Inside Columbia May 2014 by Inside Columbia Magazine

Living, Working & Having Fun In Columbia, Missouri

www.InsideColumbia.net

Market Fresh

may 2014 Volume 10 • Issue 2

$3.99USD

Where To Go, How To Shop & What’s In Season When

living, working & having fun in columbia, missouri

05.14 62

get fresh You’re about to get hungry. We take you on a tour of Columbia’s farmers markets, introduce you to the vendors, and whet your appetite for the fresh-from-the-farm produce and meats you’ll find there. Whether you’re a farmers market aficionado or a vegetable-averse newbie, you’re in for some tasty surprises.

lady leatherneck Think all World War II vets are bold, manly men? Meet Columbia’s own Helen Grahl, a sweet and lovely (but no less bold) female Marine who answered the call to serve her country in World War II.

photo by l.g. patterson

may 2014 inside columbia

contents

05.14 May

volume 10, Issue 2

116

102 in every issue 14

From The Editor

22 On The Web

datebook

l 25

134 A New View

Spotlight

138

Kevin’s World

Reviews In A Flash

Calendar: May Events

The Final Word

l 39

on the cover We’re so over all that heavy, wintertime comfort food. We’re ready for the fresh-picked produce and homegrown products that fill the vendors’ tents at the three local farmers markets. Story on Page 62 Photo by L.G. Patterson

Your Money Learn the extremes of spending and find your happy medium.

102 Mixology An explosive time in history deserves a punchy cocktail.

Family Finance Teach your children the basics of spending and saving.

104 The Wine List A Sonoma Coast trio brings a bouquet to your table.

Business Briefs See who’s making news in Columbia business.

Shopping Give your feet a treat with this year’s cutest strappy sandals.

Style The color blue defines its summertime style.

Competitors Brent and Brandon Young live for the thrill of the race.

Cooking With Brook Great barbecue doesn’t have to be difficult.

Robinson’s Ramblings Take a tour of our town’s favorite outdoor hangouts.

TV Dinners A feisty Missouri farmer competes on Food Network.

Financial Planning Build a happy relationship with your financial planner.

100 Dining Out Kasey Ryan finds her piece of the pie at Café Utopia.

l 89 90 Chef’s Secrets Strawberry coulis is a versatile addition to your dessert repertoire.

l 115 116 A Wedding Story Celebrate the nuptials of Rosie Christal & Ben Arand. 120 A Wedding Story Celebrate the nuptials of Alexis Alexander & Dustin Hargis. 124 Announcements Mid-Missouri brides and grooms share their happy news. 126 On The Town See who made the scene at some recent Columbia events. may 2014 inside columbia

from the editor

4 things you’ll learn in this issue

Sandy Selby

Associate Publisher & Executive Editor

salad days

y mother will read this, so I can’t lie. The truth is, back in my much-too-melodramatic youth, I wasn’t much help to her in the vegetable garden. If I helped at all, I clomped my way down the rows, picking beans, harvesting cucumbers and complaining bitterly. I looked for any excuse to avoid a chore that might lead to dirty hands, or God forbid, a snake sighting. Shame on young Sandy, because she never embraced the thrill of watching a plant progress from seed to salad bowl. I still haven’t developed a skill for gardening, although I’m putting together a container herb garden this year. (I even bought books on the subject, so you know I’m serious.) Yet despite my gardening ineptitude, I’ve become wiser with age, and have come to value the gardeners and farmers who take such care to put food on my table. Our writers enjoyed visiting with the small producers who bring their goods and goodies to the local farmers markets each week. If you haven’t shopped at a farmers market, you’ll be surprised by the variety and quality of the foods and products you’ll find there. There’s something wholesome and satisfying about wandering from vendor to vendor, talking to the producers themselves, and purchasing things you can trace back to a particular plot of Boone County land rather than some faraway South American country. In this issue, we get to know some of the local farmers at the markets, help you sort out what “organic” really means, and make you an instant expert on when your favorite fruits and veggies are at their peak. Read our story on Page 62, and discover (or rediscover) the fresh flavors of the farmers market.

what’s on your mind? email me at

sandy@insidecolumbia.net.

inside columbia may 2014

Every member of the Women’s Marine Reserve during World War II was required to wear a particular shade of lipstick. See the story on Page 74 to find out the name of that vivid color. You can’t buy strawberries at Strawberry Hill Farms, but you can buy strawberry plants and a whole lot more. Check out the feature story on Page 62 to learn about this and other popular farmers market vendors who are bringing healthy foods to town this summer. Seventy-five years ago, some fed-up Finns invented a cocktail that you definitely won’t want to serve at your next party. Get a history lesson and a less volatile recipe on Page 102.

Former Columbian Lorin Fahrmeier wants to prove to America that farmers are cool. On Page 96, we tell you where you can catch a glimpse of her working alongside celebrity chef Michael Symon.

inside columbia staff Publisher Fred Parry fred@insidecolumbia.net associate Publisher Melody Parry melody@insidecolumbia.net associate Publisher & executive editor Sandy Selby sandy@insidecolumbia.net

Copy Editor Kathy Casteel kathy@insidecolumbia.net Editorial Assistant Morgan McCarty morgan@insidecolumbia.net Contributing Editors

Entertainment: Kevin Walsh Food: Brook Harlan Weddings: Anita Neal Harrison

creative director Carolyn Preul cpreul@insidecolumbia.net Photo Editor L.G. Patterson lg@insidecolumbia.net Graphic Designer Kate Moore kate@insidecolumbia.net Graphic Designer Trever Griswold trever@insidecolumbia.net

Contributing Writers Lee Pointer, Jessica Puckett, John Robinson, Amanda Stafford, Jessica Walsh Contributing Photographer Wally Pfeffer editorial interns Amanda Becker, Nicole Eno, Brittany King Inside Columbia is published monthly by OutFront Communications LLC, 47 E. Broadway, Columbia, Mo. 65203, 573-442-1430. Copyright OutFront Communications, 2014. 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 $14.95 for 12 issues.

inside columbia may 2014

inside columbia staff Director of Marketing Kevin Magee kevin@insidecolumbia.net Sales Manager Deb Valvo deb@insidecolumbia.net operations manager Kalie Clennin kalie@insidecolumbia.net Marketing Representative Rosemarie Peck rosemarie@insidecolumbia.net Marketing Representative Joe Schmitter joe@insidecolumbia.net Marketing Representative Jamill Teter jteter@insidecolumbia.net Sales Assistant Jessica Card jessica@insidecolumbia.net Director of Customer Retention Gerri Shelton gerri@insidecolumbia.net

Office Manager Kent Hudelson kent@insidecolumbia.net Assistant Finance Manager Brenda Brooks brenda@insidecolumbia.net Distribution Manager John Lapsley

Culinary Adventures Center Executive Chef Dennis Clay dennis@insidecolumbia.net Sous Chefs Jackson Portell, Mike Russo

Inside Columbia magazine 47 E. Broadway Columbia, MO 65203 Office: 573-442-1430 Fax: 573-442-1431 www.InsideColumbia.net

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inside columbia may 2014

Subscriptions

Subscription rate is $14.95 for 12 issues. Call toll-free 855-788-7054 to place an order or to inform us of a change of address, or subscribe at www.InsideColumbia.net. For bulk subscription rates, contact Brenda Brooks at 573-442-1430.

Advertising

Inside Columbia is the best way to reach Columbia’s upscale consumers. Information about advertising is available online at www.InsideColumbia.net or by calling 573-442-1430.

News Releases & Event Notices

Contact Sandy Selby at 573-442-1430, fax to 573-442-1431, or email to sandy@insidecolumbia.net.

On The Town

Send your photos with the event description and subject names for captions to design@ insidecolumbia.net, or mail to 47 E. Broadway, Columbia, MO 65203. Not all photos received will be published.

Engagements/Weddings

Visit us at www.InsideColumbia.net/BridesWeddings or email morgan@insidecolumbia.net.

Letters to the Editor

Send letters to 47 E. Broadway, Columbia, MO 65203 or email to editor@insidecolumbia.net. Inside Columbia reserves the right to publish any letter to the editor.

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Let us publish a specialty magazine exclusively for your company or organization. Call Melody Parry at 573-449-6644 or email melody@ insidecolumbia.net.

Reprints

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 Fred Parry at 573-442-1430 or email fred@insidecolumbia.net.

Writer’s Guidelines

Inside Columbia is always on the lookout for story ideas and talented freelance writers. To suggest a story idea or request a copy of our writer’s guidelines, email the editor at sandy@insidecolumbia.net.

Sponsorships

Inside Columbia is proud to support worthy community organizations. Submit sponsorship proposals to Fred Parry, Publisher, 47 E. Broadway, Columbia, MO 65203, or email fred@insidecolumbia.net.

inside columbia may 2014

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@InsideColumbia.net l Homes l Brides l Fashion l Society Gallery Health l Visitors & Newcomers l Events l Contests l Subscribe Food & Wine

The World At Her Feet Mallory Van Waarde is on the trip of a lifetime. Follow her adventure as she explores the world with no schedule, no agenda and no idea where she’ll end up next. She shares her travelogue with you in her new blog, The World According To Mallory, at www.InsideColumbia.net.

Print Before You Shop You’ll want to beat a path to the farmers market after you read our feature story on Page 62, but before you grab your debit card and reuseable shopping bags, take a minute to download and print our handy chart that shows you when your favorite fruits and vegetables are at the peak of tasty perfection. You’ll find the link with the “Get Fresh” story at www.InsideColumbia.net. Stick the colorful, informative chart on your fridge for healthy inspiration all year long.

The ABCs Of BBQ Inside Columbia’s College of BBQ Knowledge is always a big hit with the outdoor grilling crowd. This year’s event promises to be bigger, better and barbecueier than ever with the addition of a brand-new barbecue contest. This year’s event takes place from 6 to 9 p.m. on Thursday, June 19, at Inside Columbia headquarters, 47 E. Broadway. Tickets go on sale June 1. Smoke out the details at www.InsideColumbia.net.

They’ve Got The Skills Congratulations to Inside Columbia’s Food Editor Brook Harlan and his Columbia Area Career Center culinary students Chormaic Sullivan and Austin Scoles. Sullivan finished in first place in the Culinary Arts category at the recent Missouri SkillsUSA statewide competition in April, and Scoles took first in the Commercial Baking division. The talented duo heads to Kansas City in June for the SkillsUSA national convention, where they’ll compete against winners from other states. We’ll keep track of their journey and tell you how they fare at nationals on Facebook (www.facebook.com/InsideColumbia) and Twitter (@Inside_Columbia).

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inside columbia may 2014

Submit your pitch to editor@insidecolumbia.net.

stay connected @Inside_Columbia

datebook

planning ahead spotlight

kevin’s world

reviews in a flash

may events

senior send-off This month, three of Columbia’s public high schools will be setting young scholars free to pursue their career dreams. Hickman High School’s graduation begins at 7 p.m. on Thursday, May 22, at Mizzou Arena. The Rock Bridge High School graduation ceremony is at 7 p.m. on Friday, May 23, at Mizzou Arena. Frederick Douglass High School’s commencement begins at 10 a.m. on Friday, May 23, at the Missouri Theatre. Columbia’s newest public high school, Battle High School, will graduate its first senior class in May 2015. — MORGAN McCARTY

Graduation tassels provided by Jostens

photo by l.g. patterson

may 2014 inside columbia

datebook

spotlight l can’t-miss events AIR SHOW 9:30 a.m. to 3:30 p.m. Saturday, May 24 & Sunday, May 25 Columbia Regional Airport Free admission/parking at airport; $3 shuttle from MU’s Hearnes Center PARADE 9:55 a.m. Monday, May 26 Downtown Columbia Free www.salute.org

U.S. Army Golden Knights

Taking Flight Salute to Veterans Corp. commemorates the 100th anniversary of World War I with a packed slate of events. A century ago, the global conflagration tabbed as The War To End All Wars ignited in Europe and consumed the world. Sadly, the conflict did not end warfare as its name suggests. Thousands of Americans have since answered the call to arms many more times in defense of freedom, a sacrifice the Salute to Veterans Corp. does not take lightly. This month, as it has done for the past quarter-century, the Salute to Veterans Corp. will say “thank you” to veterans in its own inimitable style with the 26th Annual Memorial Day Weekend Salute to Veterans Celebration. This year, the remembrance offers a tribute to the centennial observation of the start of World War I. The six-day celebration to honor American veterans runs May 21 through May 26, encompassing living history programs, special events, a banquet, twoday air show and parade. The centerpiece of the celebration is the air show at Columbia Regional

inside columbia may 2014

Airport on Saturday and Sunday. The free event over Memorial Day weekend features more than 40 current and vintage military aircraft on display and a slew of aerobatic performances. New to the air show this year is a World War I-era Curtiss JN-4, known as “the Jenny.” The rare bird joins 18 other planes in the World War I Dawn Patrol exhibition on display and in flight. Columbia Regional Airport is constructing a special 1,000-foot grass runway for the Jenny. Other rare planes — the Lockheed PV-2 Harpoon and Seafire Mk XV — return for tarmac display. The PV-2 Harpoon, best known as “Attu Warrior,” was used by the Navy until 1956. After sitting untouched for 20 years, this plane was restored in 2006. The Seafire Mk is one of only four of its kind in the world, and the XV model may be the only one in existence, according to Salute to Veterans. In 2010, the XV — known as the “hooked

Spitfire” — was restored and took its first post-restoration flight. The air show will also feature flights by the Snowbirds, the Canadian Forces national demonstration team; the Trojan Phlyers aerobatic team in Air Force and Marine Corps T-28s; a BT-13 Vultee Valiant “Viberator”; a T-6 Texan “Radial Velocity” Reno Racer; and a World War II-era TBM Avenger. The U.S. Army Golden Knights parachute team will perform and a Vietnamera Navy Grumman C-1A Trader will be open for tours. The University of Missouri’s Pershing Rifles Drill Team and the USA K-9 Corps Demonstration Team are also on tap. For more information, visit www.salute.org. The public is invited to the Saturday night banquet in Southwell Arena at Columbia College. Check the website for ticket price and start time. The celebration will wrap up with the 165-unit Memorial Day Parade on Monday, May 26. The Golden Knights will kick off the parade by parachuting into five different intersections of Broadway in downtown Columbia at 9:55 a.m. The parade will end at the Boone County Courthouse with a wreath-laying ceremony. — brittany king

run may 10 The 12th Annual Jay Dix Challenge to Cure 10K Run & 5K Walk/Run is a family fun event that supports a local cause. The event offers three events to choose from: a 5K walk, 5K run and 10K run. Each event is chip timed and starts simultaneously from Flat Branch Park. The Jay Dix Challenge to Cure is run in memory of Columbia Multisport member Jay Dix and raises funds for Ellis Fischel Cancer Center. In the past 11 years, proceeds from the event totaled more than $165,000. $40; 9 a.m.; Fourth and Locust streets; info@challengetocure.com; www.challengetocure.com

play may 19 The Great Circle Golf Classic for Kids returns for its 13th year. The annual golf tournament takes place at the Columbia Country Club and raises funds for Great Circle and its mid-Missouri programs. These programs include a residential treatment program, outpatient therapeutic services, foster care case management and other communitybased programs. The May 19 program starts with registration and a barbecue lunch, followed by a shotgun start. The tournament concludes with a happy hour. Play as an individual or as part of a foursome. $150/individual, $600/ foursome; 11 a.m. through 5 p.m.; 2210 Country Club Drive; 573-442-8331; www.greatcircle.org/events may 2014 inside columbia

kevin’s world l by entertainment editor kevin walsh

The Merry Month Of May Some very special events are on tap in CoMo.

he month of May starts suddenly here in mid-Missouri. Because we are an agriculture center and a college town, everyone is in a hurry to get gone or otherwise. On Friday, May 2, two special events come to town. One is special annually, and the other is just as special, per happenchance, because that’s when two local perennials take the same stage on the same night. The Missouri River Cultural Conservancy holds its annual fundraiser show at The Blue Note May 2. MORIVCC, as it is known, was founded by the late Jerome Wheeler to record and preserve some of the music he helped propagate. Wheeler, you see, was like our own Charles Mingus — if Mingus had been a hippie who learned his stagecraft from Lee Mace and his musicianship from playing St. Louis’ Gaslight Square. Wheeler’s original Catnip Mouse Band (all survive their leader and keep getting better, but May 2 still play his songs) is Missouri River Cultural featured, along with Conservancy fundraiser River Ghost Review. If The Blue Note you want to get an idea of the scope and depth Noah Earle and Hilary of this project, just Scott at The Bridge check out MORIVCC’s YouTube channel, a true repository of the kind of magic that only BoCoMo musicians are capable of dropping at will. On the same night, just a few blocks away, Noah Earle and Hilary Scott share the bill at Columbia Academy of Music’s venue, The Bridge. I like to think that although we lose even the fiercest local talent like Jerome, we still get one back now and then. Take Earle and Scott as examples. Both are transplants who migrated our way at the turn of the century, put down roots, flourished, and have contributed ever since. Scott is from Seattle and now lives in St. Louis to stay close to her Nashville connections. In her 10-plus years in Columbia, though, she paid it forward over and over by teaching voice to the likes of Molly Trull. Earle grew up in Topeka, and used to play blues with his brother ’round those parts when he was young. You may laugh, but I recently read where nearby Wichita is the official U.S. demographic epicenter for blues music. Earle has reached out to, recorded with and thereby connected countless midMissouri (and southwest Missouri) musicians and producers. This makes him the veritable “straw that stirs the drink” on the production side.

inside columbia may 2014

lyle lovett: may 13

Lyle Lovett comes to Columbia about every seven or eight years, by my calculation. He’ll be back on May 13, playing at Jesse Auditorium. I remember not just the shows he has played here, but the meaningful (to me) venues where he performed. The first time I saw him was in 1988, at the old Silver Bullet under the now-defunct Town & Country Lanes bowling alley on Vandiver Drive. The business grew quickly and owner Steve Callis moved the Bullet to a bigger spot nearby on Route B, but I am always glad that the Lovett show got me in on the “ground floor” of that much-missed club. Lovett popped up in the ’90s on the “Step Inside This House” tour at the pre-remodel Missouri Theatre, and I think that show (and a few others, such as John Prine and Tori Amos) helped to re-establish the old girl as a viable venue and may have saved her from the wrecking ball. Another “ghost” venue that Lovett “owned” was out at our own virtual Fox Theater, the Red Rocks of Stadium Boulevard. I am, of course, talking about that muchmissed Amphitheater at Mizzou. Am I the only one who misses this place? What was that venue good for, you say? Just a bunch of chairs on a grassy slope, you say? Fie! Yes, fie I say unto you! Heading home from work late, I was able to walk a few blocks, climb the Hearnes stairs and watch Lyle Lovett and his Large Band, all glitter and brass on a moonlit Missouri night. That’s what it’s good for. So thanks, Lyle for all the shows. The clubs may move, close or remodel, but I still think of you — and you playing them — when I think of how it was.

pedaler’s jamboree: may 24 & 25

Late in the month comes Memorial Day and that means another Pedaler’s Jamboree. I don’t know if it is the infectious enthusiasm of Off Track Events promoter Mike Denehy or the fine focus he places every year on the region that is Missouri River country that makes this event so appealing. Pedaler’s Jamboree is a two-day event that involves a dozen or so concerts at a variety of venues along the MKT and Katy trails from here to Boonville. There is food and organized frolic throughout, and it can also involve some leisurely bicycle riding if that is your thing. The big showcase on Saturday night in Boonville’s Kemper Park will feature six bands, including the headliner Ben Miller Band. This event is super family-friendly with all kinds of ticket iterations to suit your schedule, should you have a schedule.

Kevin (aka Kelvin) Walsh considers himself a student of music’s effect on people. Since moving to Columbia in 1975, his professional ventures have included music retailer, radio show host and a brief stint as Truman the Tiger. He currently hosts “The (So-Called) Good Life” from 3 to 6 p.m. every Wednesday on KOPN-FM 89.5 and streaming live at www.kopn.org. may 2014 inside columbia

datebook

reviews in a flash

movies

“Maleficent”

It’s a tale that is likely familiar to you and everyone you know: a young princess is cursed at birth to prick her finger on a spinning wheel and die by her 16th birthday, and despite living anonymously in the woods under the protection of fairy godmothers in an attempt to evade her fate, the girl pricks her finger anyway on the eve of her ill-fated birthday and falls into a death-like sleep along with all those in her kingdom. The tale of Briar Rose — or “Sleeping Beauty” — has been passed down in literature and film time and again since the late 17th century. Many today are most familiar with Disney’s darkly animated 1959 retelling of the story, which featured gripping music borrowed from the ballet production of the fairy tale and an expanded characterization of the antagonist—the sinister, curse-casting fairy, Maleficent. In “Maleficent,” which hits theaters this month, Disney is revisiting its animated classic in a new live-action film (digitally enhanced with special effects, of course) that snatches the narrative out of the saccharine Princess Aurora/Briar Rose/Sleeping

(Walt Disney Pictures) Wide Release: May 30 Starring: Angelina Jolie, Elle Fanning, Imelda Staunton Trailer: www.movies.disney.com/maleficent Genre: Fairy tale, fantasy, action/adventure Rated: PG

Beauty’s hands and bestows it on a more complex protagonist: the evil Maleficent (Angelina Jolie). To breathe new life into such a well-worn story, “Maleficent” goes back in time to a point before Aurora’s christening and imagines what unforgivable betrayal could have taken place to create such a hatred and need for revenge that Maleficent is capable of cursing an infant to death before the girl’s life had even begun. And, it asks, is the sorceress truly, irredeemably evil? In “Maleficent,” the dark fairy watches Aurora (Elle Fanning) over the course of her life, shadowing her in the woods as she grows from an infant into a young woman. Over time, she comes to realize that this girl caught between two worlds — one of human kingdoms that is her birthright and the source of Maleficent’s hatred, and another replete with the natural kingdom of forests, moors and beasts to which both princess and evil fairy feel an intimate connection — could be the key to restoring peace to the land. But is it even possible for Maleficent to put her quest for revenge aside for anyone or anything? — reviewed by amanda stafford

books: 5 upcoming releases

unlucky 13

By James Patterson (Little, Brown & Co.) Release Date: May 5

inside columbia may 2014

field of prey

By John Sandford (Penguin Group) Release Date: May 6

guy on fire:

130 outdoor cooking adventures By Guy Fieri (HarperCollins) Release Date: May 6

stress test

By Timothy F. Geithner (Crown Publishing Group) Release Date: May 12

think like a freak Steven D. Levitt and Stephen J. Dubner (HarperCollins) Release Date: May 13

music

“that girl”

Artist: Jennifer Nettles (Universal Nashville)

“That Girl” is Jennifer Nettles’ first solo album since she split from bandmate Kristian Bush and their duo group Sugarland. With a widely received solo album, Nettles continues to pursue her music in a way that feels most conducive to who she is, but for a woman with a voice that can give you chills, this album is missing something. The music stays well within the genre boundaries of country music. Even the content is extremely similar, if not indistinguishable, from music she produced in Sugarland. Regardless of the similarities, though, there is flatness within this album’s offerings. Nettles sounds forced, an effect that hardly makes all the effort it took to go solo seem brave. It’s hard to connect when there seems to be more suits than artist behind the music. Songs like “Moneyball” say it all: “I’ve been here a long time; I’m here for the long haul.” Nettles is taking a stance on her place in the music industry. This is the one song on the album that sounds as though it really came from Nettles. Her Southern roots are plain to hear when she sings the word moneyball as “moneybawl.” While the album may not have the feel of a home run for Nettles, it’s doubtful she’s going to let any negativity keep her down. She’s already established a name for herself and boasts a large fan base, but we’ll have to wait and see if her solo career can live up to its promise. — reviewed by lee pointer may 2014 inside columbia

datebook

may events

Calendar May 1 The Stephens Lake Amphitheater Concert Series returns for the summer season with an evening performance by Swampweed Cajun Band. Sit on the bowl-shaped, grassy hillside or the small concrete seating area in front of the stage. The Swampweed Cajun Band plays “foot-stompin’, accordion-squeezed, French howlin’ music from the swamps.” Enjoy spring weather in the park while listening to lively tunes and French Cajun vocals. Free; 7 p.m.; 100 Old 63 N.; 573874-7460; www.gocolumbiamo.com/ ParksandRec

May 2 Each summer, Movies In The Park features family-friendly movie

inside columbia may 2014

showings in Flat Branch Park. On the first Friday of each month, May through September, bring a blanket and watch a movie on a large inflatable movie screen. This month, enjoy G-rated “Monsters University.” Find out how “Monsters Inc.” main characters Mike and Sully earned their scaring stripes and how they became the best of friends. $2, free for 8 and younger; 8:30 p.m.; Locust and Fourth streets; 573-874-7460; www.gocolumbiamo.com/ParksandRec

May 2–4 and May 7–9 The internationally successful musical “RESPECT: A Musical Journey of Women” premieres at Macklanburg Playhouse on the Stephens College campus. The musical tells the story of women through adored Top 40

hits of the last century. It is a musical experience for men and women of all ages that encourages women to look for heroes within themselves. From $8; 7:30 p.m. except 2:30 matinee May 4; 100 Willis Ave.; 573-876-7199; www.stephens.edu/performingarts

May 3 Do you have a homerun hitter or strike-throwing pitcher in your house? The MLB Pitch Hit & Run skills competition at the Albert-Oakland Park ballfield is open to boys and girls ages 7 through 14. Pitch to the MLB strike zone, check the distance and accuracy of your hits, and test your speed by running from second base to home as fast as you can. Participants compete for the opportunity to advance through the competitions, all the way to the national championship held during the MLB All-Star game. A copy of the participant’s birth certificate is required for registration. Free; registration at 9:30 a.m., events begin

at 10; 1900 Blue Ridge Road; 573874-7460; www.gocolumbiamo.com/ ParksandRec

May 3 The Jumpstart Spark A Life 5K raises funds to help close the gap children in poverty face when entering school. Jumpstart serves preschool children in low-income neighborhoods by teaching them the necessary skills they need to succeed in kindergarten and beyond. The race begins in Flat Branch Park and continues onto the MKT Trail, through the Old Southwest neighborhood and the University of Missouri campus. The event is chip timed. $25 for Jumpstart members, $30 for nonmembers, free for children 5 and younger; 9 a.m.; Locust and Fourth streets; jump@missouri.edu; www.facebook.com/Jumpstart.Mizzou

May 3 Stephens Lake Park celebrates the opening of the brand-new Children’s Grove with a Children’s Grove Dedication Celebration. The Children’s Grove of magnolia and crabapple trees commemorates children’s mental health needs. The celebration helps kick off Children’s Mental Health Week. Enjoy music, a storybook trail, singing, face painting and more. Free; 1 to 3 p.m.; 2300 Walnut St.; 573-874-7460; www.gocolumbiamo.com/ParksandRec

May 9 Violinist Jennifer Koh undoubtedly will deliver an intense, commanding performance at Jennifer Koh: Bach and Beyond at the Missouri Theatre. Koh is known for choosing pieces that challenge and inspire, with a violin repertoire that spans traditional and contemporary. She was Top Medalist in the 1994 Tchaikovsky Competition. From $12; doors open at 6:30 p.m., show at 7; 203 S. Ninth St.; 573-882-3781; www.concertseries.org

May 10 The annual Stephens College Undergraduate Commencement takes place at the Missouri Theatre. may 2014 inside columbia

Prior to the ceremony, graduates, faculty and staff parade from Senior Hall on the Stephens College campus, down Locust Street to the Missouri Theatre. There, seniors and their family and friends will enjoy a Class of 2014 video in lieu of a keynote speaker. Free; 11 a.m.; 209 S. Ninth St.; 573-876-7213; www.stephens.edu/ news/commencement

May 10 Columbia College Commencement takes place at the Southwell Complex Gymnasium on the Columbia College campus. The May commencement features two ceremonies — one at noon and a second at 3:30 p.m. Each ceremony is open to all master’s, bachelor’s and associate degree candidates who register and meet the eligibility requirements. Graduating students are invited to take part in the more than 100-year-old tradition of the Ivy Chain Ceremony. Free; noon and 3:30 p.m.; 700 Range Line St.; 573-8757658; www.ccis.edu

May 10 The Missoula Children’s Theatre joins more than 50 local students to present an original musical adaptation of the classic story “Pinocchio” at Jesse Auditorium. The small wooden puppet Pinocchio has a problem with telling the truth, but he dreams of becoming a real boy. He is one of the most frequently reimagined children’s characters in modern culture. Missoula Children’s Theatre is known for using an entertainment format to foster enrichment and education in children of all ages. Two shows will be offered. From $7; first show: doors open at 2:30 p.m., show at 3 p.m. / second show: doors open at 5:30 p.m., show at 6; Jesse Hall (MU campus); 573-882-3781; www.concertseries.org

May 11–18 This month’s annual Bike, Walk and Wheel Week encourages Columbians to use active modes of transportation to get around Columbia. Participate in trail rides, public tours, workshops and more. On Friday, May 16, take part in National Bike to Work Day and enjoy a free breakfast at various locations around town as you bike, walk or wheel. Bicyclists may ride city transit

inside columbia may 2014

buses for free all week long. Free to participate, some activities require a fee; various times; throughout Columbia; 573-874-7460; www.gocolumbiamo.com/ParksandRec

May 13 Singer-songwriter Lyle Lovett returns to Columbia to perform in Jesse Auditorium. Winner of four Grammy Awards, Lovett incorporates country-western, folk, swing, blues, jazz and gospel into his music. Read more on Page 28. From $35; doors open at 6:30 p.m., show at 7; Jesse Hall (MU campus); 573-882-3781; www.concertseries.org

May 16–18 The University of Missouri Commencement Ceremonies and Events take place over the course of three days in various locations on the Mizzou campus. Each school/college graduates together. Most ceremonies take place at the Hearnes Center, Mizzou Arena or Jesse Auditorium. Tickets depend on the school/college; various times and locations; Mizzou campus; 573-882-7881; registrar. missouri.edu/commencement

May 21 During Family Fun Fest: Fitness is Fun, the entire family can enjoy activities, music, face painting and more. Family Fun Fest occurs monthly from May through September. Each month features a different theme. This month’s event is sponsored by the Activity and Recreation Center. The evening includes demonstrations and activities at Flat Branch Park to show you and your family how to get fit. Free; 6 to 8 p.m.; Flat Branch Park; 573-8747460; www.gocolumbiamo.com/ ParksandRec

May 24 The Seventh Annual For the People Pow Wow at the Central Missouri Events Center is a day of celebration of the American Indian. Presented by the Missionary Society for the Preservation of Traditional Values, the event is sponsored by the Missouri Humanities Council. Gourd dancing and demonstrations are on tap, and food and art vendors will be present. The honored guest for this year’s event is Larry Sellers (Cloud Dancing) from the “Dr. Quinn,

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Medicine Woman” TV series. Free for children and elders, $1 for school age, $3 for adults; 11:30 a.m. to 11 p.m.; 5212 N. Oakland Gravel Road (Boone County Fairgrounds); 816-679-0695; www.msptv.org/powwow.htm

May 24 The Go Girl Run returns for another year as Columbia’s only allwomen half-marathon and 5K-run/ walk events. Grab your girlfriends, coworkers and family members to train for and run the event together. Come race day at University of Missouri Reactor Field Park, get ready for a celebration of friendship and sisterhood with each detail of the event planned by Ultramax Sports with women in mind. Men are discouraged from attending, but are not restricted. From $35; half-marathon begins at 7 a.m., 5K begins at 7:30; 1901 Research Park Drive (MU campus); 573-443-7036; www.ultramaxsports.com/race/events

May 24 The Summer Music Series at Les Bourgeois Vineyards kicks off the 2014

season with live music at the A-Frame. Each Saturday through Oct. 4, bands perform on the blufftop for a music-filled evening on the Missouri River. Free; 4 p.m. to sunset; 14020 W. Highway BB; 800-690-1830; www.missouriwine.com/ events

May 24-25 During the annual Pedaler’s Jamboree, cyclists begin their day in Flat Branch Park and make their way to Kemper Park in Boonville. Drop off your overnight pack at check-in and start your 30-mile trip through Katy Trail State Park. Stop when you feel like it to enjoy live music. Once you arrive at Kemper Park, pick up your overnight pack and set up camp before enjoying the featured musical event on the main stage. Food vendors in the park and restaurants in Boonville are open. The festival is open to all ages. Nonriders with tickets to the Kemper Park Festivities can enter the park starting at 3 p.m. From $25; ride starts between 7 a.m. and 3 p.m.; 101 S. Fourth St. (Flat Branch Park), 757 Third St., Boonville (Kemper Park); 573-2344642; www.pedalersjamboree.com

May 24–25 Look to the sky over Memorial Day weekend for the 26th Annual Salute to Veterans Airshow at Columbia Regional Airport. Honor our veterans while enjoying spectacular flight demonstrations and aerobatic performances in the air. On the ground, explore vintage and modern aircraft on display. Read more on Page 26. Free; 9:30 a.m. to 3:30 p.m.; 11300 S. Airport Drive; www.salute.org

May 26 The annual Salute To Veterans Memorial Day Parade is a free event that celebrates those who served or are currently serving in the armed forces, national guard and reserves, and U.S. allies. The parade runs down Broadway and ends at the Boone County Courthouse plaza for a military ceremony. Free; 9:55 a.m.; downtown Columbia; www.salute.org

May 28 Inside Columbia’s Culinary Adventures invites you to attend the Macadoodles Cigar and Scotch

Dinner. Enjoy fine Scotch from Macadoodles of Columbia while dining on a five-course meal prepared by Chef Dennis Clay. Menu items include porkbelly sliders, cedar-smoked arctic char and grilled flat iron steak. Cigar selections include Romeo y Julieta Reserva Real, and Scotch offerings include The Balvenie Caribbean Cask 14 Year and Glenfiddich 18 Year — among others. $125; 6 to 9 p.m.; 47 E. Broadway; 573-442-1430; www.comoculinaryadventures.com

May 29 During this annual “(fun)draising event,” local business people sit in the hot seat while friends tell stories and anecdotes — true and untrue and all hilarious — about them. Proceeds from the event benefit the Alzheimer’s Association. This year, the Roast of Dave Griggs takes place at the Holiday Inn Executive Center. Griggs, the owner of Dave Griggs’ Flooring America, has a personal connection to the cause through his mother-in-law, who is facing the early stages of dementia. Come out for a fun and charitable night. $100/ticket, $1,000/table; doors open at 5:30 p.m.,

dinner starts at 6:30; 2200 I-70 Drive S.W.; 573-443-8665; www.alz.org

May 30 – June 1 The 2014 Special Olympics Missouri State Summer Games welcomes more than 2,500 athletes to compete in basketball, volleyball, aquatics, bowling, track and field, and powerlifting. This is the last year of Columbia’s fouryear term of hosting the summer games. Events take place at the University of Missouri, Hickman High School and Columbia College. Volunteers are needed and donations accepted. Free; times TBD; MU, Hickman High School and Columbia College campuses; 573-635-1660; www.somo.org

May 31 Gather the whole family and grab your fishing poles for the Fourth Annual Fishing Derby at Philips Park. Compete for prizes in each age category for first fish caught, and largest and smallest fish. Age categories are 10 and younger, and 11 and older. The event is co-sponsored by the Columbia Parks & Recreation Department and the Missouri

Department of Conservation. Free; checkin from 9 to 9:30 a.m., derby from 9:30 to 10:30; 5050 Bristol Lake Parkway; 573-874-7663; www.gocolumbiamo.com/ ParksandRec

stay connected If you’re hosting an event Columbians should know about, submit it to our online calendar, the comprehensive digital guide to what’s happening in mid-Missouri. To submit an event, visit www.InsideColumbia.net/Calendar and register an account. Fill in the event’s information in a brief form and click Save.

life

tales of the town shopping

style

competitors

robinson’s ramblings

financial planning

your money

family finance

business briefs

fore!

With warm, sunny days finally here, golf season is in full swing this month. Dust off your clubs, take inventory of your gloves, tees, balls and markers, and get ready to hit the course. It might not hurt to warm up on the driving range and putting green first, right? It’s been awhile, after all. — MORGAN McCARTY Golf ball and tee courtesy of Inside Columbia Office Manager Kent Hudelson; turf courtesy of L.G. Patterson and the Kansas City Royals’ ballfield at Kauffman Stadium.

photos by l.g. patterson

may 2014 inside columbia

shopping l by nicole eno

Strappy sandals add sass to any outfit, combining fashion with function and showcasing your warmweather pedicure.

Fun In The Sun Give your feet a treat with this year’s cutest strappy sandals. 1. Cream T-strap sandals by Franco Sarto, available at American Shoe ($69) 2. Cognac crisscross sandals by Mia, available at Glik’s ($19.90) 3. Gold thongs by Charles Albert, available at Glik’s ($9.90) 4. Black anklestrap sandals by Vionic, available at Dryer’s Shoes ($110) 5. Brown woven sandals by TOMS, available at American Shoe ($54) 6. Red lizard Lima slip-ons by Vionic, available at Dryer’s Shoes ($100)

6 5

inside columbia may 2014

photos by l.g. patterson

style l by brittany king

Bye-Bye, Winter Blues The color for all seasons puts on its summertime look.

paint party Instead of French tips or a clear coat, spice it up with these fun nail polishes by Butter London, available at Make Scents ($15/each).

The sun is out and here to stay. Swap your hat, gloves and coat for colored jeans, a comfy tee and patterned sandals.

White Vneck T-shirt by Zeana, available at Ellyâ&#x20AC;&#x2122;s Couture ($6.99) Cat-eye sunglasses, available at Muse Clothing ($10)

Cake-hole

pimms

Black and white tribal sandals by TOMS, available at American Shoe ($64)

Black and gold, stacked bracelets, available at Poppy ($46)

inside columbia may 2014

Periwinkle jeans by Pixie Dust, available at Ellyâ&#x20AC;&#x2122;s Couture ($34.99)

jaffa

photos by l.g. patterson

competitors l by nicole eno

Two For Triathlons Brent and Brandon Young are father-son triathletes who live for the thrill of the race.

or the average guy, a weekend bike ride entails a casual twowheeled jaunt around the neighborhood. For Columbian Brent Young and his son, Brandon, a weekend bike ride is a full-speed, heart-pounding, 20-mile trek. Brent Young is a seasoned athlete who has been competing in triathlons for more than a decade. He started with local Ultramax Sports races — the MaxTrax Duathlon and the Jay Dix Challenge to Cure — and steadily worked his way up to more intense long-distance events, such as the TriREV3 Triathlon in Branson and the Pigman Triathlon in the Cedar Rapids suburb of Palo, Iowa. Brandon Young has a list of athletic accomplishments that is no less impressive; he ran his first official race at the wee age of 7. “I like triathlons because they’re an individual event,” 14-year-old Brandon says. “You have to push through on your own and reach the goals that you set for yourself.” Although Brent is now a triathlon veteran, he admits he had to start out slow. Spinning and mountain biking helped him strengthen his cycling skills, and competing in duathlons (a competition of cycling and running components) gave him a feel for racing. By definition, a triathlon refers to an athletic contest consisting of three different events — typically swimming, cycling and long-distance running. How does one prepare for such an event? With lots of swimming, cycling and long-distance running, Brent says. “We’re constantly training; it never stops. We’re always riding between 20 to 30 miles at a time, but between work and family, you’ve got to find a balance. We try to do just enough to keep ourselves in shape.” Getting ready for a race follows simple logic: longer events require more groundwork. However, time and experience make it easier to determine how to train for an event. With such

inside columbia may 2014

photo by l.g. patterson

rigorous preparation, it’s not a stretch to think that sometimes it might be hard to stay motivated. The changing seasons and not-so-agreeable Missouri weather make it difficult to exercise outdoors year-round, but successful triathletes like the Youngs keep pushing through the tedium and the inconveniences. Even the most prepared athlete will run into challenges in this inherently challenging sport. Brent and Brandon admit they have found some courses more difficult than others. For Brent, the hills of the REV3 in Branson were formidable; for Brandon, his first race in Wisconsin was one of his hardest. On the course, this duo depends on each other for encouragement, but a little father-son competition can’t hurt. “We feed off of each other,” Brent says. And when things don’t go so well? “Misery loves company,” Brent says, “and we definitely suffer together.” Through the highs, the lows and the intense preparation, another member of this successful squad is ready to provide support: wife and mother Rhonda Young. Rhonda has always been a cheerleader for her husband and son, and she rarely misses a race. “The encouragement and inspiration that they give each other is amazing,” she says. “I’m very proud to be part of this father-son team.”

triathlon tips If you’re feeling inspired by this terrific twosome, it’s never too late to get started. Both Brandon and Brent agree that anyone can become a successful triathlete. The key is to take that first step, set attainable goals for yourself and stay focused. Brent adds that any hobby provides an excellent opportunity to meet new and interesting people. “It’s always nice to meet people with similar interests,” he says. “The community and camaraderie between all of us who race is pretty great.” may 2014 inside columbia

robinson’s ramblings l by john robinson

Outside Columbia Take a tour of our town’s favorite outdoor hangouts.

he other day a friend confessed to me that over the long, cold winter, she grew weary of inside Columbia. No, not the magazine. Like a lot of folks around here, she succumbed to an overdose of cabin fever. She felt sealed indoors by a brutal winter that kept her bike in the garage and her running shoes in the closet. Her favorite happy hour patio was a distant memory. Even as Old Man Winter makes some fleeting threats against us, May flowers are blooming, and Columbians are gaining more and more confidence that we can retake the outdoors. “Inside Columbia is cool,” she reassured us. “But now it’s time for some serious outside Columbia.” So stow the snow shovels and shuck the mukluks. Let’s find out where Columbians go for outdoor fun. To help us out, a brand-new study of Columbia’s outdoor hotspots reveals some surprises. A scientific survey might have produced different results, but this study relies on one sure-fire perspective: the Yogi test.

inside columbia may 2014

As most folks know, the world-famous philosopher Yogi Berra took a side job as one of the greatest baseball players of all time, a Hall of Fame catcher for the New York Yankees. But it’s his unique wisdom we employ here. Yogi’s wisdom began when he was a kid in St. Louis, growing up in the solid Italian neighborhood called The Hill, a hotspot for great food. Used to be, when the Yankee slugger would return home to The Hill, he could be found basking at his favorite restaurant, Ruggeri’s. Alas, it is Yogi’s description of Ruggeri’s that provides the parameters for our test. Reporters who followed Berra knew about his favorite restaurant. Years ago, when one reporter asked him about Ruggeri’s, Yogi replied, “Nobody goes there anymore. It’s too crowded.” Applying the Yogi test to Columbia’s outdoor venues reveals an all-star CoMo lineup. First, one disclaimer: With apologies to Yogi’s pastime, this study doesn’t focus on team sports venues. Columbia scores heavily in that category, with super softball and soccer fields. Nor

does the study include the greatest and best-attended state games in the nation — the Show-Me State Games. Likewise, the study doesn’t include Mizzou’s soon-to-be 82,000-seat Memorial Stadium, the largest outdoor venue in the Show-Me State. That’s because, as an old 1970s Playboy magazine survey noted when ranking America’s top party schools, “Don’t rank the professionals with the amateurs.” The nine golf courses that ring our fair city are excluded, too, because even at full capacity, the crowd density on a golf course has trouble reaching two people per acre. Oh, and a second disclaimer: Yogi and I share an important detail in common. We both married ladies from Salem, Mo. So Yogi and I have spent a fair amount of time there, on the Salem Country Club golf course, and dining at the Tower Inn. Never at the same time, of course. Truth is, I’ve never met Yogi; I just hear the stories. So let’s get on with it. Here are the results of the Yogi test. These most-trod outdoor fun spots in Columbia are listed by category …

Park It

The obvious place to begin a study of Columbia’s favorite outdoor venues is the list of more than five dozen city, county, state and college parks and green spaces. One of the newest, Stephens Lake Park, is an old nine-hole golf course, masterfully transformed into one of the state’s most functional family fun spots. The park has become home to midAmerica’s finest blues festival, too. When the Roots N Blues N BBQ Festival came to Stephens Lake Park, it took more than 20,000 footprints away from the biggest outdoor music venues in downtown Columbia, but Peace Park and Flat Branch Park still crank it up on special occasions, like Earth Day. Nifong Park gets crowded during special events, too, such as the Heritage Festival each fall. And there’s almost

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always a capacity crowd when the Maplewood Barn presents its theater under the stars. Sprawling Cosmo Park rarely gets overcrowded. Smaller green spaces such as Fairview Park remain a best-kept secret among the knowing. Rock Bridge Memorial State Park rarely overflows, unless you’re there during a special event — like that annual fall picnic featuring a billion or so turkey fries.

Party Under The Stars

In the land of taxicabs and designated drivers, revelers who want a bird’s eye view of Ninth Street pick the upper deck patio above Quinton’s. Folks who want to bask in the glow of Broadway lights pick The Field House outdoor patio. For a more secluded setting, diners and drinkers pour onto the courtyard at Flat Branch Pub & Brewing. Tucked beside the outdoor amphitheater at the Boone County Courthouse complex, the old Boone Tavern patio still holds court under a new Bleu flag. For frozen libation stops, Trops is tops. Trops is texter slang for Tropical Liqueurs, where the whir of blenders mixes with the buzz of the outdoor crowd. Down the street, happy hour music lovers gravitate to the patio at Shiloh Bar & Grill, or around the bend at Bengals. If it’s Friday afternoon, the music you hear may be coming from the patio deck at Mojo’s, Columbia’s quintessential surviving roadhouse. And on the south end of town, star worshipers gravitate to Deuce Pub & Pit or Sophia’s.

On The Street

It’s one of Columbia’s oldest sidewalk cafés, and a breakfast at Ernie’s generally guarantees a good start to the day. It took a few decades for other restaurants to jump on the bandwagon, but now more than a dozen downtown eateries offer outdoor seating. The mile-long midway called Ninth Street is chock full of outdoor spots, anchored by Beetle Bailey’s bench on the south, and the always entertaining gauntlet guarding the front of Lakota Coffee Co. & Roasters to the north.

inside columbia may 2014

Pastoral Beauty

Aside from the lush verdure of Francis Quadrangle, Shelter Gardens may be the prettiest outdoor gathering spot in Columbia, certainly among the best manicured. And it can be a real joy, although many people emerge from the gardens either married or engaged. About a dozen miles from Columbia’s city limits, the blufftop panorama offered by Les Bourgeois Vineyards may be the most inspirational view in midMissouri, where spectacular sunsets over the Missouri River get enhanced by grape goggles.

A Blast From The Past

Likewise, it takes a designated driver about 10 minutes to reach Cooper’s Landing on the Missouri River south of Columbia. But once there, the scene will evoke memories of tie-dyeds and bare hides. North of town, the bare hides have disappeared, but thousands of Columbians still go to the strip pits, now known as Finger Lakes State Park.

Yogi Was Right

The final stop along Columbia’s favorite outdoor spots tour proves that the wise old Yankee philosopher had it right after all. On a beautiful spring day — one of the season’s first when the temperature reaches 70 — the sunshine feels like it can cure any malady. A thousand souls crowd onto the Katy Trail spur between Flat Branch and Hindman Junction. The Katy Trail buzzes with serious bikers — you know the ones, wearing silk shorts over Schwarzeneggersized hamstrings — weaving among an endless succession of people and dogs and leashes and tethers, hikers and bikers and tandems and trailers, runners and walkers moving singly or in gaggles. It’s a crowded place, but with all due respect to Mr. Berra, people still go there.

Read more of Robinson’s rants at www.johndrakerobinson.com/blog. may 2014 inside columbia

financial planning l by amanda becker

Meet Your Money Match The intricacies of managing your finances are never-ending. It’s important to know and understand the relationship you have with your finances before you jump into a relationship with a financial adviser. These five helpful hints from National Association of Financial Planners representative David Diesslin will help you get off to a great start with your financial adviser.

$ $ $ $ $

1 Be aware of recurring expenses.

2 Know your must-haves.

According to Diesslin, one of the most common untruths he hears from clients involves one-time expenses. He recommends taking a hard look into your finances and being honest with yourself to determine what is actually a one-time expense — vacations or long-lasting home items such as furniture or appliances — and what is recurring, such as car payments or cable bills. You can’t have a successful partnership with your financial adviser if you are dishonest with yourself and how you spend your money.

Your financial adviser will ask you to explain your spending and may recommend you cut expenses. Before your first meeting, Diesslin suggests you examine what is a need versus a want. Needs are items that are necessary for your survival. Wants are items that you desire, but do not impact your survival. Often, wants are perceived as needs and leave the spender living beyond his or her means. Furthermore, the needs and wants for one person are different for another. For example, one person may need an Internet connection to make a living, while another might just want it for entertainment purposes.

4 Know your capacity for fiscal risks. According to Diesslin, it’s important to take risks to grow your portfolio, but if you are not financially capable to follow through with those risks, you won’t be successful. Be honest with your financial adviser about what you think you are financially capable of achieving; this honesty will help you take appropriate investment risks.

3 Know your adviser. Do background research before picking an adviser. Diesslin recommends researching whether you’ll be a customer or a client. If you are a customer with a brokerage firm, your adviser may have another agenda, such as trying to convince you to sign up for other services and products. These add-ons will come at an additional cost, and may or may not be something you need. On the other hand, if you are a client with a fee-only financial planner, you will receive full disclosure from your adviser.

5 Know your emotional capacity for fiscal risks. Capital is important for risks, but so is mental state. According to Diesslin, if you take a fiscal risk before you are ready, you run the risk of selling at the wrong time, which could result in a financial setback. Just as you shouldn’t take a financial risk if you don’t have the appropriate capital, don’t leap before you’re emotionally ready to support your decision. The bigger the financial input, the larger the emotional investment will be.

inside columbia may 2014

may 2014 inside columbia

your money l by brittany king

A Balancing Act Learn the extreme sides of spending and find your happy medium. › The Shopaholic

The shopaholic spends money to cope with something else going on in his or her life. With the added temptation of e-commerce, Hammel believes that it’s even harder for a compulsive spender to kick the habit of spending because it can be done all hours of the day and no one has to know. As a society, Hammel says, our wants and needs have shifted. Shopping was once a necessity, but now it’s used to pass time. “It’s an activity or a hobby,” Hammel says. “Our culture is focused on going to the mall, eating out or going to the movies — which all revolve around spending money.”

› Frugal

Spending money gives some people a thrill, others anxiety. What does spending money do to you? Melissa Hammel — a certified financial planner, licensed counselor and representative of the National Association of Financial Planners — helps break down the most common types of spenders and provides insight on how to create a good balance between saving and spending. Awareness is the key when it comes to establishing a healthy relationship with money, Hammel says. People should pay attention to what they are spending and when they are spending because it could have an emotional attachment. “If people are really concerned that they have a problem, they should talk to someone,” she says. “That feeling might be their body telling them they need to do something about it.”

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No matter which type of spender you identify with, Hammel says it is important to know that these cases are extreme. Sometimes, she adds, people may find themselves floating between two or all three of these types of spending patterns, depending on where they are in life. Money is not something that should rule your life, Hammel says. It’s a tool that helps you do the things you need to do. No matter which spender you identify with most, Hammel offers this solution: “You have to pay yourself first,” she says. “You have your rent, your groceries for food, and savings for retirement or a vacation. It is not just about the have-to when it comes to spending, it’s the want-to as well.” Hammel suggests the book Mind Over Money by Ted and Brad Klontz to anyone who wants to learn more about the psychology of spending.

A frugal spender tends to live minimally. These types of spenders aren’t necessarily looking for a deal, but instead are shopping to save money. Hammel believes these types of people spend so infrequently because they feel the need to be in control. “The idea is that if people can get down to where they are barely spending anything, they are in control,” she says. “It doesn’t matter to them if they are actually restricting their spending to save up for something.”

› Extreme Couponer

Extreme couponers are in it for the thrill. In the most extreme cases, these people will spend hours clipping coupons and organizing a list of hundreds of products in order to get a cartload of groceries for a shockingly cheap price. According to Hammel, it is less about what the customer is buying and more about getting “stuff.” Couponing is like a game to these types of spenders; the most extreme of the extreme couponers cope with their problems by having mass quantities of information or things in their home. “It’s similar to hoarding,” she says. “People are spending $1,000 for eight tires, but only need four. They are buying things in such large quantities and don’t even need them.”

may 2014 inside columbia

familu finance l by morgan mccarty

1. Provide money management experience with an allowance. “Just as adults generally have a fixed income and expenditures to work with, I think children should have that experience too, with an allowance,” O’Neill says. The amount you should give each child, she says, depends on the parameters you set for how the allowance is used by the child. For example, some parents encourage their children to use certain amounts of their allowance for long-term savings or charitable contributions. “It’s just a good way for people to get in the habit of learning that you have a certain income and sometimes you have to make it stretch; you have to make choices and set priorities.”

2. Consider matching a child’s savings for increased motivation to save.

The ABCs Of Money Teach your children the basics of spending and saving. These days, it’s harder than ever to teach children financial responsibility. “When you’re young and being influenced by television, smartphones and peer pressure, it’s very easy to want everything,” says Barbara O’Neill, personal finance expert and representative of the American Association of Family and Consumer Science. “Realizing you can’t have everything and setting priorities between needs and wants is, I think, a big issue for young people.” Read on to discover O’Neill’s five tips for teaching children financial responsibility.

inside columbia may 2014

“Just like employers will match a worker’s 401(k) plan — which makes saving attractive in the workplace — parents can do that for a young person, too,” O’Neill says. With this exercise, it’s OK to set some parameters on how often or how much is matched. It also encourages the child to understand that for every dollar he or she saves, the parents will reciprocate with an agreedupon amount. According to O’Neill, this practice helps make savings very attractive to the child because the money will grow faster.

3. Allow children to make poor financial decisions and learn from them. This tip is for all the helicopter parents out there. While it’s not easy for hovering parents to let their children make mistakes, blunders can become learning experiences. Allow your children to make poor financial choices (within reason). “If they buy something that’s really a shoddy product and it’s broken in two weeks, that’s a learning experience,” O’Neill says. For example, let them buy that T-shirt that you know will disintegrate after three washes. It’s important

may 2014 inside columbia

to educate your children on the correlation between cost and quality, O’Neill says. “Sometimes children need to have those experiences to learn that you get what you pay for and to make smart decisions.”

4. Be a positive financial role model for children. Keep your children aware of the family finances — in a positive way. “You want to be modeling positive behaviors like savings, checkbook reconciliation and budgeting,” O’Neill says. Financial stress and living beyond means are examples of poor role modeling. Children should see parents paying the bills and calmly discussing finances. Furthermore, parents should share with their children how they manage the family finances by explaining the systems used.

5. Turn everyday experiences into teachable moments. When you stop at the ATM, explain to your children how the process works. “If the child doesn’t know any better, they’re just going to think you go to this magic money machine and money is going to spew out,” O’Neill says. Visiting the ATM is an appropriate moment to point out to a child that the money dispensed from the machine must be regularly earned. Other everyday opportunities to teach children about money management include comparing brands while shopping, using coupons, discussing news stories about identity theft, paying for the child’s activities, etc.

jump$tart Barbara O’Neill recommends checking out the Jump$tart Coalition for Personal Financial Literacy. Jump$tart is a nonprofit coalition that works to advance financial literacy among students in prekindergarten through college. Visit www.jumpstart. org/states-missouri to learn more about Missouri Jump$tart Coalition and to find out about upcoming events.

business briefs

Vermilye, front office manager; Aric Jarvis, assistant general manager; and Jeff Guinn, food and beverage director.

Inside Track Find out who’s making news in Columbia. UMB Bank has promoted Tony Mayfield to chairman and CEO of UMB Bank’s Greater Missouri region. In his new role, Mayfield is responsible for the strategic leadership of UMB teams in various communities throughout Missouri. University of Missouri Chancellor R. Bowen Loftin and Commerce Bank Chairman Jim Schatz recently awarded the 2014 William T. Kemper Fellowships for Teaching Excellence to five recipients: Leigh Neier, an assistant teaching professor in the department of learning, teaching and curriculum in the MU College of Education; Bryon Wiegand, an associate professor of animal science in the division of animal sciences in the MU College of Agriculture, Food and Natural Resources; Ann Harrell, an associate professor of voice and voice area coordinator in the School of Music in the MU College of Arts and Science; Jeff Krug, an assistant teaching professor of physical therapy in the department of physical therapy in the MU School of Health Professions; and John Bennett, associate teaching professor of marketing in the MU Trulaske College of Business. Boone County National Bank announced recent employee promotions. Ed Scavone has been named executive vice president. He leads the bank’s commercial lending division. Julie Arnett is now vice president of professional

development, Patrick Madigan is vice president of investor services and C.O. Scheffer is vice president of mortgage lending. Nick Kenny and Lucas Redburn were named officers for the investor services department of BCNB. Ed Harre, Chris Palmer and Sarah Moreau were named officers for the lending department. Josh Adams, Karisa Helton and Jared Woods were promoted to teller II. Bonnie Ngo of the downtown bank was promoted to senior teller. Patrick Payton, Shea Mankin and Emily French were all promoted to consumer banking representative. Latoya Williams was promoted to customer service representative for the customer service center. Michael Antinoro was named cash management specialist for the downtown bank. Kellie Forthaus was promoted to administrative assistant. BCNB hired Karen Cornell as compliance officer, ensuring BCNB’s compliance with all applicable state and federal laws and regulations. BCNB presented Kim Schwend with the Dorothy Jacob Legendary Service Award during its annual consumer banking award ceremony. The Dorothy Jacob Legendary Service Award recognizes individuals who embrace and consistently deliver legendary service to customers and employees of BCNB. Schwend is a relationship banking officer, health savings account specialist and certified IRA services professional. Columbia’s newest hotel, The Broadway Columbia – A DoubleTree by Hilton, has hired key staff members: Bob McDonald, general manager; Shelby

Michael LeFevre, M.D., M.S.P.H., Future of Family Medicine Professor and vice chairman of the department of family and community medicine at the University of Missouri School of Medicine, has been appointed chairman of the U.S. Preventive Services Task Force. An independent volunteer panel of 16 experts in prevention and primary care, the task force works to improve the health of all Americans by making evidencebased recommendations on clinical preventive services such as screenings, counseling services and preventive medications. Members come from many health-related fields, including internal medicine, family medicine, pediatrics, behavioral health, obstetrics and gynecology, and nursing. LeFevre has been a member of the U.S. Preventive Services Task Force since 2005; he served as co-vice chairman in 2011.

inside columbia may 2014

Ann Koenig of Columbia was honored with a Conservationist of the Year Award at the Conservation Federation of Missouri’s 78th annual conference in Jefferson City on March 21. CFM’s Conservationist of the Year Awards honor individuals and organizations that make outstanding contributions in various conservation fields. Koenig was named Forest Conservationist of the Year. An urban forester with the Missouri Conservation Department, Koenig currently works on special assignment to create and implement a campaign encouraging all Missourians to appreciate their trees. This new project, known as Trees Work, is designed to increase public awareness of the aesthetic, social, health, environmental and economic benefits of healthy trees in cities and suburbs as well as rural areas. Will McWilliams, a Raymond James financial adviser with WilliamsKeepers Financial Services LLC, was recently ranked 25th on WealthManagement.com’s list of Top Next Gen Independent Broker Dealer Advisors. The national list ranks advisers under the age of 40 exclusively by assets under management. Henry C. “Hank” Foley has been named senior vice chancellor for research and graduate studies at the University of Missouri. Foley will continue serving in his current position of executive vice president for academic affairs, research and economic development with the UM system. Foley recently became a Fellow of the Industrial & Engineering Chemistry Division at the American Chemical Society. Created by the American Chemical Society Board of Directors, the ASC Fellows Program recognizes members of ACS for their outstanding achievements in and contributions to science, the profession and ACS. Leona Rubin, who has been serving as MU’s interim dean of the graduate school, has been named associate vice chancellor for graduate studies at MU and associate vice president for academic affairs and graduate education at the UM system.

Ken Frevert, vice president and senior portfolio manager with Central Trust & Investment Co. in Columbia, has been granted AWMA® certification by the College for Financial Planning. Frevert has been in the financial services industry for more than 30 years. John Bailey, vice president and wealth management adviser with Central Trust & Investment Co. has been granted CFP® certification by the Certified Financial Planner Board of Standards (CFP Board). Bailey has worked with Central Trust & Investment Co. since 2008 and is primarily responsible for establishing new client relationships and expanding existing client relationships throughout the markets served by the firm’s Columbia office. Bucket Media announced the recent hiring of Kori Sands as a media buyer. A graduate of the University of Missouri, Sands has 15 years of media and marketing experience. Landmark Bank has promoted wealth management officer Jay Alexander to the position of senior vice president. He joined the bank in October 2010. Lowell Miller, a resident of Loch Lloyd, Mo., has made a gift of $1.1 million to the University of Missouri Department of Biochemistry, housed in the MU College of Agriculture, Food and Natural Resources and the MU School of Medicine. The gift will create the Lowell D. Miller Endowed Chair in Biochemistry. The CenturyLink Clarke M. Williams Foundation is rewarding employee volunteerism with $500 matching time grants earned by employees in Columbia. Through the CenturyLink Clarke M. Williams Foundation’s Matching Time Grant Program, CenturyLink employees have the opportunity to earn up to two grants of $500 per year for organizations such as 501(c)(3) nonprofits in good standing with the IRS, and public and nonprofit schools. Two CenturyLink employees each have earned $500 matching time grants to benefit nonprofit agencies in Columbia: Traci Ogden for Carousel Play School and Gregory Baker for Boy Scout Troop 121, chartering organization St. Thomas More Newman Center. (continued on page 61) may 2014 inside columbia

(continued from page 59) Two CenturyLink employees each have earned the $500 matching time grant to benefit nonprofit agencies in Columbia twice: Jeff Goran for Boy Scout Troop 708, chartering organization Evangelical Free Church of Columbia, and Kristi Phillippe for Boy Scout Troop 4, chartering organization Trinity Presbyterian Church. Employees receiving the grants have volunteered 40 hours or more to their grant recipient during a designated grant cycle. Columbia-based angel investor group Centennial Investors has invested $230,000 into local biotech startup Animal Health Specialties, based at the MU Life Science Business Incubator at Monsanto Place. The company is developing a platform drug to treat cachexia — wasting of lean body mass often associated with cancer — in companion animals, as well as a drug to help eliminate the need for antibiotics for production animals. Local entrepreneurs Matthew, Kristine, Bruce and Kim Hayes have opened a BrightStar Care homecare agency. This new business will provide a range of compassionate, personcentered medical and nonmedical care to people of all ages, from infants to seniors. The Columbia Fire Department has received a $526 fire prevention grant from FM Global, one of the world’s largest commercial property insurers. The department will use the award to fund fire prevention activities in the community, education efforts and to reduce the number of fires. GetEducated.com, a respected clearinghouse of accredited online programs, recently named Columbia College’s online master’s degree in business administration a “Best Buy.” The ranking is based on a nationwide survey of distance learning costs at 124 regionally accredited institutions that offer online master’s degrees in business administration; 59 institutions were recognized as most affordable.

Share news about your business with the readers of Inside Columbia. Contact the editor at sandy@insidecolumbia.net or fax your press releases to 573-442-1431.

Get Fresh The growing season is in full swing, but if you don’t have the space, the inclination or the green thumb needed to raise crops of goodfor-you food, you can count on the local farmers and vendors at one of Columbia’s farmers markets to bring the harvest to you. Not a veggie fan? That’s no excuse for missing out on the farmers market experience. Although the supremely tasty, fresh-from-the-farm vegetables might change your mind, you’ll find plenty more to fill your shopping bags at the farmers market — everything from meat and dairy products to desserts and delicacies to homemade soaps and handspun wool. Let’s explore what CoMo’s farmers markets have to offer.

B y A ma n d a B e c k e r , N i c o l e E n o , B r i t ta n y K i n g , M o r g a n M c Ca r t y a n d J e s s i c a Wa l s h

P h ot o B y L . G . Patt e r s o n

A Guide To The Local Farmers Markets Open Year-Round

Columbia Farmers Market

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The largest in town, the Columbia Farmers Market usually offers home-canned goods, pies, bread, soap and ice cream in addition to produce, goat cheese, eggs, meat and plants. Weekday markets are smaller and simpler, but on Saturdays you can listen to live music and indulge in a breakfast burrito as you shop. All goods are produced within 50 miles of Columbia, and CFM inspects each vendor. Come early if you’re hoping to snag popular seasonal produce. In peak season, Manager Corrina Smith says as many as 70 people might be lined up at 7:45 a.m. to buy peaches. Usually, though, you won’t have to wait in lines. CFM plans to launch a children’s club with activities such as monthly cooking demonstrations, which are already underway at Saturday markets. It also works with sister organization Sustainable Farms and Communities to match government nutrition benefits redeemed at the farmers market. Families with young children can receive up to $25 worth of additional fresh, locally produced food items each week.

inside columbia may 2014

click: www.columbiafarmersmarket.org contact: 573-823-6889 when & where: November through March Saturday market: 9 a.m. to noon inside Parkade Plaza, 601 Business Loop 70 W. Closed Saturdays after Thanksgiving and Christmas. April through October Saturday market: 8 a.m. to noon outside the ARC, 1701 W. Ash St. May through October Weekday markets: 4 to 6 p.m. Wednesday outside the ARC, 1701 W. Ash St; 3 to 6 p.m. Thursday outside Forum Christian Church, 3900 Forum Blvd. acceptable forms of payment: Debit, credit, cash, checks, EBT. Although some vendors can’t accept certain forms of payment, you can stop by the market’s Oasis tent to purchase tokens all vendors accept. The market charges a $2 transactional fee for such exchanges. You can also use cash at any tent.

growing a dream Although the project has seen some setbacks, the Columbia Farmers Market and its partner Sustainable Farms and Communities still plan to build an all-weather facility in Clary-Shy Community Park near the Activity & Recreation Center on Ash Street. The building would serve as both a center for community activities and the market’s permanent home. The group unveiled a $2.5 to $3 million design in 2009, with plans to fund it through the federal Troubled Assets Relief Program, but SF&C Chairman Kenneth Pigg says the structure ultimately wasn’t accepted as a TARP project. Now SF&C is looking for an architect to produce a redesign that would cost roughly $1.5 million to build, and the next step will be securing funds.

photos by l.g. patterson

Market Report

All About Organic promotes the arts

north village arts district farmers and artisans Market

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Established in 2011, this market places greater emphasis on arts and crafts than its local counterparts, so you might see pottery, photo prints and alpaca rugs not far from the bell peppers, snap peas and apples. Vendors also offer honey, jewelry, jams, soaps, lotions, bread, flowers and plants. All items must be produced within 150 miles of Columbia, but unlike other local markets, this one also allows merchants to resell agricultural goods produced within that radius. A number of vendors serve prepared foods; sample tamales, kettle corn or waffles from Sunflower Waffle Co. as you explore the booths and take in the live music. The Cultivation Station provides demonstrations for adults, and the Sprout House offers craft- or wellness-themed activities for kids.

click: www.farmandart.com contact: nvadfarmandart@ gmail.com when & where: 9 a.m. to 1 p.m. Sundays, beginning with the last Sunday of April and ending with the last Sunday of October; Wabash Station, 126 N. 10th St. acceptable forms of payment: Cash is the best bet because all vendors accept it; only some accept debit or credit cards. The market’s informational booth can exchange EBT credit for vouchers, which the fresh-food vendors accept.

rooted in tradition

boone county farmers Market

illustration by kate moore

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The Boone County Farmers Market focuses chiefly on bedding plants, fruits and vegetables — the types of goods you’d envision in a traditional farmers market. Some vendors offer meat, bread and seasonal items such as honey. While you shop, you might enjoy some freshly popped kettle corn or sweet baked goods. Offerings are produced primarily in Boone or neighboring counties. For the best selection, market President Steven Sapp recommends arriving early. “The seasons determine what kind of quantity of products we have,” he says.

click: www.boonecountyfarmers.com contact: boonecou@ boonecountyfarmers.com when & where: 8 a.m. to noon Saturdays, April through October; Columbia/Boone County Health Department parking lot, 1005 W. Worley St. acceptable forms of payment: Cash, debit (not credit) and EBT cards. Some vendors accept checks. To use debit or EBT cards, shoppers can swipe their cards in exchange for market tokens all vendors accept.

Interested in shopping organic but not exactly sure what it means? Here’s what you should know. According to the U.S. Food and Drug Administration, foods labeled organic must be certified under the National Organic Program, and must adhere to the following regulations: Foods must be grown using farming methods that recycle resources and promote biodiversity. Crops must be grown without using synthetic pesticides, bioengineered genes, petroleumbased fertilizers and sewage or sludge-based fertilizers. Livestock must have access to the outdoors and be given no antibiotics or growth hormones. Foods cannot be irradiated.

Natural vs. Organic Natural foods and organic foods are not the same. The term “natural” applies broadly to foods that are minimally processed and free of synthetic preservatives, artificial additives, growth hormones, antibiotics and hydrogenated oils. Most foods labeled “natural” — with the exception of meat and poultry — are not subject to government controls beyond the regulations that apply to all foods. “Organic” refers to both the food and the way it is produced.

It’s OK to come hungry Conventional wisdom says you shouldn’t shop for groceries on an empty stomach, but in this case, you might want to come with an appetite. Some vendors at the weekend markets offer prepared foods shoppers can snack on while they browse.

Ask the farmers questions Prepare your vehicle If you’re planning to buy lots of plants, clear some space in your trunk and lay down a piece of cardboard or an old blanket to protect your vehicle from dirt.

Not sure how to prepare those sunflower shoots? The expert is standing right in front of you. This is your chance to learn how your food was grown and how to prepare products you don’t often eat. Columbia Farmers Market Manager Corrina Smith says farmers are usually happy to discuss their products and practices with shoppers.

Farmers Market 101 how to make the most of the markets

Customize your look with this California Quail tote from www.society6.com/itskatemoore.

Bring a reusable bag

If it’s certifIed organic, you’ll know Organic certification is a costly process that requires approval through the U.S. Department of Agriculture. Therefore, vendors whose products are certified organic make sure that information is clear, usually by posting signs. Some vendors who aren’t certified do follow organic practices, however, so if organic food is important to you, ask the farmer about it. 66

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Although many vendors have plastic bags you can use, it’s best if you bring your own cloth bag or backpack. In addition to reducing waste, reusable bags are less likely to rip under the weight of your purchases.

illustrations by thinkstockphotos.com; bag courtesy of society6.com

At Columbia’s farmers markets you can select flowers for your garden, steaks for the grill and maybe a pint of honey ice cream along with fresh, seasonal produce such as heirloom tomatoes and cherries. Buying locally produced goods not only reduces your carbon footprint and supports fellow community members, it also allows you to stock your kitchen with the same delicious ingredients used by some of Columbia’s finest restaurants. This primer will help you navigate the marketplaces.

When Is It Best To Buy? Consult this handy chart for the best times to buy fresh, in-season produce in Columbia

Apples

Blackberries

Blueberries

June–November

June–August

June–September

Pears

Plums

Raspberries

July–October

Asparagus March–June

Cucumbers May–October

Onions

June–October

Beans

June–October

Eggplant

May–November

Peas

May–November

April–June and September–November

Spinach

Summer Squash

March–June and September–November

May–October

source: columbia farmers market; illustrations by kate moore

June–October

Beets

May–October

Garlic

June–November

Peppers

Cantaloupe

June–September

Strawberries

Watermelon

May–August

June–October

Broccoli

Cauliflower

May–July and September–November

Greens

March–June and September–November

Potatoes

July–November

June–November

Sweet Corn

Sweet Potatoes

June–September

Peaches

June–October

August–November

save it!

April–June and September–November

Okra

June–October

Pumpkins

September–November

Tomatoes

May–October

download this chart at www.insidecolumbia.net

Taking Stock With nearly 150 vendors setting up shop (or tent) in Columbia’s three farmers markets, there’s bound to be something for everyone. Here are some local vendors creating a lot of buzz with their fresh-picked produce, delicious baked goods, succulent meats and sustainable products.

Happy Hollow Farm

To learn more, visit www.happyhollowfarm-mo.com or call 660-849-2430. 68

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Community Supported Agriculture has been bringing farmers and consumers together for the past 25 years. Farmers offer up shares, similar to a membership, that entitle the shareholder to a box filled with fresh seasonal produce every week during the growing season. Through CSA, consumers are able to put money back into the local farming community. In 2010, Liz Graznak founded Happy Hollow Farm — one of the only certified organic CSA farms in Columbia. “The main reason I participate in CSA is because it really provides opportunities for members to be directly in contact with the farmers growing their food,” Graznak says. As one of two certified organic CSA farms near Columbia, Graznak’s Happy Hollow Farm has been able to experiment with different crops that it can bring directly to its members. “Last year I started growing fresh ginger, which not many people can do because it’s so laborintensive,” Graznak says. “This year, I’m able to do it again.” Along with fresh ginger, Graznak sells a variety of fresh produce year-round. She also provides a chart on her website so members can see what to expect during the different times of the growing season. Graznak asks the Happy Hollow shareholders to work two four-hour farm shifts throughout a 24-week season. By having members help on the farm, Graznak is able to get to know the people she’s growing for on a more personal level. “I know them, I know their kids’ names, and it gives me a chance to know the people eating the food I’m growing,” Graznak says. “And members [become] intimately involved in the farm and have a much better sense of what it takes to put the CSA shares together every week.” Not every shareholder has to work the fields; Graznak offers her shareholders the option to opt out of work shifts. Happy Hollow Farm’s fresh produce isn’t just for members; Graznak brings her fresh produce to local farmers markets so everyone can taste what’s so great about Happy Hollow Farm.

portrait by l.g. patterson

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Missouri Legacy Beef

portrait by l.g. patterson; photo by thinkstockphotos.com

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When it comes to succeeding in the beef business, sometimes it’s best to stick with what you know. Mark Mahnken, owner of Missouri Legacy Beef, has been using the same tried-and-true formula for four generations. He has longstanding relationships with select producers who provide him with calves that are then raised comfortably on-site. “The calves come here where they can go out to pasture and graze in the summer, and are brought into barns and protective facilities in the winter,” Mahnken says. Missouri Legacy Beef ensures that livestock are given a nutrient-rich diet. In addition to the grass they graze on, the cattle receive a high-protein, low-starch supplement that helps keep them healthy and strong. Mahnken credits a commitment to the community and to his local consumers as the reason he has stuck to this meticulous method of caring for cattle. “We produce beef the oldfashioned way, just like my grandfather used to,” Mahnken says. “That’s where I got the formula for the supplement. We know that all-natural foods are very important to our local consumers, and people want to know that they’re eating safe, high-quality beef.” This responsibility to Columbia consumers is also a big reason why Missouri Legacy Beef continues to be involved with the Columbia Farmers Market, where the business sells 52 cuts of meat. Mahnken and Missouri Legacy Beef have been vendors at the Columbia Farmers Market since July 2008. “The market serves as a place of commerce for local farmers to bring

their product, and it’s also a place where the consumer can be assured that they are purchasing high-quality local food,” Mahnken says. Missouri Legacy Beef also sells its beef wholesale to Columbia restaurants such as Flat Branch Pub & Brewing, Sycamore Restaurant and Les Bourgeois Blufftop Bistro. Individual customers can also buy beef by the side or quarter for delivery to their homes. Even with these other sales methods available, Mahnken believes the networking opportunities at the Columbia Farmers Market are good for all facets of the beef business. “We get the chance to meet chefs who come to the market so that they can inquire about our product,” he says. “Anyone can come and buy a cut or two and taste it and see if they like it. They can also talk to us directly about any questions they may have.” Missouri Legacy Beef lends its support to the local food industry through a Community Supported Agriculture program. This type of program allows members of the community to pledge support to local agriculture by doing business with a particular vendor; members receive products from that vendor on a regular basis. According to Mahnken, these types of cooperatives are becoming more popular in Columbia. “Our customers can go to our website and choose which bundle they would like that month,” Mahnken says. “This provides a way for the community to support agriculture and for agriculture to support the community.”

make it

slow-cooker beef brisket or FLank steak from Missouri Legacy Beef Note: Use the smaller ingredient amounts for 2 pound cuts, larger amount for 4 pounds. Adjust as needed. 2 to 4 pounds beef brisket (lower-cost option: round steak or arm roast) ¼ to ½ cup low-sodium glutenfree tamari (or any soy sauce) 1 to 2 tablespoons Country Goodies Sweet Horseradish or Beer Mustard 4 to 6 tablespoons maple syrup or coconut nectar 2 to 4 tablespoons olive oil 2 to 4 tablespoons diced dried onions 1½ to 3 teaspoons garlic salt or powder Mix all seasoning ingredients in a blender, immersion blender or shaker jar. Pour over beef in a slow cooker or roaster pan sealed with foil or tight-fitting lid. Cook on low in slow cooker or in a 275-degree oven for 6 to 8 hours. Remove meat, reserving liquid, and slice across the grain. Skim any fat from cooking liquid and serve with the beef.

To learn more, visit www.missourilegacybeef.com or call 660-788-3555. may 2014 inside columbia

Inset: Don and Carol Hampton with new owner Mike Morgan

make it

awesome apple pie from Hampton's Hilltop Orchard

Fifteen years ago, Donald and Carol Hampton opened Hampton’s Hilltop Orchard in Higbee as a way to stay busy after retiring. Today, this after-retirement hobby boasts 3 acres and 356 semi-dwarf apple trees, and the Hampton’s daughter, Julie, and her husband, Mike, have taken the reins. According to Mike Morgan, apple season starts the last week of August and ends between Halloween and Thanksgiving. “We pick the first apples in August, so we make sure to withdraw all chemicals from the orchard at least 30 days before we start picking,” he says. Once the apples are harvested, the Morgans sell them at the Columbia Farmers Market, where they have been vendors since they purchased the farm from Julie’s parents in 2007. Donald and Carol Hampton began doing business with the market in 2006, the first year the orchard was mature enough to yield a profitable crop. Hampton’s Hilltop Orchard currently offers Gala, Jonathan, Fuji, Ultragold, Suncrisp and Zestar apples. “The farmers market is pretty much the sole outlet for our apples,” Morgan says. “We take between 300 and 700 pounds of apples each weekend, depending on the varieties that we have available, and we’re disappointed if we don’t sell out.”

Although the market is a necessity for the orchard, it also plays an important role in the lives of Columbia consumers. Morgan says he’s heard people vow to give up grocery store apples for good after trying an apple from the market. “I know that a lot of farmers at the market pick their produce week to week, so you’re not buying something that was put in cold storage last winter,” Morgan says. “That head of lettuce, that watermelon or that peach you’re eating was probably picked in the last few days.” For anyone who wants to take a more hands-on approach to buying locally produced apples, Hampton’s Hilltop Orchard offers “Pick Your Own” appointments where customers can come to the orchard and pick the apples they buy. You can hop on the wagon attached to the tractor and be driven to the exact variety of apple you want to pick. Once you’ve made your selections, you can buy the apples for 99 cents a pound. Hampton’s Hilltop Orchard is committed to giving Columbians a better choice for local foods. “Kids who normally won’t eat fruits and veggies will eat them from the market because of the flavor,” Morgan says. “I think that the mission of the farmers market is just to produce fresh and healthy food.”

To learn more, visit www.hamptonshilltoporchard.com or call 660-456-7261.

Preheat oven to 400 degrees. Unroll one pie crust onto a work surface. Roll out slightly with rolling pin to 12 inches in diameter. Fit into bottom and up sides of a 9-inch deep-dish pie pan. Prick bottom of crust and then refrigerate while making filling. In a small bowl, blend ½ cup sugar, the brown sugar, cornstarch, cinnamon, salt and cloves. Set aside. Cut apples into ½-inch pieces. Melt butter in a large skillet over medium heat. Add apples, lemon juice and sugar mixture to skillet. Cook 10 minutes, stirring occasionally until pan juices thicken. Cool on a rack for 25 minutes. Pour cooled apples into the prepared pie crust. Unroll second pie crust and roll slightly to a 12-inch diameter. Cut a 1-inch slit in center of dough and transfer dough to pie, centering over the filling. Crimp edge together and flute, if desired. Brush pie with egg mixture and sprinkle with 1 tablespoon sugar. You can sprinkle a little cinnamon on top as well. Bake at 400 degrees for 20 minutes. Reduce oven temperature to 350 degrees and bake an additional 25 minutes. Cool at least 1 hour before slicing and serving.

apples: thinkstockphotos.com; photo courtesy of hampton’s hilltop orchard

Hampton's Hilltop Orchard ➽

1 package refrigerated piecrusts ½ cup plus 1 tablespoon sugar ½ cup brown sugar 3 tablespoons cornstarch ½ teaspoon cinnamon ¼ teaspoon salt Pinch of ground cloves 2 tablespoons sweet butter 2 pounds Granny Smith apples, peeled and cored 2 pounds Fuji apples, peeled and cored 2 tablespoons lemon juice 1 large egg beaten with 1 tablespoon water

Bluebird Composting

greenhouse photo courtesy of bluebird composting; egg photo by l.g. patterson

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Growing up in India, Rana Bains was no stranger to producing the freshest produce and using the most sustainable techniques in his everyday life. Bains was born and raised on a farm in Uttarakhand, India — the most sustainable country in the world, according to the National Geographic Society’s Greendex study. Bains studied at the University of Missouri and graduated with a business degree, but he wanted to learn more. He decided to attend the University of Vermont to pursue his interest in sustainable agriculture. There, Bains became interested in composting, a process by which decomposed organic materials are recycled and used as soil. The material produced is known as compost. After graduating, Bains returned to Missouri a certified composter. He immediately began to work on building his own composting business. On July 24, 2012, Bluebird Composting opened. “I wanted to do something for the state,” Bains says. “The bluebird is Missouri’s state bird and is also a natural symbol of happiness, peace and harmony, so it seemed like the perfect fit for our business.” Two years later, Bluebird Composting is a fully functioning farm and composting facility located on 25 acres in Fulton. Currently, the farm only serves the Columbia and Fulton area. Its services include an organic waste recycling program and a compost spreading service. Bluebird compost is available for purchase at the Columbia Farmers Market and other local retailers. Through the organic waste recycling program, the farm’s trained recycling specialists work with clients to conduct recycling audits, determining the number of bins needed for each client company’s food waste output. The specialist trains the client’s staff on what is considered compostable to ensure the correct types of wastes are going in the bin. Following the recycling audit, the specialist schedules visits with the clients to pick up compostable items, which are composted, in turn, by Bluebird’s staff. Bluebird collects 7,000 to 8,000

pounds of scraps a week for composting from a variety of sources, including schools, restaurants, food services and other businesses. Bains hopes that by gathering food scraps in central Missouri, his business could divert 1,000 tons of waste from going into area landfills this year alone. The company’s compost spreading service is for those who want to practice sustainability, but don’t have the manpower to spread compost. Bluebird staff can handle the entire project, or rent out its easy-to-use Ecolawn compost spreader. The compost spreader ensures that the compost is spread evenly across the landscape. In addition to composting, Bains has 300 free-range chickens and grows a wide variety of fresh produce. These agricultural products, including seasonal produce and eggs, are available at farmers markets in both Columbia and Fulton. Bluebird uses its own compost when planting the produce to ensure it is carrying out its mission of staying “True to the Earth.” According to Bains, his farm refrains from using chemical fertilizer, pesticides and herbicides, a practice he says benefits the environment and consumer health. Bains has placed food-scrap collection bins near the Columbia Farmers Market where market patrons can bring their compostable waste, diverting it from their personal garbage cans. He is passionate about composting and enjoys teaching others about sustainable practices. Whether visiting schools and local businesses or hosting visits to the farm or consulting with potential clients, Bains considers it a personal and professional goal to spread the word about composting and sustainable agricultural practices. “We want to help our customers and the community,” he says. “That’s why we do what we do. A lot of people have heard about compost, but they may not know why we do it or why it’s important. Most people want to do something good for the environment but they may not know where to start. We hope to change that.”

To learn more, visit www.bluebirdcomposting.com or call 573-999-4082. may 2014 inside columbia

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Strawberry Hill Farms is a picturesque plot of earth less than 10 miles south of downtown Columbia. The retail greenhouse operation raises garden plants and prepares bedding materials for public purchase. According to owner and operator Steven Sapp, 95 percent of Strawberry Hill’s products are grown on-site. The remaining 5 percent consists of products Sapp ships in that are difficult to start in mid-Missouri, even in a greenhouse. Strawberry Hill Farms offers all kinds of plants, from berries and fruits and vegetables to flowers and a small sampling of saplings. Strawberry Hill operates year-round. Sapp and his staff begin operations in

October, taking cuttings of bigger items, such as geraniums, and growing them through the winter in the 26 greenhouses the farm maintains. From midMarch through mid-June, the farm is open to the public for retail sales. Then, Strawberry Hill Farms closes to the public and begins vegetable production, selling at the Boone County Farmers Market throughout the summer. Come fall, it’s time for mums and pumpkins, and then the cycle starts over again. The exciting part of this process, Sapp says, is that his seasonal staff of 18 has been with the products from seed to sale. They are able to educate and talk with each customer about each plant, how it is grown and what it needs to flourish in the customer’s landscape.

To learn more, visit www.strawberryhillfarms.net or call 573-449-1631.

What’s In A Name? The name Strawberry Hill Farms may seem misleading. It is left over from the early days when Steven Sapp’s parents operated a “You Pick” strawberry patch. Unfortunately, the business model of the operation didn’t pan out. The lack of business and the unpredictable weather that caused frustration with the strawberry patch led the Sapp family to focus on the greenhouse model of production. Today, the farm doesn’t offer strawberries, but it does offer strawberry plants among thousands of other annuals, perennials and vegetables.

inside columbia may 2014

photos by l.g. patterson

Strawberry Hill Farms

Historically, Strawberry Hill’s customers were hobby gardeners or homeowners looking to improve their gardens and landscapes. While those customers continue to return to Strawberry Hill each season, Sapp says his customer base has widened. In the last five years, the target customer has extended into all age groups — including a brand-new age group, people in their 20s, who Sapp says are interested in how they can grow their own food and garden. Part of this market development is due to technology and the rest is circumstance. “It’s almost become an entertainment for people to do things that they didn’t used to do or that they relied on other people to do,” Sapp says. “That’s what’s happening, especially in our community.” According to Sapp, there is so much information available on the Internet that consumers are eager to try new and different ways of doing things. As a result, they come to places such as Strawberry Hill Farms for advice and products. “I’m appreciative that people are seeking us out instead of going to various blogs and learning from that way,” he says. “We try to filter out some of that and tell people how things have worked from our perspective and how we’ve done it for several years.” Additionally, Sapp points out that any time you live in a college town, the population’s proclivity to connect with,

photo by l.g. patterson

for example, the people who produce plants and food, is higher. “Columbia is a really great town to be near because there are a lot of people who are interested in gardening and flowers,” Sapp says. “So it’s been good to be close to a community that supports something like this.” Sapp’s parents, Gary and Joyce, opened Strawberry Hill Farms in 1980. His parents also helped start the Columbia Farmers Market in 1980. Over the years, the Sapp family built up the business, with Steven coming aboard in 2000 after graduating from the University of Missouri with a degree in agriculture systems management. Steven’s wife, Amy, joined the operation soon after. “My wife has been a very important part of that as well,” Sapp says. “She just stepped right in and pushed just as hard as I did.” Over the next nine years, the couple worked alongside Sapp’s parents to ramp up production and efficiency. In 2003, the Columbia Farmers Market split and the farmer-operated Boone County Farmers Market began, with Sapp as the organization’s first president. In 2009, the couple purchased the farm from Sapp’s parents and Sapp took a break from his Boone County Farmers Market presidential duties. He has since resumed his role as president. Strawberry Hill Farms has sold its products at Boone County Farmers Market since 2003. As greenhouses have been part of the operation since the beginning, Sapp continues to add them to the farm. All told, Strawberry Hill Farms has 26 handbuilt stick-frame greenhouses that Sapp claims are stronger and more economical than typical hoop houses. “When you’re in agriculture, you have to find your niche, but you usually have to find more than one and I think that’s what we’ve done,” Sapp says. “We do traditional agriculture, but we also do alternative agriculture with the floriculture and horticulture in the greenhouses. When you put it all together, I think it works well.” Sapp says his customers come through the doors happy and excited to learn. “We’re constantly trying to improve, whether it’s something that’s better for the customer’s experience or offering a broader array of product. We’re always trying to do something that’s new and better and keep it interesting.”

Mulberry Grill & Bakery ➽

Mulberry Grill & Bakery in Rocheport just opened for its second full season in April, but the idea for the restaurant has been on the minds of co-owners Bruce Henson, his son Joel Henson and daughter Tahna Long since 2004. Bruce Henson came up with the idea for a restaurant while building his daughter’s house in Rocheport. He says he was ready to shed his Ph.D. image and be his own boss while settling down a bit. “My dad wanted to be semi-retired, but this is the hardest thing any of us have ever done,” Long says. While researching the restaurant business, Henson realized he could make use of his talent for construction and working with his hands. On what is now the site of Mulberry Grill & Bakery, Henson built an outdoor brick oven, an outdoor kitchen and a patio, and decided to try making pizzas. The restaurant is entirely outdoors, and Henson built the patio under a big mulberry tree to keep customers cool during their visit. Due to its placement and size, the father-daughter duo decided to name the restaurant after the tree. “It is the most amazing mulberry you’ve ever seen,” Long says. “It’s huge; it’s at least 200 years old. It’s a beautiful tree.” In addition to the restaurant business, the family specializes in bread and other baked goods, which they sell at the Columbia Farmers Market. Because the restaurant is not open year-round, the family decided

to sell some products at local farmers markets so loyal customers could get their baked items any time they like. When making these baked items, the family insists on using the best ingredients, using foods that haven’t been genetically modified and products from local farms and stores rather than larger corporations. “My mother has always been very conscientious about being green and connecting with your body,” Long says. “We really appreciate local businesses and the ability to get your food locally. It goes back into the community, and the community is very important to us. The farmers market is a natural option when it comes to the idea of being involved in the community. We’re working toward utilizing more local ingredients while also being as affordable as possible.” So far, both the restaurant and the sales of baked goods have been a success, but monetary success is not what keeps the family working hard — it’s the customers. “It’s definitely a labor of love,” Long says. “We want people to come and enjoy themselves and spread the word. It’s not a matter of whether or not it’s worth firing up the grill.” The restaurant is open every weekend until November, weather permitting. The business’s baked goods are available at the Fayette farmers market on Tuesdays and the Columbia Farmers Market every Wednesday and Saturday.

To learn more, visit www.mulberrygrill.weebly.com or call 660-728-3667.

Lady A Hu mble Woma n, A Veter a n, A Va l i a nt Sacr if ice

Leatherneck B Y

J E S S I C A

P U C K E T T

p o rt r a i t by L . G . PAT T E R S O N p h oto s co urtesy of H E L E N G R A H L

inside columbia may 2014

may 2014 inside columbia

Helen Grahl moves quickly through her sunny kitchen. The purple hue of the petite, 89-yearold Columbia woman's sweater disappears behind a corner. She reappears with a stack of papers in her alabaster hands. Her silver brooch gleams in the sunlight as she spreads the black-and-white photographs of Marines over her kitchen table. The World War II photos show a Marine in a typical green uniform, but they are not photographs of a man in uniform. The pictures are of Helen. Ask Helen Grahl why she joined the Marine Corps, and she won’t say it was her childhood dream. She won’t say it was because all of her friends joined, because her parents encouraged her, or because she was in love with a soldier. And this woman didn’t join because she was drafted, either. Instead, she’ll lean her delicate shoulders an inch closer and say in earnest: “It was World War II. Everybody was joining. I just thought it was something to do.” Throughout the course of World War II, 20,000 women also saw the Marine Corps as “something to do” for their country. The immense manpower needs of the war effort led the armed forces to rely on women to take over jobs that kept men off the battlefield. Starting in July 1942, women were assigned more than 200 jobs to “Free a Marine to Fight.” They ranged from radio operator to parachute rigger. In 1944, Grahl decided to enlist. At the time, the 19-year-old lived with her mother in a St. Louis apartment across from Forest Park. Other than working at a local bank, Grahl says she “didn’t do anything” except follow around her older sister, Flora Mae. “She could sing, dance, play the piano, and she put together plays,” Grahl says. “She had all the talent in the family.”

inside columbia may 2014

The teenager appeared at the local enlistment office and committed to service for the duration of the war plus six months. By that time, Grahl’s sister was married and none of her other female friends were joining up. “But I think everyone was pleased about it,” she says of her enlistment. With her cotton-white hair tied in a neat chignon, it’s hard to imagine Grahl displeasing anyone. But Uncle Sam was not pleased with her original enlistment. Weeks after visiting her local enlistment office, Grahl received a letter from the Corps stating her enlistment was fraudulent. The Women’s Reserve required female recruits to be 20 years old. This made Helen, who was a few months shy of her 20th birthday, unfit for service. Showing a military wherewithal, Grahl doesn’t say her initial rejection upset her, but she says it “intrigued her,” as her delicate features stiffen into a Marine’s poker face. Grahl wouldn’t stay “intrigued” for long. After her July 6 birthday, the Marine Corps came calling. They wanted her back, and she was assigned to active duty on Oct. 30, 1944. Grahl, who had never been away from home, boarded a train in St. Louis’ Union Station and headed for basic training at Camp Lejeune in North Carolina. She doesn’t remember what she packed. She doesn’t remember where the train stopped along the way. But she does remember there were only 10 or 12 female future Marines who embarked on the same journey from St. Louis that day in 1944. Camp Lejeune, the largest Marine training base on the East Coast, was chosen by U.S. Marine Corps Women’s Reserve recruiters to put the women in the

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Marine Helen Grahl in uniform during World War II

Semper Fidelis state of mind. The women marched and saluted among men who would fight overseas. All women recruits were treated like Marines the moment they stepped off the train, Grahl says. Once at Lejeune, the recruits marched to the barracks and received uniforms. According to Col. Mary Stremlow, author of the book Free a Marine To Fight, many women had second thoughts after seeing the stark barracks and getting their first taste of Marine life. Some would even cry. Grahl never cried and never got homesick. “I’m not like that,” she says. The women became familiar with all aspects of military life. Although they weren’t allowed to handle weapons, female boot camp trainees observed handto-hand combat, and the use of guns, bazookas, flamethrowers and other weapons. Grahl, however, remembers the marching. All of the women learned to march in the same knee-length skirt of dark green wool with a blazer to match. The official uniform included cotton stockings, and the Corps even issued a special lipstick in “Montezuma Red” for female recruits.

In A Man’s World World War II was not the first time women had served in the Corps. During World War I, 300 women nicknamed “Marinettes” were assigned clerical jobs so more men could join active battlefields. But the Women’s Marine Reserve of World War II — a reserve nearly 66 times the size of its World War I predecessor — was met with more opposition. Many male Marines shared the famed sentiment of a group freed from a POW camp in the Philippines in 1945: “Women Marines? You’ve got to be kidding.” Some even bestowed the Women’s Reserve with rude epithets, changing the cutesy acronym BAMs, which stood for “Beautiful American Marines,” to “Broad-Assed Marines.” Marine officials tried to squelch the dissension among the ranks. Commandant of the Marine Corps, Gen. Thomas Holcomb defended the equality of female recruits in the March 27, 1944, issue of Life magazine: “They are Marines,” Holcomb wrote. “They don’t have a nickname and they don’t need one. They get their basic training in a Marine atmosphere at a Marine post. They inherit the traditions of the Marines. They are Marines.”

may 2014 inside columbia

“It was World War II. Everybody was joining. I just thought it was something to do.”

Male Marines with qualms about women in the service would have to stifle any consternation. At the time the Women’s Reserve started, the Corps had already increased its recruiting age to 36 and still was short the thousands of men it needed to send overseas. Grahl and her contemporaries didn’t interact with many male Marines. For the first few months following boot camp, Grahl worked at the base’s post office. The position has never lost her loyalty. “I try to mail something every day,” she says. “I want to keep the post office in business.” Grahl does remember interacting with one notable male Marine. He was a first sergeant recruiting for jobs at Henderson Hall, a Marine Corps base in Arlington, Va. Grahl stood in line at Lejeune with several other female recruits as the first sergeant inspected the new lot of them: lapels pressed into crisp V’s, black dress shoes laced and polished, hair set in pin-tight curls beneath the forest green disk of a military cap. As he surveyed the line, the sergeant stopped in front of Grahl. “I’ll take you,” he said. Grahl spent the rest of the war working as a payroll clerk in Company F

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at Henderson Hall. She enjoyed her time in the chains of squat, square buildings that comprised the Henderson Hall base. She worked in the office above the barracks, where she lived dormitory-style with many other women. Grahl says she never got stircrazy living and working in the same building, but adds she enjoyed her walks over to the mess hall. Life wasn’t all work at Henderson Hall. When given leave, Grahl hopped trains to New York, Philadelphia, Baltimore and home to St. Louis. Although she doesn’t complain, she admits it was not a comfortable living environment. “It was just life.” Over the two years Grahl was in the Corps, she rose to the rank of sergeant. Her position is denoted by three half triangles — the same half triangles as male Marines of the same “buck sergeant” rank — on her uniform sleeves. She cut and hemmed the sleeves into a shorter version because it got hot working at Henderson Hall. In her Columbia kitchen, she picks up the wispy cotton shirt off the back of a chair and holds it up to her chest, its pale green hue contrasting with the jewel tone of her sweater. Grahl seems as if she could still throw on the blouse and march over to the mess hall. Of her time in service, Grahl has only one regret. In April 1945, she was asked to march in the contingent of women Marines after President Franklin Roosevelt’s death. She said no. Today, she wishes she had done it.

modern marines In the seven decades since Helen Grahl’s discharge from the Women’s Reserve of the Marine Corps, times have changed. The women’s branch of the Corps was terminated when President Truman signed the Women’s Armed Services Integration Act in June 1948. This granted women the right to serve in regular military forces in peacetime. Today, women comprise around 15 percent of the U.S. armed forces — about 202,400 of the 1.4 million active personnel. Since the 1990s, women Marines have been able to serve in air combat and on the Corps’ warships, but they are still barred from the infantry. In January 2013, the U.S. Defense

honor flight One woman who recognized the importance of Grahl’s contribution is Cindy Mutrux. As a volunteer for Central Missouri Honor Flight, Mutrux makes it her job to know the World War II veterans of Columbia, but she was shocked to find out Grahl had served in World War II. The two met when Grahl started going to Mutrux’s Sinclair gas station about once a week to fill up after volunteering at the senior center. The women would chat, and Grahl would buy her gas and leave. One day during casual conversation, Grahl revealed she had served in the Women’s Reserve of the Marines. “I was shocked,” Mutrux says. Not only was Grahl a woman, but she looked far younger than her age. “Her hair is neatly done, her face is neatly done, and she’s neatly dressed,” Mutrux says. “I would’ve never guessed her at her age. Ever.” Mutrux, a seasoned Honor Flight volunteer, insisted Grahl come on the trip to Washington, D.C., with the Central Missouri group. Mutrux has been on 10 Honor Flights, the first of which also included a female veteran. She knows that women veterans are usually reluctant to participate in Honor Flight, but

despite their reluctance, Mutrux thinks it’s crucial that they participate in Honor Flight, too. “It’s important to know they thought enough of our country to give,” she says. “They are very, very strong, empowered women.” Grahl was reticent about Honor Flight; she didn’t feel she deserved to go on the trip. “I didn’t want to do it,” she says. “They were after me. I told them, ‘No, that’s for the men.’ I was afraid they would single me out.” For years, this struggle continued. Grahl would come to the gas station. Mutrux would mention Honor Flight. Grahl would say no. Gas station, Honor Flight, no. Gas station, Honor Flight, no. Finally, with additional persuasion from the president and vice president of Central Missouri Honor Flight — Mary and Steve Paulsell — Grahl agreed to the trip. In June 2012, Grahl and other World War II veterans were escorted to different war monuments in a daylong, whirlwind trip to the nation’s capital. The hectic pace did not mean Grahl would sacrifice her signature polished look. “She was very well-dressed,” Mutrux says. “She made sure her hair was all in place. Her lipstick was in place.” While traveling around the city, the group toured the World War II Memorial, the Women’s Memorial and Arlington Cemetery. Although she enjoyed looking up her service records on the trip, Grahl says her favorite stop was at the Tomb of the Unknown Soldier. She and the group watched the military precision of the changing of the guard and were greeted by the off-duty Marine after the ceremony. The young Marine approached the line of veterans, the heels of his shoes click-click-clicking under the crisp cuffs of his dress blues. He had performed the Changing of the Guard in front of the Tomb of the Unknown Soldier with military precision. Looking out at the group from below the brim of his square military cap, he said, “I want to shake each of your hands.” He moved down the line and greeted each veteran, clasping each man’s hand in his own. When he stopped in front of Grahl, she held out her hand with a smile. But the Marine didn’t take it. Tears clouded her blue eyes as the Marine wrapped her small frame in a hug and planted a kiss on her cheek. “I don’t often get to see a woman veteran,” he said. She had evaded an Honor Flight trip because “that was for the men.” But now she knew she would never forget it.

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Department rescinded the Direct Combat Exclusion Rule, which limited the positions women could hold on the battlefield. This past September, the first female Marines enlisted in infantry training as part of a research program to test if women are ready for ground combat. The results will determine whether woman can join their male comrades in the infantry. Grahl acknowledges the country’s mindset is different today than it was in the 1940s. Back then, everyone was involved in World War II. “That’s the way it was,” she says. “That’s the way it had to be. But the younger people are still joining. They know we have to have them in service.” Today, Grahl is a volunteer, mother and grandmother. “I’m 89. I’m getting to a point in my life where things are going …” her voice trails off, but her implication hangs heavy in the air. With more than 1,000 World War II veterans dying every day (20 a day in Missouri, according to Honor Flight statistics), it isn’t a hard leap to make. But Grahl’s sacrifice will remain. Her time in the Corps was much more than just “something to do,” even if she won’t admit it. “I really didn’t think too much of it,” she says. “Then, all of a sudden, you’re a World War II veteran, and you’re important.”

may 2014 inside columbia

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Kitchens In

Bloom By Morgan

McCarty • Photos By L.G. Patterson

This spring, charity and creativity are blooming in kitchens all over Columbia. The annual Kitchens In Bloom tour returns for its 11th year, noon to 4 p.m., on Sunday, May 4. This year’s event showcases five beautiful, local kitchens on a self-guided home tour. More than 300 people purchase tickets for the tour each year to get a look at innovative kitchen design and find inspiration for their next remodel. Contractors, designers and owners will be on-site to answer questions and share information about the kitchens. All proceeds from the event benefit the Boone County Council on Aging and its mission: connecting Boone County’s older adults with resources and support services that enable them to live with dignity and independently in the community. As an added bonus, each Kitchens In Bloom ticket grants the holder access to a mini-cooking class with Chef Dennis Clay of Inside Columbia’s Culinary Adventures. Admission is $12 in advance and $15 at the door. Purchase tickets at the Boone County Council on Aging, 1123 Wilkes Blvd., Suite 100; D&H Drugstore, 1001 W. Broadway; and Patricia’s Foods, 900 N. Keene St. For more information, visit www.booneaging.org.

may 2014 inside columbia

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Vance & Nancy Allison 1202 Old Hawthorne Drive E.

ance and Nancy Allison built their forever home in the Old Hawthorne subdivision in 2008. The Allisons designed the slab home with the help of builders Scott McDaniel and Bob Scruggs, integrating their personal tastes and living habits with a practical design. They also designed the home to accommodate Nancy’s late mother, who was in a wheelchair following a stroke. Consequently, the home features wide hallways, seamless showers and an overall welcoming, open feel. From the moment visitors enter the high-ceilinged, one-story home, they notice that each living space opens into the kitchen. In late 2011, Nancy began to realize that while she loved her home and its open layout, the kitchen was beginning to feel a bit cramped, and getting to and from the extra refrigerator in the garage during parties was difficult, as there was no direct entrance from the garage into the kitchen. Additionally, Nancy also realized that whenever the couple hosted parties, everyone gathered in the kitchen. She concluded that the space and its guests would be better served by some additional square footage. In November 2012, after thinking on it for a year, the Allisons decided to work with J&C Construction and Remodeling to punch out the east wall of the kitchen onto the backyard patio.

“It was a hard sell,” Nancy says about her conversations with Vance. “It took me about a year before he finally agreed. He’s not someone who makes rash decisions; it has to make financial sense.” The Allisons don’t necessarily need a patio because in the summertime they are either golfing or hanging out on the patio at Old Hawthorne, Nancy says. The remodeling project encompassed bumping out the exterior wall, adding a dining space and bar area, and increasing the size of the home by 200 square feet. In the process, the kitchen island was lowered and widened, and with the help of DKB Showrooms, given a new, one-piece granite countertop identical to the new bar and similar to the original countertops. The island expansion made room for a drop-in double sink. All the appliances came from Downtown Appliance. Nancy says she sold their old granite countertop via Facebook, of all places. Now, the kitchen is open to a small dining area, bar and serving space, plus some additional storage. DKB worked with the couple to match the new cabinets in the extended area with the existing, dark walnut cabinetry. The couple worked with Traci Best of Busenbark Flooring and

Granite to find the same tiles they first used in the kitchen to extend the floor into the new area. The addition of a new door between the kitchen and garage makes bringing the groceries into the house and getting ice from the garage much easier. The Allisons can comfortably accommodate groups of as many as 35 people — which is helpful during the holiday season, Nancy says. “We’ve been so pleased with it.” Natural light pours into the room, and Nancy is still looking for ways to incorporate work from her favorite artist, Nancy Noël. The kitchen was always the focal point in the Allisons’ home and now they can complement it with a welcoming, spacious room for entertaining.

The project encompassed bumping out the exterior wall, adding a dining space and bar area, and increasing the size of the home by 200 square feet.

inside columbia may 2014

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Pale green walls complement the white marble countertops installed by Carved in Stone. The clean look continues with a white subway tile backsplash and white farm sink.

Alex & Tracy Kirsch

lex and Tracy Kirsch have lived in their 1930s home on Crestmere Avenue for 16 years. Recently, they decided it was time to open up the floor plan to accommodate their easygoing and welcoming nature. The house had retained its original foyer, but a closet covered the east-side entrance from the foyer to the living room. The only way to enter the house was straight from the front door to the dining room, which was closed off from the next room — the kitchen. Working with Jeff White of Build Columbia, Tracy and Alex were able to punch out the wall dividing the dining room and the kitchen and open the arched doorway leading from the foyer to the living room. After about three months of work late last year, the Kirsch family has a spacious galley kitchen with a contemporary farmhouse feel. Additionally, the overall floor plan of the first floor now has a circular flow to it. “It is the first time I’ve taken on a project this big,” Tracy says. “I’ve had about 15 years or so to think about what I wanted to do. I’ve lived with the idea for a long time.” Jeff Lampe of Keystone Boys Construction laid new, hand-scraped hardwood floors throughout the home’s ground level. The Kirsches chose the flooring because it will stand up well to the family’s dog and two cats. A small, dry-storage area extends

106 Crestmere Ave.

from the south wall of the kitchen. Originally a breakfast nook, the space went unused by the family of four, Tracy says. Andy Werth of Stickman Woodworks designed and handcrafted the glass-door cabinets and white oak countertops, customizing each cabinet for the Kirsches’ storage needs. Now, the family has plenty of storage and Tracy has a small desk space. Werth also designed and crafted the floating, white oak shelves in the main part of the kitchen. It’s easy for guests to see where the glassware and flatware are stored. “We like our friends to know they are welcome to help themselves,” Tracy says “It is much more convenient — and goes well with our laid-back personality — if they don’t have to ask where everything is.” Pale green walls complement the white marble countertops installed by Carved in Stone. The clean look continues with a white subway tile backsplash and white farm sink. “It’s a little more contemporary than the rest of the kitchen because we wanted really straight, clean lines,” Tracy says. “Some people don’t prefer marble, but I do because I like that natural stone look that makes it feel like a home.” A new, L-shaped breakfast nook sits in the northwest corner of the room. Werth is building a pedestal table for the space, which will also feature lights from Barn Electric. The benches

have pullout drawers underneath. Knickknacks and artwork created by local artists bring life to the corner. A vintage hand mixer, on display alongside drawings by the Kirsch children, is an homage to Alex’s grandfather, who owned a confectionary in Italy. The Kirsches enjoy mixing gin and sodas, Jameson mules (ginger beer and whiskey), or pouring bourbon on the rocks in the bar area on the right side of the north wall. Village Glassworks handcrafted the seed glass doors in the cabinets above the bar. Stainless steel appliances by Frigidaire from Downtown Appliance accent each workspace. Tracy is especially fond of the microwave drawer because it “feels very Jetsons,” she says, and she likes the hood over the range. “We had never had a hood that goes to the outside, but I love it!” she says. “It’s easier to clean your kitchen and smells don’t linger.” The Kirsches are familiar with the good smells of cooking. They love to cook — especially Indian food, but they are always trying something new — and are excited to entertain in their new, open space. “I am in a dinner club that meets once a month,” Tracy says. “We do a different country every month and it’s my turn and I’m going to do Ethiopia. We love parties and that’s another reason to have this kitchen. Now, you could do the moonwalk in my kitchen!” may 2014 inside columbia

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James & Karen Pitt 4504 Avondale Place

“W

e have been here 14 years this July, and we have done a lot to this house,” says homeowner Karen Pitt. “It doesn’t look anything like it did.” While much has changed over the years at the Pitt family home on Avondale Place, it remains a house that functions as a meeting point for the entire family. The children have grown up and family lives in all directions, equidistant from Columbia. Thus, for James and Karen Pitt, hosting family and friends in their home has become the norm. The well-loved kitchen was beginning to show its age, though, and as far-fetched as it sounds, the metaphorical straw that broke the camel’s back was, of all things, the microwave. “The microwave over the stove didn’t vent to the outside, and that’s an outside wall, so why not?” Karen Pitt says. “But every time you made something — like bacon, for example — the whole house would smell like it.” The microwave was original to the house and while other appliances had undergone updates, it had not. This round, the Pitts replaced the microwave with a convection oven vented to the outside and kept their white Maytag appliances. “One thing led to another and thousands of dollars later, we had whole new countertops and cabinets,” Karen says. The Pitts worked with Dan Kliethermes at Kliethermes Homes & Remodeling to update the kitchen. Karen and James had worked with the design-build firm in the past to add new windows to the home, remove an interior wall separating the kitchen from the living room, and redo the patio and deck. “It was such a cramped and tight space, it wasn’t very efficient,” Kliethermes says, “Now, it’s very efficient.” The kitchen already had a skylight over the sink, but Karen wanted more natural light after seeing a large picture window over the sink at another Kliethermes client’s home. When Karen stands at the new

inside columbia may 2014

window — which fills the space from cabinet to cabinet — she says she feels as though she’s standing outside while working at her big, double sink. The old marble countertops were repurposed to the basement junk room and replaced with new, copper-flaked granite Cambria countertops from Heartland Stone, supplied by DKB Showrooms. Floor-to-ceiling Welborn cabinets replaced the old floating oak cabinets. Kliethermes overcame the challenge of fitting upper cabinets around the existing can ceiling lights, because the lights bevel out where the cabinet doors open. The new drawers make it easier for the Pitts to see and access cooking supplies and tools — they close slowly and pull out farther than most drawers. Large, more substantial lazy Susans took the place of the previous, flimsy ones, ready to hold heavy baking ingredients and supplies. A dark, wide, vertical tile backsplash connects the countertops with the darker cabinets. Stainless steel outlet plates match silver handles and pulls left over from the previous kitchen. “Karen and Jim did an exceptional job of organizing their kitchen,” Kliethermes says. “We worked together, and they really took the time to make sure the space was efficient for them.” Kliethermes relocated the refrigerator to increase counter space, then brought the bar down to one, flat level and reconfigured its footprint. This meant repatching part of the flooring laid in 2006.

When Karen stands at the new window — which fills the space from cabinet to cabinet — she says she feels as though she’s standing outside while working at her big, double sink.

“Luckily I had two boxes of extra flooring in the basement that they could use to fill in the spaces where they moved and resized the bar and countertops,” Karen says. The major structural change was the removal of a wall separating the kitchen from the living room, thus creating one large, open room. According to Pitt, the room is now perfect for entertaining the usual 14 people she and her husband welcome regularly for holidays and celebrations. The couple also extended the natural gas line from the kitchen out to the adjacent deck to connect with the grill. “We’ll never run out of gas during a barbecue again,” Karen says. “What can I say? I’m an appliance person, not a jewelry person.”

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Adam & Heather Plues

hen Adam and Heather Plues moved into the historic Taylor House on West Broadway last year, they immediately set their sights on redoing the kitchen. The couple moved from new construction into a century-old home in need of a few updates and personalization. In September, the Plueses began reorganizing and redoing the kitchen space that sits on the south-facing wall of the grand Colonial Revival home. Heather used the popular decorating application Houzz to communicate her design inspiration and tastes to Hannah Wilson of Columbia Showcase Kitchens & Baths. The Plueses worked as their own contractor, assisted by previous owner Robert Tucker, hiring local craftsmen and experts, and sometimes completing parts of the renovation themselves. First on the agenda: opening the kitchen to an adjacent hallway with an open door. The Plueses removed the tall bar and serving station on the west side of the kitchen, leftovers from the house’s days as a bed-and-breakfast. “Accessibility to the kitchen was odd,” Heather says. “It wasn’t welcoming. We had to walk all the way back to the dining room (on the opposite side of the house) every time we wanted to sit down for a meal, because there was no seating whatsoever in the kitchen. We knew we wanted a place where the family could sit and hang out.” The couple worked with Ryan Moeller with The Ground Floor to install custom hickory wood floors. “We’re going to do the entire house in this hickory,” Adam says. The range was moved from the exterior wall to the inner wall. The couple added an island with an apron sink and seating area to the center of the room. Adam uncovered the original chimney shaft on the south wall and added a brick overlay for effect. Floor-to-

716 W. Broadway

ceiling white cabinets and drawers with three complementary types of pulls — including a unique latch closure for the cabinet doors — enhance the space. “Hannah said, ‘You can pretty much mix and match whatever, as long as you are intentional and consistent with the style of hardware,’ ” Heather says. The Plueses installed new double, glass patio doors to help with the energy efficiency of the room. All the other windows in the room are original to the home. “When it’s nice out, we can open both doors and it feels like the entire kitchen opens up onto the porch,” Heather says. The white cabinets, white and gray Bianco Nuvola quartzite countertops, beveled marble subway tile backsplash (installed by Adam) and clever cabinet lighting combine to give the space a light and clean feel — especially with natural light pouring through the windows. A statement chandelier from Restoration Hardware hangs over the center island and reflects light. A circular glass sculpture with beveled glass inserts — picked up on a family trip to Cabo San Lucas, Mexico — stands near the main entrance of the kitchen. An assortment of ceramics and pottery collected on family trips in Italy, Turkey, Israel and Mexico decorate the see-through cabinets around the top of the room. Fresh flowers adorn each countertop workspace. The Plueses’ dream kitchen would never have come together if not for Wilson’s help, Heather says. Wilson worked with the couple to take inspiration photos from Houzz and translate them into renderings and implement plans. Now, the couple is ready for spaghetti dinners with their two daughters and backyard entertaining with friends and family, Heather says. “I knew I wanted classic, clean lines and something that would be timeless.”

The white cabinets, white and gray Bianco Nuvola quartzite countertops, beveled marble subway tile backsplash (installed by Adam) and clever cabinet lighting combine to give the space a light and clean feel.

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Brad & Leslie Roby 4806 Maple Leaf Drive

rad and Leslie Roby’s home on Maple Leaf Drive was built in 2001. A decade later, Leslie considered her kitchen a bit dated and thought an improvement was in order. The project offered an opportunity for Leslie to improve her allergy sensitivities by installing a vent above the stove. Working with Kerry Bramon and Angela Holloway of Kerry Bramon Remodeling & Design, the Robys updated their kitchen and bathroom, added storage to Leslie’s adjacent weaving studio, and installed a new patio. “I really did like the footprint of the kitchen,” she says. “I liked the way it worked for me. It just needed an update.” In the kitchen, the Robys replaced the dual-level island with a widened single expanse. Central Missouri Countertops installed the quartz countertops. New black and chocolate backless stools slide easily under the new island. “The previous chairs made the space feel very cluttered,” Leslie says. “I found these stools at Lifestyles and they are just perfect because they disappear completely unless you need to use them. I was just thrilled to find them.” The kitchen details reflect the Robys’ appreciation for material craftsmanship. A porcelain tile backsplash features smaller glass, stone and metal tiles as accents running as a river through the

backsplash. “I wanted to pick up the metallic sheen of the tiles,” Leslie says. The original golden oak cabinets got a facelift with new Benjamin Moore paint in a white muslin color from Johnston Paint & Decorating. Oilrubbed bronze pulls from RSI Kitchen & Bath provide a beautiful counterpoint. “The cool thing is that we didn’t put new cabinets in, we just modified what was there and painted the cabinets and put in glass doors and shelves and under-cabinet LED lighting,” designer Holloway says. “The pulls coordinate really well with the bronze tones of the tile and the countertop.” The Robys sought out a glassmaker with Sassafras Moon World Gifts in Hallsville to install custom-made textured glass windows in the cabinets. They added pendant lights from Bright City Lights and replaced a chandelier with a matching fixture over the adjacent dining room table. Stainless steel appliances from Ennis Appliance Center add flair and function. Bramon installed a bookshelf and wine rack on the west side of the island. New roll-out trays in each of the larger pullout drawers beneath the countertops creates easy-to-reach storage. A convection microwave, installed below the counter to the right of the refrigerator, frees up counter space. “I didn’t want to lose any counter space or cabinets, so that seemed like

In the kitchen, the Robys replaced the dual-level island with a widened single expanse.

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the best place for it,” Leslie says. What was once a covered patio on the southwest corner of the Roby kitchen has been transformed into a sunroom that doubles as Leslie’s weaving studio. She took up weaving as a hobby about three years ago and started taking classes. Bramon and Holloway took a couple of feet out of a storage room in the garage on the other side of the sunroom’s north wall to add muchneeded closet and drawer storage. While redoing the kitchen and adding storage to the sunroom, Bramon and Holloway installed a new patio in the backyard and redid both bathrooms. Although there were many details to juggle throughout the process, Leslie says she never felt overwhelmed. “Angela was great,” she says. “She knew what had to be done first. She would give me choices and we would go from there. Instead of it being overwhelming, we took it in chunks and it was easy for me to handle and to make individual choices without feeling overwhelmed.”

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recipes & reviews Chefâ&#x20AC;&#x2122;s Secrets

Cooking With Brook

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berry merry

Did you know strawberries are the only fruit with its seeds on the outside of the skin? Strawberries have been cultivated only for the last 300 years, starting with the garden varietals of France. A member of the rose family, the strawberry is the first fruit to ripen in the spring. We cherish it for its ripe, juicy fruit that is ubiquitous in the world of desserts and pastries. Fresh strawberries only ripen on the vine; those we find in our grocery stores, especially during fall and winter months, are usually picked at half-ripe stages and treated in large refrigeration units with ethylene gas to promote ripening. It is always best to eat fruits and vegetables in season and strawberries are no exception. They grow without much need for attention, so if you have a small corner of your garden, consider planting some strawberries! â&#x20AC;&#x201D; dennis clay photo by l.g. patterson

may 2014 inside columbia

chef ’s secrets l by dennis clay

Sweet For The Sweets Strawberry coulis is a versatile addition to your dessert repertoire.

trawberry coulis is a simple garnish that enhances many different desserts. It can be used as a topping for ice cream, as a layer between chiffon cakes or as a sauce for chocolate brownies. Coulis employs agar-agar as a thickening agent. A polysaccharide derived from red algae, agar-agar flakes can be found in the health food section of your favorite grocery store. It acts just like gelatin, but at a much smaller volume. Agar-agar is also vegan, which makes it more versatile when cooking for large groups.

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For this recipe, you’ll need a blender, a fine mesh strainer and a squeeze bottle with a fine tip. You’ll also need digital scales to measure the agar-agar. Because it is such a delicate hydrocolloid, agar-agar must be measured in grams. Use very ripe strawberries for coulis. If you have a few strawberries that may be going bad, throw them in a plastic zip-close bag and put them in the freezer. Continue doing this through the summer months until you have enough strawberries to make a batch of this sauce. The finished sauce freezes very well, too, for up to six months.

dennis clay is the executive chef at Inside Columbia’s Culinary Adventures. Learn more about Chef Clay and upcoming Culinary Adventures classes at www. CoMoCulinaryAdventures.com. photos by l.g. patterson

strawberry coulis 1 pound fresh strawberries, destemmed and cored Âź cup sugar Â˝ cup water 1 tablespoon brandy 6 grams agar-agar flakes In a medium saucepan on medium-high heat, cook the sugar and water until you have a simple syrup. You will notice the sugar has dissipated completely and the hue of the liquid will be slightly tan. Wash and quarter the berries. Increase the heat for the simple syrup to high until it begins to boil. Add the agar-agar and whisk over the heat until dissolved. Turn off the heat and add the strawberries. Allow the berries to sit in the pan as the simple syrup cools for no more than 5 minutes. If you overcook the berries, your sauce will lose the bright red color. Immediately transfer the slightly cooled sauce to a blender and puree. After blending, strain the seeds from the sauce by pushing the sauce through a fine mesh strainer onto a clean, flat sheet pan. At this point, you should be looking at a flat pan of seedless, red sauce and as it sits, it will solidify like Jell-O. This is called gelification. Clean the blender and dry it completely. Once the sauce is set (about 1 hour at room temperature), break up the gel and transfer it back to the blender. Add brandy and begin to puree the gel. This will take a bit of time, since the blade of the blender will spin and push the gel back up toward the top. Be patient with it and take your time. Continue pushing the gel down in the blender and mixing until all of the gel particles are broken down and you are left with a smooth sauce. The finished sauce should have a loose consistency similar to toothpaste. Transfer the sauce into a squeeze bottle and use to garnish desserts. Shake well before use. may 2014 inside columbia

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cooking with brook l by food editor brook harlan

Easy Does It Great barbecue doesn’t have to be difficult. Great barbecue takes time, and a great brisket is no different. You still need time with this recipe, just not very much time where you actually have to do anything. There’s no need to tend the fire, baste or wrap the brisket. You can go from a fresh brisket to a tender, great-tasting brisket in about 18 hours with only about 30 minutes of work.

› the brisket

brook harlan is a graduate of the Culinary Institute of America in Hyde Park, N.Y. He is a culinary arts instructor at the Columbia Area Career Center.

inside columbia may 2014

A brisket is one of the nine primal cuts of beef. It is a motion muscle, which means normal grilling with a short cooking time is out of the picture. The thick muscle fibers need a slow cooking time at low temperature. This is normally where the slow and laborintensive process on the grill comes into play. This technique is not really barbecuing, but it will save you a large amount of time while giving you a moist and juicy finished product. photos by l.g. patterson

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› the smoke › the rub

You can use your favorite commercial rub or make your own. I like the rub to sit on the brisket for at least 3 to 4 hours, or overnight. A double batch should be enough for a whole brisket (a whole brisket will weigh between 10 and 14 pounds). Feel free to taste, add other spices and herbs, and adjust as necessary.

You don’t have to have a special smoker. Light a small pile of coals on the side of the grill. Once the coals have turned gray, toss a handful of wood chips onto the fire, and allow them to start smoldering. Place the brisket on the opposite side of grill and close the lid. Allow the smoke to build for 15 to 20 minutes with vents on the grill closed, then remove the brisket from the grill and put it in the oven.

Basic Barbecue Rub 5 tablespoons sugar 3 tablespoons kosher salt 3 tablespoons black pepper 1 tablespoon paprika ½ tablespoon cayenne

Easy Brisket Recipe 1 whole brisket Basic Barbecue Rub (double the recipe) Rub brisket and allow to rest in refrigerator for at least 3 to 4 hours or overnight. Make a small fire of charcoal in a grill, add wood chips, and allow to smolder. Place brisket on grill and smoke for 15 to 20 minutes. Remove and place on a sheet tray or other baking dish and place in the oven. Bake at 225 degrees (200 in a convection oven) for 6 to 9 hours. The brisket should be tender but not falling apart. When sliced, the slices should stay together when held, but easily pull apart. Serve by itself or on a bun, with barbecue sauce or however you like.

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› the heat

You may have to tend to a fire for six to nine hours with a normal brisket on a barbecue, but this method lets you cheat a little. Since the oven has such precise temperature regulation (compared to a grill or smoker), I like to take it down to an extremely low temperature: 225 degrees for a conventional oven, and 200 for a convection oven. This allows the brisket to cook slowly while I do other things. It works especially well overnight. The size of your brisket — whole, half or a section — will determine your cooking time. A whole brisket, or the point half, may need eight to nine hours in the oven to become tender.

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tv dinners l by morgan mccarty

Watch Lorin Fahrmeier compete for title of America’s Best Cook at 8 p.m. on Sundays on the Food Network.

Country Cookin’ A feisty Missouri farm wife competes on the Food Network for title of America’s Best Cook.

ne day last September while surfing the Web, Lorin Fahrmeier came across an open-casting call for home cooks interested in being on a Food Network television show. Fahrmeier is not only a home cook, but also lives and works alongside her husband, Bret, on their family farm, Fahrmeier Farms in Lexington. She also works as the Farms to Institution project coordinator for University of Missouri Extension. So she thought to herself, “What do I have to lose? Let’s just see what they think of this farm wife from Lexington, Mo.” Fahrmeier sent an email off to the casting director “with a picture of myself and my sweet little family,” Fahrmeier says. “I told them what we do, sent them a few little recipes and photos of my food.” Roughly four hours after she sent the email, Fahrmeier received a phone call asking her to go through what she calls a rigorous and daunting casting process. Fahrmeier had to send in photos and recipes, conduct Skype interviews and more as part of the process. In the last week of November, she received a phone call directing her to be in New York City the second week of December to begin filming for the Food Network’s “America’s Best Cook.” The series, which premiered on April 13, features 16 home cooks from

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across the country as they contend for the title of best home cook and a grand prize of $50,000. The contestants compete under the direction of a chefmentor on a team representing each region of the country. Fahrmeier competed under the mentorship of Chef Michael Symon on

Team North. Symon is a Cleveland native and Food Network veteran. Each episode begins with a group challenge in which the chef-mentor guides his or her team to create an impressive dish for the judges. Symon impressed Fahrmeier. “He is as cool and nice and sincere in real life as you see him on TV,” she says. photos courtesy of the food network

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Chef Michael Symon (center) with Team North, left to right: Ramzi Khairallah, Lorin Fahrmeier, Mark Huebner and Stephanie Goldfarb

In the premier episode of “America’s Best Cook,” judges eliminated half of the contestants. Fahrmeier was one of those who were sent home. “I always knew that I had a passion for food and cooking and for growing food and agriculture, but the experience really solidified my love of cooking and preparing good food,” she says. “I would love to be able to make it a career. I look at my appearance on the Food Network as kind of a job interview and I wanted to make a positive impression and let them know that there’s more to the Midwest than meets the eye and I hope I represented that well.” Fahrmeier graduated from the University of Missouri in 2004, with a degree in agriculture. She stayed in Columbia and worked for MU Athletics in the catering and food service department, Stephens College, and in a few other jobs around town before marrying Bret and moving to Lexington in 2010. Fahrmeier credits the time she spent in Columbia, working with chefs she still regards as friends, as a formative experience that created a valuable, lasting network. Fahrmeier Farms, established by Bret’s grandparents in 1947, grows everything from asparagus to zucchini. In 2008, the farm expanded to include Fahrmeier Family Vineyards. Every summer, the farm hosts a tomato festival, and this month, the farm is open to the public as a “you pick” strawberry patch.

“Living in the country, and living on the farm, we try to eat what we grow,” Fahrmeier says. “That kind of forces you to be creative. If I don’t have an onion, it’s not like I can just get in my car and go to the grocery store to pick it up. And so that allowed me to adapt and be creative with the food I was preparing.” Fahrmeier’s deep appreciation for her lifestyle extends to her education and network of mentors, friends and colleagues. It all adds up to good preparation for the challenges of a cooking reality show. She wanted to show viewers that farmers today don’t have to look a certain way to produce quality food, she says. “That was one of my primary missions, to put a face with what production agriculture looks like today; to be true to the food of our region; to make sure that I was representing the people that I know; to show people that farmers are cool; and without farmers, things like the Food Network don’t exist.” Fahrmeier found the attitude among fierce competitors on the show to be surprisingly supportive. “Everybody as a whole, we really respected everybody’s food perspective,” she says. “There’s a whole new respect right now for farmers and for chefs and things like that. I think that it’s really cool.” Follow Fahrmeier on Twitter @feistyfarmwife1 and on www.thefeistyfarmwife.com. For more information about Fahrmeier Farms, visit www.facebook.com/FahrmeiersMarket.

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dining out l by morgan mccarty

A Good Place Local café and bakery owner Kasey Ryan is coming into her own at Café Utopia.

ucked into a corner at 1013 E. Walnut St. is a cozy, four-table bakery and café filled with soft music called Café Utopia. It offers a small but unique menu of paninis, soups, salads and desserts. Roasted mushrooms and goat cheese grits, a blackberry and gouda panini, and chicken-and-dumpling soup are just a few of the comfort foods owner Kasey Ryan prepares fresh each day. Ryan hails from Hannibal, where she grew up on her parents’ farm and learned

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to cook from her grandmother — a chef and baker — who would encourage her to loosen up and enjoy the cooking process. Cooking and baking quickly became Ryan’s passion. “Saturday mornings, instead of watching TV or running around with friends, I would read cookbooks,” Ryan says. She began making and selling cheesecakes using her own recipes as a hobby after graduating high school. Her hobby eventually snowballed into a side catering business. Ryan moved to Columbia

13 years ago to start raising a family; she stayed in Columbia to work as a caterer. Eventually, Ryan began to crave something more: a retail operation of her own that used products from local farms. Last June, she found a space she liked and approached owner John Ott about the possibilities. Ott was receptive to the idea and thought a pie shop would do well in the space. In subsequent months, Ryan backed off from her conversations with Ott, nervous about the financial commitments, concentrating on her existing photos by l.g. patterson

catering business. In October, she approached Ott again with a refocused sense of purpose and a commitment to get started. Café Utopia opened its doors in mid-November. “I just moved on it with what was in my pocket,” Ryan says “You leap sometimes before you’re completely prepared and you just have to make it work because that’s what you love.” A small but loyal following comfortably flows through the doors of Café Utopia each day, Ryan says. Knowledge of the café has spread, primarily through word-of-mouth and social media. Diners come in for the daily soup and quiche specials

Café Utopia is open 10 a.m. to 3 p.m., Tuesday through Saturday. Visit www.facebook.com/ CafeUtopiaCo to learn more. or to pick up a pie or dessert to go. Neighboring gallery owner Lisa Bartlett urged Ryan to start and maintain a Facebook page — on which she regularly posts drool-worthy photos of daily specials that feature ingredients from local farmers such as Happy Hollow Farm and Goatsbeard Farm. “It was important for me to find a place that I could create my recipes out of and use local products from the surrounding area,” Ryan says. “I’ve also met a lot of farmers in my shop. They come in here to eat and start to tell me what they do. It’s great to have the farmers let me know what they have and then they bring me that, and that’s how I decide which soups to make.” Ryan still caters, and her pies are available for purchase for $20, with 24 hours’ notice. She is settling into the North Village Arts District community and excited to participate in the regular gallery crawls. “Cooking is my passion and art,” Ryan says. “It is such a joy to make food that makes people feel good.” may 2014 inside columbia

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mixology l by morgan mccarty

Bombs Away Commemorate an explosive time in history with an equally punchy cocktail. Bear with us as we take you through a quick history lesson on a different kind of cocktail. This year marks the 75th year of the Molotov cocktail. The decidedly undrinkable incendiary concoction was first deployed during the Winter War of 1939, when Russia and Finland fought a small sideshow to World War II. Long story short, the Soviet Union invaded Finland following a diplomatic disagreement over territorial rights in Finland, which, prior to breaking free in 1918, had belonged to Russia. Vyacheslav Molotov was the Soviet leader who signed a pact with Nazi Germany that ignited the Winter War. The Finns, fueled by independence and the desire to persevere, gathered all of the resources they could to take on their megalithic war foe. They turned to small firebombs, known as the “poor man’s hand grenade,” to wage war against Soviet armor. The Finnish alcohol monopoly, Alko, took on the production of these firebombs, ultimately making some 450,000 over the course of the short war. Alko’s Rajamäka distillery was one of the main producers of the bottled firebombs (an improvement over the jam jar firebombs used during the Spanish Civil War). The Soviets deployed cluster bombs on Finland. Through propaganda, Molotov assured the public that these bombs were really food parcels. Finnish soldiers and civilians thus called them Molotov’s Bread Baskets. When the time came for the Finns to retaliate, they decided to send a “drink” to go with the breadbaskets, thus launching Molotov cocktails at the enemy. Although Rajamäka and many other Alko production sites made vodka — and continue to do so today — it was not the main ingredient for the lethal bombs. The Molotov mixture consisted of ethanol, tar and gasoline. Bartender Taylor Clark of The Vault helped us concoct a vodka-based cocktail that honors the incendiary power of resistance in order to commemorate the 75th anniversary of the brash, brazen and burning Molotov cocktail. Meet The Rebel.

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The Rebel

“This drink has so much flavor and character,” Clark says “The mix of sweet and spicy blends well together to give your taste buds a real party.” For those making The Rebel at home, Clark cautions to be mindful of how much jalapeño to include. “If you do not like the spice of the jalapeño, I suggest not adding the jalapeño slice while muddling, or to cut the seeds out of the jalapeño before you muddle it in the drink,” she says.

3 cucumber slices 1 slice of jalapeño pepper 1½ ounces vodka 1 ounce triple sec 1 ounce jalapeño-infused simple syrup ½ ounce Pama Pomegranate Liqueur Pomegranate seeds and jalapeño slice for garnish Muddle the cucumber and jalapeño slice in a tall glass. Add ice. Build the drink with the rest of the ingredients. Shake, and strain into a martini glass. Garnish with pomegranate seeds and jalapeño slice. photo by l.g. patterson

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the wine list l by kathy casteel

Floral Delights Enjoy the heady pleasures of springtime with some aromatic white wines. These varietals boast distinctive floral notes and pair well with spring foods. Muscat

Probably the most fragrant wine of all, Muscat has an intense aroma of musky perfume. Viognier

May Flowers A Sonoma Coast threesome brings a bouquet to your table. If all those April showers did their job last month, we’ll be enjoying the tradeoff as nature bursts into full blossom in May. Add some bloom to your springtime sipping with a trio of wines from Flowers Vineyard & Winery. The Flowers estate vineyards sit atop ridges on the rugged Pacific coast in California’s Sonoma County. Maritime breezes and coastal fog nurture coolclimate plantings of Pinot Noir and Chardonnay, the favorite varietals of owners Walt and Joan Flowers. Flowers Sonoma Coast Pinot Noir sports a bouquet of sweet strawberries and tangy cranberries with an earthy undertone. Bing cherry, raspberry and pomegranate flavors carry through to a lingering finish, well balanced with bright acidity and soft tannins. This deep ruby wine pairs well with pork, beef or chicken dishes, and mushrooms and oysters. It complements a backyard

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barbecue as easily as an elegant cheese plate. The winery’s Sonoma Coast Chardonnay is a zesty collection of citrus aromas that lead to crisp apple and pear notes on the palate. A nice balance of acidity gives the light golden wine a vibrant finish. Grilled halibut with lemon beurre blanc sauce is an excellent pairing choice. Flowers’ newest offering is Perennial, a ruby red blend. The eclectic mingling of Pinot Noir, Syrah, Pinot Meunier, Dolcetto and Chardonnay offers an enticing fragrance of red fruits and sweet orange with spicy notes of nutmeg. Layers of plum and cherry flavors deliver a satisfying taste with depth and finesse. Serve with pizza, kabobs, grilled beef, roasted vegetables, soups and hearty salads. Flowers wines are available from Columbia retailers such as Lucky’s Farmers Market, and on the wine list at Grand Cru and Sophia’s.

A vibrant white from the northern Rhône, Viognier carries an aroma of orange blossom, honeysuckle, peaches and apricots. Chenin Blanc

Crisp acidity and sweet aromas of honeysuckle and melon stand out in this white wine from France’s Loire Valley. Torrontes

The signature white grape of Argentina has a scent of orange blossom with tropical mango and peach flavors. Gewürztraminer

The German “spicy” wine has a heady bouquet of roses, gardenias and honeysuckle, with a taste of peaches and sweet spices. Riesling

Floral aromas and an apple/ peach/apricot flavor are the basis for this distinctive cool-climate wine. Styles run from dry to sweet.

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Dining GuidE Basic listings in this guide are not related to advertising in Inside Columbia magazine. Premium listings (those denoted in orange type with full descriptions) are part of an advertising package purchased by the restaurant. Inside Columbia magazine welcomes information from restaurant owners and managers about new establishments or changes to the current listing. Contact us at morgan@insidecolumbia.net.

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44 Stone Public House $-$$$ 3910 Peachtree Drive, Suite H 573-443-2726 Hours: 11 am–10 pm Tues– Thurs, 11 am–midnight Fri–Sat, 10:30 am–9 pm Sun 63 Diner $  5801 Highway 763 N. 573-443-2331 www.63diner.com Hours: 11 am–9 pm Tues–Sat, Closed Sun–Mon Abigail’s $$–$$$$ ( 206 Central St., Rocheport 573-698-3000 Hours: 11 am–2 pm, 5 pm– last party leaves Wed–Sun, Closed Mon–Tues Addison’s $–$$$ ((except Fri–Sat) y _  709 Cherry St. 573-256-1995 www.addisonssophias.com/ addisons Hours: 11 am–midnight Mon– Sat (bar until 1), 11 am–11 pm Sun (bar until midnight) Cat’s Kitchen $ 1502 Paris Road 573-443-0991 Hours: 6 am–2pm Mon– Thurs, 6am–8 pm Fri, 6am–11 am Sat, Closed Sun Cattle Drive $–$$ 7 N. Sixth St. 573-817-2000 Hours: 4 pm–midnight Mon– Thurs, 11 am–midnight Fri-Sun

Claire’s Café $ 595 N. Route B, Hallsville 573-696-2900 Hours: 6 am–8pm Mon–Sat, 7 am–2pm Sun

G&D Steak House $-$$$  2001 W. Worley St. 573-445-3504 Hours: 11 am–9 pm daily

Coley’s American Bistro $–$$$ ( y  _  15 S. Sixth St. 573-442-8887 coleysamericanbistro.com Hours: 11 am–2 pm and 4– 10 pm Mon–Thurs, 11 am– 2 pm and 4–11 pm Fri, 11 am–11 pm Sat, 4–9 pm Sun

The Heidelberg $–$$ _  410 S. Ninth St. 573-449-6927 www.theheidelberg.com Hours: 11 am–1 am Mon–Sat, 10 am–midnight Sun

Columbia Star Dinner Train $$$$ (  6501 N. Brown Station Road 573-474-2223 www.dinnertrain.com Hours: Departure at 7 pm Fri–Sat, 11:30 am Sun Reservations must be made 3 days prior to departure. D. Rowe’s $-$$$  _ ((6+) 1005 Club Village Drive 573-443-8004 www.drowes restaurant.com Hours: 11 am–10 pm Mon– Thurs, 11 am–11 pm Fri–Sat, 11 am–9 pm Sun (bar until 1:30 am) Flat Branch Pub & Brewing $-$$$  _  115 S. Fifth St. 573-499-0400 www.flatbranch.com Hours: 11 am–midnight daily

Houlihan’s $-$$ 2541 Broadway Bluffs Drive 573-815-7210 Hours: 11 am–10 pm Mon– Thurs, 11 am–11 pm Fri–Sat, 11 am–10 pm Sun Jersey Dogs $ 5695 Clark Lane, Suite P 573-355-4106 www.twitter.com/JdogsDogs Hours: 10 am–3 pm Mon– Tues, Thurs–Fri, 10 am–5 pm Sat, Closed Wed & Sun Jimmy’s Family Steakhouse $-$$$  _ 3101 S. Providence Road 573-443-1796 Hours: 11 am–9 pm Mon– Thurs, 11 am–9:30 pm Fri–Sat Mad Cow $  _  503 E. Nifong Blvd. (Rock Bridge Shopping Center) 573-214-0393 www.madcowcomo.com Hours: 10 am–9 pm daily Mugs Up Drive-In $  603 Orange St. 573-443-7238

Hours: 11 am–8 pm Mon– Thurs, 11 am–9 pm Fri– Sat, Closed Sun, Closed Nov–Feb Murry’s $-$$$  3107 Green Meadows Way 573-442-4969 www.murrysrestaurant.net Hours: 11 am–midnight Mon– Sat, Closed Sun Tellers Gallery and Bar $$–$$$$ y  820 E. Broadway 573-441-8355 Hours: 11 am–12:30 am Mon–Sat (bar until 1:30 am), Closed Sun Trailside Cafe & Bike Shop $  700 First St., Rocheport 573-698-2702 www.trailsidecafebike.com Hours: 9 am–6 pm Mon–Tues, Closed Wed, 9 am–7 pm Thurs–Fri, 8 am– 7 pm Sat, 9 am–7 pm Sun

lll asian ABC Chinese Cuisine $ 3510 I-70 Drive S.E. 573-443-3535 Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat Bamboo Terrace $$ 3101 W. Broadway 573-886-5555 Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat Bangkok Gardens $–$$ _y 811 Cherry St. 573-874-3284

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www.bangkokgardens.com Hours: 11 am–2 pm Mon- Sat, 5 pm–8:30 pm Mon–Thurs, 5 pm–9:30pm Fri–Sat, Closed Sun

573-875-8588 Hours: 11:30 am–2:30 pm Tues–Sat, 5 pm–10 pm Tues–Thurs, 5 pm–10:30 pm Fri–Sat, 5 pm–9:30 pm Sun, Closed Mon

Chim’s Thai Kitchen $  www.letseat.at/ ChimsThaiKitchen 3907 Peachtree Drive 573-777-8626 Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat 11505 Smith Hatchery Road (Cooper’s Landing) 509-295-3810 Hours: 4 pm–10 pm Wed– Fri, Noon–10 pm Sat, Noon–9 pm Sun, Closed Nov–Mar 201 N. 10th St. 573-355-9590 Hours: 11 am–10 pm Mon– Thurs, 11 am–11 pm Fri–Sat, 11 am–9 pm Sun

Peking Restaurant $  212 E. Green Meadows Road 573-256-6060 Hours: 11 am–2:30 pm Mon–Sat, 4:30 pm–9:30 pm Mon–Thurs, 4:30 pm–10 pm Fri–Sat, 11 am–3 pm and 4:30 pm–9 pm Sun

Chopsticks $ _ 1705 N. Providence Road 573-886-9005 Hours: 10 am–10 pm Mon– Thurs, 10 am–11 pm Fri–Sat, 11 am–10 pm Sun Formosa $ 913A E. Broadway 573-449-3339 Hours: 10 am–10 pm Sun– Thurs, 10 am–11 pm Fri-Sat Geisha Sushi Bar 804 E. Broadway 573-777-9997 Hours: 11 am–2 pm lunch Mon–Sat, 5 pm–9:30 pm dinner Mon–Thurs, 5 pm–10:30 pm dinner Fri– Sat, Closed Sun House of Chow $-$$ y 2101 W. Broadway 573-445-8800 Hours: 11 am–2 pm and 4:30 pm–9 pm Mon–Sat, Closed Sun HuHot Mongolian Grill $–$$  _  3802 Buttonwood Drive 573-874-2000 www.huhot.com Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat

Saigon Bistro $  _ 912 E. Broadway 573-442-9469 Hours: 11 am–7 pm Mon– Thurs, 11 am–8 pm Fri–Sat, Closed Sun Sake $$ (  16 S. 10th St. 573-443-7253 Hours: 11 am–1:30 am Mon– Sat; Noon–midnight Sun Thip Thai Cuisine $ 904 E. Broadway 573-442-0852 Hours: 11am–2:30 pm, 5–10 pm daily

lll bakery

& cafÉ

B&B Bagel Co. $  124 E. Nifong Blvd. 573-442-5857 Hours: 6 am–4 pm Mon–Fri, 6 am–3 pm Sat–Sun BBC II $ 220 S. Eighth St. 573-445-1965 www.facebook.com/ breadbasketcafe Hours: 10 am–11 pm Mon– Thurs, 10 am–midnight Fri, 11 am–midnight Sat, 11 am– 9 pm Sun Blenders: Smoothies + Juices $ 308 S. Ninth St., Suite 113 573-889-8430 Hours: 7 am–7 pm Mon–Sun www.blenderscolumbia.com Café Utopia $ 1013 Walnut St. 573-795-0987 Hours: 10 am–3 pm Tues–Sat

Jina Yoo’s Asian Bistro $-$$$$ y ( 2200 Forum Blvd. 573-446-5462 www.jinayoo.com Hours: 11 am–2 pm and 5 pm–9:30 pm Mon–Thurs, 11 am–2 pm and 5 pm– 10 pm Fri, 5 pm–10 pm Sat, 5 pm–8:30 pm Sun

Dande Café $ 110 Orr St. 573-442-8740 www.dandecafe.com Hours: 7 am–3 pm Mon–Fri, 8 am–3 pm Sat

Jingo $-$$  1201 E. Broadway 573-874-2530 Hours: 11 am–11 pm Mon– Tues, 11 am–2 am Wed-Sat, 11:30 am-10:30 pm Sun

Hot Box Cookies $ 1013 E. Broadway 573-777-8777 Hours: Noon–midnight Sun, 11 am–midnight Mon-Tues, 11 am–1:30 am Wed–Thurs, 11 am–2:30 am Fri–Sat

Kampai Sushi Bar 907 Alley A 573-442-2239 www.kampaialley.com Hours: 11:30 am–2:30 pm Mon-Fri, 5 pm–10 pm Mon– Thurs, 5 pm–11 pm Fri–Sat, 5 pm–9 pm Sun

Main Squeeze Natural Foods Café & Juice Bar $  28 S. Ninth St. 573-817-5616 www.main-squeeze.com Hours: 10 am–8 pm Mon– Sat, 10 am–3 pm Sun

KUI Korean BBQ $$ 22 N. Ninth St. 573-442-7888 www.kuibbq.com Hours: 11am–2:30 pm, 3:30–9:30 pm Mon–Sat

Peggy Jean’s Pies 3601 Buttonwood Drive, Suite E 573-447-PIES (7437) www.pjpies.com

Osaka Japanese Restaurant Sushi Bar and Hibachi Steakhouse $$-$$$ _ 120 E. Nifong Blvd.

UKnead Sweets $ 808 Cherry St. 573-777-8808 Hours: 9 am–8 pm Mon– Thurs, 9 am–10 pm Fri–Sat, Closed Sun

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The Upper Crust Bakery Café & Catering $_ 904 Elm St., Suite 108 573-874-3033 3107 Green Meadows Way 573-874-4044 www.theuppercrust.biz Hours: 8 am–3 pm Mon–Sun (Elm Street), 6:30 am– 8 pm Mon–Fri, 8 am– 8 pm Sat, 8 am–3 pm Sun (Green Meadows) The Uprise Bakery $ _ 10 Hitt St. 573-256-2265 Hours: 6:30 am–8 pm daily, bar open 5 pm-1 am daily

lll bar & grill

Hours: 11 am–midnight Mon– Sat, Closed Sun Broadway Brewery $-$$$ 816 E. Broadway 573-443-5054 Hours: 5 pm–midnight Mon, 11 am–midnight Tues–Sun Cheerleader Pub & Grill $–$$ 1400 Cinnamon Hill Lane 573-442-6066 Hours: 11 am–11 pm daily CJ’s in Tiger Country $ _ 704 E. Broadway 573-442-7777 www.cjs–hotwings.com Hours: 11 am–2 pm and 4 pm–9 pm Tues–Fri, 11 am–9 pm Sat, Closed Sun–Mon

1839 Taphouse $ _ 212 E. Green Meadows Drive, Suite 2 573-441-1839 Hours: 4 pm–1:30 am Mon– Sat, 4 pm–midnight Sun

D&D Pub and Grub $ 6307 Leupold Court 573-442-7302 www.danddpubgrub.com Hours: 11 am–1:30 am Mon– Sat, 11 am–midnight Sun

Bengals Bar & Grill $_ 227 S. Sixth St. 573-875-2337 Hours: 11 am–1:30 am, Closed Sun

DC’s Bar & Grill $ _ 904 Business Loop 70 E. 573-256-0111 Hours: 11:30 am–1:30 am Mon–Sat

Billiards on Broadway $ _ 514 E. Broadway 573-449-0116 www.billiardson broadway.com Hours: 11 am–1 am Mon–Sat, Noon–midnight Sun Booches Billiard Hall $ 110 S. Ninth St. 573-874-9519

Deuce Pub & Pit $-$$ _  3700 Monterey Drive 573-443-4350 Hours: 3 pm–1 am Mon–Wed, 11 am–1 am Thurs-Sat, 11 am-midnight Sun The Fifth Down Bar & Grill $  _  912 Rain Forest Parkway 573-442-8700 Hours: 11 am–1 am Mon–Sat

Harpo’s $  _ 29 S. 10th St. 573-443-5418 Hours: 11 am–1 am Mon–Sat, 11 am–midnight Sun www.harpos.com International Tap House $ 308 S. Ninth St. 573-443-1401 www.internationaltaphouse.com Hours: 1pm–1am Mon–Thurs, Noon–1am Fri, 11am–1am Sat, 11am–midnight Sun KLiK’s $  205 N. 10th St. 573-449-6692 Hours: 11 am–1 am Mon–Fri, 4 pm–1 am Sat Legends Restaurant & Bar $–$$ $$ 10 W. Nifong Blvd., Suite M 573-441-2211 Hours: 11 am–10 pm daily McNally’s $ _  7 N. Sixth St. 573-441-1284 www.mcnallys.biz/mcnallys Hours: 4 pm–1:30 am Mon–Sat Nash Vegas $ 929 E. Broadway www.facebook.com/ NashVegasBar Hours: 4pm–1:15 am Tues–Fri, 12 pm–1:15 am Sat, Closed Sun Ninth Street Public House $ 36 N. Ninth St. 573-777-9782 www.9thstreetpublichouse.com Hours: 3:30 pm–1 am Mon– Fri, noon–1 am Sat, noon– midnight Sun

Pem’s Place $  _  3919 S. Providence Road 573-447-7070 Hours: 5–9 pm Tues, 5 pm– 1 am Fri–Sat Quinton’s Deli & Bar $ 124 S. Ninth St. 573-815-1047 Hours: 11 am–1 am Mon–Sat, 10 am–3 pm and 5 pm–midnight Sun Shiloh Bar & Grill $ _ 402 E. Broadway 573-875-1800 www.shilohbar.com Hours: 11 am–1 am Mon–Sat, 11 am–midnight Sun With live music, TVs on every wall, a huge outdoor patio, and drink specials every day, Shiloh is always busy, but during football season it’s positively teeming. The menu features house favorites, such as the Shiloh Burger — a beef patty topped with bacon and Swiss. Sports Zone $-$$$ _  2200 1-70 Drive S.W. (Holiday Inn Executive Center) 573-445-8383 Hours: 11 am–midnight daily Stadium Grill 1219 Fellows Place (Stadium Boulevard & College Avenue) 573-777-9292 www.stadiumgrill columbia.com Hours: 11 am–9 pm Sun–Thurs, 11 am–midnight Fri–Sat Tiger Club $(_  1116 Business Loop 70 E.

573-874-0312 Hours: 2 pm–1 am Mon–Sat The Tiger Zou Pub & Grill $-$$ _  3200 Penn Terrace, Suite 121 573-214-0973 Hours: 11:30 am–1 am Mon– Sat, 11:30 am–midnight Sun Trumans Bar & Grill $-$$ _ 3304 Broadway Business Park Court 573-445-1669 www.trumansbar.com Hours: 6 am–1:30 am Mon– Sat, 9 am–midnight Sun Willie’s Pub & Pool $ _ 1109 E. Broadway 573-499-1800 www.williesfieldhouse.com Hours: 11 am–1:30 am Mon– Sat, 11 am–midnight Sun

lll barbecue

Lucy’s Corner Café $ 522 E. Broadway 573-875-1700 Hours: 6 am–2 pm Mon–Fri, 7 am–1 pm Sat-Sun

lll coffee Coffee Zone $  11 N. Ninth St. 573-449-8215 Hours: 6:30 am–9 pm MonSat, 8 am-9 pm Sun Dunn Bros. Coffee _  1412 Forum Blvd. 573-446-4122 www.dunnbros.com Hours: 6 am–8 pm Mon–Fri, 7 am–6 pm Sat–Sun

Como Smoke and Fire $–$$ 4600 Paris Road, Suite 102 573-443-3473 Hours: 11 am–9 am Mon– Thurs, 11 am–midnight Fri–Sat

It’ss Coffee and Yogurt $ 2300 Bernadette Drive (Columbia Mall) 573-256-1077 Hours: 10 am–9 pm Mon–Sat, 11 am–6 pm

Lutz’s BBQ $$ 200 E. Nifong Blvd. 573-636-4227 Hours: 10 am–8 pm Mon-Sat, Closed on Sundays Ranch House BBQ $ 1716 Lindberg Drive 573-814-3316 Hours: 7 am–9 pm Mon– Thurs, 7 am–10 pm Fri–Sat, Closed Sun Rocheport Bike And BBQ $  103 Pike St., Rocheport 573-698-3008 Hours: 11 am–7 pm Wed–Sun Shotgun Pete’s BBQ Shack $ 28 N. Ninth St. 573-442-7878 Hours: 11:30 am–9:30 pm Tues–Thurs, 11:30 am–2 am Fri, Noon–midnight Sat, Closed Sun–Mon Smokin’ Chick’s BBQ Restaurant $-$$$  _ 4603 John Garry Drive 573-256-6450 www.smokinchicksbbq.com Hours: Mon–Thurs 11 am– 9 pm, 11 am–10 pm Fri–Sat, 11 am–8 pm Sun

lll breakfast & diners Broadway Diner $ 22 S. Fourth St. 573-875-1173 Hours: 4 am–2 pm Mon–Sat, Closed Sun

inside columbia may 2014

Ernie’s Café & Steakhouse $  1005 E. Walnut St. 573-874-7804 Hours: 6:30 am–2:45 pm daily

Buckingham Smokehouse BBQ $-$$  www.buckinghamsbbq.com 3804 Buttonwood Drive 573-499-1490 Hours: 11 am–9 pm Sun– Thurs, 11 am–10 pm Fri–Sat 5614 E. St. Charles Road 573-777-7711 Hours: 11 am–9 pm Mon– Thurs, 11am–10 pm Fri–Sat, Closed Sun

Lonnie Ray’s Café and BBQ $-$$$ 81 E. Sexton St., Harrisburg 573-874-0020 Hours: 11 am–8 pm Tue–Fri, 8 am–8 pm Sat, Closed Sun–Mon

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Café Berlin $  220 N. 10th St. 573-441-0400 www.cafeberlinincomo.com Hours: 8 am–2 pm, 5pm–1am Mon–Sat, 8 am–2pm, 5pm– midnight Sun

Fretboard Coffee $ 1013 E. Walnut St. 573-227-2233 www.fretboardcoffee.com Hours: 7 am–3 pm Mon–Fri, 8 am–3 pm Sat–Sun

Kaldi’s Coffeehouse $  www.kaldiscoffee.com 29 S. Ninth St. 573-874-2566 Hours: 6 am–11 pm Mon–Fri, 7 am–11 pm Sat–Sun 2902 Forum Blvd., Suite 103 573-874-1803 Hours: 7:30 am–7 pm Mon– Fri, 7:30 am–6 pm Sat, 7:30 am–5 pm Sun 1400 Forum Blvd. (Schnucks) 573-446-2800 Hours: 6 am–8 pm daily Lakota Coffee Company $  24 S. Ninth St. 573-874-2852 www.lakotacoffee.com Hours: 6 am–midnight daily Lollicup Tea Zone 23 S. Ninth St. 573-256-1933 2300 Bernadette Drive (Columbia Mall) 573-447-4701 www.lollicup.com Hours: 10:30 am–10 pm Mon–Sat, 11:30 am–5 pm Sun (Ninth Street), 10 am– 9 pm Mon–Sat, 11 am– 6 pm Sun (Columbia Mall) Shortwave Coffee $ 915 Alley A 573-214-0880 www.shortwavecoffee.com Hours: 7 am–1 pm Mon–Fri, Closed Sat & Sun

lll deli Hoss’s Market & Rotisserie $–$$$   1010A Club Village Drive 573-815-9711 www.hosssmarket.com Hours: 10 am–8 pm Mon–Sat, Closed Sun

special advertising section

Lee Street Deli $ 603 Lee St. 573-442-4111 www.williesfieldhouse. com/lsd Hours: 9 am–7 pm Mon–Fri, 1 am–3 am Fri & Sat latenight, 10 am–5 pm Sat–Sun New Deli $ _ 3200 Vandiver Drive, Suite 10A 573-474-2200 Hours: 11 am–8 pm Mon–Sat New York Deli $ 1301 Vandiver Drive 573-886-3354 Hours: 8 am–6:30 pm Mon–Fri, 9 am–3 pm Sat, Closed Sun Pickleman’s Gourmet Café $–$$ www.picklemans.com 2513 Old 63 S. 573-886-2300 Hours: 10 am–2 am daily 1106 E. Broadway 573-875-2400 Hours: 10 am–2 am Sun–Wed, 10 am–2:30 am Thurs–Sat 3103 W. Broadway, Suite 105 573-875-0400 Hours: 10 am–10 pm Sub Shop $   www.subshopinc.com 573-449-1919 209 S. Eighth St. Hours: 8 am–midnight Mon– Fri, 10 am–midnight Sat-Sun 2105 W. Worley St. Hours: 10 am–9 pm daily 212 Green Meadows Road Hours: 10 am–9 pm daily 601 Business Loop 70 W., Suite 203 (Parkade Center) Hours: 8 am–8 pm Mon–Fri Subzone $ 916 E. Broadway 573-443-0921 Hours: 11 am–10 pm Sun– Tues, 11 am–2 am Wed–Sat

lll dessert

& ice cream Cold Stone Creamery 904 Elm St., Suite 100 573-443-5522 www.coldstone creamery.com Hours: Noon–10:30 pm Sun– Thurs, Noon–11 pm Fri–Sat Encore Wine and Dessert Bar $ y _ ( 904 Elm St., Suite 108 573-874-3033 www.encorewineand dessertbar.com Hours: 7 pm–midnight Thurs–Sat Freddy’s Frozen Custard & Steakburgers $ 100 Brickton Road 573-442-2415 Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat Randy’s Frozen Custard $  3304 W. Broadway Business Park 573-446-3071 Hours: 11 am–9:30 pm, Mon–Thurs, 11 am–10:30 pm Fri-Sat, 11 am–9:30 pm Sun Sparky’s Homemade Ice Cream $ 21 S. Ninth St. 573-443-7400 Hours: 11 am–11 pm daily (March–Dec) Closed Sun–Thurs (Jan–Feb)

lll fine dining Bleu $–$$$$ ( y _ 811 E. Walnut St. 573-442-8220 www.bleucolumbia.com Hours: 11 am–9 pm Mon, 11 am–10 pm Tues–Thurs, 11 am–midnight Fri, 10 am–midnight Sat, 10 am–9 pm Sun CC’s City Broiler $$$–$$$$ y 1401 Forum Blvd. 573-445-7772 www.ccscitybroiler.com Hours: 5 pm–10 pm daily Chris McD’s Restaurant & Wine Bar $$–$$$$ y ((5+) 1400 Forum Blvd. #6 573-446-6237 www.chrismcds.com Hours: 4:30 pm–10 pm Mon–Sat, Closed Sun Churchill’s $$$$ ( 2200 I-70 Drive S.W. (Holiday Inn Executive Center) 573-445-8531 Hours: 5:30 pm–10 pm Tues–Sat Glenn’s Café $$–$$$$ (y _  29 S. Eighth St. 573-875-8888 www.glennscafe.com Hours: 10 am–11 pm Mon– Sat, 10:30 am–11 pm Sun Grand Cru Restaurant $$–$$$$ ( _ y 2600 S. Providence Road 573-443-2600 Hours: 11 am–late night Mon–Fri, 5 pm–late night Sat, Closed Sun Jack’s Gourmet $$–$$$$ (y 1903 Business Loop 70 E. 573-449-3927 www.jacksgourmet restaurant.com Hours: 4 pm–10 pm Mon– Sat, Closed Sun Les Bourgeois Bistro $–$$$$ ( y _  12847 W. Highway BB, Rocheport 573-698-2300 www.missouriwine.com Hours: 11 am–8 pm Tues-Sat, 11 am–3 pm Sun, Closed Mon Mar–Oct: 11 am–9 pm Tues– Sat, 11 am–3 pm Sun, Closed Mon Les Bourgeois, situated on a bluff overlooking the Missouri River as it winds through a thick grove of trees, can easily claim one of the best views in central Missouri. One of Missouri’s largest wineries, every aspect of production, from the vineyard to the bottle, happens on-site. The famed appetizer every diner must sample is Gorgonzola cheesecake, served warm with basil pesto, tomato coulis and toasted Ellis Bakery bread. Room 38 Restaurant & Lounge $–$$$ y _ ( 38 N. Eighth St. 573-449-3838 www.room-38.com Hours: 11 am–1 am Mon-Sat, Closed Sun

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Sophia’s $–$$$ y _(except Fri and Sat) 3915 S. Providence Road 573-874-8009 www.addisonssophias.com/ sophias Hours: 11 am–midnight MonSat, 11 am–11 pm Sun Sycamore $$$ y ( 800 E. Broadway 573-874-8090 www.sycamorerestaurant. com Hours: 11 am–2 pm Mon– Fri, 5 pm–10 pm Mon–Sat, bar open until 11 pm Mon– Thurs and midnight Fri–Sat, Closed Sun Trey $$$ 21 N. Ninth St. 573-777-8654 Hours: 11 am–10 pm Tues–Sun The Wine Cellar & Bistro $$$ ( y 505 Cherry St. 573-442-7281 www.winecellarbistro.com Hours: 11 am–2 pm Mon–Fri, 5–10 pm Mon–Sat, 5–9 pm Sun

Italian Village $–$$$ _ 711 Vandiver Drive #B 573-442-8821 Hours: 10 am–11 pm Sun–Thurs, 10 am–midnight Fri–Sat The Pasta Factory $–$$ _ ( y 3103 W. Broadway, Suite 109 573-449-3948 www.thepastafactory.net Hours: 11 am–10 pm Sun– Thurs, 11 am–10:30 pm Fri–Sat

lll mexican

lll

Café Poland $  807 Locust St. 573-874-8929 Hours: 10:30 am–7:30 pm Mon–Fri

El Campo Azul $–$$ 504 Business Loop 70 W. 573-442-3898 Hours: 11 am–10 pm daily

Casablanca Mediterranean Grill $–$$ _ 501 Elm St. 573-442-4883 www.casablanca-grill.com Hours: 11 am–10 pm Mon– Sat, noon–5 pm Sun Curries Indian ToGo Restaurant $ 2518 Business Loop 70 E. 573-355-5357 www.currieskitchen.com Hours: 4 pm–10 pm Mon–Sun Günter Hans $ 1020 E. Broadway www.gunterhans.com Hours: 11 am–11 pm Mon–Sat India’s House $–$$ 1101 E. Broadway 573-817-2009 Hours: 11 am–2:30 pm, 5 pm–9:30 pm Mon–Sat, 5 pm–9 pm Sun International Café $–$$ 26 S. Ninth St. 573-449-4560 Hours: 11 am–9 pm daily Oasis Mediterranean Cafe $   2609 E. Broadway 573-442-8727 Hours: 10 am–8 pm Mon– Sat, 12–6 pm Sun Olive Café $–$$  21 N. Providence Road 573-442-9004 Hours: 10 am–9 pm Mon– Sat, 10 am–8 pm Sun Rush’s Pizzeria & Bakery $–$$$  _ 1104 Locust St. 573-449-RUSH (7874) Hours: 11 am–10 pm Mon– Thurs, 11 am–2:30 am the next day Fri–Sat, 4 pm– 10 pm Sun Taj Mahal $–$$  ( 500 E. Walnut St., Suite 110 573-256-6800 Hours: 11 am–2:30 pm, 5 pm–9:30 pm daily

inside columbia may 2014

Babbo’s Spaghetteria $$  _ 1305 Grindstone Parkway 573-442-9446 www.babbos spaghetteria.com Hours: 11 am–2 pm and 5 pm–9 pm Mon–Thurs, 11 am–2 pm and 5 pm– 10 pm Fri, 5 pm–10 pm Sat, Noon–8 pm Sun

Carlito’s $  12 Business Loop 70 E. 573-443-6370 Hours: 11 am–7 pm Mon–Fri, Closed Sat–Sun

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El Jimador $ _ 3200 Penn Terrace 573-474-7300 Hours: 11 am–10 pm Mon– Thurs, 11 am–10:30 pm Fri–Sat, 11 am–9 pm Sun El Maguey 901 E. Nifong Blvd. 573-874-3812 21 Conley Road 573-443-7977 Hours: 11 am–10 pm MonThurs, 11 am–10:30 pm Fri–Sat El Rancho $ 1014 E. Broadway 573-875-2121 Hours: 11 am–2 am Mon– Wed, 11 am–3 am Thurs–Sat, 11 am–11 pm Sun Freebirds World Burrito 1020 E. Broadway, Suite F 573-474-1060 Hours: 11 am–10 pm daily www.freebirds.com José Jalepeños $ 3412 Grindstone Parkway 573-442-7388 Hours: 11 am–10 pm Mon–Thurs, 11 am–10:30 pm Fri–Sat La Siesta Mexican Cuisine $-$$ _  www.lasiestamex.com 33 N. Ninth St. 573-449-8788 3890 Range Line St., Suite 115 573-228-9844 Hours: 11–10 pm Mon–Wed, 11–10:30 pm Thurs–Sat, 11 am–9 pm Sun La Terraza Grill $ 1412 Forum Blvd., Suite 140 573-445-9444 www.ltmexican.com Hours: 7 am–10 pm, Mon– Thurs, 10:30 am–10:30 pm Fri–Sat, 7 am–9 pm Sun Las Margaritas $ 10 E. Southampton Drive 573-442-7500 Hours: 11 am–10 pm Sun–

Thurs, 11 am–10:30 pm Fri–Sat

special advertising section

Mi Tierra 2513 Old 63 S. 573-214-0072 Hours: 10 am–10pm Mon– Thurs, 10 am–10:30 pm Fri–Sat, 10 am–9 pm Sun Pancheros Mexican Grill $ 421 N. Stadium Blvd. 573-445-3096 www.pancheros.com Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat Rio Grande Mexican Restaurant $  3306 W. Broadway Business Park 573-445-2946 Hours: 11 am–10 pm Sun– Thurs, 11 am–11 pm Fri–Sat Taqueria El Rodeo $  805 E. Nifong Blvd. 573-875-8048 Hours: 9:30 am–10 pm daily

lll pizza Angelo’s Pizza and Steak House $_( 4107 S. Providence Road 573-443-6100 www.angelospizza andsteak.com Hours: 11 am–10 pm Mon– Sat, 11 am–9 pm Sun Arris’ Pizza $–$$$ _  ( 1020 E. Green Meadows Road 573-441-1199 www.arrispizzaonline.com Hours: 11 am–10 pm Mon–Thurs, 11 am–11 pm Fri–Sat,11 am–10 pm Sun Brooklyn Pizzeria $ 909 Cherry St. 573-449-2768 Hours: 11am–12am Sun– Thurs, 11am–2am Fri–Sat G&D Pizzaria $–$$$ _  2101 W. Broadway 573-445-8336 gdpizzasteak.com Hours: 11 am–10 pm Mon– Sat, Closed Sun George’s Pizza and Steakhouse $–$$ 5695 Clark Lane 573-214-2080 Hours: 11 am–10 pm daily Gumby’s Pizza & Wings 1201 E. Broadway 573-874-8629, www.gumbyspizza.com www.gumbyscolumbia.com Hours: 10:30 am–2 am Mon–Wed, 10:30 am– 3 am Thurs–Sat, 10:30 am– midnight Sun Kostaki’s Pizzeria $$$  www.kostakispizzeria.com 2101 Corona Road #105 573-446-7779 Hours: 11 am–10 pm Mon– Thurs, 11 am–11 pm Fri–Sat, Closed Sun 3412 Grindstone Parkway 573-446-7779 Hours: 4–10 pm Mon–Wed, 4–11 pm Thurs, 4 pm– midnight Fri, 10 am–midnight Sat, noon–10 pm Sun Pickleman’s Gourmet Café $–$$ www.picklemans.com 2513 Old 63 S. 573-886-2300 Hours: 10 am–2 am daily 1106 E. Broadway 573-875-2400 Hours: 10 am–2 am

Sun–Wed, 10 am–2:30 am Thurs–Sat 3103 W. Broadway, Suite 105 573-875-0400 Hours: 10 am–10 pm Shakespeare’s Pizza $–$$ _ www.shakespeares.com 227 S. Ninth St. 573-449-2454 Hours: 11 am–10 pm Sun–Thurs, 11 am–1:30 am Fri–Sat 3304 W. Broadway Business Park Court #E 573447-1202 Hours: 11 am–10 pm Sun– Thurs, 11 am–11 pm Fri–Sat 3911 Peachtree Drive 573-447-7435 Hours: 11 am–10 pm Sun– Thurs, 11 am–11 pm Fri–Sat Southside Pizza & Pub $–$$ 3908 Peachtree Drive 573-256-4221 www.southsidepizza andpub.com Hours: 3 pm–1:30 am Mon– Fri, 11 am–1:30 am Sat, 11 am–midnight Sun Tony’s Pizza Palace $  416 E. Walnut St. 573-442-3188 Hours: 11 am–2 pm Mon– Fri,4 pm–11 pm Mon–Thurs, 4 pm–12:30 am Fri–Sat, 4 pm–9 pm Sun

lll southern & homestyle Dexter’s Broaster Chicken $ 711 Vandiver, Suite A 573- 447-7259 Hours: 10:30 am–10:30 pm, Mon–Sun Jazz, A Louisiana Kitchen $–$$$    214 Stadium Blvd. 573-443-5299 www.jazzkitchens.com Hours: 11 am–9 pm Sun– Mon,11 am–10 pm Tues– Thurs, 11 am–11 pm Fri–Sat JJ’s Cafe $ (_ 600 Business Loop 70 W. 573-442-4773 www.jjscafe.net Hours: 6:30 am–2 pm daily Lee’s Famous Recipe Chicken 2316 Paris Road 573-474-5337 2200 W. Ash St., Suite 102 573-445-6650 www.showmelees.com Hours: 10 am–9 pm Sun–Thurs, 10 am–10 pm Fri–Sat Midway Family Restaurant 6401 Highway 40 W. 573-445-6542 www.midwayexpo.com Hours: 24 hours, 7 days a week Perche Creek Café $  6751 Highway 40 W. 573-446-7400 Hours: 6 am–2 pm Mon–Sat, 7 am–Noon Sun Zaxby’s $–$$ www.zaxbys.com 1411 Cinnamon Hill Lane 573-442-2525 Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat 3922 S. Providence Road 573-447-8500 Hours: 10:30 am–10 pm Sun–Thurs, 10:30 am–11 pm Fri–Sat v

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celebrate

weddings & society rosie & ben’S wedding story

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alexis & dustin’s wedding story

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announcements

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on the town

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Silk flower bouquet from Allen’s Flowers

flower power Every bride needs a bouquet, but it doesn’t always have to be real. Silk bouquets are becoming more popular, especially when designed in a cascading format. Local florists and craft stores have specialists on hand to craft one-of-a-kind silk bouquets and arrangements. Not only are your floral selections unlimited by season, but after the wedding and bouquet toss, this arrangement will be around for years to come. — MORGAN McCARTY photo by l.g. patterson

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a wedding story l by weddings editor anita neal harrison

Rosie Christal & Ben Arand Married october 5, 2013

n July 30, 2009, Ben Arand tagged along with a friend to a Columbia going-away party for Rosie Christal. Rosie was celebrating her upcoming move to St. Louis, where she would attend graduate school at Washington University. Ben didn’t know Rosie, but he was already living in St. Louis, and once he saw her, he was very glad she was moving. “I was taken aback by her beauty, but I have to admit, she was a bit intimidating,” he says. Ben gathered his courage, introduced himself to Rosie and asked if he could take her to dinner in St. Louis. Rosie, impressed with Ben’s sweetness and straightforward manner, agreed. But Ben couldn’t wait for St. Louis. The very next night, he called Rosie and they went out with friends. They’ve been together ever since. As they dated, Ben and Rosie took many trips to the Lake of the Ozarks. On May 20, 2012, Ben ordered a fancy meal that he picked up and brought back to their room at Tan-Tar-A Resort. Ben and Rosie enjoyed dinner on the balcony, and as the sun set, Ben got down on one knee and asked Rosie to marry him, offering an antique diamond ring — her dream ring — for their engagement. Rosie and Ben were wed on Oct. 5, 2013, in an outdoor ceremony at Les Bourgeois Vineyards. The Rev. Jay Self officiated. The day began with a cocktail hour inside the Les Bourgeois Bistro at 4 p.m., during which Rosie wore her mother’s wedding dress from 1985.

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photos by courtney tompson photography

rosie wore her mother’s wedding dress during the pre-ceremony cocktail hour.

the details bridal gown

The Ultimate Bride, St. Louis

BRIDESMAIDS’ GOWNS

Silver Gowns: The Ultimate Bride, St. Louis Coral Dresses: Mod Cloth Rhinestone Beaded Belts: Debby Hoffman Bridal on Etsy.com

HAIRSTYLING

Tara Bowden, Platinum Salon

PHOTOGRAPHY

Courtney Tompson Photography

TUXEDOS

Savvi Formalwear

FLORIST

Dianna Hartmann, family friend

TRELLIS

Alan Anderson’s Just Fabulous Flowers, Ashland

Ken Munyeria

RINGS

Bride’s: Era Gem, Bellevue, Wash. Groom’s: Helzberg Diamonds

REGISTRY

Crate & Barrel; Macy’s; Target

WEDDING COORDINATOR

Cindy Christal-Atagana, sister of the bride

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“My mother passed away in November 2007 from breast cancer, so it meant a lot to me and to my family that I was able to wear it,” Rosie says. The ivory lace gown fit like a glove; Rosie’s only alteration was shortening the dress to just above her knees. The puffed, lace sleeves were a fun flashback to the ’80s, and Rosie paired the gown with ivory satin shoes and several strands of pearls mixed with gold and crystal necklaces. The cocktail hour gave Rosie and Ben a chance to spend some quality time with their guests. Right before the 5:30 ceremony, Rosie changed into her own wedding gown, a strapless Jim Hjelm lace gown with a champagne undertone and ivory overlay. The gown had a deep sweetheart neckline,

a champagne sash at the waist embellished with a flower and crystal accessory, and a trumpet skirt. She accessorized with a fingertip-length veil, long chandelier earrings and peep-toe heels with an embellished bow. Rosie carried a burgundy, red and yellow bouquet of zinnias, dahlias and succulents. A charm attached to the bouquet held a photo of Rosie’s mother when she was the same age as Rosie. The bridesmaids’ gowns alternated between two knee-length designs — either a coral dress with sheer long sleeves, vertically pleated skirt and white ribbon at the waist, or a silver, sleeveless lace dress with an ivory underlay. All of the bridesmaids wore silver satin shoes. Their bouquets were smaller versions of the bridal bouquet.

Ben and his groomsmen wore champagne-colored suits with coral vests. The groom wore a coral bow tie and red zinnia, while his groomsmen wore neckties and smaller yellow and red boutonnieres. The wedding took place on the Les Bourgeois blufftop with the dramatic backdrop of the Missouri River valley. White chairs provided the seating, and lining the “aisle,” a stamped concrete path, were cut logs topped with a sprinkling of pixie dust and lanterns decorated with flowers. Rosie and Ben exchanged their vows under a metal trellis topped with an arrangement of fall flowers. The ceremony emphasized their desire to have God at the center of their relationship, and they symbolized their union with a sand ceremony. The reception took place on the bottom floor of the Les Bourgeois Bistro. The atmosphere was warm, intimate and inviting with a few fall accents. “Overall, we wanted a wedding in the fall, not a fall wedding,” Rosie says. Centerpieces atop ivory print tablecloths featured an abundance of candles and fresh flowers — mostly zinnias and dahlias — in burgundy, merlot and deep reds. Succulents also appeared in the arrangements. Instead of a wedding cake, Ben and Rosie chose to cut and serve wedding pie. The dessert buffet of homemade sweets by friends and family included caramel popcorn, apple pie, pecan pie, pumpkin pie, carrot cake cupcakes, vanilla bean cupcakes, yogurt pretzels, snickerdoodle cookies, Reese’s Pieces cookies and other treats. A dance ended the night, and Rosie and Ben had a wonderful time with their guests. “I think our most memorable moments were seeing all the dancing antics of our friends and family,” Rosie says. “Who knew they could move like that?” Rosie and Ben spent their eight-day honeymoon at the Couples Swept Away Resort in Negril, Jamaica. Today, Rosie works as an audiologist for the University of Missouri, and Ben is a certified public accountant at Williams-Keepers LLC. They live in Moberly. Rosie is the daughter of Jim and Nancy Christal of Moberly, Bob Wiseman of Moberly and the late Patsy Wiseman. Ben is the son of Pam Agnew of Bonne Terre and Kevin Arand of Union. may 2014 inside columbia

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a wedding story l by weddings editor anita neal harrison

Alexis Alexander & Dustin Hargis

lexis Alexander and Dustin Hargis had met just once when they ended up on the same group camping trip in 2008. Dustin organized the trip for several friends, including some of Alexis’ cousins, who invited Alexis and her family to join the fun. The same cousins had introduced the two about a year earlier when Dustin, a Springfieldian, visited Columbia. After the camping trip, Dustin and Alexis kept in touch and six months later had their first date. On March 22, 2012, Dustin and Alexis were looking forward to his sister’s wedding that weekend. Unbeknown to Alexis, her father — Columbia jeweler

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Darren Alexander — was already fashioning an engagement ring for her at Dustin’s request, but Dustin wanted to announce and celebrate their engagement with his family that weekend. He proposed to Alexis at her parents’ house with the help of a candy ring. A couple of weeks later, he took Alexis out to eat and surprised her by having her ring — a custom platinum ring with a 3½-carat center stone — brought out with her dinner. Dustin and Alexis were wed on June 1, 2013, at Les Bourgeois Vineyards in Rocheport. The Rev. Lynn Horton from the Kingdom Hall of Jehovah’s Witnesses in Fulton officiated. Alexis wore a Maggie Sottero strapless satin A-line gown in alabaster with

Married June 1, 2013

Swarovski crystals at the neckline and on her left hip. Asymmetrical pleating on the fitted bodice drifted into the fluid, bustled skirt. Alexis chose to up the drama with a large freshwater pearl necklace and a chunky bracelet accented with a wide pink satin ribbon. She wore her hair in a waterfall braid, with long, soft curls. Her pink and ivory bouquet featured roses, garden roses, peonies and dusty miller. Alexis’ bridesmaids wore ivory floor-length gowns, each with a single shoulder strap of roses. Their bouquets featured peach and pink roses with white hydrangeas. Dustin and his groomsmen wore linen suits with vests but no jackets. The sleeves of their white shirts were rolled photos by cami wade photography

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Dustin proposed to Alexis with a candy ring while her father, local jeweler Darren Alexander, put the finishing touches on her custom ring.

the details BRIDAL GOWN

The Villager on Broadway

BRIDESMAIDS’ GOWNS DinoDirect.com

HAIRSTYLING

Bride: Betrina McComb, CJ’s Hair Design Bridesmaids: The Look Salon

TUXEDOS

Just Linens

PHOTOGRAPHY

Cami Wade Photography, Pacific

LIMOUSINE

White Knight Coaches & Limos

FLORIST Hy-Vee

Shawn Lyons, Oklahoma

CAKE

Cade’s Cake Creations, Moberly

RECEPTION SWEETS Candy Factory; Upper Crust Bakery

RINGS

Alexander’s Jewelers

REGISTRY

Bed Bath & Beyond; Macy’s

WEDDING COORDINATOR

Jamie Alexander, mother of the bride

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up to just below their elbows. Dustin wore a pink and white striped tie and a boutonniere of dusty miller and pink ranunculus; his groomsmen wore solid pink ties and pink garden roses for boutonnieres. The ceremony took place on the Les Bourgeois bluff, overlooking the Missouri River. Columns topped with large planter vases with ivory hydrangeas, ivory peonies and pink roses draped with pearls framed the ceremony site. The week leading up to the wedding had been a soggy one, and it even rained the night before the wedding. Dustin and Alexis had no backup plan for bad weather. “We were nervous, but the weather turned out beautiful for us,” Alexis says. “It was a sunny day, no clouds, 70 degrees. It was perfect.” Dustin and Alexis exchanged traditional vows in a religious ceremony. Afterward, the celebration moved to the Kimball Ballroom in Lela Raney Wood Hall on the Stephens College campus. White linens and chair covers set off the large round bouquets of ivory and pink roses that topped tall glass vases in the center of the guest tables. Pale pink lights added a romantic glow. A large ice sculpture of a heart and two lovebirds greeted guests near the hall entrance. The seven-tiered, round wedding cake was covered with cream-colored icing and decorated with ivory flowers cascading down the side. A memorable moment came during Alexis’ dance with her father. After a couple of minutes of a traditional dance, the music stopped and a photo of Alexis and her father dancing to ’N Sync flashed up on the screen. The music then picked back up with “Bye Bye Bye,” and Alexis and her father began fast-dancing as they did when she was a little girl. Guests went wild. “It was pretty funny,” Alexis says. For their honeymoon, Dustin and Alexis spent a week on the Hawaiian island of Oahu at the Aston Waikiki resort. Today, they make their home in Columbia. Alexis is a dental assistant at Dentistry by Design, and Dustin is an auto body tech at Joe Machens Ford. Alexis is the daughter of Darren and Jamie Alexander of Columbia, and Dustin is the son of Rusty and Elyse Hargis of Springfield. may 2014 inside columbia

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announcements

Joyful Occasions Mid-Missouri brides and grooms share their happy news.

Lindley Brooke Harvey and Andrew Dean Popplewell plan to marry on June 7 at First Christian Church in St. Joseph. Lindley is the daughter of Jeff and Kerry Harvey of St. Joseph. She graduated from the University of Missouri in 2010 with a Bachelor of Science in social work and in 2012 with a master’s degree in social work. Lindley currently works as a licensed master social worker with The Neighborhoods by Tiger Place in Columbia. Andrew is the son of Phyllis Popplewell of Oak and the late Jerry Popplewell. He graduated from the University of Missouri in 2001 with a Bachelor of Science in agricultural economics and in 2004 with a Juris Doctor. Andrew is a partner with Eng & Woods law firm in Columbia.

Lauren Fuemmeler and Nicolas Stone will marry on Aug. 23 at Our Lady of Lourdes in Columbia. Lauren is the daughter of Ken and Mary Fuemmeler of Rocheport. She graduated from the University of Missouri in 2013 with a Bachelor of Science in nursing. Lauren currently works as a registered nurse in the Step Down Unit at Harry S. Truman Memorial Veterans’ Hospital in Columbia. Nick is the son of Nikki Waltz of Columbia and Randy Stone of Helotes, Texas. He graduated from Linn State Technical College in 2006 with a degree in industrial electricity. He currently works in the maintenance department of the Gates Corp. in Columbia.

Jessica Hudelson and Nicholas Crouch will marry Sept. 13 at Ponte Vedra Inn and Club in Ponte Vedra Beach, Fla. Jessica is the daughter of Kent and Tracey Hudelson of Columbia. She graduated from the University of Missouri in 2012 with a bachelor’s degree in health science. She currently works as a physical therapy assistant student in Jacksonville, Fla. Nicholas is the son of John and Laura Crouch of Columbia. He graduated from the University of Central Missouri in 2009 with a bachelor’s degree in business administration. Nicholas is an entrepreneur and owner of several restaurants in St. Augustine and Jacksonville, Fla.

Here comes the bride! From her engagement to the end of the aisle, we have followed our bridal blogger (and local event planner) Anne Churchill on her journey to becoming Mrs. Wes Hanks. Congratulations to the happy couple, who will tie the knot on May 31. Read more in “My Wedding Story” at www.InsideColumbia.net.

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Lindsey Phipps and Corey Poteet are planning a July 19 wedding at the Missouri Athletic Club in St. Louis. Lindsey is the daughter of Bernie and Cindy Phipps of Mexico, Mo. She graduated from the University of Missouri through the fellows program in 2013 with a master’s degree in education. She is currently employed at Two Mile Prairie Elementary School in Columbia. Corey is the son of Jana Brown of Poplar Bluff and Kenneth Poteet of St. Louis. Corey is vice president of Sterling Bank in Chesterfield. The couple met and became friends during Summer Welcome at Mizzou; they started dating a few years later. The couple will live in Brentwood following the nuptials.

Emily Lambert and Travis Page married Jan. 4 at Summit Community Church in O’Fallon. Dinner and a reception followed at Spazzio’s Westport in St. Louis. Emily is the daughter of Doug and Cheryl Lambert of Wildwood. She graduated from Maryville University in December 2013 with a bachelor’s degree in studio art and a minor in business administration. Emily currently works as an artist and nanny. Travis is the son of Columbia natives Herman and Diane Page, who now reside in Lake Ozark. Travis plans to graduate from Missouri Baptist University this month with a degree in broadcast media. He currently works at the Apple Store, West County, in St. Louis and Summit Community Church in O’Fallon. After a honeymoon in Kauai, Hawaii, the couple will reside in Wildwood.

Lauren Martin and Andrew Summersett were wed on Jan. 5 at Perkins Chapel in Dallas. A reception followed at The Room On Main. Lauren is the daughter of Cheryl Martin Baumann of Columbia and the late Bob Martin. She graduated from Baylor University in 2010 and the University of Texas-Dallas in 2013 with a degree in speech language pathology. She currently works as a speech pathologist in Denver. Andrew is the son of Allison and Jim Summersett of Dallas. Andrew graduated from Baylor University with a bachelor of business administration in management in 2010 and from St. Mary’s University in 2013 with a master’s degree in international relations. He currently works as a land manager for a homebuilder in Denver. may 2014 inside columbia

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on the town

visit ww w. insidec olumbia .net for mor e photo s from th is event!

Pascale’s Pals Fundraiser More than 800 friends of Pascale’s Pals Inc. came together to raise funds for additions to the University of Missouri Women’s and Children’s Hospital. Guests enjoyed music from The Norm Ruebling Band at the March 14 celebration in the Holiday Inn Executive Center. Ten of thousands of dollars were raised in silent and live auctions, adding to the hundreds of thousands of dollars raised over the past 16 years.

Kathryn and Cord Harper

Volunteers and guests pose with Pascale White

Dustin and Mary Carr

Larry and Myra McCoig

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Jason and Jackie Gatz

Sudhir and Priya Batchu

Lucinda and Maizie DuCoulumbier

J. Scott Christianson, Ava Fajen and Jonathan Sessions

Helen and Marty Oetting photos by wally pfeffer, mizzouwally@compuserve.com

on the town

stay connected @insidecolumbia

Chamber Of Commerce Chancellor Reception The Columbia Chamber of Commerce hosted a reception on March 17 at Courtyard by Marriott for members to meet University of Missouri Chancellor R. Bowen Loftin and his wife, Karin. The former president of Texas A&M University, Loftin succeeds Brady Deaton, who retired Nov. 15, 2013. Bill Hervey and R. Bowen Loftin

Gina Boone and Bob Wagner

Cindy Mustard, Karin Loftin and William Markgraf

Chuck Everitt and R. Bowen Loftin

Jo Yoakum, Nick Boren and Amy Hay

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Derek and Kellie Ann Coats with Chuck Witt

Lindsey Miller and Derek Steinbach

Matt McCormick, Dianne Drainer and Paul Land photos by wally pfeffer, mizzouwally@compuserve.com

on the town

Visit our online gallery @ www.InsideColumbia.net.

Christian Fellowship School Spring Gala Christian Fellowship School celebrated its launch toward school growth and expansion by hosting its first-ever Spring Gala at The Tiger Hotel on March 17. Emceed by Rep. Caleb Rowden, more than 150 people attended the event, which included a formal dinner by Glennâ&#x20AC;&#x2122;s CafĂŠ along with an extensive silent auction, followed by a live auction conducted by Larry Atterberry Jr. Scott Williams, principal of CFS for more than 20 years, introduced a brand-new video that explained the mission of CFS as it partners with Christian parents to provide quality education and train students to serve the community.

Scott Boyd and Caleb Rowden

Bob and June Hurdle

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Beth Orscheln and Barb Gillaspie

Tim and Kim Morse

Ben Seidel and Katelyn Sparks

Christi Wolverton

Col. Greg and Jonna Barrack

Brad and Dana Clemons photos by Mike DeSantis

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on the town

submit event p your hotos!

email insidec editor@ olumbia .net

Best Of Columbia Prize Posse Members of the Inside Columbia staff and representatives from Best of Columbia sponsor The Callaway Bank boarded a big white van and made a whirlwind tour of Columbia in mid-March to congratulate some of the winners of this year’s Best of Columbia awards. The surprised and delighted winners received a balloon bouquet from The Callaway Bank and a poster that boasts about the big win.

Lizzi & Rocco’s Natural Pet Market

Sparky’s

Shakespeare’s Pizza

Flat Branch Pub & Brewing

Rock Bridge High School Principal Jennifer Mast

Macadoodles

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Elly’s Couture

Canvas on Broadway

Law firm of Harper, Evans, Wade & Netemeyer photos by kate moore

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a new view l

by l.g. patterson @picturelg

As a photographer, I have access to some unique points of view in the community. Here is one of them, in A New View. Assignment: The Farmers Market

grew up eating food that came out of my family’s garden. We all worked the garden together and I would complain and drag my feet when it came to weeding and tending to the plants all summer long. It was hot, dirty and tedious work. The worst part was taking care of the vegetables that I wouldn’t

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The Location: Columbia

eat, like green beans. I never complained about picking and shucking sweet corn or a vineripened tomato; those home-grown treats are better than anything you’ll find at a supermarket. As I watched a farmer at the farmers market looking through his sweet potatoes with his worn, cracked hands, it brought me back

to those times spent in the garden getting dirty. Maybe it’s all the work that goes into it, but there is something that makes food you grow yourself taste a little better. Except for the green beans.

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advertising index l 1839 Taphouse......................................................... 106 A-1 Party & Rental....................................................125 Aarow Building............................................................ 17 Andrew Stone Optometry........................................ 31 Automated Systems.................................................112 Binghams..................................................................... 51 Bleu Restaurant & Wine Bar.................................... 16 Boone County Council on AgingKitchens in Bloom.....................................................117 Boone Hospital Center..............................................10 Bur Oak Brewing Co.................................................. 24 Bush & Patchett, L.L.C............................................... 18 Callahan & Galloway................................................131 Camp Hickory Hill.................................................... 135 Cancer Research Center.......................................... 20 Cevet Tree Service.....................................................112 Coil Construction...................................................... 93 Coley’s American Bistro..........................................107 College of BBQ Knowledge...................................... 99 Columbia Art League.................................................55 Columbia Center for Neurology and Multiple Sclerosis..............................................113 Columbia College...................................................... 97 Columbia College Athletics.....................................33 Columbia Eye Consultants...................................... 47 Columbia iRepair........................................................ 16 Columbia Landcare....................................................27 Commerce Bank...........................................................5 Concannon Plastic Surgery & Medical Spa.......................................................56,57 Copeland Law Firm................................................... 97 Courtyard Marriott...................................................121 Creative Surroundings ........................................... 133 D&H Drugstore.............................................................4 D&M Sound................................................................ 29 DeSpain Cayce Dermatology & Medical Spa............................................................. 18 Downtown Appliance............................................. 140 Edward Jones........................................................ 60,61 First Midwest Bank.................................................. 101 Flow’s Pharmacy....................................................... 133 Ford Motor Co............................................................ 43 Frameworks Gifts & Interiors................................. 123 Gary B Robinson Jewelers....................................... 49 Glenn’s Cafe............................................................. 106 Harper, Evans, Wade & Netemeyer....................... 47 Hawthorn Recovery................................................... 51 Helmi’s Gardens....................................................... 114 Houlihan’s.................................................................. 133 Jim’s Lawn & Landscaping....................................... 59 Joe Machens.................................................................6 Joe Machens BMW.................................................... 41 Joe Machens Chrysler Dodge Jeep Ram.............103 Joe Machens Ford Lincoln......................................129 Joe Machens Hyundai...............................................23 Joe Machens Mitsubishi.......................................... 87 Joe Machens Nissan....................................................8 Joe Machens Toyota Scion.........................................9 Joe Machens Volkswagen of Columbia...................7 Johnston Paint............................................................. 31 Kliethermes Homes & Remodeling...................... 127

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businesses to know Landmark Bank.............................................................2 Las Margaritas......................................................... 106 Leadercast...................................................................35 Les Bourgeois Vineyards..........................................80 Lizzi & Rocco’s Natural Pet Market....................... 59 Macadoodles............................................................. 29 Major Interiors........................................................... 95 Makes Scents ........................................................... 123 Maly Realty/Mel Zelenak......................................... 12 MFA Oil..................................................................... 109 MFA Oil Poker Run...................................................105 Miller, Bales & Cunningham.....................................53 Missouri Cancer Associates......................................3 Missouri Ear, Nose and Throat................................ 91 Missouri Symphony Society.................................. 137 MO-X......................................................................... 108 Moresource................................................................ 111 My Secret Garden...................................................... 21 MU Veterinary Medical Teaching Hospital.....................................................113 Mustard Seed Fair Trade........................................... 21 N.H. Scheppers Distributing................................... 88 Nate’s Computer Repair.......................................... 48 Neurology Inc............................................................. 93 Outdoor Occasions...................................................121 Ozark Mountain Biscuit Co....................................107 Piano Distributors.....................................................131 Postal & Sign Express............................................... 49 Boys & Girls Club of the Columbia area.............. 137 Radman, Sheri-ReMax............................................. 95 Riback/DKB.................................................................32 Robinson’s Cleaners................................................. 34 Room 38.....................................................................107 Rost Inc........................................................................ 20 Rusk Rehabilitation Center..................................... 135 Socket.......................................................................... 48 Sophia’s..................................................................... 106 Southside Pizza & Pub.............................................107 Springwater Greenhouse & Landscaping............. 95 St. Louis Resurfacing................................................. 19 State Farm Cheryl Kelly & Phyllis Nichols................................. 45 State Farm - Mike McGlasson.................................33 Stephen Rust Design Studio....................................121 Stifel Nicolaus & Co. ................................................ 47 Strawberry Hill Farms................................................ 91 Tallulahs......................................................................119 The Callaway Bank...............................................36,37 The Candy Factory..................................................... 21 The District.................................................................. 21 Treats Unleashed..................................................... 110 TrueSon Exteriors.......................................................53 Truman State University...........................................22 University of Missouri Health Care........................ 15 Voluntary Action Center......................................... 137 Waddell & Reed......................................................... 45 Waterwood Gallery................................................... 51 William Woods University.......................................55 Wilson’s Fitness........................................................139 Women’s Health Associates................................... 38 Woody’s Gentlemen’s Clothiers............................119

CoMo Shares

CoMo Shares The Columbia community is enriched by dozens of nonprofit organizations that help make our city more beautiful, more comfortable and more hospitable for all who live here. Here we salute some of those organizations and encourage you to support them in their important work. Sponsored By: Missouri