APRIL • MAY 2017
Hills Hollows C E L E B R AT I N G O U R H E R I TA G E , N E I G H B O R S A N D R U R A L L I V I N G I N T H E H E A R T O F A M E R I C A
The Nature of Trail Running Combining Fitness and Outdoor Adventure
When You Feel the Itch How to Deal with Ticks and Chiggers
APRIL • MAY 2017
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Hills Hollows CELEBRATING OUR HERITAGE, NEIGHBORS AND RURAL LIVING IN THE HEART OF AMERICA
Our hope is to provide a window into the lifestyle, passions and beauty of the people and activities that are going on all around the Ozark communities we live in. Our publication is widely available throughout southwest Missouri and northwest Arkansas. Please enjoy this issue -- and if you want to support us, please do so by advertising! Rob Lotufo firstname.lastname@example.org 417-652-3083
Katrina Hine email@example.com 620-870-1456
Our readers are your customers! Ozark
Hills Hollows Celebrating Heritage, Farm and Healthy Living in the Heart of America PUBLISHER Rob Lotufo firstname.lastname@example.org EDITOR-IN-CHIEF Sherry Leverich email@example.com DESIGN AND PRODUCTION Veronica Zucca firstname.lastname@example.org
WRITERS AND PHOTOGRAPHIC CONTRIBUTORS Katrina Hine Jerry Dean Kim Mobley Nahshon Bishop Amanda Reese Stan Fine Kayla Branstetter Beckie Block Layne Sleeth Steve Parker PROOF EDITOR Barbara Warren
FACEBOOK Ozark Hills and Hollows Magazine TWITTER @ozarkhillhollow INSTAGRAM ozarkhillsandhollowsmagazine ONLINE www.issuu.com/ozarkhillsandhollows
Ozark Hills and Hollows is published bi-monthly by Exeter Press. In the pages of Ozark Hills and Hollows magazine, we hope to capture the spirit of country living in our beautiful region. Please feel free to contact any of our staff with comments and questions, and pass along any story subjects or ideas to our editor at email@example.com. 417-652-3083 Exeter Press, P.O. Box 214, Exeter, MO 65647 4 |
APRIL • MAY 2017 FEATURES: 10
Fostering Creative Endeavors The Artist Of Eureka Springs
Tricked-Out Tacos Recipes for Taco Tuesday
Confessions of a Collector The Thrill of the Hunt
The Nature of Trail Running Fitness with Outdoor Adventure
Homesteading with Purpose Green Thicket Farm
You “Can” Do It Preserving Jams and Jellies
Greenhouse Therapy Sunshine for the Soul
Taking Fine Dining to the Wild Side Game Cookbook Author
Forgotten Cemeteries Homestead Burial Grounds
Gear & Gadgets Let's Go Glamping
From Camping to Glamping
A Whopper of a Fish Story
Fireside Gourmet The Tale of Arkie Lures
Chick This Out
Silverware Never Wears Out Fresh Eggs Daily
All Over the Ozarks The Great Passion Play
Bank Robbery 1925 In Sulphur Springs
IN EVERY ISSUE: 18
A Horsewoman's Journey To Be Led
Backroads and Byways
The Tale of Old Battle Ax For Ozark Anglers
Good For You
From the Hollow
When You Feel the Itch Ozark Tricks of Love April • May 2017 | 5
ABOUT OUR CONTRIBUTORS: Layne Sleeth is a born and raised Ozarks dweller with a penchant for the natural world. She mostly resists her hermit tendencies for the belief that life is fuller when shared. Layne currently abides on a Southwest Missouri hilltop with her dearest dogs, cats, and creative husband, Brian. When not reading or jotting down words and thoughts, you can find Layne tending plants, retreating to their cabin in the Arkansas woods, ogling wildlife, or working on her first fantasy fiction saga.
Kayla Branstetter is a born and raised Ozarkian is an avid traveler and local educator who loves spending time with her family, reading literature, and running trails. She lives on a beef and chicken farm with her husband Chris and daughter, Berlin. Many reasons she enjoys living in the Ozarks centers on the culture, the friendly people and the beauty of each season.
Jessica Hammer is a small-town girl from Halfway, Missouri. She grew up on a beef farm, and is a recent graduate of College of the Ozarks. She loves being outside watching birds with her husband, Jason, and her dog, Zoey. Jessica freelances for local magazines and looks forward to starting a lifestyle blog in the future.
Kim McCully-Mobley is a local educator, writer, self-described gypsy and storyteller with a homebased project dubbed The Ozarkian Spirit. The essence of this project is anchored in keeping the stories, legends, lore and history of the Ozarks region alive for the generations to come. She makes her home in Barry County on the Mobley Chicken Ranch with her husband, Al. She is always looking for that next adventure on the backroads and byways.
Beckie Block was born and raised in the Wheaton area, and is admittedly a small town girl. She enjoys her job in customer service, along with writing freelance and blogging. She admits to always carrying a pen and paper in case she needs to jot down thoughts and ideas to write later. She has three children, two at home and one in Nebraska, where she enjoys going to visit her two granddaughters. Beckie spends her free time in church activities, gardening and baking. 6 |
Steve Parker is a relatively new transplant to NWA. Growing up in the farming country, he received his teaching degree in Nebraska before venturing to Arizona where he continued his education and teaching career. He and his wife Angie love to travel and have been to many countries around the world â€“ but always look forward to coming back to the Ozarks Living in Fayetteville, he has become a rabid Razorback fan, a blues fan and enjoys the great food in the area. He loves to cook, ride his bike on the beautiful trails and... just enjoy life.
Katrina Williamson is a city girl who was born and raised in California. She relocated to the Ozarks 22 years ago where she married a cattle farmer. She soon realized she had always been a country girl at heart. Together, they raise cattle, goats, and three children. When she is not spending time with her family, she is writing, reading, working in her garden or enjoying her chickens. She takes delight in writing about life experiences, farm life and also the beauty of nature. Check out her blog, happylifetaketwo.wordpress.com
Katrina Hine is a relocated flatlander from Kansas, landing in the unique McDonald County region of Southwest Missouri. Her writing career began as a reporter for the local newspaper while pursing her Master's degree. Her continued passion to tell the stories of people, places and their history keeps life interesting. Katrina loves the endearing "realness" of the Ozark's and its people. She is a regular columnist in the McDonald County Historical Society newsletter, and also writes for Ozark Farm & Neighbor Ag newspaper and the Oklahoma Department of Tourism's magazine, Oklahoma Today. Her and her husband, Randall, have three grown children and eight grandchildren.
Barbara Warren is a freelance editor with several years experience. She is currently working on her fifth book to be published this winter. She has had short stories and articles published in magazines such as Mature Living and Home Life, as well as being a devotional writer for Open Windows. Barbara is one of the founders of the Mid-South Writers Group, and has been speaker at writers conferences and other area writers groups. She and her husband live on a farm in the beautiful Ozarks, where they raise beef cattle.
Sherry Leverich is a native Ozarkian. Born in northwest Arkansas and raised in southwest Missouri, Sherry grew up on a dairy farm where she developed a love for agriculture and all things outdoors. She writes, farms and gardens on a small homestead with her husband and three sons, and raises produce for a local farmers market with her mom.
Lisa Florey recently moved back to the Ozarks after spending five years in the Chicago area. A freelance writer and editor, she spends her spare time horseback riding, polishing her photography skills and learning leatherwork. She's an avid traveler who's explored Iceland solo, ridden a mule into the Grand Canyon and is planning a pack trip in Yellowstone's backcountry.
Amanda Reese has spent most of her life training and teaching with horses. She has also studied journalism and is currently working on two books centered around her love of horses and God. When she is not riding or writing, Amanda enjoys spending time with her husband and two daughters on their farm.
Stan Fine is a resident of McDonald County in Missouri. Born in Long Beach California, he spent his childhood in the west, but went to high school in St. Louis. He then married his high school sweetheart, Robin. There they raised their two sons, David (who passed away with cancer in 2006) and Rob. Stan was a Detective Lieutenant in a St. Louis suburb and attained a Bachelor of Science in Criminal Justice Management, and a Master of Science in Administration. He retired in 2006 and he and Robin moved to Noel. Robin passed away, due to cancer, in 2013 after 46 years of marriage. Stan now plays golf, substitute teaches, and writes, especially in the wee morning hours.
Wes Franklin is a born native of the Missouri Ozarks, where he has lived all of his life. He enjoys reading and writing about local history, especially Ozark folklore and culture, as well as classic literature. He also enjoys shooting blackpowder weapons. He is closest to heaven when roaming the hills and hollows of his beloved Ozarks.
A NOTE FROM THE PUBLISHER
Afternoon On A Hill Edna St Vincent Millay I will be the gladdest thing Under the sun! I will touch a hundred flowers And not pick one. I will look at cliffs and clouds With quiet eyes, Watch the wind bow down the grass, And the grass rise. And when lights begin to show Up from the town, I will mark which must be mine, And then start down!
Lions, Lambs and Lots of Other Critters M
arch drifted into the Ozarks like a summer breeze. Warm days and mild nights, T-shirt weather that lulled us into a state of confusion. The grass greened up and started growing, many of the trees budded out and bloomed. Then came the reality check. Ice, snow, sleet, hard freeze, hailstorms, tornadoes, followed by cloudy, miserably cold days. Fruit crops were nipped in the bud, literally, and many an optimistic gardener got caught with his plants down, and out. Well, in a week or two, I'm sure the weather will right itself, and we can go back to re-planting, and repairing what was damaged by the harsh weather. I'm sure that the peach harvest will be light this summer, and there will be a lot of vehicles driving around with the telltale dimpled hail texture on them for the next year or so. Unphased by the fickle weather patterns, our rabbits are kitting, goats kidding, cows calving, chickens brooding, ducks nesting, heck, even our cat is getting ready for a new batch of kitties. It's baby making time in the Ozarks! Personally, I'm looking forward to frost free nights so I can get my herbs, peppers and tomatoes in the ground. We've all got our fingers crossed that we won't be needing any more hay to feed this year, because honestlywe're plum out! We are starting our third year of publishing “Hills and Hollows” with this
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issue, and we hope to just keep getting better and better. We have been blessed with not only a great following of readers, but with so many talented contributors that we can't hardly fit them all in each issue. Maybe the biggest surprise we have found in putting together Ozark Hills and Hollows over these last years has been the wealth of fascinating, creative writers, artists and photographers that our area has to offer. This issue explores the thriving artist's community in Eureka Springs, as well as the history of Eureka's Passion Play. Foodies can indulge in some funky taco creations, wild game cooking and learn all about strawberry jam. We've got a farmer's market directory, a visit to Green Thicket Farm, and a feature about picking out the best chicks for your needs. There's an introduction to “Glamping,” features about wood's running, tick precautions, greenhouse therapy for the elderly, and a visit to some of our old historic cemeteries. Stan Fine recalls a famous bank robbery, Veronica repurposes old silverware, and we visit with the Arkie Lure company with Steve Parker. As I finish this note, the sun is shining and the grass is green. There is always so much to do in our beautiful slice of America, but it's much more fun on a gorgeous spring day. I hope we can help you to get inspired to go explore the countryside, and visit with some of our fascinating neighbors. If you ask me, it's always “a beautiful day in the Ozarks.” Robert Lotufo Publisher, Exeter Press
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April • May 2017 | 7
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Fostering Creative Endeavors EUREKA SPRING’S MAY FESTIVAL OF THE ARTS CELEBRATES 30 YEARS STORY BY SHERRY LEVERICH, PHOTOS CONTRIBUTED BY SANDY MARTIN
“”Art is not what you see, but what you make others see.” – Edgar Degas
ureka Springs is an enigma. It might be hard to wrap your brain around it, but this small town of just over 2000 in population host at least one-million visitors every year. I wonder how many people see the beautiful facade of the historic buildings with their colorful stories, and the stonesheltered springs with legends of healing – and don’t know the inner-workings of the fascinating people that live, and have lived and left legacies of creativity through it’s existence? I have to admit, I have a lot to learn, and I am just scratching the surface. I hope to get better acquainted with the artist community in the years to come. For this story, I was happy to get a little first hand knowledge of what it’s like to live in this unique village from Mayor, Butch Berry, and Sandy Martin, owner of ProComm Eureka, and chairman for the Eureka Springs Art Council, as well as serving in many other city committees. Among the cities monthly and annual events, this year, the May Festival of the Arts is celebrating their 30th year and they are commemorating that by filling the month with can’t-miss events. Hailed as the official kick-off of the tourist season, there are daily happenings on the calendar 10 |
along with the usual anticipated events such as the Artrageous Parade, Art in the Park, and the new, but very popular, second annual Plein Air Art Festival. “Plein,” which is French for “open air,” has taken on a resurgence in popularity as professional and amateur artist venture outdoors with their easels to capture landscapes, in various methods, on their canvases. DEEP ROOTS Thirty years ago, there was already an artist and crafting presence in Eureka – but a specific couple became the pioneers of the artist community and developing the cohesiveness that resonates in the city today. Louis and Elsie Freund are remembered in fondness and respect, even by those that never had the opportunity to meet them. Books could be written about both Louis and Elsie, but their story in Eureka Springs began in 1939 when they bought Carrie Nation’s Hatchet Hall located on Steele Street. Louis was a renowned muralist during the depression era, and Elsie was a skilled water-color painter, but more well-known for her jewelry and textile arts. The Freunds started Eureka’s first art school, and “pooled people together,” as Sandy Martin said. “They were the magnets to bring artist in and encourage them to be part of the community and meet at the Art Festivals.” said Sandy. In addition to their community creating skills, they also enlightened citizens to the necessity of art preservation, which in turn becomes historical preservation.
April â€¢ May 2017 | 11
INSIDE THE ART Maybe the reason so many artists are drawn to join the eclectic and collective group of artist that are in and surround the small, historical town of Eureka Springs is that creative energy breeds more creative energy. Creativity is contagious as well as inspiring. “The scope and the art created here is mindboggling,” shared Sandy Martin. “The connection is authenticity. Regardless of the economic factors or changes in the city through the years, Eureka Springs is always authentic and real...what makes it that way is the people,” said Sandy Martin. Though Sandy has only been a resident of Eureka since 2007, she has been a frequent visitor, and insider, throughout her life. “My parents were nature lovers, my dad an avid fisherman and musician, my mom
an artist and writer. When I was a kid, we visited – and loved the nature and the quirkiness.” A corporate career kept Sandy in St. Louis and New York until she decided not to delay a life in Eureka, which had already edged it’s way into her heart, “Once you meet the people here...you’re hooked,” said Sandy. “We moved here four years earlier than planned, but it worked out!” Since then, Sandy has become an integral part of the artist community and promotes all that takes place throughout the town.
The scope of the arts covered in the festival continues to grow. Sandy shared that culinary arts were added 4 years ago. She also adds that, “The festival now celebrates all forms of art, and encourages all artists. We have great fine art – even a calligrapher that worked for the Queen of England.” She explained that there are representatives in textile arts, folk art, instrument crafting...just to name a few. Sandy also mentioned that 2017 will also be the 60th anniversary of the Ozark’s Folk Festival in the fall.
ENTWINED INSIDE Mayor of Eureka Springs, Butch Berry, says, “We are seeing a trend of younger people discovering Eureka Springs. It’s still the arts, the music...that it’s eclectic, that is bringing them here.” He sees that especially the music offered, “from opera to blue grass,” is something that brings day-visitors and vacationers to the area. A life-long resident, Butch shares, “I can’t imagine living anywhere else. My wife and I have so much art – we
April â€¢ May 2017 | 13
Thank you for supporting the arts in the Ozarks
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have run out of room on our walls.” He also said that was not uncommon for the other residents of the city, who appreciate and support the artist among them. Butch is a third-generation citizen of Eureka... growing up in the streets of the city. The Crescent Hotel gardens were his playground, and art galleries were his neighbors. “I was raised here...my first memories were of the artist in town.” He took art lessons from Mrs. Anna Lue Hussy – and when he graduated high school, he went to the University of Arkansas to study to be an architect. Though architecture is a technical art, growing up surrounded by Victorian buildings and inspiring artist must have embedded that creative will inside him, “Glenn Swedlun was my grandparents age. His father, Frederick, was a landscape painter and they had a little shop. I was fascinated with the miniature, 2 x 3-inch Ozark landscapes, that Glenn would paint.” After receiving his degree, Butch returned and has since stayed in Eureka. “When I came back, in the 70s, it was 16 |
a renaissance – the Freunds were here, and I was asked to be part of the city planning commission.” That was a time of growth for the city, “We started seeing a lot of people...even in the 60s, coming and staying in town.” Owning a business in a seasonal village can be a challenge, “Eureka has always been a tourist town... even when people were coming because of the water and the fresh air.” But Butch adds, “You always have a cycle of people coming in and out – but some have stayed.” That can make it hard on business, so working to encourage year-around visitors is a common goal. Next time you road-trip to Eureka Springs for a day or weekend getaway, I challenge you to look a little closer, and dig a little deeper. There is truly something for everyone – and an artist around every corner. Butch also noted, “Outside a metropolitan area with a designated art district, the density of artist in an area is very high here, and has been compared to Taos, New Mexico, New Orleans, and Austin.”
April â€¢ May 2017 | 17
A Horsewoman’s Journey
BY AMANDA REESE
“For those who are led by the Spirit of God are the children of God.” Romans 8:14
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t was time to teach the weanlings to lead. I walked into the first stall and slipped a loop over a bay filly’s head. She was nervous. I stood off to her side and applied pressure to the lead rope. At first, she resisted me, but then she took a step toward me. Quickly I released the pressure. Then I tightened the lead again, and she took another step toward me. Soon it was two steps, then three. In a short amount of time, she was following me. For horses to progress through training programs, they must learn to be led. Trainers do not carry 1,000-pound animals around. Each horse carries its own weight and follows the trainer. When horses refuse to be led, or drag along slowly, opportunities are missed and valuable time is wasted. In the beginning, lead lessons are simple. One step at a time, a horse learns to follow the handler. There are various methods used to introduce a young horse to leading. But the end results are the same: each horse learns to follow its handler. As lead lessons progress, a horse becomes increasingly in sync with the handler and the handler’s cues. Additional
groundwork incorporates hindquarter and shoulder control, backing and cues to move a horse forward at the walk and trot, while traveling beside the handler. At its best, leading creates a beautiful picture of connection, harmony, and obedience. Often seen in freestyle, halter, and showmanship performances, the horse and handler move together in one accord. As I watch a horse willingly being led by its master, I’m reminded of people yielded to God’s Spirit and moving in sync with Him. PERSONAL APPLICATION In the Bible, we read about Jesus calling two men, Peter and Andrew. As Peter and Andrew were casting their nets, Jesus said, “Come follow me and I will make you fishers of men.” At once they left their nets and followed Him. (Matthew 4:19-20.) Peter and Andrew walked away from everything they knew, including fishing. They responded to God’s call, and were willing to follow Jesus. At the time, I doubt they knew what all it would entail to follow Jesus. They simply trusted Him, and let Jesus lead the way. When God calls us to follow Him, we may not know what all it entails. But in faith as we follow Him one step at a time, He will lead us into the plans He has for us. Think of a young horse learning to follow its master. The horse doesn’t understand the purpose or where the master is going to lead. The horse simply learns to trust and follow. Jesus lived a life led by God. He walked in sync with the Father as our perfect example. Jesus’s entire life and ministry was directed and led by God! In John 5:19, Jesus says, “Verily, verily, I say unto you, The Son can do nothing of himself, but what he sees the Father do: for whatsoever things he does, these also does the son likewise.”
During a season of immense growth in my relationship with God, I remember reading Proverbs 3:5-6, “Trust in the Lord with all your heart and lean not on your own understanding. In all your ways acknowledge Him and He will direct Your paths.” I wanted to be a woman led by God. One morning I woke up, got down on my knees and asked the Lord to direct my steps. As I prayed, He caught me off guard. God laid on my heart to buy a stick of deodorant and take it to a specific lady. As I dressed and prepared myself for the day, the burden to take her deodorant did not leave. Although the direction I was being led seemed odd, what if it was God? If this was truly the Lord speaking to me, I did not want to be like a stubborn horse, pulling against the lead rope, refusing to move forward. I also did not want to miss an opportunity to be used by God. I decided to step out in faith. I drove to the store and picked out a stick of deodorant. But before entering the checkout lane, I decided to make a gift basket and include body wash, lotion and body spray. I thought the deodorant would seem less weird coupled with a few other items. Once at her house, I nervously knocked on the door. All the while, praying she would not be offended. She opened the door, greeted me with a large smile, and invited me in. I gave her the gift. She told me the body spray was a wonderful-smelling fragrance. Then she saw the deodorant. Her eyes grew large, and I thought, “Oh no!” “Oh Amanda!” she exclaimed. “My husband has been out of work. Just this morning, I prayed and told the Lord I was out of deodorant. I asked the Lord for deodorant.” Then she gave me a big hug. I admit, I was a little in shock. Who knew God would call me to take someone deodorant? I never would have guessed it. But He knew. He used a stick of deodorant to bless a sweet lady and answer her prayer. This lesson in leading has stuck with me for many years, and often reminds me to trust God as He leads the way. As you grow in the Lord, remember the young weanling learning to lead one step at a time. You too can begin today! One step at a time, one day at a time, choose to follow God.
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April • May 2017 | 19
The Tale of Old Battle Ax
BY KIM MCCULLY-MOBLEY
t seems like everywhere I go to talk about Ozark Folklore, someone always knows the late Wayne Holmes. People say his name and laugh. That laughter is because he was his own kind of man. He was outrageous, outspoken and notorious for shaking things up. Getting a response from his audience was always at the top of his list. Wayne Holmes wore numerous hats, including those of scholar, professor, storyteller, farmer, free-thinker and coach. He started out his teaching career in Aurora – where he also coached football. Soon, his expertise landed him on the faculty at Drury University – where he schooled countless individuals in English, literature and folklore. He named one of his daughters after my sister, Karen. By the time I came along, stories about Wayne Holmes were legendary. When I found myself running a satellite school for Drury University in the 1990s – I went to Holmes to drag him out of retirement. I convinced him to come and teach for me. His classes were always full. A couple of times I heard a door slam and someone peel out of the parking lot. Usually, they came back – regardless of whatever he had said or done to offend the faint of heart that night. While I was working on my master’s degree, my capstone project was anchored in storytelling. I spent a couple of evenings with Holmes – recounting stories that he wanted me to get on paper. I shared with him a book I was reading called Fishing for Ghosts by Richard Brown. A native of Missouri, Brown published
a collection of memories of his boyhood – spent in Missouri. In this 12 short stories, he presented a series of characters, some of which were real and some were created. In the preface of the work, he talked about his need for invention so that the “larger truth” can be told. The reader was urged to use all of his senses while Brown “storied the past.” Holmes and I discussed the balance of fact and fiction in true Ozarkian storytelling. We both shared a few stories of our own that night. What follows here is a story Holmes shared with me that first stormy night as a spring rain moved across the plateau. The story of Old Battle Ax Williams is a strange one, indeed.
premises was by climbing a ladder and crawling through a small opening.
Rumors abounded about the eccentric rural Aurora man during the Depression years of the 1930s and the World War II years of the 1940s.
Old Battle Ax made a meager living by trading knives in town. Nobody really knew for sure, but they thought he probably had money hidden in every nook and cranny of his home. He seemed full of mystery and hidden secrets.
Most folks in the Aurora area did not know Old Battle Ax well enough to even know his real name. But, they did know that he had once been a successful businessman of sorts. He had apparently lost his money, job and family as a result of the Stock Market Crash of 1929. As a result of his traumatic losses, Old Battle Ax built a tree-house off County Line Road south of Aurora. He confused local folks with his mysterious antics as he hammered his home together. The finished product had no front door or windows. In fact, the only way to enter or exit the
He did not own the land where his makeshift home stood; but neighbors allowed him to come and go as he pleased on their property. Most locals seemed to accept his eccentric ways. One day, the neighbors realized they had not seen him out and about in several days, so they called the local funeral home director to make a visit to the treehouse. The director detected a strange odor. Then, the director hired a local preacher by the name of Clarence Watkins to help him
Come See Us First retrieve the body. Watkins, a firm believer in the trickle-down-theory of economics, wasted no time in hiring another local boy to go with him and complete this unpleasant task. The two climbed the ladder and hoisted themselves into the dark structure. Sure enough, Old Battle Ax had died. They began to lift and shove the body through the small opening. In making their escape, reports indicated they managed to lose the head off the body and it toppled back into the grisly shadows of the home. The boy reluctantly agreed to go back and retrieve the head so the body would be complete. Later, neighbors found thousands of dollars stuffed in old tobacco cans on the place. But nobody ever knew the true story of the man known only to local legend as Old Battle Ax. As another spring has sprung in the Ozarks, tales of those infamous fish that get away and the crops that are sure to be more bountiful than ever are cropping up in the local barbershops and diners. My colleague Wayne Holmes has been gone over two years. We often disagreed when it came to politics and religion. Once, after a long stint of not talking to me, he just walked up to me at the funeral of a mutual friend and grabbed my hand. Our eyes met. No words were needed. We nodded in stubborn agreement. We knew we were too much alike. But the stories we shared over the course of our friendship are written on the pages of my heart – so that I can keep sharing the “larger truths” of the Ozarkian people and the unique stories waiting to be told and shared on the backroads and byways of this region we call home.
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RECIPES FOR THE BEST TACO-TUESDAY EVER!
hey say variety is the spice of life. Why not try out that principle in the kitchen! We all grew up with ground beef tacos layered in a crispy corn shell with shredded cheese, tomatoes, lettuce and a drizzle of hot sauce – which, is still the standard and delicious, no doubt. But, with all the meat, tortilla and topping options available today, let’s mix it up and try something different and delicious.
TACO DE CERDO AHUMADO
(SMOKED SHREDDED PORK TACO) Smokey pork with bbq sauce and a spicy garlic drizzle is a treat that might start a dinner night all on it’s own. Try this with some soft homemade tortillas made with bacon grease for a home-grown spin.
TACOS DE POLLO SALSA ASADO (ROAST SALSA CHICKEN TACOS)
This one’s so easy, you don’t need a recipe! Simply line up 6 boneless chicken breasts in a baking dish, top with 1 cup of your favorite salsa and bake at 350 degrees, F., till done – about 1 hour. When cool enough to handle, chop and shred chicken. Great in a fajita-sized flour tortilla topped with cheese and more salsa! Great with guacamole, too. 22 |
SRIRACHA MAYONNAISE IS ALSO GREAT DRIZZLED ON EVERY TACO. Just combine your favorite Sriracha sauce, 1 part to 4 parts mayonnaise, mix well and drizzle over your taco for extra creamy, spicy flavor.
SEE COMPLETE RECIPES ON PAGE 63
BUENOS VIEJOS TACOS DE CARNE (GOOD OLD GROUND BEEF TACOS)
No need for a mix, try this recipe for homemade beef tacos that will knock your socks off.
BACON GREASE TORTILLAS
April â€¢ May 2017 | 23
CoNfessionS of a ColLecTor W
hat condition is in it? How rare is it? How old is it? Who owns it? Was it a bargain? Was it hard to find? What’s it worth? When you are a collector, many of these questions will apply to sought after items. The experiences that begin a life-long collection is an individual as the collector and collection themselves. Sometimes a parent starts a collection for a child, or another relative. Sometimes a lifestyle or interest lends itself to a particular collection subject. Whether it’s dolls, ball-cards, salt-n-pepper shakers, owls or you name it, the possibilities are endless...and half the fun is the hunt.
Wikipedia defines collecting as: The hobby of collecting includes seeking, locating, acquiring, organizing, cataloging, displaying, storing, and maintaining whatever items are of interest to the individual collector.
The Thrill of the Hunt Take Richard and Janet Schnider of Garfield, Arkansas, just north or Rogers. They have spent most of their married life building, displaying and maintaining an enormous Civil War and early American collection that many museums would envy. “What started it was a wedding gift of a set of 4, ‘The Voyage of Life’ etchings. They were given to us from Richard’s family, and were passed down from his great-great-grandparents,” shared Janet. The etchings were by painter, Thomas Cole (1801 – 1848), which artistically represents these four stages of life; Childhood, Youth, Manhood and Old Age. Janet shared that
Richard holding his 1888 45 – 70 caliber Carbine with Cavalry army carvings. 24 |
at first she didn’t have a great interest in collecting, but then once she found a place for them, she was hooked, “once I discovered I could hang collectibles on the wall – I found a purpose.” She then observed her walls as a canvas to fill. Funny thing is that the set of 4 Cole etchings are about the only framed objects she has. Her and Richard turned their interest to objects, tools, gadgets and war relics. The Schnider’s were originally from St. Louis, and as an engineer, Richard was contracted to work throughout the country. For quite a few years, they lived in several states in the east, where Janet would spend much time searching out and collecting in the American historyrich regions. “You wouldn’t believe what hidden treasures can be found there. Definitely out east was the best as far as antiques,” said Janet. Richard had a particular fascination with the Indian War Cavalry. “I got started with it because the uniform chevrons were so large compared to those from other wars,” said Richard. He went on to hone his searches in on the Custer period 7th Cavalry, “Insignia for the Cavalry is very hard to find.” Among war relics, Richard has swords, cots and accessories from the Civil War, frocks from the Indian War. He even has a Civil War era drum and flute. Through the years and across the country, the Schniders amassed their collection. “Antiquing is about the hunt,” admits Janet. “If you see it, and you want it – you better get it, because it might not
be there when you come back. Richard added that they become personal friends with some of the antique shops that they frequented. Besides the American war collectibles, they have filled their kitchen with American pottery, pewter from the 1700s, glazewear and porcelain. There are Betty Lamps – original lighting using whale oil, steam whistles from steam-powered trains, an Edison Player with two horns, and a rare pendulum spinning wheel. Through their years, they raised two daughters and started them with their own collections as well, “The older one collects Coke, and the younger collects Pepsi,” said Janet.
SHARE THE LOVE Though the Schnider’s have enjoyed their life-long endeavors of hunting and collecting, they find themselves at a stage in life that they are ready to let go of some of their treasures. They have enlisted the help of Beverly Wardlaw, of Blue Heron Estate Sales, to help them find new homes for pieces. “We often see antiques such as these with something missing, or broken, but rarely in good usable condition,” said Beverly. She has helped them catalog and ready the pieces that they will sell. “Helping Richard and Janet find homes for their collection, is like liquidating an Antique Store. Even with my experience in primitive antiques, there are things I’ve never seen before,” shared Beverly who told me that one of the oldest items of interest in the Schneider collection is a Rush Lamp that burns reeds. Rest assure, Richard and Janet will hold onto their four Thomas Cole engravings, as well as their other beloved items that they can’t bear to part with – or are marked for the next generation of family treasure hunters.
Find a larger listing of items and sale location and information at www.estatesales.net. Beverly Wardlaw can be contacted at 417-846-7917. Sale will be held April 27, 28 and 29 in Garfield, Arkansas.
Richard and Janet display a lifelong love of American historical collecting on the walls of their home. April • May 2017 | 25
BY JESSE WOODROW
've heard several definitions of glamping, that new Glamour/Camping craze that's taking over the nation. I think it's safe to say that if you are at a campsite, but you don't want to sacrifice comfort, style or convenience, you may be glamping. Here are some useful objects to add to your arsenal of needful things for your next glampout.
EVERYTHING OLD IS GLAM AGAIN Why settle for disposable cups, plates and silverware? Check your garage, attic or closet and get those dishes or silverware that you never use. Think glassware, plates, cookware and utensils. If you don't have just what you need, check out yard sales and flea markets. Pack it up in a picnic basket with table linens or napkins for protection. Nothing says "glamping" like a fancy tablecloth, napkins and some vintage plates, stemware and silverware!
NOT YOUR DADDY'S NAPSAK A multi-tasking garment if there ever was one. Napsack comes in many styles, subtle or bold, all while maintaining your positive energy and body temperature requirements. Perfect for the campfire, couch, or tailgate, this wearable sleeping bag keeps you cozy in all conditions. Unique zippered shoulders allow the free use of your arms, and the draw-cord bottom can be opened and used to shorten for standing or walking. Wear the bag, be the bag. 26 |
ROK MANUAL ESPRESSO MAKER It might not churn out your half-almond milk, half-unicorn tears, single-origin capumachiatto, but this contraption does produce a decent cup of stout java. It comes with its own filter, stainless steel milk frother, combined coffee scoop and tamper.
H.W.O.D. HOT WATER ON DEMAND! TOWER PORTABLE THEATRE If you want to be the talk of the glamp-ground, this TOWER Portable Theater is just what you need. It has a mini projector and speakers. You can use a flash drive or your phone as the source. The hi-fi Bluetooth speakers add the requisite punch to the package. There might just be a movie night under the stars in your future.
A liquid propane fueled Aqua Inferno, Coleman has delivered the goods with this little hot water genie. The water heats in seconds, up to 40-gallons on a standard propane tank. Powered by a LI rechargeable battery, it has a digital display that shows water temp, flame indicator and battery life. Comes with a four-position shower head, 8-foot silicone hose and quick connect fittings. Be careful, this thing is so cool you might just set it up at home and start taking showers in the yard.
BIG BLO 2 SEATER INFLATABLE SOFA Speaking of creature comforts, how about snuggling up to your honey on this luxurius inflateable loveseat. Don't get it too close to the fire, or the sticker bushes, lest you accidentally burst your bubble. These come in 1, 2 and 4 seater models. Moms and dads, dont forget the electric air pump, nobody wants to be inflating this thing the old fashioned way.
SLEEP AT NIGHT WITHOUT BITES OR MITES Silk sheet slumber sack that’s buttery soft, but also treated to repel mosquitoes, ticks, ants, flies, fleas, chiggers, and midges. You’ll never lose sleep over lyme disease again.
BUBBLE TENT You can have your own star gazing capsule with this clear inflatable poly-sphere. I think it might get a little hot in the summer, but if you are a true glamping connoisseur, you will probably be blowing it up with a portable air conditioner anyway.
Whether you are sleeping underneath the stars on your dad's old army blanket commando style, or gazing at the heavens from inside a climate controlled PVC bubble, sipping champagne from a crystal glass, try to remember why we camp in the first place. I was always told that it was to bring us closer to nature, to appreciate the great outdoors and to harken back to simpler times. Or something like that. April • May 2017 | 27
FROM CAMPING TO GLAMPING
itting fireside after a beautiful day in the wilderness...and your stomach growls. Hopefully – if you are “glamping” and not just ordinary camping – you are prepared to throw together a delicious, over-the-coals gourmet (well, maybe just extraordinary) meal that takes the experience a step above hotdogs and beans. Here are some tips and ideas that may inspire you.
PREPARATION IS KEY! Take time to think about meals ahead of the trip and plan accordingly. Any raw meat? Go ahead and cut, marinade, bag and freeze. This will also keep raw meat handling down to a minimum. Mix, bag and label dry ingredients too. This is great for pancakes. Pack one cooler for foods, and another for drinks.
Fresh veggies always do well on a grill. Large cross-sections of squash or eggplant can be placed right on the grill...smaller or chopped veggies can be protected by cooking in an iron skillet, or bundled in foil. A little oil, some salt and pepper or seasoning is all you need to accompany the smokey flavor that seems to enhance everything on the grill. Some fruits do very well with this method too, try peaches or pineapple!
FUN TO TRY: Traditional s’mores are hard to beat – but variety is the spice of life! Try using Nutella instead of chocolate...or a Reese’s peanut butter cup. Instead of graham crackers, try chocolate chip or peanut butter cookies. A spin on the Split. Slice a banana down the middle with a knife. Open crevice, and fill with chocolate chips and mini-marshmallows. Wrap with foil and bake on a cooler side of the grill for 30 minutes. CAMPFIRE CHILI-FRIES Using foil, wrap a handful of frozen french-fries, a few dollops of canned chili and sprinkle with shredded cheese. Wrap and cook on grill for 30 minutes. Make coffee-bombs for an easy morning cup of joe. Place a quarter cup of coffee grounds in the center of a coffee filter. Bunch sides together and tie on top with cotton twine. Pour 2 cups boiling water over coffee-bomb in a glass jar or heatproof pitcher. Let set for 3 minutes before serving. DAPPER DOGS Stick a hot dog onto a skewer and wrap with a canned crescent roll. Roast over campfire. Make sure to turn to cook dough evenly all the way around.
SKILLET MEAL These all-in-one meals are the best for campfire cooking. Clean, slice, bag and refrigerate until cooking: 2 medium onions 2 bell peppers In another bag, slice and refrigerate: 2 packages summer sausage (using 2 different flavors gives variety) ½ lb. Bacon sliced into 1-inch pieces 4 potatoes, sliced very thin (keep in cold water until cooking) Directions: In large cast iron skillet over grill, heat, cook and brown sausage and bacon. Push to side of skillet when browned and add vegetables. Cook onion and pepper till soft. Add potatoes and cover and cook on over low coals for 30 minutes or until potatoes are tender. (tip – to have faster cooking time, use already cooked baked or fried potatoes.) 28 |
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LURES for Ozark Anglers
BY JESSE WOODROW
here is a company in Springdale, Arkansas, called Arkie Lures. These people know Ozark fish, and how to catch them. Bob Carnes’s company has been on top of the jig and lure business for over 50 years! After studying their catalog, I think I can honestly say that these people are serious about fishing, but they like to have fun doing it. I picked out four very unique rigs, with some interesting names. I hope you have as much fun fishing them as I did writing about them.
SALTY CRAWLIN' FRY It's a creepy crawler if there ever was one. Whether intentional or not, this is actually a good looking imitator of an oversized hellgrammite nymph, or Grampus as I've heard them called. Fished Carolina, Grubhead, or wackyworm style, they come in 11 colors. Sometimes a bait is so ugly, it's beautiful. Bounce this baby in front of a finicky bass, and watch him bust it just out of spite!
ARKIE FOOTBALL JIG With something called a Football U bolt finesse head, this rig is a dandy. It's got a swivel action hook setup that adds lifelike movement to your jigging technique. Weedless hooked, with or without a rattle, this here is the ticket for fishing deep cover. Bigmouth or small, every bass loves a belly full of tender crawdaddies. These come in 5 colors, I'm going to have to try the peanut butter and jelly, just because I like the name. Bump it over some stumps, or a rocky ledge and get ready to rare back and set that #4 hook on a biggun!
SWAMP RAT I miss rat fishing something fierce. Back in the day, when milfoil was the scourge of most boaters, and you were bound to be clearing it off your trolling motor several times a day, this was a great secret weapon. Whether the bass thinks a rat, a frog or a duckling, nothing aggravates a lazy lunker like tweedling a little bait like this right over top of his hideyhole. I like fishing it with twin hooks, weedless style in thick vegetation. Look for dark spots, or holes that the fish has cleared out to allow for a little movement. Cast 10 or 15 feet past the spot, and wiggle-waddle your rat right over his head. When he does bust it, take up your slack right quick and set it, before he changes his mind. If you've never done it, give it a try. Folks, this is some fun fishing.
SHINEE HINEEE If your local crappie don't go cray-cray for a Shinee Hineee, they must be on a hunger strike. The Original Bob's version is a great little crappie jig. This is for sure the Liberace of panfish baits. It has a multi-colored, silver and gold tinsel tail for added flash appeal, and a red painted hook for that "injured minner" look. Available in 1/16 oz. only, in 8 crazy color combinations. I'm gonna tie one on my ultralight rig with some 4-lb. line and let the slabsides have at it. Plus, who doesn't want to go to work on Monday and brag about getting lucky with their favorite Shineee Hineee at the lake?
Springtime is just around the corner, and the fish are hungry. Get your angling gear together, fill up a cooler and hit the lake. Remember to have fun out there. It ain't about the fish, it's about the fishing.
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Ozarks Hills & Hollows Ad MNP 5529.1 2.31" x 9.75"
Whopper of a Fish Story A
STORY AND PHOTOS BY STEVE PARKER
s a kid, I grew up in a thriving metropolis of 229 people in eastern Nebraska. When school let out for the summer, like most of my buddies, the lure of Wilson Creek, (or as called it, Wilson Crick) called to us like the Mermaids to sailors on ancient sailing ships. Almost daily, armed with my trusty Montgomery Ward rod and reel, equipped with 70-lb. test line ( just in case a Marlin would happen to fight his way from the depths of ocean up the Mississippi to the Missouri River and eventually find his way to the tiny tributary of Wilson Creek). I imagined myself fighting this monster, keeping him away from the safety of tree roots, away from brush piles to finally be landed due to my superior fishing skills. Armed with a coffee can of worms and my secret recipe of dough balls, (which to this day remains a secret similar to the KFC blend of 11 herbs and spices or McDonald’s secret sauce), I would head off with the highest of expectations. As I recall now, the dough ball recipe provided a maximum of argument and a minimum of success. On a good day, I might catch one or two bullheads, which, when skinned and filleted, would make about a forkful of these denizens of the deep. But like me, my fellow fishermen were a persistent lot. In times of discouragement, we would be ready to hang up our rods, when some old-timer would hook into a
four or five pound carp who happened to stumble onto his hook and we would be energized to resume our quest with new recipes and a different size bobber. Because the lure of fishing is something no Nebraska boy (or Arkansas boy, for that matter) never loses, as I often travel up Old Missouri Road in Springdale, I felt my mental bobber wobble when I passed the bright red and yellow sign in front of a large building indicating the premises of Arkie Fishing Lures. Finally, one day my mental bobber went completely under the water and I had to see what was on the other end of my line. I stopped and entered the lobby with a copy of Ozark Hills and Hollows magazine in hand. Soon I was met by a charming young woman who made it easy to pitch my story idea. She took my information and said someone would get back to me. Sure enough, a few days later, I received a call that Bob Carnes would be happy to meet with me. Now this should have been great news, but I then realized my knowledge concerning fishing LURES was little more than standing on the bank of Wilson Creek, and saying, “C’mon, you darned fish…bite!” On the appointed day of the interview, I was invited back to the conference room and met Bob Carnes. I breathed a sigh of relief immediately, because right away we started with a warm handshake and a cup of coffee. I had a prepared list of 12 questions, most of which I didn’t get to, because talking with Bob Carnes is like sitting on the front porch with your favorite neighbor. I did confess the shortcomings of my knowledge and he took that in stride, starting with a lesson on fishing lures 101. To say Bob is a fisherman, is like saying Michael Phelps is just a swimmer. If you want to know ANYTHING about the intricacies of the life of many Arkansas fish, Bob knows it from experience. My schooling began with learning the difference between a jig and a lure. To the best of my knowledge, a jig is a small weight attached to a hook that will move to get the attention of a fish. A lure is the window dressing attached to the jig that makes the fish sit up and take notice.
Bob started making jigs more than 50 years ago. As he told it, “I started with $30 and a five-gallon bucket of tire weights.” While working a full time day job, at night he would melt lead on the kitchen stove and pour it into a mold to make the jig. He would then wrap polar bear fur strands to finish the lure (more about the polar bear fur later). Bob would then test it to see if it met his satisfaction, but more importantly the attention of an unsuspecting bass. He proudly showed me the metal mold for his original jig. He worked with a metal smith for several years before he was pleased with the jig and the way in which it performed. About the polar bear fur... the hair of the polar bear is not a single strand but each hair has branches like a tree and it takes very few hairs to make a bass friendly lure. Bob quickly pointed out now that Polar bears are an endangered species, the fur is no longer available for lures…something I am sure the polar bears are happy about. Now you would think that is all one might need to know to be successful, but this was just the beginning. Bob did a lot of night fishing and studying how the phases of the moon, the temperature and depth of the water were all important elements in the success. The season, time of day, and the clarity of the water, whether silt filled, semi-clear or “gin clear” all must go into a fisherman’s research. After Bob had some success, he began selling his lures to a small number
shops and bait houses. He began to realize, there are a huge number of different jigs and lures that not only attract fish but also the avid fishermen who buy them. Bob decided he was going into the fishing lure business and put his knowledge of fishing to the test. He started by convincing a few fishing shops to carry an assortment of his lures, including a small number of Walmart stores. Soon Arkie Fishing Lures took on a life of its own and with the foresight of a true businessman, Bob now supplies over 3900 Walmarts with an assortment or Arkie Lures. A tour of the factory was an awesome experience. The thirty employees who work at the Springdale location do everything from counting jigs and lures, to boxing, shipping and mailing to locations around the world. Thousands of open boxes line the shelves with lures that would make a fisherman believe he had died and gone to the Promised Land. Bob has several other locations which supply integral parts of the business. Of course, one of the questions on my list was the number of lures Arkie produces in a year. With a smile, Bob said, “I don’t know how many lures, but I ordered 39 million hooks last year.” Like most fishermen, Bob enjoys talking about his fishing skills. As a member of the Beaver Lake Bass Club for many years, a jacket patch was awarded to any member who caught at least one, 6-plus pound bass in each season. He proudly showed me his jacket which had patches up and down the sleeves and many more stuck in a pocket that had not been sewn on as of yet. As I was leaving, Bob gave me a bit of advice, which made me recall my experiences on Wilson Creek. “If you ask a successful fisherman what he is using for bait, don’t believe him because a good fisherman is going to lie to you anyway.”
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Berries, Bluegrass & BBQ Festival Saturday, May 20
Dabbs Greer Park, Anderson, Missouri Tickets available at andersonbetterment.org
Kick back and enjoy some of the best bluegrass bands in the region while snacking on some home-grown strawberries, as the smell of tasty BBQ from a grill ﬂoats through the air. You’re at the ﬁfth annual Berries, Bluegrass & BBQ Festival on the banks of Indian Creek at beautiful Town Hole Park in Anderson, Missouri. Come early to get a good spot on the lawn and get in on the donut eating contest! Winners get a t-shirt, a discount card to Poppy’s Daylight Donut shop and bragging rights of being the fastest donut eater in Southwest Missouri! Or just come to watch. It’s great fun! Then hang around and watch the cuties parade by in their strawberry best as we host the annual “Little Miss Strawberry” pageant. Take a stroll around the many arts and crafts booths and maybe pick
up some hard to ﬁnd treasures. Get your own festival t-shirt and some historic postcards from the Anderson Betterment Club booth. Try your luck at a carnival game. Then grab some tasty BBQ, kettle corn, ﬂavored nuts…if you’re hungry for it, you can probably ﬁnd it here. Then plop down and listen to some of the best pickin’ and playin’ you’ll ever hear. We’ve got some of the best Bluegrass bands in the region for your enjoyment. This festival kicks off a season of fun and entertainment in Anderson. The month of June brings the annual Fordiﬁcation and Friends car show to town. Saturday, June 10th brings dozens of classic cars
IMPACTING COMMUNITIES THROUGH MULTIPLE PROGRAMS
and trucks will be on hand. Plus, tasty food, helicopter rides, and an appearance by Cherielyn Westich from the hit show “Overhaulin.” It's going to be a great time! And stick around because throughout the summer months, you can catch a movie at Movies in the Park sponsored by the Anderson Betterment Club. Town Hole Park is transformed into an outdoor movie theater complete with popcorn, soda and other movie snacks! Nothing beats a great movie under the stars! For more information on these and other things happening in Anderson, check out our website at www.andersonbetterment.org or our Facebook page. Just search for Anderson Betterment Club. You’ll be glad you spent the summer in Anderson!
PREVENTION & SAFETY PROGRAMS Car Seat Checks Mentoring At-Risk Teens Parenting Classes Community Coalitions Child Abuse Prevention Substance Abuse Education
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The NATURE of Trail Running STORY BY LISA FLOREY
Janet Cantwell, a Rogers, Ar., Pediatrician, has been running rural Ozark trails since 2009. Itâ€™s become a rewarding pastime that her and her husband, Chris, enjoy doing together. Photo by Megan Sebeck, adVANture Photography 36 | OZARK Hills&Hollows
COMBINING FITNESS TRAINING AND OUTDOOR ADVENTURE
unning up and down the hills of the Ozarks may not seem like everyone’s idea of a good time, but trail running has grown into a popular sport for runners who want to get off the pavement and into nature. With miles of scenic, hilly trails perfect for runners, hikers and mountain bikers, the region has become a trail running mecca with an increasing number of trail runners and sold-out events. Whether you want to run a 5k or 100-miles, there’s a trail out there waiting for you. With its challenging terrain, yearround access and ever-changing scenery, it’s easy to see why the Ozarks are host to a growing number of trial races and runners. One such runner is Little Flock, Arkansas, resident Janet Cantwell. A pediatrician at a Rogers clinic, Cantwell has been running seriously since 2009, when she started training for her first long-distance race. “I did my first half-marathon in the summer of 2010,” Cantwell said. “Then my husband Chris wanted me to try a trail run at the War Eagle Festival. I signed up for the first leg, an 8 mile run, and was hooked.” From there, her mileage just kept going up. “I did one race at a time; I tried a 25k then decided to try a 50k. In 2015, I tried my first 50-mile trail run at Ouachita Trail, and then 100-miles [at the Arkansas Traveler],” Cantwell said. You read that right: 100 miles. It’s a difficult distance, both physically and mentally. Depending on the terrain, these ultra trail runs typically take more than 24 hours to complete. “I think about a lot of things, focus on running, walk when I need to, and remember to eat. Running is a great way to connect with other people,” Cantwell said. “Runners have a different bond; you connect when you run together. It’s a fun experience.”
Mile 90 Photography, Rick and Kristi Mayo
Like regular road races, trail runs feature aid stations at strategic spots. These pit stops allow runners to rest, fuel up, hydrate and pick up items from their drop bags. Drop bags are just that – bags dropped off at designated aid stations. Common items in drop bags include portable fuel (gels, energy bars, electrolyte tablets), a spare pair of shoes and/or socks (many trail runs feature creek crossings), and extra layers of clothing and a headlamp (temperatures and conditions can fluctuate throughout a race, and longer distances last into the night). Every runner has different preferences and items they need to get through a run. The location, number and creativity of aid stations varies from course to course. Some are easy for crew members to access and set up, while others can only be reached by carrying in supplies on foot. Stations range from simple water stops to themed setups with plates of home-cooked food, a shady or warm spot to rest and first aid. These essential stops are manned by volunteers – many of them runners themselves.
Janet and her husband, Chris, who is also an ultra runner, have volunteered at several races to cheer on runners and offer them support. They regularly help out at the War Eagle Trail Running Festival, held the first weekend in June at Hobbs State Park in Rogers, Arkansas. “We try to create a theme and make it a lot of fun for the runners,” Cantwell said. “Runners normally go through our station three times during the 50k, and we encourage them and have fun so they are not focused on how much more they still need to run.” The War Eagle Festival, which offers a 10k, 25k and 50k race, has been named the Best Trail Race by Competitor Magazine four years in a row. The only trail race allowed in Hobbs State Park, it draws runners from all over the United States the first weekend in June. Proceeds from the race benefit the Rogers Lions Club and Friends of Hobbs. Hobbs trails are one of Cantwell’s favorite places to run. “The trails in Hobbs State Park are wonderful. They’re good starter trails – April • May 2017 | 37
Mile 90 Photography, Rick and Kristi Mayo
they’re not really technical but are still challenging because of the hills, and you can run short loops especially if you’re just starting out,” Cantwell said. “My second recommendation is the new Back 40 in Bella Vista. It’s fun with beautiful, tough trails for mountain bikers and runners.”
The Back 40 is a public multi-use trail system that opened in October 2016. Constructed by NWA Trailblazers and fully funded with a $3 million grant from the Walton Family Foundation, the naturalsurface trail covers 40 miles of terrain in Bella Vista. The trail system is part of 38 |
a multi-phase project that will total 150 miles once complete. The Back 40 is host to the Back 40 Trail Run & Ride December 9-10. The event showcases the area’s woods, bluffs and waterfalls and offers runners and mountain bikers 10k, 20- and 40-mile race distances. If you’re considering trying out trail running, Cantwell recommends keeping it simple. “You don’t have to worry about going and getting a lot of gear. Buy good shoes and find a trail, let people know you’re going, and just go and run,” Cantwell said. “Go for a short run, practice walking and running, enjoy seeing the sights. Often you’re not running fast on the trails. Trail racing is slower than running on the road, and you’ll add more time. Enjoy being outside!” Consistent training is important, regardless of the distance you want to run. There are many different training programs to choose from. When training for a 100-mile race, Cantwell focuses on regular runs and steadily increasing the distance. “My favorite training plan is called Ultra Light. They have a plan for 100- or 50- mile races, Cantwell said. “Normally, I start training about five months before a run with 20 to 80 miles a week, five days
a week. I only do the 100-mile races every other year.” One of Cantwell’s biggest motivators is her husband, who trains and races with her. “My husband is my training partner. When our kids were growing, up I couldn’t do the long runs. Now that the girls are grown up, it’s something we do together,” Cantwell said. The two often plan their vacations around training schedules and races. “We normally go to the mountains in southwest Colorado in the summer. We’ve been going for 30 years,” Cantwell said. “There are some good trails in Colorado; we run what we can and walk other parts,” Cantwell said. “Chris has done 30-miles at Goldrush, which is lot of fun. We’ve also volunteered at an aid station at the Hardrock 100, one of the biggest pro events.” This year, the Cantwells’ goals include running both a 100k and a 100-mile race – with a new-to-them location added to the mix. “We’ve signed up for the LOVit 100K at the Ouachita National Forest, and a 100-mile run at Bryce Canyon in June. We’re excited about that – it will be our first time running in Utah,” Cantwell said. “After that, we will slow down and enjoy the rest of the year and ride the horses.”
A Unique Ozarks Experience Breakfast • Lunch • Pies • Deli • Ice Cream Enamel Ware • Bulk Spices • Baked Goods And So Much More!
Are you in control of your finances? From basic bookkeeping to more complex financial needs, we can help you.
Gigabit Internet COMING SOON! goBEC Fiber Network is close to completion in the Cassville area. Exciting new services will be available this Summer with comparable pricing! • Up to 1 gigabit internet speeds • No data caps! • IPTV Digital Television • Digital Phone Servie • 100% Fiber Network • Local Customer Service • No contract required
Questions? JR Smith
2980 Rains Road, Jane Missouri TUE-SAT 417-226-1234
Turn east at Hwy. 90 and I-49/Hwy. 71 junction, at light. East on Hwy. 90 to T in the road, turn left and head north till you see The Jane Store on the west side.
417-847 2131 • firstname.lastname@example.org
615 Ozark Street, Stella, MO 64867
Donna Y England, RTRP email@example.com
Let me show you the Ozarks Two tracts east of cassville Great rural homesite,close proximity to Big M lake access. Rustic, heavily wooded hunting or homestead property. Smack dab in the Mark Twain forest area. Wildlife galore. Hwy 76 frontage, possible commercial potential. 6.7 acres-18k 4.7 acres 17.5k
Newer construction in Wheaton, Log Home. 2 BR/2 BA with loft for possible 3rd BR or office. Open floor plan, oversized utility room. Large detached garage on corner lot. 99k
Newer construction in most sought out neighborhood in Cassville! 3BR, 2 1/2BA on level lot, fenced backyard, established landscaping. This house is in great condition, hardwood floors, ceramic tile, open floor plan,sunken living room, formal dining room, finished bonus room, study/office with large windows, fireplace, jetted tub, walk in tile shower in Master BR, Granite countertops, large kitchen, tiled laundry room with sink, lots of closet space and much more. 199k
Four house turkey farm in Exeter is a top performer for Butterball. Current contract is renewable upon review. Includes 1 well, 2 generators, litter shed, several outbuildings and more. Turnkey operation is ready for new owner. 230k
HOME • FARM • LAND 417-319-4367 firstname.lastname@example.org Rob Lotufo, REALTOR
April • May 2017 | 39
Good For You
When you Feel the Itch
Tick and Chigger Season
f you have lived in the Ozarks for very long, you understand that ticks and chiggers are just a part of the lush and lovely landscape that surrounds us. That doesn’t mean we have to like it though. Berry picking and back-woods exploring are activities that can put you at the greatest risk for these desperate, grabbing, crawling and biting parasites…but they can lurk anywhere outdoors. They can even invade our homes as they travel indoors via our fluffy pets. Tick lifespan and identification is complicated. All ticks start out small and in clusters (i.e. seed ticks), but go through two or three life-cycles. Each of these transform and change the tick, as it matures. Tick borne illnesses become a problem in ticks that BATTLE NATURALLY have already hosted on a mouse or deer Guineas have long had a reputation of where it has picked up a disease before keeping tick and chigger populations in landing on a biting a human. Prevalent check. Busy yard chickens will keep them diseases and treatments change, but the best at bay as well. Another thing to consider is preventatives don’t. Keeping ticks off you, that cedar shavings are a natural repellent removing them as soon as possible if you for ticks. Ticks also cannot survive in dry do get bit...and then watching that the spot environments, but can live for long periods doesn’t show signs of illness or infection. in a mild, moist climate.
Chigger bites are the itchiest of itchy bites – and are most common in the late spring, summer, and early fall. The bugs are active when the ground temperature is between 77 and 86 degrees F, and they die when it gets colder than 42. The good news? Chiggers don’t carry diseases like ticks do...but they do cause an itchy bite that can become infected if it doesn’t heal fast. If you have gotten infested with chiggers, wash all your clothes in hot water, take a shower and scrub good with soap.
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obrienrealty.biz 40 |
Donnie & Tammy O’Brien, agent/owners 26 Peacock Lane, Jane, MO
REMOVING A TICK There’s different schools of thought about the best way to take off a tick. Though the most common way to remove a tick is probably just to pick it off with your fingers, the most recommended method is to use a pair of tweezers. Firmly grab the tick as close to your skin as possible. Grab and pull the tick…hopefully removing the entire tick in one fail swoop. Then, swab the area with a cotton pad or swab with a disinfectant such as alcohol. The current professional consensus is saying not to suffocate the tick with liquid soap or petroleum jelly. Though it can force the tick to release, it can also cause the tick to regurgitate fluids before releasing, causing more possibly harmful tick fluids to enter the bloodstream.
REPELLENTS Some people seem to naturally repel ticks, chiggers and mosquitos. When hiking with a group, seems like some people get ate up, while others escape the wilderness with no bites. Some of this can be explained by natural body chemistry, while it may also have to do with diet or other factors. Even how you dress can affect how attractive you are to these predators lying in wait for their passing victim. A few easy things to make yourself less appetizing: *Light colored clothing keeps your body cooler, as they are attracted to body heat. NO SCRATCHING *Using unscented soaps and deodorants It’s really inevitable that at some is helpful as well, anything with a point you will get bites, whether it’s pleasing scent can attract these critters. ticks, chiggers, mosquitoes or some other *There are also foods that can be eaten merciless insect. Best thing to do is to keep that help, including garlic and onions, it clean with a cotton swab of alcohol...and chilis, tomatoes, grapefruit and bananas. don’t itch! Itching will irritate and damage Even apple cider vinegar has been the skin and can cause infection. There thought to repel ticks when eaten. are oils that can sooth the skin, relieve the Of course, lowering the exposure of itching and promote healing. Try melting your skin can help. Even if you scrape a base of beeswax and cocoa butter (or by some tick and chigger landscape, you coconut oil) with different combinations lower your risk if they brush off before of essential oils to see what you prefer. they find an opening to your skin. Tuck Tea tree oil has long been appreciated for pants into boots, and wear cuffed longit’s anti-itch properties, as well as being sleeves. A sock filled with powdered antibiotic and anti-fungal. But, tea tree oil sulfur is an old-timey trick. Pat the is very pungent. If you decide to not use sulfur sock around pants, wrist and tea tree oil, try a combination of lavendar, waistline. It’s stinky stuff, but if you are rose hip and ginger. Vitamin E oil can also outdoors anyways, who cares? be added in small amounts.
ITCH BALM Ingredients: 2 Tablespoons grated beeswax 2 teaspoons cocoa butter (or coconut oil) 1/2 teaspoon tea tree essential oil 1/2 teaspoon lavender essential oil Directions: Gently melt beeswax and cocoa butter in a glass or metal cup setting in a pan of heated water. When the mixture is completely melted, add essential oils. Quickly transfer the mixture to a container, such as a small jar. Be sure to label jar and keep in a cool place.
Homemade Tick and Chigger Repellent This natural ingredient spray does not kill ticks, but simply gives off a scent unappealing to the creatures. It can be sprayed on your skin, clothes and hair. The most recommended essential oil scents for repelling ticks is cedar wood oil (or juniper), and rose geranium oil. Of course, any oil can cause skin irritation, be sure that you can tolerate these oils before spraying...and be aware that oil may affect clothing as well. 10 drops rose geranium oil 5 drops cedarwood oil (or juniper or balsam torchwood) Optional: 2 to 3 drops lavender oil 2 to 3 drops lemongrass oil Fill a 12-ounce spray bottle with water and the oils. Shake well before use and spray liberally before venturing out in to the woods or berry picking.
GREAT CARE IN CASSVILLE
ARMIN KAMYAB, MD sees patients at CoxHealth Center Cassville for surgery consults and follow-up care.
April • May 2017 | 41
NEVER W E AR S OUT E veryone has useful items that can be repurposed and given new life. Just check your kitchen drawers. Old silverware that has been relegated to the junk drawer, or doesnâ€™t match the others can be transformed. Need more for a project? Check out your local thrift stores and flea markets. Solid silver utensils are easier to work with, especially if bending and shaping, but most old silverware will work for most purposes. Stainless steel is the exception, and can be difficult to work with if you plan on manipulating it.
Can You Dig It?
Staking your herb garden with custom markers is a whimsical spin on a garden necessity. Stamp spoons with metal letter stamps or use permanents marker and cover with a layer of clear coat sealer.
From the Hollow
Many knife handles are actually hollow. Cut across a hollow knife handle, and blunt cut edges with sandpaper. Use for a tiny flower vase, or other creations that require tiny vessels. 42 |
Bring it Around Town
Whether itâ€™s a napkin ring, a bracelet or a hook, cutting and shaping the silverware is about the same process. Solid silver is easier to bend and will be a good choice for a ring for your finger, or a napkin ring, but may be unsuitable for a hook that is going to have to carry a load. Curving the silverware will be the hardest part. Be sure to use work gloves and rasp and sand any rough cut edges. Thinner pieces may bend eaiser after heating in boiling water, but thicker pieces may need to be heated with a torch before they will make the curve.
CUTTING SILVERWARE: Depending on the thickness of the piece that you are cutting, different methods will work. For a small cut, a pair of wire pliers may do the job. Most any cut can also be made using a composite rotary saw blade such as a dremel. A hand-held saw with a jewelry saw, or a very fine-tooth saw will also do the trick as well. Be sure to always wear eye protection.
Friendly helpful folks that will go out of their way to help you find what you’re looking for!
FIND YOUR TREASURES AT DRILLING HOLES: Determine the ideal location for the hole on your flatware. Leave at least .25" from the edge of the piece. Use a metal punch to indent the metal to keep you on track while drilling. Use a 1/8-inch or 1/16-inch metal bit. Drill from both sides to remove stray bits of metal and burrs.
ANTIQUES AND COLLECTIBLES UNIQUE BOOTHS, FRIENDLY FOLKS!
114 W. Main Street Anderson, MO 417-845-ROSE (7673) M-Sat: 10 am - 6pm, Sun: 12pm - 5pm
Music to My Ears
Flatten utensils (if desired) with a ball peen hammer, position holes where desired and hang from an old colander, grater or other worthy canopy with a durable twine or copper wire.
A wonderful mix of OLD & NEW
Life is in the Blood.
It’s the LITTLE THINGS that can make YOU SICK! Warm weather brings insects, such as, bedbugs, ticks, fleas, chiggers and mosquitos, transmitting numerous co-infections. These pathogens are undetectable without a microscopic examination and can remain in the blood for years without proper treatment, impacting all bodysystems.
Dr. Schneller is a chiropractic holistic care physician, using intelligence applied with research in the field of Vector Bourne Diseases. He is a pioneer of 37 years and believes there are healing properties that come through chiropractic techniques combined with customized nutrition.
ANTIQUE & VINTAGE
COUNTRY & CONTEMPORARY OU R TA L ENT E D V END ORS OVERFLOW WITH CREATIVITY.
Come get inspired!
H ISTOR IC D OWNTOWN RO G E RS
Dr. Carney Joe Schneller DC, DAc, DSe, ND, MD 3108 S. Wisconsin Ave. Joplin, Mo. 64804 417-781-2231
121 E. Poplar Street • Rogers, Ark. 479-621-0333 Mon-Fri: 10am-5pm • Sat: 10am-4pm Sun: 1pm-4pm
on services when you mention this ad Dr. Schneller recommends a natural protocal of nutrition based on review of an individuals non-spun, noncontaminated, live blood sample after a 12-hour fast.
April • May 2017 | 43
Holler from theHills
Got something you want to share? Send letters and photos to Ozarkhhart@gmail.com, or mail them to: Ozark Hills and Hollows, P.O. Box 214, Exeter, Mo 65647
Jace and Julie Gregory welcome baby chicks and entertain curious cows at their grandparent's farm.
Violet Rillstone and a baby Nigerian dwarf goat. 44 |
OZARK OZARK Hills
Chick it Out!
B A C K YA R D C H I C K E N S
FRESH EGGS DAILY STORY AND PHOTOS BY KATRINA WILLIAMSON
am sure I don’t rank among the norm, when it comes to my strong affection for my chickens. Chickens are an amazing creature that fills my life with joy and contentment. I can sit on my front porch for hours and watch the chickens walk around so proudly and peck and scratch at the ground with confidence. I realize some people raise chickens out of need, such as eggs, pest control for their yard, or meat. I see their reasoning and I also enjoy those great benefits of raising chickens. Of course, my main reason for raising chickens is because they make me smile on the inside and out when I take my daily journey to their colorful coop. My heart fills with joy when I go outside and they run toward me because they know I have something special for them. I guess you can say my chickens serve as an antidepressant, so to speak. Of course there are variety of reasons why an individual would choose to raise chickens, and variety of chickens you can choose from to raise.
Above is our chicken coop. I like a little color to my coop. Still need to finish the door, always a work in progress. To the left is our Speckled Sussex named Teresa, eating with our goats.
Here are few reasons why someone may choose to raise chickens. Provide your Family With a Healthy Choice in Diet. As a mother you always want the very best food for your family. If I can provide a meal that was grown on our very own farm, it makes me feel better about what is entering my children’s body. If you never have had a farm fresh egg, you are missing out. The shell is incredibly tough and the yolk is a vibrant orange. The
flavor is incredible, and very healthy for you as well. Research shows they are not only higher in omega-3, Beta-Carotene, and Vitamins A, D, and E, but they are lower in Cholesterol and Saturated Fat. Everything that enters my chickens body is natural. They do not get injected with growth hormones and no other chemical enters their body, which in turn, is better for us all. April • May 2017 | 45
Katrina’s Pick of Hens: I can go on all day about reasons why someone may want to choose to raise backyard chickens, because the reasons are truly endless. Along with the many reasons why an individual chooses a backyard sanctuary for our feathered friends, there are just as many variety of breeds to choose from. I personally don’t raise chickens for meat. My sole purpose for raising chickens is for the eggs and just the
You can Use Chickens as Pest Control for Your Yard. I have found that a chicken’s diet is quite diverse. They will eat just about anything and everything. If allowed to forage, chickens will eat spiders, ticks, beetles, grubs, worms, grasshoppers, crickets and just about any creeping critter you can think of. They love to dig through lawn clippings and yard waste, and scratch and peck at the ground. It seems to be their favorite thing to do. So, if you don’t want these pests in your yard, let your feathered friends roam the yard every now and then – plus it gives them a little freedom and the protein from the insects will be great for them. I promise you they will love you for it. Providing your Children Positive Values and Responsibility. I believe it is important to teach my family where our food comes from. Not only do we raise chickens, but we also raise beef cows, and meat goats. Raising animals teaches them values, work ethic, and responsibility. Children also appreciate nature and gain a respect for creation. I know that I get just as excited as my kids when we find an egg in the coop that has been laid by one of our chickens. It is like Easter every day of the year. It also provides a great lesson about nature and how it provides for us. 46 |
pure enjoyment in having such pure souls keep me company in my own yard. So I choose to raise birds that are best for egg laying. I believe that whatever breed you choose you need to pick a breed that best fits your needs. So here are a few breeds that I prefer, because they are best for egg production and their temperament is sweet or calm around my children. So here are few of my favorite breeds:
AMERAUCANAS (known also as Easter-Egger) This breed makes wonderful backyard chickens. They have a calm disposition, and not hard to handle. They say that this is probably the best bird for a family with kids. Plus, you get to enjoy their eggs which are colored beautiful blues and greens. You can expect about 3 eggs a week with this breed.
WYANDOTTE This is a breed that originated in the United States. Wyandottes are a sweet, docile, dual-purpose bird. They are great for egg production, and meat. You can expect around 200 eggs per year. This breed is easy to take care of and very tame. They will be a great addition to your coop because they are a friendly and get along well with people.
AUSTRALORP This is an Australian breed. These birds are a large, soft-feathered bird. They are hardy and very docile. This breed is a good egg-layer as well as a meat bird. You can expect approximately 250 eggs per year. They also make good mothers and nest sitters if you choose to raise chicks.
BARRED PLYMOUTH ROCK This breed is a dual-purpose bird. They have been created to be a powerful egg layer. They have a great personality and best described as calm. They are great with children and they are super sweet. They genuinely want to be around their caretakers, and other pets or chickens. They are curious and outgoing and will definitely be a great addition to your chicken family. I highly recommended this chicken for your backyard chicken brood.
RHODE ISLAND RED This breed can be an aggressive bird at times, but are excellent egg layers. They can produce up to 220 eggs a year. They also make for a great meat chicken as well. They can be calm, sweet and behave around feeding time and at times are ok with being held. If raised properly and with love they can be an affectionate bird, and an excellent addition for your egg laying production.
SUSSEX This breed is my favorite out of all the birds. The Speckled Sussex is what I raise. They have red feathers and looks like each feather is tipped at the end with a white spangle. They have beautiful plumage. This breed is an excellent choice for small flocks. They are independent, softspoken, and inquisitive. They have an excellent personality, and quite friendly. They are easy to maintain and have a high-yield of eggs. I would recommend this breed to any one who is deciding on what breed to choose.
If you decide to join the fastgrowing backyard chicken movement that is sweeping across the world, you will need to do some research. What type of chickens do I want to raise? Do I want to raise chickens for egg production? Do I want to raise chickens for meat? Am I interested in free range? What type of chicken coops do I want?
Do I want a small flock or a large flock? The options are endless and exciting. No matter what you choose, the important thing to know is, by choosing to raise chickens you have chosen to live a healthier lifestyle. I encourage you to dive right into this incredible journey in raising chickens. I promise, you wonâ€™t regret it.
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Homesteading for Product and Purpose INTRODUCING
GREEN THICKET FARM STORY AND PHOTOS BY JESSICA HAMMER
If you drive by, Green Thicket Farm looks like dozens of others in the Ozarks. But if you stop and say hello, you’ll find a couple dedicated to the farm, their products and the environment. Caleb and Klaire Howerton have both had a lifelong love affair with food and farming. It brought them together in their first year of college and fuels the fire of their sustainable farming operation. For Klaire, sustainability has been part of her life for as long as she can remember, in ways both big and small. She remembers being part of a community supported agriculture (CSA) program when her family lived in California, and her father was rounding up cattle on horseback for a living at the time. Their backyard was stocked with chickens and a garden, she said, and the bookshelves were stocked with literature on sustainable agriculture. “I just like working with the outdoors and working with the animals and working with the land and not screwing it up. There’s so many opportunities that people have had to take better care of what we’ve got, and they don’t do it,” Klaire said. “I think that we’ve gotten to a point where we realized we’ve got a little too far away from the local farmer and taking care of what we have. And now, we have an opportunity to… kind of get it back.” So for Green Thicket Farm, sustainability is a big deal. They work hard to raise healthy, happy animals and waste as little as possible. The farm uses unwanted produce from MaMa Jean’s Natural Market in Springfield, Mo., to feed their pigs and rotate their chicken enclosures in order to maintain healthy pastures. While the Howertons have been committed to caring for the land for many years, their vision for a farm only became a reality in the last year. After spending time managing other farms, they found themselves living in Springfield, and a bit out of their element. But they decided the farm just couldn’t wait. 48 |
“We were always, ‘we want to farm, we want to farm, we gotta do this,’ and I’m really impatient, so I didn’t want to wait another several years,” Caleb said. Green Thicket Farm was born in the backyard of their rental home. Living inside the city limits made farming a challenge, and their backyard space forced them to choose animals that were legal to raise in town. They started with some common (chickens) and some not-so-common (quail and rabbits) livestock. Vegetables and other produce were also growing in the Green Thicket gardens. Just months later, the Howertons found a farm for sale, and moved into the near-century old farmhouse in August, 2016. By that time, local restaurants were purchasing from the Howertons regularly. Homegrown Food had started carrying some of their products in-store, and other customers were buying directly from the farm. Their customers were still asking for products as they were settling into their new space, and were especially excited about Green Thicket’s farm fresh eggs. “We didn’t really expect chicken eggs to kind of be the thing that we really started to take off with,” Klaire said. “I think eggs are one of those things that people feel like, ‘I can buy this locally from my farmer because eggs are something that I know I’m going to use.’ And, the common man can go, ‘Okay, I want to support my local farmers, but I have to do it on a budget.’ So eggs are where they tend to start.” In addition to chicken eggs, Green Thicket Farm also offers quail, quail eggs, rabbit and produce. “You can get a lot of your weekly meals from us,” Caleb said. “If you’re going to drive and make the effort to go all the way out somewhere to get farm fresh stuff, our customers say – I want to get my produce, I want to get the meat, I want to get the eggs so that I don’t have to make a dozen trips.” Another part of farming sustainably means educating their customers on ways to use whole products. Since items like quail and rabbit come whole, Caleb said many people want to get as much out of them as possible. “You paid the same price for those bones as you did the meat when it’s by the pound. So you’re gonna need to make stock,” Caleb said. “You can also grind chunks of meat that you wouldn’t normally use.” Some Ozarks chefs feel the same way about making the most of a product and getting their products all in one place. Green Thicket Farm products have been on the menus at Metropolitan Farmer, Farmers Gastropub, The Order (located inside Hotel Vandivort) and Harvest Restaurant, just to name a few. Caleb said they hope to continue providing products to those restaurants throughout 2017. His culinary training, the couple’s love of cooking and their
presence in the food scene is also helping their business grow and expand to additional restaurants and avenues like farm to table dinners, Caleb said. “We understand the kitchen, so I produce products that I know that the restaurant is going to use, and is going to want to use,” Caleb said. In order to keep up with demand, the Howertons said more chickens are on the way, and the farm may start producing chickens as well as sheep for meat. But even as the farm grows, quality will stay at the forefront of Caleb and Klaire’s minds. For example, rabbit processing happens at the farm, with Caleb ensuring each one is pictureperfect before delivery. Caleb said they don’t plan to grow their rabbit business to a point where processing happens off-site. “We can keep that quality in house,” Caleb said. If quality, uniqueness and variety weren’t enough, the Howerton’s culinary knowledge and journey to the farm helps make them successful, Klaire said, and sets their story apart from others.
Green Thicket Farm owners, Caleb and Klaire.
“We have cool and different products, but there’s a story behind it,” Klaire said. “I mean, there’s a neat story behind everything that we do and we sell the story along with the product.” Part of Green Thicket Farm’s story in 2017 looks like growth, not only in the amount and type of products they sell, but also in how the Howertons plan to get those products to customers. They are exploring a CSA model, where customers can buy their shares in advance, and get products throughout the growing season. They’re also considering doing farm to table dinners this year, as well. And while you won’t find Green Thicket Farm at farmers markets this year, you can get their products at Homegrown Foods in Springfield or straight off the farm. You can follow them on Facebook to get information, updates and contact the Howertons. You can also email them at greenthicketfarm@gmail. com or call Caleb’s cell at 417-593-2335. April • May 2017 | 49
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ALL OVER THE OZARKS
WEBB CITY FARMERS MARKET 555 South Main Street Webb City, Missouri
Open year-round on Saturdays from 9 a.m. to noon. The regular season begins on Earth Day, April 22, and through the summer we open Saturday from 9 a.m. to noon, Tuesday from 4 to 7 p.m., and Thursday from 11 a.m. to 2 p.m. We have live music and meals at every market - and of course fresh local produce.
MONETT AREA FARMERS MARKET Monett South Park Monett Missouri Starting April 2, open Saturdays 8 a.m. to noon.
NEOSHO FARMERS MARKET At the corner of Spring and Jefferson Neosho Missouri Opening Day for the 2017 market season is Saturday, May 6, 9 a.m. to noon. We are scheduled to run every Saturday morning for 26 weeks; until October 28. Applications for 2017 Vendors are being accepted now and can be submitted online www.NeoshoFarmersMarket.com and our Facebook page.
FOUR-STATE FARMERS MARKET 925 S. Range Line Road (Earnie Williamson Music) Joplin, Missouri Still located at 925 S. Range Line Rd. in Joplin on Saturdays beginning June 3 from 8 a.m. to noon. Vendor spaces are available for $10 per week and community booths, such as churches or scout troops, are free! More information can be found by calling or texting Jessi Brown Market Manager at (417) 838-6673, on facebook or FourStatesFarmersMarket@gmail.com. 52 |
GREATER SPRINGFIELD FARMERS MARKET 2951 South Glenstone at Battlefield Mall Springfield, Missouri
HOLIDAY ISLAND FARMERS MARKET Veterans Memorial Park on Hwy 23 Holiday Island, Arkansas Located at in the Veterans Memorial Park on Hwy. 23 North, next door to the Elks Lodge. Open every Friday evening from 4 p.m. to dark, April â€“ October.
DOWNTOWN ROGERS FARMERS MARKET 101 East Cherry Downtown Rogers, Arkansas Rogers begins their market on Saturday, May 6 thru October 28 every Saturday 8 a.m. to 1 p.m. www.mainstreetrogers.com/ farmers-market and facebook for more information.
We are a vibrant year round producer market featuring 65-70 local producers each year. We are now in our 39th season. Located in the parking lot of the Battlefield Mall at the corner of Battlefield and Glenstone. Open from 8 a.m. to noon Tues., Thurs., and Sat. starting April 11 this year. Our winter schedule follows the same pattern each year of being open the first three Saturdays in Nov. and Dec., Jan thru March we are open the 1st, 3rd, and 5th Saturdays and the first two Saturdays of April. Learn more about our vendors and market at www.springfieldfarmersmarket.com or facebook. Contact Brad Gray 417-7081909 for market and vendor information. We accept vendor applications year round and are always looking for unique agricultural products grown, produced, or raised locally.
FAYETTEVILLE FARMERS MARKET On the square Fayetteville, Arkansas
CASSVILLE GARDEN SASS FARMERS MARKET Downtown, South side of the square Cassville, Missouri,
SILOAM SPRINGS FARMERS MARKET City Park, corner of Mt Olive and University Street Siloam Springs, Arkansas
Open every Saturday, 7 a.m. to 11 a.m. year-round. Stop by for information about selling.
BENTONVILLE FARMERS MARKET Central and Main on the Square Bentonville, Arkansas Market operates every Saturday 7:30 a.m. to 1 p.m. from April 22 through October 28 on the Historic Downtown Bentonville Square (100 Main St. Bentonville, AR).
Outdoor opening day is Saturday, April 1 thru November from 7 a.m. to 2 p.m. Tuesdays and Thursdays, April thru October at the Square in Downtown Fayetteville, 7 a.m. to 1 p.m.
EUREKA SPRINGS FARMERS MARKET Pine Mountain Village, 2075 East Van Buren St. Eureka Springs, Arkansas ESFM hours are: May thru November, Tuesday and Thursday, 7a.m. to noon. December-April, Thursday only, 9am-noon. 479-363-6754, firstname.lastname@example.org or www. eurekaspringsfarmersmarket.com for more information.
Opening Day, Saturday, April 15, 8 a.m. to 1 p.m. They also provide a year round online market, www.siloamsprings. locallygrown.net. If you want to share the information of a market in your area that is not listed, please send market location, days and times to email@example.com, and we will include that information in future issues.
YOU CAN DO IT
Have you been intimidated by canning in the past? Well, berry season is upon us and jams and jellies are a great way to get your feet wet and try out canning for the first time. Once you try it, youâ€™ll be hooked! The possibilities are endless, and you will never want to go back to store-bought! One misconception with canning is that you have to use a pressure canner. This is not the case with preserved foods (having large amounts of sugar or vinegar added) or naturally high acid foods (like tomatoes). The hot water bath works for these kind of canning situations, because a good seal to keep out air and germs is all that is needed. Low acid foods, for example; green beans or meats, need more than just a good seal to be shelf-stable. April â€˘ May 2017 | 53
EQUIPMENT: Jars: Wash thoroughly, rinse well. To completely sterilize without a doubt, dip jars into boiling water for three minutes right before canning. Another option is to run clean jars through the sterilize setting on the dishwasher. Lids and Rings: New, unused lids are necessary with each batch of jam you can. Rings (which screw onto the top of the jar and hold the unsealed lid in place) can be re-used over and over. Jar Lifter: Made to pick jars up out of boiling water bath (heavy-duty tongs can work in a pinch). Pot: Any large pot will work for a boiling water bath. It’s best if you will be able to fit all the jars in the pan at once, and it needs to be large enough that at least one-inch of water covers the jars when in the pot. Canning Rack: They make racks that sit inside pots to hold jars in place to keep them from possibly cracking from hitting the bottom of the pot, or hitting each other. I have had good luck using a small cotton cloth in the bottom of the pan when I cannot find my rack.
Pectin Powdered or liquid pectin is commonly used to help gel and set jelly and jams. It is naturally derived...in fact, it naturally occurs in most all fruits, especially tart fruit. A homemade pectin can be made out of green apples, gooseberries and blackberries, just to name a few. But, for convenience and consistency, packaged pectin makes jelly gelling pretty easy. A package of pectin in also a good source for simple jam and jelly recipes, as well as step-by-step directions.
About Low-Sugar Recipes Low-Sugar recipes are a great way to enjoy jams and jellies without the extra carbs. Canning them can be tricky, though, because sugar plays a vital role in preservation of jams and jellies. If choosing to can with a low-sugar recipe, be sure to follow instructions carefully.
Safety Concerns Canning safety and using hot water baths or pressure canners to seal and safely store foods is a science. Many food experts and specialists provide research that has been done over many years. Your local extension office should be able to provide information about basic canning with easy-to-follow guidelines as well as recipes. Jar manufacturers such as Ball, and Kerr publish great canning handbooks. To delve deeper into home preservation, you must attain a copy of “Putting Food By.” The authors not only provide recipes and directions, they explain all facets of canning (and other preserving as well) and even troubleshoots common problems.
Hot-Water Bath This is the standard method used to seal jars with jams, jellies and preserves. Heat water in a large pan over high heat. It needs to be boiling when you ladle the hot jelly into your jars and screw on the lid and ring. Using sterilized jars, ladle jelly within ½-inch to the top of the jar. With a paper towel or moistened dishtowel, wipe any drips from top of jar. Place a clean lid that has been dipped in boiling water onto the jar. Screw on a ring. Holding the jar with a towel, hand-tighten the ring. Immediately place in boiling water bath. When all jars are placed in pot, wait until the water has returned to a boil. Make sure there is at least 1-inch of water above the jars. For most jams and jellies, process time is 10 minutes. Carefully remove jars from boiling water and set on a towel on the counter. No drafts – jars will crack if they cool too quickly. After they have cooled, jam can be inverted every few hours while jelling takes place so that larger pieces of fruit will be dispersed more evenly.
Sunshine Strawberry Preserves Today few homemakers make these preserves because many hours elapse between the berry patch and filled jars on the cupboard shelf. As one woman says, “You have to keep them on your mind two whole days.” But there are gourmets who hold that the sweet is too good to give up and claim they can taste the sunshine. Here’s how these cooks now make them. 2 Tbsp. lemon juice 4 cups hulled strawberries (1 qt.) 4 cups sugar
Recipe to Try: Strawberries are in season. I’m a sucker for old-timey recipes and methods. I love my Farm Journal Freezing and Canning Cookbook. My mom used to make sun-cooked preserves, and Farm Journal has a great recipe.
Combine all ingredients. Heat slowly to boiling point and cook rapidly 8 to 10 minutes, stirring constantly. Pour berry mixture into platters or shallow containers. Cover with lid or plastic wrap, prop cover up a little to permit evaporation. Set in sunshine, stirring or turning occasionally. Bring into the kitchen at night. At the end of two (or three) days, the preserves will be thick enough. Pack without heating into sterilized jars. Makes about 4 half-pints. My addition: In most old recipes, they didn’t use a hot-water bath for sealing, but today’s standards are to always use a hot-water bath to ensure a shelf-stable seal.
April • May 2017 | 55
he aroma of fresh cedar construction and earthy soil fills my nose as I step into the newly erected greenhouse at Roaring River Health and Rehabilitation, located in Cassville, Missouri. The bright sunlight streams in, creating a warm environment, and the sound of a trickling waterfall mingles with the laughter and friendly shouts at a nearby table of elderly Yahtzeeplayers. Michael Perez, Speech Pathologist, is seated at the table and introduces himself. He explains that Yahtzee is an excellent tool for speech therapy, and that they prefer to play the game out in the greenhouse almost daily.
Roaring River Health and Rehab recently became the only nursing home in Missouri to have a greenhouse facility. The grand unveiling was in September of 2016. In the months following, the greenhouse has accepted several donation plants from generous community members. Perez pointed out some lovely trees that had been near expiration when they acquired them, but were now thriving and lush thanks to some trimming back and watering done by a resident. This isn’t your standard greenhouse – it’s a new-fangled extension of the original building (built thirty some years ago), with all of the bells and whistles, a
sprinkler system, stunning architecture, heating and cooling, and a roomy “back porch” that looks out on a tranquil green lawn. A wooded backdrop sits beyond the lawn area. Under new administrator, Russ Newby, the whole facility has received numerous upgrades including wood laminate floors, fresh paint, and framed photograph scenes from Roaring River State Park. The newest addition to the facility instantly became the favored therapy space and visiting place. Instead of the limited sitting room that the patients’ rooms offer, often they will come out to the greenhouse to visit with friends and family.
“Flowers always make people better, happier, and more helpful; they are sunshine, food, and medicine for the soul.” Luther Burbank, American botanist
STORY AND PHOTOS BY LAYNE SLEETH
Nahshon Bishop, Extension Agent for Lincoln University and Small Farm Specialist for the Southwest region of Missouri, has been instrumental in consultation of developing the direction of the greenhouse. Bishop will continue to be involved in educational programming at the RRH&R greenhouse. “There are people in here that have forgotten more about domestic horticulture than I will ever know,” states Bishop, “and I have been floored by that.” Outreach and education is the most substantial part of Bishop’s job, so Perez asked for his assistance in this botanical endeavor. After several meetings, it was
resolved that the focus of growth in the greenhouse should be annual flowers, herbs, and vegetables. Staff has been very intent on letting the individual participants make decisions. Patients are encouraged to decide on what they want to grow, share what they know about gardening, and pursue what they are interested in. The future vision is still panning out, but it is possible that individuals could eat the herbs and vegetables they grow. Cut flower production has been another discussed possibility. Cut flowers could be placed across the facility and brighten up indoor rooms. Participants would also like to pot flowers and give them away to the public. “We’ve had great feedback so far. There will be educational classes offered for patients as well as hands on activities out here,” says Bishop. As Bishop, RRH&R therapists, and staff work to build the program and establish planters, the goal is sustainability. Obviously, the greenhouse is not intended for mass production. Rather, the purpose is for enhancing quality of life, and providing opportunities for learning and doing something meaningful and nurturing, normally not offered within the walls of a nursing home. This makes Roaring River Health and Rehab incredibly special.
Perez adds, “Everything that we do in here is therapeutic – from sorting seeds to germinating seeds. This is all very functional, and something they know. With every task, it’s all about helping them stand up, making them use their cognition sequencing, problem solving, task progression, all of that kind of stuff. The social aspect is also huge.” Rather than the gym for physical therapy, the physical therapy assistant, occupational therapy assistant, and staff have found that the greenhouse is more enjoyable for everyone to incorporate into activities. The wooden raised beds have wide spacing and are set up perfectly at wheel chair height. Some of the residents gather around one raised bed, transplanting vigorous corn sprouts. The waterfall at the far end of the greenhouse room babbles continuously, creating beautiful, soothing background noise. The tall windows and clear roof panels let in glorious amounts of sunlight and vitamin D, as Nahshon helps a lady named Pat wrap the tendrils of a bean plant up a tripod trellis. Pat narrates enthusiastically, “Beans are climbers. Of course we will eat them when we are ready to harvest them.” By staying active, gleaning the benefits of sunshine, and socializing amongst the greenery, the residents (and staff ) gain more than meets the eye. Research has April • May 2017 | 57
indicated that sun exposure stimulates and improves mood, cognitive function, and bone health. Additionally, sunlight regulates melatonin – a hormone produced by the pineal gland in the brain that balances our circadian rhythms and sleep cycles. Other scientific studies have demonstrated that cognitive decline is much more prevailing in elderly people who don’t do any outdoor activity. Healthy levels of vitamin D increase bone mineral density (our bodies need the presence of vitamin D in order to be able to absorb calcium and phosphorous from our food), and even reduce falls in elderly people due to strengthened bones and muscles. The mood and excitement is tangible when residents and staff are speaking about Roaring River Health and Rehab,
Obviously, the greenhouse is not intended for mass production. Rather, the purpose is for enhancing quality of life, and providing opportunities for learning and doing something meaningful and nurturing, normally not offered within the walls of a nursing home.
post-greenhouse. Administrator, Russ Newby, states that he has noticed a positive difference in the overall atmosphere at Roaring River Health and Rehab. “People are happier, more relaxed,” Newby explains, “and there is more stuff to do that they’re interested in doing. Most of them grew up with gardens, so this is familiar.” RRH&R resident, Pat, after successfully taming the bean plants, took a minute to appreciate the new greenhouse: “We need more green in the world. I usually just come out and sit in the greenhouse. Sometimes I bring my book to come out and be with nature while I read. I’ve always thought that if the Indians ruled the world, we would have a better world. . . because they took care of nature, and water, and the land. I grew up in California and we had all kinds of gardens. It does remind me of back then.” Ultimately, Roaring River Health and Rehab aims to rehabilitate people enough that they could return to their homes. If that is not a possibility, the compassionate staff works to provide a comfortable home at the facility. The greenhouse is a successful addition that will augment happiness and health. For everyone – watching something germinate and grow, by one’s nurturing hand and God’s magical design, is wondrous and life-bringing. All donations to the RRH&R greenhouse are welcome. Pots are especially needed for transplanting purposes, as well as seed starting supplies, and plants.
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MASTER GARDENER TRAINING This 10 session training event is taught by experts in the field. The Master Gardening curriculum for 2017 includes: plant growth, soil nutrition, composting, native plantings to encourage pollinators, home fruit production, vegetable production, plant pathology, plant propagation, landscape woody ornamentals and trees, turf lawn maintenance and landscape design. An orientation session has been scheduled for April 7, at 10 a.m. at the Barry County Courthouse, 700 Main in Cassville, Mo. A minimum participation is required for this program to run, call 417-847-3161 or email Reagan Bluel at BluelRJ@missouri.edu if you are interested or have questions. Anyone in Missouri is eligible to attend these training sessions held in Barry County.
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The Ozark’s Jerusalem For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life. (John 3:16) WRITTEN BY KAYLA BRANSTETTER
n the summer of 2014, my husband and I boarded a plane and traveled to Israel. Words will never capture our emotions during the trip – but the two places we were both moved the most was the Church of All Nations or the Basilica of the Agony near the Garden of Gethsemane, and the Garden of the Tomb near Golgotha. I remember sitting in the Church of All Nations and without any guest uttering a word, a flood of sadness consumed me. Two weeks before leaving for the trip, I discovered I was pregnant, and as I sat in the church, I could not help but think of Mary, Jesus’ mother. As a soon-to-bemother myself, that thought of witnessing the agony and pain of my child proved to be too much. Although Jesus cried out of agony in the Garden of Gethsemane nearly 2,000 years ago, His presence and emotions before His arrest continue to be felt by visitors. After the Church of All Nations, we continued our tour through Jerusalem. We walked where Jesus carried the cross – the Via Dolorosa, Latin for “Way of Grief ”, “Way of Sorrow”, “Way of Suffering” or “Painful Way” – to His crucifixion. Unfortunately, the streets of Jerusalem are busy with markets, tourists, and shop owners, making the significance of the Via Dolorosa difficult to comprehend and feel. However, whenever we arrived to the Garden of the Tomb near Golgotha (one of the places historians and theologians alike believe to be where the crucifixion and burial took place) my husband and I felt peace.
Prior to exploring this area, our tour group – Catholics and Protestants – participated in a nondenominational service complete with taking communion from a tiny goblet made from olive tree wood. In the background, a tour group from South Africa sang a hymn – one of the most beautiful songs I have ever heard. In that moment, people from around the world, from different denominations, were united in service. I cannot describe the experience, but this was my favorite place and memory of Israel. After the service, we toured the grounds and walked through one of the potential burial places of Jesus. Unlike the Church of All Nations, where I felt pain and agony, the Garden of the Tomb offered a sense of peace and hope. As Easter, spring, and the feeling of renewal approach, I reflect on my experience in Israel, and despite the political turmoil in the Middle East, my husband and I desire to return. With a now two-year-old, that trip may be awhile, however, the experience and feelings associated with our past trip can be felt locally, surrounded by the comforts of nature and the Ozarks Mountains, The Great Passion Play in Eureka Springs, Arkansas. In 1964, Gerald Lyman Kenneth Smith and his wife, Elna, moved to Arkansas and purchased Penn Castle, a Victorian mansion in Eureka Springs. The Smiths wasted no time investing into the community through building a series of “Sacred Projects” tourist attractions with religious themes – The Great Passion Play,
Bible Museum, Sacred Arts Center, and New Holy Land. In fact, in 1965, the Elna M. Smith Foundation was founded as nonprofit organization – the foundation was named and headed by Gerald L. K. Smith’s wife. Through the Elna M. Smith Foundation, 167-acres was purchased atop Magnetic Mountain, for a reported $5,000. Later, the famous Christ of the Ozarks was built on top of Magnetic Mountain. The white mortar figure of Jesus Christ is seven stories tall and weighs almost
Kayla and Chris during their visit to the Holy Land.
two-million pounds. The statue is one of five giant statues of Christ in the world and one of only two in North America. The statue was dedicated on June 25, 1966, and nearly fifty-one years later, continues to be a topic of discussion and attraction. As Smith inspected the progress of the statue, he noticed a natural amphitheater nearby and envisioned a passion-playtype outdoor drama, mirroring the world-famous Oberammergau Play from Germany – a play performed every ten years with the next performance scheduled for 2020.
Construction for the play began during the summer of 1967 and on July 15, 1968, the play made its performing debut. From 1968 until 1982 the play’s manuscript remained the same with the length of the play approximately threehours. Today, the play has encountered changes to adjust to the modern audience. The play’s running time is one-hour-fortyfive minutes with no intermission. Even with the script changes, the mission and direction of the play remains the same – bringing the Bible to life. They desire to expose the passion of Jesus April • May 2017 | 61
and his suffering in a spectacular fashion versus a grotesque one. And, their hard work is showing. In the fall of 2016, they held a record breaking attendance of 2,200 audience members for one show. Since 1968, approximately 7.8 million people have watched and experienced the play. During the 2016 season, visitors from fifteen countries, all fifty states, and even a Russian Foster Program attended the play. What makes the play unique? The actors and actresses. Several members of the cast are former audience members themselves. However, the main characters from the Bible are played by individuals who possess a passion for the Bible and acting, and one such actor is Karen Hester. Karen Hester has always expressed an interest in the performing arts. When she attended Michigan Christian College, now known as Rochester College, she was a vocal soloist and later, when she attended Abilene Christian University she performed in several plays and musicals. Her connection and interest to the Great Passion Play involves her mother – her mother became involved and encouraged the entire family to commit to the ministry. Karen started in 1997, but chose to take a break for several years to raise her children. Now, she has been involved with the play for more than a decade. Throughout the years of her involvement, she has played Claudia, Pontius Pilate’s wife and Mary, Jesus’ mother. When asked which character was her favorite, she struggled to answer. The reason, she enjoys playing Claudia because her husband, Wyatt, plays Pilate and she spends the evening with her husband. Nonetheless, she confessed Mary is her favorite character, and her reasoning is personal; Mary was the role her mother played and loved. From an actor’s point of view, she enjoys the script changes because it provides a new challenge and offers new thought and dimension to the character. Her favorite time to perform is when they have larger audiences because she feels the cast will have a greater chance to touch more lives with the message of eternal life through Jesus Christ. Karen and her husband, Wyatt, love watching the new additions and tourist attractions. Her husband’s favorite attraction is the Christ of the Ozarks’ 62 |
Statue; he was in elementary school when the statue was being erected. Other attractions they enjoy include: the Holy Land Tour, the Potter and David the Shepherd, the Religious Art Gallery, and the Bible Museum. Each attraction helps with bringing the stories from the Bible to life with the hope of moving one’s heart closer to God. Karen and Wyatt Hester are looking forward to the 2017 season and they enjoy spending a night under the stars with their family, friends and an audience who will be blessed with the story of the Savior, Jesus Christ. The 2017 season will begin the first weekend in May and run until the last weekend of October with approximately 80-85 shows. The value and the future of the
show centers on enhancing the story to reach more audiences. With the fiftieth anniversary being next summer, the Great Passion Play will introduce new attractions and a new play. The Great Passion Play truly is a play of passion, dedication, and innovation. I may not be returning to Israel anytime soon, but I know a visit to the Great Passion Play will ignite those memories and feelings my husband and I felt. This play mirrors the feelings my husband and I shared at the Garden of the Tomb – people from all walks of life – joined together to share one special moment. For no one can truly imagine the sacrifice and pain Jesus Christ endured for our salvation. The Great Passion Play is located at 935 Passion Play Road in Eureka Springs, Arkansas.
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Slow Cooker Mexican Pulled Pork Tacos 1 can tomato sauce 2 Tbsp. chili powder 2 Tbsp. ground cumin 1 Tbsp. chipotle chili pepper 3 cloves garlic 3 pounds boneless pork shoulder or butt 1/4 cup cilantro (if available) 3 Tbsp. lime juice (or apple cider vinegar) Homemade Bacon Grease Flour Tortillas Combine pork roast, tomato sauce, chili powder, chipotle and garlic in slow cooker. Season generously with salt and pepper. Cover, and cook until roast is tender, 9 to 10 hours on low or 6 to 7 hours on high. Transfer roast to bowl and let cool slightly. Shred into bite-sized pieces, discarding excess fat. Using a large spoon, skim excess fat from surface of mole sauce. Transfer sauce to blender and process until smooth, about 1 minute. Stir in cilantro and lime juice, season with salt and pepper to taste. Stir about 2 cups of sauce in shredded pork. Serve with warm tortillas, remaining sauce and any toppings like salsa, spicy garlic sauce, sour cream or onions.
Good Old Ground Beef Tacos 1 Tbsp. olive oil 1/2 yellow onion, diced 2 pounds ground beef 1/2 tsp. chili powder 1/2 tsp. cumin 1/2 tsp. paprika 1/2 tsp. salt 1/2 tsp. ground black pepper 1/4 tsp. crushed red pepper 18 hard taco shells 1 pound Cheddar-Jack cheese, grated 2 fresh tomatoes, diced 1 head green leaf lettuce, shredded hot-sauce or other favorite toppings In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat. Add all seasonings and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes. Right before serving, crisp the taco shells in the oven according to package instructions. Serve with the grated cheese and other toppings.
Bacon Grease Flour Tortillas 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder ½ cup bacon grease 1 cup warm water Combine flour, salt and baking powder in a bowl. Make a well in the center. Pour water and bacon grease. Using hands, work bacon grease, water and flour mixture into a dough. Form into a ball (add extra flour if needed. Cut into 16 equal pieces, let rest for 15 minutes on counter. Heat iron skillet over medium-high heat. On a floured surface roll out one of the dough pieces. Turn and keep rolling out preventing it from sticking by adding extra flour as necessary. It should measure 7-8 inches in diameter. Throw on hot skillet and cook for a minute or longer until becoming brown on bottom. Flip and repeat until done and cooked through. Keep in between moist towels in warm oven while cooking the rest of the tortillas.
Slow Cooker Chicken Tacos 2 large boneless, skinless chicken breasts 1 14.5 oz can salsa (like Rotel) 1 cup chicken broth 1 Tbsp. ground cumin 1 tsp. salt 1 tsp. pepper corn tortilla taco shells shredded lettuce, chopped red onion, chopped avocado, shredded cheddar cheese, sour cream In slow cooker, combine the chicken salsa, chicken broth, cumin, salt and pepper. Cover and cook on low for 8 hours. Cool and shred the chicken using 2 forks in the slow cooker. Build tacos by adding shredded chicken and toppings of choice.
Spicy Creamy Garlic Sauce “White Heat” In your blender, mix: 1/4 tsp crushed red pepper or 1 small hot pepper, stem and seeds removed 1 tsp. coarse ground black pepper or 8 peppercorns, ground 1/2 tsp. salt 1 tsp. Louisiana hot sauce 1/4 cup olive oil 1/2 cup mayonnaise 1/4 cup minced garlic or 10 peeled cloves Blend until completely liquefied. Serve on tacos, chicken, barbecue, pasta. Refrigerate leftover and use within 7 days. April • May 2017 | 63
Taking Fine Dining Over to the Wild Side
What is the difference between a cook and a chef? STORY BY KATRINA HINE PHOTOS CONTRIBUTED BY HENRY SINKUS
Apparently, it is not just the tall white hat. According to the website, FineCooking. com, there is little distinction between a cook and a chef but if pressed to give the differing attributes, they can be divided into two areas; “creativity and career”. It states that a chef is “responsible for the soul of the food.” It clearly goes beyond just the random tossing of spices at whatever substance is in the pan. To be more precise, it is a fine art, or sense if you will, in bringing the right amalgamation of ingredients to create an emotional mouthwatering encounter on one’s palate.
The skill set of a chef is not limited by recipe cards but rather the recipe card is the canvas on which the chef tells the story of their culinary creation. The meal is never a random experiment but part of the chef ’s repertoire of unique gifting in gastronomics, or the art of good eating. It is easy to debate the possibility of elegant foods prepared from bounty found in the hills and hollows of the Ozarks, where historically, scarcity dictated your options. Sugar was too expensive for folks back in the hills but sorghum made a wonderful substitute. Some raised their own meat but most harvested whatever came across the property; whether deer, rabbit, squirrel, wild hog, bear or for those in dire straits, opossum.
Children spent afternoons picking wild berries, scavenging for morel mushrooms, wild greens or finding paw paws on the ground before the wildlife consumed them. A dash of this and a pinch of that, a spoonful of bacon grease or slab of lard added that special something. With some research one can find several resources for forging edibles of all sorts here in the Ozark region. One such resource can be found on the Missouri Department of Conservation website under recipes with a downloadable pdf of Wild Edibles of Missouri by Jan Phillips. But to take this simple fare and create a delicacy that borders on elegant indulgence requires the exceptional senses of a chef who is brazen enough to challenge all conventions of high society dining and cross over to the wild side of fine dining. Enter Bella Vista, Arkansas transplant, Henry Sinkus, aka, Wild Game Chef. Born in Detroit, Henry, and wife Mary, from Chicago, were educated as communication engineers. Working and traveling worldwide for Fortune 50 companies on the cusp of a huge communication technology boom. They found themselves living in multiple locations and passing each other with suitcases in tow, as they provided troubleshooting for advancing technology. In 1983, they were doing experiments with cellular radio, transmitting high speed data from the East Coast to California over the air waves. Proving it could be done, they were involved in the evolution of video tele-conferencing. Which in those days, they argue, was not cost effective because it required a complete broadcast room costing nearly half a million dollars. IBM was pushing the paperless society… everything would be digital. The early concepts were huge and costly. The IBM system lauded that it could get a piece of mail overnight for about a buck. But the failure in early development was they ignored the human element. It didn’t work very well because not everyone was on board with giving up paper and the designs were not user friendly. Today, the technology has caught up with earlier concepts, making it more acceptable and efficient options for big business. By the early 1990s, they read the
writing on the wall and decided to avoid the expected cuts, deciding to make a change that they could control. Having vacationed in northern Wisconsin for years, they were naturally drawn back to the area as the potential career change they were looking for… “It was a decision that Mary and I had made,” Henry states. “We had both downsized our organizations considerably and it was pretty apparent more was coming.” The epiphany came while sitting in their favorite German restaurant. Mary remarked that it was the type of place they could buy and as things would go it came up for sale, so they bought it. Despite neither of them ever working in the restaurant business before and even though Henry loved to cook, the extent of his knowledge came from watching cooking programs while traveling for business. “I was trained by Julia Child,” he jokes. “I spent hours watching the cooking shows because I needed it to wind down after long business meetings.” “At home, it was a hobby because of the type of calendar we kept, if there were two days in a row that we were home, we invited friends over for dinner. In those two days, we were satisfied that we did something enjoyable and our friends were happy with the meal,” he continues. Because they were inexperienced in the restaurant business they decided to hire a consultant. However, the evolution into wild game preparation was not fed by a life long history of hunting, on the contrary, he has never hunted. The path to gourmet wild game was driven by their customers. “We jumped in with all four feet and no boots!” Henry laughs. The restaurant clientele didn’t change, instead their curiosity about the rural cuisine and the desire to experience wild game was what the patrons were hungry for and he was intrigued enough to take that journey. So, the transition from conventional gourmet meals to wild game was a business decision to meet a demand when few, if any, were coming over to the wild side. The change was simple, since their corporate careers were built on the everchanging landscape of communications technology.
“A good percent is presentation and then that first taste must meet the expectations the eyes have set.”
Pine Baron Restaurant
April • May 2017 | 65
preparing. There are layers of flavors in each recipe that tantalize every taste bud. “My philosophy in recipes is like a construction project,” Henry states pointing to a recipe in his cookbook. “You have a recipe like the Wild Mushroom
“The recipe card is the canvas on which the chef tells the story of their culinary creation.”
It wasn’t long until he was approached to draft a cookbook spotlighting the unique art of wild game cuisine. The first cookbook he developed, ‘The Northwood’s Table; Natural Cuisine Featuring Native Foods’, focused on main ingredients found in the northern tier of the U.S. from Maine to Washington state. “It was an attempt by the publisher to identify a new profile in food,” Henry points out. Henry creates his own recipes from an unusual sense what naturally will taste. His mother taught him the basics of cooking while growing up but it was his natural ability to look at a recipe and tell what it is going to taste like before he picks up one ingredient. He attributes it to an uncanny ability to blend a little sweet, tart, and a little spicy flavor to create a unique flavor profile for whatever game you are 66 |
soup recipe. You have a description, list of ingredients and there’s a time element. There is a beginning and an end, the recipe just details what you have to do to reach the finished product.” “It is very much like an engineering construction,” he continues. “You have a deliverable, you have measurement and so that’s my approach to recipes.” One trick he discovered over the years is to discern what is in a sauce, is to simply take a piece of white crusty bread and set it into suspect sauce until it soaks up enough to become soggy. The bread will naturally separate out sweet, salt, pepper and fruit flavors. The idea for the Northwoods Table cookbook, the first of five he would write, was to come up with products that are available for everyone. Most people do not have venison in the freezer and it can be expensive to purchase. Availability is the key to success for the homegrown chefs. A need for locally grown wild game that meets the FDA guidelines is a necessity to the continuance of the wild game experience in a fine dining venue. On a domestic basis, the availability of wild game at that time was venison, bison, elk, moose, some antelope and other exotics, such as bear. There was duck, goose and other exotics in the fowl category. There were various sources for wild game, all inspected by the government, but often difficult to find. He utilizes not only wild game but also the unique flora of the area. For instance, adding blackberries with the game meat. It is not the status quo pairings that make wild game dishes unique, it is the outside the box creativity that results from research and preparation.
Wild game meats tend to have bold, earthy flavors. They are generally low in cholesterol, fat and sodium - in other words, they are good for you. Because they are very lean meats, they will always need additional moisture and fat. He adds pork sausage or bacon rather than oil in the cooking process. If the deer, for example, has fed in the wild on pine needles and pine bark, it will definitely taste like pine. “A good marinade will help to counter this and make the venison more palatable. If you are using farm-raised wild game you need not worry about altering the flavor with a marinade,” Henry offers. “I find that the “better” cuts of venison, like tenderloin or loin chops, are best served rare to medium rare. Overcooking can lead to toughness and loss of flavor.” His favorite wild game dish to prepare is Spicy Roast Duckling. He spent weeks perfecting the raspberry sauce and even enlisted the help of a chef friend who owned a restaurant across town back in Wisconsin. It soon became the favorite of his customers, as well. Other favorites were grilled shrimp with Thai hollandaise sauce, Salmon en Croute, Venison tenderloin, Beef Wellington. These, dishes were unique and only served in their restaurant. Proving it pays to be different. He is a big proponent of following the recipes. The recipe is your guide to ensure that the last duck is as good as the first duck, even if you are preparing for 1,000 people. Don’t complicate things. If you make a change, document it on a post-itnote rather than in the cookbook because recipes are as individual as the person preparing them. The biggest hindrances to wild game preparation, outside catching your own, is obtaining good quality game meats. Fortunately for the future wild game connoisseurs of fine dining the same technology the Sinkus’ promoted years before now offers good quality farm-raised game meats over the internet – simply search on ‘game meat for sale.’ Just make sure it is certified and FDA inspected. The final challenge for an elegant wild game meal is matching it with a fine wine. But Henry has this challenge mastered, as well. “I generally serve a bold red wine, Cabernet Sauvignon, Syrah, Zinfandel, with any of the wild game meats, being careful not to overpower the flavor of the dish. A Malbec or lightly sweet white wine
with spicy dishes, such as the spicy roast duckling,” he continues. “A Moscato always pairs well with a fruit dessert like the fresh berry napoleons and a refreshing lager beer pairs nicely with the shore lunch or chili.” Although both Henry and Mary retired to the Ozarks in 2010, his mind never ceases to think about the next great wild game dish. When asked if he ever thought of giving wild game gourmet cooking lessons or prepare his unique dishes for special events. He pauses for a moment, entertaining the idea. “I’ve not pursued that since retiring but I am always open to opportunities,” with a slight twinkle in his eye. Henry Sinkus’ cookbooks, as well as Mary’s artwork can be found at Wishing Spring Gallery, 8862 W. McNelly Road, Bentonville, Ark., ( just south of Bella Vista off Highway 71). Online on Amazon, Barnes & Noble and miscellaneous web stores that specialize in hunting gear and apparel and cabin life. April • May 2017 | 67
orgotten F emeteries C
HOMESTEAD BURIAL GROUNDS
STORY AND PHOTOS BY BECKIE BLOCK
n modern times, we are accustomed to modern cemeteries, with long winding roads and row after row of headstones marking the graves of loved ones who have passed from this life. But what about our ancestors? While many of the cemeteries are full of founding families, some were buried just a little off the beaten path, in homestead cemeteries. Homestead cemeteries were quite the norm in the 1800s and earlier. At times when wagon trains were headed west, and families were busy clearing the land, burials sometimes were not planned. Many times, family members were buried on the land their family was
homesteading, in the backyard or on the edge of a field. Tall sandstone headstones were placed in these graves, or other times they might have been simply marked with a large field stone. At times the headstones were ornate, with the name, birth and death dates, the age of the person, complete with years, months and days of their lifespan on earth. Other times, in the case of babies who died at birth or shortly afterwards, they werenâ€™t even named, the headstone simply stated that it held an infant. When searching the area for these small hidden cemeteries, it became apparent that time has not always been
Fly Cemetery, Corsicana, photo by permission of Jack Fly 68 | OZARK Hills&Hollows
good to them. Many of the stones have been broken, perhaps toppled over by cattle, or broken up by vandals, but there are a few that have stood the test of time, sometimes due to the fortitude of the original families placing fences around them, and sometimes because they were just off the beaten path. I visited several cemeteries, and have done research on those who were buried there. Records at times are inaccurate, due to poorly taken census records. But in many cases, due to technology, it is easy to find at least a few details on the families that settled in this area, even though every answer leads to more questions.
BOONE/BRYAN CEMETERIES STELLA, MO
Just outside of Stella, Missouri, on the property of Rick and Renee Christman lays not one, but two small family cemeteries, separated by only a few yards, and what remains of a wrought iron fence. Inside the fenced in area, where old black fence has been pieced together with more modern fencing, are several graves. All but one have been knocked over and broken, with a landowner at some time in the past gathering the broken pieces and cementing them together as they laid flat on the ground. Several footstones, not obviously matching the headstones remaining, show that perhaps others are buried in unmarked graves. This is the Boone cemetery, where Noah Boone and his wife Minerva are buried. Noah Boone’s great grandfather was the brother of Daniel Boone’s father, making Noah a distant cousin of the famed woodsman. Noah and his family moved here from North Carolina, and bought their land grant in 1848 when James K Polk was president. Noah owned a local store, and during a trip to Rolla to get supplies, he was shot during a robbery.
A slave who had gone with him on the trip drove the wagon containing his body back home, and he was buried on the hillside. His wife was pregnant with their child, and gave birth six months later. Noah died in 1850, being the first to be buried there, his wife following in 1860. Others buried in the small cemetery are Benjamin Boone, aged six years, Sarah Boone Rice, aged 22 at death, Finetta Boone Killgore, aged 27 at death, and her son Joseph, aged three at death, having died two years after his mother. The final grave in this cemetery is John C Bullard, who was listed in one set of records as actually belonging in the nearby Bryan cemetery, but upon further investigating of ancestry records, is the son of Finetta’s sister Evaline. His birth and death records showing him to be stillborn, in 1873. Laying just a few yards away, under a grove of trees are what remains of three other headstones. These are known to be in what is the Bryan Cemetery. John Bryan moved to Missouri from Tennessee with his wife Elizabeth. They had seven children, four of whom were born after they moved to Stella. Four of their children are buried in Bryan Cemetery, an infant, two young children and their daughter Martha, who was 18 when she died. Martha’s twin sister Samantha has three young children also buried in the cemetery, two brothers who share a stone, and another brother whose stone is missing.
At the time these cemeteries were started, much of the land was prairie, with few trees. Now trees have taken over the land, their roots dislodging the stones, and roaming cattle knocking them over and breaking them apart.
Rick and Renee Christmas, land owners
Rick Christman purchased the land knowing there was a cemetery on the land, but was told it was all one cemetery, not two separate ones. He plans to clear out the trees that are around the graves and attempt to restore the Bryan cemetery. “I’d like to extend the fence that’s around the Boone cemetery, and to eventually be buried here,” Rick stated. He added that during the years he has lived here, only a few people have come asking to see the cemetery. There are no records as to why these are separate cemeteries, when they are just yards apart. One can only assume that they were neighbors, each burying their loved ones on the gentle hill, safe from flooding from the creek below. April • May 2017 | 69
FLY CEMETERY CORSICANA, MO All that remains of Corsicana is a few houses, the shell of a one room schoolhouse and a lot of stories. The town was destroyed by a tornado in 1913. Corsicana was started in the 1830s when L.J. Blankenship started the grist mill. Several families began to move into the area and other businesses opened. The Jeremiah Fly family was very prominent in the town, having moved here from Tennessee. He and his wife Nancy had ten children. One of their children, Martin Vanburen Fly, was a prominent doctor in the area. In 1963 he was killed by bushwhackers and Martin and Nancy brought his body home to be buried in the back yard of their property. Later, when they died, their bodies were also buried next to Martin, with a black wrought iron fence put around the three graves. The property was later sold, the house lost, likely in the tornado, and all that remains is the small cemetery, which is now in the middle of a field. Jack Fly, of Washburn, is a distant relation to the Fly’s who settled in this area. He has done a lot of work in the area helping to restore many of the small abandoned cemeteries in the county. I asked him about the reason that these three family members were buried apart from the others and he said, “Jeremiah Nicholas, Nancy and Martin V. B. Fly are buried on the original Fly homestead. My guess is that the other children of the family are buried at Corsicana Cemetery due to the spouse’s family connections there or wanted to be buried in a cemetery that they thought would be cared for long after they were gone. There was never a “riff ” in the family that would have hindered any one of them from being buried in the family cemetery.” 70 |
Corsicana has another cemetery as well, on a piece of property that was given by R.J. Blankenship. Sitting up on a hill, a far piece from the road, and overgrown with sage grass, it is a silent testament to the people who settled in this area. Although the first marked grave is dated 1843, it was officially deeded to the state for a cemetery in 1889. There are many Fly’s buried there as well, including many children whose date of death is the same as their birth. An interesting practice at that time is to list the exact age of the person when they died, including years, months and days of age. Children’s graves are rampant in these small cemeteries, some not even showing a name, just infant child and the initials of the parents. w “The mortality rate for infants and young children wasn’t good in this part of the country in the 1800s.” said Jack. “As for naming children, a lot of the time babies weren’t given names for several weeks to months after their birth. This is evident in the census records of the era. You’ll find many entries of children several months old as unnamed.”
Another interesting note, when looking at the headstones in the old cemeteries, is how many of the males are named after famous historians. With names like Martin Vanburen, Baron Dekalb, Marquis Delafayette, Noah Webster, Andrew Jackson, George Washington, and so on, famous historians have been used for children’s names over the years. Jack agreed that most times this was intentional. “Yes, this was a common practice of that time. You might notice too, that it happened to a lot of children who died in infancy or were still born.”
STINNETT CEMETERY PURDY, MO On a side road in Purdy, is a small break in the fence, behind which stands a handful of graves. The land was deeded as a cemetery by Henry Stinnett, and contains the graves of George Washington Stinnett, William Stinnett and Mary Stinnett Shepherd. William Stinnett was first buried there in 1857, after which it was turned into a public cemetery. Of the 18 graves, over half of them belong to a family named Stephenson. The Stephenson family moved to Purdy from Arkansas. The interesting thing about this cemetery is the fact that there are major errors on the tombstones. In the late 1800s illiteracy was widespread and sometimes people had jobs that perhaps they weren’t qualified for. In this cemetery, there are three
graves, Louisa Stephenson, JD Stephenson and David Stephenson that have errors on their stones. With Louisa and JD, the S’s in their names are spelled backwards. With David, the stone carver did not leave enough room for the entire last name and so there is a break in the name with the last three letters being carved in the stone above the rest. Such mistakes have been made in other cemeteries across the country and have been attested to the
carver being illiterate and not knowing, or perhaps dyslexic. The stones are also hand carved, not the professional etching as in the costlier grave markers. All three of these family members died in 1870.
GRAVESTONES There are many types of gravestones, in these old cemeteries, from the tall upright columns, to small rounded top markers, to large monuments. There are homemade stones, and stones that have been professionally made. Stones made of field stone, sand stone, limestone and slate, in the years before marble became the standard. Sometimes family members shared one stone, with each member’s information being etched on it. In the years before 1900, graves were also marked with footstones, containing the initials of the one buried there, and sometimes the year of death. Most gravestones had the person’s name, unless it was an unnamed child, the birth and death dates, the age of person at death, and some sort of epitaph, (a short saying to memorialize the person). The top of many stones had ornate artwork that could also memorialize the dead. Children’s graves sometimes had a lamb, to signify innocence. There were flowers, anchors, fingers pointing up (toward Heaven) or down (God reaching down from heaven), clasped hands, masonic symbols if they were of the Order, and many others. Tombstones could be ordered through catalogs, or from local stores. Many graves may have been marked with wooden crosses, or just the grave covered over with field rocks. Yucca plants are prevalent in these old cemeteries. There may be many graves that will never be known, lost over time as the stones were broken, or in some cases washed away in floods, or wooden crosses that rotted overtime. Perhaps graves that were never marked, people lost on wagon trains headed to new lives. Missouri was the gateway to the west, so we will never know the lives lost as they trekked across this land, and the numerous small deserted cemeteries attest to lives lived, and lives lost. So when you’re driving down the road, and look over into a field, or a fence row and you see a headstone, you can be reminded of those who came before us, remember the hardships they faced to settle this land that we call home. April • May 2017 | 71
The Great Sulphur Springs Bank Robbery OF 1925 STORY BY STAN FINE
ike all final good-bye’s, the June 1925 funeral service for the dearly departed Sulphur Springs resident Louis Manker, L.M., Stout was a sad affair. The service held in the park’s big tabernacle was attended by more than 500 mourners, after all, the small northwest Arkansas town was a close-knit one, and if those in attendance were not somehow related to Mr. Stout, they certainly knew the recently deceased. As Reverend Runyan spoke, Clara Abercrombie was overcome with the feeling that she was somewhat responsible for the death of Stout. As she wiped away a tear born from guilt, which moistened her cheek, her remorse could be heard in the broken words she spoke; “If only I hadn’t been the one to tell him about the men at the bank. But, how could I have known what tragedy and sorrow my actions and words would bring to Sulphur Springs and to the Stout family; how could I have calculated the path of the bullet fired by the villain’s gun and the unforeseen tragedy that was to follow. I am so, so sorry.” The cold and uncompromising wheel of fate which led to Stout’s demise was put into motion on May 2, when Sulphur Springs Bank cashier, Storm Whaley, opened a seemingly innocuous envelope. The letter, penned by an Adair County, Oklahoma deputy sheriff, warned that a group of ruffians were planning to rob the bank in May or June. Fearing that the 72 |
threat was real, Whaley took the letter to Benton County Sheriff Joe Gailey. Gailey considered the threat to be credible and gathered up some rifles, shotguns and ammunition. He drove the sheriff ’s patrol car to Sulphur Springs and left the small arsenal at Stout’s Grocery Store located on Hibler Avenue. Sheriff Gailey told Stout to make good use of the weapons should the robbery take place. Several weeks passed and the bank and the deposits stored inside remained secure. No suspicious or unsavory characters were observed on the streets of the small town and no new warnings regarding the anticipated robbery were received. On Monday, June 8, Gailey once again traveled to Stout’s Grocery Store. “I’m going to gather up all the weapons I left with you. It looks like this was a false alarm,” he said to L.M. Stout as he walked to his car, arms filled with guns and boxes of ammunition. “Give me a call if you see anything suspicious.”
The next 2 days found the town returning to normal and concerns over the possibility of the robbery turned to laughter as many considered the threat to be no more than a hoax. The town’s inhabitants once again talked about the weather, the hay in the fields and their families, not bank robbers. That was until Thursday, June 11th. “I’ll be back in just a bit,” Clara said as she stepped through the bank’s front door on her way to lunch. There, just on the other side of that doorway, stood John Burchfield and Elva McDonald. For a brief moment the three stared at each other when all at once Burchfield said, “Just let her go.” Was this an act of chivalry or was the gang’s leader overly confident in the group’s ability to successfully complete their evil task? Clara tried to remain calm as she walked away from the two however she couldn’t resist the temptation to turn her head for an ever so quick glance back as the two entered the bank. Clara’s thoughts were of a previous but very similar day not that long ago when the bank was robbed. She was forced inside the vault and surrounded by the quiet darkness. With pistol filled hands, the two robbers entered the bank and as McDonald slowly closed the door the men’s intent was clearly stated. “Produce all the money or suffer the consequences,” Burchfield brazenly announced. Banker, Storm Whaley, and newspaper manager, C.A. Swarens, were inside the building when Burchfield blurted out his demand. Concealed from the outlaw’s view was a pistol in the cash drawer, but when Whaley’s hand came from that drawer, it held only money. Whaley calculated that the risk was far too great. The robbers ordered Whaley and Swarens into the vault, and as Burchfield collected the money stored there, he threatened to kill the two victims should the vault door not lock. “If this door doesn’t lock I’ll kill both of you.” Once the vault door slammed shut, Whaley used a hidden telephone secretly placed there as a result of previous robberies. Whaley called Johnson’s Garage and alerted Elmer Johnson of the robbery. Giving little or no thought to his own safety Johnson ran to his home and retrieved several guns.
Clara found her pace quicken as she neared the entrance to Stout’s Grocery Store. “Louis where are you,” she called out as the front door had barely opened. “Louis, they’re robbing the bank!” While screaming, “they’re robbing the bank,” Clara ran to the rear of the store where she found Stout. “Clara what are you saying? Who’s robbing the bank?” Clara’s words couldn’t keep up with her thoughts. “There are two men with guns inside and two men in a black Model-T parked on the street near front of the bank.” Stout didn’t speak but walked to a storage closet, reached inside and brought out and into Clara’s view a shotgun. Stout, and his son Dick who was also armed with a shotgun, ran from the grocery and onto the street. As the Model-T get-away car came into view Stout saw that there were two men, later identified as Tyrus Clark and Boyd Jewell, seated inside the vehicle. Burchfield and McDonald were running toward the black Ford carrying the stolen money. Stout shouted, “Stop right there or I’ll shoot!” Clark didn’t surrender, but rather fired one shot from his shotgun sending buckshot from the end of the barrel which struck Stout in the stomach. As Stout fell to the ground he fired five rounds all striking the vehicle however no shots caused injury to any of the robbers. Dick however, fired one single shot that found its mark and struck Jewell in the leg. Another accurately aimed shot struck Burchfield in the shoulder. Burchfield and McDonald eventually scrambled into the car and the shooting ended as the vehicle drove away. Elmer Johnson and other townspeople caught up to the bandits before they left Sulphur Springs and Burchfield and Jewell surrendered. Sheriff Gailey later arrived and took charge of the two prisoners. Later that night Johnson and Jim Arthur found Clark and McDonald. They were on foot and several miles away from the scene of the robbery. Johnson demanded that they surrender but his words were answered with gunshots. Johnson was struck in the face and chest while Arthur received a wound to the wrist. On Tuesday June, 16th Sheriff Gailey announced that he had captured both Clark and McDonald.
Louis Manker Stout died as a result of his wounds while Elmer Johnson lost his right eye. Three of the bank robbers were tried in a Benton County, Arkansas, court while the fourth, Boyd Jewell, betrayed his co-conspirators and testified against the other three. A large number of women onlookers crowded the courtroom which at that time was considered to be uncommon. Tyrus Clark was convicted of the murder of L.M. Stout and was electrocuted on January 26, 1926. Elva McDonald wept when his verdict was announced; guilty of murder and sentenced to life in prison. He was considered to be a model inmate and on December 23, 1930 his sentence was commuted to 21 years by then Arkansas Governor Harvey Parnell. McDonald was released from prison on December 22, 1931. John Burchfield was also found guilty of murder and was killed on May 24, 1926 while attempting to escape. The bank robbers stole $933.00, much of which was recovered by posse members during the search for the four culprits.
Jewell seemed to harbor a grudge against Elmer Johnson and in 1931 relayed a message to him through local resident Butch Wyatt. Jewell said that he was going to come to Sulphur Springs and upon arrival, kill Johnson. Johnson, then living with only one functioning eye, had moved to Kansas City – but sent a message, again through Wyatt, to Jewell. “Let me know when you’re going to be in Sulphur Springs and I’ll meet you there.” Jewell, the scoundrel that he was, never returned to the small Arkansas town. The four bandits assumed that the small town bank would be an, “easy mark,” but little did they know about the courage and determination of the townspeople of Sulphur Springs, Arkansas. However, the four criminals would learn of that grit and resolve on Thursday, the 11th day of June in the year 1925. April • May 2017 | 73
Ozark Tricks of Love BY WES FRANKLIN
Love and courtship have been around for as long as mankind. But it isn't always easy, is it? Folks in the Ozarks used to believe in a number of ways to cut corners and help stack the deck in their favor a little bit when it came to the sordid game of affection. Folklorist Vance Randolph recorded a lot of those love tricks for posterity in the first half of the 20th century. For instance, you can hide the dried tongue of a turtle dove in a woman's house to “make her fall madly in love” with you. Conversely, women may hide dried turkey bones in a man's house, or on her person, to force the man into feeling especially romantic. Or you can grind up a wild gander's foot and put a pinch of the powder into a person's coffee to, not only make them fall in love with you, but also keep them faithful. Other love potions, sneaked into a person's drink, can be made from the flowering yarrow plant, the dodder vine, 74 |
the roots of the lady's slipper orchid, and, of course, the leaves and stems of mistletoe. Now isn't that much easier than dating? On the more macabre side, a needle stuck into a corpse, buried in grave dirt, and wrapped in cloth cut from a grave sheet makes a powerful love charm. I'd have to really be crazy about someone to actually ever try that, however. Wasp nests pinned to one's underwear also make good love charms. Just make double sure the nests are empty. Ladies can steal the band off a man's hat and make a garter of it to spark affection in the owner of the hat. This was when men still wore hats – not counting ballcaps. I suppose it would still work with a western hat, though. Men do still wear those. Speaking of garters, yellow works best to attract a mate (the garters remain hidden from view. It isn't the actual visual but the magic of the color itself that does the trick). That's for those women who don't go around snatching hat bands. You can also soak your fingernail trimmings in a person's whiskey before they drink it to make the person fall in love with you. Ewww. Imagine the conversation if the truth ever came out later. “You did what?!”
If you weren't blessed with a handsome or pretty face, eating raw chicken hearts will improve your attractiveness to the opposite sex, especially if you swallow the hearts whole. I can't say that I've ever tried that, though I have eaten a pig heart before. Maybe that's why I'm not such a devilishly handsome fellow. To immediately test if any of these tricks actually worked, or to test faithfulness, light a match and name it for your would-be or present mate. If the match burns to the end without breaking, you're in luck and they love you. You can also light a match and hold it straight up. If the blackened head turns in the direction of the object of your affection's home, it's a good sign. If it points in another direction, however, it's a sign that your special someone is after someone else. There are lots of clues as to the identify of your future mate. If you stare very hard at the brightest star in the sky and wink three times you'll dream of your future lover that same night. If you find a pod with exactly nine peas, hang it over your door. The first eligible bachelor or bachelorette to walk through the door is “the one.” A woman can write the names of six single men on six slips of paper and put them under her pillow. If she wakes in the night, she takes out one of those slips and, not looking at it, crumples it up and tosses it on the floor. In the morning light, but never before, she reads the slip. That's her future husband. You can also put a live snail in a glass jar and leave it overnight. In the morning the initials of your future mate will be visible in the snail's slimy track. For a sign of your marital future take three bowls: Fill one with clean water, one with dirty water, and the third leave empty. Blindfolded, have someone lead you to the bowls. If you pick the bowl with clean water you will be happily married. If you pick the bowl of dirty water, you might find a mate but they will soon die (I might include divorce in this too). If you pick the empty bowl you will remain single. There are many more little handicaps you can use to tilt the odds in your favor, or at least use to get a glimpse into your romantic future, and I might include them at a later time. For now, I'll leave you with this: Happy hunting!
“Babies are always more trouble than you thought — and more wonderful.” Charles Osgood April • May 2017 | 75