Connection April

FREE Restoration station

Cassville builders give old D-X service station new life

Encouraging positive choices

SPRING CLEANING CHECKLIST

Program connects Rotarians with local students

10 must-dos to get your house ready for the new season

Vintage appeal

Monett native creates popular app

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Inside:

bloom

home. lawn. garden.

Page 47

APRIL 2013

APRIL 2013

CONNECTION MAGAZINE | 1

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APRIL 2013

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APRIL 2013

CONNECTION MAGAZINE | 3

W E A L S O S E L L F O O D G R A D E B A R R E L S

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APRIL 2013

contents CONNECTION MAGAZINE

April 2013

9 18 23 30 36 38 41

A high-tech app has vintage appeal

47

Bloom Home. Lawn. Garden.

Monett native creates popular Pocketbooth app

Camp Barnabas Prep Taking the next step

The Popcorn Man

The rewards of volunteerism

A tisket, a tasket

A rustic wooden basket

63 41

Jack the Rat and His Funny Little Hat Local writer pens children’s book

Encouraging positive choices

Program connects Rotarians with local students

Restoration station

Cassville builders give old D-X service station new life

A special supplement of Connection 48 HOW TO CLEAN A GAS GRILL 49 BACK TO THE FARM 56 SPRING CLEANING CHECKLIST 58 SMELLS LIKE MONEY 60 CHICKEN LITTLE 63 EATING WILD GREENS 64 LORI’S LIST 67 SPRINGTIME RENEWAL 68 MOVING MOUNTAINS

APRIL 2013

CONNECTION MAGAZINE | 5

F

ohn

w w w. f o h n f u n e r a l h o m e . c o m

FUNERAL HOME

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EXPERIENCE MAKES THE

DIFFERENCE.

Cassville, Missouri 417-847-2141 or 417-847-2157

Shell Knob, Missouri 417-858-3151 McQueen Funeral Home Wheaton, Missouri 417-652-7268 6 | CONNECTION MAGAZINE

Connection

A MAGAZINE DEDICATED TO SOUTHWEST MISOURIANS

PUBLISHERS Mike and Lisa Schlichtman EDITOR Lisa Schlichtman editor@monett-times.com ART DIRECTOR Veronica Zucca connection@monett-times.com ADVERTISING REPRESENTATIVES Robyn Blankenship Greg Gilliam Sheila Harris Marion Chrysler Cassie Brewer GRAPHIC ARTISTS Melody Rust CONTRIBUTORS Lindsay Reed Murray Bishoff Meagan Ruffing Jo Anne Ellis Nancy Ridgley Lisa Craft Darlene Wierman Sally Reinhardt Melonie Roberts Sheila Harris Susan Funkhouser Anne Angle Pam Wormington Sherry Tucker Charlea Mills PHOTOGRAPHERS Sarah Lee Mike Scott Amanda Solak Chuck Nickle Kerry Hays Patti Richardson Jeff Terry LeAnne Pfeiffer Jon Whitlock DISTRIBUTION Jim Bower TO ADVERTISE 417-847-2610 - Cassville 417-235-3135 - Monett Send e-mail inquiries to editor@monett-times.com Mailing address: P.O. Box 40, Monett, MO 65708 Connection is published monthly and distributed free in Cassville, Monett, Exeter, Washburn, Pierce City, Mt. Vernon, Aurora, Verona, Roaring River, Eagle Rock, Shell Knob, Purdy, Wheaton, Freistatt, Marionville, Seligman, Golden and other surrounding areas.

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

APRIL 2013

EDITOR’SNOTE

i

LOVE NPR (NATIONAL PUBLIC RADIO), AND during my drive back and forth to Monett each day, I’m usually listening to All Things Considered, Fresh Air, Morning Edition or Tell Me More.

During a recent commute, an interview caught my attention, and three little words have stayed with me ever since. Andrea Davis Pinkney, the author of “Hand in Hand: Ten Black Men Who Changed America,” was speaking about her book and described it as a “mirror of positivity” that focused on the societal contributions made by African-American men like Booker T. Washington, Martin Luther King, Jr., and Thurgood Marshall.

Pinkney’s description resonated with me, because that is exactly how I’ve always viewed the role of Connection magazine. Each month, we feature stories and articles that reflect the inherent talents, natural beauty and one-of-a-kind people that can be discovered in the southwest corner of the state. We are a collection of small communities filled with individuals who have interesting stories to tell. When these features are compiled into one publication, they produce a bright reflection of what makes the Ozarks so great.

Our goal is to remind our readers why they chose to live here in the first place and to entice others to spend time here – to shop here, to eat here, to hike here, to hang out here, to move here. Each month, we uncover new places to explore, new business ventures to feature and new people to interview. Connection holds up a big mirror and the exceptional attributes of the Missouri Ozarks are reflected back at our readers.

This month, our mirror of a magazine illuminates a large variety of interesting subjects from a Monett native who has designed a popular smartphone app that was recently chosen as Starbucks’ App of the Week to a new nine-month educational program offered at Camp Barnabas that helps prepare developmentally disabled individuals for independent or supervised living scenarios.

Our April issue also includes “Bloom,” a new home, lawn and garden section we’ve prepared for our readers just in time for spring. In addition to spring cleaning tips and an inspirational gardening essay by one of our contributors, the special section also includes articles on mulching, raising chicks and enjoying wild greens as well as feature stories on an organic farm and dairy in Mt. Vernon, and Lori’s List, a money-saving, ad-match list compiled by a Monett woman and made available to subscribers for a small fee. We hope these articles will inspire you to begin planning for your summer garden or get motivated to tackle a home improvement project you’ve been putting off all winter.

Being a “mirror of positivity” for our little corner of the world is a role we enjoy, and with your continued support, we’ll keep spreading the good word.

Insi de:

48 | HOW TO CLEAN A GAS GRILL 49 | BACK TO THE FARM 56 | SPRING CLEANING CHECKLIST 58 | SMELLS LIKE MONEY

60 | CHICKEN LITTLE

63 | EATING WILD GREENS 64 | LORI’S LIST 67 | SPRINGTIME RENEWA L 68 | MOVING MOUNTAINS

home • lawn • garden

A S P E C IA L S U P P L E M E NT OF CONNECTION home • lawn • garden

Keep connecting,

Lisa Schlichtman editor@monett-times.com

APRIL 2013

CONNECTION MAGAZINE | 7

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APRIL 2013

A HIGH-TECH APP HAS

vintage appeal B Y M U R R AY B I S H O F F

How many of those crazy computer apps do you have on your smartphone?

How many of them have you tried to learn how to use?

Did you ever think about trying to create one? Monett native and St. Louis resident Tim Garrett did, and now he’s in the business.

APRIL 2013

CONNECTION MAGAZINE | 9

“

POCKETBOOTH S I M U L AT E S T H E EXPERIENCE OF SITTING IN AN OLD-SCHOOL PHOTO BOOTH. I THINK THE PHOTO BOOTH ITSELF HAS A SORT OF TRANSCENDENTAL NOSTALGIC APPEAL.

”

--Tim Garrett

10 | CONNECTION MAGAZINE

Tim’s first (he’s got another one in the works) is Pocketbooth, a “photo booth” for your phone.

“After seeing a rather mundane photo strip (by Andy Warhol) hanging in the Museum of Modern Art, I was inspired to create images in a photo booth that were somehow more compelling,” said Tim, who is the son of Mike and Phyllis Garrett, of Monett. “At the time, I sketched a few pages full of strip ideas that I had hoped to produce with my brother Pat, but we never got around to it. I ended up creating photos from those sketches in my senior year of college as part of a final photo project.”

Like all good ideas, the photo booth concept rattled around in Tim’s imagination, growing and taking shape.

Tim got a college degree in computer science and continued puttering in the visual arts. He added a photo booth at his wedding, which he had to buy because no one would rent him one.

Undaunted, Tim started his own photo booth rental service with a fleet of portable booths.

“That led to me designing and building booths, including the software that ran them,” Tim said. “When the iPhone debuted, I was totally enchanted.

My first idea for an app, of course, was a photo booth.”

Tim sketched his apps out, and two years passed before he got around to working out the details.

“The iPhone 4’s appearance with a front-facing camera provided the necessary motivation to finally build it,” he said.

But how do you actually write such a creation?

According to Tim, computer apps have their own language. Tim turned to the language Objective C, the native programming language for Apple and the most prevalent tool for writing programs for iDevices. Other phone brands use similar but different languages, such as Java for Android and a Microsoft

version of C++ (similar but different from Objective C) for the Windows phone.

The speed it takes to create an app, Tim said, depends simply on “how fast you type.”

“From beginning with pencil sketches and prototyping, through development and testing, I think the first version of Pocketbooth took three months,” Tim said. “I was doing it part time but also had help with the programming. Testing is hugely important, especially if you want to avoid frustrating your customer.

Attention spans are at an all-time low, and with the low cost of entry for iPhone apps (most are free or 99 cents), you must make a good impression fast. The first hint of a poorly working app, and you’ve lost your user.”

Like any invention, Pocketbooth required tinkering. With apps, Tim said there are always updates and things to fix. “It’s been out there two and a half years, and I’m still adding things,” he commented.

APRIL 2013

Pocketbooth simulates the experience of sitting in an old-fashioned photo booth. The device takes three or four photos and creates a photo strip.

The user can then share the strip on Facebook, Twitter or send it by email.

Users can also order a physical photo strip, which will arrive by mail in about a week.

Even if a person can figure out how to create a computer app, how do you sell it? Tim marketed Pocketbooth with other available apps, and Pocketbooth took off by itself. Apple liked it so much the company began offering it through the Apple App Store.

“I have other apps that have not been so fortunate,” Tim said. “When people ask me for app advice, I tell them they should spend as much energy planning the marketing of the app as they do with the design and coding. Building the app is only half the battle. Marketing, especially in such a crowded App Store, is just as, if not more, important.”

Making money at writing apps is no certainty, especially with 800,000 apps in the Apple App Store alone.

“In general, you set the price of the app,” Tim explained. “Apple takes 30 percent, and you get the remaining 70 percent. So for every 99-cent Pocketbooth purchase, I get 70 cents.

It’s actually a pretty good deal. Apple handles all the credit card processing, hosting of data, customer returns, currency exchanges, and they do a bang up job marketing their products. It’s well worth the 30 percent cost in my estimation. Apps can also take advantage of advertising in their software, which provides additional revenue.”

The success of Pocketbooth has surpassed Tim’s expectations.

He credits Apple’s marketing and a “transcendental nostalgic appeal” for the product’s popularity. Pocketbooth was recently featured as the Starbucks App of the Week and was promoted at every Starbucks in the United States

APRIL 2013

CONNECTION MAGAZINE | 11

and Canada. Seeing a photo strip from Pocketbooth of Roger Ebert on Twitter was a big kick for Tim. “We also have a fun promotion coming up with a well-known housewares and furniture national chain,” Tim said.

“Many of your readers probably receive their catalogs at their homes. There are also a few spin-off apps we are working on.”

Tim’s brothers, Pat and Kelly, who shared in some of the inspiration for Pocketbooth, have enjoyed Tim’s success.

They use Pocketbooth at home, and both have two boys who are prone to “ham it up” in photos.

Pocketbooth’s success has only whetted Tim’s appetite for further invention.

“I have about 200 other app ideas,” Tim admitted. “Figuring out which one to do next and finding the time to do it is the hard part. I worked with some friends to design a modernized, and somewhat playful, take on the Magic 8 ball, which should be available in a few weeks.

“I’m currently designing an app to allow parents to curate videos for their kids and set time limits. My 4-year-old daughter is in desperate need of this app,” he added.

For more information on Pocketbooth and Tim’s other projects, see his website at projectbox.com/ pocketbooth.

SUSAN ORLEAN AND TIM GARRETT

12 | CONNECTION MAGAZINE

 APRIL 2013

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APRIL 2013

CONNECTION MAGAZINE | 13

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14 | CONNECTION MAGAZINE

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b y A n n Pat c h e t t

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nal lloween

Reviewed by Jo Anne Ellis Jo Anne Ellis lives in Cassville and is a member of the Crowe’s Cronies book club. She is a retired English teacher and a graduate of the University of Missouri School of Journalism. In addition to being an avid reader, Jo Anne loves to travel and spend time with her grandchildren.

IN A LOVELY PRESIDENTIAL MANSION somewhere in South America, 50 welldressed and well-heeled diplomats from around the world rise to applaud the amazing performance by lovely opera singer, Roxanne Coss. Her accompanist gives her a kiss, and suddenly, a ragtag crew of 18 terrorists jumps from air-conditioning vents to capture the audience. In a comic twist, the rebels demand to see the president, but he is at home watching his favorite soap opera -- one of many signs of the group’s lack of planning.

This dramatic start of “Bel Canto,” a novel by Ann Patchett, grabs the reader’s attention as the vice president steps forward, the invading generals make their demands, all the females except the famous Miss Coss are released, and everyone settles in for what becomes a long captivity.

What began as a birthday party for Japanese industrialist Mr. Hosokawa featuring his favorite opera star becomes its own melodramatic opera with an assortment of diplomats who cannot communicate without translations by Gen, ay Saints, just get read it and aide learnand translator.

Mr.it,Hosokawa’s mount of the real truth about what The bewildered captives are surrounded rmons are like, and how they think.” ecommend this APRIL book because 2013 it is ing, entertaining, and, yes, even onal. It is a “frank and selfating memoir” about dating unlike er -- a “tell all” by a witty 27-year-

by young terrorists and their demanding generals, as Messner, a hard-working Swiss Red Cross representative, tries to mediate.

The magic of music transforms and calms the room once Roxanne begins to sing; then everyone longs for her daily practice sessions.

Patchett’s magic with words makes the reader want to savor each page as a “lifeboat mentality” emerges, revealing the progression of relationships when time seems to stand still. Beginning with the unlikely growing love between Mr. Hosokawa and Roxanne, who don’t speak the same language, and Gen who agrees to teach English to Carmen, a female terrorist, we find that even in captivity, life can be beautiful when you are surrounded by love, a community and soul-lifting music. In a surprise twist, even the diva is impressed by the singing talents of Cesar, a young, shy terrorist with a crush on her.

Patchett, now 50, was born in Los Angeles and raised in Nashville where she now lives. After laboring in the trenches of Seventeen magazine, she struck gold in 1992 with her novel, “The Patron Saint of Liars,” which became a major motion picture. She followed with “Taft” and

“The Magician’s Assistant.” Then she was catapulted to the ranks of bestselling authors in 2001 with the publication of “Bel Canto,” which won the PEN/Faulkner Award and the Orange Prize.

Although two important ingredients of Bel Canto are the importance of music and languages, Patchett admits to not being trained in either. Her inspiration was the hostage takeover of the Japanese embassy in Lima, Peru, in 1996 where the Peruvian president did have an addiction to watching soap operas.

Patchett shows what is called “the disconnect.” Readers hear of a big tragedy in the news, feel briefly shocked and sad, but soon forget and go on with their lives.

Even the captives and captors in Patchett’s story “forget the real danger that has been set in motion and cannot be stopped.” In a desperate moment, Carmen prayed that God would see the beauty of their existence and leave them alone. I said “Amen!”

I found this story riveting, the language was compelling and the characters developed and believable. I did not read it quickly, because instead of hurrying, I did not want it to end. I give it a “thumbs up” and hope you will too.

CONNECTION MAGAZINE | 15

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APRIL 2013

HEALTHYCONNECTION

The love of spinning

By Nancy Ridgley

A room with a view THE COX MONETT SPIN CLASSES RECENTLY moved to the new Monett YMCA. We have been teaching classes for six weeks now in the new facility and love every minute of it. The views we have through the large windows are quite breathtaking. We invite you to check out this view AND get a great workout at the same time. I’ve been told that soon we will have a bird feeder outside the big windows. How wonderful it is to watch the outdoors and feel like you are actually outside as you pedal away inside!

If you have never tried a spin class, it is hard to understand why we love what we do. I believe the love comes mostly because of the improvements we see in cardiovascular strength, muscle strength, endurance, flexibility and fitness levels. It feels good to be strong.

As we always say, “Strong is the new skinny!”

There are many different aspects in spinning:

Mental Focus – working on inner strength, positive self-talk, visualization, focus, concentration and even learning how to de-emphasize painful parts of a ride.

Form – using the perfect form whether on a flat road or a steep hill climb.

Intensity – understanding your rate of perceived exertion or target heart rates for optimal performance.

Resistance – eliminating the fear of resistance and understanding the relationship between resistance, intensity and cadence.

The fun factor – spinning is supposed to be FUN! Focus on the enjoyment and camaraderie.

Reflection – think of 2013 as your “Get Fit Year.”

Classes are held daily at various times. Feel free to pick up a schedule at the Monett YMCA, call 417-354-1280 to request a schedule or visit coxhealth.com.

Nancy Ridgley, RD, LD, CDE, is a registered and licensed dietitian, certified diabetes educator, a Mad Dogg-certified spinning instructor and director of community wellness at Cox Monett Hospital. She also holds certifications in adult weight management and childhood and adolescent weight management. The mother of three enjoys spinning, reading, Mizzou football, travel, spending time with her children and extended family and having coffee with friends. For more information about wellness and living a healthy lifestyle, check out Cox Monett Hospital’s wellness blog at www.realwellnessforrealpeople.blogspot.com.

APRIL 2013

CONNECTION MAGAZINE | 17

Camp Barnabas Prep . . .

taking the next step STORY AND PHOTOS BY MELONIE ROBERTS

Camp Barnabas is known for providing a week-long camping experience for children with developmental disabilities or those who are terminally ill. Few people realize the camp now offers a nine-month life skills program for high-functioning individuals diagnosed with developmental disabilities.

18 | CONNECTION MAGAZINE

Camp Barnabas Prep is in its second year of operation at the camp facility, which is located northwest of Purdy.

“We started last year with six camping families,” said Sherry Ketner, program director. “George White, who created Camp Barnabas Prep, thought a residential program could be used to transition our students to an independent living or supervised living environment.”

Students follow a class schedule similar to area colleges with fall, winter and spring breaks, giving them an opportunity to travel home to be with family during the holidays.

“Instead of college algebra, we teach cooking, cleaning, laundry, money management, budgeting, critical thinking and social skills for real-world scenarios,” Sherry said. “Our students develop confidence and a sense of independence that they might not otherwise have developed at home.”

Parents of children with developmental disabilities often “do” for their children what they can manage on their own.

“We are helping families and others see these students as adults,” Sherry said.

“We help them see themselves as adults, able to accomplish many daily activities.”

Many students have never left home, except for the annual one-week

camping experience they received at Camp Barnabas.

“This is a safe, structured setting,” Sherry said. “Everything they do here is supervised.”

“We have to help some mom and dads with this process, too,” said Jason Brawner, chief executive officer at Camp Barnabas. “We keep parents informed through weekly emails and updates. We have to help wean the parents, because, unintentionally, they are holding their child back from developing to their least restrictive environment.”

The program curriculum includes not only daily living skills but helps prepare students for the possibility of employment when they graduate Camp Barnabas Prep.

“We look at their natural skills, interests, and help them decide on a career path,” Sherry said. “We work on communication skills in a real-life setting.

When each student graduates from Prep, they have a portfolio that includes a resume and two letters of recommendation.

“Our goal is not to change everything in their whole lives, but the skills to live either independently or with a roommate,” she continued, “to interact respectfully toward others in the community, with leaders, teachers, staff and students.

APRIL 2013

“We are helping families and others see these students as adults. We help them see themselves as adults, able to accomplish many daily activities.”

-- SHERRY KETNER, PROGRAM DIRECTOR.

APRIL 2013

CONNECTION MAGAZINE | 19

Camp Barnabas Prep students have started a cottage industry, making cinnamon rolls for two restaurants, and making special-order T-shirts as fundraising activities. Those funds are put into a cruise budget, which helps fund the students’ endof-the-year trip to Cozumel, Mexico.

“It’s a great activity,” Sherry said of the cruise. “It’s a real confidence builder for our students.”

Students are also learning important lessons in giving back to the community.

“We were bell-ringers for the Salvation Army at Christmas,” Sherry said. “They also participated in nursing home visits and Operation Christmas Box. They learned to purchase the appropriate items for the boxes and donated them to the church.”

“This is not a camping experience,” Jason said.

“It’s more like a collegiate experience. It’s the next step for our students.”

Camp Barnabas Prep students must have graduated from high school, be at least 18 years of age, have basic communication skills and a desire for a post-secondary educational opportunity.

Harley Schluter, 29, of Omaha, Texas, is a student in his second year of Camp Barnabas Prep, and is engaged to be married in a little over a year’s time.

“I met my girlfriend, Devon, through friends where she worked at Dairy Queen,” Harley said. “We’re looking forward to getting married.”

Harley said Devon is much better at money management than he is.

“I think we’ll need a little help from our parents,” Harley said, “but living and working at Camp Barnabas has helped prepare me for living independently with my wife.”

Harley, along with his father and other family members, built a cabin on his family’s property in Texas. That is where he will return when he graduates in May. Harley is currently working with livestock and landscaping at Camp Barnabas but hopes to go into the ministry upon his return to Texas.

20 | CONNECTION MAGAZINE

“I just feel God is calling me to do some kind of ministry,” Harley said. “I’ve been on home visits with church members, and I’m just glad that God is allowing me to help minister to the sick.”

“Both Harley and Devon’s parents will be nearby when they marry and settle into their own place,” Sherry said. “They’ll be able to assist the couple with big decisions.

Both families are very involved and supportive. They are committed to making their lives better.”

“Before Harley came here, I went to visit his and Devon’s families,” Jason said.

“Together, we worked out an appropriate plan and envisioned what this would look like in the future, such as the issues of children and care after both sets of parents are gone. There will be a lot of planning

and commitment from both families to help make this work.

“There are other students who know Harley is engaged, and they want to be engaged, too,” Jason continued. “We do not allow inter-student relationships in this program. Some of our students are not as emotionally advanced, and what happens if they want to marry someone with a physical disability? We take each situation on a case-by-case basis.”

Jennifer Stewart, 24, from North Liberty, Indiana, is also a second-year student, taking care of the invoicing, filing and administrative duties associated with the camp.

“This job will be mine until I decide I want to do something else,” she said. “I’m really enjoying it.

APRIL 2013

“It’s really been a good experience to live at the camp year round,” Jennifer said.

“It’s beautiful out here.”

Jennifer has been a member of the summer camp family for five years and is grateful her sister discovered the camp for a church mission project.

“If she hadn’t found out about Camp Barnabas, I would never have known about it or Camp Barnabas Prep,” Jennifer said.

Staffers continue to hear from last year’s graduates via e-mail or correspondence.

“It’s an impactful thing,” Sherry said.

“They continue to give us updates on their lives, and many return as campers during the summer. They volunteer to fill water jugs, sort and distribute mail and hand out popsicles, so they can be part of the program that way.”

For more information on Camp Barnabas Prep, visit www.campbarnabas. org/prep, email Sherry Ketner at sherry@ campbarnabas.org or call 417-737-7079.

Also visit Barnabas Prep on Facebook.com.

APRIL 2013

CONNECTION MAGAZINE | 21

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THE POPCORN MAN

By Susan Funkhouser

“The God of the Universe -- the Creator of nitrogen and pine needles, galaxies and E-minor -- loves us with a radical, unconditional, self-sacrificing love, and what is our typical response? We go to church, sing songs, and try not to cuss.”

- Francis Chan, Christian author and teacher.

POST EASTER LIVING Mere days ago, we celebrated the beautiful life, sacrificial death and glorious resurrection of Jesus Christ. We bought new dresses, attended special services, colored and hid eggs, ate dinner with family and friends and reflected on the Savior who started it all. However, if we’re not careful, Easter will become a distant memory, and we’ll resort to the halfhearted rituals and occasional efforts to be good to which Francis Chan referred.

Easter was never meant to be commemorated once a year; its message

APRIL 2013

of mercy should echo through every day of our lives. How do we celebrate Easter after the marshmallow Peeps have disappeared from store shelves, the sunrise services have concluded and that one, elusive egg begins to decay, revealing its hiding place? The passion that Jesus felt and poured out for us should inspire us to a passionate pouring out of our own.

Like our Lord, we should give it all -time, talents, resources, our lives -- to those around us, extending His mercy to those who desperately need it.

MAN ON A MERCY MISSION Many Cassville residents and out-oftown visitors to Mercy Hospital in Cassville know someone who perfectly exemplified passionate service to others. He was affectionately known as “The Popcorn Man.” Darrell Terry and his beloved wife of 56 years, Corinne, served side by side as Mercy Hospital Auxiliary members and volunteers for many years.

Darrell faithfully brought his popcorn popper to the hospital lobby and popped corn for the hospital staff and visitors.

Darrell, who passed away in January, delighted in performing this simple, yet touching act of service.

According to Emily Jackson, Mercy Hospital executive assistant and volunteer coordinator, Darrell blessed a multitude of people with his popcorn ministry.

CONNECTION MAGAZINE | 23

“Everybody knew Darrell. He was a really great guy. We sure do miss him.”

Darrell continued to pop corn, even as his health declined. “He looked forward to it,” Corinne said. “He didn’t always feel good, but it kept him going for a long time.”

THE WORK OF MERCY Corinne continued to volunteer at Mercy Hospital through the Auxiliary following Darrell’s death, joining a small but dedicated force of people determined to provide a smiling face, an encouraging word and a kind gesture to everyone who walks through the hospital doors.

Corinne noted, “Volunteering has really helped me after losing Darrell. People are just great here. We’re like family.”

The volunteer staff often includes pals Lorraine Barkhoff and Mary Lou Adams. I had the privilege of meeting and speaking with Lorraine about her volunteer experience with Mary Lou, which evolved a casual acquaintance into a deep friendship through their years of service at Mercy Hospital. “We have a ball every Thursday,” said Lorraine. “I just love it; we have such good people working here, and it’s so much fun!”

Lorraine also found solace in volunteerism after the death of her husband, Ron. “Working with the Auxiliary was a lifesaver.”

Lorraine and Mary Lou volunteer together in the Mercy Hospital Auxiliary Gift Shop, located inside the lobby. The gift shop, staffed entirely by Auxiliary volunteers, sells a wide variety of gift items for hospital patients, items for new babies, toys for children, an assortment of snack items and more.

The ladies and their fellow volunteers also work the information desk in the lobby, greeting visitors and patients and assisting them with various needs. Lorraine explained, “I greet people when they come in to the hospital. Lots of times they’re down in the dumps, so I provide a cheery hello and try my best to put them at ease.

It’s surprising how many people come in afraid and with questions. I can usually help them, often just by listening. People want to talk.”

Emily Jackson has served as volunteer coordinator for the past nine years. During

24 | CONNECTION MAGAZINE

Mercy Hospital Auxiliary’s beloved volunteer, Darrell Terry, known as “The Popcorn Man.” our interview, Emily spoke with deep love of her volunteer force of 15 Auxiliary members, two of whom are men.

“The volunteers are so special,” shared Emily. “They provide a wide range of services to the hospital. Most of them are retired and range in age from 60 to 90 years old. In fact, one of our volunteers, Doyle Nickle, continues to serve others at the age of 91. He and his wife, Trudy, volunteer together. My team of Mercy Hospital Auxiliary volunteers is a truly dedicated group.”

In addition to staffing the gift shop and information desk, Auxiliary volunteers also sponsor annual fundraisers, such as bake sales, soup and salad luncheons and yard sales. “Everything goes back into the hospital, from gift shop profits to fundraisers,” said Emily.

In past years, the Auxiliary has purchased various pieces of medical

equipment for the hospital and recently gifted the Cardiac Rehabilitation Department with a new exercise bike. Emily noted, “There is always a need that the hospital budget simply can’t cover.”

The Mercy Hospital Auxiliary also awards annual scholarships to area graduating seniors who plan to pursue careers in the medical field. Last year, they presented four $1,000 gifts. Recipients included Danielle Pianalto, Breanna Miller and Marissa Lekarczyk, all of Cassville, and Kristyn Cornman, of Purdy.

“We feel like the scholarships are a good investment for the future of the hospital and the health of the community in general,” said Emily. “We’ve already seen a wonderful return on our investment in Amanda Crim, a former scholarship recipient who now works as a physician’s assistant at Mercy Clinic in Cassville.”

APRIL 2013

WANTED: MORE MERCY Although bubbling over with enthusiasm and pride when speaking of all that the Mercy Hospital Auxiliary has accomplished in recent years, Emily says more volunteers are needed.

“We need additional members,” said Emily. “We like to provide two smiling faces in the gift shop/information desk for seven to eight hours per day, five days a week, but sometimes that’s just not possible due to the small number of volunteers.

Mercy Clinic desperately wants and needs volunteers, but unfortunately, we just don’t have enough members at this time to provide their needs.”

All Auxiliary members must submit a formal application and undergo a background check and drug test before being placed on the volunteer schedule. Once accepted into the Mercy Hospital Auxiliary, members are expected to volunteer at the hospital for a minimum of four hours per month.

“Four hours is nothing,” said Lorraine.

“You’ll want to do more.”

If you’re interested in more information about joining the Mercy Hospital Auxiliary, please contact Emily Jackson at 417-847-1451. Lorraine highly recommended that you do. “Come visit! Sit with us for awhile and see what we’re all about. You’re going to love it!”

A LEGACY OF MERCY Why volunteer at Mercy Hospital, or anywhere for that matter? Why spend one’s days reaching out to the needy, helping the helpless, showing mercy to the destitute? Because that’s exactly how Jesus spent His days on earth. He served, just like Darrell and Corinne, Lorraine and Mary Lou, Emily and countless others who follow His example, refusing to settle for going through the motions of religion, but choosing instead lives of passion.

In case you’re not quite convinced to dedicate your life to passionate service, here’s another great reason to do so. Like Jesus, those who serve as volunteers leave behind a legacy of love, compassion, grace and mercy that continues to live long after

their time on earth is complete. Consider this; Jesus’ death and resurrection, profoundly important though they may be, are told in a few chapters at the end of each Gospel, but the vast majority of Matthew, Mark, Luke and John’s writings tell the story of Jesus’ life, His service to others.

Those who choose similarly to dedicate their lives to helping those around them will not be forgotten when they breathe their last in this world and enter the glorious world to come. They will be remembered with love by those whose lives they touched. Just ask Corinne, who confided, “People still come to the hospital and ask about The Popcorn Man.”

April is National Volunteer Recognition Month. Connection magazine salutes the dedicated volunteers at Mercy Hospital of Cassville and those who serve in a multitude of places in a multitude of ways all over southwest Missouri.

Mercy Hospital Auxiliary’s most “mature” volunteer, 91-year-old Doyle Nickle and his wife and volunteer partner, Trudy.

If you’re determined to continue your celebration of Easter throughout the year and have a passionate desire to help the sick and suffering people in our community and their families, you should consider checking out the Mercy Hospital Auxiliary volunteer program. According to Emily, Auxiliary membership dues are $5 per year, all of which goes back into the hospital in some form. Membership is open to men and women of all walks of life.

APRIL 2013

Mercy Hospital Auxiliary Volunteer Coordinator Emily Jackson, at left, with volunteers Corinne Terry and Lorraine Barkhoff.

CONNECTION MAGAZINE | 25

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APRIL 2013

CUTEKID

Connection’s

proud parent cutest kid contest H 4 MONT

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l o t s i r B i r Em o i d n a r e p S

ristol s to Emri B n o ti la tu Congra r of Jason e daughte th , io d n io, Spera y Sperand and Ashle . of Aurora

Are you a proud parent? If so, take this opportunity to show off that cute kid of yours.

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

Email your child’s photo to editor@ monett-times.com. Photos should be sent in the original JPG format at the highest resolution possible.

Remember to include your child’s name, parent’s name, age, city and your contact information. The contest is open to children ages 10 and under.

The photos submitted will be used for the sole purpose of this contest.

APRIL 2013

CONNECTION MAGAZINE | 27

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(c) Hospice Compassus 2011 28 | CONNECTION MAGAZINE

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APRIL 2013

LOVIN’LIFE

Lovin’ life after 55 sidecar-sally@juno.com

BY SALLY REINHARDT

Sally Reinhardt is a transplant from the big city of St. Louis, who now lives in Monett with her husband. Sally said it was strictly by accident or fate that she ended up living in Monett. “I never imagined I would one day be living in the Ozarks, much less enjoying the opportunity to share my writings,” said Sally.

“This, of course, just proves it is best to keep life’s options open. I have found here an entirely new outlook and a new set of sights, sounds and friendships.”

CONTEMPLATING THE MOMENTOUS splendor of Christ’s Resurrection, we can’t help but be inspired by this life-changing event. It declares the fulfillment and promise of a loving God, offering a new perspective to be enjoyed each day. Favorable opportunities are also presented when He whispers new ideas for us to explore.

We are each given special promptings, not bestowed randomly but specifically designed for us by the Giver of all gifts.

Recognizing the prompting and following through is our part. By not responding, we shortchange ourselves and God. Questioning several people about their promptings, I noted that music played a distinctive role in their decisions to move forward.

Jessica loved to sing but had never done so in public. She felt the prompting to express this desire and heeded the call, even if it made her nervous. Sometimes timid or shy, she nonetheless moved APRIL 2013

forward. “Even Paul was timid at times and would choose his actions,” she rationalized.

Visiting nursing homes and sharing her voice and gift, there was the unmistakable experience of love freely given and received in return.

Keisha admitted that playing the flute takes practice and sometimes a lot of patience to make it sound right. Her reward, however, was following God’s voice and learning to improve with each practice.

To her amazement and delight, each occasion provides a sharing that fulfills an area in her life like no other.

Jordan admits there are times when he’d rather stay home than get up and go to church. However, putting forth the effort, hearing words spoken and songs shared, he acquires a better understanding of the Word significant to meet his needs.

Recognizing he has an outgoing personality and an ability to express himself, Kevin welcomes occasions to be part of

musical programs presented at church, reaching out to others and fortifying his own gifts. Where this will lead he has no idea, but he is enjoying the journey.

Brooke’s viewpoint is that she has two gifts. First is the love of singing and being blessed to be part of a musical family who encourages her. Second is her participation in the Youth Alive Group at school. These activities have set her on the right track and offered an opportunity to shine for Jesus.

Spring has provided us with an eagerly awaited happening, bringing with it the promise of sunshine and warmth. No matter the words whispered or the season’s change, action requires an attitude of both faith and motivation. The Bible refers to this as the “living God” making Himself actively present here and now. The simple action of acceptance is required to heed and participate, helping our physical and spiritual self to blossom.

See ya down the road.

CONNECTION MAGAZINE | 29

A tisket, a tasket, a rustic wooden basket STORY AND PHOTOS BY MELONIE ROBERTS

THERE IS A SKILL TO MAKING OLDfashioned wooden baskets, something that Terri Woody, owner of 4 Corners Basket Shop in Stotts City, says is a dying art.

“They take time and skill to make,” Terri said. “The bigger the basket, or the more complex the design, the harder it is to make.”

Terri uses birch wood for the bottom, or foundation, of her baskets. The uprights are made of white pine. The material used for weaving is a rush fiber, which comes in a continuous coil, which Terri interlaces between the uprights until she reaches the top of the basket.

“Aside from a few splinters, weaving a basket is easy,” Terri said. “We finish ours with about four rounds of paper cording at the top. We don’t paint them; I prefer the rustic look.”

Terri and her daughter, Erin, spend nights and weekends in the shop weaving, stapling and creating these sturdy works of art.

“As a test, my husband, Dean, will stand on the baskets to show how durable they are,” Terri said. “They’re built to withstand some punishment.”

The Woodys became acquainted with the art of basket making about a year ago.

Terri and Dean went to visit a man about a laser engraver for another business venture they own, and he jokingly asked if they wanted to buy the basket-making part of his business.

After going home and talking it over, they decided to make the purchase.

“He sold us his patterns and materials and showed us how to make some of the more complicated baskets, such as the step basket, and we were in business,” Terri said.

“My daughter knows how to make baskets, 30 | CONNECTION MAGAZINE

and my son, as well. If we don’t keep these skills alive, one day they will be gone.”

Terri and her family have hit several of the local craft fairs with their wares, and people are always amazed at their moderate prices.

“I’m a broke college kid,” Erin said. “If I can’t afford one, how can I ask someone else to pay that much for one?”

Terri said it’s not unusual to make 500 baskets in a month during the height of craft fair season, which begins in April and generally runs through the Christmas holidays.

“We even dream of making baskets,” she laughed, “but we plan to double the number of craft shows we did last year.”

Each basket is handcrafted of materials gathered or purchased in the United States.

“We buy a lot of the foundation wood locally,” Terri said. “We believe in supporting

our local business owners.”

“Each one is unique,” Erin added. “We may use the same pattern, but something will always be a little different. We have a lot of sore hands, but it’s worth it.”

What may have started out as a parttime hobby to supplement their full-time incomes has turned into the equivalent of another full-time job. Terri works at the Tyson Feed Mill in Aurora, while Dean is employed by Vaughn’s Trucking in Monett.

Erin works at a bank and attends college full time.

“We work a lot of late nights and weekends,” Terri said. “Who needs sleep?”

The family takes care to consider the cost of booth rental and other assorted expenses during the busy craft season.

“It costs $1,000 to have a booth in the mall,” Dean said, “and you’re not guaranteed of any sales. Some of our best APRIL 2013

shows have been the smaller ones like the Crane Broiler Fest, Apple Butter Makin’ Days and the Black Walnut Festival in Missouri and the Sunfest in Bartlesville, Oklahoma. We’ve sold a lot of baskets at those shows, and the booth rental fees are not that high.

“I try to make sure there are 700 to 1,000 baskets made up at any one time,” Dean continued. “She thinks I’m nuttier than a fruitcake, but they sell.”

“The biggest one we have custom made is a six-foot basket for a man who sells kettle corn,” Terri said. “He wants it just a few inches wide and tall, but six feet in length, so he can display the filled bags.”

They also have a small basket made in the silhouette of the state of Missouri, another custom design that has proven popular with shoppers.

APRIL 2013

The 4 Corners Basket Shop’s inventory of hand-woven items includes laundry baskets, napkin holders, basinets, laundry hampers, picnic baskets, casserole holders, magazine racks, office organizers, bathroom accessories and other home décor items.

Orders have come from as far away as Norway.

“We ship them, but the cost of shipping is almost as much as the baskets are,” Terri said.

But craft shows and international shipping are not the only plans the family has to expand their business.

“I hope to have in-home shows in the near future,” Terri said. “People who have bought our baskets say they are top quality, compared to others, and the price is affordable to everyone.”

While she may not have started out with the hope of making baskets for a living, Terri has found a craft and hobby that fits

her style.

“This is relaxing to me, after a hard day at work, staring at a computer,” she said. “I hope to be able to do this full time one of these days. That’s my dream.”

So far, the family has decided to focus on the white uprights, burnished slightly with a wood burner, and the dark, natural fiber rush material that makes for a striking and simple color theme.

“We could paint them, or order other colors of rush, but we like this rustic look,” Terri said.

“Sometimes less is more,” added Erin.

The 4 Corners Basket Shop has 32 standard patterns, and custom orders are accepted.

For more information, call 417-4890378 or 417-489-3495. Information about the business will soon be posted to Facebook.com.

CONNECTION MAGAZINE | 31

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APRIL 2013

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

Connection’s Cutest Pet

CUTESTPET

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

PET CONTEST WINNER

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

APRIL’S CUTEST PET WINNERS Opal and Chop Stix, owned by Paul, Cheryl and Laira Prifti, of Aurora, were both adopted from the Northwest Arkansas Pug Rescue. Opal is a Boston terrier/pug mix and Chop Stix is a full-blooded pug. The two love to wrestle all day long and have great personalities.

APRIL 2013

CONNECTION MAGAZINE | 33

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APRIL 2013

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CONNECTION MAGAZINE | 35

Jack the Rat and His Fu Story by Meagan Ruffing

GROWING UP ON A FARM OUTSIDE of Safford, Arizona, and listening to her mother’s stories about funny little animals is what inspired Mary White to write her first children’s book. “Jack the Rat and His Funny Little Hat” was published last December and will be the first of many in a series of fictional books.

Mary’s book is about a rat that loses his favorite hat. He wears it everywhere, but one windy day it blows away and cannot

be found. Jack begins to cry and finds comfort in his mother who helps him look for it.

This story is not a far cry from Mary’s childhood. She would go to her mother when she was having problems at school with peers making fun of her. “When I would tell her [mom] about my days and how I wished I had people to play with, we would make up animals and make them come alive,” says Mary. “It made for a happy

Fu n Fa ct:

all of the Mary did ns in “Jack illustratio y d His Funn the Rat an ” Little Hat.

childhood. We used to sit down together and just let our imaginations run wild.”

Mary’s mom would create stories involving animals to help Mary solve whatever problem she was going through at the time. “My mother would draw cartoons for us to color, and you know, she was really good at it,” recalls Mary. “I realized I had the same talents she had. I started doing it with my own children.”

The bus ride from Mary’s farm to school was about an hour each way. She remembers drawing pictures to pass the time and found that this was something she continued to do in her adult years when she became a paramedic in Mt. Vernon.

Between calls at the station, Mary would draw pictures and hang them up all over the place. It wasn’t until she retired as an EMT and became a bus driver in Republic that she really considered publishing her drawings.

“My children urged me to send it in to a publishing company,” says Mary.

Once the ball got rolling, Mary says she went through two different agents who wanted her to change the story. It wasn’t until Tate Publishing contacted her and asked for a manuscript that things started to fall into place.

“I spent three years going through different agents after I decided that I would try and publish it,” says Mary.

Mary wanted the focus of her story to center on Jack’s feelings about losing his hat. It was important to her that other children read about the emotions that Jack

Fu n Fa ct:

Mary holds three different college degrees: a bachelor of scienc e in secondary education, an asso ciate’s degree in psychology an d an associate’s degree in psycho logy for the exceptional child .

36 | CONNECTION MAGAZINE

APRIL 2013

Funny Little Hat goes through when he loses something so important to him.

“Children associate much more with animals,” explains Mary. “I found that out growing up and from watching my children lose something and how devastating it was.

For an adult, it seems so frivolous and silly. To that child that lost red crayon is their world.”

One of Mary’s favorite things about being a school bus driver is watching the kids. “They tell me all the things that happen [at school],” says Mary. In her downtime on the bus while she’s waiting for children, she works on writing her second book. “It will be about bullying and my experience from seeing how cruel it is.”

Mary has big plans for her future as a writer. With her second book in the works, Mary says she will continue writing about Jack the Rat -- keeping with the rhyming scheme. She is currently on a book signing

Upcoming Book Signing Tour Dates April 27

tour and says this experience has been so much fun.

“Jack the Rat and His Funny Little Hat” can be purchased online at www. jacktheratandhisfunnylittlehat.tateauthor. com, www.amazon.com and www. barnesandnoble.com and locally at Maggie Mae’s Tea Room in Miller, Keen Bean Coffee Roasters in Mt. Vernon and Denali Dreams in Monett.

“I’ve had a lot of support from my family,” says Mary. “Everything was just entertaining my children just like my mother did for me. I would like to pass this on to any child.”

When you purchase the book, you also get a free downloadable version of “Jack the Rat and His Funny Little Hat.” Turn to the last page, and you will find instructions on how to get your free audio book from Tate Publishing.

Fu n Fa ct:

Mary actu ally had a rat name d Jack.

Fu n Fa ct:

avid Mary is an d a r quilte n r. e n e gard

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Maggie Mae’s in Miller

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APRIL 2013

CONNECTION MAGAZINE | 37

Encouraging po

Program allows Rotarians to connect with st GROWING UP ISN’T EASY. AS CHILDREN reach their teenage years, they begin to make dozens, if not hundreds, of decisions that can impact the remainder of their lives.

Those decisions include how much effort students put into school work, how they choose to spend their free time and what goals and plans they establish for their future. In an effort to help influence local teens to make constructive decisions, Cassville Rotary Club members began hosting an annual CHOICES two-day workshop at the Cassville Middle School two years ago. This year, the club will expand the program to several other Barry County school districts.

“I hope the students who take part in the workshop realize that staying in school will give them better opportunities in life,” said Caleb Buntin, Cassville Rotary Club president-elect, who organizes the local CHOICES workshops. “I want these kids to succeed in life, and I want them to know that the choices they make now could affect them throughout their whole lives.”

The CHOICES website describes the program as “an interactive, decision-making workshop that empowers teens to achieve academic success in pursuit of their career and life aspirations,” but Buntin says the program is so much more.

“We don’t just lecture,” said Buntin.

“The program is interactive, we give them real life examples, and we answer their questions.”

CHOICES is offered in two 50-minute sessions over two consecutive days. Over the last two years, at least 10 Rotary members have volunteered to serve as instructors in order to station a pair of instructors in each of the five eighth grade classrooms at Cassville Middle School.

38 | CONNECTION MAGAZINE

“The CHOICES program provides students with actual life scenarios they will face presented by people in their own communities,” said Justin Gates, Rotarian and CHOICES instructor. “Each community member is able to bring personal perspectives, experiences and knowledge that cannot be found in textbooks.”

“The program helps kids understand that their choices about their education today can affect their entire life down the road,” said Rotarian Sarah Pursell, who has also served as a workshop instructor. “This program stresses the importance of staying in school and maintaining good grades to prepare for a future education.

“The students are a joy to work with during this program, because they start to see the importance of what they are doing right now,” continued Pursell. “They open up more each session, and it’s like seeing a light bulb turn on.”

The receptiveness of the students is linked to the fact that they have the opportunity to interact with successful members of their own community through the program. Not only are volunteer instructors Rotarians, but they are also the professional men and women who hold leadership positions in businesses and organizations throughout the local community.

CHOICES volunteers begin each workshop with the following statement: “I am not a teacher or a counselor. I’m here because I care.” Throughout the course of the workshop, instructors build a bridge with students through a variety of interactive activities.

“We ask them to help us unroll a paper time line that represents their whole life,” said Buntin. “We also use play money to show them how far money goes.”

A student begins with around $500, and then other students are asked to come up and take funds away that represent rent or mortgage payments, utility payments, gas and other monthly expenses.

“They are left with about $50,” said Buntin. “Then, we explain that we haven’t even talked about a car, a cell phone, Internet or any of the other luxury items that they take for granted.

“We also try to show them the importance of having an education beyond high school,” added Buntin.

Students learn about the average salaries offered to high school graduates versus individuals with a college education.

They also take part in mock job interviews.

“We have an activity that gives them wild cards for partying or studying and shows the opportunities that they lose or gain by participating in those activities,” said Buntin. “Another activity focuses on the 30 things that teens think they have control over. All of the activities keep the kids engaged.”

At the conclusion of the two-day workshop, each student completes a survey, which gives the teens an opportunity to offer feedback on the program and the instructors. Buntin said that overall the surveys have indicated that students view the workshop as a positive experience.

Eric White, current Cassville Intermediate School principal, was serving as the middle school principal when the CHOICES workshop was implemented at the school. White said the program began as a way to involve members of the community with middle school students, particularly eighth grade students.

“Due to the transitions eighth graders are getting ready to make -- high school, 16th birthdays, driving and jobs APRIL 2013

ositive cho ces S T O RY BY L I N D S AY R E E D

h students in the local community -- we wanted to use the members of our community to send a message about education and what it can do for them,” said White. “Also, we wanted to teach the students about what they could expect in the coming years, specifically when it came to job seeking and managing money.

“We really tried to tie both the importance of education and the common sense approach the students would need to make informed and educated decisions as they matured,” continued White. “We not only pushed the goal of going to college

APRIL 2013

but also pushed the importance of being prepared to enter a specific workforce as well.”

The CHOICES website sums it up perfectly by saying that the program “helps kids see through their own eyes how their decisions today determine the sort of life they’ll have as adults. These ‘aha’ moments, when they really get it, stick with them.”

Over the last two years, Cassville Rotary Club members have reached around 300 eighth grade students through the CHOICES program. This year, the program

will be expanded to the Purdy School District, and next year, club members hope to implement CHOICES at the Exeter and Wheaton school districts.

“To paraphrase part of the CHOICES program, ‘We are what we choose to become,’” said Carolyn Burford, Cassville Rotary Club president.

“This year I hope to be one of the members that helps teach this program. I want to get those kids to think about their future.”

For more information on the CHOICES program, visit choices.org.

CONNECTION MAGAZINE | 39

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40 | CONNECTION MAGAZINE

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RESTORATION STATION

STORY BY LISA SCHLICHTMAN | PHOTOS BY KERRY HAYS

Cassville builders give old D-X service station new life

APRIL 2013

CONNECTION MAGAZINE | 41

For almost six decades, the old D-X gas station at 911 North Main Street in Cassville stood shuttered. Its unique architectural design was hidden behind peeling paint, boarded up windows and sagging walls.

Thanks to the vision of three local builders, the old station, which closed in the late 1950s, has been given new life and now stands as a reminder of a bygone era.

Father and son, Bud and Mike Lowe, and Bud’s nephew, Troy Lowe, purchased the dilapidated structure from Chuck Pilant in September of 2010.

“It’s a piece of history that needed to be preserved,” said Bud. “We wanted to keep it from being torn down, and it’s really brightened up this end of town.”

As the trio began their renovation project, under the name Lowe’s Restoration Station, the unique design of the vintage structure began to emerge. The inside of the tiny station building, a mere 12 feet by nine feet, included a working wood-burning fireplace and exposed beams handcrafted out of native cedar trees. The sharply pitched roof on the front portion of the building is similar to the design of other gas stations from that era, which showcase a cottage-style architecture.

42 | CONNECTION MAGAZINE

Albert “Pete” Stephens and James “Spiz” Stephens stand outside the old Stephens D-X Service Station, circa 1951.

APRIL 2013

“It’s not just a square box,” said Mike.

“It has architectural design to it.”

The station was built in the 1920s for original owners and service station men Pat Bryant and Jimmie Turner.

Initially, the front portion of the building stood alone with the garage built as a separate structure. Some time later, the two buildings were joined, and two restrooms with outside entrances were added.

The garage itself is a feat of architectural skill, constructed of handbuilt, wooden “V”-shaped trusses to form a barrel roof, which is covered with stamped metal made to look like European tile. The original roof and trusses remain. The Lowes had to remanufacture just a few pieces of the metal to patch the roof, but all in all, the structure was in amazingly good shape for its age.

“It’s a clear span building without center support,” said Bud. “We wanted to preserve all that, because it shows real craftsmanship. Architects now should take note of the design.”

As the Lowes went to work restoring the station, they discovered that most of the windows and glass were still intact under the boards. Many of the windows had to be rebuilt, but the original glass was used. When standing inside the garage and looking out, many of the panes of glass have the old-time “bubbly” appearance, which enhances the historic feel of the building.

In addition to repairing windows and patching the stucco on the building’s exterior, the Lowes repainted the entire structure in the original D-X colors of offwhite with bright red trim and a red roof on the garage. The original D-X sign at the front of the station was long gone, but an exact replica minus the neon was found at a flea market and now proudly marks the renovated station’s place along Main Street.

The original lights hang down on either side of the sign, and for a long time, bulbs from the 1950s burned in the lamps, which only required rewiring.

A few additions were made to the station’s original design to give the structure a Lowe stamp of distinction.

The original stone fireplace was painted red, and Pard Lowe, Bud’s brother, built a

APRIL 2013

wooden mantle and a one-of-a-kind hearth that includes the silhouette of a vintage car carved out of limestone with an old knife handle as a fender and two beer bottle tops as hubcaps.

Bud fashioned a new lighting fixture for the station using an antique light that

hangs from a 1940 Ford bumper. Other touchstones to the past, including a Top Value “Saver” book with stamps, old D-X motor oil cans, a King Edward cigar box and glass Coke bottles, are used to decorate the interior of the station to give the space a classic feel.

Bob Daniels ran the body shop in the back of the station in the late 1950s.

CONNECTION CONNECTIONMAGAZINE MAGAZINE | | 43 43

Bud, Troy and Mike Lowe.

The crew is on the lookout for a vintage gas pump from the 1940s or 1950s.

If one is found, it will provide the perfect finishing touch on the project.

The D-X station in Cassville closed in the late 1950s and was used as warehouse space for Johnston’s store. When Johnston’s closed, Charles Thompson

bought the building and used it for storage.

Chuck Pilant purchased the property from Charles, and the Lowes purchased it from Chuck. Other previous owners over the years included George Black, Loren Nickols and Albert (Pete) Stephens, who operated the station in the early ‘50s before it closed.

Another name associated with the station

The station before renovations.

44 | CONNECTION MAGAZINE

is Bob Daniels, who ran a body shop in the back of the station in 1957 and 1958.

Aubrey Pilant, Chuck Pilant’s grandfather, and Aubrey’s brother, Bub Pilant, owned and operated the business in the late 1940s. They ran a gas station, body shop and parts store and also operated an Oldsmobile dealership there. According to Bud, the first car the Pilants sold was to local jeweler Kenneth Brown, who kept the car until he died.

All throughout the renovation process, people dropped by to share memories of the old station.

“We’ve built a lot of Cassville, but we’ve never had anything create as much attention as this building has,” said Bud. “It’s just astounding.”

“We couldn’t count the number of people who stopped while we were working on it,” added Troy. “Josephine Fischer, who is in her 90s, came by late one afternoon. She said ‘I’ve lived here all my life, and this is the best this building has ever looked.’”

On any given day, those passing by the station might see two or three classic cars parked outside. In addition to giving old buildings new life, the Lowes enjoy restoring vintage vehicles to their original

APRIL 2013

glory. Bud’s beauties include a black 1955 Mercury, a robin’s egg blue and white 1956 Ford and a red and white SS Mercury Montclair while Mike is the proud owner of a 1956 Chevy Bel Air. Troy’s pride and joy is a 1950 Plymouth, which has been in his family for almost 63 years.

“The old cars go along with the old building,” said Bud. “If we bring a car or two down here, we are the center of attention.”

As members of the Cassville Cruisers car club, the D-X station has been the site of a club Christmas party and other activities. On April 9, club members will host a “Burger Burn” at the property, which is open the public.

“We’ll cook burgers, and everyone will park their cars all around the building,” said Bud. “We also thought we might bring in a local hillbilly band one weekend night and let them pick and see what kind of crowd we could attract.”

Bud also has another vision for the old

APRIL 2013

gas station. He said he would love to see the garage used to teach young people about automotive repair or car restoration.

Last summer, Troy and Johnnie Hendrix brought a class of third grade boys to the station during a summer day camp program sponsored by the First Baptist Church of Cassville. For two weeks, the young men gathered in the shop and built pinewood derby cars.

“We built a track in here and raced them,” said Troy. “The boys loved it.”

A small “for sale” sign has been placed in the window of the D-X station, but Bud says he is not in any hurry to sell the property until the right buyer comes along.

“We’d like to see the station preserved to the next level,” said Bud. “Maybe something automotive or something historic that can build into a business.

We’ve done phase one of the restoration work. It needs to go to phase two now.”

Since beginning the restoration project back in the fall of 2010, the Lowes have received lots of positive feedback on their efforts.

One of their biggest fans is Linda Stephens McCormick, of Fresno, California, who has admired the project from afar.

Linda is the daughter of the late Pete Stephens, who owned and operated Stephens D-X Service Station in Cassville in the early 1950s.

“I can’t even begin to express my joy at seeing the old building saved from the bulldozer and restored in such careful detail,” said Linda. “They’ve done a magnificent job.”

And for the Lowes, the effort has been a labor of love.

“We’ve had fun with it, and it’s nice to get compliments thanking us for restoring it,” said Bud. “This building takes people back, like the cars, to a simpler time when things were a lot slower.”

CONNECTION MAGAZINE | 45

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48 | HOW TO CLEAN A GAS GRILL 49 | BACK TO THE FARM 56 | SPRING CLEANING CHECKLIST 58 | SMELLS LIKE MONEY 60 | CHICKEN LITTLE 63 | EATING WILD GREENS 64 | LORI’S LIST 67 | SPRINGTIME RENEWAL 68 | MOVING MOUNTAINS

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back to the farm S TO R Y B Y S H E I L A H A R R I S

P H OTO S B Y J O N W H I T LO C K

With the economy in a state of flux and aspects of our nation’s food supply affected by chemical additives and genetically modified organisms, many people are taking matters into their own hands, literally.

APRIL 2013

CONNECTION MAGAZINE | 49 home • lawn • garden

Tired of being dependent on others to provide their food while having no control over the quality of it, many families are opting to return to the model left by their ancestors and produce much of their own food on family-owned, sustainable farms. Eric and Kathy Vimont and children Jake,16, and Hannah,12, of rural Mt. Vernon, are one such family.

In 2006, the Vimonts sold their ranch in what Eric called the “deserts of Washington State,” where they raised grass-fed beef, and migrated to southwest Missouri to begin a well-planned venture into organic, sustainable farming.

“I wanted the independence of being able to provide for my family’s food needs, and my neighbors’ as well, should the need arise,” explains Eric. “The climate in Washington state was a little too dry for the project we had in mind, so we chose to move to southwest Missouri. I thought we’d get a little more rain here, although the last two summers have made me question.”

“

People deserve to know what they’re eating.

There’s no better way of knowing than to meet the farmers and watch how the food is produced. That’s the beauty of buying locally.

-- E R I C V I M O N T

”

50 | CONNECTION MAGAZINE

On the 70-acre farm outside of Mt. Vernon, the Vimonts have expanded their food production to include organic grassfed beef, milk-fed pork, free-range chickens, an orchard and a raw milk dairy operation.

All items are for sale to the public, a fact that satisfies the Vimonts’ desire to be able to provide people with healthy, organic food options, which they might not otherwise have access to.

Eric, who calls himself an “agricultural missionary,” has a passion for educating people about the benefits of eating wholesome foods as well as the dangers associated with eating those foods that are not.

“I want to teach people that what we feed our bodies has long-term health ramifications and inspire them to make lifestyle changes for their own welfare, and for the welfare of generations to follow,” he states.

The milking operation is Eric’s favorite, and he is eager to talk about it.

“With the advent of large-scale corporate dairy farms, the pasteurization of milk has become the status quo and raw milk has been stigmatized,” says Eric. “Many

people don’t even realize they can purchase raw milk to drink.

“I’m glad to be able to provide them with that option, because raw milk is one of nature’s most perfect foods,” Eric claims.

“It’s one of the only foods a person can eat that still has living components. Raw milk, which has not been pasteurized, contains vitamins and naturally beneficial enzymes, which aid in digestion and boost the immune system. In fact, many people who are lactose intolerant say they are able to drink raw milk with no problems.

“With a clean dairy operation, there is no need for pasteurization,” Eric continues.

“The raw milk is naturally healthy, but, just like anything else, it can become adulterated with outside contaminants if the production process is unsanitary.”

The Vimonts’ dairy operation is impressively clean. Working side by side with his 16-year-old son, Jake, Eric ushers two cows at a time into stanchions in the small milk barn, which is kept scrupulously hosed down. Each cow’s udder is thoroughly swabbed with iodine before the pre-sanitized milking equipment is fastened into place. Because each of the father-son APRIL 2013

UNCOMMON FODDER Eric Vimont first learned about the process of sprouting grains as cattle fodder from one of his Mennonite neighbors after moving to southwest Missouri. In search of a means of adding nutritional value to his cattle’s organic diet, he decided to follow his neighbor’s example and converted a large shed into a sprouting operation.

After a short soaking process, wheat seeds are spread in 40 shallow trays in 10-layer tiers on racks in his sprouting shed. In constant rotation, 40 more trays of freshly-soaked seeds are added each day at one end of the shed, while at the other end, 40 trays that have achieved six days of sprouting growth are fed to his beef and dairy cattle.

According to Eric, sprouted grains have a much higher protein content than many other forms of fodder, and the sprouts have a 98 percent digestibility rate. Although any type of grain may be sprouted, Eric prefers to use only wheat.

duo is responsible for milking one cow at a time, each one is able to give his complete attention to the hygiene of the cow he is managing and is thus able to ensure complete sanitary control over the milking process.

The bottling process is handled in the same manner with all equipment thoroughly sanitized before the half-gallon jars are filled and prepared for distribution to customers.

“I milk once a day, at 10:30 in the morning,” says Eric, “because I want my customers to be able to watch the process. I want them to be able to see the cleanliness of my operation for themselves. It not only gives them peace of mind, but it holds us accountable.”

The Vimonts currently milk 13 cows, including several Shorthorns and a couple of Jerseys, which are bred to a Fleckvieh bull. Eric’s goal is to develop a sturdier herd of cattle than the Holsteins traditionally used for milking, a dualpurpose herd that can be used for beef production as well.

The Vimonts’ 13 cows currently provide raw milk to 100 families.

APRIL 2013

CONNECTION MAGAZINE | 51 home • lawn • garden

“Our family is participating in the feeding of America,” states Eric, “and I’m very thankful for this opportunity. We truly have a family farm here. It takes all four of us working together to produce what we do.”

“Each of us has our own job,” adds Kathy, who homeschools her children, as well as manages the business end of the farm, including scheduling milk pick-ups and deliveries. “Hannah and Jake are each responsible for the care of particular livestock as well as the sprouting operation (see sidebar). Jake helps Eric milk and is a great mechanic, just like his dad, who can design something from nothing when necessary.

“We’ve learned some valuable life lessons here on the farm,” continues Kathy, “like how dependent we are on each other, and most of all, dependent on the Lord, who provided us with this farm and with the ability to work.”

Eric, who is concerned for the future of agriculture, would like to see more young people become involved in farming.

“Right now, in the United States, the average age of a farmer is 69 years old, and only 2 percent of our population farms,” he says. “Negatively speaking, if we don’t reverse this trend, we are in trouble.

However, on the positive side, there’s never been a better time for young people to get into non-conventional farming. With people becoming more and more aware of the negative impact of chemicals and GMOs (genetically modified organisms) on our food supply, the demand for organic products of every type is soaring.”

The Vimonts welcome potential customers to visit their farm.

“People deserve to know what they’re eating,” says Eric. “There’s no better way of knowing than to meet the farmers and watch how the food is produced. That’s the beauty of buying locally.”

The Vimonts sell organic raw milk, grass-fed beef, milk-fed pork, free-range chickens and eggs. To view a list of prices and product availability or to schedule a visit to the farm, visit their website at www. pasturenectarfarm.com.

52 | CONNECTION MAGAZINE

CHEESE, PLEASE! With plenty of fresh milk on hand, Kathy Vimont, as well as others who purchase milk from the Vimonts’ farm, delight in making fresh butter, buttermilk, yogurt, sour cream and cheeses from scratch. With just a little time and practice, the technique for making each of these products is fairly easy to master. Their fresh taste is a worthy reward and is rivaled only by the feeling of satisfaction in relearning skills, which are in danger of being forgotten.

Butter, made from cream skimmed from the milk, can be shaken in a jar to produce butter. Sour cream, yogurt and buttermilk require a small starter sample of live cultures (either purchased separately or from a previous batch), which are added to heated milk or cream. After a short period of fermentation, they produce a new batch of the desired product. Kefir, another cultured milk product similar in flavor to buttermilk, is made by using live kefir grains as a starter. Kefir grains are available from good friends who are willing to share.

Homemade cheeses require a few more steps to accomplish, although they are not difficult. Many websites offer tutorials for cheese-making, as well as instructions for the other products listed above. When time permits, Kathy Vimont teaches cheese-making classes and says she never has a shortage of people interested in learning this old skill.

APRIL APRIL 2013 2013

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54 | CONNECTION MAGAZINE

APRIL 2013

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22595 Hwy H - Monett MO 65708 (417) 235-5222 - (866) 525-2500 www.fritzimplement.com (1) Subject to credit approval on a Cub Cadet credit card account. Not all customers qualify. Additional terms may apply. Please see your local Cub Cadet dealer for details. * Product Price - Actual retail prices are set by dealer and may vary. Taxes, freight, setup and handling charges may be additional and may vary. Models subject to limited availability. † as rated by engine manufacturer Specifications and programs are subject to change without notice. Images may not reflect dealer inventory and/or unit specifications. The Best Buy Seal and other licensed materials are registered certification marks and trademarks of Consumers Digest Communications, LLC, used under license. For award information, visit ConsumersDigest.com. © 2013 Club Cadet 2013_ECHELON_3X8

APRIL 2013

Aaron’s F5 Storm Shelters 611 E. Harrison • Republic 417-732-9775

CONNECTION MAGAZINE | 55 home • lawn • garden

spring cleaning checklist

BY LISA SCHLICHTMAN

There’s nothing like sunshine and warmer temperatures to inspire us to throw open our windows, take an inventory of the clutter we’ve collected all winter and set out to begin the annual ritual known as spring cleaning. I’m a list maker, so I suggest creating a project checklist with accompanying deadlines. You can choose to tackle it all in a weekend or divide up the list into a series of Saturdays. To get you started on the road to home renewal, here’s a Connection checklist for sprucing up and straightening up your home this spring.

C L E A N YO U R WINDOWS Although using vinegar and water and old newspapers is still a tried and true way to get your windows to sparkle again, I suggest using a rubber-edged squeegee and a cleaning solution that consists of one gallon of warm water, one-half cup vinegar and one teaspoon of Dawn dishwashing soap.

Use a sponge to wet the windows first and rub the dirt away and then squeegee the water away. Screens should also be taken down and hosed off.

56 | CONNECTION MAGAZINE

C L E A N YO U R BLINDS AND C U RTA I N S Wooden blinds can be cleaned with a few drops of wood cleaner on a nearly dry sponge while aluminum blinds can be taken down and washed outside. It’s important to thoroughly dry your aluminum blinds before reinstalling them to keep them from getting rusty.

Curtains can be taken down and dry cleaned, or you can use a vacuum to clean them if you’d rather not remove them.

A I R O U T YO U R A R E A RU G S

CLEAN BEHIND THE BIG STUFF

Take all your rugs outside and use the old-fashioned technique of beating them with a broom or baseball bat. Then leave them outside to air out, and take the opportunity to clean the floor underneath the rugs. This is also a good time to spot treat the individual rugs before putting them back in place.

We all tend to clean around beds and other pieces of heavy furniture, especially when we do our chores in a hurry.

This spring, open up the windows to get the air flowing through your house and take time to pull furniture away from the walls and clean behind and under these pieces.

APRIL 2013

I N VO LV E T H E W H O L E FA M I LY This is a great way to teach your children how to clean. It’s especially effective if you work with them to give their own rooms a thorough cleaning. It’s also a great time for Dad to tackle the garage, which by the end of winter is usually filled to capacity with junk. Create a work schedule and reward hard work with a night at the movies or a picnic in the park.

C L E A N YO U R OUTDOOR PAT I O FURNITURE Use a mild combination of dish soap and water on any wrought iron furniture but don’t be afraid to use a bleach mixture for the white plastic chairs and tables.

APRIL 2013

CLEAN OUT YO U R C A B I N E T S Tackle a cabinet at a time.

Take out everything in each cabinet and wash the interior of the cabinet with water and a few drops of wood cleaner (I like Murphy Oil Soap.) If you don’t have liners on your cabinet shelves, this is a good time to add those or replace old, stained liners.

I also like to restore the look of the exterior of my cabinets once a year by applying an oil to the wood.

Old English works well for me and makes my oak cabinets shine.

G I V E YO U R R E F R I G E R ATO R A T H O RO U G H CLEANING Take everything out of your refrigerator and freezer.

Check the expiration dates on your food items and throw away all those half-used bottles of salad dressing and those freezerburned bags of mystery meat. To get rid of lingering food odors, use a mixture of two tablespoons of baking soda to a quart of warm water to clean the inside of the fridge. Use a vacuum to clean out the condenser coils on the bottom of the refrigerator, and if you’re like me, this is the perfect time to replace the burned out lightbulb.

FRESHEN UP T H E LO O K O F YO U R H O M E This can be accomplished by changing around the decorations and accessories in your room.

Add a few pillow covers, trading out the heavy, dark fabric with a lighter, floral print. I also like to add vases of spring flowers.

These can be silk, cut straight from your garden or purchased from a local floral shop.

O RG A N I Z E YO U R C LO S E T S I like to sort the items in each closet and place similar items together in clear plastic tubs, which can then be stacked neatly.

If it’s a clothes closet, I recommend getting rid of anything you haven’t worn in over a year. Second Act in Cassville and Crosslines in Monett are always accepting gently worn used clothing, and if you haven’t worn a clothing item in a year, give someone else a chance to wear it. This is also a great time to tackle that junk drawer we all have in our kitchen.

I did that last spring and managed to create an extra drawer for my dish towels.

CONNECTION MAGAZINE | 57 home • lawn • garden

Green AcresGir B Y PA M W O R M I N G TO N

smells like money AT WORMINGTON FARMS, CALVING begins in early spring, which means there is always a chance of late snow to make conditions anything but desirable for a newborn calf. Momma cows are rather smart when it comes to birthing babies, but their idea of a maternity ward is not necessarily the most hygienic of conditions, like the mud pit that surrounds a hay feeder.

This particular season there were several newborns that required the neonatal intensive care unit, otherwise known as the basement. I’m not a nurse, just the farm wife, and my job was to dry these fragile little wet babies with clean towels and feed them warm colostrum in a bottle or tube in hopes that they would fight for their lives.

We had routine maternity checks, but it seemed the 10 p.m. check had the most action. This particular evening was wet and cold, and my man offered to make rounds.

I had just crawled into my cozy warm bed when I heard my name being yelled in a tone that meant STAT! I knew exactly what

58 | CONNECTION MAGAZINE

that meant; the farmer was holding a wet, nearly lifeless calf and standing at the door hoping for a miracle.

I jumped out of bed, rounded the door to the laundry room only to discover someone left the dryer door open. At that point, we were both yelling. I hobbled to the door, and we managed to get the little one to the basement and start the process that had become all too familiar.

I mentioned the continual massage of the calf and the warming tube of colostrum, but I didn’t mention the motivational speech directed at the little calf that I held. As I looked into its big brown eyes surrounded by incredibly long eyelashes, I was surprised to realize this speech was heard throughout the house for anyone standing close to one of the heater vents upstairs.

Now that the snow has melted and the grass is green, the calves are starting to frolic, and I know spring is just around the corner. The spring of 2003 brought lots of calves with unique markings thanks to our Beefmaster bull, Hutch, which was purchased from our friend, Mark Hutchings. Several of the calves had brown or white patches around their eyes and white tips on their tails.

APRIL 2013

irl

Speaking of tails, when checking for healthy calves, it is important that those white tips remain white, because too much of a green thing can make those tails a different color with the bottom line meaning scours. During this particular season in 2003, the farmer was getting quite frustrated at the mini epidemic. It seemed these fast little bovine were sick but not slow and catching them was a challenge.

One evening he asked his little princess to help him. It wasn’t long before I heard a banging on the kitchen door, I quickly opened it to see her standing on the porch huffing and puffing as if she had ran to the house. Between breaths, she quickly told me of the events that had just happened while holding up her dad’s wallet between two fingers. The wallet was covered in…. well let’s just say, it didn’t smell like money, although some farmers may disagree.

The story goes that dad caught a calf, the calf’s hoof caught his back pocket and ripped his pants and the wallet went flying and landed in a pile of #3, and “DAD is MAD!” I took the wallet and proceeded to salvage what I could. For those who are not mathematical wizards, #3 is a combination of #1 and #2. On the farm, we call that scours. It wasn’t until the farmer walked through the door that I got the full picture.

The back of his pants were missing, and the white flag of surrender was showing.

The bottom line now was his little girl saw him lose his temper and that cost more than the pair of “good” jeans that had been destroyed.

The wife in me wanted to remind him that he should never wear good jeans to check calves, but the love in me admired the man that saw a relationship as more important than a possession.

APRIL 2013

CONNECTION MAGAZINE | 59 home • lawn • garden

chicken l TIPS FOR RAISING BABY CHICKS

BY SHERRY TUCKER A fluffy chick is about as cute as cute gets. Chicks are fun to raise and watch grow and can provide nutritious eggs, too. Making sure to have the proper environment for them while they are chicks and as they grow needs to be considered before deciding to buy.

Baby chicks are easy to take care of as long as their vital needs are met. They must have access to fresh, clean food and water and kept warm.

If a chick is not kept warm, it will die very quickly.

When we get chicks in the spring, we keep them in the house, which protects them from chilling drafts and predators. To keep them in the 90-degree range, which is the temperature they need for the first two weeks, I hover a heat lamp over their box. A heat lamp can get very hot, so care must be taken to prevent it from pressing against anything that it could burn, or from being too close to the chicks and making their environment too hot. I also fill gallon milk jugs with warm water for the chicks to lean against to stay warm. These hot water bottles are good when I don’t want to leave the heat lamps on, and will keep the chicks warm for a few hours.

60 | CONNECTION MAGAZINE

The small chicks can be kept in a large box lined with newspaper. The newspaper should be changed regularly, and as the chicks get older, other bedding can be used, such as straw or shavings. The box should be big enough to provide a warm end and an end away from the direct heat where their food and water is kept. As they grow, clean chick feed (available at feed stores) and fresh water should always be available.

After two weeks, the chicks can be gradually weaned from the heat and acclimated to room temperature. In a few weeks, when the chicks are fully feathered, they can be transitioned to their outside home.

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When the chicks grow up, they need to be kept outdoors with a shelter.

Chickens do best if they can scratch the ground, hunt for bugs and eat grass and weeds. But, chickens are very

vulnerable and can become victim to dogs, foxes, raccoons and even opossums. Most of their worst predators stalk at night, so it is most important that they have a protective roost in which to sit up high and sleep.

“Chicken tractors” are completely enclosed yet transportable coops that can house chickens while being moved over the yard or garden for the chickens to eat bugs, seeds or weeds while fertilizing the exposed ground. Plans for building a chicken tractor (and other chicken coops) can be found on the Internet. Chickens are scavengers and will find great pleasure in searching and scratching to find all the food they care to eat if allowed to free-range. If they are kept enclosed, their diet will need to be provided in the way of corn, chicken scratch (a mix of cracked corn and grain) or chicken crumbles (your local feed store can help you decide what you need).

Chickens are also a great disposer of kitchen scraps such as peelings, vegetables, cereals or stale bread.

APRIL 2013

n little tremendous layers and a big bird suitable for eating. The Araucana and Americauna breeds are a slightly smaller, gentle chicken in various colors that lay the Easter eggs in shades of blue and green. Marans are very popular right now as a breed that lays eggs with very dark brown shells. These are just a few of the many breeds out there.

Visit your local feed store for information on ordering chicks. Their chick supplier usually provides a catalog with the many breeds that they offer, including fancy chickens, bantams and broilers (raised for meat). Chickens of differing breeds can be kept together, but smaller breeds may suffer from bullying if kept with larger breed chickens, and it’s best to keep the rooster population down to one rooster per six or more hens.

Spring chicks need the summer to grow and mature. Most hens will start laying eggs sometime in the fall if hatched out in early spring. Most chickens will cease egg production altogether during the short winter days and then resume again around February when days begin to lengthen.

Picking which kind of chickens to get is personal preference, depending on your wants or desires.

White Leghorns are beautiful, dependable layers. They are the traditional white chicken with wonderful red combs. Another old country favorite is the Plymouth Rock (also called Dominickers) and are black and white (barred). The Rhode Island Red is the third of the standard farm eggs layers that I will mention. All three of these breeds are consistent large egg layers that are long lived and easy to keep. A good multi-purpose breed is the Buff Orpington, which are

APRIL 2013

Baked Custard 3 slightly beaten eggs 2 cups milk 1/4 cup sugar 1/2 tsp vanilla extract 1/4 tsp salt Nutmeg

Combine eggs, sugar, and salt. Slowly add milk and vanilla. Pour into custard cups (or a two-quart casserole dish) and sprinkle with nutmeg. Bake in pan of hot water in moderate oven, 325 degrees, until mixture is set and doesn’t adhere to a knife. About 30-40 minutes. Serve warm or cold.

LO C A L H ATC H E R Y

MARAN

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CHOOSING BREEDS

It is great to have an abundance of fresh eggs from your own chickens.

During the summer months, when egg production is booming, it’s nice to have some good recipes that use a lot of eggs. My mom used to make baked custard to use her farm fresh eggs.

Cackle Hatchery in Lebanon, Missouri, has been in business since 1936.

The familyowned hatchery provides many different varieties of chicken and other fowl. A free catalog can be obtained by calling, writing or filling out an online form: Cackle Hatchery, P.O. Box 529 Lebanon, MO 65536; 417-5324581; or www.cacklehatchery.com.

ARAUCANA

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CONNECTION MAGAZINE | 61 home • lawn • garden

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eating wild greens

BY SHERRY TUCKER

In the spring, grasses and wild plants emerge all over. We battle weeds in every garden, yard and flower bed. It may be surprising to find that many weeds that flourish in our Ozarks are not only nutritious to eat but very tasty as well.

When picking wild greens, only choose healthy plants growing in a clean environment. It’s also best to always eat greens from plants that have not yet bloomed, because all greens are tougher and more bitter after they have bloomed.

Here are a few common varieties: LAMB’S QUARTER My favorite. Young plants, less than eight inches high, can be eaten whole. On larger plants, pick off four to five inches of the new growth on the end of all the stems. Lamb’s quarter is good by itself stir fried in butter with a little salt until tender and slightly crispy. The flavor reminds me of asparagus.

DOCK I like red-veined dock best. Young tender leaves are mild, tasty and good in stir fry or cooked greens.

DANDELION Young leaves are good to add to cooked greens.

CHICKWEED All of a chickweed plant can be eaten.

Its mild flavor works well with stir-fried vegetables, but the vine can be stringy.

Wash thoroughly and either remove leaves from vine or chop into two-inch pieces.

FLOWERS Red and white clover flowers, dandelion flowers and violet flowers (including johnny-jump-ups) are mild and a nice bit of color to top a fresh salad.

COOKED GREENS Thoroughly rinse a large bowl of mixed greens. A mixture of wild and cultivated greens is best; wild ones may include lamb’s quarter, dock, dandelion and chickweed, and cultivated varieties like kale, spinach, collards and turnip greens. Chop large leaves to three to four inches and add to a large pot of two quarts boiling water. Let the greens cook and simmer for an hour, then add onehalf pound of bacon or other smoked pork (chopped into one-half inch bits), a teaspoon of salt and sugar (or sorghum) and a teaspoon of balsamic (or apple cider) vinegar.

Let this simmer for another hour, adding chopped turnips in the last 30 minutes if desired. Serve with fresh cornbread.

Sherry Tucker is a Barry County native and a produce grower at the local farmers market, The Garden Sass, which is open during the summer months in Cassville. She and her family live on a farm northwest of Exeter. She blogs online about homesteading for Mother Earth News magazine and is a freelance agricultural writer who frequently contributes to Ozarks Farm and Neighbor.

APRIL 2013

CONNECTION MAGAZINE | 63 home • lawn • garden

lori’s li$t H E L P I N G S AV E B I G B U C K S AT T H E C H E C K O U T L I N E S TO R Y A N D P H OTO S B Y M E LO N I E R O B E R T S

“All of this information is out there for the public.

I just put it all together on the list for the lowest prices available.”

-- Lori Thomas

64 64 || CONNECTION CONNECTION MAGAZINE MAGAZINE

Lori Thomas, of Monett, knows how to save money.

“I started comparing ads for price matching, because I had to quit my job when I couldn’t find decent daycare,” Lori said. “This was born out of necessity, because we went to a single-income household. If I can come up with more deals, I can save more money.”

For the past two years, Lori has been comparing grocery and retail store fliers for her own family, and six months ago, she began making her money-saving list available to subscribers.

“I want to help people,” she said. “I

search every ad I can get my hands on, both physical and online. One local store does an ad-match guarantee, and it really makes a difference.”

With competition fierce in larger municipalities for consumer dollars, Monett’s retailers tended to have their niche tied up with little competitive pricing.

“There are people here who will drive 45 miles to get better prices and still save money,” Lori said, “but this company said [ad matching] is what they would do to keep my business.

“There are people on fixed incomes, who are elderly or on food stamps that have

APRIL APRIL 2013 2013

more month at the end of their money,” she continued. “By providing this service, I can help stretch those dollars a little further.”

Lori starts gathering her weekly ad fliers on Friday and Saturday.

“I check Staples, Office Max, Target, K-Mart and Family Dollar Store for both food and non-food items,” Lori said. “Then on Monday, I start with the Sunday ads. On Monday, I get the grocery ads.

“I’m old school,” she continued. “I write

APRIL APRIL 2013 2013

everything down. Then I compare prices locally. If there is a coupon that goes along with the lowest priced item, I include where they can get that.”

Lori then compiles the information into a Google document and prints it out, double-checking prices once more before e-mailing it to her clients.

“I’m human, I’ve made mistakes in the past,” she said. “But I try to make sure everything is accurate.”

Stores are also known to put some sale items in unlikely locations.

“For instance, they will have the same product in a larger size at eye level,” Lori said, “but the sale item will be on the bottom shelf. I try to let people know where the product is located.”

Lori’s List has become a hot topic of conversation around offices, churches and among her Facebook contacts.

“I used to put it out there for free, but I spend over 15 hours per week on it,” she said. “My husband, Alan, is the one who urged me to start selling it.

“He’s been my biggest cheerleader,” Lori explained. “We just haven’t found a way to ad match gasoline and electric bills.”

The cost of the list is $3 per week or $10 per month. The list is e-mailed to clients by 3 p.m. on Wednesday. Customers from Webb City, Joplin, Cassville, Republic and Springfield are also dedicated to saving money through the weekly list.

“We go through a ton of orange juice around here,” Lori explained.

“Typically, it’s $4.99 per gallon. If I can find it at $2 per gallon, and someone buys just that one gallon, they’ve saved the cost of their weekly list. I look at it in those terms.”

Her client list is continually growing, currently hovering between 55 and 60 customers per month.

“It’s a different concept for a lot of people,” Lori said. “They aren’t comfortable going into a store and telling [cashiers] what they’re going to pay for an item. I know I don’t want to go in and fight to get an ad match, and one store here in town works really well with us on ad matching.

“All of this information is out there for the public,” Lori said. “I just put it all together on the list for the lowest prices CONNECTION CONNECTION MAGAZINE MAGAZINE || 65 65 home • lawn • garden

available.”

Lori promotes fresh produce, meats and dairy products on her weekly shopping list.

“A lot of people frown on the thought of processed foods,” she said. “As the mother of two boys, I’m determined they have a lot of fresh foods to eat.”

Saving money has made a big difference to Lori and her family.

“I’m at a point in my life where I can give stuff away,” she said. “If my friend is out of laundry detergent and can’t get it until payday on Friday, I can give her a bottle.

I buy it when it’s cheap, use coupons in addition to the low price guarantee and stockpile what I need.

“I’ve never been able to do that before,” Lori continued. “Being able to give back is the biggest difference for me. I’ve never been in the position to give things away until I learned to make this work for me.”

One drawback to Lori’s List is brandloyal customers who are reluctant to try other products.

“If someone is loyal to Cheer detergent, this list isn’t going to be helpful to them. I guarantee Cheer will not be on this list every week,” Lori said. “However, if they are needing Era or Purex or other brand detergents, this list will have the lowest price available in the current week.”

Sometimes, the bargains are so good the store pays its customer to walk out with a particular item.

“Take dental floss, for example,” Lori said. “If I get a coupon for $1 off of a product that sells for 79 cents, they will pay me the difference to walk out of the store with it, and that’s pretty cool.”

Other items end up costing just pennies on the dollar.

Lori also buys coupons from eBay. “Coupons can’t be sold,” she explained.

“I’m actually paying the person to clip and mail them to me. But I’ve gotten 20 coupons for a Era detergent and, with the ad match and coupon together, spent $1.99 per bottle. It’s a good deal.”

Lori said her list is a basic tool and only works if it is used.

“For some families, this is the difference between having to decide whether to make the house payment or buy groceries,” she said. “One woman told me with this list, she was able to do both.”

Interestingly, it’s the people who don’t typically have to use the list that subscribe 66 | CONNECTION MAGAZINE

the most often.

“I have doctors and teachers and other people who you wouldn’t think would need the list for the savings it offers,” Lori said. “The people I would most like to see get this are the ones on fixed incomes and food stamps.

People tend to judge them, and sometimes all they need is a break. It could be as little as $15 extra a month.

“I would love everyone to have access to this list,” she said. “The people who need it the most are not getting it.”

Items Lori routinely features on her list include household cleaning supplies, paper products, over-the-counter medications, food, toys, games, movies, pet supplies,

baby items, electronics and automotive care products.

“I also teach classes on how to use this list,” Lori said. “I love hearing people tell me they saved $30 and bought twice as much stuff.

“This is what I was made to do,” she added. “I’m good at it. It’s fun for me.”

For more information on Lori’s List, find her on Facebook or e-mail listbylori@ gmail.com.

APRIL 2013

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springtime renewal

BY SHERRY TUCKER

Spring is upon us, and as birds return and leaves emerge, it is pleasant to spend time outdoors for inspiration and renewal.

This is a perfect time to plant perennials, trees and shrubs. Planting these in the cool of the spring allows new roots to get established before the summer heat comes, though they will need to be watered regularly for the first year.

It’s also a good time to consider mulching for both flower beds and garden plots. Springtime is the most opportune time to mulch to help retain moisture and keep the ground cool before the summer heat beats down. Mulch is also very effective for weed control.

BIODEGRADABLE MULCH: When mulching in an area where the soil will be tilled, or the soil needs to be built up, it is a good idea to use decomposing components that will add organic matter to the soil. Leaves (kept from fall rakings), straw or wood chips work very well. To make an effective barrier between the soil and the mulch (to help the mulch last longer and weeds from poking through), place a few layers of newspaper or cattle feed bags underneath these mulches.

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LANDSCAPING MULCH: Mulches for flower beds or garden lanes can be made more permanent with heavy landscaping fabric. It is best to smooth out the ground and remove rocks that could poke through the fabric.

Landscape fabric can be used by itself or covered with gravel or wood chips. A heavy landscape fabric that is UV protected can last up to 10 years and is a good choice for perennial beds and berry gardens.

CONNECTION MAGAZINE | 67 home • lawn • garden

moving mountains A N E S S AY O N G A R D E N I N G

BY SHEILA HARRIS While serving a four-year stint as a night-shift employee after working days all of my life, I discovered the sheer joy of spending time outdoors with the sun shining brightly in the sky. Gardening became my passion, my compulsion, in fact. By mid-morning, after I had shaken off sleep, I was magnetically drawn outside as though being pulled by unseen strings. Captivated by the siren song of my new friend, the sun, and the welcome physical exertion of digging in the soil, each day I looked forward to sharing in creation by dressing the outdoor plot of ground with which I had been blessed.

Always a reader, as a child I had been enamored by Frances Hodgson Burnett’s “The Secret Garden,” the story of an orphaned girl and her lonely, disabled cousin who discovered a private garden that had been shut away from human eyes for years. Cultivating the garden and restoring it to life became the pathway to new life for the children as well.

In my mind’s eye, I saw my backyard as the perfect setting for my own “secret garden,” a place where I could escape

68 | CONNECTION MAGAZINE

from obligations with a good book and a cup of coffee, surrounded by flowers and birdsong, before beginning my evening at work. With the vision strong before me, I bought a shovel and a wheelbarrow and vowed I would learn how to use them.

On my own after 25 years of marriage, necessity dictated that I learn to do many things for myself, not the least of which was digging a hole in the ground, something I had always considered “men’s work.” More than 100 holes later, laboriously dug over the course of a few years, I now have a hedge of sorts around my backyard, along with a variety of trees, shrubs and flower beds, all planted by me, one shovelful at a time.

My secret garden has yet to live up to my original vision, but as far as I know, there are plenty of sunshiny days ahead in which to keep on shoveling. However, in spite of all of its shortcomings, my garden represents

Sheila Harris, who resides in Purdy, is a reader, writer, gardener and blossoming student of politics. She has an avid interest in the connection between the spiritual and the physical, and the way our choices affect the world around us, on both a personal and collective level. Sheila is a frequent Connection contributor and works as an advertising sales representative for The Monett Times and all its magazine products.

something tangible in my life, a spiritual lesson I have learned while physically tilling the soil. I have discovered that a major part of the pleasure of life is in the journey and often our greatest reward is simply the ability to pour our labor into that which inspires us. My secret garden may never become what I see in my mind’s eye but working toward that goal gives me tremendous satisfaction.

It is said, “For lack of a vision, my people perish.” I firmly believe this is so. If I did not have a secret garden ever calling me onward, I might have wasted away in a chair in front of the television, consumed by the fear of my own limitations. Now, however, my backyard is a constant reminder to me that mountains can be moved, one shovelful at a time.

APRIL 2013

MOW LIKE A

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RENTAL & SALES www.monettrental.com 417-236-0308 3 Miles East of Monett on Business 60

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BIG STORE WITH A LOT OF STUFF! Race Brothers carries a complete line of farm and home supplies including clothing, lawn and garden, outdoor power equipment, pet supplies, tack and livestock supplies and much more!

You will find our service outstanding whether your needs are for home or acreage in the country.

2310 W Kearney, Springfield

358-3592

2309 Fairlawn Dr., Carthage CONNECTION MAGAZINE | 69 home • lawn • garden

my C O N N E C T I O N

1

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“My Connection” photos should be e-mailed to editor@monetttimes.com.

Photos should be sent in the original JPG format at the highest resolution possible. A short explanation of who is in the photo and where the photo was taken should also be included.

1. James and Mary Williams, of Monett, celebrated their 30th anniversary in Bora Bora French Polynesia at the Pearl Beach Resort and Spa in an overwater bungalow. They took the February issue of Connection for a Valentine’s Day to remember.

2. Cassville Middle School cheerleaders took a copy of the February issue of Connection to the last basketball game of the season. Pictured, from left, are: Sarah Shumaker, Rachel Scott, Haley Stewart, Ellie Cahalan, Shelby Jo Taylor, Devin Lunsford, Ashlea Large, Kassie Graves and Brenna Pendergraft.

The photo was taken by CMS eighth grader Kayla Clancy.

3. Babe Bennett, of Monett, went to Guam in January and took a Connection magazine with her.

Shaun Bennett, Babe’s husband, who sent in the picture, said Guam is located approximately 7,300 miles from southwest Missouri.

5

4. David Pryor, Tony Pryor, Robin Pryor, Abby Pryor and Michael Shuey took Connection with them on a recent vacation to Gulf Shores, Alabama.

5. A pair of local auctioneers, Donnie Stumpff and Carlin Hooten, were recently chosen to judge the Oklahoma State Auctioneering Contest held at the Embassy Suites in Oklahoma City, Oklahoma.

Pictured with an issue of Connection are Donnie and his wife, Teresa, and Carlin and his wife, Kathy.

6. Jim and Sharon Riedel, of Eagle Rock, visited Jim’s brother and his wife in Yuma, Arizona, in January.

This photo with Connection magazine was taken across the border in Los Algondonos, Mexico.

7. Grant and Claire Cupps posed with Connection magazine while on their honeymoon at Nærøyfjorden in the Norwegian fjords.

8. Julie and Lenny Davis took Connection magazine with them on a December trip to Phoenix, Arizona, to visit relatives prior to the holidays. During their stay, the couple visited the Desert Caballeros Western Museum in Wickenburg, Arizona.

9. Daniel and Jennifer Pendergraft, of Washburn, along with their children, Jessie, 15, Calob, 10, and Shelbie, 8, took a trip to Pensacola, Florida. During their vacation, they posed with Connection magazine in front of the USS Alabama Battleship in Mobile, Alabama.

10. A group of friends from Purdy went on a Carnival Cruise in mid-January. The ports of call included Montigo Bay Jamaica, the Grand Cayman Islands and Cozumel, Mexico. Pictured with a copy of Connection are Ronnie and Renee Veith, Rhonda and Jim Mattingly and Stacy and Craig Williams.

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ATTORNEYS AT LAW

HAVE YOU BEEN INVOLVED IN AN ACCIDENT? You probably have questions.

1. I didn’t have any broken boneson on my X-rays. Why do I still hurt?

2. When I get my “settlement”, do I have to pay back my health insurance, Medicare or Medicaid?

3. I have no health insurance. How do I get medical treatment?

4. I’ve been out of work since the accident. How am I going to pay my bills?

SCOTT PETTIT is designated as AV rated by Martindale-Hubbell which recognizes the highest ethical standards and legal ability within the legal community.

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FRI. April 5 • 9 p.m. - 1 a.m.

SAT. April 13 • 9 p.m. - 1 a.m.

Well Worth The $5.00 Cover Charge

200 S. Elliott, Aurora 417 - 678 - 2187 TOLL FREE: 877 - 678 - 2187

www.pettitlawoffice.com 72 | CONNECTION MAGAZINE

The Drop Outs SAT. April 20 & 27 • 9 p.m. - 1 a.m.

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w/ Jesse James

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Tues. - Wed. 3 p.m. - 12 a.m.

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5 p.m. - 10 p.m. $2.00 Shot Specials on Band Nights Closed Sun. - Mon. Located off of Broadway and 3rd street

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APRIL 2013

VARIETY IS THE b o t t l e s and SPICE OF LIFE

brews

Risata Moscato d’Asti

This award-winning wine is made from Moscato grapes grown in the town of Asti, Italy. Moscato d’Asti is fresh and fragrant with vibrant flavors of tangerine and other fruit as well as honey. The wine is concentrated but sweet and well balanced with a low alcohol content of 5.5 percent.

Huge Selections Of Specialty Beers And Wines

Frei Brothers Reserve 2010 Russian River Valley Pinot Noir Russian River Valley Pinot Noir is medium-bodied with flavors of dark cherry, blueberry and blackberry. This wine has an earthy and robust character, which is framed by subtle hints of oak from French and American barrels.

TASTE TESTING • Gift Baskets available the way you want it • Mix A Six • Cigars And Tobacco

5% DISCOUNT

on all spirits and wines (on case buys only)

Canoe Paddler Newly released as a spring/summer seasonal brew, Canoe Paddler is a Kolsch style beer brewed by Jacob Leinenkugel Brewing Co. in Chippewa Falls, Wisconsin. The light-bodied beer features subtle hints of lemon grass and white pepper with a touch of rye that provides a nice clean, dry finish.

Open 7 days a week Mon. - Thurs. 10 a.m. - 8 p.m.

Fri. - Sat. 10 a.m. - 10 p.m.

Sun. 10 a.m. - 8 p.m.

100 Chapel Drive Suite H, Monett, MO • 417-635-1011 APRIL 2013

Spring Batch This farmhouse-style ale is the first spring seasonal beer ever released

by Mother’s Brewing Co. in Springfield. Spring Batch has a deep golden hue and is a medium-body brew that balances earthy, floral and slight yeast flavors with a touch of fruity hop for a bright, dry finish.

CONNECTION MAGAZINE | 73

TA S T E E N J OY I N D U LG E C N O S H E AT Y U M D E L I C I O U

D I N I NG DIR E CTORY

DACAMBARO INING 505 Plaza Drive D RI NG EDrive C DIR T O ERCTORY Y Plaza D505 IIN

864 US Highway 60 Monett 417-235-7800

MONETT MONETT

ACAMBARO 417-354-8408 417-354-8408

PROMOTION SEAFOOD • STEAK • CHOPS • PASTA

Mon-Thu Mon-Thu 11am-9pm 11am-9pm and and Fri-Sun Fri-Sun 6am-10pm 6am-10pm

505 Plaza Drive ACAMBARO MONETT

Dine

out

BAYOU 505 Plaza Drive 417-354-8408 864 US 60 Mon-Thu 11am-9pm 864 US Highway Highway 60and Fri-Sun 6am-10pm MONETT MONETT MONETT 417-354-8408 BAYOU 417-235-7800 417-235-7800 Mon-Thu 11am-8pm Fri-Sat 11am-9pm Mon-Thu 11am-8pm and Fri-Sat 11am-9pm 864 US11am-9pm Highway 60and Mon-Thu and Fri-Sun 6am-10pm

MONETT BLACK BIRD BAR & GRILL 417-235-7800 1321 S. S. Elliott Elliott Ave. and Fri-Sat 11am-9pm Mon-Thu 11am-8pm 1321 Ave. ACAMBARO BLACKBIRD BAR AURORA AURORA 505 Plaza Drive BAR & GRILL BLACK BIRD 417-678-2100 AND GRILL 417-678-2100 MONETT 1321 S. S. Elliott 1321 ElliottAve. Ave. 417-354-8408 AURORA Mon-Thu 11am-9pm and Fri-Sun 6am-10pm AURORA DENALI DREAMS 417-678-2100 316 Broadway 417-678-2100 316 Broadway BAYOU MONETT MONETT Mon-Thu Fri-Sat 864 US11am-9pm, Highway 60 11am-10pm, DENALI DREAMS 417-772-7092 417-772-7092 Sun closed MONETT Mon Tue-Thu Mon 6-9pm, Tue-Thu 7am-9pm, 7am-9pm, Fri Fri 7am-10pm 7am-10pm and and Sat Sat 8am-10pm 8am-10pm 3166-9pm, Broadway 417-235-7800 MONETT MOCHA JO'S and Fri-Sat 11am-9pm Mon-Thu 11am-8pm BUMPERS 417-772-7092 BAR AND GRILL 404 Broadway 404 Broadway Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm 103 3rd Street BLACK BIRD BAR & GRILL MONETT MONETT 1321 S. Elliott Ave. MONETT MOCHA JO'S 417-635-1107 417-635-1107 AURORA M, T, Th 8am-8pm, W 7am-3pm, M, T, ThBroadway 8am-8pm, W 7am-3pm, FF 8am-10pm 8am-10pm 404 417-235-5667 417-678-2100 MONETT Tue-Wed 3pm-12am, Thu-Sat 3pm-1am MONETT 417-635-1107FAMILY RESTAURANT 608 Broadway M, T, ThE. W 7am-3pm, F 8am-10pm 608 E.8am-8pm, Broadway DENALI DREAMS MONETT MONETT 316 Broadway MONETT FAMILY RESTAURANT 417-235-3772 417-235-3772 DENALI DREAMS MONETT Open days 6am-9pm 6am-9pm Open days 608 E.77Broadway 417-772-7092 316 Broadway MONETT Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm RICHARD’S HAWGWILD BBQ 417-235-3772 MONETT Downtown Open 7 days 6am-9pm Downtown MOCHA JO'S 417-772-7092 AURORA AURORA 404 BroadwayHAWGWILD BBQ RICHARD’S 417-678-4294 417-678-4294 Mon 6-9pm, Tue-Thu 7am-9pm, MONETT Call for hours hours FriCall 7am-10pm and Sat 8am-10pm for Downtown 417-635-1107 AURORA M, T, Th 8am-8pm, WBEAN 7am-3pm, F 8am-10pm UTOPIAN 417-678-4294 200 Washington Street 200 Washington StreetRESTAURANT Call for hours EBEN EZER RESTAURANTE MONETT FAMILY PURDY PURDY 212 608Broadway E. Broadway UTOPIAN BEAN 417-442-3014 417-442-3014 MONETT Open Tuesday through Open through Saturday Saturday 9:00am -- 8:00pm 8:00pm MONETT 200 Tuesday Washington Street9:00am 417-235-3772 PURDY Mon-Sat Open 711am-9pm days 6am-9pm MAGAZINE 52417-442-3014 CONNECTION MAGAZINE 52 || CONNECTION

D I N I NG DIR E CTORY

Open Tuesday through Saturday 9:00am - 8:00pm

RICHARD’S HAWGWILD BBQ 74 | CONNECTION MAGAZINE 52Downtown | CONNECTION MAGAZINE

AURORA 417-678-4294 Call for hours

Real Boiled Seafood on Saturday Nights

Diners who have never tasted a homemade olive salad, salami, mortadella, ham and provolonestuffed muffuletta sandwich should venture into The Bayou, an authentic Cajun restaurant located at 864 E. Highway 60 in Monett. The restaurant serves creamy Creole red beans and rice, jalapeno cornbread muffins, PoBoy sandwiches and traditional Authentic New Orleans Creole Creamy Red Beans spicy shrimp and sausage jambalaya. Diners can alsoMuffulettas try the cafe’s lasagna rolls and Jalapeno Cornbread florentine, a fried portobello mushroom or the half-pound Bayou burger. The Bayou is open from 11 a.m. to 8 p.m. Monday through Thursday, and 11 a.m. to 9 p.m. on Friday and Saturday. Sunday hours will be seasonal. The restaurant bar offers late hours Tuesday through Sunday. Be sure to join us on NFL Sundays during football season for all of the games.

ww

Tuesday– Friday–

C

Photos by Tony Zadnick

DININGDIRECTORY

DININGDIRECTORY DININGDIRECTORY DININGDIRECTORY

Diout n e OUT out Dine Dine

10 E. Broadway LAS Monett We pick up and return your 417-236-0969 PALMERAS vehicle in the Cassville area.

Southern Style Seafood, Steaks, Pasta, Po-Boys, Muffulettas

New Orleans BBQ shrimp Cooked in plenty of garlic butter and spices. Served with French bread Fried vegetable tray Hand battered cauliflower, mushrooms and artichokes

MEXICAN We pick up and return your GRILL

Wop salad Romaine lettuce tossed with Manzanilla olives, sliced black olives, artichoke hearts, capers, Pecorino Romano cheese and diced ham in a zesty Italian dressing

vehicle in the Cassville area.

Roast beef Po’Boy sandwich Served on crunchy New Orleans French bread, smothered in brown debris gravy. This classic is measured by how many napkins it takes to eat one.

New Orleans-Style, Hand-Breaded Catfish, Shrimp or Oysters Hand breaded raw seafood fried crispy on the outside and tender on the inside. Served in a basket or on a toasted crunchy Po’ Boy sandwich.

Try Our Seafood Muffuletta.

Las Palmeras Mexican Grill in New Orleans Muffulettas Actually born in New Orleans, served on a red beans and rice, Jambalaya Truly downtown Monett is the perfectGumbo, authentic, made daily on site. New Orleans’ large 10-inch bun, that we actually import from version of soup of the day the real bayou in New Orleans. Mortadella, dining destination for those seeking Genoa salami, sliced ham and Provolone authentic Mexican cuisine. TheFried Portobello mushrooms Battered crispy cheesed, baked hot and toasty with our own hand-made chopped olive dressing. *Also restaurant offers an extensive menuand served on a toasted Kaiser roll. served in halves.

The French Fry Po’Boy sandwich The true with lunch specials, combination Po’ Boy. French Fried Potatoes on bread, platters, soups and salads andsmothered in brown debris gravy. seafood specialties. The chicken Laredo, a braised boneless chicken breast served with grilled mushrooms, bell We pick up and return your peppers, tomatoes, onions and melted cheese, is among the house favorites. Another vehiclea in the Cassville area.grilled and topped with Las specialty is the bistek ranchero, hand-cut ribeye steak Palmeras’ special Ranchero sauce. The restaurant offers savory chicken, beef and shrimp fajitas as well as a full list of appetizers, including bean and cheese nachos, guacamole salad and spicy queso. Young diners can order off of the children’s menu featuring quesadillas, tacos, burritos, chicken fingers and tamales, served with beans and rice or fries. You won’t leave hungry because every entrée comes with a OCTOBER 2012 OCTOBER 2012 bottomless basket of chips and salsa.

APRIL 2013 OCTOBER 2012

Crabmeat au Gratin with a very rich blend

Seafood Platters All with fries and hushcatfish, shrimp, oyst

Lasagna roll Florenti cheese, spinach and I in our own Alfredo

Mardi Gras Pasta C sausage, baked with smothered in cheesy colorful dish.

Panaad porch chops Pan-fried breaded po beans. A New Orlea

Hand-cut ribeye and seasoned and Seared

417MAG.COM •

DININGDIRECTORY DININGDIRECTORY DININGDIRECTORY

Dine Dine Dine

out out

E C H E W B R O I L C H O W D O W N D I N E F EDINING A S T MDIR U NE CCTORY H E AT DINING ACAMBARO DIR E C TORY I O U S G R I L L F L A V O R M O U T H W A T E R I N GDINING CAFE APPETITE 505 Plaza Drive DIR E C TORY ACAMBARO MONETT 505 Plaza Drive ACAMBARO 417-354-8408

MONETT D505 IPlaza N 11am-9pm IDrive N Gand Fri-Sun 6am-10pm Mon-Thu 417-354-8408 MONETT DMon-Thu I R 11am-9pm E C Tand OFri-Sun R Y6am-10pm

BAYOU 417-354-8408

Mon-Thu 11am-9pm 864 US Highway 60and Fri-Sun 6am-10pm BAYOU FAMILY ROOM MONETT 864 US Highway 60 BAYOU STEAKHOUSE 417-235-7800

417-772-7218

MONETT

Now under new management...3rd Street Grill & Pub! Enjoy our juicy steaks, grilled to perfection, served with all the fixin’s. Our seafood dinners are another favorite, with our crab legs second to none! Relax in the friendly atmosphere of our sports bar with a large screen TV for your viewing pleasure. Join us for Karaoke on Thursdays and Fridays at 8:00 p.m., and while you’re at it, register now and get in on some action during our Pool and Volleyball Tournaments. At 3rd Street Bar & Grill, whether you need food or just a drink, we’ll make you feel at home! We are located at 107 3rd Street in Monett. We are open Tuesday through Saturday from 11 a.m. to 9 p.m. and on Sunday from 12 p.m. to 5 p.m.

ROARING RIVER

Experience the finest in casual dining and take in a breathtaking view of the park at the Roaring River Restaurant, located inside the Emory Melton Inn and Conference Center. The restaurant offers a wide variety of delicious entrees in a rustic atmosphere.

Full-service breakfast, lunch and dinner are offered. Service hours are from 7 a.m. to 8 p.m. every day.

Pictured here: Catch of Day, which features your catch fried or baked to perfection.

Hwy 112 Cassville, MO 417-847-2330

864 US Highway Highway 60and Mon-Thu 11am-8pm 641 W. 60Fri-Sat 11am-9pm 417-235-7800 MONETT MONETT Mon-Thu 11am-8pm and & Fri-Sat 11am-9pm BLACK BIRD BAR GRILL 417-235-7800 Mon-Thu 11am-8pm and Fri-Sat 11am-9pm 417-772-7211 1321 S. Elliott Ave. BLACK BIRD BAR & GRILL

AURORA Mon-Wed 11am-2pm, Thu- Sat 1321 S. Elliott Ave. BLACK BIRD BAR & 11am-9pm GRILL 417-678-2100 AURORA 1321 S. Elliott Ave. 417-678-2100 AURORA GUANJUATOS DENALI DREAMS 417-678-2100

316 3rd Broadway 103 Street DENALI DREAMS MONETT VERONA 316 Broadway DENALI DREAMS 417-772-7092 MONETT 316 Broadway 417-498-6487 Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm 417-772-7092 MONETT

Tue-Wed Thu-Sat 3pm-1am Mon 6-9pm,3pm-12am, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm

MOCHA JO'S 417-772-7092

Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm 404 Broadway MOCHA JO'S MONETT 404 Broadway MOCHA JO'S 417-635-1107

MOCHA MONETT JO’S

404 M, T, ThBroadway 8am-8pm, W 7am-3pm, F 8am-10pm

417-635-1107 404 Broadway MONETT M, T, Th 8am-8pm, W 7am-3pm, F 8am-10pm MONETT 417-635-1107FAMILY RESTAURANT MONETT 608 E. Broadway MONETT FAMILY RESTAURANT 417-635-1107 MONETT 608 Broadway MONETT FAMILY RESTAURANT M, T, ThE.8am-8pm, W 7am-3pm, F 8am-10pm 417-235-3772 M, T, Th 8am-8pm, W 7am-3pm, F 8am-10pm

MONETT 608 E.7Broadway Open days 6am-9pm 417-235-3772 MONETT

Open 7 days 6am-9pm RICHARD’S HAWGWILD BBQ 417-235-3772

RICHARD’S HAWGWILD BBQ Open 7 days 6am-9pm Downtown RICHARD’S HAWGWILD BBQ DOWNTOWN AURORA RICHARD’S Downtown HAWGWILD BBQ 417-678-4294 AURORA AURORA Downtown Call for hours 417-678-4294 417-678-4294 AURORA Call for hours BEAN UTOPIAN 417-678-4294 Call for hours Call hours 200 for Washington Street UTOPIAN BEAN PURDY 200 Washington Street UTOPIAN BEAN 417-442-3014

PURDY

200 Washington Street9:00am - 8:00pm Open Tuesday through Saturday UTOPIAN BEAN 417-442-3014 PURDY

Open Tuesday through Saturday 9:00am - 8:00pm 200 St. 417-442-3014 52 | Washington CONNECTION MAGAZINE

PURDY 52 | CONNECTION MAGAZINE

Open Tuesday through Saturday 9:00am - 8:00pm

417-442-3014 52 | CONNECTION MAGAZINE Open Tuesday through Saturday 7:30am-8pm

APRIL 2013

CONNECTION MAGAZINE | 75

A Name You Can Trust

Ready to help you with your real estate needs

Residential Commercial Farms Land

Jack Nickols, Broker 417-342-1506 Jean Nickols 417-880-5446 Larry Daniels 417-846-7306 Cindy Carr 417-847-7514 Bill Hill 417-847-3241 Lea Hill 417-847-0156

Bennett-Wormington Funeral Home

BW

Family Owned Since 1946

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

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

RESIDENTIAL | COMMERCIAL FARMS | LAND

87 Main Street • Cassville, Mo.

417-847-0156

fax: 417-847-5009

www.fourseasonscassville.com 76 | CONNECTION MAGAZINE

APRIL 2013

RECIPES

from the

recipe box RECIPES COLLECTED FROM FAMILY AND FRIENDS

Easy Lasagne

Hey, mambo, mambo italiano!

2 lbs. ground beef 1 egg, beaten 2-1/2 cups shredded mozzarella cheese 1 15-oz carton ricotta cheese 1 cup grated parmesan cheese 1/3 cup chopped parsley 1 26-oz jar spaghetti sauce 1 cup water 12 uncooked oven-ready lasagna noodles

Italian Meatballs

If you have a recipe you’d like to share, email to Darlene Wierman at darlene@cassville-democrat.com

Italian Spaghetti Sauce

Preheat oven to 350°. Brown meat in a large skillet. Mix egg, 1-1/4 cup mozzarella, ricotta, 1/2 cup Parmesan and the parsley until well blended; set aside. Drain meat and return to skillet. Add spaghetti sauce. Add water to empty jar. Cover with lid and shake it well. Add to meat mixture and stir until well blended.

Spray baking dish with Pam. Spread 1 cup of sauce onto bottom of dish. Add 3 lasagna noodles, 1/3 cheese mixture and a large ladle of sauce. Repeat layers twice. Top with remaining 3 noodles, remaining meat sauce and remaining cheeses. Cover with greased foil. Bake 45 minutes. Remove foil. Bake an additional 15 minutes. Let stand 15 minutes before cutting.

APRIL 2013

1 cup Italian bread crumbs 1/4 cup parmesan cheese 1/2 cup milk 1-1/2 cup beef broth (reserve 1 cup) 1/2 cup fresh parsley, chopped 3 eggs, beaten 2 tbsp. oregano 2 tbsp. minced garlic 1 tbsp. salt 1 tbsp. pepper 2 tsp. basil 1 tsp. crushed red pepper flakes Pinch of nutmeg 1-1/2 lbs ground chuck 1 lb. Italian sausage Mix until well combined. Shape into 2-inch balls. Place on a greased cook ie sheet, not touching. Pour the reserved cup of broth into bottom of pan.

Bake 25 minutes in 450° oven.

1 lb. hamburger 2 tbsp. olive oil 1/2 medium onion, diced.

2 large cloves garlic, diced 1 beef bouillon cube or 1 tsp.

1 can diced tomatoes 1 small can tomato paste 2 cans water, using tomato paste can 1 tbsp. parsley flakes 1-1/2 tsp. oregano 1 tsp. basil 1 tsp. salt 1 tsp. sugar 1/2 tsp. red pepper 1 bay leaf, broken in half Brown hamburger; add olive oil to pan. Warm, then add garlic and onion.

Cook until a nice golden color and tender. Add hamburger to the mixture. Add tomatoes, tomato paste and the two cans of water using paste can. Add parsley, basil, oregano, beef bouillon cube, salt, sugar, red pepper and bay leaf. Cook on low heat for one hour, stirring occasionally. Serve over cooked noodles.

CONNECTION MAGAZINE | 77

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Community

CONNECTION

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Roaring River State Park hosted thousands for the Opening Day of the 2013 trout season on March 1.

1. Ashley Johnson, Amanda Mullen and Tessa Bilyeu, of Verona.

2. Zayne and Avery Robertson, of Mt. Vernon.

3. Hunter Bailey, Matthew Popanz and Bradley Lueckenhoff, of Cassville.

4. Jacob Obermann, Drew Fite and Grant Vaughn, of Monett.

5. Bill and Tyler Johnson, of Washburn.

6. Ryan Holz, of Cassville.

7. Sharayah, Angela and Chris Seymour, of Cassville.

8. Jozi, Wyatt and Haydn Stehlik, of Cassville.

9. Cory Harvey, of Cassville.

10. Trenton, Ernie and Tanner Raney, of Exeter.

11. Dan Eden, Tristen Berry and Julia Eden, of Aurora.

12. Mike Gauss, of Cassville, and Laney Roller, of Exeter.

13. Cheyanne Bohmke and Brodey Mathies, of Washburn.

14. Jake Beaty, of Purdy, and Russ Lowe, of Butterfield.

15. Voyd and Josh Brown, of Cassville.

16. Toni Lawson and Mike Tate, of Aurora.

17. Barbara Heckmaster, of Verona.

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Community CONNECTION

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The Monett YMCA hosted a grand opening celebration at its new recreational facility on February 16.

1. Ann Shaner, Jan Murphy and Jenny Murphy.

2. Angela Long and Lynee Kellhofer.

3. Roland and Megan Gonzalez.

4. Judy McConnell and Janice Whittemire.

5. Susie and William Hughes.

6. Mendy Hubbard and Mark Kaiser.

7. Justin Souders, Megan Spree and McKenna Schmidt.

8. Terri Costley and Peggy Costley.

9. Charles and Annalee Huntress.

10. Jake, Mechele, Garrett, Jerry and Becky Tharp.

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10 APRIL 2013

MONTH OF MAY The Stella Senior Citizens Center and the Aurora Senior Citizens Center hold weekly dances. The Stella dance is held every Friday night from 7 to 10 p.m. with music by the McDonald County Playboys and Frosty Garland and the Road Hogs on alternate Fridays. The Aurora dance is held the second, third and fourth Saturdays of the month from 7 to 10 p.m. featuring the Funtimers Band.

Exeter will be having its city-wide yard sale and city-wide clean-up. For dates and more information, call 417-835-2823.

MAY 2 The Seligman Lions Club is hosting a community dance at the Seligman Community Center from 7 to 10 p.m. Frosty Garland and the Road Hogs is the featured band. There is a $4 cover charge with all proceeds benefitting the Seligman Lions Club.

MAY 2 The Monett Chamber of Commerce will host its annual community prayer breakfast beginning at 7 a.m. at the new Monett YMCA. For more information, call 417-235-7919.

MAY 3 First Friday Coffee will be held from 8 to 8:45 a.m. at State Farm Insurance in Cassville.

For more information, call the Cassville Area Chamber at 417-847-2814.

MAY 4 Gather at Cassville’s historic downtown square for the 27th annual Dogwood Car and Truck Show. Registration will be held from 7:30 to 9:30 a.m. inside the Barry County Courthouse. Judging starts at 10:30 a.m. with awards presented no later than 3 p.m. For more information, call the Cassville Area Chamber of Commerce office at 417-847-2814.

A dance will be held at the Cassville Senior Citizens Center at 1111 Fair St. from 7 to 10 p.m.

The dance features the Roaring River Sounds Band. There is a $4 cover charge.

Wheaton will be hosting its city-wide garage sale.

For more information, call 417-652-3314.

APRIL 2013

MAY 6 The monthly dance at the Monett Senior Citizens Center will be held from 7 to 10 p.m. The dance features the Roaring River Sounds Band. There is a $4 cover charge with all proceeds benefitting the center.

MAY 9 Eagles Lodge #4155 will sponsor a parade and field day for Shell Knob Elementary School students. The parade will begin at 10 a.m., and students will march from the school to the Shell Knob Chamber Park. For more information, call 417-858-3300.

MAY 10 Cassville will hold a Friday Squared celebration in connection with the 100th anniversary of the Barry County Courthouse. There will be live music, shopping and food vendors around the square from 5:30 to 8 p.m. For more information, call the Cassville Area Chamber of Commerce at 417-847-2814.

MAY 11 Return to the days of railroad travel and enjoy a ride on the rails from Seligman to Van Buren, Arkansas, and back. The excursion train will leave Seligman at 7 a.m. and arrive in Van Buren at 11 a.m. There will be three hours of shopping and a visit to the Van Buren Arts and Crafts Show. The train ride is sponsored by the Seligman Great Area Chamber of Commerce and the Missouri and Arkansas Railroad. For more information, call 417-662-3612.

Wheaton will be having its city-wide clean-up.

For more information, call 417-652-3314.

MAY 16 The Seligman Chamber of Commerce will hold a dance at the Chamber of Commerce Event Center on North Highway 37 at 7 p.m. Snacks are optional, and there is a cover charge of $4.

MAY 16 The Mt. Vernon Chamber of Commerce will host a Customer Appreciation lunch from 11 a.m. to 1 p.m. at the chamber office located at 425 E. Mt. Vernon Blvd. For more information, call 417466-7654.

MAY 17 The annual Cassville Chamber of Commerce Golf Tournament will be held at the Cassville Golf Course. For more information, call the chamber office at 417-847-2814.

MAY 18 A Garden Club Sale will be held from 1 to 4 p.m. at the Viola Community Building. For more information, call 417-858-3300.

The Shell Knob Senior Center will host its annual golf tournament. For more information, call the Shell Knob Chamber at 417-858-3300 or the Shell Knob Senior Citizens Center at 417-858-6952.

Roaring River State Park will host Free Kid’s Fishing Day for young anglers age 15 and under.

There will be free classes, outdoor activities and free fishing for kids. For more information, call 417-847-2539.

MAY 19 The Ozark Festival Orchestra will host its annual pie and ice cream benefit, pops concert and silent auction in the Monett Elementary School commons room. Doors open at 1:30 p.m., and the music begins at 2:15 p.m.

MAY 21 The Southern Beekeepers of Missouri will meet at 7 p.m. at the First United Methodist Church of Monett. Anyone interested in bees is welcome to attend. For more information, call Leon Riggs at 417-235-5053 or Kevin Young at 417-8475464.

MAY 23 The Pierce City Senior Citizens will host a dance from 7 to 10 p.m. at the Pierce City Senior Center.

MAY 25 The Seligman Chamber of Commerce will host a truck and tractor pull at Ruby’s Event Center on Highway 37. For more information, call 417662-3612.

If you have an event you would like featured in our monthly events listing, please email the event information to Lisa Craft at community@monett-times.com.

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To advertise, contact a sales representative today.

Robyn Blankenship ADVERTISING DIRECTOR 417.342.3168 sales@cassville-democrat.com Sheila Harris ACCOUNT EXECUTIVE 417.669.3667 sharris@monett-times.com Marion Chrysler ACCOUNT EXECUTIVE 479.244.7082 mchrysler@cassville-democrat.com Cassie Brewer ACCOUNT EXECUTIVE 417.847.2610 cassvilleads@gmail.com Greg Gilliam ACCOUNT EXECUTIVE 417.489.1718 777caregiver@sbcglobal.net APRIL 2013

PART ING SHOT

Parting Shot

BY JEFF TERRY

“If I can stop one heart from breaking I shall not live in vain.

If I can ease one life the aching or cool one pain or help one fainting robin unto his nest again I shall not live in vain.”

– Emily Dickenson APRIL 2013

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APRIL 2013