and someone creating bal-
Central & Northeast Missouri.
bidders write their checks directly to the
loon animals. Attendees will be able to
As in the past, there will be a booth
food bank. “We don’t touch a penny,”
enjoy complimentary cider and cookies
says Fall Into Art was formed 10 years ago
Nieuwenhuizen says. She explains that
served by food bank volunteers, but,
because its founders felt that Columbia
the auction items now cover three
Nieuwenhuizen adds, there will also be
could offer even more opportunities for
tables. “It used to be just one, then two.
“some sort of special food” served as well,
artists to showcase their work, particu-
Now three. All covered with items of art
to celebrate the 10-year anniversary. In
larly as the holidays approached. She adds
— just beautiful things. The first year,
addition, this year there will be hourly
that although the event isn’t as large as
I had to beg people, artists, to come.
drawings for “art bucks,” which winners
Art in the Park, held in June, it has the
When we started, we had only 20 artists,
can spend at the event.
same caliber of work. The many talented
but as time has gone on, we’ve grown.”
artists are predominantly from Missouri,
This year, the event will feature the
Event organizer Farah Nieuwenhuizen
Fall Into Art runs from 10 a.m. to 5 p.m. Saturday, Nov. 16, and from 11 a.m. to 4
but the event also draws artists from a
work of 55 artists. Nieuwenhuizen
p.m. Sunday, Nov. 17, on the upper level
broader area, including Arkansas, Kansas,
says 80 artists applied for inclusion in
of the Plaza Event Center at Parkade.
Illinois and even Oregon.
the juried event but that, due to space
Learn more at www.fallintoart.org.
INSIDE COLUMBIA NOVEMBER 2019 27
insider
EVENTS
What’s Going On THE EVENTS YOU NEED TO KNOW ABOUT THIS MONTH.
Holiday Shop Hop/Magic Tree Lighting
THE DISTRICT | Nov. 2 This all-day shopping event beginning at 10 a.m. includes special offers from your favorite downtown retailers, along with complimentary refreshments. The Magic Tree Lighting will take place at 7 p.m. at Ninth Street and Broadway. Free; www.discoverthedistrict.com
28 INSIDE COLUMBIA NOVEMBER 2019
insider
EVENTS
Nov. 1
Carly Pearce THE BLUE NOTE
Catch the Kentucky-born country singer in a special show promoting mental health awareness. With special guest Hannah Ellis. 8:30 p.m.; $15 general admission; www. thebluenote.com Nov. 1
Woodhaven’s Zombie Pub Crawl THE DISTRICT
At this charity pub crawl benefiting Woodhaven, your wristband gets you free cover and food and drink specials at 24 bars and restaurants in The District. 6 p.m. to 1 a.m.; $10; www.zombieweekend.org Nov. 1
The Ponies Drop-In Improv Comedy TALKING HORSE THEATRE
The Ponies are a short-form improv group at Talking Horse Productions. Come watch on-thespot games and sketches that’ll have you rolling. 6-9 p.m.; $5 suggested donation; www. talkinghorseproductions.org
Airlifter Brass
JESSE AUDITORIUM | Nov. 6 Airlifter Brass is the brass quintet of the U.S. Air Force Band of Mid-America. The ensemble performs military marches, jazz standards and original arrangements of patriotic favorites. 7 p.m.; free, limit four tickets per person; www.concertseries.org
Nov. 3
Nov. 8-9
Samuel Comroe
“Dialed Out”
See this up and coming stand-up comic who’s appeared on “America’s Got Talent” and other popular TV shows. Comroe’s routine includes material inspired by his life living with Tourette syndrome. 6 and 8:30 p.m.; $25 reserved floor; www.thebluenote.com
Missouri Contemporary Ballet’s 14th annual fall performance is inspired by the challenges of human interaction that we see emerging in an age of rapidly expanding technology. 7 p.m.; from $28; www.concertseries.org
THE BLUE NOTE
MISSOURI THEATRE
Nov. 8-10 Nov. 2
MOSY Taste of The Holiday Home Tour Brunch COLUMBIA COUNTRY CLUB
Bring your friends and join the Missouri Symphony Society for music, food, fun and fashions at this sixth annual fundraising event, including a silent auction. $40; 10:30 a.m., www.themosy.org
Nov. 3
The Texas Tenors
ARROW ROCK LYCEUM THEATRE
America’s favorite tenors are back with a new concert. The Emmy winners perform classical, pop, country and Broadway, treating you to favorites from their new album including arrangements of the Righteous Brothers’ “Lovin’ Feeling” and more. 2 and 7:30 p.m.; from $100; www.lyceum theatre.org
Columbia Weavers and Spinners’ Guild Annual Holiday Exhibition and Sale BOONE COUNTY HISTORY & CULTURE CENTER
Come shop handmade woven, knitted, crocheted and felted items at the exhibition and sale’s 30th anniversary. 5:30-8 p.m. Friday, 9 a.m. to 4 p.m. Saturday, 11 a.m. to 3 p.m. Sunday; free; www. cwsgCOMO.org
INSIDE COLUMBIA NOVEMBER 2019 29
insider
EVENTS
Nov. 15
Presidio Brass MISSOURI THEATRE
Since forming in 2006, Presidio Brass has rocketed to success as the face of a bold new generation in brass entertainment, performing with major symphony orchestras and artists such as Yo-Yo Ma and Stevie Wonder. 7 p.m.; from $28; www.concertseries.org Nov. 16-17
Fall Into Art
PLAZA EVENT CENTER AT PARKADE
This annual event blends art, music, education and fundraising to benefit The Food Bank for Central & Northeast Missouri. Read more on page 27. 10 a.m. to 5 p.m. Saturday, 11 a.m. to 4 p.m. Sunday; free; www.fallintoart.org Nov. 21
“Bach and Bonds” JESSE AUDITORIUM
Mizzou vs. Florida
FAUROT FIELD | Nov. 16 Let’s see if the Tigers can chomp down on the Gators in this matchup. TBA; prices vary; www.mutigers.com
Launch the holiday season with two musical gems from two remarkable composers: J.S. Bach and Margaret Bonds, performed by the MU Choral Union, University Singers and University Philharmonic. 7 p.m.; $23; www.concertseries.org Nov. 23
Nov. 9
Sparkling Arts Show COLUMBIA ART LEAGUE
Un-themed, un-juried and confined only by the limits of its artists’ imaginations, this Columbia Art League show has a little something for everyone. Drop by to see if you can find a unique gift for your holiday shopping list. 6-8 p.m.; free; www.columbiaartleague.org
30 INSIDE COLUMBIA NOVEMBER 2019
Nov. 9
Annual Veterans’ Day Honor 5K Walk, Run and Roll STEPHENS LAKE PARK
Sponsored by the Truman VA Medical Research Foundation, the event’s proceeds help support local medical research dedicated to understanding and improving veterans’ health and health care. Walk 10 a.m., run 10:30 a.m.; $25 walk, $35 run; https://tvamrf.org/
Mizzou vs. Tennessee FAUROT FIELD
Let’s see if the Tigers can vanquish the Vols in the last home game of the season. TBA; prices vary; www.mutigers.com Nov. 23-24
Columbia Holiday Festival
HOLIDAY INN EXECUTIVE CENTER
Don’t miss the largest holiday-themed shopping extravaganza in the mid-Missouri area. Find unique items including stained glass, pottery, specialty food and beverages, jewelry, Christmas décor and children’s clothing. 8 a.m. to 5 p.m. Saturday, 11 a.m. to 4 p.m. Sunday; $5; www.columbiaholidayfestival.com Nov. 28
Chapman HVAC Turkey Trax 5K
SEVENTH AND CHERRY STREETS
Join this family 5K walk/run through urban areas of Columbia and MU’s campus to raise funds for the Central Missouri Red Cross. 8:30 a.m.; $15 youths, adult cost varies by signup date; http://ultramaxsports.com/ races/turkeytraxrun
Save the date Dec. 3
to
FREE!
The Trans-Siberian Orchestra
switch
JESSE AUDITORIUM
Now in their 13th touring season, this powerhouse group of classically trained musicians comes together to create nothing short of an electrifying evening of holiday rock music in “The Prophecy.” 7 p.m.; from $39; www.concertseries.org Dec. 12-22
“A Christmas Carol”
ARROW ROCK LYCEUM THEATRE
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insider
BOOKSHELF
Nothing More Dangerous ESKENS’ NEW NOVEL PROBES RACISM AND PREJUDICE DURING THE 1970S.
BY LAUREN PUCKETT
I
n 1963, the Reverend Martin Luther
and the first to be set in mid-Missouri.
word, which he figured would tether
King Jr. finished the final sermons
Eskens, a Missouri native who now lives in
him, indirectly, to the same creative thrill
that would become Strength to
Minnesota, grew up in the 1970s around
of dance. As days studying journalism
Love, a literary masterpiece in its own
Jefferson City, where he worked at his
turned into days studying law, which
right, but also the first book of sermons
father’s drywall company.
then turned to days practicing criminal
by an African-American preacher to be
Although he hasn’t lived in Missouri
widely distributed to a white audience.
for decades — he left the state to earn de-
away from the creative expression of his
Written in part while King served time in
grees in journalism and law in Minnesota,
youth. He excelled at legal writing, so he
a jail cell in Albany, Georgia, Strength to
where he practiced law for 25 years before
figured fiction was an obvious next step.
Love took on a power that outlived King
recently retiring — Eskens’ childhood
himself, and the collection is a frequent
years in the Midwest hills are still rich in
would, decades later, become Nothing
source of King’s most used (and, at times,
his memory. Perhaps that’s why he’s been
More Dangerous. The piece wasn’t ready
abused) quotations. It is, at least in part,
trying to write a book about Missouri —
yet at the time, but it had started to prod at
because of Strength to Love that Allen
and the intolerance he witnessed there —
the memories Eskens was wrestling with:
Eskens is publishing a novel this month.
since he first sat down to write.
mainly, that post-Civil Rights era mid-
Nothing More Dangerous, a quiet thriller
Eskens grew up a lover of theater and
defense, Esken felt he slipped further
In 1992, he started writing a story that
Missouri was not such a friendly place. “I started writing this short story
with a title pulled from King’s oft-repeated
a talented dancer, until he injured his
proverb (“Nothing in all the world is more
ankle badly enough in college to warrant
about a 15-year-old boy in mid-Missouri,
dangerous than sincere ignorance and con-
switching majors. He decided on jour-
and the thing that kept knocking at
scientious stupidity”), is Eskens’ sixth book
nalism for its connection to the written
the door was, ‘You have to explore this
32 INSIDE COLUMBIA NOVEMBER 2019
insider
BOOKSHELF
subconscious racism,’” Eskens says. “And
things that he — and everyone else in
their connections to one another but
it’s not just racism. Prejudices in general
town — notices is that they’re black. Jessup
their very lives.
that are subconscious.” When he was
isn’t a town known for its diversity, and
Eskens says this is the book he
growing up, “any chance that I had to put
the one other black girl in town is under
has been trying to write ever since
someone into a pigeonhole and make
constant threat of bullying from three
he learned he could write. It’s a book
them different from me, I would do that.
cruel white boys. Differences are only
he’s tremendously proud of, though
And so that’s what I wanted to explore.”
compounded when these nasty young
he knows it tackles topics that were
Eskens’ growing social awareness is
men from Boady’s private Catholic school
complex in the 1970s, let alone in 2019.
what led him to take protagonist Boady
try to recruit Boady for a Ku Klux Klan-like
Nothing More Dangerous is a methodi-
Sanden, a full-grown attorney in a few
organization built on white supremacy.
cal story, one with a creeping sense of
Instead, Boady befriends Thomas
pacing and the prose of a well-prac-
widely acclaimed The Life We Bury,
Elgin, the Elgin family’s high school-
ticed author. Although at times the
back to his youth in Jessup, Missouri.
aged son. It is through Thomas that
book only digs skin-deep and not into
In Nothing More Dangerous, Boady is a
Boady learns to recognize — and ad-
the root of racism, the overall effect
teenage daydreamer hell-bent on getting
dress — the hideous prejudice perme-
is one of soul-searching. Boady, like
out of his “podunk” hometown. But
ating his community. But as Boady is
Eskens, does not want to spread the
then, as in many of the best childhood
forced to confront his own shortcom-
danger of ignorance. He truly wants to
stories, newcomers arrive on the scene.
ings, his family and the Elgins are pulled
see the change Martin Luther King Jr.
deep into a murder mystery and fraud
spoke of. And he’s finally realizing that
conspiracy, one that threatens not only
change starts with him.
of Eskens’ other novels, including the
When the Elgin family moves in across the street from Boady, one of the first
INSIDE COLUMBIA NOVEMBER 2019 33
Securities offered through LPL Financial, member FINRA/SIPC. Investment advice offered through Convergence Financial, LLC, a registered investment advisor. Convergence Financial and LPL Financial are separate, unaffiliated legal entities.
insider
HIGH NOTE
The Story Behind the Song THREE THINGS YOU MIGHT NOT KNOW ABOUT YOUR FAVORITE MUSIC.
BY JAMIE MAC • PHOTO FEATURING CRAIG MORGAN
“THE FATHER, MY SON, AND THE HOLY GHOST”
Craig Morgan
a matter of weeks, they collaborated on this track, she broke up with her boyfriend, and the steamy video for the song dropped. There’s no denying they are an item now, as numerous public
Craig Morgan’s son Jerry died in a boating accident in 2016
sightings and PDA sessions attest. While many speculate it’s all
so the moment I saw the title of this song I knew it would be
promotional hype, the back story begs to differ.
heart-wrenching reflecting on the loss of his teenage son. The message of the song is that although life goes on after tragedy, it’s not so easy to keep going. “The Father, My Son, And The Holy Ghost” encapsulates pain and anguish of a parent struggling to
“ONLY HUMAN”
Shawn Mendes & Camila Cabello
cope during the aftermath of such a tragedy. Craig Morgan is the sole writer of this song, which recently made it to #1 on the iTunes all-genre charts.
“Only Human” is the third single from the Jonas Brothers comeback album, “Happiness Begins.” It features a reggae-style groove, and ‘80s video and the lyric that became the album title.
“SENORITA”
Shawn Mendes & Camila Cabello
On the surface, it’s a fun song you can’t help but “dance” to, as the lyrics suggest. However, it might not be the kind of dancing you’re thinking. This song picks up where Sam Smith’s “Dancing With A Stranger” left off: drunk at the club, “let’s get out of here
This song will go down as the moment the relationship that was
together, and ‘dance’ some more,” finding a place where ‘hap-
meant to be finally got its happy ending. It was 2014 when Shawn
piness begins,’ as it’s ‘only human.’” Yes, the innuendo is pretty
and Camila first met; he was still just a VINE app star touring
clear, but you can’t deny it’s a catchy song.
with her group Fifth Harmony. A flirtatious bond formed on the tour, with many speculating something more was going on.
The Jonas Brothers will be on tour in Rosemount, Illinois on Dec. 3 and Omaha, Nebraska on Dec. 4.
Then came their November 2015 collab, “I Know What You Did Last Summer.” While more rumors swirled, they proclaimed they
Jamie Mac is the director of programming and new media of Zimmer
were still just friends. She had a long-time boyfriend and hopes of
Radio Group, which includes KCLR 99, Y107 FM and 101.9 The Wave.
the two finally becoming an item were fleeting. Until June hit. In
He has worked in radio for 12 years.
INSIDE COLUMBIA NOVEMBER 2019 35
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Inside Columbia
life November 2019
C O N T E N T S
38
Healthy Thanksgiving Eating
40
Talking Points: 5 With-it Words
42
Celebrating the Giving Season
48
The Buzz on Kaldi’s and the MU Business School
SMALL TALK
Doing word puzzles is great for your mental acuity, but talking may be just as helpful, some studies show. A mere 10 minutes of daily chit-chat appears to improve mental function and prevent memory loss.
life life HEALTH HEALTH & WELLNESS & WELLNESS
Healthy Holiday
LIGHTENING THE MOST FOOD-CENTRIC HOLIDAY OF THE YEAR. BY OLIVIA DESMIT
T
hanksgiving is one of the few
ways to modify dishes to make sure they
pie, cutting back on the meal so you can
holidays we celebrate that
aren’t too heavy on the calories and are
save room is a route to go,” she says.
revolves solely around food. For
loaded with plenty of nutrients.
“Dressings, extras or anything with a lot
the Pilgrims, it was a much-needed feast,
When it comes to holiday food, there
but for most Americans, it’s extra calories
are some dishes that you should avoid if
bit, but if it’s one of those things you
that we don’t necessarily need. For
you can, Michelle Bauche, a clinical di-
only eat one time a year some people
people trying to watch their weight, or
etitian with MU Health Care’s Missouri
argue you should give yourself permis-
those with dietary restrictions, Thanks-
Bariatric Services, says, but, some things
sion to eat those.”
giving can be a source of disappoint-
in moderation are okay.
ment. Fortunately, there are plenty of
38 INSIDE COLUMBIA NOVEMBER 2019
“If your absolute favorite is pumpkin
of sugar are things to cut back on a little
But, certain things, like dishes high in sugar, should generally be avoided. “Pies,
life
desserts and typically cranberry sauce have
HEALTH & WELLNESS
Here are some tips that Bauche recommends to easily make unhealthy Thanksgiving foods a little lighter.
a lot of added sugar,” according to Bauche. “Even things like mashed potatoes can be made lighter. Some people add way too
people also add brown sugar and marsh-
1
mallows to sweet potatoes, but they’re
onions on top are also highly processed, so
already pretty sweet by themselves. Extras
by sautéing some fresh onions, you can cut
like that can put something overboard.”
a lot of calories.
much butter, but it really tastes similar when you have a lighter hand. Some
When it comes to pies, stick to fruit, Bauche says. “Fruit pies may have fewer calories when made with less added
GREEN BEAN CASSEROLE typically
uses cream of mushroom soup, but
you can use a lighter version. The crispy
2
MASHED POTATOES can easily become more nutritious by replacing
sugar and more nutrients.” Another
potatoes with cauliflower. Mashed cauli-
option for dessert is to create a parfait
flower has a very similar taste and texture
with layers of fruit, light yogurt and even
and it’s a low-carb option for those that
pumpkin puree (not pumpkin pie filling).
prefer to eat fewer carbohydrates.
vegetables such as broccoli, cauliflower,
3
Brussel sprouts, winter squash and cab-
ing the amount of crust also helps. You
bages are healthy options,” she says. “In
can leave the top crust off of certain fruit
terms of fruit, pomegranate, pears, win-
pies, and you can even make some pies
ter berries and apples are all in season.
crust-less. Bauche says some people bake
Lots of fruits and vegetables are always
pumpkin pie in a dish with no crust to cut
good and provide fiber to help promote
back on calories.
satiety with fewer calories.”
4
Some things that Bauche says can be gobbled up without any guilt include vegetables, fruit and protein. “Seasonal
Typically Thanksgiving dinner is centered around a turkey or ham, which
When it comes to PIES, you can use sugar substitutes instead of regular
sugar to cut down on calories, and reduc-
ALCOHOL is one Thanksgiving addition that can easily be removed for
isn’t necessarily bad for you, Bauche
calories’ sake, but there are also some tips to
says. “White meat is leaner than dark
reduce your calorie intake if you choose to
meat, but dark meat has extra nutrients
imbibe. The lower sugar options are usually
so I’m not opposed to people eating
tequila and vodka, Bauche says, but less
it. The biggest thing when it comes to
alcohol content also equals fewer calories.
turkey is to avoid eating the skin. Ham
Be careful with your mixers: juices and simple
is good as long as you’re not eating one
syrups quickly pack on the calories. Instead,
that is coated in honey or sugar.”
mix your drink with club soda and fruit, such
One tip Bauche recommends for those
as lime, lemon, berries, etc. If you prefer not
trying to watch their waist this holiday
to make your own drink, you can look for
season is to fill half of their plate with non-
wine with less alcohol content, or low-calorie
starchy vegetables, such as a big salad.
spiked seltzer drinks.
INSIDE COLUMBIA NOVEMBER 2019 39
life
5 THINGS
Vocab Rehab
5 THINGS TO SAY IF YOU WANT TO SOUND CURRENT. BY PEG GILL
THE WORDS OR PHRASES WE USE CAN MAKE US SOUND HIP AND WITH IT, or out-of-touch and out-of-date. New slang is always sneaking into our everyday parlance — thanks in part to social media — and it can be hard to keep up. Who knows? By the time we’ve gone to press with this issue, these terms may already be passé, but here are five things to say that we hope will still make you sound Gucci.
“Tea.” It means gossip. You can use it to both ask about
“Woke.” This means you’re on top of current affairs and
gossip (What’s the tea?), tell someone about gossip (Spill the
aware of what’s going on. If you have a good grasp of the reality
tea) or as a single word response to major drama (TEA!).
around you, or have come to terms with the fact that your previ-
“Snatched.” When someone looks fashionable, this is used as a compliment.
“Flex.” No, this doesn’t refer to muscles. When you flaunt your possessions or lifestyle in a showy way, you’re flexing. Often done by influencers on Instagram.
ous beliefs may have been false, you’re referred to as “woke”.
“Lit.” Often used to describe being inebriated, it’s now also a synonym for “really good.” As in, after reading this, your vocab will likely be lit!
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SHOULDA CALLED ATKINS
life
ROBINSON’S RAMBLINGS
Sharing the Harvest
FOOD BANK FOR CENTRAL & NORTHEAST MISSOURI BATTLES FOOD INSECURITY. BY JOHN DRAKE ROBINSON
S
he balanced wobbly in front
In front of me was a real superhero.
of me in the grocery checkout
Clutching the cart tightly as one hand
line. As she struggled to place
Thanksgiving is approaching. Soon these checkout lines will move thou-
fumbled to place cans on the checkout
sands of turkeys destined for family
a cartful of canned vegetables on the
counter, she turned to me and struggled
tables laden with food.
conveyor belt, I wanted to help. Instead,
to speak, “These are for the food bank,”
I offered a greeting.
she managed a smile.
“You have a lot of healthy food!” My
But on this day, the woman in front of me in the checkout line knows that within
I was impressed. Through what ap-
blocks of this grocery, families are strug-
words sounded dumb. But they were
peared to be physical pain, her face was
gling to scrape together their next meal.
meant as encouragement. Behind me
kindness and compassion. This person eas-
was a line of impatient shoppers, com-
ily could be consumed by her own needs,
those of us who are blessed with an abun-
plaining between texts.
yet she was focused on helping others.
dance of food options, it’s hard to believe
42 INSIDE COLUMBIA NOVEMBER 2019
Especially during the holidays. For
life
ROBINSON’S RAMBLINGS
that the scourge of hunger still exists in
agencies including soup kitchens, home-
day before Thanksgiving. And you can
Columbia and surrounding counties.
less and abused shelters, food pantries
donate to Mizzou’s Score Against Hunger.
Thank goodness there’s a network of
and 141 elementary schools through the
Find out more about these efforts at www.
superheroes to combat hunger. It’s a big
Buddy Pack Program. In 2015, the food
sharefoodbringhope.org
job. Columbia continually ranks among
bank distributed 7 million pounds of
the top American cities in which to live.
food to Boone County residents, includ-
online fundraiser will begin a month-
Our unemployment rate consistently
ing more than 7,500 children.
long fundraising campaign for the
scores lowest among Missouri coun-
For every empty stomach, there’s
On Dec. 1, our local CoMoGives
food bank and 137 other nonprofits
ties. But even in Columbia, more than a
a unique story. More than 5,000 area
and charities. CoMoGives is powered
few neighbors are struggling. In Boone
veterans live at or below the poverty
by The Community Foundation of
County, one in six people faces food in-
line. One in five Missouri children faces
Central Missouri, an independent,
security, according to the 2016 Missouri
hunger on a regular basis. More than
nonprofit organization created by and
Hunger Atlas, the most recent study
half of school children qualify for free or
for the people of our community.
compiled by the University of Missouri.
reduced-price lunch. And the fastest-
On the front lines of the battle against food insecurity, The Food Bank for Central & Northeast Missouri serves 100,000 people per month in 32 counties. The food bank distributes food free of charge to 131 area hunger relief
Meanwhile, the lady ahead of me
growing population facing food insecu-
pushed away from the checkout line
rity? Senior citizens.
with a cart of quality unexpired food.
There are several ways to support The Food Bank right now. The Partnership Against Hunger enlists local sponsors to collect food on the Tues-
She knows that’s how she would want to be treated. Follow John’s Facebook page, A Road Trip Into America’s Hidden Heart
INSIDE COLUMBIA NOVEMBER 2019 43
44 INSIDE COLUMBIA NOVEMBER 2019
Best Bet
Booties Step up your winter footwear game. By Diahann Bieser and Olivia DeSmit BOOTIES — OR SHORT BOOTS — may not have been around that long, but they’ve taken the fall shoe world by storm. They come in a range of heels, heights, details and materials, essentially making it impossible to have only one pair. A few trends we’ve noticed this fall are leopard and snakeskin print and intricate stitch detailing. Since flare pants are back in style, printed and detailed booties are great to show off under flare-cut pants.
INSIDE COLUMBIA NOVMEBER 2019 45
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INSIDE COLUMBIA 2019 INSIDE COLUMBIANOVEMBER NOVEMBER 20194747
insider
ENCOUNTERS
Coffee Curriculum NEW KALDI’S CAFÉ OFFERS UNIQUE STUDENT EXPERIENCE.
T
BY OLIVIA DESMIT • PHOTO BY L.G. PATTERSON
he first official cup of coffee —
first brainstormed this collaboration two
well, tea — served at the new
years ago, Vinzé says. “When I met Tricia,
Missouri Method at the Journalism school,
Kaldi’s Coffee shop in Cornell
Although it shares some ideas as the
we immediately hit it off and knew we
this technique is different, he says. “We
Hall was a chai latte for Ajay Vinzé, the
wanted to do something together to help
aren’t training students to become baristas
dean of the business school.
businessmen and women at MU,” he
— we’re giving them experiential learning
says. “Kaldi’s opening itself in the business
opportunities.” And, unlike most other
is a partnership between MU’s Robert
school is going to provide students with
dining or coffee options on campus, “this
J. Trulaske, Sr. College of Business and
experiential learning opportunities. It’s
partnership is not part of campus dining,”
Kaldi’s Coffee. Kaldi’s co-owners, Tricia
going to be meaningful for our students to
the dean says. “It’s a new way of thinking.”
Zimmer Ferguson and Josh Ferguson, are
see how a good business is run.”
The shop, referred to as a learning café,
alumni of the University of Missouri and
The café will hire student employees,
The Kaldi’s Café experiential learning opportunities will be offered in three
were looking for a way to give back to
but the real collaboration comes in the
courses this fall and four courses in the
their alma mater.
form of course credit. Business school
spring. But, Dean Vinzé says, “once word
students will gain access to Kaldi’s data
gets around, I’m sure there will be many
only great coffee and tea, but great
and information, so that they have real
more courses. This partnership is one
academic experiences to MU’s business
world examples in courses. “Professors
example of the business school trying to
students through this partnership with
will use Kaldi’s as an example in different
create experiential learning opportunities.
the college of business,” Tricia Zimmer
courses,” Dean Vinzé says. “For example,
Instead of going out, we are pulling busi-
Ferguson says. “As an entrepreneur who
if students are in an accounting class,
nesses in.”
benefited from a world-class education
they will audit Kaldi’s books. If students
The café, located on the second
at MU, I can’t think of a better way to say
are looking at supply chains in a course,
floor of Cornell Hall offers a full line
thank you to the college of business while
they will look at how Kaldi’s coffee goes
of specialty drinks, including espresso,
also providing students with new ways to
from bean to cup. They’ll get to experi-
smoothies and food. It is open 7 a.m.–3
enrich their college experience.”
ence things that you can only experience
p.m. Monday through Thursday, and 7
if you’re part of a business.”
a.m.–1 p.m. on Fridays.
“I’m so excited to begin offering not
Dean Vinzé and Zimmer Ferguson 48 INSIDE COLUMBIA NOVEMBER 2019
INSIDE COLUMBIA NOVEMBER 2019 49
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BY MADELINE EWING • PHOTOS BY L.G. PATTERSON
It’s not hard to be a foodie in Columbia, according to these five culinary experts. COLUMBIA MIGHT NOT BE AS BIG AS CHICAGO — or even Kansas City — but when it comes to food, we can compete with the best of them. With Columbia’s expansive restaurant scene, there are sure to be many who consider themselves “foodies,” or experts in all things gastronomical. In case you don’t consider yourself one of these experts — or even if you do — we’ve done some detective work to uncover the best places to satisfy every craving. From produce to appetizers to desserts, consider this a personal tour of Columbia’s cuisine. Find out the best places to get fresh ingredients in Columbia, and the best places to eat, even if it’s just for one course. Meet five prominent foodies who are experts in all things Columbia, learn about their favorite local treasures and find out what makes the local food scene so special to them:
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Sarah Cyr
Former owner of The Wine Cellar & Bistro and operator of a Wine & Wellness program, Sarah Cyr has always been impressed by the talent of local growers and producers in the area. To her, being a local foodie is no joke. Cyr views it as a “total celebration of local farmers and restaurateurs, and their ability to create high-quality products.” As one of the first few restaurants to actively work with farmers in Columbia, Cyr and The Wine Cellar helped pioneer the introduction of farm-toplate experiences locally. More people are demanding healthier, more intellectual options for food she says. “We already see this showing up in the food scene with fermented foods, fermented drinks, less gluten, less dairy, more vegetarian and vegan options and smaller portions,” Cyr says. “We now have a huge, amazing farmers market demonstrating that demand to be true every Saturday.” Cyr is excited to see this trend grow as “we continue to be conscientious consumers.”
Favorite place to source ingredients? “Obviously the Columbia Farmers Market farmers market is an excellent place to get fruits, vegetables, local meats, bread, etc. But I also love Clovers Natural Market and Natural Grocers, and the organic section at Hy-Vee on West Broadway for my everyday shopping needs.”
What would your “perfect meal” be? “Wow, tough question, but I support places that support local foods, organic foods and/or authentic cuisine. So for brunch, hands down Café Berlin for their consistent, thoughtful and delicious food and drinks. “For lunch I prefer something authentic and simple like a taco from MedMex Cafe, Taqueria Don Pancho or Tortilleria El Patrón. “And for dinner, I love Flyover for their simple yet creative take on sharable plates — the catfish plate and burrata plate are my favorites. For dinner, I am biased. I used to own The Wine Cellar on Cherry, now known as Cherry Street Cellar, and the new owners are doing an incredible job with flavors, providing a big-city dinner experience downtown on Cherry Street. I recommend the quail or the snapper — so amazing. “And finally, for dessert, since I am not a big dessert fan, you can catch me with kiddos at my favorite local frozen dessert places like Sparky’s downtown or Randy’s Frozen Custard.”
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Mike Odette
As chef of Central Bank of Boone County and the previous owner of Sycamore, Mike Odette is immersed from head to toe in the Columbia food scene. Odette views social media as a massive influence in attracting customers to local businesses. “There are so many more aspects to our food culture than there used to be. There’s inspiration at our fingertips in gorgeous photos on thoughtfully curated social media, like Barred Owl’s and the Columbia Farmers Market,” Odette says. “The food truck players still standing are part of the landscape now and offer great and consistent products. Diners are fluent in modern food culture vocabulary. Social media buzz has buoyed great new places like Taqueria Don Pancho and generally makes the restaurant scene more of a meritocracy.” He also considers CoMo to be progressing in the matter of growing food in-house, explaining that “urban agriculture has got more folks into growing their own food.” Over the years, Odette witnessed trends “pop up”— the most recent quite literally being pop-ups, or restaurants established in temporary locations. “I love seeing pop-ups and hope that trend continues,” he says. “I’d like to see restaurants do more to retain their good staffers and hope they get more loyalty and passion from their main players in return. We’re lucky to have so many great restaurants and food stores, a robust farmers market and so many chefs and cooks whose names aren’t in the magazines but are quietly awesome.”
What is your favorite place to get fresh vegetables, fruits, meats and specialty ingredients? “[There are] so many great specialty stores in Columbia! I’ve been going to A&Y Global Market, formerly known as Campus Eastern Foods, for 30 years for all things Mediterranean and Arabic. “Tortilleria El Patrón on Vandiver is still somewhat of a best-kept secret that I love. “Nobody’s bread comes close to Uprise’s — and what a great business they’ve built. Clovers for hard-to-find items.” Odette also frequents Lee’s downtown for authentic Asian ingredients and frozen dumplings for his family’s “dumpling blowouts.”
What would your “perfect meal” be? “There are way too many CoMo restaurants that are near and dear to me, but I’d see Walker [Claridge] at Broadway Brewery for an 11 Point [IPA], head over to Barred Owl for gnudi — if I’m lucky to see it on the menu — and work my way back down to Sycamore for mussels and fries, then Uber down to Murry’s for dessert,” Odette says. Gnudi — light ricotta dumplings that visually relate to gnocchi and are often topped with melted butter — are not always offered at Barred Owl Butcher & Table because of the restaurant’s reliance on seasonal ingredients, sustainable practices and commitment to whole-animal butchery. “If my kids are with me,” Odette says, “it’s hard to beat the three-course mini supper crawl of Pizza Tree, Booches and Sparky’s!”
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Scott Charton
A retired journalist who traveled statewide as the Missouri roving correspondent for The Associated Press, Scott Charton produced many good food stories on the road. One of his “secret pleasures” in Columbia is visiting Grand Cru Restaurant. “[The] kitchen does terrific steaks and chops, and those who like to indulge can relax before, after or during the meal with an exquisite cigar from the wellstocked humidor and a vintage port or rare whiskey in the cigar lounge,” Charton explains. He believes Columbia is “blessed with great food options,” ranging from locations for dining out to spots for finding fresh ingredients to cook at home.
Favorite place to source ingredients? “The new Columbia Farmers Market pavilion is a great stop for the local fresh seasonal bounty. I love the home-grown tomatoes, cucumbers and onions for savory hot-weather
“
“The pork steaks from Lutz’s BBQ are a plateful, alongside excellent coleslaw and beans. For the best tender, juicy brisket, stop at CoMo Smoke and Fire on Route B — and don’t miss the BBQ Mac and Cheese. “If you’re hungry and on the move, check the daily location of the Ozark Mountain Biscuit Company food truck — these guys are so creative, and their big cathead biscuits are the basis of many fine meals. They’ll stuff the biscuits with fried chicken, pimento cheese or out-of-this-world fruit preserves. “[For dessert], you cannot go wrong with Peggy Jean’s Pies, which just reopened in its new, larger location a couple of doors from Hy-Vee on Nifong. Peggy Jean’s newcomers must try the Chocolate Bourbon Pecan Pie — heaven by the slice. If you want total comfort-pie fulfillment, call a day ahead and special-order the Egg Custard Pie, a delicate, flavorful punctuation to any meal, grand or humble.”
... none is better than Perche Creek Cafe at Midway, where the biscuits are hot and fluffy and the sausage gravy is sublime.”
slads. Goatsbeard [Farm] dairy provides outstanding cheeses, and Patchwork [Family Farms] has the best pork. A new jewel in the fresh offerings is the Gulf seafood market at Cajun Crab House on the Business Loop — you cannot get better red snapper, pompano and red shrimp without traveling south to get sand between your toes.”
What would your “perfect meal” be? “[For weekend breakfast], none is better than Perche Creek Cafe at Midway, where the biscuits are hot and fluffy and the sausage gravy is sublime. If your taste runs fancier, their eggs Benedict is covered with a fresh Hollandaise sauce fit for royalty. And the conversation is always fun and friendly, lubricated with fresh coffee. “My favorite [Asian restaurant] is Peking on Green Meadows, and I keep ordering the amazing Orange Shrimp — a perfect treat alongside fried rice, and the kitchen will kick up the heat if that’s your style.
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Brook Harlan
Culinary chef instructor for Columbia Area Career Center, Brook Harlan grew up in Columbia until the late ’90s, when he moved to New York. He returned a short while later in 2002, taking after his parents in appreciating what Columbia’s restaurants have to offer, as well as how that has evolved. “We are so lucky to have a community that supports such a fantastic group of farmers,” Harlan says. “Not only [farmers] that sell at the market, but also the ones that are purveyors to great local restaurants. I think being a foodie in Columbia is pretty easy.”
Favorite place to source ingredients? “I love going to the Columbia Farmers Market on Saturdays. We have had an amazing farmers market since I moved back here in 2002, and I am sure before that as well. It has grown even greater in the last several years and especially now with its new facility. Most of the time I go with only a few things in mind that I need and just try to keep an open mind for tons of fantastic seasonal vegetables
“
We are so lucky to have a community that supports such a fantastic group of farmers.” that are always available. I’m looking forward to the fall, winter and spring markets now that there is a covered location.”
What would your “perfect meal” be? “I have two young kids, so it’s hard to get out much, but I love going to Barred Owl Butcher & Table, Sycamore, Flyover and The Quarry. Maybe start the night off at the Quarry with a po’boy and some hot fries. Travel down to Sycamore for some pork belly sliders, then to Barred Owl for some fantastic drinks from Andrew Ruth behind the bar — talk to Chef Ben [Parks] and Chef Josh [Smith] about something new that is on the menu that I need to try. “Then south of town to Chef Adam [Wells-Morgan] for some small plates at Flyover. It’s just a dream. I don’t think I could fit all that food into one night, but it would be fun.”
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Sara Fougere
A local caterer for 15 years and a food junkie, Sara Fougere finds her fix in local restaurants, at markets and within her own household. Fougere likes to encourage others to be adventurous when ordering off a menu or trying one of Columbia’s “fabulous local places,” as well as to take advantage of local produce when it’s in season. Fall calls for butternut squash, pumpkin squash, apples, late greens and rosemary, all of which can be locally sourced and incorporated into meals at home or in menu items around town. Fougere likes to use these seasonal, fresh ingredients in her catering menu items and looks forward to seeing their appearances on several local menus. Fougere appreciates the loyalty to local places among the Columbia community. “When a new place opens, people get excited about it, they’ll talk about it, but they
often with Pierpont Farms because she says they have great service and delivery and fresh products.
What would your “perfect meal” be? “For an appetizer, Brock’s Green Pepper Rings [from Murry’s] is unique, unusual — a savory and sweet combo! I do love to go there,” Fougere says. Brock’s Green Pepper Rings are a concoction unique to Murry’s, a dish invented by a former chef on his own time. Made up of green peppers that are sliced into thin rings, fried and topped with powdered sugar, the dish lands somewhere mysteriously between a salad and a dessert. The appetizer eventually found its permanent place on the menu as a newly discovered Columbia comfort food. “On Monday nights, [Murry’s is] crazy. People wait for like
“
When a new place opens, people get excited about it, they’ll talk about it, but they always support the good local places too.”
always support the good local places too,” she says. “I think people really support other local people [in Columbia].” She also recognizes a growing trend in health-focused diets and demands, both in the catering world and on restaurant menus. Gluten-free, vegetarian and vegan requests have been the most popular trends Fougere has witnessed in her business within the past year, and she notes increased local interest in fermented products such as kombucha, a fermented tea drink.
Favorite place to source ingredients? “Sam’s Club has great fresh meat that you can pick out, cut and size,” Fougere says. “For staple ingredients, Sysco sales reps are super accommodating, there is easy order and delivery. Our seasonal produce from local farmers is a great way to support other local businesses. “I have some regular farmers that I get produce from as well. They usually bring the produce to me, or I will run out to them. I’m a huge believer in trying to support other local businesses. We all support each other, and we all do things through each other. It’s so important for our community and for our customers in the long run.”Fougere also works
an hour, but we come in after church and place our order, then take the kids home and walk the dog and come back in 20 minutes and it’s ready. It’s the most consistent food. “Olive Cafe’s hummus is better than any I’ve had. I make most of my own treats at home, but I can’t make it the way they do, so I buy it. “Hoss’s Market & Rotisserie’s cobb salad with ranch: It has house-made ranch, and their rotisserie chicken — it’s just wonderful, and it’s huge. I’m a big salad eater, and I love to have a big salad. It’s got everything you could want in it. “I love a filet at Chris McD’s or whatever their steak special is. It’s always a great cut and cooked perfectly. Great sides and sauces accompany it. I really only drink wine, but Chris McD’s always has a fun martini. “Murry’s has one of my favorite wines, Dry Creek Sauvignon Blanc. It’s made in Dry Creek Valley in California. We were just there last year, and it was just beautiful. I drank their wine at [Murry’s] for years. “For dessert, Andy’s Ozark Turtle Sundae is easy to grab when you need a treat. Murry’s rotational desserts are always great surprises — you never know what they will be.”
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Shop How brick-and-mortar stores are surviving the online shopping era.
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L
et’s take a brief trip back through the recent history of major retail trends. In the 1970s, shopping malls burst onto the scene. Then the big-box stores such as Walmart and Target started cutting into the malls’ share. Then, in the early 2000s, online shopping began siphoning off customers from both the malls and brick-and-mortar stores. What do those three movements have in common? They damaged local small retail businesses — such as the ones lining the streets of downtown Columbia — more and more with each successive wave. “If you look at the trend for businesses downtown, there are far fewer retail businesses and far more service: restaurants, bars, that type of thing,” says Anne Moore, owner and CEO of D&M Sound, which has been in business in Columbia for more than 40 years. “When they say there is a retail apocalypse, that may be an exaggeration, but it is a trend.” A 2017 report in The Economist predicted that 10,000 retail stores in America would shutter by the end of the year, a 50 percent increase from how many closed during the depths of the Great Recession in 2008. A report from the U.S. Department of Commerce in February showed that, for the first time in history, online shopping held a higher market share in the United States than “general merchandise” providers such as department stores, big-box stores and warehouse-club stores. If the chains are feeling the squeeze, be assured that the independent retailers are as well. And then some. “For the most part, people have recognized that this was coming,” says Nickie Davis, executive director for The District. “A lot of businesses have taken steps to
Local BY DAVID MORRISON
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increase their online presence as well — whether that’s selling, doing promotions or whatever that might be — but it’s definitely affected a lot of our businesses, particularly retailers.” There is a glimmer of good news, though, in the doom and gloom of the looming era of online retail supremacy. One, it’s been a slow-moving front, so business owners have had more than a decade to figure out what they can do to combat it. Two, there are a number of ways smaller businesses can be nimble and adaptive, providing customers products, service and experiences that they cannot duplicate in an online environment. Small businesses can even use the tools of their supposed demise to their advantage. “Essentially, you have to embrace reality and understand and leverage the fact that clients are now better educated,” says Mills Menser, president and owner of Buchroeders Jewelers, which has been in Columbia since 1896. “So, the things that you can have a sustained competitive advantage on, you need to double down and use that information to explain why.”
Using Online, But Not Selling Online
If you go to the website of D&M Sound, you’ll see the store’s products, prices and click-through sites to more detail about each item, much as you’d see on the site of an online retailer. Don’t expect to add anything to your cart, though: D&M Sound doesn’t sell online. Part of the reason is that some of the manufacturers with which it works don’t allow its vendors to sell their products online. The main reason, though, is that D&M wants customers coming through the door. The online showroom is part of what draws them in. “We don’t sell products; we sell our expertise,” Moore says. “People don’t buy just a TV from us. They want it installed, a custom remote programmed for that and their cable box and their DVD, the whole bit. Our site actually does have the capability of selling online. It’s just not activated.” Local stores that aren’t going all in on e-commerce can still use their online presence to drive business. Robert Flynn, general manager and gemologist with L.C. Betz Jewelers, a fourth-generation, family-owned business that has operated in Columbia since 1983, says the store pushes new images of its products on its website and Facebook and Instagram pages almost daily. Customers respond, which leads to in-store conversions. Menser says Buchroeders uses Facebook as a tool for generating leads as well, and Dryer’s Shoe Store owner Justin Riley says his store maintains an active presence on social media to advertise as well as be more responsive to real-time consumer demand. Dryer’s has been around since 1956, and while helping customers find the perfect shoe may not have changed much in the past 63 years, the immediacy of the customers’ tastes has.
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“People will see trends, fashions or styles online, and then they come into the store looking for them,” Riley says. “We have to be a little more up on what the latest trends are and what the demands are because people are seeing them instantaneously online. It’s not a big deal for us because, since we’re an independent store, we can bring in whatever we want, whenever we want. We don’t have to go through a long process like a corporate store would.” Even if a store is not selling online, creating and maintaining an active and responsive online presence is still crucial to its bottom line. Hope Horn, an adjunct instructor at the University of Missouri’s Department of Textile and Apparel Management and Crosby MBA program in the Trulaske College of Business, says a company should be employing multiple digital strategies to forge meaningful bonds with consumers.
The initial greeting and handshake can happen online, before the customer sets foot in the store. “You need to engage the consumer emotionally,” says Horn, who had a long career in the retail and wholesale industry before becoming an instructor at Mizzou. “There are ways to connect with a consumer digitally and act digitally, even though you’re selling the majority of your product in the store. You can create an online presence through Facebook pages and a website that has content, videos, links, blogs, things that make consumers feel like you’re part of the digital community, even though your shoppers come from Broadway.”
Curate and Compete Back in 2008, Menser made a move to create another division of Buchroeders called Diamond Banc, a nationwide network through
which Buchroeders can source its diamonds from avenues such as other diamond stores that are closing or from estate sales. Bottom line: They can keep the price down. “When you buy from the recycled diamond industry, it’s just how low can you negotiate. The cost of mining and manufacturing has been removed,” Menser says. “It just played hand-in-hand with consumer demand to sell jewelry in that economic environment. How we source our goods, diamond-wise, is completely different.” There are two big reasons that consumers have flocked to online shopping — the convenience and ease of ordering from their homes and the low prices that large online retailers are able to offer. Moore, of D&M Sound, said one of her colleagues in the home-entertainment industry presented this conundrum rather bluntly: Customer loyalty is only worth about 50 cents.
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Meaning, if you can’t get within 50 cents of Amazon, how loyal will your customers truly be? “That’s kind of cynical, but it does speak to the challenge,” Moore says with a laugh. “Everybody is price-oriented. We all want a good deal. Nobody wants to pay more.” Riley says Dryer’s has been fortunate in the fact that a number of companies the store carries don’t allow online retailers to sell their products at a discount, which negates that advantage. And, as far as product goes, there is something local stores can offer for which some consumers are willing to pay a little bit extra: a curated collection. Instead of customers wading through page after page of brands and online specifications to find the best 50-inch flat-screen TV to suit their living rooms, Moore and her colleagues can go to trade shows armed with experience and know-how and come back to Columbia with the products they feel will best fit their clientele.
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Flynn says LC Betz employs a similar expert’s eye when compiling its selections. “When we buy gemstones and jewelry for our inventory, we’re inspecting everything in person,” Flynn says. “We look at stones under a loupe, look at how everything is manufactured. We have relationships we’ve formed with vendors and stone cutters over decades, and vendors come to us with top-quality goods. We are selling many one-of-a-kind, museum-quality and custom pieces, very different to what online jewelry retailers have to offer.” Plus, Riley says, local shops can offer a different kind of convenience that online can’t match just yet. Amazon offers sameday delivery but at an extra cost for its non-Prime members, and it recommends that you order before noon if you want that product before 9 p.m. “That’s one thing that, no matter what, the Internet can’t provide — somebody walking in and walking out with an item,”
Riley says. “That’s where it comes down to our store and other retailers like us: If you have the type of product that is in demand, people want to get it the day they want it. That’s a big process that really plays into our favor versus the Internet, really. I do see a lot of that with our local businesses here.”
Experiential Shopping
Horn says she has noticed an interesting trend recently. Online retailers such as Warby Parker and Bonobos are dipping their toes into the brick-and-mortar world. They’re starting to realize that modern consumers want more than pictures on a screen and clicks of a mouse. “The consumer wants it all. They want to be able to find it, touch it, see it, think about it, tweet about it, and they want to do all these things any way they want to do it,” Horn says. “Online is still a huge part of these retailers’ business, but even they realize that in a major metropolitan area, they have enough customers that would benefit
from coming in and being able to touch the merchandise.” This is why, when the Lululemon athletic apparel company was in its growing stages, it would set up pop-up stores in new markets and partner with yoga instructors. Lululemon provides the clothing, the instructors provide the classes and, in turn, the company immediately cultivates a native customer base by building a community before selling anything. The company opened a temporary storefront on Ninth Street over the summer, with the possibility of becoming permanent. Davis says businesses in The District have embraced this aspect of competing with online. They’re trying to create a scene so that, even if consumers go downtown without any intention of buying, well, at least they’re in the area. “There are a ton of amazing events our businesses host,” Davis says. “They collaborate on different things they can bring to downtown and, by making this a destination spot, people are going to come down here anyway and end up shopping at our unique boutiques down here. You can’t get that one-to-one interactive experience online, and the interesting things you find downtown in local boutiques, you just can’t get online.” Davis says Skylark Bookstore, with its variety of readings, and the Makes Scents fragrance shop, with its custom scent-making workshops, are examples of downtown businesses that blend events with products to make unique experiences for Columbia consumers. Sales are obviously the paramount objective in these happenings, but even unconverted leads can also result in increased word of mouth or social media chatter about downtown businesses. And, Davis says, around 64 percent of the money Columbia residents spend in the community stays here. “The ‘shop local’ push is fairly new,” Horn says. “If you think holistically about shopping, think about the rise of the farmers market. That’s the parallel. Go to the farmers market to buy the cherry tomatoes that were grown 50 miles away as opposed to going to the grocery store. Go to your local store and find something new and unique to support the community. I think it’s the same phenomenon.” If you’re going to be a small local retailer in an online shopping world, you need to be able to offer some sort of added incentive in order to survive. Whether it’s service, experience, price matching, continuing conversations with consumers or some mixture of all the above, adaptation is key. “Embrace it, leverage the positives and don’t have a victim mindset. Figure out how you can make yourself better as a byproduct,” Menser says. “What works today likely won’t work tomorrow. Business evolves more in five years now than it used to in 50. Spending time in the past or justifying yourself out of business is never the way to go.”
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P
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IS OVEREATING INEVITABLE? THANKSGIVING DAY TIPS
Thanksgiving is almost here, and for most people, that means indulging and overeating, and ending up in a proverbial food coma. But is that consumption coma really inevitable? Not with a little planning. Here are some tips on how to avoid feeling as stuffed as that spectacular bird!
EAT OFF COLORFUL PLATES. Research has shown that the more contrast there is between your food’s color and your plate’s color, the less you’ll eat. Since turkey and mashed potatoes are light-colored, avoid using white or cream plates for Thanksgiving. HELP CLEAN UP. If you spend an hour clearing the table and washing the dishes, you can burn about 100 calories. Plus, your host will appreciate your efforts! SKIP THE ELASTIC. Avoid the urge to wear something baggy and “forgiving.” If you wear something form--tting and a little snug, you’ll start to feel uncomfortable sooner, which will help signal you’re getting full and help you avoid overeating. BE PARTICULAR. Before you sit down at the table, pick a few favorite foods you plan to eat. Then, if your -rst taste doesn’t live up to your expectations, stop. Don’t waste any calories on anything less than delicious. EAT “CLUE FOODS” AS APPETIZERS. When you snack on things such as tail-on shrimp or pistachios in the shell, visible reminders remain after you’ve eaten them. That pile of tails or empty shells will help remind you of how much you’ve already ingested.
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Inside Columbia
flavor November 2019
C O N T E N T S
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Local Pop-up Brings Authentic Japanese Flavor
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Transforming Turkey: Leftover Liberation
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Cornmeal Creation Makes Satisfying Side
BOTTOMS UP
Enjoy the dairy duo of sour cream and cottage cheese? Try this trick to make them last twice as long: Turn the containers upside-down in the fridge. This forms a vacuum and helps prevent bacteria from growing.
flavor
DINING OUT
Frances Harvey speaks to customers at the Sept. 16 pop-up at Barred Owl Butcher & Table
Pop-up Perfection FUJIKO IZAKAYA DELIVERS UNIQUE JAPANESE OFFERINGS.
BY ALEX FULTON • PHOTO BY L.G. PATTERSON
C
olumbia’s restaurant scene is expanding — not with brickand-mortar places, necessarily,
flavors again from my childhood.” Today, Harvey takes inspiration from those traditional dishes by creating a
it really just shows that our community is really open to new things coming into our town.”
but with pop-up events. Frances Harvey,
unique menu for each Fujiko Izakaya
co-owner of the pop-up Fujiko Izakaya,
pop-up event. Most recently, Harvey and
case traditional Japanese dishes, which
says her menu inspiration comes from
her business partners, Tim Eisenhauer and
she says receive little exposure in
her childhood. Her mother often made
Joshua Smith, held a pop-up dinner on
Columbia’s sushi-focused collection
traditional Japanese meals for Harvey,
Sept. 16 at the Barred Owl Butcher & Table.
of Japanese restaurants. She notes
including marinated eggs for tamago and fried pork cutlets for tonkatsu.
Harvey created the pop-up to show-
Tickets for the dinner — about 120 — sold
that many assume rolls make up all of
out four hours after they went on sale, with
Japanese cuisine. Harvey also wants to
an additional 20 or 30 people on the waitlist.
counter the common conception of ra-
a kid make appearances on our menus,”
This was the first time a Fujiko Izakaya
men as a dish that comes in little plastic
Harvey says. “[My mother] doesn’t live as
event sold out in such a short period.
packets. When Le Bao opened in May
“A lot of my favorite things that I ate as
close as I’d like her to. So it’s an excuse for me to make those foods and have those
70 INSIDE COLUMBIA NOVEMBER 2019
“It’s encouraging to see that people are really into it,” Harvey says. “I think
2018, Columbians were treated to a more traditional take on ramen, and Harvey
flavor
offers her own riffs on the dish with
pop-up event centered around Japanese
Fujiko Izakaya.
festival foods or the whole chicken event,
“I really wanted to bring ramen to this town,” she says. “It’s my favorite food to eat. Lots of people, when they think of ra-
where different parts of the chicken were served throughout the night. One standout from the Sept. 16 pop-up
men, they think of that package you boil
event was nasu dengaku, or a miso glazed
for a couple of minutes and just eat with
eggplant dish. Eggplants are sliced in half
that crappy powder. I wanted to show
and stuffed with a miso dengaku mix.
that it’s a very nuanced dish as well.” Fujiko Izakaya mimics tapas bars,
Many associate the vegetable with Italian cuisine through dishes such as eggplant
in the sense that they both aim to pair
parmesan; Harvey wanted to show how de-
small dishes with drinks, traditional for
licious the ingredient can be in Asian food.
a Japanese Izakaya restaurant. The first
“If you see eggplant on a menu at any
part of the pop-up’s name derives from
Asian restaurant, it’s 100 percent going to
Harvey’s middle name, Fujiko. In the
be delicious,” she says. “I’m really excited
same way she plans out her food menu,
to kind of show how Asian flavors just re-
Harvey meticulously chooses cocktails,
ally pump up the flavor of eggplant.”
beer and wine that would pair well with
Fujiko Izakaya pop-ups typically occur
the cuisine being served — each drink
once every three or four months, but
must be as special as the food menu.
Harvey says she is hoping to expand the
The atmosphere at pop-up events hosted by Harvey is intimate. At each
experience to a monthly event. “We all have our favorites,” Harvey
pop-up, tables are pushed together, which
says. “We all love Flat Branch, we all go
creates a space in which strangers often sit
to Booches, but it’s really encouraging to
elbow to elbow with each other. “The idea
see that people in this town are will-
of having a place like Fujiko, where it’s so
ing to try something new and jump on
small, intimate, rarely happens,” Harvey
something that is so special it only gets
says. “I think [it’s] great for our community
to happen one night every few months.”
just because it’s something different.” Occasionally, Fujiko Izakaya’s menu is based around a theme, such as the summer
DINING OUT
Check the pop-up’s Instagram page for future event announcements and ticket sales.
"A lot of my favorite things that I ate as a kid make appearances on our menus” — FRANCES HARVEY
INSIDE COLUMBIA NOVEMBER 2019 71
BRYAN BLIVEN
University of Missouri Health Care AS CHIEF INFORMATION OFFICER OF MU HEALTH CARE and e e u ve dire tor of the Tiger ns tute for ealth nnova on ryan liven s online io des ri es his du es as leveraging informa on te hnology as a strategi asset. f that sounds te hni al he an sim lify. e re saving and im roving lives he says. That s our mission. That s a ig mission ut this isn t an average T de artment. The Tiger ns tute egan years ago as a artnershi et een the niversity of issouri and erner or ora on the ansas ity ased health are T om any. ealth are reviously had a tradi onal lient vendor rela onshi ith erner. The Tiger ns tute is a team of more than em loyees and interns devoted to roviding more onve nient and etter health are to issourians. have a great team at the Tiger ns tute and e have a artner in ealth are that is illing to hange as te hnology evolves liven says. liven a na ve of urlington o a egan orking for erner in and oined the Tiger ns tute soon a er it egan. The Tiger ns tute s rst hallenge as to onvert ealth are s hos itals and am ulatory lini s from a er a ent re ords to an integrated ele troni health re ord . er a hieving that goal liven and the ins tute fo used on using the as a tool to im rove a ent are and even save lives. ne e am le is an algorithm uilt into the that alerts do tors and nurses hen a om ina on of vital signs sho s a a ent is deteriora ng and ossi ly in the early stages of se sis. t has hel ed redu e the mortality rate at niversity os ital. f you look around no at health are te hnology is ust e oming oven into every as e t of it liven says. ou an t get a ay from it. e em ra e it.
Tiger Institute for Health Innovation 27 S. 10th St. Tiger-Institute.org
SPECIAL SECTION
G RE AT RESTAURANTS & THE CHEFS BEHIND THEM
ADVERTISEMENT
CC’s City Broiler MORE THAN 25 YEARS AGO, Scott Cleeton set out to create a big city-style steakhouse right here in Columbia, opening CC’s City Broiler. Since then, CC’s has become the premier place for steak in town. But CC’s also serves fabulous fish, as well as a whole host of other delicious dishes. Among CC’s fish offerings, Cleeton says there are a couple of things that make the Swordfish with Lobster Newburg Sauce stand out. “This dish is only special when two things happen. First, it must be fresh. Second, it cannot be overcooked!,” he explains. “There is a very fine line between being undercooked and overcooked. The made-from-scratch Lobster Newburg really elevates this seafood-inspired dish to the next level.” Cleeton says diners can always expect this level of attention to detail and expertise from CC’s staff. “Our chefs and crew have worked alongside one another for years and it is this long-term relationship with each other that has really allowed our individual strengths to stand out and benefit the whole food operation,” Cleeton says. “From food pairing to menu engineering, our staff has become more of a team that is determined, eager and inventive.” He adds that they are constantly looking for a higher quality component in every item on the menu, from basic dairy and produce items to the larger “proteins” that center the plate. He says that far and away, CC’s best seller is the filet mignon. “A lot of the time it is ordered with a broiled lobster tail, known to us as ‘The Aunt Jackie,’ he
When asked what two items custom-
mashed potatoes are something every-
says. “I would point out that in recent
ers shouldn't go home without trying,
one should try at least once before you
months, our aged-in-house akaushi ri-
Cleeton doesn’t hesitate. “In my opin-
leave this earth because they are out-of-
beye has stolen some of the spotlight.”
ion, the wagyu filet and the lobster
this-world delicious!”
1401 FORUM BLVD. | 573.445.7772 | CCSCITYBROILER.COM 74 INSIDE COLUMBIA NOVEMBER 2019
ADVERTISEMENT
Chef Patrick Hawkins honed his cooking skills at Le Cordon Bleu cu-
“We have an amazing culinary team at the Broadway DoubleTree
linary school in Atlanta and worked at The Club Old Hawthorne and
which houses both 11Eleven and The Roof,” says Chef Guinn. “The
as catering manager for State Farm Insurance before opening Como
team has an extensive background in classic and contemporary
Smoke and Fire with his brother and sister-in-law. He says the res-
French and American cuisine, with additional influences from
taurant wants people “to experience barbecue in all its glory. That’s
Creole, Spanish, Pan-Asian, American comfort and BBQ.” He says
why we do a little of all types of barbecue and even have our own we
two items customers shouldn’t go home without trying are the
call ‘Como bbq.’” He says that customers shouldn’t go home without
Bacon-dijon Brussels Sprouts and the in-house pastry chef’s Peanut
trying the sampler or grilled mac and cheese sandwich.
Butter-Chocolate Gooey Butter Cake.
COMO SMOKE & FIRE 4600 Paris Rd, Ste. 102 | 573.443.3473 | comosmokeandfire.com
11ELEVEN AND THE ROOF 1111 E. Broadway | 573.875.7000 | thebroadwaycolumbia.com
Boba Milk Tea is one of the most commonly ordered items at Bubblecup Tea Zone, says owner Tzu-Yang Chao. It’s milk tea with nondairy creamer and tapioca pearl boba added in. Chao likens milk tea to current coffee trends: “Milk tea is a tea version of mocha or cappuccino,” he explains. The craze began in Taiwan, and Chao notes that his shop offers the most authentic milk tea in Missouri. 23 S. NINTH ST. | 573.442.0654 | 1101 GRINDSTONE PKWY, STE. 107 | 573.777.4252 | BUBBLECUPTEA.COM
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Potbelly Sandwich Shop EVAN THOMAS, OWNER OF COLUMBIA’S POTBELLY SANDWICH SHOP, was born at Boone Hospital. He studied hospitality management at the University of Nevada Las Vegas with the dream of one day owning his own restaurant. After working for Potbelly Sandwich Works in Chicago, he was finally able to realize that dream by bringing his favorite sandwich shop back to his hometown. Come see Evan for all of your catering and lunch needs! 2500 BROADWAY BLUFFS DRIVE | 573.554.1340 | POTBELLY.COM
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DASH
Turkey Tamale Pie
REPURPOSE THANKSGIVING LEFTOVERS INTO A DELICIOUS BAKE. BY AMANDA ELLIOTT
I
f you’re looking for the prefect next-day dish to deal with all of your leftover turkey and guests, I have a delicious, easy-tocome-together solution that’s sure to satisfy everyone who’s still hanging around for the long holiday weekend.
INSIDE COLUMBIA NOVEMBER 2019 77
TURKEY TAMALE PIE SERVES 6-8
FILLING 4 cups cooked turkey, chopped 1 red onion, diced 5 cloves garlic, diced 2 poblano chiles, charred, peeled and chopped 1 pound mushrooms, chopped 2 cans of mild chopped green chiles 1 teaspoon cumin ½ cup chicken stock 1 cup cream 1 cup chopped cilantro
SOUTH COLUMBIA
NOW OPEN GRINDSTONE
1 cup shredded Monterey jack cheese 1 tablespoon olive oil salt/pepper to taste
Tiger Tailgate Pass Pickup Location
CRUST 1¼ cups cornmeal 1 cup flour ½ teaspoon baking powder 2 tablespoons sugar 1 teaspoon salt 2 eggs 1½ cups milk ½ cup shredded Monterey jack cheese
DIRECTIONS Preheat oven to 375 degrees. In a medium cast-iron pan, heat olive oil over mediumhigh heat and add onion, garlic, poblano chiles and mushrooms. Season with salt and pepper and cook for 3-4 minutes. Add in green chiles, cumin and chicken stock. Continue cooking for 5-8 minutes. Add in cream and adjust seasoning. Let simmer for 5 minutes and then turn off heat and stir in turkey, cheese and cilantro. In a separate bowl combine cornmeal, flour, baking powder, sugar and salt. Mix in eggs and milk and stir to combine. Take the cornmeal mix and put on top of mixture in cast iron. Top with additional cheese. Place in oven and cook till top is browned and toothpick comes out clean, approximately 45- 50 minutes.
78 INSIDE COLUMBIA NOVEMBER 2019
1101 Grindstone Pkwy | 23 S 9th Street | bubblecuptea.com |
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COOKING WITH BROOK
Southern-style Spoonbread CORNBREAD MEETS POLENTA.
BY FOOD EDITOR BROOK HARLAN • PHOTOS BY L.G. PATTERSON SPOONBREAD IS LIKE POLENTA MET CORNBREAD — and they called up soufflé and custard to have a party. This recipe is gluten-free, but not because the ingredients are left out that need to be there, but because it is naturally gluten-free. It has Native American roots and strong ties to the South. It can make a great addition to your Thanksgiving stuffing selection. The whole recipe comes together much quicker than you might think. Simmer milk, whisk in cornmeal, then eggs and bake. Slather with butter and enjoy!
INSIDE COLUMBIA NOVEMBER 2019 79
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COOKING WITH BROOK
Brook Harlan is a graduate of the Culinary Institute of America in Hyde Park, New York. He is a culinary arts instructor at the Columbia Area Career Center.
80 INSIDE COLUMBIA NOVEMBER 2019
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BOIL Starch gelatinizes when hot. If you add the cornmeal to cold liquid and then bake the spoonbread, it can double the cooking time. Adding the cornmeal to cold liquid can also result in the spoon-
COOKING WITH BROOK
point, you can add in some other items:
the whole mixture into a pan that has
whole kernels of corn, cheese, herbs,
been slathered with butter. The pan
jalapeños, sautéed mushrooms, sautéed
needs to hold about 1½ quarts. Most
spinach or just about anything else that
9- to 10-inch cast iron pans work well,
you can think of.
a 9x5 loaf pan works great, or you can double the recipe for a 9x13 pan.
bread not have quite the airy texture that
WHISK
you get by whisking the eggs into the hot
The hot cornmeal polenta mush is
BAKE
mixture. Mix the milk, cream, salt and
probably close to 185 degrees at this
Preheat oven to 375 degrees for a con-
butter in a saucepan and bring to a sim-
point — too hot to add eggs and not
vection oven, 400 degrees for a con-
mer. This allows the milk to be evenly
have them scramble. Some recipes will
ventional oven. Bake 12 to 15 minutes
seasoned with the salt and the butter to
have you wait for 20 to 30 minutes. I
until the top is set, golden brown and
be evenly distributed.
find that waiting about 3 to 4 minutes is
the entire mixture shakes as one mass.
sufficient enough time to cool the mix-
You can use a cake tester in the center.
ture enough so the eggs don’t scramble.
When inserted and removed, it should
Reduce the heat and toss in the corn-
The mixture may separate slightly and
come out clean. Remove from the oven,
meal and sugar (the sugar can be left
then come back together when the eggs
but only rest for about 5 minutes. Even
out if you are looking for strictly savory
are fully incorporated. Once the eggs
though it is slightly dangerous, it is best
results). After a minute or two, the
have fully incorporated, toss in the final
hot out of the oven, spooned onto a dish
mixture will become a paste. At this
ingredient of baking powder and scrape
with a large pat of butter on top.
CORNMEAL
INSIDE COLUMBIA NOVEMBER 2019 81
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COOKING WITH BROOK
SPOONBREAD 1 cup milk Âź cup cream 3 ounces butter 2 teaspoons kosher salt 4 ounces cornmeal Either kernels from one ear of corn, with pulp from scraped cob, or 4 ounces whole corn kernels canned or frozen 2 tablespoons sugar 4 eggs 1 teaspoon baking powder 1 to 2 tablespoons butter to grease pan Mix milk, cream, butter and salt into a saucepan. Have the other ingredients measured out (cornmeal and sugar can be mixed) and close at hand. Bring the items in the saucepan to a simmer over medium heat, reduce the heat and add cornmeal and sugar and stir until mixture thickens to a paste. Remove from heat and add corn kernels (or other desired items). Whisk for a few minutes to cool and add all 4 eggs at once and stir vigorously until incorporated. Whisk in baking powder and transfer to a greased pan. Place into a preheated 375-degree convection oven (400 degrees for conventional) for 12 to 15 minutes (rotate about halfway through) until the top is golden brown and shakes as one mass. A cake tester in the center should come out clean. Cool slightly, spoon onto a dish, top with a large pat of butter and enjoy.
82 INSIDE COLUMBIA OCTOBER 2019
BUILDING COMMUNITY
T
he Columbia Art League (CAL) is
and lasting impact on students’ lives.
a well-established nonprofit arts
The thoughtful pairing of an interested
organization in Columbia. We have
student with a caring adult who is pas-
been in operation since 1959, hosting
sionate about their field of study can be
gallery shows for local artists and
beneficial for the student as well as the
running Art in the Park, where everyone
mentor. Many of our mentees take part
can access art. Most people know that
in our Emerging Artist tent at Art in the
we have gallery shows and art classes
Park where they can sell their artwork
but don't know about our outreach into
just as profressional artists do.
the community.
CAL is fortunate enough to work with
Specifically we work with veterans at
the Woodhaven team once a month by
the Harry S. Truman Veterans Hospital.
hosting classes and workshops that im-
One of our instructors works primari-
merse the students in creative expres-
ly with in-patients taking part in a sub-
sion and fun. Through these classes,
stance abuse rehabilitation program
the adults have the opportunity to learn
and additionally with veterans who visit
new artistic techniques and concepts
the Hospital to attend group therapy
while practicing Woodhaven’s values of
focused on socialization and building
individual choice and inclusion.
connections on a community level. To-
We pop up in a lot of other places as
gether they practice new techniques
well! Whether we're at the Public Library
involving paint, sculptural media and
at a Stories in Art, Art in Stories event;
drawing while exploring creative prob-
doing a craft at Family Fun Night or
lem-solving exercises.
hanging artwork by our members in a
CAL provides sponsorships to our
local business, we are here to help the
Summer Art Camp to make sure that ev-
Columbia community create, appreciate
ery interested child has the opportunity to
and learn about art.
participate in our week-at-a-time program.
To help keep our programming and
CAL's emerging artist mentorship pro-
outreach robust, we rely on dona-
gram is designed to increase accessi-
tions and sponsorship. We hope that
bility to meaningful engagement with
as you're making your donation deci-
the arts for underserved populations,
sions this season, you'll consider the
specifically youth in the Columbia area
Columbia Art League.
community. We believe a well-designed mentorship program can have a deep
You can donate to CAL through CoMo Gives all December long!
207 S 9th St. | 573-443-8838 | columbiaartleague.org
GREAT TASTE
OPENS EARLY AT NOON DEC 2ND THROUGH CHRISTMAS
Call Kelly
BOOK NOW for our Boardroom or Butcher Shoppe.
(910) 795-3819
Best Overall Restaurant
Best Place to Get Steaks
Scott Cleeton, Best Chef
“One of the nest steakhouses in Missouri” - St. Louis Post Dispatch Featured in “Meetings and Events” magazine
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DINING GUIDE
Columbia Restaurants YOUR GUIDE TO COMO FOOD AND DRINK Listings in this guide are not related to paid advertising in Inside Columbia magazine. To include your business,
Contact us at peg@insidecolumbia.net. PRICE OF AVERAGE ENTRÉE $ - $10 and under $$ - $11-$15
D. Rowe’s $–$$$ 1005 Club Village Drive 573-443-8004 drowesrestaurant.com
Flat Branch Pub & Brewing $–$$$ 115 S. Fifth St. 573-499-0400 flatbranch.com
G&D Steak House $–$$$ 2001 W. Worley St. 573-445-3504
$$$ - $16-$20 $$$$ - $21 and up
AMERICAN 44 Stone Public House $–$$$ 3910 Peachtree Drive, Suite H | 573-443-2726 44stonepub.com
Grand Cru Restaurant $$–$$$$ 2600 S. Providence Road 573-443-2600
Addison’s $–$$$ 709 Cherry St. 573-256-1995 4005 Frontgate Drive 573-607-2129 addisonssophias.com/ addisons
Barred Owl Butcher & Table $$$ 47 E. Broadway 573-442-9323 barredowlbutcher.com
15 S. Sixth St. 573-442-8887 coleysamericanbistro.com
Tellers Gallery and Bar $$–$$$$
215 N. Stadium Blvd. 573-499-0001 hechengcolumbia.com
820 E. Broadway 573-441-8355
House of Chow $–$$
ASIAN A Little More $–$$ 1010 E. Broadway, suite 102
573-886-0038 alittlemoremo.com
2101 W. Broadway 573-445-8800 houseofchow-como.com
HuHot Mongolian Grill $–$$
Bamboo Terrace $$
3802 Buttonwood Drive 573-874-2000 huhot.com
3101 W. Broadway 573-886-5555 bambooterracecomo.com
I’m Sushi and Grill $$–$$$
Thip’s Asian Bistro $$
2200 Forum Blvd. 573-446-5462 jinayoos.com
Jimmy’s Family Steakhouse $–$$$ 3101 S. Providence Road 573-443-179 jimmysfamilysteakhouse.com
Mugs Up Drive-In $ 603 Orange St. 573-443-7238 mugsup.com
3107 Green Meadows Way 573-442-4969 murrysrestaurant.net
Park Resturant & Bar $-$$$$ 4380 Nocona Pkwy.
Chim’s Thai Kitchen $ 11505 Smith Hatchery Road Cooper’s Landing 509-295-3810 904 E. Broadway 573-777-3082
Formosa $ 913 E. Broadway 573-449-3339 formosatogo.com
Geisha Sushi Bar $–$$$$ 804 E. Broadway 573-777-9997 geishasushibar.com
Surah Korean Cuisine and Sushi $$–$$$
573-449-0864 Iamsushiandgrill.com
Big Mama Chim’s Noodle House $-$$ 905 Alley A, Ste. 509-295-3810 big-mama-chims-noodlehouse.business.site
1020 E. Broadway, Suite F 573-441-TACO (8226) seoultaco.com
3510 I-70 Dr. SE 573-443-3535
Jina Yoo’s Asian Bistro $–$$$$
2541 Broadway Bluffs Drive | 573-815-7210 houlihans.com
16 S. Ninth St. 573-443-7253 sakejapanesebistro.com
4603 John Garry Drive, #3
811 Cherry St. 573-874-3284 bangkokgardens.com
Houlihan’s $–$$
212 E. Green Meadows Road | 573-256-6060 pekingnorthconway.com
Seoul Taco $
The Heidelberg $–$$ 410 S. Ninth St. 573-449-6927 theheidelberg.com
Peking Restaurant $
Sake $$
Bangkok Gardens $–$$
Murry’s $–$$$ Coley’s American Bistro $–$$$
He Cheng Chinese $
grandcrurestaurantcomo.com
Abigail’s $$–$$$$ 206 Central St., Rocheport 573-698-3000
573-554-1955 dineatpark.com
Kampai Sushi Bar $ –$$$$ 907 Alley A 573-442-2239 kampaialley.com
Le Bao $–$$ 1009 Park Ave. 573-443-2867
Love Sushi $–$$ 2101 W. Broadway, Ste. S 573-476-6368
Osaka Japanese Restaurant Sushi Bar and Hibachi Steakhouse $$–$$$ 120 E. Nifong Blvd. 573-875-8588 osakacomo.com
807 E. Walnut 573-442-5011
Harold’s Doughnuts $ 114 S. Ninth St. 573-397-6322 204 E. Nifong 573-447-7555 haroldsdoughnuts.com
Hot Box Cookies $ 1013 E. Broadway 573-777-8777 hotboxcookies.com
Ingredient True Eatery $–$$ 304 S. Ninth St. 573-442-1503 ingredienteatery.com
Main Squeeze Natural Foods Café & Juice Bar $ 28 S. Ninth St. 573-817-5616 main-squeeze.com
Thip Thai Cuisine $ 3907 Peachtree Drive 573-442-8492 thipthaicuisine.com
BAKERY & CAFÉ B&B Bagel Co. $
Nourish Café & Market $ 1201 E. Broadway 573-818-2240 nourishcafemarket.com
Papa’s Cat Cafe
124 E. Nifong Blvd. 573-442-5857 904 Elm St. 573-256-1188 bbbagel.com
14 S. Second St. 573-449-CATS(2287) papascatcafe.com
Bubble Cup Tea Zone $
503 C Nifong Blvd 573-447-PIES (7437) pjpies.com
23 S. Ninth St. 573-442-0654 1101Grindstone Pkwy 573-777-4252 bubblecupteazone.com
Peggy Jean’s Pies $–$$$
Range Free $–$$ 110 Orr St., Suite 101 573-777-9980 range-free.com
Crushed Red $ 2450 Broadway Bluffs 573-442-0016 crushed-red.com
INSIDE COLUMBIA NOVEMBER 2019 85
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DINING GUIDE
UKnead Sweets $
Deuce Pub & Pit $-$$
808 Cherry St. 573-777-8808 ukneadsweets.com
3700 Monterey Drive 573-443-4350 deucepub.com
bleu Market & Bakery $
Harpo’s $-$$
3919 S. Providence Road 573-874-4044 mybleuevents.com
29 S. 10th St. 573-443-5418 harpos.com
Buckingham Smokehouse Bar-B-Q $–$$
The Uprise Bakery $
KLiK’s $
3804 Buttonwood Drive 573-499-1490
10 Hitt St. | 573-256-2265 uprisebakery.com
205 N. 10th St. 573-449-6692
Tropical Smoothie Café $
McNally’s $
BARBECUE Big Daddy’s BBQ $ 1205 N. Garth Ave. 573-875-2BBQ (2227)
buckinghamsmokehouse.com
Como Smoke and Fire $–$$
7 N. Sixth St. 573-441-1284 mcnallys.biz/mcnallys
4600 Paris Road, Suite 102
Nash Vegas $
Lutz’s BBQ $$
BAR & GRILL 44 Canteen $–$$
929 E. Broadway 573-999-3443 nashvegasbar.com
200 E. Nifong Blvd. 573-636-4227 lutzbbq.com
21 N. Ninth St. 573-777-8730 44canteen.com
Shiloh Bar and Grill $-$$
Ranch House BBQ $
403 N. Stadium, Suite 102 573-445-3901 tropicalsmoothiecafe.com
1839 Taphouse $ 212 E. Green Meadows Drive, Suite 2 573-441-1839 1839taphouse.com
Billiards on Broadway $ 514 E. Broadway 573-449-0116 billiardsonbroadway.com
402 East Broadway 573-875-1800 shilohbar.com
Stadium Grill $–$$$$ 1219 Fellows Place (Stadium Boulevard & College Avenue) 573-777-9292 stadiumgrillcolumbia.com
Tiger Club $ Booches Billiard Hall $ 110 S. Ninth St. 573-874-9519
1116 Business Loop 70 E. 573-442-4201 tigerclubbar.com
816 E. Broadway 573-443-5054 broadwaybrewery.com
1111 E. Broadway 573-875-7000 theroofcolumbia.com
Truman’s Bar & Grill $–$$
Campus Bar & Grill $ 3304 Broadway Busi304 S. Ninth St., Suite 100 573-817-0996 campusbarandgrill.com
ness Park Court 573-445-1669 trumansbar.com
1412 Forum Blvd. 573-446-4122 dunnbros.com
Fretboard Coffee $ 1013 E. Walnut St. 573-227-2233 fretboardcoffee.com
220 N. 10th St. 573-441-0400 cafeberlinincomo.com
Ernie’s Café & Steakhouse $ 1005 E. Walnut St. 573-874-7804 erniescolumbia.com
Churchill’s $$$$
2105 W. Worley St. 805 E. Nifong 601 Business Loop 70 W., Suite 203 (Parkade Center) 209 S. Eighth St. 573-449-1919 subshopinc.com
2200 I-70 Drive S.W. (Holiday Inn Executive Center) 573-445-8531 churchillscolumbia.com
573-874-1803 1400 Forum Blvd. (Schnucks) 573-446-2800 kaldiscoffee.com
Lakota Coffee Co. $ 24 S. Ninth St. 573-874-2852 lakotacoffee.com
FlyOver $$ 212 E. Green Meadows Road 573-825-6036 flyovercomo.com
Glenn’s Cafe $$–$$$$ 29 S. Eighth St. 573-875-8888 glennscafe.com
The Grind Coffee House $ 4603 John Garry Dr. #1 573-447-3333 thecolumbiagrind.com
Randy’s Frozen Custard $
12847 W. Highway BB, Rocheport 573-698-2300 missouriwine.com
DELI Hoss’s Market & Rotisserie $–$$$ 1010A Club Village Drive 573-815-9711 hosssmarket.com
Lee Street Deli $
3304 W. Broadway Business Park 573-446-3071
Sparky’s Homemade Ice Cream $ 21 S. Ninth St. 573-443-7400
603 Lee St. 573-442-4111 williesfieldhouse.com/lsd
FINE DINING 11Eleven $–$$$$
New York Deli $
thebroadwaycolumbia.com
1301 Vandiver Drive 573-886-3354
COFFEE Coffee Zone $
Pickleman’s Gourmet Café $–$$
704 E. Broadway 573-442-7777 cjsintigercountry.com
11 N. Ninth St. 573-449-8215 columbiacoffeezone.com
2513 Old 63 S. 573-886-2300 1106 E. Broadway
86 INSIDE COLUMBIA NOVEMBER 2019
DESSERT & ICE CREAM Andy’s Frozen Custard $
1400 Forum Blvd. #6 573-446-6237 chrismcds.com
610 Cooper Drive N. 573-442-8866 2661 Trimble Rd. 573-777-7759 eatandys.com
CJ’s in Tiger Country $ Willie’s Pub & Pool $ 1109 E. Broadway 573-499-1800 williesfieldhouse.com
Chris McD’s Restaurant & Wine Bar $$–$$$$
Sub Shop $
2902 Forum Blvd., Suite 103
Smokin’ Chick’s BBQ Restaurant $–$$$
22 S. Fourth St. 573-875-1173
Potbelly Sandwich Shop $
505 Cherry St. 573-442-7281 cherrystreetcellar.com
29 S. Ninth St. 573-874-2566
915 Alley A 573-214-0880 shortwavecoffee.com
BREAKFAST & DINERS Broadway Diner $
Cherry Street Cellar $-$$$
Kaldi’s Coffeehouse $
Shortwave Coffee $
3301 W. Broadway Business Park Court 573-256-6450 smokinchicksbbq.com
573-875-2400 3103 W. Broadway, Suite 105 573-875-0400 picklemans.com
2500 Broadway Bluffs Drive, Suite 102 573-554-1340 potbelly.com
1716 Lindbergh Drive 573-814-3316
Café Berlin $ The Roof $–$$
Broadway Brewery $–$$$
573-443-3473 comosmokeandfire.com
Dunn Bros. Coffee $
1111 E. Broadway 573-875-7000
CC’s City Broiler $$$–$$$$ 1401 Forum Blvd. 573-445-7772 ccscitybroiler.com
Les Bourgeois Bistro $–$$$$
Room 38 Restaurant & Lounge $–$$$ 38 N. Eighth St. 573-449-3838 room-38.com
Sophia’s $–$$$ 3915 S. Providence Road 573-874-8009 addisonssophias.com/ sophias
Sycamore $$$ 800 E. Broadway 573-874-8090 sycamorerestaurant.com
Don’t miss a beat...
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DINING GUIDE
INTERNATIONAL Café Poland $ 807 Locust St. 573-874-8929
Günter Hans $ 7 Hitt St. | 573-256-1205 gunterhans.com
573-446-8821 Pick up or delivery only. italianvillagecolumbia.com
The Pasta Factory $–$$ 3103 W. Broadway, Suite 109 573-449-3948 thepastafactory.net
India’s House $–$$ 1101 E. Broadway 573-817-2009
International Café $–$$ 26 S. Ninth St. 573-449-4560 internationalcafecolumbiamo.com
MEXICAN Carlito’s Cabo $ 12A Business Loop 70 E. | 573-443-6370 carlitoscabo.com
El Jimador $ 3200 Penn Terrace 573-474-7300
La Terraza Mexicana Grill $
George’s Pizza and Steakhouse $–$$
1412 Forum Blvd., Suite 140 573-445-9444 ltmexicana.com
5695 Clark Lane 573-214-2080
SOUTHERN & HOMESTYLE Cajun Crab House $–$$$
Gumby’s Pizza & Wings $
308 Business Loop 70 W. 573-442-7765
Las Margaritas $
1201 E. Broadway 573-874-8629 912 Rain Forest Pkwy. 573-777-8998 gumbyscolumbia.com
10 E. Southampton Drive 573-442-7500 5614 E. St. Charles Road, Suite E 573-228-6700 220 S. Eighth St. 573-442-4300 lasmargaritascolumbia.com
Paleteria El Tajin $
Oasis Mediterranean Cafe $
El Maguey $
2609 E. Broadway 573-442-8727
901 E. Nifong Blvd. 573-874-3812
923 E. Broadway 573-447-6595 paleteriaet.com
Olive Café $–$$
El Oso Mexican Grill $
Rio Grande Mexican Restaurant $
522 E. Broadway 573-256-2855
3306 W. Broadway Business Park 573-445-2946 riograndemexicanrestaurant.net
21 N. Providence Road 573-442-9004 olivebranchcafecomo.com
Sagua La Grande $
El Rancho $
114 S. Ninth St. 573-818-1766
1014 E. Broadway 573-875-2121 columbiamomexicanfood.com
Taj Mahal $–$$ 500 E. Walnut St., Suite 110
Fuzzy’s Tacos $
573-256-6800 columbiatajmahal.com
132 S. Ninth St. 573-214-2851 205 E. Nifong Blvd., Ste 200 573-449-2416 fuzzystacoshop.com
ITALIAN Babbo’s Spaghetteria $$ 1305 Grindstone Parkway 573-442-9446 babbosspaghetteria.com
José Jalapeños $
Bambino’s $$
3412 Grindstone Parkway 573-442-7388 josejalapenos.com
904 Elm St. 573-443-4473 bambinoscomo.com
La Siesta Mexican Cuisine $–$$
Italian Village $–$$$ 711 Vandiver Drive #B 573-442-8821 1729 W. Broadway, Ste. 13
88 INSIDE COLUMBIA NOVEMBER 2019
33 N. Ninth St. 573-449-8788 3890 Range Line St., Suite 115 | 573-2289844 | 2513 Old 63 S. 573-397-6486 lasiestamex.com
1007 E. Broadway 573-443-1900 mymidici.com
3907 Peachtree Drive 375-818-1591
PIZZA Angelo’s Pizza and Steak House $
21 Conley Road 573-227-2545 403 N. Stadium, Suite 101 573-250-8280 www. modpizza.com
909 Cherry St. 573-874-9925 pizzatreepizza.com
Shakespeare’s Pizza $–$$ 225 S. Ninth St. 573-449-2454 3304 W. Broadway Business Park Court #E 573-447-1202 3911 Peachtree Drive 573-447-7435 shakespeares.com
Southside Pizza & Pub $–$$
4107 S. Providence Road 573-443-6100
3908 Peachtree Drive 573-256-4221
angelospizzaandsteak.com
southsidepizzaandpub.com
Arris’ Pizza $–$$$
Tony’s Pizza Palace $
1020 E. Green Meadows Road | 573-441-1199 arrispizzaonline.com
G&D Pizzaria $–$$$ 2101 W. Broadway 573-445-8336 gdpizzasteak.com
JJ’s Cafe $ 600 Business Loop 70 W. 573-442-4773 jjscafe.net
MOD Pizza $–$$
Pizza Tree $–$$$$
Taqueria Don Pancho $
214 Stadium Blvd. 573-443-5299 jazzkitchens.com
Midici $-$$
Mi Tierra $ 2513 Old 63 S. 573-214-0072
Jazz, A Louisiana Kitchen $–$$$
17 N. Fifth St. 573-442-3188
Your Pie $ 1413 Grindstone Plaza Drive | 573-875-8750 yourpie.com
Lee’s Famous Recipe Chicken $ 2316 Paris Road 573-474-5337 2200 W. Ash St., Suite 102 573-445-6650 showmelees.com
McLanks Family Restaurant & Catering $-$$ 1802 Paris Road 573-443-3663 mclanks.com
Ms. Kim’s Fish and Chicken Shack $–$$$$ 1416 Hathman Place 573-256-5467 mskimsshack.com
The Quarry $-$$ 1201 E. Broadway 573-447-7462 thequarrybar.com
INSIDE COLUMBIA NOVEMBER 2019 89
Steve Hotsenpiller, President
The team is great! They are very easy to work with and come up with great ads
that mirror our other marketing campaign. I would recommend magazine advertising as a complement to an existing marketing campaign. I think it helps establish stability and relevance and gives a nice visual component to your brand. Steve Hotsenpiller
President | Steve’s Pest Control, Inc.
magazine For information on advertising, go to insidecolumbia.net or call 573.875.1099
Inside Columbia
views November 2019
C O N T E N T S
93
On the Town
102 A New View
104
Darkow Draws
106
The Final Word
THE RIGHT STUFF
Some swear stuffing the Thanksgiving turkey’s the only way to go — that it renders the stuffing more flavorful. But others caution to keep that cavity clear — that stuffing your gobbler’s a good way to get sick with salmonella. What’s your word on the bird?
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ON THE TOWN
2019 Young Professionals Summit Attendees from across Missouri discovered new ways to grow personally and professionally, fostered new connections, and dug their roots deep into the community to initiate positive change at the 2019 Young Professionals Summit on September 24. This allday event was fueled by inspiring and dynamic keynote speakers, engaging and motivating breakout sessions, and the opportunity to connect with the leaders of today and tomorrow. The speakers included President Mun Choi with the University of Missouri System and Bill Turpin from the Missouri Innovation Center along with several others, all of which inspired those who attended as a professional and a leader. The event was followed by a happy hour to help attendees build a robust professional network that spans the state and relax after a full day of educational material.
Jacob Garrett, Andrew Huey, Tanner Shelton & Michael Urban
Kim Slaughter & Samantha Knaebel
Collin Tucker & Cavelle Cole-Neal
Date Sept. 24 Location The Crossing Photos by Max Hammock
LaRee Hutchinson
Melissa Hecht
92 INSIDE COLUMBIA NOVEMBER 2019
Erik Morse & Bill Turpin
59 Years
Of Professional Theatre In The Heart Of Missouri
DEC 12 — DEC 22
BE ENTERTAINED THIS SEASON with a show at the
Arrow Rock Lyceum Theatre!
Don’t miss the remaining 2019 season!
LYCEUMTHEATRE.ORG (660) 837-3311 501 (c)(3) non-profit organization
Call us today to book your
Holiday party! Add rooms to your package and take the elevator home
INSIDE COLUMBIA NOVEMBER 2019 93
views
ON THE TOWN
Go Red Lunch The American Heart Association’s 2019 Columbia Go Red for Women Luncheon brought over 300 women and men together to raise awareness of heart disease—the No. 1 killer of women. Attendees bid on packages at the Purseonality auction, got pampered in the Diva Lounge and enjoyed a heart healthy lunch—all while learning more about heart disease in women. Melissa Rock spoke at the event on behalf of her daughter, Helayna, who suffers from a congenital heart defect. Helayna’s 11-year-old sister, Evalynn, also spoke to the crowd about the importance of the American Heart Association. The event, which was held at the Atrium on Tenth, raised nearly $100,000 for life-saving heart disease and stroke research.
Suzanne Howser, Sam States, Lindsey Rowe, Tia Odom, Jill Orr, Karen Grossmann, Chrissy Meyer, Michelle Fish & Dawn Orr
Gentry Mills & Katie Schutte
Date Sept. 27 Location The Atrium Benefiting Organization American Heart Association.
Photos by Justin Kelley
94 INSIDE COLUMBIA NOVEMBER 2019
Samantha Potter, Michelle Curry & Ada Buckman
Nancy Galloway & Kristen Stampehl
Megan Hoffman & Silvey El-Sayed
Korrie Moscato-Hansen & Elly Bethune
The tradition continues with the Columbia Holiday Festival This is the perfect opportunity to get a jump-start on all of your Holiday needs. Make it a family affair and bring the entire family out to enjoy our photo area, food/drinks, and a wide variety of gifts and decorations sure to put you in the Holiday spirit! Daily Tickets:
$3 advanced tickets online until Nov 22 or $5 at the door
Saturday, November 23Rd 8 Am – 5 Pm
Sunday November 24Th 11 Am – 4 Pm
2200 I-70 Dr. S.W. Columbia MO 65203 | 573-446-3971 holidayfestival@holidaycolumbia.com columbiaholidayfestival.com
3 Magazines
1 smart move FALL 2019 B O O M ! M A G A Z I N E
It’s more than a magazine | InsideColumbia.net | 573-875-1099
INSIDE COLUMBIA NOVEMBER 2019 95
views
ON THE TOWN
2019 Over the Edge Fundraiser Participants, called “Edgers,� rappelled off the top of the Tiger Hotel to raise funds for Love INC., a coordinated network of care, relationships and resources for our neighbors in need.
Date Sept. 28
Veronica Park, Ron Bernard & Kris Kringle.
Location The Tiger Hotel Benefiting Organization Love INC Photos by Nancy Toalson and Wally Pfeffer, mizzouwally@compuserve.com and Josh Block Joseph Matthew & Peter Stiepleman
96 INSIDE COLUMBIA NOVEMBER 2019
Greg DeLine, Mun Choi & DeMarko Coleman
Helen Fletcher & Robert Wallace
Aaron Harris & Lori Concannon
Cosmo Nick & Lauren Elizabeth
. R E T T E MOVE B Y L P M I S . R E T T E B L FEE ! R E T T E B LIVE
Get it ALL in
ONE membership!
2902 FORUM BLVD. (573) 446-3232 l 2601 RANGELINE (573) 443-4242 111 ORR ST. (573) 777-6700 l 2900 FORUM BLVD. (573) 449-2606
WILSONSFITNESS.COM
views
ON THE TOWN
Chamber Women’s Fall Mixer Attendees at the Women’s Network 2019 Fall Mixer enjoyed networking, appetizers, drinks and a fun activity! Keeping with Chair Krista Kippenberger’s vision for the year, attendees created visions for their BEST yes — which means saying yes to things that make them feel good and no to things when needed. Participants were encouraged to showcase their goals and aspirations on vision boards to visualize their BEST yes!
Whitney Schieber, Audrey Sharp & Brandi Spurling
Date Oct. 2 Location Dave Griggs Flooring America
Susan Lambert & Eden Duperier
Sara Riegel & Julie McDermott
Michele Batye, Brandi Spurling & Liz Townsend Bird
Audrey Sharp & Shannon Sitzmann
Cindy Angle & Charissa Bellinger
Jennifer Stough & Sara Humm
Photos by Sara Humm
98 INSIDE COLUMBIA NOVEMBER 2019
Ransomware is on the rise
SOUND SCARY & EXPENSIVE? IT IS. At Automated Systems Consulting, we refuse to cut corners with your security. Call us for a free security review.
Cyber criminals are getting smart, your IT company should be smarter.
Trusted for over 25 years
573-815-0200 | goautomatedsystems.com
INSIDE COLUMBIA NOVEMBER 2019 99
views
ON THE TOWN
Leadership Circle Donor Thank You Event The Heart of Missouri United Way held its annual Leadership Circle Donor Thank You Event in the Walsworth Family Columns Club the evening of Oct. 2. Andrew Grabau and Troy Norton shared good news about initial donations toward the $2.85 million goal as well as the funding focus for the year. Tours of the South End Zone Facility capped the evening.
Jan Turner, Marty Wohlgemuth & Sherry Wohlgemuth
Date Oct. 2 Location
Andrew Grabau & Bea Smith
Jackie Belcher, Chris Belcher & Amy Sajko
Gary Thompson & Julie Thompson
Sarah Calhoun & Scott Calhoun
Les Borgmeyer & Ann Borgmeyer
Teresa Magruder & Mitzi Clayton
Walsworth Family Columns Club
Photos by Nancy Toalson and Wally Pfeffer, mizzouwally@compuserve.com
100 INSIDE COLUMBIA NOVEMBER 2019
A N N U A L
Looking for some holiday fun? Bring your kids in to have their photo taken with Santa! We will also have freshly made cookies from the DKB test kitchen and holiday coloring pages!
Saturday, December 7th
DKB Showroom
9am-noon
1729 W. Broadway in shopping
Mark your calendar and make plans to attend!
29
tHL •
U A • A N N
Thank you to our sponsors PRESENTING SPONSORS:
PLATINUM SPONSORS:
SILVER SPONSORS:
D&H Drugstore Phoenix Home Care Visiting Angels GOLD SPONSOR:
BRONZE SPONSORS:
STAY TUNED FOR
Cripps & Simmons Home Instead Kerry Bramon Remodeling & Design Keeping Good Company The Bluffs
MATURE LIVING FESTIVAL 2020 DETAILS
For more information
call 573-874-1646 ext. 224 or visit silcolumbia.org
views
ON THE TOWN
A New View
BEING A PHOTOGRAPHER, I HAVE ACCESS TO SOME UNIQUE POINTS OF VIEW IN THE COMMUNITY. Assignment Fall Color Location My Front Yard
M
y love for black and white photography is more nostalgic than anything else. I shot photos on Kodak Tri-X film for the first 10 years of my career. I loved that film. Not to brag, but I was really good at processing and printing that film and really enjoyed my time in the darkroom. I noticed how different colors would start looking the same when shot on black and white film. Blues and reds would appear to be the same shade of grey just like this red leaf against a blue sky. I think it’s fascinating how the human eye interprets what colors should be when looking at a monochrome image. Without thinking about it, we decide what colors are correct and how we want to see it. Maybe that is why I like the look of black and white imagery — the colors we imagine are far more impressive than the actual photo.
L.G. Patterson
INSIDE COLUMBIA NOVEMBER 2019 103
views
DARKOW DRAWS
BY JOHN DARKOW 104 INSIDE COLUMBIA NOVEMBER 2019
Advertising Index All–n-One Outdoor Solutions ......................26 Appletree Quilting ......................................19 Arrow Rock Lyceum Theatre ........................93 Atkins Inc...................................................41 Automated Systems ....................................99 Bank of Missouri ........................................21 BMW of Columbia .....................................36 Boone Hospital Center ..............................108 Bubblecup Tea Zone .............................75, 78 Buchroeders Jewelers......................3, 7, 8, 50 Bush & Patchett L.L.C. .................................89 Café Poland ...............................................50 Carpet One ...............................................22 CC’s City Broiler ...................................74, 84 CenterPointe Hospital .................................43 Clip Joint ...................................................33 Columbia Art League............................12, 83 Columbia Post Acute ............................20, 78 Columbia Safety & Supply ............................4 Commerce Bank ...........................................5 Como Smoke and Fire ................................75 Convergence Financial ...............................34 David Lancaster Photography ......................99 Dermistique Face & Body ......................21, 50 DKB Designer Kitchens and Baths ..............101 Douglas W. Beal MD & Associates ............105 Downtown Appliance .................................89 Fisher Auto Service.....................................51 Holiday Inn Executive Center .......................95 Inside Columbia-CEO Updates ....................95 Inside Columbia-CoMo Eats ........................89 Inside Columbia-Advertiser Testimonial ........90 Inside Columbia-Meet the Team ...................18 Interior Design Associates ...........................20 Joe Machens Ford Lincoln .............................6 Johnston Paint ............................................23 Keeping Good Company In Home Senior Care, LLC ......................................51 La Crosse Lumber Company ........................23 Lee’s Tires ..................................................22 Mercedes-Benz of Columbia .......................14 MO Heart Center .......................................87 NH Scheppers Distributing Company .............2 Nikki Aleto Coaching .................................24 NW Industries ..............................................9 Potbelly Sandwich Shops ............................76 Providence Bank.........................................31 Services for Independent Living .................102 Shop Mid Mo.............................................51 Stanley Steemer .......................................105 Starr Properties ..........................................31 Steve’s Pest Control .....................................10 Supplement Superstores ..............................68 The Broadway, A Doubletree by Hilton...75, 93 The Southern Rose ......................................50 The Strand Salon & Spa..............................12 Tiger Express Wash ..................................107 University of Missouri Health Care .........17, 72 Wilson’s Total Fitness ..................................97 Zimmer CommunicationsCustom Publishing ...................................99
John & Nicole Dean Local Franchise Owners
INSIDE COLUMBIA NOVEMBER 2019 105
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THE FINAL WORD
In2Action
ADDRESSING A CRITICAL NEED. BY FRED PARRY
E
very year, more than 450 men
may have finally cracked the code by
This new center serves as a one-stop
and women come to Boone
creating a program that has dramatically
resource center for men and women
County after being released
reduced the recidivism rate in Boone
who have just been released from jail
from one of Missouri’s 21 correctional
County. It’s helped keep an astound-
or prison. Rather than visiting the
facilities. Even though our prisons were
ing 75 percent of its participants from
probation and parole office first, these
originally intended to provide rehabilita-
returning to prison.
men and women will truly get a fresh
tion services to those who are incarcer-
I recently had an opportunity to meet
start by immediately gaining access
ated, an overburdened prison system
with a small group of local business
to vocational opportunities and other
in Missouri has made that virtually
owners who have had great success in
important resources to help them get
impossible. Housing more than 32,000
putting In2Action program participants
back on their feet.
inmates, at an average annual cost of
to work in their companies. Not only are
$22,350 per inmate, means the Missouri
these local employers enjoying great suc-
way to help In2Action expand its reach
Department of Corrections cannot do
cess, the men in this program are being
through the acquisition of three apartment
much more than house and feed those
reunited with their families and getting
buildings and two single-family homes.
who are incarcerated.
a second chance to live out their lives as
In recent weeks, they have already raised
productive citizens.
nearly 60 percent of their $500,000 goal.
As a result, thousands of men and women in Missouri are returned to
A community campaign is now under-
In2Action currently provides hous-
Many people will tell you that Columbia’s
society every year lacking the vocational
ing and vocational services for 36 men.
two most pressing issues are the workforce
and life skills needed to survive outside
Later this year, the board of directors will
shortage and a rise in criminal activity.
prison walls. The latest figures show that
close on a real estate transaction that
When you consider that In2Action is
43.9 percent of these offenders will even-
will allow them to double their capacity
having an impact in both of these critical
tually return to prison. More than just
and reach. These efforts are only possible
areas, it makes sense that we should do
a financial burden on the taxpayers of
due to the generosity of local donors and
everything in our power to encourage this
Missouri, it’s a horrific injustice to those
philanthropists who are showing their
organization’s continued success.
caught in this vicious cycle, rendering
support for a program that is delivering
them helpless to beat the odds that are
an astonishing return on investment for
visit their website at www.In2Action.org
so clearly against them.
our whole community.
or reach out to Dan Hanneken at Dan@
Thankfully, there’s an organization
Hanneken’s work in this area goes
in Columbia working to reverse these
beyond what he’s accomplished at
disappointing outcomes. In2Action was
In2Action. Last month, he played a
founded by Dan Hanneken, a former re-
pivotal role in opening The Recovery
peat offender who, himself, served three
Support and Reentry Opportunity
separate prison terms. His tireless efforts
Center (RSROC) at 2013 Burlington.
106 INSIDE COLUMBIA NOVEMBER 2019
For more information on in2Action,
In2Action.org.
Fred Parry
Founder & Publisher Emeritus fred@insidecolumbia.net
Purchase a Wash Book at one of our locations or online at TigerExpressWash.com (starts Nov.1)
T I G E R E X P R E S S W A S H . C O M
INSIDE COLUMBIA
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