Manhattan Magazine Summer 2011

Page 1

Summer 2011




Vol. IV | No. II

Summer 2011

anhattan agazine

editor’s note

Managing Editor Katy Ibsen

I suppose there could be worse things than an accidental food issue, which is what we cooked up for you this season. Among our compelling profiles on individuals and businesses in Manhattan, we dug in and cleared our plate with a few food-inspired stories. When writer Meta West approached me with a story idea about Sergeant First Class William McGinley and the Fort Riley Culinary team, I was hooked. But the event had passed—or, you could say, the meal seemed cold. Through her perseverance and unique writing style, she delivered a fascinating story on this relatively unknown competition treasured among our servicemen and women. McGinley even provides two gourmet recipes that will leave you wanting more. Lindsay Siebert found her food calling after giving her sister a meal planner to simplify her life as a busy mom. What Siebert didn’t realize at the time was the benefit of the book for all moms, dads, teenagers and so on. Today there are seven editions of Siebert’s original My Family Meal Planner, and the

tempting kid-friendly recipes that appear in this issue will send you in search of the book. After all, good food, and time to cook it, can make all the difference for busy families. Finally, put your walking shoes on for the Aggieville Food Crawl. One of our writers embarked on a five-stop tour to indulge in some Aggieville highlights. From pineapple beer to the Western sandwich, delicious lattes (didn’t the story recommend a coffee drink?) and the Manhattan sushi roll, it’s a culinary expedition that will please the foodie, or hungry people, in your life. Best of all, top it off with the $5 buffet at one of the original Pizza Hut diners. As you make your way through the tour, check in on foursquare. com and be sure to connect with Manhattan Magazine (www. We hope you’ll savor this and much more in our summer issue. Katy, Editor

Designer/Art Director Shelly Bryant Copy Editor Susie Fagan Advertising Account Executive Mike Mores (785) 537-5151 Ad Designer Janella L. Williams Chief Photographer Jason Dailey Contributing Photographers Virginia Hagin Cathy Mores Tim Sigle Contributing Writers Robin Farrell Edmunds Gloria Gale Mark Janssen Kristin Kemerling Megan Molitor Lou Ann Thomas Dennis Toll Meta West General Manager Bert Hull Publishing Coordinator Faryle Scott Subscriptions $22 (tax included) for a one-year subscription to Manhattan Magazine. For subscription information, please contact: Christopher J. Bell 609 New Hampshire St., P.O. Box 888 Lawrence, KS 66044 (800) 578-8748 | Fax (785) 843-1922 Or e-mail comments to Manhattan Magazine is a publication of Sunflower Publishing, a division of The World Company. FIND US ON facebook FOLLOW US ON twitter @manhattanmag

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t.o.c. Summer 2011

3 | Editor's note 49 | Q & A 62 | Calendar of events

12 manhattan living

6 | View of a dream house One couple move down the block for a breathtaking lot and custom-built home

manhattan businesses

20| The Aggieville food adventure Bring an appetite along for this journey sure to delight the senses and entertain taste buds 26| A vision of vines Sierra Vista Vineyard spawns a regional passion for winemaking

40 health & fitness

50 | The bike ride Flint Hills Area Bike Club hits the road for two-wheel camaraderie


54 | Cooking up a delicious idea My Family Meal Planner takes the stress out of planning and serving dinner

Features 12 | Goodwill Hunting Greg Eiselein and Tanya Gonzalez dive in to historic revival 40 | Around the world in 24 days One Manhattan couple travel the world courtesy of Ellen DeGeneres

get away

58 | Santos and Sage New Mexico’s high desert gem casts an unmistakable spell

30| Not your mother’s quilting bee All About Quilts welcomes younger faces to join an age-old craft

local profiles

On the cover Home of Michelle and Rich Jensen Photography by Tim Sigle

34 | The battlefield kitchen Fort Riley reigns supreme at culinary competitions


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iN August OF 1986, Mid-America Piano began serving customers in a small, 900 square foot warehouse in Manhattan, Kansas. With just three hand-picked used pianos, we began our quest to find quality, affordable pianos for our friends, local churches and schools, piano teachers and their students.

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View of a dream house Michelle and Rich Jensen easily have one of the best views in Manhattan, and they fought for it.


| Story by Robin Farrell Edmunds

One couple move down the block for a breathtaking lot and custombuilt home manhattan magazine

| Photography by Tim Sigle


fter moving to Manhattan in 2004, Rich and Michelle Jensen settled in nicely. They enjoyed living in a neighborhood perched above the city, but they had no idea how much better they could have it. While walking their dog in their neighborhood, they noticed an available lot with breathtaking views. Michelle recalls thinking, “Wow. Whoever gets to live there is going to have the best view in town.� At the time, the Jensens had no idea they’d one day be enjoying that amazing view while living in their dream home. They first lived in the Little Apple more than 30 years ago as Kansas State University students. After graduation, their teaching jobs took them to other Kansas locations. But they eventually settled in Waterville, where Rich has served as president

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“I didn’t even know this area existed. I love this neighborhood … it’s our own little world.”

– Michelle Jensen

and general manager of Titan Trailers for the past 16 years. Michelle, an art teacher with Manhattan-Ogden USD 383, continued to make the 80-mile round-trip commute. About seven years ago they decided to make the move back to Manhattan, purchasing a home in the Stagg Hill area on the city’s southwest side. “I didn’t even know this area existed. I love this neighborhood … it’s our own little world,” says Michelle. The area is a mix of older and newer homes near continuing development and is accessible by only two streets off the main road. Although they had purchased another home and moved in, the Jensens inquired about their dream lot and learned it was taken. But they later heard through the grapevine that the lot was available again and decided to build on the lot with a view.

The build Their dream home reflects Michelle’s years of collecting design ideas and their desire to have an open main living area. “As long as I’ve known [Michelle], she’s had lots of books with floor plans,” says Rich. Upon stepping through the front door, the view out the large living and dining room windows— nothing but the horizon—commands attention. “Every season is unique,” says Rich. “In the winter, it’s the snow on the evergreens.” TOP The dramatic limestone fireplace is a conversation piece in the home’s great room. ABOVE After building a home down the block, the Jensens were wooed by an available lot and decided to build again.


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Michelle enjoys watching the weather from this vantage point. “When it’s storming outside, you feel like you’re up in a tower,” she says. The view extends from the Kansas River Valley in the distance to the city’s west side. A visitor can even glimpse specks of vehicles traveling along the ridge of Kansas Highway 177. And they have one of the best seats in town for the Fourth of July fireworks show at CiCo Park. The great room features a formal dining area and the piece de resistance: a stone-framed ceiling-to-floor fireplace. The kitchen welcomes guests with a large island and a cozy dining nook. Because the sink built in the island faces east, Rich teases Michelle that “she gets to look out a window even when she’s doing dishes.” Off the great room is the master bedroom and bath, with his-and-her walk-in closets and a bed for Murphy, their 8-year-old black and silver miniature schnauzer. To the left is Michelle’s favorite part of the house: a screen porch with the requisite lounging chairs. A 5-foot-wide deck outside connects the bedroom to the main back porch, a distance just short of 30 feet. An office, laundry room and half-bath complete the top floor. “It’s bigger than it looks from the outside,” says Michelle, revealing that a possible future addition is an all-season sunroom off the master bedroom. And Rich’s favorite part of the house? “The view,” he says.

TOP Even the kitchen affords beautiful views for those cooking, dining, mingling or cleaning. CENTER The formal dining room is a gathering place when sons Jay and Cory are home for a visit. ABOVE Michelle accents her home with Mission style décor.

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The details Numerous pieces of art, including works by local artists Edward Sturr and Judy Love, adorn the walls, along with one of Michelle’s paintings. The focal point on the bottom floor is the entertainment area. A wet bar and refrigerator, stocked with beverages for guests, make the perfect stopping point before heading outside to the 30- x 15-foot inground swimming pool, a feature added a few years ago. Rich built a special doggie door for Murphy in the corner with a tunnel that exits to a grassy fenced area where he is free to run in the fresh air. “Because we both work full-time, it relieved my guilt,” Michelle says of leaving their dog at home all day. Two bedrooms with an adjoining bathroom are available for visits by their sons, Jay and Cory. Plans dictate these rooms will eventually serve their future grandchildren. Ron Hageman of Hageman Construction encouraged the couple to have at least one bathtub in the house for these future kiddos. Currently the only household occupant who has the need for a tub is Murphy the dog. One place their sons especially like to hang out is the theater room, hidden off the main area. “We could have kept it an unfinished spare bedroom, but we decided to do this,” says Michelle, pushing the

a few of the details

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door open and revealing the bi-level carpeted room, which contains six plush recliners facing a large movie screen. One idea they’re considering for the little bit of unfinished space left in the walkout basement is an art studio for Michelle, who retired two months ago after a 31-year teaching career. Her summer plans include spending time by the pool with friends and watching wildlife in the surrounding area with Rich. In fact, there’s a set of binoculars in the living room for that purpose. After 32 years of marriage and three custom homes, Rich recalls the old adage about couples who face dire consequences after undertaking a major home project. As he happily notes, “We’ve built three houses together, and we are still married.”

ABOVE Sunsets abound on the back patio, creating unforgettable views.

STORY BY Lou Ann Thomas PHOTOGRAPHY BY Cathy Mores


Goodwill Hunting

Greg Eiselein an Tanya Gonzalez dive in to historic vival

The Edmund Hunting House is now home to two Kansas State University professors.



hen Greg Eiselein finished renovating his house on Fremont Street, he was ready for a different home—preferably one with immense character. What he found was the Edmund Hunting House on Harris Avenue. “From the minute I walked in the door of this place, I was struck by its history and character,” Greg says. The two-story, threebedroom, three-and-a-half bathroom limestone house was built by Edmund Hunting in 1872, most likely as a farm home. Riley County tax records indicate that by 1862 Hunting owned 160 acres, which at that time were outside the city limits. In 1872 it was reported on tax records that Hunting was building a stone house between the college and the town. Hunting came to Kansas from Rhode Island in 1857 with his wife and child; he was the son of Dr. Amory Hunting, an important figure in the political and social life of early Manhattan. By the time Greg purchased the house in late 2002, it had seen a couple of additions and had hosted several prominent families including Amos Chang, Ph.D., and his wife Jennie MingChio Lee. Chang was a well-known faculty member in the College of Architecture, Planning and Design at Kansas State University who died in 1998. Greg purchased the property from Chang’s widow, Jennie, and moved into the house in early 2003.

Pe ect style

CLOCKWISE FROM TOP LEFT The historic home has seen a few renovations but continues to have unique appeal for its short list of homeowners. Greg fell in love with the home’s many bookcases. The dining nook opens to a beautiful backyard, perfect for entertaining. With distinctive tastes, Tanya and Greg have filled the home with treasured furnishings.

The house’s history and style appealed to Greg, who is a 19th century American literature scholar at K-State. The house is an example of 19th century regional vernacular style, which means it was not necessarily created from set architectural plans but built to suit the needs of the family that would live there. “I was drawn to this house for many reasons, but one was because it is part of the 19th century,” Greg says.


Under the carpet in the front room, Greg found the original oak hardwood floors. Th is room also features 6-foot-high windows that allow natural light to pour in from three directions. Large windows are prominent throughout the house, even upstairs in the bedrooms and two studies. “This family liked windows and lots of light, which is one of the things I also love about the home,” says Tanya Gonzalez, Greg’s wife. Tanya, professor of American literature and Latino studies at K-State, is from Southern California, yielding an extra appreciation for the natural light. Also fi lling the home is art created by fellow K-State professors, students and family members. Greg and Tanya find it important to celebrate and support local artists. Both are active in the Cultural Studies Program at K-State and encourage their students to be aware of culture in all forms. “We talk a lot about culture, not just ‘capital C’ culture, but also ‘small c’ culture, which are things ordinary people create. We really try to infuse this house with that sensibility,” Greg says.

Bilt ight in

Also adorning many of the 10-feet high plaster walls throughout the house are built-in bookcases, a perfect amenity for two English professors. In Greg’s upstairs study, which is attached to the master suite, large east-facing windows are framed with built-in bookshelves as well as built-in fi le cabinets. The bookshelves are fi lled with volumes of great literature. “Ever since reading that Thomas Jefferson had a study off his bedroom, I’ve wanted a bedroom with an attached study. Now I have one,” he says.


“From the minute I walked in the door of this place, I was struck by its history and character.”

– Greg Eiselein

Tanya Gonzalez and Greg Eiselein with two of their four pets.

Tanya has her own study with sitting room, complete with two easy chairs perfect for relaxing with a book or grading papers, across the hall. The west and south windows fill both rooms with more natural light. A back bedroom has a built-in dresser with two closets and four more large windows. The bounty of bookshelves, closets, various hidden drawers and such also drew Greg to this house. “I love all the places to put things,” he says.

A room at a time

The home is a work in progress, as Greg and Tanya renovate a part of it each year. David Emme, a local carpenter, has been a great resource during portions of the restoration, helping to keep the spirit of home’s time period. David says they “try to always maintain the character of what’s already there. As much as possible, we try to keep the original or re-create it when we can’t.” He has duplicated many of the moldings and has taken special pains to save the fan-shaped window above the front door. The window “couldn’t be duplicated, so I figured out how to hold it in place while everything below it was torn out and replaced,” David says. David admits he loves working on Manhattan’s old stately homes and considers Greg and Tanya good owners for the Hunting house. “They are willing to take their time to redo it as good as can be while keeping the character of the old girl intact,” he says.

TOP RIGHT After learning that Thomas Jefferson had a study off his bedroom, Greg also wanted one. He has just that kind of space in the Hunting house.


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The Aggieville food adventure Bring an appetite along for this journey sure to delight the senses and entertain taste buds



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elieve it or not, a mecca of food lies in an area typically known for its nightlife. Aggieville boasts unique late-night hot spots and pizza joints open until the wee hours of the morning. However, a daytime stroll through the ’Ville will provide even the most discerning of palates with dining choices unique to Manhattan. What’s even better is that there is no need to experience these gems separately; they go even more smoothly when sampled together. Take a Saturday, or sneak away from the daily grind on a beautiful summer afternoon, to explore some of Aggieville’s best eateries with this handy guide. ABOVE Bri Vogel enjoys a pineapple beer at So Long Saloon. BELOW The unforgettable chipotle raspberry bean dip.

Stop 1: So Long Saloon, 1130 Moro St. Must have: Pineapple beer

All real food adventurers know the perfect way to cleanse a palate before starting a new delectable journey is with an ice cold drink. So Long Saloon has just the thing: pineapple beer. Although it sounds unusual, this perfect mix of pineapple juice and domestic beer is a step up from the everyday ale. At only $2 each, these drinks make it easy to feel free to stick around and have a few. OK, so you stuck around. Might as well enjoy the chipotle raspberry bean dip, a So Long’s staple that waiter Ben Warta says is the perfect complement to a cold pineapple beer. The subtle sweetness of this dip leaves patrons craving it for days after. “It’s what everybody has to order when they come in,” says Warta. “It’s definitely our most popular appetizer.” Insider tip: Plan to wait for a table. The restaurant is small, with only a few seats at the bar and about 10 tables, but the wait staff is eager to grab patrons a drink while they wait. This gives guests more time to browse the fun menu. The creators took time to sprinkle in fun language and descriptions to tempt diners. Their mouths will be watering simply by reading about menu items like the Resist Temptation Burger, smothered in crispy bacon, melted cheese and a fried egg.

So Long Saloon Chipotle raspberry bean dip, $7.75 (785) 537-9292

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| manhattan businesses Stop 2: Green Tea and Sushi Bar 1120 Laramie St. Must have: Manhattan roll After something sweet, it’s time for something savory, and one of the area’s latest additions is sure to please. Green Tea has an extensive menu, but light eaters—or those journeying on a food crawl— will appreciate the fact that Green Tea allows diners to purchase single sushi rolls, like the Manhattan sushi roll, which consists of tuna, salmon, avocado, asparagus, crab meat and mango covered in tempura flakes. “I wasn’t really a fan of anything sushi-related before, but I gave it one more shot, and it was worth it,” says customer Doug Campbell. “This place is absolutely a nice addition to Manhattan; it’s different.” For the best experience at Green Tea, request a seat at the bar where diners have an up-close view of the sushi chefs working their magic. They whip up sushi rolls and other dishes with such speed and accuracy, it appears to be an art. Added bonus: The cook staff is happy to chat with diners or answer questions about what they’re making—now that’s a menu.

Green Tea Manhattan sushi roll, $12.95 (785) 539-9888

Stop 3: Rock-A-Belly Bar and Deli 718 N. Manhattan Ave. Must have: The Western By now, it’s time for something sizable, and Rock-ABelly has the perfect portion size down to a science. The magical sandwich creators in the kitchen know how to create a delicious, melt-in-your-mouth sandwich without uncomfortably stuffing diners to the brim. A great example of this concept is the Western sandwich. It presents sandwich connoisseurs with the perfect amount of roast beef, ham, cheddar, lettuce, tomato and anything a heart could desire, including choice of bread and fun extras like banana peppers. Rock-A-Belly boasts the funkiest atmosphere of Aggieville restaurants, with loud music, soft lighting and unique art providing a vintage, retro feel. The booths next to the large picture windows in the front provide the perfect setting for grabbing a quick bite with friends.

Rock-A-Belly Western sandwich, $6.99 (785) 539-8033

Sushi has become all the rage in Aggieville after the opening of Green Tea and Sushi Bar.


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Rock-A-Belly boasts the funkiest atmosphere of Aggieville restaurants, with loud music, soft lighting and unique art providing a vintage, retro feel.

Scott Voos enjoys the satisfying Western sandwich and summer beer at Rock-A-Belly Bar and Deli.

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Stop 4: Bluestem Bistro, 1219 Moro St. Must have: Honey nougat latte After all that sustenance, it’s time for something sweet. Bluestem Bistro may be a coffee shop, but it also features pastries and desserts as well as drinks that easily double as desserts. The honey nougat latte is a few dollars’ worth of sweet, chocolatey heaven, yet light enough that it is the perfect meal topper. David Adkins, a Bluestem Bistro barista, says the drink is the most frequently ordered on the menu. It includes a shot of espresso with white chocolate, honey and steamed milk. If you still crave an extra dose of sweetness, Bluestem has plenty to offer. While the dessert menu may vary, one item that makes the rotation is the chocolate-covered chocolate cupcake with cheesecake filling—a true indulgence. The frosting on the cupcake melts in your mouth like ice cream, and the filling is the perfect contrast to the nutty taste of the latte. “It’s all quality food made in-house,” says Adkins. “Our atmosphere also keeps people coming in. We have a lot of regulars. That’s what we’re known for.” Appetites are most likely satisfied at this point, so a break is well-deserved. Go home and sleep off that food overnight.

Bluestem Bistro Honey nougat latte, $3.85 (785) 587-8888

Kevin Peirce and David Adkins sip drinks on the patio at Bluestem Bistro.


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Kenny Lannon take advantage of the $5 buffet at the oldest original Pizza Hut in Aggieville.

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Stop 5: Pizza Hut, 1121 Moro St. Must have: A bite of history

Phone: 785.537.5151

It’s no secret that Pizza Hut offers good pizza. It’s also no secret that its lunch buffet, at $5, is one of the most affordable lunches in town offering varieties of pasta, pizza, salads and desserts. So once that stomach starts growling again, hit up this particular Pizza Hut location—also known to be the oldest original Pizza Hut location in the world, as well as the first Pizza Hut to offer a buffet. Th is Pizza Hut was converted from its beginnings as a paint store. While the food is the same at all Pizza Huts, the Aggieville location is like stepping back in time. The walls are decorated with sports relics from years past, along with other little pieces of Manhattan and Kansas State University history. Th is fragment of history is the perfect ending to what has been a delicious journey through Aggieville. Regulars and newcomers will quickly learn the hardest part about dining in Aggieville is deciding where to eat. So make it a food crawl and call it a day.

Pizza Hut Buffet, $5 (785) 539-7666

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| Story by Dennis Toll

A vision of vines Sierra Vista Vineyard spawns a regional passion for winemaking

The sweeping Flint Hills landscape provides beauty and bounty for growing grapevines.


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| Photography by Tim Sigle

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inking new roots into the rocky Flint Hills soil has become a passion for T.J. and Gayle Winter. What began merely as a hobby for this Manhattan couple has grown into something more. “I started with a few vines, and it’s grown from there,” says T.J., who with wife Gayle owns and operates Sierra Vista Vineyard on their ranch north of Manhattan. “Every year I try to add a few more vines. I think the Flint Hills soil is just made for this.” Sierra Vista Vineyard evolved in 2002 when T.J. began growing vines. He studied how to grow vines and even took a class on viticulture. Today, 600 vines grow on just 1.2 of the ranch’s 122 acres, allowing T.J. the opportunity to offer each vine individual attention throughout the year. Laughing, he explains that he has even named many of the vines. “His vines are his babies,” Gayle says with a laugh of her own. “He has got the best vines around. This gives him something to do. It takes a lot of energy (to care for the vines), and he needs something to do.”

ABOVE T.J. Winter, proprietor of Sierra Vista Vineyard, turned his hobby into a passion and has thrived at growing grapes.

Fruit of the vine T.J. works tirelessly to see each vine produce 10 pounds of grapes, which corresponds to 6,000 pounds of grapes come fall. Depending on how production goes, these 3 tons of grapes should produce enough wine for 1,500 to 2,000 bottles. T.J. and Gayle do not make or bottle any wine. Instead, they sell the grapes directly to a Kansas-based winery. This year, Prairie Fire Winery in Paxico has purchased the crop of grapes. Bob DesRuisseaux, owner of Prairie Fire, says he chose to buy Sierra Vista’s grapes because of their Flint Hills pedigree. Like T.J., Bob sees great potential in the Flint Hills for more grape production and believes the soil and topography are ideal for vines. “T.J. does a great job taking care of his grapes, and the quality of his grapes is exceptional,” says Bob.

The Flint Hills The prairie land of the Flint Hills is perfect for growing grapes because of the region’s thin, rocky soils, good drainage and hillsides exposed to plenty of sunlight. Grapes also like wind, which along with sunshine helps protect the vines from attacks of fungus and mildew, the biggest enemies of healthy vines.

Sierra Vista Vineyard 6936 Sierra Vista Lane (785) 776-9780

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“If you can grow good prairie grass, you can grow good grapes,” T.J. says. Starting with just a few vines, T.J. hand-dug holes 12 inches across and 26 inches deep for 500 vines. Another 100 holes were mechanically dug for a total of 600 vines. That’s not such an easy task considering how much stone is found in the Flint Hills. This size of operation requires backbreaking work, but it is not yet to the size where they can make a living off the vines. T.J. admits it would take a vineyard much larger with mechanized production methods to accomplish that cultivation feat. That is why most of the ranch is still focused on cattle production. For the cattle, the native prairie grasses of the Flint Hills are like sweet wine. The Flint Hills have become as much a passion as the grapes for T.J. When his father, Norman, purchased the land in the 1980s, he raised cattle. T.J. acquired the property in 1990 and for the last two decades has worked to bring back the native grasses that gracefully cover the hills. The land not covered in vines is leased each year to cattle owners and supports 50 head of cattle, who graze throughout the summer as grapes ripen nearby. “The ground between the posts in the vineyard is prairie grass,” T.J. says. “The prairie is my groundcover.”

On the map T.J., along with a handful of other Flint Hills producers, is working to obtain a geographic designation for the Flint Hills as a grape-growing region. This designation, called an American Viticultural Area, is granted by the government and marks off unique regions of wine growers. If successful, the Flint Hills wine region would be the Napa Valley of Kansas. In fact, it was a visit to that famed California wine-growing region that gave T.J. the idea to convert a portion of his cattle pasture into a Kansas vineyard. “It’s like being a farmer. You plant this and you plant that and everything is growing and you keep expanding, and that is pretty much how it happened,” T.J. says. “Every year I plant more. One of these days Gayle is going to have to tell me to stop doing it.” T.J. wonders if his Italian heritage also played a role in his love of grapes. “I know someplace back in my lineage I had to have some people stomping grapes or picking grapes,” he says. T.J. and Gayle put a lot of work into the operation, taking care of the grapes year-round.


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A year in the life of a vineyard Grapevines may be prolific growers, but that does not mean growing grapes is simply a matter of sticking a vine in the ground and watching it take off. As T.J. Winter of Sierra Vista Vineyard explains, the operation is a year-round, hands-on, labor-intensive effort. “There are peak times of being busy. Even in the winter, it is the pruning. In the summer it is maintenance on the grapes, watering them, doing spot pruning and netting them. It is very much hands-on. … There are a lot of conditions out here that can affect your grapes,” he says. T.J. grows several varieties of grapes, including Chambourcin, Geisenheim, St. Vincent, Seyval Blanc and Rougeon. April also begins the spraying schedule. Too much moisture can bring out fungus and mildew, which will damage the vines. A regular schedule of spraying helps protect the vines from such threats. Each variety of grape is susceptible to different kinds of threats. “Preventative maintenance is real critical,” T.J. says. Depending on the variety, vines will bloom sometime in May and shortly thereafter the berries will be set and start to grow. While fungus is no longer a threat, the changing color and sugar can attract hungry birds. To protect the grapes from these feathery predators, T.J. puts nets over the vines, which is an arduous process. At this time spot pruning is required to ensure the growing grapes are exposed to

sunlight. The best growth comes on top of the vine, or the canopy. But with netting covering the vines in July and August, spot pruning is difficult. The work slows slightly as the grapes mature in late summer and early fall. T.J. must monitor the grapes and stays in touch with his prospective buyer. The buyer determines the sugar and pH level for the grapes, therefore making the call on when to harvest. Enter Gayle. “She’s my picking crew,” T.J. laughs. “I arrange it,” Gayle specifies. Gayle organizes and feeds the crews that help harvest, of which there are many from August through September. “They work so hard,” Gayle says. “They are like little bees out there.” After a harvest, cleanup occurs. Ground clutter, like fallen leaves and branches, will only serve as a breeding area for disease in the spring, so the vineyard is kept neat. There is a small break in the action until February, when pruning takes place. It’s a critical process to keep vines in line. When pruning is finished, the buds begin to swell as the weather warms and another season begins. “I love it,” T.J. says. “I love being outside. That to me is the biggest benefit—being outside and enjoying the nature part of it.”

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Not your mother’s quilting bee All About Quilts welcomes younger faces to join an age-old craft

All About Quilts is the one-stop-shop for all quilting needs. From fabrics to clothes, the store has it all.


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| Photography by Virginia Hagin

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oday’s quilting bees are comprised of new mothers, military spouses, teenagers, college students and even men, all getting their stitch on. “This new generation is very creative, and they just want to learn everything,” says All About Quilts owner Karen Malone. “We are here to teach them from the beginning how to run their machine, how to quilt and how to sew.” These beginning quilters convene monthly at All About Quilts, the quaint quilting shop on the east side of Manhattan. It serves as the ideal spot for this new cohort of quilters to meet past generations and learn the art of quilting. Newcomers can bring their own sewing machine to the classes or work with one available at the shop. Students are shown from start to finish how to do a project such as a pillow, wall hanging, placemat or hot pad. “Sewing and quilting are useful skills to have in daily life. I can’t imagine not knowing how to hem a pair of pants,” says Karen. “The skill of sewing allows you to make a gift, make a pillow to decorate your home or your very own curtains in colors that you like.”

Modern-day quilting Jenna Koster, a recent Kansas State University graduate and a beginning quilting student, decided to enroll in the class after inheriting a passion for quilting from her mom and aunt. “Taking a quilting class has been a fun experience,” says Koster. “I have enjoyed meeting other young people that have the same interests while learning new ideas. Plus, I have gained the self-confidence in knowing that I can make something.” All About Quilts also offers Block of the Month classes where students learn how to assemble a quilting block. “We give the students the techniques on using the tools,” says Karen. “It’s like a carpenter learning to use his tools—we have to learn to use our tools.” The computer has opened a new world in the art of sewing and quilting, Karen says. At the shop, 80-year-old women can be found creating design work on the computers through the Bernina V6 Software class. “Technology allows you to be more creative and gives you tools to work with you, so you can recolor and reposition certain pieces of a quilt and design something completely different,” says Karen. “Computers also have enhanced our creativity amazingly through embroidery, quilting and how we decorate clothing through decorative stitches.”

All About Quilts

8651 E. U.S. Highway 24 (785) 539-6759

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Owner Karen Malone teaches a class at the store, which also has a retreat house where quilters can stay for the week and indulge in their craft.

The queen quilting bee

Karen created this Remembering OZ quilt.


Karen, who grew up in Lyons, has been quilting all of her life. “Growing up I used to play under a quilting rack. Both my mother and grandmother quilted,” she says. “I don’t remember a time when I wasn’t quilting. It’s just a hobby I love to do.” Karen and her husband, Brad, moved with two their children to all parts of the world because of his job as an engineer in the oil industry. They’ve lived in places such as Australia, Pakistan, Saudi Arabia and Indonesia, where Karen started teaching quilting classes. “Even at the equator or in the oppressive heat of a Saudi Arabia summer, something like learning to quilt or learning to teach quilting fills the time and supplies much satisfaction,” says Brad. “When you are finished, you can produce an heirloom to be handed down for generations.” While living in the Middle East, Karen yearned to move to a place where her daughter could be in the same high school for four consecutive years. She read in a magazine that people who are uncertain of where to live should consider moving to their college town. That’s exactly what the Malones did, landing in Manhattan in 1999. “I took that bit of advice, and I am very glad I did,” she says. “I like Manhattan. It’s a nice town.” Six years later, Malone decided to open All About Quilts with a retreat house next to the shop. The comfortable house accommodates up to 12 guests with six bedrooms and five bathrooms. In addition there is a fully equipped kitchen, spacious living area, meeting room with a fireplace and a classroom with cutting mats and ironing boards. “People have come all the way from California to sew and stay at our retreat house,” says Malone. “They will come spend three days and two nights and just sew all weekend and have a blast.” Malone’s favorite aspect of quilting is the process of putting together the fabrics and working with color; every year she designs her own quilt. One of her recent designs was a Remembering OZ quilt she made for her niece as a college graduation present. Her vibrant quilt showcases various scenes of the movie with unique embellishments that Karen specifically added such as Dorothy’s sparkly red shoes. “Quilting is very satisfying,” she says. “When I’m done with a quilt and it’s quilted, I look at it and think, ‘I did that.’ I have something to show for my time. I’m creating something and doing something I like.”

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Interested in quilting? Try one of the following classes offered this summer at All About Quilts. Basic Beginning Quilting 1 p.m.-3 p.m. July 14 7 p.m.-9 p.m. July 14 1 p.m.-3 p.m. August 11 7 p.m.-9 p.m. August 11 Thimbleberries Club 7 p.m. August 17 9:30 a.m. August 18 7 p.m. August 18 Bernina Club 1 p.m. August 20 Crazy Quilt Mondays – Hand Stitchery Club 1 p.m.-3:30 p.m. July 25 1 p.m.-3:30 p.m. August 29 All About Quilts also hosts Christmas in July, starting the week of July 10, when the shop offers various classes throughout the week. A three-month “Block of the Month” class to design the store’s Christmas Quilt starts July 16.

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| Story by Meta West

The battlefield kitchen Fort Riley reigns supreme at culinary competitions


*Editor’s note: Sergeant First Class (SFC) William McGinley was recently reassigned to Fort Bragg before this issue was printed. His replacement is Staff Sergeant Cameron Dark.

Sergeant First Class William McGinley whips up a meal as part of the Fort Riley culinary team.


hefs wielding knives and sauté pans equip themselves to battle it out in the kitchen. It’s not an episode of Iron Chef, but a real scene involving soldiers from Fort Riley. The fort’s culinary team took part in the 36th Annual Culinary Arts Competition last winter at Fort Lee Virginia. Crystal-clear consommés, Peking duck wraps, escargot ceviche, seared scallops with foie gras and pea purée were just a few of the starters that a

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| Photography by Virginia Hagin

specialized unit of soldiers practiced preparing in the Army’s spacious state-of-the-art professional kitchen. According to Sergeant First Class (SFC) William McGinley, culinary manager of Fort Riley’s 2011 team, “Those are some of the items that became part of our Wizard of Oz-themed table display at the competition. They fit right in with the current trend toward small, individually portioned foods.” At Fort Riley, an amazing array of microgreens and exotic cheeses lined the shelves of one of several walk-in refrigerators. Imported chocolate, high-quality olive oils and vinegars, and gluten-free quinoa were some of the many ingredients the soldiers used to create culinary masterpieces. Private First Class Martha Cobble utilized dark chocolate in her intricately designed chocolate-covered cherries. “The temperature in the lab at Fort Lee was too hot, so I ended up actually making all the chocolate confections in my room at the Stay-Over Suites, with the air conditioning turned up full blast,” Cobble says.

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“Although I only needed a total of seven chocolate-covered cherries for my display, I had to make lots more so that I could pick out those that were perfectly matched.” The cherries were part of her petit four entry that earned a gold medal and Best Exhibit in Show in the dessert category at the military’s culinary competition. The contest is billed as the largest culinary competition in North America. During that same competition, Fort Riley was bestowed with honors for the Best Decorated Table during the field cooking competition and a silver medal for its three-course gourmet meal served to 80 people using military field equipment. “That was a really tough competition,” McGinley says. “I’m proud of the team. They stayed composed and executed what we practiced. [It’s] definitely one of those competitions that you are relieved when it’s over.” The Mardi Gras-themed main course menu consisted of Jumbo Stuffed Chicken Breast, Quinoa Jambalaya, Stewed Okra and Whiskey Crawfish Sauce. That’s a far cry from the mess hall grub featured in comic strips. Food Service Training provides soldiers with food preparation knowledge and skills. Advanced courses focus on knife skills, menu development, baking techniques, buffet platter production and presentation, production of course meals, effective purchasing techniques, advanced dessert preparation, table service and nutrition. These are skills that not only feed the troops but also keep them fit and ready for action.

“The annual competition is a great opportunity for our military chefs to showcase their talents.”

– Russell Campbell

“The Advanced Culinary Skills course challenges military chefs to become better. They come to the course with a good foundation of culinary skills that our staff stretch and grow during their five weeks of training,” says CW4 Russell D. Campbell, chef of the Advanced Food Service Training Division at Fort Lee. In 1973, the Army decided to add another dimension to its food service program by implementing a culinary arts competition. Today the annual event is hosted by the Joint Culinary Center of Excellence and open to all military bases and branches. This year’s competition drew more than 240 culinary specialists and 26 teams from all five services, including the Army Reserve and National Guard. Adding to its prestige, the competition is sanctioned by the American Culinary Federation, the largest professional chefs’ organization in North America. “The annual competition is a great opportunity for our military chefs to showcase their talents, learn from other chefs, and an opportunity for them to earn a professional culinary medal


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McGinley led the Fort Riley team to excellent rankings last year at the 36th Annual Culinary Arts Competition.

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they can be proud of for the rest of their career,” says Campbell, who also serves as manager for the U.S. Army Culinary Arts Team. Campbell was stationed at Fort Riley from 2006 to 2010. Although McGinley has recently been reassigned to Fort Bragg, he served as Fort Riley’s culinary arts program manager and senior food operations sergeant for several years. In addition to overseeing Food Service Refresher courses for Army cooks and taping television shows targeted toward soldiers and their families, he was in charge of assembling the culinary team that competed at the annual Fort Lee contest. Soldiers are borrowed from other units, and there is always a chance that one or more may be deployed at any time. “If there happens to be enough qualified soldiers interested in the team, I’ll hold a competition. However, this year that was not the case. I originally selected 14 based on availability,” says McGinley. “At one point, due to deployment, I was down to just four so had to recruit a few more. Not all of this year’s team had a background in food service, so training was intense.” To practice for the national battle, the team traveled to Overland Park in late fall to compete against Johnson County Community College’s culinary team. The contest was more of a competition against the professional standards of the AFC than against one another. “It gave team members an idea of the pressure they’d be operating under at Fort Lee,” McGinley says. The Fort Riley team captured two trophies and 26 medals this season, including McGinley’s gold for his lobster seafood entrée during the Fort Lee competition. While winning trophies and medals validates the time and effort spent in preparing for competitions, there are other benefits. “The competition provides opportunities to see what others are doing. It definitely raises expectations and enhances the way dining halls are run,” says McGinley. Those benefits are what drive the Fort Riley culinary team to compete year after year. It’s why McGinley and Campbell believe that the future of Fort Riley’s teams will continue to be “Army Strong” and reign supreme.


LEFT McGinley with the award for the Best Decorated Table.

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Recipes provided by Sergeant First Class William McGinley

Hawaiian Beef Teriyaki ¾ cup soy sauce ½-inch slice fresh ginger 1 clove garlic, minced 1½ teaspoons brown sugar ½ cup water 1½ pounds sirloin steak, cut into ¼-inch strips 1 pineapple, peeled and sliced lengthwise 1 tablespoon thinly sliced mint leaves Combine soy sauce, ginger, garlic, brown sugar and water. Marinate meat in the mixture in a plastic bag overnight in the refrigerator. Preheat the grill to high heat. Remove meat from marinade; discard marinade. Thread meat on skewers. Cook over hot coals until done to your liking, about 4 to 5 minutes for medium rare. Place pineapple slices on grill. Cook on both sides until there are grill marks and the natural sugars have helped it brown, about 2 minutes per side. Place beef skewers on top of grilled pineapple slices and garnish with mint.

Caramelized (Overnight) French Toast 2 cups brown sugar 1 cup butter 4 tablespoons corn syrup 8 slices Texas toast 3 tablespoons granulated sugar 1 tablespoon cinnamon 12 eggs 1 cup milk 1 tablespoon vanilla extract In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from heat. Pour into a greased 2-inch high ovenproof pan. Top with slices of Texas toast. Combine sugar and cinnamon. Sprinkle over the bread and set aside. In a large bowl beat the eggs, milk and vanilla. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for approximately 1 hour or until firm.

The Taj Mahal in India.


Story by Lou Ann Thomas

Photography courtesy of Jenna and Daniel Bell

arouNDThe WorLD IN DayS 24

oNe MaNhattaN couPLe traVeL the WorLD courteSy of eLLeN DegeNereS 41


ABOVE Daniel Bell on the mountainside in Jordan. LEFT The treasury at Petra in Jordan.

simple thank-you note paid big dividends for Jenna and Daniel Bell of Manhattan. Last fall Jenna noticed The Ellen DeGeneres Show website was asking for stories from military families. Jenna quickly jotted a note to the show thanking it for recognizing military families; her husband, Daniel, an Army captain stationed at Fort Riley, was serving in Iraq at the time. Jenna also included the story of how, after their wedding in July 2009, their honeymoon was canceled because her grandmother was ill and in the ICU. Before the honeymoon could be rescheduled, Daniel was deployed to Iraq. In her note Jenna added how grateful she had been for the Ellen show during that time. “Ellen got me through that deployment when Daniel was gone for 12 months. I started watching Ellen every day for something to laugh about,” she says.

surprise win When Jenna received a call from the Ellen show inviting her to fly to California for a taping, she was thrilled. But Ellen had more than a VIP pass to a taping in mind for the Bells. At the show, which aired November 24, Ellen announced that one audience member was going to receive a National Geographic trip around the world, valued at more than $70,000. By a process of elimination—when the talk show host asked everyone in the audience to stand, then asked people to sit based on qualifiers such as having a spouse in the military, hair color and whether they were from Kansas—Jenna was revealed as the winner of the once-in-a-lifetime trip. “I sent an e-mail to Daniel saying, ‘Ellen just gave us a trip around the world,’” Jenna says. Because the show hadn’t aired yet, Daniel couldn’t tell anyone. But once he could, his commanding officer told him whatever he needed would be worked out, as he was still deployed. “Right out of the gate everyone was amazingly helpful,” says Daniel, who is stateside until spring 2012 when he will leave for his third deployment, this time to Afghanistan. He has been deployed for more than two and a half of the seven years the couple have been together. “What a gift to be able to do this trip, but even better that I get to do it with Dan,” Jenna says.


While traveling between various sites, passengers received a lesson from accomplished photographers. Jenna became a master at this. INSET Jenna and Daniel Bell at Easter Island.

Leaving on a jet plane

ABOVE Monk meeting room in a temple in Tibet. RIGHT Yak butter candles in front of Buddhist statues. Yak butter is placed into the candles by pilgrims as an offering to the various Buddhas.

The Bells headed to Orlando on February 4 to meet the others in their travel group and board the private plane that would become their home away from home for the next 24 days. The 757, which normally has a seating capacity of more than 220, was customized to seat 80 people comfortably. Jenna, a graduate student in special education at Kansas State University and a long-term substitute teacher at Woodrow Wilson Elementary School, was most excited about being able to bring fi rsthand knowledge and experience of places like the Taj Mahal, the panda research center in Chengdu, China, and the palaces of Tibet and Machu Picchu to her students. “To be able to see these places and get up-close photos of things like the Taj Mahal, with its handcarved flowers with precious and semi-precious stones inlaid in the marble around the palace, will help me better show my students what these places are really like,” Jenna says.

Favorite stop Both Jenna and Daniel found Cambodia to be their favorite stop. The ride they took on an elephant was especially memorable.

“The people were so friendly, and the architecture of all the temples was so beautiful. There is not a flat surface in them that doesn’t have something sculpted on it,” Daniel says. Also while in Cambodia they toured an elementary school, which was a thrill for Jenna, who will complete her master’s degree at the end of the summer semester. “The children were learning English and were so well-behaved,” she says. TCS Starquest Travels, the group who works with National Geographic to create these trips, likes to give back to the communities it visits. In Cambodia the Bells, and many in the group, gave monetary contributions to the school as well as new school supplies. The travel group received mini-lessons before every stop of the adventure. On the first leg of the journey the group received travel and wildlife photography tips from Kent Kobersteen, former director of photography for National Geographic magazine. And David Lamb, foreign correspondent for the Los Angeles Times who covered the Vietnam War, treated the Bells and the rest of their travel group to a crash course on the history of Cambodia. At every stop travelers would board coach buses with local guides who would stay with the group until it returned to the plane.

ABOVE Sandstone carving on Buddhist temple in Cambodia. LEFT Traditional Cambodian dance during evening entertainment at hotel.

The Bells’ trip around the world by the numbers: 24 DayS 33,592 MILeS 10 couNtrIeS 5 coNtINeNtS North america, South america, australia, africa and asia 1 eLePhaNt rIDe 2,500 PhotograPhS taKeN aND Too mAnY MoNKeyS to couNt

“To be able to see these places and get up-close photos of things like the Taj mahal, with its hand-carved flowers with precious and semi-precious stones inlaid in the marble around the palace, will help me better show my students what these places are really like” – Jenna Bell “If they had just sent us to these places without the experts and guides sharing information about history, architecture, travel tips and things to look for, we would have been lost,” Jenna says.

needing a bigger bucket

See Jenna bell win the ellen show by v their world tour on page at isiting our facebook m/manhattanmagazin

ABOVE School of fish taken from semi-sub in Great Barrier Reef.



Most of the other travelers were older, recently retired and in their 50s and 60s. “They were finishing their bucket lists, and we were just beginning ours,” Jenna says. But now that the Bells have been around the world, that list has been ratcheted up some. Where it had once been Jenna’s wish to go on safari in Tanzania, having now done that she has created another wish for her list. “Now that I’ve seen the Serengeti, I’d love to go over it in a hot air balloon. Before this trip I didn’t even know that you could do that,” Jenna says. Among other wishes, the couple would like to revisit Cambodia as well as take the worldwide journey all over again—only this time they’d like to bring their families with them. “We feel very grateful to have gone on this trip,” Jenna says. “It is very humbling.”

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As director of the Riley County Historical Museum in Manhattan, Cheryl Collins knows what she is talking about. She was born on the Santa Fe Trail—“at least sort of, as I was born in Council Grove,” she says. She received her undergraduate degree in history from Kansas State University then earned a graduate degree and spent hours as a volunteer at the Riley County Historical Museum. “I loved working at the museum. And when an opening for a parttime archivist appeared, I jumped at the chance,” she says. “Eventually, I became a full-time archivist and in 1988 director.” The rest, as they say, is history.


Cheryl Collins Director, Riley County Historical Museum

Have you always had a passion for history? Yes, but I don’t think I really recognized the importance of history in the lives of individuals until I worked at the Riley County Historical Museum. I know I did not recognize the power of objects and the built environment to illustrate and inform our sense of the past. Why do you think it’s important to preserve the history of Riley County? Knowing local history gives people a connection to their place and their community and a context for their connection to state, national and world history. That’s why I think it is especially important for places like Riley County and Manhattan to record, research and revel in our history. We are a transient community in many ways, and our history gives us a way to connect. I am deeply grateful to the people of Riley County, the Riley County Commission, the Riley County Historical Society and the other local historical groups for the support they give in preserving and presenting our history.

Interview conducted, condensed and edited by Katy Ibsen. Photograph by Tim Sigle.

Tell us what the museum has to offer. You can see Seth Child’s trunk, the bell from the steamboat Hartford, ponder a hog oiler and read about Julia Lovejoy’s harrowing 1855 trip to Manhattan. … We offer changing exhibits on Riley County history and a research archives/library. In cooperation with the Riley County Historical Society, founded in 1914, we offer educational programs

for children and adults—on-site and off-site—quarterly dinner meetings with local history programs and publish local history. In partnership with the Kansas Historical Society, we administer the Goodnow House State Historic Site, located next door to the Riley County Museum. We are very pleased that the Goodnow House will be reopening this summer after extensive restoration; 2011 is the 150th anniversary of Isaac and Ellen Goodnow’s completing and moving into the house. Do you have a favorite exhibit? Right now I think the exhibit I like best in the museum is a small one that features objects and information about the Wareham family. The Wareham brothers, H.P. and Will, were very important to the development of Manhattan city services; they put in our telephone system and our first sewer system. What do you love most about Manhattan and Riley County? The history, of course. What would people be surprised to learn about the museum? The public may not know that the museum staff has almost 150 years in cumulative experience in museums and archives. I am very proud of the staff we have at the Riley County Historical Museum. What funny memory do you have from working at the museum? I love giving programs on Riley County history, and I am always glad

to be asked to talk about our heritage. One time I was talking to a first-grade class. The room was crowded and the children were all seated at my feet. I launched into my tale about the past and suddenly felt a strange sensation on my toe, which was visible in my open-toed shoes. I looked down and one of the first-graders was holding on to that toe. This so surprised me that I forgot where I was in my presentation and had to really scramble to figure out what to say or do next. Giving programs to children is a lot of fun, and one never knows what to expect. Children come up with wonderful questions—sometimes very insightful, sometimes very off the wall. If you could have lunch with any historical character from Riley County, who would it be? Only one? That would be a very, very hard choice. For the ManhattanRiley County sesquicentennial, we developed a list of Riley County Notables—the famous and infamous who have an association with the county. I would love to talk with all of them, and many others that are not on that list. If I had to pick only one, I might choose Dr. E.L. Patee, a Manhattan physician who had sterling qualities—he was stalwart support to the exodites [Exodusters were the African Americans who left the South in the mass migration of 1879-80] who came here in 1879—and less sterling qualities—he had at least four wives, most of whom by divorce did he part. Dr. Patee died in 1903, and I have researched his life for a number of years and but still have lots of questions.

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Members of the Flint Hills Area Bike Club describe their growing organization only one way—FHAB-ulous. Club vice president Jo Maseberg-Tomlinson explains it as a club with members who value their community and enjoy riding bikes together. “I know people’s names that I never would have known before and met people I wouldn’t otherwise have had the time to meet,” says Maseberg-Tomlinson. “People come up to me in the grocery store to talk about FHAB.” The biking club, which brings together people from all walks of life, is relatively new. FHAB is entering its second year

| Story by Megan Molitor

after beginning with a steering committee in 2010. The idea for the club started when Jeff Koenig, owner of Big Poppi Bicycle Company in Manhattan, realized there was no novice cycling club in the area, which was odd for a town of its size. “There was nothing that was accessible to average, everyday folks,” says Koenig. While other clubs existed for experienced riders, there was nothing for cyclists who were new to town or looking to ride casually. As the owner of a bike shop, Koenig thought many community members would be interested in a club that catered to everyone, and he was right.

The bike ride Flint Hills Area Bike Club hits the road for two-wheel camaraderie 50

| Photography by Virginia Hagin

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“I didn’t want it to be centered around our shop. I just wanted people to ride together,” he says. “We all worked hard to make it attractive to people of all stripes, including those with less experience.” Miriam Clark, Manhattan resident and member of the initial steering committee, says an enthusiastic response enlisted 20 members who worked to start a website and Facebook fan page and to connect with bike lovers interested in creating a cycling community. “It was an exciting group from the start,” says Clark. “We have military people, college students, families, children and older adults. Our goal is to be inclusive and all encompassing.” The club reaches this goal by focusing on three types of bike rides: road rides, which appeal to faster riders who travel long distances; trail rides, which traverse hills and rougher terrain; and family rides, which are ideal for casual riders or families that want to bring along young children. Rather then scheduled rides set in stone, the club uses various types of technology, like the club’s website or Facebook page, to communicate with other members when they want to set up a bike ride. “We get riders in touch with the right group,” she says. “It’s lonely to go bike riding by yourself. Manhattan’s culture is so transient, it’s hard to put together a big event. We focus on individuals with a nice level of diversity.” After rides, club members often meet at restaurants or ice cream shops to refuel and enjoy each other’s company off the pedals. “It’s a good way for Members of the Flint Hills Area Bike Club are dedicated to creating a welcoming group for bike enthusiasts in Manhattan.

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“We have military people, college students, families, children and older adults. Our goal is to be inclusive and all encompassing.”

– Miriam Clark

members to connect,” says Clark. “It can be hard for people in the community to meet others who are into their level of cycling. The club provides a way to do that.” Club members also participate in area parades, like the Mayor’s Holiday Parade or the St. Patrick’s Day parade. At these events, the club enlists the help of area bike shops, such as Big Poppi or Pathfinder. Both businesses give back to the club by helping members with maintenance at bike events as well as providing discounts on products. “People want to ride bikes, and FHAB appeals to people that are intimidated to ride by themselves,” says Dave Colburn, owner of Pathfinder. “The club is welcoming and unique, and we like to support them.” The club also gives back to the community. Members participate in Manhattan Bike Week in the spring, help to clear brush from local trails and work closely with the City of Manhattan’s Bike Advisory Committee. Club members Michael Wesch and Toby Murray created Bike Manhattan, a website that provides information and allows club and community members to contribute. Maps are also available that outline trails and their ability level. “It’s basically like Wikipedia, using the theory that people have knowledge about their surroundings,” says Murray. “After purchasing a GPS-based bike computer, I realized that the bike trails in Manhattan were not very well mapped out.” By collecting GPS traces with his bike computer, Murray worked with Wesch to create and maintain the site that illustrates bike trails through the Kansas State University campus and Manhattan business districts. In FHAB’s second year, Clark and Maseberg-Tomlinson say the focus is on organizing rides and involving more people in the area. “If you love your bike and want to get to know a really diverse group of people, this is the place for you,” says Maseberg-Tomlinson. “It’s not all intense riders, and it’s not all moseying. It’s just a group of people that enjoy doing the same thing.”

Flint Hills Area Bike Club


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| for the family

| Story by Mark Janssen

| Photography by Tim Sigle

Cooking up a delicious idea


t all began in 2006 when Dennis and Vicky Hammerschmidt decided to draw names for the upcoming family Christmas gift exchange. Youngest daughter Lindsay Siebert drew the name of her older sister, Bobbi Jarrett. And, as they say, the rest is history. “It became a gift for me and so many other moms around the country,” says Lindsay. “At the time, Bobbi had four kids between the ages of 10 and 4, so I decided on a simple family [meal] planner,” Lindsay says. “I got so excited about it, I gave it to her in October. And by the time I had shown my friends and she had shown her friends, I had already sold 50 of them. And the business [My Family Meal Planner] was born.” The cookbook was a simple 5.5- by 8.5inch soft-cover collection of recipes with meals designed for four days a week, 52 weeks of the year. The special feature was a preprinted grocery list. “Bobbi was a busy mother, so the thought was to make the meals as simple as possible and shopping for those meals quick and easy,” says Lindsay. “All you have to do is rip off the preprinted grocery list for that week and go to the store. It’s all about making life simpler for families when it comes to preparing meals.”

Lindsay Siebert turned a recipe gift book from 2006 into a home business that helps moms and dads everywhere plan meals.

My Family Meal Planner takes the stress out of planning and serving dinner


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for the family |

Lindsay describes the meals as being easy and kid-friendly. Laughing, she says, “My dad actually picked up the book and made a few meals, and he’s never cooked in his life.”

A family of planners The project soon turned into a success story. Lindsay’s 2006 My Family Meal Planner became My Family Meal Planner No. 2 in 2007, then Meal Planner For 2 in 2007, My Family Meal Planner Light and My Kids Meal Planner in 2008, and My Lunchbox Meal Planner in 2010. It’s estimated that 7,000 copies have been sold. In 2009, she quips, “I had a baby.” The 31-year-old Lindsay is wife to Will and the mother of 8-year-old daughter Andi and sons Kaiden, 6, and Cameron, 2, but she doesn’t even hint at being a chef. “I’m not a big fan of cooking, and I’m sure not a fan of cleaning up,” she says. “It’s about keeping things simple. I remember sitting down and trying to figure out what we were going to eat. I got in a rut fixing the same things over and over. Moms just don’t want to take time to think about meals.” Lindsay points out that these are not a bunch of “frou-frou” meals. “The meals are not complex by any means,” she says. Bobbi, who lives in North Dakota, marvels at her sister’s creativity and says the collection of books have saved her family money and time. “At the beginning of the week, your meals are planned,” she says. “You’re not planning on what you’re going to eat after 5 when you get home, and you’re not constantly running to the grocery store where you always buy more than you intend to.” Another fan of Lindsay’s books is Manhattan physician’s assistant Christine Allen, whose husband is also in the medical field. “We have such crazy schedules, there just isn’t time to sit down and plan,” says Christine. “I would say it easily saves me three to five hours a week. That grocery list is a godsend. You just mark off what you already have, grab what you need, and you’re done for the week.” Amy Herman, of Kansas City, is another subscriber and admits Lindsay’s Planner collection saves her “at least” three hours a week. “I had really fallen in a rut of peanut butter and jelly sandwiches every day,” says the mother of three. “Now the kids get a variety, and they’re eating much healthier.” Lindsay’s success has earned her a spotlight on Kansas City television segments on FOX 4 and NBC Action News, plus a write-up in Kansas City Fitness Magazine. “I’m as surprised as anyone. Selling a bunch of books was not the intent, but it’s so neat that they’ve gone to nearly every state, plus England and Canada,” says Lindsay. “I’m getting e-mails from all over the country from young mothers calling me their new best friend.” The latest book, which came out in March, is aimed toward the vegetarian: My Family Meal Planner—Meat Optional.

All of the Meal Planners are available at both of Manhattan’s Ray’s Apple Mart locations.

For more information, visit Since releasing the first planner, Lindsay has created six additional planners for specific meals and diets.

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| for the family

Example from My Kids Meal Planner Breakfast: French toast, peaches, milk Lunch: Mini Mexican pizzas, corn, banana, milk Snack: bagel with cinnamon, milk Activity: Leaf rubbings – Collect leaves and place them under a piece of paper and color the paper with a crayon

Breakfast French Toast

Lunch Mini Mexican Pizza

2 eggs ¾ cup milk 1 tablespoon sugar ½ teaspoon ground cinnamon 8 slices Texas toast

1 pound ground beef 1 envelope taco seasoning 6 small tortillas 1 can refried beans Shredded cheddar cheese Salsa (optional) Sour cream (optional)

Preheat a large griddle or skillet over medium heat. Lightly beat the eggs in a shallow dish. Stir in the milk, sugar and cinnamon. Put about 1 tablespoon butter or oil on the hot griddle or in the skillet. While butter heats, dip a slice of bread in the egg mixture. Turn it to coat both sides and place it on the griddle. Repeat to coat the rest of the bread slices. Add butter or oil as needed to the pan to prevent sticking. Cook the bread until lightly browned. Turn and cook until lightly browned on the other side. Serve with syrup and peaches on the side.

Brown ground beef and drain. Add taco seasoning as directed on package. Preheat oven to 450 degrees. Place tortillas on 11- x 17-inch baking sheet. Divide ground beef and beans among tortillas and sprinkle with cheese. Bake for 5-6 minutes. Top with salsa and sour cream if desired. Fold in half like a taco for easier eating. Serve with corn and a banana.

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| Story by Gloria Gale

| Photography courtesy of Griffin & Associates, Town of Taos Consultant

New Mexico’s high desert gem casts an unmistakable spell

Santos and Sage


t’s easy to see why early Spanish settlers thought they’d found treasure sparkling in the sun. Turns out all that glittered at the foot of the Sangre de Cristo Mountains wasn’t gold but straw illuminated by golden light. Despite the letdown, here was land offering a fertile outpost in what is now known as Taos. The road to Taos—only 70 miles from Santa Fe—meanders through a scenic high desert byway dotted with sage and expansive pasture that rises majestically. Alongside, the yawning Rio Grande Gorge cuts an 800-foot slash into the earth that once provided a natural defense against marauders. Splayed beneath the towering Taos Mountain, the small town comes into breathtaking view. Bathed in buttery light, this northern New Mexico hamlet casts an enchanting spell over those who visit.

A higher realm

TOP Biking at the Rio Grande Gorge. Photograph by Geraint Smith ABOVE The Taos Art Museum once was home to artist Nicolai Fechin. Photograph courtesy of Town of Taos


At once historic and refined, Taos has always been home to a diverse community attracted by its stunning surroundings and quirky nature. The first stop is a visit to Taos Pueblo. As a United Nations World Heritage Site, nearly 4,500 American Indians call the original stepped-adobe village and outlying 99,000 acres home. Located 2.6 miles north of Taos Plaza, the iconic

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Pueblo, anchored in the past, was established 1,000 years ago. Visitors can experience the quiet beauty of the first native people’s village and ceremonies open daily. Indigenous people weren’t the only group to succumb to this town’s dreamlike lure. Since the turn of the century, Taos and art have been synonymous. When itinerant artists Ernest Blumenschein and Bert Phillips found their way into town in l898, they were so captivated they decided to stay, thus birthing the famed Taos Society of Artists. Not long after, art patroness Mabel Dodge Luhan promoted and hosted salons for writers and artists including D.H. Lawrence, Aldous Huxley, photographer Ansel Adams and painter Georgia O’Keeffe, among others. Upon visiting the Luhan estate, it’s easy to imagine how the sprawling hacienda and lush, secluded grounds ignited the creative imaginations of those who attended her Bohemian soirees. A number of excellent museums celebrate Taos’ artistic heritage. Taos Art Museum, in the heart of town on Paseo del Pueblo Norte, was once Russian artist Nicolai Fechin’s house. Filled with expert woodworking details, the museum showcases 300 masterpieces by Fechin and 50 other Taos painters. At the south end of Taos, Hacienda de los Martinez (circa 1804) served as an important trade zone for goods shipped west on the Santa Fe Trail. Visit the 21 rooms and two outdoor courtyards of this adobe quarters to catch a glimpse of early communal life. The Millicent Rogers Museum displays this fashion designer/art patron’s magnificent collection of American Indian jewelry and Spanish weaving on Taos’ north end. Her 8,000-item collection includes one of the world’s finest examples of Spanish art and design including famed works of Maria Martinez’s black-on-black San Ildefonso pottery. The mountains near Taos provide inspiration for a plein air painter. Photograph by Paula Valentine

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Dr. Kristine Springer 305 Ft. Riley Blvd. 785-587-0300 Open M, W, Th, F

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In 1796 the King of Spain granted land establishing what is now known as the Taos Plaza. The plaza, build for defense, still retains its original fortress-like quadrangle shape. Windows and doors faced into the plaza with limited access to entrances. Today, this compact area represents the heart of Taos’ historic district and hosts numerous concerts, dances, sidewalk cafes, restaurants and gallery showings throughout the year. Nearby, celebrated American frontiersman Kit Carson’s House and Museum is open to the public as are intriguing art galleries, trading post and cafes. They beckon with local art, handcrafted and American Indian jewelry, furniture and collectibles that line Kit Carson Road.

Highs and lows Taos, historically lauded as a prized art colony, draws equal pilgrimage as an outdoor enthusiast’s paradise. The Sangre de Cristo Mountains, part of the Rocky Mountain range, rise just north of town. Trails of varying degrees offer challenges for all who hike through the Ponderosa and pinion forests. West of Taos on U.S. Highway 64, visitors can walk across the Rio Grande Gorge Bridge, the second-highest expansion bridge in the country. This vertigo-inducer spans a 650-foot canyon (often filled with rafters) below. In the winter months, Taos Ski Valley, with its own formidable heights, is just 17 miles from town. Solitary, remote and starkly beautiful, the high desert community of Taos is steeped in lore and creative spirit. Just one visit to this small town will imprint its rich cultural fabric that spills over into everyday life.

Taos Pueblo TOP Nearly 4,500 American Indians still live at Taos Pueblo village and surrounding acreage. Photograph by Gak Stonn CENTER The Taos Museum serves as a prime examples of the region’s architecture. Photograph courtesy of Town of Taos LEFT The high desert provides spectacular scenery. Photograph by Gak Stonn

Taos Museum and Fechin House Mabel Dodge Luhan House Hacienda de los Martinez Millicent Rogers Museum Kit Carson House and Museum Taos Ski Valley


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2040 Fort Riley Blvd. | Manhattan, KS 66502 | 785-539-2842 Landscape Design • Irrigation • Hardscape • Maintenance • Lighting

July- Se pt ’11 e v e n t s

July 4

Manhattan Solar Kiwanis Pancake Feed Enjoy some of the best pancakes in town while helping benefit Kiwanis children’s programs. Breakfast includes sausage, eggs and orange juice. $5 for adults and $2.50 for children. 7:30 a.m., Pottorf Hall at CiCo Park. (785) 587-4122.

July 4

Thunder Over Manhattan Celebrate Independence Day with the glitz and glow of fireworks over CiCo Park. Events start in the morning and include free swimming at CiCo pool, antique cars, face painters and a DJ. A fireworks show caps off the evening. (785) 320-0423.

July 9

Little Apple Jazz Festival Arts in the Park Summer Concerts presents the seventh annual Little Apple Jazz Festival. Listen to bands ranging from traditional jazz to Latin. Festival also features a family-friendly area with face painting and crafts. 4:30 p.m., City Park’s Larry Norvell Band Shell. (785) 587-2757.

July 21-25

Riley County Fair Five days of family-friendly activities, the Kaw Valley PRCA Rodeo and carnival rides take place at the Riley County Fairgrounds. For a full listing of events and activities, visit

August 6

Brew 2 Shoe 10K The Brew 2 Shoe is a point-to-point race from Tallgrass Brewery to Manhattan Running Company. 10K race begins at 7:30 a.m. with a 1-mile Fun Run starting at 9 a.m. $25 pre-registered; $30 after August 5. (785) 320-6363.

SMH is a solid company built on experience and long lasting relationships with clients. the SMH goal is to provide our clients the best possible experience imaginable throughout the duration of a project. We do this by providing our clients great customer service and a quality end product.

August 25

Back to Gardening Riley County K-State Research and Extension presents a program about lawn care and fall gardening. 6 p.m., Pottorf Hall. (785) 537-6350.

August 27

Cattle Baron’s Ball Indulge your inner cowboy or cowgirl while raising funds for the American Cancer Society. Held at Foote Ranch just south of Manhattan, the event features dinner, dancing, entertainment and an auction. (800) 359-1025.

| land dEvElopmEnt land SurvEying | projECt planning | CommErCial SitES Civil EnginEEring

September 23-24

38th Annual Pumpkin Patch Arts and Crafts Fair Make your way to the Riley County Fairgrounds and peruse more than 150 vendors showcasing handmade items including jewelry, woodcrafts and clothing. A full kitchen will serve meals Friday and Saturday with all proceeds going to the Mercy Regional Health Center Auxiliary. Events start at 9 a.m. daily. (785) 539-0222.

September 23-25, September 29-October 2

I Ought to be in Pictures Manhattan Arts Center presents the Neil Simon play. Follow 19-year-old Libby to California where she ends up on the doorstep of her estranged screenwriter father, hoping he will get her in the movie business. Tickets are $15 for adults and $10 for military, students and children. 7:30 p.m. Friday and Saturday, 2 p.m. Sunday. (785) 537-4420.

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All events are subject to change. E-mail your upcoming events for the calendar to

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