Connection November 2016

NOVEMBER 2016

A magazine dedicated to Southwest Missourians

White Mule Distillery

Fine spirits from the still

Healthful Cooking

Start training them young

Just Mercy

Area couple is on a mission

Ozarks Harvest

Monett Gift Fair

A different way of giving

FREE

CONNECTION MAGAZINE | 1

Southwest Missouri’s

MOST UNIQUE BOUTIQUE! Gifts • Home décor • Fashion Accessories • Furniture • Paint classes

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www.edwardjones.com A magazine dedicated to Southwest Missourians

PUBLISHER Jacob Brower connection@monett-times.com EDITOR Kyle Troutman editor@cassville-democrat.com Marketing director Lisa Craft community@monett-times.com ADVERTISING REPRESENTATIVES Sheila Harris James Craig Marion Chrysler CONTRIBUTORS Murray Bishoff Meagan Ruffing Lisa Buck Darlene Wierman Melonie Roberts Sheila Harris Susan Funkhouser Pam Wormington Brad Stillwell Jared Lankford Julia Kilmer Jennifer Conner Anne Angle Dionne Zebert Jane Severson Verna Fry Angie Judd Cheryl Williams Sierra Gunter

Happy Thanksgiving We thank you for the opportunity to work together and for making us feel at home in our community.

Shane A Boyd

802 West Street Cassville, MO 65625 417-847-5238

Financial Advisor 103 East Olive Aurora, MO 65605 417-678-0277 1-866-678-0277

Jim Haston

Nathan Roetto AAMS®

Financial Advisor

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Donald E Weber

Nicole Weber

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PHOTOGRAPHERS Chuck Nickle Brad Stillwell Jamie Brownlee Amy Sampson DISTRIBUTION Greg Gilliam Kevin Funcannon

Financial Advisor

Financial Advisor

100 Chapel Drive, Suite B Monett, MO 65708 417-236-2819

603 Dairy St. Monett, MO 65708 417-235-7465

TO ADVERTISE 417-847-2610 - Cassville 417-235-3135 - Monett Send email inquiries to connection@monett-times.com Mailing address: P.O. Box 40, Monett, MO 65708 Connection is published monthly and distributed free in Cassville, Monett, Exeter, Washburn, Pierce City, Mt. Vernon, Aurora, Verona, Roaring River, Eagle Rock, Shell Knob, Purdy, Wheaton, Freistatt, Marionville, Seligman, Golden and other surrounding areas.

Connection is a publication of the Cassville Democrat, The Monett Times and Rust Communications.

Jeramie Grosenbacher, CFP®

Scott Young Financial Advisor

1418 S. Elliott Aurora, MO 65605 417-678-2102

MKT-1926A-A

Member SIPC

CONNECTION MAGAZINE | 3

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FEATURES 9 | Holiday decoration Dressing up the home for the family 19 | Cooking for Kids Healthful eating starts at a young age for those ready to pick up the wisk 26 | Still the greatest Gary Grantham of Purdy digs into his moonshining roots to produce a polished product 32 | Welcome to Elf Hut Family remembers the meaning behind giving in loving memory 37 | Chainsaw master Chase Dunfee excels in the art of sawing 43 | Mission of love The Montgomerys of Stark City go the extra mile to teach kindness through economy 52 | Library Connection Choose reading to liberate your mind 58 | Monett Gift Fair The upcoming gift fair has lots in store

November 2016 Photo by Mica Plummer

CONNECTION MAGAZINE | 5

In observance of the 50th anniversary of the Vietnam War this year, members of the Neosho Chapter of the Daughters of the American Revolution committed the chapter to a three-year long service project to benefit military veterans. Three times in 2016, so far, they have collected personal hygiene items from their members and delivered them to the Missouri Veterans Home in Mt. Vernon.

In addition to the personal hygiene items, they also have taken books and greeting cards for use by the vets. The next delivery of items to the Veterans Home is slated for the end of October.

DAR members delivering the items have been Carolyn Keeling and Rosalie Griffin, both of Neosho; and Cheryl Elbert of Pierce City. Verna Benge of Neosho serves a Regent for the Neosho Chapter.

Contents 13 Proud Parent contest 15 Healthy Connection 17 Community Calendar 22 Recipes: Thanksgiving classics 31 Bottles & Brews 54 Submitted Photos 57 Cutest Pet contest 60 Familiar Faces 63 My Connection 66 Parting Shot

JOIN US ONLINE:

26

Facebook.com/MyConnectionMo Twitter.com/MyConnection_Mo

Have an idea for a story you would like to see in Connection Magazine?

Email it to connection@monett-times.com Cover photo credit: lisssbetha | fotolia.com

6 | NOVEMBER 2016

Photos by Esther Hightower captured in Jamaica, the Cayman Islands, Mexico and Texas.

CONNECTION MAGAZINE | 7

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Parenting column

The easy-peasy way: How to decorate for the holidays

T

he holidays are so much brighter and livelier with children when we see Christmas and Hanukkah through their eyes, aren’t they? I know my three kids keep me amazed with their innocence and wonder of it all. The North Pole, Rudolph and that pesky little Elf on the Shelf all become high priorities over our dinner conversation.

I love the holidays and I love decorating for the holidays, but this looks different now with kids.

Breakable ornaments are up a little bit higher and tinsel has become a thing of the past after seeing what it looks like strewn about my house. I did not want to sacrifice the decorating of Christmas just because it was overwhelming with kids. So, I enlisted the help of my friends over at Paper Mart to get my creative juices flowing for this year’s holiday-themed home.

Author’s Disclaimer: All items pictured in this article were provided by and paid for by Paper Mart. The author is in no way affiliated with or compensated by Paper Mart but did receive complimentary materials to produce the crafts and items mentioned in the article.

1.

Buy projects and materials that are basic and simple to put together if you have young children. This takes the stress off you and instead, puts the energy into where it needs to be; having fun with your kids. I made these really neat straw Christmas trees with my kids and it was extremely simple.

2.

I have every intention of making dozens and dozens of delicious cookies each year to pass out to my friends and teachers. The reality of what happens is much different. I usually end up making basic chocolate chip cookies the night before I see someone and I attempt to dress them up with a pretty bag. However, I have come up with a new plan.

I have put aside several different Christmas cookie recipes that I cannot wait to put in to these adorable boxes, bags and tins. It makes my assembly line much easier (and prettier). Bonus: my kids love being able to count out how many cookies go in to each container.

3.

I used to stress a little bit (OK, kind of more than a little bit) about my kids asking me if they could wrap someone’s gift.

I adored the thought, but the result ended with me having to rewrap a few things. I have chilled out quite a bit in this department and have decided that a beautiful roll of wrapping paper can make anything look better. Who cares if it is a little messy with extra tape? My kids love being able to pick out which wrapping paper they want each person to have.

4.

All of our Christmas decorations are stored in tote bins when we are in between holidays. My kids know that when I bring those totes down from the closet, that they will be helping me unload each one of them. This is one of my most favorite holiday traditions, letting my kids go through the bins and watching their eyes light up as they remember something special about each item.

CONNECTION MAGAZINE | 9

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Decorating for the Holidays only need inspire memories old and new.

5.

Making a wreath for your front door can really set the tone for your guests before they ever enter your home.

There is something so inviting and cozy about a nicely decorated wreath that subtly says, “Warmth and friendship inside”. Don’t let do-it-yourself wreath-making intimidate you. Follow these simple tips and you will have yourself an expensive looking decoration for not a lot of money.

6.

Stockings are always a favorite in my house.

My kids have the traditional monogrammed ones that I hang on the outside of their doors on Christmas Eve but, this year, I opted to go with their favorites.

Tinkerbell, Elsa and Dory will be making their way into our home and I am so excited to fill them up with dollar bin items over the next few months.

Yes, it’s different decorating and getting your home ready when you have children, but let that be an inspiration to you and how you go about your shopping for this year’s holidays. Think outside the box and let your kids get their hands messy with chocolate, tape, glitter and glue. Smiles on their faces means more memories being made and that simply means it’s going to be the best year yet.

Pick up a grapevine or wire wreath from your local craft store.

Decide which type of ribbon you want (solid color vs. floral pattern).

For the grapevine wreath, just wrap the fabric around and around and around until it is nice and tight.

Super glue the end piece of fabric on the back of the wreath. For the wire wreath, use a basket weave with the ribbon. Tie a simple knot on the backside.

Hot glue pretty bulbs, silk flowers, or decorative items wherever you would like on the front of the wreath. If you are feeling really creative, pick up a cardboard letter for your last name and paint it or spray paint it. Then hot glue the letter to the front of the wreath for a beautifully monogrammed decoration that you can put out year after year.

Author and speaker, Meagan Ruffing, had the best time making crafts for this month’s article and looks forward to finding more ways to decorate her home with her children. You can get more parenting tips in Meagan’s bi-weekly newsletter when you sign up on her website at MeaganRuffing.com.

CONNECTION MAGAZINE | 11

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* Offer for new subscribers only in Barry and Lawrence counties. Subscription renews at $12.80 per month following 3-month term, and may be canceled at any time.

12 | NOVEMBER 2016

proud parent

Lillian Jo Carney, 8 months, is the daughter of Randi Cox and Benjamin Carney of Monett.

Congratulations, Lillian Jo! Lillian Jo is November’s cutest kid.

Are you a proud parent?

If so, take this opportunity to show off that cute kid of yours.

We invite you to share a photo of your child to be featured in Connection’s very own proud parent cutest kid contest.

Email your child’s photo to connection@monett-times.com. Photos should be sent in the original JPG format at the highest resolution possible. Remember to include your child’s name, parent’s name, age, city and your contact information. The contest is open to children ages 10 and younger. The photos submitted will be used for the sole purpose of this contest.

CONNECTION MAGAZINE | 13

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healthy connection

Diabetes: Hope for our community

T

wenty-nine million Americans, or one in 11, have diabetes. Another 86 million, or one in three adults, are at risk for developing it.

The prevalence of type 2 diabetes has exploded, nearly doubling in the past 20 years.

With November being Diabetes Awareness Month, it is a good time to discuss the impact that diabetes has on our community, how it can be managed, and how you can reduce your risk for developing diabetes.

Diabetes is a disease in which the body does not properly make or utilize insulin, a hormone that

works to control blood sugar levels.

If uncontrolled, diabetes can cause serious damage throughout the body, affecting one’s nerves, blood vessels, kidneys, and eyesight. Risk factors for type 2 diabetes include overweight/obesity, age (over 45 years), family history, race (African American, Hispanic, Native American, Asian/Pacific Islander), physical inactivity, high blood pressure, abnormal cholesterol levels, and smoking.

Based on the 2011 Missouri County-level study, the prevalence of diabetes ranged from 6.6 percent to 16.1 percent in southwest Missouri counties. As a diabetes

Maria Maria is a 49-year-old mother of three.

She attended Cox Monett’s Live Well Health and Safety Fair in August, where she received a voucher to have her labs drawn. The results? Maria found out she had an elevated A1c, well above the diagnostic criteria of 6.5 percent for diabetes.

Maria had been experiencing symptoms of diabetes, such as numbness and tingling of the hands and feet, and excessive thirst and urination, but she was unaware that this was related to uncontrolled blood sugars. With the assistance of the Cox Monett Dining for Diabetes fund, Maria was able to get set up with a physician, diabetes medication, glucose monitor and strips, and diabetes education. She now walks 25 minutes every morning and has made healthy diet changes. Maria’s blood sugars have been falling back into normal range over the past month, and she states that she is feeling better than ever.

educator at Cox Monett Hospital, I see the impact of diabetes on a daily basis. Whether it is a patient who has been diagnosed for 20 years, or 20 hours, everyone has something new to learn about the disease. Living with diabetes is not always easy, but with a few lifestyle changes, it is manageable.

What is most inspiring in my job is to hear of the many success stories of community members who have not only taken control of their diabetes, but also improved their overall quality of life. Two such individuals who are doing just that are Maria and David:

David David, a 67-year-old husband and father, was diagnosed with type 2 diabetes this past May. He was determined to make serious lifestyle changes to avoid having to go on medication. After attending Cox Monett’s eight-hour diabetes education class, he left with a meal plan and a determination to turn his life around. Since the class, he started cutting his portions by onehalf to one-third of what he was previously consuming. He also replaced chips and sweets with healthier snack options, such as nuts and fruit.

David bought an activity tracker and now walks a minimum of 10,000 steps each day. In three months, he has already lost a total of 31 pounds, and his A1c has dropped into the pre-diabetes range. Even his cholesterol and blood pressure have seen improvements. David contributes much of his success to his wife, who cooks nutritious, balanced meals and helps to keep him accountable.

CONNECTION MAGAZINE | 15

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Those at high risk for type 2 diabetes can cut their risk by more than half by making healthy changes. Whether you are trying to reduce your risk for developing diabetes or trying to control your already diagnosed diabetes, the advice is the same:

1.

4.

Get screened. Screening for diabetes should begin at age 45 for those without risk factors and at any age for adults who are overweight/obese with one additional risk factor.

Build a healthy plate.

Increase the amount of vegetables, fruits, whole grains, and lean protein sources. Decrease consumption of sweetened beverages and unhealthy snacks.

Work toward a healthy body weight. Losing even a small amount of weight (10 to 15 pounds) can significantly decrease your risk of developing the disease.

For those already diagnosed, weight loss will allow you to better manage the disease and will decrease your risk of complications.

Stop smoking. If you smoke, discuss smoking cessation with your doctor.

2.

5.

If you are interested in participating in a diabetes education class at Cox Monett, call Nancy Ridgley at 417354-1280. Financial assistance is available for those who qualify.

3.

Increase your physical activity. Aim for 30 minutes of moderate intensity most days of the week.

LISA BUCK, R.D., LD is a registered dietitian at the Cen-

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16 | NOVEMBER 2016

ter for Health Improvement at Cox Monett Hospital. She obtained her bachelor’s degree in dietetics and Spanish from Missouri State University and is working on a master’s degree in public health. Lisa is passionate about international development work and has volunteered throughout Central America working in the area of health education and promotion.

In her free time, Lisa enjoys biking, running and all things outdoors.

November 2016 Community Calendar

COMMUNITY SUPPORT GROUPS  Grief Care Support, sponsored by Integrity Hospice, is held

the last Thursday of every month at 10 a.m. in Marionville at Methodist Manor, 205 South College Ave., in the Alice Lounge. The care group is for anyone experiencing grief through loss.

 The Aurora Diabetes Support Group meets the third

Wednesday of each month at Mercy Hospital in Aurora in the Private Dining Room from 4-5 p.m. It is free and open to the public. Note: There is no meeting in December.

 The Parkinson’s Support Group meets at 2 p.m. at the

First United Methodist Church, 1600 N. Central in Monett on the second Thursday of every month. No charge to attend. Call 417-269-3616 or 888-354-3618 to register.

Nov. 2

n Blood Pressure Check will be held at the Cassville Senior Center, beginning at 10:30 a.m.

Nov. 3

n The Cassville Senior Center will have a paint class starting at 9 a.m.

Nov. 4

n First Friday Coffee, sponsored by the Cassville Chamber of Commerce, will be held at the Johnson Chiropractic Office located at 907 Main Street in Cassville. For more information, call 417-847-2814.

Nov. 8

n Coffee Klatch at the Cassville Senior Center at 7 a.m. (This is free, but donations will be accepted.)

Nov. 9

(Nov. 12, continued)

 The Alcoholics Anonymous (AA) Group of Cassville meets

Nov. 15

 The Turning Point AA Group meets at 7 p.m. at the west

n Grace Health Services at the Central Crossing Senior Center in Shell Knob.

Call for an appointment, 417-8586952.

Nov. 16

n Nell’s Nails starts at 9 a.m. at the Cassville Senior Center, 1111 Fair Street, Cassville.

Nov. 17

n A special Thanksgiving meal will be served at the Central Crossing Senior Center in Shell Knob. n Paint Class, 9 a.m. at the Cassville Senior Center, 1111 Fair Street. For more information call 417-847-4510.

Nov. 10

n Thanksgiving lunch at the Cassville Senior Center will be held 11 a.m. to 12:30 p.m.

n A special Veterans Day celebration will be observed at the Central Crossing Senior Center in Shell Knob. For more information call, 417-858-6952.

Nov. 11

n A special Veterans Day Lunch will be held 11 a.m. to 12:30 p.m. at the Cassville Senior Center, 1111 Fair Street in Cassville.

Nov. 12

n The Christmas Open House will be observed in Cassville. This is an annual event with the Cassville merchants offering specials, gifts and refreshments to their customers. n The fifth annual Pre-Holiday Craft Sale will be held at the National Guard Armory, 600 South Pine Street, Pierce City, from 9 a.m. to 4 p.m. For more information, call 417-476-2287.

Church on Highway J in Golden every Monday of each month. Dinner is served at 6:15 p.m. This is for anyone with hurts, habit or hang-ups.

n Mt. Vernon’s Not So Square Arts Festival will be held at The Marc in Mt. Vernon, 10 a.m. till 5 p.m. There will be arts and craft booths, music, dancing, wood carving and photography.

n Grace’s Foot Care begins at 9 a.m. at the Cassville Senior Center. Call 417847-4510 for an appointment. n The Monett Festival of Flavors will be held from 5:30-7:30 p.m. at the Monett Middle School cafeteria.

Tickets are $10 each. For more information, call the Monett Chamber of Commerce at 417-235-7919.

 Celebrate Recovery meets at 7 p.m. at the Golden Baptist

Nov. 18

n A monthly birthday lunch will be served at the Cassville Senior Center, 11:30 a.m. to 12:30 p.m.

Nov. 22

n Coffee Klatch will be held at the Cassville Senior Center, 7 a.m. There is no cost, but donations are appreciated.

Nov. 24

Happy Thanksgiving Nov. 28

n Nell’s Nails will be at the Central Crossing Senior Center. Call for an appointment, 417-858-6952.

Do you have an event you would like to have featured in our calendar?

Email it to darlene@cassville-democrat.com

at 8 p.m. at 1308 Harold Street in Cassville on Sundays, Tuesdays and Thursdays every month.

corner of Mitchell Plaza on Hwy. 86 in Eagle Rock on Mondays and Tuesday every month.

 DivorceCare divorce recovery seminar and support group

meets at the First Baptist Church, 602 West Street in Cassville at 6:30 p.m. on the first Tuesday of each month.

Call for more information, 417-847-2965.

 Cassville Al-Anon Family Group meets at 8 p.m. at the

United Methodist Church in Cassville every Thursday of each month.

 Narcotics Anonymous meets at 8 p.m. the first Tuesday

of every month in the basement of St. Lawrence Catholic Church, located at the corner of Seven and Cale streets in Monett, 417-442-3706.

 Narcotics Anonymous and Alcoholics Anonymous group

meets at 7 p.m. the first Tuesday of every month at the First Baptist Church Activity Center, 618 Second Street in Washburn. 417-489-7662.

Central Crossing Senior Center Shell Knob

Regular events: Friends’ Bridge, every Friday.

Call Quita at 417-271-9803 for details.

Cards Galore, every Friday with Pitch beginning at 9 a.m.

Domino Poker, every day from 12:45.

Mah Jongg, every Monday and Wednesday from 9 a.m. to 3 p.m.

Paint Classes, every second and fourth Monday of each month.

Line dancing, every Tuesday and Thursday from 9 to 10:30 a.m.

Quilting for Charity, every Wednesday and Thursday from 9 a.m. to 3 p.m.

Pinochle, every Thursday from 12:30 to 3 p.m.

Cassville Senior Center

1111 Fair Street

Dominos, every Friday at noon. Call 417-847-4510 fore more information

CONNECTION MAGAZINE | 17

Mocha Jo’s

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(800) 639-4959 or (417) 847-2461 18 | NOVEMBER 2016

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Little chefs get hands-on lessons Cooking instructor teaches children how to create healthy meals

L

isa Kafer, certified Healthy Hands cooking instructor, is trying to change the way people think about food, and eat it, one person at a time.

She’s starting from the ground up — with children.

In her spare time, the Joplinbased, full-time computer programmer, teaches children about healthful food choices and how to prepare healthy meals.

While children are her primary focus, Kafer says her passion is to help people of all ages to get healthy from the inside out “I love working with kids,” she said. “I found out about Healthy Hands, a company that puts together healthy cooking classes for kids, and thought, ‘That’s great, why not start when they’re young?’ A lot of parents these days are not aware of what’s healthy, and go through the drivethrough, and so by teaching kids how to cook and what’s healthy and isn’t, they can help the parents in the kitchen and make it easier for them to prepare a meal. So, sometimes, the kids educate the parents on what’s better to eat.

“For instance, you can eat ovenbaked sweet potato fries instead of white potato fries. I did a healthy pie class with a healthier version of ingredients. Those went over really well

Story by Julia Kilmer

Certified Instructor Lisa Kafer helps student Jacqueline Spurlin make a pie during a Healthy Hands cooking class, which teaches children basic food preparation skills and about healthy food choices.

with the kids. There are healthier ways to do things that a lot of parents either don’t think about, or don’t know about.”

Kafers’ teaching builds on children’s natural curiosity about cooking and a desire to ‘help out’ in the kitchen.

“The kids these days seem to be into cooking because they watch shows like the Cooking Channel,”

Kafer said. “The Healthy Hands groups provides us with lesson plans and recipes that we use, but I teach the classes under my own business name, Clean Food Clean You.” In her classes, children learn how to make healthful snacks, breakfasts, lunches and dinners for themselves, or, just learn a few basic skills in the kitchen to help out with family meals.

Considering how difficult it is to get

For more information or to book a class, Kafer can be reached by phone at 417-448-9725, by email at cleanfoodcleanyou@gmail.com, on her website, HealthyHandsCooking.com/instructor/lisa-kafer, or at Facebook.com/417CleanFoodCleanYou. CONNECTION MAGAZINE | 19

Jayden Yates, Alexia Fries, and Isabella Manes practice their cooking and food preparation skills in a Healthy Hands cooking class.

young children to eat healthfully, or stay on task, any parent would appreciate such skills, along with the opportunities they would bring to teach responsibility, and family bonding while working together in the kitchen. In the classes, children learn in a format that’s fun for them, through coloring, games and activities.

“We might use a coloring page about food for the children as a teaching tool as opposed to something to read or questions to answer,” Kafer said.

Over the past few years, a keen interest in healthy eating, combined with rising disease epidemics, and being an Arbonne consultant, a company that promotes healthful eating and nutrition, led her into the cooking business venture.

“They [Arbonne] have a lot of healthy nutrition products,” she said.

“I just started learning all I could about healthy eating. I’ve never been big on medications, so I wanted to learn as much as I could about healing the body through healthy eating.”

Kafer can go just about anywhere to teach a class, and to children as young as 2, and up to 12, in a variety of settings for children.

“We can do a birthday party class, summer camp class, or class on healthy snacks and lunches,” she said.

“It’s healthy eating based on alternative versions of some of everyone’s favorite recipes. One of the benefits to parents is if they have a child who has several friends they think might enjoy a class, and if they can bring 5-10

20 | NOVEMBER 2016

kids, their child is free. So it’s a winwin for everyone.”

Kafer also gives presentations on nutrition and healthy eating in the community to share her passion for healthy eating.

“It’s a way for me to get my name out there,” she said. “I did a talk at St. Ann’s Catholic School in Carthage where I talked about nutrition with the kids, did a couple of demonstrations, and gave them samples of a healthy granola bar. I also do a food column in the The Carthage Press newspaper. Most of what I do travels through word-of-mouth.”

Kafer’s joint mission, with Healthy Hands, is to fight obesity and related illnesses by empowering and educating youth in the critical skills of nutrition and healthful cooking so they can make informed decisions for a lifetime of wellness.

“Disease and poor health is ram-

pant in this country,” she said. “You look around and 90 percent of the people are overweight. When you go to a restaurant, the waitress asks, ‘What do you want to drink? We have Coke products, etc.’ That’s the norm.

“Mountain Dew, for instance, has MSG and tons of sugar. Doritos also has MSG. But that’s the norm. That’s what I’m trying to do is change the way people think about foods and what they put in their mouth, one person at a time. And that’s why I’m starting with children because a lot of the parents just don’t know.”

Ideally, Kafer says she would love to be able to teach classes full time and have repeat customers.

“I’d love to build this into a bigger thing,” she said. “And any other adults who want to teach [the classes] can get the word out to help educate these kids about what they’re putting in their mouth, and why we eat.” 

Learn a Living

Marketing The Marketing program is a one-year program. Students will spend time learning fundamentals of marketing, operating the school store, and finding out what it takes to gain a competitive edge that is necessary in today’s fast paced world. After successfully completely year one, students may choose to spend year two at a local internship for job experience and additional class credit.

Students can earn up to 6 college credit hours by successfully completing this program.

Mrs. Jill Fannin, Marketing instructor.

To learn more, visit our website at www.monett.srtc.schoolfusion.us Let’s get ready for the holidays at

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416 Broadway, Downtown Monett

417-235-7622

CONNECTION MAGAZINE | 21

recipe connection

3

Please the whole family with this tried and true Thanksgiving day fare.

2

Thanksgiving

6

classics

1

4

22 | NOVEMBER 2016

5

Sweet Potato Casserole

Brandied Pumpkin Pie

Ingredients

Ingredients

2 pounds sweet potatoes 1/2 cup sugar 1/4 cup butter, melted 1/4 cup milk 2 eggs, lightly beaten 1 teaspoon vanilla 1/2 cup packed brown sugar 1/2 cup chopped pecans 1/4 cup all-purpose flour 1 tablespoon butter, melted

Directions n Wash and peel sweet potatoes. Cut off woody portions and ends. Cut into quarters. In a large saucepan, cook potatoes, covered, in enough boiling salted water to cover for 25 to 30 minutes or until tender; drain. n Preheat oven to 350 degrees F. Transfer potatoes to a large mixing bowl. Mash lightly. Stir in sugar, 1/4 cup melted butter, milk, eggs, and vanilla. Transfer sweet potato mixture to a 2-quart casserole dish. n In a small mixing bowl, combine brown sugar, pecans, flour, and 1 tablespoon melted butter. Sprinkle over sweet potato mixture. n Bake, uncovered, in preheated oven for 30 to 35 minutes or until hot and bubbly. Makes 6 to 8 servings.

Pastry for Single-Crust Pie 2 eggs, slightly beaten 1 15-ounce can pumpkin 1 12-ounce can evaporated milk (1-1/2 cups) 2/3 cup packed brown sugar 2 tablespoons cognac or other brandy 1/4 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg Sweetened whipped cream (see below) Chopped crystallized ginger

Directions n Preheat oven to 375 degrees F. Prepare pastry; set aside. n Whisk together eggs, pumpkin, evaporated milk, brown sugar, brandy, salt, cinnamon, ginger, cloves,and nutmeg in a large bowl until combined. Pour into pie shell. Cover edge of pie with foil. n Bake in the preheated oven for 25 minutes. Remove foil. Bake 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours; cover for longer storage. Serve wedges of pie with Sweetened Whipped Cream; sprinkle with crystallized ginger.

Makes 8 servings.

Cranberry Sauce Ingredients 1 cup chopped onion (1 medium) 2 cloves garlic, minced 1 tablespoon olive oil or cooking oil 1-12 ounce bag fresh or frozen cranberries 1 cup pomegranate juice or cranberry juice 3/4 cup sugar 1/2 teaspoon ground ginger 1 fuyu persimmon or apple, cored and cut into 1/4-inch cubes Rosemary sprig (optional)

Directions

n In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften.

Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon. Transfer to a storage container.

Cover and chill up to 48 hours. If desired, top sauce with a rosemary sprig. Makes 12 (1/4cup) servings.

Pumpkin Chocolate Cheesecake Pie Ingredients 1 Deep Dish Pie Pastry 12 ounces cream cheese, softened (1-1/2 8-oz. pkgs.)

1/4 cup granulated sugar 1 egg, lightly beaten 3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces 1 15-ounce can pumpkin 2/3 cup packed brown sugar 2 teaspoons pumpkin pie spice 4 eggs, lightly beaten 3/4 cup half-and-half or light cream Chopped chocolate (optional)

Directions n Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry.

Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2inch beyond pie plate. Flute edge high.

Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F. n In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate. n In bowl, combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil. n Bake 60-65 minutes or until knife inserted near center comes out clean.

Remove foil. Cool on wire rack. Cover and refrigerate within 2 hours. Top with chopped chocolate.

Old-Fashioned Bread Stuffing Ingredients 1-1/2cups chopped or sliced celery (3 stalks) 1 cup chopped onion (1 large) 1/2 cup butter or margarine 1 tablespoon snipped fresh sage or 1 tsp. poultry seasoning or ground sage 1/4 teaspoon black pepper 12 cups dry bread cubes 1-1/4 cups chicken broth Sage leaves (optional)

Directions n Preheat oven to 325 degrees F. In a large skillet cook celery and onion in hot butter over medium heat until tender but not brown. Remove from heat. Stir in sage and pepper. Place bread cubes in large bowl; add onion mixture. Drizzle with enough chicken broth to moisten; toss lightly to combine. Place stuffing in a 2-quart casserole dish. Bake, covered, for 30 to 45 minutes or until heated through. Top with fresh sage. Makes 12 to 14 servings.

CONNECTION MAGAZINE | 23

F

ohn

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Funeral HoMe

The area’s most often chosen funeral home.

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Cider-Glazed Turkey Ingredients 1-12 pound turkey Kosher salt or salt Freshly ground pepper 4 cloves garlic, peeled and halved 1 small onion, peeled, cut into wedges 1 medium baking apple, cored and cut into wedges 2 tablespoons butter, melted 6 medium or 8 small baking apples, cored and cut into eighths (such as Golden Delicious, Gravenstein, Granny Smith, Winesap, Rhode Island Greening, Braeburn, Russet, Lady (use 2 lady apples for each medium apple; leave whole) 2 tablespoons lemon juice 2 cups fresh apple cider 53-inch sticks cinnamon, broken 1/3 cup butter 1/3 cup packed brown sugar 1 teaspoon dried thyme, crushed 1/3 cup all-purpose flour Chicken broth Kosher salt and black pepper

Directions n Preheat oven to 325 degrees F. Rinse turkey well and pat dry with paper towels.

Season inside cavity generously with salt and pepper. Rub one of the cut garlic cloves on inside cavity. Place garlic cloves, onion, and the first apple in cavity. n Pull turkey skin to back; fasten with skewer. If a band of skin crosses the tail, tuck drumsticks under band. If no band, tie drumsticks securely to tail. Twist wing tips under back. Brush turkey with 2 tablespoons melted butter. Season with salt and pepper. n Place bird, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into center of one of inside thigh muscles, but not touching bone.

Cover bird loosely with foil. Roast about 2-1/2 to 3-1/2 hours or until thermometer registers 160 degrees F. (Cut band of skin or string between drumsticks after 2-1/2 hours.) n Toss apple wedges with lemon juice. Place apples around turkey. Continue to roast, covered with foil, for 30 minutes more.

Cassville, Missouri 417-847-2141 or 417-847-2157 Shell Knob, Missouri 417-858-3151 McQueen Funeral Home Wheaton, Missouri 417-652-7268

n Meanwhile, in a small saucepan, bring apple cider and cinnamon sticks to a boil.

Reduce heat and boil steadily about 30 minutes or until cider is reduced to 2/3 cup. Add 1/3 cup butter, brown sugar, and thyme. Heat and stir until sugar is dissolved. Remove and discard cinnamon sticks. n Remove foil from turkey; brush turkey and drizzle apples with the cider mixture.

Continue roasting, uncovered, until meat thermometer registers 180 degrees F, brushing bird and drizzling cider mixture over fruit every 10 minutes. Remove turkey from oven; discard cavity ingredients. Transfer roasted bird to a large serving platter.

Surround with apples. Cover with foil; let stand 15 minutes before carving turkey. n Pour pan drippings into a large measuring cup. Scrape the browned bits from the pan into the cup. Skim and reserve fat from the drippings. Pour 1/4 cup of the fat into a medium saucepan (discard remaining fat). Stir in flour. Add enough broth to remaining drippings to equal 2 1/2 cups; add broth mixture all at once to flour mixture in saucepan. Cook and stir over medium heat until thickened and bubbly.

Cook and stir for 1 minute more. Season to taste with salt and black pepper.

Makes 12 servings.

Sources: Recipes.com

24 | NOVEMBER 2016

LARRY DANIELS

Realtor 417-846-7306 ldaniels@mo-net.com

PATTI DANIELS

Realtor 417-847-7995 patti4seasons@yahoo.com

BILL HILL

Broker/Realtor 417-847-3241 billhill.realtor@hotmail.com

LEA HILL

Realtor 417-847-0156 lea.hill@hotmail.com

CINDY CARR Broker/Realtor 417-847-0156

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Broker/Realtor 417-342-1506 jacknickols@yahoo.com

JEAN NICKOLS

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CONNECTION MAGAZINE | 25

Get your ‘shine on Mountain Maid Moonshine, the premier product of White Mule Distillery in rural Purdy, is a nod to Barry County’s own Jean Wallace, the Mountain Maid, who lived at what is now Roaring River State Park near Cassville.

For more information, visit OzarkWhisky.com or call 417-454-5142

White Mule Distillery opens in Purdy 26 | NOVEMBER 2016

G

ary Grantham comes from a family rich in tradition — of making moonshine.

“I learned the craft from a couple of old moonshiners — my grandad and uncle,” Grantham said. “I was on R&R in Dubai when I came up with the idea of making moonshine for a living. Before I even got out of the Army, I was looking for a property that would fit my needs. The realtor thought I was crazy when we looked at properties. Instead of being concerned about the house or buildings on a property, I would take water samples back for testing.”

Searching southwest Missouri and northwest Arkansas for the perfect spot to build his dream, Grantham and his wife, Misty, traveled from Springfield to Eureka Springs, Ark., and several places in between. They finally found a hidden “holler” in rural Purdy, a shady piece of land that boasts a natural spring that produces 40 to 80 gallons of water per minute — the base ingredient in his signature Mountain Maid corn whisky.

“The water has to be pure,” Grantham said.

“There can be no lead or heavy metals and it has to be iron-free and limestone filtered.”

Story and photos by Melonie Roberts

This 370-gallon pot still may be one of the biggest in Missouri, and is used

by Gary Grantham, owner of White Mule Distillery in rural Purdy to make small batch runs of authentic Ozarks whisky.

From left, locally grown wheat, barley and corn, from Schallert Brothers Seed Company in Purdy is used to make sour mash, which is then used as a livestock nutritional supplement after the starch and alcohol are removed, as the key nutritional nutrients, minerals and proteins still remain in the mash.

CONNECTION MAGAZINE | 27

Taking a leap of faith, the couple bought the property in November 2015 and, along with his two best friends, Joe “Fred” Owens and Mike Moody, started building the distillery from reclaimed barn wood, courtesy of Bart Renkoski, another rural Purdy resident.

“I thought about what I wanted to do when I got out of the Army,” Grantham said. “I love this area, it’s a great part of the world. But it’s hard to make a living here unless you want to commute 50 miles either direction. I don’t know anything about rising cows or corn, and I didn’t want to make meth, so I figured making moonshine would be a way to tie in small manufacturing and tourism to the area. People will drive out of their way to see where whisky is made.”

And people did. When the couple hosted their grand opening Saturday, Oct. 11, they sold completely out of their products, Mountain Maid Corn Whisky and Mountain Maid Apple Pie Liqueur, in the course of a day. To top the experience, Misty went into labor, and later that same evening, delivered the couple’s second daughter, Ayita. Their oldest daughter, Neoma, is two.

“I’ve been very blessed,” he said.

Many people make their homemade ‘shine with corn, table sugar and yeast, a recipe Grantham said would guarantee a humdinger of a headache.

He and his crew insist on using locally grown grains: the corn from Chapman Farms right down the road a pace, and wheat and barley from Schallert Seed Company in rural Purdy. The corn is ground to a fine meal-like consistency, then smoked over Ozark hickory chips to smooth out the finished product.

“About 15 percent of the mash is smoked,” Grantham said. “As it ages, it has a buttered popcorn/smoky barbecue on the finish.”

Bucking the shortcut tradition, Grantham and his crew harken back to a more authentic process, using only the best grains and purest water, and a particular strain of French champagne yeast.

“We use that and propagate our own yeast from that for consistency, to retain the flavors I like,” he said. “I also don’t use direct heat to cook the mash.

I use a water-jacketed still, for a gentle flavor, and nothing gets burned. The copper helps filter out sulfites and other undesirable agents, and makes the finished product taste a lot better. I also double distill my whisky to get more of the impurities out.

“My product is a bit higher in price, but it is more expensive to make and, with the focus on quality manufacturing, it’s a better quality than any mass produced bottle you can buy off the shelf.”

28 | NOVEMBER 2016

The smokehouse, built with reclaimed barn wood donated by Bart Renkoski, also of Purdy, serves to smoke corn used in the distilling process to the peak of perfection before being used to make sour mash at White Mule Distillery of rural Purdy.

Although the final product is pure, clear moonshine, Gary Grantham, owner of White Mule Distillery in rural Purdy, lets the product settle for several days on cinnamon sticks and apple pie spices to produce the perfectly smooth and tasty apple pie liquor, appropriately named “Apple Pie.”

Gary Grantham, owner of White Mule Distillery in rural Purdy, checks on the process of the sour mash, which holds the key ingredients for his custom crafted Ozark Whisky.

Neoma Grantham, most likely the youngest gift shop hostess and “moonshiner” in the state, has never met a stranger and will entertain guests to White Mule Distillery’s gift shop with childish tales of horses and cheese forks. “She’s my little moonshiner,” said owner Gary Grantham. “I plan to teach her the family trade.”

In addition to custom crafted whisky and liquor, several gift items are offered at the White Mule Distillery Gift Shop, including hand-crafted teddy bears, candles and T-shirts.

Also available is a CD performed by Nashville artist Sarah Dunn, entitled Wild Wild Heart. Dunn is the sister of Gary Grantham.

Gary Grantham, owner of White Mule Distillery in rural Purdy, explained to guest Darin Nama of Pierce City the importance of using pure spring water in the production of his custom crafted moonshine whisky. The spring on Grantham’s property produces 40 to 80 gallons per day.

CONNECTION MAGAZINE | 29

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In addition to making custom crafted whisky and liquor, Gary Grantham, owner of White Mule Distillery in rural Purdy, enjoys playing the Irish hand drum and Scottish bagpipes.

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A firm believer in reuse, repurpose, recycle, Grantham allows the cooked grains to go back to local farmers to be used as a supplement to livestock feed.

“The proteins and minerals are still in there for the nutrition,” Grantham said. “The starch and alcohol have been cooked out.”

Looking to the future, Grantham plans to age his whisky for three years in re-coopered and re-charred wine barrels from California, and Ozark White Oak barrels.

“Technically, it’s not bourbon,” he said. “That would have to age in new barrels. But Ozark White Oak is some of the best wood for barrels, and I like the French cooperage. It gives the whisky a little spicier, peppery flavor. About 70 percent of the product will be aged in white oak, and the remaining 30 percent in French barrels. The product, Undefeated, will age for three years, then blended, filtered and bottled. I’m anxious to see how it turns out.”

Grantham believes in making whisky

in the traditional manner of his ScotsIrish ancestors — in small batch runs with an eye to quality ingredients and processing.

“I know exactly what is going in there,” he said. “It’s the little details that make the authentic product. Consistency, robust flavor and the traditional distilling process. As a small business owner, I have to maintain a standard of excellence. It takes years to build a good reputation, but only seconds to destroy it.”

Currently, White Mule is offering 500 mL bottles of clear moonshine and apple pie liqueur at $16 per bottle. Ten percent of the company’s annual earnings will be donated to after-school programs for rural children and teens. Undefeated Whisky will not be ready until 2019.

White Mule Distillery is located at 7631 State Highway T in Purdy. Hours of operation are 9 a.m. to 11 p.m. Monday through Sunday. Tours of the facility are offered on Fridays and Sundays. 

bottles & brews

Shock Top Twisted Pretzel Wheat

A new offering from the St. Louis-baed Shock Top Brewing Company, Twisted Pretzel Wheat is billed by the brewer as offering the taste and aroma of a bakery-fresh pretzel in a Belgian-style, unfiltered wheat ale. The beer is listed as limited edition, so enthusiasts only have only a short time to pick up a bottle. On BeerAdvocate. com, Twisted Pretzel Wheat has a score of 78 out of 100 from 405 people.

New Belgium Trippel

A Belgian-style ale, Fort Collins, Colo., New Belgium Brewing Company altered the Trippel recipe to include a new yeast variety and a more complex malt profile, according to its website. New Belgium says the brew is a classically smooth and complex drink, singing with a high note of citrus before finishing with a dry, warm and boozy bite. On BeerAdvocate.com, Trippel has earned an 86 out of 100 rating from 2,942 people, and the site owners rate the brew a 92 out of 100.

Boulevard Calling IPA

A favorite Missouri brewer, Kansas City’s Boulevard Brewing Company offers its Calling IPA in four-pack bottles year-round, filling it with heavy hops, tropical fruit and pine hop aromas. A dizzying 8.5 percent alcohol by volume rating ensures the beer to be a slow sipper, allowing beer enthusiasts to enjoy the flavor. On BeerAdvocate.com, the Indian pale ale has earned a 91 out of 100 rating from 1,397 people, and the site owners rate it an 87 out of 100.

Hendrick’s Gin

Launched in 1999, Hendrick’s Gin is produced by William Grant & Sons of Girvan, Scotland. It is infused with the traditional juniper, and Bugalrian rose and cucumber are added for flavor. Hendrick’s suggests the best way to serve the gin is with tonic water and over ice, garnished with cucumber instead of the traditional citrus. Alternatively, it can be served with soda water. The gin was awarded “Best Gin in the World” in 2003 by the Wall Street Journal, and most recently, Hendrick’s earned medals in the San Francisco world Spirits Competition in 2012.

CONNECTION MAGAZINE | 31

Friends, family members host annual celebration at the Elf Hut

The angel display at the annual Festival of Lights that commemorates and celebrates the life of Dawn Spears.

Family members and friends traditionally volunteer at the Festival of Lights’ Elf Hut on the Saturday following Thanksgiving to honor and celebrate the life of Dawn Spears.

Pictured, in the front row: Sadie Bennett. Second row, from left: Hannah Bennett, Sydney Martinson and Kimberly Bennett. Third row: Patsy Woods, Stephanie Woods Carey and Gwen Martinson.

At the memorial celebration honoring the life of Dawn Spears, tradition calls for minestrone soup, made by Stephanie Carey, Ghirardelli peppermint bark candy, cheese and vegetables trays, crackers, chips, nuts and other snack items. The feast provides sustenance for 10 to 15 people who traditionally work the Elf Hut at the Festival of Lights on the Saturday following Thanksgiving.

32 | NOVEMBER 2016

Honoring their own special angel Some people step into your life and leave footprints on your heart that remain forever. To the friends and family members of Dawn Spears, those footprints have remained bright and shining beacons for 11 years, leading them in the direction of home and the promise of a joy-filled reunion on the other side of Heaven’s pearly gates.

At the age of 24, Dawn Spears was killed in a motor vehicle crash in Arkansas on April 17, 2005. That day forever changed the lives of her family members and friends.

“She had gone to Rogers, Ark., to pick up her wedding dress,” said Stephanie Woods Carey, her lifelong friend and confidante. “Her fiancé, Jason Hull, was severely injured in the crash as well.”

Stephanie and Dawn grew up and attended school in Monett, becoming inseparable friends from the day they met.

“I would stay for weeks at a time at the Spears home,” Stephanie said.

“We’d talk on the phone for hours.

We’d never hang up without saying ‘I love you.’ Our friendship was truly indescribable.”

Chuck recalled his little girl frequently calling him to go to lunch with her after she started working for Jack Henry and Associates.

“She always wanted to meet at Pizza Hut,” he said.

Story by Melonie Roberts

Stephanie and Dawn were so close, their parents became almost interchangeable.

“I call Chuck and Rowena [Spears] my second dad and mom,” Stephanie said. “My parents considered Dawn another daughter.”

The duo grew up in Monett, doing the things most teens did: skating, going to the park, attending classes, hanging out with friends and shopping. Their parents had complete faith the girls were OK in whatever event they attended.

“We never got sat down and scolded by our parents,” Stephanie said. “We never got into that kind of trouble. I think we knew that would ruin things.”

“It was very rare you saw one without the other,” said Patsy Woods, Stephanie’s mother.

“They were never a nuisance when they were together,” added Rowena.

“But it seemed odd if they weren’t together.”

Stephanie said her best friend was lovable, smart, funny, outgoing and beautiful, inside and out.

“But even that doesn’t describe her,” she said.

Rowena said her daughter was a beautiful, old soul.

“She was such a grown-up little girl,” she said. “She was always uplifting. For her, the glass was always half full, never half empty.

Dawn Spears, 22, just prior to her graduation from Crowder College in Neosho.

From left: Dawn Spears and Stephanie Woods Carey during a 2002 visit to New York City.

CONNECTION MAGAZINE | 33

“If they had not been in the accident, I think she and Jason would have been very happy together. As a mom, I sometimes wonder if they would have had children, and how many. I wonder what her future would have been.”

Chuck remembers his daughter as being generous and having a heart of gold.

“There’s nothing in the world she wouldn’t have done for you,” he said.

“Dawn was never spiteful of jealous,” added Patsy. “She was mature, level-headed. She was spunky. There wasn’t any of that high school drama.

She was like a beloved daughter.”

“Even when I was being hateful, she still loved me,” Stephanie said.

“Dawn touched a lot of lives,” said Patsy. “She used to haul Stephanie’s cousin around. When [the cousin] grew up and had a child, she named her after Dawn.”

Even after graduating from Crowder College in Neosho, Stephanie and Dawn continued their annual ritual of Black Friday weekend shopping.

“She loved to shop,” Stephanie said. “She had a passion for Dooney & Bourke purses and shoes.”

“I worked a lot,” Patsy said. “But one of her favorite television shows was The Bachelor or The Bachelorette.

When that came on, I would go home and Dawn would usually be there cooking, and we’d sit down and watch it together.”

“One of my best memories is when we saw the ‘nekkid’ cowboy in New York City,” Stephanie said. “He was playing guitar on Times Square, wearing just boots and a hat and tighty whities. We just looked at each other like, ‘What is that guy doing?’

“We also visited 9/11 Ground Zero and signed the memorial wall. I think it’s in the museum now. They were still clearing the debris out of there every hour. All of the flowers and teddy bears stuck in the fence, along with the letters from people missing loved ones — it was sobering.”

34 | NOVEMBER 2016

Family members gather annually at the Festival of Lights’ Elf Hut on the Saturday following Thanksgiving to honor and celebrate the life of Dawn Spears. Pictured, from left, are: Jimmy Carey, Stephanis Woods Carey, Jared Spears, Hilda Spears, Ethan Spears, Christopher Spears, Darren Spears, Chuck Spears, holding a photo of Dawn, Owen Spears and Rowena Spears.

For decades, the Woods and Spears families have shared their children, Stephanie Woods and Dawn Spears, integrating their extremely close friendship into their homes and lives. Pictured, from left, are parents George and Patsy Woods and Rowena and Chuck Spears.

Getting through the first few weeks and months following the crash was tough for everyone.

“In the beginning, Chuck and Rowena and I spent a lot of time together,” Stephanie said. “I went there every Sunday for years. It helped me feel like I was still very close to Dawn.

The love she has for me helped carry me through, and I know I will see her

again one day. But when I lost Dawn, I didn’t lose the rest of the family.

Having the Spears family as my family helped a lot. I also had a lot of support from my boyfriend, who is now my husband, other friends and especially my family. They helped me get through it.”

“She loved the song ‘What I Like about Sunday,’” Patsy added. “When

that comes on, she’s letting us know she’s there, that she’s still with us.”

“She was a good person,” Stephanie said. “She liked people, liked to get along with people. What happened to her was just not fair. It seems unusually cruel.”

“I had her buried in her wedding dress,” Rowena said. “I was crazy with grief and didn’t know what else to do.”

But Stephanie came up with an idea to celebrate and commemorate her dear friend each year during what would have been their favorite holiday shopping weekend.

“I went to the Chamber of Commerce and told them the story and my idea,” she said. “They got in touch with Mannaco, the company that designs the displays for the Festival of Lights each year, and they came up with two designs.

“The first was a high heel filled with presents, a tribute to Dawn’s love of shoes. The Chamber was almost afraid to show me the second one — an angel. But that was it. That was her.

It was perfect, with money in one hand to commemorate her love of shopping, the high heels and the purse.

“Dawn was always an angel. She’s an angel now, just in a different sense.”

With the first angel display taking place in 2006, a tradition was born.

“This is something we do to make memories and celebrate her life,” Stephanie said. “The first Saturday after Thanksgiving, we make food, hand out dog treats and candy canes, and sing Christmas carols. Our goal is to make memories and raise the most money in a single night. And we did that, made the most money, the first year.”

“Stephanie’s family does the bulk of the work, and we thank them for that,’ Rowena said. “We really appreciate it.

I have to give credit to them. We don’t always make it for the entire evening.”

Tradition calls for certain things, and in this case, minestrone soup is one of the mainstays of the menu.

“I always make the soup,” Stephanie said. “Someone always brings Ghirardelli peppermint bark candy, and everyone else brings cheese and vegetables, crackers, chips, nuts and other snack items. There are about 15 of us that cram into the Elf Hut each year.

They may have to build a second one just for us.”

Family members and friends joining the memorial party typically include Stephanie, Gwen Holman Martinson, Sydney Martinson, Kimberly Bennett, Hannah and Sadie Bennett, Jared Spears and his wife, Hilda, their children, Darren, Ethan, Owen and Christopher, Chuck and Rowena Spears and Patsy and George Woods.

“We’re raising money for the Monett Chamber, so funds go back to the community,” Stephanie said. “It’s sad enough for us every day. By doing something in her name, we keep her memory alive.”

Though Dawn has been gone from the lives of those who loved her for 11 years, they still hear her voice in some of the everyday things that occur.

“If she were here right now, she would tell me to have some kids and ask to go shoe shopping on Saturday,” Stephanie said.

“She’d say, ‘I love you, mom,’” Rowena added.

“She’d tell me, ‘Stop working so hard, Mama Patsy.’”

And perhaps, most poignant of all, “I’ll always be your little girl, Dad.” “For me, I will live the rest of my life keeping her memory alive,” Stephanie said. “That’s the kind of friend she was to me. It’s not a case of service over, friendship over. It never will be.”

Stephanie takes great care to notify family members, friends, acquaintances, neighbors and co-workers through Facebook and e-mails of the upcoming celebration each year. This year’s event takes place Saturday, Nov. 26, at the Festival of Lights, located at Monett’s South Park. 

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Cassville man carves out unique niche

with chainsaw hobby

C

Chase Dunfee holds a chainsaw, which he uses to create unique carvings out of raw blocks of wood, with son Zade, left, 2, and daughter, Myah, 5.

Story by Julia Kilmer

hase Dunfee is like most any other family man in that he works full-time, has a wife and kids, and doesn’t have much free time.

But when he does manage to carve out a little time, one of the things he enjoys is an interesting and uncommon hobby — chainsaw carving.

It wasn’t something he even knew he had a talent for, until he decided to make something for his wife one day — a simple carving that said, “I love you,” with a heart in the middle.

“I probably wouldn’t even have started if I hadn’t done the piece for my wife,” he said. “I was out cutting trees and just wondered if I could do it, just because I was thinking about her. I thought at the time, ‘That wasn’t very hard. Let’s try to do something else.’

Fast forward three years, and Dunfee has created and sold multiple carvings, including many dif-

Chase Dunfee: ‘It’s my own little personal escape’ ferent animals, all he “saw” them in a piece of wood and helped them “come out.” Yet he claims to have no particular talent for the obvious artistic ability the work demands. “[The hobby] just happened by chance,” he said. “I’ve been using a saw my whole life for firewood, and it’s just one of those things I wanted to try. I wasn’t into art in school. I doodled, but I’m not a good artist as far as picking up a piece of paper and drawing something. It’s just something I do a lot better at bringing it out of the wood. I guess I can see them. I always tell everyone there’s something in there, you just gotta

CONNECTION MAGAZINE | 37

get it out of there. You’ve got to find it in there, and then just cut that excess wood away from it.

But it’s a little harder than drawing on paper because you can always erase.”

He has carved bears, turtles, owls, eagles, trucks, tractors and name logs, among other things.

“Whatever you can think of, I can carve it pretty much,” he said.

Dunfee said some carvers will draw what they want to carve first, but he does it a little differently.

“A lot of people will sketch out something, or maybe take some sidewalk chalk and mark on the wood, but I just get the wood and stare at it for about 20 minutes, then start cutting. I don’t think I’m a professional by any means, but still think I do good work.”

To the best of his knowledge, Dunfee doesn’t have any crafty artisan-types in his family “tree” to attribute his talent to, speaks humbly about his talent, and considers himself a jack-of-alltrades.

“I don’t have a clue,” he said. “But I’ve always been pretty good at anything I set my mind to.

I’ve never been the best at anything. I did race motorcycles when I was younger and ranked nationally.”

Dunfee was raised in Cassville, and one thing he can attribute to his family is a family business locals may remember called Dunfee and Son Trucking, and probably where he got his love of trucks, of which he has carved many.

“We grew up working on trucks,” he said.

“We were a trucking company. My grandmother was the first female driver for Tyson. She and my grandfather were one of the first drivers for Tyson. They started out driving for Tyson, then got their own truck.”

Without interruptions, a piece may take up to eight hours or longer to finish, but he doesn’t always get the luxury of large blocks of time to create the unique pieces he brings out of the wood, “whittling away” on projects as time allows.

“It may take two weeks to get a project done, but I might only have eight hours in it,” he said.

“Once I get set on something, it’s hard to pull myself away until I get it done but with [a fulltime job], three kids and a wife.”

38 | NOVEMBER 2016

“I just get the wood and stare at it for about 20 minutes, then

For more information on Dunfee’s carvings, call 417-847-7539.

start cutting. I don’t think I’m a professional by any means, but still think I do good work.”

CONNECTION MAGAZINE | 39

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Dunfee works full-time at Hutchens Asphalt as an asphalt foreman, his wife Mandi runs Family Matters, a new mother-baby consignment store in Cassville, and he has three children — daughter Remi, 1; son Zade, 2; and daughter Myah, 5 — so time is scarce.

Unlike other hobbies, carving can be dangerous.

“Before I started chainsaw carving, I was in eighth grade and cut into my leg with a chainsaw and got staples and stitches,” he said. “I had to miss my last eighth-grade football game. The chainsaw bounced off of my leg — not once, but twice. I’ve got the scars to remind me they are dangerous. I’ve got a place on my finger right now from carving an owl. It can get away from you for sure — you definitely have to be careful.”

Dunfee would spend even more time carving if he could, and is confident is his ability to create just about anything someone would want.

“It is something I would love to do for a living, but it would be a big leap,” he said. “People can request a certain kind of wood. I use a lot of cedar and prefer it. It’s a natural bug-

Dunfee can also create unique pieces for businesses. Here, his wife Mandi stands next to a large, seven-foot bear he carved, which sits at the entrance of the rustic Roaring River Lodge, where his carvings blend right in.

resistant — a soft wood, easy to cut, and really pretty. But I’ve carved oak, walnut, pine; I would and can carve anything someone asks for.”

He gets a lot of requests for name logs, which make great gifts.

“I do a lot of those for Christmas time and birthdays,” he said. “I can do pictures on the sides of them like deer, ducks, or a favorite team logo.”

In addition to fulfillment, and extra cash, his hobby helps him combat stress.

“It’s really all about supporting my family, but it helps me relax,” he said. “If I feel stressed out and overwhelmed with the responsibilities of being a dad, I can get out there, put my headphones on, and carve and just do something I enjoy. It’s hard enough work. A lot of people probably wouldn’t want to do it, but to me, it’s very relaxing. I guess it’s my own little personal escape.” 

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Extraordinary

missionaries

Montgomerys carry their passion for God’s work into remote Haiti

O

n a spring morning, a vendor at the Monett Farmers’ Market offered wood spoons for a donation. The spoons were unusual: a reddish color out of an unusual hardwood.

Janet Montgomery, the vendor, explained that the spoons, selling for $30 each, came from Ile a Vache (Cow Island), an island off the south coast of Haiti. While not an inexpensive product, the spoons represented an effort by herself and her husband, Bill, to create an economy for some of the poorest people in the world, in a place with 90 percent unemployment.

The Montgomerys live in rural Stark City, not far south of Highway 60 in Newton County, near Barry County.

They have worked for the past seven years with people in Haiti, first responding to the devastation from the January 13, 2010, earthquake while doing a mission trip in Honduras. They had gone to Haiti in 2003 with a church group and knew they could help. The quake was reported as the largest in the nation since 1770.

Story by Murray Bishoff

In their first effort, the Montgomerys provided shelter by driving $4,000 worth of tents to Florida, where another relief group shipped them to Haiti. There, the Montgomerys could pick up the tents after flying to Haiti themselves and distribute them to the homeless.

“We saw so many needs that we came home but went right back, starting the mission of Just Mercy,” said Bill.

The couple found themselves enveloped by the sights, the needs, the possibilities of the people and the countryside, as if they had been led to this place — not as deep pocketed miracle workers, but as people with practical life experience, who knew others who could help and who, in their small way, could make a difference.

They met a Haitian couple that had taken in 16 children after the earthquake, all living in two rented concrete rooms. Partnering with a mission from Tulsa, Okla., the Montgomerys worked to provide decent housing for the family and dug a well for them and the surrounding community.

CONNECTION MAGAZINE | 43

Schools with pencils and seating, healthy meals, clean water and medical care are dearly treasured on Cow Island, southeast of Haiti’s main land.

44 | NOVEMBER 2016

Families who take in the children often turn them into domestic servants, even slaves. Last year, the Montgomerys started a secondary class in the school they support so the children could continue their education instead of coming down from the mountains, which they call “upstairs”, for more education.

Bill recounted how, through Convoy of Hope, they were able to connect with Mission of Hope in Haiti to take food such as rice and dehydrated vegetables to the school so the children could have at least one meal a day, “It’s very difficult to get most supplies,” Bill said. “Charity groups want accountability. They don’t want their donations to end up on the black market so Mission of Hope’s rules said they had to see where the supplies were going. No one at Mission of Hope wanted to make that grueling hike up to the mountains to see supplies delivered. I finally went to Convoy of Hope in Springfield, and they intervened with MOH to help get us permission to take the supplies up.”

In 2011, a cholera epidemic hit, transmitted by UN soldiers from Nepal who disposed of their waste with the cholera bacteria into the Artibonnite river. It spread like wildfire throughout Haiti and people began dying everywhere. The people from the mountains were dying trying to make the hike down to the towns for medical care. Bill went to the U.N., but their officials refused to go into the mountains because they would have to stay overnight without security. The Ministry of Health would not respond either.

“Bill decided if no one else would do it, it was up to us,” Janet said. “Bill went to other organizations and got supplies donated that were needed. He found two large tents that we hauled into the mountains and set up in two mountain locations. A friend from Monett helped us buy six mules so we could keep a reliable supply train going up. We set up the tents and hired nurses to stay up there and work. Water had to be hauled in from three hours away to the clinics. We treated over 1,000 people in six months.

I know we saved lives. It’s what Bill Montgomery of charity Just Mercy, resident of Stark City, Mo., God had us do.” saw the great need of Haiti’s island people, which motivated him They met a medical student who came from the mountains near the Dominican Republic, an area so remote that relief workers would not go there. The Montgomerys visited his village with him.

“It was a grueling three- to four-hour hike,” Bill recalled. “There were no roads into the mountains then.

There is one now that goes part way to the village.”

Just Mercy ended up taking over the support of the school, which was about to close due to lack of funds and which served 300 children out of a stick structure. Some of the children walked two hours to get there.

“We asked them why they didn’t go to the national school, which was closer. They said, ‘There are no benches to sit on. No pencils.’ So they came to our school.”

“For the next three years, we supported three different schools in the mountains,” Janet said. “We currently still support one school with 300 children.”

The few mountain schools only go through the eighth grade so if the families want to further their children’s education, they send their children down to the mainland to stay with other families. This practice contributes to the “restavek” (literally, rest with me) problem that occurs all over Haiti.

and his wife to provide hope.

CONNECTION MAGAZINE | 45

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Over the last five years, the Montgomery’s have partnered with Operation Christmas Child through Samaritan’s Purse to pass out the OCC gift boxes to thousands of children in remote areas, once bringing a train of 30 mules to the mountain villages with the gifts. Bill passes out most of the gifts himself, earning the nickname “Papa Noel.” Because of his intervention in local disputes, they have also begun calling him “commissaire” which means “peacemaker.”

Exploring Haiti led the Montgomerys to Ile a Vache, an island off the southwestern Haiti coast, far from the mountains.

There they found 15,000 people living with almost no economy. Besides the usual small concrete houses, some of the people live in thatch huts and catch food from the sea, occasionally selling to cruisers on sailboats that visit the island or suppliers for the two hotels that are on the island.

The natives make no products and live very tenuously. People cook with charcoal that they make from indigenous trees, and they have no running water or sanitation facilities.

In 2013, the Montgomerys relocated their base to Ile a Vache. To get there requires flying into Port au Prince, taking a two-lane road filled with four lanes of traffic through Port-au-Prince, driving five hours to the fishing bay where they board a sailboat for the 11-mile trip to the island.

“We wanted to take our work to the next level,” Bill said. “We’d worked with schools for so long. I thought we needed to be more involved, more integrated with the culture. In Ile a Vache, there’s almost nobody there to help. They have no running water, no roads, no sanitation. What draws us is places where there’s nobody there for them.”

“There’s no doctor on the island,” Janet said. “People come to our door every day for medical help. We do a lot of pain relief and first aid. Because they cook with fire, we see terrible burns where children have fallen into the cooking fires. “ “We built a concrete room and installed a septic tank and a bucket flush toilet and a bucket shower. That’s a huge blessing when Americans come to help us.”

One of the things people do to help feed themselves is harvesting cashews, one cashew on the end of each “apple” that grows on the tree. It is very labor intensive. The people break cashew hulls open with machetes, wary of a chemical inside that will burn. Everything seems to have a drawback, a danger that deters its use.

“I talked to an Irishman who does business in Haiti,” Bill said. “He said there’s no such thing as sustainability in Haiti. That’s not entirely true. But almost.”

Bill secured a Woodmizer sawmill to develop some kind of business from a company that started out making them especially for missionaries. Before the sawmill arrived, all boards were sawed out of the trees by hand. He finds a tree, preferably one that is already dead or fallen. He and a team of Haitians connect a wheeled device called a log arch to the log and bring it to the sawmill he established. There the wood is sawed into boards and stacked to air dry at a rate of one inch per year, six months for a one inch board. After the wood dries, then craftsmen can begin work.

The wood spoons are then made from different Haitian woods entirely by hand, sometimes with great difficulty because of the wood’s hardness. Bill and Janet bring the spoons back in their luggage a few at a time. The small scale process is not enough to make the operation profitable, but it’s a start. Bill has also had locals build Adirondack chairs out of the stunning reddish orange wood, which are disassembled and put back together in Missouri.

“It’s essentially impractical for me to get into the import/export business,” Bill said. “I have too much other work to do.

There’s a woman who can barely use her hands. A fungus has grown under her nails and left them all swollen. I’ve got to find a way to take care of her hands. I need to take an EMT course. There’s just no time.”

Getting $30 for a spoon is not easy. But the reward, giving men employment, is no small achievement either. The spoons provide a living for several families while offering a way for people stateside to make a tax-deductible gift.

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The sawmill brought to the island enabled the people to make quality wood products to improve the local economy, such as wooden spoons and adirondack chairs made of beautiful orange Haitian wood.

The spoons are now available at the Family Room Steakhouse in Monett, as well as fliers on Just Mercy. More information about the work of Just Mercy, including ways to donate, are available at JustMercy.org. the families money to send their children to school. It helps them patch the roof on their house to keep the rain out. And they’ve worked for it, rather than having it given to them.”

The furniture is also expensive, if sold for the labor and expense that went into it. Bill always looks for opportunities. One of the men on the island is an artist. Bill commissioned him to make greeting cards, cutting out banana leaves and pasting them on paper as part of a decorative island scene.

One day, while displaying the spoons at an event in Joplin, the Montgomerys had no success selling spoons,

48 | NOVEMBER 2016

but two grandsons with them were able to go into the crowd and offer the greeting cards for sale to help support the mission. Enough people took them to make the effort worthwhile.

Even the crafts generations have learned in Haiti seem to be disappearing, like making strong seafaring boats. In 2015, Bill helped the locals build a boat they could use as an ambulance after a child got sick and died between the once-a-day taxi boat trips available to the mainland where a hospital is. Just recently, that boat was used to make an emergency run to the mainland and saved a young woman’s life.

A Haitian made crafts fine kitchen spoons from milled wood, cured for six months in the tropical sun.

CONNECTION MAGAZINE | 49

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“I used to go to Haiti two to three months at a time,” Bill said. “Now that I’m 65, I go for six to eight weeks, then spend four to six weeks at home and go back. We need to do fundraising. We have about 20 regular monthly donors and occasional one-time gifts from friends get us over the humps. What we can count on every month is not enough but God has provided continuously.”

The Montgomerys count especially on churches and individuals who give monthly to their enterprise. Three friends have given as much as $250 a month, one man for four years. They stretch the gifts as far as possible.

“You can’t always think about sustainability,” Bill said.

“You’ve got to take things where it lies. If it’s life and death, you deal with it. Jesus said, ‘Those who give a cup of water to little ones will not go unrewarded.’ You don’t think about it. You give the drink of water.”

“We’re definitely not your typical missionaries,” Janet added. “We’ve always tried to do what God puts in front of us to do and this is what was given to us.” 

CONNECTION MAGAZINE | 51

library connection

Excercise your freedom to read This Thanksgiving season, as Americans, we have many things for which to be thankful. Libraries across the United States recently celebrated the freedom to read.

Our government does not regulate what we are allowed to read because of the First Amendment. That is a right not every citizen in the world has. Stand up for your right to read, support your local library and check out these recommended titles at your local branch.

The Trials of Apollo: The Hidden Oracle

by Rick Riordan (youth fiction)

Come along for a hilarious adventure with Apollo, god of the sun, poetry, music, and healing, as he attempts to navigate mortality for the third time in his immortal life. Zeus, king of the gods, has punished Apollo for the attempted uprising of Gaea the Earth Mother (as chronicled in the Heroes of Olympus series). Now he must complete various trials in order to once again become a god. I was practically rolling with laughter while reading this book, which had no shortage of humor or heart. A great read for anyone in need of a good laugh, or perhaps a few oddball haikus.

— Sierra Gunter

War Hawk

by James Rollins (adult fiction)

As I truly enjoy Rollins’ Sigma Force books, I set out with high expectations when I embarked on the Tucker Wayne series. War Hawk is the second and I am finding them every bit as satisfying. Wayne is ex-special forces canine unit and was able to keep Kane, his truly amazing dog, when he left the armed forces. I find the interplay between man and dog fascinating. As always, there is non-stop action, nail biting tension, interesting characters, and danger in abundance.

Kane is amazing as a field agent and companion and his abilities seem uncanny. As always, Rollins follows up at the end of the book with an explanation of the science involved, what is real, what is becoming real and what is pure fantasy. Apparently the capabilities displayed by Kane aren’t much of an exaggeration. I look forward to more great stories about this pair.

— Jane Severson

52 | NOVEMBER 2016

Among the Wicked

by Linda Castillo (mystery)

Kate Burkholder is the chief of police in a small town in Ohio. What is unique about her is not that she is a woman police chief, but that she was raised Amish. She chose to leave the Amish community when she was 18 and ended up in law enforcement. Since Kate is one of the few, if not only, police officers in the country who is fluent in Pennsylvania Dutch and knows Amish culture, she is asked by the New York state police to go undercover in an Amish community where a young girl is found dead and foul play is suspected. This is a particularly dangerous situation, as Kate will not have backup and only limited communication with the state and local police. This is the eighth book in the Kate Burkholder series and I enjoyed it as much as I did the first seven. A great thing about this series is that each book stands alone.

— Cheryl Williams

One Vote, Two Votes, I Vote, You Vote

by Bonnie Worth (youth non-fiction)

Do you need a great way to teach your youngster about the election process? This selection for young readers, told in the classic Dr. Seuss rhythm and rhyme, explains many concepts of our democratic system. Topics include voting, political parties, campaigns, debates, nominations, local elections and the presidency. When and why did Congress move election day from the cold of winter to November? When did Native Americans win the right to vote? These answers and more are inside this fun and educational book. A glossary and index are also included for easy referencing. One installment of The Cat in the Hat’s Learning Library, One Vote, Two Votes is also a companion to the popular PBS show The Cat in the Hat Knows a Lot About That! Check it out this election season, and explore more titles in this non-fiction series — Verna Fry

In the Garden of Beasts: Love, Terror, and an American Family in Hitler’s Berlin

by Erik Larson (adult non-fiction)

This is the second book I’ve read by Erik Larson and it definitely lived up to the first. This is the story of William Dodd, a scholar and aspiring author. Dodd finds himself accepting the unlikely position of U.S. Ambassador to Germany during Hitler’s early years as Chancellor. Believing he would have time to write his book while also keeping an eye on and protecting America’s financial investments in Germany, he accepted and moved his family to Berlin. Unfortunately, he would soon realize the danger the growing Nazi regime posed. Larson does an amazing job of opening up your eyes to the attitude of the time and how many in the United States turned a blind eye to the many atrocities that began under Hitler’s rule and led up to World War II. Packed full of historical accounts and people, many of which I had never been taught about, Larson definitely kept me interested through the last page.

— Angie Judd

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submitted photographs

Photo by Samantha Wilkins

Photos by Jane Glidewell of Aurora

54 | NOVEMBER 2016

Photo by Jeanie Decocq of rural Wheaton

Photos overlooking Kings River by Alisha Ginn of Berryville, Ark.

Do you have a photo you would like to see published in Connection Magazine?

Email it to connection@monett-times.com for consideration.

CONNECTION MAGAZINE | 55

Photos by Cathy Lewis of Pierce City

PO Box 37 • 816 Broadway Monett, MO 65708 jjfloor@suddenlinkmail.com 56 | NOVEMBER 2016

“A Little Store With Big Savings” Residential & Commercial Owned & Operated by Jim & Jayne Terry

Bus. (417) 235-0016 Fax (417) 235-6364 Res. (417) 442-7974

cutest pet

November’s Winners!

Meet Chance and Sadie,

Pictured getting packed up for a weekend away in Branson. Chance and Sadie belong to Trent and Sara Gold of Monett.

enter your pet to win next month’s contest!

If you think your furry or feathered friend is the cutest in the area, let us know!

We invite you to share a photo of your pet to be featured in Connection’s Cutest Pet contest.

Email your pet’s photo to connection@monett-times.com. Photos should be sent in the original JPG format at the highest resolution possible. Remember to include your pet’s name, city of residence and your contact information.

CONNECTION MAGAZINE | 57

Monett Alternative Gift Fair set for Dec. 3

Monett Gift Fair

In anticipation of the Fourth Annual Monett Alternative Gift Fair, Franklin Lucore (age 7) interviewed his mom Elizabeth Lucore to figure out what she was working on.

Along with the volunteer planning committee, Elizabeth is excited to get the word out about this upcoming holiday event.

Franklin Lucore: Mom, what is the gift fair? Why do you call it alternative?

That’s a big word.

Elizabeth Lucore: A gift fair is a place to go shopping for Christmas presents, but not just more stuff. That’s why it’s an “alternative” to the usual, like another way of doing things. These presents are not usual — they will help make Monett a better place to live!

FL: How does shopping help Monett?

What happens at the gift fair?

EL: Instead of looking at shelves, shoppers will browse through tables of charities. Each table will be staffed with a knowledgeable volunteer or staff member waiting to answer questions. There will be something for everyone. For the included charity or nonprofit organization, this is a great way to raise awareness of its work in our community and our world — and to fundraise as well! Do you know what fundraising is?

FL: Yes, it’s when you collect money to do something. Like when I sell popcorn for Cub Scouts so I can go to camp.

EL: Right. Money is an important thing that let’s good people keep doing good work.

FL: Is this thing just for church people?

EL: No way. I think everyone who shops for Christmas might like to give a gift that gives twice. They could get a nice card or ornament to give their family, and their money goes to someone who really needs it. So that’s two presents!

FL: I’d like two presents. How did you have that idea?

EL: Well, it wasn’t my idea. Remember when we went shopping at Aunt Jenny’s church in Kansas? They have an alternative gift fair too. When we moved here, I thought Monett would like to have one too since this is such a generous town. We like to take care of each other here— that’s what I love about living here.

FL: I think maybe people will like getting a little present too.

EL: What do you mean?

FL: Well, if someone is going on an airplane to Christmas they would have more room in their suitcase. Or if they were old, it would be easy to carry a card instead of a box.

EL: I guess that’s a good point, but that’s not really the most important part.

58 | NOVEMBER 2016

FL: You mean giving to people who need help. But what do most things cost? I don’t have lots of dollars.

EL: It’s up to you to donate what you want, but the organizations will tell you what your money can help with. You could give 25 cents to help buy food for a kid who doesn’t have enough to eat from the Backpack Program, or you could write a check for $1,000 to your favorite place. All the money helps someone near Monett.

FL: Did you get a lot of money last year?

EL: Actually, we did! I was very excited when I counted it up at the end of the day— more than $10,000! Each year we seem to collect a little more, and everyone has a good time. It’s such a stress-free way for grownups to get all their shopping done.

Give the gift that gives twice at

The Monett Alternative Gift Fair!

Where: Monett YMCA Community Room When: Saturday, December 3, 2016 | 3:00–5:00 p.m.

Facebook.com/MonettAlternativeGiftFair FL: Maybe it’s the snacks Mom. EL: Well, maybe (laugh). People can have a complimentary cookie and a cup of cider while they walk around looking the tables. I think snacks are just a good idea at Christmas time.

FL: Where is the gift fair? Is it on my birthday?

FL: smiling: Cool! Can I play my piano song?

EL: Yes, there will be lots of kids and grown-ups sharing a piano song, and maybe even some singers from the Monett Middle and High schools. My favorite part is when we all sing Christmas carols together at the end.

EL: This year it will be at the Monett Area YMCA on Saturday, Dec. 3 from 3-5 pm.

FL: My favorite part would be if there were Legos. Are there going to be Legos?

FL: That’s 12 days away from my birthday!

EL: No, but there might be a chicken!

Heifer Project helps people in the Ozarks end hunger by giving animals that make food and do work.

EL: Yes, it will be a fine time to think about what kind of presents you want to give friends and family for anyone’s birthday!

FL: What will be at the gift fair?

EL: You mean “who.” About 20 nonprofits from Monett and abroad. That means organizations that do work in our town to help people in our town.

Last year we had a table for the library to help get a new building, another group is fixing up that pretty building downtown. There might also be some people from Habitat for Humanity; they build houses in Monett for people who don’t have a house. Wouldn’t that be a neat Christmas present to give someone— part of a new house for someone who really needed it?

FL: So I could get someone a chicken?

EL: Yes, or part of a cow or bees or fish. There are lots of neat presents.

FL: I think I’d like to go. I could bring my dollar to donate and get a present from Habitat for Granddad. He likes building with his hammer.

EL: Good idea Franklin. I think that Granddad would love that present, and somebody in Monett will love to get a new house!

FL: Uh-huh. How are you going to tell people to come do their shopping at the Gift Fair?

EL: Well, I hope some people may read this and tell their friends. They might stand up and share it in church on Sunday, or they might see about it on our Facebook page. If you listen to the radio, you might here me talking with more grown-ups about it there!

CONNECTION MAGAZINE | 59

familiar faces

1

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5

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8

9

The 50th annual Apple Butter Makin’ Days was held Oct. 7-9 in downtown Mt. Vernon.

1.

2.

3.

4.

Hailey and Shelly Asher Shane, Ashley and Connor Anderson MaLinda King, Amanda Gilmore and Chuck Mahan Tyler Aldrich, Nick Cox, Dylan Shoemaker, Jaden Payne, Jesse Delk and Derek Dorrance

60 | NOVEMBER 2016

10 5. Summer and Jared Kilpatrick 6. Joe and Arlene Cebina 7. Judy and Denny Goodman 8. Janet Henderson and Nadean Merritt 9. John Bremer and Mary Meier 10. Steve, Wanda and Austin Flood 11. Jaci Sigrist and Mary Woodruff 12. Kelly and Sandy Lakin

7

11

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3 1 2 6 4 5 9 7 8

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The annual member dinner of the Barry-Lawrence County Ducks Unlimited chapter was held on Oct. 8 at St. Lawrence Catholic Church fellowship hall in Monett.

1. Teresa Stumpff, holding Hadlie Stumpff 2. Savanna Stumpff, holding

Noah Stumpff 3. Greg Lombard and Corey Hudson 4. Carol and Bill House 5. John Vincent and Shey Snodgrass 6. Larry and Susan Eden 7. Kenny and Kathy Aton 8. Brian and Briana Smith 9. Garry and Pam Bartkoski 10. Richard and Colette Witt 11. Lauren, Eric and Avery Carver 12. Jim and Reed, and Ariane and

Kevin Smith

12 CONNECTION MAGAZINE | 61

1. Hannah Sivils and Angel Dillard 2. Front: Kassie McCallister,

Grace Wormington and Kelli

McCallister. Back: Lorie

Schmidt and Libby Mills 3. Barbara and Holly Abramovitz, Zachary Ray, Paisley Medlin and

Madlyn Ray 4. David and Tracy Williams 5. Raymond Schmidt and

Dan Shelton 6. Ted and Susan Norris, and

Vonda and Jerry Killion 7. Debbie and Blanche Shelton 8. Jodi Wright and Iris Wormington 9. Emma Browning, Johanna

Hilton, and Declan and

Elissa Browning 10. W.C. and Kathleen Younker 11. Georgeanna Wormington, Trish

Patton and Tom Wormington 12. Jeff and Lori Banning

2 1

3 4

6 The Monett High School FFA Chapter held its annual chili supper and fundraising auction on Oct. 8 at the Scott Regional Technology Center in Monett.

5

8

9

11 62 | NOVEMBER 2016

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MY connection

A group of local friends traveled to Albuquerque, N.M., for the International Balloon Fiesta and took Connection Magazine with them. Front: Raymond and Mary McMeley, Evelyn Warner, Helen and Bill Elmer. Back: Margie and Tom Fenske.

From left, Michael, Audrey and Melissa Carman took Connection Magazine with them to the Nationwide Furniture Show in Nashville, Tenn.

Phil and Carolyn Gollhofer of Monett, joined by Lloyd and Leila Gollhofer of Lawrence, Kan., took Connection Magazine with them to Lake Louise in Banff, Canada.

Larry and Donna Morrison spent their 55th anniversary on a freighter on the inland passage between Vancouver Island and Canada. For five days, they sailed the Discovery Passage to the islands and inlets, delivering food, fuel and supplies to remote resorts and lumber camps not accessible by land.

CONNECTION MAGAZINE | 63

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Give thanks to the Lord for He is good!

Join us in giving thanks at

1613 N. 17th Street, Monett, Missouri Sunday Morning Bible Study - 9:30 a.m.

Worship - 10:30 a.m.

Sunday Evening Worship - 6 p.m.

Wednesday Evening Bible Study - 7 p.m.

www.monettchurchofchrist.com

w w w. b e n n e t t w o r m i n g t o n . c o m

A NAME YOU CAN TRUST

BW

FAMILY OWNED SINCE 1946

BENNETT-WORMINGTON FUNERAL HOME 216 Second St. • Monett, MO 65708 417-235-3141 • 800-743-9697 Rick Wormington ~ Owner

CONNECTION MAGAZINE | 65

parting shot

Photo by Jessica Nichols

“The unthankful heart discovers no mercies; but the thankful heart will find, in every hour, some heavenly blessings.”

—Henry Ward Beecher

66 | NOVEMBER 2016

SB

SECURITY BANK

Let All Our Friendly Faces Serve You At Any Of Our Three Locations:

OF SOUTHWEST MISSOURI

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Cassville

Jct. 37, 76 & 86 417-847-4794

Wheaton

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Bill Pay & Internet Banking at www.sbswmo.com 123 Madison Downtown Aurora

Come see our

417-678-4462 Open Mon-Sat at 10 a.m.

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Thurs. 11/3 10am-5:30pm

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CONNECTION MAGAZINE | 67