Chesterfield February 2015

Chesterfield ChesterfieldLifestyle.com

FEBRUARY 2015

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FOOD

issue MY COCONUT KITCHEN Cooking with Kiddos THE NOSTALGIA OF FOOD Marvelous Market Meat

Q&A

Joshua A. Adams DC, CCSP

My daughter plays basketball and fell pretty hard while going for the ball a couple of weeks ago. She bumped her head when she fell, but was able to get up and play afterwards for the rest of the game. After the game, she told me that she had a headache which we thought was from her bumping her head. The headache lasted for several days and she still says she feels “foggy and kind of weird,” even after almost two weeks. I have a son who played lacrosse and it sounds like she may have a concussion, however she never lost consciousness which I thought was a requirement to be a true concussion. I also haven’t heard much about girls having concussions. Could this possibly be a concussion?

-Maggie Hi Maggie. When you say concussion, most people instantly think of football or some type of contact sport resulting in a concussion. The facts are that concussions happen in all sports.

Actually females are more susceptible to concussions than males, and the most common sports that we see concussions in females are soccer and basketball. In males, we see concussions more often in football, lacrosse, and hockey. We also see a high number of concussions following car accidents. A concussion does not have to involve loss of consciousness to be diagnosed.

There are three grades of concussions. Grade I is a concussion with symptoms lasting less than 15 minutes, grade II is a concussion with symptoms lasting more than 15 minutes. Grade III concussions are where consciousness is lost and has two separate grades within itself, depending on the length of time the person is unconscious. Concussions can be serious and can lead to long term damage if not treated and diagnosed properly.

If your daughter is still experiencing these symptoms, I would have her evaluated as it may not be safe for her to return to play with these symptoms present.

Dr. Adams is a sports medicine chiropractor and owner of Chesterfield Spine and Sports Medicine Center. He specializes in concussion, back pain, whiplash, and lower extremity. If you have questions, please email dr.jadams@chesterfieldspinalcare.com for consideration of your question to be featured.

Specializing in • Back Pain• Concussions • Personal Injury • Lower Extremity Specializing in • Back Pain• Concussions • Personal Injury • Lower Extremity 16216 Baxter Road Suite 190 Chesterfield MO 63017 636-778-1515 www.chesterfieldspinalcare.com 16216 Baxter Road Suite 190

Editor’s Letter

It’s All In The Presention

FEBRUARY 2015 publisher Denise Sundvold | DSundvold@LifestylePubs.com

editor

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everal years back there was an ice storm here that left many of us without power for days. It was also nearly impossible to drive anywhere, especially with several small children in tow; not to mention the fact that our cars were stuck at the bottom of the driveway on ice. After the second day with no power, food selections were running low in our household. No pizza places were delivering either; I checked. The kids had polished off the last of the bread and breakfast cereal and we were down to canned goods and no way to heat them short of building a fire in the backyard.

I had to get creative and do some marketing of this chilly canned food. “Hey, guys! Have you ever tried gazpacho?” Gazpacho (a soup made with vegetables and served cold, usually with a tomato base) is such a fun-sounding word they were definitely interested. I just told them it was a special Spanish food… that’s right, I fed them cold soup and they loved it. They loved it so much we had it for lunch and dinner that day. The kids would keep saying “gazpacho, gazpacho” aloud as we ate. There they were thinking they were eating a fancy Spanish dish by candlelight (no electricity-no lights).

So there you have it: Desperation breeds creativity, especially in the food department.

The funny thing is, even after the power was back on and our pantry and fridge were fully stocked again, the kids would still ask for gazpacho from time to time. They always requested to eat it by candlelight until one day our oldest told the younger kids, “You guys know that’s just cold soup, right? The same soup we have hot, but just cold right out of the can. I saw the cans in the recycling bin and figured it out.” It was like a scene in a movie where the record needle scratches across the record and the music stops abruptly. All the little eyes darted over to me at the same time, each little forehead tented with raised eyebrows.

Sadly, they never asked for gazpacho again. I guess that goes to show that presentation and perception play heavily in our food choices. I can tell you that when it looks like an ice storm is brewing; I stock up on lots of cans of Progresso minestrone and have candles at the ready--just in case they were to change their minds, for old time’s sake.

Elizabeth “Libby” Mullen | LMullen@LifestylePubs.com

contributing writers Elizabeth Harris, Patrick Latour, Libby Mullen, Aimee Pellet, Stacy Rolfe

contributing photographers John Babb

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on the cover Cooking with children provides them

great learning opportunities across the disciplines.

Discover details in this month’s Parents’ Corner article “Cooking with Kiddos” on page 14.

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Chesterfield Lifestyle | February 2015

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P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 Chesterfield Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Chesterfield’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Chesterfield Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

February 2015

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8

Good Times

10

Around Town

14

Parent’s Corner

16

History 101

24

What’s Cooking

26

Healthy Lifestyle

29

Sold Properties

30 Lifestyle Calendar

14 Cooking With Kiddos

Departments

Cooking with children offers a myriad of learning opportunities.

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Parting Thoughts

16 The Nostalgia Of Food

Examine the historical evolution of food choices in Chesterfield.

20 Marvelous Market Meat

Discover expert secrets to selecting steak that “makes the cut.”

24 My Coconut Kitchen

Chesterfield resident creates all-natural, healthy coconut spreads.

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Good Times

Noonan Farms Holds Trail Riding In The Winter

Christmas Day temperatures were so mild; horses and their riders were trail riding. It was a regular Winter Wonderland—minus the snow! The fireplace inside the farmhouse was decked out with holiday decorations and welcomed riders when they returned.

Boutique Realty Realtors Attend Formal Holiday Party Boutique Realty realtors had a great time dancing the night away at the Vinson Mortgage Group holiday party. The party was a formal affair; black dresses and bow ties abound.

STL Motorcars Hosts Winetasting Funraiser

A winetasting fundraiser, hosted by STL Motorcars benefitted Kids In The Middle. The Kids In The Middle organization provides counseling and group support opportunities for children and families touched by family separation and divorce.

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Chesterfield Lifestyle | February 2015

Lots Of Lunching And Looking At The Chamber’s Holiday Luncheon The Chesterfield Chamber of Commerce holiday luncheon at Drury Plaza Hotel was a great opportunity to enjoy a festive lunch from Callier’s Catering while holiday shopping at: Pinot’s Palette, Thirty-One Gifts, Color Me Beautiful Cosmetics and Silpada Designs. Sponsored by Charter Business

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February 2015 | Chesterfield Lifestyle

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Around Town • City Employees will not be considered for the award.

An online application form can be found on the City’s website at Chesterfield.

Mo.Us. Applications are due no later than February 2. For questions or for more information, call 636.537.4000.

MAJOR DONOR ANNOUNCED FOR VETERANS HONOR PARK PROJECT CITY OF CHESTERFIELD SEEKING NOMINATIONS FOR CITIZEN OF THE YEAR Mayor Bob Nation and the Chesterfield City Council are officially requesting nominations for the 2014 Chesterfield “Citizen of the Year” Award.

Many residents contribute to the community in a significant manner each day without reward or recognition. The “Citizen of the Year” Award is an opportunity to nominate someone who has brought honor upon him or herself and the community as the result of an outstanding accomplishment or simply by being actively involved and helpful within the community.

Selection Criteria Citizens to be selected for recognition should meet the following criteria: • Actions being recognized should benefit the overall community of the City of Chesterfield and its residents in some manner through volunteerism, work performed on community projects, and overall civic contributions to the community.

• Individuals nominated should preferably be a resident of the City of Chesterfield. If not, the accomplishment should take place in the City.

Nomination Guidelines • One nomination per person per household (spouses can be nominated jointly).

• Previously nominated individuals can be re-nominated.

• A nominee cannot serve on the Selection Committee.

• The person nominating an individual cannot serve on the Selection Committee.

10

Chesterfield Lifestyle | February 2015

The Veterans Honor Park committee has announced that a local firm has made a major financial commitment for the proposed facility in Chesterfield.

Jan Misuraca told the Chesterfield City Council at its Dec. 1 meeting that AEP River Operations has committed $250,000 for the project. The park is designed to honor past, present and future veterans of all U.S. Armed Forces.

AEP provides barge transportation services for dry bulk commodities throughout the nation’s inland river system and is headquartered on Main Circle Drive near Chesterfield’s Central Park, the site of the proposed honor park.

Misuraca and former Chesterfield Mayor Bruce Geiger head the committee’s fundraising effort. Joining Misuraca in making the announcement was her father, Lee Wall, a World War II Army veteran who chairs the honor park committee.

“Everyone is so positive and happy with the project,” Misuraca says. The committee has been meeting with potential corporate sponsors, but AEP’s commitment is the first major contribution.

The honor park’s estimated total cost is $2 million. In addition to donating land for the project, the city of Chesterfield has pledged $500,000 if the committee comes up with the remainder.

The committee hopes to break ground for the honor park in 2015.

SCHNUCKS COOKS! COOKING CLASSES Schnucks Cooking School offers cooking classes that encourage complete involvement in the culinary experience. Gabrielle DeMichele, the director of the Schnucks

Cooks Cooking School says, “Our evening classes are hands-on and you do all the cooking yourself…full course meals to fivecourse meals. Classes are hands-on learning, the best way to learn. Schnucks has professional culinarians on staff.” These classes are held in the evening and generally last approximately 2-3 hours.

Lunch classes are also available and are an hour in length. Various themed classes teach cooking students things like: How to make “Quick and Easy” Meals on Weeknights, Four Different Ways to Prepare Chicken and How to Cook International Meals.

“We have Date Nights classes, a Valentine’s Day class and we offer team building classes,” DeMichele says. She also designed the cooking program at L’Ecole Culinaire, and encourages you to sign up for a class at Schnucks Cooks Cooking School, and learn something new.

“I love to see the look on people’s faces when they learn something like how to cut an onion without crying and how to cut a bell pepper with three swipes of a knife and very little waste… opens up another world to them. You pay for it [the pepper] so you should use it, I always tell my classes.”

Schnucks Cooks Cooking School 12332 Manchester Road, Des Peres, MO 63131 314.909.1704 SchnucksCooks.com

CHESTERFIELD LIONS CLUB WANTS YOUR OLD EYEGLASSES The Chesterfield Lions Club meets at the Old Spaghetti Factory on Chesterfield Airport Road. The Lions continue to collect hundreds of pairs of glasses each month. These frames and lenses can be

reconditioned to help bring the gift of better sight to the less fortunate.

Bring a pair of used glasses to a Lion’s meeting and receive a free meal.

Visit ChesterfieldLionsWAP.org for meeting dates and times.

You can also donate your used eyeglasses at the following convenient locations: Dierbergs: 2 locations in Chesterfield-Baxter & Clarkson; Olive & Woodsmill Rd. Wildwood- Highway 100 & Taylor Road Ellisville- Clayton & Clarkson Clarkson Eye Care: 3 locations in Chesterfield--1761 Clarkson Road; 32 Four Seasons Shopping Center; 17249 Chesterfield Airport Road 2 locations in Town & Country- 2185 South Mason Road @ Manchester; Town & Country Crossing 2 locations in Ellisville- 194 Clarkson Road; 217 Clarkson Road Ballwin-14858 Manchester Rd. Wildwood- 2404 Taylor Rd. St. John’s Church-15370 Olive, Chesterfield Creve Coeur Antiques- Fee & Olive, Creve Coeur Eye Center of West County- 113 Old State Road, Ellisville West County Opthamology-222 S. Woods Mill Rd., Suite 660N, Chesterfield America’s Best Contacts- 1673 Clarkson Rd., Chesterfield Pepose Vision- 1815 Clarkson Rd., Chesterfield Gilmer Optometry, PC-775 New Ballas Rd., Suite 218E Cherry Hills Family Eye Care-16978 Manchester Rd., Grover Friendship Village of West Country-15201 Olive Blvd., Chesterfield 20/20 Vision Care-15543 Manchester Rd., Ballwin Cusumano’s-317 Clarkson Rd. - Ellisville Pearle Vision- 12536B Olive Blvd, Creve Coeur Dr. Hill- Building 522 N. Ballas Rd., Basement Room 113, Creve Coeur Lions Clubs International is the world’s largest service club organization with more than 1.3 million members in approximately 45,000 clubs in more than 200 countries and geographical areas around the world.

the community and serves on both the executive and governance committees at Moneta Group.

O’Meara says he feels simultaneously humbled and flattered by his appointment as chairman of the board and sees it an opportunity to contribute to the firm’s on-going success.

“I am absolutely passionate about Moneta Group,” he says.

“My mission in life is to ensure that we continue to build on our fantastic brand; that we continue to build great teams and take great care of our clients; and that we develop the next generation of teams so that clients of the future can expect the same service that clients get today.”

O’Meara also mentioned that he is adamant about ensuring that Moneta Group stays independent; an attribute that allows the firm to remain nimble and responsive to the wishes of their clients.

For more information about O’Meara and Moneta Group, visit MonetaGroup.com.

About Moneta Group, LLC Headquartered in Clayton, Missouri, Moneta Group through its investment advisory subsidiary Moneta Group Investment Advisors, LLC, provides financial advisory services to successful families and businesses. Founded in 1869, the firm’s primary role is serving as a fiduciary for clients. Moneta helps clients negotiate the many complexities encountered in managing their financial affairs. Advice is provided across a broad range of topics including investment management, retirement planning, estate planning, risk management, business succession planning, income tax planning, employee compensation planning and education funding. As of December 31, 2013, the firm manages $13.8 billion in assets on behalf of its clients.

Moneta Group has a Chesterfield office located at: 16305 Swingley Ridge Rd. Chesterfield MO 63017 636.787.4700

MONETA GROUP ANNOUNCES NEW CHAIRMAN OF THE BOARD Moneta Group, a provider of wealth management to successful families and businesses, has announced the appointment of Thomas O’Meara as chairman of the board. O’Meara succeeds Don Kukla, who will remain on the board.

O’Meara joined Moneta Group in 1986 and is one of the firm’s most tenured principals. In addition to serving clients and chairing the firm’s board of directors, O’Meara is also actively involved in

DITCH DOGGIE DENTAL DISEASE & CURB CAT CAVITIES A dental exam is a very important part of your pet’s annual exam.

Dental disease is the second most common disease in dogs and cats, (obesity is number one) and it can show up as early as the age of three.

The American Veterinary Dental Society estimates that 85 percent of cats and dogs have periodontal disease by age 4. Visual examination can reveal a great deal, but that alone only reveals part of the problem.

February 2015 | Chesterfield Lifestyle

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Around Town Did you know that a pet’s survival instinct provides zero motivation to show pain? Regular pet dental care prevents pain, which is important, since our furry friends are such experts at hiding it. Dental disease hurts long before you notice discomfort because pets have no incentive to show pain. And since only 30 percent of the tooth is visible above the gum lines, 70 percent of possible dental disease remains hidden. Without dental x-rays, we’ll never know!

Your pet’s dental health and comfort is in your hands. Find out if your pet suffers from dental pain by scheduling a dental exam and cleaning, with x-rays, today.

During February, in honor of Dental Health Month, Town & Country Veterinary Hospital is offering $50 off your pet’s dental cleaning, $30 off full-mouth dental x-rays, 10 percent off the purchase of all dental healthcare products and a free dental health care kit.

Please call Heather at 636.227.7387 to schedule your pet’s dental treatment and mention Chesterfield Lifestyle.

Town & Country Veterinary Hospital 1016 Town & Country Crossing Drive Town & Country, MO 63017 636.227.7387 TCVHSTL.com

WE WANT TO HEAR FROM YOU!

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Chesterfield Lifestyle | February 2015

This magazine is YOURS. Our goal at Chesterfield Lifestyle, is to provide positive, inspirational and engaging stories to, for and about the people, attractions and businesses in Chesterfield. Our editor is always on the lookout for interesting story ideas for the following columns, departments and features; we would love the opportunity to consider your ideas for future issues.

Locally Owned - Businesses owned and operated in the Chesterfield area or by Chesterfield residents.

Real Wives of Chesterfield - A light-hearted introduction and interview with one of our community’s engaging women who share volunteer passions, favorite spots to eat/shop/play.

Giving Back - Meet an individual, family or group who makes volunteering a priority or learn about a nonprofit based in the community.

Star Student - School news or a feature about a student in a Chesterfield area based public or private school who is taking learning and living to the next level.

Healthy Living -Smart eating, fitness, exercise, sports, medical news, nutrition and healthy hobbies Artist’s Palette -Introductions to local artists, their work and what makes them tick.

And, let us not forget about: Field Trip (outings nearby), Page Turners (book clubs, book reviews by local authors), Animal Tracks (for/about our pets) and Family Feature (a local family).

Send your ideas to LMullen@LifestylePubs.com.

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MONTHLY MYSTERY PICTURE: WHAT IS IT? Each month a Mystery Picture will be included at the end of Around Town. The Mystery Picture will be a close-up shot of something from around town, here in Chesterfield. The larger picture and answer to “What is it?” will be included in the next month’s issue of Chesterfield Lifestyle, along with a new Mystery Picture to solve. Readers are encouraged to submit one guess per month to LMullen@LifestylePubs.com. The first readers to submit an email, correctly identifying the subject of the Mystery Picture, will be given the opportunity to have their name included in the next month’s issue. Chesterfield is home to many hidden treasures, and we want to encourage you to always be exploring and discovering new things around town!

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January’s Mystery Picture was taken of the steel Circle Square Dance Sculpture by Victor Pickett –located on the grounds of Sterling Bank on the corner of Olive Boulevard and Swingley Ridge Road. The sculpture has colored LED lights that give it a colorful glow in the dark and in warmer seasons the lights are accompanied by a fountain-making the water bubble with color and light. A special thanks to all of our readers who took the time to write; keep those guesses coming! Correct guesses were submitted by: Bill Houck, Lois O’Brien and Diane Reichert

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February 2015 | Chesterfield Lifestyle

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Parent’s Corner

Cooking With Kiddos Article Elizabeth Harris | Photography Provided

K

ids love getting messy and kids love to eat; kids LOVE to cook! The great thing about cooking with children is that you can have them do a very simple task in the kitchen, call it cooking, and they are beyond thrilled. Cooking also provides a plethora of learning experiences for your kiddos.

From a very early age you can teach your child that it is important to thoroughly wash hands with soap before cooking and to keep hands away from noses and mouths during the cooking process. It is also a good idea to teach them not to eat from the spoon with which you are cooking/stirring-even though you see chefs doing this frequently… (ehem.)

Once hands are clean, you can start your child out as your chef’s assistant.

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Chesterfield Lifestyle | February 2015

Use a step stool for safety rather than allowing your child to sit on the counter.

Measure out the ingredients in a recipe and allow your child to dump each into the bowl or pan. You just can’t believe the satisfaction a kid will get out of this simple set of tasks. It’s like playing in a sandbox, filling containers with sand and dumping them—but this time with food items. This form of assisting you in the kitchen, teaches measurement-not too far below the line not too far above iteven with the top. Even though a young child may not understand the numerical concepts they will be gaining spatial knowledge and technique.

Once all the ingredients are dumped in, it is time to pass over the spoon or whisk and let him stir or mix stir the contents of the bowl or pan. Stirring

teaches coordination and movement control. Children are delighted to see the results of their mixing abilities.

Consider taking a picture of the dumped ingredients before the stirring and then compare the before and after. In addition to taking a before picture, consider asking your child to make predictions about what they think will happen when they stir; ask her what she thinks the mixture will look like or how it will change when stirred and why. Have your child share their observations along the way. You will be teaching observation, description and reasoning skills.

When you get to the actual cooking or baking portion of the food preparation, it is best to choose recipes that have a short cooking time or quick turnaround time.

Children can get distracted and lose inter-

est if the cooking time is too long. Once children are a little older and better understand the concept of time, they can better handle and certainly enjoy a more complicated slower-cooking recipe.

Unless you want to entertain the questions “When is the turkey going to be ready?” and “Is it done yet?” for three hours, perhaps start with pancakes or scrambled eggs.

In the baking realm, making cookies is a surefire winner. Create roll-out sugar cookie dough. Children love to play with the dough, roll it out and then use cookie cutters to make the desired shapes.

This process is great for teaching and practicing dexterity, decision making and multistep directions.

Children love to eat the spoils of any cooking or baking adventure; that’s the best part! Both children and adults get tremendous satisfaction from a successful project; edible creations are pretty hard to top! After such a great time, you may think that clean-up time and washing the dishes would be anticlimactic. Smaller children are still at the stage where they enjoy being your helpers and cleaning up is fun, too. It is not until about age 10 that they all become allergic to doing dishes. One way to motivate “tweens” is to make clear that chow will be enjoyed only after the clean-up is complete.

Cooking with your kiddos is fun and teaches a myriad of skills: hygiene, math, science and time management-- just to name a few. The quality time spent with you, creating a dish and then eating it together is ultimately the most important takeaway.

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15

History 101

The Nostalgia of Food Article Aimee Pellete | Photography Provided

A

re you just now feeling back to normal after the gluttony of the holidays? Did you stuff yourself with all the comforting foods that so often remind us of special times and holidays past?

I’m sure we all have memories of cooking together with family members or gathering around the table with family for dinner.

Food is one of those things that connects us with the past and connects with each other.

My mom and I often talk about what we call “nostalgic food.”

These are foods that, while we don’t make them a regular part of our modern diet, every once in a great while we savor these somewhat odd or unhealthy (usually both) items. More than just a simple comfort food, they are a remembrance of the people and or events we associate with them. For us, these nostalgic foods include the fried onion rings my grandfather made for my mom; “Grandma Pellet’s Cookies,” a meringue and nut confection; Nana’s Greasy Slaw, a bacon-dressing-based slaw; and pretty much anything made with Velveeta.

While my Mom was looking for a recipe this past Christmas, she came upon a spiral recipe notebook belonging to my great-grandmother, Lena. The fact that Lena even had one is surprising since most of her cooking was done by taste, feel and memory…a bit of this, “about this much” of that.

A quick perusal shows recipes made in quantities that few of us 16

Chesterfield Lifestyle | February 2015

would use today. But, of course, they were often canning for future use or feeding hungry farmers. Recipes that call for liquids were measured in quarts and gallons, as well as bushels of ingredients. How many people today can even visualize what a bushel looks like?

While a few of the recipes are quite detailed, many of them have just enough information to serve as a reminder of how to make a recipe that had probably already been made numerous times. Her recipe for “Divinity,” a sticky-sweet holiday concoction, is still a common holiday favorite and the only recipe in the notebook that is typed, shows only a list of ingredients and the different pans into which they were to be placed. There are no real instructions, showing that most cooks of the day knew enough about the process of cooking that they didn’t need the details. Some of the recipes we remember most from Lena aren’t in the notebook at all; she clearly had them memorized.

One such recipe was Lena’s family-famous coffee cake recipe.

Unlike the gooey, Danish-like version most people think of today, this was more of a sweet bread with cinnamon and sugar baked on the top. Then she would spread butter and sprinkle additional sugar on each slice. What the kids in the family remember is licking the butter and sugar off the top and asking for more, which she usually obliged even if it came with a somewhat stern, obligatory warning that children shouldn’t eat too much sugar.

Recipes and the food experience were similar throughout the farming community of Chesterfield. My father’s mother, who also lived in Chesterfield, had numerous recipes for pickles and my dad reminisced about her pies many years later. In fact, on any occasion he was served pie his comment was, “Well, it isn’t as good as my mom’s.”

But, of course, food has gone through an evolution in the last 100 years or so. Today, many of us go to great lengths to purchase healthy, organic foods. At the beginning of the 20th century, many people in Chesterfield grew their own food or purchased it

profound effects on the American diet that still carries with us today – the love and overabundant consumption of sugar, as it made sugar cheaper and more accessible than ever before-- inexpensive items became critical during the Depression. If you think about your favorite candy bar or sweet treat, chances are it (or something very similar) was created during this era. Snickers, Baby Ruth, Milky Way, Reese’s Peanut Butter Cups, Red Hots and Hershey’s Kisses -- all sugary children of the 20s and 30s – are just a small selection of the lengthy list.

from local sources. Fertilizers and pesticides came from natural materials, primarily because most farming was done on a small scale. Synthetic chemicals weren’t used until mechanization allowed for larger farms and the scale of production outgrew the small, family farm. Inherently, Chesterfield’s early residents had the luxury of organic diets.

One common misconception about early farm life though is that all meals were just meat and potatoes. In an oral history I recorded from my great-aunt, Lois, she pointed out that the diet was much more varied than that. “A normal meal would be meat and potatoes and always a lot of good vegetables. And then Aunt Rosie and Uncle Ed who later sold their farm -- it’s now River Bend subdivision -- that was [an orchard with] just every kind of fruit you could want.” And, of course, this makes sense since farm families always had large and plentiful vegetable gardens.

But things would soon change. The fluctuating markets of the 1920s and 1930s and the Great Depression had one of the most

And what would our culinary history be without the Twinkie?

It, too, was invented during the sugar explosion, in 1930 to be exact, by James Dewar. He was a baker for The Continental Baking Co. and was looking for yet another economical product that consumers could afford during the Depression.

The sugar craze hit Chesterfield too. In addition to homemade cakes and cookies, Lois remembered, “Gramps would take us a couple of times a week… we had a Model T Ford. We would go to Ruffel’s. We would each get an ice cream cone. They were each a nickel… he would spend a quarter [for all five of us]. Back in those days that was a real treat.” If you’re imagining a full-blown ice cream shop, think again. Most ice cream was available as a small part of a larger business, possibly a general store or hardware shop.

So flavors were limited, sometimes to just one. Lois remembers being asked, “What kind would you like… plain, white or vanilla?” My dad grew up in Chesterfield in the 1930s; his family has always had a collective “sweet tooth.” Dad told me that they would go to get continued >

February 2015 | Chesterfield Lifestyle

17

History 101

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Chesterfield Lifestyle | February 2015

Pam Lauber 636 537 5081 plauber@craneagency.com

(continued)

ice cream at a place near Fee Fee and Olive Boulevard; some nights they would have ice cream in place of dinner.

Many processed foods also made their appearance in the 1920s and 30s, but weren’t really used on a mass scale until the beginning of World War II. The war created two pressing demands. One was for food that could maintain a stable shelf life while being shipped to troops across the globe. With the men away fighting in the war, an unprecedented number of women began working outside the home and their demand for easy and convenient food items propelled processed food forward. Items such as evaporated milk, canned vegetables, Velveeta and instant coffee all became household staples during this time. Chesterfield was lucky; while processed foods became part of their lives, they were still in a farming community with access to fresh foods as well.

Before sitting down to writing this article, I attempted to make Lena’s coffee cake. It turned out well, but perhaps not quite as good as hers. Was it because I didn’t get the feel of her “dash of this” directions correct or maybe it was difficult for her to even quantify her directions when asked to put them to paper? Maybe today’s ingredients are slightly different. Or perhaps I set the oven to exactly 350 degrees whereas she would just stick her hand in to test the temperature, never quite trusting the oven. It doesn’t really matter because it still made me feel like I was right back in her kitchen with her… I also made sure to lick the butter and sugar from the top.

If you have memories, comments or suggestions for future historical article topics, please email Aimee at aimee@thehistorychick.com

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MAKING SENSE OF

MARKET MEATS Which Cuts Make the CUT? Article Patrick Latour | Photography Latour Photography

WARNING: THIS ARTICLE CONTAINS A VERY WITTY

BUTCHER’S WORDPLAY.

F

or most people in Chesterfield, winter isn’t exactly the prime time to think about firing up the grill, but does a mouth-watering bite of steak really have a specific season? Sure it’s cold with a light dusting of snow on the patio or deck, but that doesn’t stop your craving for perfectly seasoned, succulent steak, does it?

I don’t know about you, but to me there is nothing better than hanging out by the grill on a cold winter evening with the flames warming your frosty cheeks.

Some of you are okay with your grill hibernating under that plastic cover through the cold season while you get your fix for a fantastic steak at one of Chesterfield’s many fine eating establishments. As for me, every season is grilling season. Now is the perfect time to ignite the flame of that passionate grill master within you. But, how do you know what steak will make the cut? Well, as a butcher of 15 years and as the meat department manager at our local Lucky’s Market, let me slice you off a few tips.

There is one surefire way to make sure you choose that perfect cut: Ask the butcher. Grandma’s famous pot roast wouldn’t be so famous if it wasn’t for the educated suggestion of the butcher.

The main reason your sister’s incredible Irish stew is so incredible is because of the butcher. The reason Dad’s succulent strip 20

Chesterfield Lifestyle | February 2015

steak is so succulent is because, yep, you guessed it, the butcher.

If you ever get stumped staring at the endless sea of cuts that fill the service counter at your local grocery store, don’t be shy, ask the butcher. Butchery is a skilled profession that takes years to master. A butcher will never steer you wrong.

With endless items to choose from, what is the first thing you should consider when choosing the best cut? My suggestion is the GRADE of the product itself. The grade is what sets every cut of meat apart in the competition of winning you over.

The three main grades of meat that you will find in most Chesterfield grocery stores are Select, Choice and Prime. The cut is graded by the amount of marbling within the muscle. The more marbling within the muscle, the higher grade the cut will receive. Every cut on display at the store has gone through a very selective USDA grading process before it leaves the processing plant. What is marbling? Good question. Marbling is the small bits of fat in the muscle. The more marbling, the juicier the cut will be during and after cooking; therefore, the more marbling the better. Prime is a very high grade of meat and is the top choice among grill masters but it can be a bit expensive. My professional opinion regarding meat grades is that Choice is a great choice. See what I did there?

For those of you who lean toward Grass Fed beef, have no fear.

Grass Fed beef is considered Choice and below so it’s a very good option as well. Grass Fed beef is an option that is becoming more and more popular as people adopt a healthier lifestyle. There are many stores in Chesterfield that offer Grass Fed and organic products, but Lucky’s Market is one store that really prides itself on offering organic and Grass Fed products.

Now that you know about the grades of meat, let’s move on to choosing the cut. Some will never consider the importance of choosing the right cut, but this choice will be the difference between smiles or frowns at the dinner table. There are a few options for bone-in steaks at most grocery stores but I personally never buy bone-in steaks. Contrary to popular belief, the bone doesn’t do much for the flavor of a steak. It does have a nice aromatic effect while cooking but the muscle itself does not pull in flavor from the bone. Save a little bit of money by not paying for bone weight.

If it’s tenderness you are going for, the ever-so-popular choice is the Tenderloin Fillet. This cut is almost fool proof because even if you happen to overcook it, it will still be tender. For those who are leaning on the healthier side, the Tenderloin Fillet is your absolute best option. There is no fat cap on this particular cut and a Choice grade Tenderloin Fillet will have a good amount of marbling to keep it juicy during the grilling process. Though

this cut isn’t my personal favorite, it is the most expensive, tender cut of beef you can buy.

Is flavor your main concern when it comes to choosing that perfect cut? Of course it is. The Strip Steak is a great cut that will surely produce smiles. Though this cut is on the lean side, it does have a fat cap which can be fairly enjoyable. Use a bit of caution when buying this cut. Some Strip Loin steaks will be cut from the large end of Strip Loin and may contain more sinew. Sinew is the connective tissue that connects muscle to the bone and for obvious reasons, not very enjoyable to chew on. Look for center cuts or ask the butcher for a center cut boneless Strip Steak. This cut is a wonderful choice but it is easy to overcook, resulting in the steak being a little tough.

If you are looking for the ultimate steak, go with my personal favorite, the boneless Rib Eye steak. This particular cut is made up of three muscles in one and is the choice of most grill masters. This particular cut has it all, look, tenderness and most importantly, flavor. It is very easy to grill and the end result promises smiles. The Rib Eye contains the most marbling out of all of the cuts because it is close to the shoulder (chuck) portion of the animal. Let me tell you a secret not many people know. While you are skimming over the meat case, keep an eye out for a Chuck steak. This is a small steak that resemcontinued >

February 2015 | Chesterfield Lifestyle

21

mARKET MEATS

All That Sparkles

(continued)

bles a Rib Eye steak. The reason it resembles a Rib Eye steak is because, well, it kind of is a Rib Eye steak. Without getting into a not-so-appetizing discussion of slaughtering, the Chuck Eye portion is the very beginning portion of the Rib Eye. The Chuck Eye steak is a cheap alternative to the Rib Eye, but just as good. Now remember, that is our little secret.

When you are on the hunt for steaks, choices abound; the options I have suggested are a great start in your quest to find the perfect cut for you. So Chesterfield, has this mouth-watering bite of information got you debating about braving the cold to fire up that grill? Good. Me, too. Now, warm up those cars so you can get back and warm up those grills! CHOP, CHOP!

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Chesterfield Lifestyle | February 2015

Patrick Latour is the meat manager for Lucky’s Market. Mr. Latour began his writing career in 2011, with Examiner, where his entertainment blog quickly gained popularity. Patrick also writes for online marketing agencies promoting various companies’ products. Latour started writing feature articles for Chesterfield Lifestyle in January 2015.

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February 2015 | Chesterfield Lifestyle

23

What’s Cooking

My Coconut Kitchen A

ngie Carl is a resident of Chesterfield and the founder and owner of My Coconut Kitchen. Angie has a passion for wellness and a commitment to being healthy; she takes nutrition and fitness very seriously. Her healthy passion was first fueled by her unfortunate experiences with her own life-threatening health issues--including a heart attack before age 30.

Through extensive research, Angie learned about the incredible health benefits of coconut. Coconut oil is an energy source and delicious sweet treat that does not spike insulin levels that spark the sugar-addiction cycle. Angie began using coconut as the primary fuel for her healthy lifestyle and quickly discovered the delicious power food of coconut butter. Using her nutritional research about the benefits of coconuts, Angie experimented with different combinations of healthy ingredients, which led to the creation of coconut spreads and start of My Coconut Kitchen (MCK).

Why Coconut?

Coconut spreads were developed based on extensive research showing that incorporating as little as 3 ½ - 4 1/2 tablespoons of coconut oil into your daily diet 24

Chesterfield Lifestyle | February 2015

can have profound and measurable positive impacts on overall health and well-being.

Coconut:

• Increases energy and rate of cellular repair • Helps mental acuity • Fights bacteria &viruses without harming the body’s good bacteria • Fights inflammation, which is the primary cause of nearly all disease • Is easy to digest; it won’t contribute to bowel or intestinal discomfort • Is low in sugar and safe for diabetics.

• Is linked to gains in athletic performance, reduced rate of perceived exertion and longer time to exhaustion • Promotes fat metabolism Why Coconut Spreads From Mck? The spreads come in 10 different flavors and are Gluten-free, Dairy-free, Soyfree, Low in Sugar and Paleo Friendly, which makes them a safe and healthy treat for people with a variety of common food allergies and sensitivities as well as dieters,

diabetics, athletes, Alzheimer’s patients and anyone wanting to increase their energy and feel better.

Why Are Coconut Spreads Better Than Nut Butters?

MCK spreads are carefully crafted of the finest quality organic and all natural ingredients and contain no preservatives or anything artificial. Their high concentration of coconut oil gives them a unique versatility when compared to other nut butters, not to mention that they are packed with all the awesome healthiness of coconut oil. They are shelf stable and stay fresh at room temperature for a year, even after opening!

Where Can I Buy Mck Coconut Spreads?

MCK products can be purchased at Lucky’s Market, Dierberg’s Markets and Hot Sumit Yoga. Orders may also be placed online at MyCoconutKitchen.com.

My Coconut Kitchen PO Box 6973 Chesterfield, MO 63006 314.441.6840 MyCoconutKitchen.com

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A recipe from My Coconut Kitchen

Creamy Carrot Soup Ingredients 2 Tbsp. butter, olive oil or coconut oil 2 cups chopped onions (1 large onion) 2 cloves garlic, minced 1 1/2 pounds (24 ounces) carrots, peeled and sliced 5 cups chicken stock, vegetable stock or water 6 Tbsp. (about 1/3 cup) Naked Coconut Butter 1 tsp sea salt, or to taste 1/2 tsp. cayenne pepper (add more or less if preferred) Chopped scallions to garnish

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Instructions 1. Melt butter or oil in large saucepan or stockpot over medium heat. Cook onions and carrots until translucent--about 5 minutes. Add garlic and cook for another minute.

2. Add the chicken stock, stir and bring to a boil. Turn heat down, cover and simmer for 20-25 minutes or until the carrots are soft. Purée the soup until smooth and thick with an immersion blender or carefully use a traditional blender, in small batches.

3. Add the coconut butter, salt and cayenne pepper and stir to blend. If the soup is too thick you can add more chicken stock, water or even coconut milk to thin it out.

4. Serve in bowls garnished with chopped scallions and a sprinkle of cayenne pepper.

Serves 4-6 Delicious!

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February 2015 | Chesterfield Lifestyle

25

Healthy Lifestyle

Snacking Done Right Healthy options for children

W

hat makes a healthy and satisfying snack for children? A well-balanced snack with good nutrition can help kids grow and provide them with the proper support and energy needed for school, sports and other daily activities. Parents have the best intentions when looking for nutritious options for their children, but challenges related to lack of access or knowledge of nutritious foods have contributed to an alarming trend. According to the Centers for Disease Control and Prevention, childhood obesity rates in the U.S. have more than doubled in the past 30 years, with over one-third of children currently overweight or obese.

growing body needs. While snacking is essential to give kids the energy they need for the day, it’s important to provide snacks that contribute to daily intake goals of nutrients to support healthy growth and development.

“For many parents, the primary reason for giving snacks to children is to stave off hunger until their next meal,” said Megan DeStefano, Global Strategic Marketing at DuPont Nutrition & Health.

“When choosing a snack, parents should avoid those high in carbohydrates, such as simple sugars, since they tend to leave children feeling unsatisfied quickly and often craving additional unhealthy snacks.”

Kids and snacking

A number of factors contribute to obesity rates, with snacking as a major culprit. While parents need to consider what they provide their children for three main meals a day, what they eat in between is equally important.

Research by DuPont Nutrition & Health shows that children eat two to three snacks each day. Other studies confirm that American kids are consuming more than 700 calories in afternoon and evening snacks alone. Aside from the fact that these calories make up a substantial part of the total daily recommended caloric intake for children, most of the snacks commonly consumed by kids are high in saturated fats or simple sugars in the form of salty snacks, candy and beverages — such as fruit drinks — according to a University of North Carolina study.

Parents face many practical challenges in providing healthful snack options to kids who are on-the-go and may not have access to refrigeration or re-heating capabilities. This often leads to snacks which lack the essential vitamins, minerals and protein a 26

Chesterfield Lifestyle | February 2015

Understanding better snacks

It’s important for parents to know what to look for in a snack. For example, protein helps kids feel full longer, which may support weight management. In fact, numerous studies have confirmed that protein is more satisfying than either carbohydrates or fat. And lean proteins, such as soy, can meet needs to support growth and development without contributing to fat or cholesterol intake.

It’s challenging for parents to determine what snacks are best.

DeStefano shares some tips on healthful ingredients parents should look for in snack foods.

Protein packs a powerful punch

Vegetable proteins are a great way to consume protein without increasing the amount of saturated fats and cholesterol in your child’s diet. If you are considering vegetable proteins, try soy protein. Soy protein snack options can be found in a variety of tasty

products such as ready-to-drink beverages, bars, cereals and dairy alternatives. Soy protein is also the only widely available vegetable protein that provides all the essential amino acids in the proper amounts that are needed to support growth and development of children.

Parents can also rest easy knowing that soy protein delivers cardiovascular benefits as well. According to clinical research published in the Journal of the American College of Nutrition conducted in both children and adults, soy protein has been shown to help reduce LDL cholesterol, also known as “bad” cholesterol, increase HDL, also known as “good” cholesterol, and decrease triglyceride levels. Just 25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.

per day. Snacking provides another opportunity to help kids to meet this goal. Including a fiber-rich food can also eliminate cravings for additional snacks.

Snacking doesn’t have to be bad for your child’s health. There are several options that are tasty while delivering a healthy dose of cardiovascular or digestive benefits. With so many great possibilities, parents should continue to offer healthy snack options, with greater nutrient density to their children to help them stay energized throughout the day, while satisfying their hunger and taste. For more ways to get your family to make smarter snacking decisions, visit www.danisco.com.

Find a fiber-filled option

Fiber is another important ingredient to look for when looking for healthy snack options. Many kids are falling behind on their fiber intake. According to the American Academy of Pediatrics, children only consume half the amount of fiber that is recommended. For proper digestive health, it is recommended that children get 25–31 grams of dietary fiber

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Chesterfield Lifestyle | February 2015

1/5/2015 10:29:58 AM

Sold Properties

Recently SOLD Chesterfield Properties subdivision

original list

sold price

% sold/orig

Coventry Farm

$350,000

$350,000

100.00%

Highcroft

$359,900

$359,900

West Chester Place

$365,000

Clarkson Woods

dom*

bdrms

f/h bath

12

3

3/0

100.00%

47

4

2/1

$367,500

100.68%

2

4

2/1

$374,900

$363,000

96.83%

6

3

2/1

Villas at Chesterfield

$375,000

$365,000

97.33%

32

3

3/0

Topping Lane

$380,000

$380,000

100.00%

1

3

1/1

Chesterfield Hill

$419,900

$410,000

97.64%

54

4

3/1

The Forest

$485,000

$475,000

97.94%

19

4

3/1

The Townes

$499,000

$489,900

98.18%

13

4

3/1

Spring Hill

$529,000

$515,000

97.35%

9

4

3/1

Eagle Ridge

$549,900

$558,500

101.56%

6

4

4/1

Schoettler Valley

$559,900

$545,000

97.34%

154

4

3/1

Fairfield

$575,000

$567,000

98.61%

26

3

3/0

Reserve at Chesterfield Village

$592,106

$592,106

100.00%

1

3

2/1

Kehrs Mill Estates

$607,000

$607,000

100.00%

1

4

4/1

Clarkson Farm

$649,000

$622,000

95.84%

73

6

4/1

Summerhill Lane

$649,000

$635,000

97.84%

5

4

4/1

Forest Trails

$679,000

$648,000

95.43%

10

5

3/1

This data is a sampling of sold properties from 12-1-2014 through 12-31-2014. Source: MLS system.

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29

Lifestyle Calendar

February FEBRUARY 5 CHESTERFIELD CHAMBER OF COMMERCE FIRST THURSDAY COFFEE COLDWELL BANKER GUNDAKER CHESTERFIELD TOWNE CENTRE - CANDY CITRIN

Join your Chesterfield Chamber of Commerce colleagues and friends for a light breakfast, coffee, juice, and networking. Non-members must prepay online or by phone and advanced registration required for all.

Bring plenty of business cards with you! FREE for members, $15 for guests. 7:30-9 a.m. 636.532.3399. ChesterfieldMOChamber.com

FEBRUARY 6

West County YMCA programs. $25 per couple (members), $35 per couple (non-members), $10 each additional child. 5:30-8:30 p.m..

636.532.3100. YMCAStLouis.org

FEBRUARY 12 CHESTERFIELD CHAMBER OF COMMERCE BUSINESS OVER BREAKFAST CHESTERFIELD CITY HALL

Find out what’s happening in Chesterfield. Join us for Business Over Breakfast at City Hall with Chesterfield Police Captain Steve Lewis. $15 for members, $20 for guests. 7:30-9 a.m. 636.532.3399. ChesterfieldMOChamber.com

CHESTERFIELD CHAMBER OF COMMERCE 3RD ANNUAL CASINO & GAME NIGHT AMINI’S HOME RUGS AND GAME ROOMS

Feeling lucky? Join the Chesterfield Chamber of Commerce for the 3rd Annual Casino and Game Night at Amini’s Home Rugs and Game Room. Place your bets at Blackjack, Craps, and Roulette tables to win fabulous prizes auctioned at the end of the evening.

Don’t like to gamble? Enjoy an array of pinball games in the arcade, a shuffleboard battle, or watch a movie in the cozy theater. Tickets: $50. Price includes, food, beverage, and open bar plus starter gaming chips. A portion of proceeds will benefit USO of Missouri, Inc. 6-11 p.m. 636.532.3399. ChesterfieldMOChamber.com

FEBRUARY 7 & 8 HOT! HOT! HOT! AT THE BUTTERFLY HOUSE THE SOPHIA M. SACHS BUTTERFLY HOUSE AT FAUST PARK

Shake off the cold weather blues and join in fun, tropical-themed, kid-friendly activities, games and crafts that will make you go absolutely buggy. Enjoy live steel drum music, a toddler sandbox, crafts, and face painting. For families with kids of all ages. Included with Butterfly House admission. FREE for Garden Members. 10 a.m.-3:30 p.m. 314.577.5100.

MissouriBotanicalGarden.org

FEBRUARY 8

FEBRUARY 17 L.O.A.P. WORLD OF CHOCOLATE IN ST. LOUIS ST. LOUIS AREA (STARTS AT NORTH POINTE AQUATIC ON HOLLOWAY ROAD)

Enjoy a tour of some of the best in St. Louis. Return back to The North Pointe Aquatic Facility with a sweet tooth and the smell of chocolate looming in your minds. $58. Registration deadline is Feb. 9. 9:30 a.m.-4:30 p.m. Contact Stephanie Hardesty at 636.391.6326 ext. 401. Chesterfield.mo.us/world-of-chocolate-in-st-louis.html

FEBRUARY 18 CHESTERFIELD CHAMBER OF COMMERCE GENERAL MEMBERSHIP MEETING ST. LOUIS FAMILY CHURCH IN CHESTERFIELD VALLEY

Please join us for our February General Membership Meeting at St. Louis Family Church. Guest speaker Kelly Hager of the Kelly Hager Group. $25 for members, $30 for guests.

11:30 a.m.-1 p.m. 11 a.m. new member networking, 11:30 a.m. networking, 12 p.m. luncheon.

WEST COUNTY FAMILY YMCA DADDY-DAUGHTER DANCE

FEBRUARY 19

WEST COUNTY FAMILY YMCA

CHESTERFIELD CHAMBER OF COMMERCE BUSINESS AFTER HOURS

Fathers, grandfathers and uncles are invited to spend a magical evening with their little princess and have a blast creating priceless, lifelong memories. Includes dinner, dancing, and a DJ. Photos available for additional fee. Proceeds benefit

MARYVILLE UNIVERSITY - DONIUS CENTER

30

Chesterfield Lifestyle | February 2015

Join your Chesterfield Chamber of Commerce colleagues and friends for drinks, food, and networking. Advanced registration required for all. Bring plenty of business cards with you! FREE for members, $15 for guests. 5-7 p.m. 636.532.3399. ChesterfieldMOChamber.com

FEBRUARY 21 ST. LOUIS CIVIC ORCHESTRA “CELEBRATING HERTAGE” CONCERT THE PURSER CENTER AT LOGAN UNIVERSITY

Join the 65-member St. Louis Civic Orchestra for their winter concert entitled “Celebrating Heritage” at the beautiful Purser Center at Logan University in Chesterfield.

This year’s presentation features Passacaglia & Fugue in C Minor by Johann Sebastian Bach (arranged by Leopold Stokowski), Concerto for Marimba and String Orchestra

by Emmanuel Sejourne with Jeff Barudin on marimba, and Wood Notes and Summerland by William Grant Still. Adults: $18, Seniors 55+ and Students: $12. Children 5 and under: FREE. 7 p.m. STLCO.org

FEBRUARY 27, 2015

will provide skates to those who need them at no cost. Younger skaters should bring a bike helmet for protection, as the rink cannot provide them. Food and beverages will be for sale at the Hardee’s concession stand.

Supervision will be provided by CAPY and the Chesterfield Police Department. Chesterfield Alliance for Positive Youth (CAPY) promotes an alcohol, tobacco, and other drug-free lifestyle for the youth of Chesterfield through alternative activities, events, and information in order to foster the ability to make positive choices. 7:30-9:30 p.m.

636.812.9500. Chesterfield.MO.US. Earl Barge at EBarge@ATT.net.

MARCH 5 CHESTERFIELD CHAMBER OF COMMERCE BUSINESS EXPO AND SHOWCASE

CAPY SKATE PARTY

CHESTERFIELD MALL

HARDEE’S ICEPLEX

The Chesterfield Chamber of Commerce Business EXPO and Showcase is an annual event showcasing over 80 businesses, and drawing hundreds of attendees. The EXPO is an excellent opportunity for attendees

The Chesterfield Alliance for Positive Youth (CAPY) hosts the event FREE for all students in grades 6, 7, and 8. Please wear warm clothing and long socks. Hardee’s IcePlex

to view product demonstrations and speak face-to face with industry professionals in a relaxed atmosphere. Businesses from around the community meet to promote their products and services to Chamber members, guests, and residents. This annual Chamber sponsored event is a “don’t miss opportunity” to connect with potential clients and renew past business relationships! 4-7:30 p.m.

To reserve a booth, call 636.532.3399 or visit ChesterfieldMOChamber.com

MARCH 14 OUTDOOR LIVING OPEN HOUSE HEARTLANDS BUILDING COMPANY IN CHESTERFIELD

Spring will be here soon. Plan for spring and visit the Heartlands Building Company Showroom at 680 Crown Industrial Court to celebrate. Enjoy refreshments and specials, and see the latest designs and products for your outdoor living space. FREE. 10 a.m.-5 p.m. 636.728.0003. HeartlandsHome.com

February 2015 | Chesterfield Lifestyle

31

There is always one moment in childhood when the door opens and lets the future in. ~Graham Greene

Business Directory Automotive St Louis Motorcars (636) 449-0000 stlmotorcars.com

COMMUNITY EVENTS & ORGANIZATIONS Chesterfield Chamber of Commerce (636) 532-3399 chesterfieldmochamber.com

Education

Chesterfield Day School (314) 469-6622 chesterfielddayschool.org Chesterfield Montessori School (314) 469-7150 chesterfieldmontessori.org

Entertainment & Recreation Dream Play (636) 530-0055 dreamplayrec.com

UMSL Athletic Department (314) 516-5661 umsltritons.com

Financial Services & Planning CPAs for Hire (314) 374-2660 cpasforhire.com

Custom Wood Doors & Door Hardware 137 Chesterfield Industrial Blvd, Chesterfield, MO 63005

(636) 530-7545

www.scobiscompany.com

Moneta Group (636) 787-4700 monetagroup.com

Health & Wellness ATA Academy- Chesterfield (636) 532-4282 stlata.com Burn 1000 (636) 220-1010 burn1000USA.com

Home Builders & Remodelers

Heartlands Building Company (636) 728-0003 heartlandshome.com

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Chesterfield Lifestyle | February 2015

Henry Plumbing Kitchen & Bath Galleries (636) 532-3303 henryplumbing.com The Scobis Company (636) 537-2494 schobiscompany.com

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Home Design & Furnishings

Dau Home Furnishings (636) 394-3005 daufurniture.com Encore Consignment Gallery (636) 220-9092 furniturehomedecor.com

Insurance

Charles L Crane Agency (636) 537-5080 craneagency.com

Medical Clinics & Facilities

Chesterfield Spine and Sports Medicine Center (636) 778-1515 chesterfieldspinalcare.com Ernstrom Spinal Rehab (208) 520-7109

CURRENTLY LISTED FOR SALE IN WILDWOOD $829,000

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Property & Real Estate

Boutique Realty (314) 266-2520 boutiquerealtystl.com Coldwell Banker Gundaker- Dana Gundaker -Devers (636) 394-9300 cbgundakerhomes.com Suzanne Otto Group (314) 276-3400 thesuzanneottogroup.com

Specialty Shops Novak Jewelers (636) 227-7225 novakjewelers.com

Old House in Hog Hollow (314) 469-1019 oldhouseinhoghollow.com Polka Dot Peonies (636) 536-5062

Travel & Leisure

Travel Leaders (636) 778-1081 travelleaders.com/stlouismo

JULIE PFEIFER BROKER/OWNER

NIKKI ROBERTS REALTOR

17269 WILD HORSE CREEK ROAD, SUITE 210, CHESTERFIELD, MO 63005

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St. Louis, Missouri 63141 Lori.Mihal@usbank.com *Discount is calculated as .25% of the loan amount. Maximum mortgage discount is $1,000. For existing U.S. Bank home mortgages the refinance discount maximum is $300. Certain mortgages may not be eligible. Information is subject to change without notice. Loan approval is subject to program guidelines.

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February 2015 | Chesterfield Lifestyle

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Parting Thoughts

A Little Bit of This & a Little Bit of That Words Stacy Rolfe

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ood. Food. Food. Where did it all go wrong? At least where my kids are concerned, I think it was after they stopped eating out of baby food jars. Yes, that’s when it happened. My kids ate their healthiest when they were on a baby food diet that consisted of oatmeal, bananas, plums, green beans, chicken, turkey, carrots and squash--straight from Gerber’s plant to their sweet little bird-like mouths. (I know many of your mouths are agape right now that I fed them non-organic, jar foods.) Yes, their healthiest eating, though from jars, was definitely in their first years of life.

What happened? Who knows? In the same words Fiddler On The Roof’s Golda sings when she and Tevye took their families and left their little town of Annitevka, I fed them “a little bit of this, a little bit of that.” In our house, it was a little bit of: Cheerios, two-minute grilled cheese sandwiches, sliced bologna (see, I even know how to correctly spell b-o-l-o-g-n-a from the song that’s emblazoned in my head because my bologna had a first AND last name) and Kraft macaroni & cheese that were seductive mainstays in our kitchen.

Fruits became limited to the five flavors of Starburst candy and vegetables, well, you might have guessed, were French fries.

What’s the message here folks? How can my mistakes better your lives? Perhaps pulverizing your own baby food will help jump start that coveted Ivy League school admittance? I’m joking. But seriously now, I digress. Learn from my mistakes. Once you’ve had

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Chesterfield Lifestyle | February 2015

that wonderfully healthy food pyramid that your kids hike up and down over every day during their very young growing years, don’t give up the ghost. Make that squash a part of their solid food meals, too, even if you don’t like it. Keep fruit fresh around for snacks, not just Fruit Roll Ups. Grow your kids into healthy eaters rather than having to try and help them put on the brakes later and say “No, I meant you should actually eat this way not that way...”

Sad, isn’t it? Well, what about now? Now that my kids are nearly grown? Are they still ordering chicken fingers and fries or have they broadened their culinary tastes to include such things as grilled veggies, steamed rice, and their allotted fist size portion of protein every day? Well, I wouldn’t go so far as to include all of those things, but I would say their collective level of healthy eating is somewhere in between.

It’s a little more effort (okay, a lot more effort) and certainly less convenience early on, but growing healthy eaters is a lot easier than attempting to reform them later. Perhaps the continuous “try this” they hear from my husband these days, will finally result in healthier eating choices. But, more likely, it’ll be the fact that they have long outgrown the kids’ menus, are feeling tinges of humility for ordering a hotdog when out to eat with “foodie” friends, and may go for a salad instead. They may discover that they actually like it--and even prefer it!

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Featured designer Jennifer TrenTadue Better known as the “Plumbing Goddess,� she has been with Henry Plumbing for over 25 years.

Her knowledge of plumbing is second to none. Whether you have a small powder room, or a master bath suite, Jennifer can create a space for any taste and budget. Contact our Chesterfield showroom.

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www.henryplumbing.com St. Louis Chesterfield Bridgeton 314.773.3636 636.532.3303 314.298.9200