FREE A magazine dedicated to Southwest Missourians
fall into fashion this season’s picks to keep
a rns tu
a chip off the ol’ apple
mark e t ab le
a to in
your whole family stylin’ all year long
lettuce turnip the beet GO INTO FALL ENJOYING FRESH VEGGIES FROM YOUR OWN GARDEN
celebrating ten years of Christian education
t uc od pr
PURPOSE zWITH z IN SPIRIT AND LEARNING z
from shadow to bronze SCULPTOR MAKES HIMSELF AT HOME IN SHELL KNOB
CONNECTION MAGAZINE | 1 SEPTEMBER 2013
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2 | CONNECTION MAGAZINE Learn more at mercy.net.
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2309 Fairlawn Dr., Carthage CONNECTION MAGAZINE | 3
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WILLARD GOLDEN 36042 Hwy 86 502 S. State Hwy AB 417-742-1176 417-271-3814 CASSVILLE 97 S. Main Street 417-846-1719 SHELL KNOB SELIGMAN 24828 Hwy 39 Hwy 37 S. 417-858-3136 417-662-7000
www.freedombk.com SEPTEMBER 2013
8 A CHIP OFF THE OL’ APPLE Retired businessman turns a healthy snack into a marketable product
15 FROM SHADOW TO BRONZE Professional sculptor makes himself at home in Shell Knob
20 MOVING ON 24 FALL GARDEN Go into fall enjoying fresh veggies from your own garden
31 WITH PURPOSE IN SPIRIT AND LEARNING The effort and vision of five founding pastors celebrates ten years of Christian education
34 FALL INTO IT
34 COVER PHOTO BY JOSH BOLEY
Fashion picks to keep your whole family stylin’
38 YOUR SUMMER DREAM 46 DIRT ROADS AND RAILROADS Exploring our farm heritage and rural roots
CONNECTION MAGAZINE | 5
should you care about
A word of thanks.. ? to Lisa Schlichtman
Electrical safety is a serious
Lisa, we want to express our appreciation
issue. Most don’t fully
to you for creating a quality magazine for our
appreciate the value until an
marketing area. We are proud to be a par t of
accident or close call happens to them or someone they love.
Connection and just want to say “ thank you.”
Power yourself with knowledge and teach those who depend on you how to stay safe. Contact your electric cooperative to learn more.
Where quality is the difference.
Supporting the Wildcats and the Cassville Community Since 1887
they depend on
Knowledge saves lives
4015 Main St. • Cassville, MO 65625-1624 417-847-2131 • barryelectric.com
6 | CONNECTION MAGAZINE
Willis 417-847-3300 | 800-556-2393 •
100 W. 7th Street, Cassville •
PUBLISHER Mike Schlichtman EDITOR Sherry Tucker email@example.com ART DIRECTOR Veronica Zucca firstname.lastname@example.org ADVERTISING REPRESENTATIVES Robyn Blankenship Greg Gilliam Sheila Harris Marion Chrysler Anastasia Shilling CONTRIBUTORS Murray Bishoff Meagan Ruffing Nancy Ridgley Lisa Craft Darlene Wierman Sally Reinhardt Melonie Roberts Sheila Harris Susan Funkhouser Anne Angle Pam Wormington Charlea Mills Amanda Reese Joshua Boley 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 email@example.com Mailing address: P.O. Box 40, Monett, MO 65708 or P.O. Box 486, Cassville MO 65625
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.
ITTING UNDER THE WILLOW TREE IN MY FRONT yard, and there is a gentle breeze moving through. Isn’t this a beautiful time of year? The air is getting a little fresher and cooler. I’m looking forward to simmering apple butter all day long and listening to the last of the summer evening sounds as they change from tree-frogs to crickets. Transition, change and milestones are a fact of life. Sometimes we cannot predict or dictate what these changes will be, but we can control how we respond to them. September is a month of transition from summer into fall. In this month’s issue of Connection we feature several stories of change, and I hope they will be inspiring. This is my first issue as editor of Connection. I am enjoying meeting everyone who brings this publication to life. We are blessed with talented contributors who share stories and photos. I will work hard to keep Connection focused on exploring all of the wonderful, intriguing stories that are nestled among us. It is a job that pulls together many of my favorite things, which include reading and writing, connecting with my community, and sharing. Even though I am a home-town girl, I become more and more aware of how blessed I am to live in not only a beautiful piece of mid-America, but I am surrounded by amazing people who live such rich existence. Take care now,
Sherry Tucker CONNECTION MAGAZINE | 7
A MAGAZINE DEDICATED TO SOUTHWEST MISOURIANS
a chip o
RETIRED BUSI TO TUR FOR FORMER MT. VERNON LIBERTY BANK LOAN OFFICER, Don Schmedeke, retirement is a meaningless word. “I offi cially retired from the bank in 2010,” declared Schmedeke, “but I couldn’t imagine not having an enterprise. Fortunately, I’ve found something to keep me busy.” Busy is by far an understatement for Don, who recently began marketing a product of his own invention, Don’s Happy Apple Snacks, dehydrated organic apple chips, which retail online and in area health food markets. Always an avid gardener, in recent years Don extended his interest in food to include eating an all-around healthy diet. “There’s something about getting older that makes you more aware of how important it is to take care of your body,” he stated. “You start thinking about all of the bad things you’ve been eating and you want to turn that around. Experimenting with dehydrated foods seemed like a natural step in the right direction.” Dehydration, the process of removing the water content from foods, is accomplished by the use of a food dehydrator, an appliance which can be purchased at most department stores. Dehydrated fruits and vegetables are high in fi ber, low in fat and retain all of the important vitamin and mineral content of the original whole foods, with the exception of the loss of a bit of vitamin C, which is air soluble.
8 | CONNECTION MAGAZINE
STORY BY SHE ILA H ARRIS P HOTOS BY SHE ILA H ARRIS AND JOSHUA BOLE Y
off the ol’ apple
BUSINESSMAN UTILIZED TALENT WITHIN HIS OWN FAMILY O TURN A HEALTHY SNACK INTO A MARKETABLE PRODUCT The natural benefi cial sugars present in whole fruits are present in dehydrated foods in a concentrated form, making them an excellent option for those in need of a quick, energy-boosting snack. For this reason, Don’s Happy Apple Snacks are proving to be a favorite with athletes and those who take their lunches to work or school.
several different combinations of spices and seasonings to fl avor the apples with before they went into the dehydrator. My neighbors and co-workers at Liberty Bank provided me with the perfect test market. They were always willing to sample my wares and give me some honest feedback.” When he fi rst began seeking retail outlets for Don’s Happy Apple Snacks, Don also received a bit of constructive criticism from Soni Copeland, owner of Herb Depot in Monett. Although Herb Depot is now a top retailer for his organic apple snacks, Don said that was not immediately the
case. “Soni sent me packing the fi rst time around,” he declared with good humor, “but I appreciated her advice, and tweaked my recipe a bit to meet her product specifi cations. I have a lot of respect for her extensive knowledge of the health food market.”
Because apples are one of Don’s favorite fruits and lend themselves well to dehydration, they were his food of choice for experimentation after purchasing his fi rst food dehydrator. What began as a hobby a couple of years ago, quickly became a viable business in January of this year when Don began preparing and packaging his apple chips for retail purchase. “There was a lot of trial and error involved at fi rst,” stated Don. “I played with After washing and coring the apples, Don uses a special mandolin to make ultra-thin slices for the chips.
CONNECTION MAGAZINE | 9
Don’s Happy Apple Snacks are currently available in three ﬂavors, including original Cinnamon, Caramel and Apple Pie Spice.
With the recipes perfected and the wheels in motion, Don’s daughter, Julie Grace, contributed to the business’s marketing plan by putting her photography expertise to work as the “chief food artist,” providing photos for the business website and various advertising campaigns. Don’s wife, Karen, never surprised at her husband’s enterprising endeavors, serves in the background as an enthusiastic silent partner and consultant. The demand for Don’s Happy Apple Snacks quickly outgrew Don’s ability to fi ll
10 | CONNECTION MAGAZINE
orders on his own. As providence would have it, his son, Jeff Schmedeke, was in a position to move back to Mt. Vernon from Washington, D.C., and take on a role as partner in the newly-formed business, known as New Chapter Foods, LLC. “I call myself ‘Chief Innovator,’” stated Don, “while Jeff is ‘Chief of Operations,’ handling everything from sales and marketing to apple-coring.” The two currently work as a perfect team, churning out a minimum of 40 to 60 bags of Don’s Happy Apple Snacks a day.
Each morning fi nds the father-son duo working side-by-side in the improvised basement kitchen of the Schmedeke home outside of Mt. Vernon. Both Don and Jeff have taken a course in proper food handling and have been certifi ed by ServSafe, in compliance with government regulations for the safe and sanitary preparation of food, a fact which Don is proud of. “I learned a lot of things from the class, things which many people never consider in conjunction with food preparation,” stated Don. “As a retired bank loan offi cer, I’m familiar with banking regulations, but food preparation presented a whole new set of variables.” Jeff Schmedeke cores the freshlywashed apples with a nifty little gadget which swiftly removes the core in one fell swoop, leaving only a three-quarter inch, straight vertical hole in the apple. Don Schmedeke then begins slicing them with a precision, hand-held kitchen instrument he searched far and wide for. “A common slicer would not do,” Don stated. “The one I had in mind had to be capable of producing consistent, ultra-thin slices, while being ergonomically-friendly for the user. I fi nally found this French-made slicer at a
department store in Minnesota and bought two of them.” After the apples are sliced, they are sprinkled with Don’s special combination of fl avorings, including cinnamon and sea salt, then laid out on trays and loaded into seven dehydrators for a three-hour stint. They are then removed for cooling while another prepared batch is loaded. The cooled snacks are packaged, labeled and prepared for shipment to customers. In addition to the apple chips, Don is experimenting with ideas for products made from the cores. At first, he threw all of the cores into his garden, where a few apple trees have actually sprouted. But after a neighbor knocked on his door to ask for permission to feed the apple cores to his dog, he began to play with methods for dehydrating the cores as pet treats. “Cats certainly wouldn’t fi nd them appealing,” Don laughed, “but surprisingly, dogs do. And not only dogs, but horses and deer, of course. I’m also kicking around the idea of developing a type of dehydrated apple-core suet to be used for bird feed. I hate to see any part of the product go to waste.”
After a call from a friend of Jeff’s in Minnesota who coaches a rugby team, the two men have developed an organic recipe for beef jerky, to be used not only for the rugby team as a fund-raiser, but also as a new item in the New Chapter Foods product line. The recipe features locally-grown, grass-fed beef, with no nitrites, sugar or MSG added. It is now available at select markets under the labels Mountaineer Jerky, Mad Bull Hickory Jerky and Mad Bull Natural Mesquite Jerky. “When the wheels start turning, the possibilities for dehydrating foods become endless,” declared the ever-enthusiastic Don with a grin. Don’s Happy Apple Snacks are currently available in three fl avors, including Original Cinnamon, Caramel and Apple Pie Spice. Don is also experimenting with a chocolate fl avor, which he hopes to make available soon. Locally, Don’s Happy Apple Snacks are available for purchase at Relics Antique Mall and Keen Bean Coffee House in Mt. Vernon, and at The Herb Depot in Monett, but their popularity has already spread far beyond the local market. They are now stocked in many major healthfood retailers in both Springfi eld and Joplin, including Mama Jean’s, Harter House and Fox Farm
Whole Foods. Jeff Schmedeke, who has taken over the role of marketing agent, also has feelers out with retailers on both the east and west coast. “I want to take this business as far as it will go,” declared Don Schmedeke, happily. “I’m always up for a challenge. In fact, we’ve already got plans in place for the expansion of our production facilities, should the need arise.” Both men have no doubt that it will, it’s just a matter of when.
For more information about area retailers, or to order Don’s Happy Apple Snacks online, visit www.happyapplesnacks.com, or follow the business on Facebook, Twitter and YouTube.
CONNECTION MAGAZINE | 11
Can you find...
Rope creations by David Vaught. See the collection. 100 East 7th Street, Cassville, MO firstname.lastname@example.org 417-846-3240
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510 E. Hwy. 32 • Stockton 12 | CONNECTION MAGAZINE
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417-847-0139 • 417-342-8781 SEPTEMBER 2013
By Pam Wormington
The shocking reality of life on the farm IT’S JUST FARMING UNTIL SOMEONE GETS CAUGHT UP IN the electric fence, then it is entertainment. Why is it when you meet an electric fence up close and personal it is maddening, but when someone else does it is hilarious? As you can safely assume, I have become acquainted with our fence on several occasions. One of those was as I was performing my job of gate opener. Most of our electric fence is made of poly wire or a high tinsel permanent fencing. I got out of the tractor to open the galvanized gate and proceeded to chain it to the barbed wire fence when I discovered that not all the electric fence was the same. As I did the Electric Slide and sang my little adult ditty that all who have been shocked perform, I turned around to tell my ‘boss’ what had happened as if he might not have noticed. To my surprise, I thought he was having a heart attack. He was holding his chest and doubled over in the tractor. Quickly the party was over, no more dancing or singing and I clarifi ed for him that it wasn’t THAT funny! I might add, as I was reading this story to my darling husband for any proofi ng errors, he began laughing uncontrollably again and then he fi nally confessed. He had a little foreshadowing on the farm that day as he predicted I would do just as I described and he allowed it to happen. He claims because of the cab tractor and the SEPTEMBER 2013
Girl noise level, I probably wouldn’t have heard his warning in time. I’d like to say I am touched by his heartfelt confession but I was even more touched by his lack of communication on the previous day. As the saying goes, “what goes around comes around”. The farmer is quite sophisticated in dodging the electric poly wire when rotational grazing our beef cattle. He uses a plastic fence post to lift the wire over his head and then drives the four wheeler underneath. This enables one to travel from pasture to pasture without having to stop and open gates. Until the wire slips off the post and taps that little button on the top of one’s ball cap that houses an aluminum conductor, then the light bulb comes on and the party begins. I have to mention this story because it wouldn’t be fair to just laugh at the farmer and his wife. Our Stotts City neighbor, Bridger Shields is sort of a lumberjack size feller. Not really you’re ‘Dancing with the Stars’ ‘Name that Tune’ kind of guy at a glance. He was moving cows for us one day and he opened the wire gate and laid it in the tall grass. Proceeded to go about his business when all of a sudden he felt what seemed like an electric eel wrap around his leg so his natural instinct was to swing the metal fence post that he was carrying at the long wiggly thing. I’m not sure how long this cat and mouse game continued before he let go of the metal post and stepped away from the hot wire but that is one song and dance I would have paid to see. Electric fence is used in abundance on our farm and seems to be an obvious boundary for the cattle. The momma cows know not to touch it and the babies know they can walk under it. But us intelligent humans struggle with the ‘it’s hot, don’t touch’ concept. Even though we’ve been told that since we were toddlers. Some things we never learn! CONNECTION MAGAZINE | 13
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14 | CONNECTION MAGAZINE
Member SIPC SEPTEMBER 2013
FROM SHADOW TO BRONZE BY JOSHUA BOLEY
PROFESSIONAL SCULPTOR MAKES HIMSELF AT HOME IN SHELL KNOB
Understanding shadows is important to Lew aytes. Since his retirement from the financial services industry six years ago, Lew has made sculpting his full-time profession. While he does sculpt the occasional animal or scene, he is primarily a figurative sculptor, sculpting mainly people. “i do themes,” Lew said. “the themes may be psychological or musical or anything.” Lew attended college on a monterey Jazz Festival Scholarship. It was his passion for music that would eventually lead Lew to sculpting. “i met a sculptor who wanted some cowboy songs that he had written arranged,” Lew said. Lew agreed to help arrange the music if the sculptor would let him play around in his studio.
August Shellenburg as Sitting Bull “BURY MY HEART AT WOUNDED KNEE” By Lew Aytes
CONNECTION MAGAZINE | 15
Twenty-three years later, Lew at 64, has pieces in many private collections all over the world, as well as institutions such as; Northeastern State University in Tahlequah OK, Bacone College in Muskogee OK, California State University in Monterey and in Italy. “Next year, I have been invited to an art residency in Northern Ireland at the Tyrone Guthrie Gallery,” Lew said. “I will be doing a piece there that is related to the Irish immigration to America.” Despite all of his travels and having a home and studio in Monterey, California, Lew and his wife, Kathryn England-Aytes, will soon be spending more time in the Shell Knob area. “My wife’s family has been here for several generations,” Lew said.
above, Lew Uses dentaLs tooLs, cLay tooLs, spoons and pocket knives to create his carvings. at LeFt, Lew aytes and his wiFe kathryn engLand – aytes.
The couple are building a cabin just north of Shell Knob, and Lew has also recently become associated with Creative Arts of Shell Knob (CASK). Lew explained that he was attracted to CASK because the gallery provides workshops to those wanting to learn. “I will be doing some workshops for them and help teach others how to sculpt,” Lew said. The new residence will also keep the
16 | CONNECTION MAGAZINE
couple closer to part of their family. “We have two daughters, one lives in New York City and the other in Broken Arrow, Oklahoma,” Lew said. ”We have two granddaughters as well and we spend quite a bit of time with them.” Lew works primarily in clay with the end product typically being foundry bronze or cold cast bronze. Depending on the size and complexity, a piece can
take one to two months or a couple years. As a result his finished pieces range from $150 - $17,000 depending on the size and complexity. Lew explained that one of the more challenging aspects of sculpting is coming up the initial concept of the piece, how it will be posed and what the meaning is. “I don’t do pieces just to do a form; I am interested in the story behind it,” Lew said. “I will research quite a bit on what the piece is, or who the character is, so by the time I am ready to do the piece there is some meaning.” Lew recently returned from Assisi, Italy, where he incorporated a great deal of research into an exhibit entitled “Shared Memories.” The exhibit emphasizes memories of Assisi that people have photographed or painted over hundreds of years.
“I think any part of art is an opportunity for the artist to present something to the viewer, and if the viewer can look at that piece and see what the artist saw, then it’s successful for the artist.” -- LEW AYTES Lew makes his own moLds and oFten does his own casting as in this coLd cast bronze piece.
According to Lew, he knew early on that he could have a future in sculpting. “My wife and I laugh because she thought after my first day in the studio I would come home with an ashtray, and I actually came up with a piece that is still in collections.” Lew said. Most artists feel that whatever piece they are working on at the time is their best piece, according to Lew. So, while he may not be completely satisfied with a piece when it is finished, he has already started hoping the next one will be his best piece. Lew explained that it is very rare for a project to finish looking exactly like he had it in his head. The way he explained it, is you start with a concept, and then you see the shadow in the material. “In sculpture it is very important to understand shadow, probably more for me than some people because I am color blind,” Lew said. “If I was sculpting your head I would look at the sides, front, back and top. As I do
that, it may tell me I want to emphasize a particular part of your face, or a particular expression.” When Lew is not sculpting, he still enjoys music and spends time with his wife and family.
To view some of Lew’s work or commission a piece, visit Creative Arts of Shell Knob next to Jim’s Satellite in Bridgeway Plaza on Highway 39, or call them at 417-489-3061. Lew can also be reached by email at email@example.com.
CONNECTION MAGAZINE | 17
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State Bank 18 | CONNECTION MAGAZINE
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
PET CONTEST WINNER
Email your pet’s photo to firstname.lastname@example.org. 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.
SEPTEMBER’S WINNER Meet Prince Jindu. He is a three-year-old Korean Jindo owned by Kristi Chapman.
SEPTEMBER’S RUNNER-UP Minnie is a true basket. She resides with Bob and Wilma Hilton, of Shell Knob. SEPTEMBER 2013
CONNECTION MAGAZINE | 19
If you think your furry or feathered friend is the cutest in the area, let us know!
Moving onn Beginning life with little hope, Spenser is now a young man with optimism and skills for his future.
SPENSER CLAYTON RECEIVED HIS ticket into the ‘real world’ when he graduated from Sarcoxie High School this past May as well as Franklin Technology Center where he received his Construction Management Degree. Spenser has his heart set on the railroad industry and there’s no looking back. He left for work in June where he will report to his Uncle Shawn, who also works for the railroad. “I will travel the U.S.,” says Spenser. “It’s something I’ve always wanted to do.” Milestones like these were not something that Spenser was ever supposed to reach. In fact, Spenser was not expected to live past the age of 10. He was born with tumors that covered portions of the outside of his body as well as the inside (on his bones). This rare disease, called Congenital Infantile Myofibromatosis, produces non-cancerous, fiber-like tumors. One of the tumors was at the base of Spenser’s brain when he was born. Doctors advised his mother, Jolene, to have him med-flighted to Kansas City for additional medical attention. “You could see it when he was born because it was sticking out,” remembers Jolene. Jolene remembers the doctors calling the tumors ‘blueberry muffin’ marks. It wasn’t until the Claytons arrived in Kansas City when they found out that Spenser not only had these tumors on the outside, but on the inside of his body as well. “They did a CAT scan and found tumors on his bones,” says Jolene. There were 10 that
20 | CONNECTION MAGAZINE
STORY BY MEAGAN RUFFING
were visible on the outside and the rest were on the inside. “The thought of losing a child was too overwhelming for me,” she says. “I was probably in denial, and I didn’t want to get too close.”
“I ALWAYS HAD A PASSION FOR MEETING NEW PEOPLE AND MY FAMILY AND FRIENDS WERE ALWAYS THERE FOR ME.” Spenser and his mom spent the next three months living at the Ronald McDonald House. This continued on for the next two years as Spenser would undergo an astounding 32 surgeries. The left side of Spenser’s face had been paralyzed due to the tumors he was born with. It wasn’t until he turned 6 years old and no new tumors had appeared, that doctors felt it was the right time to start reconstructive surgery on his face. The Clayton family traveled to Pennsylvania where they took part in a rare surgery known as ‘smiles.’ Doctors removed the tumors off of the retina of Spenser’s eyes. They took the nerves from his pinky toes and some of the muscle from his stomach and used it to create a muscular sling in his face, which would lift the left side of Spenser’s face to help with the drooping that was caused by his paralysis.
Doctors also placed a solid gold weight in his left eyelid to help Spenser use the muscles he did have on that side to open and close his eye. He and his family would spend one month living at the Ronald McDonald House while Spenser recovered.
Since Spenser was given a specific time frame for his life, he was granted a wish from the Make a Wish Foundation. His wish was to go to Disney World with his parents and two brothers. In an email to the Lawrence County Record Newspaper of Mt. Vernon from Jolene in
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2002, she wrote; “At the airport in Orlando, we were greeted by two volunteers from a resort called, ‘Give Kids the World.’ They assisted us in getting our luggage and helping us to our rental van. They held up a big sign that said, ‘Welcome Spenser Clayton.’ Once we reached our rental van they gave us driving instructions to the Give Kids the World resort. There, we were greeted by staff with gifts for the boys and a key to a wonderful 2-bedroom, 2-bath villa with all the comforts of home, a stocked kitchen and a Whirlpool tub. The village has a carnival-type setting with rides and games and best of all, a free ice cream parlor open from morning till night. They also have a Perkin’s Family Restaurant where volunteers served free breakfast and dinner. The evening of our first day I went to a meeting where we were given tickets for four Disney parks, which included the Magic Kingdom, Epcot Center, MGM Studios and Animal Kingdom. Along with Spenser’s wish to go to Disney World, the Make a Wish Foundation provided us with tickets to Universal Studios, Islands of Adventure and Sea World.” The Claytons returned home, and life went on as usual for the next few years until their Mt. Vernon home burned down when Spenser was in seventh grade. “I remember sitting in class,” he says, “and someone said, ‘Look, there’s a house on fire,’ so I got up and looked out the window and saw my house up in flames. I didn’t say anything to anybody. I went to my next class, and then the counselor pulled me out to tell me that my house had burned down. I told her I already knew.” After the fire, Spenser and his family moved to Sarcoxie where his dad took on a new job as the chief of police. It has been
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18 years since Spenser was born and what a life it has been. He still has more surgeries to undergo to remove the gold plate in his eye, but he is optimistic that life will continue on as usual. “I credit all of this to my family. They motivated me and were always there for me, right by my side, supporting all of my
decisions. I always had a passion for meeting new people and my family and friends were always there for me.” Spenser hopes to be a father one day. “In 10 years I see myself raising a family,” he says. “I’d like to adopt. No kid should have to go through what I went through.”
“I wish I had known about hospice earlier” (The most frequent comment by our hospice families)
DID YOU KNOW? • Hospice is about living, not dying. • Medicare, Medicaid, and most private insurances have a Hospice Benefit that you are entitled to use if you meet criteria.
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• With Hospice Compassus, YOU are in charge. You have a team of highly trained professionals ready to provide excellence in COMFORT CARE. • Hospice Compassus patients CAN retain their personal physician and pharmacy. • Hospice patients CAN go to the hospital. • ANYONE can refer a patient to Hospice. • Nursing Home patients CAN have Hospice. • Hospice Compassus patients receive I-to-I care from a TEAM including a doctor, nurse, aide, social worker, chaplain, and volunteers.
www.hospicecompassus.com To schedule an informational meeting or a patient/home evaluation, please contact Hospice Compassus: 417-235-9097 845 Hwy 60, Suite A, Monett, MO 65708 (c) Hospice Compassus 2011
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1-800-255-4194 CONNECTION MAGAZINE | 23
FALL GARDEN GO INTO FALL ENJOYING FRESH VEGGIES FROM YOUR OWN GARDEN BY SHERRY TUCKER
SUMMER IS COMING to a close. As a gardener, there is a feeling of sadness to see the sun traveling deep into the south again. The days are getting shorter and the last of the summer vegetables are being harvested. Though we work hard in our gardens through the growing season, and are happy for the break, the joy of harvesting never leaves us. We can continue to grow and eat a wonderful variety of vegetables deep into the fall if we take a little time to plant a late garden. A fall garden is a great treat and always worth the effort, but it can be tricky to get it started. Early September garden space can be a jungle of dead garden plants, weeds and grass. All of that has to be removed and discarded, then the soil should be worked up to be ready for sowing new seed. Since we have been fortunate to get some good rain in August, the ground is moist and in perfect condition to germinate seeds for fall planting!
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W H AT C A N B E G R O W N I N A FA L L G A R D E N ?
LETTUCE TURNIP THE BEET With the imminence of cold weather, take care when considering what to grow. Short season vegetables that can tolerate cold weather do very well. All greens, including lettuce, spinach, kale and arugula, do very well because harvest comes quickly and they can withstand cold weather. Brassica family plants, which include mustard, caulifl ower, broccoli and cabbage, do very well in a fall garden. Look for varieties with short maturity dates to ensure harvest before the weather can bring us hard freezes that become possible by late October. Root crops do very well, such as beets and turnips. Not only are the bulbs of these edible, the tops are great cooked as fresh greens. Most of the seeds for these varieties can be sowed down a row and placed 2-3 inches apart. They only need to be covered with one-quarter to one-half inch of soil, and patted down. The soil needs to be kept moist, so gently spray with water daily until the seedlings emerge. Once the plants are up and going, water as needed. If you are still harvesting by mid-October and there is a threat of a hard frost or freeze, try covering the plants with a cloth to protect them overnight.
IF YOU CAN’T BEET ‘EM, JOIN ‘EM!
Beets can be harvested at any time, but a good size to eat and can is when they reach the size of a golf ball. Some can grow to the size of a softball, and they are still sweet, tasty and completely edible. To cook the beets, wash thoroughly to remove loose dirt. Cut the tops off at about one-inch from the beet. The tops can be kept and eaten fresh or cooked. Boil the beets, whole, for 30 minutes. Drain and let cool in a sink or pan of cold water. Slice the remainder of the stem off, and the beet should slip right out of its skin, peeling is generally not necessary. At this point, the cooked and skinned beets can be used in any recipe calling for beets or pickled and canned.
Beets are easy to grow and sweet to eat. Did you know that they come in a variety of colors?
Detroit Red, the most common beet, is the typical, sweet, round, red beet. Cylindra is a dark red beet as well, but is shaped like a fat carrot. Chioggia is a beautiful beet with alternating white and bright pink rings that look like a bullseye when cut across. Golden is a sweet, round beet that is bright golden yellow. All of these beet varieties can be used in any recipe calling for beets, including canned pickled beets. These are all heirloom varieties, as well, and though some can be bought locally at feed stores, some of them have to be ordered from a catalog, like Pinetree: www.superseeds.com, (207) 926-3400.
Beets in Orange Sauce 8-10 fresh beets, cooked, skinned and sliced 1/4 cup sugar 2 tsp cornstarch 1 cup orange juice 1/2 tsp grated orange peel In a saucepan, combine the sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil and cook until thickened, stirring constantly. Remove from heat, add orange peel and sliced beets. Gently stir to coat beets and pour into serving dish. Serves 6.
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is the son of Sh 6-month-old awn and Elwood, Brooke of Ava; G r a ndson of Mark and D of Spring ebbie Elwood, ﬁle grandson d; And greatof Richar da Darlene Wierman nd , of Cassville .
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 email@example.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.
CONNECTION MAGAZINE | 27
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28 | CONNECTION MAGAZINE
How does your grocery list score?
By Nancy Ridgley
SOMETIMES IT BECOMES VERY confusing trying to eat more nutritious foods. There are thousands of products on the shelves, and package labels are often hard to read, consuming and sometimes misleading. Dr. David Katz, co-founder and director, Yale Prevention Research Center, and a team of experts developed the NuVal System. The NuVal System is a food scoring system that will help you see at a glance the nutritional value of the food you buy. This system scores on a scale of one to 100. The higher the score, the more nutritious the product. The scores are displayed directly on shelf price tags to make it very easy to choose at point of service. Which oil scores higher in nutritional value? NuVal helps you know which peanut butter is more nutritious—regular or reduced fat?
Should you buy wheat or oatmeal bread? Are pretzels more nutritious than tortilla chips? The algorithm for determining the score is based on more than 30 nutrients and nutrition factors. Creamy While Jif res utter sco Peanut B ale, e NuVal sc a 20 on th tter u B t Jif Peanu Low-Fat hy? In W . 0 0 1 7 out of a s re o e fat was sc uct, whil d ro p t fa rre the lowe d salt we , sugar an r. o v removed a ﬂ in mainta added to ere nd ﬁber w in Prote a ll. e w s a d remove
You might be surprised by what you learn when comparing NuVal scores. Organic is not always the best choice. “Low fat” versions are not necessarily better for you. A study from the Harvard School of Public Health Study published in the American Journal of Preventive Medicine, May 2011, concluded that individual diets with higher NuVal Scores were correlated with a lower risk of heart disease and diabetes. NuVal is found in 28 different supermarkets across the nation. Locally, you can fi nd NuVal at Price Cutter/Ramey, HyVee and Kroger. NuVal is about empowering consumers to improve their diets and health, one well-informed food choice after another. It is convenient and super easy to use. Visit www.nuval.com for more information.
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.
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For back to school,
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417-847-2461 • 800-639-4959 30 | CONNECTION MAGAZINE
www.carolynhunterdmd.com SEPTEMBER 2013
WITH PURPOSE in spirit and
The effort and vision of five founding pastors celebrates 10 years of Christian education
IN OCTOBER 2003, FIVE PASTORS, Ronnie Fieker, Ronnie Howerton, Kelly Johnson, Larry Lowery and Leroy Pugh came together in prayer, all with a similar vision of providing an affordable Christian education in southwest Missouri. Their prayers were answered in August 2004; Berean Christian Academy (BCA) began its first school year in a small church building with only two teachers, one administrator and 14 students. By Spring 2006, however, BCA had outgrown the original church and broke ground on a larger building just outside of Monett on Highway 60 where the school is currently located. “There are a lot of neat stories I could tell about the building of the school,” says Ronnie Howerton, BCA’s school administrator. “God has provided all along the way.” This 2013-2014 school year marks Berean Christian Academy’s 10year anniversary. “It is exciting,” says kindergarten teacher, Marie Harper, who SEPTEMBER 2013
has been teaching at the school since its beginning. “It was awesome to be there that first year,” says Marie. “There was such a freedom in Christ; I could say God’s name. I could teach the students about God, and we could pray together.” The school has been a success, providing not only a well rounded academic education but also presenting the opportunity for a strong foundation in Jesus Christ. “We are an interdenominational school,” says Ronnie. “The focus isn’t on a particular church or denomination; we teach the Bible and who Jesus Christ is.” The administration and teachers at BCA are determined to prepare students to graduate academically equipped. “We are preparing these kids for college,” says head coach
Story by Amanda L. Reese
Photos by Drew
and principal, Roger Duffel. BCA uses A Beka curriculum. As a more advanced curriculum, it challenges students to set high goals for themselves. “Our teacherstudent ratio is in a good range; the kids get a lot of one on one. Our teachers really care and will do whatever it takes to help the students succeed,” says Coach Duffel. Originally the school offered grades K-12. This year BCA is excited to offer a preschool program being implemented and taught by Amy Lucas who formerly worked as a daycare director. BCA is accredited
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through the National Association of Private Schools. It is also a member of the American Association of Christian Schools and the Missouri Association of Christian Schools. Berean Christian Academy follows state guidelines for graduation and participates in ACT testing. The school also incorporates Stanford testing and OLSAT as often as possible, according to Coach Duffel. High school students have the option of participating in dual-credit classes through Crowder College, allowing students to receive both high school and college credit simultaneously. Additionally, the students can take part at the Scott Regional Technological Center (SRTC) in Monett where vocational classes from a variety of occupational fields are offered. Kayla Lucas graduated from Berean having already completed 16 hours of college and earned her CNA from nursing classes she took through the SRTC. BCA students compete annually in the Mid America Association of Christian Schools (MAACS) Bible, Academics and Fine Arts competition. Last year, senior Drew Young won second place in the regional spelling bee qualifying him to compete at nationals where he placed seventh. “The MAACS competition has been a neat activity for the school,” says Katie Brittenham. “Our daughter, Faith, has competed the last two years and placed first both years in Science.” The praise team at BCA is comprised of student musicians and vocalists who lead worship during Wednesday chapel services. Also, the praise team travels, speaking and performing at various churches. BCA is also proud to offer health classes, home economics and agriculture club. Volleyball and basketball are also offered at BCA. The teams compete against other private schools. “This year the school is looking at two conferences that offer volleyball and basketball,” says Coach Duffel. “Sports teach good character traits. You can improve as an individual, but also learn to work together as a team.” Last year, the JV boys were undefeated. Brooke Keeling, a varsity girls BCA basketball player, says, “If I want to play college basketball, I think Coach is giving me the tools needed to be able to go on and play.”
Parents in Action (P.I.A.) are constantly working to support the school and its mission. “We want to make sure the teachers have what they need,” says Katie Brittenham, member of the P.I.A. “We also put on teacher appreciation activities.” Today the school continues to thrive because of giving hearts, hard work and its volunteers. One example is Chet Steffen, who has volunteered in more ways than one. Chet currently does A.C.T. prepping with the students. With the contribution made by volunteers, an extra depth in education is provided without extra cost to the families. The tuition of BCA is relatively reasonable when compared to the cost of other private schools or childcare. Scholarships are available for those who qualify.
“Some people may not realize it, but this isn’t just a school, it is a ministry,” says Amy Lucas. “At our end-of-theyear ceremony, Coach Duffel asked the teachers, how many of them considered this a ministry. Every teacher in the room stood up.” “From the school board down, we are all in it for the right reasons,” says Coach Duffel. “Our prayer is that every student that passes through our doors comes to know Jesus Christ,” says board member Michael Brittenham. “Berean gives parents another option,” says Katie Brittenham. To contact BCA about enrollment, scholarship information or volunteering, call the school at 417-236-9088 or visit them on the web at www.bcamonett.com. Also “like” them on Facebook at www. facebook.com/bcamonett.
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Haley is ready for school with her floral Roxy backpack. She is dressed in Miss Me jeans and three-quarter sleeve top by Down East Girl.
34 | CONNECTION MAGAZINE
g Every shade of turquoise can be found in fall fashion this year, as Karsen poses with these My Michelle capris and white lace top by Miss Me.
Fall intn it PHOTOS BY CHUCK NICKLE AND JEREMY HUSE
Fashion picks to keep your whole family stylinâ€™ through the new school year
U Fashions modeLed by karsen
rhea, haLey gaines and hayden
scott can be FoUnd at the trUnk in monett. modeLs, baiLey hendriX, cindy and kaeLin roark are wearing Fashions by the
pink zebra in cassviLLe and EUREKA SPRINGS.
This Blue Puma shirt and pants, modeled by Hayden, are a comfortable option for any active young man.
b Keeping it trendy, Bailey and Kaelin are modeling Miss Me jeans and capris with black and white leopard prints with yellow neon accents.
R Accessorize with a splash of color to tie your look together.
CONNECTION MAGAZINE | 35
Blue jeans never go out of style for a young man ready for school. Hayden is wearing Levi Jeans and a polo with classic stripes by Quicksilver. He is toting a Quicksilver backpack as well.
H Chevrons are a hit! Karsen is modeling this bright, chevron patterned straightline dress from My Michelle. A small shoulder bag by Roxy accessorizes the outfit.
Ready to play, Haley wears a cool white gypsy top over some dark cuffed Miss Me capris.
Bailey is wearing a cream T-shirt with sides fading from blue, topped with a thick infinity scarf along with a pair of fun Miss Me capris. 36 36 || CONNECTION CONNECTION MAGAZINE MAGAZINE
SEPTEMBER SEPTEMBER 2013 2013
W Mom and daughter, Cindy and Kaelin, are lovely dressed in natural buffs with soft accents. Kaelin is dressed in a cream sheer top along with turquoise accented jewelry. Cindy is wearing a tan summer cardi over a ribbed tank, accented with a light knit, mint and white chevron design infinity scarf and carrying a mint clutch. Both are wearing Miss Me jeans.
SEPTEMBER SEPTEMBER 2013 2013
CONNECTION CONNECTION MAGAZINE MAGAZINE || 37 37
YOUR SUMMER DR PA RT O N E
the beach boys reLeased their iconic aLbUm sUrFer girL in 1963. one particULar song on the aLbUm beckoned the Listener to “make it reaL, yoUr sUmmer dream.” For the neXt two months, as schooL resUmes FULL throttLe, i’d Like to introdUce yoU to three pUrdy high schooL stUdents who made reaL their own sUmmer dreams a Few short months ago. Unlike many of their peers, they didn’t while away their days by the pool or on the lake. Instead, they spent their time delivering a baby, writing and performing an opera, conducting a social experiment and learning a great deal about themselves, their peers and their dreams for the future. Pour yourself a
38 | CONNECTION MAGAZINE
glass of sweet tea, pull up a lawn chair and return with me to those hazy summer days as Dana Cunningham, Katherine Wise and Kelton Mattingly relate their experiences in making real their summer dreams. We’ll begin our adventure with Mr. Kelton Mattingly . . . or should we say Dr. Mattingly.
PAGING DR. MATTINGLY Kelton Mattingly, a senior at Purdy High School, was among 100 students selected for participation in the University of Missouri - Columbia School of Medicine’s High School Mini Medical School (HSMMS) from June 16 through June 20. The program, now in its 15th year, is designed to give high school seniors who are already interested in medical careers a one-week preview of medical school. Kelton’s fi rst day at Mini Medical School began with a series of lectures by medical school professors and area physicians, followed by an introduction to Problem-Based Learning (PBL), a method of teaching that combines independent learning in small groups with patient care cases. Kelton and other members of his Lab H group were introduced to their “patient”, a 16-year-old female complaining of morning nausea and a missed menstrual cycle. The group theorized pregnancy, but throughout the event received new information about the patient that led them in different directions. “At one point the information we were given led us to believe the patient might have Strep. However, the test was negative.” On the fi nal day of Mini Medical School the group’s initial diagnosis of pregnancy was confi rmed, along with a secondary diagnosis of a sexually transmitted disease. Kelton notes, “I learned a lot about what doctors go through to arrive at a correct diagnosis. It’s not as easy as you might think. Our patient certainly threw us a curve when she lied about being sexually active!”
Kelton learns the fine art of the physical exam from the patient’s perspective.
by sUsan FUnkhoUser
In addition to finding himself immersed in Problem-Based Learning and his particular patient’s case, Kelton was instructed daily by a variety of MU Medical School professors, infectious disease specialists, and a variety of surgeons. He also researched an assigned medical topic each night and gave a presentation each morning, presenting his findings. Of course, Mini Medical School wasn’t all work. Kelton enjoyed plenty of playtime on the beautiful campus at Columbia. “The first day our lab groups competed in a trivia contest. My group won!” Sadly, Lab H didn’t fare so well in the campus scavenger hunt. “We came in last, but it was fun! We learned a lot about the campus. One of the clues was ‘find the spot where students rub a statue’s nose for luck on their tests.’ It wasn’t a tiger
statue; it was that of a former MU professor! The statue’s nose is really shiny!” Kelton and his group also got to experience a medical simulation lab, where they learned to insert IVs, deliver babies and perform intubations. They also learned how to give physical exams, including taking manual blood pressures. “We got to play
games on a series of microbiology machines to learn how to manipulate surgical instruments used in laparoscopic surgeries. It was really cool!” Kelton’s fondest memory of Mini Medical School occurred during his group’s visit to the Children’s and Women’s Hospital. “We got to see a
Kelton intubates a “patient” in distress.
Kelton inserting a simulated iv.
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Kelton and fellow Mini Med School participants practice laparoscopic surgery techniques on simulators.
first-year medical students, that’s perfectly normal. “I met third and fourth year med students who still hadn’t chosen an area of emphasis. At that point in medical school you get to explore all the areas to help with the decision. I’m not worried. I know I love science and helping people. I’ll figure out a specific area in which to work when the time comes.” Kelton plans to begin his career preparations at MU next fall.
FALLING INTO DREAMLAND Kelton definitely made real his summer dreams, as did Dana and Katherine. We’ll catch up with them next month. If you are interested in helping a high school student pursue a dream in the medical field, please visit the Mizzou Medical School website (medicine.missouri.edu) for more information. After all, summer dreams are often born in the fall. 23-week-old baby. It was smaller than my palm. It looked like a baby doll.” While at the Children’s and Women’s Hospital, the group also learned about labor and delivery, where they got to examine an hour-old placenta. They also learned a bit about infant care. “I learned how to change a diaper!” Kelton returned to Purdy more determined than ever to pursue a career in the medical field. “We met a lot of first year medical students. They were so encouraging. They gave us a lot of information about college life, finances and the unique demands of medical school. I met Nathan Nolan, a first year med student who graduated from Monett. He told me to stay in touch and give him a call if I needed anything.” Although Kelton found pediatrics and plastic surgery to be particularly fascinating areas of study at Mini Medical School, he remains uncertain what direction he will take, and according to what he learned from Nolan and other
40 | CONNECTION MAGAZINE
kelton with first-year medical school student Nathan Nolan, a Monett High School graduate.
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Sunday Evening...............6 p.m. Wednesday Evening.........6:30 p.m.
Friday-Celebrate Recovery........6 p.m. Pastor Charles Stults SEPTEMBER 2013
REVIEWED BY ANNE ANGLE THIS DELIGHTFUL TALE by Bob Tarte gives a whole new meaning to the expression “henpecked”! To hear him tell it, he has been literally pecked by every type of hen you can imagine...chicken hens, duck hens, turkey hens, goose hens, parrot hens, starling hens(?), etc. When city slicker Tarte and his fresh-off-the-farm bride, Linda, moved from Lansing, Michigan, to a farm outside Lowell, Michigan, his world changed drastically. As you read this tonguein-cheek story which chronicles how Tarte skids (frequently in duck mud and other duck “stuff”) from “head of the house” to the bottom of the pecking order, you will be regaled with his antics. The book begins with a roster of characters: fi ve bunnies, three parrots, two cats, 12 ducks, two geese, four turkeys, plus nine other birds. Each animal has a name. If you are thinking names like Thumper, Squawk, Blacky or Waddle, nope. They have Agnes, Hector, Ollie, Peggy and Stanley Sue (gender identity crisis). A list of the eight veterinarians and physicians that help keep everyone healthy follows the cast of characters list. The size of the menagerie ebbs and fl ows with the whims of Linda, Bob Tarte’s wife. Some of the animals are rescued from circumstances she deems unsuitable, like cages that are too small or environments that are too natural, e.g. ducks on an icy pond. Some are donated by people whose circumstances have changed and they can no longer care for their pets. Several have been purchased by other people from pet stores but the animal behaviors are so obnoxious that they have been returned
(often more than once). In most cases, Bob says “No more animals” as Linda is making the newest addition comfortable and
introducing it to the rest of the crowd. As the new additions arrive, living accommodations must be altered. Tarte, who writes a music review column for The Beat Magazine by trade, is now called upon to master new skills, such as building fences, assembling cages, and repairing/ replacing the moldings and baseboards that the rabbits and parrots have eaten. Oh, yes, many of the animals are free to roam inside the house. The “So You Think You Can Put Me Together” brand of cages and pens quickly become his nemesis, as do hammers and post-hole diggers. The story, though anecdotal in nature, is also informative but not intended to be a “how-to” guide. Did you know that rabbit teeth continue to grow throughout their
lives? Do you know the side effects of the anti-depressant drug Zoloft? Did you know you can sleep in the Blue Caboose at the Choo Choo Motel in Strasbourg, Pennsyvania, or that Grindstone City, Michigan, is the grindstone capital of the world? Did you know that starlings can be taught to talk! Did you know that the color brown is beautiful? As Tarte describes the coloration of his bunnies, turkeys, ducks or geese, you will be envisioning velvety dark brown hues drizzled with soft, warm, caramel color highlights. Brown is no longer drab when seen through the eyes of this author. He is a master of descriptions. Occasionally the Tartes lose a pet to disease, predators, or old age, and these sections are sad to read but the compassion they have for their animals, as they refl ect on the lessons learned about how each pet has enriched their lives, makes this fact of life easier to accept. However, the menagerie generates a great deal of waste each day, which must be cleaned up, and those descriptions are not so easy to gloss over. Tarte doesn’t even try. In fact, you may fi nd yourself gagging as you imagine the foul fowl smells in the “wet” straw that must be removed on a regular basis. The testosterone-driven tomfoolery of the bunnies, ducks, parakeets, and some activity involving two different species, are among the funniest stories. They are frequently centered around the expressions or reactions of non-farm folk who are guests in the Tartes’ house as they observe and question these events. This zany story is far more fun than playing “Duck, Duck, Goose.” If you are looking for a book to make you laugh, this one will “quack” you up. Oh, sorry, I just couldn’t resist.
Anne Angle is a retired Cassville High School life sciences teacher. An avid reader, Anne is a member of Crowe’s Cronies Book Club based in Cassville.
CONNECTION MAGAZINE | 43
ENSLAVEDBYBYBOB DUCKS TARTE
Downtown Monett’s coolest treat!
Where the the gospel Where gospelisispreached preached and everyone aand nd eeveryone veryone isiiss welcome! w elcome! welcome!
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44 | CONNECTION MAGAZINE
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Rick Wormington ~ Owner
www.bennettwormington.com SEPTEMBER 2013
Lovin’ life55 BY SALLY REINHARDT
Sometimes, tucked away in our subconscious, is an idyllic vision for the future. Gazing out the window of life and observing the passing scene, it is like a long train trip that spans the length of time. Arriving at our fantasy final destination, we assure ourselves that our dreams, like pieces of a jigsaw puzzle, will fit together to present a satisfying picture. Sooner or later we realize there is no fantasy destination. No one place to arrive at once and for all on earth. The true joy of life is the trip. The destination is only a dream that constantly out Sally Reinhardt is a transplant from the big city of St. Louis, who now distances us. lives in Monett with her husband. Sally said it was strictly by accident When life offers a smooth excursion, riding the or fate that she ended up living in Monett. “I never imagined I would one day be living in the Ozarks, much less enjoy the opportunity to share my rails is an easy journey. But when things go wrong, it writings,” said Sally. “This, of course, just proves it is best to keep life’s can be all too easy for us to pull the cord and stop the options open. I have found here an entirely new outlook and a new set train. Reaching a point where things are not what of sights, sounds and friendships.” they are supposed to be, standing still will only inhibit firstname.lastname@example.org our advancement. Asking ourselves tough questions are sometimes needed. Are we certain that there is a bigger plan and purpose to every event that takes place in our lives? Do we throw in the towel, or do we see it as an open door to push forward? Relish the moment is a good motto, especially when coupled with Psalm 118:24: “This is the day which the Lord hath made; we will rejoice and be glad in it.” The burdens of today are not what are upsetting. It is the regrets over yesterday and the fear of tomorrow. Regret and fear are twin thieves who rob us of today. All the flowers of all the tomorrows are in the seeds of today. If we had the opportunity to observe a familiar object under a microscope, it would increase the magnification and the less recognizable the object would be. The same holds true for any situation in life that is still in the process of being resolved. Drawing closer, in an attempt to analyze, it can become so involved that our perception is distorted. Looking with fresh eyes and a better perspective, we are able to see that God is, indeed, in charge and all is coming together according to a Divine plan. A way to change daily perception is manifested in what we seek to do. Our vision begins with our desires. Life must be lived as we go along. The final destination will come soon enough, and the Station Master knows the route. See ya down the road.
CONNECTION MAGAZINE | 45
DRIVING AROUND TOWN THE OTHER DAY I encountered three busy railroad crossings, necessitating a pause while I hitched a mental ride. This may not be considered mass transit in some areas, however, I thought it was unusual to encounter three in one day. As the power of the locomotive exhibited its ability to lead the way, I thought about the power of our minds and how it can set the pace and destination of tomorrow.
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Cassville Golf Club | 20276 Missouri Hwy 112 Cassville, MO 65625 | 417-847-2399 | www.cassvillegolfclub.com SEPTEMBER 2013
don Leverich (right) and brother Jim beside his milk hauling truck, 1962.
EXPLORING OUR FARM HERITAGE AND RURAL ROOTS
DIRT ROADS AND RAILROADS STORY BY SHERRY TUCKER
SEPTEMBER SEPTEMBER 2013 2013
CONNECTION CONNECTION MAGAZINE MAGAZINE || 47 47
HERE IN THE OZARKS, WE HAVE quite an agricultural history. You don’t have to look far to see cattle or horses grazing, crops growing, or even a backyard garden being tended to. It’s something to be proud of. Farmers are industrious, innovative and hard working. Farming looks a little different now than it did years ago, and I enjoy listening to and talking about the ways things used to be done. I was born long after tractors took over the job of horses, and hand-milking was a thing of the past. But, I was raised on a dairy farm that was self-sufficient and pretty low-tech. From the time I was very small I loved spending time with the baby calves. What little girl doesn’t? So, it became my job to help Mom feed the baby calves. I guess I never thought of it as a job or a chore, it was just part of the farm routine. Every evening after supper, Mom would get out the bottles and we would start feeding all the calves. Depending on the time of year, we might just have eight or 10 on the bottle, or as many as 16. We would always feed the youngest baby calves first. That was my favorite part. The littlest babies fresh from the field had to be taught how to take a bottle. Sometimes, even with a calf that’s just a day old, it is apparent what kind of
personality they will have just by how they learn to take the bottle. Usually it’s gonna take, at least, a straddling of their neck and forcing the nipple in their mouths to get them familiar with it and show them that it’s their new way of eating. Once they are taking the bottle well, they can start nibbling grain by hand. There’s nothing like letting a calf, with slobbers all over their mouth, suck on your fingers and eat grain from your hand. One time mom and dad brought in a new baby calf that was half the size of a normal calf. She was so small, and she couldn’t even stand up. We didn’t have much hope for her, but there was never a lost cause on the farm. Mom made her a bottle and set out to do what she could to help her survive. Every day we would work with her to help her stand and suck her bottle. I was always anxious to go out and check on her. On several occasions, she would be laying flat on her side not moving with her eyes rolled back in her head. Scared to death that she was dead or dying I would set her up and scratch and pet her until she became alert. It was like she was unconscious. Mom and I spent her first few weeks of her life wondering if she would make it through. We named her “Miss Piggy” and she eventually grew out of her unconscious
The other calves didn’t know what to think of our miniature calf, “miss piggy.”
48 | CONNECTION MAGAZINE
episodes she would have. She was a fighter and never got sick. Miss Piggy grew, started standing by herself and eventually walked and became just another calf. She continued on just fine and matured to be one of the milk cows. She was a petite cow, even when full grown, but didn’t have a thing wrong with her. That’s one of my farm stories. My mom and dad have wonderful stories, too. I love hearing my mom talk about picking strawberries when she was pregnant with my oldest brother. It was a large strawberry patch, like there used to be around here, and it was owned by a nice couple. Mom was delighted to be able to pick some berries in trade to pick some to keep. She was so proud of her harvest that my dad bought their first chest freezer so she could store them. At that time, my dad ran a milk route for Standard Milk (and then later for Pet Manufacturing in Siloam Springs) through
the hills and hollows east of Rogers, Ark., back when milk was kept and picked up in the 10-gallon milk cans. Some of the farms that were on his route are now covered by Beaver Lake. When visiting with folks that live and grew up in this area, I am always ready to hear a tale about farming. These stories take us back to a simpler time, though they were not simplistic. There was always important work to be done. I believe there was more focus on the chore at hand and the necessity of life, than we currently feel. At one time there was a bounty of canning factories and a ton of tomatoes grown all around us. Strawberry fields were plentiful and grape vineyards were maintained. There were fruit orchards on backroads that don’t exist today, but I know they are remembered by some, and fruit was picked and utilized from them. Grain mills and sorghum presses were common, and the train depot was buzzing with the
business of transporting all these goods to bigger cities. Small dairies were prevalent, even if it was just a few hand-milked cows. The now predominate milk cow, the Holstein, was once a strange site among the typical Jersey and Short-Horn cows. Sharing stories help us connect with each other. Somehow I think it helps us all be proud of ourselves if we can look around and know that we live in a beautiful, wonderful part of the country. Whether you grew up here or not, you can share in the pride of the rich history and heritage that surrounds you, and then become part of it just by being here. If you have a rural heritage story, please share it with me. This is the start of a series of articles about where we live and the shadows of what used to be all around us. Please email me at thorntonlives@ gmail.com, call at 417-846-6171 or send mail to “Connection” Cassville Democrat, P.O. Box 486, Cassville, MO 65625.
CONNECTION MAGAZINE | 49
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thepinkzebraonline.com CONNECTION MAGAZINE | 51
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Boulevard Bob’s 47 Oktoberfest This seasonal brew is an amber-brown, medium-bodied beer with a blend of caramel and toasted malt ﬂavor with a low level of hop bitterness and ﬂavor.
New Belgium Pumpkick The unexpected kick of cranberry juice brightens this traditionally spiced seasonal ale. Pumpkick is brewed with plenty of pumpkin juice cinnamon, nutmeg, allspice, cranberries and touch of lemongrass -- perfect for fall.
Samuel Adams Octoberfest this craft beer lager blends five roasted malts for a rich, hearty ﬂavor while bavarian noble hops add a touch of bitterness.
Mother’s Oktoberfest oktoberfest is a traditional amber lager brewed to celebrate the fall harvest. Extended aging creates a medium bodied beer with a smooth malty ﬂavor and just the faintest touch of hops.
CONNECTION MAGAZINE | 53
my C O N N E C T I O N â€œmy connectionâ€? photos should be e-mailed to email@example.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.
cindy gann, of monett, and debi pourney, of st Louis, brought connection to Paris, France. The sisters are posing in front of the Arc De Triomphe. Not pictured are their other travel companions, Pamela Hayward and Sharla Davis, both of Kansas City.
Timothy and Mary Hagens, of Exeter, took some time from a family reunion to pose with their copy of Connection. The couple stayed in Riu Guanacaste Hotel in Guanacaste, Costa Rica.
54 | CONNECTION MAGAZINE
A few locals, Raymond and Mary Helen McMeley, and Mike and phyllis garrett,Â met at the Waldensian Winery in valdese, north Carolina.
Rusty and Cortni Newman, of Cassville, remembered to bring their Connection magazine on their trip to Boca Raton, Florida.
Recently a group of 15 from cassville went on an atv trip through Colorado and took their copy of Connection with them to Flag Mountain. holding the magazine is Hunter Self, grandson of Carlin and Kathy Hooten. Also on the trip, Donnie, Teresa and Shania Stumpff, Parker Stumpff and Ashley Batsche, Jason, kara and tori williams, don and Linda newman and Roger and Gaye Stumpff.
CONNECTION MAGAZINE | 55
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recipe box recipes coLLected From FamiLy and Friends
Cranberry waldorf salad 1 16-oz. pkg. fresh cranberries 1 cup sugar 2 cups chopped apples 1/2 cup chopped celery 1 cup green or red seedless grapes, sliced 1 cup miniature marshmallows 1/2 cup chopped nuts 1 12-oz. carton whipped topping, thawed Grind cranberries, add sugar and stir. Add all other ingredients, except whipped topping and let sit in refrigerator overnight or at least four hours before serving. Fold in whipped topping and serve. Do you have a recipe youâ€™d like to share? Send it to Darlene Wierman at firstname.lastname@example.org SEPTEMBER 2013 2013 SEPTEMBER
Honey pecan chicken salad 4 cups chicken breasts, skinned, boned, cut into bite-size pieces and chilled. 2 cups honey mayonnaise 2 cups pecan pieces 2 cups celery, chopped into 1/4-in. pieces HONEY MAYONNAISE: 2 cups peas 2 cups mayonnaise 1/2 cup mixed salad greens 3 tsp. honey 1/4 cups red seedless grapes, cut into small pieces 1 tsp. red wine vinegar 8 strawberries 3/4 tsp. black pepper 4 apples, peeled and sliced 1-1/2 tsp. salt Mix all ingredients. Toss chicken, honey mayonnaise, peas and celery together. Refrigerate until chilled. Divide salad greens onto four large plates. Mound chicken salad in the center of each plate. Top each portion of salad with additional honey mayonnaise and pecans. Garnish each plate with grapes, strawberries and apples.
Korean Salad 1 10-oz. pkg. fresh spinach, torn into bite-size pieces 2 cups Romaine lettuce torn into bite-size pieces 8 oz. fresh bean sprouts 1 6-oz can sliced water chestnuts, drained 4 hard-boiled eggs, sliced 6 strips bacon, fried crisp and crumbled Combine spinach and lettuce. Add bean sprouts, water chestnuts, eggs and bacon; toss lightly. Add dressing and toss gently.
DRESSING: 1 cup vegetable oil 1/2 cup white vinegar 3/4 cup sugar 1/4 cup ďŹ rmly packed brown sugar 1/3 cup catsup 1 tbsp. Worchestersire sauce 1 medium-size onion, quartered Dash of salt Combine all dressing ingredients in blender on high speed until smooth.
CONNECTION MAGAZINE MAGAZINE || 57 57 CONNECTION
DININGDIRECTORY DININGDIRECTORY DININGDIRECTORY
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505 Plaza Drive and Fri-Sun 6am-10pm Mon-Thu 11am-9pm
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Mon-Thu 11am-8pmBAR and Fri-Sat 11am-9pm BLACKBIRD 1321 S. Elliott Ave. AND GRILL AURORA DENALI DREAMS BLACK BIRD BAR & GRILL 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 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
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.
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New Orleans Muffulettas Actually born in New Orleans, served on a large 10-inch bun, that we actually import from the real bayou in New Orleans. Mortadella, Genoa salami, sliced ham and Provolone cheesed, baked hot and toasty with our own hand-made chopped olive dressing. *Also served in halves.
1321 S. ElliottAve. Ave. 316 1321Broadway S. Elliott ACAMBARO MONETT AURORA AURORA 417-772-7092 505 Plaza Drive 417-678-2100 DENALI DREAMS 417-678-2100 Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm MONETT Gumbo, red beans and rice, Jambalaya Truly authentic, made daily on site. New Orleans’ version of soup of the day Fried Portobello mushrooms Battered crispy and served on a toasted Kaiser roll. The French Fry Po’Boy sandwich The true Po’ Boy. French Fried Potatoes on bread, smothered in brown debris gravy.
417-354-8408 Mon-Thu 11am-9pm, Fri-Sat 11am-10pm, MOCHA JO'S and Fri-Sun 6am-10pm MONETT DENALI DREAMS Sun closed 11am-9pm Mon-Thu 417-772-7092 404 Broadway 316 Broadway
Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm BAYOU MONETT MONETT 417-635-1107 BUMPERS BAR 864 US Highway 60 AND GRILL 417-772-7092 MOCHA JO'S M, T, Th 8am-8pm, W 7am-3pm, F 8am-10pm MONETT Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm 108 Street 4043rd Broadway 417-235-7800 MONETT JO'S MONETT FAMILY RESTAURANT MOCHA MONETT Mon-Thu 11am-8pm and Fri-Sat 11am-9pm 417-635-1107 608 Broadway E. Broadway 404 417-235-5667 M, T, Th 8am-8pm, W 7am-3pm, F 8am-10pm BLACK MONETTBIRD BAR & GRILL
Tue-Wed 3pm-12am, Thu-Sat 3pm-1am 417-235-3772
417-635-1107 1321 S. ElliottFAMILY Ave. MONETT RESTAURANT Open 7 days W6am-9pm M, T, Th 8am-8pm, 7am-3pm, F 8am-10pm AURORA 608 E. Broadway 417-678-2100 MONETT RICHARD’S HAWGWILD BBQ EBEN EZER RESTAURANTE MONETT FAMILY RESTAURANT 417-235-3772 Downtown 608Broadway E. Broadway 212 Open 7 daysDREAMS 6am-9pm DENALI AURORA MONETT MONETT 417-678-4294 417-235-3772 316 Broadway HAWGWILD BBQ RICHARD’S 417-393-8879 Call hours6am-9pm Openfor 7 days MONETT Downtown 417-772-7092 Tues-Sun 11am-9pm AURORA UTOPIAN BEAN RICHARD’S HAWGWILD BBQ Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm 417-678-4294 200 Washington Street Downtown Call for hours MOCHA JO'S PURDY AURORA 417-442-3014 MOCHA JO’S 404 Broadway 417-678-4294 UTOPIAN BEAN Open Tuesday through Saturday 9:00am - 8:00pm MONETT Call for hours 404 Broadway 200 Washington Street 417-635-1107 PURDY 52 | CONNECTION MAGAZINE MONETT UTOPIAN BEANF 8am-10pm M, T, Th 8am-8pm, W 7am-3pm, 417-442-3014 200 Washington Street 417-635-1107 Open Tuesday through SaturdayRESTAURANT 9:00am - 8:00pm MONETT FAMILY PURDY Mon, Tue, Thu 8am-8pm, Wed 8am-3pm, 608 E. Broadway 417-442-3014 Fri , Sat 9am-3pmMAGAZINE 52 8am-10pm | CONNECTION MONETT Open Tuesday through Saturday 9:00am - 8:00pm 417-235-3772 52 Open days 6am-9pm MAGAZINE 58 | | 7CONNECTION CONNECTION MAGAZINE
RICHARD’S HAWGWILD BBQ Downtown AURORA
If you’re searching for authentic Mexican cuisine, Guanajuato in Verona is the restaurant for you. The hidden gem of a restaurant offers a large menu with 37 different daily lunch specials offered from 11 a.m. to 2 p.m. Choices include combinations of enchiladas, tacos and burritos as well as fajitas, quesadillas and egg rancheros. For dinner, Guanajuato features a Tex-Mex plate, chimichanga de camaron and the Speedy Gonzalez, a large fl our tortilla burrito fi lled with ground beef, rice, beans, yellow and white cheddar cheese and topped with delicious chorizo sauce. And to fi nish off any meal, there are mouth-watering sopapillas served with strawberries, honey or ice cream. Guanajuato is open from 11 a.m. to 8:30 p.m. Mondays through Thursdays, from 10:30 a.m. to 9 p.m. on Fridays, from 10 a.m. to 9 p.m. on Saturdays and from 10 a.m. to 8:30 p.m. on Sundays.
Full-service bar Wine list Weekend entertainment Catering available Carryout available Delivery available Children’s menu available Reservations accepted
Creole Creamy Red Beans and Jalapeno Cornbread
417-678-2100 417-235-7800 BLACK BIRD BAR & GRILL
The Bayou 864 hwy 60, Monett 417.235.7800 www.Bayoumonett.com
Photos by Tony Zadnick
1321 US S. Elliott Sports bar: Fri-SatAve. until 864 Highway 601am
Authentic New Orleans Muffulettas
180 W. Third Street Verona 417-498-6487
MONETT BAYOU ACAMBARO
417-354-8408 864 Plaza US Highway 505 Drive 60 Mon-Thu 11am-9pm and Fri-Sun 6am-10pm BAYOU MONETT 417-235-7800 417-354-8408
TA S T E
Crabmeat au Gratin Baked in casserole dish with a very rich blend of seasonings and cheeses.
Seafood Platters All of our seafoods are served with fries and hush-puppies, piled high with catfish, shrimp, oyster and crab cakes. Lasagna roll Florentine Filled with Ricotta cheese, spinach and Italian sausage, smothered in our own Alfredo and marinara sauces. Mardi Gras Pasta Chicken and Andouille sausage, baked with tri-color rotini pasta, smothered in cheesy Alfredo sauce. Very colorful dish.
Panaad porch chops with red beans and rice Pan-fried breaded pork chop and Creole red beans. A New Orleans Classic. Hand-cut ribeye and Prime rib Charbroiled, seasoned and Seared. Cooked to order. 417MAG.COM • 417 MAGAZINE
We pick up and return your vehicle in the Cassville area. 10 E. Broadway Monett
We pick up and return your 417-236-0969 vehicle in the Cassville area. We pick up and return your vehicle in the Cassville area. Caribe Mexican Grill in downtown Monett is now open! If you’re looking for traditional Mexican cuisine, this is the destination for you. We offer an assortment of items with daily and weekend specials, combination platters, soups and salads, and vegetarian dishes. The Caribe Fajitas, a sizzling platter of chicken, beef, shrimp, and chorizo combined with onions and bell peppers, is quite tasty. Another specialty is the Chimichanga Original, your choice of shredded beef, shredded chicken, or ground beef wrapped in a fl our tortilla, deepfried, topped with your choice of sauce. We also offer specialties OCTOBER off the grill 2012 including We pick up and return your chicken breast, tilapia and salmon, as well as a yummy list of appetizers including vehicle in the Cassville area. wings and onion rings. For the young ones, there is a children’s menu featuring mini chimichangas, chicken fi ngers, cheese enchiladas, bean burritos and more tasty items. OCTOBER 2012 With a bottomless basket of chips and salsa included with any entree, you’re sure to leave satisfi ed. OCTOBER 2012 2013 SEPTEMBER
F L AV
I N D U LG E
M U N C H E AT N O S H
F L AVO R
BROIL E AT
M O U T H WAT E R I N G
218 S. Hickory Mt. Vernon, Missouri
Come see how good, fresh and healthy food tastes! Build your own breakfast and lunch at That Crazy Red Head’s Bakery and Cafe, downtown Mt. Vernon’s newest attraction. With cozy seating in a fi ne-dining atmosphere, That Crazy Red Head’s Bakery and Cafe offers your choice of tasty ingredients for omelets and wraps made with homemade tortillas for breakfast, as well as everybody’s favorite -- biscuits with real sausage gravy. Lunch goodies include your choice of fresh-baked bread or wraps with sandwich toppings including deli meats, cheeses and fresh vegetables. Our menu also includes homemade soups, salads and mouth-watering daily specials, with cool, creamy gelato for dessert. A large selection of freshly-made bakery items are also available. Business hours are Tuesday through Friday, 7 a.m. - 4 p.m. (Breakfast served until 10:30 a.m., lunch until 4 p.m.) and Saturday, breakfast all day 8 a.m. - 2 p.m.
Experience the fi nest 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.
BLACK BIRD BAR & GRILL 1321 S. Elliott Ave. AURORA 417-678-2100
DINING DIR E C TORY ACAMBARO
REYE’S MEXICAN RESTAURANT 505 Plaza Drive DENALI DREAMSST. 429 W. CHURCH MONETT 316 Broadway 417-354-8408 AURORA, MO MONETT Mon-Thu 11am-9pm and Fri-Sun 6am-10pm 417-678-1269 417-772-7092 Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm BAYOU Sun-Sat 11 a.m. - 8 p.m. MONETT 404 Broadway 417-235-7800 MONETT Mon-Thu 11am-8pm and Fri-Sat 11am-9pm RED BARN CAFE 417-635-1107
Mon-Thu 11am-8pm and Fri-Sat 11am-9pm
864 US Highway MOCHA JO'S 60
Just south of the square
E N J OY
Hwy 112 Cassville, Mo. 417-847-2330
M, T,N. Th HICKORY. 8am-8pm, W 7am-3pm, F 8am-10pm 101 MT. VERNON BLACK BIRD BAR & GRILL
107 W.S.MT. VERNON 1321 Elliott Ave. BLVD., MT. VERNON
MONETT FAMILY RESTAURANT
510 E. HWY 32, STOCKTON AURORA
608 E. Broadway
417-678-2100 417-466-4650 MONETT 417-235-3772 Call for hours
Open 7 daysDREAMS 6am-9pm DENALI
316 Broadway HAWGWILD BBQ RICHARD’S
MONETT RICHARD’S HAWGWILD BBQ Downtown 417-772-7092
DOWNTOWN AURORA Mon 6-9pm, Tue-Thu 7am-9pm, Fri 7am-10pm and Sat 8am-10pm 417-678-4294 AURORA Call for hoursJO'S MOCHA 417-678-4294 404 Broadway UTOPIAN BEAN Call for hours MONETT 200 Washington Street 417-635-1107 PURDY M, T, Th 8am-8pm, W 7am-3pm, F 8am-10pm 417-442-3014
SUNRISE FAMILY RESTAURANT Open Tuesday through Saturday 9:00am - 8:00pm
MONETT RESTAURANT 202 MISSOURIFAMILY 37 608 E. Broadway MONETT 52 | CONNECTION MAGAZINE MONETT 417-235-8200 7 417-235-3772 days a week 6am-10pm
Open 7 days 400 MAIN ST 6am-9pm CASSVILLE
RICHARD’S HAWGWILD 417-847-0782 7 Downtown days a week 5am-9pm
AURORA 417-678-4294 Call for hours UTOPIAN BEAN
UTOPIAN BEANSt. 200 Washington 200 Washington Street PURDY PURDY 417-442-3014 417-442-3014 Open Tuesday through Saturday 9:00am - 8:00pm Tue-Sat 7:30am-8pm
52 | CONNECTION MAGAZINE
CONNECTION MAGAZINE | 59
Brittany Gold REALTOR® email@example.com 417.732.2195 Office 417.342.7735 Mobile 417.732.4130 Fax BETTER HOMES & GARDENS REAL ESTATE SOUTHWEST GROUP 1652 US HWY 60 REPUBLIC, MO 65714 www.CallSouthwest.com An Independently Owned and Operated Franchise.
PRIZES BIGGEST STRINGER $750 for 1st Place $250 for 2nd Place $200 for 3rd Place $150 for 4th Place $100 for 5th Place
34th Annual Homer Sloan
Buddy Bass Tournament
Saturday October 5, 2013 Table Rock Lake
7:30 a.m. Staggered Flight From Campbell Point Marina & Kings River Marina
BIGGEST BASS POT
4 p.m. weigh-in at Campbell Point Marina followed by a big full meal dinner.
$20 per boat optional
50% for 1st Place Visit our website www.shellknob.com 25% for 2nd Place for information and a downloadable entry form. 15% for 3rd Place An optional pre-tournament is held on Friday, October 4 from 7:30 a.m. - 12 p.m. at Kings River Marina 10% for 4th Place Entry fee includes dinner. Extra dinner guests may attend for $10/person
STAGE EVENTS 9:45 PATRIOTIC PATRIOTIC START 9:45 START 10:00 BLUE EYE BAND 10:30 SHELL KNOB BAND 11:00 TABLE ROCK DANCERS 11:30-1:00 UGLY DOG CONTEST 1:00-4:30 RIVER SOUND SOUND 1:00-4:30 ROARING ROARING RIVER 4:30-8:00 DARNGOODS GOODS 4:30-8:00 THE THE DARN
@@@@@@@@ ARTS/CRAFTS & MERCHANT BOOTHS SHRINER’S BEER GARDEN KIDS ROOT BEER GARDEN @@@@@@@@
FAMILY FUN FUN AREA AREA EVENTS FAMILY EVENTS 10:00-7:00 10:00-7:00 LASERTAG TAG LASER CLIMBING WALL CLIMBING WALL PONYRIDE RIDE FACE PONY FACEPAINTING PAINTING MANY MORE GAMES MANY MORERIDES RIDES &&GAMES FREE SANDPILE PILE TREASURE TREASURE HUNT FREE SAND HUNT
SATURDAY SEPTEMBER 21st EVENTS START AT 9:45 A.M.
KIDS FREE $1 ENTRY 18 18 & & OVER OVER $1 ENTRY
IC SSSIC CLLAASW C M M O O TTO H CUS CAR S UAL N N A 4TTH 224
$300 rebate on LazerZ E-SERIES and Quest E-SERIES.
0% financing for 48 months on all new eXmark products through Oct. 31, 2013,WAC
Swartz Tractor Sales & Service
“Your #1 Tractor Repair Service in the Four State Area!”
12483 Hwy. 59 • Neosho (5 1/2 Miles East of Walmart) 417.451.2224 • 417.850.7572
60 | CONNECTION MAGAZINE
9 SEPTEMBER 2013
The 83rd annual Monett Jaycees Carnival was held July 17 through July 20 on the soccer ďŹ elds at Monettâ€™s South Park. 1. spencer and bryson and shelby terry. 2.Joanna samons, ballie groom and curtis burton. 3. emmery nestleroad, cameron cox and trinity nestleroad. 4. deanna, sophia and Josh stockton. 5. at front: Landon, addison and Logan iman. back: kim, Jacob, tucker and Jason iman. 6. gary and Judy davis with granddaughter Lylah davis. 7. avery, Jessica and hayden scott. 8. michael and Faith brittenham and baby grace. 9. melanie, brian and brigette mcmurtrey. 10. kaylee Johnson, hailey green, tiffany hull, Audrey White. 11. Carlie Hartman, Alexis Eagleston and Macey Flynt. SEPTEMBER 2013
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w w w. f o h n f u n e r a l h o m e . c o m
The area’s most often chosen funeral home.
EXPERIENCE MAKES THE
Cassville, Missouri 417-847-2141 or 417-847-2157
Shell Knob, Missouri 417-858-3151 McQueen Funeral Home Wheaton, Missouri 417-652-7268 7 62 | CONNECTION MAGAZINE
The Stones Prairie Picnic was held July 19, northwest of Purdy. The event was sponsored by St. Johnâ€™s Lutheran Church. 1. anna, mick and amanda epperly, and mackenzie Lawson. 2. aubrey and porter kruse. 3. brandi colvard and mackenzie davis. 4. Deryll and Terry Wormington. 5. Nadine Merritt, Cathy Parrigon and Dorothy Gibbons. 6. Matthew Cantrell and Brenda Stanley. 7. papa tom tate and Loren horner. 8. ron and mary ann wormington. 9. savannah burch, Lauren and brooke enos. SEPTEMBER 2013
CONNECTION MAGAZINE | 63
you ask. . . we deliver. you ask. . . we deliver. you ask. . . we deliver.
on Most Models
• 0% to 5.25% Financing Available WAC w/Cash or Standard Thru 10-31-12 5 Year Warranty! Financing. on Most& Models Swartz Tractor Sales Service
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b s i l o hoso are Scand Free Loader TONS of “Your #1 Tractor Repair -OR-Service In The Four State Area!” • of0% to 5.25% 12483 Hwy. 59 • Neosho, MO • (5 1/2 Miles East Wal-Mart) 5 Year 417-451-2224 • 417-850-7572 Financing Warranty!
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PEOPLE WHO KNOW NUTRITION activities TRUST fun DIET CENTER Owner
Dana Salsman September is here and with that comes busy schedules filled with school, sports and playdates with friends. There are a ton activities available for kids this fall, and the Ozarks “Your #1of Tractor Repair Service In The Four State Area!” Office Manager Mendy Hubbard 12483 Hwy. • Neosho, • (5 1/2 Miles East of Wal-Mart) is a beautiful place to take advantage of59 these manyMO opportunities.
Swartz Tractor Sales & Service
PEOPLE WHO KNOW NUTRITION Manager TRUST DIET CENTER 309 Kyler • Monett, MO 65708 • 417-235-7175 • firstname.lastname@example.org Sue Childress PEOPLE WHO KNOW NUTRITION Owner Dana Salsman TRUST DIET CENTER Office Manager Mendy Hubbard 417-451-2224 • 417-850-7572
Connection can be mailed right to you!
Connection Call us today to can mailed right canbebe mailed receive a one-year to subscription. right toyou! you for
Connection 417.235.3135 can be mailed $40 a year!right Call us today to to you! receive a one-year subscription. Connection magazine Call us today to 417.235.3135 will continue to be offered receive a one-year free to anyone in our subscription. distribution area. 417.235.3135
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will continue to be offered 64 MAGAZINE 64 | | CONNECTION CONNECTION MAGAZINE
free to anyone in our distribution area.
64 | CONNECTION MAGAZINE
The YMCA in Monett has a plethora of activities starting this month. Call the front desk at 417-235-8213 to register for any of the following classes: Hours: Mon. and Thurs. 6 a.m. - 4:30 p.m. and Tues. Wed. and Fri. 6 a.m. - 2 p.m. ARTS & HUMANITIES: Ballet for 3 to 6 year olds, Hip Hop for 7 to 12 year olds, Clogging Dancing for 5 to 10 year olds, Science Madness for 5 to 9 year olds and Art for 6 to 10 year olds. These are all eight-week sessions. SPORTS: Soccer and Flag Football for 4 to 12 year olds. Manager Sue Childress AFTER SCHOOL PROGRAMS: K through sixth grade SWIMMING: Preschool through sixth grade. Private lessons are available for all youth. Owner Dana Salsman 309 Kyler • Monett, MO 65708 • 417-235-7175 • email@example.com CLIMBING WALL: Koala class 4 to 8 year olds and Spider Monkey class for 9 to 12 year olds. Hours: Mon. and Thurs. 6 a.m. 4:30 p.m. and Tues. Wed. and Fri. 6 a.m. - 2 p.m. Office Manager Mendy Hubbard If being outside is more your thing, the the barry-Lawrence county Berean Christian Academy Country Fun Fair starts Manager Library will also be starting its at 5 p.m. on Saturday, September 7. There will be fall reading programs this month. games, barbecue contests, petting zoo and 309food, Kyler • Monett, MOa65708 • 417-235-7175 • firstname.lastname@example.org Each and branch its- own schedule craft booths. evening will conclude with a and Tues. Wed. Hours:The Mon. and Thurs. 6 a.m. - 4:30 p.m. Fri. 6has a.m. 2 p.m. and can be reached at the fireworks show. The school is located at 10385 following numbers: Highway 60 in Monett. Call 417-236-9088 for Aurora 417-678-2036 more information. Cassville 417-847-2121 Eagle Rock 417-271-3186 The Not So Square Arts Festival will also take Marionville 417-463-2675 place on that same Saturday starting at 10 a.m. and Miller 417-452-3466 will be held at the MARC in Mt. Vernon. Monett 417-235-6646 Missouri Medicaid providers up to age 21. mount vernon 417-466-2921 A great playdate idea would be to take the kids Pierce City 417-476-5110 to Bouncers in Republic. Jennifer X, owner, will be Purdy 417-442-7314 throwing a ‘Say Goodbye to Summer’ party on Shell Knob 417-858-3618 Saturday, September 21 from 4 to 8 p.m. The cost will
New, State-Of-The-Art Dental Office
& Family New,Children’s State-Of-The-Art Dental Office Dentistry
We offer digital X-rays, ortho, crowns,
New, State-Of-The-Art Dental Office bridges and root canals. Children’sWe& Family accept most dental plans Dentistry
We offer& digital X-rays, ortho, crowns, Children’s Family bridges and root canals. Dentistry
We accept most dental plans Thomas ALMS Jr., D.D.S. We offer digital X-rays, ortho, crowns,
be $10 for the first child and $5 for siblings. There will be baby pools filled with ball pit balls, beach balls to throw around, leis for the kids and W.to Patterson • with. Mt.Bouncers Vernon, Mo. at•providers 466-3443 surfboard 155 cutouts take silly pictures is Medicaid located 500 E. Harrison St.21. Missouri up to age in Republic. Call 417-647-2217 for more information. Be sure to bring socks as they are HOURS: Mon. - Thur: 8:30 - 11:30 a.m. and 12:30 - 5 p.m. required for bouncing. A snackbar is available but you are allowed to bring your own.
bridges and root canals.
We accept most dental plans
OCTOBER 2012 Even though fall is a busy time for all of us, it is important to stay connected in the Missouri providers community, and have fun while doing it. Going outside andMedicaid getting some freshup airtoatage any21.of the local parks is a great way to soak up the last bit of summer. Pack a lunch, call a friend, and 155 W. Patterson • Mt. Mo.who • are 466-3443 have a picnic with your younger children if youVernon, have older ones back in school.
Thomas ALMS Jr., D.D.S. HOURS: Mon. - Thur: 8:30 - 11:30 a.m. and 12:30 - 5 p.m.
Thomas ALMS Jr., D.D.S.
OCTOBER 2013 2012 SEPTEMBER
155 W. Patterson • Mt. Vernon, Mo. • 466-3443 HOURS: Mon. - Thur: 8:30 - 11:30 a.m. and 12:30 - 5 p.m.
STAY CONNECTED k
MONTH OF OCTOBER The Stella Senior Citizens Center and the Aurora Senior Citizens Center hold weekly dances. The Stella dance is held every Friday 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 every Saturday of the month from 7 to 10 p.m. featuring the Funtimers Band. The Ozarks Festival Orchestral will open their 34th season in October. For location, date and time of the concert, call 417626-8194.
OCTOBER 3 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. OCTOBER 4 The Cassville Area Chamber of Commerce will hold its First Friday Coffee from 8 to 8:45 a.m. at the BarryLawrence County Regional Library, Cassville Branch, 301 W. 17th St. OCTOBER 5 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.
The Pierce City Community Banquet will be held at 6:30 p.m. at the Pierce City Senior Center. The Dale Taunton award will be presented. For more information, call 417-476-2323.
The 34th annual Homer Sloan Buddy Bass Tournament, sponsored by the Shell Knob Chamber of Commerce, will begin at 7:30 a.m. with staggered flights at Campbell Point Marina and King’s River Marina. Weighin will take place at 4 p.m. at Campbell Point Marina. For more information, call the Shell Knob Chamber at 417-858-3300. The 29th annual Autofest will be held from 9 a.m. to 4 p.m. at Oak Park in Aurora. For more information, call the Aurora Chamber at 417-678-3612. OCTOBER 7 The monthly dance at the Monett Senior Citizens Center will be held from 7 to 10 p.m. The dance features Evelyn Lock and the Outriders Band. There is a $3 cover charge with all proceeds benefitting the center. OCTOBER 9 The annual International Walk Your Kids to School Day will be celebrated in Exeter. Students and parents are invited to meet at the First Baptist Church of Exeter parking lot at 7:30 a.m. and walk to school as a group. OCTOBER 11-13 Mt. Vernon will host Apple Butter Makin’ Days on the courthouse square. For more information, call the Mt. Vernon Chamber at 417-466-7654.
OCTOBER 12 An all-day train trip from Seligman to the Van Buren (Ark.) Arts and Crafts Festival is planned. The train will board at 6:40 a.m. and will return to Seligman at approximately 6:30 p.m. For reservations, call 417-662-3612.
The Seligman Chamber of Commerce will host a chili supper at the Chamber Event Center at 6 p.m. For more information, call 417-6623612.
OCTOBER 24 The Pierce City Senior Citizens will host a dance from 7 to 10 p.m. at the Pierce City Senior Center.
OCTOBER 15 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 417-2355053 or Kevin Young at 417847-5464. OCTOBER 16 The Monett Chamber of Commerce will host the Agricultural Business Academy. The event is for area FFA students. The event will begin at 8:30 a.m. at the chamber office, located at 200 E. Broadway. For more information, call the chamber office at 417-235-7919.
OCTOBER 24-27 The Cassville Area Chamber of Commerce will again sponsor “The Show,” a music variety show featuring Hometown Sound and the Redhots and other local talent. For ticket information and show times, call the chamber office at 417-8472814.
OCTOBER 17 The Seligman Chamber of Commerce will hold a dance at the Chamber Event Center on North Highway 37 at 7 p.m. Snacks are optional and there is a cover charge of $4.
OCTOBER 26 The Cassville Area Chamber of Commerce will host its annual Chili and Salsa Cook-Off on the square in downtown Cassville. There will be live music, craft booths, chili and salsa tasting and competition, a pet parade and food venders. Booths will open at 8 a.m. and activities will be offered throughout the day. For more information, call the chamber office at 417-8472814.
OCTOBER 19 The Shell Knob Senior Citizens will hold a fundraising breakfast at the senior center, located on Highway YY15. For more information, call 417-858-6952.
OCTOBER 31 A spooktacular, kid-friendly event will be held in downtown Aurora. For more information, call the Aurora Chamber of Commerce at 417-678-4150.
If you have an event you would like featured in our monthly events listing, please email the event information to Lisa Craft at email@example.com. CONNECTION MAGAZINE | 65
ADVERTISINGINDEX Acambaro Mexican Restaurant
Community National Bank
Ava Belle’s Flea Market
Red Barn Antiques
Barry Electric Cooperative
Baywash Car Wash
Crane Family Dentistry
Red Barn Cafe
Bennett-Wormington Funeral Home
Reflections Hair and Nail Salon
Doug’s Pro Lube
Sater/Old Town Pharmacy
Brittany Gold, Better Homes
Eastside Church of Christ
Shell Knob Chamber of Commerce
Find It Again
Smile Designers Dentistry
Bumpers Bar and Grill
First State Bank of Purdy
Starla K’s Fashions
Carolyn Hunter, DMD, PC
Fohn Funeral Home
Cassville Golf Club
For the Birds
The Jane Store
Chapel of Grace
Four Seasons Realty
The Little Store
Christine’s House of Style
Four States Dental Care
The Pink Zebra
To advertise, contact a sales representative today.
GL Custom Rod and Tackle
Tomblin’s Jewelry & Gifts
Trogdon Agency, Inc.
Ila Bohm’s Home Décor
Journagan True Value
Willis Insurance, Inc.
Robyn Blankenship ADVERTISING DIRECTOR 417.342.3168 firstname.lastname@example.org
Kimberly Rinker, Carol Jones Realtors
Lackey Body Works
Les Jacobs Ford
Sheila Harris ACCOUNT EXECUTIVE 417.669.3667 email@example.com
Making Memories Tours
Marion Chrysler ACCOUNT EXECUTIVE 479.244.7082 firstname.lastname@example.org
Lowe’s Auto Glass Mercy
4 30 2
Mocha Jo’s Coffee Café
Monett Chamber of Commerce
New Hope Baptist Church
Peppers and Company
Pitiful to Posh
Pettit & Pettit
Correction: phone number correction: Dean at Rockin’ D Boots can be reached at: 417-489-4895 we apologize for sharing the incorrect number in the August article featuring this business.
Cassie Brewer ACCOUNT EXECUTIVE 417.847.2610 email@example.com Anastasia Shilling ACCOUNT EXECUTIVE 417.847.2610 firstname.lastname@example.org Greg Gilliam ACCOUNT EXECUTIVE 417.489.1718 email@example.com
66 | CONNECTION MAGAZINE
BY JEFF TERRY
When I bought my farm, I did not know what a bargain I had in the bluebirds, daffodils and thrushes; as little did I know what sublime mornings and sunsets I was buying.
- Ralph Waldo Emerson
CONNECTION MAGAZINE | 67
PART ING SHOT
COX MONETT HOSPITAL IS PLEASED TO WELCOME GENERAL SURGEON STACY HARMS, MD
Dr. Harms joins a strong surgical team, dedicated to giving our friends and neighbors the care you deserve – that is, the best.
WHAT’S STANDING BETWEEN YOU AND BETTER HEALTH? 68Find | CONNECTION MAGAZINE the physician who’s right
for you at coxhealth.com/findthebest or call 417/235-3144.
Your Monett experts, friends, neighbors.