COMO | December 2021 by The COMO Companies Magazines | COMO Magazine

DECEMBER 2021 | T HE FO O D & DRIN K ISSU E | A PU B L ICATION OF TH E B U SIN E SS TIM E S COM PAN Y

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Masonic Museum and Bicentennial Display Weaving together the historical significance of the people who shaped the history and culture of our state and country. This year we celebrate the 200th anniversaries of the City of Columbia, the State of Missouri and the Grand Lodge of Missouri.

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EVERY CHILD DESERVES A VOICE. LEND YOURS. DID YOU KNOW?

Last year there were 722 children in the Boone and Callaway county foster care system. When the state removes a child from their home because of abuse or neglect a CASA volunteer is there to make sure their best interest remains the top priority. Right now there is a child in foster care who needs YOU to show up and provide this powerful advocacy.

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Our next training class begins January 19, 2022.

Please donate to Heart of Missouri CASA during CoMoGives December 1-31, 2021.

Congrats, Columbia! We raised $117,729! Are you a dementia caregiver? You are not alone. Join an ongoing dementia caregiver support group via Zoom.

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DECEMBER 2021

Letter from the Publisher

Food as Feelings

ART DIRECTOR'S GIFT PICKS All I want for Christmas is something handmade or local!

or me, food is core to the enjoyment of my holiday season. Well, to be honest, food is core to the enjoyment of my everyday life and to the city of Columbia that I love so much. Enjoying food and drinks with my friends and family is less about feeding my body the nourishment it needs to survive and more about connection and community. I love to cook for people as a demonstration of my love for them. I love to wind down over my favorite appetizers and cocktails with my friends at my favorite restaurants. This was so much a part of me that I had to completely rethink my relationship with food recently when I realized that I needed to lose weight. I would never have told you that I was an emotional eater before this summer. I didn’t binge on buckets of ice cream or entire pizzas while crying watching reality TV. I didn’t have a sweet tooth. I much prefer savory foods. But, it turns out that my relationship with food was emotional. If I had a bad day, I deserved that huge helping of macaroni and cheese (my favorite food on the planet). If I wanted to celebrate, those cocktails were called for. There always seemed to be a reason I was rewarding or comforting myself with my food choices. I decided that I hit my limit this summer at my highest weight . . . including when I was pregnant each time. It started with me reframing how I thought about food. Food is amazing, fun and meant to be shared, and that can be done in new ways for me. It helped to pay attention to how I felt after I ate. As much enjoyment as I got from a huge burger and fries or a giant bowl of pasta, the lethargy and the feeling of being over-full killed it. The feelings of enjoyment were fleeting. So, my mantra became . . . ”It’s not no forever. It’s just no for now.” I found great enjoyment eating the creole salad with blackened salmon at Teller’s (oil and vinegar,

I would never have told you that I was an emotional eater before this summer. I didn’t binge on buckets of ice cream or entire pizzas while crying and watching reality TV.

Paper Doll Bag from Truce Bags These natural canvas totes featuring original block prints will be for sale at Dogwood Gallery's Holiday Fair on Friday, December 3, from 6 to 9 p.m. Starry Night Mancala Board from Ceramist Adriana Cristal Access Arts resident Adriana Cristal has some beautiful things for sale in her online shop, including several game boards and pieces, plates, goblets, and mugs. See our Gourmet story for work from other Access Arts residents. A Six Pack of Macarons from MacKenzie's Blakery I love giving gifts that are meant to be enjoyed right away. Most of us have enough stuff in our life, but you always need to eat! Why not eat a decadent, locally made dessert? Fresh Turmeric Paste from Raw Roots Turmeric Owner Ranjana Hans showed me how to make a delicious drink by combining this paste with soda water, lime juice, and a little coconut water. So refreshing! Plus turmeric is crazy good for you. More gift ideas at comomag.com

ON THE COVER please). I smashed smoked wings and broccoli at D. Rowes and fajitas at Delia's and enjoyed all of it immensely. I ate six times per day, included much higher amounts of protein, and drank 100 ounces of water a day. This is how I lost 30 pounds this summer. I am still a curvy girl, but I feel so much better in my body. I am back to eating the foods that bring me the greatest joy. I’m just more mindful of them. I’m choosing them rather than letting them be my comfort or reward. I hope you enjoy this issue as much as I did. As you can imagine, every photo and article made me very happy.

Hometown Yuletide: The best memories are made when gathered around a locally sourced table. Pg. 46 Photo by Keith Borgmeyer

DECEM B ER 202 1 | T H E FOOD & DRI N K I SSU E | A PU BL I CATI O N O F TH E BU SI N ESS TI M ES CO M PAN Y

ERICA PEFFERMAN PUBLISHER

COMOMAG.COM

NG I V I G F O S Y A 12 W g campaign

r end givin 1. Donate to our yea MOGives campaign CO r ou to te a n Do 2. 3. Donate a car supply drive & er p a p to te a n Do 4. rd Drive 5. Donate to Gift Ca orial Garden em M r ou r fo ck ri B 6. Buy a ce Program oi Ch t es B a vi es od rc 7. Donate Ba ciety 8. Join Van Taylor So er 9. Sign up to volunte h Woodhaven 10. Apply to work wit bility Rights sa Di r fo te ca vo d A . 11 -Newsletters 12. Sign Up For Our E

Please consider donating to Woodhaven through the CoMoGives campaign. woodhaventeam.org | (573) 876-7327 | 14

DECEMBER 2021

President Erica Pefferman

Erica@comomag.com

Senior Vice President Fran Patrick Fran@comomag.com

EDITORIAL Publisher | Erica Pefferman Erica@comomag.com

Editor | Kim Ambra Kim@comomag.com

Copy Editor | Matt Patston

DESIGN Art Director | Cassidy Shearrer

Cassidy@comomag.com

Senior Graphic Designer | Jordan Watts Jordan@comomag.com

Director of Photography | Sadie Thibodeaux Sadie@comomag.com

Graphic Designer | Kate Morrow Kate@comomag.com

CONTRIBUTING PHOTOGRAPHERS Keith Borgmeyer, Anthony Jinson, Sadie Thibodeaux, Getty Images

CONTRIBUTING WRITERS Lauren Freiman, Alex George, Jules Graebner, Jessica Jainchill, Amanda Long, Mary Caitlyn Polovich, Hannah Robertson, La Toya Stevens, Michelle Terhune, Jennifer Truesdale

Director of Operations Amy Ferrari Amy@comomag.com

MARKETING REPRESENTATIVES Account Executive | Charles Bruce Charles@comomag.com

OUR MISSION

To inspire, educate, and entertain the citizens of Columbia with quality, relevant content that reflects Columbia’s business environment, lifestyle, and community spirit.

CONTACT

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SUBSCRIPTIONS

Magazines are $5.95 an issue. Subscription rate is $39 for 12 issues for one year or $69 for 24 issues for two years. Subscribe at comomag.com or by phone. COMO is published every month by Business Times Holdings, LLC. Copyright Business Times Holdings, LLC 2021. All rights reserved. Reproduction or use of any editorial or graphic content without the express written permission of the publisher is prohibited.

ON T HEM E

What is your favorite local restaurant and go-to item on their menu?

Ernie Ueligger COMO Advisory Board Members

Heather Brown COMO Advisory Board Member

Megan Steen COMO Advisory Board Member

Beth Bramstedt COMO Advisory Board Member

Chris McD’s. My favorite item on the menu is their Grilled Beef Tenderloin Filet. Not only is it cooked exceptionally well, it is always served hot and tastes delicious. My mouth is literally watering just thinking about it.

I have two places where I love to eat. The first is 1839 Taphouse, which has amazing pizza and burgers, along with a great selection of beer. The second is Main Squeeze. I always get the Buddha Bowl. It is so yummy and great for when the weather gets chilly.

We’re super fortunate to have so many wonderful spots in Columbia, which makes it difficult to choose only one, but Murry’s is one of my favorite go-to spots, especially for dinner and drinks. Fried eggplant is always part of my order, as an appetizer if I’m willing to share.

My favorite local eating spots would have to be Murry’s for mom’s onion rings, cold shrimp, and a dinner salad and Flyover for pretzel bread with warm Boursin fondue and Midwestern carnitas paired with an amaretto sour.

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IN THIS ISSUE

93 BUSINESS UPDATE Uprise Bakery starts and ends the day with its customers, but the people who make it all happen never rest.

DECEMBER 2021 | The Food & Drink Issue

13 Publisher’s Letter

LIVING 25 ART & CULTURE Silversmithing Guru: Meg Spritz

GOURMET Hometown Yuletide

54 Countdown to Christmas

FRIENDS & FAMILY Straight from the Chef’s Mouth: Holiday Healthy Dish Recipes

from Your Favorite Local Chefs

PET FRIENDLY

Treats Unleashed: Baking for Pets

29 WELLNESS On Cloud Wine

31 GUEST VOICES Alex George: Skylarking

32 HOMES A Country Christmas

COUPLE YOU SHOULD KNOW Van & Lisa Hawxby

WORKING

FEATURES

La Toya Stevens: So I Have Privilege . . . Now What?

WHAT’S BUBBLING

CELEBRATIONS

IN COMO?

Food Truck to Restaurant:

Get the scoop on what’s to

Ozark Mountain Biscuit Co.

come from some of your

favorite local beverage makers.

GUEST VOICES

NONPROFIT SPOTLIGHT Columbia Chefs Are Cooking with Gas

BUSINESS UPDATE Time to Rise, Shine, and Smell the Fresh-Baked Bread

Matt Jenne

CLOSER LOOK

BRIEFLY IN THE NEWS

MOVERS & SHAKERS

PERSON YOU SHOULD KNOW

66 GOOD & MESSY BBQ Get your fingers sticky with some of the best BBQ in Columbia.

101

114

RESTAURANTS REIMAGINED

THIS OR THAT

Adjusting, adapting, and

Rebecca Miller

thriving during COVID-19.

COMOMAG.COM

Living

29 ON CLOUD WINE ElderBlossom View Orchard and Winery takes a creative spin on a new ingredient.

TREATS UNLEASHED: BAKING FOR PETS The local bakery creates tasty treats for four-legged friends.

57 STRAIGHT FROM THE CHEF’S MOUTH Three local chefs — Luis Marrero, Ben Parks, and David Ivancic — give us the scoop on their favorite holiday dishes.

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Living

ART & CULTURE

Silversmithing Guru: Meg Spritz Her f ire, your sparkle. BY HANNAH ROBERTSON

n any given evening, you may find Meg Spritz and her four-legged companion, Mayble, treading through Three Creeks Conservation Area in search of something special. While Mayble swims, Meg scans the area — but not for arrowheads or mushrooms. Instead, she is on the hunt for rocks that she can turn into so much more. Meg is a silversmith and the owner of Shoot Dang Silver, and she uses turquoise, gemstones, and even locally sourced stones (which she cuts herself!) to create handmade silver jewelry. Three Creeks Conservation Area is one of her favorite places to find rocks and inspiration for her creations because it’s also where her silversmithing journey began. As an avid hiker, Meg has always been inspired by nature. While hiking, she would often find fossils and rocks with interesting designs that she always wanted to use in jewelry. She began researching silversmithing but struggled to find a class that suited her. This was the case until 2017, when she finally found someone based in Oregon who offered a week-long course with everything she needed, including lodging and a complete tool kit to get started. There, she learned a process she calls “tiny welding.”

The process varies from design to design, but generally, it starts when she has an idea. Immediately, she tries to work it out so it doesn’t leave her mind. First, Meg lays everything out the way she’d like it to look. She then begins the silversmithing process by using very basic pieces of silver. She cuts the metal down and then files the rough edges. From there, she works to shape the metal and clean it while it’s still cold. Once cleaned, Meg heats the silver to just the right temperature then adds a solder (a fusible metal alloy used to create a permanent bond between metal workpieces) to join the metal together. After the metal has cooled, the piece is cleaned, polished, and finished. This process can take anywhere from a few hours to a few days, depending on intricacy. Shortly after her first silversmithing class, she used this process to create a pendant that features a piece of turquoise she bought from a classmate. “It’s a piece I’ll probably wear forever,” Meg says, “not because it’s particularly great, but because the stone is amazing and it’s one of the first I created on my own.” Her friends and family helped develop Shoot Dang Silver from the start. Meg went through a couple of different names herself, but nothing felt right. It wasn’t until a brainstorming session with her friends Matt and Sarah that they came up with “Shoot Dang Silver,” inspired by the fact that Meg used the phrase all the time. They also helped her come

up with the logo, which her cousin, Frankie, then designed. She felt “a little lost” at the beginning, but when she came back to Missouri because of COVID-19 she rediscovered her roots and why she started silversmithing in the first place. “Ever since I was little, I always liked creating things,” she says. “I really don’t consider myself an artist. I consider myself more of a maker, even if what I’m making turns into art.” She adds: “It feels good being back in Columbia. The community has been super supportive — artists and non-artists alike.” The future of Shoot Dang Silver isn’t set in stone. When asked about it, Meg says: “ I am really happy with it now. It would be great to make it something I can maintain forever. What I love the most about it is that it’s never the exact same thing. I know if I get bored with what I’m doing, I can learn a different skill and come up with something new. I don’t know where the future will take me, but I hope to learn more techniques and continue to evolve.” The typical price range for silverwork with a stone is $80 to $150. Silverwork without a stone is in the $50 to $60 range, as buying stones is one of the most expensive parts of the trade. Studs and basic rings are typically around $30. To purchase jewelry from Shoot Dang Silver, you can visit her website at www. shootdangsilver.com or check her out on Instagram, @shootdangsilver.”

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Living

PET FRIENDLY

Treats Unleashed: Baking for Pets The local bakery creates tasty treats for four-legged f riends. BY JESSICA JAINC H I L L PH OTOS BY KEITH B O R G MEYER

any people have a sweet tooth, and Columbia is full of bakeries to meet the needs of sweet lovers. Our pets love treats too, and Treats Unleashed is a bakery that works to satisfy pets’ treat needs with healthy and tasty options. Though Treats Unleashed started formally in 2002 under the inspiration of Teresa Miller and her husband, Ian, its real beginnings came at home. At fi rst, the Millers just wanted to make healthy and tasty treats for their pets, but they soon discovered that other “pet parents” had the same demand. They began building pet treat formulas that would be attractive to health-conscious pet owners. “We were really fortunate because my dad had a career in animal nutrition, so he helped us put together a line of food treats for our store,” Teresa says. Teresa and Ian were also fortunate that they both have fi nancial and business backgrounds. However, they were entering a market that had not been proven yet. Pet treat bakeries were not exactly popular in the early 2000s. “It’s a big risk when you start something from the ground up when there aren’t too many people doing the same thing you are doing,” Teresa says. Still, Teresa and Ian had done their research and believed they had a market to tap into. It was time for the big jump. In 2002, they opened their fi rst bakery. Soon, one bakery grew into 17 bakeries, with the bakery in Columbia opening in 2003 as their second location. Their biggest marketing pitch was the health and tastiness of their pet treats.

“It’s a big risk when you start something from the ground up.” “The products we bake are all humangrade ingredients. We don’t add any refined sugars or chemical ingredients. We’re very careful on how we build our treats and what we recommend on feeding. We have a large array of treats so that we can meet each pet’s individual needs.” However, Treats Unleashed knows that the “tasty” is as important as the “healthy.” They achieve the “tasty” mostly with their essential ingredient: peanut butter. Pets like the sweetness and smell of peanut butter (and human owners don’t mind it either). Teresa explains, “We find that the smell is almost as important as the taste. For cats, we find that it comes down to texture. Cats like texture and dogs like the smell.” But Treats Unleashed doesn’t stop there. They also work to make sure they serve their customers to the best of their ability by protecting their pets. Teresa says that when a customer comes in, “We ask them if their pet has any medical conditions we should be aware of or any allergies.” Treats Unleashed creates treats with allergies in mind, and they create mostly vegetarian treats. And for customers who worry that pet treats can be expensive, Treats Unleashed keeps their treats at an average cost of $0.75.

“Our treats can be broken up into small pieces. So really, when it comes down to it, they can be more economical,” Teresa adds. Treats Unleashed is constantly finding ways to meet their customers’ needs, from dog grooming to treat deliveries. Teresa believes adjusting to her customers’ needs is important since the best part of her job is her customers. She adds fondly, “Probably the best part of our job is getting to meet the pets and the people who bring their dog in for a treat.”

See more yummy treats at comomag.com!

COMOMAG.COM

DECEMBER 2021

Living

WELLNESS

On Cloud Wine ElderBlossom View Orchard and Winery takes a creative spin on a new ingredient. BY JULES N. GRAEBNER

hite, red, rosé — the possibilities are endless, and they don’t stop with grapes. Though many of us are used to grape wines, and maybe even strawberry or plum wines, a new fruit has taken the Mid-Missouri wine world by storm: elderberry. John Uhlig, farmers market mainstay and owner of ElderBlossom View Orchard and Winery, says that elderberry is a unique ingredient because its taste is almost indescribable. “People are always asking me, ‘What’s it taste like?’ but it doesn’t really taste like anything else — not like any other berry I’ve ever had. It’s got an earthy, tart taste,” John says. Not all elderberries are tart enough to make you pucker, though. “I grow about seven different varieties of elderberry, which I blend together to make my wines and juices. Some of the berries are actually very sweet, some a bit more tart. I like the blend that I get, and I think that’s why my wine is unique — because I don’t use just one varietal.” Though ElderBlossom View does make sweet elderberry wines, John says his personal favorite of their blends is dry and full-bodied. This is unusual for a fruit wine, which most people assume will be sweet. In fact, John’s own friends have mistaken it for a grape wine.

“It’s kind of interesting that it can be mistaken for a grape wine,” he says. “They’re shocked to try a fruit wine that is actually a dry, full-bodied red wine.” This award-winning elderberry wine is more than just delicious — it’s good for you, too. “Elderberries are very high in antioxidants. They’re at the head of the class in the berry family, and berries are the head of the class for all [fruits],” John explains. He says that elderberries offer your immune system a serious boost. “Some case studies have said that elderberries are just as effective as Tamiflu, but without the side effects. They can even reduce glucose in your blood, which is kind of weird when you think about it — like, a fruit can reduce the sugar in my blood?” Though ElderBlossom View has become a success for John and his wife, Heather, he says that it initially started out as a post-retirement passion project. After retiring from his 30-year long career as a school teacher, a friend suggested that he look into using his property to grow elderberries. In 2013, John and Heather planted their first elderberry cuttings. After a few short years, they had more elderberries than they knew what to do with.

“I had made wine before, so I figured I would give it another shot, but with elderberry,” John says. “Most of the elderberry wine recipes I read online wanted you to add more sugar and water than I really wanted to, so I ended up making my own recipe for our full-bodied wine. “My friends told me they liked it, but of course, being friends, I didn’t believe them! I thought they were just being nice,” John laughs. “But I entered an amateur wine-making competition and I ended up winning best in class. That’s when we thought, ‘Well, maybe this wine thing is worth looking into and pursuing.’ And the whole thing kind of evolved from there.” Now, ElderBlossom View has blossomed into a full-fledged orchard and winery, selling elderberry juices, jams, and wines. With an outdoor seating area and food menu, it is the perfect location for a wine tasting. John says they also have plans to expand an indoor seating area to host visitors all year. John and his wife had to put in many years of hard work to make ElderBlossom View what it is today. They never stopped working hard, either, and have many ideas for the future. John laughs, saying, “I like to tell my friends I was retired, and now I’m just tired.”

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Living

BOOKS, ETC.

'Tis the Season The holiday season is always an interesting time to be in retail. BY ALEX GEORGE, SKYLARK BOOKSHOP OWNER

ike most shops, independent bookstores do a pretty significant amount of their annual business between Thanksgiving and Christmas. The shop is always full and busy. Who knows, maybe this year we’ll even break down and play some holiday music. (There’s a first time for everything.) Of course, when I say “interesting,” that’s not always a good thing. It can be stressful, too, especially when you throw in COVID protocols and the supply chain issues that you may have been reading about. Every year, the book industry seems to face the same problems — deliveries slow to a snail-like pace, print runs are delayed, stock is unavailable, and there is (I promise I am not making this up) a shortage of paper. In other words, sometimes we literally cannot get our hands on the titles you want. This year, we’ve done our best to preemptively finesse all this by ordering huge numbers of books that we think are going to be popular gift items. (Our UPS guy is dragging so many huge boxes into the shop that he doesn’t need his gym membership anymore.) Still, it’s inevitable that sometimes we simply won’t be able to get you the title you want. And it’s not just bookstores, by the way: You might notice that your favorite barista can't give you a lid for that. Maybe your soda is in a red solo cup. It’s suboptimal, to say the least, but there are a couple of things you can do to reduce the risk of disappointment. First of all: shop early. The publishers we work with are telling us that many of the popular titles won’t be reprinted before the new year. In other words, once all

those beautiful copies of Paul McCartney’s “Lyrics” are gone, we won’t be able to get any more, so the earlier you get started, the more selection you’ll have access to. (This isn't just an issue for independent bookstores — you’ll find the same problems wherever you shop.) Secondly, talk to us. You may have your heart set on a particular book, but if it’s not available, chances are that the Skylark staff will be able to recommend an alternative title that, for one, is available and, for another thing, is actually just as perfect. (This is, after all, our job, and we like to think we’re pretty good at it. Forget spooky online algorithms based on your previous purchases. What you need is an actual person who can listen to what you’re looking for and point you in all sorts of delightful and unanticipated directions.)

Forget spooky online algorithms based on your previous purchases. What you need is an actual person who can listen to what you’re looking for and point you in all sorts of delightful and unanticipated directions. Some people worry about buying books as gifts, which is understandable, especially if the person you’re buying for reads a lot and you’re

GUEST VOICE

worried that they may already have a particular book, or if you’re uncertain about what they might like. You can never go wrong with a gift certificate, of course, but we offer slightly swankier options, too. The Skylark Book Subscription is a fantastic present for any reader — imagine having a gift-wrapped book (chosen especially for you by us) show up in the mail once a month. Then there’s the Skylark Book Spa, a one-on-one book consultation with one of our staff members, which comes with $100 in spending money, a Skylark coffee mug, and some chocolate. Finally, we also offer audiobook subscriptions for the commuter (or walker or runner) in your life — or the kid who never takes out their earbuds. There are more details about all of these gifts on our website, www.skylarkbookshop.com. You can also give us a call at (573) 777-6990, or — better yet — come in and see us!

There’s no Skylarking book club in December, but we will be meeting again on January 27 to discuss our first nonfiction selection: “Fuzz: When Nature Breaks the Law,” by Mary Roach. If you haven’t read Mary Roach before, you’re in for a treat. Her books are equal parts informative and hysterical. “Fuzz” examines what happens when wildlife comes into disruptive contact with humans. It’s full of weird and entertaining anecdotes — including a jaywalking moose and a murderous tree — that will keep you turning the pages, and it ultimately offers hope for compassionate coexistence in our ever-expanding human habitat. It’s a riot, and it’s thought-provoking, and we can’t wait to talk with you all about it.

Alex George is the founder and director of the Unbound Book Festival and the owner of Skylark Bookshop in downtown Columbia.

COMOMAG.COM

A Country

CHRISTMAS BY J E N N I F E R T R UESDA L E | PHOTO S BY KEITH BO RG MEYER

Imagine a Christmas in the country: a grand estate with lots of floor-to-ceiling windows overlooking several acres; horses grazing peacefully in the pasture; the interior dripping with garland, leather accents, and lots of twinkling lights. “We really try to decorate with things that are natural,” Shelley Wagner says. “We live in the country. It’s a reflection of who I am.”

DECEMBER 2021

For years, Shelley Wagner has wanted to live on a “horse property.” She wanted land, a horse on-site, and room to spread out with all of the good things that come with country living — including a country Christmas, which came together in just the nick of time last year. Shelley and her husband, Dale, had the opportunity to buy their dream home — a 5,700 square foot, four bedroom, five and a half bath luxury estate on 6.6 acres with an eight-stall horse barn in the Country Farms

subdivision of Southwest Columbia — mere weeks ahead of Christmas in November 2020 and still managed to get it all decked out for the holidays with the help of friend and decorator Anne Tuckley of Anne Tuckley Home. “I have good memories of Christmas growing up on a farm,” Shelley says of her Kansas childhood. “We didn’t have a lot of money. We cut down a tree out of our pasture and made our own decorations. Mom always made the stockings.”

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First Things First Shelley, a certified Pilates instructor at Limitless Pilates, and Dale, owner of Alliance Water Resources, have been married since 1984 and have four grown daughters, who are scattered all over the country. They normally put out a lot of decorations for the holidays, and they are firmly in the decorations-go-up-after-Thanksgiving camp (and stay up for a couple of weeks after Christmas). On top of unpacking and settling in generally, the fi rst step after moving was to get the house decorated for year-round living by painting every room. Shelley called on long-time friend and decorator Anne Tuckley for assistance. Picking the colors for the home was step one. Anne has been decorating Shelley’s homes for 15 years. In fact, Shelley was Anne’s fi rst client. “I originally thought white,” Anne says of choosing a paint color for Shelley. “But it didn’t grab her. So we went out to the stables for inspiration.” Together, they discovered that Shelley was partial to the caramelly brown tones of leather. From there, they worked through different colors to fi nd what looked great with the brown and landed on emerald green. “She has a real natural side to her,” Anne says of Shelley’s aesthetic. “She loves horses and dogs and hiking. She’s very earthy. She’s not glitz and glam.” Some rooms ended up with the brown on the walls and the green on the ceiling, or vice versa, and the result is a very cohesive, upscale design inspired by the equestrian nature of the property. Texture plays a big role in the overall design, from velvet green wingback chairs and stools to stone fi replaces and grasscloth wallpaper in one of the dining rooms. Shelley says it was a miracle to have gotten the whole house painted before the holidays, so she asked Anne to go ahead and decorate for Christmas while she was at it. Building on the outdoorsy look and feel she created for the Wagner home, Anne draped faux long-needle pine garland with little lights and strings of wood beads and sleigh bells to adorn mirrors, mantels, and the railing of the staircase. Lighted sprigs of pine with glittery twigs pop from earthy ceramic vases found throughout the house. Small, live Norfolk pines can be found planted in rustic cans and containers here and there. These details really make the design shine.

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Don’t Reinvent the Wheel After getting the house put together for daily life, the last thing anyone wants to do is pack away furnishings and accessories in lieu of traditional Christmas decorations. Anne’s solution was to update the normal décor of the house to make it feel like the holidays. A metal tower that houses baskets in the living room became an easy place to spruce up with ornaments and small flourishes of garland and pinecones, for example. A simple wood tray of vases became home to more glittery twigs and accents. The front door is decked with more garland, live pines, and country accents that hint at what’s inside. Anne created a wreath that incorporates pieces of leather chaps. In the dining room off the living room, a gorgeous tree decked out with leather and wood ornaments sits before a canted bay window. On the table, a rustic metal cupcake stand fi lled with ornaments and pinecones creates a nice centerpiece, grouped with wood accents and more pine. Wood plates topped with small felt pine trees and leather napkin rings add whimsy. Under the tree, a pile of presents lies in paper and trim that match the decor as well. Shelley’s favorite part of the holiday decor is going around the house to turn on all of the little strands of lights. She also loves the garland on the staircase railing — a feature she hadn’t had before. Adding to the magic of the house is the fact that it’s what Shelley has wanted for a long time, even if she had forgotten that she had wanted it: While unpacking, Shelley discovered a journal from 2005 in which she wrote for herself a checklist of everything she’d want in a horse property. Th is house checks every box, right down to the eightstall horse barn!

DECEMBER 2021

Garland greens on the mantle were purchased at Helmi’s.

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Nate Anderson has been a resident of Columbia for seven years, and he has been working in the landscape industry for just as long. Nate is a designer and estimator for Rost Inc. While working on his degree in plant science and landscape design, he also worked as a foreman at Rost Landscaping, where he oversaw landscape construction projects. He credits much of his inspiration to his “early years,” when he got to be a part of the construction of many beautiful landscapes.

By Nate Anderson Find more at rostlandscaping.com

WHAT IS A BERM: Berms are a raised area of the landscape that can add height and variety to an otherwise flat or dull area. Generally, they are raised 18 to 24 inches high with soil and then taper down to the natural ground level. The slopes should be gradual in order to look more natural and prevent erosion. Usually, berms are built to be used as a focal point, for privacy, or for noise screening. They can also be a way to redirect drainage. While there are no strict rules when building a berm, there are a few best practices. DRAINAGE: Even if the purpose of your berm is to be a focal point or privacy screen, it’s important to take drainage into account because you’re changing the contours of your property. Berms can be used to help redirect water in tricky spots, but if used incorrectly, water could dam up and lead to more problematic wet spots. It is always best to consult a professional if you are unsure how your berm will affect your drainage. HOW TO SHAPE A BERM: We recommend designing berms in curved shapes. I like making berms that are asymmetrical for a more natural look, but be sure to keep a wide radius on curves to make mowing around them easier. They can have more than one mound height, as the variations in height can create a lot of visual appeal. (We recommend not centering your highest peak.)

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PICKING THE RIGHT PLANTS: Planting a berm is different than planting the front of your house. When planting the front of a house, I would typically recommend planting larger shrubs close to the house, then smaller plants in front to build layers and add depth. Building layers is still key to planting a berm, but now the larger plants are the backdrop, not the house. Because of this, I always recommend using a variety of heights of plantings. Don’t be afraid to mix in larger plant materials to create that backdrop. When possible, I always suggest incorporating a few trees. If the main function of the berm is to create privacy, you may plant

even more trees. When it comes to the shrubs, I like planting in masses and using waves of color. This prevents the area from looking too sporadic, but it also keeps the area looking natural. I also love to add boulders in berms to add another layer of interest, texture, and natural aesthetic.

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THE ART OF BALANCE By Anne Tuckley Find more at AnneTuckleyhome.com

pparently, food is on my mind. I keep linking design to cuisine. Perhaps I should give in and pour myself a glass of chardonnay as I write. If Salvador Dalí spoke of taking illicit drugs before painting his masterpieces, maybe a glass of wine will make me the next world-renowned writer. Probably not (although I am willing to give it a shot). My obsession with food and design today comes from the connection the two share in regards to what is visually palatable. When you go to a restaurant, your meals likely reflect the restaurant’s artistic display of protein, vegetables, starch, and sauce on the plate in front of you. There is a reason for that. They are trained professionals. Like designers, professional chefs know how the intricacies of color and texture affect both your visual as well as actual palate. Our senses crave diversity. We need that crunch with something creamy, that heat with something sweet, and that pop of color in a bed of green. Design is the same way. Professional designers pair harsh lines with organic shapes, rougher or stiff textures with soft linens, color pops with neutrals. A designer’s job is to make you visually and tactically experience a room. Next time you are in a space that you do not find attractive or that even makes you uncomfortable, look around. That balance will be missing.

ANNE TUCKLEY

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ANNE TUCKLEY HOME Anne has been in the interior design industry for more than 20 years and has resided in metropolitan cities ranging from NYC to Houston while honing her skills. Her specialties are interior design and home staging with a focus on unique perception. Anne graduated with a BFA in fine art with a concentration in design and illustration. She has extensive experience in designing new construction as well as remodeling and conceptualizing out-of-the-box ideas. She ensures cutting-edge design and superb customer service. 108 CORPORATE LAKE PL. COLUMBIA, MO, 65203 (573) 639-1989 ANNETUCKLEYHOME.COM

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Amber joined Tiger Home Team in 2020 Jake essentially grew up in the with 10 years of experience helping furniture industry, as he is the fou Columbia area buyers and sellers with generation involved in Baumgartn their real estate needs. Amber and her Furniture. Working very closely husband, Will, moved to Columbia in with his father, Alan, Jake has bee 2004 with their two sons, Whitten and devoted to the stores full-time Jett. Their family was completed with the addition of their daughter, in 2011. enjoyme since 2004.Ovella, His greatest She alwayshowever, strives to make your from working still comes priorities her own because when closely with the customers. He is you’re buying or selling your home, the married to Sarah, and they have t experience matters.

active boys, Noah and Laine. Jake received his degree in finance fro Saint Louis University.

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ith holiday season in full

t’s that time of year again! We swing, it’s only natural that put together this short gift we start to think more about the guide gift ideas placesofingreat our home wherefor we the love special people in yourand life. to gather with family friends. How about those dining rooms &

GIFTS FOR YOUR PARTNER wet bars? Are they decorated for the season and ready for guests? Vanity It’s also time to start thinking Do you fight over the bathroom about a streamlined kitchen - to sink in the morning? A vanity help make preparing those family makes both a great gift and a feasts a more enjoyable experience! great solution. When it comes to kitchens, here are 5 “two-thumbs-up” Jewelry Armoire trends going strong in 2021:

Does the love of your life own too 1. PENDANT LIGHTS: And not just many accessories? A stylish jewelry any pendant lights . . . big and bold armoire may besomething perfect for ones that have tothem! say. 2. GOLD FINISHES: Gold is making

Media Console its comeback. From faucets to sinks, Whether your media console the glittery finish brightens everyis outdated or overflowing with kitchen nook. (Plus, it’s an easy DVDs, a great gift switchthis whenconsole the trendisfades away.) that both you andINyour loved one 3. APPLIANCES DRAWERS: can enjoy. Is it a drawer or a dishwasher or a GIFTS FOR KIDS Bunk Beds Create some more play space for

microwave? Demand for clean lines in the kitchen means even appliances arethe in disguise. a toy! With right imagination

4.itFLOATING SHELVES: This can be transformed into a fort, one’s been around for—ayou couple castle, pirate ship name it! of years but is still going strong. Another fave trend? Chairs and Tables The single floating shelf.

Do you have young kids? A small 5.table NATURAL WOOD and chair setACCENTS: is just the right Mixing materials like size for play, crafts, natural and snack wood tones and painted cabinets time. Do you have a newborn? A are popping up everywhere— rocking chair is a functional gift and we couldn’t love it more! that theyto would loveor tofind be rocked Looking renovate to sleep in. a new kitchen (and home) altogether? We’d love to chat about what renos will give you the best return on your investment OR what you’re looking for in your next dream kitchen. Reach out — We’re here to help! We hope you have a wonderful holiday season surrounded by the people most special and important to you!

Bookcases Bookcases can be used for more than just books; they’re a great way to organize toys and other odds and ends your child collects.

GIFTS FOR YOUR FAMILY MEMBERS Recliner Fathers-in-law and granddads can be hard to buy for. They

won’t complain about receivin recliner and adding some com to their living room or den.

Fireplace Fireplaces don’t have to be an expensive project. There is a w selection of media consoles w a fireplace in them. Maybe yo loved one already has a media console they love. A fireplace insert is a great gift idea that a warmth to any living room.

Mirror A mirror can make a great acc piece in an entryway or be use for getting ready in a walk-in c or bedroom. Mirrors make a gr gift that won’t break the bank.

You can find these items and more at Baumgartner’s in Auxvasse and Columbia. Our experienced team is here to h you find the ideal gift for anyo

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BAUMGARTNER’S FURNITURE Jake essentially grew up in the furniture industry, as he is the fourth generation involved in Baumgartner’s Furniture. Working very closely with his father, Alan, Jake has been devoted to the stores full-time since 2004. His greatest enjoyment, however, still comes from working closely with the customers. He is married to Sarah, and they have two active boys, Noah and Laine. Jake received his degree in finance from Saint Louis University.

By Jake Baumgartner Find more at baumgartners.com

(573) 256-6288 BAUMGARTNERS.COM

t’s that time of year again! We put together this short gift guide of great gift ideas for the special people in your life. GIFTS FOR YOUR PARTNER Vanity Do you fight over the bathroom sink in the morning? A vanity makes both a great gift and a great solution.

Jewelry Armoire Does the love of your life own too many accessories? A stylish jewelry armoire may be perfect for them! Media Console Whether your media console is outdated or overflowing with DVDs, this console is a great gift that both you and your loved one can enjoy. GIFTS FOR KIDS Bunk Beds Create some more play space for the kiddos. Bunk beds double as

a toy! With the right imagination it can be transformed into a fort, castle, pirate ship — you name it! Chairs and Tables Do you have young kids? A small table and chair set is just the right size for play, crafts, and snack time. Do you have a newborn? A rocking chair is a functional gift that they would love to be rocked to sleep in.

Bookcases Bookcases can be used for more than just books; they’re a great way to organize toys and other odds and ends your child collects.

GIFTS FOR YOUR FAMILY MEMBERS Recliner Fathers-in-law and granddads can be hard to buy for. They

won’t complain about receiving a recliner and adding some comfort to their living room or den. Fireplace Fireplaces don’t have to be an expensive project. There is a wide selection of media consoles with a fireplace in them. Maybe your loved one already has a media console they love. A fireplace insert is a great gift idea that adds warmth to any living room. Mirror A mirror can make a great accent piece in an entryway or be useful for getting ready in a walk-in closet or bedroom. Mirrors make a great gift that won’t break the bank. You can find these items and more at Baumgartner’s in Auxvasse and Columbia. Our experienced team is here to help you find the ideal gift for anyone in your life.

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A Columbia native, Shaun Henry found a home at Atkins in 2000 when he started his career as a turf technician. Shaun holds a commercial applicator’s license through the Missouri Department of Agriculture and is a member of the National Association of Landscape Professionals, the Mid-America Green Industry Council, and the Missouri Green Industry Alliance. Shaun strongly believes in the importance of a great customer experience, where the Atkins staff knows their clients and anticipates their needs accordingly. Shaun is an MU alumnus and has a degree in plant science.

By Shaun Henry Find more at AtkinsInc.com

573-874-5100 ATKINSINC.COM

he holidays are my favorite time of year. It’s a chance for family and friends to get together around good food and even better conversation. It’s difficult to choose which food is my favorite between Brett’s turkey, Tonya’s biscuits and gravy and breakfast casseroles, Barb’s butterscotch dessert and deviled eggs, Sharon’s sugar cookies, Chad’s pecan pie, Megan’s mac and cheese, or any of the other great homemade foods that have flooded our home the past 20-plus years we’ve hosted our holiday breakfasts, lunches, and dinners. Can’t wait! While you work on getting all the delicious food ready for your guests, let us help you get your home ready for the holidays.

TREE & SHRUB TRIMMING While we won’t trim your Christmas tree, we will work on the ornamental trees and shrubs around your property. A good trim this winter not only improves the appearance of your property, but it also lets you remove any dead or diseased stems or plants for better growth in the spring. Late fall to early winter is also a good time to feed your landscape plants. This will help them recover from any stress they may have experienced over the summer, and for flowering plants, it can help improve their bloom period and color next year.

LEAVES, LEAVES, AND MORE LEAVES The wind in November spreads leaves all over the place! While they are fun to put in piles and jump in, if you leave them on the lawn too long, they will mat down and smother your turf. Mow them up or blow them off the lawn as often as you can.

IRRIGATION WINTERIZATIONS If you’re not already on our schedule for winterizing your irrigation system, you might want to give us a call. Each fall, we come out, turn off the water to your sprinkler system, and use air to blow water out of the lines, heads, and valves. We go through each sprinkler zone twice to prevent broken lines and heads due to freezing temperatures. Doing this makes start-up that much easier in the spring. You definitely don’t want to find that your irrigation lines have shattered underground over the winter during one of our long cold periods.

HOLIDAY LIGHTS Christmas Vacation is one of my favorite movies. My favorite scene is watching Clark Griswold hang lights on his house. I shake my

head and say to myself every year, “He shoulda called Atkins!” Many people don’t know that we install Christmas lights! We can do everything from helping design and create your dream lighting display to taking them down at the end of the season and storing them for you.

SNOW AND ICE MANAGEMENT Sorry to bring it up, but yes, it will snow, and we will have ice. If your place of business needs help with managing, you can call us! From all of us at Atkins – HAPPY HOLIDAYS!

Providing basic resources for families in need, because we can all use a little help sometimes. Donate diapers to those in need. Visit fc4c.org to help.

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DECEMBER 2021

Hometown fluletide The best memories are made when gathered around a locally sourced table.

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A Solstice Tablescape Previous page, left to right: wooden console table, Adam Swofford; pitcher, Dakota Parkinson, artist-in-residence at Access Arts; beeswax candles, Jacques Laboile, Bonne Femme Honey Farm; charcuterie, Graze by Carrie; ginkgo patterned platter, Jeff Ferguson, Bluestem; table runner and napkins, Erica Kroll, Handwoven by ELK; florals, Sellmeyer Farm; white olive oil dish, Cordon Bleu, Tallulah's; small brass bowl and spoon, Tallulah's; small scalloped pedestal, Tableau, Tallulah's; lavender, Battlefield Lavender; cake, Wishflour Bakery; stemless wine glass and bowl, Jeff Ferguson, Bluestem; pewter base wine glasses, Tallulah's; gray plates, Dakota Parkinson, artist-in-residence at Access Arts; blue bowl, Willow Stevenson, artist-inresidence at Access Arts.

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Good Tidings Left to right: gray plate and dark red bowl, Dakota Parkinson, artist-in-residence at Access Arts; table runner and napkins, Erica Kroll, Handwoven by ELK; lavender, Battlefield Lavender; periwinkle and sky blue mountain bowl, Willow Stevenson, artist-inresidence at Access Arts; beeswax candles, Jacques Laboile, Bonne Femme Honey Farm; wooden bowl, Ernest Hilderbrand, Bluestem; colonnade striped fruit bowl, Tallulah's; florals, Sellmeyer Farm; periwinkle and sky blue mountain bowl, Willow Stevenson, artistin-residence at Access Arts. Top left: gray plate and bowl, Dakota Parkinson, artistin-residence at Access Arts.

DECEMBER 2021

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DECEMBER 2021

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Parties for Hosting Wooden cutting board, Mark Johnson, Bluestem.

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Countdown to

BY KIM AMBRA, EDITOR OF COMO If you know me, you know I am obsessed with all things Christmas. Every year, I anxiously wait for the month of December to arrive, and when it does, it’s game on! From all the prepping and decorating to memories made with family and friends, it all fills my heart until the next year. Naturally, I jumped at the opportunity to share a typical December in the life of . . . me!

DECEMBER 2021

S U N DAY

MO NDAY

TUES DAY

Decorate a friend’s tree.

Let the shopping commence — fueled by coffee!

Decorate another friend’s tree!

Wrap the first Christmas present.

Watch “Christmas Vacation” for the millionth time.

Night out with the sisters — Candy Cane Crib at Logboat.

Force the kids to recreate old family photos.

Matching PJs with the kids at Nana’s.

Visit Warm Springs Ranch with the fam.

Take a sleigh ride . . . doesn’t every family own a sleigh?!

Remember that I forgot to send my Christmas cards.

Shrimp boil with the family.

WE D N E SDAY

TH U R SDAY

F R IDAY

S ATU RDAY

Decorate my tree! (And, every year, realize that I have yet to invest in a ladder.)

Start making a shopping list while enjoying a glass of my favorite rosé from Tellers.

Living windows in The District.

Enjoy the views from Les Bourgeois winery.

Puppy snuggles.

Start shopping for a dress for 20 under 40.

Visit The Big Tree with the besties.

Clean the house . . . no fun.

The two oldest kiddos come home from college!

Game night!

Drive around and look at Baking day with Nana! Christmas lights.

Attend Christmas Eve service at The Crossing.

Relaxing in matching PJs for movie night with my oldest daughter.

New Year’s Eve celebration — cheers to 2022!

Hang the stockings.

Dinner with the besties at CC’s.

Buy fun party favors for NYE.

Merry

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DECEMBER 2021

Living

FRIENDS & FAMILY

STRAIGHT FROM THE CHEF’S MOUTH:

Holiday Dish Recipes

from Your Favorite Local Chefs

Three local chefs — Luis Marrero, Ben Parks, and David Ivancic — give us the scoop on their favorite holiday dishes. BY JUL ES N . G R A E B NE R | PHOTO S BY S A D I E T HI B O D E AUX

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L O U I S M A R R E R O | The Social Room For Louis Marrero, head chef at The Social Room, the holiday season does not bring to mind images of conventional, Midwestern fare. Instead, Louis’ holiday dinners are inspired by his Puerto Rican roots. Louis mentions dishes such as arroz con gandules and pernil, but the dish that holds the most special place in his heart is pastelillos. “Growing up, [pastelillos] were one of the things they had the kids help make. Your mother or grandmother will make the filling and then the kids help out with the dough,” Louis says. “I grew up doing that, and my kids grew up doing that, so it’s a nice little holiday tradition that involves family.” Pastelillos can be sweet or savory, but Louis’ take on the dish is spicy and flavorful. LOUIS’ SAVORY BEEF PASTELILLOS INGREDIENTS: • • • •

1 pack of Goya pastry dough (discos are best) 1 pound ground beef ¼ cup chopped cilantro 1 yellow onion, diced

• • • •

1 teaspoon cumin Salt and pepper to taste 1 egg, beaten thoroughly for egg wash Vegetable oil for frying

DIRECTIONS: 1. Start by preparing the savory beef filling. 2. Brown one pound of ground beef in a skillet, adding one teaspoon of cumin and salt and pepper to taste. For those that like extra spice, you can also add chili powder. 3. Just before beef is fully cooked, strain any excess juices from the skillet, then return it to the stove. 4. Add the diced yellow onion and ¼ cup of chopped cilantro to the skillet. 5. Continue cooking until onions are translucent and beef is fully cooked. 6. Set beef filling aside and prepare a workspace. 7. Sprinkle flour across a clean counter, parchment paper, or cutting board to ensure that dough does not stick. 8. Lay pastry shells or discos along the flour-covered surface. If using dough that is not already shaped and flattened into small circles, this will need to be done beforehand. 9. Brush egg wash along the entire edge of each piece of dough. 10. Add beef filling into one side of the pastry shell — usually one heaping teaspoon is enough — ensuring that you have left enough room to fold the dough. 11. Fold pastry dough in half so that it is a half-moon shape with the filling enclosed. 12. With a fork, press edges of pastry dough together, sealing the filling within. 13. You are now ready to fry up your pastelillos! 14. Pour oil of choice into a frying pan and heat on mediumhigh. 15. Fry pastelillos in oil in batches until each side is golden brown. 16. Remove from oil and place onto paper towels to soak up any excess oil. 17. Enjoy!

DECEMBER 2021

B E N PA R K S | Barred Owl Butcher & Table Even the simplest holiday recipes have the potential to be a smash hit. Ben Parks, chef and owner at Barred Owl Butcher & Table, says that his favorite holiday dish is a beloved basic. That’s right — it’s mashed potatoes. “It’s something that everybody likes, but it’s something that I don’t ever make at home except during the holidays,” Ben says. “It’s also something that seems deceptively simple, but there’s a lot of nuance to it that separates pretty good mashed potatoes from really excellent mashed potatoes.” Ben’s approach is nothing fancy, but it does require that the cook treat the potatoes with care. In this case, even though the potatoes are cooked in water, the goal is to keep as much water out of the final product as possible. Th is means carefully cooking the potatoes fully, but not overcooking them. “I keep it really simple, and it has everything to do with the techniques that you’re using — the cooking, processing, and the methods you use after the potatoes are cooked,” he explains. “That’s where I feel like the details that are put into it separate [my mashed potatoes] from the others.” BEN’S MASHED POTATOES INGREDIENTS: • • • •

8 to 10 large russet potatoes 1 pound unsalted butter 1 quart heavy cream Salt

DIRECTIONS: 1.

2. 3.

Peel potatoes and cut into large chunks about an inch wide. Put potatoes in a large pot and fill with cold water until just covered. Salt the water as if you were going to boil pasta. Bring to a boil and then turn down to a simmer. In a small saucepan, heat up butter and cream until butter is melted. Keep warm while potatoes cook. Potatoes are done when they are easily crushed with a pair of tongs. The edges should just begin to look ragged. Once done, strain the potatoes and allow to steam for a couple minutes. This will allow the excess moisture to evaporate. It’s important to allow as much of the cooking water to drain off or evaporate as possible. Pass the potatoes through a ricer or food mill into a mixing bowl. If you have a stand mixer, transfer the riced potatoes into the mixer’s bowl. If you don’t have a ricer or food mill, you can mash them by hand, but it will be difficult to get them as smooth. With the whisk attachment of the mixer, begin whisking the potatoes and add the butter and cream mixture one-quarter at a time. Stir until just mixed and scrape down the sides of the bowl after each addition. Do not add all of the liquid at once — because potatoes are different sizes and vary in moisture content, you may need as little as half the dairy. You can always add more, but if you add too much, the only solution is to add more potatoes! Add salt to taste. The final product should be rich with cream and butter but still be light with a strong potato flavor.

D AV I D I VA N C I C | Sycamore David Ivancic, head chef at Sycamore, learned his favorite holiday recipe ten years ago from a pastry chef, but he did not return to that recipe until last year, when he truly made it his own. It was then that the cranberry crisp was born! “We really associate cranberries with the holidays, but we also associate it with boring old cranberry sauce, so this is a more lively take on a cranberry dish,” David says. “I really like the tartness of the cranberries, and I pair it with ice cream. It just really evokes all those memories of holidays past.” DAVID’S CRANBERRY CRISP DESSERT FILLING INGREDIENTS: • • • • • • • • •

5 pounds fresh cranberries 2 ¼ cups brown sugar 1 ½ ounces of corn starch Pinch of kosher salt ½ pound butter 1 ½ cups water 1 ounce fresh ginger root, finely minced ½ tablespoon vanilla extract Juice of ½ of a lime

SYCAMORE’S ALMOND STREUSEL INGREDIENTS: • • • • • • • •

½ pound of gluten-free baking mix (Bob’s Red Mill brand) 1 ½ cups white sugar 6 ounces brown sugar 1 ½ cups old-fashioned oats ½ teaspoon cinnamon ½ teaspoon salt ½ pound butter, cubed and softened ½ pound slivered almonds

DIRECTIONS: 1. 2. 3.

In a large bowl, combine brown sugar, corn starch, and salt. In a food processor, working in batches, pulse (but do not puree!) fresh cranberries. Toss the crushed cranberries in the bowl with the sugar/corn starch/salt mixture thoroughly until the juices have fully absorbed into the mixture and no dry ingredients remain. Set a large, wide pot (a big enabled Dutch oven would work well) over medium heat on the stove and melt ½ pound of butter. When butter has melted, add cranberry mixture and cook, stirring frequently to avoid sticking or scorching. Continue cooking until cranberries have softened

7. 8.

10.

and taken on a somewhat jammy consistency. Add 1 ½ cups of water. Continue cooking and stirring until cranberries reach an almost sauce-like consistency. Remove from the heat and add the minced ginger, vanilla extract, and lime juice. Set aside to cool. Next, you are ready to make the almond streusel, or the crisp! Start by preheating your oven to 425 degrees. While you can mix this by hand, it is much easier with a mixer, as the mixture is very thick and clumpy. Mix all of the above ingredients in a bowl or stand mixer until the mixture comes

together fully and becomes clumpy. 11. Spread mixture onto parchment-lined baking sheet and bake in oven for 10 minutes, turning and stirring halfway through to prevent uneven cooking. 12. Let cool, then crumble into small pieces. 13. Next, you will combine your filling and crisp. Preheat your oven to 425 degrees. 14. Layer cranberry filling ¼ to 1 inch deep in individual ramekins or large casserole dish and cover with a layer of streusel. 15. Bake for 7 to 8 minutes, or until cranberry filling is visibly bubbling at the edges of the dish. 16. Top with powdered sugar and a scoop of ice cream and enjoy!

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DECEMBER 2021

What's Bubbling in

COMO? Get the scoop on what’s to come from some of your favorite local beverage makers.

BY AMANDA LONG | PHOTOS BY ANTHONY JINSON

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Broadway Brewery 816 E. Broadway • (573) 443-5054 Broadwaybrewery.com

Downtown staple Broadway Brewery has been serving locally sourced food and drink since 2009. Columbians have grown to love its seasonal, farm-to-table menu and creative variety of craft beers, including a core line of IPAs, wheats, and lagers intermixed with rotating new flavors. “We are a smaller brewery, which has its challenges but also its positives, because we can be a little nimbler with the number of beers we can put out. We use the restaurant as a testing ground for new beers that have the possibility of making it to our production facility in Rocheport and being canned,” says Shawn Oberle, head brewer. Earlier this spring, Broadway Brewery decided to dip its toe in the hard seltzer craze and launched Clear State. The new line of beverages was originated by Shawn and Harry Katz, operations managers, who spent much of their down time during the pandemic experimenting with fermentation and flavor profiles for the hard seltzers. “Harry and I tested through hundreds of flavors and discovered quickly what works and what doesn’t. Our thought was to elevate the flavor profiles that consumers are used to, resulting in our three flavors: tart cherry, key lime, and passion fruit,” says Shawn. “Hard seltzers made sense as an avenue for Broadway Brewery since we already had the ability and equipment. Then we asked ourselves, ‘Can we do it well? Can we do it better than anybody else?’ We came up with yes to those questions, and once the

DECEMBER 2021

product was perfected, we turned it over to Harry for packaging,” says Walker Claridge, owner. “We wanted flavors that didn’t taste synthetic — we wanted a cleaner, better tasting seltzer, and we feel like we really hit the mark with these.” Clear State hard seltzers are available at local restaurants and grocery stores, as well as at Broadway Brewery individually or as a 12-pack. Walker says new flavors are on the horizon and will be dictated by consumer demand. In spring 2022, Walker and his team will have a new offering for downtown Columbia — a taproom serving Broadway Brewery beverages as well as a full bar. The new space, located on Ninth Street, will have a garage door front entry that opens directly on to the sidewalk and will be available for private meetings and events during the week.

Six-Mile Ordinary 700 Fay St. • (573) 673-6974 • Sixmileordinary.com

In colonial America, “ordinary” was another name for a tavern or public house. Six-Mile Ordinary is the namesake of owner Maury Allen’s fifth great grandfather, Isham Allen, who owned and operated an ordinary by the same name over 200 years ago in Virginia. A physical therapist by day, Maury is also the owner of Physical Performance Systems, a rehabilitation company located in Jefferson City. Over time and with strategic hiring, he was able to step away from his business and find the time to fulfill his dream of opening a distillery. A self-taught distiller, Maury signed the lease for his location at 700 Fay St. in 2018 and bottled his first product in March 2019. While distilling and aging his bourbon, Maury also sources alcohol in bulk under a different label, Tavern Keep, for Major Brands.

Maury says he has found success in this rapidly growing enterprise by utilizing his marketing and sales skills from his successful therapy business, but he finds alcohol sales to be a bit easier. “It is much easier to sell something people want but don’t need than something people need but don’t want,” he says, smiling. As the Six-Mile Ordinary bourbon ages in barrels, Maury and his small team work hard on plans for a tasting room slated to open fall 2022. He also plans to relocate his bottling equipment and barrels to 6025 Tom Bass Rd. in south Columbia. Tavern Keep products, including vodka, rum, gin, blended whiskey, and silver and gold tequila, can be found in grocery stores and restaurants across the United States, but mostly in Missouri. Maury says, “Our goal is to be in all 50 states.”

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Waves Cider Co. 604 Nebraska Ave. • Wavescider.com

Since July 2020, Logboat Brewing Co.’s sister company, Waves Cider Co., has been serving their ciders to Columbia. “We had been experimenting with pressed apples for a while and wanted to make cider. It snowballed into starting a different company at the same time, since we didn’t have space at the brewery to make cider,” says Josh Rein, head brewer for both Waves and Logboat. The taproom, located on Nebraska Avenue, offers Waves dry and semi-dry ciders, as well as seasonal flavors including hibiscus cider, cider mosa, and a recently released semi-sweet cider. “We are working on some bottle releases, including the third blend of foeder cider, which is aged in an oak barrel [called a foeder] for around three months,” says Josh. “We will start tast-

DECEMBER 2021

ing after a few weeks and let the cider tell us when its ready to be bottled.” Waves’ long-term goal is to only use apples sourced from Missouri orchards. “Last year we pressed 160 gallons of juice from Boone County apples, and that batch will be bottled and released this winter,” Josh says. Waves’ taproom has a capacity of 50 people inside and 40 people on the patio and is open Thursday through Saturday to the public. The space is also available for private meetings and events when it is closed. A cider club is also in the works, where consumers can sign-up to receive quarterly shipments of new releases and merchandise.

Waypoint Brewing Co. (573) 639-6474 • Waypointbeer.com

Avid homebrewers Tyler Lasley and Ian LaGrace used their down time during the pandemic to turn their hobby into a business when they began brewing commercially this year. “During the pandemic, we took the opportunity to offer small-scale distribution of our brews in Columbia,” says Tyler. Waypoint refers to an intentional stop on a journey, and in this case, it is a tour of beers. In fact, many of the beers are influenced by Ian’s travels. “The coolest thing about us is that we don’t make the same beer twice,” says Tyler. The pair have produced 28 small releases so far including stouts, brown ales, pale ales, and of course, IPAs. “The New England IPA we brewed, which is not as bitter as a

west coast IPA, was packed with aroma and flavor,” says Tyler. “We like to do darker beers in the fall, like our Mexican chocolate stout,” he adds. “Earlier this spring, we created a hibiscus pale ale with no hops at all.” Plans to open a taproom in spring of 2022 at an undisclosed location are in the works. In addition to the tasting room, the new location will offer outdoor seating to provide more space, and the brewery plans to partner with local vendors to offer food options. Until then, Waypoint brews can be found at seven locations in Columbia, including PaPPo’s Pizzeria, Shakespeare’s West, Fretboard Coffee, Pressed, The Social Room, McGinty’s, and International Tap House.

good & messy

DECEMBER 2021

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Lutz’s BBQ

How long have you been open? The Columbia location opened in 2012, but we’ve been around since 2000. Most popular menu items: Pulled pork or brisket.

Something that makes you different? Our homemade chips. They are a great side and a hit at parties! Part of what makes them unique is that we have 13 different seasonings that range from salty to cheesy to spicy. Fun fact: We were one of the vendors for the first Roots N Blues (back when it was downtown and entry was free)! 200 E. Nifong Blvd. (573) 443-4227 lutzbbq.com

Billy Hinson's

Old School BBQ

How long have you been open? I’ve been in business since 2017. I first started on a flatbed trailer. I brought the smokers, steamers, warmers, and generator on the trailer and worked out of a tent year-round. Most popular menu items: I would say the brisket or burnt ends, which are cut fresh to order, along with the brisket sandwich. One of the more popular items are the Texas Twinkies — a jalapeño pepper stuffed with brisket cream cheese with a slice of brisket and topped with the remainder of the jalapeño pepper, all wrapped in fresh bacon. Something that makes you different? I think what makes us different is that every order I slice off the flat for the sandwich or cut from the point for the burnt ends are not leftovers — everything is fresh. I also do not use propane to cook the food with. My smokers use only 100% oak and hickory wood and charcoal. Fun fact: We're on a school bus! It’s a food truck completely modified so I can smoke the meat on-site. People can watch the process from the side of the bus. There was also a hole cut out on the side of the bus where the serving window is so the server can be at eye level with the customers rather than looking down on them. Check Facebook for pop-up locations: @billyhinsonsoldschoolbbq (573) 489-4893

DECEMBER 2021

Bud’s Classic BBQ

How long have you been around? We have been open for six weeks, at the moment we're answering this question. Most popular menu item? Prime brisket and mac and cheese. Something that makes you different? Our entire process is devoted to the craft of barbecue, from custom woodfired pit smokers to hand-trimmed briskets. We even keg our own craft cocktails. Fun fact: Bud’s is named after the owner's grandfather, Jason. 304 S. Ninth St. • (573) 554-5844 budsclassicbbq.com

Big Daddy’s BBQ

How long have you been around? We’ve been open for six years in the brick and mortar, but we served for two years out of our food truck, so eight years total. Most popular menu items? Pulled pork, brisket, ribs, and catfish. Something that makes you different? Everything we make is made with love. We use family recipes and food is made fresh daily — once we sell out, we are out. Fun fact: We are opening another brick and mortar off of Paris Road that will have inside seating — we are set to open before the end of the year. 1205 N. Garth Ave. • (573) 875-2227 Facebook: @bigdaddysbbqcomo

Como Smoke & Fire

How long have you been open? We will be 8 years old at the end of December. Most popular menu items: Burnt ends, Como burger, pulled pork bacon mac and cheese sandwiches, pulled pork egg rolls. Something that makes you different? We love to put out the best traditional barbecue in the city, but we also like to incorporate our smoked meats into other food types that don't normally use smoked meats, such as pizzas, egg rolls, quesadillas, gyros, etc. We love having fun in the kitchen and developing new sandwiches and other food items. Fun fact: We are 100% woman-owned. We love giving back to the community that we call ours. We have our eighth annual Ribs for Responders event coming up this December. 4600 Paris Rd., #102 • (573) 443-3473 • comosmokeandf ire.com

Buckingham Smokehouse BBQ

How long have you been around? We opened the first Buckingham BBQ in 1998 on the corner of Business Loop and Providence. Most popular menu items? Pulled pork, smoked brisket, and smoked turkey. Something that makes you different? We’ve been here for 25 years! Additionally, all of our smokers use 100% hickory wood. Fun fact: Before the owner, Mark Brown, got into the restaurant business, he spent 20 years on the road working shows for rock stars such as Pink Floyd, AC/DC, Elton John, Rod Stewart, Fleetwood Mac, Prince, Genesis, KISS, and a lot more. 3804 Buttonwood Dr. • (573) 499-1490 • buckinghamsmokehouse.com

DECEMBER 2021

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Living

COUPLE YOU SHOULD KNOW

Van & Lisa Hawxby The owners of DogMaster Distillery discuss what keeps them connected outside of the distillery, their love for each other, and how we have Van’s mother to thank for all of it! HOW DID YOU MEET?

Van: My mother told me that she worked with a young lady that I should meet. She gave me Lisa’s phone number and I took it from there. We spoke over the phone a few times for a couple of months before we even met. WHAT WAS YOUR FIRST DATE?

Van: Lisa was living in St. Joseph, Missouri, and I lived in Little Rock. I flew in to meet her and she gave me a tour of her hometown complete with dinner, drinks, dancing, and an unfortunate bowling outing. Lisa: He wanted a very St. Joe experience, so we ate at the Bucket Shop (where we also had our rehearsal dinner) and then went dancing and bowling. WHAT KEEPS YOU BUSY DURING THE WEEK?

V: Working at DogMaster Distillery occupies most of my week and weekend. L: Work obviously keeps us very busy, but we are also very social, so we spend as much time with friends as possible. WHAT’S IT LIKE TO WORK TOGETHER?

V: Our combined skills complement each other quite well. Lisa is a process-oriented person and is very organized. I am outgoing and hospitable. We use our abilities to grow our business as best we know how. Unfortunately, even though our skills complement each other, they can also cause confl ict. When that happens, we do what we can to work out whatever issue we have. WHAT IS YOUR FAVORITE RESTAURANT IN COLUMBIA?

L: For me, it’s India House. From the very fi rst time I enjoyed a meal there, it has felt very much like home. Although I am from a rural area and never had Indian food until well into my adult years, there is something so comforting about the food and the kindness

of the owners that it feeds my heart as well as my stomach. V: I am a big fan of barbecue, and my two favorite restaurants are D. Rowe’s and Como Smoke and Fire. I love them for the food they provide and not just for the fact that they carry DogMaster Products. WHAT IS YOUR FAVORITE ART/CULTURE

Being understanding of each other and giving each other that space we need to be a healthy individual leads to a healthy relationship for us. L: I am not sure; I think it differs for everyone. I think giving each other the opportunity to be their own person is critical.

ACTIVITY IN COLUMBIA?

L: There are too many to choose just one. I serve on the Commission on Cultural Affairs and I am amazed by the number of activities that are available in this community. One of my guilty pleasures is to see a fi lm at Ragtag by myself and eat the entire bucket of popcorn with a couple of glasses of wine. WHAT ARE SOME OF YOUR FAVORITE OUTDOOR ACTIVITIES?

V: Lisa enjoys the local hiking trails, and I enjoy playing the most evil and frustrating game ever conceived, which is golf. L: Hiking, boating, playing softball (on a super non-competitive team of course), playing golf, picnics, bourbon and cigars on the patio — I really enjoy just being outside. WHAT IS THE BEST QUALITY OF YOUR PARTNER?

L: He is one of the smartest people I know and is very humble about it. He likes to refer to himself as “just a dumb Oklahoma farm boy,” and that could not be further from the truth. V: Lisa is one of the most giving people I know. She is generous with her time and talents to a fault. WHAT IS THE KEY TO A LASTING AND HEALTHY RELATIONSHIP?

V: Understanding that we are two very different individuals with different needs.

WHAT IS UNIQUE ABOUT YOUR RELATIONSHIP?

V: As I mentioned earlier, I met Lisa through my mother, so I guess you could say that we had an “arranged marriage.” I’m kidding! We clicked the moment we met, and we are still finding areas where we complement each other. L: We are a non-traditional family. We do not have children, we’ve started a business in a unique industry — we don’t fit into the middle-age mold. WHAT DOES THE FUTURE HOLD FOR THE TWO OF YOU?

L: That is a great question. I feel like I am just hitting my stride, so I tease Van about needing to “eat his Wheaties” so that he can keep up! Hopefully, more adventures are ahead! V: Without tipping our hand, we have a couple of projects we are working on, so all I have to say is, “Lots of stuff.” WHAT HAS BEEN YOUR FAVORITE PROJECT TO WORK ON TOGETHER?

V: When we opened our business in Columbia, we wanted to be good community partners. A few years ago, we were asked to be part of a fundraiser for the Access Arts program. I had an idea where we participated in a performance art piece, and Lisa channeled her inner artist to create something worthy of hanging on your wall.

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93 TIME TO RISE, SHINE, AND SMELL THE FRESH-BAKED BREAD Uprise Bakery starts and ends the day with its customers, but the people who make it all happen never rest.

101

RESTAURANTS REIMAGINED Adjusting, adapting, and thriving during COVID-19.

90 COLUMBIA CHEFS ARE COOKING WITH GAS CoMo Cooks shared kitchen is the hottest spot in town for food-based business entrepreneurs.

Caleb Zimmermann, Pre-Owned Manager

DECEMBER 2021

WHY KIA?

Here at Kia of Columbia we know used cars. Our Pre-Owned Manager Caleb Zimmermann goes above and beyond to make sure we are providing the highest quality vehicles for the best value in MidMO. Stocking the perfect mix of vehicles is a process that takes daily attention. Our pre-owned inventory is carefully curated with a mix of vehicles that fits the community we serve with vehicles sourced right here in the Midwest. If we don’t have something you love, he will find it. Caleb works directly with our factory trained service technicians to make sure each vehicle is safe and reliable. Our detailed mechanical inspections give you peace of mind knowing the history and repairs that have been made to each vehicle. Our team works with our body repair facility to correct any cosmetic

Matt McMahon

flaws. After necessary repairs are completed, each vehicle is

General Manager

hand washed and detailed to make sure your new-to-you ride is clean and something you’re proud to show off. Once the vehicles are ready it’s time to show them to the world. Caleb and the team make sure they have great photographs so you can view the vehicles comfortably from home on the device of your choosing. Once you’re ready, our team will help you find

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on YouTube to see the process from start to finish!

- Matt McMahon #KiaLovesCoMo

Warranties include 10-year/100,000-mile powertrain and 5-year/60,000-mile basic. All warranties and roadside assistance are limited. See retailer for warranty details.

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“Your life does not get better by chance. It gets better by change.” —JIM ROHN

Thinking about a career change in 2022? How about the opportunity to control your income? Do you like variety in the work place? If you’re one of those unique individuals who can juggle a variety of projects, likes a fast-paced environment and thinks of yourself as a people person, we should talk! KRCG’s Sales Team is Growing And that growth could mean considerable opportunity for the right person. This is a salary + commission position with excellent benefits. Our marketing consultants are driven, passionate and like to have fun on the job. We work as a team and support each other at every opportunity.

If this sounds interesting to you or you know someone that seems like a good fit, contact Deb Valvo at debvalvo@sbgtv.com today. Sinclair Broadcast Group, Inc. is proud to be an Equal Opportunity Employer and drug free workplace. 78

DECEMBER 2021

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DECEMBER 2021

well as fresh side salads, gourmet soups, signature sandwiches, and delicious desserts. Chicken Salad Chick continues to be recognized as a standout franchise system, being named one of QSR magazine’s Best Franchise Deals for the second consecutive year and No. 3 in Fast Casual’s Top 100 Movers & Shakers in 2021. The brand was also highlighted as one of Entrepreneur magazine’s Top Food Franchises of 2020 and took home Franchise Times’ highly competitive Deal of the Year Award for Brentwood Associates’ acquisition of the fast-casual concept in November 2019. 300 BRICKTON RD. (470) 607-5550 WWW.CHICKENSALADCHICK.COM

Toasty Goat Coffee Co. Code Ninjas

Code Ninjas, one of the fastest-growing kids coding franchises, has opened their newest location at 10 W. Nifong Blvd. Code Ninjas will serve the local area by offering computer coding courses for kids. The courses will allow kids to problem-solve while they build video games and collaborate with other children their age. This new learning center will establish an environment where children can learn about technology while having fun. The Columbia location is owned and operated by local entrepreneurs and married couple Bill Rowe and Shelley Bush Rowe. “We saw how Code Ninjas makes learning fun while teaching an essential skill,” says Bill. “Code Ninjas turns STEM education into something kids thoroughly enjoy and are excited about while learning something so valuable in the process.” Columbia children ages 5 to 14 can look forward to the new Code Ninjas center, where they can learn how to code in a fun, safe, and social environment. At Code Ninjas, gaming is cel-

ebrated and STEM is cool. Everything about their centers — or Dojos — are built around fun, which keeps kids coming back. The center also provides the results that parents are looking for, as their children gain coding and problem-solving skills they’ll need in the evolving job market. 10 W. NIFONG, STE. 117 (573) 754-7007 WWW.CODENINJAS.COM

Chicken Salad Chick

A new restaurant, Chicken Salad Chick, will be coming to Columbia. The new restaurant will be located at 300 Brickton Rd. and will replace the Verizon storefront that was previously at that location. The family-founded restaurant serves full-flavored, Southern-style chicken salad made from scratch and served from the heart. The restaurant serves more than a dozen original chicken salad flavors ranging from classic chicken salad to spicy or nutty variations, as

What began as a coffee roaster inside Donut D-Light has now turned into a brick-andmortar coffee shop. Toasty Goat Coffee Co. has opened their doors at 515 S. Scott Blvd., Ste. 101. Toasty Goat was originally started in 2019 by two couples: Danelle and Nate Prevette, and Nate’s sister, Rachel Bryan, and her husband, Josiah Bryan. Danelle and Rachel, both mothers, realized there aren’t many coffee shops across Columbia that are parent-friendly. “There weren’t really any shops in town where you could bring kids and feel like that was welcomed,” says Josiah Bryan. “We really wanted to have a space where people could meet and bring the whole family.” This coffee shop is welcoming and inclusive to people of all generations. From the children’s corner and play area to the décor — featuring a hand-painted mural, floor-to-ceiling windows, plants hanging overhead, and tables made from reclaimed wood — Toasty Goat has done the work to create their family-friendly vibes. 515 S. SCOTT BLVD., STE. 101 (573) 607-9015 WWW.TOASTYGOATCOFFEE.COM

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Briefly in the News D ECEMB ER 2021 80

DECEMBER 2021

COMMUNITY

Watlow Seeks Additional Team Members Watlow, an industry leader in the design and manufacture of complete thermal systems, announced that its facility in Columbia is currently hiring new operator technicians due to increased demand. The transformation of Watlow’s Columbia plant into one of the company’s Manufacturing Centers of Excellence, which began in 2019, now has the facility looking for more team members to play an important role in helping reduce the global microchip shortage. “As the global microchip and semiconductor shortages became severe, we accelerated our transition of the Columbia plant to make our high value thermal products,” says Trevor Henry, director of operations at Watlow’s Columbia facility. “The current high level of demand for our products is projected to continue for many years, ensuring long-term employment at our Columbia facility. We are looking to hire and train at least 20 new team members in advanced manufacturing techniques that align with our industry 4.0 strategies.”

Working

purchasing a wheelchair-accessible van, building an accessible ramp, retrofitting two shelter rooms for accessibility, installing a backup generator, purchasing shelter-specific dressers and nightstands, and securing paints and supplies for the beautification of Welcome Home’s indoor spaces. HEA LTH

EDU CAT IO N

Columbia College Receives $1.16 Million Grant

Rusk Rehabilitation Hospital Achieves Recertiﬁcation for Programs

Thanks to a recent grant, Columbia College will expand efforts to provide accessible education for all. The U.S. Department of Education approved the college’s application for a TRIO Educational Opportunity Center Program Grant for $1.16 million over the next five years. The grant was among 126 awarded to higher-education institutions nationwide and is the fi rst EOC funded in the region. The grant, which will support the creation of the EOC on the college’s main campus in Columbia, will focus on serving low-income adults who are at least 18 years old and fi rst-generation college students. The program features several resources to assist individuals who are unemployed and looking to start or resume college and participants who are interested in changing careers.

Rusk Rehabilitation Hospital, an affi liate of Encompass Health and MU Health Care, recently achieved recertification for diseasespecific care from The Joint Commission for five of its rehabilitation programs, including stroke, spinal cord injury, amputee, brain injury, and hip fracture. The Joint Commission’s Gold Seal of Approval is a symbol of quality that reflects an organization’s commitment to providing safe and effective patient care.

COM M UNITY

More than half of all Burrell Behavioral Health clients do not have a primary care physician, which mirrors national trends for individuals with behavioral health disorders. Burrell Behavioral Health and Preferred Family Healthcare announced a new option for this underserved population in Columbia and Boone County. Preferred Family Healthcare has been approved by the Health Resources & Services Administration’s Bureau of Primary Health Care to locate a Federally Qualified Health Center, or FQHC, in Columbia. The FQHC will be located at Burrell’s Stephens Lake Clinic at 1805 E. Walnut St. PFH will operate under their Clarity Healthcare subsidiary and will begin by taking referrals from Burrell providers. Burrell president and CEO, C.J. Davis, says this partnership is a game-changer for Burrell clients and those with mental health and substance-use needs in Boone County.

Welcome Home Receives Veterans United Foundation Grant Welcome Home’s Project: Beautification, Accessibility, and Enhancement has been approved for a special Veterans United Foundation grant in the amount of $286,000. The Veterans United Foundation, the charitable arm of Veterans United Home Loans, is funded solely by employees and the company and is celebrating 10 years of enhancing lives by giving away $10M to charities throughout the United States. Welcome Home, a local veterans charity, has been selected as part of the foundation’s philanthropic efforts. The foundation presented a check to Welcome Home on October 27. The money will go toward

HEA LTH

Burrell Behavioral Health, Preferred Family Healthcare to Begin Primary Care

BRIEFLY

“There is no ‘wrong door’ when it comes to taking care of your health, whatever the need may be. We’re incredibly excited, with our partners at PFH, to become a true whole-health network for those experiencing mental health, addiction, or co-morbid medical concerns. More options and easier access means more lives saved.” — C.J. DAVIS, BURRELL PRESIDENT & CEO COMOMAG.COM

DECEMBER 2021

DYL AN MARTIN

Dylan Martin has joined the small-but-mighty staff at KOPN 89.5 FM, the nonprofit community radio station. As operations manager, Dylan will coordinate radio traffic, maintain equipment, ensure that computers and servers are secure, and train volunteers to operate the recording and broadcast equipment. As a librarian and assistant professor at Lincoln University, Dylan established the Digital Media Lab, a grant-funded audiovisual production studio. Dylan volunteered on the KOPN Engineering Committee for years, and he has worked as a sound engineer for venues, like Cafe Berlin, and for events, including the True/False Film Fest. He has a master’s degree in library and information science from MU.

COIL CONSTRUCTION

Coil Construction announced new additions to its team. Kevin Harvey joined Coil as a senior project manager. He holds a bachelor’s degree in civil engineering technology from Lincoln University. Kevin’s responsibilities at Coil include managing projects and using his site and utilities experience to help the team. Adam Rose joined Coil Construction as a project engineer. Adam holds a bachelor’s degree in mechanical engineering from MU. As a part of Coil’s regional operations team, Adam’s role includes assisting with the city permitting

process and helping with project subcontractors and bids. Greg Chillion joined the Coil team as a project manager. Greg spent five years in the U.S. Navy as a staff intelligence analyst. At Coil, Greg’s project manager duties include working on estimates and assisting project managers on larger projects to get things off the ground. Jordan Grisham joined the Coil team as a project manager working on regional operations. His responsibilities include field support for the team during all stages of the construction process, from pre-planning and permitting to scheduling. He also handles any warranty work after a project is completed.

MITCHELL FUEMMELER

Nabholz Construction Corporation recently announced the opening of an office in Columbia, with senior project manager Mitchell Fuemmeler leading the team. Fuemmeler most recently oversaw construction for the $130 million bond program with Jefferson City Public Schools in Jefferson City. He is a native of Central Missouri and earned his Bachelor of Science in construction management from the University of Central Missouri. Mitchell is involved in multiple community and professional organizations, including both the Columbia and Jefferson City chambers of commerce, REDI, UCM Construction Management Advisory Board, Big Brothers Big Sisters of KC, and Habitat for Humanity.

D R . K U R T M . K R AUT M A N N

Columbia Orthopaedic Group continues to grow to 27 fellowship-trained orthopedic surgeons. COG has announced that Dr. Kurt M. Krautmann will be joining the surgical center team as the newest orthopedic foot and ankle specialist. Krautmann will be joining COG after completing his foot and ankle fellowship at Northwestern University in Chicago. Krautmann will be bringing his experience in orthopedic surgery to help patients regain mobility and improve their quality of life through specialized surgical and non-surgical treatment plans.

MARTIN

HARVEY

ROSE

SHANON FUCIK

After a nationwide search, Shanon Fucik has been named the new chief nursing officer at MU Health Care. Fucik is the senior nurse director of emergency services, trauma, critical care transport, and patient logistics at Children’s Mercy. She has 20 years of experience in nursing department administration with expertise in all areas of health care leadership, including team leadership, hospital operations, budgeting, strategic planning, program planning, quality and performance improvement, project management, and leadership development. Fucik earned her Master of Business Administration from the University of Missouri-Kansas City and a Bachelor of Science in nursing from the University of Kansas School of Nursing.

CHILLION

GRISHAM

FUEMMELER

FUCIK

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DECEMBER 2021

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So I Have Privilege ... Now What? La Toya Stevens takes on the uncomfortable topics of privilege and power. BY LA TOYA STEVENS

f you read last month’s article, “The Truth About Privilege,” you may have walked away with a few questions. You probably even had a few feelings. I received a lot of feedback, some of it positive and some negative. Some was from people I knew and some was from complete strangers. Common questions I received were, “How do I share my power?” or, “How can I help people who don’t live with the benefit of whiteness?” This seemed to be a herculean task to those with these questions. However, there was a sincere desire to know what they could do. By the end of this piece, hopefully you will feel empowered and inspired to use and share your power and privilege to benefit others who lack the same access to opportunities and success.

BE INTENTIONAL The first step in sharing your power and privilege is being intentional. You cannot share power if you do not believe you have any. The only way to share your power is to make an intentional decision to be an ally and act in allyship whenever possible. While the last article spoke specifically about white privilege, the principles of sharing power and privilege are not limited solely to the white members of our community. It applies to everyone, regardless of cultural or personal identity. We all have power and privilege, be it personal or professional. You must make a personal decision to accept the truth that you will not lose anything when you share your power and privilege with others.

IDENTIFY YOUR POWER After you make an intentional decision, you have to do an assessment of your personal and professional life to identify your spheres of influence and understand the power you possess. Often, we believe the lie that only those “in power” have power. The reality is that every day, you have access to power that you can leverage to benefit someone else. Recently, the NAACP wrote an open letter to all of the professional sports players associations in Texas, urging free agents to use their power and refuse to play for teams in Texas, citing legislation that threatens constitutional rights related to abortion laws, voting rights laws, and mask mandates. They went on to ask players to ensure that owners are looking out for them and their best interests and asked the players to use their influence to help others.

Power is the ability to affect change. Whether we are conscious of it or not, our speech and behavior is always influencing people who observe it. What I love about this example is that it shows the full scope of one’s power. Power is both personal and professional. Though individual, it is also collective. Now, you may be sitting there thinking, “OK Toya, I’m not a professional athlete. How does this apply to me?” Well, you may not have the same kind of power, but you definitely have power. Power is the ability to affect change. Whether we are conscious of it or not, our speech and behavior is always influencing people who observe it. When you are at work, you have professional power. This is the power associated with your role within an organization. Your personal power is your power to influence others, outside of a professional setting.

GUEST VOICE

BE INCLUSIVE Once you identify your personal and professional power, use it to include people who have been marginalized and denied access to opportunity. This can look like making an intentional decision to use minority- and women-owned vendors whenever the option is available. It also may mean being willing to pay the same rate to a minority as you would pay a business with a white owner. Professional power can be leveraged in many ways. As a marketing professional, I am intentional in seeking opportunities to use minority- and women-owned businesses. Does this mean that I exclude other businesses? No. What it does mean is that I recognize that I can provide minority- and women-owned businesses access and opportunity. So when I can, I do. Another example of using your professional power can be as simple as creating space for others to speak when you notice their voice has not been heard. It is not enough to have minorities in the room if they cannot speak or their voices are not heard. An example of sharing personal power is advocating for someone other than yourself. When you learn to listen authentically and accept the reality of people whose lived experience is not your own, you become less defensive. It can also look like speaking on someone’s behalf without needing to be prompted — doing it simply because it is the right thing to do. All of these actions influence others. FINAL THOUGHTS Be an ally not only in words, but in action, knowing that in sharing your power and privilege, you lose nothing and provide someone with an opportunity to gain everything. We all have power and privilege. Some is earned and some, like white privilege, is unearned. However, all of it, regardless of its origin, can be used to benefit others.

La Toya Stevens is an inclusive marketing and communications professional. Her unabashed style highlights cognitive dissonance, dissolves tension, and sets the stage for meaningful dialogue to advance work against racism.

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DECEMBER 2021

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CELEBRATIONS

Food Truck to Restaurant: Ozark Mountain Biscuit Co. The beloved food truck takes its long-awaited next step. BY MARY CAITLYN POLOVICH | PHOTOS BY KEITH BORGMEYER

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CELEBRATIONS

“

We put a lot of effort into creating a place that felt warm and inviting and reflected the food we serve,” says Brian Maness, owner of Ozark Mountain Biscuit Co. And that is exactly what Bryan and his team did — the new Ozark Mountain Biscuit restaurant, located in the Arcade District, is full of natural light, light colors, and an overall feeling of “home” for customers. Ozark Mountain Biscuit started out as a food truck in 2013. Bryan had an idea to bring the mobile food scene to Columbia in late 2011 and spent the next year building a business plan and putting his ideas into action. He quit his full-time job as a chef and opted to work a job with fewer hours so that he could focus on his business plan in the evenings.

“Our priority was to create a place to welcome people in, to sit down and dine with us — something you can’t create in a mobile restaurant.” “The original business plan had a different trajectory: set up a food truck, establish a brand, work events, and eventually build out a brick and mortar,” Bryan explains. “But we started getting really big in the event business, so we bought a second auxiliary truck and traveled to big music events. We did that

DECEMBER 2021

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Late 2011 Bryan has the idea to open a food truck in Columbia.

2012 Business planning and preparation begins.

2013 The Ozark Mountain Biscuit Co. food truck debuts.

2014 Ozark Mountain Biscuit uses an auxiliary kitchen in Cafe Berlin while waiting for their own space.

July 2021 Ozark Mountain Biscuit opens their brick and mortar restaurant.

for 6 years — Paddy Jernigan managed the truck in Columbia while I traveled to different music events.” The pandemic slowed things down and allowed for a chance to circle back to the original goals for the business. In that time, they started moving back towards opening the brick and mortar location. “That was a big leap of faith — it was nerve-wracking deciding to open a restaurant when we did. We lost all of our event business in 2020, which was two-thirds of total revenue,” Bryan says. “Th is isn’t unique to us, though. Everyone in the service industry is trying to make their way through this reality.” To maximize their chances for success, they sought out a perfect location. After searching in other areas of town, they landed on the Arcade District. “Our priority was to create a place to welcome people in, to sit down and dine with us — something you can’t create in a mobile restaurant,” Bryan says. “We knew this was the right spot because of its proximity to Logboat and downtown, which I really view as our heart.” The building used to be the old Diggs Meat Packing plant; the bar area was originally a giant walk-in freezer. Bryan spent every day with the contractors while the building was being redesigned. “The day we started cooking food here, it was a surreal moment of, ‘Oh yeah, I have a bar and

CELEBRATIONS

a restaurant,’” Bryan says. “Just to sit and have a drink in my bar was great.”

WHAT’S NEXT? Th is is just the beginning for Ozark Mountain Biscuit. Their time, passion, and dedication have set a solid foundation for the company to grow. “We have a long way to grow,” Bryan says. “We are still just getting our feet wet with the restaurant. I think it is a positive start, and I see the brand growing beyond the restaurant.” During the pandemic, Ozark Mountain Biscuit launched retail take-and-bake products in grocery stores, a product that Bryan could see growing even bigger down the road. “That could be a whole other animal of business that I haven’t even entertained yet,” he says. For now, Columbia residents have a lot of fun recipes to look forward to. Bryan is currently working on their winter menu, which will include soups. “It's great to finally have a restaurant and finally have some flexibility with culinary creativity, which is tricky to do with a food truck. Now we have a whole area to play,” Bryan says.

OZ ARK MOUNTAIN BISCUIT CO. 204 HINKSON AVE. (573) 447-6547 WWW.OZ ARKBISCUITS.COM

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NONPROFIT SPOTLIGHT

CoMo Cooks Mission:

Columbia Chefs Are Cooking with Gas CoMo Cooks shared kitchen is the hottest spot in town for food-based business entrepreneurs. BY MICHELLE TERHUNE

ost people are familiar with the saying, “If you can’t stand the heat, get out of the kitchen.” For many Columbia residents operating a food-based business, or those with a dream of opening one, there wasn’t a hot kitchen to stand in. Or at least there wasn’t until CoMo Cooks opened its kitchen doors. CoMo Cooks is a shared commercial kitchen currently located in Mizzou North on Business Loop 70 West. The enterprise is the result of a collaborative effort between The Loop CID and REDI. The concept is to provide entrepreneurs with a health department-approved, fully equipped commercial kitchen space they can reserve and use at affordable rates. As an additional bonus for those with an idea for a foodbased business, those just starting out, or those wanting to expand their business, CoMo Cooks offers business coaching, free of charge.

DECEMBER 2021

COMMERCIAL KITCHEN SPACE: THE FINAL FRONTIER Except for very limited food items sold directly to consumers by “cottage kitchens,” food-based businesses are required to prepare their wares in a commercial kitchen that meets strict standards and is regularly inspected by the Missouri Department of Health. The cost and space of a commercial kitchen can be prohibitive to build and maintain. Even if an entrepreneur can find kitchen space to rent, the national average rate is between $25 and $50 per hour, according to Chef Kymberlee Matney, who manages the CoMo Cooks kitchen for The Loop. “Clients can use the CoMo Cooks kitchen for $14 to $17 per hour,” Kymberlee says. “That’s because The Loop and REDI subsidize the space.” There is an application process for the kitchen, and clients essentially sign a lease to use

We believe all good cooks deserve a chance to turn their recipes into reality, regardless of background, income, or status. We aim to increase entrepreneurial success by providing accessible, inclusive, and affordable kitchen space for starting and expanding local food-based businesses.

Founded: February 2021

The Loop Board of Directors: • Tasca Tolson • Sara Huaco • Michele Batye • Karen Geotz • Ryan Euliss • James Roark-Gruender • Linda Schust

The Loop Staff: • Carrie Gartner, Executive Director • Kymberlee Matney, CoMo Cooks Kitchen Manager

it. There are kitchen rules, shared cold storage and pantry space, a scheduling process, and a requirement that everyone cleans up after themselves. Those interested in learning more can contact CoMo Cooks via website or phone.

MIX IT UP So, who is using the space? Kymberlee says an average of 12 entities use the space in any given month. They’re caterers, bakers, chocolatiers, food trucks and carts, nonprofit organizations preparing food for fundraising events, even the lunch program for a small local school. “Some of our clients, like the food trucks, are established businesses who need prep space and have been able to streamline their operations using CoMo Cooks,” says Kymberlee. “Cottage kitchens can use the kitchen to scale up their businesses. And someone who has a great idea and doesn’t know where to start can take advantage of free business coaching to get started.” Coaching and inspiring entrepreneurs in the food industry is solidly in Kymberlee’s wheelhouse. Born and raised in Columbia, she graduated from culinary school and traveled the world, most recently settling in Springfield to run a restaurant and operate a restaurant consulting business while her husband finished an advanced education degree. They then returned to Columbia, where Kymberlee took a corporate job for a few months. But when the opportunity arose for her to run the kitchen for The Loop, she grabbed it. Kymberlee says that she and her husband, also born and raised here, have bounced around a lot in the past 20 years, but they always seem to end up back home.

MORE THAN JUST A KITCHEN The CoMo Cooks shared kitchen, The Loop, and REDI provide much more than just a fully equipped kitchen. They provide businesses with resources that will help them launch, build, and achieve success. Clients can take advantage of branding opportunities under The Loop’s Cre[8] Maker City Brand and promotional opportunities provided to clients such as a booth at the Holiday Makers Fair or

the Columbia Farmers Market. They can also get promoted on social media from the kitchen. For businesses just trying to get a foothold, these opportunities can help them get established. For others, it helps them grow. One such case is Wishflour Bakery, which was chosen by Veterans United Home Loans to provide treats for its holiday light show. It takes a lot of space to make, bake, and decorate 18,000 cookies. “We get calls from businesses and organizations looking for vendors who can provide food for their events. We give them a list of our clients who can fit their needs,” Kymberlee says. “We try to offer as much in cross-promotions and marketing as we can for our clients. . . . We do have some clients who just want to run their business in their spare time or on the weekends. Our goal is to essentially have clients, if they want to, graduate into their own brick and mortar location or open their own manufacturing facility for different products.”

A MOVEABLE FEAST Within a year of opening in Mizzou North, CoMo Cooks will be moving to a new location in The Loop. (MU has long-term plans for the facility that don’t include the shared kitchen.) Kymberlee, The Loop, and REDI are scouting new locations. The equipment in the kitchen belongs to CoMo Cooks, so it will move with them. Kymberlee will continue recruiting new clients to benefit from the shared kitchen. They’re also developing a scholarship to offer to community members with promising food-based business ideas to help them to transition great concepts to successful realities. Whether it’s a startup, expansion, or just someone looking for some much-needed space, these CoMo Cooks entrepreneurs are cooking with gas in the hottest kitchen around.

COMO COOKS 115 BUSINESS LOOP 70 W. (573) 443-5667 CRE8COMO.COM/COMO-COOKS

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DECEMBER 2021

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BUSINESS UPDATE

TIME TO RISE, SHINE, and

SMELL THE FRESH-BAKED BREAD Uprise Bakery starts and ends the day with its customers, but the people who make it all happen never rest. BY MICHELLE TERHUNE | PHOTOS BY ANTHONY JINSON

Hitt St. in downtown Columbia is the only place in the world where you can find a bakery, café, coffee shop, bar, movie theater, and record store under a roof that originally housed a Coca-Cola bottling facility. Uprise Bakery, Ragtag Cinema, and Hitt Records make up an eclectic mix that somehow seems to work while navigating the same space — a space that smells like fresh-baked bread. Uprise Bakery co-owner Ron Rottinghaus started baking bread at a bakery in Telluride, Colorado, but it wasn’t until he moved to Columbia in the late 1990s that the idea for the business came along. Ron was browsing the shelves in the former Acorn Bookstore in downtown Columbia when he found a copy of “Breads from the La Brea Bakery,” by Nancy Silverton. That’s where he started unraveling the mysteries of naturally leavened bread, commonly referred to as sourdough. A Missouri native and MU graduate, Ron made bread at the now-shuttered Trattoria Strada Nova and Cucina Sorella before he realized his dream to open a bakery in

2001, in the current Broadway Brewery location. Ron credits co-owner Holly Roberson with being “fundamental in taking the bakery from an idea to a reality and providing security in our fragile early years.”

MILES TO GO BEFORE ANYONE SLEEPS If you’re a bakery, you open early. If you’re a bar, you stay open late. Although the front doors aren’t open 24 hours a day, there’s someone on the clock all the time at Uprise. The business opens at 7 a.m. and closes at midnight or 1 a.m. The kitchen closes at 5 p.m., just as the bartenders get going. The bakers go to work at about 10 p.m. When the bar closes, the front doors are locked, but the kitchen work continues through the night. The pastry pros arrive at 5 a.m., customers arrive at 7 a.m., and the bread crew finishes up by 9 a.m. It’s a never-ending cycle that raises the question: When does Ron sleep? When he’s not baking bread, Ron spends time in the office, running the business. He used to bake bread five

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nights a week, so sleep was elusive. As the business grew and his bakers gained experience, he started baking only two nights a week. Working short-staffed since the onset of the pandemic, everyone covers shifts when necessary. That can mean a lot of extra hours, despite the fact the kitchen now closes earlier than it did pre-pandemic. Many weeks, Ron is back to working five nights. Pandemic or not, Uprise Bakery’s bread is a hot ticket.

THE ART OF BAKING BREAD

“It’s hard not to appreciate it when you’re making anything. It’s hard not to take just a little pride and get a little satisfaction out of producing something. It can be infectious.” — RON ROTTINGHAUS

DECEMBER 2021

There’s an art to baking bread, especially if you’re using natural leavening that requires “feeding” three times a day. Uprise may sell up to 300 loaves of bread at the Columbia Farmers Market. Although they have about 10 different breads on their baking schedule, sourdough is the biggest seller inside the Hitt Street location and out. Ron says the Uprise bakers are artisans rather than artists, so they leave the “big hats” and chef attire at home. “It’s the work of it. It’s the same thing over and over, every day. It’s a physical job where we’ve developed experience and nuanced skills like the work in old bakeries,” Ron says. “We wouldn’t use mixers if we didn’t have to make so many loaves of bread, but we hand scale and hand shape everything.” Despite the repetitive physical labor, Ron says baking is his favorite part of the job. “It’s hard not to appreciate it when you’re making anything,” he says. “It’s hard not to take just a little pride and get a little satisfaction out of producing something. It can be infectious.” Ron says their soups, with their warmth and nourishment, are also part of the soul of the bakery. “Anyone can make bread. Anyone can make soup. What we’re saving people is the inordinate amount of time and care it takes to make them,” Ron says.

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BUSINESS UPDATE

IT’S ALL ABOUT THE PEOPLE Uprise Bakery moved to “Hittsville,” as the building is known, in 2008. The business is a team comprising bread bakers, pastry makers, chefs, cooks, bartenders, front-of-house staff, and family. Ron’s wife, Courtney, has managed the hugely popular Uprise presence at the farmers market for 20 years. Their sons, Hunter and Luke, also work for the business. Kenny Keune manages the cafe’s kitchen. Erika Bartlow manages front-of-house staff, but you can also find her baking. Aaron Persky has been baking bread at Uprise for eight years. Bill Bellinghausen manages the bar staffed by the most tenured employees, some whom have worked there since the Hitt Street opening. Ron wants employees to enjoy their jobs, not feel like they’re “clocking into jail.” Like many businesses, particularly in the post-pandemic restaurant industry, Uprise is always looking for staff who like what they’re doing and who they’re doing it with. “It’s kind of nice to have a place where people hang out when they’re not working. That’s where you can tell the kind of place you have. If you’re not having fun with the people you’re working with, I don’t know how long you’ll last,” Ron says. “The greatest thing about having a bakery is the people.”

BREAKING BREAD ALL OVER TOWN You don’t need to visit the bakery to enjoy its wares. Besides the farmers market, you can buy Uprise bread at Clovers Natural Market, Hy-Vee, and EatWell. Some Columbia restaurants, including Broadway Brewery, Café Berlin, and Sycamore Restaurant, use Uprise bread. Uprise’s customers are as eclectic as Hittsville, serving a mix of people of all ages who live and work downtown. “It’s pleasant to see a diverse crowd. We hope to feel like the kind of place where everybody’s comfortable,” Ron says. “We’ve built on thin layer of thin layer of thin layer of people who come here, some from the earliest days.” Since those earliest days, some things haven’t changed. “We try to do what we look to do as best we can,” Ron says. “We spend a lot of effort on the few things we do.” That means no one’s loafi ng around.

UPRISE BAKERY 10 HIT T ST. (573) 256-2265 UPRISEBAKERY.COM

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Joe Machens Dealerships are honored to give back to our community by investing in education.

Every month of the school year a Mid-Missouri high school senior is awarded a $2,500 scholarship. High school seniors can apply at

MachensDrivesEducation.com Congrats to our recent scholarship recipients!

Terrell Williams Mexico High School Major: Engineering Technology

Alexis Johnson

Harrisburg High School Major: Business

Brady Whelihan

Douglass High School College: Westminster

Beeler Lile

Hickman High School College: Washington State Major: Interior Design

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PERSON YOU SHOULD KNOW

Matt Jenne Co-Owner, Addison’s and Sophia’s restaurants PH OTOS BY ANTHON Y JI N S O N JOB DESCRIPTION

A bit of everything, mostly supporting our great crew. PROFESSIONAL BACKGROUND

Degree in civil engineering from MU. Typical degree for a restaurateur. HOMETOWN

Toronto, Canada. YEARS LIVED IN COLUMBIA

30 or so. QUOTE YOU LIVE BY

“Keep moving forward” —Maj. Richard Winters, from Band of Brothers. FAVORITE VOLUNTEER/COMMUNITY ACTIVITY

Working with our economic development community through REDI in order to grow Columbia’s economy. I am also passionate about our airport and making our air service as good as it can be. As a member of the Columbia Airport Advisory Board, I’m excited to see us extend the main runway so bigger planes can take off and land in all weather conditions, and I’m excited to see the completion of the new terminal, set to open next summer.

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FAVORITE RECENT PROJECT

The Swift Prepared Foods facility project that the team at REDI worked to win for Columbia over several competing cities. We worked with many different stakeholders to bring Swift’s new operation to town. It will be an Italian meat curing facility that will provide specialty meats to retailers throughout the country. Swift will invest $200 million in the facility and create 250 new jobs in our burgeoning food manufacturing corridor. A COLUMBIA BUSINESSPERSON YOU ADMIRE AND WHY

Brian Whorley. His integrity and entrepreneurial spirit are beacons for anyone that wants to start their own business. A few years ago, Brian had an idea to make health care more accessible and affordable while helping employees with deductibles and unexpected expenses. His company Paytient is a rising startup that is receiving national attention. Throughout, Brian has remained humble and continues to work hard to realize his vision. WHY YOU ARE PASSIONATE ABOUT YOUR JOB

Every day is different. I enjoy the variety and challenges that come with operating our small businesses. I also enjoy the interactions that I have with my staff and our customers. The restaurant business gets in your blood, and those that love it love the friends and family we make along the way. WHY YOU ARE PASSIONATE ABOUT YOUR COMPANY

My partners, Jeremy Brown and Adam Dushoff, and I have created three restaurants that, so far, are popular and see our share of repeat business. We want to continue to provide great food, great service, and an interesting atmosphere to delight our guests. IF YOU WEREN’T DOING THIS FOR A LIVING, YOU WOULD

There are long hours and difficult situations, but there are also amazing people to work with, and you get to see people out having a good time. It’s great to know that you are a part of their experience.

Be out of a job.

THE NEXT CHALLENGE FACING YOUR INDUSTRY

WHAT PEOPLE SHOULD KNOW ABOUT YOUR PROFESSION

The historic labor shortage. Our industry is struggling to find staff, and that has led to limiting our hours and having to reduce capacity. We offer competitive pay; a health care plan that includes vision, dental, and vet care; and a 401(k) for full-time employees. There just seems to be fewer people in the workforce than before.

It’s not for everyone. There are long hours and difficult situations, but there are also amazing people to work with, and you get to see people out having a good time. It’s great to know that you are a part of their experience.

DECEMBER 2021

YOUR NEXT PROFESSIONAL GOAL

Innovating and improving in our restaurants. We are satisfied with the number of locations that we have, but will always look to improve the experience through food, service, and atmosphere. I am especially focused on how technology can improve efficiency and help streamline our operations. BIGGEST LESSON LEARNED IN BUSINESS

I have had many amazing mentors throughout my years in business. My partners, Adam and Jeremy; my teammates in my MBA program; and my many friends on the boards that I’m grateful to be a part of have all taught me something that I was able to apply to my own business. The lesson for me is to continue to seek out opportunities and friendships. You never know where inspiration will come. HOW YOU WANT TO IMPACT THE COLUMBIA COMMUNITY

I would like to continue to help make our community an amazing place to live, work, and play through volunteering with our great community partnerships. Columbia is a wonderful place to put down roots, raise a family, and live a good life. Improving our airport and making our economy thrive are two areas that I will continue to work on. WHAT YOU DO FOR FUN

Spend time with my family, mostly at a soccer field or biking on the trail. FAMILY

My wife, Melinda, and I have four amazing kids: Jack, Leah, Kate, and Nick FAVORITE PLACE IN COLUMBIA

The Katy Trail is an amazing amenity for our community. I really enjoy exploring all the different trails and spurs in and around the city. I would love to see us continue to develop the trail system to complete the full loop around the city. ACCOMPLISHMENT YOU ARE MOST PROUD OF

In business, it is sharing these businesses with my partners and creating a partnership that has stood for over 20 years. MOST PEOPLE DON’T KNOW THAT

I was involved in the theater department at MU and acted in a few shows my senior year.

ADVANCING ADVANCINGEQUITY EQUITY ININEDUCATION. EDUCATION. ADVANCING ADVANCINGEQUITY EQUITY READ READ ACROSS ACROSS COLUMBIA COLUMBIA IN EDUCATION. IN EDUCATION.

Heart Heart of Missouri of Missouri United United WayWay believes believes every every childchild can can learnlearn howhow to read. to read. Read Read Across Across Columbia Columbia putsputs inclusive inclusive bookbook titlestitles into into the hands the hands of alloffirst all first and and second second grade grade students students at at our five our five elementary elementary schools schools withwith the lowest the lowest reading reading proficiency proficiency scores scores and and highest highest free-andfree-andreduced reduced lunch lunch rates. rates. By reaching By reaching kidskids thatthat most most needneed support, support, we are we advancing are advancing equity equity in in education. education.

READ ACROSS ACROSS COLUMBIA READ COLUMBIA

Heart of Missouri United Way believes every child can learn how to read. Read Across

Heart of Missouri United Way believes every child can howsecond to read.grade Readstudents Across at You You can can support support literacy. literacy. Donate Donate today today at CoMoGives.com! at CoMoGives.com! Columbia puts inclusive book titles into the hands of alllearn first and Columbia inclusive bookwith titles into the hands all first and second students at our five puts elementary schools the lowest readingofproficiency scores andgrade highest free-andourreduced five elementary schools with the lowest reading and highest free-andlunch rates. By reaching kids that most needproficiency support, wescores are advancing equity in reduced lunch rates. By reaching kids that most need support, we are advancing equity in education. education. You can support literacy. Donate today at CoMoGives.com!

You can support literacy. Donate today at CoMoGives.com!