Inside Columbia Magazine April 2019

April 2019

VOLUME 15 • ISSUE 1

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Don’t miss a beat...

I’ve learned that I have grandma’s eyes and nose. I’ve learned that dad is built just like grandpa. But I’ve also learned that we have a history of heart disease in our family, which means that my mom and dad should go to Missouri Heart Center and get screened for risk factors and early stages of heart disease.

Missouri Heart Center has a history of repairing hearts and repairing families.

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INSIDE COLUMBIA APRIL 2019

04.19 VOLUME 15 ISSUE 1

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FASHION FIX: TERRIFIC TRANSITION PIECES

ESPORTS: COMO’S GOT GAME

BACONBURGER BONANZA

CCUA’S ON THE MOVE

TAKEN WITH BACON Do you refuse to eat a bare burger, one that’s sans bacon? One that’s missin the smo savor avor that onl several sli es o ba on an impart? Then read on: We’ve rounded up four fantastic baconburgers. hese por ified patties on t disappoint

APRIL 2019 INSIDE COLUMBIA

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C ONTENTS

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IN EVERY ISSUE

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TWO-DAY TRIP Got a case of wanderlust? Take a trip west to see what Weston has to offer.

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COOKING WITH BROOK Learn how to make enticing empanadas, tasty LatinAmerican-style turnovers.

INSIDER

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HEALTH & WELLNESS Dr. Suman Ahuja shares the 411 on edamame and a simple buddha bowl recipe.

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DINING GUIDE

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ONLINE FROM THE EDITOR

21 SPOTLIGHT Discover all that Columbia businesses have to offer at the 2nd annual Showcase CoMo event.

CALENDAR HIGH NOTE Hear the stories behind three of today’s top songs.

LIFE

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31 5 THINGS Some specialized kitchen gadgets aren’t really necessary. Here are five you can probably ditch.

ROBINSON’S RAMBLINGS At 95, Grandad’s earned the right to liberally ladle on the gravy.

FLAVOR

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69 DASH Enjoy a delicious and quick-toprepare scallop and clam chowder for dinner this week.

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DINING OUT Five local breakfast options that’ll give you a reason to rise and shine.

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WINE LIST Red, white, rosé — orange you ready for something different?

Try the newest hue in wines.

VIEWPOINTS 87

89 ON THE TOWN 98 A NEW VIEW 100 DARKOW DRAWS 102 THE FINAL WORD

ON THE COVER

Mornings are off to a sweet start with a delicious doughnut from Harold’s.

Photo by L.G. Patterson.

APRIL 2019 INSIDE COLUMBIA

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March 2019

VOLUME 14

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Boone Hospital Center Mid-Missouri’s only 5-star hospital

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Information sourced from www.medicare.gov/hospitalcompare

FROM

THE EDITOR

by REB EC C A FRENC H S M

ITH

04/2019

Fo o d , Fa b u l o u s Fo o d Find bite-worthy burgers and breakfast in the food issue.

F Rebecca French Smith Editor

Inside Columbia magazine

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INSIDE COLUMBIA APRIL 2019

ood. We all have a relationship with it. Sometimes it’s a romance; other times it’s a fight. It’s safe to say it’s likely a love-hate thing — but mostly love. Who doesn’t love a great baconburger? Who doesn’t love fresh food? This issue, the food issue, we’re looking at the area’s best baconburgers, five tempting breakfast reasons to rise and shine, edamame and the people and organizations behind Columbia’s new Agriculture Park.

Growing up in a family diner, I’ve served my fair share of burgers (eaten a few as well).

It’s one of those foods that is easy to grab on the go, or grill at home. It’s also easy to figure out sides — fries or chips. On our menu, the Jumbo was arguably the most-ordered burger. It was a half-pound burger wrapped in bacon (filet mignon-style) and served with crispy fries. It came with onion, lettuce, pickle and a little thousand island to finish it off. Is your mouth watering yet?

In this issue, we take you on The Great Baconburger Tour with Scotty and Catryna from Clear 99. At first, I struggled with not calling it the bacon cheeseburger tour, because all of them also have cheese, but then I remembered the Jumbo and that cheese is optional; bacon is not. Indeed, when you see the images of the burgers they found, your mouth will water, too. There are so many ways to do a baconburger, and the four joints featured do an amazing-looking job. I am eager to visit a couple and try theirs to decide for myself.

Behind the food scene, we look at the new digs for Columbia’s Center for Urban Agriculture (CCUA). This year will be incredibly busy as they begin the move of their gardens and operations to Columbia’s new Agriculture Park on Ash Street next to the Activity and Recreation Center (ARC). The passion that drives CCUA’s team is admirable, and the work they and their partners do to feed food-insecure Columbians is as well.

As excited as I am to watch CCUA evolve, I am also looking forward to getting into my own garden this month. My family and I will begin working the ground and getting it ready to plant vegetables, nurse the blackberries we planted last year a little more as they continue to mature, and watch my lone little grapevine grow some more against all the odds — raccoons and Japanese beetles are scourges.

I hope you enjoy the issue and find some new foods to try. We all eat, might as well eat well, whatever that might look like for you.

Bon appétit!

APRIL 2019 INSIDE COLUMBIA

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INSIDE COLUMBIA MAGAZINE Zimmer Strategic Communications 3215 Lemone Industrial Blvd., Suite 200, Columbia, MO 65201 www.InsideColumbia.net Office: 573-875-1099

Inside Columbia is published monthly by Zimmer Strategic Communications, 3215 Lemone Industrial Blvd., Suite 200, Columbia, MO 65201, 573-875-1099.

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IT’S NOT ABOUT LOSING WEIGHT, IT’S ABOUT GAINING

At MU Health Care, bariatric surgery isn’t about dropping pounds or pant sizes. It’s about finding a long-term solution to help you regain your health and live a life unhindered by weight. With multiple weight loss options, we work with you to find what best meets your goals and give you an entire team of support before, during and long after your procedure.

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PAGE S

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INS IDER page

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GET DOWN TO BUSINESS AT SHOWCASE COMO

20+ EVENTS TO FILL YOUR CALENDAR

DISCOVER THE STORIES BEHIND 3 OF TODAY’S TOP SONGS

ALL A BOARD On April 13, you’ll want to sit a spell. That’s because it’s Scrabble Day. It marks the birthday of Alfred Mosher Butts, who invented the game in 1938. Sure, Words With Friends is fun, but nothing can beat a good oldfashioned, in-person game of Scrabble. So break out your board!

APRIL 2019 INSIDE COLUMBIA

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Experience the chamber’s Showcase CoMo.

Aric Jarvis, Kai Ford and Ashley Otte enjoy the 2018 Showcase CoMo.

W

hether you’re new to Columbia or a longtime resident, you might not be familiar with everything our local businesses have to offer. The Columbia Chamber of Commerce wants to change that with its second annual Showcase CoMo. “I think sometimes when you live somewhere for a while, you kind of get in this little bubble, and you don’t realize what all there is out there,” says Whitney Schieber, the chamber’s director of membership engagement. “Hopefully this event will help people broaden their horizons and look to Columbia first for the products and services they’re needing.”

Brad Johnson, the chamber’s director of communications and marketing, agrees, saying people might be surprised at the wealth of things they can find here in Columbia.

“Everything is right here,” he says. “You don’t need to go to Kansas City or St. Louis.”

The event is a reboot of the chamber’s

long-running business expo networking event. “It still has a very focused business-to-business element, but it also has a very focused business-to-consumer part to it as well now,” says chamber President Matt McCormick.

The five-hour showcase is the chamber’s biggest event of the year and will bring more than 100 businesses and the public together at The Crossing from 1 to 6 p.m. on April 11.

“We’ll have the one- to two-person operation that might be working out of their house to a very large business here in town, corporate, like Shelter Insurance and things along those lines,” McCormick says. “We’ll even have some that are hiring that will come and make sure people know that they’re hiring. It’s a very diverse group of businesses that show up of all different sizes and all different types.”

The showcase will include traditional booths, tables and “walkaround” promoters, along with three seminar presenter suites. The presenter suites allow busi-

nesses to have a greater presence at the showcase, Schieber says, and offer fullscale educational seminars.

“As an example, Providence Bank is our presenting sponsor, and they have a presenter suite at the showcase,” she says. “Last year they brought in a speaker to talk about credit card fraud and ways you can protect yourself. The seminars are really focused more on an educational aspect and not a commercial for the business.”

“It’s truly seminars, educational material, educational information that is really valuable to both businesses and individuals,” McCormick says.

For a $10 entrance fee, attendees enjoy access to all the showcase has to offer.

That includes a happy hour from 4 to 6 p.m. Different businesses in the food-andbeverage industry, such as restaurants and caterers, will be handing out samples. It’s all included with your ticket.

For more information, visit bit.ly/ ShowcaseCOMO.

APRIL 2019 INSIDE COLUMBIA

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APRIL EV ENTS

IN SIDER

C a le n d a r

The events that you need to know about this month.

for a $25,000 cash prize pool. Enjoy arcade games, exhibits, giveaways, food trucks and more. Play casually or compete in walk-up tournaments throughout the day. Read more on page 52. Free; 10 a.m. to 6 p.m.; 1001 Rogers St.; 573-875-7419; midwestcampusclash.com APRIL 6 Run to raise funds for those battling brain cancer in the Annual Head for the Cure 5K fundraiser at Stephens Lake Park. The event includes a 100-yard dash “Kids Fun Run” for children age 10 and under. Prices vary; 8 a.m.; 2001 E. Broadway; 816-2186873; www.headforthecure.org

APRIL 4–7, 11–14, 18–20 If you like silly sex farces, you’ll want to see CEC’s production of “Noises Off.” It’s the type of play in which young girls run about in their underwear, old men drop their trousers and doors continually bang open and shut. $14 adults, $12 seniors and students, $10 Thursday night special, 7:30 p.m. with a 2 p.m. Sunday matinee; 1800 Nelwood Drive; 573-474-3699; www.cectheatre.org APRIL 5–6 Missouri Contemporary Ballet (MCB) and Columbia Chorale join forces to bring you Carl Orff ’s “Carmina Burana” at the Missouri Theatre. This famous work engages all aspects of a full theatrical production, combining music, words and movement in an astounding production.

This performance will not only include MCB dancers but also more than 100 singers placed throughout the theater. $28; 7 p.m.; 203 S. Ninth St.; 573-8823781; www.concertseries.org APRIL 5–6 Sail off on a swashbuckling musical excursion with TRYPS Children’s Theater

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INSIDE COLUMBIA APRIL 2019

at Macklanburg Playhouse. In “How I Became a Pirate,” young Jeremy Jacobs joins Captain Braid Beard’s band of comical pirates and searches for the perfect spot to bury their treasure. Jeremy finds fun and adventure on the high seas but learns there are treasures you can’t find on any map. $12 adults, $7 children; 7 p.m. Friday, 2 p.m. Saturday; 100 Willis; 573-449-4536; www.trypskids.com APRIL 6 The Midwest Campus Clash and Gaming Expo will take place at Southwell Arena on the Columbia College campus.

Watch as some of the Midwest’s best collegiate esports teams battle it out live

APRIL 9 Brand strategist and national speaker Chuck Mefford, author of “Brandsformation,” will share his proven strategies for growing your business through storytelling at the Hampton Inn & Suites. In his informative seminar Brandformation, Mefford will teach you how to transform a good small business into a great local brand. $99; 8 a.m. to noon; 1225 Fellows Place Blvd.; 573-8751099; www.brandsformation.com APRIL 11 Don’t miss the Columbia Chamber of Commerce’s second annual Showcase CoMo networking event at The Crossing.

It showcases everything from products and services to resources and involvement opportunities, giving everyone in attendance the chance to experience all Columbia has to offer. Read more on page 23. $10; 1 to 6 p.m.; 3615 Southland Drive; www.columbiamochamber.com APRIL 12–14, 18–21, 25–28 Talking Horse Productions presents

“Daddy Long Legs,” based on the classic novel that inspired the 1955 movie starring Fred Astaire. It’s a rags-to-riches tale of newfound love in the spirit of Jane Austen, the Brontë sisters and “Downton Abbey.” $15 adults, $13 seniors and students; 7:30 p.m. with 2 p.m. Sunday matinee; 210 St. James St.; 573-607-1740; www. talkinghorseproductions.org

designs. $15 general admission, $10 children and students, $40 VIP; 2, 4:30 and 7 p.m.; 1405 E. Broadway; 573-8767199, www.stephens.edu/events

APRIL 13 Have a good time for a good cause at the annual Rainbow House Masquerade Ball in the Holiday Inn Executive Center Ballroom. This year will feature an ’80s throwback theme. The evening begins with a cocktail party followed by games, raffles, a plated dinner, DJ and dancing, and live auction. Proceeds benefit the organization’s mission to prevent child abuse and neglect. $150; 6 p.m.; 2200 I-70 Drive S.W.; 573-819-1203; www. rainbowhousecolumbia.org APRIL 20 Bring your children ages 12 and under out for the Egg Hunt Eggstravaganza!

There will be two hunts at two separate parks, and each will have hunts in different areas designated by age. Kids can also enjoy coloring, face painting and games.

Free; noon to 1:15 p.m. at Douglass Park, 3 to 4:15 p.m. at Indian Hills Park; 573-8175077; www.como.gov/parksandrec

APRIL 13 Come out to Douglass Park for Kite Flying Day! Let your kite and spirit soar during this old-fashioned, family-friendly event. Kites will be given to children who do not have one. Free; noon to 1:45 p.m.; 400 N. Providence Road; 573-817-5077; www.como.gov/parksandrec APRIL 13 See “Seussical” at the Arrow Rock Lyceum Theatre. This adaptation of the Broadway musical for young audiences brings together Dr. Seuss’ much-loved books “Horton Hears a Who!”, “Horton Hatches the Egg,” “Gertrude McFuzz” and more. $15-$20; 11 a.m.; 114 High St., Arrow Rock; 660-837-3311; www. lyceumtheatre.org APRIL 13 Have a passion for fashion? Don’t miss Stephens College’s The Collections Fashion Show, showcasing the work of junior and senior designers. You’ll see creations in a wide variety of categories including weekend wear and tailored

APRIL 13 Enjoy the unique jazz sound of the Glen Miller Orchestra at the Missouri Theatre.

The present Glenn Miller Orchestra was formed in 1956 and has been touring consistently ever since. From $28; 203 S. Ninth St.; 573-882-3781; www. concertseries.org APRIL 13 The University of Missouri College of Veterinary Medicine’s Gentle Doctor Benefit is an annual nonprofit gala that raises funds for student scholarships.

This will be the 32nd year. The evening at the Holiday Inn Expo Center includes music, a live auction and silent auction, and appetizers preceding dinner. $75 adult, $45 student, $20 child; 5 p.m.; 2200 I-70 Drive S.W.; 573-882-5972; gdb.missouri.edu

APRIL 23 Experience the amazing and humorous male a cappella group Straight With No Chaser on its One Shot tour at Jesse Auditorium. The group got its start as an undergraduate singing group at Indiana University and has become a beloved Atlantic Records act with a devoted international fanbase. Prices vary; 7:30 p.m.; MU campus; www.sncmusic.com APRIL 24 Are you a major Mah Jongg fan? Come play in a Parks and Recreation Mah Jongg Club Mah Jongg Marathon to raise funds for Meals on Wheels. The marathon is open to anyone who plays Mah Jongg. $20 donation includes lunch, checks should be made out to Meals on Wheels; 10 a.m. to 4 p.m.; 2104 Hillcrest Drive; register at 573-874-7475 APRIL 25 The University Concert Series presents MU Choral Union: Mozart’s “Requiem” at the Missouri Theatre. The MU Choral Union brings regional singers together with MU students and the Columbia Civic Orchestra. This composition, written on the composer’s deathbed, features

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sweeping dramatic movements and soaring melodies. $23; 203 S. Ninth St.; 573-8823781; www.concertseries.org APRIL 28 The Arrow Rock Lyceum Theatre presents “Get Happy.” Emmy-nominated actress Angela Ingersoll (“End of the Rainbow”) superbly captures the emotional and vocal power of Judy Garland, as seen on PBS. Iconic songs include “Over the Rainbow,” “Come Rain or Come Shine” and “The Man That Got Away.” $50; 2 p.m.; 114 High St., Arrow Rock; 660-837-3311; www.lyceumtheatre.org

IN SIDER

APRIL 27 Part of the nation’s biggest walk to fight kidney disease, the Mid-Missouri Kidney Walk at Stephens Lake Park raises funds and awareness for the prevention of chronic kidney disease and organ donation. Free; 8:30 check in, 10 a.m. start; 2001 E. Broadway; 314-852-9412; www.kidneywalk.org

APRIL 27 Columbia College Commencement takes place at the Southwell Complex Gymnasium on campus. The April commencement features two ceremonies, each open to all master’s, bachelor’s and associate degree candidates. Free; 11:30 and 4 p.m.; 700 Range Line St.; 573-875-7658; www.ccis.edu

APRIL 18–20 The Unbound Book Festival returns for its fourth year, celebrating literature of all kinds. The festival, featuring nationally recognized and best-selling authors across many genres, kicks off Friday, April 19, with a keynote address by acclaimed author George Saunders at 7:30 p.m. at the Missouri Theatre. On Saturday, the festival takes place at various venues on the Stephens College campus.

Free; all day; Stephens College; www. unboundbookfestival.com APRIL 18–21 Make plans to attend the New Works Dance Concert at Stephens College.

Exciting new works give a glimpse of the future in choreography. Members of the Stephens Dance Company perform adjudicated student choreography in this contemporary and edgy concert at the Warehouse Theatre. $8 adults, $6 seniors and students; 7:30 p.m. with 2 p.m.

Sunday matinee; 104 Willis Ave.; 573876-7199; www.stephens.edu/events APRIL 27 Help your kids ages 6-12 learn about track and field at the Columbia Youth Intro to Track and Field at the Hickman High School track. Registration forms are available at the Columbia Parks and Rec office at 1 S. Seventh St. Deadline to register is April 25. A copy of your child’s birth certificate or baptismal record is required. $5 per child; 9 a.m. check in; 1104 N. Providence Road; 573-874-7460; www.como.gov/parksandrec

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INSIDE COLUMBIA APRIL 2019

APRIL 27 Cheer on the annual Float Your Boat for the Food Bank, a cardboard boat race at Bass Pro Shops lake that raises funds for the Food Bank for Central and Northeast Missouri. Teams build themed boats to win unique prizes. The crafts can get crazy and creative. Free; 11 a.m. to 2 p.m.; 3101 Bass Pro Drive; 573-864-6641; www.floatforthefoodbank.org

APRIL 27 Leash up your favorite canine companion and come out to Twin Lakes Recreation Area for Yappy Hour! Enjoy live music, food, craft beer, dog-related booths, contests, adoptable dogs and more. $10 registration includes admission for one person and one dog, a dog goody bag and a drink voucher, $5 registration includes admission for additional person or person not bringing a dog; 3 to 6 p.m.; 2500 Chapel Hill Road; 573-874-7460; www. como.gov/parksandrec APRIL 27 Pop over to The District for the annual Spring Shop Hop. Shoppers can visit their favorite downtown stores while enjoying complimentary refreshments, live demos and trunk shows at each shop. Free; hours vary by store, some have extended evening hours; downtown Columbia; 573442-6816; www.discoverthedistrict.com

APRIL 27 Come out to north Ninth Street and catch the twang-and-crunch duo Brothers Osborne in a Summerfest Concert event. What could be better than great live music, ice-cold beer and partying al fresco? $30 in advance, $35 day of show; 8 p.m.; north Ninth Street; 573-874-944; www.thebluenote.com APRIL 28 The Columbia Earth Day Festival features live music, food trucks, kidfriendly vendors and a Kids’ Park. The festivities, centered on Eighth and Elm streets, will also feature an “Eco Avenue,” with displays by organizations working to promote a sustainable future. Rain date is May 5. Free; noon to 6:30 p.m.; downtown Columbia; 573-875-0539; columbiaearthday.org

SAVE THE DATE MAY 3 Don’t miss The Ozark Mountain Daredevils at the Missouri Theatre. The group has been aptly described as “a ragtag collection of hippies, bohemians and musicians of no fixed ambition.” They have always been indefinable in terms of music genres, producing sounds of country-rock and electric bluegrass all on the same record. From $50; 7 p.m.; 203 S. Ninth St.; 573-882-3781; www.concertseries.org MAY 5 Looking for design inspiration? Don’t miss Services for Independent Living’s 2019 Kitchens in Bloom fundraiser.

Take a self-guided tour of four fabulous Columbia kitchens, register for incredible free door prizes and bring your dollars to buy chances on amazing raffle items.

Tickets are available at D&H Drugstore at 1001 W. Broadway or at McAdams’ Ltd. at 1501 Old 63 S. $15 in advance, $20 at the door; noon to 4 p.m.; various homes in Columbia; www.silcolumbia.org/kib MAY 9 Come celebrate the 2019 Best of Columbia winners at the Best of Columbia Party at The Plaza Event Center at Parkade! Enjoy mixing and mingling while you sample food and drinks from many of Columbia’s award winners at the best party of the year. $20; 5:30 to 8 p.m.; 601 Business Loop 70 W.; 573-875-1099; www.insidecolumbia.net

John & Nicole Dean Local Franchise Owners

S TAY C ONNEC TED

Visit insidecolumbia.net for more April events.

Submit your event to our online calendar. Click on the Events tab. Fill in the event’s information in a brief form, and click submit.

APRIL 2019 INSIDE COLUMBIA

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HIG H NOTE

by J AM

IE M

AC

IN SIDER

Th e S t o r y B e h i n d t h e S o n g Three things you may not know about your favorite music.

T

his selection of top trending songs across the genres will keep you in the know on the music scene. Here’s some insider information on how top artists found their inspiration.

“NO STONE UNTURNED”

BY RANDY HOUSER The second release off his album “Magnolia,” Randy Houser’s “No Stone Unturned” offers a romantic view of

a drifter searching for himself out on the road. The instrumentals and his Southern country harmonies blend together seamlessly to become the perfect introduction (lead track) for “Magnolia.”

“Magnolia” could turn out to be a life-changing album for Houser. It’s the best album I’ve heard front to back since Chris Stapleton’s “From A Room: Volumes 1 & 2.”

“BE ALRIGHT” BY DEAN LEWIS A few years ago, after striking out more than 30 times to land a manager, Aussie Dean Lewis got his big break — as a songwriter. He found it almost demoralizing, as he had no control over his songs. So, he put other songs aside for himself for that big break.

In 2016, it finally came. Soon he was on tour behind a single, “Waves.” While not a smash, it scored him a fan base.

When “Be Alright” dropped a few months ago, he had enough of a following that streams started pouring in, as did interview opportunities. The song itself had its own struggles to become what it is: a failed first recording attempt in Australia that didn’t feel right and a

failed second attempt with an acclaimed American producer that was “not a good experience.” Finally, a reconnection with the guys behind his first single turned “Be Alright” into the remarkable tune it is.

“DANCING WITH A STRANGER”

BY SAM SMITH FEAT. NORMANI Sam Smith has found himself in a reinvention phase, trying to take himself less seriously. Although this new single is a serious topic, it plays to a fun beat that Smith describes as sexy. As to how former Fifth Harmony member Normani ended up on the track, it was the right place and the right time.

Smith and his team had just finished writing the song when he spotted Normani in the building; she was there for a completely different meeting. He thought she’d be perfect to collaborate with and approached her on the spot — again moments after the song was written. Thankfully, she said yes. As for the meaning behind the song, Smith says it’s about going through a hard breakup by taking out your sadness on someone else’s … body. Sexy indeed.

Jamie Mac is the director of programming and new media of Zimmer Radio Group, which includes KCLR 99, Y107 FM and 101.9 The Wave. He has worked in radio for 12 years.

RANDY HOUSER

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S P E C I AL ADV E RT I S I NG S E CT I O N

KRISTIN

HAHN-COVER, MD University of Missouri Health Care

Before Kristin Hahn-Cover, MD, went to medical school, she majored in math at the University of Texas. As MU Health Care’s chief quality officer, Hahn-Cover found a way to merge her passions for math and science. She leads a team of 40 employees dedicated to improving patient care and safety with “creativity and optimism and data.”

“It’s a nice combination for me,” Hahn-Cover says. “The reason I became a doctor was to save and improve lives.

When I’m delivering that directly in the primary care setting, there are about 2,000 lives I can influence. If I do that through a leadership role, it’s orders of magnitude higher.”

One objective of the quality team is lowering the rate of patients who are readmitted to University Hospital within 30 days of their release. After analyzing the data, the team identified which patients are at-risk for preventable readmissions and came up with strategies to help them follow their plans of medication, self-care and follow-up appointments. In 2018, one year after the strategies were implemented, the rate of 30day readmissions dropped from 13.1 percent to 10.6 percent.

“When you hear broad descriptions of quality improvement and patient safety, a lot of it sounds like common sense,” HahnCover says. “What changes it from common sense to a discipline with science behind it is the tools we use to improve.”

In each case, the team identifies a problem, learns about the processes associated with the problem, identifies the weak points in the processes, tests changes and monitors the impact of those changes until reaching the goal.

In addition to her work as chief quality officer, HahnCover still practices medicine as an internist, providing general medical care to hospitalized patients. After work, HahnCover, who is married to her high school sweetheart and is the mother of two sons, unwinds with quiet hobbies, such as reading, cooking and gardening. But she still lets her hair down once in a while after a long week of problem-solving.

“My husband plays in a couple of bands,” she said. “So I get to be a groupie occasionally.”

University Hospital

1 Hospital Drive / 573-882-4141 MUHealth.org/Safety

SP EC I AL ADV E RT I S I NG S E CT I O N

CLARA CANNELL Columbia Manor

Clara Cannell has been the administrator at Columbia Manor for the past two years. The facility is one of the smallest in Columbia, providing skilled nursing, rehabilitation care, long term care, respite and hospice services. Because of its small size, she says Columbia Manor can provide a family atmosphere, allowing her and her staff to get to know residents and their families on an intimate basis.

Cannell says those residents have had the most substantial influence on her career, and on her life in general. “They have shared their wisdom and life experiences that I could have never learned in a classroom setting. I have been very fortunate to help take care of some pretty amazing people throughout my career.”

That career spans the last 20 plus years, with Cannell working in every position in a skilled nursing facility.

This experience makes it easier for her to relate to her staff, as she’s been in their shoes.

After finishing nursing school, Cannell tried a variety of different types of nursing, and soon realized that her heart was with the geriatric population. “I have always felt a special connection with this population and wanted to make a difference in the lives of those I took care of.

Little did I know that they are the ones who impacted my life tremendously.”

In her free time Cannell and her husband enjoy being outside in the sun by the water, traveling, taking long hikes, camping and spending time with their two grown daughters.

Columbia Manor - JMS Senior Living

2012 Nifong Blvd. / 573-449-1246 JMSSeniorLiving.com

PAGE S

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KITCHEN CUTS: 5 THINGS YOU MAY NOT NEED

GRANDAD’S EARNED HIS GRAVY

TAKE A GREAT 2-DAY TRIP

WONDER BEANS: PROTEIN-RICH EDAMAME

BOUQUET OK ant to help preserve that bou uet o resh pi ed sprin o ers lon er t s a snap i ou no this se ret rop a penn into the vase then fill it ith lu e arm ater and add a pin h o su ar be ore addin the o ers.

APRIL 2019 INSIDE COLUMBIA

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5 THING S

by PEG

G ILL

LIFE

S i n g l e Fi l e 5 things your kitchen probably doesn’t need.

1 2 3

SPRING CLEANING is common this time of year, and plenty of people have embraced organizing guru Marie Kondo and her method for tidying up and keeping only things that “spark joy.” But there’s another way you can declutter — by ditching certain kitchen gadgets that only serve a single purpose. Here are five things you probably don’t need taking up space in your kitchen drawer:

GARLIC PRESS. Let’s face it. A garlic press is a pain to clean. A good chef’s knife works just as well, plus it can slice and dice. Simply use the side of the knife to smash the garlic, remove the papery skin, then mince it.

CITRUS ZESTER. It's another one-trick pony you can probably do without. A good vegetable peeler can do the job, plus you can use it for peeling vegetables.

EGG SEPARATOR. Talk about an unnecessary tool! The old “pour the yolk back and forth between the shell halves over a bowl” move works just fine. Another alternative is to crack the egg into your palm over a bowl and let the slippery white slide through your fingers while the yolk remains in your hand.

4 5

PIZZA CUTTER. Most carryout or delivery pizzas come pre-cut.

So for the few occasions when you opt to make your own pie at home, use your trusty chef’s knife or kitchen shears to cut it into pieces.

PASTA SERVER. Yet another not-needed item. A pair of tongs works very well for serving spaghetti. For shorter cuts of pasta, simply use a large serving spoon to scoop up the noodles.

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APRIL 2019 INSIDE COLUMBIA

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ROB INS ON’ S

Ho w

RAM

B LING S

by J OHN DRAK E ROB INS ON

LIF E

t o Fe e d a S k i n n y Ol d M a n You have a relative like this.

O

ur family gathers at Grandad’s favorite Columbia restaurant.

It is Grandad’s birthday, and all the children, grandchildren and great grandchildren assemble to shower him with love, honor him with a meal and stick him with the bill.

As we wait for a table, Grandad holds court, keeping the grandkids captivated with wild stories, embellished with time and practice. He tells them he once drove across the frozen Mississippi River in a Model T. The grandkids’ eyes grow wide.

They even stop texting. He tells them he attended Mizzou football games when fans could leave the stadium at halftime and get back in for the second half. The stadium looked very different back in Grandad’s day. So did the helmets, and there were no electronic scoreboards, iPhones or Instagram. The kids are aghast.

Servers push several tables together, and the family jostles for seating. Everybody orders liberally. Nobody is surprised

34

INSIDE COLUMBIA APRIL 2019

when Granddad asks for chicken-fried steak and tells the server, “Give me extra gravy, please. Just get your elbow up and pour that gravy all over it.”

His daughter Mary shoots a look of disapproval. “Grandad, you know that’s not good for you.”

Deep down, he knows she is right.

But after the beans and onions of his Depression-era youth, he launched into a lifetime obsession with gravy. And in between bites, he tells great stories about dead people.

Like Injun Joe. Around Grandad’s hometown of Hannibal, Joe Douglas is the town’s second-favorite son. Mark Twain, of course, is its first-favorite son. Hannibalians believe Joe Douglas served as Twain’s model for Injun Joe in The Adventures of Tom Sawyer.

Grandad knew Joe Douglas. They met when Grandad was 7. Joe was 102.

“He used to come into the service station where I washed windshields as a

kid,” Grandad says. “Even as an old man, every Saturday Injun Joe would ride into Hannibal from his home outside Spalding, in the back seat of a car driven by a neighbor family. They would buy some gasoline and sell some produce, and Injun Joe would laugh and joke with us kids.

But nobody ever called him Injun Joe or even brought up the subject. We were respectful of him, or maybe just afraid.” Joe Douglas met a tragic fate. He died from ptomaine poisoning after eating pickled pigs’ feet.

“Eeew!” the grandkids shriek between bites.

When the server presents the bill, Grandad pays it proudly.

Next morning, we accompany Grandad to his scheduled doctor’s appointment.

Daughter Mary is on a mission, and she wants the doctor to support her case. “His eating habits are horrible,” she tells the doctor. “Bacon. Sausage. And he always piles on extra gravy,” she charges. “Doc, how can we change his diet?”

“Let him eat what he wants,” the doctor surprises her. “He’s 95 years old.” Grandad pumps his fist in the air, victorious in the doctor’s verdict.

Truth is, the doctor says, your father has been lucky. Gravy tried to kill him. In this instance, it only made him stronger. It was gravy that trained his arteries to form new branches around the blockage to his heart.

It was gravy that made him happy, even while it made you fearful for his health.

We left the doctor’s office with a new approach. Next family meal, we’ll let him eat what he wants. And we’ll garnish his meal with love and attention and great grandkids, as we always do. But no pickled pigs’ feet.

John Drake Robinson is a former director of the Missouri Division of Tourism and has driven every mile of highway in the state. He is the author of Souls Along the Road.

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Richard Bohon, DDS APRIL 2019 INSIDE COLUMBIA

35

TWO- DAY TRIPS

B y DIANA LAM

B DIN M

EYER

L IFE

Ri v e r To w n Ro a d Tr i p Enjoy a jaunt west to Weston.

S

pring has finally come to mid-Missouri, so let’s celebrate with a road trip. A spin of the compass lands us in Platte County and the historic community of Weston, population 1,784, just northwest of Kansas City.

There was a time, before the Missouri River chose to reroute itself in 1858, that Weston was the second-largest river port in Missouri, second only to St. Louis. Today it’s a charming little community that celebrates its heritage, its rural setting and the appeal the combination has to visitors from across the Midwest.

2hr

When You Go

Find contact information for the highlighted businesses at www.visitplatte.com or www.westonmo.com

Instagram-worthy Spot

Weston Bend State Park scenic overlook down on the Missouri River and west into Kansas — it’s one of many stunning locations in the park.

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INSIDE COLUMBIA APRIL 2019

FRIDAY SATURDAY SUNDAY

COURTESY OF JOWLER CREEK WINERY BRUCE N. MEYER

It’ll take a little over two hours to reach Weston from Columbia, just in time to enjoy dinner and live music at the Weston Brewing Company/American Bowman Restaurant.

Three dining rooms offer three distinct menus, but downstairs at O’Malley’s 1842 Pub, the atmosphere is undeniably Irish. Imported whiskey and Guinness along with an eclectic collection of music will get your weekend getaway off to a rousing start.

If bed-and-breakfast inns are your style, you’ll have six to choose from in Weston as well as the Saint George Hotel,, a fixture on Main Street since 1845. Renovations a few years back restored 24 guestrooms to their original grandeur with a few modern conveniences.

Start your Saturday with a visit to the Weston Coffee Roastery, where fair trade coffee and teas are served along with fresh baked goods from the Hearth Bread Company. If they taste especially yummy, that’s because they are from a wood-fired bakery. Owner Dillon Low, a local boy who trained in the best kitchens in California before returning to Platte County, believes it is the only wood-fired bakery in Missouri.

You’re already on Main Street, so explore the adorable shops and locally owned businesses in these old buildings. Hopefully you’re driving a vehicle with plenty of storage space because antiques are a natural offering.

Prairie Rust and Roses has a tasteful selection of old wash tubs, leather books and old brooches. The antique jewelry selection is worth the drive. Celtic Ranch and Bozzetta’s offer unique clothing and fashions you’ll not find anywhere in mid-Missouri.

Spend plenty of time browsing in The Farmer’s House at 415 Main St. All the products for sale here, including jams, jellies and other goods, are made by adolescents and adults with developmental disabilities at a nearby location. Ask about the nonprofit status of the shop, and you’ll receive a free bag of taffy.

Another interesting shop with a fascinating back story is the Green Dirt Farm Creamery. Owner Sarah Hoffman is a trained medical researcher who chose Weston to build her dream of operating a dairy using sheep milk. The retail outlet at 1099 Welt St. offers picnic tables where you can sample the cheeses, nuts and sandwiches made on site.

Tours of the farm are available on weekends with reservations. Watch the sheep play in the pasture, and see the process that makes this dairy different from the rest.

If you loved watching the sheep, then you must head out to the Jowler Creek Winery. It is one of several wineries in Platte County, but this one has sheep. Take a stroll through the vineyards, where you’ll learn about all the Earth-friendly practices in place here, including sheep to keep the weeds down. Enjoy some wine in the tasting room and stay for live music on Friday and Saturday nights.

Sunday morning is a lovely time to experience the tranquility of Weston Bend State Park. Perhaps grab some pastries and coffee for a picnic. A historic tobacco barn is one of the attractions, as is an off-leash dog park and bike trail.

The canopy of trees covering the scenic overlook along the Missouri River seem to bubble in effervescent shades of green this time of year, a prismatic gift from Mother Nature for having tolerated this long, brutal winter and to have found our way to the adorable community of Weston.

APRIL 2019 INSIDE COLUMBIA

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Congratulations Amanda WK proudly welcomes Amanda M. Schultz, CPA, to the member group.

(573) 442-6171 COLUMBIA

|

(573) 635-6196 JEFFERSON CITY

|

WWW.WILLIAMSKEEPERS.COM |

I was in the Missouri Army National Guard for about nine years.

I was a military police officer. One of the specifics I use to describe my care at Truman VA is the Green Team - that’s the mental health clinic. My experience has been very welcoming, and I love the staff. They make going to receive care a lot easier. Mental health is something that’s at the forefront right now, especially for veterans.

I’m Josh Scafe and I choose Truman VA

E N R O L L TO DAY !

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HEALTH &

WELLNES S

by DR. S U M

AN AHU J A

LIF E

Wo n d e r B e a n s Discover protein-rich edamame.

W

hen young soybeans are harvested before they’ve hardened, they are protein-rich edamame, which are naturally low-sugar, gluten-free and a low-calorie food. Edamame has a mild buttery flavor and can be consumed as a snack, in soups and a variety of other dishes.

They are a cholesterol-free, high-protein and iron-rich snack that packs a healthy punch — basically, one of those all-in-one nutritional champions. Asian restaurant dishes and health food aisles are bursting with them.

Most of the time, edamame is the go-to plant protein for those interested in going vegetarian, vegan or simply including more plant foods in their daily diets. Plant pro-

teins get a bad rap, and the general consensus is that animal protein is richer in nutrients. Vegetable proteins, when consumed appropriately, can successfully help maintain and perform the essential functions attributed to proteins within the body.

Before embarking on any protein regimen, it is important to understand that the chemical composition of protein is what qualifies it as worthy of a muscle-building food group. High-meat-protein diets can lead to the development of kidney disorders, liver disease and heart disease. On the other hand, vegetarians and vegans struggle to meet their daily intake of protein, let alone excel in that nutritional arena.

For example, one should not consume grains or legumes, beans and lentils in isolation. These two food groups are called

“limiting amino acid” food groups. Amino acids are the building blocks of proteins, and when foods lack essential amino acids, they can cause more harm than good within the body. However, edamame are complete sources of dietary proteins with high biological values. Similar to meat and dairy, edamame provide all the essential amino acids needed in the diet that humans cannot make themselves. Thus, edamame are a rich source of protein for those who wish to lead a plant-based lifestyle.

Dr. Suman Ahuja completed her education at Columbia University College of Physicians and Surgeons in New York and at Texas Tech. She has a a doctorate in Clinical Nutrition with an emphasis on obesity treatment and prevention.

APRIL 2019 INSIDE COLUMBIA

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HEALTH &

WELLNES S

Edamame Health Benefits One cup of edamame provides 10 percent of an adult’s daily calcium needs, 16 percent of vitamin C, 20 percent of iron, 52 percent of vitamin K and 121 percent of the daily recommended amount of folate.

Edamame are rich sources of isoflavones, which are required in the treatment and prevention of bone disorders and cancers.

Genistein, the predominant isoflavone in soy, contains antioxidant properties that inhibit the growth of cancer cells, especially those found in breast and prostate cancers.

Edamame contain nutrients such as B vitamins that are required in the prevention of depression and other forms of neurological disorders.

According to Harvard Medical School, consumption of plant-based proteins, especially the kind found in edamame, can effectively prevent infertility in women.

Typically, diabetics with unmanaged blood sugar risk the formation of kidney disorders; however, studies show that consumption of plant-based proteins such as edamame can prevent and reduce such consequences of Type 2 diabetes.

Edamame contain choline, a form of vitamin B required for transmission of nerve impulses, reduction of inflammation and improving memory, sleep and cognitive performance.

Edamame can help reduce the risk for development of osteoporosis in menopausal women.

Keep in mind, if you are allergic to soy and soy products, edamame must be avoided unless your health professional approves consumption based on personal health needs and goals.

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INSIDE COLUMBIA APRIL 2019

LIF E

GREEN HAVEN

L BUDDHA BOW

t. a healthy twis bowl but with ito rr w bu ra al ith on made w ion of a traditi ile and can be wl is an extens bowl is versat ha dd illas and meat. bu The buddha bo rt e to th rrito bowl, pita bread, bu e, al ric on as iti ch ad su tr s Unlike a cooked staple shi, fruits and n. vegetables, su tio op l ea time-saving m It is a healthy, , chopped ½ cup cilantro 1 cup salsa Ingredients t oil nu co co or l oi e iv 1 tablespoon ol ppers, diced Directions pe conut oil ed ix m p 1 cu e olive oil or co th at he ed m n, ea pa st e, In a edamame, 1 cup edamam ixed peppers, m e th é d ut ce sa di s, and lf of the fa1 cup tomatoe inach. Add ha sp d an d s pe oe at op ch tom er. Take the 1 cup spinach, g salt and pepp in g, on in as on se as a se jit fa jita mix it in a 2 tablespoons seasoning and e th of e er st ta nd ai to rem bers.

Salt and pepper ed eas and cucum baked or steam wl with chickp s, bo ea kp e steamed ic m ch p so 1 cu bowl, layer g in rv se ed a ic sl In r, ickpeas, cu1 cup cucumbe ped vegetables, ch op d ch ée , ut ce sa oi e, ch ric blackber1 cup greens of ns. Garnish with ee gr d an e r ric be m ed cu and cilantro.

1 cup of steam green onions o, ad oc av s s, rie rie ½ cup blackber and enjoy! zle with salsa d riz D ce di o, ad oc 1 av d een onions, dice ½ cup diced gr

16TH ANNIVERSARY

SUN

MAY 5 NOON TO 4PM Take this self-guided tour of four fabulous kitchens, register for incredible (FREE) door prizes, and bring your dollars to purchase chances on amazing raffle items.

This spring’s outreach and fundraising event benefits Services for Independent Living.

$

1 5 I N A DVA N C E |

$

2 0 AT T H E D O O R

P R E S E N T E D BY:

PURCHASE TICKETS STARTING APRIL 1ST:

D&H Drugstores 1001 W Broadway P L AT I N U M S P O N S O R :

GOLD SPONSORS:

McAdams’ Ltd. 1501 Old 63 S silcolumbia.org/kib

BRONZE SPONSORS: Dimensions in Wood and Johnston Paint & Decorating

Services for Independent Living empowers people with disabilities, seniors, and veterans to maximize their independence in the community. We envision a barrier-free community for all people.

SPECIAL PROMOTIONAL SECTION

Create a vision

OWNER Steve & Linda Shufelberger DESIGNER Kerry Bramon Remodeling & Design

W

hen Linda and Steve Shufelberger decided to remodel their kitchen, they were not 100 percent sure what they wanted, but they were 100 percent sure WHO they wanted — Kerry Bramon Remodeling and Design (KBRD). After discussing problem areas of their small, cramped kitchen with KBRD designer, Angela Holloway, she created a vision for them.

Based on the Shufelberger’s lifestyle, the formal dining room was a total waste of space. The wall was taken down, an I-beam installed, and the kitchen was reconfigured to open the space. Installing the island at an angle, in a “J” shape eased traffic flow through the area. The reconfiguration created space for a quaint window seat with custom asymmetrical shelves, which added lots of storage space, a work station/mini office just off the kitchen with a special drawer for their wireless printer, and a diagonal pantry off the stairwell.

MSI quartz countertops in Chakra Beige top the maple cabinets painted white with a milk chocolate glaze as well as the cherry island with a mahogany stain, also with a chocolate glaze. Numerous special features include two corner access cabinets, soft-close doors and drawers, and a vertical tray cabinet. Backsplash tile from the workstation was used for a custom backsplash behind the stove and compliments the faux handmade brick backsplash in the rest of the kitchen. And, KBRD’s team was able to custom stain the new red oak flooring to match the existing flooring.

Linda loves the vision created by Angela and the cohesion between design and construction.

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INSIDE COLUMBIA APRIL 2019

SPECIAL PROMOTIONAL SECTION

Kitchens inBloom

Well worth the wait

OWNER Kirk & Maryann Redelfs DESIGNER Kliethermes Homes & Remodeling

B

uilt in the ‘70s and purchased in 1993, Kirk and Maryann Redelfs’ kitchen was “stuck in the ‘80s” with parquet flooring, outdated blue and mauve wallpaper, and a blue back splash. Maryann is the oldest of six, and her kitchen was cramped and inefficient for the family gatherings she and Kirk love to host.

They anticipated their kitchen remodel for 25 years.

The Redelfs chose Kliethermes Homes & Remodeling (KH&R) for their remodel, based on KH&R’s reputation.

After the Redelfs toured Joe and Margy Mangini’s home in Kitchens in Bloom 2017, they knew they made the right decision.

The old kitchen was “bumped out” to add additional floor space, walls were removed to open the area, and the kitchen was reconfigured. The new kitchen is spacious and efficient. The dark herringbone-patterned tile flooring and beautiful, Cambria Waterford glossy-finished countertops make a dramatic contrast to the crisp, white cabinets and white, brick-look backsplash. The large island created additional storage and prep space and floor-to-ceiling windows let in extra light.

Maryann buys what she loves with an eye for quality. She said Karen Wolfe, the KH&R designer, listened to her and interpreted her vision so well that the first blue paint chip and the second floor tile suggestion were exactly what Maryann wanted. The Redelfs can entertain their whole clan now, without any pressure!

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SPECIAL PROMOTIONAL SECTION

Just trust me

OWNER Kevin & Judy Dunkin DESIGNER Spillman Homes

A

fter searching for a home for some time, Kevin and Judy Dunkin compromised on 3803 Amaryllis Court — with the promise of a kitchen remodel. Enter Jeremy Spillman of Spillman homes, who kept the original footprint and completed a dramatic remodel on a reasonable budget.

Judy replaced the former earthy, fall colors in the area with varying shades of grey, including a grey sink, for a light but still warm, cohesive look throughout the open living area, which included the kitchen, dining room and living room. Quartz countertops, chosen for their easy care, top the semi-custom cabinets. Carpet was replaced with durable engineered flooring throughout the area. During the fireplace work, there was an issue with the rock Judy chose and the wrong rock was delivered. Jeremy picked out another one for installation and told Judy, “Just trust me.”

Not only does she love the “new” fireplace, Jeremy’s choice of rock was less expensive.

The Dunkins have an eye toward the environment. With the assistance of their realtor, Susan Horak, old flooring was reutilized, old cabinets and countertops repurposed, and other items were donated to Habitat for Humanity.

When asked about their favorite part of working with Spillman Homes, Kevin replied, “… the immediate response from Jeremy …” and, “… his (Jeremy’s) and his crew’s attention to detail and clean up.” Judy liked that Jeremy listened to them and was equally glad that she listened to him! She loves her new fireplace, and appreciated that he, “Didn’t try to upsell us.”

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SPECIAL PROMOTIONAL SECTION

Kitchens inBloom

Love every detail

OWNER Bryan & Kenley Hickey DESIGNER Spillman Homes

W

hen it came time to build their dream home, Bryan and Kenley Hickey had no trouble deciding on Jeremy Spillman and Spillman Homes as their general contractor. This incredible home located at 4101 Copperstone Creek Drive, has a lovely custom kitchen with a warm, family-friendly atmosphere.

This beautiful kitchen has rich engineered hardwood flooring and boasts dazzling white custom-built cabinets with soft-close drawers. The cooktop area has a pot filler faucet surrounded by a gray marble backsplash, with a light quartz countertop. The huge island includes plenty of prep space, an apron-front sink and seating for four. The Cambria quartz countertop in Espresso is a dark, warm contrast to the island, also painted white. Kenley chose White Dove paint in regal matte from Johnston Paint & Decorating for this light, bright, but still warm shade of white. There is a beautiful contrast of materials, colors and pops of traditional brick throughout.

Kenley said, “Jeremy’s creative, unique design mind is as powerful as his contracting skills.” We say, come see this kitchen and “Love every detail!”

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BY DIAHANN BIESER AND MELODY PARRY

l

PHOTOS BY L.G. PATTERSON

In April, the temperatures can be low in the morning and evening but warm in the afternoon. How do you modify your winter wardrobe into spring? Pull out your short sleeves or sleeveless top and add a lightweight layer. Models Elizabeth Duesenberg and Lauren Bateman chose denim jackets and light sweaters to help make the transition. Wear them at night or drape them over your shoulders when the temperatures drop.

BLUE DENALI RAG POETS SWEATER Cha Boutique $70 WHITE CREMIEUX JEANS Dillard’s $70 SAM EDELMAN REGIS CHEETAH PRINT SHOES IN NUDE Dillard’s $89.99

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ASHLEY-VINTAGE CHARM DENIM JACKET Glik's $38 LOVESTITCH PINSTRIPE SHIRT WITH WHITE EYELET SLEEVES Glik’s $48 LEVI’S WHITE HIGH RISE SKINNY JEANS Glik's $59.50 STUN NECKLACE IN SILVER Kelly Fields $36 MIZTIGUE TAN BACKPACK Glik's $34

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SALTWATER LUXE FLORAL ROMPER Cha Boutique $121 JBD DENIM JACKET Cha Boutique $92 KENDRA SCOTT INEZ LONG PENDANT NECKLACE IN GOLD Kelly Fields $85

The Columbia College esports team practices in the Game Hut.

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A LEAGUE OF

THEIR OWN Mid-Missouri colleges blaze the national esports trail.

BY REBECCA MILNER

COURTESY OF COLUMBIA COLLEGE/KACI SMART

Y

ears ago, it was football. It was basketball. It was baseball. It was the threat of any sport-related scholarship undermining academics for the sake of athletics. Connecting collegiate funding to sports bucked the historical education system.

“About a hundred years ago, people were rolling their eyes at the very idea of collegiate athletics,” says Columbia College President Dr. Scott Dalrymple. “People went to school to study serious things. The idea that someone could get a scholarship to play football? They thought it was silly.”

Today, those notions are long since buried, yet collegiate esports — electronic sports involving video game competition — have generated some newfound uncertainty, causing history to repeat itself. After personally leading the charge to adopt an esports team at Columbia College, complete with scholarship opportunities, Dalrymple wants to set the record straight.

“Let me ask you this,” he says. “What is inherently more noble or academic about the ability to dunk a basketball over the ability to play one of these video games particularly well? What’s the distinction exactly?”

It is that kind of attitude and dedication to the sport that has helped secure national recognition for Columbia College’s esports team, evidenced by its No. 1 spot in ESPN’s first Top 25 College “League of Legends” rankings, released in mid-March. Not only that, but the school also hosts the largest annual gaming convention in the Midwest.

But Columbia College is not the sole school in the region to embrace esports and allocate scholarship funding to such a program. Both Stephens College and Maryville University also have their own teams, and the University of Missouri recently announced its plans to launch an esports program this fall.

“The world has voted,” Dalrymple says. “esports is a thing.” A thing that multiple Missouri colleges have refused to ignore or incorrectly label as a passing fad. A thing that has drawn collegiate-level interest and funding. A thing that is causing universities across the country to offer esports players a league of their own.

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Columbia College's Game Hut

More Than Just A Game

"

Walking inside Columbia College’s Game Hut is a step into another world. It’s dark, but lights hang from the ceiling to illuminate the computers lining the walls. Ferocious, yet strategic, clicking and typing echo throughout while a Han Solo carbonite statue stands guard over the room from one of the corners. Focused faces outlined by heavy-duty headsets are captivated by the video game “League of Legends,” although the term “video game” might not be adequate here. There is a serious competition happening in this facility.

Duong Pham, Columbia College’s founding esports head coach, who has recently transitioned from the role, describes the difference. “Casual gaming is relaxing and fun,” he says.

“Competitive gaming is intense, stressful and mentally and physically taxing. It takes a lot of hard work and dedication to be good at the game.”

The school’s assistant esports coach, Matt Meininger, says the same. “The thirst for competition is the lifeblood of esports,” he says. “So, esports isn’t just gaming; it’s a subset of gaming that focuses on competition.”

Kevin Reape, interim head coach of Mizzou’s future esports team, concurs that esports is much more involved than people simply playing a video game by themselves. “It is the competitive side of the game, played with a team, where being the best is only possible with intense focus, speed and communication,” he says. “esports is a lot more similar to your traditional sport than most realize. Being the best takes just as much hard work as any other college sport.”

The hard work required of esports athletes and coaches

The thirst for competition is the lifeblood of esports.

Matt Meininger, Columbia College Assistant Esports Coach includes the same basic practices that define all college-level athletic programs: recruiting, coaching, practicing, competing and even physical training. Columbia native Bob Hanson, a senior on Columbia College’s varsity esports team, and his teammate,

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Evan Lawson, a sophomore and transfer student-athlete, take turns describing their daily practices, which last around four to five hours each. A typical practice includes an administrative meeting, a team dinner, scrimmage blocks consisting of three games at one hour apiece and, finally, video footage reviews where coaches follow up by identifying and correcting any mistakes that might have occurred during those games.

“Esports athletes are coached in a similar way as traditional sports,” Pham says. “We identify our strengths and weaknesses as a team, then work to improve them. The three main categories we work on as a team, and as individuals, are skills, teamwork and communication. These are also the criteria we look for in prospects when recruiting.”

Teamwork is also essential when it comes to recruiting, Meininger says. “Many of our players know each other through the game, and it helps us to find new recruits,” he adds. Once the right recruits for the program are identified, Columbia College then offers scholarship packages of differing levels based on overall skill and previous achievements.

Mizzou’s future esports program plans to operate in the same way. “Scholarship opportunities are still being developed, and offerings will vary from student to student,” Reape says. “For the first time ever, some students will be attending the University of Missouri and have a portion of their tuition covered by participating in esports.”

COURTESY OF COLUMBIA COLLEGE/KACI SMART

Kids of all ages enjoy the arcade experience during the Midwest Campus Clash and Gaming Expo.

Another essential component of collegiate esports is physical training, which is intended to promote not only healthy lifestyles but a thriving, teamwork-oriented atmosphere. On top of multiple workouts per week, Columbia College’s esports athletes host a special practice each Tuesday that is dedicated to playing another sport. Soccer, dodgeball, basketball and ultimate Frisbee are all frequently used to achieve this “off-screen” bonding.

“If we’re playing one of those games together, we have to be a team,” Lawson says. “It helps us to learn those teambuilding skills.”

Such activities have led to a multifaceted maturation of the Columbia College esports team as a whole and at the individual level. “Before gaming, I really didn’t like socializing,” Hanson says. “I used to be a pretty introverted person, and I wouldn’t talk a whole lot. But through communication with my team when I’m in a game, that’s improved immensely.”

Not only has esports helped with Lawson’s communication skills; it has also allowed him to become a better, more relatable team player in the grand scheme of life. “It has helped me learn how to express how I feel,” he says, “but I also now understand how to find middle ground with others.” Both Lawson and Hanson are hopeful that their time at Columbia College will ultimately lead to careers in the esports field, citing opportunities in playing in professional or amateur leagues, as well as coaching.

Missouri: The Hub of Esports In the world of collegiate esports, Columbia College has made a name for itself. The team scored the top spot in ESPN’s recent “League of Legends” rankings and placed runner-up in the 2018 College “League of Legends” Championship in Los Angeles.

Columbia College’s current esports ties can be traced back to Dalrymple’s 2014 inauguration ceremony. “Inaugurations are generally pretty formal affairs, and in my experience, I don’t think students are that interested in them. I never was,” he says.

“So, I was talking to my sons, and I said to them, ‘We’re doing this inauguration. What do you think we could do to get students excited and get them involved?’ My oldest son said, ‘Play video games!’ He meant it as a joke, but we actually started to think about it and thought, ‘Well, maybe we could play video games.’”

This idea led to the creation of a video game tournament in which Dalrymple competed against one student in a game of Madden NFL, was defeated and, subsequently, was responsible for footing the bill for a one-year supply of textbooks and pizza.

“That day was really cool,” Dalrymple says. “The tournament was great. [After] seeing the energy from the students throughout the day, I thought, ‘How can we bottle this? How can we keep this going somehow?’”

Curiosity officially set in, sending Dr. Dalrymple on an esports research quest. “I started to realize that there were a handful of colleges doing something in esports more formally,” he says. “So, APRIL 2019 INSIDE COLUMBIA

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I asked a group of folks who know more than I do to look into it, and they did. Then, we decided to form a “League of Legends” team, and the rest is history.”

“It is a great honor to be at the forefront of such an innovative institution,” Pham says. “Columbia College is extremely student-centric and was able to identify this trend early. We were bold and innovative enough to be one of the few first pioneers to embrace esports.”

Kevin Reape

Kevin Reape is the interim head coach of Mizzou’s future esports teams.

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like on a national level. I am excited to see what the University of Missouri is capable of accomplishing in the esports realm.”

Midwest Campus Clash and Gaming Expo Similar to Columbia College’s esports beginnings, the idea of a gaming convention stemmed from a Dalrymple idea. “I was thinking, ‘This team thing is pretty cool, but nobody really watches them play. Let’s make this into a social event.’ ” From there, the esports tournament and expo event, Midwest Campus Clash and Gaming Expo, was born. The major headliner of this event is a fiercely competitive “League of Legends” tournament comprising eight collegiate esports teams. Screaming crowds and announcers surround a stage where players from several schools compete to take home portions of the tournament’s $25,000 grand prize pool, a hefty sum that will go toward the winning school’s future scholarship and equipment budgets.

Columbia College pulls out all the stops for this event, completely transforming its basketball arena and embellishing it with vibrant lights and displays, a variety of vendors, virtual reality experiences, food trucks and, of course, an abundance of hands-

COURTESY OF UNIVERSITY OF MISSOURI/SAM O'KEEFE

As one of the first few universities to blaze the collegiate esports trail, Columbia College has set an example for Missouri and the Midwest. “I don’t think we deserve inordinate credit,” Dalrymple says, “but like some other schools, we saw it early, and we invested.

But now, it’s getting mainstream. It’s going to be everywhere.”

Case in point: Mizzou’s esports program launching in the fall. This decision will make MU one of the largest universities to adopt such a program and the first school in the Southeastern Conference to do so.

“Building a brand-new program is exciting because we are looking at a blank canvas,” Reape says. “We are currently anticipating [having] 25 varsity players for Mizzou esports, with teams for both “Overwatch” and “League of Legends.” The team will practice and compete in more than 5,000 square feet of dedicated space in Center Hall, making it one of the largest university gaming facilities in the nation. We are also talking to some of the best players across the country right now and are looking to make some exciting signing announcements very soon.”

Reape is thankful for other local teams that have helped take esports to the next level. “Missouri really is the hub of esports,” he says. “It is home to some of the greatest teams in the world.

Programs like Columbia College and Maryville have been extremely receptive and willing to assist as we have gotten started.

These schools have set the bar for what a winning program looks

COURTESY OF UNIVERSITY OF MISSOURI

Arabella McEntire is the first recruit for the Mizzou esports team.

on games. This year will include “Fortnite,” an oversized “Galaga” and a section dedicated to classic arcade games, encouraging participation from all age groups in attendance. With last year’s event drawing more than 2,000 people, expectations for the third annual event in April are high.

“As far as we know, this is the biggest gaming event in the Midwest,” Dalrymple says.

The home esports team has some expectations of its own for the event’s major tournament.

“We haven’t won the past two years,” Hanson says, “but I think we have a good enough roster this year to win it all.”

Despite the losses of years past, Hanson is grateful for the opportunity the event provides. It has validated his decision to stay home and use his talents to represent Columbia College. “The amount of work that our school puts in to make this event happen just shows their level of dedication to making our team feel good about being here,” he says.

Although Mizzou’s esports team will not be in play by April, Reape will be in attendance. “I have been to the Midwest Campus Clash every year, and I look forward to having a team there

competing in 2020,” he says. “The event is run at the highest level and brings thousands of people from Columbia together who simply love gaming and esports. I have no doubt that Mizzou will host a similar event in the near future.”

Dalrymple ends by issuing a final event invitation. “Let’s say you’re the least interested person in gaming on the planet,” he says. “You should still come to this event because it’s just a cool spectacle. When people have gone to the Midwest Campus Clash,

"

They’re in a safe environment, and they’re doing neat things. There’s just very little not to like.

Dr. Scott Dalrymple, Columbia College President

they start to get it. They say, ‘OK, we understand what this is all about. We can see the enthusiasm of all of these students.’ They’re in a safe environment, and they’re doing neat things. There’s just very little not to like.”

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Scotty Cox and Catryna Craw embark on a quest to find great burgers.

I

’ve never had bacon on a burger before. This isn’t because I don’t like bacon or burgers, but it wasn’t something I thought of when I ordered a burger. And yes, I’d heard of a bacon burger. We Callawegians (What most people from Calloway County call themselves) aren’t that backwoods.

Scotty, my partner in crime on the Clear 99 morning show, and I were talking about my lack of experience with bacon burgers on air one day, and we got a lot of calls and comments on the fact I had never had one. The conversation continued outside the studio. At concerts, at events,

at live broadcasts — people were constantly asking why I had never had bacon on a burger.

We had to resolve this issue. Thus, Scotty and Catryna’s Bacon burger Tour was born.

We left the best burger locations up to the listeners.

We had so many suggestions and knew we couldn’t stop at all of them. So, we narrowed down the list to hit a few cities nearby and picked restaurant locations based on listener suggestions. There wasn’t any scientific reason to it — we’re not scientists here. Our only expectation going in was to have some really good burgers.

BY CATRYNA CRAW • PHOTOS BY L.G. PATTERSON APRIL 2019 INSIDE COLUMBIA

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Woody’s ASHLAND

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oody’s is your typical bar with neon lights and pool tables. It was early on a Monday, so the place wasn’t busy and had a relaxed feel. We sat at a hightop table and were almost immediately greeted by Jeff — as in Just Jeff’s Jeff. He doesn¹t usually have the opportunity to eat burgers at other joints, but Just Jeff’s is closed on Mondays, so he was able to join us. Pretty cool.

I had the Cowboy Burger with Texas Twisters (jalapeño fries) on top. I’m a big fan of heat on any food, which will come up multiple times throughout this tour.

Scotty had the Grilled Cheeseburger.

He’d heard rumors about the sandwich for several years but never had the chance to try it.

“Grilled cheese sandwiches are in my top five favorite foods anyway,” Scotty says, “so when you use a couple of them as the top and bottom bun on a bacon cheeseburger, I’m in. The grilled cheese sandwiches were perfectly grilled to begin with, and then the burger itself was great, too. I wouldn’t recommend eating three of them a week, but this is definitely an all-timer for me!”

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1851 Underground Tap & Grill FULTON

W

e were greeted by a sign welcoming “Scotty and Catryna from Clear 99 on the Bacon burger Tour” placed in a parking spot in front of the bar so we didn’t have to walk far; who wants to walk when we're about to have a bacon burger? 1851 has a neat vibe. True to its name, you feel like you’re in some kind of underground catacomb, complete with pool tables.

We chose to sit at a special booth nestled in the middle of the bar. It felt like we had the place all to ourselves for our burger business. I had the Callaway Burger, which sounds like something I’d do — go to a Callaway County bar and order the Callaway Burger (cheese and hickory-smoked bacon on a Hawaiian bun). It was so good. Pair that with their house-made potato chips, and it’s a party!

Scotty chose the Cowboy Burger and had one word: Fabulous. It had onion straws and aioli, along with hickory-smoked bacon and cheese. They use Hawaiian rolls for their buns, which sets these burgers apart.

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Billiards on Broadway COLUMBIA

B

illiards on Broadway was the one stop on the tour with which Scotty was familiar; it’s another bar scene that includes pool tables. (Why haven’t we played a game yet?)

Molly, the owner, is an old friend of Clear 99 and Zimmer Radio and spent a little time with us to talk about the burgers.

I had The Roomie because I love heat.

Jalapeños, pepper jack cheese and buffalo sauce kick this burger up a few notches. The menu touts it as payback when a roommate does you wrong: "… Guaranteed payback for breaking your Xbox and killing your fish.

That’s sad."

On the other end of the spectrum, Scotty had The Love Story. Yet again, the menu’s description takes home the gold: “Your typical tale at the ranch of a pig, a cow, and a pair of buns united passionately over a mutual affection to be smothered in ranch dressing.

The result: our incredible burger loaded with ham, bacon bits, Swiss cheese, and Ranch dressing. Pigs and cows are awesome.”

To go alongside the burgers, we ordered the famous Bout Died Fries, which were smothered in chili, jalapeños and cheese.

These fries are multiple-time winners in the Inside Columbia Best of Columbia contest.

Then we tried a ghost pepper cheese that Molly brought out for us. Hello, heat!

Scotty’s thoughts? “Mercy, that was warm.”

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Veits JEFFERSON CITY

V

eits is a place neither of us had heard of, but it came up big in a survey of Clear listeners, so we wanted to check it out. It has both the feel of a bar and a restaurant, and was quite busy for an early afternoon. Turns out, it is a popular place in the capital city. Though Veits had a full bar, it also had another side of the room with a buffet, but we were there for the burgers.

I had the Classic Bacon Cheeseburger with pepper jack cheese because, again, heat. I like to try new things, so I decided to dip my burger in mashed potatoes and gravy. I’ll never go back to a regular burger and fries. (Also, yes, I wasn’t afraid to get those potatoes all over my face, hair and shirt — ladylike, I know.)

Scotty ditched the burger for a salad on this stop. He was trying to keep a healthy week going. A listener suggested Veits’ Old Time Salad. It had a bacon vinaigrette dressing and real Burger’s Smokehouse bacon bits, so, in a way, it was a baconburger.

With several bacon burgers under our belts, listeners started asking which was our favorite. Mine was the Callaway Burger from 1851, while Scotty was a big fan of Woody’s Grilled Cheeseburger.

The tour was such a success we are already talking about ideas for our next tour. Onion rings or pizza, anyone?

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COURTESY OF CCUA

New Digs

O

n a blustery day in early March, Billy Polansky and Adam Saunders with the Columbia Center for Urban Agriculture (CCUA) stood on the sidewalk outside the Activity & Recreation Center (ARC) on Ash Street looking toward what will become Columbia’s Agriculture Park. Instead of the construction site strewn with equipment and a steel skeleton, the husk of what will be the home of the Columbia Farmers Market, they could see the roof of the future MU Health Care Pavilion.

Polansky and Saunders could see the barn and outdoor education area to come. They could see the acreage of gardens that provide food for the local food pantry. They could see all of this through the mud and the muck and the last vestiges of snow Mother Nature had thrown at them, delaying the construction process and postponing the opening for seven weeks. They are visionaries.

A work in progress, the Agriculture Park is set to open April 27 with the first farmers’ market held in the pavilion.

The park is a public-private partnership among several stakeholders: CCUA, Columbia Farmers Market, Sustainable Farms and Communities, and Columbia Parks and Recreation. It’s a partnership that has raised more than $4 million for the first phase of the plan that will be completed this year with the opening of the center section of the pavilion, the construction of a barn/greenhouse,

stormwater nature area, outdoor education area, parking and sidewalks, and the installation of food production gardens. The second phase will include an event center, kitchen and resource center, which will eventually become the home of CCUA when it’s completed, and the wings of the pavilion.

Looking back on the early days of CCUA, Saunders, its co-founder and current development director, recalls ideas from early strategic planning discussions: “Wouldn’t it be cool if we had an urban farm and took all of the food to the food pantry? Wouldn’t it be cool if we helped people garden at home? Wouldn’t it be cool to work with schools?”

All of those ideas have come to pass.

“So what’s exciting is to think that, OK, all of the big ideas that we’re negotiating now with all of these different partners, in 10 years, if half of them come through, we’re going to be in a really cool spot in Columbia in the intersection of preventative health care and farming and the local economy,” Saunders says.

“There’s so many layers to this — public parks — there’s a lot of really cool pieces that are coming together. The ag park is helping convene a lot of stakeholders in a good way.”

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For Polansky, CCUA executive director, the apex of his particular skill set is perfect for his role. He’s a problem solver. For all of his adult life, he’s been working on the issue of feeding people. In college he was a student of geography taking note that agriculture dominates the world’s landscapes. During travel on his study abroad programs, he took particular interest in food and how it shapes culture.

“There’s so many different ways to do the same thing, and they’re all right, you know,” Polansky says.

“Something in this world that we all have in common is that we all eat,” he adds.

“You know, maybe you don’t speak the same language or have the same beliefs or look the same, but you can sit down at a table with a complete stranger and share a meal, and you have that in common.

“Those experiences were formative and kind of shaped how I thought about food and culture in the world,” he says.

Today, his favorite thing to do is fix things, and his focus and that of CCUA is bringing people and organizations together to address hunger in the Columbia community. Through partnerships, some of the biggest solutions

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to date are teaching people to garden through the Opportunity Gardens Program, providing instruction on the connection between food, health and the environment in the PLANTS Program and connecting with kids via a farm-toschool liaison for which CCUA secured funding to serve in the Columbia Public Schools system.

Opportunities abound to serve the mission, but at times they can be overwhelming. Choosing the right ones, given limited resources, is a big part of the challenge.

“The challenge is: How do we serve more people?” Polansky says, “Because everybody eats, and in Boone County 86 percent of people don’t eat five fruits and vegetables a day” for whatever reason.

Reaching more people who want to improve their lives through eating more fruit and vegetables is what drives him, but he’s quick to say they’re not out to impose their views on anyone. “We’re helping people make choices that they want to make,” Polansky says, “and so and I think the Agriculture Park is a big part of that. We’re going to be able to reach so many more people [at the Agriculture Park].”

CCUA is kind of tucked away at its current location on Smith Street, he says. The proximity of the Agriculture Park to the ARC, schools, grocery stores and Shelter Gardens is a better location for more people to access and enjoy the gardens.

COURTESY OF CCUA

For now, CCUA will stay at the Urban Farm on Smith as the Ash Street space transforms. The market can start operating in the pavilion, and as people come to the market, they will be able to see the park’s development in progress, Polansky says.

CCUA will focus on establishing the gardens and building out the barn and stormwater areas with the help of eight to 12 AmeriCorp NCCC team members who will arrive in April. Polansky says some events, gardening workshops and volunteer work days will take place at the Agriculture Park this year as work continues.

Back at the office, Polansky and the team are working on another partnership, one that will hopefully form the future of the existing CCUA garden on Smith.

“We’ve been at this site for 10 years ...

There’s a system. So we sort of have, like, a turnkey operation essentially, and we don’t want to just walk away from it,” Polansky says, “but we can’t keep it, you know. We have this bigger site that we need to focus on for our main educational site.”

But Polansky is keeping it close to his vest for now. All he would say is it has to do with helping veterans.

While CCUA moves on and someone else moves in, it’s going to be a big year for change. Good change.

“It’s a dream,” Polansky says, “but it’s a dream coming true.”

From top, volunteers at the Urban Farm plant okra in the gardens. The Urban Farm produced 16,399 pounds of produce in 2018. The food grown at the farm is donated to hunger relief outlets.

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A SIMPLE CLAM-AND-SCALLOP CHOWDER

DINING OUT: 5 REASONS TO RISE & SHINE

WINE LIST: POUR A NEW HUE

HOW TO MAKE ENTICING EMPANADAS

DINING GUIDE

CRUST MUST We’re lucky to have a plethora of pizza places in Columbia. Next time you’re heating up leftovers, try this trick: Put a little water in a glass and heat it up along with the pizza. It’ll keep the crust from getting chewy.

APRIL 2019 INSIDE COLUMBIA

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DAS H

by AM

ANDA ELLIOTT

F LAVOR

A C r o w d Pl e a s e r

Serve a deliciously charming scallop and clam chowder.

T

his chowder is light and deliciously charming. It comes together so quickly it would be great for a weeknight meal or perfect for a light dinner with friends. It’s also robust with flavor from the aromatics of fennel and garlic, and hearty with potatoes and scallops. It has long been a crowd favorite every time I make it, and I’m sure it will be in your home as well.

1 tablespoon unsalted butter 3 strips thick-cut bacon, diced small 1 celery stalk, diced small 1 large onion, diced small 1 small fennel, diced small

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2 garlic cloves, minced Salt and pepper to taste 2 bottles clam juice 1 cup white wine 2 pounds red skin potatoes, diced small 1 tablespoon fresh thyme, chopped 1 bay leaf 2 cans chopped clams, with juice 1 pound large dry-packed scallops, quartered 1 cup heavy cream ½ cup parsley, chopped Directions Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and

bacon begins to brown, about 5 minutes.

Add celery, onion, fennel and garlic; season with salt and pepper, and cook, stirring often, until onion is translucent, about 10 minutes. Add clam juice, wine, potatoes, thyme and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 15-20 minutes. Remove bay leaf, add clams and scallops, and simmer for 3-5 minutes. Finish with cream and fresh parsley. Adjust seasoning.

Serve with toasted bread or oyster crackers. Serves 4-6.

Amanda Elliott is the chef at Peachtree Catering in Columbia. She also authors the website www.rusticsupper.com.

‘‘

When we received the news that my son had leukemia , it was devastating.

Being able to stay close to home and have all of his treatments and hospitilizations local was such a blessing for our family. It allowed us all to be close together during this difficult ti time while receiving the absolute best care. We are so thankful for Women’s and Children’s Hospital.

‘‘

— Rebecca Crossgrove

For more info or to donate, visit muhealth.org/conditions-treatments/pediatrics/childrens-miracle-network

American Spring April 29 - May 1 7:00 p.m. at

LIVE

RECONSTRUCTION America After the Civil War April 9 & 16

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Henry Louis Gates, Jr. presents the definitive history of the transformative years following the American Civil War, when the nation struggled to rebuild itself amidst profound loss, massive destruction and revolutionary social change.

Join researchers in the field and become a citizen scientist in pursuit of critical data on the science of Spring.

Photos - Top L-R: Benjamin S. Turner (Courtesy of Library Congress); Ida B. Wells (Courtesy of The Internet Archive); Bert Williams and George Walker (Schomburg Center for Research in Black Culture, The New York Public Library) Henry Louis Gates, Jr. (McGee Media).

kmos.org

A service of the University of Central Missouri

APRIL 2019 INSIDE COLUMBIA

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PROMOTION

FAREWELL, FATIGUE!

Fatigue xes begin with practical lifestyle adjustments.

Feelings of fatigue are often accepted as the norm during the dreary months of winter. However, with spring now in full swing, that excuse has melted away with the nal traces of snowfall. It’s officially time to break up with those cycles of lethargy and reclaim stolen energy levels.

Saying farewell to fatigue begins with practical lifestyle adjustments that anyone who desires a needed energy boost can easily implement. Get familiar with the following fatigue xes:

CUT BACK ON CARBS. Carbohydrates cause a lot of controversy in the dieting realm. While

there is no doubt that these nutrients are essential for healthy energy levels, it is also true that too many reened carbohydrates can wreak havoc on the body. Reened carbs can be found in sugars, such as high fructose corn syrup, and processed grains, such as white our made from reened wheat.

These “empty calories” provide no nutritional value to the human body, spike blood sugar levels, and lead to a fast onset of fatigue. Trade these energy-sucking carbs for ber-rich foods, such as vegetables and legumes.

GET ACTIVE. Constantly feeling too tired to exercise is a vicious cycle that can only be cured by

one thing: exercise! A lack of physical activity leads to feelings of chronic fatigue, making the thought of implementing an exercise routine seem impossible. However, simply pushing through and making the decision to get active helps break the cycle as exercise encourages ongoing energy boosts. Find a stable workout routine. Opt for the stairs more often. Park farther away from the grocery store doors. Even the simplest choices to stay active can go a long way in ghting fatigue.

Obviously, a lack of quality Z’s leads to groggy, fatigue--lled days. That’s SLEEP BETTER. BE

because during sleep, the body releases hormones that regulate metabolism and overall energy function. According to research, adults require at least seven hours of restful, uninterrupted sleep each night in order for the body to achieve all ve essential sleep cycles. Does that much sleep seem impossible to t in? Consider developing a solid bedtime routine and determine to stick to it. Take naps when possible. Exercise during the day as physical activity is proven to cause deeper sleep.

PRIORITIZE PROTEIN. A lack of protein is often to blame for low energy levels throughout

the day. Studies have shown that consuming protein boosts metabolic rates signiicantly more than both carbs and fat. Not only can this assist in weight loss goals, but it can also prevent overall tiredness. Fight fatigue by incorporating a high-quality protein source in every meal.

HYDRATE. The human body consistently loses water throughout the day, resulting in dehydration HYDR if the uid is not replaced. What’s the big deal? Even mild dehydration leads to low energy levels and an inability to concentrate. The standard recommendation for water consumption is around eight 8-ounce glasses of water per day, although this is meant to serve as a baseline and could increase depending on gender, weight, and physical activity levels. Swap energy drinks, loaded with energy-sucking sugars, for good old-fashioned H2O and notice the difference a hydrated body can make on ghting fatigue.

The Best in Weight Loss and Supplements ...

POUND FOR POUND. COLUMBIA WEST supplementsuperstores.com

303 N. Stadium Blvd., Suite 111 573-445-8060

COLUMBIA EAST 2910 Trimble Road, #107 573-442-6017

DINING

OU T

by PEG

G ILL AND REB EC C A FRENC H S M

ITH

FLAVOR

5 Reasons to Rise and Shine Breakfast choices go from sweet to savory.

It’s said breakfast is the most important meal of the day, but what you choose to start your day with might vary. You may be a two-cups-of-coffee person or a smoothie sipper or a bacon-and-eggs connoisseur — all of which can fuel your day — but you might be ready to try something new. We’ve come up with five reasons to rise and shine and take a fresh look at breakfast.

CRAFTED DOUGHNUTS The smell of sugar and flour wafts through the air at Harold’s Doughnuts, and trays of doughnuts beckon from behind the display glass. Glazed or cake, filled or frosted, rectangular or round, it’s hard to go wrong.

Each one is as delicious to look at as it is to eat. These melt-in-your-mouth offerings are the creation of owner Michael Urban, who has created something of a Columbia doughnut dynasty. What a sweet sendoff for the day!

114 S. Ninth St. and 203 E. Nifong Blvd. www.haroldsdoughnuts.com

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DINING

OU T

FLAVOR

THE STRETCH

THE EVERYTHING BAGEL

WHOLE BREAKFAST BOWL

The Broadway Diner does breakfast the way Grandma does: a sit-down, bacon-eggs-and-biscuits kind of meal. It offers lighter fare as well, but when in Rome … The Stretch is composed of a bed of scrambled eggs topped with green peppers, onions, chili and cheese. You do have to ask for toast if you want it on the side.

Similar to its sister-shaped confection, the doughnut, the bagel is an easy and quick solution for breakfast on the go. At B&B Bagel, their specialty is a made-from-scratch, New York-style water (boiled) bagel.

Their version of the everything bagel is soft, chewy and full of oniony, crunchy flavor. A little veggie cream cheese amps up the flavor to get your day started.

The clean, contemporary interior of Nourish aligns perfectly with the clean, contemporary food the restaurant serves — organic, nutrient-rich, unprocessed and made from scratch.

The entire menu is free of gluten, soy, corn, refined sugar and preservatives, but that doesn’t mean it’s free from flavor. The Whole Breakfast Bowl offers a healthy start to your day, featuring cashew creamed greens, flavorful roasted diced sweet potatoes, two eggs and house-made multigrain toast. It’s a virtuous victory in the quest to eat healthy.

22 S. Fourth St. www.facebook.com/BroadwayDinerCoMo

124 E. Nifong Blvd. bbbagel.com

1201 E. Broadway nourishcafemarket.com

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CAKES It’s not cake as in cake, but pancakes, specifically at Café Berlin. The cakes at this joint can be as complicated or as simple as you like. An order comes with two cakes as big as the plate they’re served on — so big it’s hard to keep the syrup from dripping off the edge. Toppings are not only on top but mixed in and cooked right along with the batter. You can keep it as simple as blueberry or step it up with andouille sausage.

220 N. 10th St. | www.cafeberlincomo.com

WINE LIS T

by B ARB ARA G IB B S

OS TM

ANN

F LAVOR

A To a s t t o Or a n g e Everything old is new again.

O

range wine, anyone? No, it’s not made with oranges. It’s named for its color, not its ingredients. And it’s a fine example of the old adage: Everything old is new again.

The technique for making orange wine, also called amber wine or skincontact white wine, goes back more than 5,000 years to the Caucasus (modern-day country of Georgia), where wines were fermented in large clay vessels that were closed with stones and sealed with beeswax. In the past 20 years or so, interest in this ancient process has rekindled, bringing a variety of orange wines to the market, both in boutique outlets and retail chain stores. Basically, orange wine is the result of making white wine the way red wine is usually made. Instead of removing the skins and seeds after the grapes are pressed (as is standard for white wine), the juice, called must, is fermented in contact with the skins and seeds. This not only adds color to the wine but also gives it a tannic structure and bold taste, sometimes described as sour or nutty.

“I find orange wine’s recent success fascinating and maybe a little bit surprising,” says Doug Frost, master sommelier and master of wine from Kansas City. “It’s unusual wine, for sure, for anyone raised on California varietal wines. But I appreciate, perhaps more intellectually than aesthetically, the idea of celebrating white wines as they were more frequently made eons ago.

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“I typically tell people that you have to treat orange wine like a red wine that just happens to be made from white grapes.

These wines are certainly heavier than modern white wines, more tannic even, and I just savor them like a red,” Frost says.

There is nothing fake or dishonest about orange wines, he notes.

At least one Missouri winery is experimenting with orange wines. TerraVox Winery, in Weston just north of Kansas City, cultivates more than 30 varieties of American heritage grapes in its Vox Vineyards to show the potential of native grape varieties. TerraVox translates to “Voice of the Land.”

Although Vignoles is not strictly a native American grape — it is believed to be a French-American cross of unknown genetic parentage — it grows well in Missouri and can be made in a variety of styles, from dry to sweet.

“After studying the sensory and chemistry profile of Vignoles, our winemaker Whitney Ryan developed the protocol for producing a late-harvest, orange-style wine from this grape,” says Winifred Wright, sales director for Vox Vineyards. “This protocol not only covers vinification methods (skins-on fermentation), but also specific growing and canopy management practices in the vineyard prior to harvest. So in its truest sense, our Vignoles Amber is a direct expression of the ‘Voice of the Land.’ ”

The winery began bottling its 2018 Vignoles Amber in March for release later this year.

Guest education is a priority at TerraVox. “We are keen on making wine fun and interesting, without being pretentious,” Wright says. “Since much of our education revolves around the history of the grapes and the history of winemaking in general, our Vignoles Amber is an excellent illustration of taking incredibly Old World winemaking techniques (the oldest, in fact) and exploring them in the modern era.”

When guests learn the history and techniques of amber or orange wine, they are intrigued, she says, and eager to try a wine that is vastly different from anything they have probably ever tasted.

The tasting notes for their Vignoles Amber read: “This amber wine offers an intense bouquet of spring green walnut, dried apricot, ripe pineapple and rose petal. Set to pair with simple Mediterranean fare such as grilled lamb and tzatziki.”

As with all wines, flavors in orange wines are subtler when the wine is chilled and more expressive as the wine warms up. Generally, orange wines are best when they are served around 55 degrees, slightly warmer than a typical white and slightly cooler than a typical red.

Barbara Gibbs Ostmann serves on the Missouri Wine and Grape Board.

Mango Shine Cocktail 1 oz. of Mango Shine Shrub 2 oz. of your favorite rum 4 oz. of club soda Makes one refreshing spring cocktail

For more flavor combinations, visit drunkshrub.com.

Take your cocktail, or no-proof beverage, to the next level with a locally crafted shrub. This fruit, herb and spice infused vinegar concentrate is sure to make any drink feel like spring in a glass.

CELEBRATING 5 YEARS

WORLD CLASS DINING... SOPHISTICATED. SLEEK. ELEGANT. AN ELEVATED BAR AND LOUNGE EXPERIENCE.

AT THE CENTER OF IT ALL. COLUMBIA'S HOTEL FOR 5 YEARS. 1111 E BROADWAY | COLUMBIA MO 65201

•

573.875.7000

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THEBROADWAYCOLUMBIA .COM APRIL 2019 INSIDE COLUMBIA

77

C OOK ING

WITH B ROOK

by FOOD EDITOR B ROOK

HARLAN

F LAVOR

Ea s y Em p a n a d a s Sky’s the limit for these tasty Latin pasties.

DOUGH First, you do not have to make your dough. Most Latin markets and grocers have a high-quality premade and preshaped dough in the refrigerator or freezer section. If you want to cut down

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on the cost, control the ingredients or just take the dive into dough, it is very easy to make. It is similar to making pie dough but doesn’t put as much emphasis on ensuring the end result is as flaky. The dough can easily be made by hand or in a mixer. It can also be rolled out like pie dough and cut, or rolled into balls and individually rolled into rounds. Some empanadas have dough made with masa, and the outcome is similar to a corn tortilla.

FILLING The filling can be just about anything, ranging from only meat to only vegetables.

Ground beef, ground pork, ground poultry, seafood, braised meat or almost any other meat you can think of will work. The beef, egg and olive empanada originated in Chile, but variations can be found in other countries.

While sweet empanadas made with apple, sweet potato or plantain might be more traditional, everything from berries

to chocolate has been used. Make sure to take into consideration the texture and temperament of the filling once it reaches a temperature near boiling, and make sure that the empanada and filling have time to cool.

COOK Baked or fried, the empanadas must be sealed by the crimping process called “repulgue,” or they can be pressed with a fork to seal. The empanadas can be placed onto a greased baking sheet, parchment paper or nonstick cooking sheet and baked at 400 degrees, or plunged into 365-degree oil and fried. The baked empanada is healthier and requires less oil, but there is something about the crisp crust of a fried empanada that is outstanding. Either way is delicious.

Brook Harlan is a graduate of the Culinary Institute of America in Hyde Park, New York. He is a culinary arts instructor at the Columbia Area Career Center.

L.G. PATTERSON

T

here are more types of empanadas than there are Latin American countries. One country might have a dozen types, ranging from various meat fillings either baked or fried to olives, raisins, eggs, corn, cilantro, white wine or cheese. The word “empanada” comes from the Spanish verb “empanar,” meaning coating, covering or encasing in bread. The dough is somewhere between a pie crust and a pizza dough minus the yeast. Empanadas are not limited to the savory side of the spectrum; they can also be sweet. Sweet fillings include apples, pineapple, pumpkin, sweet potato and plantain, among others. The sky’s the limit, really.

L.G. PATTERSON

APRIL 2019 INSIDE COLUMBIA

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C OOK ING

FLAVOR

WITH B ROOK

DOUGH 2½ cups flour 2 teaspoons salt 4 ounces butter, cold and diced ½ cup water, more as needed Flour as needed to dust counter 1 egg mixed with 2 ounces water to brush finished empanadas Mix flour, salt and butter in a mixer with dough hook. Add water until the dough forms a mass. Remove from mixer and knead slightly on the flourdusted counter until smooth. Separate into two disks, wrap with plastic wrap and chill in the refrigerator for 30 minutes to an hour.

FILLING 3 tablespoons olive oil or vegetable oil 2 onions, diced small 1 pound ground beef 1 clove garlic, minced 1 teaspoon dried oregano 1 tablespoon Spanish paprika 1 teaspoon ground cumin ½ cup dry white wine 1 cup green olives, roughly chopped 4 hard-boiled eggs, chopped (cover with water, bring to boil, set for 10 minutes, run cool water over and peel) Salt, pepper and cayenne to taste 1 bunch cilantro, chopped 6 to 8 ounces queso fresco or mozzarella

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Heat olive oil in large sauté pan over medium heat, add diced onions. Cook for 15 to 20 minutes until edges of onion start to turn slightly brown. Add ground beef, garlic, oregano, paprika and cumin. Mix with a spoon and cook until beef is about halfway cooked. Add in white wine and cook until wine has reduced by half.

Transfer to a bowl and place into the refrigerator for 1 to 2 hours to cool.

Once cooled, mix in chopped olives, chopped hard-boiled egg, cilantro and cheese. Season to taste with salt, pepper and cayenne.

Roll out dough like pie dough to about a ¼-inch thickness, then cut into 3- to 4-inch rounds. Dough can also be rolled into balls, and then individual balls rolled out into a disk. This will create less waste, but is a little more difficult.

Place a few tablespoons onto half of a round of dough and fold over. Make small folds and crease to seal or press with a fork to seal. Brush with egg mixed with a little water, prick three to four holes into the top of each empanada for steam to escape.

Bake at 400 degrees for 8 to 10 minutes. Rotate pan 180 degrees then bake for another 8 to 10 minutes until golden brown and the filling starts to bubble through holes. The empanadas can also be fried in 365-degree fat for 8 to 10 minutes until they are golden-brown and float.

Place on a tray or cooling rack for 5 to 10 minutes and serve.

L.G. PATTERSON

EMPANADAS

DINING

G U IDE

A p r il 2 0 1 9

FLAVOR

C o lu m

b i a Re s t a u r a n t s Your guide to CoMo food and drink

Listings in this guide are not related to paid advertising in Inside Columbia magazine.

Inside Columbia magazine welcomes information from restaurant owners and managers about new establishments or changes to the current listing.

Contact us at peg@insidecolumbia.net.

PRICE OF AVERAGE ENTRÉE

Grand Cru Restaurant $$–$$$$

Chim’s Thai Kitchen $

2600 S. Providence Road | 573-443-2600 11505 Smith Hatchery Road www.grandcrurestaurantcomo.com Cooper’s Landing | 509-295-3810

The Heidelberg $–$$

Formosa $

410 S. Ninth St. | 573-449-6927 www.theheidelberg.com

913 E. Broadway | 573-449-3339 www.formosatogo.com

Houlihan’s $–$$

Geisha Sushi Bar $–$$$$

2541 Broadway Bluffs Drive 573-815-7210 | www.houlihans.com

804 E. Broadway | 573-777-9997 www.geishasushibar.com

Peking Restaurant $ 212 E. Green Meadows Road 573-256-6060 www.pekingnorthconway.com

Sake $$ 16 S. Ninth St. | 573-443-7253 www.sakejapanesebistro.com

Seoul Taco $

Jimmy’s Family Steakhouse $–$$$ He Cheng Chinese $

1020 E. Broadway, Suite F 573-441-TACO (8226) www.seoultaco.com

3101 S. Providence Road | 573-443-179 215 N. Stadium Blvd. | 573-499-0001 www.jimmysfamilysteakhouse.com www.hechengcolumbia.com

Thip Thai Cuisine $

$ - $10 and under

904 E. Broadway | 573-442-0852 3907 Peachtree Drive | 573-442-8492 www.thipthaicuisine.com

$$ - $11-$15

Mugs Up Drive-In $

House of Chow $–$$

$$$ - $16-$20

603 Orange St. | 573-443-7238 www.mugsup.com

2101 W. Broadway | 573-445-8800 www.houseofchow-como.com

Murry’s $–$$$

HuHot Mongolian Grill $–$$

3107 Green Meadows Way 573-442-4969 www.murrysrestaurant.net

3802 Buttonwood Drive | 573-874-2000 124 E. Nifong Blvd. | 573-442-5857 www.huhot.com www.bbbagel.com

$$$$ - $21 and up

AMERICAN 44 Stone Public House $–$$$ 3910 Peachtree Drive, Suite H 573-443-2726 | www.44stonepub.com

Park Resturant & Bar $-$$$$ Abigail’s $$–$$$$ 206 Central St., Rocheport 573-698-3000

4380 Nocona Pkwy. | 573-554-1955 www.dineatpark.com

I Am Sushi Burrito $–$$

Bubble Cup Tea Zone $

904 Elm St., Suite 100 | 573-442-7748 www.iamsushiburrito.com

23 S. Ninth St. | 573-442-0654

Crushed Red $ J-Petal & Poke $

Tellers Gallery and Bar $$–$$$$ 114 S. Ninth St. | 573-499-0089 Addison’s $–$$$ 709 Cherry St. | 573-256-1995 www.addisonssophias.com/addisons

Coley’s American Bistro $–$$$ 15 S. Sixth St. | 573-442-8887 www.coleysamericanbistro.com

ASIAN A Little More $–$$

Jina Yoo’s Asian Bistro $–$$$$

Harold’s Doughnuts $

2200 Forum Blvd. | 573-446-5462 www.jinayoos.com

114 S. Ninth St. | 573-397-6322 204 E. Nifong | 573-447-7555 www.haroldsdoughnuts.com

573-886-0038 | www.alittlemoremo.com Kampai Sushi Bar $ –$$$$ 907 Alley A | 573-442-2239 ABC Chinese Cuisine $–$$$$ www.kampaialley.com 3510 I-70 Drive S.E. | 573-443-3535 www.abcchinesecuisine.com Le Bao $–$$ 1009 Park Ave. | 573-443-2867

Bamboo Terrace $$ D. Rowe’s $–$$$

3101 W. Broadway | 573-886-5555 www.bambooterracecomo.com

Love Sushi $–$$

Bangkok Gardens $–$$

Flat Branch Pub & Brewing $–$$$ www.bangkokgardens.com

Osaka Japanese Restaurant Sushi Bar and Hibachi Steakhouse $$–$$$

115 S. Fifth St. | 573-499-0400 www.flatbranch.com

120 E. Nifong Blvd. | 573-875-8588 www.osakacomo.com

1005 Club Village Drive 573-443-8004 www.drowesrestaurant.com

811 Cherry St. | 573-874-3284

G&D Steak House $–$$$ 2001 W. Worley St. | 573-445-3504

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2450 Broadway Bluffs 573-442-0016 | www.crushed-red.com

820 E. Broadway | 573-441-8355

Barred Owl Butcher & Table $$$ 1010 E. Broadway, suite 102 47 E. Broadway | 573-442-9323 www.barredowlbutcher.com

BAKERY & CAFÉ B&B Bagel Co. $

Big Mama Chim’s Noodle House $-$$ 905 Alley A, Ste. 1 |509-295-3810 big-mama-chims-noodle-house.business.site

Hot Box Cookies $ 1013 E. Broadway | 573-777-8777 www.hotboxcookies.com

Ingredient True Eatery $–$$ 304 S. Ninth St. | 573-442-1503 www.ingredienteatery.com

2101 W. Broadway, Ste. S|573-476-6368

Main Squeeze Natural Foods Café & Juice Bar $ 28 S. Ninth St. | 573-817-5616 www.main-squeeze.com

Nourish Café & Market $ 1201 E. Broadway | 573-818-2240 www.nourishcafemarket.com

Papa’s Cat Cafe

Lutz’s BBQ $$

Lee Street Deli $

14 S. Second St. | 573-449-CATS(2287) 3700 Monterey Drive | 573-443-4350 papascatcafe.com www.deucepub.com

Deuce Pub & Pit $-$$

200 E. Nifong Blvd. | 573-636-4227 www.lutzbbq.com

603 Lee St. | 573-442-4111 www.williesfieldhouse.com/lsd

Peggy Jean’s Pies $–$$$

Harpo’s $-$$

Ranch House BBQ $

New York Deli $

3601 Buttonwood Drive, Suite E 573-447-PIES (7437) | www.pjpies.com

29 S. 10th St. | 573-443-5418 www.harpos.com

1716 Lindbergh Drive | 573-814-3316

1301 Vandiver Drive | 573-886-3354

KLiK’s $

Smokin’ Chick’s BBQ Restaurant $–$$$

Pickleman’s Gourmet Café $–$$

Range Free $–$$ 110 Orr St., Suite 101 | 573-777-9980 www.range-free.com

205 N. 10th St. | 573-449-6692

McNally’s $ UKnead Sweets $ 808 Cherry St. | 573-777-8808 www.ukneadsweets.com

7 N. Sixth St. | 573-441-1284 www.mcnallys.biz/mcnallys

3301 W. Broadway Business Park Court 573-256-6450 www.smokinchicksbbq.com

BREAKFAST & DINERS Broadway Diner $

2513 Old 63 S. | 573-886-2300 1106 E. Broadway | 573-875-2400 3103 W. Broadway, Suite 105 573-875-0400 | www.picklemans.com

Potbelly Sandwich Shop $

22 S. Fourth St. | 573-875-1173

2500 Broadway Bluffs Drive, Suite 102 573-554-1340 | www.potbelly.com

Café Berlin $

Sub Shop $

Shiloh Bar and Grill $-$$

220 N. 10th St. | 573-441-0400 www.cafeberlinincomo.com

402 East Broadway | 573-875-1800 www.shilohbar.com

Ernie’s Café & Steakhouse $

Stadium Grill $–$$$$

1005 E. Walnut St. | 573-874-7804 www.erniescolumbia.com

2105 W. Worley St. | 805 E. Nifong 601 Business Loop 70 W., Suite 203 (Parkade Center) 209 S. Eighth St. | 573-449-1919 www.subshopinc.com

Nash Vegas $ bleu Market & Bakery $

929 E. Broadway | 573-999-3443 3919 S. Providence Road | 573-874-4044 www.nashvegasbar.com www.mybleuevents.com

The Uprise Bakery $ 10 Hitt St. | 573-256-2265 www.uprisebakery.com

Tropical Smoothie Café $ 403 N. Stadium, Suite 102 573-445-3901 www.tropicalsmoothiecafe.com

1219 Fellows Place (Stadium Boulevard & College Avenue) | 573-777-9292 www.stadiumgrillcolumbia.com

Tiger Club $ BAR & GRILL 44 Canteen $–$$

1116 Business Loop 70 E. 573-442-4201 | www.tigerclubbar.com

The Roof $–$$

1839 Taphouse $

1111 E. Broadway | 573-875-7000 www.theroofcolumbia.com

Truman’s Bar & Grill $–$$

Billiards on Broadway $ 514 E. Broadway | 573-449-0116 www.billiardsonbroadway.com

Willie’s Pub & Pool $

Booches Billiard Hall $

1109 E. Broadway | 573-499-1800 www.williesfieldhouse.com

110 S. Ninth St. | 573-874-9519

Broadway Brewery $–$$$

BARBECUE Big Daddy’s BBQ $

816 E. Broadway | 573-443-5054 www.broadwaybrewery.com

1205 N. Garth Ave. 573-875-2BBQ (2227)

304 S. Ninth St., Suite 100 573-817-0996 www.campusbarandgrill.com

CJ’s in Tiger Country $ 704 E. Broadway | 573-442-7777 www.cjsintigercountry.com

11 N. Ninth St. | 573-449-8215 www.columbiacoffeezone.com

Buckingham Smokehouse Bar-B-Q $–$$

610 Cooper Drive N. | 573-442-8866 2661 Trimble Rd. | 573-777-7759 www.eatandys.com

Randy’s Frozen Custard $ 1412 Forum Blvd. | 573-446-4122 www.dunnbros.com

3304 W. Broadway Business Park 573-446-3071

Sparky’s Homemade Ice Cream $ Fretboard Coffee $

3304 Broadway Business Park Court 573-445-1669 www.trumansbar.com

Campus Bar & Grill $

COFFEE Coffee Zone $

Dunn Bros. Coffee $

21 N. Ninth St. | 573-777-8730 www.44canteen.com

212 E. Green Meadows Drive, Suite 2 573-441-1839 www.1839taphouse.com

DESSERT & ICE CREAM Andy’s Frozen Custard $

1013 E. Walnut St. | 573-227-2233 www.fretboardcoffee.com

21 S. Ninth St. | 573-443-7400

FINE DINING 11Eleven $–$$$$

Kaldi’s Coffeehouse $

1111 E. Broadway | 573-875-7000 29 S. Ninth St. | 573-874-2566 www.thebroadwaycolumbia.com 2902 Forum Blvd., Suite 103 573-874-1803 | 1400 Forum Blvd. (Schnucks) CC’s City Broiler $$$–$$$$ 573-446-2800 | www.kaldiscoffee.com 1401 Forum Blvd. | 573-445-7772 www.ccscitybroiler.com

Lakota Coffee Co. $ 24 S. Ninth St. | 573-874-2852 www.lakotacoffee.com

Chris McD’s Restaurant & Wine Bar $$–$$$$

Shortwave Coffee $

1400 Forum Blvd. #6 | 573-446-6237 www.chrismcds.com

915 Alley A | 573-214-0880 www.shortwavecoffee.com

Churchill’s $$$$

3804 Buttonwood Drive | 573-499-1490 www.buckinghamsmokehouse.com The Grind Coffee House $ 4603 John Garry Dr. #1 | 573-447-3333 Como Smoke and Fire $–$$ www.thecolumbiagrind.com 4600 Paris Road, Suite 102 573-443-3473 DELI Hoss’s Market & Rotisserie $–$$$ www.comosmokeandfire.com 1010A Club Village Drive | 573-815-9711 www.hosssmarket.com

2200 I-70 Drive S.W. (Holiday Inn Executive Center) 573-445-8531 www.churchillscolumbia.com

FlyOver $$ 212 E. Green Meadows Road 573-825-6036 | www.flyovercomo.com

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DINING

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FLAVOR

Glenn’s Cafe $$–$$$$

Italian Village $–$$$

29 S. Eighth St. | 573-875-8888 www.glennscafe.com

711 Vandiver Drive #B 573-442-8821 1729 W. Broadway, Ste. 13 573-446-8821 | Pick up or delivery only. www.italianvillagecolumbia.com

Jazz, A Louisiana Kitchen $–$$$ PIZZA 214 Stadium Blvd. | 573-443-5299 Angelo’s Pizza and Steak House $ www.jazzkitchens.com

4107 S. Providence Road | 573-443-6100 www.angelospizzaandsteak.com JJ’s Cafe $ 12847 W. Highway BB, Rocheport 600 Business Loop 70 W. Arris’ Pizza $–$$$ 573-698-2300 | www.missouriwine.com 573-442-4773 | www.jjscafe.net 1020 E. Green Meadows Road The Pasta Factory $–$$ 573-441-1199 Room 38 Restaurant & 3103 W. Broadway, Suite 109 Lee’s Famous Recipe Chicken $ Lounge $–$$$ 573-449-3948 | www.thepastafactory.net www.arrispizzaonline.com 2316 Paris Road | 573-474-5337 38 N. Eighth St. | 573-449-3838 2200 W. Ash St., Suite 102 G&D Pizzaria $–$$$ www.room-38.com MEXICAN 573-445-6650 2101 W. Broadway | 573-445-8336 Carlito’s Cabo $ www.showmelees.com www.gdpizzasteak.com Sophia’s $–$$$ 12A Business Loop 70 E. 3915 S. Providence Road | 573-874-8009 573-443-6370 | www.carlitoscabo.com McLanks Family Restaurant & George’s Pizza and Catering $-$$ www.addisonssophias.com/sophias Steakhouse $–$$ El Jimador $ 1802 Paris Road | 573-443-3663 5695 Clark Lane | 573-214-2080 Sycamore $$$ 3200 Penn Terrace | 573-474-7300 www.mclanks.com 800 E. Broadway | 573-874-8090 Gumby’s Pizza & Wings $ www.sycamorerestaurant.com El Maguey $ Ms. Kim’s Fish and Chicken 1201 E. Broadway | 573-874-8629 Shack $–$$$$ 901 E. Nifong Blvd. | 573-874-3812 912 Rain Forest Pkwy. | 573-777-8998 1416 Hathman Place | 573-256-5467 The Wine Cellar & Bistro $$$ www.gumbyscolumbia.com 505 Cherry St. | 573-442-7281 El Rancho $ www.mskimsshack.com www.winecellarbistro.com 1014 E. Broadway | 573-875-2121 Midici $-$$ www.columbiamomexicanfood.com The Quarry $-$$ 1007 E. Broadway | 573-443-1900 INTERNATIONAL 1201 E. Broadway | 573-447-7462 www.mymidici.com Café Poland $ Fuzzy’s Tacos $ www.thequarrybar.com 807 Locust St. | 573-874-8929 132 S. Ninth St. | 573-214-2851 MOD Pizza $–$$ 205 E. Nifong Blvd., Ste 200 Günter Hans $ 573-449-2416 | www.fuzzystacoshop.com 21 Conley Road | 573-227-2545 403 N. Stadium, Suite 101 7 Hitt St. | 573-256-1205 573-250-8280 | www.modpizza.com www.gunterhans.com José Jalapeños $ 3412 Grindstone Parkway India’s House $–$$ 573-442-7388 | www.josejalapenos.com Pizza Tree $–$$$$ 909 Cherry St. | 573-874-9925 1101 E. Broadway | 573-817-2009 La Siesta Mexican Cuisine $–$$ www.pizzatreepizza.com International Café $–$$ 33 N. Ninth St. | 573-449-8788 Shakespeare’s Pizza $–$$ 26 S. Ninth St. | 573-449-4560 3890 Range Line St., Suite 115 225 S. Ninth St. | 573-449-2454 www.internationalcafecolumbiamo.com 573-228-9844 3304 W. Broadway Business Park Court #E 2513 Old 63 S. | 573-397-6486 573-447-1202 | 3911 Peachtree Drive Oasis Mediterranean Cafe $ www.lasiestamex.com 573-447-7435 | www.shakespeares.com 2609 E. Broadway | 573-442-8727

Les Bourgeois Bistro $–$$$$

La Terraza Mexicana Grill $ Olive Café $–$$

1412 Forum Blvd., Suite 140 21 N. Providence Road | 573-442-9004 573-445-9444 | www.ltmexicana.com www.olivebranchcafecomo.com

Southside Pizza & Pub $–$$ 3908 Peachtree Drive | 573-256-4221 www.southsidepizzaandpub.com

Las Margaritas $ Taj Mahal $–$$ 500 E. Walnut St., Suite 110 573-256-6800 www.columbiatajmahal.com

ITALIAN Babbo’s Spaghetteria $$ 1305 Grindstone Parkway 573-442-9446 www.babbosspaghetteria.com

Bambino’s $$ 904 Elm St. | 573-443-4473 www.bambinoscomo.com

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10 E. Southampton Drive 573-442-7500 5614 E. St. Charles Road, Suite E 573-228-6700 www.lasmargaritascolumbia.com

Tony’s Pizza Palace $ 17 N. Fifth St. | 573-442-3188

West Main Pizza2 $ 923 E. Broadway | 573-777-7711 www.mainwestpizza2.com

Mi Tierra $ 2513 Old 63 S. | 573-214-0072

Your Pie $ 1413 Grindstone Plaza Drive

Rio Grande Mexican Restaurant $ 573-875-8750 | www.yourpie.com 3306 W. Broadway Business Park 573-445-2946 www.riograndemexicanrestaurant.net

SOUTHERN & HOMESTYLE Cajun Crab House $–$$$ 308 Business Loop 70 W. | 573-442-7765

Create our o n custom maga ine.

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AC O A FO A CO A O . custompublishing rgmail.com . . zimmercommunications.com/custom-publishing

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POUR CHOICE he sa pril sho ers brin a o ers but the an also brin problems su h as oodin and rain dela s. here do ou stand on sprin sprin les o ou el ome mass moisture or is our motto ain rain o a a ome a ain another da

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EXPERTS WITH A MISSION:

MAKE YOUR HOME

A Home to Celebrate

3409 Buttonwood Drive, Columbia, MO 65201 | johnstonpaint.com

Mark your calendars for May 11, 2019 Special Olympics Fundraiser selling hot dogs & soda Nurturing Beautiful Plants and People For 50 years, CMSE has been fostering growth by providing meaningful work for people with disabilities. This continuous dedication to growth has inspirred us to create Giving Gardens, a retail nursery that features the most colorful perennials, annuals, herbs, vegetables, hanging baskets, tropicals and decorative. bas

CMSE celebrates

50 years 1969-2019 Mon-Sat 8:30am-6:00pm • Sun 11:00am-5:00pm 4040 S Bearfiled Rd • Columbia • 573-442-6935 • CmseGivingGardens.com Follow us at CMSE and Giving Gardens on Facebook c 88

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The Columbia Chamber of Commerce Ambassadors held their third quarterly meeting with a mixer at Macadoodles on Feb. 13, 2019. Congratulations to Ambassadors of the Quarter, Cara Christianson and Heather Stewart, and Emeritus Ambassador of the Quarter Bob Aulgur.

1. Sherry Major, Les Borgmeyer, Cara Christianson and Mary Kroening | 2. J.P. Marriott, Paul Farnam and Ronnie Moore | 3. Jay Lindner and Krista Kippenberger | 4. Victoria Brees and Heather Stewart | 5. Kathleen Bruegenhemke, Steve Smith, Ann Merrifield and Deb Valvo | Mark Mills and Cara Christianson

photos by NANCY TOALSON AND WALLY PFEFFER, MIZZOUWALLY@COMPUSERVE.COM

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1. Joshua Roberts and Amanda Roberts | 2. Laura Roeder, Jentry Mills and Trevor Morgan | 3. Finley Frantzen and Leslie Frantzen | 4. Erik Darkow, Lynley Darkow, Stephanie Bozung and Mike Bozung | 5. Rhonda Durham and Stacy Barr | 6. Mary Foster, Mary Wulff and Dana K. Frink

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photos by NANCY TOALSON AND WALLY PFEFFER, MIZZOUWALLY@COMPUSERVE.COM

Vitae Foundation’s Annual Columbia Pro-Life Event

Tuesday, April 30, 2019 Featuring Keynote: Trey Gowdy Emcee: Gary

Nolan

Luncheon & Program: Noon - 1:30 PM Dinner: Sold Out - Overflow Available Stoney Creek Hotel

2601 S. Providence Road | Columbia, Missouri

Trey Gowdy tackled high-profile investigations representing South Carolina’s 4th District during his 8-year tenure in the United States Congress. Gowdy was considered one of the majority’s most versatile and skilled legal experts as a former federal prosecutor and 7th Circuit Solicitor. An ardent social conservative, Gowdy considers himself “pro-life plus,” and he is looking forward to helping spotlight Vitae’s important work.

Register Online Today!

VitaeFoundation.org/events Or Call: 573.634.4316

Luncheon Reservations $75 per person Evening (Overflow) Reservations $50 per person

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1. Sara Jeffrey, Paulette Farmer, Bob Borst, Katie Welch and Tiffany Borst | 2. Craig Riordan, Brad Hazelwonder and Joe Seymour | 3. Lindsey Jones, Rebecca Reid, Lindsey Black, Katie Eaton and Tiffany Wallace | 4. Heather and Matt Westenhaver | 5. Jill and Dawn Orr | 6. Joe and Jill Harper

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photos by CREATIVE PHOTO

PROMOTIONAL CONTENT

T H E WATC H L I S T

MARISSA W H I T L E Y TA G O

OWNER/INTERIOR DESIGNER

EMMA DORGE PHOTOGRAPHY

GROWING UP IN SPRINGFIELD, MO, MARISSA Whitley Tago was a shy five-year-old who began organizing for neighbors on the weekends. That hobby grew into something that was more than a job — it became a large part of who Tago is, her history and her purpose. As owner of interior design firm The Whitley Co., her greatest challenge and reward is creating spaces that truly inspire or help motivate those living within them.

“My lifelong passion has been to be of service to those around me and I found that through people’s things, magic happens,” Tago says. “Each space is different thus each one challenges me in new ways, making my passion a labor of love, truly. I love simply listening and connecting with people. From there, I am able to incorporate what I have learned about them to work and transform their space into a true reflection of their lives through their interiors.

Designing is my love language and I strive to make a positive impression on people’s lives.”

Being a business owner was always a dream of Tago’s. She earned her Bachelor of Science in Interior Design degree in December of 2017, while being a stay-at-home mom of three children under the age of six.

The Whitley Co. tackles diverse projects, ranging from custom builds and remodels to property staging and organization, along with e-design packages. As she heads into her second year of business, Tago hopes to expand her firm’s reach, and assemble an amazing network of people all helping to create unique spaces that reflect the journey of each of the firm’s clients.

“From concept to completion, our only goal is to give our clients the chance to reflect on their lives,” she says, “to then guide the process to transform their space into something as unique as they are.”

THE WHITLEY CO. 518-618-9383 W W W.THEWHITLEYCOMPANY.COM

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The 13th Annual Missouri Credit Union Miracles for Kids Radiothon with Zimmer Radio and Marketing Group took place in the lobby of the MU Children’s Hospital on Feb. 21-22. The two-day event raised nearly $260,000 for the Children’s Miracle Network, MU Children’s Hospital and local kids.

1. David Gozal, Missy Martinette Pinkel, Gary Pinkel, Jonathan Curtright and Keri Simon | 2. Holly Enowski and Brody Gregory | 3. Laura Nauser, Stacey Cole and Branden Rathert | 4. Jonathan Curtright | Scott Priesmeyer and Jeremy Hughes | 6. Brad Loos, Charli Loos and Jen Loos

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photos by L.G. PATTERSON

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1. Max Scherzer, Erica May-Scherzer and Brooklyn May-Scherzer | 2. Craig Brumfield and Charlotte Brumfield | 3. Mike Methany and Gene McArtor | 4. Vicky Shy, Ron Shy and Bruce McMillan | 5. Steve Bieser and Diahann Bieser

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photos by L.G. PATTERSON

A NEW V IEW

by L. G . PATTERS ON

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As a photographer, I have access to some unique points of view in the community. Here is one of them, in A New View.

Assignment: Breakfast Foods

The Location: B&B Bagels

I

grew up on a steady breakfast diet of doughnuts and cereal. I don’t remember much about breakfast during school days, but on Saturday morning I would sit in front of the TV watching cartoons with a bowl of Fruit Loops. On Sunday, I would wake up to a couple of boxes of doughnuts that my dad picked up earlier in the morning.

Those doughnuts were amazing. They came from a small family-owned local shop. Eating them was the best part of the week.

I didn’t try a bagel until my first month of college. A new friend couldn’t believe that I had never tried one and gave me one. My first thought was, This is the worst doughnut I have ever eaten!

After the initial shock that what I was eating wasn’t supposed to be sweet, I started thinking this bread is really dense. I’m not sure if my taste buds matured, but I slowly started to appreciate the bagel. I experimented with different cream cheeses and different toppings, and I found myself eating more bagels than doughnuts.

Even though I appreciate an “everything” bagel with garlic herb cream cheese for breakfast, I’m still a sucker for Sunday morning doughnuts. Too bad Saturday morning cartoons aren’t around anymore.

@picturelg

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Missouri Heart Center has advertised with Inside Columbia’s publications for the past two years. We chose the team at Inside Columbia because they understand Missouri Heart Center’s message.

Allen Goree

Chief Executive Officer | Missouri Heart Center

magazine For information on advertising, go to insidecolumbia.net or call 573.875.1099

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ADV ERTIS ING

INDEX

All-N-One Outdoor Solutions.................................. 8 Atkins Inc. ................................................................... 20 BMW of Columbia ..................................................103 Boone Hospital Center ...............................................11 Bush & Patchett L.L.C. ..............................................33 CC’s City Broiler .........................................................68 CenterPointe Hospital ..............................................95 Clip Joint........................................................................18 CMSE Giving Gardens............................................. 88 Collette Travel ........................................................... 2-3 Columbia Art League................................................ 14 Columbia Manor Care Center ...............................30 Columbia Post Acute .................................................18 Columbia Surgical Associates ...............................33 Commerce Bank........................................................... 5 Convergence Financial ..............................................17 David Lancaster Photography .................................13 Downtown Appliance...............................................33 Drunk Shrub, L.L.C. ....................................................77 Evans & Dixon Attorneys at Law .........................101 Inside Columbia-Best of Columbia Party ...............13 Inside Columbia-CoMo Eats ....................................77 Inside Columbia-Meet the Team..............................16 Inside Columbia-Advertiser Testimonial...............99 Johnston Paint ........................................................... 88 KMOS TV......................................................................71 Koala Center for Sleep Disorders ..........................35 Leadercast....................................................................86 Lee’s Tires....................................................................101 Lenoir Woods..............................................................22 Mercedes-Benz of Columbia ..................................15 Missouri Heart Center ............................................... 4 Missouri Military Academy ....................................35 MU Adult Day Connection .....................................85 Nikki Aleto Coaching ................................................97 NH Scheppers Distributing Co. ..............................81 Providence Bank ......................................................... 14 Schooler’s Construction...........................................95 Services for Independent Living ..................... 41-45 Stanley Steemer .........................................................27 Star Heating & Air Conditioning ...........................58 Starr Properties ...........................................................13 Steve’s Pest Control ................................................104 Supplement Superstores .........................................72 The Broadway, a Doubletree by Hilton ...............77 The Crossing ................................................................. 6 The Terrace Retirement Community....................85 Truman VA Hospital .................................................38 University of Missouri Health Care ......... 19, 29, 71 Vitae Foundation.........................................................91 Welcome Home, Inc. ................................................27 Whitley Company .....................................................93 Williams-Keepers ......................................................38 Wilson’s Total Fitness ...............................................58 Zimmer Radio Group-Custom Publishing ..........85

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APRIL 2019 INSIDE COLUMBIA

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THE FINAL WORD

by FRED PARRY

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MACC Makes A Difference Collaborative and innovative partnerships fill a void in Columbia.

A

s one of the major drivers in Columbia’s economic engine, higher education has seen its fair share of changes and challenges in recent years. As a growing number of consumers begin to question the value of a four-year college degree, one local player has stepped up its game to meet the needs of the changing educational marketplace. With campuses now located in Hannibal, Kirksville, Macon, Mexico and Columbia, Moberly Area Community College (MACC) has experienced significant growth through a series of collaborative and innovative partnerships designed to meet the evolving needs of the non-traditional student.

Part of MACC’s current success is tied to the Missouri A+ Program that was created in 1993 by then-governor Mel Carnahan as part of the Outstanding Schools Act. The program allows high school graduates in Missouri to attend the community college of their choice for two years without having to pay tuition.

To participate, students must enter into an agreement with their high school that requires a 95 percent attendance rate and maintaining a 2.5-grade point average on a 4.0 scale. Participants must provide at least 50 hours of unpaid tutoring or mentoring to other high school students, maintain a record of good citizenship while in school and pass an Algebra proficiency exam. Once approved, students have 48 months to complete their eligibility, which waives tuition costs less any funds received through the Pell Grant or other non-loan federal aid.

Building on the success of the A+ program, MACC has teamed up with the University of Missouri to create

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the MizzouMACC program. This coenrollment program allows participating students the opportunity to enjoy the social and academic benefits of a four-year university while also taking advantage of the flexibility and affordability of a twoyear institution. Working together, MACC and Mizzou officials put special emphasis on the academic advising experience to maximize the number of course credits that will transfer from one institution to another. Beyond academics, the MizzouMACC program allows participating students the opportunity to live in MU student housing and gives them access to technology labs and the MU student recreation center.

In many respects, this collaborative program gives college students the best of both worlds.

Much of MACC’s current success can be attributed to the school’s president, Dr. Jeff Lashley. Since coming to MACC in 2002 as Dean of Academic Affairs, Lashley has worked to forge relationships and partnerships with key education and business leaders in the region. The innovative partnership between MACC and 3M led to the creation of the Mechtronics program that started with just five students. Now, more than 60 students participate in the program that provides job training and skill development in machinery, manufacturing and welding. Of course, these skill sets are of great importance to a large employer like 3M. The creation of specialized curriculum for nursing, cybersecurity and early childhood education programs has been a significant boost for the region’s workforce development efforts.

When Boone County needed operators and dispatchers for its new state-of-the-

art 911 center, county officials worked with MACC to create an emergency telecommunicators program that would help train students in the specific skill sets needed to help staff 911 centers, not only in Boone County but throughout the state.

The timing for MACC’s innovation, flexibility and desire to collaborate could not have been better. A 2018 poll of Americans revealed that while 68 percent of those surveyed feel college is still worth attending, 55 percent of those polled believed that a college degree is no longer necessary to get ahead in life. With waning interest and support for traditional academic programs, MACC is meeting a well-defined need in a community where higher education has always ruled the roost. With the cost of college tuition doubling in the last 10 years alone, a growing number of prospective college students will question the costs and benefits of their academic endeavors. In what could have been a disruptive trend for a college town like Columbia, MACC is filling a void and being proactive with a trend that might have had unfortunate consequences. We’re a better community when institutions like MACC and the University of Missouri find ways to work together.

Fred Parry

Founder & Publisher Emeritus fred@insidecolumbia.net

INSIDE COLUMBIA

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