June Connection 2019

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A MAGAZINE DEDICATED TO SOUTHWEST MISSOURIANS

June 2019

From the Ground Up

Real, local

A G

Calling cattle four state stockyards

SP E

Quality dairy Edgewood Creamery

C A IAL ll I O SSU ut E

Sharing joy Simplicity Lavender Farm

Connection Magazine | 1

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2 | June 2019

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Connection Magazine | 3

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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.

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J U N E 2019

Special Section: All Out AG 10 | SIMPLICITY

LAVENDER FARM Kathy and Rick Henning of Washburn reach out and engage the community with fields of purple

14

14 | KEEPING A DREAM ALIVE Edgewood Creamery in rural Purdy continues its creamery traditions in new hands

19 | FOUR STATE STOCKYARDS New owners on the cattle auction block aim to maintain 'a good clean, professionally run market'

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Connection Magazine | 7

EDITOR'S NOTE

ON THE COVER

Making Vacation Plans?

As we were preparing the June issue of Connection for publication, I realized that summertime has actually arrived, even though it seemed like it was never going to get here. However, it did arrive, and it is now time to think about what’s ahead for the month of June. Warmer temperatures will probably bring out the shorts that have been stored over the winter months, and you will begin to get serious about your summer vacation plans.

For all of us who are fortunate enough to live here in the Ozarks of Southwest Missouri, we have the choice of traveling to distant locations, or choosing to stay closer to home. What better way to vacation than taking short trip to nearby Table Rock Lake—the marinas and campsites are all within a short drive away for many of our readers. When you think of all that Table Rock Lake offers such as boating, fishing, swimming, water skiing, jet skiing, or just a leisurely float— what more could you ask for? The opportunities are endless.

There are also other attractions that Southwest Missouri offers. We live in the heart of Civil War country. Summertime is the perfect time to take your family to visit one of our Civil War battlefields … Newtonia Battlefield, Pea Ridge National Battlefield, Wilson’s Creek National Battlefield—pick one or visit them all, it will be well worth your time.

As you make your plans for June, we hope you take time to visit some of the outstanding places and businesses we have featured in this month’s issue, and as you travel, don’t forget to take along a copy of Connection magazine and send us a photo so that we can put in the magazine.

We encourage all of our readers to take advantage to of your vacation time and have some summertime fun.

8 | June 2019

Simplicity Lavender Farm in Washburn has more to offer than just this beautiful farm setting. Between skin care products, an event destination and culinary treats, the owners aim to bring the community together and bring people into this area.

CONTENTS 25 Healthy Connection: Intermittent fasting 32 Cutest Kid

35 Parenting Column: For the single moms

38 Recipes: Give Dad the best

49 Rescued, My Favorite Breed 51 Cutest Pets

52 Community Calendar 54 Familiar Faces 58 Parting Shot

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

Email it to connection@monett-times.com

Facebook.com/MyConnectionMo Twitter.com/MyConnection_Mo

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Simplicity Lavender Farm developed in the minds of the owners in 2016, and has continued to grow and offer new options to the community. Rick Henning is tilling one acre of the farm to prepare to plant their first ever lavender plants in 2016.

A field of purple For more information about Simplicity Lavender Farm or to order products, people may call 417-669-9844 or visit www. simplicitylavenderfarm.com.

SIMPLICITY LAVENDER FARM OFFERS SIGHTS, SMELLS AND EVENTS

10 | June 2019

A

garden of purple and the scent of lavender fills the air on a farm in Washburn, and people are welcome to experience the beauty, buy items made from the lavender and plan their next event surrounded by a lavender farm.

Kathy and Rick Henning, owners of Simplicity Lavender Farm in Washburn, said their main priority is to connect and engage with the community.

“We have been married for 28 years,” Rick said. “We have lived in Washburn at our farm for six years now.”

Rick said he was an employee at EFCO, which is what brought them to the area.

Story and photos by Jordan Privett

ALL OUT AG

“After 12 years of working in Pennsylvania, I had the opportunity to come work for EFCO, and I worked there for five years,” Rick said. “About two years ago in June, we had the idea for our lavender farm.”

Kathy said the couple were sitting on the porch of their home looking out at their beautiful land, and thought they wanted to share it with people.

“We thought that we needed to do something with our property that brought people there to give them joy,” she said. “When we were in Pennsylvania, everyone knew us, and we knew everyone. We are very community minded people, but we haven’t really had that

Deep purple and lavender scents–Simplicity Lavender Farm in Washburn has been planting this darker purple lavender to use in their culinary experiments. This culinary variety of lavender can be used in things like iced tea, lemonades and more.

opportunity here in Washburn yet.”

Kathy said that is because they don’t have children in the school system and they go to church in Arkansas.

“We haven’t had that opportunity to engage with the community, and we miss it so much,” she said. “We just started looking into cash crops and a lot of things popped up. When we saw a lavender farm we just thought about how beautiful that would be.”

Kathy said they kept researching the lavender farm and that really just developed for them.

“We had to do so much research because we had no idea how to do this, it took from June 2016 to the 2017 spring to get to planting,” she said. “We could do a fall planting, but we really wanted to do a spring planting.”

Kathy said that worked out well because they had all summer for the plants Connection Magazine | 11

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to be established, then the fall and winter to start developing products to sell.

“We had so many opportunities to pull out of it,” she said. “But, we stayed with it and made something wonderful.”

Rick said he gets joy out of telling people their story, and why they do what they do.

“Just having those interactions with people is amazing,” he said. “Plus, we have met some amazing people through this.”

Rick said he loves to see other people enjoy what they do.

“That is for me, having that conversation and seeing the joy on their face, is why I do this,” he said.

Kathy said the ultimate reward for her is knowing that people enjoy and appreciate what they do.

“Sharing what we do and what we make with people is great,” she said.

“This has really become a calling for us, and because of that our business model is people first, and we are rewarded with the rest.”

Kathy said it was a leap of faith to start Simplicity Lavender Farms, and they have decided to give it everything they have, and let God take care of the rest.

“So far, that has worked out,” she said. “So far, God is providing.”

Kathy said the products they make are all skin, bath and aroma therapy.

“We also are dabbling with culinary products,” she said. “Iced teas, lemonades, cookies and truffles.”

Rick said there is a lot of experimenting that goes into the culinary part of things.

“We started with the skin care products first because they are more popular,” he said. “I love to cook and bake, but cooking with lavender is very different compared to what I am used to.”

Kathy said they have been told by

SPECIAL ADVERTISING SECTION: ALL OUT AG their customers that the lavender products are relieving pain.

“There are a lot of things that lavender is beneficial for,” she said. “But, we can’t promote that, because we aren’t regulated by the FDA.” Kathy said she does talk to customers and get feed back and the body butter specifically has helped people with joint pains.

“Another benefit is relaxation, which is kind of lavender’s claim to fame,” she said.

Rick said they also plant a vegetable garden every year, “We like vegetables and we like to can, but how many vegetables can two people eat alone,” he said. “So, every year we end up making it bigger because we donate 75 percent of it to food pantries.”

Rick said it is important to them to help feed people.

“There are a lot of people who are less fortunate, and we try to do what we can to help,” he said. “We are also trying to get a community garden started at our church with the Girl Scouts.”

Rick said there are some future plans in the works for Simplicity Lavender Farm, as well.

“We want to do some farm-to-table dinners right here on the farm,” he said.

“We are hoping to one day be able to do some weddings here, also.”

Kathy said they want to build an event center on the property at some point to do showers and other events.

“We want something that over looks the lavender,” Rick said. “We have five acres here, and it is beautiful.”

Rick said right now the lavender takes up about an acre of land and will hold about 2,000 plants.

“We hope to be able to host retreats here at some point,” Rick said. “Self care is important, and we have had health scares in the past, which has kind of led up to all this.”

Rick said they can host events now, but under a tent rather than in a building.

“We are also going to plant sunflowers,” Kathy said. “So people can come and take photos with those.”

Kathy said they will do U-picks so that people can pick and dry their own lavender.

“We will give people the tips and tricks for doing that,” she said. “Education is very important to us because we didn’t know a lot about this until we researched it.”

Kathy said they will also offer tours for people who are interested in learning about it.

“People also want to buy plants from us,” Rick said. “So we plan to put in a green house to do that.”

Kathy said they are not limiting themselves to anything.

“We will try anything,” she said. “We

will do anything we can make happen.”

Kathy said their goal is to make a positive difference in peoples' lives.

“However small that may be, people are our mission,” she said.

Rick said they want to give the opportunity for people to come to this area and enjoy what is here.

“The first big event that we will host here will be the Fun in the Field Lavender Festival,” Kathy said. “It will be on June 8, 9 a.m. to 4 p.m.”

Kathy said she hopes people will join the fun at this event.

“We’ll have crafted homemade vendors, food, live music, U-pick lavender bundles and more,” she said. “This could be a fun annual family tradition.

It will cost $5 per person and children under five years old are free.”

Kathy said Christian Davis Serrano-Torres will be playing at the event from 9 a.m. to noon. n Connection Magazine | 13

Dalton Stephens, background, and Joe Rich, cheesemaking apprentice at Edgewood Creamery in rural Purdy, wait for blocks of cheddar to drain off the whey before milling them into cheese curds for further processing. There are no added artificial dyes in the artisan cheeses, which are handmade Monday through Friday at the creamery.

Keeping a dream alive

14 | June 2019

ALL OUT AG NEW CREAMERY OWNERS CARRY ON A TRADITION OF EXCELLENCE

L

ocals may have come to know and love the farm fresh dairy products made in their own backyard at Edgewood Creamery, located at 5888 Farm Road 1090 in rural Purdy.

When the original owners, Charlie and Melissa Fletcher, opted to sell the business, Kelli Stephens stepped in, determined to carry on their tradition of excellence in making artisan cheeses and old fashioned cream line white and chocolate milk.

"I bought the creamery at the beginning of the year," Stephens said. "I started working with them before Thanksgiving [2018] because there is so much to learn. I'm still learning. And, I talk to them at least once a week."

Stephens said it is a full time operation to maintain production of the creamery's signature lines, which include blue cheese, young and sharp cheddar, fromage and farmhouse cheeses, plain and jalapeĂąo curds and cream line milk.

"We supply restaurants, grocery stores, resorts, wineries and vineyards, and natural food stores across southwest Missouri and northwest Arkansas," Stephens said. "I'm hoping to expand into the Oklahoma and Eureka Springs, Ark., markets."

The reason everyone loves Edgewood products so much is the difference in the manufacturing process, starting at the farm.

"Our dairy producer only feeds grass," Stephens said. "Healthy cows and good grass, those are the ingredients in our product."

Hoyt Hines, their dairyman, said he has worked with dairy cattle in a variety of environments, but grass-fed cattle are his preference.

"Cows are grazing animals," he said.

"They do not need grain to exist. It's cost efficient, and I prefer cattle in their natural environment. It's great."

And, the varieties of grass can subtly change the flavor of the end product.

"A pale cheese comes from regular grass," Stephens said. "A cheese with a slight yellow tint comes from alfalfa.

There is a slight difference in flavor, but it's all cheddar."

The processes used can also impact the final product.

"We pasteurize at a lower temperature," Stephens said. "And, we don't homogenize, which breaks down the fat molecules in milk so they resist separation. Without homogenization, fat will rise to the top and form a layer of cream, which you won't find in most local grocery stores. That's what we sell here—our cream line milk. We are also using milk that is antibiotic and artificial-hormone free."

Pasteurization eliminates harmful pathogens, and most commercial dairies

Getting back to basics, Grace Stephens, left, and her mother, Kelli Stephens, take pride in their old fashioned cream line vat pasteurized white and chocolate milk lines. Milk at Edgewood Creamery is pasteurized at a low temperature, which kills off the bad pathogens while leaving the beneficial elements intact. Without homogenization, fat will rise to the top and form a layer of cream, which you won't find in most local grocery stores.

Connection Magazine | 15

Dalton Stephens, son of Kelli Stephens, who purchased Edgewood Creamery at the beginning of the year, turns rounds of blue cheese, which can be aged three to four months before being ready to package.

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pasteurize at a very high heat, therefore eliminating the beneficial elements, like vitamins B12 and E. "Large dairies pasteurize all of those benefits out, and then turn around and add them back in," Stephens said.

"That's why their product has that 'cooked' flavor. Low-temperature pasteurization kills the bad stuff, but leaves the good stuff in there."

Homogenization is also not a friend to the population.

"In that process, the fats are broken down and enzymes released," Stephens said. "That can cause arterial scarring, causing the body to protect the area with a layer of cholesterol. You're losing both the health benefits and the flavor, and it isn't necessary. The body can digest and utilize all of the proteins in milk."

SPECIAL ADVERTISING SECTION: ALL OUT AG Right now, Edgewood employees stay busy with making one kind of cheese per day, and bottle milk two days per week to keep up with demand.

"I'd like to experiment with making a port wine cheese," Stephens said. "Maybe a pineapple fromage and a cheddar jack. To do that, I'd have to put on a second shift just to bottle milk. Everything is done by hand here. From labeling, to filling and capping, it's all hands-on, handcrafted—everything."

Kelly Hayes, head cheese maker, has been with the creamery since day one.

"I rely heavily on Kelly for his expertise and his knowledge of the processes," Stephens said. "He is vital to the operation by keeping the back running."

Other employees include her son and daughter, Dalton and Grace Stephens, her mother Carolyn Hutchens, and cheese-making apprentice, Joe Rich, who has worked more than 30 years in the dairy industry. Her husband, Kenny, will often lend a hand when he is home from his job as an engineer with the Burlington Northern-Santa Fe Railroad.

"Our challenge right now is to keep up with demand," she said.

"We run out of product all the time.

We are in the process of building our cheese cave back up. It was pretty empty. We are hoping to start making cheese every day and then bottling milk after cheesing is done."

Local customers love to visit the creamery, watch the cheese-making process through the windows, and tour the facility.

"People like to know where their food comes from," Stephens said. "I know the cows that provide the milk, I know the condition of the building where they are milked, and I

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know what the cows are eating every day. I know that gallon of milk was grass only 12 hours ago. It's kind of mind-blowing. This is truly a farmto-table operation."

Each month, somewhere between 52,000 and 55,000 pounds of milk are turned into bottled milk or cheese.

"I'd love to expand," she said. "I hope to add on a separate milking building, add a second pasteurization vat, another cooler and a raw milk holding tank, along with a place for tractor-trailers to unload. Cheese and milk production could double, and we could double our clientele."

The key to achieving her dream of expansion is time utilization.

“If I get the Tulsa market, I will have to have someone come in and pasteurize and bottle milk from 5 p.m. to midnight,” Stephens said. “I would have to shift some stuff and add some employees, but we are doing it.”

Making the leap of faith and tackling a new business venture presented new challenges for the Stephens family, but one they would undertake again, given the opportunity.

“I have no regrets,” Stephens said. “We may not be 100 percent there yet, but we're getting there. I wouldn't have made it if Kelly Hayes hadn't stayed. He has been instrumental in our continued success.

Everyone here has a valued spot in what they do, and I'm happy to have helped to continue to provide jobs for people and provide a product that customers love. I certainly hope to grow the business in the next five years and introduce new products, as well.”

Edgewood Creamery is open from 9 a.m. to 4 p.m. Monday through Friday. Products may also be found at Price Cutter in Monett. n

ALL OUT AG

One of the changes that was made when the stockyard was purchased by the Hammen and Keeling families was bringing in Justin Dodson, left, as an auctioneer. Dodson is from Oklahoma and was top five in the 2015 World Livestock Auctioneer Championship.

Also pictured is Chris Keeling, Four State Stockyard co-owner.

Stock Yards

Four State Stockyards NEW OWNERS AT

IN EXETER

Familyoperated business hopes to offer good market

B

arry County Regional Stockyards in Exeter was purchased earlier this year by the Hammen and Keeling families, and the new owners have changed the name to Four State Stockyards.

Chris Hammen, Four State Stockyards co-owner, grew up in Purdy, and his father was a dairy farmer.

“I was raised on a dairy farm,” Hammen said. “Currently, my boys and I operate a cow-calf operation.”

Hammen said he has nine children and the first six were all boys.

“The boys grew up around farming in this area,” he said. “We were inter-

ested in this type of work, and the opportunity to buy the stockyard became available.”

Hammen said he and Co-Owner Chris Keeling came up with Four State Stockyard together, and they have known each other closely for a long time.

“I married his oldest sister,” he said.

“To get back at me, he married my youngest sister.”

Hammen said the last sale for the previous owners was on Jan. 19, and the first sale for the new owners was on Jan. 22. Sales average 1,300 head per week since ownership has changed,

Connection Magazine | 19

The Four State Stockyard in Exeter has had numerous sales since it was purchased by the Hammen and Keeling families. This family-run business has help from almost every member of the families. From left: Chris Keeling, Cade Hammen, Clay Hammen, Colby Hammen, Cale Hammen and Chris Hammen.

and the business has had two successful Saturday sales and holds a sheep and goat sale the first Friday of each month.

“We did make some changes, probably the biggest one being that we do the sale day on Tuesdays now, instead of Saturdays,” he said. “The main reason for that is that maybe having the sale day on a weekday will bring in more buyers. Also, everyone likes to have a Saturday off.”

According to Hammen, there is also going to be an evening replacement cow sale now, so that people who work day jobs can come in during the evening.

“We are trying to run things similar,” he said. “The main goal is to have a professionally run business.”

Hammen said because people are used to bringing in cattle on the week20 | June 2019

ends, they will continue to receive cattle then, and there are plenty of feed and water bins for them to be taken care of.

“Our goal is to have a great operation that is a family ran business,” he said. “As the boys are growing up, this is something that we can all have and do together.”

Hammen said what they offer is a specialty blend of knowing cattle and how to care for them, and trying to bring in a good selection of buyers.

A huge part of the business is making sure that sellers and buyers are taken care of, and this means taking care of their product. Cattle are sorted, stalled and organized to make sure the operation moves smoothly.

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Keeling said he has been in livestock marketing for 25 years.

“I started in Diamond at the Four State Stockyard,” he said. “Then, I worked at the Joplin Stockyards for 21 years.”

Keeling said he wanted to get behind the boys and offer a good cattle market in Barry County.

“We decided it was the right time for the boys to fulfill their dreams,” he said. “We want to get behind them and help them to have work ethic, be honest, do the right things and be fair. For that, they will be rewarded in life.”

Hammen has six sons working at the stockyard: Clay, Colby, Cale, Chad, Chet and Cade Hammen. Keeling has three sons working there Colt, Carter and Cash, as well as, his daughter Lexi, who works in the Cafe with Keeling’s mother and Hammen’s wife,

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Kim. Hammen’s daughters Katy, Kloe and Kori also work in the cafe at the stockyards.

“As a family business, we want to offer a good local auction that is fair,” he said. “We are in a customer service industry, if we didn’t have customers we wouldn’t have jobs, so it’s all about great customer service.”

Cade Hammen, part owner of Four State Stockyard, said it has been a busy transition.

“I always enjoyed getting to know and talking to other people in the cattle industry,” he said. “We are excited to offer a good and honest auction to the community.”

Cade said there is a lot of work that goes into preparing for an auction.

“We spend most of the Monday there unloading cattle and making sure they have hay and water, and we make sure to take care of everyone’s livestock,” he said. “Tuesday, we get there early to sort the cattle, and unload if needed. We start the auction as close to 10 a.m. as possible.”

Cade said he really enjoys talking to buyers before the auction.

“We are just excited for the opportunity to pursue a business in an industry that we love,” he said. “I want to thank the community for the support we have had from them, they have showed an overwhelming support for us, and we are grateful.”

To show their gratitude, the Stockyard recently held a benefit sale for Jeff Reed, who was diagnosed with brain cancer.

“We had a 500-pound steer calf donated to us, and we auctioned it off,” Hammen said. “The person who bought it told us to auction it again, and that went on and on until we had raised about $25,000 in 15-30 minutes.

“We are proud to be part of that and be able to give back to the community that has supported us so much.” n

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Time Restricted Feeding

O

ver the last few years, intermittent fasting (IF) has become more popular in the media and in diet culture. Time restricted feeding (TRF) is similar to IF in the sense that they both restrict the amount of time one should eat during the day. The difference is TRF focuses on the effect of poorly timed consumption of foods, taking the body’s natural clock into consideration and how the time of day that we eat affects the various tissues in the body. In short, both IF and TRF restrict the amount of time during the day that we should eat, but TRF focuses on when those hours should be during the day.

helps regulate blood sugars. When melatonin is circulating through the blood, insulin production drops, which can lead to elevated blood sugars after a meal. In order to avoid excessive increases in blood sugars, TRF recommends that we stop eating at least 2-3 hours before going to bed.

The concept of TRF is based on the idea that our body needs to rest at certain times of day, our gastrointestinal tract and other organs included.

The body’s natural clock, known as circadian rhythm, plays a huge part in how the body metabolizes food, as well as medications. An example of how circadian rhythm alters nutrient metabolism is the sleep hormone melatonin.

Fasting for 10-14 hours a day allows the gut to rest, which promotes autophagy. Some studies suggest TRF could be beneficial in lowering the incidence of cancer and cardiovascular disease. Studies have shown that shift workers, those who work throughout

Another benefit of TRF is it promotes autophagy, which is the body’s natural mechanism of disassembling unnecessary or dysfunctional cell components to be recycled. Human and animal studies have shown that TRF has been beneficial for gut-related problems such as inflammatory bowel disease and gastroesophageal reflux disease.

When the body is getting ready for sleep, it releases melatonin, which regulates sleep-wake cycles. Melatonin also affects the pancreas’ production of insulin, which is one of the hormones that

the evening, have a higher incidence of cancer, diabetes, and cardiovascular disease than those who work during the day.

The hypothesis to explain this phenomenon is that shift workers routinely eat their meals during the night, which is the time that the circadian rhythm is telling the body it should be asleep and not processing nutrients.

Time restricted feeding may not be best for everyone, and there are many other lifestyle approaches that can improve your overall health.

If you find interest in trying TRF, consider reaching out to a local dietitian to further understand the research on TRF. If you are interested in trying to follow a TRF plan, there are a few things you must know first. Fasting from the night before ends the second you eat or drink anything other than water.

This is the reason that the first meal of the day is called breakfast, which when broken down is “break fast.”

When first starting TRF, start with a 10-hour fast, eventually working your way up to 12-14 hours. This time frame will vary for each individual.

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Dr. Satchindananda Panda's website: https://www.salk.edu/scientist/satchidananda-panda/ SHAUN HAWKINS is a graduate student studying nutrition diagnostics at Cox College while completing his dietetic internship. He is originally from San Diego, Calif., and enjoys cooking, working out, spending time with his dog, and being outdoors.

Connection Magazine | 25

FIVE-STAR

DADS Photo courtesy of Jessica Yates Photography The Cogdill family had pictures taken March 3, 2018, the day before Josh left for his deployment. From left to right, August, 12 months, Stephanie, Josh, and Charlie, 2.

F

ather’s Day is about remembering, appreciating and loving the man that raised you.

A father gives his love, time, hard work and support unconditionally to his children, and a military father has to do this while also loving, supporting and fighting for his country.

Military fathers offer fall in love John A. Eggleston is a father that advice, missed the birth of his daughter to serve his country. memories, “I joined the Marine Corps right out of high school in 2001, just before service 9-11 happened,” he said. “I graduated from Southwest high school in 2001, and went to boot camp in June in San

26 | June 2019

Diego, Calif.”

Eggleston said from boot camp he went to telecommunications training as a field wireman.

“I graduated there and joined my unit in North Carolina,” he said. “While I was there, we had two deployments.

The first deployment was nine months to Liberia and helped stop the civil war going on over there. After that, we spent nine months going to different countries, then we came home.”

Eggleston said during deployment, he and his now ex-wife started talking.

“When I got back, I was on leave for Christmas so I went to see her and that is when we started dating, that was 2003,” he said. “The following spring break, she came to visit me in North Carolina, and

Story by Jordan Privett | Photos provided courtesy

two weeks later, we found out she was pregnant.”

Eggleston said they had already planned on getting married, so they did on July 15, 2004.

“I left in August 2004 for Iraq, while I was there we were being mortared all the time,” he said. “They had these Nissan trucks fitted with mortar tubes, and we were under constant fire.”

Eggleston said his daughter, Shaylea, was born Dec. 15, 2004, while he was in Iraq.

“Her labor took a long time,” he said. “During the middle of it, we had a mortar attack and I had to get off the phone.”

Eggleston said about 30 minutes later, he was able to call again.

“About an hour after that, my daughter was born,” he said. “I experienced my daughter being born over the phone.”

Eggleston said while he was on the phone during the birth of his daughter, he had several mixed emotions.

“I was extremely sad that I couldn’t be there, but I also understood why,” he said. “I was scared at the same time, not just from the heavy fire we were under, but also the fact that I was becoming a father. As scared as I was about that, I was still so excited to become a father.”

Eggleston said he missed out on a lot of things not being there for the birth, like holding her right after she was born.

“I held her for the first time February 19, 2005, at about 8 p.m.,” he said. “We had just got back from deployment and we were on buses going to headquarters where our families were. As I got off the bus my mom had my daughter in her arms, and I ran to them.

“She had this little pink blanket wrapped around her, and I pulled it off so I could see her face.”

Eggleston said the first time he got to

hold his daughter was amazing.

“I fell in love again,” he said. “The first time I heard her cry on the phone I fell in love, and when I held her for the first time, I didn’t want to let go of her.”

Eggleston said during that visit he held her as much as he could.

“I missed out on so many things, and I didn’t want to miss any more,” he said. “Because of my daughter, I left the military. If I was going to start a family, I didn’t feel like being gone all the time was the way I wanted to do it.”

Eggleston said after he and his ex-wife divorced, he remarried.

“I have two children with my ex-wife, my current wife had two children previously, and we have two children together,” he said. “My advice for a father is to be patient, listen and the biggest thing is to set the example for your children.”

Eggleston said a father can’t say what he expects and not be it.

“For Father’s Day, my dad always took us fishing with him,” he said. “It was a great time to bond, talk and play.”

Eggleston said between fishing and camping, his father was an outdoors person, and taught his children to always be responsible.

“Being a father means everything to me,” he said. “To me, holding my son in my arms and knowing that he looks up to me is amazing.

“He doesn’t just hear my voice he sees my actions, I am his mentor and to me, it is amazing to see how he develops and what kind of impression you can leave on another human being.”

teaching moments

Cody Cox joined the military in February 2014.

“Previous to that I was working at George’s,” he said. “My wife and I were married in November 2013, and she had a son previously to that.”

Cox said he had been thinking about what he wanted to do with his career.

“A lot of my family was in the military, so that was kind of in the back of my mind,” he said. “I talked to a recruit-

John A. Eggleston during his deployment with John Blaney the U.S. Ambassador to Liberia, Africa.

Connection Magazine | 27

er in November 2013, and I shipped to basic in February 2014.”

Cox said he graduated basic in AIT in May 2014.

“We found out right before I went to basic that my wife was pregnant with my daughter,” he said. “She was about six weeks pregnant then. My daughter was born Sept. 5, 2014.”

Cox said it was strange finding out that he was going to have another child then leaving for three months.

“We probably got three or four phone calls during that time, but we were able to write letters to each other,” he said. “We moved to Fort Riley for my first duty station, but during the last trimester of her pregnancy, the doctor didn’t really want her to travel so she stayed in Cassville with her parents and I commuted on the weekend to see her.”

Cox said he was able to be there for labor and delivery.

“Her water broke around midnight and they called to say they were going to the hospital and would keep me posted,” he said. “She called me at 5 a.m. and said she was definitely going to have the baby, so I flew to Joplin and my daughter was born later that afternoon.”

Cox said in November 2015 he was deployed for nine months.

“I came back in June 2016, and my daughter had just turned one when I left,” he said. “It was hard to miss out on so many memories.”

Cox said being a military father, he has missed things that he will never get back.

“I still have four years in my contract,” he said. “In May 2017, we moved to California.

“We found out recently that she is pregnant again with our third and final child. I ended up doing the same thing where we find out she is pregnant, and

28 | June 2019

Just before Cody Cox was deployed in October 2015, his wife Samantha, nine-year-old son Kaden and four-year-old daughter Kacen, gathered with him for a family photo in uniform.

I am about to leave for a couple of months.”

Cox said his advice to a father is to not take things for granted when it comes to children.

“What they are doing at the time may not seem important to you, but to them it means the world to take the time to play with them and teach them,” he said. “Your time with your children is important.”

Cox said Father’s Day has more

meaning to him now that he is a father.

“Getting those little cards and hand crafted gifts mean the world,” he said.

“There is no emotion to describe what it feels like to be called dad.”

top priority

Josh Cogdill joined the Army in 2010, at 20 years old.

“I started out as a private first class, then I joined ROTC at Missouri State and then got my commission as an en-

gineer officer in the Army in December 2014,” he said. “I met my wife in 2014, during my senior year of college.

“We got married January 2015, and one month later, we found out she was pregnant with our daughter.”

Cogdill said his daughter was born in October 2015, and in May 2016, they found out she was pregnant with their son.

“Our children are very close in age, so that has been a wild ride for all of us,” he said.

Cogdill said he is an engineer officer in the Army Reserves.

“In April 2018, I was deployed to Afghanistan, I just got back from there a couple months ago,” he said. “We did engineer operations throughout Afghanistan. We built camps and improving them, putting up buildings and re-enforcing the perimeters.”

Cogdill said he won’t be deployed again for another two years because he is in a two-year stabilization period.

“I was able to be there for both of my children's birth, but while my wife was pregnant with our son I was away in training,” he said. “I came back the night she went into labor.

“I was so happy that I was supposed to come back that night anyway, and that is the night he was born.”

Cogdill said he got home from training at 1 a.m. and his wife went into labor at 3 a.m.

“My advice is to get down on your child’s level and make as much time for them as possible,” he said. “Get down on the floor and play with them whenever you get the chance.”

Cogdill said one year for Father’s Day, his wife gave him a picture frame that was made up of picture of him and his children.

“It was a great gift,” he said. “Even though my children are 2 and 3, I feel like I re-realizes all the time that I am

"a military spouse is the bond that keeps your family together."

— Derek Acheson, operation NCO for the National Guard

a dad.”

Cogdill said being a father is really all about the children.

“It is being a good husband so that my children see what a healthy relationship looks like,” he said. “It is also making time for them and teaching them everything that they need to know to be successful and good people.”

Cogdill said he tries to make his wife and children his top priority.

support spouses

Derek Acheson, Cassville assistant fire chief, said he joined the National Guard in 1995, and became active duty in 2001.

“My full time job is active duty National Guard,” he said. “I am an operation NCO for the National Guard.”

Acheson said he is primarily an construction engineer, and he is command and control for a 160-person unit.

“I run operations for the unit when we have any operations for training and readiness of the unit,” he said. “When I was in high school in Cassville, the National Guard was building the soccer fields with the city. When they worked on it on the weekends I would see the Army trucks, and I was interested in that, so when the recruiters came to the school, I chose the National Guard over the Army and reserves.”

Acheson said he appreciated the way the National Guard helps communities in their time of need.

“I am due to retire next year, and I am looking to do more with the fire service then,” he said. “I’ve been to so

many places helping my state and nation, and now I want to help more on a local level.”

Acheson said he has skills and talents that he has learned over the years and he wants to use them to help people wherever he can.

“My wife and I got married in 1997, shortly after I graduated high school, and my son was born in November 2002,” he said. “I was deployed to Iraq in March of 2003, so my son was four months old when I left.”

Acheson said that deployment was 16 months.

“My son was nearly 2 years old when I returned,” he said. “We were in Iraq in the early stages so the technology wasn’t the greatest, when we first got boots on the ground in early June we didn’t have much communication. Once every two weeks or so, I could make a call.”

Acheson said once a month or so, they could get the technology together to make a video call.

“It was difficult to be apart from each other, especially with us being so young,” he said. “The spouses are left home to deal with real everyday life.”

Acheson said he felt more compelled to make life as easy as possible for his wife.

“My wife was amazing during that time,” he said. “She worked so hard for our family. I haven’t had any wartime deployment since then, but I have done plenty state emergency duties and overseas deployment training.”

Acheson said the biggest advice he can give to a military family is to under-

Connection Magazine | 29

stand what their spouses do while you are away.

“I don’t think the spouses get as much recognition as they should,” he said. “A military spouse is the bond that keeps your family together.

“My wife has helped me through 23 years of service, and if it wasn’t for her, I wouldn’t be able to do what I have.”

Acheson said he and his wife are going on 22 years of marriage, and he has been home for about four anniversaries.

“One of those anniversaries was my departure ceremony to go to Iraq,” he said. “She is so understanding.”

Acheson said for military fathers coming back from deployment, they should remember that their family has a routine already in place.

“What helped me out was not trying to change the systems my child and wife already had in place,” he said. “Just enjoy your family and spend time with them.”

Acheson said being a father means being there for your child.

“Being there for my son and helping him make sense of whatever craziness comes at him is why I am there,” he said.

treasure family

Russell Seay joined the military in 1997, and his neighbor was his recruiter.

“I was sworn in November 21, 1997,” he said. “I went to boot camp in 1999.”

Seay said he was a construction engineer.

“My wife and I got together a month after I joined and were married a year later on May 15, 1999,” he said. “Our daughter was born on November 18, 1999.”

Seay said his son was born September 27, 2001.

“I didn’t have my first deployment until 2003, so I was able to be there for both of my children’s births,” he said.

“They were still so young when I left.

“One of the things that sticks out in

"don't forget where you come from and your family back home."

— Russell Seay

my memory is that when I came back from that 16-month deployment, my daughter didn’t recognize me. It took her about 15 minutes at the airport to realize who I was, and that really hit me hard.”

Seay said he tried to keep in his mind separating his civilian life from his military life.

“It is hard for wives and children to understand what servicemen and women go through,” he said. “The spouses and children have a hard time to separate it.”

Seay said military spouses and children are a large part of why service men and women are successful.

“I deployed again to Afghanistan in 2013 for six months,” he said. “Thankfully, my children were older then.”

Seay said another memorable moment for him was his daughter pinning on his last promotion when she was 15 years old.

“My advice is to not forget where you come from and your family back home,” he said. “They have to go through so much when you are gone.”

Seay said his most memorable Father’s Day was his first one after deployment.

“That was 2009, and I didn’t have a Father’s Day with my children until they were almost in their teens,” he said. “We spent the weekend doing all kinds of activities.”

Seay said his children mean everything to him.

“They are my life, outside of my wife,” he said. “You are responsible for a life and it really is amazing.”

Seay said his father and uncle also

served in the military, but they didn’t have children until afterward.

“I couldn’t really ask them what to do or for advice in that aspect because it was different for them,” he said. n

John A. Eggleston holding his daughter for the first time two months after she was born.

30 | June 2019

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Connection Magazine | 31

CUTEST KID Regan Phillips, daughter of Kenneth and Tori Phillips of Exeter.

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Email your child’s photo to:

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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.

32 | June 2019

Story by Murray Bishoff | Monett Times file photos

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PARENTING COLUMN

Father’s Day for the Single Mom As Father’s Day rolls around on June 16 this year, I am taking on an unexpected role in this new season of my life. This will be my first Father’s Day as a single mom.

I did not plan for it to be this way.

Just like I did not plan to have to take my kids shopping for their dad; only to be reminded that “Mommy is getting divorced and she cries a lot,” so says my 5-yearold daughter to those who she wants to share our latest news with.

I’ll admit I cringe inside just a little bit…every time she says something like that. I have to graciously remind myself that she is processing this too – just like I am; one day at a time.

I am new to all of this, and so I am learning how to navigate life as a single mom. I have learned a few things that I think can help other moms who might be in a similar situation and could be feeling a bit overwhelmed or might I even say, rejected? For all my single mom friends out there whom I know and to the ones I have yet to meet, this one’s for you.

MEGAN RUFFING is learning all sorts of new things about herself as a single mom to her three kids.

She is navigating the effects of divorce with the love and support from her friends and family. You can visit her on Facebook at writermeaganruffing for more single-mom advice.

Here is my list of 10 things I think you should do for your single mom friend on Father’s Day:

1. Buy her flowers.

I’ve heard there are some ladies out there who say, “Don’t waste your money on flowers. They just die.”

But I’m not one of those people and you shouldn’t be either. Flowers are beautiful and they should be given with endless amounts of love to the recipient. Buy your single mom friend flowers to let her know how loved she is, how beautiful she is, and that she was on your mind.

She will light up a room when she realizes the flowers are for her. Trust me.

2. Take the kids shopping for their dad.

If your kids’ dad is still in their lives, offer to take her kids shopping to get him something from them. This serves a couple of purposes. First, it takes the responsibility off of her shoulders to go out and do the awkward action of choosing an item for her ex-husband, and second, it allows the kids to get out there and see you doing something nice for their dad. It’s important for the kids to see their parents doing kind things even if the marriage ended.

3. Tell her she’s a good mom.

It never gets old hearing from someone whose opinion you value, that you’re doing a good job at this

whole “mom” thing. You never know what her day might have entailed and hearing those words might be the lifeline she needs but won’t ask for.

4. Surprise her with coffee.

Find out what she likes to drink for her morning cup of coffee and surprise her with a cup to get her day started off in the right direction. Not sure when you’ll have time to bring her coffee?

That’s okay. Grab a gift card instead and write an inspirational note to go along with it. She’ll be appreciative, feel loved, and when she goes to redeem her gift card– she’ll think of how you thought of her.

5. Write her a card.

Send her some snail mail if you live out of town. Getting mail (minus bills) is fun, and it will be a nice surprise. If you live nearby, write her a sweet card telling her how much you care for her and that think of her often. Sometimes all it takes is someone else’s kind words to help heal a single mom’s hurting heart.

6. Give her a hug.

And mean it! There’s nothing like getting a good, old fashioned hug from someone who loves you.

Research suggests that a 20-second hug can reduce the physical effects of stress when a chemical called Oxytocin is released in our bodies.

Connection Magazine | 35

7. Make her a meal.

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One of my dear friends is so good about hooking me up with meals. She knows I am a vegetarian and is intentional about making something that my kids and I can eat together that’s simple, yummy, and ready to go for those nights that seem to be too hard to handle. There are so many friends out there who want to help, so why not get together and have yourselves a casserole making, freezer-friendly get-together where you make meals for those you know who are going through a divorce. This has been one of my favorite things that my friends have done for me.

8. Just listen.

Sometimes your single mom friend just needs to talk. Whether she’s in the beginning stages of her divorce or she’s on the other side of things…there will be times when she just wants to word-vomit.

Let her. Use minimal encouragers such as nodding your head or making eye contact to let her know that you are paying attention.

9. Invite her.

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Think about inviting your friend out with you the next time you’re running errands.

She may be sitting at home without her kids and need some sort of distraction.

Are you headed to get your nails done?

Invite her to go with you. Are you getting groceries? Invite her to go with you.

She may say “no” more than she says “yes,” but being invited will make her feel thought of and important and really, isn’t that what we all want?

10. Let her cry.

Sometimes your friend just needs to cry.

Regardless of how or why the divorce happened, a union has still been severed and that is a hard thing. Divorce brings about all sorts of uncomfortable feelings and uncharted territory that some friends want to steer clear of. My best piece of advice; Lean in. Lean in with all of your heart, and let her cry when she wants to.

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Marinated Grilled Shrimp

Restaurant-Style Chef John’s Buffalo Chicken Wings Pulled Pork BBQ

INGREDIENTS

INGREDIENTS

3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined skewers

DIRECTIONS

1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wings oil for deep frying 1/4 cup butter 1/4 cup hot sauce 1 dash ground black pepper 1 dash garlic powder

DIRECTIONS

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Preheat grill for medium heat.

Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep.

Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended.

Remove from heat and reserve for serving.

Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Recipes from Allrecipes.com 38 | June 2019

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

INGREDIENTS 3 tablespoons dry barbeque rub, or more as needed 1 (3 1/2) pound bone-in pork shoulder blade roast 1/2 teaspoon liquid smoke flavoring, divided 1 cup water, divided 3/4 cup barbeque sauce, or as needed salt and freshly ground black pepper to taste 12 soft white hamburger buns 3/4 cup barbeque sauce, divided Add all ingredients to list

DIRECTIONS Preheat oven to 210 degrees F (100 degrees C).

Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.

Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.

Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.

Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.

Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.

Buttermilk Strawberry Shortcake

RECIPES FOR DAD

INGREDIENTS 3 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon baking soda 1/3 cup white sugar 1 1/2 teaspoons salt 3/4 cup chilled unsalted butter, cut into small pieces 1 cup buttermilk 2 tablespoons heavy cream 1/4 cup turbinado sugar 8 cups sliced fresh strawberries 1/4 cup white sugar 1 tablespoon lemon juice

DIRECTIONS Preheat the oven to 425 degrees F (220 degrees C).

Line a baking sheet with parchment paper.

Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.

Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)

Stir in buttermilk until the flour mixture is moistened.

Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.

Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.

Dad’s Leftover Turkey Pot Pie INGREDIENTS 2 cups frozen peas and carrots 2 cups frozen green beans 1 cup sliced celery 2/3 cup butter 2/3 cup chopped onion 2/3 cup all-purpose flour 1 teaspoon salt 1 teaspoon ground black pepper

1/2 teaspoon celery seed 1/2 teaspoon onion powder 1/2 teaspoon Italian seasoning 1 3/4 cups chicken broth 1 1/3 cups milk 4 cups cubed cooked turkey meat - light and dark meat mixed 4 (9 inch) unbaked pie crusts

DIRECTIONS Preheat an oven to 425 degrees F (220 degrees C).

Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.

Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes.

Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and

thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.

Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.

Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Bake in the preheated oven until golden brown, 15 to 20 minutes.

Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.

Serve the strawberries with juice over the biscuits.

Connection Magazine | 39

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40 | June 2019

400 4th St., Monett, MO 65708 (417) 235-2007 drury.edu/connection

Future Drury student Amy Jacquez signing up for classes at Drury’s Monett campus.

WATCH US GROW

Drury University’s Monett campus sees banner year

T

his has been a year of growth for the Drury University campus in Monett.

Historically, Monett has offered college classes through its junior college, which closed in 1954, and through classes offered at what is now the Scott Regional Technology Center, dating back to the 1990s in a video feed. Drury took that one step further by opening its own campus in 2012, thanks to the gift of the former First United Methodist Church building from Glen and Sharon Garrett, located at 400 Fourth St. Now, Drury’s gradual growth has begun to take major strides. In April, Drury was seating slightly more than 150 students in Monett.

Story and photos by Murray Bishoff

Connection Magazine | 41

“The numbers have been steadily growing,” said Rhonda Schilly, site director for the Monett campus. “Typically, we see a jump from fall to fall. This year, we saw it from semester to semester.

“People are realizing we’re here. Students mostly come here because of other students telling them about their experience. We’re offering more. Three to four years ago, we had a handful of business majors. Now, we have a faculty member on campus teaching seated classes, and we’re up to 40.”

Schilly and Yesenia Perez, the Somos program director through Drury’s College of Continuing Professional Studies, talked about how they are out in the community more than in the past, sharing the Drury story, but they are not alone. Faculty, some drawn from community businesses, are also speaking about the offerings. Connections with those well-credentialed faculty also make impressive connections, such as Kevin Norris, from the Cox Rehabilitation Clinic, who teaches psychology, and Joel Thomas, from Jack Henry and Associates, who teaches the leadership class.

Some programs offer a natural pull, once the public becomes aware of them, like the criminal justice degree program.

“We offer courses during the day for high school students, courses like basic general education and psychology, classes that make good transfer credits for college-bound students,” Schilly said.

In the fall of 2020, Cox College will offer a nursing cohort, which Drury supports.

“We have all the prerequisites for that here on campus,” Schilly said. “People know our credits transfer in. That opened a door. Some may not be ready to move away to nursing school. Now they can stay here and transfer credits later.

42 | June 2019

Patty Bounous provided instruction to students in the Foundations of College and Professional Success class at Drury’s Monett campus. Pictured are student Set Starr, front, and, at rear from left, Dora Garcia, Alexandria Walker, Liz Montelongo and Erica Alberto.

“We’ve added an addiction studies minor. That can be added to any major.

Those classes better prepare students to work with that population. We’re recruiting different faculty to teach those classes as well. They’re well credentialed, people you know. We have students who are getting ready to graduate who are going to stay one more year to get this minor.”

Some of the instructors in Monett have their teaching conveyed across Drury’s network on campuses through remote teaching. Students at campuses in Rolla, Houston and St. Roberts can zoom into classes in Monett and benefit from local teachers.

Schilly noted they have seen a shift in student interests. While many still like online courses, more and more students now want seated classes, which they can receive in Monett. She observed that the number of students seeking a traditional college experience is growing, compared to the percentage of older students.

Now, 35 percent of Drury’s students in Monett are between age 18 and 21.

Only 11 percent of students are age 39 or older, while 55 percent are age 25 or less. Two-thirds of Drury’s students are female.

To keep up with growth in the student population, changes have been underway to facilities at the Monett campus. The music therapy program, which leased the lower level of Drury’s building, relocated last fall, opening more classroom space. Another computer lab was added there and a small lecture hall.

Space is available for a study hall and an office for a recruiter.

“We pride ourselves on what makes us different,” Schilly said. “It’s the experience students have from the first time they walk in the door. We’re a one-stop shop. We talk about what they want to do, work through financial aid, and ask about their questions, their worries and fears.”

“We establish relationships,” Perez

said. “We have a family feel here.”

“That’s so important to us,” Schilly agreed. “The staff and faculty have good relationships with students. We truly love to come to work every day. Watching what goes on in the classroom and study halls—it fills my cup. I feel privileged seeing where students start and watching them blossom into a new person. They need ‘Atta-boys.’ We’re with them through the journey, and it’s important to us.”

“It’s what defines us,” Perez added.

Sometimes, they noted, students need a push. They get it from the Drury staff. Perez observed often a student may think, “I’m not smart enough for college.” But when they give it a try, the results may be dramatic.

“We had a single mom that came in,” Schilly recalled. “She was broken. She

"We pride ourselves on what makes us different. It’s the experience students have from the first time they walk in the door."

— Rhonda Schily, Drury Univerity Monett Campus site director

helped her confidence.

“There was a student who came in who has a decent job in a factory. He thought he needed a few business classes. He got a package deal. Once he took those classes, he realized he didn’t know how to write. Now his reports at work

Kay Osborne’s synchronous class brought off-campus instruction in for the accounting for management class.

felt she didn’t have time. She couldn’t afford classes. I stopped her in the hall the other day and she said, ‘This place has changed my life!’ She realized she was capable, and worthy of an education. It

are noticeably different. I think we give students a lot they don’t realize they need.”

Schilly said part of her job is encouraging, supporting the choice to come

for a couple classes and try some more, reaching for what they may not know they can do.

“I’m the parent whisperer,” Perez said. “Rhonda is the student whisperer.”

“We all have our gifts,” Schilly added.

That goes for the faculty as well.

Schilly recounted how a behavioral science instructor reaches out to students who come in wanting to help people but not knowing how. That instructor breaks down the options, directs students into the specific field they want, or where they can make the biggest difference.

“Most people come in wanting to help other people have a personal story,” Schilly said. “Life has taught them something. She [the instructor] talks to them about who they are and what motivates them, to understand their own journey and how to help people.

Students say it’s almost like therapy. It’s that meaningful to them.”

Several programs are also evolving with new features. The business program, for example, has a faculty advisor on staff now. The advisor focuses on what goal a student has. Some might not need a business degree for that.

Others may need to follow the master’s degree track and not worry about peripheral courses.

Connection Magazine | 43

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“If you need graduate school, we’re here to prepare you for that too,” Schilly said.

The Somos (“We Are”) program for students with a migrant background, part of the College Assistance Migrant Program (CAMP), is now in its third year. It’s a federally funded program, part of the nearly 50-year-old High School Equivalency Program (HEP), that assists students in successfully completing their first academic year of college and continuing at a postsecondary institution. The program has a limited capacity—a goal that Drury has reached each year.

Somos initially reached out to primarily Hispanic students, but experience has shown people of Burmese and Caucasian background also qualify.

Going forward, Perez and Schilly said, Drury will discontinue using the Spanish moniker of Somos and talk about the effort under the CAMP program.

A major hurdle for many attending college is the cost, another facet where Drury has proven accessible.

“Our evening program is a different price from the day school,” Schilly said.

“A full Pell grant for students pays 100 percent of the cost of tuition for a fulltime student in the evening program.

For students who don’t receive a full Pell grant, we have an in-house scholarship.

Students don’t compete for the scholarship. They just have to maintain a 3.0 grade point average and apply before the beginning of the semester. Our scholarship goes up to $500 per semester.”

She noted the evening program was designed for working families to provide education opportunities off the work schedule.

“As we’re starting to see more traditional students, we’re open to offering more day classes,” Schilly said. “We’re here by 8:30 a.m. weekdays, and the building is open. Students are free to use lab space any time the building is open.” n

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Connection Magazine | 45

Area organizations benefit from non-traditional form of fundraising Women attending the first anniversary of the 100+ Women Who Care Monett and Surrounding Area Chapter gathered around the celebration cake, provided by former Monettan Kara Brower, co-owner of Grady's Goodies in Springfield. (right) Carolyn Hopkins nominated Haven of the Ozarks at the one-year anniversary meeting of 100+ Women Who Care Monett and Surrounding Area Chapter. Organizers of the not-for-profit organization take out the hassles of bake sales, organizing dinner events and other fundraising activities to focus on the benefits a few women coming together four times per year.

46 | June 2019

LOCAL

T

here is a new kind of fundraising event growing in popularity across the nation in which participants can skip baking cookies, planning and selling tickets for elaborate dinner and dancing galas, and absolutely forget about selling chocolate bars door to door. The premise of the organization is to invite 100 women to a wine and cheese social who are willing to donate $100 with the overall goal of making a $10,000 contribution to a local charity.

The idea was brought to Monett by Tammy Pyle.

“I was visiting the Facebook page of an old friend who lives in Iowa when one particular post caught my attention,” she said. "It was about a chapter of 100+ Women who Care. I Googled it and researched it, saw what they were

Story and photos by Melonie Roberts

100+ Women Who Care CHAPTER

celebrates milestone doing and thought this would be a good thing to do in Monett. God put it on my heart, and it just wouldn't go away."

So she shared the idea with a few friends, and together, they started a social media campaign on Facebook and eagerly told family members, friends and co-workers about the inaugural meeting.

Thus, 100+ Women Who Care Monett and Surrounding Area Chapter was formed.

More than 35 women gathered at the

first wine and cheese social nearly a year ago, and over the course of a year, collected $20,450 to return to local non-profit organizations and charities in southwest Missouri.

“At the first event, we collected $4,600 to donate to the Monett Historical Society,” Pyle said. “We meet quarterly, and were able to donate $5,000 to Camp Barnabas, $5,250 to the Monett Backpack program; and $5,600 to the Barry County Youth Camp. We were Connection Magazine | 47

able to sponsor 40 kids to attend camp.”

“Three charities or their spokespersons are represented and given five minutes to present information about their 501 (c) 3 organization, and another five minutes to answer questions from the group,” said Rexanna Hood, a member of the steering committee. “Ladies are given ballots to vote for their charity of choice, and the organization receiving the most votes for the evening's event will receive the proceeds.”

Church and school affiliations may also be nominated to receive funds, and all winning nominations are ineligible for nomination for a two-year period.

“We have corporate or civic sponsors to provide wine and finger foods,” Hood said. “That way, all of the money donated goes directly to the winning charity.”

Last year's sponsors included Thad Hood/HHR Construction; Greg Huntress/Vision Health; Cox Monett Hospital; and Nikki Weber/Edward Jones. The sponsor for the first anniversary celebration was Darren Indovina/The Bayou Cajun restaurant.

While the steering committee organizes and moderates each meeting, it is the membership that nominates and votes for the recipients of the funds.

"It's their chapter–they make the choice of what charities will receive the proceeds," Hood said. "We want commitment from our members for at least a year. We're hoping to get at least 100 women to join. That's $10,000 that can be donated to a local charity. Think about it–a few women coming together for a good cause can make a huge difference in this community."

Women from all walks of life gather to enjoy one another's company while helping raise funds for a local charity or organization.

"We had teachers, doctors, housewives, and retired women from all walks of life represented at the first meeting," Pyle said. "It was a casual, congenial group working together for a purpose.

48 | June 2019

We have a core group of about 35 that attend every meeting, but our membership is currently running at around 75.

We haven't made 100 yet, but we're getting there."

At last month's meeting, spokespersons for Haven of the Ozarks, Cox-Monett Hospital Auxiliary and the Erin Spradling Memorial Fund at University of Missouri.

Hopkins spoke on behalf of the Haven of the Ozarks Animal Sanctuary, a no-kill shelter located in rural Washburn.

“Keep in mind, when an animal is adopted, it does so much for that family that has provided it a home,” she said.

“We spay or neuter pets to reduce the number of pups and kittens being born.

We can alleviate the suffering for those animals. All animals are microchipped and current on vaccinations, and ready to go home and be loved and cared for the rest of their lives.”

In 2018, a total of 132 cats and 415 dogs were adopted, and six dogs and three cats were reunited with their owners. Seven cats were released to control pest populations in the rural area where the shelter is located.

“We always need volunteers for kitty cuddles, dog walkies and socialization of the animals,” Hopkins said.

Kathy Fertig spoke on behalf of Cox Monett Hospital Auxiliary.

“We support Cox Monett Hospital,” she said. “We fund two high school scholarships for graduating seniors each year, and two continuing education scholarships for employees who want to continue their education. We support the Cardiac Kids program, purchased wheelchairs and updated the televisions in all patient rooms, bought reclining beds for fathers staying the night in the maternity ward, and provide memory boxes to mothers who have lost a child.

We provide the comfort dog program, where canines visit with our patients.

The money we are raising the next two

years will go toward the new building fund. We also run the gift store and information desk, and guide visitors where they need to go.”

Fertig said the state program for hospital auxiliaries this year centers around sleep apnea, and the local auxiliary will support the sleep program at Cox Monett Hospital.

Kevin Norris spoke of his colleague, Erin Spradling, a physical therapist, whom he called a friend, a mentor and a great leader.

“She gave me my first job,” he said.

“I learned how to be a good leader. Erin Spradling was a strong woman and dedicated to her craft. On Jan. 17, 2017, Erin left work at Cox Monett Hospital and suffered a fatal heart attack on the drive home. Both of her brothers followed within the year.”

Norris and his colleagues determined the best way to honor Spradling was to establish a physical therapy scholarship in her name at University of Missouri.

“We need $25,000 for a self-endowed scholarship, and we're nearly 54 percent of the way to that goal. The scholarship will be awarded to a second-year student, who would potentially work in this area.”

Attendees cast their ballots for the winning entity, resulting in a tie between the auxiliary and the memorial scholarship. After a second poll, Cox Monett Auxiliary was named the recipient of the evening's donations, totaling $4,100.

Members of the steering committee are seeking sponsors to underwrite the cost of the quarterly meetings so 100 percent of the proceeds can be donated to local charities. Funds are donated under the management of Community Foundation of the Ozarks and the Monett Area Community Foundation.

Those wishing to join the effort may find more information at 100+ Women Who Care Monett and Surrounding Area on Facebook, or call Pyle at 660679-8616. n

RESCUED, MY FAVORITE BREED

'Fur'ever, 'fur' always, for fur-loving homes

A

s much as I enjoy the warmer weather and everything being green once again, it is also the dreaded time for families to move to a new home in a new city or even a new state. Unfortunately, that means that some people do the unforgiveable and leave their pets behind.

They abandon puppies, kittens, grown or elderly dogs and cats. I fail to understand how anyone can be so callous, inconsiderate and cruel as to abandon pets that had been part of their families. What kind of example does that set for the children? That animals are disposable? That they are not worth some sacrifice? In most instances, with a little planning, there are alternatives.

There are many housing opportunities that allow pets, social media is very helpful in rehoming animals, and maybe family members would take one or more of the pets. And if nothing else is available, ‘Owner Surrenders’ in the rescue world are very common and most shelters will try very hard to accept these poor pets, knowing they will at least have a good future.

Without the shelters, many of these dogs and cats would perish. Humane Societies, city pounds, and breed specific rescues may not be able to take animals immediately, but they generally have a waiting list so that future accommodations can be made to allow the pets to be cared for. Please imagine a dog or cat who was part of a family and suddenly no longer has that family to feed

CHRISTA STOUT

him, to love him or to give him shelter.

These pets are confused, sometimes become afraid and distrustful of human contact and yet many are just as loving as ever. In legal terms, this is called animal neglect and is punishable under the law. Shame on anyone who dumps or abandons innocent animals.

Freddie and Ginger, are a pair of terrier mixes. Their owners rescued many abandoned animals, unfortunately, too many, and it came to where they could no longer afford to feed and care for all of their animals. The funds to spay and neuter, as well as vaccinate, were not available, and then the owners as well as their parents, incurred health problems. Eventually, most of the animals came to Faithful Friends.

Although they were not abandoned, Freddie and Ginger were loved, there were just too many animals for the owners to give them the care, attention and socialization necessary. They have been together since birth and ideally they could be adopted together, but that may not be possible. They are super sweet, but still somewhat suspicious of humans and it takes them a while to trust new people and new routines. They are looking for someone who will love them so much they forget they are shy. They were raised with lots of other dogs so a new doggy sibling might be just what they need.

If you are ready to adopt a pet, please consider these at Faithful Friends:

TOOTSIE is the last of a litter of pups of lab/retriever mix. She is a playful and sweet pup who is lonely now that her siblings were adopted.

Although she has lots of puppy energy, she is much more laid back than most puppies and she loves children.

She wraps her legs around your waist to get a hug.

CALLIE is, you guessed it, a calico cat, who is about 4 years old. She is a little shy, but loves to have her head scratched and she will return the favor by rubbing up against you. She is very interested in her surroundings and watches everything that goes on.

She will let you know when she wants to retire to her favorite spot.

The adopters should be very patient and understanding of their disability and background.

For more information on any of the Faithful Friends animals or to volunteer, go to www.FFAANeosho.org, contact us on Facebook, or by calling the adoption center at 417.592.2512.

We always need volunteers, and we always have adoptable dogs and cats!

Connection Magazine | 49

We’ll keep you WoRkING! ®

FRIENDLY TIRE

Tires for all vehicles • Full service auto maintenance Jason Farris • Danny Dill

417-235-6777 • 703 US Hwy. 60, Monett, MO 65708

WE HAVE THE EQUIPMENT for home, lawn, garden & farm projects!

Contrary to some humans, dogs and cats are much more accommodating, loving and loyal. Take one of our current residents, Gabby the two-year-old tabby, who came to the shelter, blind in one eye from a previous unknown injury, but that certainly doesn’t slow her down. She had given birth to three kittens who were almost ready to be weaned. But just as that was in process, a farmer brought a week old kitten to the shelter that he found in his barn in the hay, and we asked Gabby to take Jagger on as her own. Gabby stepped right up, nursed the kitten as if he were her own, never considering that maybe this one was not hers and that she could turn away.

Gabby

Miles of Monett 33Miles East East of Monett onon Business 60 Business 60 236-0308 417-236-0308

www.monettrental.com

www.monettrental.com

OUR COMMUNITY

with in The Heart f The Ozarks with continuing care

32 Residential Care Apartments 78 Bed Skilled Nursing Facility

58 Independent Living Homes Fitness Center & RehabCare Group

A Tradition Of Caring Since 1925 Continuing Care Retirement Community

205 S. College  P.O. Box 403  Marionville, MO 65705  (417) 258-2573

FOR ALL YOUR FLORIST NEEDS! • Beautiful Roses • Mixed Floral Bouquets

• Candy Baskets/Plush Toys • Blooming Plants for the Garden

We deliver to all the surrounding communities

Flowers Speak Wonders 200 W. 1st Street, Across from the Judicial Center, Cassville, MO 417-847-2363 • Open 8:30 am – 5:00 pm Mon-Sat

50 | June 2019

She took on three more kittens after that, Chase, about 2 ½ weeks old, was found by a MoDOT worker at the side of the road; a few weeks later, Lark was found only two days old, the momma and siblings were missing and presumed killed by wildlife; and finally, DiSi, a 2 week old kitten was found in the crawlspace of a house, likely, the momma was trying to move her kittens and this one got lost. All of them are doing great now. The disadvantage to Gabby was that she has not been vetted, because she was nursing, and therefore her forever home had to wait, but hopefully it will not be too long.

Before you adopt an animal, take on an abandoned animal, or a found one, please consider the consequences to your current animals and the one for whom you are taking responsibility. If the cost in money and time is too much for your family, work with one of the shelters to provide a safe and happy environment for all.

CUTEST PETS

Just us pups:

Polly, Coco, Rudi

Front seat lab mix, Polly, back seat terrier mix Coco and German Shepherd mix Rudi.

All rescue pets owned by Christa Stout of Verona

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.

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.

Email your pet’s photo to:

connection@monett-times.com Connection Magazine | 51

COMMUNITY CALENDAR JUNE 2

The Seligman Chamber of Commerce will host a dance at the Seligman Chamber Event Center at 7 p.m.

Admission is $5 each, and attendees are asked to bring a snack to share. No alcohol or smoking is allowed. For more information, call 417662-3612.

JUNE 3

The monthly dance at the Monett Park Casino will be held with Timberline Country band playing. Please bring a snack to share.

Notary services available at the Central Crossing Senior Center in Shell Knob, 9:30 a.m. to 1:00 p.m.

JUNE 4

Computer class will be held at the Central Crossing Senior Center in Shell Knob at 12:45 p.m.

Stamping Up—a card making class, will be held at the Central Crossing Senior Center in Shell at 12:45 p.m.

JUNE 5

Blood pressure checks will be taken at the Cassville Senior Center beginning at 10:30 a.m.

Cassville Senior Center will have a presentation by the Better Business Bureau at 11:30 a.m.

Blood pressure checks will be taken at the Central Crossing Senior Center in Shell Knob beginning at 10:30 a.m. until 12:00 p.m.

JUNE 6

Benefit counseling by appointment at the Cassville Senior Center. Call 847-4510.

Paint class at the Cassville Senior Center at 9:00 a.m.

52 | June 2019

JUNE 7

Cassville Chamber of Commerce First Friday Coffee will be held at At The River from 8 to 8:45 a.m.

JUNE 8

Simplicity Lavender farms will host their first Fun in the Field Lavender Festival from 9 a.m. to 4 p.m. There will be craft and handmade vendors, food, live music, you-pick lavender bundles and more.

Cost is $5.00 per person, children under 5 are free.

Located at: 23344 Farm Road 1085, Washburn. www.simplicitylavenderfarm.com

JUNE 9

The Seligman Chamber of Commerce will host a dance at the Seligman Chamber Event Center at 7 p.m.

Admission is $5 each, and attendees are asked to bring a snack to share. No alcohol or smoking is allowed. For more information, call 417662-3612.

JUNE 12

Grace Foot Care by appointment at Cassville Senior Center. Call 847-4510.

JUNE 14

Special Father’s Day Lunch served at the Cassville Senior Center, 11 a.m.-12:30 p.m., with a gift drawing to be held.

JUNE 15

The Shell Knob Chamber of Commerce will be holding its Second Annual Fireworks Poker Run. Call Twilia at the Chamber office for more info at 417-858-3300.

June 2019 JUNE 16

The Seligman Chamber of Commerce will host a dance at the Seligman Chamber Event Center at 7 p.m.

Admission is $5 each, and attendees are asked to bring a snack to share. No alcohol or smoking is allowed. For more information, call 417662-3612.

JUNE 17

Notary services available at the Central Crossing Senior Center in Shell Knob, 9:30 a.m. to 1:00 p.m.

Free breakfast at the Cassville Senior Center beginning at 8 a.m.

JUNE 18

Computer class will be held at the Central Crossing Senior Center in Shell Knob at 12:45 p.m.

Grace Health Services at the Central Crossing Senior Center in Shell Knob. Call for an appointment 417-858-6952.

JUNE 19

Blood pressure checks will be taken at the Central Crossing Senior Center in Shell Knob beginning at 10:30 a.m. until 12:00 p.m.

Live music by The Shell Knob Strings will be at the Cassville Senior Center during the lunch hour.

JUNE 20

Birthday Lunch at the Central Crossing Senior Center at 11:15.

Paint class at the Cassville Senior Center at 9:00 a.m.

JUNE 21

Summer Celebration Lunch served at the Cassville Senior Center, 11 a.m. to 12:30 p.m.

JUNE 23

The Seligman Chamber of Commerce will host a dance at the Seligman Chamber Event Center at 7 p.m.

Admission is $5 each, and attendees are asked to bring a snack to share. No alcohol or smoking is allowed. For more information, call 417662-3612.

JUNE 24

Nell’s Nails begins at 9 a.m.

Call 417-858-6952 for an appointment. Walk-ins are welcome at the Central Crossing Senior Center in Shell Knob.

JUNE 26

WIC at the Central Crossing Senior Center in Shell Knob.

Call 417-2114 for an appointment.

Nell’s Nails begins at 9 a.m.

Call 847-4510 for an appointment. Walk-ins are welcome at the Cassville Senior Center.

Oxford Health talk presented by Susan Rauch will be held at the Central Crossing Senior Center in Shell Knob beginning at 11:45 a.m.

JUNE 27

All Years Car Show at Shell Knob Senior Center. 10 a.m. to 1 p.m.

The Pierce City Senior Center Dance will hold its regular monthly dance.

JUNE 28

Birthday Lunch will be served at the Cassville Senior Center beginning from 11 a.m. till 12:30 p.m.

JUNE 30

The Seligman Chamber of Commerce will host a dance at the Seligman Chamber Event Center at 7 p.m. Admission is $5 each, and attendees are asked to bring a snack to share. No alcohol or smoking is allowed. For more information, call 417-662-3612.

Continuing the Legacy We understand being in the same business for generations. We also understand you’ve worked hard to secure a future for your family.

Years of commitment and dedication have helped get you to where you are today. Let me help navigate the next step to assure your family is able to continue the legacy for future generations.

Terri Lynn DeGraffenreid Brattin, LUTCF Agent

500 Mill Street • Cassville 417-847-2100 Toll Free 1-888-847-2276

We’re your Shield. We’re your Shelter.

ShelterInsurance.com • 1-800-SHELTER Shelter Life Insurance Company • Columbia, Missouri

Happy Father’s Day! You know Ken’s Collision as The Area’s Finest Collision Repair and Glass Facility, and now Ken’s is proud to offer Professional Auto and Truck Detailing. Our experts bring back that New Car Feeling inside and out, cleaning and polishing your vehicle with the same attention to detail that we give every car and truck we repair.

Just another way we work for you, the customer, to make sure your car is fixed right, to Factory Specifications with the right parts, by highly trained technicians.

At Ken’s, it’s all about the details

Ken’s Collision Center – when it’s time to focus on the details!

712 W. 10th St., Cassville, MO 65625 • 417-847-1200

www.kenscollisioncenter.com

505 Plaza Drive, Monett 417-354-8408

acambarorestaurant.com We cater! Nothing’s too large or small!

Connection Magazine | 53

FAMILIAR FACES

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Purdy High School held graduation ceremonies for the Class of 2019 on May 12 in the school gym.

54 | June 2019

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Amanda Reid, Tony and Robin Pryor, Scott Spain, Abby Shuey holding Tucker Louanna Dodson, Mariah Ormsby Elizabeth and Joe Grissom Becky Goostree, John and Rose Mills, Julie Cook

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Emma Mareth, Mattie Gilmore, Kaden Propps, Sami House Carissa McCracken, Morgan McCracken, Cassie Wilson, Lavern Madison Andy Harris, Kaylynn Harris with Elliot, Amy Harkey Ryan Lechner, Bud Renkoski, Beverly Ozbun

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The 11th annual Pierce City Arts Festival was held on May 4 at the Jolly Milll Park.

1. Chris Golubski, Jiaying Zhou

holding Angelica 2. Jonathan Eiskina, Tootie Knott 3. Julianna, Jennifer and Aiden

Indovina; Evan, Jackson and

Jeff Patterson 4. Josslynn, Freddie and Kelsey Johnson 5. Jimmy and Tracy Roberson 6. Steve and Darla Hare 7. Ken Hammarstrom, grandson

Bodhi Duckworth,

Jane Hammarstrom 8. Olivia and Danica Whittenhall

and Val Whittenhall, holding

Aaliyah Jack 9. Reuben and Rebakah Farnsworth

Connection Magazine | 55

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CoxHealth Systems held groundbreaking ceremonies for the new Cox Monett Hospital on May 1 in Monett.

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Lynette Merritt, Tina Fore, Elena Silvers, Nallely Salinas, Christina Reich-Gage, Erin Mudge Mark Conn, Brian Bardell, Richard Heim Jan Harris, Tim Siebert Denise Staponski, Shawn Hayden

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Pete and Betty Rauch Merrian Copeland, Barbara Frogue Leslie Manor, Scarlett Buckmaster, Brandi VanAntwerp Andres Aposotol, Lisa Alexander, Naty Apostol Terry Montellano, Linda Esparrago

Southwest Band Auction 1.

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Becky Bratcher, Melissa DeMoss, Jonita Smith David Paul, Lindsey Anderson Randy Petty, Letha Petty. Jordan Shaun Senko, Lisa Gloyd, Ronan Wheeler, Justin Brinkman

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The annual Salad Luncheon fundraiser, hosted by the St. Lawrence Council of Catholic Women, was held on April 24 at the church fellowship hall.

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Tona Pruente, Margurite Butterworth and Sarah Witt Tammy and Kayla Landoll Lee Ann Santee and Debbie Seufert Donna and Norm Hammond Meghan Ceselski and Roxane Hill Jim Haston, of Edward Jones, and Robin McGovern, newly named hospice care consultant at Hospice Comapassus Jeannie Schmidt and her sister, Marjorie Layton The Honorable Jack Goodman and his mother, Joyce Goodman

Monett High School held commencement exercises for the Class of 2019 on May 10 in the school gym.

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Wanda Long, Crystal Judy, Latricia Davis, Brittany Welters Mariela and Valentin Vizcaino, Janie Salas Maddie Glouse, Blake and Christy Spain

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Johnna Christensen, Elayna and Caelyn Christensen Dakota Allcock, Jansen Carr Joe and Kelley McCaffrey Midge and Tom Bahl, A.J. Bahl, Nathan Hoyt

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7 Connection Magazine | 57

PARTING SHOT

Photo by Melonie Roberts

"Summer afternoon — summer afternoon; to me those have always been the two most beautiful words in the English language."

- Henry James

58 | June 2019

A D V E R T I S E R 'S I N D E X Acambaro Mexican Restaurant........... 53 Adelita's Mexican Restaurant.................2 Ag Service Center ................................. 21 Aire Serv................................................... 23 Animal Clinic of Monett........................ 17 Arnhart Baptist Church......................... 37 Aurora Chamber of Commerce..............6 Barry County Coop................................ 22 Bill Vance Marine................................... 31 Barry Lawrence Regional Library...........3 Bruner Pharmacy.................................... 34 Carey's Cassville Florist........................ 50 Cassville MFA Agri Service.................. 22 Coast to Coast........................................ 16 Community National Bank......................9 Cox Medcial Centers............................. 60 Cubs Café................................................ 34 Diet Center.............................................. 24 Doug's Pro Lube..................................... 24 Drury University..................................... 40 Edgewood Creamery............................. 18 Edward Jones.............................................5 Exchange Insurance............................... 24 First State Bank of Purdy.................4, 53 Fohn Funeral Home............................... 37 Four Seasons Real Estate..................... 34 Four State Stockyards........................... 21 Four States Dental Care....................... 59 Freedom Bank of Southern Missouri ............................................................ 45 Friendly Tire............................................. 50 Guanajuato Mexican Restaurant...........6 Holmes Farm Supply.............................. 17 Jay Marshall Pump Service.................. 45 Julie Lee Photography..............................6 Justin Boots............................................. 12 Ken's Collision Center........................... 53 Kiddie City............................................... 33 Lackey Bodyworks................................. 36 Les Jacobs................................................ 36 Lil Boom Town Event Center............... 44 Mattax Neu Prater Eye Center............ 31 MFA Co-op Association........................ 12 Monett Main Street............................... 33 Monett Rental & Sales.......................... 50 Ozark Methodist Manor....................... 50 Peppers and Co...................................... 33 Purdy Health Clinic................................ 23 Race Brothers............................................4 Riehn, J. Michael; attorney................... 31 Rusty Gate Flea Market........................ 36 Scott Regional......................................... 23 Security Bank of Southwest Missouri ............................................................ 34 Shelter Insurance...............................9, 53 Swartz Tractor.................................. 16, 18 The Brown Bag Breakroom.................. 36 The Coffee Café..................................... 40 The Farmer's Daughter............................9 The Jane Store........................................ 44 Tomblin's Jewelry................................... 44 Trogdon Marshall................................... 44 Walt's Tractor.......................................... 21 Welter's Farm Supply............................ 17 White's Insurance.................................. 37 Whitley Pharmacy.................................. 40

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TEETH-WHITENING SPECIAL! Call for details.

New Patient Special: Free Dental Exam and X-rays

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Now three convenient locations!

825 Hwy 60, Ste. H Monett, MO P. 417-635-1173 2040 LaQuesta Dr Neosho, MO P. 417-451-1566 501 S Madison, Suite P Webb City, MO P. 417-392-6090

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Hablamos Español Connection Magazine | 59

PRIMARY CARE

VIRTUAL VISITS

URGENT CARE

EMERGENCY ROOM

Hello, convenience.

This is health care on your schedule, and on your terms.

Between work and family there’s no time to be sick. That’s why we offer services to fit your busy life. Virtual Visits whenever, wherever. Same day/next day appointments for new patients. Urgent Care open late, plus the option to use Save My Spot so you can spend less time in the waiting room when you get there. Welcome to health care made easy.

417-269-INFO or coxhealth.com 60 | June 2019