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Ozark

OCTOBER • NOVEMBER 2017

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

OCTOBER • NOVEMBER 2017

$4.99

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Local Fall Events

May I Have This Dance?

Bring Bread Back

You Don't Want to Miss!

These Locals Don't Miss A Beat

Recipes to Get You Started


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October • November 2017 | 5


Ozark

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! Sherry Leverich ozarkhheditor@gmail.com 417-846-6171

Our readers are your customers! Ozark

Hills Hollows Celebrating Our Heritage, Neighbors and Rural Living in the Heart of America PUBLISHER Rob Lotufo ozarkhillsandhollows@gmail.com EDITOR-IN-CHIEF Sherry Leverich ozarkhheditor@gmail.com DESIGN AND PRODUCTION Veronica Zucca ozarkhhart@gmail.com

WRITERS AND PHOTOGRAPHIC CONTRIBUTORS Katrina Hine Jerry Dean Kim Mobley Nahshon Bishop Amanda Reese Stan Fine Kayla Branstetter Beckie Block Layne Sleeth Steve Parker Lisa Florey Savanna Kaiser GRAPHIC DESIGNER Jason Medlock

PROOF EDITOR Barbara Warren

FACEBOOK Ozark Hills and Hollows Magazine TWITTER @ozarkhillhollow INSTAGRAM ozarkhillsandhollowsmagazine ONLINE www.issuu.com/ozarkhillsandhollows

www.ozarkhillsandhollows.com

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 ozarkhheditor@gmail.com. 417-652-3083 Exeter Press, P.O. Box 214, Exeter, MO 65647 6 |

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Inside:

OCTOBER • NOVEMBER 2017 FEATURES: 20

May I Have This Dance Local Shindigs

26

Bring Home the Bacon Curing at Home

32

Beagles, Students and Love Fred Baum

42

Goat Cheese Galore Cute, Local and Terrific!

58

Hootenanny Do You Know What That is?

PLUS: 12

Local Fall Events You Don't Want to Miss!

38

Fall on the Farm PLUS Winterizing Chickens

41

Repurposing Revolution Helpful Hangers

50

Bring Bread Back Recipes to Get you Started

56

Deer Hunt Lifetime Memories in the Making

62

Churning Butter in the Old Maytag

IN EVERY ISSUE: 10

From the Ground Up Butternut Beauties

16

A Horsewoman's Journey He Comforts Us

18

COVER: Baking bread at home not only brings the fresh-baked goodness right out of your oven, but the essence and love resonates throughout your home. During this fall season, Bring Bread Back to your home. See page 50 for full article, plus recipes.

Backroads and Byways Lessons Learned

30

Back Home in the Hills Addicted!

36

Among the Wildflowers Ironweed

34

Good For You Home-Grown Cornmeal

64

From the Hollow Witching: There's Something To It October • November 2017 | 7


ABOUT OUR CONTRIBUTORS: Evan Henningsen works as a freelance writer and photographer, based in St. Louis Missouri, focusing on history and food. His work includes a special interest in life in the Ozarks, and his background in history provides him with a love for research and literature.

Veronica Zucca has been an Ozarks resident for over 10 years, moving from Virginia Beach, Va. She and her husband raise their two children in a quiet hollow in Southwest Missouri. When she’s not working as a freelance graphic designer, she enjoys time with her family and all the beauty the Ozarks has to offer.

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.

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.

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.

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Tom Koob is a city boy who relocated to southwest Missouri to pursue his love of the outdoors and fishing. Tom and his wife Cindy have lived in Shell Knob on Table Rock Lake for 25 years. He enjoys studying and writing about the history of the Ozarks. Some of his work is published in his book Buried By Table Rock Lake.

Larry Dablemont has a degree in wildlife management from the University of Missouri, and writes about all aspects of the outdoors. Owner of Lightnin’ Ridge Publishing, he puts out an outdoor magazine, has written ten books and writes a weekly columns for 40 newspapers in three states. Does public speaking and publishes books for other writers. Born and raised on the Big Piney River, he worked many years as a naturalist for the Arkansas State Parks and as a naturalist for the National Park Service on the Buffalo River.

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.

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

Rose Hansen is a writer and photographer living on a cattle farm in southwest Missouri. Her work has appeared in Show Me the Ozarks Magazine, Oregon Public Broadcasting, Twin Cities METRO Mag, and more.

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 lives on a farm in the beautiful Ozarks, where they raise beef cattle.

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.

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.

Christina Leach is originally from North Carolina, but has lived all over the country. She is a 2001 graduate of the University of Arkansas. Christina and her family moved to Cassville, Missouri, seven years ago from Montana where her husband worked on the Northern Cheyenne Indian Reservation. She is a stay-athome mom to her three children and an aspiring photographer. She also enjoys barrel racing.


A NOTE FROM THE PUBLISHER

Cool Days and Cozy Nights I

love Fall almost as much as I love Spring. Cool nights, and comfortable days in the Ozarks. The hay is put up, the vegetable garden is on the wane. Summers bounty has been canned, bottled, dried and frozen for the months ahead. It just seems like the pace of country life slows down a notch. We look forward to seeing the color of the leaves change, enjoying bonfires on the weekend, and curling up in a warm blanket for a good night's sleep. Its been a mild Summer, and we are hoping for a mild Winter. Halloween and Thanksgiving are just around the bend. That also means fall fairs and festivals, visits to the pumpkin patches and corn mazes, spooky houses and haunted barns. In this issue we have previews of some of these, and for the more outgoing – a look at some local dance halls with Rose Hansen. We'll venture to an old Ozark hootenanny with Tom Koob, and visit a Beagle Breeder with Kim Mobley. At Hills & Hollows, we love good food, and judging from the responses we get, so do our readers. Fall is harvest time, and although we do appreciate a good hay, soybean, corn and wheat season, we all know variety is the spice of life. New writer, Evan Henningsen, gets us sizzling about some great bacon while my favorite baker ever – Sherry – whips up batches of Heirloom Blue Kernel Cornbread, and rises to the occasion with some fresh yeasty wheat bread. Jessica Hammers tops it off by spreading the good word about a local goat cheese maker. Kim, Stan, Wes, Larry and Amanda take us on Ozark journeys of yesterday and today, full of faith and reverence for our heritage. I hope you get the chance to read through our magazine on one of these cool nights, or brisk mornings over a cup of hot coffee, tea or cider. We'd like to help you summon the spirit of fall, inspire you to take a trip, or cook up a traditional recipe. Perhaps the sportsmen in your families are excited about heading out to the woods to take their chances with fur and feathered game. Soon it will be time to light up a fire in the hearth, and gather with friends and family to enjoy the holidays. So whether it is trick or treating or giving thanks, we at Hills and Hollows wish you days and nights filled with family, friends, food and fun.

&

Take care and may God bless you all this season, Robert Lotufo Publisher, Exeter Press

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October • November 2017 | 9


groundUP From the

A GARDEN COLUMN BY SHERRY LEVERICH

Butternut Beauties AND OTHER GREAT WINTER SQUASH

I

have kinda always been obsessed with winter squash. Ever since my mom and brothers grew giant cushaws and banana squash, colorful Turk’s turbans, and massive Big Max and Big Moon pumpkins – back in the ‘70s when my parent’s garden could feed a small village.

More than the thought of eating them and enjoying their nutritional and culinary qualities, I was in love with them. The variances of their appearance, the sizes, shapes and colors. My mom would clear shelves beside the canned goods and crates of potatoes that kept cool in the cellar, and she would store the squash for winter eating. Some she would use for fall decoration…just like we do now. Stacked haybales, corn stalk bundles, mums and beautiful squash and pumpkins. Mom would cook them, bake them, and roast them for different things. I remember halved acorn squash with butter and brown sugar. She would make pumpkin pie out of any squash too, and they were always delicious. I didn’t really start understanding just how special winter squash were until, as an adult, I started eating and cooking them myself, and appreciating each for its unique textures and flavors. When my oldest was a baby, I tried him out on delicate, smooth and sweet delicata and I was addicted. Next, I found sweet dumplings particularly tasty. For a more mature flavor, acorn squash can’t be beat – earthy and nutty, and distinctive, it’s a great fall treat. I have to admit, I’m a fan 10 |

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of the flavorful and sweet squash, but the lighter flavors of hubbard or pumpkins are good for casseroles, puddings, breads and pies. For an all-around well flavored and textured squash, butternut is the classic. This year I am going to try a Kabocha. I haven’t tried that one yet. I have read

that it is sweet, tender and nutty. It might be a new favorite. Which one will you try? Use them for decoration, but don’t let them freeze outside if you want to eat them as well. Enjoy multi-functional winter squash and pumpkins – their beauty and their flavor – throughout the winter.

Something different:

Fried Delicata Squash Rings Ingredients: 1-2 delicata squash, peeled and cut into 1/4 inch rings 3/4 cup all-purpose flour, plus about a cup full to coat squash 1/2 cup rice flour 1 1/2 tsp. salt 1/2 tsp. baking soda 1 cup any beer 1/2 cup vodka peanut oil, (or any frying oil to fill a pot 1.5-2 inch deep) 1 tsp. onion powder 1/2 tsp. garlic powder Directions: Heat the oil to 320 degrees F. Combine the flour, rice flour, baking soda, salt, onion and garlic powder, beer and vodka in a bowl and whisk just until you have a wet batter. Slice the delicata squash in rings about 1/4 inch thick. Dredge them in the extra flour. Coat them in the batter and tap off the excess batter. Fry the rings until golden on each side. Remove and drain on a rack or paper towels. Sprinkle with salt.


Quick Baked Chicken Parmesan BY FO R EST ER FAR M ER ’S MARKET

4 ea. Forester Farmer’s Market® Boneless Skinless Breasts 2 large eggs 1 1/2 cups Italian Bread crumbs or Panko 3/4 cup finely grated Parmesan (about 2 ounces) 5 tablespoons olive oil, divided, plus more for brushing 3 1/2 teaspoons dried oregano, divided 3/4 teaspoon kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 6 ounces coarsely grated mozzarella (about 1 cup) 1/2 medium onion, chopped 2 garlic cloves, pressed or finely chopped 1 (24-ounce) jar marinara sauce 1/4 teaspoon crushed red pepper flakes (optional) 1/4 cup (packed) basil leaves, torn if large, plus more for serving Use a meat tenderizer, pound out the chicken breasts to ¼” thick Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F. Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix bread crumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate. Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet. Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape

under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 170°F, about 4 minutes more Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over mediumhigh. Cook onion, stirring, until softened, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes. Divide sauce among 4 plates. Top with chicken and torn basil.

NUTRITIONAL INFORMATION, PER SERVING: 959 CALORIES • 49 G FAT • 4 G SATURATED FAT • 28 G CARBOHYDRATE • 3 G FIBER • 2 G SUGARS • 78 G PROTEIN

Find more great recipes at www.foresterfarmersmarket.com

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My goal is to provide your family the same quality chic ken that Ma cooked for Dad. Trea t your family to chicken that’s chic ken. Dr. Ed Fryar, Foun der

foresterfarmersmarket.com October • November 2017 | 11


Local Fall Events October and November in the Ozarks is brimming with events! Keep your weekends free, and mark your calendars so that you don't miss out on these festivals and arts and crafts celebrations!

Local Corn Mazes and Pumpkin Patches:

Fall Festivals:

CAMPBELL’S MAZE DAZE

SILVER DOLLAR CITY

Clever, Mo. Through the month of October. A great stop for lovers of Fall, and lovers of outdoor activities including hay rides, bonfires, corn maze, and picking out that perfect pumpkin in the pumpkin patch. For complete calendar and hours. Campbellsmazedaze.com 417-830-0243 Carob Rd. Clever, Mo. See their ad on Page 25

Branson, Mo. Known as the Home of American Craftsmanship, is proud to host 125 visiting craftsmen during National Crafts & Cowboy Festival. These remarkable artists are among the best in the nation. Meet them and watch as they demonstrate their skills during this time-honored festival. Through the month of October. Visit www.silverdollarcity.com See their ad on Page 3

FALL FESTIVAL AT HOBBS STATE PARK East Rogers, Ar. Hwy. 12. October 1, 1 p.m. to 4 p.m. Step back into time during this family-friendly celebration of the Ozark way of life.

THE JUNK RANCH FALL SHOW

VINTAGE MARKET DAYS

Prairie Grove, Ark. 11195 Centerpoint Church Rd., Oct. 6 – 7. Vintage, antique, handmade, repurposed, jewelry, boutique, upcycled, & much more. Live music playing and food vendors too.

Benton County Fairgrounds October 13 – 15, 11a.m. to 4 p.m. An upscale vintage inspired indoor/outdoor market.

TABLE ROCK ART GUILD AND ART GALLERY

Pea Ridge, Ark. Pea Ridge High School, at the junction of Weston St. and McCulloch St., on October 14, 2017. Call Jackie Crabtree 479-451-1102, or pearidgemayor@centurytel.net

Kimberling City, Mo. 37th Annual Fall Art Festival, Oct. 6 – 8. www.tablerockartgallery.com

ANNUAL PUMPKIN DAZE Republic, Mo. Main Avenue Oct. 7. Giant pumpkins, harvest festival and crafts.

NEOSHO FALL FEST Historic Downtown Neosho, Mo. Oct. 7 – 8, 9 a.m. to 5 p.m. both days. Crafts, vintage cars, food, music, races and rides, chili cookoff – you name it, they've got it!

2017 OZARKS FALL FARMFEST

PICKIN’ PATCH FARM 2 miles west of Marionville, Mo. Pickin Patch Farm celebrates 25 years of fun this year. Come join the celebration! Sunday-Friday 12-6, Saturday 10-6. Admission includes pumpkin patches, a hayride, obstacle course and the maze. Pumpkins are sold separately by size. 417-258-7132 Marionville, Mo. Facebook page for more details. See their ad on Page 17

EXETER CORN MAZE Exeter, Mo. Open until the first weekend in November. State Hwy MM, (417) 846-3959. With new attractions every year, 40 acres of pu xxxxx xxxxx See their ad on Page 14

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Springfield, Mo. Ozark Empire Fairgrounds Oct. 6 – 8 with over 750 agricultural exhibits. Free admission and parking. Friday and Saturday, 9 a.m. to 5 p.m., Sunday, 9 a.m. to 4 p.m.

CACKLE HATCHERY ANNUAL CHICKEN FESTIVAL Lebanon, Mo. Invites all to come to their free family friendly event Oct. 6 – 7. Come have fun and celebrate chickens this year!

VAN BUREN FALL FESTIVAL ARTS & CRAFTS FAIR AND MIDWEST STEAK COOK-OFF

29TH ANNUAL PEA RIDGE MULE JUMP

OZARKS BACON FEST Springfield, Mo. Ozark Empire Fair Grounds, Oct 14, 11a.m. to 4 p.m. A $25 admission ticket (21 and older admitted) allows you samples of Bacon and bacon infused and inspired foods, local and regional beers and spirits.

BELLA VISTA ARTS AND CRAFTS FESTIVAL

Van Buren, Mo. Oct. 13-15. Autumn is welcomed in old-fashioned style as Van Buren opens historic Main Street for the Fall Festival. Over 200 exhibitors will be displaying fine artwork, handcrafted items, antiques, and collectibles. October 7 at 7 p.m. concert, Oct. 8 from 9 a.m.-- 6 p.m.with concert and Oct. 9 from 9a.m.-- 5 p.m.

Bella Vista, Ark. October 19 – 21, 8 a.m. – 5 p.m. daily. 1991 Forest Hills Blvd, Bella Vista, Ar. One of the few remaining juried festivals in the area, requiring that all items on sale be handmade by the artisan. Nearly 300 artisans at our large, convenient festival site on Arkansas Hwy. 279 in Bella Vista, just south of the intersection with Arkansas Hwy. 340. www.bellevistafestival.org

2017 APPLE BUTTER MAKING DAYS

SPANKER CREEK FARM FALL ART AND CRAFT FEST

Mt. Vernon, Mo. Courthouse Square, Oct. 13 – 15, Friday and Saturday, 9 a.m. to 5 p.m., Sunday, 10 a.m. to 4 p.m. This free event, est. in 1967, is one of the most established of fall Ozark events in the area. Many vendors, events and attractions throughout the fair.

Bentonville, Ark. 8464 W McNelly Rd, Oct. 18 – 22. Wed. - Sat. 8 a.m. to 5 p.m., Sunday 9 a.m. to 4 p.m. The farm setting, celebrating 10 years of craft fair, has a great Ozark atmosphere with its surrounding beauty, ideal for an Arts & Craft Fair atmosphere.


WAR EAGLE MILL CRAFT ARTS AND CRAFTS FAIR Rogers Ark. 11045 War Eagle Rd. All day long, October 19 – 22. More than 300 booths offering a wide array of handmade crafts from skilled artisans located throughout the country.

WAR EAGLE FAIR Rogers Ark. Oct. 19 – 22 Established in 1954 and boasting over 250 booths of handcrafted products, taking place on the scenic banks of War Eagle River 11037 High Sky Inn Road, Hindsville, Ar. info@ wareaglefair.com 479-789-5398 See their ad on Page 13

CHILI & SALSA COOK-OFF AND “THE SHOW” Cassville, Mo. On the Square and Downtown, Cassville, Mo. Oct. 28, activities start at 8 a.m. Competitions, fun activities, vendors and crafts all day. “The Show”, featuring local talent will be presented Oct. 20, 22 and 23 – for tickets, call 417847-2814. See their ad on Page 67

2 FRIENDS AND JUNK Springfield, Mo. Ozark Empire Fairgrounds, Nov. 3 – 4. Vintage, repurposed, industrial, antiques, and shabby chic.

LIGHTING OF THE BENTONVILLE SQUARE Bentonville, Ark. Nov. 18, 11a.m. to 5 p.m. Grab your favorite holiday treats, crafts and drinks before we light the square for the holidays!

SPARTA PERSIMMON DAYS Downtown Sparta, Mo. Hwy 14. Oct. 20 – 22, 8 a.m. to 7 p.m. every day. This free fall festival event that has been held over 20 years. Contact Melvin at 417-838-2232 for more information.

CARTHAGE MAPLE LEAF CELEBRATION ART AND CRAFT FAIR

70TH ORIGINAL OZARK FOLK FEST

Carthange, Mo. Historic Carthage Square on Saturday, October 21 from 8 a.m. to 5 p.m. The Maple Leaf Celebration includes activities throughout the entire month of October!

Downtown Eureka Springs, Ark. Nov 3 – 4. Times and events vary. An Evening with Lucinda Williams will be the headliner in The Auditorium on Friday, Nov. 3rd at 7:30pm

SILVER DOLLAR CITY

FAYETTEVILLE DOWNTOWN SQUARE LIGHTING

Branson, Mo. Celebrate the true meaning of this magical season amid the glow of over 6.5 million dazzling lights, 1,000 decorated Christmas Trees, two Broadway-style productions and a 5-Story Special Effects Christmas Tree. www.silverdollarcity.com See their ad on Page 3

Fayetteville, Ark. Friday, Nov. 18 at 6 p.m. with the Lighting Night parade. The lights illuminate the square each evening, 5 p.m. to 1 a.m. Nightly carriages and pony rides, fresh hot chocolate and festive holiday music make the Lights of the Ozarks an event that cannot be missed. thelightsoftheozarks.com

for the 64th War Eagle Fair

October

bra ele

ting our 63rd

Y r ea

Join us

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Located on the western banks of the War Eagle River, the War Eagle Fair was founded in 1954 by Blanche Elliott

, 2017

250+ Booths of Handcrafted Items

11037 High Sky Inn Road, Hindsville, AR 72738 PARKING $3 PER CAR

Thursday-Saturday 8am to 5pm Sunday 8am to 4pm ADMISSION IS FREE!

VISIT US ONLINE FOR AWESOME PRE-EVENT GIVEA AYS

www.wareaglefair.com October • November 2017 | 13


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From basic bookkeeping o ore o e nan a needs, we can help you.

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ALL • HAUNTED MAZE • ZOMBIE PAINTB RN BA D TE UN TBALL SHOOT • BARN SWINGS PUMPKIN PATCH • HA CORN CANNONS • COW TRAIN • HAYRIDE • PETTING ZOO • PAIN FUN PHOTO-OPS! AND E & CUT OF PKIN S • PUM AREAS • CONCESSION • LOT ZIP LINE • PUMPKIN JUMP PIT FIRE AND IC PICN • ES FACE PAINTING • INFLATABL AND SO MUCH MORE!

B IG G E R A N D B E T T E R T H N EVER! New Attractions Added EachA Ye ar! September 16 OPENING DAY ! Pumpkin Run 5K September 23-24 Craft Fair September 29 Daycare Day September 30 Pumpkin Pageant

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Visit us online for other events and hours facebook posts and giveaways!

State Hwy MM • Exeter, Missouri • 417-846-3959 14 |

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October • November 2017 | 15


A Horsewoman’s Journey BY AMANDA REESE

He Comforts Us T

he catastrophic flood waters brought on by Hurricane Harvey ruined homes, displaced over 30,000 people and took lives. Americans nobly pulled together, reaching out to help victims by donating time, food, water, clothing and financial contributions. Along with the donations, officials, local citizens and volunteers assisted in rescuing people and animals trapped by the flood waters. A recent news video showed a horse caught in the middle of the flooding. Somehow, the horse evaded the swiftest waters and stood trembling on a piece of higher ground where the water wasn’t as powerful. He looked for a way out and attempted to step in several different directions. Each time, fear held him back. A step in the wrong direction might lead to being swept away. 16 |

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The waters continued to rise. When it looked hopeless for the horse, help came. A man went out into the waters. He cautiously drew near to the horse. The horse looked at the man in fear and tried to move away from him. Yet again, fear kept the horse from stepping out into the deeper water. The man held out his hand and waited for the horse. The horse sniffed his hand. Then gently, the man began to rub the horses neck and talk soothingly to him. He comforted the horse and attempted to reassure him, everything would be okay. The horse softened his eyes, lowered his head and neck and took a big sigh of relief. Help had come. A make-shift halter was made from a rope and slipped on the horse. Then the man cautiously led the horse through the water, he choosing the best path to safely lead the

horse to solid ground. As I watched the man deliver the horse to safety, I was touched. The Lord instantly spoke to my heart, “I Am your deliverer.” Isaiah 43:2 reads, “When you pass through the waters, I will be with you; and when you pass through the rivers, they will not sweep over you. When you walk through the fire, you will not be burned; the flames will not set you ablaze.” God promised to be with His people then, and He is with His people now, even in the worst storms. I relate to the trapped horse. Life situations, have left me feeling trapped and without hope. I’ve believed the enemy's lie, “There is no way out; there is no way through.” But the truth is, God is my deliverer, and He will lead me through. He will lead me to solid ground. If you are in the middle of a storm or the after effects of a storm, cry out to God.


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October • November 2017 | 17


Backroads

& Byways

Lessons On Betrayal, Resiliency and Friendship BY KIM MCCULLY-MOBLEY

I

t seems life’s best lessons are often taught through the words and actions of our leaders. Other lessons are learned the hard way. Sometimes our greatest victories in humanity occur when we least expect them. Other times find us pulling ourselves up by our bootstraps during moments of great despair. And, sometimes the lessons we hope to teach are inadvertently propelled forward by those who carry our torches with relentless enthusiasm. I attended three workshops this year designed to help me reinforce concepts of Civil Rights, human rights and productive leadership and decision-making with the students I mentor and teach on a regular basis at the high school and university level. I poured over primary documents at Charlottesville, Va.; I hid out from some lightning in Thomas Jefferson’s wine cellar at nearby Monticello; I participated in some theater of the oppressed activities in Little Rock, Ark.. I even said a prayer at a Japanese internment camp site in the Arkansas delta; I heckled a would-be Harry Truman with questions from the White House Press Corps at the Decision Center in Independence and listened to the stories of presidential advisors, friends, wives, historians and dogs at the Truman Library. Here are some of those backstories I’m still pondering.

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Martha Custis Washington burned several of her letters to and from her dear husband, President George Washington, after his death. A few have remained behind to tell the tale of their close friendship and intimate partnership. Perhaps she did not care to share with us that she called her husband: “Papa” and “the General”…rarely calling him George when they were alone. One such letter was stolen by the British during the Revolutionary War and used as blackmail to show the General and his lady were having an argument of sorts. Apparently he was not giving her enough attention while he was leading his men in the war for our independence. Perhaps it was that invasion of something so private that prompted her to destroy so much of the narrative that we would enjoy reading today. But other documents remain behind in the archives, revealing how she wintered with the army for eight years, despite less than desirable conditions. Documents also tell us how she sat at the foot of her dying husband. She never slept in the bedroom they had shared again and predicted she would soon follow her soul-mate in this journey. She would do just that – a little over two years later. Abraham Lincoln once said, “Our pasts illuminate our future.” I think about that often as we are discussing the significance of the Confederate Flag, the messages and

removal of statues of the Confederacy’s General – Robert E. Lee, the removal of the classic 1939 movie, “Gone With The Wind” from a prominent showing in Tennessee, and the never-ending onslaught of disasters wrought on the world by Mother Nature and Father Time. What would Abraham Lincoln do in a time like this? Lincoln would undoubtedly surround himself with his enemies and would make them his staunchest allies. He would pay tribute to Robert E. Lee’s courage and wisdom by inviting him over for coffee, brandy and cigars. He would forgive those who taunted him the most, just like he pardoned the doll named Jack, who had been repeatedly shot, hung, buried and dug up again after numerous convictions of spying and treason during daily child’s play. His son, Tad, pleaded with President Lincoln to grant the doll a pardon. Lincoln had the young son make his case and later signed off on it citing reasons involving double jeopardy. Unfortunately, for Jack the doll, his pardon would later be overturned again. Tad also was the impetus for the traditional pardoning of the holiday turkey at the White House. It seems a live turkey had been brought home one year to be slaughtered and prepared for dinner. Tad became attached to it and helped get the bird a pardon. We all know the words of President Franklin Delano Roosevelt the day after Pearl Harbor was attacked by Japan on December 7, 1941. He spoke of a day that would “live in infamy.”


Few people may know that his wife, Eleanor, was the first to speak to the public about it from any official standpoint. She was already scheduled to do a radio show about Christmas shopping and interview a soldier. She went on the air that night and gave a speech of sorts, prior to the interview. Near the end of her comments, she says she wanted to speak directly to the women of the country. She says she had a son on a destroyer that could easily be headed for the Pacific and two other children on the west coast. She then utters the following words: “We must go about our daily business more determined than ever to do the ordinary things as well as we can and when we find a way to do anything more in our communities to help others, to build morale, to give a feeling of security, we must do it. Whatever is asked of us I am sure we can accomplish it. We are the free and unconquerable people of the United States of America.” “To the young people of the nation, I must speak a word tonight. You are going to have a great opportunity. There will be high moments in which your strength and your ability will be tested. I have faith in you. I feel as though I was standing upon a rock and that rock is my faith in my fellow citizens.” This was a woman who had been betrayed by those she loved the most time and again. Her mother had nicknamed her “Granny” as a young girl because of her looks. Her father was a chronic alcoholic. She was orphaned by the age of 10. Her own uncle (President Teddy

Roosevelt) walked her down the aisle at her wedding, but managed to upstage his niece in his grandiose style. Her motherin-law was manipulative and mean to her. And, last, but not least, her husband, who was loved by the nation, had a long affair with her own friend and social secretary. This was a woman who had every reason to be angry and mean. Yet, she was always the epitome of grace, humanity, love and compassion She made it a point to live her life making a difference as a voice and champion for the underdog. She knew how that felt. I’ll end with a couple of lessons from two of my favorite Presidents. Thomas Jefferson loved books, loved fine wine and enjoyed writing letters. It was through his letter writing endeavors, after his Presidency, that he managed to redeem a suspended friendship between himself and President John Adams. Despite some differing opinions, the two always loved and respected one another and just needed a nudge from a fellow colleague for them to make amends at this stage of their lives. Missouri’s own Harry Truman was an unlikely president – coming in during World War II. At the time of Roosevelt’s death, he had been kept in the dark about the existence of the atomic bomb or the goings on with international affairs involving Winston Churchill and Josef Stalin. Born in Lamar, Missouri, and raised in Independence, he was an accomplished reader and musician. He faced some of the most complex issues to ever face a world leader and made his decisions with comments that still resonate with us today. He said, “The buck stops here,” and, “If you can’t stand the heat, get out of the kitchen.” Known as, “Give ‘Em Hell, Harry,” he said he had never given folks much of that commodity, but only uttered the truth and it seemed like “hell” to those who hear it. He was talking about the Republicans during his 1948 election campaign. Perhaps one of the best lessons Harry taught us is about friendship. “If you want a friend in Washington, get a dog.” I’m sure George, Martha, Abe and Eleanor would agree.

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STORY AND PHOTOS BY ROSE HANSEN

S

tella’s dance hall isn’t much to look at from the street. The metal building squats in a lonely gravel lot near the post office. But every Friday evening, throngs of senior citizens flock from cities as far away as Carthage and Bentonville. Once inside, they, like the unassuming dance hall itself, transform.

The fun and the challenge of most basic line dances, like this electric slide, are that the steps are synchronized. It’s also a great form of group exercise that’s ripe for laughter.

Earlene Gideon hands flag to Debbie Oliver in order to take Bill Seufert for a spin around the floor—but stealing another woman’s partner is a mere laughing matter when Stella dancers play the flag game. 20 |

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“May I have this dance?” For this long-married duo, the answer is always yes. October • November 2017 | 21


Joanne Ellis and Lawrence McLeroy partner for a lievely dance routine.

There’s no standard uniform, though most wear their “best.” For farmers, that’s a cowboy hat. Some women wear strappy sandals, or rhinestone-clad blue jeans. Many arrive in pressed slacks and collared shirts, the sort of attire typically reserved for church. And in a way, that makes sense, because these dance halls are a kind of church, a holy celebration of the human body in its '60s, '70s, '80s, and beyond. Its most loyal patrons are seniors who refuse to let age limit their lives. “Most people come here just to be around people and laugh and have fun and enjoy dancing,” says Cokie Brady, who began attending the Stella dances after her husband passed away. “When I go through those doors, I’m not as depressed without my husband. I’ve made a Greg Burnes is another active dancer who attends several dances per week. 22 |

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Oddie Gideon might be a cattleman by day, but he’s no stranger to a flat-footed glide and a twirl once the sun goes down.

In Carthage, many dance hall patrons range into their 70s and 80s, but couples often begin attending during middle age and show up to tackle more complex moves like the pretzel or the occasional dip.

The traditional two-step dominates most dance floors in Southwest Missouri, but this beaming couple demonstrates a flirty promenade in Seligman. October • November 2017 | 23


Age has not stifled JB Dalton’s boot-stomping skills. He attends dances nearly every night of the week, from Carthage to Pierce City. Here, he stands center stage for a line dance.

The traditional two-step dominates most dance floors in Southwest Missouri, but this beaming couple demonstrates a flirty promenade in Seligman. 24 |

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lot of new friends, and I think a lot of people feel that way. It’s good to be around people your own age and just communicate. And it’s very good exercise for old people! Not that I consider myself old.” It’s patronizing to describe these seniors as merely “cute,” though they are. But most of all, they’re alive, and pursuing all the businesses of ordinary life on the dance floor— friendship, flirtation, rejection, competition, gossip. And while there are plenty of skilled two-steppers, some just show up and learn as they go. These dances offer a stage ripe for possibility, and attendees seem to understand that life, no matter your age, can still offer up a few timeless lessons about joy. All you have to do is accept an open hand take that first step onto the floor.


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Bring Home the BY EVAN HENNINGSEN

T

he first time I tasted home cured bacon the bar was raised, I knew this was something I had to do for myself. I decided to cure three meats to determine how hard it really was. I wanted to do something easy, something tricky and something hard. So I chose bacon, pancetta, and bresaola. Before diving into the project itself there is a little history behind this culinary technique I think you should know. Over the last century it has become more convenient to purchase from stores and delicatessens what people once made at home. Unfortunately this has been a trade of quality for convenience made in ignorance. For instance, modern bacon has been twisted and injected with water and preservatives to such an extent that if our great-great-grandparents could taste it, they would probably spit it out. I was amazed to find that the art of curing is one of the oldest forms of cooking. Curing became essential to early man because it was the only way to preserve meat outside of the winter months. Salt-heavy cure mixtures draw out the moisture from a cut of meat. This dehydration makes the meat inhospitable 26 |

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to harmful microbes that cause food spoilage. In the absence of these microbes, cured meat can be preserved for many months, if not years. From prehistoric man's wanderings in the desert, to the Romans sailing on the Mediterranean, curing meat is an art all cultures have developed. Recipes varied from country to country, and family to family. Because of this diverse history, there are hundreds of ways to cure the same meat and still be doing it right. Curing followed Europeans to America where they found tribes of Native Americans smoking meat in the tops of their teepees. Like most people who get into home curing, I realized early on that it can be really hard to find good product. This is due to the dwindling availability of real professional butchers. Like many small business professionals in the modern era, butchers have been replaced by grocery chains and large corporations. Luckily, the resurgence of home-style, farm-to-table cuisine has increased the demand somewhat – but well-trained and knowledgeable butchers can still be hard to find. Fortunately, I found Bolyard's

Meat & Provisions in Maplewood, Missouri, a fantastic butcher shop that always tells patrons which farms their meat was sourced from. I can say emphatically that the cuts I bought there were the finest looking I've ever seen. The colors were naturally rich and healthy without dyes or preservatives distorting them. Chris Bolyard, of Bolyard's Meat & Provisions helped me to understand the advantages of their unique approach of butchery. "People are becoming more and more concerned with the food they eat. Because of that, we decided to become one of the only butchers in Missouri that can tell you exactly where your meat is from and the diet it was given." He told me their farm sourced meats are "... going to have more nutritional value over a concentrated feeding operation. Omega 3 is going to be higher in our meat and, the fat is going to be better for you as well. The credit really goes to the farmers who choose to run their operations in a more healthy way for the animals, which in turn is more healthy for the consumers." Butchers aren’t the only ones with knowledge of curing. Other Missourians,


such as the Amish community near Dixon, have kept the art alive as well. Roman Miller, a traditional farmer producing organically grown beef, pork and chicken has some tips for anyone trying it for the first time. “The problem with dry cures is that they can become overly salty,” says Roman. “A lot of older people like it that way because that’s what used to be popular, but we prefer wet cures. Wet cures help absorb some of the salt out of the meat.” Roman told me that wet cures are also less messy and distribute salt more evenly over meat. He also said, “If you make yourself a bacon, or anything else, and it turns out salty then don’t be afraid to soak it briefly in water.” Armed with the knowledge of history, and with some tips from butchers and the Amish community I was ready to start my project, and bring home the bacon for myself.

“The first time I tasted home cured bacon the bar was raised, I knew this was something I had to do for myself. ” The

I had a lot of fun with my bacon. The mixture of salt and smoke and the effects they have on the belly of a pig is one of the great magic tricks of the culinary world. I found that curing bacon is like baking a cake. You measure all of your ingredients, and put them together. Check on it every once in awhile, and at the end you have something everyone you know will enjoy (except your vegetarian friends of course). October • November 2017 | 27


I found a lot of recipes online all promising to be “...the best bacon you will ever have….” So many in fact that I decided to bushwhack my own way. In all the recipes the fundamentals stayed the same – salt, sugar, and procedure. With that road map in place I drove. Recklessly adding maple syrup, juniper berries, and garlic before I went totally off the rails and threw in several Indian spices for good measure. After a few days in the cure it was time to clean off the meat before wrapping it in cheesecloth and suspending this treat in the back of my fridge. After five days my bacon had firmed up nicely and was ready

28 |

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to be smoked. I had read that smoking isn’t necessary, but it helps seal the meat from bacteria and adds lots of flavor. Besides: “Hey, I made some bacon,” doesn't sound nearly as good as, “Hey, I made some applewood-smoked bacon.” I chose to smoke in my oven, so I suspended the meat a few inches above a layer of applewood

chips. I wrapped the whole construct in tin foil to keep the smoke close to the meat. After smoking the pork belly it was ready to cut and cook. The marbled fat in the bacon sizzled wonderfully and cooked glassy. The intense smell wafted out my window and into the street making the neighbors dogs bark incessantly.


The

Bresaola, made from a top round of beef is curious because it is a wet cure, which moves to a dry cure. It is then air-dried, and is typically aged two to three months until it is firm to the touch. It is dark purple/red almost like a beet, a color it gains from the soaking it gets in red wine during its wet cure stage. A finished bresaola will smell sweet and musky and have an intense, dark color.

I wish my bresaola turned out like that, but for me this was a learning experience that could have gone better. Unfortunately, I mixed up my procedure and botched my bresaola mid-cure. I added too much wine to the wet cure, diluting it too much to be effective. This is one I’m looking forward to trying again. After all, the road to success is full of pot-holes and bumps!

The

Pancetta, an Italian bacon, is rolled before being hung and can be eaten without smoking. Pancetta, in its home territory of Italy, is sometimes consumed raw, but in America it is usually cooked. It can be

Recipes & Information Books:

e Handbook. Curing and Smoking: River Cottag By Steven Lamb.

The only problem I ran into with it This is a great resource from England. to run uct unavailable in the USA) so I had was that they use PDV salt (a prod recipes. the ise amount of nitrite to follow calculations to ensure I had the prec

Cold-Smoking & Salt-Curing Meat,

Fish & Game

(A. D. Livingston Cookbooks)

to have good reviews. I haven’t read this one but it appears

Websites: www.rockeddy.com/the-dixon-amish-community www.cdc.gov/listeria/prevention.html food52.com/blog/3538-curing-and-smoking-baco

n-at-home www.greatbritishchefs.com/how-to-cook/how -to-cure-trout www.chowhound.com/recipes/oven-smokedbacon-30156

diced or cooked as slices. For the pancetta cure I reached for my dark brown sugar, black peppercorn and nutmeg to give it a dark sweet-spicy taste. After six days of curing I rolled up my sleeves and grabbed up big meaty hand full's of pork belly before rolling it up like a magazine. I wrapped it up in cheesecloth and after several attempts was able to tie a butcher’s knot with one hand while holding the meaty roll firmly with the other. I hung the pancetta next to the bacon in the back of the fridge and waited. Weeks later found me wielding a sharp knife cutting thin slices off the Pancetta. It had firmed up and the round wafers I cut were waxy and held up well. The taste was subtle and understated and the waxy texture made for great mouth feel. Don’t limit yourself to crackers with pancetta. This is a meat you can add to nearly anything including salads and pizza. Before you take on your own curing project it’s smart to read up on how to do it properly. Like all home cooking, curing meat has its potential dangers. If done improperly the harmful germ listeria can form. Listeria is harmful to pregnant women, and the very young and old. Using nitrite heavy pinks salts in your cure helps protect against listeria and botulism and lends a rich color to your meat. Follow directions and you won’t have anything to worry about. October • November 2017 | 29


BACK HOME in

the HILLS

Addicted! BY LARRY DABLEMONT

I

have a terrible addiction that goes back to my childhood. When I was about eight or nine I took a taste of a blackberry cobbler from a warm, freshly-baked dessert my grandmother left on the table while she went to feed the chickens. I was unable to stop eating it. By the time she got back into the old farmhouse, I had about half of it gone and had no intention to stop. I suppose it was genetics!

Maybe it was from some sort of sugar deprivation, but it has never subsided. I can eat a whole pie anytime I can find one. It doesn’t matter what kind it is, chocolate, banana, pecan or strawberry-rhubarb, the latter being my favorite. I am a pie, cake, and doughnut addict. The other day I saw a little kid with an ice-cream cone and I fought an overwhelming urge to tackle him and take his ice-cream cone. Then about fifteen years ago I came down with type-two diabetes. I knew the day it hit me because I couldn’t get satisfied drinking anything in any quantity and I had to… uh…stop to water a tree or shrub about every 15 minutes. The good news is, I have a daughter who is a doctor so I got some good advice about how to control it. When you know that pies, cakes and doughnuts can kill you, you need lots of help. But when you are an addict, it is a losing fight. I expect someday that you all will read in the local paper that an outdoor writer has been found dead in an alley behind the doughnut shop with an empty doughnut box clutched against his chest and a sugar-coated smile on his lips. There was a time many years back when I was living a few miles out of Harrison, Arkansas that if I wasn’t gone on some fishing or hunting trip, I drove into town, and parked in front of the Daylight Donut shop. For thirty minutes I would read the paper and make snide remarks to others gathered at the shop’s tables about the Arkansas Raisinbags 30 |

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and their attempts to be champions at something or another. While I spent that breakfast time there, I sometimes would eat a half-dozen donuts, or maybe a couple of those big hot cinnamon rolls or maybe a cinnamon roll and a bear claw. I would add two teaspoons of sugar to my coffee and then maybe go home and make myself a pancake. Writing about those donuts and cinnamon rolls makes my mouth water and gives me the strong urge to put down this pen and head to a little donut shop about ten or twelve miles away. But back in Harrison, Gloria Jean was gone every morning, working at the local bank. Now she stays home and keeps a watch on me. She is a cruel woman who even limits my intake of sugar-free candy. I have met the owners of this magazine, and they are fine people, but if they weren’t I would consider legal action to force them to stop running color photos of some various kinds of luscious desserts and accompanying recipes. It forces me to keep the magazine closed, and I can’t even read what I wrote. I never did drink anything that might addict me but soda pop. What I wouldn’t give if I could have a big bottle of grape, orange or strawberry Jic-Jac, like we use to have in my dad’s pool hall. I could open the back of the cooler with a crank, and some evenings, when I worked there after school, I would drink two or three of them, putting a penny’s worth of peanuts in each.

I never ever smoked, except that one time in college when I tried two or three of those half-sized cigars all because of those Clint Eastwood westerns. I envisioned myself looking a lot like Clint, standing in front of the dorm room mirror with that cigar in my mouth, saying, “I’m afraid you boy’s have offended my mule, now you are going to have to apologize to him!” I gave them up fairly quickly because the smoke got in my nose and eyes and gave me such a bad taste in my mouth I couldn’t enjoy my donuts. I never ever tried a cigarette. I never did ever drink alcohol either; couldn’t stomach the taste of beer. None of the Dablemont clan drank alcohol, because we have some Cree Indian ancestry and a cousin of my dad proved indeed that Indians couldn’t drink alcohol. He got drunk and killed three people and himself. I was always aware of that, and knew that should my dad catch me drinking, he might well kill ME! There is only one other addiction I ever had and that is a terrible affliction I went through as a teen-ager…addicted to beautiful girls. Gloria Jean ended that when I met her because she was goshawful beautiful. I proposed to her on our second date and the third and fourth date as well. She kept saying ‘no’ for months. I always wondered why, but I am not sure she wasn’t hoping for a better offer! She still thinks she is the first girl I ever proposed to. But when I was 17-yearsold I got to know a 14-year-old girl at our church who was a friend of my sister. She was the first girl I ever took on a date and I proposed to her fairly quickly… like that first night I took her home. She was willing, but wanted to wait until she was 16, like her mother did. I think her mother found out about our plans and they started going to another church…miles and miles away. A month or so later I proposed to a 15-yearold girl who was much more mature and she told me she would marry me if I would quit college and get a good paying job at the feed mill. I was going to, but before I could she met a young man who already had a good job at the feed mill and married him.


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FUNERAL HOME Owners Jim and Janice Fohn

R She has caught lots of big fish… But heck she ought to have, she has always fished with the best guide in the country!

I turned eighteen and met a girl only one year younger than me from Cabool. I fell madly in love with her, but due to my increasing maturity I waited several hours into our first date to propose. She was fairly poor and wanted to graduate from high school and then get out of the semipoverty of her family. So she said ‘yes’ that night at the drive-in when we were sitting in my old Chevy and asked her if she would like to get married. But she didn’t actually say it was ME she wanted to marry. I went home two weeks later to find out that she was going steady with a guy who also owned a Chevy, but it was about ten years newer than mine and had custom wheel covers and a tape deck. I proposed several more times to several more girls at School of the Ozarks college but college girls are harder to fool. I never heard so many ‘no’s’ as I heard there in a two or three year period. But I never forgot the advice my oldtimer friends in the pool hall had given me about choosing a wife. “Pick out one that is gosh-awful beautiful,” Old Bill had told me, “But be sure she isn’t smarter than you.” “You might have trouble findin’ a girl dumber then you,” Ol’ Jim pitched in. At that all the Front Bench Regulars had a good laugh. Well there I was working at Tablerock State Park as a Naturalist when Gloria Jean’s folks came along on a camping trip. Holy Mackerel was she a looker, eighteen years old, could type 125

words a minute, and had her own bank account. But darn she seemed awful smart! Not so! On our third date I took her to the Branson drive-in and halfway through the John Wayne movie I asked her if she would like to get in the back seat where it was more comfortable. “No,” she said, “I’d rather stay up here with you.” My thoughts raced back to the advice those old boys in the pool hall had given me. Here she was in the front seat of my old Chevy; beautiful, but obviously no smarter than me. And in time she finally said yes. But I nearly blew it when just before I got a final commitment I cracked a joke about the Pope riding a donkey. I thought it was funny, but she didn’t. One of my friends asked me, “Didn’t you know she was Catholic?” “Of course I did,” I answered, “but I didn’t know the Pope was!!” Today Gloria is no longer Catholic. She is whatever I am. I am not sure what that is, but if she was here right now I would ask her. But then if she was here I wouldn’t be writing this. That same old friend of mine recently stated that Gloria Jean indeed wasn’t all that smart. “She is still with you…” he said. But she is far from a perfect wife. Do you know how long it has been since she has made me a big ol’ chocolate cake or a strawberry pie? When you are addicted to things like pies and donuts, that, my friends, is spousal abuse!

A

G

Please call us at 417-847-2141 to set up an appointment to discuss pre-planning with a caring professional.

IMMEDIATE ARRA G We offer our support with online and in-person support as you consider making immediate arrangements.

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Our website offers many helpful articles by the Center for Loss and Life Transition - Alan Wolfelt, Ph.D., Director

Three locations serving Southwest Missouri CASSVILLE

1303 N. Main 417.847.2141

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www.fohnfuneralhome.com October • November 2017 | 31


Fred Baum’s Legacy Includes A Kennel of

BEAGLES, STUDENTS

& LOVE BY KIM MCCULLY-MOBLEY

If you mention the name Fred Baum in the state of Missouri, you will find people who talk about his years as an educator, his creation of the town’s famous talent show, Woodbutchers’ Follies, his time making hunting shows for television – or the 40 years he spent raising beagles at Baum’s Kennels. Fred, however, shrugs off the attention. He would rather talk about how blessed he is to have come from such good stock during the tail-end of the Depression years and the early 1940s. He grew up on a 165-acre farm with his parents and seven other siblings. Their farm was located on the southeast side of Aurora – where the new Hogtide Barbecue sits today. He says growing up tough taught him the importance of genetics, determination, faith and love. Those are the same guiding principles he used in raising dogs for over 40 years. A few years ago, he got rid of all of his dogs to focus on helping his wife, Connie, who was dealing with some health issues. Recently, Connie realized how much Fred missed having his dogs. She urged him to try to find some of the ones he had sold through the years, to see if anyone would sell them or their offspring back to him. He made call after call and touched base with several colleagues – who usually purchased the dogs for hunting purposes. Several of them still had his dogs and were delighted to hear from their old friend. But, alas, no one wanted to get rid of their

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dogs. It seems these dogs are truly special. Then a few weeks ago, Fred called a man from Springfield. As soon as the man answered, Fred could tell something was wrong. The man said he had been diagnosed with Lyme disease and was facing a series of intense treatments. Fred told him he would be praying for him and wished him well. The man insisted that Fred tell him why he called. Reluctantly, Fred finally agreed to spill the beans. He told him he was looking to get a couple of his dogs back and maybe have another litter or two of pups. Following a long silence, the man told Fred: “Remember when my buddy and I visited you five years ago and fell in love with two of your pups? Well, we left that day with those dogs in hand and didn’t pay you a penny. Well, I guess it’s time these two dogs came home. I’m not sure I’m ever going to be able to give them the attention they deserve.” So, Montana and Fontana are back in the kennel at Baum’s Beagles, where they eagerly await their visits from Fred. It is clear that Montana is the more possessive one of the two. It is also clear their owner is more than delighted to have them back on his place. “It was meant to be,” he said.


Growing Up A Houn’ Dawg When asked about raising beagles, Fred says he always loved Elvis Presley and always loved being a Houn’ Dawg. He played on the football team at AHS (Aurora High School) with such notables as Don King and Charles Spangler. I guess you could say: “I ain’t nothin’ but a Houn’ Dawg,” he said – moving his legs to dance the Houn’ Dawg shuffle. “We had a dirt floor and we worked hard at home. Everyone had chores to do. I spent my early years at Talmadge School, near where the Dodge Dealership is today. I graduated from Aurora High School in 1954,” Fred recalled, adding that his folks had no electricity and still used kerosene lamps. “I ran away from home when I was a junior in high school. I had 13 cows to milk and I wanted to play football. So, I just didn’t ride the bus home one day,” he said with a grin, adding “We won the championship that year. I played guard.” Fred said he had no plans to go to college after graduation. He knew his parents couldn’t

afford it. His plan included working at the milk plant, buying an acre of land, getting married and having a couple of kids. That’s what he told Aurora Teacher Frank Borders at the end of school that year when Frank asked about his plans. Soon, he and his friend Sodi Combs were working in the 140-degree whey room at the milk plant. One day, Sodi announced his plans to go to college and waved his schedule in front of Fred’s face. He told him he already had his roommate picked out, as well, and that Fred, like it or not – would be going with him to college the following day. Fred’s Grandma Berry gave him $5. He would spend his college career becoming a teacher and would eventually teach his way back to Aurora in 1969. He taught shop/industrial arts and also coached track. He launched the traditional Woodbutchers’ Follies Talent Show – that is still talked about in the coffee shops, barber shops and school reunions today.

October • November 2017 | 33


A Legacy of Love In over 30 years of teaching at five different high schools, Fred says he figures he has worked with over 5,000 students. “I can honestly say I loved them all,” he said. He still sees his students and former colleagues today and loves to tell stories about Randy Estes, Chris Ackley, Robert Brechbuhler, John Perkins, Ron Wilken and others. Randy Estes, Baum noted, “had the best voice I ever heard in radio. I followed him to every station he went. He came by to see me a few weeks ago and acted like he was lost,” Fred said. He and his second wife, Connie, have been married for 38 years. He has two daughters, a son, a stepdaughter, 10 grandchildren and one greatgranddaughter. One grandson, known as Blaze, in the music industry, currently performs with Brad Paisley. 34 |

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Fred’s career has also included modeling sports gear and clothing for Bass Pro, making television shows for the Bill Safe Cabin Country Show and making headlines on other television circuits and video as the Baum Squad. His hunting escapades always circled around a moral code of only shooting enough for supper. He sees no merit in hunting as a blood or trophy sport. If he could have one wish, Fred says he would love to relive his 30 years of teaching all over again. If that can’t happen, he still calls himself “blessed” as he continues to surround himself with the people he loves in a place he calls home – which is ironically on the east end of the same street (Prospect) he was born and raised on some eight decades ago. His beagles – Montana and Fontana – greet him with a bark and a wag of the tail as he walks up to them – talking about the importance of genetics, determination, faith and love.


Fred Baum’s

TOP TEN Fred Baum's favorite type of Beagle is Bluetick. He has a list of top 10 traits he looks for in dogs while he is "Beagling", whether the competition is for the bench (looks) or performance (the hunt).

These traits include: 1. A GOOD NOSE for tracking. 2. The DESIRE to find game. 3. The ABILITY to continue the search until they find a successful destination. (A rabbit). 4. LINE CONTROL for smooth running. 5. Strong GENETICS. 6. Conformation and SIZE for bench quality. (These traits vary as the breeding process continues and cycles.) 7. Running GEAR, which means straight, strong legs. 8. PERSONALITY--the will to please. 9. EASY to train and 10. a quick LEARNER. October • November 2017 | 35


Among the Wildflowers

IRON WEED Standing Tall

STORY AND PHOTOS BY ROB LOTUFO

I

t's kind of late in the year for wildflowers. Most of the fields have been cut for hay, or brush hogged and left to compost. If you look for a splash of indigo purple flowers, on a tall green stalk – that would be Ironweed. Although there are over 500 varieties of Ironweed in The genus name America, here in the Ozarks we'll assume that it is either 'Vernonia' was given Vernonia Gigantea (Tall Ironweed), Vernonia Arkansana in honor of William (Arkansas Ironweed), or Vernonia Missurica (Missouri Vernon, an English ironweed). Unless you have a very discerning eye for botanist who worked botanical details, these all look about the same. in North America.

The truth is, Ironweed is one of the few plants that can actually survive the swath of a brush hog blade. I have had several instances where I drove back and forth over a patch two or three times and still didn’t get them all cut. Which is one explanation for how this plant got its name. Some say it's because the tough stem is hard to cut, or hard to dig up because of it's

daunting taproot, or because of the rusty color of the stem after the blooms have dried and blown to the four winds. These slender specimens can bloom till nearly the first frost, and often can be found near other tall blooms like Goldenrod or Joe Pye Weed. Although generally 4 to 5 feet in height, in some conditions, these beauties can grow up to 10 feet tall.

The name “pink” is not derived by the color of the flower, but by the serrated petals that resemble something cut by pinking sheers.

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MEDICINALLY Ironweed is native to North America and the indigenous peoples included it in their pharmacy of natural medicines. Its astringent properties made it an excellent choice for stopping blood flow on cuts and wounds. They also used it after childbirth to alleviate pain and excess bleeding, and as a gargle for sore throats. The roots of have been used for gingivitis and toothache due to its proven antimicrobial activity. It was used for monthly periods, afterbirth pains, stomach ulcers and it was used for dandruff. It was used by the Cherokee in combination with sneeze-weed to


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prevent menstruation in the months after childbirth. Some old texts indicate that it was also used for snakebites and even leprosy. In modern herbal medicine, Iron Weed is used for diabetes, fever reduction, and recently a nonpharmaceutical solution to headache, and joint pain associated with AIDS.

In 1900, Neltje Blanchan wrote of ironweed, “Emerson says a weed is a plant whose virtues we have not yet discovered; but surely it is no small virtue in the iron-weed to brighten the roadsides and low meadows throughout the summer with bright clusters of bloom.”

Ironweed grows in woods, on prairies, and along riverbanks and stream banks. It has an impressive root system for a perennial. One Native American name even means 'bear claw' which describes the roots and it prefers not to be disturbed once it is established. It does tolerate drought well, however, it is at its most glorious when ample moisture is available and even likes damp conditions if the area is sunny. Ironweed will begin to bloom in midsummer and often continues well into autumn. It makes a great cut flower because of its stiff stems and pairs well with bright sunflowers, zinnias and chrysanthemums. Ironweed may not be the showiest of the wildflowers, but if you ask me, its not a weed at all. Its a survivor, with a wealth of uses we have all but forgotten in these modern times. Cows and even goats may shun it, wisely, but there is strong medicine beneath those mighty iron stalks, and beautiful indigo blossoms that high waters and blazing sun can't beat down. A mighty plant indeed, the indomitable Iron Weed.

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Cataract A - Ozarks Hills & Hollows Ad MNP 2.31" x 9.75"


Fall on The

Farm

Plus: Getting your chickens ready for winter!

STORY AND PHOTOS BY KATRINA WILLIAMSON CHICKEN PHOTOS BY CHRISTINA LEACH PHOTOGRAPHY

T

he warm feeling of summer has faded away, and Fall has slowly inched it's way in. Fall is my favorite time of year, especially on the farm. All the hard work of putting up hay for the cattle is done and the garden is harvested. Now we can relax for a bit and enjoy the cool fall air. While we wait for winter to set in, we can spend our time at fall festivals, corn mazes and carving pumpkins. It's refreshing to have a break from the scorching sun. The temperature is perfect and I applaud inwardly as the leaves begin to change to their beautiful golds, blazing oranges, and fiery reds. It is truly a sight that anyone can enjoy. Even though summer has come to an end and all the summer fall work done,

there is always work to be done on the farm. Soon the grass will quit growing and the cattle will start bawling for hay. As farmers, we made a vow to take care of the animals we raise, and we do just that. Even those little chickens I love so dearly, need to be looked after as winter approaches. Winter is a great time to decide to raise chicks. Chicks are hardy and will 38 |

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not start laying eggs for 18 to 26 weeks. By the time spring comes back around, your chickens will be ready to lay eggs for you. Some of the best cold hardy birds include: Ameraucanas, Ancona, Black Australorps, Black Giant, Blue Andalusian, Brahma, Buff Orpingtons, Cochins, Delaware, Dominique, Langshan, New Hampshire, Plymouth Rocks, Rhode Island Red, Russian Orloff, Speckled Sussex and Wyandottes. If you have adult chickens, then you will need to prepare


those girls for a cold, harsh winter. Living in Missouri, you never know what kind of winter we will have, so it is best to prepare your coops for the worst of the worst, during the fall. Here are a few tips to make sure your chickens are prepared to brave the winter.

Winterize Your Coop

Clean Your Coop

The first thing you will want to do is make sure your coop is draft-free. A cold draft can kill even the healthiest bird. Make sure you seal up any openings or holes, but don't make the mistake of over insulating your coop to the point that limits air circulation. Even though you want to avoid cold drafts from passing through your coop, you will need to allow for enough air flow to provide your chickens with enough fresh air. Pay close attention to large spots big enough where predators can enter in, make sure those are all sealed up. If you have electricity ran to the chicken coop, heaters can be a great way to keep your chickens nice and toasty on those frigid days.

It is important to keep your coop clean. In Missouri, we still have several dry, cool days in the fall, so you should find it easier to clean your coop while the temperature is much cooler. You will want to remove all the bedding and litter in your hen-house, and replace it with straw or wood shavings. Straw is usually easy to get, but wood shavings also works just as well. Wood shavings also keeps the stench and bugs down, but the most important thing is to make sure your wood shavings are chicken friendly. Shredded paper can also be used for nesting boxes, but use newspaper and avoid colored or glossy paper. It would be beneficial to dust down the floor of your coop with food-grade

Winter is a great time to decide to raise chicks. Chicks are hardy and will not start laying eggs for 18 to 26 weeks.

October • November 2017 | 39


Nutrition

diatomaceous earth to prevent mites from settling in for the winter. I would suggest wearing a dust mask when doing this. You will also need to scrub all waters and feeders and make sure they are clean. Inspect Your Coop Since you're taking time out to prepare your coop for winter, it would be a great time to make a thorough inspection of your coop. Make sure the doors to the coops are solid and are able to close tight. Inspect all latches and be sure they lock correctly and are secure. Look for any weak spots in the floor or roof. Keep a look out for signs of leaking. If you have electricity running into your coop, inspect all wires and outlets for damage. You would not want a bad cord running to or from your coop. We have to keep those girls safe.

Chickens are remarkably adaptable creatures and can naturally acclimate to cold weather. In addition, chickens are equipped with one of nature's best insulators – the feather. But if you raise chickens, you know the egg laying slows down in the winter and sometimes comes to a complete halt. The fact is that chicken's egg laying habits are directly related to the numbers of hours of sunlight they get per day. A protein boost through fall and winter will help your chickens survive the ice and snow, feather themselves if they have a late molt, and if you are lucky may produce a random egg or two every now and then. You can expect approximately a ten-percent increase or more in caloric intake. There are a few things you can do to help with this. You can switch to game bird/grower feed. Game bird/grower feed usually has 1821% protein depending on brand. Kitchen scraps are great for chickens and can save on your garbage output. Any dairy, meats, vegetables, fish, or carbs you have, throw them in a bowl and take them out to the birds. Just avoid heavily salted or sugary foods. You can also feed a little extra corn, or provide greens, alfalfa, wheat grass or lettuce. They will think you're spoiling them with extra treats. Of course there

is always free ranging. They can scratch around and hunt for bugs and other things to eat. Water is still a very important necessity for your chickens. During the cold winter months you will fight frozen waterers on a daily basis. To avoid frozen waterers, you might want to invest in a heated poultry waterer. Enjoy the time you have during the fall, because peaking around the corner is Old Man Winter. Spend time with your family and take them to all those fantastic fall festivals. Enjoy getting lost in a corn maze. Find a pumpkin patch and search the field for your perfect pumpkin to carve. Put out all your fall decorations and show off your beautiful colorful mums. Stay in the kitchen all day, and make every pumpkin dessert you can think of. Fall is my favorite – from being able to breathe in the cool, fresh, autumn air to seeing the leaves change colors before my eyes and enjoying all the fall activities. While you are taking in all the sights and activities with your family don't forget your feathered friends. Winter will be here before you know it and we want to make sure our chicken family enjoys the fall and winter with as much comfort as we do, so have a Happy Fall Ya'll.

HAPPY

FALL

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YA‘LL


Repurposing Revolution BY SHERRY LEVERICH

Helpful Hangers W

e all have extra hangers, or old hangers, or bent hangers. Wire hangers sometimes get out of whack, but the heavy gauge metal can be useful for many things. It's even easy to fashion a hotdog roaster to fasten to a stick.

SUITED FOR SCARVES Simply attach shower hoops to a hanger, hang on the wall, and you have a handy spot to loop all of your scarves through. Also a great way to store ties as well!

A wonderful mix of OLD & NEW

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EASY PEASY SIMPLE SANDALS Wire hangers are perfect for making a sandal hanger. Cut bottom wire off, and loop around each side wire to make a hanger on each side for your sandals. Keep them off the floor and organized!

Vintage hangers on the wall for magazine and periodical display works great and get's them off the table.

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SassafrasSpringsVineyard.com October • November 2017 | 41


Goat Cheese Galore The folks of Terrell Creek Farm are making nearly 300 pounds of goat cheese per week for people in the Ozarks. STORY AND PHOTOS BY JESSICA HAMMER

“S

o I love cheese, but the business is kind of a justification for me to be able to have goats.” Lesley Million’s love for goats was part of the inspiration for Terrell Creek Farm. “I had a great uncle who had goats,” she said. Lesley and her husband Barry grew up in the country; Lesley on her parents’ and Barry at his grandparents’ hobby farms. Lesley remembers watching her mother and grandmother growing and canning their own vegetables. Backyard vegetable gardening and home cheesemaking was part of the Millions’ life while they were living in Springfield. “We did a lot of gardening; we’re just very interested in selfsustainability,” Lesley said. “I was buying raw milk and making cheese. I wanted to learn how to do that.” But in 2006, the Millions decided to go back to their farming roots. 42 |

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“We wanted to move out into the country and get chickens and goats and all that stuff,” Lesley said. The Millions purchased their farm in Fordland that year and quickly filled it with a menagerie of animals – particularly goats. “After we moved out here, we got chickens and ducks and guineas and turkeys and butchered meat for ourselves and got some goats, started milking them and making cheese just for us,” Lesley said. In the beginning, the Millions were still working in Springfield. As they grew weary of their two-hour a day commute to and from the city, they started exploring the idea of making their home cheesemaking into a business. “We just started talking about possible ways for the farm to at least support itself, if not us also. So, we decided to start a goat cheese dairy,” Lesley said.


Six years later, Terrell Creek Farm is cranking out multiple flavors and varieties of cheese. Chevre, a classic French goat cheese, is one of their staples. Lesley said they make both sweet and savory flavors of this cheese, like herb and garlic, cranberry pecan and fire-roasted jalapeno, just to name a few. The Millions are also producing feta, queso fresco and romano. Terrell Creek Farm is currently making approximately 300 pounds of cheese each week. They’re also milking 48 Nubian and Alpine goats twice a day, and caring for a herd of 80. Their herd averages between a half to three-quarters of a gallon of milk per goat per day, Lesley said. The process of making cheese can take a few days, Lesley said, depending on what kind you choose to make. Time, temperature, pressure and the cultures that are added to the milk dictate what kind of cheese you make. For chevre, the milk must

“We just started talkinag about possible ways for the farm to at least support itself, if not us also. So, we decided to start a goat cheese dairy.” October • November 2017 | 43


be brought to the right temperature before cultures are added. It’s left to sit for a day, then scooped into bags to hang and drain for another 24 hours. After that, it’s taken down and salted. Other cheeses, like feta, require cutting the curd, Lesley explained. This process creates more surface area for the whey to drain off, separating the solids from the liquids. While goat milk has slightly different characteristics than cow’s milk, Lesley said goat milk can be made into the same types of cheeses as cow’s milk. However, the differences in the composition of goat milk gives different characteristics to cheese. Those characteristics give goat cheeses a tangier flavor and creamier texture. The milk itself is also more like human milk, Lesley said, and is much easier to digest than cow’s milk. To keep the farm running smoothly, it takes four people about 10 hours a day to milk and do other farm tasks. Lesley said Terrell Creek has one full-time employee and uses volunteers to fill in gaps. Many interns have come from Missouri State University, and other people interested in learning have traveled from all over the world to visit the farm. Spain, Australia, France, England and Brazil are just a few of the countries represented. In addition to milking goats and selling cheese at farmers markets, Lesley said they have started hosting events on the farm. Every third Saturday is, “Cheese Night on the Farm,” and features (what else?) cheese tastings and other local products. Live music is also part of the festivities. “We’re doing big cheese trays, cheese and charcuterie, and fruits and vegetables, pickled products, crackers, breads, stuff that I make with our cheese and it’s all local,” Lesley said. In the next few years, Lesley said they hope to increase their milk production without greatly increasing the number of goats they’re

Terrell Creek Farm’s goat herd is made up of mostly Nubian goats, which have characteristically floppy ears. 44 |

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The crew at Terrell Creek Farm usually spends more than 10 hours a day milking and caring for the goat herd. milking. The Millions have added some good blood lines to their herd to accomplish that. She said they also plan to expand on the farm’s intern program by providing additional space for intern living quarters. Customers interested in buying Terrell Creek goat cheese can make an appointment to visit the farm, Lesley said. Many people visit the other locations to find Terrell Creek Cheese products in the Ozarks, including the Webb City Farmers Market, Farmers Market of the Ozarks, Ruby’s Market, Mama Jean’s, and the Brown Derby International Wine Center. Local restaurants like Gilardi’s, Farmers Gastropub, Metropolitan Farmer, The Press, The Bruncheonette in Joplin, Hotel Vandivort and the Derby Deli at Brown Derby also use Terrell Creek goat cheese.

October • November 2017 | 45


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Keeping Their Bellies Full ➸ When the Cold Winds Blow

Family owned and operated since 1971.

For over 30 years, Race Brothers Farm and Home Supply has been owned and operated by the DeForest family, who is dedicated to providing the Ozarks with quality service and products including a complete line of farm and home supplies.

W

inter is on the way and if you have any amount of livestock, you will probably be supplementing their diet with hay. Just like any livestock feed, hay is expensive, and care should be taken to store and feed it with the least amount of waste as possible. Here are some tips and considerations that might stretch you forage storage.

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➸ Feed hay in small amounts or in a feeder to minimize waste. ➸ Feeding hay in a hay ring limits the opportunity that animals have to trample or soil hay. ➸ Feed hay in well-drained areas. Especially when winter weather strikes, low areas can quickly become mud-pits which will increase waste and create an unhealthy environment for animals. ➸ Feed hay stored outside before hay stored inside. Loss of outdoor-stored hay increases through the winter. ➸ Feed poorest quality hay first, or when the weather is really bad. Cattle eat to stay warm during the roughest winter weather, feeding them high quality hay during these times can be wasteful.

➸ Increase amount of hay fed according to weather conditions. ➸ Moving hay rings frequently can help disperse manure and is less damaging to pasture. ➸ Use poor hay for bedding as well as eating during snows that cover pasture ground. ➸ Protein tubs provide winter supplement. Placing in pasture areas will increase grazing of underutilized grass stores.

SPRINGFIELD 2310 W. Kearney 417-862-4378 CARTHAGE 2309 Fairlawn Drive 417-358-3592 MONETT 210 Hwy 37 417-235-7739

www.racebros.com October • November 2017 | 47


Good For You

Freshly Ground M A KIN G CO R N M EA L F ROM S C R ATC H BY SHERRY LEVERICH

I

have a fascination with learning how to make things from scratch. And, when I mean from scratch....I mean from the ground up! I have started raising field corn. Last year I had a nice crop of yellow dent corn, and this year I tried Cherokee White Eagle – an offering from Baker Creek that is a blue corn with a few white kernels intermingled.

I planted the corn in April, when the ground started warming up – and just let the corn grow, produce ears and then let the stalks dry through the rest of the summer. Just recently, I started twisting the ears off and surveying what kind of crop it produced. I was lucky to get one good ear off of each stalk, with a second ear that was shorter, stubbier and not as full. Last years yellow dent corn was more productive, and

the ears much longer. Both of these varieties have full kernels in rows – not like the shoepeg types which produce rounder kernels with no rows. I think I would like to grow dual purpose next year, like a strawberry popcorn. It's a colored popcorn with round kernels that can also be ground for use as cornmeal. The Cherokee White Eagle is a beautiful flat, wide kernel. I might also try to make a small

batch of hominy with it over the winter. My main objective, though, is to grind it and use it for cornbread. Here are some tips on harvesting and utilizing dried field corn.

Shelling

The first steps to getting corn to a useful state is to shuck and shell it. It’s easy to shuck dried corn – by now the silks are all dried and can be easily pulled away. The husks are still soft, even when fully dried, and have so many uses (that’s a whole other article!). Be sure to look for any inconsistencies within ears...any that don’t look quite right, or have traces of mold should be tossed. Once the husks are pulled away, the corn can simply be pushed out of their little kernel cavities. I was taught to hold an ear with both hands and use my thumbs to press downward on the kernels. Once you get them started, they easily push out, and entire ears can be shelled within minutes. In the old days, kids would shell ears to feed livestock and chickens with at choretime.

Grinding

There are all sorts of grinders available for home use. For small batches, though, I don’t mind using a blender. It works very well for corn or wheat grinding. I think it works best at about 1-1/2 cups at a time – stirring every few seconds to keep it from packing around the blades. A minute of grinding is good enough for cornbread – but if you want it finer, run it through a small strainer, and re-grind any bigger bits that don’t go through the screen.

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Fresh Cornbread Heat oven to 375 degrees, F. Place bacon grease in a cast iron skillet and place in heating oven to melt grease. Combine cornmeal, flour, baking powder, soda and salt in a bowl and mix well. Mix eggs, sour cream and milk until blended, and add to flour mixture. Mix well. Carefully pour melted grease out of skillet and into the batter. Quickly mix and pour into hot skillet and return to oven. Cook for 15 minutes or until middle of cornbread is firm. Serve hot with butter. 1 cup freshly ground cornmeal 1 cup all purpose flour (or freshly ground wheat if available) 2 tsp. baking powder

Cooking

1 tsp. baking soda 1 tsp. salt 2 eggs ½ cup sour cream 1 cup milk 2 Tbsp. bacon grease

As with other natural products… it’s best to use cornmeal as soon as it is ground. It will have the most nutrients available when fresh. If you are saving it for later, it is probably best to freeze it, especially is you are not sure of exactly how much moisture content it contains.

Nutritional Attributes

Anything home-grown has the possibility of containing more nutrients, as well as being fresher and less processed. Homemade cornmeal has not had anything removed from it as well, such as the germ and the bran – which equals more fiber and nutrients! A serving of cornmeal contains 42 percent of your daily phosphorus, and 23 percent of your daily iron. It is also rich in good fats, calories as well as protein, which all work to make it a very balanced food. It is also a good source of thiamine, magnesium, niacin and riboflavin.

October • November 2017 | 49


bring

BREAbaD ck

W

ith fall here, and the holidays coming up – maybe it's a good time to roll up your sleeves and tackle bread making. Bread is the ultimate comfort food... and warm roll or slice of bread with melting butter – what could be better? Most everyone loves bread, and the versatility is amazing. Once you feel confident making plain white bread dough, it can be made into loaves, rolls, pizza crust, cinnamon rolls...even doughnuts! For first time bread makers, I would suggest starting with a plain white bread recipe and gain confidence in mixing, kneading and developing a successfully rising dough, before moving on to more complicated breads.

It starts with yeast

There are different methods for activating yeast and getting it started for a recipe of bread. The method I use is to mix the yeast with hot tap water and sugar, and let it grow for approximately 10 minutes before using. Generally, about a tablespoon of yeast can be mixed with a quarter-cup of sugar and a cup of hot tap water (hot water, but not too hot to touch). Mix well. Foaming is a sure sign that the yeast is indeed alive and growing. Yeast can be tricky though – if the water is not warm, the yeast will not be activated...or will grow very slowly. If the water is too hot, it will kill the yeast and nothing can be done to regain it.

Mixing matters

When blending the yeast, other liquids and dry ingredients, take care to gently work it in. Never add all of the 50 |

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flour at once. When first mixing, only add 1-2 cups of flour, and mix very well. After that, add one cup at a time until a soft dough is made that is thoroughly mixed. The beauty of yeast breads is that it cannot be over-mixed.

Put your hands to work

Kneading can be done with a stand mixer. But, nothing makes you feel like a bread-maker than working the dough yourself. After mixing the dough well in the bowl, scrape the dough out onto the counter that has been well-floured. With the first few turns of the dough with your hands, work some flour into it to get rid of the stickiness. The process of kneading is basically turning the dough, while always pressing one edge of the dough back into itself. While doing this, always be sure to keep flour underneath the dough to keep it from sticking to the

counter. Turn, press and repeat until the dough feels smooth and is not sticky. Do be careful not to press too much flour into the dough, as this will make a tough bread that has trouble rising. All the turning and kneading develops the gluten of the bread that is created from the gluten in the flour. This gluten is an important part of the crust and texture of the baked bread.

Watch it rise

After kneading well for at least 5 minutes (for most recipes), place dough in an oiled bowl, twice it's size. Flip the dough over, so that the top is oiled as well, and then cover with a plate or damp cloth. If you have a warm spot to set the dough, it will rise much faster. Once it has raised to double in size, the dough can be punched down, shaped for baking (in to rolls, loaves, etc.) and then left to rise to double it's size again before baking.

Try it out!

No matter what recipe you tackle, be sure to follow the directions – there are many methods and different kinds of yeast breads that develop different textures and taste depending on how they are mixed, kneaded and baked.


Versatile White Bread

This recipe includes directions for using a stand-mixer with dough hook. It is a great starter bread and after mixing and rising, can be used for rolls, pizza crust, cinnamon rolls, or whatever you would like to make!

Directions: In the bowl of a mixer, stir to dissolve the yeast and sugar in ¾ cup of the warm water, and let sit for 5 to 10 minutes. Add the remaining 2 cups water, salt, room temperature butter, and 3 cups of the flour and stir to combine. Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes. Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draftfree place to rise until doubled in size, about 45 minutes to 1 hour. Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets.

Ingredients: 2 Tbsp. yeast (or two 0.25-ounce packets) ¾ cup + 2 cups warm water, divided ¼ cup granulated sugar 1 Tbsp. salt ½ stick butter (¼ cup) 9 to 10 cups all-purpose flour More butter for tops of loaves after baking

Divide the dough in two and, working with one piece at a time, gently pat it into a 9×12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F. Bake for 30 to 35 minutes, until golden brown. Remove from the oven and immediately brush with melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month. October • November 2017 | 51


Whole Wheat and Oatmeal Loaves

Ingredients: 2 cups boiling water 1 cup old fash ioned rolled oats 1/2 cup brown sugar 1/4 cup butter 1 Tbsp. salt 1 Tbsp. instant yeast 2 Tbsp. sugar and ½ cup hot tap water 1 1/2 cups whole wheat flour 4 cups all-purpose flour

Oatmeal soaking: For the Whole Wheat and Oatmeal Bread, the Oatmeal, sugar and butter are allowed to soak in boiling water for a few minutes. This softens the old-fashioned rolled oats before adding to the flour and other liquids.

Directions: In a large mixing bowl, combine the water, oats, brown sugar, butter and salt. Let cool to lukewarm, about 10 to 15 minutes. Combine yeast, 2 Tbsp. sugar, and ½ cup hot tap water in jar and stir well. Add the foamy yeast, oat mixture and all of whole wheat flour, stirring to form a rough dough. Add 2 cups of all purpose flour and stir well. Pour onto floured board with more all purpose flour. Knead (about 10 minutes), until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with dish towel and allow the dough to rise for 1 hour. 52 |

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Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans. Cover the pans with dishtowel and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes. Bake the loaves in a preheated 350 degrees, F., oven for 35 to 40 minutes. Remove them from the oven when they're golden brown, and the interior registers 190 degrees, F., on a digital thermometer. Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage. Just before baking, brush the top of the loaves with an egg white beaten with 1 tablespoon cold water, and sprinkle with oats.


Apple Nut Cinnamon Rolls

Sally Lunn Loaf

Ingredients: Use Half a recipe of Whole Wheat and Oatmeal Loaves. 1 apple chopped fine and tossed lightly with lemon juice ½ cup chopped pecans (or other nut) 2/3 cup brown sugar 1 Tbsp. cinnamon 1/3 cup butter, softened

Directions: After dough has risen well, cut in half (this recipe only utilizes half of the dough). On a lightly floured counter, roll dough out to about ten-inches by 18-inches. Spread evening with softened butter. Mix together sugar and cinnamon and sprinkle evenly over butter. Sprinkle evenly with apple and nuts. Roll up starting at one long edge. When completely rolled, pinch along edge to seal and keep the rolled dough from unrolling. Pinch ends closed as well. With a serrated knife or strong thread, cut log in half. Cut each half into 6 equal rolls. Place the dozen rolls into a greased 9-inch x 13-inch pan. Let rise for 30 minutes. Preheat oven to 350 degrees, F. Cook rolls for 35 minutes or until lightly browned and completely cooked through. Glaze: 4 oz. Cream cheese, ½ stick butter, 2 cups powdered sugar and 1 tsp. Vanilla. Mix thoroughly and spread over all rolls.

This knead-free, traditional bread is easy to make and still provides that yeasty bread taste for your hot-bread-andbutter cravings.

Ingredients: 4 cups all-purpose flour 1/3 cup sugar 1 Tbsp. yeast (or one packet) 1 teaspoon salt ½ cup water ½ cup milk ½ cup butter 3 eggs

Directions: Combine 1-1/2 cups flour, sugar, undissolved yeast, and salt in large mixer bowl. Heat water, milk, and butter until very warm (120 to 130, F.). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining 2 cups flour to make a stiff batter. Cover; let rest 10 minutes. Stir batter down, and beat well for about 30 seconds. Spoon into greased 12-cup tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 325 degrees, F., for 35 to 40 minutes or until done. Let cool 5 minutes in pan. Turn out onto rack to complete cooling.

October • November 2017 | 53


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I cannot endure to waste anything as precious as autumn sunshine by staying in the house. So I spend almost all the daylight hours in the open air.


Memories Made to Last a Lifetime STORY BY ADAM HUMPHREY, a student writer from Purdy High School, Purdy Missouri

M

ost people might think that hunting is just sitting in a deer stand all day and freezing to death until a deer finally makes its way into view – but to me, hunting is so much more. To me, hunting is about getting the chance to spend quality time with family and friends. To me, hunting is spending the day outside and enjoying God’s creations, and it is also about learning life lessons and how to be an ethical hunter.

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I am lucky enough to have someone like my dad who cares so much for me that he has taught me everything I know about hunting, and what the true meaning of hunting actually is. I have made many new friendships traveling north, near Kirksville, Missouri, to hunt with my dad. I have been hunting up there for many years now that I consider them to be family. Every opportunity I have to go up north and hunt at our deer camp, it

doesn’t just feel like hunting, it feels like a family reunion. Even though we are not actually family, I consider them to be family because we would do anything for each other, and we are always there for each other. These people have not only taught me lessons about hunting, but they have taught me lessons in life as well. I feel like they have not only shaped the person that I am now, but also the person that I will be in the future. The traditions that I have grown up with will be traditions that I will pass down to my own kids. Some of my greatest memories were made at this deer camp, from telling each other stories around the campfire to eating the best food that I have probably ever eaten. That is what I will remember when I am older, all the memories that I have made with my dad and all of my friends that I have made at that deer camp. For these reasons and so many more, that is why hunting is way more than just sitting in a deer stand, or shooting that trophy buck, it’s the memories that will last a life time. It was early November and I could not be more excited for the upcoming deer season. Every year since I was eight years old, my dad and I would travel up north near Kirksville, Missouri to hunt. I still remember the first time Dad allowed me to go to his deer camp and hunt with him and meet his friends. Opening day of deer season finally came, and it ended just as fast as it started. I remember how disappointed I was about not getting a big buck, but Dad was there to reassure me that hunting is not just about getting that big buck that I wanted. He told me that he had been hunting for many years before he had the opportunity to shoot his first “trophy buck.” I kept this in mind as I hunted over the years. As the years passed, same result, I ended up not shooting that big buck that I desired. When I turned sixteen, my dad and I traveled up north – like every other year. I had a feeling that this was the year, this was the year that I would finally get that big trophy buck that I had spent countless hours in the deer stand waiting for. Little did I know, that this feeling I had was right.


I can remember the moment, the moment when I first saw that buck in the field in front of me. He entered the field running and grunting, chasing after some does that also came running into the field right before him. At that moment, my heart started racing, and the familiar shaking of my body began that I think every hunter has experienced, otherwise known as “Buck Fever.” I knew that if I wanted to make a good shot on this buck I was going to have to calm my nerves, and at that moment I remembered what Dad had told me every time before I go out to my blind, “Just breath, inhale, exhale, know that you can make that shot.” I gathered my confidence, stopped shaking, controlled my breathing and took the shot. I looked up from the scope of my gun and watched the buck. I saw him start running away and my first thought was that I missed. My heart sunk and I became disappointed, I looked down at my feet and began to think of how and what I was going to tell Dad. How I just missed the biggest buck that I have ever seen, and that I didn’t make the shot. Then, I looked up and the saw the deer stumbling around and he started to walk slowly, and he eventually fell to the ground. At that moment I realized that I didn’t miss, and my heart started racing again, the shaking returned to my body and I was extremely excited. All the patience and countless hours in the deer stand finally paid off, and I couldn’t wait for Dad to come pick me up and get back to camp so I could show them what God had presented before me. When he finally arrived to my hunting spot, I felt proud because I could see in his eyes how proud he was of me. We picked up my buck, put him in the back of our ATV and drove him back to camp. When we arrived back at camp and I showed everyone what I had just tagged, I could see that they were excited for me. That night as we sat around the campfire, I had the bragging rights and became a member of their trophy club. While that day was just one day out of the year, that memory will last a lifetime.

Let me show you the Ozarks

HOME • FARM • LAND 417-319-4367 rob@alistpp.com Rob Lotufo, REALTOR

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COME SEE US! October • November 2017 | 57


Hootenanny If you don’ t know what that is, you need to find out STORY AND PHOTOS BY TOM KOOB

They buried sweet William in the old courtyard, They buried Miss Barbara beside him. And out of his grave, there grew a red rose. And out of hers, a briar. -- Traditional Scottish ballad

T

he roots of Ozark music are as deep, intertwined and complex as the roots of a great river sycamore. Like an ancient cedar clinging to a rocky cliff, Ozark music grows from the land, enduring hardship and eking nourishment from its environment. Ozark music grew primarily from traditions of the British Isles, the peoples of Scotland, England, Wales and Ireland. Immigrants from Europe brought their music with them as they travelled to America -- the ballads, the bawdy songs, the hymns, the jigs and reels. The songs and tunes were handed down, mostly through an oral tradition, and they came to America in people’s hearts and minds. As Americans moved west, their music came with them. People in the middle Atlantic colonies of the Piedmont migrated into the Appalachia region and eventually into the Ozarks. The music that arrived in the Ozarks and flourished here had as its taproot the strains of the Celt. But there were many other influences that impacted this art form as it developed in the lonely hills of the Appalachian and Ozark Mountains.

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Hillbilly music developed with inspiration from many styles. Gospel music was an early integral part of its form. Spirituals, from both black and white traditions, are woven into hill music’s composition. Particularly as it moved west, mountain music picked up strains of early western music, the song of the cowboy. Even Hawaiian music was integrated with its unique slide guitar technique. Music played an important role in the life of early Ozark pioneers. It was hard work settling this area, isolated by river and mountain barriers. To lighten their hardships, these folk created their own entertainment. Often, pure vocals could be heard in the field, on the river or in a rough cabin where a mother sang an evening lullaby. With small instruments they brought with them or made by hand from available materials, they created their own diversions. Religion was a significant part of life. Church services were full of the old uplifting hymns. Music was a way to dispel loneliness and a means for bringing people together. Families often gathered around a dim kerosene lamp to share the old songs.

Neighbors would meet for play parties or hoedowns to sing and dance. These gettogethers were crucial to passing down the traditional music and lyrics and creating an opportunity to develop new music and styles. The hootenanny became a gathering of people, musicians and ideas. Hootenanny derives from a Scottish word meaning celebration or party. Similarly, shindig is an Americanized word probably derived from “shinty,” a Scottish word meaning “game.” Jamboree is a 19th century Americanism meaning “a boisterous party.” Whatever they were called, these music gatherings were, and still are, a fruitful nursery for the care


y

and development of Ozark music. The instruments associated with mountain music are generally stringed and percussion, with strings being by far the instrumental basis for this form. The fiddle, guitar and banjo are the most common. The fiddle or violin came to America from Europe. Some were brought on the monthslong ocean voyage. Some were hand-crafted in the new land from memory... Old Joe Clark’s a good ole boy, Never done no harm. Said he could not hoe my corn. Ruin his fiddlin’ arm. -- Traditional Kentucky Tune

The guitar has ancestors in almost all major world cultures. The form most associated with Ozark music, primarily the six-string guitar, has its origin in the Spanish “guitarra” and the European lute. The guitar was slowly integrated into Ozark music over time. Due to its versatility, the guitar grew in popularity and particularly starting in the early 1900s, became one of the most important instruments in mountain music. The banjo, originally built and played by African slaves who re-created a stringed African instrument, can be considered an American instrument. Early AfricanAmerican banjos consisted of an animal

skin stretched over a gourd body with a fretless stick neck. The number of strings varied with drone strings often included. The fiddle, banjo and guitar can be and often have been hand-crafted. Using natural and recycled materials, Ozark musicians have created their own instruments; some beautiful, some almost comical, but all crucial to the development of the art form. The upright bass is the standard bass instrument in bluegrass and other modern forms of Ozark music. Due to its size, cost and complexity, the upright bass was not typically a part of homespun mountain music. Instead, the low tones were supplied by simple home-made October • November 2017 | 59


instruments like the washtub bass or gutbucket. The mandolin has its roots in the lute and other ancient stringed instruments. Its high, clear tones, played on four pairs of strings, ring out naturally through the hills and hollows of the Ozark Mountains. Percussion instruments used in Ozark music are typically simple and often amusing. The washboard is frequently seen keeping the tempo in the Ozarks with its sharp, scratchy beat. Dancing dolls and jawbones provide homespun percussion. Perhaps the steady clomp of feet created by cloggers or hoedowners is enough percussion for a round of mountain melodies. I had a cow that slobbered bad. Down in the Arkansas. I took him to my great-granddad. Down in the Arkansas. I asked him what to do fer it. Down in the Arkansas. Grandpa said, “Teach that cow to spit.” Down in the Arkansas. -- Traditional, Popularized by Jimmy Driftwood There are many other instruments that play a unique and interesting role in Ozarks songs. The dulcimer plays a sweet, melancholy tune that is particularly well-suited to the mountains. To some, the dulcimer’s drone recalls the mournful sound of the bagpipes. Offshoots of the guitar include the Dobro, the steel guitar, the pedal steel and the zither. 60 |

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Harmonicas and concertinas recall the influence of seafarers and cowboys. The autoharp is a fine chording instrument for accompanying traditional songs. Novelty music makers include the jaw harp, mouth bow, saw, jug and bazooka. All these influences and styles have led Ozark Mountain music to become a genre that is broad-based and yet still simple and deeply rooted in its heritage. This tradition is sustained to a large degree through the old ways -- it is handed down orally in families and among friends. The songs are interpreted and played at small hootenannies throughout the Ozarks.

One such hootenanny is the music gathering at Clio near Jenkins, Missouri. In Greek mythology, Clio is the muse of history and lyre playing. The settlement of Clio existed as a small village on the rolling hills above Flat Creek. Residents from the many small, local farms traded at the Wilson or James General Store, attended the Methodist Church and sent their children to Clio School. A cemetery was established on land donated by Everett Wilson. In 1938, the Methodist Church burned to the ground. Lacking a meeting house, the people of Clio worked with the Works Progress Administration (WPA) to build the Clio Community Building in 1940 on the grounds of the Clio Cemetery. The bell salvaged from the Methodist Church was proudly placed atop the new flagstone building. The Community Building became the center of life in Clio. Despite no electricity or indoor plumbing, the structure served for church services, potluck suppers and music gatherings. Leon Huse remembers singing with a male quartet at the Community Building in 1943. “I always liked gospel and country music, particularly Jimmy Rodgers. But we welcomed anyone who could make a noise or sing.”


Music has always been an important part of life in Clio: from singing classes of the early 1900s to families gathered around the radio listening to the Grand Ole Opry to music hootenannies at the Community Building. Music gatherings have been held at Clio since the building was constructed. The organized biweekly jamboree every other Friday evening has been attracting people who want to share their music for several years. Many came and still come to play or just listen. Jerry Laswell helps organize the jamboree today. Jerry says, “People love the homey feeling at Clio. It’s a chance for people to gather together and have a good time.” On a recent Friday evening, late summer storm clouds boiled off to the west. The lowering sun blazed beneath the

clouds and cast glowing streaks of light up past the maple trees lining Clio Cemetery. People showed up early and enjoyed a pot-luck meal. Gene Heath who has helped organize the Clio jamboree since 1999 strummed his Martin guitar up on the small stage. “We try to keep the music traditional, but we welcome all kinds of music,” Gene says. He points to a sign that reads, “Friends Gather Here.” Beneath the sign is a chalkboard where anyone who wants to participate can sign up. People greeted each other as they took their seats in the eclectic arrangement of old pews and theater seats. On this night, there was a variety of music: the slow steady drone of Long Black Veil, a fine yodel on The Cattle Call, the driving rhythm of Folsom Prison Blues and the moving lyrics of Amazing Grace.

Instrumentalists joined in: a fiddle and mandolin, acoustic guitars, electric bass and keyboard, tambourine. Clio continues the long tradition of community music. The events are always free. Concessions can be purchased and donations are always welcome to keep the old WPA Community Building in shape. The meeting place does have electricity now, but the toilet facilities are still a neat pair of white outhouses. Everyone is welcome. Clio’s hootenanny is held every other Friday, starting around suppertime. You’ll know it’s the right week when you see the Clio Country Jubilee sign go up out on 39 Highway. Perhaps you will hear some vestige of the music that travelled across the ocean centuries ago and made its way over the mountains and into the hearts of the Ozarks. October • November 2017 | 61


Churning Butter in the Old Maytag STORY BY STAN FINE

“Larry, come on we gotta get going.” Like most eight-year-old boys, Larry always allowed an appreciable amount of time to pass before answering his mother. “Larry, hurry up or I’m going to leave without you.” “Leave without you,” were the words that always prompted Larry to extricate himself from his secret hiding place, “where are we going,” he asked. “We’re gonna pick up the butter,” she answered. “Dust off your pants and get yourself in the car.” Before the pair could open the doors of the newly purchased Mariner Blue 1949 Buick Super equipped with the inline eight-cylinder engine and Dynaflow automatic transmission the sound of Larry’s father’s voice could be heard coming from the saw mill located just behind the house. “Wait a minute; I might need some help cutting this tough old oak lumber and someone needs to sweep up this sawdust.” That oak came from the trees Larry and his father felled on the family’s 160 acres of land.

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That was exhausting and backbreaking work. The father and son used a two-man chain saw with a fifty-inch blade. As Larry tightly supported the rear of the saw his father worked the controls and if there were any miscalculations the saw would fly out of the young boy’s hands sending Larry crashing to the ground. The mill’s saw blade was huge; every bit of fifty-two inches in diameter and the gasoline fueled engine which turned the toothed monster had been removed from an old tractor that Larry’s father once used to move houses. That cutting wheel sometimes grabbed a piece of lumber and tossed it up and against the roof. It happened so frequently that Larry and his father usually paid little attention to the pieces of air-born wood.

The mill, if one could call it that, was no more than a roof supported by several posts. Larry often helped his father fashion the oak lumber into flooring that was sold to local residents. The money generated from the operation supported the family, but the new Buick was purchased with some of the $5000 that Larry’s father received when he sold his Ford Tractor dealership located on Park Street in Noel. The dealership sold tractors and farm implements to farmers throughout the southwest Missouri Ozark region, which surrounded the summer tourist-dependent town of Noel, Missouri. Although some in the area earned a living accommodating the summer influx of people coming from all over the Midwest to swim in and float on the Elk River, others grew crops on rolling hills and grassy meadows that had been in their families for generations. “The boy needs a break from all that sawdust,” Larry’s mom spoke as she opened the driver’s side door to the Buick. “Hurry up – Mattie Scott is expecting us.” Larry’s pace quickened as he didn’t want his father to overrule his mother’s decision; after all, anything was better than dodging the chunks of wood that flew through the air as that saw blade tore into the oak boards. As the new Buick drove away Larry gave a departing wave to his father. Larry was certain his father saw the gesture – but busy pushing a piece of oak lumber into that blade he offered no reciprocating wave; just the slightest turn of his head and a hurried glance. “Is Mrs. Scott the lady that lives on highway 90?” Larry knew very well the answer to the question but he thought some conversation was in order. “Yes, you know she lives across the road from Martha Hatfield.” “Oh yeah,” Larry replied. “Isn’t Mr. Scott a school teacher?” Once again Larry knew full well that he taught classes at the Noel School. “Larry, why are you talking so silly today; you know very well that A. Dean Scott teaches school.” Larry considered that to be a sufficient amount of conversation and the remainder of the fifteen minute drive to the Scott house was made in relative silence save only the sound of that 120-horsepower eight-cylinder Buick engine.


As the Buick drove past the Hatfield home the conversation between the two occupants of the Buick resumed. “Do you know Darlene Hatfield, you know, Martha’s daughter?” “She’s in a higher grade than I am, but I know who she is,” Larry answered. “I’ve heard that Mr. Scott lets some of the kids in his classes spend the night at his house. One of the older kids told me that the girls sleep on the upper level while the boys sleep in the barn. “Is that so,” replied Larry’s mom as the car came to a stop in front of the stone house that was home to the Scotts. Larry waited in the car and watched as Mrs. Scott opened the front door and ushered his mother inside. Larry couldn’t see what lay behind the stone structure but he knew there was a small body of water, a pond, not far from the house. Just beyond the pond the woods offered shade to any angler who cast his favorite spinner into the calm water with the hope of catching a large smallmouth bass. After the passage of several minutes the front door to the house swung open and although he couldn’t hear the words spoken by the two women, he imagined that cordial goodbyes were being exchanged. The close friends often spoke and it wasn’t the first time Larry’s mom would go to the old stone house for butter; nor would it be the last. As Larry’s mother walked toward the driver’s side of the car he could see that both hands were holding a large object. At first he thought it might be bread, as he knew that Mrs. Scott’s reputation for

baking six loaves at a time of the best homemade white yeast bread around was well known, but as his mother came closer he saw that the object was a large bowl; a very large bowl. Larry’s mother held the bowl against her chest with one hand while the other opened the door. The door had not fully opened when she said, “Open your hands and take this bowl.” The bowl was passed to the curious youngster and as he grasped it he asked, “What’s in the bowl?” “Butter, home-made butter.” As the boy looked at the hardened substance in the bowl, his mother, and with a slight grin on her face. said, “Mattie makes the butter in a washing machine.” “A real washing machine?” Larry asked.” “Yes, a real washing machine. She has a Maytag wringer washer in the lower level. Mattie pours the cream and salt into the Maytag, turns it on and after a little while, voila, you have butter; and a whole lot of butter at that.” It took some time for Larry’s family to finish off that bowl of homemade butter, but the vision of the bowl’s bottom eventually came into view. A few uneventful and humdrum weeks passed in Blankenship hollow. The oak lumber was cut and transformed into flooring, and Larry’s father spent the cool evenings washing and gazing at the Buick Super. Larry hadn’t given Mrs. Scott much

thought that is until an afternoon when Larry answered the ringing living room telephone. “Hello,” he said. “Larry, this is Mattie Scott, is your mother around, “Sure, just a minute.” Larry called for his mother, but he hovered near the phone as he was curious about the reason for the call. After a brief conversation, Larry’s mother ended the call, “Okay Mattie, Larry and I will be over tomorrow afternoon.” Larry could wait no longer and even before the receiver was returned to the phone’s base he blurted out, “Why are we going back to Mrs. Scott’s?” “Well it seems as though she knows where there are some blackberries and we’re going to pick some. Mattie thinks they would be just perfect for preserves.” Larry didn’t voice his question, but he couldn’t help wondering what type of container Mrs. Scott would use to hold the mixture of sugar, lemon juice and blackberries. Nothing remains the same and people don’t live forever. It’s been more than six decades since Larry held that bowl of butter on his lap and only the memory remains. His parents have long since passed away, the Buick is gone, and the sawmill stands no more. Only a few of the old-timers know where the area between Noel and Pineville once known as Blankenship Hollow is located. Mattie Scott’s stone house on Highway 90 is still there as is the barn and the small pond, but Mattie passed away in December of 1980. She and Amandus Dean Scott, who died in January of 1974, lived in the stone built home for 31 years. Larry’s father, Robert J. Burkholder, R.J. to his friends, passed away in 1997 while his lovely wife, Margaret Eloise Burkholder, died in 1984. Larry and his wife Nancy continue to enjoy the Ozark life and live on the outskirts of Noel. Betty Darlene Hatfield, known to everyone as Darlene, acquired the last name of Mitchell and if asked about Mattie, she will talk about a cool Ozark summer evening, a cold glass of ice tea and a slice of Mattie’s homemade buttered white yeast bread.

October • November 2017 | 63


FH

ROM the

OLLOW

Witching:

T H ERE'S SOMETH I N G TO I T BY WES FRANKLIN

I know a lot of smart folks don't believe in witching (or dowsing or divining) rods to locate water or graves, but I do. 64 |

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I've even read a scientific study aimed at proving it's all a bunch of hooey. Maybe it is. Perhaps, as the study I read claims, the movement of the rods is caused by an imperceptible, totally subconscious movement of the hands. Maybe. All I can speak of is what I have seen and experienced myself. I will also share a couple of stories from people I know personally. Today I'll mostly just talk about using the procedure as it relates to graves.

First off, if you don't know what I'm talking about here, I'm referring to the process of locating ground disturbances by taking two rods (copper or brass, though I've heard of some people using peach and willow branches) and loosely holding them at elbow length in front of you as you walk forward. When you reach a point where the soil below is formed into a pocket – be it by subterranean water source, a utility line, a grave, or whatever – the rods will turn inward and cross each other. When you step beyond that point, the rods will straighten out. I realize that it SOUNDS rather strange or surreal. While I do not personally believe there is any supernatural force behind it, I do believe it is real – even if it can't be scientifically explained. I suppose the “subconscious movement” theory might be tested by using a robot. I'm sure someone has, with what results I do not know. Even if a robot proved that the rods only move when in human hands, there are still some things unexplained, at least to me. For instance: A city utility worker I am acquainted with carries a pair of dowsing rods with him in his truck to locate undocumented utility lines. Some of the oldest water pipes in this particular city were placed in the 1920s, and for whatever reason, they don't all necessarily appear on any maps existing today – or some of the maps are in error. He told me he has used the rods on more than one occasion to accurately locate where a line is buried when a map isn't available. In those cases, he doesn't have prior knowledge of where the rods “should” cross. He just points to where the rods indicate the line is and says “right there.” A sober, straight-laced, church-going man that I respect once told me that he located the graves of a couple of ancestors in a cemetery near Seneca, Missouri. The headstone was located in a different part of the graveyard, but he believed it was in the wrong place (I forget why). For whatever reason he had cause to believe the ancestors, a husband and wife, were instead buried in a part of the cemetery where there weren't other graves nearby. He walked the area with his rods and got a “hit” on two particular spots, side by side, and unmarked by any memorial


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stone. He contacted the caretaker and, to make a long story short, a cemetery plot map showed that his ancestors were indeed buried at that spot. The headstone had been inaccurately located for some reason. I was at a small cemetery in a grove of trees in the middle of a cow pasture near Exeter, Missouri where there was believed to be four murdered men buried side-by-side in a mass grave. I saw a man with dowsing rods walk across the suspected grave site. Four times the rods crossed and uncrossed as he stepped the width of the sunken grave. He then walked the grave site lengthwise, head to foot, and the rods remained crossed for just shy of six feet, and then uncrossed. I was at another cemetery in Neosho, Missouri where a much larger mass grave from the War Between the States is supposed to be located. The approximate boundaries of the long grave are marked with corner stones. I did this one myself, and yes, the rods crossed for the entire length of the grave site and then uncrossed after my foot stepped over the border.

Now, the last two stories, especially, do not prove anything. Even taking my word for what I saw and what I experienced - and I swear on the Bible I am telling nothing but the truth as I witnessed it – it certainly doesn't disprove that the rods weren't being manipulated subconsciously, as in both cases the grave sites were already known before the fact. It is very possible that one part of the brain is secretly telling the fingers to slightly move the rods, without the owner's knowledge. All I can say is if that is the case, I personally was totally unaware. Those times I have witched (or “dowsed”, since some people frown on the other term) graves I pledge that I was not in any way “purposely” moving the rods myself. They are held very loosely in the hands for that very reason, that is so the rods may move freely on their own without hindrance (or help). Believe what you want to – and let me just say that I am a skeptic in most things – but whether it's all just mule muffins or there's actually something to it, witching is an old-time Ozarks practice that isn't going anywhere anytime soon.

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Ozark Hills & Hollows October • November 2017  

Celebrating our heritage, neighbors and rural living in the heart of America

Ozark Hills & Hollows October • November 2017  

Celebrating our heritage, neighbors and rural living in the heart of America

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