KANSAS! Magazine | Winter 2017

WINTER 2017

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Local Eateries

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K A N S A S

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TA K E A T R I P TO

TOP-CITY

Lemon Park Lights

The one-mile drive takes you through Pratt’s oldest and most scenic park, illuminated by thousands of lights and animated displays. Lemon Park Lights has expanded into its neighboring park with animated displays of the 12 days of Christmas.

LEMON PARK LIGHTS

will be lit from dusk to 11pm nightly from first Saturday before Thanksgiving through January 1st.

Come celebrate Christmas with us!

J O I N S A N T A O N S A T U R D A Y,

NOVEMBER 18TH — 3:30 TO 5:30PM for Christmas in the Park and the lighting of the lights!

There will be activities for the kids, hay rack rides, carriage rides, food vendors, live entertainment and more!

For More Information

620.672.5501 www.prattkansas.org

contents features 40 |

Twenty Yummy Places

50 |

Kansas’ Finest

KANSAS! readers chose the state’s favorite local eateries

The annual panel-selected listing honors individuals who promote the state

departments 04 |

In This Issue

06 |

From the Editor

09 |

This Season

KANSAS! MAGAZINE

WINTER 2017

02

10 | Culture 12 | Sampler 15 | Outside 17 | Shop 18 | Eat 20 | Behind the Lens 22 | Reasons We Love Kansas 25 | Winter 2017 Events

26 |

Wide Open Spaces

26 | PEPPERNUTS This Kansas holiday baking tradition has a rich history and savory taste

30 | A TOPEKA WEEKEND The Kansas capital emerges as a top city travel destination

34 | TASTE OF KANSAS: LIBERAL PANCAKES AND LINDSBORG WAFFLES Two towns, two great dishes, two rich traditions

59 |

KANSAS! Gallery: Winter

64 |

#KansasMag

Customers line up inside Topeka’s HHB BBQ. | Nick Krug

KANSAS! MAGAZINE WINTER 2017

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WINTER 2017

| VOL 73

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ISSUE 4

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KANSASMAG.COM

ers’ Readoice Ch

Local Eateries

KANSAS in

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WAFFLES &

PANCAKES

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K A N S A S

Baking Tradition

TA K E A T R I P TO

TOP-CITY

ON THE COVER A slab of ribs with smoked baked beans and cheesy potatoes from Topeka’s HHB BBQ​, selected as one of the 20 top eateries and diners in our annual readers’ choice vote. Photograph by Nick Krug.

IN THIS

issue GERMAN ROOTS Writer Katy Schamberger shares a bit of 17 background about Leavenworth’s German holiday market in our “This Season” stories.

According to the 2000 U.S. Census, nearly one-fourth of current Kansas citizens claim German heritage, as cited by Eleanor L. Turk in her essay,“Germans in Kansas.”

DEBORAH WALKER’S WORKS OF ART

Our feature story on our readers’ favorite 40 diners focuses, naturally, on the food. But we wanted to mention another great aspect of the local diners that you selected—their quirky, fun and original designs. Some of our favorites were the “Mexican museum” of family heirlooms curated by Anne Pruett at Atchison’s Lopez de Mexico and the Jerry Garcia portrait and laid-back vibe of Abilene’s Three One One. And then there was the door décor of HHB BBQ—an arrangement of perhaps a dozen doors, different colors and materials, hanging at different angles from the restaurant’s ceiling.

“When our architects proposed it, I was a skeptic at first,” says owner Eddie Moege. But he grew to appreciate the look as his restaurant filled up with doors, some from barns and homes of people he knew. If you stop by, be sure to look up from your plate for a minute or so to appreciate them.

KANSAS! MAGAZINE

READERS’ CHOICE

WINTER 2017

04

It took 5 writers and 14 photographers to put together our readers’ choice food feature.

Our featured photographer, Deborah Walker, has shared her work in exhibits at the McPherson Public Library and at Artlandia in Hutchinson. Her 2017 exhibit was the final show at Artlandia before the art gallery closed and included poems illustrated by self-portraits as well as a special addition from a friend.

“Julie Black offered to help by painting my words on the floor. I was just going to write them on tape,” Walker says.

PHOTOGRAPHS (CLOCKWISE FROM TOP LEFT) Nick Krug, Shutterstock, Deborah Walker

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KANSAS!

WINTER2017

Visit Abilene, Kansas

Kansas Department of Wildlife, Parks and Tourism Andrea Etzel EDITOR

Sam Brownback GOVERNOR

Robin Jennison

KDWPT SECRETARY

www.AbileneKansas.org @VisitAbilene #AbileneKS #ILikeAbilene #AbileneProud WWW.SUNFLOWERPUB.COM LAWRENCE, KANSAS

DESIGN & PRODUCTION

Bill Uhler PUBLISHER

WWW.MCAPRINT.COM WICHITA, KANSAS

PRINTER

Cheryl Wells ACCOUNT EXECUTIVE

Bob Cucciniello DIRECTOR

Shelly Bryant DESIGNER/ART DIRECTOR

Kelly Gibson SECTION EDITOR

Nathan Pettengill SECTION EDITOR

Leslie Andres COPY EDITOR

Joanne Morgan

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05 WINTER 2017

KANSAS! (ISSN 0022-8435) is published quarterly by the Kansas Department of Wildlife, Parks and Tourism 1020 S. Kansas Ave., Suite 200, Topeka, KS 66612; (785) 296-3479; TTY Hearing Impaired: (785) 296-3487.

KANSAS! MAGAZINE

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FROM THE

editor FOOD, FOOD, FOOD!

KANSAS! MAGAZINE

An apple pie baked with the Etzel family recipe.

This issue of KANSAS! should come with a warning:“Reading will induce hunger and cravings!” It did for me—halfway through my stomach was growling.Whether your favorite meal is breakfast or dessert, we have it covered.

Food, besides nourishing our bodies, often plays a symbolic role in nourishing our lives. It’s a common thread that brings us all together. Fond memories often begin around a table or in the kitchen where we share stories and pass down family history. It’s tradition.

This past spring, we asked our readers to tell us their favorite local restaurants in Kansas, and they delivered. From classic favorites to new restaurants, the final list of twenty is a diverse collection of cuisines you can enjoy in our state. Thank you to all who participated, and be on the lookout for our next readers’ choice in January.

From our family to yours, wishing you all full stomachs and hearts during the holiday season!

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#NoPlaceLikeKS

Kansas Tourism challenges you to explore our state and capture why ‘there’s no place like Kansas!’ You can submit your photos stating “there is #NoPlaceLikeKS for ...” by using the hashtag and tagging your location in Kansas. Bonus! Your photo may be chosen to be featured on TravelKS.com. This contest runs from January through December 2017—with special themes throughout the year. Be sure to visit our website for more information.

facebook.com/KansasMagazine

@KANSASMag

KansasMagazine (get spotted; use #kansasmag to tag us)

PHOTOGRAPH Courtesy Andrea Etzel

ANDREA ETZEL

EDITOR, KANSAS! MAGAZINE

THIS

season

10 Culture 12 Sampler

30

15 Outside 17 Shop 18 Eat 20 Behind the Lens 22 Reasons We Love Kansas 25 Winter 2017 Events

34

20

WIDE OPEN SPACES 26 Peppernuts 30 A Topeka Weekend 34 Taste of Kansas:

Liberal Pancakes & Lindsborg Waffles

KANSAS! MAGAZINE

Welcome to KANSAS! magazine’s “This Season.” Here we explore what’s new and buzzing throughout the state—from restaurants and shopping to cultural happenings and attractions.

09 WINTER 2017

PHOTOGRAPHS (CLOCKWISE FROM LEFT) Courtesy International Pancake Day, Larry Harwood, Deborah Walker, Courtesy International Pancake Day

WINTER2017

this season

culture.

By Cecilia Harris

Worldly Tradition

T

wo ornate dragons, one red and one white, dance to the beat of a large drum and a crashing cymbal during T t Nguyên Đán each year in Garden City. Commonly referred to simply as T t, the Vietnamese celebration of the New Year is based on the lunar calendar and in 2018 ushers in the Year of the Dog.The traditional Dragon Dance is among the activities scheduled on Feb. 16 at Garden City High School.Two performers mimic a dragon’s movements while dressed as a Lan, a hybrid lion-dragon creature that, in the Vietnamese culture, symbolizes strength and scares away evil spirits. During T t Nguyên Đán, which translates to “feast of the first morning of the first day,” children receive money in small red envelopes they then try to feed into the mouth of one of the dancing dragons to garner good luck.The bamboo hat dance, umbrella dance and dress dance also will be performed during the celebration that includes typical Vietnamese food such as bánh chu’ng (rice cake), egg rolls, fried rice, and various noodles dishes with different combinations of vegetables and meats. visitgck.com

JOIN ‘EM

WINTER 2017

10

Where in

KANSAS?

Garden City Lindsborg Wichita

KWANZAA CELEBRATION December 26, McAdams Park, Wichita Meaning “first fruit” in Swahili, Kwanzaa celebrates African-American heritage and culture from Dec. 26 through Jan. 1 every year. Lit each night is the kinara, a candelabra holding seven candles to represent the seven principles of unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith.

The annual Kwanzaa celebration, which focuses on family and unity, will be at McAdams Park on Dec. 26. It includes drumming, music and a ceremony. Kuumba, which means “the day of creativity,” is reflected through the practice of creating a Kuumba salad. Event organizers ask attendees to bring a favorite salad ingredient, which are added to the greens provided. aacouncilofelderswichita.wordpress.com

PHOTOGRAPH Shutterstock

KANSAS! MAGAZINE

ST. LUCIA FESTIVAL December 9, Bethany Lutheran Church, Lindsborg Newly crowned as St. Lucia, a teenage girl wearing a white gown and a crown of seven lit candles serves ginger cookies inside Bethany Lutheran Church as the finale of this traditional Swedish festival. The daylong event on Dec. 9 includes live Swedish music, folk dancing in colorful costumes, and the procession of girls dressed in white to the church for the crowning ceremony.

According to legend, a white-clad Lucia, wearing a wreath of twigs on her head, steered a well-lit ship filled with food across a lake to save famine-stricken Scandinavians and thus became an emblem of light, comfort and hope to the Swedish people. lindsborgcity.org

this season

sampler.

By Kelly Gibson

T

WINTER 2017

12

Oh Christmas Tree Where in

KANSAS?

WaKeeney St. John

GET GOING KANSAS FOREST SERVICE ANNUAL CHRISTMAS TREE DECORATING COMPETITION Have a passion for decorating trees around the holidays? Share photos of your natural Christmas tree with the Kansas Forest Service for the chance to claim the title of Best Decorated Tree and win 25 seedlings.

Posting begins after Thanksgiving and must be submitted by Dec. 25. facebook.com/kansasforestservice CHRISTMAS CITY OF THE HIGH PLAINS The Saturday after Thanksgiving, WaKeeney becomes a true winter wonderland. Be sure to check out the tallest tree between Denver and Kansas City. Since 1950, the town is decked out with holiday greenery, bells and bows from Thanksgiving to New Year’s. wakeeney.org

PHOTOGRAPH Shutterstock

KANSAS! MAGAZINE

here’s something special about cutting down your own Christmas tree during the holiday season. Maybe it’s the smell of pine or the fresh, crisp air. Regardless of what drives a person’s nostalgia for a fresh tree, there are considerable tree farm options in Kansas.

Started in 1959, Delp Christmas Tree Farm in St. John claims the title of first Christmas tree farm in Kansas. Cecil Delp originally started the farm as a 4-H project for his sons. The project grew beyond a 4-H undertaking and became a full-fledged farming operation. Cecil passed the Christmas tree farm to his son Tony, who grew some 300,000 trees on 200 acres at the height of the operation.

Today, families can enjoy peanuts, hot apple cider, candy canes and a roaring fire as part of the added ambiance of this tree farm. Open the Friday after Thanksgiving, Delp Christmas Tree Farm grows a variety of trees, including Douglas firs and Scotch pines.The trees grow at the rate of 1 foot per year and need annual grooming to maintain shape.

To find a tree farm near you, visit the Kansas Christmas Tree Growers Association website at kctga.com.

BeBop Market

Vintage, antiques, and lots of other very cool stuff!

BeBopMarkets.com

SUNDAYS 9 AM-5 PM 2017 Dates: Nov. 19 2018 Dates: Feb. 18, May 6, Sept. 16, and Nov. 18 Lyon County Fairgrounds, Emporia, KS

Scott Bean Photography K A N S A S L A N D S C A P E A N D N AT U R E P H O T O G R A P H S

785-341-1047 | SCOTT@SCOTTBEANPHOTO.COM

www.scottbeanphoto.com

By Dave Zumbaugh

this season

outside.

Get Outdoors This Winter D

PHOTOGRAPH Shutterstock

Every year, Christmas bird counts are conducted throughout Kansas, with summary statistics used for national population dynamics research. Volunteers are always welcome, regardless of knowledge or experience level. Seven Audubon Society chapters in Kansas and other informal groups participate. It is not uncommon for experts to identify up to 100 bird species in a day. You might even catch a glimpse of spectacularly plumaged hawks and golden eagles. audubonofkansas.org | ksbirds.org

KANSAS! MAGAZINE

id you catch the winter blahs? Here are a few ways to get off the sofa and head outdoors for some fun and fitness.

Right out your window are colorful jewels just waiting to be discovered. It might be winter, but there are many beautiful songbirds that reside in Kansas throughout the cold months, no matter how much snow falls. Grab a pair of binoculars and a birding field guide or download an app to educate yourself on our feathered friends. Learn more at birdinginkansas.com or ksbirds.org.

When was the last time you zoomed down a snow-covered hill on a sled? Layer up with some winter clothing and dash out to a nearby park with your kids or grandkids to feel that adrenaline rush again. Next, you can initiate a neighborhood-wide snowman-building contest.

If you are inclined to enjoy a more subdued winter excursion, the Mahaffie Stagecoach Stop in Olathe offers horse-drawn sleigh rides (snow conditions permitting). Journey back to pioneer days and revel in days of yore when majestic draft animals adorned with jingle bells made for a truly unique winter experience. mahaffie.org

WINTER 2017

15

Where in

KANSAS?

Olathe

this season

By Katy Schamberger

I

t’s the most wonderful time of the year—and that means that holiday markets abound throughout the state. From craft fairs and winter farmers markets to traditional German Christmas markets and festivals, Kansas offers an incredible variety of holiday markets so you can deck the halls; eat, drink and be merry; and find the perfect gift for everyone on your list.

A favorite annual event is Leavenworth’s German Christmas Market that pays homage to the rich German heritage of Leavenworth and the entire state of Kansas.

Held the first Saturday of December, the German Christmas Market transforms Leavenworth’s Riverfront Community Center into a winter wonderland. Craft vendors offer everything from clothing and jewelry to photography and wood-crafts. Beloved German cuisine, including bratwurst, German potato salad and apple strudel, will transport your tastebuds across the Atlantic—no passport required! The market also includes live music from a variety of performers and a chance to meet Father Christmas and Christkindl, a Christmas gift-giver in German folklore.

As you plan what’s sure to be a busy holiday season, consider starting your celebrations at a local holiday market like the Leavenworth German Christmas Market. Is there a better way to get in the holiday spirit? We think not! Happy shopping!

shop.

Shop Holiday Markets

PHOTOGRAPH Shutterstock

17 WINTER 2017

CELEBRATE A VICTORIAN CHRISTMAS IN SHARON SPRINGS Travel back in time to the splendor of the Victorian age during the Victorian Holiday Celebration, which kicks off on Friday, Dec. 9, in Sharon Springs with a Festival of Lights parade. The celebration continues through the weekend, including a holiday vendor market, caroling, visits with Santa Claus and a tree lighting ceremony. You’ll likely see people dressed in authentic Victorian fashions, perfect for a festive family photo or selfie. EnjoySharonSprings.com

KANSAS! MAGAZINE

TOPEKA WINTERFEST DEC. 2, DOWNTOWN TOPEKA Whether you’re starting your search for holiday gifts, or putting the finishing touches on your shopping, WinterFest is the perfect opportunity to find something ideal. The inaugural event includes opportunities for sleigh rides, caroling and selfies with a reindeer. visittopeka.com/events/festivals/ winterfest/

Where in

KANSAS?

Leavenworth Sharon Springs McPherson

this season

eat.

By Kelly Gibson

A Taste for Tamales

F

or many families, the holidays mean spending time with loved ones, forming tradition and memories. Often, those traditions involve food, and for a number of families with Hispanic heritage, that includes tamales.These gatherings, known as Tamaladas, allow families to cook the labor-intensive tamale. Recipes are passed down through generations, but typically the heart of the dish is a bit of seasoned meat—pork or beef—surrounded by masa, which is a corn, lard and spice mixture.The mixture is carefully wrapped in a cornhusk and steamed.

For Augustine Gonzales of Monica’s Mexican Food Truck in Wichita, this practice is one he remembers fondly from his childhood.

“Everyone gathers and comes from all over,” Gonzales says.“They love tamales and that’s what they want to do—they build the tamales.”

Monica’s has gained a cult following in Wichita for its tamales. Serving in the area for the past two years, Monica’s offers both red and green tamales. Gonzales says customers prefer the spicier green tamales.

“Tamales have been a tradition for a long time,” Gonzales says.“Just the way you prep it makes them special. It’s all in the flavor.”

KANSAS! MAGAZINE

FOOD HAPPENINGS

WINTER 2017

18

Where in

KANSAS?

Lawrence Wichita

GINGERBREAD FESTIVAL & AUCTION Taking place Dec. 8, Lawrence’s 23rd annual Gingerbread Festival invites visitors to enjoy holiday food and festivities in support of Big Brothers Big Sisters. Be sure to browse the intricately decorated gingerbread houses before the auction. gingerbreadauction.com

PHOTOGRAPH Shutterstock

SHARE OUR FOOD: A TASTING & DINING EVENT NOV. 16, MID-AMERICA ALL INDIAN CENTER, WICHITA Experience authentic American Indian dishes from across the country. What better way to learn the history and culture behind the food than to taste it first-hand? This event has a limited number of tickets, but it is sure to delight and inspire foodies and cultural enthusiasts.

All proceeds benefit the education center. theindiancenter.org

this season

behind the lens.

Deborah Walker

A conversation with KANSAS! photographers about their lives in photography

PHOTOGRAPHS Deborah Walker

What was the moment you wanted to become a photographer? How old were you at the time?

Honestly, I was so young that I can’t remember specifically. Probably 9 or 10.

I first fell in love taking pictures at Girl Scout camp (Camp Turkey Creek in Coats, Kansas). By 5th grade I was taking my camera to school and getting shots of classmates. I lose myself in photography.

Taking pictures is the only time I’m not self-monitoring and am fully focused outside of myself.

What are some uncommon objects that you like to photograph?

I can’t think of any uncommon objects… landscapes, storms, skies and parts of flowers, close up… none are that unusual.

I do take self-portraits as a creative outlet and to illustrate poems I’ve written.They were on exhibit in 2016 and February through March of 2017 in an exhibit titled“Captive Butterfly: Psychological Defenses and Releasing the Lies That Bind.”Due to the positive response, I’m looking into the possibility of publication. Also I like to photograph the homeless in a way that encourages them and gives them a vision for the future. In Hawaii I photographed a homeless woman named Chat as“The Angel of Kalama Park.”

She is like a mom to the other homeless, acts as a liaison between other homeless and law enforcement, and has made the park a safer place.

What is the hardest thing to photograph badly? To photograph well?

A sunset is hard to mess up! Low light, backlit objects or locations with mixed color temperature can be challenging. An uptight, camera-shy person can also be difficult! Must get them relaxed.

If you had to describe your photography in terms of a color wheel, where would you fall on it? Deep purple… the darker, highcontrast shots are usually my favorite. But I’m really all over the place…

What is your favorite Kansas landmark to photograph?

I need to get out and travel to some of the landmarks. I’d especially like to photograph Castle Rock Badlands. I love to photograph old barns—there’s one I have in all four seasons. And I have photographed the Cosmosphere.

Draw a map of Kansas, and pinpoint on it three locations that have significance for you or your career. What are they?

Topeka! I received my photography certificate from Kaw Area Vo-Tech.

Coats, Kansas at Turkey Creek Girl Scout Camp. It was there I fell in love with taking photographs. Hutchinson! It was photographing for Hutchinson Magazine that propelled me into my photography career.

Who would you name as an “Honorary Kansan” for their photography? Why? Dave McKane of Dublin, Ireland… he loves Kansas and visits frequently offering photography workshops. Besides photographing “Ghost Houses of the Plains,” he has captured many other aspects of our state when here.

Fill in the blanks: A good photographer knows when to use the flash... and to never over-expose!

Three things I’ll never tire of photographing are people, landscapes, and city life/urban areas.

The motto of a good Kansas photographer should always be Ad Astra Per wind/rain/ hail/sleet/snow/ tornados & heat!!

If you can’t photograph something nice, then by all means photograph it anyway!

KANSAS! MAGAZINE

Where do you live now? How many years have you been in Kansas?

I am currently living in Hutchinson, and have been since 2002, but I have lived my adult life back and forth between California and Kansas.

What was your first camera? What did you like about it?

I’m guessing it was the Kodak Instamatic x-15f… perfect for a kid, likely to drop or bang it… but my first SLR camera was the Canon AE-1 Program. I love that it served me flawlessly (with zero repairs) from the time I started vo-tech in 1983 until 2006 when I got my first DSLR.

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A

lthough born in Los Angeles, California, Deborah Walker was raised in Sterling, Kansas. She has spent her adult life split between residing in Southern California and Kansas. She attended a year of intensive vocational training in photography at Kaw Area Vocational-Technical School in Topeka from 1983–84 and has spent years practicing her trade. Besides magazine work, she enjoys working in portraiture, event photography, wall art commissions, creating conceptual photos and CD covers. She is passionate about street photography, especially photographing displaced or oppressed subjects in a manner that uplifts and encourages. Her most recent exhibit was a well-received compilation of psychologically-themed self-portraits illustrating poems, which were displayed alongside one another, and is pursuing publication of the work.

this season

reasons.

By Cecilia Harris

REASONS we love Kansas

KANSAS! MAGAZINE

Kansas food and beverages add taste to the holidays

WINTER 2017

22 CHEERS! Louisburg, Arkansas City Party guests appreciate plenty of beverage options. Rabbit Creek Gourmet Products from Louisburg makes Party Bag Martini, Cosmopolitan, Margarita or Mojito Slush mixes, as well as a peppermint hot chocolate mix. Not far away, Louisburg Cider Mill produces its popular oldfashioned, cinnamon, and sparkling cranberry apple ciders—perfect for winter evenings by the fire.The award-winning Bloody Bull Bloody Mary mix by Salvy Sousa in Arkansas City delights as a drink but also adds extra kick to chili, soups and red sauces. rabbitcreekgourmet.com | louisburgcidermill.com | salvysousa.com

PHOTOGRAPHS Shutterstock

this season

Dip mixes and bottled sauces save party prep time.

Add cream cheese to Kansas City’s Original Juan Specialty Foods’ best-selling Fiesta Juan’s Artichoke Spinach Party Dip mix featuring fresh spinach, chunks of artichoke hearts and minced garlic, or simply pour Fiesta Juan’s Raspberry Jalapeño Dipping Sauce over a cream cheese block. Copper Leaf Gourmet in Baldwin City suggests adding garbanzo beans and olive oil to its Hummus Dip mix, or sour cream and mayonnaise to its versatile Dill Dip mix. originaljuan.com copperleafgourmet.com

Kansas-made seasonings spice up holiday dishes.

Jack’s Gourmet Seasoning from Russell combines 37 different herbs and spices to flavor meat, seafood, baked beans, eggs, and more; the all-purpose seasoning also mixes with sour cream and dill for a chip dip, or with tomato juice and beer for a unique beverage.Windmill Inn Products in Seneca creates a special blend of savory spices in its rubs and seasonings to perk up meat or sprinkle on macaroni and cheese, salads, French fries or popcorn. jacksgourmetseasoning.com windmillinnproducts.com

REASONS

we love Kansas

PRESENTS UNDER THE TREE Emporia, Alma, McPherson, Marienthal Gift-giving couldn’t be easier with The Executive, a popular smoked meat gift box of two hams, a turkey breast, summer sausage and cheddarwurst from Fanestil Meats, Emporia. The Sampler from Alma Creamery in Alma includes colby jack, mild cheddar, colby, and pepper jack cheeses, cheese curds, and summer sausage from Krehbiels Specialty Meats, Inc. in McPherson. Do-it-yourselfers can add sacks of stone-ground turkey heirloom wheat flour, yellow corn meal or old-fashioned rolled oats from Heartland Mill in Marienthal to personalized gift baskets. fanestils.com facebook.com/alma-creamery healthymeats.net heartlandmill.com

JAMMIN’ Hutchinson, Wichita Flavorful jams, jellies and butters add something special to any holiday meal. Sticky Spoons in Hutchinson offers jellies made from fruit indigenous to the prairie, like Sandhill Plum, Glorious Gooseberry, Beauteous Blackberry, and Elegant Elderberry, and also other flavors like Tasty Tomato and Absolutely Apricot. Holmes-Made Salsa in Wichita spices things up with the medium heat of its Raspberry Jalapeño Pepper Fruit Spread or the very hot Peach Habanero Fruit Spread; non-pepper favorite flavors are Strawberry Rhubarb, Mango Peach and Very Berry. stickyspoons.com holmes-madesalsa.com

Send your “Reasons We Love Kansas” to ksreasons@sunflowerpub.com or to Reasons, KANSAS!, 1020 S. Kansas Ave., Suite 200, Topeka, KS 66612.

KANSAS! MAGAZINE

’TIS THE SEASONING Russell, Seneca

23 WINTER 2017

PARTY DIP Kansas City, Baldwin City

reasons.

PETER AND THE STARCATCHER December 1–10 / Abilene Great Plains Theatre presents this sequel to the classic Peter Pan tale greatplainstheatre.com BELOIT CHAUTAUQUA ISLE OF LIGHTS December 1–31 / Beloit Beloit’s Chautauqua Park transforms into a holiday stage with approximately 240 light displays mitchellcountykstourism.com GETTING HOOKED: RUGS BY CECILIA EVANS CLEMENT December 1–January 20 / Alma Contemporary take on hooked rug art by Kansas native thevollandstore.com

this season

events.

EVENTS winter 2017

LAWRENCE OLD-FASHIONED CHRISTMAS PARADE December 2 / Lawrence The 25th annual old-time horse and wagon parade, one of the nation’s biggest of its kind lawrencechristmasparade.org SPRING HILL RANCH CANDLELIGHT TOURS December 2 / Tallgrass Prairie National Preserve Evening tour of ghosted scenes and vignettes tell story of ranch life nps.gov/tapr PRAIRIE NUTCRACKER December 8–10 / Hutchinson A holiday classic set in pioneer Kansas and performed at the historic Fox Theatre prairienutcracker.com WINFIELD MAIN STREET LIGHTED CHRISTMAS PARADE December 9 / Winfield Lighted evening Christmas parade through downtown Winfield winfieldks.org 1ST INFANTRY DIVISION BAND CHRISTMAS CONCERT December 15–16 / Junction City Free concert of seasonal music jcoperahouse.org

PHOTOGRAPH Courtesy The Volland Store

MOZART’S MAGNIFICENT VOYAGE FAMILY CONCERT January 27 / Wichita Wichita Symphony Orchestra presents a combination playperformance focusing on Mozart’s relationship with his father wichitasymphony.org HAYS SYMPHONY VALENTINE’S CONCERT February 10 / Hays Orchestral rearrangements of romance tunes from traditions of Broadway, jazz, contemporary and more; free concert haysusa.net LEND ME A TENOR February 23 / Junction City Popular comedy set in a 1930s opera house jcoperahouse.org SOUND OF MUSIC February 25 / Manhattan New staging of beloved musical ksu.edu/mccain

FIND MORE EVENTS AT TRAVELKS.COM Because all events are subject to change, please confirm with organizers before finalizing plans.

wide open spaces

Peppernuts KANSAS! MAGAZINE

This Kansas holiday baking tradition has a rich history and savory taste

WINTER 2017

26

By Meta Newell West Photography by Bill Stephens

PHOTOGRAPH (OPPOSITE) Shutterstock

The Peppernut Factory Tim Bauer, owner and operator of The Peppernut Factory, describes his Tecumseh enterprise as a micro-bakery. “It’s a relatively small-scale operation with all peppernuts produced by hand,” he says. Some of his recipes are traditional, but like early bakers who adapted recipes based on available ingredients or created their own specialties, Bauer has crafted what he calls “fun and quirky flavors.”

Baking year-round, Bauer creates peppernuts for every season and reason. At any given time, his flavor offerings could include cherry chocolate, chocolate swirl, banana nut, pistachio almond, Kansas sunflower or savory varieties such as Stilton cheese, or pesto-presto, which he recommends as a garnish for stew. Spring and summer peppernuts are flavored with

Adding to the city’s overall production, residents of Hillsboro’s Parkside Homes also create peppernuts. Seasoned baker Elfrieda Funk and her husband, Marvin, former co-chairman of the First Mennonite Church’s peppernut committee, now assist with baking projects at the retirement community. “It’s a chance to socialize and brings back good memories of family times at Christmas,” Elfrieda says.

As residents roll and cut, they use the skills developed over a lifetime and exercise their fingers and hands in the process. Perhaps the biggest draw is the aroma of freshly baked peppernuts wafting through the air. “They can’t wait to taste the first batch of those freshly baked cookies,” she adds.

rosemary, lavender, herbs and other edible flowers. There are shoofly pie peppernuts, reminiscent of a Pennsylvania Dutch pie, or for the brave, vampire kisses—loaded with cinnamon, ghost peppers and scorpion peppers. Bauer describes them as “the little peppernuts that bite back!”

Bauer based his business on his father’s hobby of baking up batches of what he called “Eddie’s Wine Peppernuts.”

“The recipe I use today is almost identical to my dad’s,” explains Bauer, “but I use Kansas products, locally produced white wine and local, indigenous sand plums.”

Always on the lookout for a new twist, Bauer is currently working on recipes that will add a heaping measure of history to some of his batches of cookie dough.

“I began to wonder what would satisfy a sweet tooth of historical figures like Cleopatra or Alexander the Great.” After consulting his vast cookbook library, including historical cookbooks that date back to 1390, he’s experimenting with additions that range from chopped walnuts and almonds, honey, cinnamon and cloves, figs and mangos.

Main Street Café Commercial peppernuts are also produced in several other locations across the state. Main Street Café in downtown Durham offers peppernuts reminiscent of those baked by the Mennonites who settled the area. However, according to owner Wendell Wedel, the café now uses

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he dainty, big-flavored cookies we now call “peppernuts” were originally baked in European kitchens as a part of yuletide celebrations. Germans called them pfeffernüsse, the Dutch knew them as pepernoten, and the Danes served them as pebernødder. Kansans began eating them thanks to another culture. According to information at the Harvey County Historical Museum in Newton, “baking peppernuts became a tradition among Mennonites living in Russia, and when they immigrated to Kansas in the 1870s, they brought their recipes with them.” Those cherished recipes continue to be used in homes, churches and commercial kitchens across Kansas.

In Norma Jost Voth’s 1990 book, Mennonite Foods & Folkways from South Russia, Volume 1, the author declares Hillsboro the Peppernut Capital of Kansas due, in part, to the fact that the First Mennonite Church in Hillsboro, at that time, made 500 pounds of peppernuts per year. Twenty-seven years after this title was conferred, church members are still cranking out peppernuts. Tim Frye, head of the baking committee for the past three years, says that they now make 600 pounds annually during a four-day bake. A group of volunteers mixes up 15 batches of dough per day, with each batch containing about 17 cups of flour, a quart of dark corn syrup, and anise powder as the predominant flavoring. However, the process has evolved from rolling and snipping to feeding the dough into a hand-cranked, commercial-sized machine that produces ready-tobake dime-sized peppernuts. The baked peppernuts go into storage so that the flavors meld in time for Hillsboro’s September Art and Crafts Festival.

KANSAS! MAGAZINE

The Peppernut Capital of Kansas

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Tim Bauer bakes peppernuts year-round in Tecumseh.

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an automated process to create its little cookies that range in size from ½ to 1½ inches. Anise and cloves flavor the basic dough with spiced gum drops added to some batches. Dough is made in an 80-quart commercial mixer, 50 to 75 pounds at a time. It’s then transferred to a large machine that automatically extracts tiny pellet-like shapes, approximately 10 at a time, onto large baking sheets.

Peppernuts are baked all year, but during peak season, Christmastime, Main Street Café makes two to three batches per day.

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Prairie Harvest The original Kansas peppernut flavor can be tasted at Newton’s Prairie Harvest, a natural foods market that prides itself on keeping alive a tradition brought to the Flint Hills by German Mennonites in the 19th century. This kitchen produces its own line of peppernuts available in-store or online that come in a range of sizes; varieties include traditional (made with anise), anise-free, and wheat-free.

Home Ovens Many folks across Kansas continue the tradition of baking the cookies from scratch. In Abilene, Jason Kohler learned to make peppernuts alongside his grandmother using an old family recipe that is flavored with anise seeds, ground walnuts and dates. Following her advice, “the smaller, the better,” Kohler rolls his dough into pencil-thin ropes, yielding tiny cookies one-fourth inch or less in size. It is a time-consuming process, even more

Peppernut Bakeries in Kansas The Peppernut Factory produces peppernuts in a rural commercial kitchen at Prairie Meadow, 7321 S.E. 45th St., Tecumseh, Kansas, 66542 | 785.379.8848. Tim Bauer’s peppernuts are available periodically at this unique establishment that offers multi-course teas along with culinary herbs, homemade jellies, and collectibles; Prairie Meadow even offers nature walks by appointment. Tim’s peppernuts are also sold online via thepeppernutfactory.com, or by phone (785) 215-7513.

Main Street Café 517 Douglas Avenue Durham, Kansas, 67438 Open Monday–Saturday 6:30 a.m.–2 p.m. and Friday 5–8 p.m.

(620) 732-2096 | wedelcafe.com Prairie Harvest 601 N. Main Newton, Kansas, 67114 Open Monday–Wednesday 10 a.m.–7 p.m. and Friday 10 a.m.–8 p.m. Thursday and Saturday 9 a.m.–5 p.m.

(316) 283-6623 prairieharvestks.com

so since Kohler makes four to five batches during the holiday season. This home chef considers peppernuts a labor of love and looks forward to mailing off “a taste of family” to his siblings each year.

Concordia resident Rhoda Frasier grew up in a Mennonite home with a peppernut tradition. “Mother would always mix up a big batch of pfeffernüsse dough before Thanksgiving,” Frasier recalls. “Once Thanksgiving dinner dishes were finished, out came the dough and everyone gathered around the table, rolling and shaping peppernuts.” Guests left with a bag of freshly baked cookies and the family’s Christmas baking was officially underway.

In Burdick, Diana Jost greets the holidays by mixing a batch of black walnut peppernuts. “They were my husband Clint’s favorite. As a boy, he’d grab handfuls of peppernuts and put them in his pockets on the way to do chores.” That recipe and many others are included in a treasured copy of Peppernuts, Plain and Fancy.

Written in 1978 by Clint’s first cousin Norma Jost Voth, the cookbook also chronicles the role those little nuggets played in families and communities from Russia to Kansas.

The continuation of this custom, whether in commercial or home kitchens, not only tells a story of tradition but also demonstrates how a simple little spice cookie is able to change and adapt, bridging the past and the present. In some ways, the history of peppernuts is the history of Kansas, and it continues to evolve, absorbing new ideas and baking traditions into each fresh batch.

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Quick and Easy

PEPPERNUTS INGREDIENTS • 1 ½ cups granulated sugar • 1 cup (2 sticks) butter or margarine • 1 large egg • 2 tablespoons white corn syrup • ½ teaspoon anise oil (not anise extract) • 3 ½ cups sifted all-purpose flour • 2 teaspoons baking soda • 2 teaspoons ground cinnamon • 2 teaspoons ground cloves • 1 teaspoon ground ginger

Recipe taken from Mennonite Foods & Folkways from South Russia, Volume 1, by Norma Jost Voth (Good Books, 1990) pp. 379–80. Reprinted with the author’s permission.

YOUR FIRST PEPPERNUTS Now in her 90s, Norma Jost Voth is as excited about peppernuts as she was back when she was researching Mennonite foods and folklore for her books. Born and raised in Hillsboro, she now resides in California but still values her Kansas roots. Sharing family history has always been important to her, and over the years she has recorded many people’s folklore. Currently she is working on her own family history.

Although her books are full of peppernut recipes, this is one of her favorites. It is quick and easy, and the dough can be shaped and baked immediately, without chilling overnight. “It’s the one I made when I went on book tours,” she recalls.

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INSTRUCTIONS 1. In a mixing bowl, beat sugar and butter together until creamy. Beat in egg, syrup and anise oil.

2. In a separate bowl, sift together flour, baking soda, and spices.

Gradually add to creamed mixture. Beat well.

3. Take small amount of dough and on lightly floured board roll into dime-sized ropes. With sharp knife dipped in flour or cold water, slice rope into ¼-inch pieces and place on greased (or sprayed) baking sheet. A simpler method of cutting is to hold small portions of rolled dough in left hand, and with kitchen scissors dipped in cold water, snip off small piece of dough directly onto greased (or sprayed) baking sheet. Allow enough space for peppernuts to expand slightly.

4. Bake in preheated oven at 350 degrees for approximately 7 to 12 minutes or until lightly browned. Cool. These peppernuts are very crisp and will last a long time if kept in airtight containers.

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Anise oil is a pure essential oil extracted directly from the herbal plant anise or anise seed. Anise extract is made by combining a small amount of that essential oil mixed with alcohol to create a less intense flavoring.

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Topeka Weekend

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The Kansas capital emerges as a top city travel destination

By Kim Gronniger

The recently renovated Kansas Capitol features beautiful and historic sections such as the Senate Chamber.

The Evel Knievel Museum shares many of the iconic artifacts and vehicles used by the daredevil motorcycle legend.

The Capitol grounds are within a short walking distance of Topeka’s newly revived Downtown district.

8 A.M. Start with coffee and kolaches with fillings like s’mores or jalapeño sausage at the charming Josey Baking Co. in Westboro Mart.

Scones, frosted cinnamon rolls and soft cookies the size of a sunflower’s center are satisfying sweet options.

9 A.M. Stop by the Evel Knievel Museum housed at Historic Harley-Davidson of Topeka.

The museum showcases the daredevil’s memorabilia, including costumes, rigs and the helmet that saved his life in a crash following a jump over Caesar’s Palace in 1967. Interactive exhibits highlight the 433 broken bones he sustained and explain the physics involved in executing a jump. A movie theater plays

Topeka has numerous hotels with different amenities and price points, whether you’re seeking a suite or a swimming pool. For a uniquely Topeka lodging experience, stay at The Woodward Inns on Fillmore, named Best of the Midwest

by Midwest Living Travel Magazine and a frequent Best of Topeka honoree.

Seven inns in the same block offer accommodations for couples and families, including breakfasts featuring oven-puffed pancakes or stuffed French toast and a luscious chef’s choice dessert each night.

Special Events Check out visittopeka.com, the city’s official travel center, ahead of your visit for special events. Look for stirring performances by the Topeka Symphony Orchestra, national acts arriving on stage at the Topeka Performing Arts Center, special sporting and concert events at Kansas Expocentre, great local theater at Topeka Civic Theatre and more.

clips of his famous stunts. For an additional fee, visitors 8 and older can experience a 4D virtual-reality jump.

10:30 A.M. Head to the heart of Topeka, the historic downtown and Capitol square. Even if it is winter, venture out a bit for a stroll down Kansas Avenue between 10th and 8th streets to enjoy the new art-themed pocket parks.

Check out the medallions embedded in Kansas Avenue sidewalks depicting state symbols like the barred tiger salamander and harney loam silt (the official Kansas state soil).

While it may be too cold to sit for long in one of the downtown pocket parks, you can still ring the bell and sound the train whistle at the BNSF station, push the button on the oversized pencil to create a light display at the Bartlett & West park or pose with a limestone buffalo at the Security Benefit section, which also features Chief II, a kinetic sculpture made by the same artist who created the cauldron for the 2016 Olympics in Brazil. You can also take your picture with one or all of the statues of influential Topekans populating the avenue, including Harry Colmery, father of the G.I. Bill of Rights, which expanded education and mortgage benefits for veterans; Ichabod Washburn, whose donation made Washburn University’s continuation possible; and Charles Curtis, former vice president of the United States and the highest ranking Native American to serve in public office.

Before you leave, grab a fun-flavored latte and snack at Juli’s Coffee & Bistro in the restored 1800s Crane Building with mismatched furnishings reminiscent of vintage kitchens.

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SATURDAY

Where to Stay

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PHOTOGRAPHS (CLOCKWISE FROM LEFT) Larry Harwood (2), Katie Moore, Bill Stephens

W

e’ve all heard of New Yorkers who haven’t taken the ferry to Ellis Island, South Dakotans who haven’t ventured over to see Mount Rushmore and Texans who haven’t remembered to visit the Alamo. So why would we want to be Kansans who skip out on visiting our state capital?

And there is no good reason to skip over this attraction. Topeka offers several entertainment venues, family spots and historical locations to create an enjoyable destination for the entire family. Interested in trails and rails? Check.

Small-batch beer and Evel Knievel gear? Check.

Delicious spreads and historical threads?

Check. Here’s an extended weekend itinerary to familiarize you with the museums, meals, parks and other natural and man-made perks that make exploring Topeka a treat.

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FROM LEFT A local favorite, Porubsky’s Deli offers large portions and an authentic, no-frills diner atmosphere. The First Presbyterian Church’s display of historic Tiffany windows are a wonderful, inspiring indoor attraction. Even in winter, the city’s public bike program allows you to explore popular locations such as Lake Shawnee or the NOTO Arts District. Row House Restaurant specializes in sophisticated, authentic and local cuisine.

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Prairie Glass Art Studio, located below, is worth a peek and a purchase with whimsical glass art made into everything from earrings and ornaments to home décor and kitchenware.

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11:30 A.M. Walk two blocks to the Kansas Capitol. Take in the splendor of the restored House and Senate chambers, artistic tributes to the state’s agrarian past, gleaming brass and copper railings and John Steuart Curry murals, including the iconic depiction of abolitionist John Brown wielding a gun in one hand and a Bible in the other in Tragic Prelude.

Ride the hand-operated cage elevator installed in 1923. If you’re not afraid of heights, climb 296 steps to the top of the Capitol dome and squeeze outside for a windswept selfie and a spectacular 10-mile view of the city 300 feet above the statehouse grounds.

1:30 P.M. Time for a short jaunt to C.W. Porubsky’s Deli and Tavern in Little Russia for hot chili and cold sandwiches, a Topeka tradition since 1947. The paneled walls are adorned with photos of politicians, priests and local dignitaries, and the establishment’s legendary hot pickles are a menu must.

Timeless décor and Styrofoam bowls and plates hark back to a simpler time. The February 2008 issue of Gourmet magazine declared Porubsky’s a must stop “for the committed chilihead … a destination in itself.”

2:30 P.M. Just a few blocks away is the Great Overland Station, the beautifully refurbished former Union Pacific depot.

Learn about the city’s railroad heritage, including the birth and growth of the Santa Fe Railway. In addition to artifacts, photographs and a display of Kansas trains dating back to 1932, the museum houses the Kansas Hall of Fame. Inductees include Amelia Earhart, Dwight D. Eisenhower, Clark Kent/ Superman, James Naismith, Bob Dole and James Arness.

3:30 P.M. The adjacent NOTO Arts District offers a thriving mix of locally owned businesses and galleries occupying repurposed historic buildings, prompting coverage in the New York Times and a visit by the chairman of the National Endowment for the Arts in 2012. The festive year-round First Friday Art Walk brings crowds of more than 3,000 people. Shop the eclectic merchandise available at Pinkadilly, the Open Window and antique stores where you’re sure to find something to pique your interest. NOTO is also home to Norsemen Brewing Company, which serves a variety of rotating and seasonal beers such as Macadamia Nut Pale Ale and Rudy’s Irish Red. 5:30 P.M. TO 10 P.M.—With Kids The Blue Moose provides diverse dining with fireplace ambience. Alternatively, you can grab dinner at the Palette Restaurant at TrampoLazerRockBall Park before or after enjoying trampolines, laser tag, arcade games, a rock wall for climbing and more. The inviting restaurant features kid-friendly favorites, including a fried PB&J rolled in Frosted Flakes, along with steaks, salads, soups and pasta dishes prepared with palate-pleasing flourishes.

If your winter weekend is during the holidays, cap the night with a drive through Winter Wonderland at Lake Shawnee where a light show unfolds to holiday music on your radio and proceeds benefit TARC, a local charity. In January 2017, Expedia named Lake Shawnee the best place to visit in Kansas in an online article highlighting gems from each state. The 416-acre lake, arboretum and Ted Ensley Gardens are particularly popular during warmer months, but even in winter bikers and walkers fill paved pathways to recharge in the calming environment.

5:30 P.M. TO 10 P.M.—Without Kids The Rowhouse Restaurant, a block from the Capitol, begins seating at 5:30 p.m. and requires reservations. A set menu features five perfectly portioned courses exquisitely prepared with locally sourced, seasonal ingredients.

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7:30 A.M. Early riser? Get your blood circulating with a brisk pre-brunch walk through MacLennan Park by the Governor’s Mansion. This 244-acre park features woodland hiking and biking trails, fishing ponds and even an ice-skating pond if you’re so inclined and weather conditions allow it.

9 A.M. Housed in the former Monroe Elementary School, the Brown v. Board of Education National Historic Site commemorates the landmark 1954 U.S. Supreme Court decision that declared it unconstitutional to have separate schools for black and white children. Civil rights efforts are chronicled on a timeline spanning two classrooms of exhibits in which large photographs and audio and video recordings replicate the struggle for integration. A 25-minute film broken into five-minute segments is shown in the school’s former auditorium. Find out why former first lady Michelle Obama listed this as one of her top-five picks among 417 national parks and historic sites during her stint as guest editor for More magazine in 2015.

11 A.M. The Wheel Barrel is known for creatively crafted grilled cheese sandwiches, cocktails and soft pretzels paired with queso

1:30 P.M. Walk off brunch with a trip to the Topeka Zoo to see orangutans, elephants, bears, tigers, giraffes and more. Duck into the tropical rain forest for a welcome winter respite amidst flowering plants and various birds and reptiles. Rather be inside the whole time? Visit the Kansas Children’s Discovery Center, a premier museum with plenty of hands-on opportunities.

3 P.M. The Ward-Meade Historic Site situated on the Oregon Trail gives visitors a glimpse into 19th-century living through tours of a mansion (once the largest home in Topeka), log cabin, one-room schoolhouse, blacksmith shop, train depot and more. Save the Potwin Drug Store for last and order a dish of ice cream or a cherry phosphate.

4 P.M. Explore Kansas Museum of History collections spanning prehistoric eras to modern times. Native-American history, the state’s Bleeding Kansas contributions and westward expansion along the Oregon and Santa Fe trails are chronicled.

An 1880 Santa Fe locomotive, a 1950s diner and a Recent Past exhibit showcasing toys, household items and pop culture memorabilia from the 1940s through the 1980s highlight how lifestyles evolve.

5:30 P.M. End the day with an early dinner at the Blind Tiger Brewery and Restaurant, which offers a full-service menu and six flagship brews daily along with seasonal selections. The establishment takes its name from a Prohibition-era practice of placing a stuffed or china tiger in the window to signal the availability of alcoholic beverages within. The brewery has garnered 21 national and world medals for its beers.

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SUNDAY

or sprinkled in cinnamon and sugar and served with a side of marshmallow fluff. Sunday brunch features build-your-own Bloody Mary and mimosa bars. The Monte Cristo is a top pick.

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Diners are seated in small rooms spread over the townhouse floors.

The White Linen, a new upscale restaurant that opened in November, is located in the historic Columbian building where Carrie Nation once fled out the back door to avoid an angry mob during a saloon-smashing visit in 1901. Reservations are required to savor a changing menu of delectable appetizers, soups, salads, desserts and four or five gourmet entrees from which to choose.

After dinner, go to Uncle Bo’s Blues Bar at the Ramada Topeka Downtown Hotel and Convention Center for live music performed by renowned regional and national acts.

taste of Kansas

TASTE OF KANSAS

Pancakes Waffles Liberal

Lindsborg

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Two towns, two great dishes, two rich traditions

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By Abby Olcese

The main event of Liberal’s International Pancake Day, the women’s race, is open to residents of Liberal who compete against runners in Olney, England.

Youth races and races for men have been added to the program, but are not part of the official international competition.

International Pancake Day—Liberal The tradition of Liberal’s annual pancake celebration actually started across the Atlantic, in the town of Olney, England, over 500 years ago.

Legend has it that in 1445, a woman in Olney was preparing for Lent by making pancakes to use up all her cooking fat (an ingredient she was forbidden to use during the forty days of Lent). Upon hearing the church bells ring for service, she ran to the church wearing her headscarf and apron—and still carrying her frying pan. In the years that followed, it became a tradition in Olney for women to race to the church each year on Shrove Tuesday (the day before Ash Wednesday, the beginning of Lent), carrying a frying pan and dressed in an apron and scarf. The first woman to reach the church and collect the kiss of peace from the church bell-ringer is the winner.

In 1950, members of the Liberal Jaycees read about the Olney pancake race in a Time magazine article and challenged the English town to a race.

“We all remember that it is all a bit of fun and don’t get too upset at losing.”

–VIV EVANS, Olney Pancake Day Race board member

“The first race in 1950 formed a lot of friendships,” says JoAnn Combs, a board member for the Liberal Pancake Race. “We have some letters back and forth from leaders in both towns from when it started. People in England were ecstatic about the competition.”

The townspeople of Olney agreed to the idea of a friendly transatlantic contest. Now, every year at 11:55 a.m. local time on Shrove Tuesday, female racers from Liberal and Olney face off for international bragging rights. In Liberal, the 415-yard race is open only to women over 18 with a local address. Men, kids and out-of-towners can compete against each other in the men’s race, youth races, or the Pancake Chase 5K. In the main race, as well as the men’s and youth races, participants wear headscarves and aprons. Of course, they also carry a frying pan. In years past, race winners in each of the towns reported their results over the phone, but now the local champions communicate via video chat to see who has the best race time.

Since the international competition started in 1950, the overall standing between the two cities has favored Liberal (they have 37 wins, while Olney stands at 29). But Viv Evans, a member of the pancake race board in Olney, says the residents aren’t bothered too much by that.

“We all remember that it is all a bit of fun and don’t get too upset at losing,” she says.

Combs says that the race, which has grown to include other events such as a talent show, parade and pancake flipping contest, has created lasting friendships between the

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f breakfast is the most important meal of the day, then two Kansas towns have further elevated that status by creating unique late-winter festivals to celebrate two great breakfast staples.

This is the tale of Liberal pancakes and Lindsborg waffles, two small towns with rich, international connections, two foods with strong cultural heritage … and the emerging carb-fueled Kansas breakfast-holiday rivalry.

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PHOTOGRAPHS COURTESY (CLOCKWISE FROM LEFT) International Pancake Day, Carla J. Wilson, Shana Everhart, International Pancake Day

The International Pancake Day races between Liberal and Olney began in 1950.

taste of Kansas

MAPLE BACON WAFFLE with Lingonberry Syrup and Orange-Pecan Butter

Preparation time: Approximately 45 minutes Serves: 4

FROM CHEF

SHANA EVERHART KANSAS! MAGAZINE

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INGREDIENTS • 12 slices of bacon • 1½ cups maple syrup • 1½ cups (3 sticks) butter • ½ cup pecans • 1 orange • ½ cup lingonberries • 2 cups flour • 2 tablespoons sugar • 2 teaspoons baking powder • 1 teaspoon baking soda • 3/4 teaspoon salt • 2 cups buttermilk • 2 eggs • Non-stick cooking spray

two towns (including several international visits), as well as a sense of civic pride. “The more it developed, and the more friendships that grew, the more ownership we took,” she says.

Evans, who’s paid a visit to Liberal herself, says Olney also welcomes a few enthusiastic Kansas visitors each year. “We have had many visitors from Liberal, and this year we had two couples, one on their honeymoon,” she says.

International Waffle Day, or “Våffeldagen”— Lindsborg In Lindsborg, March 25 is all about waffles.

Våffeldagen (pronounced “voh-full-doggen”) is a traditional Swedish holiday with historic ties to Vårfrudagen, or the Feast of the Annunciation, which celebrates the day when, according to the Bible, the Virgin Mary was visited by an angel and told she would give birth to Christ.

As far as we know, however, Mary didn’t mark the occasion with waffles. That part of the holiday comes from an odd linguistic mix-up, according to Carla Wilson, who started Lindsborg’s Våffeldagen seven years ago.

Lay bacon slices on a half-sheet tray. Drizzle lightly with maple syrup.

Bake in 375 degree oven until done, flipping the slices over once.

Chop up four slices. Set the rest aside to serve with the waffle.

Set two sticks of butter out to soften. Chop pecans. In mixer, add pecans, butter, zest of one orange as well as a squeeze of the juice.

Whip until all ingredients are well combined and set aside.

In small sauce pan, combine remaining maple syrup and lingonberries.

Let simmer on low for 15-20 minutes.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, 1 stick melted butter and eggs. Add together and mix just until batter is combined. Stir in maple-bacon pieces.

Heat waffle iron. Spray with non-stick spray. Pour ¼th of the batter on iron, leaving a space around the edge. Serve waffles topped with lingonberry syrup and a small scoop of orange-pecan butter with maple-bacon slices on the side.

“It originally started out as a religious holiday, and through dialect corruption and misspelling, it went from ‘The Day of Our Lady,’ Vårfrudagen, to Våffeldagen, which means ‘The Waffle Day,’” Wilson says. “It’s literally lost all religious meaning whatsoever, but it’s observed in Sweden still, to this day.”

In Lindsborg, Våffeldagen is one of several events throughout the year that celebrate the town’s Swedish heritage. Local establishments offer waffle-based specials throughout the day. Even the Öl Stuga, a local watering hole, has an offering: the “waffle shot,” a distinctly breakfast-flavored (and surprisingly delicious) concoction of orange juice, butterscotch schnapps and Irish whiskey.

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“You could literally start your day by getting waffles at the Swedish Country Inn at 6 or 7 a.m. and end your day in the evening doing waffle shots at the Stuga,” Wilson says.

Other activities during Våffeldagen vary from year to year (last year’s events included a selfie booth and giant puzzle) and include some special sales and events at downtown businesses. Visitors can split their wafflebased fun with visits to Lindsborg’s other local attractions, such as the Birger Sandzén Memorial Gallery at Bethany College.

Visitors can also hang out with the town’s “Waffle People,” local volunteers who dress up in full waffle-themed regalia and wander the town, handing out goodies.

Wilson says donning the costume is her favorite part of the event. “I guess I like the nonsense of it,” she says. “One year, the city rec program was having a soccer game, so we just charged the field and started playing soccer with these kids in our waffle costumes.”

Wilson says the event has helped foster relationships with visitors to help shake off the last dregs of winter.

“Every year I’m just amazed at how many people come to town to eat waffles and goof off and have a fun day.”

LIBERAL PANCAKES VS LINDSBORG WAFFLES The Showdown Checklist The world is full of food rivalries: hamburgers vs. hotdogs, pie vs. cake and coffee vs. tea, for example. And now, Kansas is hosting the monster showdown of carb-filled breakfast foods: pancakes vs waffles.

CATEGORY: Topping-holders / ADVANTAGE: Waffles Waffles do everything pancakes do—and more. Liberal’s Pancake Race board member JoAnn Combs points out the perfect, flat layering of pancakes as ideal platforms, but Lindsborg Waffle Day founder Carla Wilson notes waffles have the flatness of pancakes, plus an upgrade. “Waffles have little holes, so you can have more syrup and toppings on there,” says Wilson.

CATEGORY: Global Reach / ADVANTAGE: Pancakes Lindsborg has strong Swedish roots, no doubt. But these are general, historic connections. Liberal’s decades of transatlantic friendship with Olney is a direct pancake connection. “We have fostered more friendships over a stack of pancakes than just nearly anybody else,” Combs says.

CATEGORY: Costumes / ADVANTAGE: Pancakes The runners at Liberal’s pancake race wear scarves and aprons as a nod to the event’s history. In Lindsborg, everyone is encouraged to dress up in their waffley best … but waffle costumes are in short supply.

CATEGORY: Feasting / ADVANTAGE: Waffles Here, Lindsborg’s Våffeldagen is the clear winner. Restaurants on Lindsborg’s main street serve waffle-themed specials all day long. Events in Liberal are concerned more with flipping pancakes than eating them (though if you’re feeling competitive, they do offer a pancake-eating contest).

CATEGORY: Other attractions / ADVANTAGE: Even These are both fine Kansas towns. Liberal boasts the Mid-America Air Museum and the Seward County Historical Museum, which contains a replica of Dorothy’s house from the classic film The Wizard of Oz. Lindsborg’s downtown features charming local stores. The Birger Sandzén Memorial Gallery and Coronado Heights Park are just a short drive from the main drag.

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40 | Twenty Yummy Places

50 | Kansas’ Finest The annual panel-selected listing honors individuals who promote the state

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KANSAS! readers chose the state’s favorite local eateries

PHOTOGRAPH Katherine Bach

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KANSAS! MAGAZINE

twenty yummy through the Kansas Department of Wildlife, Parks and Tourism website, our Facebook page, written ballots and phone calls. A clear majority of votes came from within the state, but relocated Kansans and Kansas-lovers in 15 states as far-flung as Washington and Virginia also voiced their picks.

The tally left us with some close results, including a three-way tie for the 50th slot. So we took the top 53 nominations and held daily online voting from March to May that led to our final readers’ choice list. We were delighted at the variety of winning eateries, both in terms of geography and the types of food they serve.

So thanks to you, our readers, for helping us to honor these Kansas kitchens. You will probably find several you know and a few you will want to visit based on the recommendations from readers in other regions of the state. Happy travels … and enjoy the meals to come!

The top twenty eateries are listed on the following pages in random order.

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ansas has always been and continues to be an agricultural state. And where food is grown, it is appreciated and served with love. All across the state you can find local diners, cafés and food trucks building a base of loyal customers by specializing in local fare with innovative approaches. In these pages, KANSAS! magazine readers and gourmands helped us honor some of the best local eateries across the state.

Last January to March, our magazine encouraged readers to submit nominations for their favorite local restaurants in Kansas. We received more than 100 nominations

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THREE ONE ONE What happens when you bring a Key West palate to the Midwest? Former Floridian Helen Darrington and chef John Shaft answered that question when they opened Three One One in March 2016. The Abilene restaurant, whose name comes from a street address, offers what Darrington calls “tried and true Midwestern fare,” but specializes in seafood dishes, varying the menu based on the best fresh selections available. Mahimahi, however, is always on the menu, served either as a sandwich, taco or dinner filet; patrons often pair it with the “royal” or “fire” fries, topped with fresco cheese, scallions and pulled pork or brisket. Drinks include a mixture of Hawaiian and local craft brews, along with Land Shark lager, the beer backed by Key West musical legend Jimmy Buffett. It pairs well with Kansas.

311 N. Spruce St. | Abilene (785) 200-6762

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NATE’S PLACE Nestled in the Lyons Twin Mansions in Fort Scott, Nate’s Place is a gem, according to locals. The bed and breakfast is made up of two mansions built in 1876 and maintained with care. Whether you’re looking for homemade granola or a pan-fried breakfast pork chop, Nate’s Place provides. Lunchtime selections include soups, salads, sandwiches and pastas. Try the blue cheese nachos or a cup of the famous tomato basil soup. Fine dining is available by reservation and includes a selection of local wines and wine pairings upon request.

750 S. National Ave. | Fort Scott | (620) 223-3644

AMANDA’S BAKERY & CAFÉ In the heart of downtown Emporia, this beloved bakery pairs sandwiches and drinks with a line of what it describes as “to-die-for desserts.” If we had to choose a culinary hill to die on, it would be Amanda’s signature cinnamon rolls. As big as the West, the rolls are baked fresh in Amanda’s kitchen and served up with the Flint Hills sunrise.

702 Commercial St. | Emporia (620) 340-0620

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might be freshly baked fruit cobblers or bread pudding, and there’s always pie—meringue-topped coconut cream, chocolate peanut butter, cherry pie à la mode, and occasionally rhubarb or gooseberry. The pie never lasts long, so consider the advice of the regulars and reserve a slice at the beginning of your meal.

Located off the beaten path, in a small town with fewer than 100 residents, the Coachlight has been open since 1976 when the building was constructed as part of the town’s bicentennial building project. According to Wava Kramer, past owner of Coachlight, word-of-mouth recommendations have made the restaurant a regional favorite—and a tradition for some.

Kansas State University student Hayden Heigele says his family has been eating there for decades. He looks forward to returning to Longford, where he often meets his grandfather for meals that satisfy his hometown appetite.

“It’s country food at its best,” says Heigele.

114 Weda St. | Longford (785) 388-2437 Calls ahead are appreciated but it’s first-come, first-served

KANSAS! MAGAZINE

Cars with out-of-county tags fill much of Longford’s downtown area on Sundays as loyal patrons flow into the Coachlight Restaurant to fill their platter-sized plates from a plentiful, all-you-can-eat buffet. The friendly service and that buffet—with popular dishes such as fried chicken, hand-breaded chicken fried steak, hamburgers made from local beef, and freshly prepared vegetable, bean and pasta salads—have made this rural eatery a dining destination.

According to current owner, Amy Wayman, her staff is dedicated to the restaurant’s longtime motto, “Good food, friendly people.” Talented Coachlight cooks peel and mash potatoes daily and make home-style sausage gravy every Saturday morning. They chop cabbage and top it with a secret slaw dressing made from an original hand-written recipe while the pea salad comes from another vintage recipe.

Lunch options consist of a variety of sandwiches and daily specials that range from homemade chicken and noodles, creamed chicken over biscuits, liver and onions, to ham and beans with cornbread. There’s a special every evening, such as Mexican food on Wednesdays and BBQ ribs on Saturday. Desserts

By Meta Newell West

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WAGON WHEEL CAFE Celebrating 66 years of business, Wagon Wheel in Marysville is deeply loved by locals. Want to find out why? Order the tri-tip sandwich or drunken chicken. And don’t skip dessert! The carrot cake is decadent and worth every bite. Wagon Wheel is the kind of place where the staff takes the time to get to know the customers. And manager Lori Snellings can take up to 20 orders without a pen and paper, getting each right every time. It’s the real deal for down-home food and quality service.

Let’s hope they stick around for at least another 66 years.

703 Broadway | Marysville | (785) 562-3784

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PHOTOGRAPHS (CLOCKWISE FROM LEFT) Justin Lister (2), Dave Leiker, Justin Lister (2), Stacy McGrath, Kenny Felt

THE COACHLIGHT RESTAURANT

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LOPEZ DE MEXICO

Anne Pruett’s restaurant journey started with genealogy. Her heritage is Mexican on her mother’s side and Czechoslovakian on her father’s side.

“I just never really realized that we were so diverse,” Pruett says. “My grandparents’ recipes would be all but lost if I didn’t start learning how to fix food like them.”

Pruett was especially interested in her Mexican heritage and knew she needed to learn how to cook directly from her maternal grandparents, so she started learning the basics. Her husband floated the idea of starting a restaurant, and that’s how Lopez de Mexico began.

Now, 21 years later, Pruett has mastered her grandparents’ techniques. Her grandmother, who turned 102 in August, still spends time at the restaurant.

“When we opened, my grandpa was still alive,” Pruett says. “He had a job to do, and that was to make the mole sauce. And my grandma made the pork chili. We wanted to include them because these are their recipes.”

Pruett’s grandmother was the first of her family born in the United States. Following the railroad to Horton, Kansas, her family came originally from Guanajuato, located in central Mexico. Her grandparents eventually found their way to Atchison.

Cooking is in Pruett’s blood. Her grandfather was known around the local foundry for his tortillas

By Kelly Gibson

and tamales. Her progression into the restaurant business was a natural fit.

“I love doing some of the basic traditional things, like Mexican rice or fideo, which is kind of like a Mexican spaghetti,” Pruett says. “We would let people sample it until they figured out they liked it.”

Most of the recipes Pruett uses at Lopez de Mexico were never written down. She had to watch her grandparents as they made each dish to make sure she had the right techniques. Now she is a master at tweaking recipes to best introduce traditional Mexican dishes to the people of Atchison. This summer, she served Mexican corn on a trial basis. She hopes it catches on and she can make it a seasonal menu item in the future.

“Mexican food is really broad,” Pruett says.

“I let everybody have their own opinion. It really depends on what they’ve been exposed to.”

Tacos remain one of the most popular menu items. Lopez de Mexico has a unique way of stuffing and seasoning the tacos, and they like to experiment with different tortillas and flavorings.

The pork chili is another local favorite—one that Pruett is glad the community embraced.

112 S. 6th St. | Atchison (913) 367-2422

THE GATHERING PLACE Aptly named, The Gathering Place in Stafford strives to be the local hangout. They serve breakfast, lunch and dinner, as well as the occasional live music jam session. According to loyal customers, the cinnamon rolls alone at The Gathering Place are worth the drive, but they also have an enticing list of pies and dishes made to order.

105 N. Main St. | Stafford | (620) 234-5400

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PHOTOGRAPHS (CLOCKWISE FROM LEFT) Sarah Reeves (4), Brian Pitts (2), Katherine Bach, Deborah Walker

Though not an Atchison original, Willie’s is an Atchison landmark.

The restaurant started in 2001 in Manhattan, where owner DJ Bruce went to college. In 2010, he and his wife moved to back home to Atchison and opened another Willie’s location.

The Manhattan location closed in 2015, but Atchison’s Willie’s serves original dishes, plus some new-hometown favorites, such as the pork tenderloin.

“It was a mistake not putting the tenderloin on the menu at first. Every restaurant in Atchison has one, but it’s by far one of our best-selling dishes.”

HOMESTEAD BAKERY

AUNT NETTERS

Great coffee? Excellent pastries?

Hometown vibe? What more could you ask for in a local bakery? Decorated with local art and photography, this small coffee shop in downtown Baldwin City is comfortable and welcoming.

Lori Gardner opened Homestead in 2012 with an aim to provide food made from organic grains and wholesome ingredients. Offering fresh bread, pastries and weekly lunch specials, the menu won’t disappoint. And in winter, Homestead serves up warm soups daily.

Cupcakes and burgers? We live at Aunt Netters now. Locals suggest trying the lemon cupcake, but if you aren’t sold on cake, try a cinnamon roll or the peach pecan pie crumble—maybe all three. We wouldn’t blame you.

Everything is delicious. If you’re looking for breakfast, Aunt Netters is the spot for biscuits and gravy or a breakfast quesadilla. Lunchtime means burger time. Take our word for it; they are a Kansas favorite for a reason.

719 Eighth St. | Baldwin City (785) 766-3442

336 Elmore St. | Lecompton (785) 503-6004

–DJ Bruce And if you decide the pork tenderloin is what you want (and let’s be honest, you probably do), come hungry or split it with a friend. It’s not for the faint of heart.

701 Commercial St. | Atchison (913) 367-2900

BACK ALLEY PIZZA Pizza is simple: crust, sauce, cheese and your choice of toppings.

But Back Alley Pizza in Newton demands quality and integrity in their ingredients, and it shows. They take the best of the best and then cook it over a wood fire for optimal crunch and freshness. Pick from their toppings combinations, or select your own. Family friendly with a fun environment, Back Alley Pizza is sure to delight.

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125 W. Sixth St. | Newton | (316) 804-4924

KANSAS! MAGAZINE

WILLIE’S SPORTS PUB

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SPEEDWAY PIZZA Russell and Sandy Graves know a good piece of pizza. They’ve owned Speedway Pizza since 2007, when they opened it next to the Cherokee Strip Campground and RV Park in Arkansas City. Named with racing themes, pizzas from Speedway are made with “the very best ingredients that money can buy,” according to the couple. It’s a mom-andpop pizza joint with a loyal customer base and cheesy slices—a must-stop if you’re in Arkansas City.

6916 306th Lane Arkansas City (620) 442-1118

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SUBS-N-SUCH Walking into Subs-N-Such is like walking into a family. Owners Darrin and Paula Frey consider each customer part of their chosen family (and you might even get service from any number of their real family). Pop in for a sub on your way to a K-State football game.

Having trouble picking what you want on your sandwich? Get a Kitchen Sink. It has it all. Or opt for something from the “N Such” part of the menu—soups, salads or a chilidog.

1816 Claflin Rd. | Manhattan (785) 537-2411

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SADDLEROCK CAFÉ

Marsha and Mattea of Saddlerock Café in Council Grove are known for their breads. To put the size of their operation in perspective, some weeks they go through 400 pounds of flour. But beyond bread, Saddlerock Café serves quality home cooking such as hamburgers, chicken-fried steak smothered in gravy, and a breakfast menu filled with pancakes and meaty omelets.

Saddlerock Café is the “rock” of the community. It’s the place folks go each morning to catch up—some even eat most of their meals at Saddlerock. If you’re looking for a full stomach and a warm heart, give Saddlerock Café a try.

15 S. Sixth St. | Council Grove | (620) 767-6411

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“We weren’t sure what was going to happen,” Moege remembers. “But our customers and the downtown got behind us.”

In retrospect, the fire turned out to be a blessing. It resulted in a larger restaurant with more seating.

But even now, it isn’t unusual for the lunchtime line to reach from the back all the way to the front door.

So the HHB staff tries to serve its quality meats at a fast-food pace.

“Walk-through BBQ” is what Moege calls it.

“Even when the line is backed up to the door, you’re not more than five minutes away from getting your food,” he promises.

906 S. Kansas Ave. | Topeka (785) 246-6416

EDDIE MOEGE’S HHB BBQ TOP FIVE one. ribs Rubbed with his special spice mixture and then lightly coated with the HHB BBQ sauce. Served every night for dinner and for lunch on Fridays. two. brisket Coated with his own spice rub mixture and smoked for 14 hours. three. chicken Leg quarters served for dinner every evening and lunch on Wednesdays. four. wings Offered as a dinner appetizer, the HHB wings are smoked and served with hot or barbecue sauce on the side. five. pulled pork nachos Tortilla chips are loaded with smoky pulled pork and whatever toppings you like. Most people put barbecue sauce on top, but salsa is also available.

KANSAS! MAGAZINE

Downtown Topeka workers quick-stepping their way to the office and visitors on their way to tour the Capitol are often greeted with the aroma of barbecue wafting from the huge smoker set up behind HHB BBQ. Owner Eddie Moege says this is the smell of his city. Make no mistake, the meat he smokes is Topeka barbecue. “Not Kansas City style. Not Memphis style. My style,” says Moege. “Everything is made on the smoker and 100 percent homemade, even the sides. We make it all here every day.”

Originally opened in August 2012, the restaurant suffered a devastating early-morning fire in January 2015 that nearly put it out of business.

By Linda Ditch

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MUSTARD SEED

June 2018 is the 14th anniversary of Mustard Seed’s opening. The Buhler favorite serves desserts made from scratch and caters to the desires of the customers. If a regular asks for something special, Cindy, Laura and Karla are ready to tackle the challenge. In addition to making stellar sandwiches and serving phenomenal coffee, Mustard Seed supports the arts, in part by hosting Bits and Bobs, an annual steampunk art exhibit and reception.

214 N. Main St. | Buhler | (620) 543-2200

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PHOTOGRAPHS (CLOCKWISE FROM LEFT) Paisley Howerton (2), David Mayes, Nick Krug (2), Kristen Garlow Piper, Jan Troxell

HHB BBQ

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LITTLE APPLE BREWING COMPANY

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Century-old wood salvaged from a Kansas schoolhouse adds to the “gentrified western” ambiance of the Little Apple Brewing Company. That’s how Russ Loub describes his restaurant, nestled in a bustling shopping center on the west side of Manhattan.

“We wanted something saloonish-looking,” he says.

“Something with an age that looks like it’s been around for a while.”

Even without its reclaimed wood floor, the Little Apple Brewing Company can tout historical milestones. For 22 years, it has served what many Kansans consider to be the staples of a local dining experience: beer and beef.

But Russ and his wife, Kelly, who co-own the place their patrons call LABco, have maintained certain traditions and standards to customize their restaurant’s appeal. Mounted steer skulls, a wall of mugs and other relics reminiscent of the Midwest surround a glass area that houses LABco’s manual brewery. The smell of hops regularly wafts through the restaurant.

“We can almost say Little Apple Brewing has the oldest brewing system in the state of Kansas,” Kelly says.

The brewers use gravity filtration to make LABco’s beers.

This system allows sediments left in fresh beer time to sink.

While they acknowledge that technology has outpaced their

By Kimetris Baltrip rudimentary process, the Loubs insist on making their handcrafted beers in the LABco tradition.

“It gives the beer a very mouthy feel; it has a texture to it,” Russ says. “It’s something our customers appreciate.”

To accompany the beer, LABco is proud to serve Certified Angus Beef and holds the distinction as the state’s only restaurant licensed to serve it.

“We reflect the region with Kansas being a big beefproducing state,” Kelly says. “We work with local producers.”

LABco’s steaks are popular, but hamburgers are the restaurant’s top sellers.

“We were selling so many that some years back, we approached our producer … We wanted him to come up with a better burger,” Russ says.

A Johnson & Wales-educated chef with training in French restaurants, Russ started “the white menu,” which is a seasonal menu that features elements of cuisines from around the world based on what’s available. Russ says the specialty menu on white paper has become his daily “obsession … to be different, be unique and do something no one else is doing in town.”

1110 Westloop Pl. | Manhattan (785) 539-5500

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TRAILS CAFÉ Located on the north end of one of Holton’s main drags, the Trails Café has been a fixture of the town since the 1960s and continues to host a good portion of Holton on any given lunch or dinner. It serves up traditional country cooking with catfish, hamburger and fried chicken being the three most popular dishes. Kansasstyle bierocks are also on the menu. Look for the large sign and a parking lot of trucks with local Jackson County stickers on their license plates. The locals know.

601 Arizona Ave. | Holton | (785) 364-2786

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GENOVA’S ITALIAN RESTAURANT Genova’s Italian Restaurant in Newton opened in 2015 and is homemade Italian at its finest. Offering traditional Italian dishes in large portions, Genova’s is worth a trip to Newton. Come hungry! The garlic rolls get rave reviews, and owner Rosie treats everyone like family. It’s a perfect spot for a celebration or family event, and you’re guaranteed a full stomach (and probably a to-go box).

1021 Washington Rd. #300 | Newton | (316) 587-8099

featuring as the main dish, with options such as the “The Buff Chick,” that features mixed greens, onions, bell peppers, blue cheese crumbles, mushrooms and grilled chicken sautéed in the house wing sauce.

Long-term Emporians and old-time ESU Hornets will recognize the diner’s eastside location as the former home of a fast-food chain. The building still has the drive-thru window box, and if you stand in the parking lot, you can easily match the diner’s silhouette to the corporate box it used to be. But that, really, is the charm of Do-B’s—because what it looks like from the street and any expectations you might have of it from the outside begin to fall away once you come up to the counter where baked goods are sold with hand-lettered tags.

And those preconceptions are fully dropped once you take your first bite of a Do-B’s dish.

704 E. 12th Ave. | Emporia (620) 342-7294

KANSAS! MAGAZINE

In the heart of cattle country and with strong connections to the meatpacking and cattle industry, Emporia should be a natural fit for a diner with the very best of beef dishes.

And that is exactly what Do-B’s does with its line of customized burgers ranging from the no-frills option to the “OMG”—a pile of taste loaded with pastrami, grilled onions with teriyaki glaze, pepperjack cheese and creole mustard. Then there are the Philly cheesesteaks starring sirloin beef combinations in hoagies dripping with sauce and cheese.

But this is where Do-B’s gets interesting.

Those cheesesteaks also come in pork and chicken options, and beyond this, the menu branches out into all sorts of specialties that go well beyond standard beef-country chow.

The house-made remoulade sauce and the in-house creole mustard, for example, are featured in a range of dishes, including the blackened catfish po-boy and the chicken cordon blue. Salads don’t shy away from

By Nathan Pettengill

49 WINTER 2017

PHOTOGRAPHS (CLOCKWISE FROM LEFT) David Mayes (2), Dave Leiker (3), Katherine Bach, Bill Stephens

DO-B’S

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The annual panel-selected listing honors individuals who promote the state

JIM Hoy Dr. James F. “Jim” Hoy—the preeminent historian and chronicler of Kansas ranch life—devoted 45 years to teaching students at Emporia State University, but his entire life has been given to education, passing on a sense of wonder and reverence for the land and history of those who have lived on it. Growing up and working on a ranch in Cassoday, he went on to teach junior high in El Dorado before earning a PhD in Medieval and Renaissance English literature.

At ESU, Hoy continued to teach and research in this area but balanced studies of courtly love and Chaucer with publications on prairie life and research into cattleguards, cowboys, vaqueros, buckaroos and even the lore of jackalopes.

What three qualities describe the best traits of a Kansan? Quiet competence, self-deprecation, and tolerance.

What is your favorite “hidden gem” of Kansas?

When, where, and how did you find it?

The Arikaree Breaks in far northwest Cheyenne County, which I first saw in late 2016 in the company of an old college friend from St. Francis.

KANSAS! MAGAZINE

Kansas wouldn’t be Kansas without: Changeable weather, wind, bluestem pastures, buffalo grass, sunflowers, wheat fields, big round hay bales, grain elevators—call them clichés, but they’re real.

Kansas sunrises? Or Kansas sunsets? Why? Sunrise. While both can be spectacular, nothing is more soul-satisfying than sitting on a horse in the Flint Hills as the stars are slowly absorbed by a lightening sky, the not-yet-visible sun painting the clouds with magnificence.

List the three Kansas towns that have the most connection to your life, and briefly describe why each one is on the list.

• Cassoday, in the Flint Hills of northeast Butler County. Once called the “Cow Capital of Kansas” from the vast number of steers that arrived and left on the Santa Fe Railroad, this is where I was reared and nurtured.

• Emporia, where for four and a half decades I taught at Emporia State University. I owe much to my colleagues and students for fostering an atmosphere where I could explore and develop a variety of scholarly and pedagogical interests.

• Chanute, the hometown of my wife, Cathy.

Chanute typifies the friendliness and other good qualities of small-town Kansas.

What years have you lived in Kansas?

All 78, minus the four spent in graduate school at the University of Missouri-Columbia.

A true Kansan will know the words to “Home on the Range.” A hardcore Kansan will stand to sing it.

Kansas has a state bird, tree, reptile, etc. … but what should be the official state dish? Chicken fried steak. Not the overbreaded composite served in too many restaurants and cafes, but a real piece of grass-fed round steak that has been pounded, floured, and fried.

Name five traits that helped you succeed in your field (or you believe drive success).

A strong interest in the subject matter (if a research project) or task (if teaching), an open mind, help from others (either direct aid or through criticism), avoidance of undue distraction, and resolve to see things through completion. (With teaching, I would add that it is an art that can never be mastered: if you think you can’t get better you will immediately start getting worse.)

PHOTOGRAPH Emporia State University Photography

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JIM Owens Jim began his journey to become a great Kansan as soon as he arrived in Topeka in 1987. In July of 1990, Jim became employed by the State of Kansas. In June 2011, Jim joined the Kansas Department of Wildlife, Parks and Tourism. While he officially retired from the agency in March 2014, Jim continues to volunteer his time assisting in special projects. Through his generosity and depth of knowledge, Jim is a true value to our state. His desire to be the best Kansan he can be shines through in all he does.

What is your favorite “hidden gem” of Kansas?

When, where and how did you find it?

St. Jacob’s Well. I haven’t been, but want to go and see how we could promote it better without abusing its natural setting.

What’s in your “Kansas Survival Kit”? What should all Kansans know to be considered “Kansan”? How to use Kansas’ resources to help people feel at home;how to enjoy life with less and still feel fulfilled.

List the three Kansas towns that have the most connection to your life, and briefly describe why each one is on the list.

• Topeka—Live here. Took a change of career and began working with Kansas Tourism.

• Lawrence—Went to school here for master’s degree in teaching English as second language.

• Salina—Main office for Presbytery of Northern Kansas where I worked with C.O.M. (Committee on MinisteryHuman Resources) as ordained Presbyterian minister.

You’re putting together the ultimate long weekend Kansas road trip for some friends from out of state who have never experienced the beauty of Kansas. What are the top must-see spots along your route? Why? I would package a tour for each section with highlights, food and people to meet.

• Southwest: Dodge City and other cities such as Liberal, Montezuma and Elkhart full of history and myth • Northwest: Goodland, the doorway to Kansas and the Badlands • North Central: The heart of Kansas • West Central: The high plains • Central: Salina and surrounding communities such as Abilene and Russell • South Central: Mennonite, Amish and German traditions • East Central: Flint Hills and all that it offers • Northeast: Capitol City and the Glacial period, Atchison (home of Amelia Earhart) and Leavenworth, the first city in Kansas • Southeast: Close to nature

KANSAS!

Proud Past – Brilliant Future Smoke in the Spring State BBQ Championship April 6 & 7, 2018 785-528-3714 (Osage City Hall) www.OsageCity.com

November 1 through January 1 120 victorian, antique Christmas trees and ornaments 10-5pm Wed-Sat | 1-5pm Sun (785) 887-6148 | www.lecomptonkansas.com

PHOTOGRAPH Andrea Etzel

You’ve been given authority to create a new statewide holiday. What day is it and what does it celebrate? Kansas Day, January 29th. It already exists, but I’d make more of this day and showcase the riches of the state.

PATSY Terrell Sometimes people get the job they’ve been preparing for their whole life.

Patsy Terrell died on June 7, 2017, at perhaps the peak of her career. She was elected to the Kansas House of Representatives in the fall of 2016 and was serving her first term in office. She was a legislator with a passion; she asked questions, identified issues, connected with colleagues and constituents.

But Patsy’s life was plenty full prior to serving in the legislature. A native of Kentucky, she moved to Hutchinson, Kansas, in 1984 to take a job with the public radio station at Hutchinson Community College. She did other jobs in Hutch: director of the Mental Health Association of Reno County, public relations director for the Cosmosphere, head of her own company that involved writing, creating social media and teaching workshops. She wrote for various publications, including KANSAS! magazine, and she volunteered throughout the community.

All of this work had a commonality: connecting with people. I first met Patsy years ago at a meeting, one where people got together to mull over issues and find common ground in a constructive way. Our last conversation, just a couple of weeks before she died, was in a similar place, where she was sharing ideas about communication. We talked about her legislative experience and her plans for the rest of the session. I walked away thinking she had just hit her stride.

She was a legislator with a passion; she asked questions, identified issues, connected with colleagues and constituents.

Kansas

Soundscapes

I guess there are two ways to think about Patsy’s death.

One way is with the sorrow that comes from losing someone, especially at a time when they’ve found a great new role in life.

But there’s another way to consider it.

She had done a lot in life, and legislative service was another opportunity—a pretty cool opportunity—to connect solutions with problems. She made the most of it, even though her time in the legislature was short.

I think Patsy would have preferred the second perspective.

I’m sorry she won’t have more time in the Kansas Legislature. I bet she would have added to her legacy.

But I doubt if she had many regrets. I imagine she felt that her life was full, no matter when it ended. And it was full. There just should have been more.

Editor’s Note: Our panel chose to honor Patsy Terrell for her advocacy of the sites and people of Kansas throughout her career. Terrell died unexpectedly in June 2017, leaving behind loved ones and a legacy of service as described above by writer and Kansas naturalist Rex Buchanan.

KANSAS VOICES WRITING CONTEST

Enter the Kansas Voices Contest by sending in your short story or poetry to Winfield Arts & Humanities.

in Winfield, KS

5th annual Music Composition Competition for Kansas Residents

by Winfield Arts & Humanities Council

Deadline for entries March 9, 2018 Reception with performances held on May 5, 2018 Entry fee is $4.00 per story or poem. $1,000 in prizes being awarded

DEADLINE FOR ENTRIES FEBRUARY 17, 2018

Reception with performances held on April 21, 2018 Cash prizes given to winners of Formal and Song-writing categories.

Underwritten by Winfield Convention and Tourism

620 221-2161 | winfieldarts@gmail.com | www.winfieldarts.org

Like to write?

Underwritten by Winfield Convention and Tourism

For more information, visit

www.winfieldarts.org or call 620-221-2161

MICKEYShannon A Wichita-based IT professional who has lived almost his entire life in Kansas, Mickey Shannon has won a reputation for sharing and promoting the beauty of his state through his photography, specializing in the almost magical connection between the stars and the land. Shannon has merged his photography and programming skills in creating the “Kansas Is Beautiful” website (mickeyshannon.com/Kansas), a listing and photo guide of Kansas’ natural attractions and landmarks.

“Kansas wouldn’t be Kansas without its wonderful people.”

You’ve been given authority to create a new statewide holiday. What day is it and what does it celebrate? Harvest day—wheat harvest is such an important part of Kansas culture that it deserves its own day! Sometime in late June, let’s say June 25th.

Name five traits that helped you succeed in your field (or you believe drive success). Commitment, dedication, perseverance, hard work and willingness to learn from others who have gone before.

KANSAS! MAGAZINE

Sure, Kansas has Superman, but who in your opinion is a real-life superhero of Kansas? Why? I would have to say Jim Richardson out of Lindsborg. He’s been an amazing inspiration to a lot of us Kansas photographers!

You’re putting together the ultimate long weekend Kansas road trip for some friends from out of state who have never experienced the beauty of Kansas. What are the top five must-see spots along your route?

This is certainly tough, as there are so many amazing places out there, but if I had to pick five, I would go with these: • Flint Hills Scenic Byway • Monument Rocks • Lake Scott • Wilson Lake • Big Basin Nature Preserve

What’s in your “Kansas Survival Kit”? What should all Kansans know to be considered “Kansan”?

As a Kansas photographer, my camera is obviously the most important thing to have along. Second would honestly be my cell phone. I created a map on my website, Kansas Is Beautiful, that details where all of the waterfalls, rock formations, etc. that I’ve found are located. Having the ability to pull those up on my phone while in the field is really helpful when I forget an exact location that I haven’t been to in a while! The Kansas Guidebook for Explorers is certainly worth having along if I’m looking for new stops too. As for what all Kansans need to know to be considered Kansan, I would just say a willingness to welcome people with open arms. We should always been willing to show our hospitality as Kansans to those who visit us.

Kansas sunrises? Or Kansas sunsets? Why? This is a tough one! Sunrises and sunsets are both awesome here in Kansas! However, I’m going to go with sunrises, as there’s nothing better than the solitude of a Kansas sunrise out on the back roads of the Flint Hills or Gypsum Hills.

[Fill in the blanks] Everyone thinks Kansas is flat, but they don’t often realize it is nowhere near the flattest state in the USA.

What is your favorite “hidden gem” of Kansas? When, where and how did you find it? Teter Rock. It’s located about 11 miles east of Cassoday.

Teter Rock stands at the top of a hill that overlooks a vast valley of the Flint Hills. Many of the transplanted feral horses live out that way. It’s also a wonderful place to watch a meteor shower, photograph the night sky or watch a sunrise. I first visited it in 2011 and a few years later, proposed to my wife at Teter Rock under the night sky.

PHOTOGRAPH Valerie Shannon

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DOUGLAS COUNTY | Lloyd P. Emerson

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RILEY COUNTY | Scott Bean

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JACKSON COUNTY | Brad Neff

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RILEY COUNTY | Kathy Swiger

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JOHNSON COUNTY | Bruce Hogle

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28,482

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